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This is just so cute to me.

Ok, now ladies, I am not done with the whole pumpkin fudge thing. I know it sounds a little strange and I admit that I was reluctant to try it but I had a couple of cans of pumpkin and I thought, what the hey, if it's awful I can always give it out for Christmas. (I do that! You know, it's always interesting to hear people lie to you about how wonderful your whatever is knowing full well that they probably ditched it in the garbage. I'm not offended by this. It saves me from having to buy them something right?) Ok back to the fudge, really, it's good! So good in fact that I am planning on making more and giving it out. Now pumpkin may not be your fav flavor in that case you wont like it. But, if you like pumpkin pie you will really like this. I know, I know, fudge should be chocolate (like brownies, brownies should always be chocolate too) so maybe another name for this stuff would be better. Think of it as. . I don't know. . pumpkin candy. Whatever, get creative. I'm telling you it's good. BH ate 1/2 of it already. That's not exactly fair. BH will eat just about anything. He never complains. But he does like it. A lot. Or maybe there just isn't any other sweet in the house.

And the pumpkin biscotti, good stuff too. Better than the fudge. I don't know, the fudge, well let me tell you the best part for me. When the stuff was cooling, WOW! I liked that better than the cooled stuff. I ate spoonfuls of it. All hot and thick. mmmmmm.

Ok I'm done now.

And this. . . . .

pumpkin-turkey "ghoulash" with caraway noodles

2 large turkey thighs (1 3/4 pounds each), skin removed, meat cut into 1-inch pieces
1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large onions, chopped (about 3 cups)
2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces
4 cups low-salt chicken broth
1 14 1/2-ounce can pure pumpkin
4 garlic cloves, chopped
1 bay leaf
1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided

1 1/2 pounds egg noodles
5 tablespoons butter
1 tablespoon caraway seeds
Sour cream

preparation

Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.

Concludes our NaBloPoMo on Pumpkin recipes.