di worldoftemptations -

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream.

Pumpkin Pie Ice Cream is perfect for an Autumn or Halloween dessert, and it is very easy to make!

Ingredients:

  • 2 sliced frozen bananas
  • 3 tablespoons of maple syrup
  • 1/2 cup of pumpkin puree
  • 2 tablespoons of pumpkin pie spice
  1. Blend in a food processor or blender all the ingredients until smooth and creamy. Transfer to a  container and freeze for about an hour.
  2. If it freezes pretty hard, let it sit on the counter for a few minutes. Serve with some sprinkled cinnamon, nuts or/ and whipped cream if desired!

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Ingredienti:

  • 2 banane congelate fatte a pezzi
  • 3 cucchiai di sciroppo d’acero
  • 1/2 bicchiere di puree di zucca
  • 2 cucchiai di cannella con noce moscata

Frullate tutti gli ingredienti fino a quando il composto risulta liscio ed omogeneo. Trasferite tutto in un contenitore e congelate per circa 1 ora.

Prima di servire lasciatelo fuori a temperatura ambiente per ammorbidirsi un po’ e poi servite con panna montata, cannella e/o noci se desiderate!

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di worldoftemptations -

Pumpkin Bundt Cake

Pumpkin Bundt Cake.

Pumpkin Bundt Cake recipe:

  • 4 cups cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon grounded ginger
  • 1tablespoon grounded cinnamon
  • 1 teaspoon grounded nutmeg
  • 1/2 teaspoon grounded cloves
  • 1 cup soft butter
  • 2 1/2 cups brown sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 1/2 cups pumpkin puree
  1. Preheat oven to 350 degrees. Butter a pan and Dust with flour.

  2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

  3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

  4. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes.  Before serving, dust with confectioners’ sugar or cover with a vanilla glaze.

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INGREDIENTI

  • 4 bicchieri di farina per torte
  • 1 bustina di lievito
  • 1 cucchiaino di bicarbonato
  • 1 cucchiaino di sale
  • 1 cucchiaio di zenzero
  • 1 cucchiaio di cannella
  • 1/2 cucchiaio di noce moscata
  • 1 cucchiaino di chiodi di garofano
  • 1 bicchiere di burro morbido
  • 2 e 1/2 bicchieri di zucchero di canna
  • 4 uova
  • 1 bicchiere di latticello
  • 1 e 1/2 bicchiere di puree di zucca

Preriscaldate il forno a 180°c. Imburrate ed infarinate una forma per ciambella.

Unite e mescolate la farina, lievito, bicarbonato sale e spezie e mettete da parte.

Lavorate il burro con lo zucchero di canna per circa 3 minuti. Poi aggiungete le uova e continuate a lavorare. A questo punto aggiungete lentamente il composto messo da parte alternando con il latticello. In fine aggiungete la zucca e lavorate per incorporarla bene.

Versate il composto nella forma ed infornate per circa 55 minuti.

Prima di servire spolverate la ciambella con zucchero a velo o una glassa alla vaniglia!

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Pumpkin_Buttermilk_Bundt_Cake-2

di worldoftemptations -

Pumpkin Cheesecake Mousse

Pumpkin Cheesecake Mousse.

Pumpkin Cheesecake Mousse recipe:

  • 1-1/2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese
  • 1 cup pumpkin puree
  • 1-1/2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves
  1. In the bowl of a stand mixer, whisk the whipped cream on high speed until it begins to froth, a couple of minutes.
  2. Add powdered sugar and vanilla and continue beating until soft peaks form. Transfer the whipped cream to a bowl and set aside.
  3. In the bowl of the stand mixer add the cream cheese and beat on medium speed until smooth.
  4. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves and mix until well combined, scraping down the sides as necessary.
  5. Fold in all but one cup of the whipped cream and mix until completely smooth.
  6. Using a piping bag fitted with a large tip, pipe the mousse into 4-6 small ramekins.
  7. Optional: Line the bottom of the ramekins with crushed gingersnaps.
  8. Pipe a dollop of the reserved whipped cream on top of each ramekin and sprinkle with cinnamon.
  9. Chill for at least an hour before serving. Keep any leftovers chilled for up to two days.

Pumpkin-Spice-Mousse_thumb2

INGREDIENTI:

  • 1 bicchiere e 1/2 di panna
  • 1 bicchiere di zucchero a velo
  • 1 fialetta di vaniglia
  • 3/4 bicchiere di formaggio spalmabile
  • 1 bicchiere di puree di zucca
  • 2 cucchiaini di cannella
  • 1 cucchiaino di noce moscata
  • 1 pizzico di zenzero

Montate la panna. Aggiungete poi lo zucchero a velo e la vaniglia e montate ma non fatela diventare troppo ferma.

Lavorate separatamente il formaggio con puree e spezie. Mettete da parte un bicchiere di panna e aggiungete il resto al composto di formaggio e zucca delicatamente.

Trasferite la mousse in una sac a poche.

Sul fondo delle formine potete mettere briciole di biscotti… poi riempite le formine e decorate con la panna rimanente e spolverizzate con cannella.

Ponete in frigo per almeno 1 ora.

 

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