Thursday, October 20, 2011

Pumpkin Mousse ~ Fall Comfort


Below are the seven pumpkin dessert recipes posted to my blog this week:

Pumpkin Chocolate Cake

For as much as I enjoy baking, there are times when I’m too busy to bake.
When I need a dessert for a dinner party and not much time to
spare in the kitchen baking, a‘no fuss’ dessert is essential.
This recipe is so simple, and involves PUMPKIN!
Perfect for the fall holiday time too.

Pumpkin Mousse can be served as is, or accompanied with cookies,
poundcake, topped with shaved chocolate or candied nuts etc.

I serve the Pumpkin Mousse in a v-shaped glass and add a Lace Cookie.
It’s simple, classy and delicious. I’ll be posting the Lace Cookie recipe tomorrow, 10/21.

Let’s cook…off to the kitchen.


Pumpkin Mousse ~ Fall Comfort
By Rebecca Franklin (About.com Guide)
Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 1 hour, 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour, 15 minutes

Makes 8 Servings

Ingredients
1 (15-oz) can pumpkin puree
1 cup heavy cream
¾ cup granulated sugar
¾ teaspoon cinnamon
¼ teaspoon pumpkin spice
Pinch kosher salt
1 ½ teaspoons vanilla extract

2 cups chilled heavy cream

DIRECTIONS

1.      PREPARING PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.
2.      Bring mixture to a gentle simmer, stirring frequently for 5 minutes.
3.      Remove pan from heat.
4.      Stir in vanilla extract.
5.      Chill at least 1 hour before preparing the mousse.
6.      PREPARING THE MOUSSE: Whip 2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)
7.      Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture into the whipped cream until almost incorporated.
8.      GENTLY FOLD in the remaining pumpkin.
9.      Serve chilled.



RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN


Pumpkin Mousse ~ Fall Comfort
By Rebecca Franklin (About.com Guide)
Adapted by Carmen Ortiz of Baking is my Zen

PREPARING PUMPKIN MIXTURE:
In a medium saucepan, stir together the pumpkin puree,
1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.

Bring mixture to a gentle simmer,
stirring frequently for 5 minutes.
Remove pan from heat.
Stir in vanilla extract.
Chill at least 1 hour before preparing the mousse.
OPTIONAL TIP:
To speed chilling: Put ice in a bowl.
Place bowl of pumpkin mixture over ice.
Place in fridge to chill.

PREPARING THE MOUSSE:
 Whip 2 cups chilled heavy cream into peaks.
(note: do not overbeat or it will turn to butter)
Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture
 into the whipped cream until almost incorporated.
GENTLY FOLD in the remaining pumpkin.
Serve chilled.

Pumpkin Mousse is a delightful dessert...

Peace in Baking,

Carmen
Baking is my Zen…sweet nibbles for the soul
2 comments:

Wednesday, October 19, 2011

Pumpkin Brownies ~ Fall Comfort



Below are the seven pumpkin dessert recipes posted to my blog this week:

Pumpkin Chocolate Cake



Offer brownies to anyone and you’ll get a resounding ‘yes’ and ‘thank you’.
Well, at least to a majority. I know some folks who don’t like chocolate.
It’s hard to wrap my head around that sentiment. But, to each his own.

It’s all about pumpkin in the fall season. Found a recipe that encorporates pumpkin into brownies.
My opinion of this recipe? I LOVED it.
I look forward to baking this again and again and again. (SMILING)

You can make your own pumpkin puree, but canned pumpkin is just as good.
I’m the first one to bake from scratch instead of using a cake mix.
However, at times I will take the short cut IF there is no difference in taste or texture.
Yes, canned and fresh pumpkin yield the same result in taste and texture.
I use the Libby’s brand.
So, here we go with the recipe.

Pumpkin Brownies ~ Fall Comfort
By Food City TV
Adapted by Carmen Ortiz of Baking is my Zen

Yields: 16 servings

Ingredients
¾ cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups sugar
2 teaspoons vanilla
3 eggs
¼ cup cocoa powder
½ cup chocolate chips
½ cup pumpkin puree
½ cup walnuts, chopped
1 teaspoon cinnamon
½ teaspoon cloves (I use pumpkin spice)
½ teaspoon nutmeg (I use pumpkin spice)
Directions
1.      Preheat oven to 350 degrees.
2.      Line an 8 x 8-inch baking pan with foil and spray with cooking spray.
3.      dry ingredients: In a small bowl mix together flour, baking powder and salt; set aside.
4.      wet ingredients: In a large bowl combine butter, sugar, and vanilla; beat in eggs one at a time with a spoon (I use a wisk).
5.      Gradually add dry ingredients to wet and stir until batter is well blended. DO NOT OVERMIX.
6.      Divide batter into 2 separate bowls:
BOWL 1: Blend in cocoa powder and chocolate chips.
BOWL 2: Blend in pumpkin puree, walnuts, cinnamon, (cloves and nutmeg-I use pumpkin spice instead).
7.      Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture.
8.      Repeat layers: Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture
9.      Smooth out the top with spatula. Gently swirl two batters together. (I don’t swirl the batter).
10.  Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
11.  Cool pan of brownies on cooling rack.
12.  Remove from pan.
13.  Cut into bars or shapes and enjoy.


RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN
Pumpkin Brownies ~ Fall Comfort
By Food City TV
Adapted by Carmen Ortiz of Baking is my Zen

DIRECTIONS

Preheat oven to 350 degrees.

Line an 8 x 8-inch baking pan with foil and spray with cooking spray.

dry ingredients: In a small bowl mix together flour, baking powder and salt; set aside.

wet ingredients: In a large bowl combine butter, sugar, and vanilla;

beat in eggs one at a time with a spoon (I use a wisk).

Gradually add dry ingredients to wet and stir until batter is well blended. DO NOT OVERMIX.
Divide batter into 2 separate bowls:

BOWL 1:
Blend in cocoa powder and chocolate chips.

BOWL 2:
Blend in pumpkin puree, walnuts, cinnamon,
(cloves and nutmeg-I use pumpkin spice instead).

Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture.
TIP: I use an ice scooper to add batter to the pan.
Repeat layers: Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture
Smooth out the top with spatula. Gently swirl two batters together. (I don’t swirl the batter).
Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool pan of brownies on cooling rack.
Remove from pan.

Cut into bars or shapes.

Enjoy!

Just had a bite!
Pumpkin and Chocolate ~  Delish!

Peace in baking,

Carmen


Baking is my Zen…sweet nibbles for the soul
2 comments:
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