no-churn pumpkin & gingersnap ice cream

Ok, so are you ready for an amazing no-churn ice cream recipe!?!

This is my Fall-version of the no-churn recipe I shared last month . . . pumpkin & gingersnap!

Words can't describe how crazy good it is. Really!! 

It all started when I came across this limited edition of CARAMEL condensed milk several weeks ago. I bought a few cans knowing that something amazing would come from baking with it.

I originally thought of making a basic no-churn CARAMEL ice cream - which would've still been yummy, BUT I knew that I could be more creative than that. So I waited. And I'm so glad that I did, because in the quiet hours - one early morning - I thought of a GREAT way to use this CARAMEL sweetness. It turns out to be the perfect warm-flavored base for a Fall-inspired no-churn ice cream! 

Friends, you have to try this!

Well, this one - and my recipe for slow-cooker pumpkin and caramel bread pudding that I'm sharing in a few days! It's also on my list of TOP 3 favorite Fall desserts this year!

Ok, back to the ice cream . . .

The base is creamy sweet with the warm flavors of caramel and pumpkin spices. I also add 3/4 cup of pumpkin puree, as it adds a beautiful soft orange hue and great texture. 

I thought that gingersnap cookies would be a great addition to the ice cream . . . and they are! They add a second layer of spiciness and the perfect crunch!  

No-churn pumpkin & gingersnap ice cream might be the perfect Fall-inspired (frozen) dessert!

I can't wait to hear what you think of it too!

Pumpkin and gingersnaps . . . a match made in heaven!!

no-churn pumpkin & gingersnap ice cream

.     .     .     .     .     .

1 can (14 ounces) CARAMEL-flavored sweetened condensed milk

2 cups cold heavy cream
3/4 cup pumpkin puree

2 teaspoons pure vanilla extract
1 1/4 teaspoons pumpkin spice

1 bag of gingersnap cookies, broken into smaller pieces
**Harder cookies - like Nabisco - keep the most crunch (softer ones will dissolve)**

.     .     .     .     .     .

In a medium bowl, stir together condensed milk, pumpkin puree, vanilla, and pumpkin spice.

 In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.

With a rubber spatula, gently fold whipped cream into condensed milk mixture.

Fold in 2 cups (or more if you like) crushed gingersnap cookies.

Pour into a 4 1/2-by-8 1/2-inch loaf pan. Sprinkle more crushed gingersnap cookies on top.

Freeze until firm, 6 hours.

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pumpkin spice brown butter brown sugar cookies

It's officially Fall . . . WOOHOO!

I couldn't think of a better way to welcome this glorious season than with pumpkin spice brown butter brown sugar cookies!

I'm so excited to share these amazing cookies with you!

I shared brown butter brown sugar cookies for the first time last August, and then shared a Fall-inspired version studded with dried apples and cranberries a few weeks later. They are delicious . . . and taste like hand-held buttery apple pies!

And now I'd like to introduce you to this year's version . . . PUMPKIN SPICE brown butter brown sugar cookies!

I discovered this amazing recipe for brown butter brown sugar cookies last year while researching various cookie recipes in my trusted Cook's Illustrated Cookbook.

I adore fool-proof, solid recipes like this one. The brown butter brown sugar base yields a flavorful, chewy, and moist cookie.

They're delicious all by their lonesome, but when you have the perfect cookie base - it makes is easy and FUN to add spices, dried fruits, and chocolate.

I've made this PUMPKIN SPICE version several times for family and friends over the last few weeks . . . and they're a hit!

The browned butter adds a caramel toffee flavor . . . and the pumpkin spice gives a Fall flavored under-tone . . . YUM! These might just be my favorite Fall cookie yet!

pumpkin spice 
brown butter brown sugar cookies

24 cookies

.     .     .     .     .     .     .

14 tablespoons unsalted butter (1 3/4 sticks)

1 3/4 cups packed dark brown sugar

2 cups unbleached all-purpose flour plus 2 tablespoons

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon table salt
2 teaspoons pumpkin spice

1 large egg

1 large egg yolk

1 tablespoon vanilla extract
.     .     .     .     .     .     .
TOPPING
1/4 cup packed dark brown sugar
1/4 cup granulated sugar

.     .     .     .     .     .     .

Preparation

In 10-inch skillet over medium-high heat, heat 10 tablespoons butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer. Stir remaining 4 tablespoons butter into hot butter to melt; set aside to cool for 15 minutes.

While butter is cooling, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until WELL combined; set aside.

In medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice; set aside.

Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute.

Roll two heaping tablespoons of dough into ball between your palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone); 12 to 14 minutes, rotating baking sheet halfway through baking.

Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Recipe Note: Use fresh brown sugar, as older (harder and drier) brown sugar will make the cookies too dry.

recipe courtesy of Cook's Illustrated

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pumpkin cheesecake with a sweet sour cream topping

 

Have you ever heard of sour cream pies?

I learned about them for the first time from my husband.

You see, I'm not a pie girl. I'm more of a brownie and cake girl!  So when he went on and on and on about these so called sour cream pies, I just shrugged my shoulders. I really had no idea what he was talking about . . .  and the idea of sour cream on top of a pie, just didn't sound good.

Well, I tried a sour cream pie for the first time last year . . . and it was amazing.  

There's something magical about sweetened sour cream on top of a pie. It's slightly sweet and tangy . . . and adds a new dimension to a traditional rich and creamy cheesecake or tart fruit pie.

This isn't the first time I've made this pie. I made it last year here, in the form of bars with a crumble oat topping. 

They were a hit! 

I thought I would dress it up this year, and bake it in a traditional pie form, using a 10-inch spring form pan.

It's low profile looks quite chic . . . and will make a beautiful (and delicious) addition to this year's Thanksgiving dessert table.

Here's what you'll need . . .

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces, optional)

3/4 cup old-fashioned oats

Filling

1 (8-ounce) package cream cheese, room temperature

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

sour cream topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract

Preparation
for crust
Preheat oven to 350°F. Generously butter a 10-inch spring form pan.
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. 
Press crumb crust onto the bottom of, and 3/4-inch up the sides of, a prepared spring form pan. 
Bake crust until golden, about 15 minutes. Remove from oven and let cool while preparing filling.
Maintain oven temperature.

for filling
Blend all ingredients in same processor until smooth. 
Spread filling over crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes. 
Remove from oven, and let cool.

for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling. 
Cover; chill until cold, about 2 hours. 
Keep chilled. Can be made 2 days ahead. 
Serves 8 to 10.

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Sharing with . . . .

Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Between Naps on the Front Porch, Rustic Refined,  Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co,  My Uncommon Slice of Suburbia, Savvy Southern Style, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  Chic California, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Everyday Enchanted Home, Pure Grace Farms A Dish of Daily Life, Bacon Time, Sunflower Supper Club, Tater Tots and Jello,  Cooking with Curls, Made from Pinterest, Simply Gloria

snickerdoodle pie

I love snickerdoodle cookies! 

They're a sugar cookie, of sorts . . . and known for their lightly crisp cinnamon and sugar shell. Yum! 

They are soft and moist . . . and CHEWY!! The perfect choice to pair with flavored hot drinks and bold ice creams! 

And so I give you . . . Snickerdoodle Pie! 

It's HEAVENLY about 10 minutes right out of the oven, as the melted brown sugar and cinnamon are bubbling and oozing out from under the cookie pie . . . like a melted toffee syrup. Dreamy!

After it cools, it takes on more of a snickerdoodle cookie texture . . . BUT with ALOT more cinnamon goodness. 

I like to serve it WARM with a generous scoop of pumpkin ice cream. 

And there you have it . . . Fall on a plate! 

Here's what you'll need . . . 

pie crust

for the Cookie Pie Base

2 tbsp. cinnamon sugar, divided

2 tbsp. melted butter

1/4 cup butter

1/2 cup sugar

1/4 cup powdered sugar

1 egg

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cream of tartar

1/2 cup milk

1 1/2 cups flour

1 tsp. vanilla

for the Cinnamon Sugar Syrup

1/4 cup butter, softened

1/2 cup brown sugar

3 tbsp. water

1/4 tsp. cinnamon

2 tbsp. corn syrup

1 tsp. vanilla

Preparation pictorial . . . 

If using a store bought pie dough, be sure and read the directions regarding thawing time.



Form pie dough in a pie dish.

I love ruffles, so I chose to make a scalloped edge on the dough.

Brush melted butter over pie crust and sprinkle with 1 tbsp. of cinnamon sugar.

Beat together 1/4 cup butter, sugar, powdered sugar, baking powder, salt, cream of tartar, egg, milk, flour, and 1 tsp. vanilla. Spread evenly in the pie crust.

In a saucepan over medium heat, combine 1/4 c. butter, brown sugar, water, cinnamon, corn syrup, and 1 tsp. vanilla. Gently boil for 2 minutes. Carefully pour over batter in pie crust and sprinkle with remaining cinnamon sugar.

Cover the edges with foil and bake at 350 for 20 minutes. Remove the foil and continue baking for 15-20 minutes until just set in the middle.

**Slightly shake the pie dish. You want a firm jiggle, and then you know it's the perfect doneness.

       Slice and serve with pumpkin ice cream. Yum!  

Enjoy!

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pumpkin cheesecake bars

My husband is the inspiration behind this new dessert. 

He recently asked me to make a dessert that "has cream cheese and something with that pumpkin stuff in it." Knowing that he loves cheesecakes and sour cream pies, here's what I came up with . . .

These Pumpkin Cheesecake Bars rival that of the famous Pumpkin Gooey Buttercake! I know, hard to believe, right?! But its tart (slightly sweetened) topping, creamy and rich pumpkin cheesecake filling, and shortbread crumble bottom is just that . . . . so DELICIOUS!

Friends and family have given it great reviews! I love hearing "Did you make this?" and "This is my favorite pumpkin dessert, ever!"  Comments like those make baking extra fun!

TIPS . . You can prepare and bake this dessert in a 9-inch square pan or a 9-inch glass pie dish. For a casual evening of entertaining friends, I recommend preparing and baking it in a 9-inch glass pie dish. It makes for a special presentation, especially when giving the slice a light sprinkling of powder sugar or PUMPKIN PIE SPICE. 

Here's what you'll need . . .

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces, optional)

3/4 cup old-fashioned oats

Filling

1 (8-ounce) package cream cheese, room temperature

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

sour cream topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract

Preparation
for crust
Preheat oven to 350°F. Generously butter 9x9x2-inch baking pan. 
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. 
Press 3 1/2 cups crumbs onto bottom of prepared square pan. 
Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 10-12 minutes. Cool crumbs. 
Bake crust until golden, about 15 minutes. Remove from oven and set out to cool while preparing filling. 
Maintain oven temperature.

for filling
Blend all ingredients in same processor until smooth. 
Spread filling over warm crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes. 
Remove from oven, and let cool.

for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling. Set on a rack to completely cool.  
Sprinkle crumbs on top; gently press into topping. 
Cover; chill until cold, about 2 hours. Cut into squares. 
Keep chilled. 
Can be made 2 days ahead. 

bon appetit!

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apple toffee crisp

We brought these beautiful apples home last weekend from our apple picking venture.

~ Braeburn, Winesap, and Red Delicious ~

I bought these pretty ruffled mini pie plates while in Colorado, 
and I couldn't wait to use them for this simple dessert. 

With several pounds of apples to enjoy, and endless apple dessert ideas . . . It was hard to choose what to make first, but with creamy Vanilla Bean ice cream in the freezer . . . the answer became clear . . . Apple Crisp! 

An apple crisp is a simple dessert of fresh chopped or sliced apples that are generously sprinkled with cinnamon, nutmeg, and sugar . . . topped with a crumble topping of oats, brown sugar, and lots of butter (and a few more ingredients) . . . . and then baked to perfection.  

When I decided to make Apple Crisps, I thought of ways to make it extra special. Although a dollop of Vanilla Bean ice cream ~ right out of the oven ~ is all you really need . . . I wanted to make the APPLE FILLING special.

Should I add cranberries, I thought? It was a possibility, that is, until I saw a jar of toffee bits in my cupboard. "Ah ha! That's it!" And so I added toffee bits to the apple filling. 

The toffee bits added a warm caramel flavor to the apple base. Yum!  It's simply a delicious Fall dessert!

~ Apple Toffee Crisp ~

~ Did you notice the gooey caramel apple base under the crumble topping? ~

Here's what you'll need . . . 5 pounds McIntosh, Macoun, or Braeburn apples 
* I use a combination of apples
2 cups of Toffee bits
Grated zest of 1 orange 
Grated zest of 1 lemon 
2 tablespoons freshly squeezed orange juice 
2 tablespoons freshly squeezed lemon juice 
1/2 cup granulated sugar 
2 teaspoons ground cinnamon 
1 teaspoon ground nutmeg 

FOR THE TOPPING
1 1/2 cups all-purpose flour 
3/4 cup granulated sugar 
3/4 cup light brown sugar, packed 
1/2 teaspoon kosher salt 
1 cup oatmeal 
1/2 pound cold unsalted butter, diced 

Preparation Preheat the oven to 350 degrees. Butter a 9 x 14 x 2-inch oval baking dish. 

Peel, core, and cut the apples into large wedges, or cubes. Combine the apples with the zests, juices, sugar, spices, and toffee bits. Pour into the dish. 

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. 

Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm. 

bon appetit!