Pumpkin Cannoli

If you visited my blog yesterday you saw my post for a Slow Cooker Pumpkin Spice White Hot Chocolate (YUM!) and I mentioned these Pumpkin Cannoli in that post. Today I am sharing the recipe with you. Sometimes with one can of pumpkin puree you can enjoy 2 or 3 delicious treats.

Pumpkin Cannoli

Ingredients:

4 large cannoli shells

1 cup whole milk ricotta cheese

1/3 cup confectioners’ sugar

1/2 cup pumpkin puree

1/2 teaspoon pumpkin pie spice

Directions:

Fold the ricotta cheese, sugar, pumpkin puree and pumpkin pie spice together in a medium bowl until well blended. Transfer the mixture to a large piping bag (or a gallon size resealable bag) and snip a half inch hole at the end (or corner) of the bag and pipe the mixture into both ends of the cannoli shells. Dust with confectioner’ sugar and enjoy.

Recipe from Rachael Ray Magazine

Slow Cooker Sunday: Pumpkin Spice White Hot Chocolate

You may be wondering why I would take the time to make hot chocolate in a slow cooker when I could easily just make it on the stove. Well, I saw a video on Instagram one day for it and thought it would be a nice treat, which it was. It was also a good excuse to use some white chocolate chips I had and to use leftover pumpkin puree I had from making Pumpkin Cannoli. All pretty good excuses in my book!

In my slow cooker I added whole milk, white chocolate chips, pumpkin puree, cinnamon sticks, vanilla extract, ground ginger and freshly grated nutmeg. Trust me, it’s worth using freshly grated nutmeg as opposed to the powder form. Ground nutmeg can sometimes leave a pungent flavor, but, using freshly grated nutmeg eliminates that. After giving all of my ingredients a good stir, I set my slow cooker to low and let it cook for 2-3 hours. For the first hour, I gave the mixture a good stir every 10 minutes to make sure the chocolate was melting and to evenly distribute all of the ingredients. As an aside, is it still right to say cook when it comes to making hot chocolate? Or, maybe I should say simmer? Hmmmm???

I enjoyed it topped with whipped cream and freshly grated nutmeg and a cinnamon stick as a garnish/stirrer. I actually used one of the cinnamon sticks that I added to the slow cooker. This is the perfect autumn warm-me-up beverage. Or, thinking ahead, an ideal complement to your Thanksgiving desserts. You could easily double or triple the recipe for a large group of people.

If you’re curious about the Pumpkin Cannoli recipe check back tomorrow!

Slow Cooker Pumpkin Spice White Hot Chocolate

Ingredients:

4 cups whole milk

1 cup white chocolate chips

1/4 cup pumpkin puree

4 cinnamon sticks, additional sticks for garnish

2 teaspoons vanilla extract

1/8 teaspoon ground ginger

1 teaspoon freshly grated nutmeg, plus more for topping

Whipped cream

Directions:

Combine the milk, chocolate chips, pumpkin, cinnamon sticks, vanilla, ginger and nutmeg in a slow cooker and stir together.

Heat on low for 2-3 hours, stirring every 10 minutes for the first hour to stir in the melted chocolate. And occasionally after that.

Serve in mugs, topped with topped whipped cream and freshly grated nutmeg. Add a cinnamon stick that can be used as a stirrer in case the pumpkin settles.

Chocolate Roll Cake with a Pumpkin Mousse Filling

In my opinion chocolate and pumpkin go together as well as chocolate and peanut butter. I say this because I’ve made a few desserts that have used this combination and they all turned out delish – Pumpkin Brownie Swirl Pie and Chocolate Pumpkin Crepe Cake. There was also the Pumpkin Chocolate Brownies I made that tasted good but required a vast amount of ingredients and ended up being undercooked in the middle. I may have to revisit that recipe since it did taste good but just needed some tweaking. So, it should be of no surprise that I finally decided to make a simple chocolate cake with a pumpkin filling. Well, not completely simple, a Chocolate Roll Cake, which is easy to create but just looks fancier than your everyday layer cake.

Using a devil’s food cake mix, I made the chocolate cake in a jelly roll pan. While it was baking I prepped a clean kitchen towel by sprinkling it with confectioners’ sugar. Once the cake was finished baking I immediately flipped it on to the towel and rolled the cake along with the towel from one short end to the other and placed it on a wire rack to cool for an hour.

While the cake was cooling I made the pumpkin spice mousse and refrigerated it. This is the same mousse I used as a filling for the spice cupcakes I posted about almost two weeks ago. Unfortunately this was my last box of Pumpkin Spice Jell-O pudding mix. I have searched and just haven’t been able to find it at any of my local supermarkets. I’m not giving up hope though. As an aside, if you’re not a pumpkin fan or can’t find the flavor by you as well use another flavor of Jell-O  pudding. The recipe and directions are the same. I went on their website and was surprised to learn of all the flavors they make that I have never seen in the supermarket – cheesecake, red velvet, coconut and strawberry crème just to name a few. Here’s a link to the complete selection.

Once the cake had cooled I unrolled it and spread the pumpkin spice mousse on it leaving a small border around the edges so the mousse wouldn’t spill out when I rolled the cake once again. I used most of the mousse. I then rolled the cake again (without the towel). Placed it on a serving dish and sifted confectioners’ sugar over it. Now, as you can see my cake did break a bit when I re-rolled it. If this happens don’t despair just position the cake on your serving dish with that side down.

And when I sliced into it you barely noticed the tear. The roll design was still visible and more importantly the cake and mousse tasted delicious and that’s what really matters!

Chocolate Roll Cake with a Pumpkin Spice Mousse Filling

Ingredients:
For the cake:

1 box of Devil’s food cake mix

6 eggs

1/2 cup water

1/4 cup vegetable oil

1 tablespoon confectioners’ sugar

For the Pumpkin Mousse:

1 3.4oz. package of Pumpkin Spice Jell-O Pudding Mix

1 cup whole milk

1 cup heavy whipping cream

Directions:

Heat oven to 375 F. Line the bottom of a 15x10x1-inch (Jelly Roll Pan) pan with foil or waxed paper, spray with baking spray.

In a large bowl beat the eggs with an electric mixer on high until the eggs are thick and lemon colored, about 5 minutes. Add the cake mix, water and oil and beat on low speed for 30 seconds, then on medium speed for 1 minutes. Pour about 2 3/4 – 3 cups of the batter into the prepared pan. Use the remaining batter to make cupcakes, or as you wish.

Bake 14 to 16 minutes, or until the cake springs back when lightly touched in the center. Turn the cake out on a clean kitchen towel sprinkled with the confectioners’ sugar. While the cake is still hot, carefully roll up the cake and towel together from one shorter end to the other. Cool completely on a wire rack for 1 hour.

While the cake is cooking make the mousse. Combine all of the ingredients in a medium bowl and beat with a hand mixer on medium speed until thick and smooth. Refrigerate until ready to use.

After an hour, unroll the cake carefully and remove the towel. Spread the pumpkin spice mousse evenly over the cake and roll it up once again. Dust with confectioners’ sugar and enjoy!

Recipe for cake from Betty Crocker

Chocolate Cream Pie

How was your Thanksgiving? Have you eaten the last of your leftovers? At some point were you suffering from a food coma? Mine was good. I was in charge of dessert, and along with a traditional pumpkin pie and the Brown Butter Vanilla Pear PieI posted a few weeks ago I also made an Apple Streusel Dump Cake (come back tomorrow for that recipe) and today’s Chocolate Cream Pie. This pie was a HIT! Not too sweet… The perfect amount of chocolate! The recipe yields more mascarpone whipped cream than needed, don’t toss it, enjoy it with some berries. Use it to top off some hot chocolate. Or, spread it in a thin layer, freeze it and then use small cookie cutters to cut it into shapes to use in lieu of marshmallows in your hot chocolate.

And here’s my trio of pies from Thanksgiving…

 

Chocolate Cream Pie

For the crust:

1 disk homemade or store-bought pie crust

4 ounces bittersweet chocolate, chopped

Flour, for dusting

 

For the Filling:

2 1/2 cups whole milk

4 ounces unsweetened chocolate, chopped

1 cup sugar

3 tablespoons cornstarch

2 tablespoons flour

3/4 teaspoon kosher salt

4 large egg yolks, lightly beaten

2 tablespoons unsalted butter

2 teaspoons vanilla extract

 

For the Whipped Cream

1/2 cup mascarpone cheese

5 tablespoons confectioners’ sugar

1 tablespoon vanilla extract

1 1/2 cups cold heavy cream

Shaved chocolate for decorating

 

Directions:

Make the crust: Preheat the oven to 375 F. Roll out the pie dough into a 12-inch round on a lightly floured surface then fit into a 9-inch pie plate. Fold the overhang dough under itself and crimp the edges. Place a piece of parchment paper inside the pie crust and fill with dried beans or pie weights and bake until the crust is starting to set and brown, about 20 minutes. Remove the parchment paper and the beans/weights and bake for another 5 minutes, until the crust is golden and crisp looking. Let it cool completely.

Melt the bittersweet chocolate in heatproof bowl over a saucepan of simmering water. Using a pastry brush, brush the inside of the pie crust with the melted chocolate in a thin layer, place in the refrigerator to harden.

Make the filling: Pour 2 cups of the milk into a heatproof bowl and set over the pan of simmering water. Heat the milk until it’s almost boiling. Add the unsweetened chocolate and stir until melted. Remove from the heat.

In a large bowl whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk and then add this mixture to the hot chocolate milk mixture. Raise the heat of the simmering water to medium-high and return the chocolate mixture over the water. Whisk in the egg yolks and cook, whisking constantly until the mixture is very thick. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly and then pour into the pie shell. Place a piece of plastic wrap directly on top of the surface of the filling and refrigerate until cold, at least three hours,

Before serving make the mascarpone whipped cream: Beat the mascarpone, sugar and vanilla extract in a large bowl with a mixer until creamy. Add the heavy cream and continue beating until it holds stiff peaks. Add the cream to a pastry bag fitted with a large star and pipe it on top of the pie. Sprinkle with shaved chocolate.

Recipe from Food Network

Pumpkin Churros

Initially I was planning on making a Pumpkin Spice Latte with some leftover pumpkin puree, but, then I came across a recipe for Baked Pumpkin Churros and I decided that my puree would be put to better use making them.

The batter came together quickly – less than fifteen minutes – and it was easy to pipe it on a parchment lined baking sheet to pop in the oven. While I didn’t try it, I am sure you could fry these if you want a more traditional churro, the downfall of that of course is that frying them means they won’t keep as well as baking them.

Once baked I sprayed them with cooking spray and rolled them in a cinnamon-sugar mixture to give them the traditional churros coating.

And finally I made hot fudge for dipping… YUM!

Baked Pumpkin Churros

Ingredients:

2/3 cup water

1/2 cup pumpkin puree

6 tablespoons butter, sliced into 1 tablespoon pieces

2 tablespoons light brown sugar

1/4 teaspoon salt

2 teaspoons cinnamon, divided

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon vanilla extract

1 cup all-purpose flour

2 large eggs

1/2 cup sugar

Cooking spray, to spray baked churros

Hot fudge sauce, for serving (optional)

 

Directions:

Preheat the oven to 400 F. Lay 2 same-sized baking sheets on top of one another and line the top sheet with parchment paper. Using 2 baking sheets will prevent the bottom of the churros from burning.

In a medium saucepan combine the water, pumpkin, butter, brown sugar, 1 tsp. of cinnamon, nutmeg, ginger and cloves. Cook over medium-high heat, stirring frequently until the mixture boils.

Remove from the heat and add in the vanilla extract and flour and stir with a rubber spatula until the dough comes together and forms a smooth dough.

Transfer the dough to the bowl of an electric mixer (or a large bowl if using a hand mixer) and let it rest for 2 minutes.

On low speed add in one egg and mix until well combined, increasing the speed if necessary. Repeat with the second egg.

Transfer the dough to a large piping bag with a large star tip (I used a Wilton 6B tip).

Pipe the dough onto the prepared baking sheet. I ended up piping churros that were about 4 to 5 inches in length. You could pipe them smaller or larger.

Bake in the preheated oven for 25 – 35 minutes. The length of time will depend on the tip used and the length of your churros.

In a shallow dish combine the sugar and remaining cinnamon.

Once out of the oven, spray the churros with the cooking spray (top and bottom) and roll them in the cinnamon-sugar mixture to coat. Transfer to a wire rack. Eat them alone or with hot fudge sauce.

Recipe from Cooking Classy

 

Hot Fudge Sauce*

Ingredients

1 cup unsweetened cocoa powder

1 cup sugar

1 cup heavy cream

1 stick unsalted butter**, cut into pieces

3 teaspoons vanilla extract

 

Directions:

In a medium saucepan, whisk together the sugar and cocoa powder.

Whisk in the cream, then turn the heat to medium and continue whisking as the mixture warms up.

Once the mixture is warm add the butter and stir to melt.

Once hot, add the vanilla and stir to combine.

Turn off the heat and let the sauce cool in the pan for 5 minutes and then transfer to a heat-proof container.

Store in the refrigerator. It will become solid as it cools. When using, just spoon out your desired amount and heat in the microwave for 20 seconds, stir and then heat for an additional 10 seconds or until your desired temperature.

*This recipe can easily be halved

**The original recipe called for salted butter

Recipe from The Pioneer Woman

Pumpkin Spice Marshmallows

I’m not a big fan of marshmallows, but, I have pondered making them from scratch because I like the challenge of making different things. I finally decided to give it a try and make them as part of a gift for a dear friend and since she’s a pumpkin/pumpkin spice fan I decided to challenge myself even further and make Pumpkin Spice Marshmallows.

In the bowl of my stand mixer I combined 3 packets of unflavored gelatin with a half cup of water. I stirred it together and let it sit so the mixture could bloom while I made the syrup.

In a saucepan, I combined granulated sugar, corn syrup, salt and water and brought it to a boil without stirring – stirring could cause the mixture to crystalize. Once the syrup reached 240 F I slowly poured it into the gelatin mixture with the mixer running on low. Once I added all of the syrup I turned the speed to high (8 on my KitchenAid Stand Mixer) and whisked it for 12 minutes.

While the mixture didn’t look like much at first, soon enough, about 5 minutes in, it began to resemble something that could ultimately become marshmallows. And, after the full 12 minutes I was so elated I could have done a happy dance if it wasn’t for the fact that I wanted to transfer the marshmallows to my prepared pan ASAP.

This wasn’t as easy as just spreading it with a spatula though. Because the mixture was thick and sticky I rubbed my hands with vegetable oil in order to smooth and stretch it into the dish.

I let the marshmallows cure in the pan on my counter for 24 hours and then sliced them using a pizza slicer. I then coated each of the marshmallows in a coating of corn starch, powdered sugar and pumpkin pie spice. In the directions below I include directions on making your own pumpkin pie spice, but, you could easily just use store-bought if you have it on hand.

Of course I tried these before packing them up and mailing them and I must say and of course it’s no surprise, homemade marshmallows are so much better. I didn’t get the funny aftertaste I usually get with store bought ones.

Pumpkin Spice Marshmallows

Ingredients:

3 packs of unflavored gelatin

1 cup water (divided)

1 1/2 cups white granulated sugar

1 cup light corn syrup

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 cup cornstarch

1 cup powdered sugar

 

Pumpkin Pie Spice:

2 tablespoons cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground ginger

1 1/2 teaspoons allspice

 

Directions:

In the bowl of a stand mixer, add the gelatin and 1/2 cup of water. Stir together and let sit while you make the sugar mixture.

In a small saucepan, combine the granulated sugar, corn syrup, salt and the remaining 1/2 cup of water. Let it come to a boil over medium-high heat. Do not stir, or the mixture will crystalize. Clip a candy thermometer to the pot and once the temperature of the syrup reaches 240 F remove the syrup from the heat.

With the mixer on low and using the whisk attachment, slowly pour the syrup mixture into to the gelatin mixture. Once all of the syrup has been added raise the speed of the mixer to high and beat for 12 minutes.

Meanwhile, make the pumpkin pie spice by combining all of the spices in a small bowl, set aside.

In a medium bowl combine the cornstarch, powdered sugar and 1 tablespoon of the pumpkin pie spice. Stir to combine. This will be the coating for the marshmallows.

Dampen a paper towel with vegetable oil and spread the oil all over the inside of a 9×13 inch baking dish. Once the entire dish has been coated, sprinkle a few tablespoons of the powdered sugar mixture into the pan and move it around so the dish is coated.

When the marshmallow fluff has been beating for 11 minutes add in the vanilla extract and teaspoons of pumpkin pie seasoning. .

Once the marshmallow is done beating transfer it to the prepared baking dish and use a spatula to smooth the top.

Using a sifter or sieve, cover the top of the marshmallows with a light coating of the powdered sugar mixture.

Let the marshmallows sit out on your counter for at least 4 hours or overnight. I let mine sit out for 24 hours.

When they are done, sprinkle some of the coating onto your counter and turn the marshmallows out and slice with a knife or a pizza cutter.

Add the marshmallows to the bowl with the powdered sugar mixture to coat them.

Once all of the marshmallows have been coated store for a few weeks in a Ziploc bag or Tupperware.

Keep the extra powdered sugar mixture. After sitting for a few days, the marshmallows will absorb the coating, just toss them in the mixture once again.

Recipe from The Garlic Diaries

Chocolate-Pumpkin Crepe Cake

I first heard of crepe cakes because of a bakery in NYC called Lady M. While I have never tried it myself, I do know a few people who have and have given it rave reviews. I came across a recipe over the summer for a Lemon Mascarpone Crepe Cake that I really wanted to try but never got around to. I feel like those flavors are summer-like so I just decided to wait to make it. And then, I received the recent issue of Food Network Magazine and among the pages was a recipe for a Chocolate Pumpkin Crepe Cake, so I decided to give it a try. I’ll admit, the idea of making crepes was a little intimidating at first, but, once I had made a few I got the hang of it.

To start, I made the pumpkin custard. Once made, I placed a piece of plastic wrap directly on the surface so the custard wouldn’t form a skin and refrigerated it for 2 hours.

Next, I made the batter for the chocolate crepes. Which I let rest, covered, for about 2 hours.

To finish the pumpkin filling, I beat heavy cream until stiff peaks formed and then folded it into the pumpkin custard and refrigerated the filling until it was firm, at least an hour.

Next, I made the crepes. Below I have some included some tips on making the crepes. Here is a pic of my crepe making assembly line. Having things laid out like this really made the crepe making a breeze. Also, I used a crepe pan as opposed to a non-stick pan to make them. I think using a crepe pan makes it easier due to the low angled rim of the pan… It makes flipping the crepes lest cumbersome.

I ended up with 18 crepes, it would have been 19, but my first crepe was a fail. The same thing happens when I make pancakes.

And once the crepes had cooled and filling was ready it was time to assemble the cake. I started and ended with a crepe, spreading about 3 tablespoons of pumpkin filling between each crepe. I then refrigerated the cake overnight.

The next day I covered the cake with chocolate ganache…

And after the ganache had set I sliced into the cake. It sounds cheesy, but, I was pretty excited when I cut into the cake and I saw how nice and perfect the layers look. There’s such a satisfaction you get when you feel intimidated by making something and in the end it comes up just as you hoped.

And it didn’t hurt that it tasted pretty good as well. Chocolate and pumpkin are definitely a winning combination.

 

Chocolate Pumpkin Crepe Cake

Ingredients:

For the Crepes:

1 cup all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1/4 cup sugar

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 3/4 cups whole milk

4 tablespoons unsalted butter, melted and cooled slightly. Plus more for the pan.

3 large eggs

1/2 teaspoon vanilla extract

 

For the Filling:

1/2 cup sugar

2 large eggs

3 tablespoons cornstarch

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup whole milk

1 1/4 cups pure pumpkin puree

1 cup cold heavy cream

 

For the Ganache:

4 ounces semi-sweet chocolate, chopped

1/2 cup heavy cream

 

Directions:

Make the filling: Whisk the sugar, eggs, cornstarch, pumpkin pie spice, vanilla and salt in a medium bowl. Combine the milk and pumpkin puree in a medium saucepan and cook over medium heat, whisking until steaming. Gradually whisk in the egg mixture (don’t add it all at once or you will end up with scrambled eggs) and bring to a boil, whisking constantly until very thick. Strain the filling through a fine mesh sieve into a medium bowl, push it through with a rubber spatula. Place a piece of plastic wrap directly on the surface and refrigerate for 2 hours.

Make the crepes batter: Combine the flour, cocoa powder, sugar, pumpkin pie spice, salt, milk, melted butter, eggs, and vanilla in a blender. Blend, scraping the sides occasionally until smooth. Transfer the batter to a bowl and cover, let sit for an hour.

Finish the filling: Beat the heavy cream in a large bowl with a hand-mixer on medium-high speed until stiff peaks form. Working in three batches, fold the whipped cream into the filling until combined. Refrigerate at least an hour, until firm.

Makes the crepes: Line a baking sheet with parchment paper. Heat an 8-inch nonstick skillet pan or a crepe pan over medium-low heat until hot; lightly brush with melted butter. Add about 3 tablespoons of batter to the pan and swirl to coat the bottom of the pan. Cook until the crepe is dry on the bottom and set on top, about 2 to 3 minutes. Carefully flip crepe and cook for 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make about 20 crepes, brushing the pan with more butter and stacking the crepes as you go. (If any crepes tear, don’t worry, you can use those in the middle of the cake).

Assemble the cake: Lay a crepe on a plate or cake stand and spread with 2 to 3 tablespoons of the pumpkin filling, spreading it to the edges. Repeat this with the remaining crepes and filling, ending with a crepe. Lightly cover the cake with plastic wrap and refrigerate at least 6 hours or overnight.

Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until steaming, then pour over the chocolate. After 5 minutes, whisk until melted and smooth. If the chocolate isn’t completed melted, microwave in 15-second intervals. Let the chocolate sit for about 5 minutes, until it has thickened but still pourable. Pour the chocolate over the cake letting the excess drip down the sides then smooth the top with an offset spatula. Let the chocolate set about 15 minutes. To slice, run a sharp knife until hot water.

Recipe from Food Network

 

Crepe Making Tips:

Let the batter rest for at least an hour, if not the crepes will tear easily.

Butter the pan after every other crepe. Also, don’t put too much butter on the pan, it will take longer for your crepe to dry out.

If the crepes fold over when you flip them don’t worry. When you invert them on the baking sheet slowly unfold them so they will lay flat again

When pouring the batter, swirl the batter as your pour to ensure it covers the entire pan.