Pumpkin Mousse!

Halloween is right around the corner and it is one of my absolute favorite holidays! I attend a multitude of parties, potlucks, and functions during this time of year, I always have such a fabulous time. At a majority of these gatherings, food is usually present, therefore, I am usually present.  One of my favorite things to bring to these parties is this Pumpkin Mousse, it’s so easy to make and the best part is, you can make it a day or two ahead of time.

Another great thing about this dessert is that it is fairly inexpensive to make. You can serve it in individual dishes, wine glasses, or just a big bowl.  Anyway,  let jump right on into this delicious recipe…

Ingredients: 

1 15oz can 100% pumpkin puree (NOT Pumpkin pie filling)

1 1/2 cups heavy cream

1/3 cup sugar

1/4 cup honey

2 Tablespoons sweetened condensed milk

2 1/2 teaspoon pumpkin spice (more if ya feelin’ freaky)

2 teaspoons vanilla extract

1/8 teaspoon salt

Instructions:

Add the pumpkin puree, 1/2 cup heavy cream, sugar, honey, salt, sweetened condensed milk, vanilla, and pumpkin spice to a medium saucepan.

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Whisk all the ingredients together until well combined.

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Next, we need to bring this mixture up to a simmer.  Light some candles and attempt to summon the flames of hell, if you can’t, that’s fine…. your stove top will do.  Let the mixture simmer, stirring frequently, for 5-6 minutes or until ALL sugar is dissolved.

Now transfer the mixture to a bowl and let it cool on the counter.

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Once it has cooled down, cover it with plastic wrap and put it in the refrigerator to chill completely.

While that’s in the refrigerator chillin’, take your cup of heavy cream and add it to a mixing bowl and whisk it until stiff peaks form, BOOM… YOU GOT WHIPPED CREAM!

Once your mixture is completely chilled, pull it out of the fridge and add the whipped cream to the bowl.

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Take a spatula and fold the whipped cream into the pumpkin mixture. Once you are sure the whipped cream is mixed in completely (the mixture should all be one uniform color), you can add it to whatever dishes you want to serve it in. I put mine in ramekins, wine glasses, and martini glasses. Once your containers are filled cover them with plastic wrap and chill in the refrigerator overnight.  This allows the mixture to come together and firm up.  After that…. you’re done! You just need to add your toppings of choice or no toppings at all!

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I added chopped walnuts to the wine glass and did a chocolate spider web effect to ramekin. 

You could dust the tops with cocoa powder or a little more pumpkin spice… your options for toppings are endless.

This is such and easy and delicious dessert.  It has a wonderful pumpkin flavor and the spice isn’t overwhelming at all.  It’s such a decadent and beautiful dessert that is perfect for parties, potlucks, or just a tasty treat after dinner.  Everyone I know just loves it and I’m sure you will too! Don’t forget to tell your friends that it took you hours to make and that they are lucky to have such an awesome person like you in their lives!

I hope you give this recipe a try ass let me know how it turns out in the comments below!  I hope all of you have a fun and safe Halloween!  Don’t forget to check us out on Facebook (@isbutteracarbblog) and give us a ‘like’! Until next time my little ghouls and goblins, Ciao!

Pumpkin Crumb Cake!

Happy Fall y’all! It is absolutely gorgeous in the Appalachian Mountains right now!  The colors are so beautiful and vibrant, I’m going to try to go out and snap some pictures this week…. hopefully!

Anyway, when I think of Fall the first thing that comes to mind is pumpkins!  I love pumpkins, they are so versatile, you can cook with them, decorate with them, bake with them, use them as lanterns to ward off demons during the month of October, just a whole lot you can do with them! However, today we are making a crumb cake with them.  Some people call it a coffee cake, I call it a crumb cake, you can call it whatever you want! The one thing you will certainly call it is delicious!

It’s such a simple and easy cake to make, the hardest part about making it is trying to stop yourself from eating all of the crumb topping!

I used canned 100% pure pumpkin puree in mine, if you want to get a pumpkin, roast it, and puree it, you go right ahead. I also used pumpkin pie spice in my recipe, but you could certainly make your own (I’ll post a recipe for that here as well). 

Let’s make this cake!

Ingredients: 

Crumb Topping: 

1/2 cup brown sugar

1/4 cup cold unsalted butter, diced

3/4 cup all-purpose flour

1 tablespoon maple syrup

1/4 cup walnuts, chopped

1/8 teaspoon nutmeg

Pinch of salt

Cake: 

1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup 100% pumpkin puree (NOT PUMPKIN PIE FILLING)

1/4 cup unsalted butter, softened

2 eggs

1 teaspoon baking powder

1/4 cup milk

1 1/4 teaspoon pumpkin spice

1/2 teaspoon salt

Instructions: 

(Pumpkin Spice blend – 1/4 teaspoon each of ground nutmeg, cinnamon, allspice, clove, and ginger.)

Preheat oven to 325°F.

Add all of your crumb ingredients to a bowl.

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Mix those together using a spoon or your hands until it becomes a nice crumbly texture. Like this….

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Now just put that mixture in the refrigerator and let it hang out while we make the batter.

Grab a mixing bowl or the bowl of the stand mixer if you’re lazy like me, add in your softened butter and brown sugar.  Whisk the butter and sugar together until it’s extremely well combined. It will take you a few minutes.

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Add in both eggs and mix thoroughly. Next add in your pumpkin and whisk until combined. Add in the flour, salt, baking powder, pumpkin spice, and milk, mix until it becomes very smooth.

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Now you need to butter up a bread pan. Don’t be shy with the butter, use it liberally. Add in the cake batter.

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Now grab the crumble out of the fridge and sprinkle it on top of the batter.  Again, don’t be shy with the topping.

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Pop that little sucker in your 325 °F oven for about 45 minutes.

When it comes out let it cool for about 30 minutes, take a butter knife and go around the edges of the cake to loosen the cake from the pan.

Now just slice it up however you want and enjoy!

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I like to enjoy my pumpkin crumb cake with a nice hot cup of coffee, I suggest you do the same!  I just live for this cake, the pumpkin really stands out and the spice is just right, it isn’t overwhelming.  All that plus the TOPPING, honey this topping is everything! That hint of maple flavor with the spice from the nutmeg and the crunch of the walnuts just takes this entire thing over the top!

I hope you give this Pumpkin Crumb Cake recipe a try, if you do let me know how it turns out!  Post your pictures to Facebook, Instagram, and Twitter using #isbutteracarb and check us out on Facebook (@isbutteracarbblog)!  Don’t forget to share this post and tell your friends! Thanks for stopping in and until next time, Ciao!

Banana Cream Pie Ice Cream!

I know, I know, I’m a little behind on posts, but it’s just been so busy around here! Lots of weddings going on, engagement parties, dinner parties, birthday parties…. You name a party and I bet I’ve been to it in the last month or so!  In fact, I’m supposed to be going to my friend Chelseas today for a pool party, I know, be jealous.  However, I wanted to take some time and check on and post this recipe!

I posted a poll type thing on our Facebook page (@isbutteracarbblog) to see which ice cream recipe people wanted the most and (not surprisingly) this is the winner!  Hopefully We can do more things like this in the future and possibly some giveaways and things like that as well!

So with that being said let’s jump in to this delicious ice cream recipe!

Ingredients:

1 1/4 cup heavy cream

1 3/4 cup whole milk

1 1/2 Tablespoons cornstarch

2 Tablespoons corn syrup

3/4 cup brown sugar

2 egg yolks

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon salt

2 cups of bananas, mashed

 

Instructions: 

Grab yourself a saucepan and add in your milk, 2 egg yolks, heavy cream, corn syrup, cornstarch, brown sugar, and salt.

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Now that you have all that in the saucepan, whisk it up! Whisk it up real good!  I’m not joking, WHISK! Well, whisk until everything is well combined and make sure you don’t have any lumps of cornstarch floatin’ around.

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Put your pan on the stove on medium to medium-high heat. While that concoction is heating up, let’s mash-up those nanners (bananas)! I think I ended up using about 4 medium bananas for mine, but as long as you have 2 cups of mashed bananas you’re good to go!

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Just use a fork to mash these suckers up!

Stir your mixture on the stove frequently.  Continue whisking it until it reaches a boil. Once it reaches a boil take it off the heat and pass it through a sieve or strainer.  We are doing this just incase some of the egg yolk got cooked and we don’t want little chunks of egg in our ice cream.

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Let’s add that vanilla extract and those mashed bananas to the mixture!

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Make sure you mix those bananas in really well.

Let the mixture cool down for about 15 mins, then put it in an airtight container and pop it in the refrigerator.

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You’re going to want to let this hang out in the fridge for about 10 hours.  We really want to give those flavors time to meld together and thoroughly chill.  Plus, if it isn’t chilled well, it won’t freeze well.

Ok, 10 hours is up!  Now let’s add our ice cream to our ice cream maker.  You’ll need to follow your ice cream makers manufacturers instructions on times and things like that, because they all vary and I haven’t a clue as to what type you’re using. My Kitchen Aid mixer usually takes about 20 minutes.

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So churn away until it looks something like this….

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All that’s left to do now is scrape all that ice cream goodness into an airtight container and put it in the freezer for 4-6 hours.  If you’re impatient like me you can always eat a little bit straight out of the mixer…. it’s like soft serve.

After that 4-6 hours though your going to have a beautifully decadent Banana Cream Pie Ice Cream!

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Man is this ice cream good! The brown sugar lends a delicious caramel flavor to it and the egg and cream give it such a rich and luscious texture. Plus there’s banana in it so that makes it healthy….. right? RIGHT?!

Anyway, I hope y’all give this ice cream a try, you won’t regret it!  Let me knew how it turns out in the comment section! Don’t forget to check out our Facebook page (@isbutteracarbblog) for polls, giveaways, Q&A’s, and whatever else I can think of!  Thanks for stopping by, until next time! Ciao!

P.S.- Speaking of parties…. Check out this deer party in my yard! 

Genurken-flürken Cake! (The Golden Girls)

Happy Mothers Day to all you moms out there!  As some of you may know I’m a huge fan of “The Golden Girls” television show, so I wanted to do a dish from the show.  I may even start doing more foods from shows and movies, who knows!  Anyway, I’m sure this isn’t the true “Genurken-flürken” recipe, but it is an ancient Scandinavian cake recipe….or atleast as close as I could come to making one haha.

I believe Rose mentioned the cake in season 2 while serving it up to the other girls in the kitchen and of course Dorothy had something hilariously snide to say. While this may not be an exact replica of Rose Nylunds Genurken-flürken cake, it is still a fun and delicious cake to make. As they would say in St. Olaf, låt oss göra denna tårta!

Ingredients: 

Cake: 

6 large eggs, room temperature

1 cup almond flour

1 1/2 cups All-Purpose flour

1 cup of butter (16 tablespoons)

1 1/3 cups sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon almond extract

1 teaspoon vanilla extract

Glaze: 

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup heavy cream

Instructions: 

Ok let’s get the oven preheated to 325°F! Then you need to grease and flour a bundt pan. To do that just liberally rub the inside of the pan with Crisco or butter, then put a little flour in there and toss it around to make sure everything is coated. Remove the excess flour from your pan.  It should look something like this.  20170421_235308.jpg

Next in a mixing bowl add your butter and beat it until it’s soft.

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Then add in your sugar, flavorings, baking powder, and salt.  Mix those until well incorporated.

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Add your all-purpose and almond flours and mix it up!  It’s going to look sorta crumbly.

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Now let’s add those eggs in, one at a time though.  After they are in scrape down your bowl and give it another good mix.  It should be sorta fluffy at this point.  Next let’s add the batter to the bundt pan!

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Try to level the top out the best you can with a spatula.  

Pop that sucker in the oven and bake until a wooden skewer comes out clean, about an hour.  The edges should also pull away from the pan a little. When it’s done take it out of the oven and put it on a rack to cool for about 15 minutes.

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After the 15 minutes is up, flip it out of the pan and let it completely cool.

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While its cooling let’s make our glaze! It’s extremely easy, just put all your glaze ingredients into a mixing bowl and mix thoroughly to combined.  I usually just keep dipping my whisk in and drizzling the glaze over the cake. Just make sure the cake has concretely cooled before you glaze it.  Let the glaze set and firm up on the cake for about 5 minutes, then you’re ready to serve!

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One of the best things about this cake it that it will last covered for a week or you can freeze it for up to 3 months!

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I don’t usually blow my own vertügen-flügen, but this cake turned out amazing! This Americanized version of a traditional Scandinavian recipe that Rose Nylund brought into the 80’s is just fabulous to say the least.  The vanilla and almond flavors compliment each other extremely well.  Plus you could easily serve 20 people with this cake.

I hope you give this recipe a try. Don’t forget to look us upon Facebook (@isbutteracarbblog) and be sure to comment and let me know how it turned out!  Send me pictures of your finished cakes!  As always if you have any questions I’d be more than happy to answer them, if I can. Hope to hear from you guys soon and thanks for being a friend! Ciao!