Monday, November 14, 2011
We just made this french toast for breakfast. It is scrumptious! It has a perfect balance of flavors with the pumpkin and cinnamon while still tasting like french toast. I ate it with the pecans; the rest of the family ate it without. Each way it is delicious! The cinnamon syrup is so great. You have to try it!
Pumpkin French Toast
1/4 cup pumpkin puree
3 tablespoons milk
1 teaspoon ground cinnamon
pinch of nutmeg
1 teaspoon vanilla extract
4 - 6 slices bread
In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5 minutes].
Spray skillet with non-stick spray in a large skillet over medium-high heat. Place bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Top with pecans and this delicious cinnamon syrup. Enjoy!
Recipe Source: Krista's Culinary Creations
Tuesday, November 8, 2011
This Pumpkin Cream Trifle is a perfect dessert for Thanksgiving or for any type of gathering in pumpkin season. I just made this for a large party, and it was a huge hit. You just can't beat layers of soft and flavorful pumpkin spice cake layered together with smooth whipped cream and cheesecake pudding, all topped by a delightful crunchy toasted nut and toffee layer. This dessert really is delicious! Plus, it is so simple to make. You can really whip it together once the cake is done and cooled.
Pumpkin Cream Trifle
First Layer:1 pkg spice cake mix
1 pkg. (3.4 oz) instant vanilla pudding
1 cup canned pumpkin
½ cup vegtable oil (can do ¼ cup applesauce, and ¼ cup oil instead)
½ cup water
3 large eggs
1 tsp ground cinnamon
½ tsp ground ginger
Preheat oven to 350. Spray 9x13 baking pan with vegtable oil spray. Place all cake ingredients in large mixing bowl. Blend with electric mixer on low speed from 1 minute. Scrape down sides and then increase speed to medium and beat for 2 minutes more. Batter should look thick and well blended. Pour into prepared pan and bake 32-39 minutes or until cake tests done. Cool completely. (cake can be frozen at this point. Thaw at room temperature before assembling trifle.) When ready to prepare trifle, cut or tear into approx. 1 inch cubes.
Second Layer (cream):2 pkgs. (3.4 oz) cheesecake flavored instant pudding mix
2 cups cold milk
2 cups freshly whipped cream (unsweetened)
Combine pudding mixes with milk and blend with whisk until it starts to thicken. Fold in whipped cream, then quickly assemble trifle.
Third Layer (toppings):½ cup chopped, toasted pecans or almonds
½ cup Skor toffee bits
To assemble trifle:
Place 1/3 of cake cubes into trifle bowl. Top with 1/3 of cream mixture and sprinkle with 1/3 of nuts and toffee bits. Repeat layers two more times, ending with nuts and toffee on top. Serve immediately or refrigerate, covered no longer that 24 hours.
Wednesday, November 2, 2011
"Oh sweet mystery of life now I have found you"...is what I was singing when I shoved a spoonful of this creamy dreaminess in my mouth. Probably one of my favorite side dishes ever. I happen to love sweet spuds, but these were plum fantastic!
Mashed Sweet Potatoes
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sugar
2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
salt & freshly ground black pepper
Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork. This will take between 30 to 45 minutes.
Take off heat and mash sweet potatoes in saucepan with potato masher. You can also put potatoes into a Bosch or Kitchen Aid mixer and mix. Stir in salt and pepper to taste. (I didn't add any at the end.)
Recipe Source: Food