Pumpkin Cinnamon Bun Ice Cream

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So, remember when I was having a dilemma about whether or not to keep adding text to my lead photo? Well, I’ve decided, with your feedback, to just do whatever the heck I wanna do. I think it will work out nicely and now I don’t have any more imaginary stress about it. So, THANKS. You are all the best…so, I made you ice cream!

YAY!

This ice cream is so dang good, you guys. I mean, it has all the flavors of a pumpkin cinnamon roll, including a gooey cinnamon caramel swirl AND a cream cheese icing swirl. I mean, we all know cream cheese icing never hurt a cinnamon bun, amiright? The ice cream is laced with pumpkin puree and a punch of spices making it taste like all the things we love about autumn, plus those swirls. The swirls aren’t totally necessary, but they really make this ice cream something else…plus they make for pretty scoops and I’m all about cute food.

And, can we talk about how it’s October and I’ve been wearing witchy colors on my nails EVERYDAY, that have apparently transferred into the styling here. I love that black flatware and have had it almost since the beginning of this blog–meaning it’s older than my 3-year-old niece.  I can’t always make it work the rest of the year…so just another reason to L-O-V-E fall. Okay, I’m done. Happy Friday, get yo’ pumpkin ice cream on!

Pumpkin Cinnamon Bun Ice Cream

Adapted from Jeni’s Splendid Ice Creams at Home

It is best to make the cinnamon caramel in advance so it can cool to room temperature before layering with the ice cream. You will probably have a little extra caramel, so just store it in a lidded jar in the refrigerator for 1 week…and pour it over this ice cream OR use it to dip apples into.

3 tablespoons cream cheese, softened

3/4 cup plain pumpkin puree (not pie filling)

1/4 cup maple syrup

1 tablespoon plus 1 teaspoon cornstarch

2 cups whole milk

1/4 teaspoon sea salt

1 1/4 cup heavy cream

2/3 cup sugar

2 tablespoons corn syrup

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

In a large bowl whisk the softened cream cheese until creamy, stir in the maple and pumpkin. In another small bowl whisk together the cornstarch with a few tablespoons of the milk. Set both aside.  Prepare an ice bath in a clean sink or large bowl.

In a saucepan heat the remaining milk, sea salt, cream, sugar, corn syrup, cinnamon, ginger, and nutmeg. Bring to a simmer and quickly whisk in the cornstarch mixture until well combined. Bring the mixture to a boil and cook while stirring for 3-4 minutes or until thickened. Remove from the heat and pour the mixture into the bowl containing the cream cheese and pumpkin mixture. Whisk to combine completely. Pour the mixture into a gallon size freezer bag, seal, and dunk into the ice bath. Let it sit in the ice bath until cool.  Process the ice cream base in a ice cream maker according to manufacturers instructions. Layer the ice cream into a container with the cooled cinnamon caramel and cream cheese—try to get at least three layers for maximum swirled goodness.

For the Cinnamon Caramel Sauce:

1/2 cup sugar

3 tablespoons water

2 tablespoons unsalted butter

2 tablespoons corn syrup

1/8-1/4 teaspoon salt

1/2 cup heavy cream

2 teaspoons cinnamon

In a saucepan heat the sugar, water, butter, and corn syrup together until sugar dissolves. Bring to a boil and cook until the mixture becomes deep golden brown and caramelized. Remove from the heat and immediately stir in the salt and heavy cream until smooth and glossy. The caramel will bubble furiously at this point, so be careful! Stir in the cinnamon and pour into a heatproof container to cool.

For the Cream Cheese Swirl:

6 ounces cream cheese, softened

2 tablespoons maple syrup

1 teaspoon vanilla

1/2 cup confectioner’s sugar

In a bowl, combine all the ingredients and beat with a hand mixer until combined and smooth.

 

 

 

 

Mini Hard Cider Cupcakes

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Guys, I’ve been wanting to make these cupcakes for a while now…ever since I sent Sean to the liquor store to buy some hard cider for a braised pork thing I was doing. But, he couldn’t find my favorite (Crispin) cider, so he bought a 6-pack of a different kind and it ended up being spiced…which, of course, wasn’t what I had in mind, but total A for effort!

So, in order to waste-not, I came up with this hard cider cupcake idea and oh, man…it ended up being a happy accident. I was so surprised by how much the hard cider flavor really comes through in these minis and in the frosting. There aren’t any actual apples in this recipe, but the apple flavor from the cider really shines, plus it lends a pleasant booziness.

These cupcakes are made in my favorite way for any cake or cupcake, by beating the butter with the flour mixture…instead of beating the butter and sugar until fluffy and then gently folding in the flour at the end. I love this method because it always produces a cake with a fine, almost dense crumb, but manages to remain light and spongey, yet tender. The thing is, the butter fat coats the flour which kind of waterproofs the gluten, so when you add the liquid the water doesn’t activate the glutens and prevents them from becoming gummy and chewy. BOOM!

So if you have some hard cider waning away in your fridge, looking for some way to be consumed, or even if you’re just a fan of booze-laced treats, these tender little dudes are just the thing.

Mini Hard Cider Cupcakes with Cider Cream Cheese Frosting

Makes about 48 miniature cupcakes.

Adapted from Take a Megabite

I used Angry Orchard Cinnful Apple Hard Cider in this recipe, since Sean couldn’t find the cider I usually buy…for drinkin’. It turned out to be perfect for these cupcakes. You can use whatever hard cider you want. 

1 stick (4 ounces) unsalted butter, softened

1 1/4 cups flour

1/2 teaspooon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/8 teaspoon salt

1 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup hard apple cider

Preheat your oven to 350˚F and line two mini muffin tins with 48 cupcake liners.

In the bowl of a mixer or using a hand mixer and mixing bowl, beat the butter until creamy, about 1 minute.

In another bowl, whisk together the flour, cinnamon, nutmeg, baking powder, salt, and sugar. Add it to the butter and beat until the mixture is combined and resembles a crumble topping. Add the eggs, 1 at a time, scraping after each, once incorporated continue to beat for about 2 minutes until light and fluffy. Scrape down the bowl and add the vanilla, followed by the hard cider and beat until just combined. Scoop heaping tablespoonfuls of batter into each muffin liner, I like to use a mini cookie scoop with a levered handle (also known as a disher). Bake 1 pan at a time in the center of the oven for 14-16 minutes or until the tops are dry and spring back to the touch. Remove from oven and cool on a rack while you make the frosting. Repeat with remaining pan.

Cider Cream Cheese Frosting

1, 8 ounce, brick cream cheese, softened

1 lb. (16 ounces) powdered sugar

2-3 tablespoons hard cider

Beat the cream cheese in a bowl until smooth. Add the powdered sugar and the hard cider and mix to combine. Pipe or spread onto completely cooled cupcakes.

Amaretti Brown Butter Pear Crisp

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Hey there.

I made you a crisp. A golden brown crisp topped with a crunchy, almond-scented Amaretti cookie and brown butter mixture. Underneath the crunchy topping is a mess of sweet and juicy seckle pears. Seckle pears are tiny, red blushed, and fairly firm pears that I find take really well to baking. They cook up super tender but manage to keep their shape…plus they are so CUTE! I can’t resist teeny, tiny food…and teeny, tiny produce that grows on a tree is even better. Way to be, pear tree.

This crisp combines the sweetness of pears with always welcome brown butter, and the flavor of almonds in two ways…the cookies, which are flavored with almond extract and toasty, nutty chopped almonds. There’s a bit of cinnamon in there for warmth and a nod to the season. I’d serve this crisp still warm from the oven (or reheated in the microwave, like you do) and topped with a heaping scoop of melting vanilla ice cream. It’s only the natural thing to do.

Side note: I’m trying this thing where I don’t add text to my photos. I’ve been feeling like I’m forcing it too much, but I’d like to hear what you think in the comments below. Thanks, pals…I do appreciate your input. Cheers! 

Amaretti Brown Butter Pear Crisp

I used Amaretti cookies in this recipe, small Italian almond and meringue cookies. I love these crisp little cookies on their own and they work really well with the juicy tender pears and almonds in this recipe. 

1 stick (4 ounces) unsalted butter, browned

3/4 cup crushed amaretti cookies

1/3 cup almonds, chopped

1/2 cup whole wheat flour

1/2 teaspoon cinnamon

1/8 teaspoon salt

6 tablespoons brown sugar

4-5 heaping cups diced pears

2 teaspoons cornstarch

2-4 tablespoons sugar (depending on sweetness of fruit)

2 teaspoons lemon juice

1/2 teaspoon cinnamon

Preheat oven to 350˚F.

Brown the butter in a 7-inch cast iron pan (if using to bake the crisp, otherwise use a saucepan) until fragrantly nutty and deep, toffee brown. Pour into a heatproof dish and set aside. In a large bowl combine the crushed cookies, almonds, wheat flour, cinnamon, salt, and brown sugar. Add the browned butter and mix to combine.

In another bowl combine the pears with the cornstarch, sugar to taste, lemon juice, and cinnamon, toss to coat. Scrape the pear mixture into the cast iron pan or other baking dish and top with the amaretti crisp mixture. Bake in the center of the oven for 30-40 minutes or until the top is crisp, golden, and the pears are bubbly. Serve warm, preferably with ice cream.