Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble


Ingredients: (Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble)

For the pumpkin mousse:
1 can (15 ounces) 100% Pure Pumpkin
3/4 cup sugar
4 egg yolks
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1 cup heavy whipping cream, chilled
2 teaspoons powdered gelatin
2 tablespoons cold water

For the cinnamon crepes:
2 ounces (or 1/3 cup plus 1 tablespoon) cake flour
2 ounces (or 1/3 cup plus 1 tablespoon) all-purpose flour
1/2 teaspoon ground cinnamon
1 ounce (or 2 tablespoons) sugar
2 whole eggs
2 egg yolks
2 ounces (or 4 tablespoons) unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup milk

For the graham crumble:
1/2 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
Whipped cream for garnish

Directions: (Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble)

In a large bowl whisk together the pumpkin, sugar, egg yolks, vanilla, and spices. Place the bowl over a pot filled with one inch of simmering water and whisk, or blend with a hand mixer, until the mixture reaches 140 F and has thickened slightly. Chill the mixture in an ice bath until cold.
While the pumpkin chills mix the powdered gelatin with the cold water and let stand ten minutes. Once bloomed heat the gelatin for 10 seconds in the microwave to melt. Allow to cool to room temperature.
Once the gelatin has cooled pour the heavy whipping cream in a medium bowl. Whip until the cream thickens then gradually pour in the melted gelatin. Whip until soft peaks form. Working in three batches, fold the whipped cream into the chilled pumpkin mixture. Once completely mixed cover and chill for at least two hours, or overnight.
While the mousse chills prepare the crepe batter. In a medium bowl whisk the eggs and egg yolks until slightly frothy. Add the melted butter and whisk to mix.
In a small saucepan scald the milk over medium heat.
In a separate bowl combine both the flours, cinnamon and sugar.
Temper the egg mixture with the hot milk, then whisk the remaining hot milk into the egg mixture. Working in three batches, whisk the flour mixture into the eggs and milk, making sure the first addition is thoroughly combined before adding the next. If small lumps remain strain, then cover and refrigerate for at least thirty minutes.
After the batter has chilled, place an 8? non-stick omelet, saute, or crepe pan over medium heat and spray it lightly with non-stick cooking spray.
Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan and immediately swirl until the batter coats the bottom of the pan evenly. Cook until the edges release from the pan and the crepe slides easily when the pan is shaken, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side.
Remove to a plate and stack the cooked crepes between layers of parchment or wax paper. Cool to room temperature. If you are planning to hold for longer than a few hours seal the crepes, between the parchment paper, in a zip top bag and keep chilled.
While the crepes cool prepare the graham crumble.
Heat the oven to 350 F and line a small baking sheet with parchment paper. In a small bowl combine the graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Pour the mixture onto the parchment lined sheet pan and press to compact the mixture. Bake for 10 minutes then cool completely. Gently crumble the graham with a fork.
To assemble the crepes spoon 1/2 cup of the pumpkin mousse into 1/4 of the crepe. Fold the crepe in half, and in half again. Top with whipped cream and graham crumble.

Delicious Pumpkin Apple Butter

Ingredients: (Delicious Pumpkin Apple Butter)

1 can (15 oz.) 100% pure pumpkin
1 cup apple, peeled and grated
1 cup 100% pure apple juice
1/2 cup firmly packed brown sugar
3/4 teaspoon pumpkin pie spice

Directions: (Delicious Pumpkin Apple Butter)

Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Store in airtight container in refrigerator for up to 2 months.
Recipe makes 3 cups.

Berry Vanilla Coffee Ecstasy


Ingredients: (Berry Vanilla Coffee Ecstasy)

3/4 cup hot water
1/4 cup milk, heated
2 stick packs Vanilla Gourmet Instant Coffee Beverage
1 tablespoon Strawberry Flavor Syrup
1 teaspoon dark brown sugar
1 tablespoon whipped cream (optional)


Directions: (Berry Vanilla Coffee Ecstasy)

Combine water, milk and coffee granules in large mug; stir until coffee is dissolved. Stir in Nesquik and sugar. Top with whipped cream. Serve immediately.

Dipped Lemon Meringue Fingers


Ingredients: (Dipped Lemon Meringue Fingers)

2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Dash salt
1/2 cup granulated sugar
2 teaspoons grated lemon peel
1/4 teaspoon lemon extract
Yellow food coloring (optional)
1/2 to 3/4 cup Premier White and/or Dark Chocolate Morsels
2 teaspoons vegetable shortening

Directions: (Dipped Lemon Meringue Fingers)

Preheat oven to 275° F. Line two baking sheets with parchment paper or lightly grease and flour.
Beat egg whites, cream of tartar and salt in small mixer bowl on high speed until soft peaks form when beaters are lifted. Beating on high speed, gradually add sugar until whites are glossy and stiff peaks form. Beat in lemon peel, lemon extract and 2 to 3 drops of food coloring. Spoon meringue into pastry bag fitted with 1/2-inch star tip or gallon-size food storage bag with 1/2-inch snipped from corner of bag. Pipe meringue in 3-inch lengths, about 1 inch apart on prepared baking sheets. You will have about 54 total.
Bake for 20 to 25 minutes, rotating sheets between upper and lower oven racks halfway through baking. Cool on baking sheets for 5 minutes. Carefully remove cookies to wire racks to cool completely.
Line two baking sheets with wax paper.
Melt morsels and vegetable shortening in small, uncovered, microwave-safe bowl on Medium-High (70%) power for 45 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Dip top of one end of each cookie into melted chocolate. Place on prepared baking sheet. Let stand at room temperature to set chocolate. Store in between layers in airtight container at room temperature.

Black White Brownie Terrine


Ingredients: (Black White Brownie Terrine)

Aluminum foil
1 package (18.3 ounces) brownie mix or your favorite brownie recipe
Parchment paper
3 cups Vanilla Ice Cream, softened
3 cups Chocolate Ice Cream, softened
Dulce de leche caramel (optional)

Instructions: (Black White Brownie Terrine)

Line 13 x 9-inch baking pan with foil, making sure to leave overhang on sides. Prepare brownie batter according to package directions; pour into prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
Lift brownie from pan carefully using foil overhang for handles. Cut brownie into 3 rectangles that will fit into 9 x 5-inch loaf pan (use bottom of loaf pan as guide).
Line 9 x 5-inch loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang).
Place one brownie rectangle into the bottom of the prepared pan. Top with vanilla ice cream, smoothing down top. Top with one more brownie rectangle. Top with chocolate ice cream, smoothing down top. Top with remaining brownie rectangle, pressing down lightly. Fold parchment overhang over top layer; cover tightly with foil. Freeze overnight.
To Serve, lift terrine from pan using parchment overhang. Slice into 1-inch pieces. Drizzle with dulce de leche. Store any remaining terrine tightly covered in plastic wrap and foil in freezer for up to 1 month.

Dark Chocolate Creme Brulee


Ingredients: (Dark Chocolate Creme Brulee)

1 cup whipping cream
1 cup half-and-half
1/2 teaspoon vanilla extract
1 bar (4 oz.) Dark Chocolate Baking Bar, broken into small pieces or 2/3 cup Semi-Sweet Chocolate Morsels
4 large egg yolks
1/2 cup granulated sugar
6 teaspoons granulated sugar, divided

Directions: (Dark Chocolate Creme Brulee)

Perheat oven to 300° F.
Place cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth.
Whisk egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.
Pour mixture through fine sieve into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth.
Bake for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.
Perheat broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.

Fruit Filled Chimichangas with Cinnamon Custard Sauce


Ingredients: (Fruit Filled Chimichangas with Cinnamon Custard Sauce)

1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup Evaporated Milk
1/3 cup water
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups water
1 cup chopped dried apricots
1 cup chopped dried apples
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
12 (8 inch) soft taco-size tortillas, warmed
1 cup vegetable oil

Directions: (Fruit Filled Chimichangas with Cinnamon Custard Sauce)

Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.
Combine water, apricots, apples, nuts, sugar and cinnamon in medium saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
Place ¼ cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.

Easy Rocky Road Brownies


Ingredients: (Easy Rocky Road Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1/2 cup Semi-Sweet Chocolate Morsels, divided
1 cup miniature marshmallows
1/4 to 1/2 cup chopped walnuts


Directions: (Easy Rocky Road Brownies)

Preheat oven to 350° F. Grease 8-inch-square baking pan.
Place whole brownie bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky.
Sprinkle 1/4 cup morsels over hot brownie. Let stand for 5 minutes or until morsels are shiny; spread evenly over brownie. Top with marshmallows, remaining morsels and nuts; press down lightly.
Bake for an additional 5 minutes or just until marshmallows just begin to puff. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with wet knife. Serve warm.

Fudgy Caramel Brownies


Ingredients: (Fudgy Caramel Brownies )

1 3/4 cups (11.5-oz. pkg.) Semi-Sweet Chocolate Chunks, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
12 caramels, unwrapped
1 tablespoon milk


Directions: (Fudgy Caramel Brownies)

Preheat oven to 350º F. Grease a 13 x 9-inch baking pan.
Melt 1 cup chunks and butter in large, heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat; stir in eggs. Add flour, sugar, vanilla extract and baking soda; stir well.
Spread batter into prepared baking pan; sprinkle with remaining chunks and nuts.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
Microwave caramels and milk in small, microwave-safe bowl on High (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Drizzle over warm brownies. Cool in pan on wire rack. Cut into bars.

Butterfinger Bites Birthday Cake Cones


Ingredients: (Butterfinger Bites Birthday Cake Cones)

1 package (18.25 ounces) chocolate or yellow cake mix
30 flat bottomed ice cream cones (buy extra in case some are broken)
1 cup prepared frosting
12 pieces Butter Finger Bites Candy, chopped, divided


Directions: (Butterfinger Bites Birthday Cake Cones)

Preheat oven to 400° F.
Prepare cake mix batter according to package directions. Stir in half of chopped Butter finger. Spoon 2 tablespoons cake batter into each cone. Place cones in the cups of a muffin pan or on a baking sheet.
Bake for 15 to 20 minutes or until wooden pick inserted in cake comes out clean. Cool completely.
Decorate with frosting. Sprinkle with remaining chopped Butter finger. The cones are best served the same day they are prepared.