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1 (14-ounce) can fat-free sweetened condensed milk. 1 teaspoon vanilla extract. ¼ teaspoon ground nutmeg. ⅛ teaspoon ground ginger. ⅛ teaspoon ground cinnamon. Dash of salt. 1 cup canned pumpkin. 1 (8-ounce) carton reduced-fat sour cream. 2 commercial biscotti, crumbled (about 3/4 cup)
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Instructions. Add all ingredients to the bowl of a stand mixer or a large mixing bowl. Whip on high speed until stiff peaks form (around 5 minutes). Serve immediately in caramel apple trifles, dolloped onto shortcake, piped onto cupcakes, or however you like! Or, store in the fridge until ready to use.
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Move the dough into the bowl of a stand mixer and let sit 5-10 minutes to cool slightly. On medium speed, add the eggs one at a time, fully incorporating each one before adding the next. Add the pumpkin spice and mix briefly to combine. Remove the dough and scoop into a piping bag.
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Mix together 8 ounces of softened cream cheese with one tablespoon of honey (or orange juice), half a cup of canned pumpkin puree, a teaspoon pumpkin pie spice, cinnamon, and vanilla extract. Stir until well combined then transfer into an airtight container. Refrigerate overnight before serving so flavors can meld together more fully.
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Add the heavy whipping cream, powdered sugar, pumpkin pie spice, and vanilla extract to the bowl of a stand mixer. Use the whisk attachment to mix on low speed until the ingredients are combined. Adjust to medium-high speed, and continue to whisk until stiff peaks form, about 4-5 minutes. Serve immediately or store in the refrigerator until.
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Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
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Mexican Crema is a very frequent topping choice for home cooked meals. It's a versatile and flexible type of cream, that can go along with a variety of Mexican recipes. You can use it with Mexican dishes like tacos, enchiladas and nachos, or you can top non-Mexican dishes with it too. Even soups can be topped with it.
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Pumpkin Spice Creamer. Yield: 14 servings. Prep Time: 5 mins. Total Time: 5 mins. This recipe for homemade pumpkin spice creamer is made with 5 simple ingredients and tastes much better than store-bought pumpkin creamer. Warm and cozy with plenty of fall flavor, use it in your favorite morning brew. Author: Kim.
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Spice Cake. Preheat oven to 350F and spray two 9-inch round springform pans OR two high-sided (at least 2 inches) 9-inch round cake pans with cooking spray or floured cooking spray. Using scissors, cut out two circles of parchment paper and place them on the bottom of each cake pan.
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Step 1: Whisk the Ingredients Together, Minus the Heavy Cream. In a medium bowl, whisk the sweetened condensed milk, the pure pumpkin, the dark brown sugar and the cinnamon until combined. Step 2: Whip the Heavy Cream. In a separate large bowl, beat the heavy cream until soft peaks form.
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In a small bowl, whisk together egg and water until thoroughly combined. Set all three aside. 1 large egg, 1 tablespoon water. On a flat surface, unfold one puff pastry sheet and use a rolling pin to roll it out, doubling size of sheet. Cut the puff pastry into 8 1-inch strips, discarding any scraps.
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Transfer it to a bowl and whisk in the cinnamon, nutmeg, ginger, and cloves. Allow to cool. In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then add the pumpkin mixture and vanilla.
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RECIPE Spicecream
Preheat the oven to 350 degrees F, grease, flour and add a circle of parchment or waxed paper to three 8x2 inch round pans. In a medium bowl, add the flour, baking powder, baking soda, salt and spices. Whisk for 30 seconds to blend. Set aside. In another bowl, add the buttermilk, oil and vanilla.
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In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes. Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you! Use on cupcakes, cake or cookies. Store in an air tight container for up.
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Add 1 cup buttermilk*, 2 teaspoons Mexican vanilla, 1 teaspoon almond extract,** 2 tablespoons molasses, and 1/2 cup full fat sour cream. Whisk it all together until smooth. Place a fine mesh strainer over a medium bowl. Spoon and level 3 cups + 2 tablespoons all purpose flour into the strainer.
