Here’s what our past week looked like:
Date Night! Land & Water Co. in the Village. Umami Bowl. Not my favorite, but Bret was a big fan!
Blurry FaceTime from Austin, TX.
No husband at home = cereal for dinner! 🙂
Evening walk home. I don’t know about you, but I love power lines and palm trees.
Helped my dad work on his garden on Friday. Wrapping vines and hoping for the best.
Iced tea Big Gulp after lots of yard work.
It’s just too good. Carlsbad sunsets for the win.
Bates Nut Farm Pumpkin Patch.
Hello Birdie. I want to pet them…and at the same time stay far, far away.
Beauties in a wheel barrel.
BNF is a magical place.
The crew. ❤
Enjoy week 44…live it UP!
Ice cream. It’s what’s for dinner. Well, not really. But I am an adult…I could totally have ice cream for dinner if I really wanted to. But then I would ruin my appetite for sweet potato tacos, roast chicken, and an incredible arugula salad.
Now that I am sufficiently hungry…let’s talk about this RICH and CREAMY Pumpkin Spice Ice Cream. It has the finest ingredients, the perfect pairing of spicy sweetness, and just a little something special at the end.
Ever heard of the term Mis-en-place? It’s a planner’s heaven and baker’s best friend. Basically, it is a gathering and prepping of all your ingredients ahead of time. A helpful way to stay organized and make sure you have everything you need.
That being said:
Mis-en-place, like a boss.
You know who else does things like a boss? Williams-Sonoma. I can always look to them for a great recipe to jump off from and adapt. Here we go!
- 1 cup pumpkin puree (I used canned)
- 1 tsp. pure vanilla extract
- 2 cups heavy cream (I used Horizon brand)
- 3/4 cup packed brown sugar
- 5 egg yolks
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp ground nutmieg
- 1/4 tsp. salt
- Ice water/ice cubes (for setting)
- 1 Tbsp. Hennessy Cognac (yup)
- In a medium-sized tupperware, whisk together the pumpkin puree and vanilla extract. Seal your tupperware and refrigerate for at least 3 hours or up to 1 day.
- In a medium-sized saucepan, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar and cook over medium heat. Cook until you can see bubbles forming around the edges of the pan (no more than 5 minutes).
- Meanwhile, in a large bowl, whisk together the 5 egg yolks, cinnamon, ginger, nutmeg, salt, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar until well combined/sugar dissolves.
- Next, remove the cream mixture from the heat. Slowly whisk about 1/3 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the sauce pan.
- Cook over medium heat, keeping the custard at a low simmer and stirring continuously with a wooden spoon. The mixture should turn into a custard that will be thick enough to coat the back of your wooden spoon. this will be the sign that it is ready and should take no more that 5 minutes (Do not allow the custard to boil).
- Meanwhile, fill a large bowl with ice water and ice cubes. Strain your custard through a fine-mesh strainer and into a medium-sized bowl. Place that bowl into the bowl filled with ice water. This allows the custard to set and cool. Then, after a few minutes, whisk the pumpkin mixture into the custard.
- Cover your pumpkin custard with plastic wrap, pressing it directly on to the surface of the custard. This prevents a skin from forming on the top while chilling. Refrigerate the pumpkin custard at least 3 hours or up to 1 day.
- Transfer the pumpkin custard to an ice cream maker and churn according to the manufacturer’s instructions.
- Add the Cognac during the very last minute of churning. Transfer the ice cream to a freezer-safe sealed container. Freeze for at least 3 hours or up to 3 days, (if you can wait that long) before serving.
- Makes about 1 quart. ENJOY!!!
I brought a quart of this Pumpkin Spice and some Apple Spice to Community Group and they were both devoured. Noted: this recipe is a definite crowd pleaser!
What ice cream recipe would you like to see from me next?
When I was a little girl, my Nannie always had sweetened dried fruit in her home. Dried banana chips, papaya, pineapple, apricots, and ALWAYS ginger. I love remembering things like that about her. Now, you could have probably guessed it, but when I was younger I really disliked ginger (with exception to ginger-snap cookies). I wasn’t fond of the texture or the spicy-sweetness.
Now that I am older and my pallet has seen more of this incredible culinary world we live in, I absolutely love ginger. It’s spicy, sweet, and very refreshing. Ginger can calm a nauseous stomach and it provides great health benefits. I have recently started drinking pure ginger tea and it’s very soothing. I even like to ask for extra of that delicious pickled ginger they serve at sushi restaurants. Yum!
All that to say, if you like ginger, you will love these cookies. They also have all the great elements of a fall treat: pumpkin, cinnamon, oats, and brown sugar. Adding the crystalized ginger is something I just thought up, and it was a real success.
- 1 stick of unsalted butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup canned pumpkin
- 2/3 cup whole wheat flour
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 cups quick-cooking oats
- 2/3 cup chopped crystalized ginger (I added a whole cup, but I am a little ginger obsessed.)
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- Preparing your wet ingredients: Cream together butter and both sugars until fluffy. Add the egg and beat thoroughly. Next, add in the vanilla extract and pumpkin and mix until well combined.
- Preparing your dry ingredients: In a separate medium sized bowl, sift together the flour, ground cinnamon, ground ginger, and baking soda. Add to the pumpkin mixture and mix well.
- Dice your crystalized ginger into small pieces (the size of raisins). Add the oats and crystalized ginger to the pumpkin mixture and mix until well incorporated.
- Take a small spoon and form the cookie dough into cookies on prepared cookie sheets. Bake in oven for 20 minutes or until golden brown edges and tops form.
- ENJOY!!! Make sure you share them with friends and family.
* Makes about 30 cookies. You could even reserve some dough and freeze it for another day. These cookies are best once they have cooled down a bit.
Thanks for reading, friends. Happy Saturday!
Fall in Southern California isn’t exactly what you would expect. Today is November 14th and it’s supposed to be 80 degrees outside! If I could have any season last all year long, it would definitely be summer, so don’t get me wrong…I’m more than pleased. BUT at the same exact time, all I want to do is wear a beanie and my black jeans with a cozy scarf.
I also want to eat all things squash, pumpkin, and apple. This week I made a few recipes to satisfy my cravings, but today I am sharing the easiest and best for hospitality.
Pumpkin Spice Coffee Cake with Streusel Topping. YUM.
Honestly YUM really inspired me, so I made their recipe and tweaked it just a bit. I also brought it to my Church Community Group the other night and everyone really loved it. It’s not overly sweet so it works for breakfast or dessert! It goes so well with a cup of coffee (shocker) or black tea. I also really liked that it got me into the fall season, even if the weather is not matching up quite yet.
Ingredients for Cake:
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of kosher salt
- 1 stick of unsalted butter, softened
- 1 cup of firmly packed brown sugar
- 2 large eggs
- 1/2 cup of pumpkin puree
- 3/4 cup of sour cream
Ingredients for Streusel:
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/8 teaspoon of kosher salt
- 5 tablespoons of unsalted butter, melted
- 3/4 cups of all-purpose flour
- Preheat your oven to 350 degrees F. Grease a 9 inch bread pan and line with parchment paper.
- Start by making the cake. Sift the first 7 dry ingredients together in a bowl and mix well. Set aside.
- In the bowl of a stand mixer, using the paddle attachment, cream together the butter and brown sugar. Beat in the eggs, one at a time.
- Mix in the pumpkin puree and sour cream until well combined. Make sure the mixture is incorporating well and scrape down the sides of the bowl if needed.
- Slowly incorporate the flour mixture on the lowest speed until well combined.
- In a separate bowl, make the streusel. Mix the sugar, flour, spices, and salt in a bowl. Pour the melted butter over the sugar mixture. Combine the melted butter and sugar mixture with your hands.
- When it is well combined, you will be able to pack it tightly into the bottom of the bowl. Then crumble it into pieces over the top of the cake batter.
- Bake your coffee cake for 50 minutes. Insert a toothpick and if it comes out clean, it’s done. ENJOY!
Bring this delicious coffee cake to your next fall party, girls night, to the office, or even Thanksgiving! You will get all kinds of compliments. How sweet is that!
I hope you have a splendid fall and enjoy this coffee cake time and time again. I know my family will.