Welcome Fall!

Yes, it's that exciting time of year when we pull out our pumpkin candles, halloween decorations, and most importantly stock up on the canned pumpkin like it's going out of style.  This is my most favorite time of year.  It's the beginning of the holiday season;  It is when cardigans are the perfect attire, and it's time for baking everything in sight.  There is something about being in the kitchen during this time of year that is absolutely wonderful.

I decided to try something a little different to start out the fall season, but don't worry it still involves that canned pumpkin you've been dying to crack open.  This is what I call deliciousness in a bowl, pumpkin pie without the crust, and Autumn in your mouth:  Pumpkin Pie mousse.

My pumpkin pie mousse is easy to make but very delicious!

Pumpkin Pie Mousse
1 cup of heavy cream plus 2 cups
1 (15 oz) can of pureed pumpkin
1/2 cup of sugar
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
1 teaspoon of vanilla
1/4 teaspoon of salt

For topping:
1/2 cup of oats
1/4 cup of flour
1/4 cup of brown sugar
1/4 cup of sugar
1/4 cup of dried cranberries
3 Tablespoons of melted butter

For the mousse:

Combine 1 cup of the heavy cream, the can of pumpkin, sugar, cinnamon, ginger, cloves, vanilla, and salt in a medium saucepan.  Cook on low heat until the mixture starts to bubble slowly.  Take off heat.

In another bowl, beat the 2 cups of heavy cream until it looks like whipped cream.

Once the pumpkin mixture is cooled, fold into the heavy cream mixture until combined.  Place into serving dishes and refrigerate.

For the topping:

Combine the oats, flour, both sugars, cranberries, and butter in a bowl until the mixture is crumbly.  Bake on foil in a 325 degree preheated oven until brown.

Once cooled sprinkle on mousse. Yum.

**Tip 1: If you want to save time, skip the step of beating the 2 cups of heavy cream and just buy one large cool whip container.  Use the cool whip in place of the beaten heavy cream:)

**Tip 2: The topping mixture made for the mousse, is also great on yogurt or ice cream... not just mousse:))

Topping adapted from: Disney Parks Blog from the Walt Disney World Food and Wine Fest

Put the Lime in the Coconut... Or Just Take the Coconut.

Coconut. The subject of todays matter. If you love it you love it.  And if you hate it you hate it. There is no in-between with coconut. Personally, I grew up eating it, so I love it. It's that one thing that can be used with savory and sweet dishes.

If you are a coconut fan, and you probably are if you are still reading at this point, today's blog is all about coconut cream pie. Today was my second time ever making one. It's actually a really easy dessert. The filling comes out just like pudding.  So, if you aren't in the mood for pie you can use it just as pudding or even to layer a trifle. I just love versatile desserts, there really isn't anything better in this world. Yum!

P.S. Before I give the recipe, if you are not a coconut lover and are still reading, first of all- thank you!!  and second of all- here's a secret, don't add coconut to the filling mixture and you have yourself a delicious vanilla pudding. Yeah bet your glad you kept reading:)


Recipe from Emeril Lagasse

A pie shell, your favorite pre-made one or favorite recipe
3/4 cup plus 2 tablespoons of sugar
3 cups of milk
4 eggs, separated
1/4 cornstarch
1 1/3 cups of sweetened coconut
1 teaspoon of vanilla
1 tablespoon of butter

1. Preheat the oven to 400 degrees.  Bake the pie shell until golden brown.
2. In a saucepan, combine 2 3/4 cup of milk and 3/4 cup of sugar.  Scald the milk, just until boiling.
3. In a separate mixing bowl, combine the egg yolks, cornstarch, and 1/4 cup of milk.
4. Temper the egg mixture until the milk mixture.  Keep whisking while you add the eggs.
5. Cook the mixture until boiling and continue cooking for 3 minutes. Take off the heat.
6. Add the vanilla, butter, and coconut (if you choose)
7. Fill the pie shell with the mixture, or use as a pudding:)
8. Refrigerate the pie or pudding for at least 2 hours.


If you make the pie, you can top the pie with meringue.

Meringue Recipe
4 egg whites
6 tablespoons of sugar
1/4 cream of tartar (if you have this, it makes the meringue stiffer, but it will still work if not)

1. Whip the egg whites until stiff peaks start to form.
2. Add the sugar one tablespoon at a time while continuing to beat the egg whites.  Add the cream of tartar.
3. Finish whipping the egg whites until desired consistency.
4. Top on the cooled pie and bake at 350 degrees until top is browned.

Desserts and Wine... yum!

So, my main problem with my passion for baking is some of the delicious treats I bake don't get eaten.  Its only Brendan and I at the house and there are only so many treats two people can eat before they get as big as the house itself. And we definitely don't want that. (that's what the gym membership is for). Then there is our best friend, Jackie. Okay so I have two people, that I see on a regular basis, to eat my treats.

My point to this is I needed to find a way to get more than just two people to eat my baked delicacies. The answer is: PARTY!  So, with my best friend Jackie by my side we decided to host a Wine and Dessert party! What could be better?

 We invited some of our closest girlfriends and baked up some of our favorite treats!  We had a blast preparing for the party and it got me practicing my baking skills on a semi-larger scale.

The party was so much fun! I have never laughed so much and all of our great friends were there.  So, if you ever find yourself not knowing what to do with all of your baked goods, just have a few close friends, wine & drinks, and you will be all set!  It's super easy! 

The stars of the party:

Brown Bananas and a Healthy Household.

Banana Bread.  The morning, afternoon, evening, anytime dessert.  The go-to recipe when our bananas are browning on the counter.  The first recipe I ever created on my own.

I grew up with parents who were extremely health conscience.  I would be baking something in the kitchen and you would hear my dad call from the other room, "hey is that made with Splenda?".  My mom is considered to be the "exercise queen", so the last thing she wants is some calorie-filled dessert after an hour of Zumba.  Therefore, they are the reason I created my healthy banana bread recipe.  That, and probably because we had some brown bananas lounging on the counter that my mom threatened to chuck.

As we all know, there is nothing in this world that I enjoy more than a moist dessert.  So my goal was to add deliciousness without adding extra calories or fat.  I have three words.  Instant pudding mix.  Yes, my secret to this recipe is fat free/sugar free instant banana cream pudding mix.  It keeps the bread moist and adds tons of flavor without adding those "bad guys".  Also, to add more flavor into banana bread sprinkle cinnamon and nutmeg to really give it a boost.  I found this very surprising but most people don't add any spices into their banana bread recipe.  I'm telling you, give it a try, you won't be disappointed!  

Nelly's Naner Bread

Makes 8-10 servings.

1 2/3 cup of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
2 eggs
2/3 cup of sugar
1/3 cup of applesauce (unsweetened or old-fashioned)
3 bananas
3 Tablespoons of light sour cream
1 package of sugar free/fat free instant banana cream pudding mix
1 teaspoon of vanilla

1. Preheat your oven to 350 degrees.
2. Grease a standard size loaf pan.
3. In a small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.  Keep to the side.
4. In a large bowl, beat together eggs and sugar until throughly combined.  Add applesauce, mashed bananas, light sour cream, pudding mix, and vanilla.  Beat all the ingredients together.
5. Add the flour mixture into the wet mixture in 3 doses.  Beating after each dose.
6. Once all the ingredients are beaten together well, pour batter into prepared pan and bake immediately.
7. Bake the bread for 45-50, or until a toothpick inserted comes out clean.

****This bread has less than 2 grams of fat and less than 200 calories per serving.  

~Tip:  Try adding some variations into this banana bread to make it your own.  Walnuts, chocolate chips, or raisins can be added into the batter before baking.  After the bread is baked, you can spread it with cream cheese or peanut butter. Mmmmm dee-licious! 

Cooking with Cornstarch...

Cornstarch is a household staple.  Many people use cornstarch for sprinkling into their shoes or to prevent rashes.  Sure cornstarch is great for those things.  I, however, prefer to cook with cornstarch.  We all know cornstarch is the thickening God.  It can thicken soups, gravies, puddings, and custards in just a matter of moments.  But I bet you didn't know cornstarch really works its magic in cookies.  After many days of trying to find the most perfect, soft, chewy, and moist cookie I found my new best friend:  Cornstarch.  Just about two teaspoons in a batch that makes two dozen cookies will do the job. 

Now before you start second guessing what I am saying, the proof is in the cookie.  I tried the one whole egg and one egg yolk thing, well that was a bust.  It made my cookies crunchy and crackly.  Not good.  Then I tried melting the butter instead of just softening the butter.  Nope, softened butter is still the way to go.  I'm telling you... cornstarch. 

The best thing about cornstarch is it keeps the dough from being too sticky so you can roll them into perfect shape. 

Finished product: Moist, chewy, delicious chocolate chip cookies! Success!