Pumpkin Spice Truffle

I think this is the same recipe I made about a year ago for Thanksgiving.  It tastes just like pumpkin pie but is so much lighter and frankly, lovlier.  I'm going to make it again.  Yum!!

Ingredients:

• 3 cups heavy cream
• One 15-ounce can pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground cloves
• Pinch salt
• One 7.5-ounce jar marshmallow cream
• 3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
• 3 tablespoons dark rum (I use apple juice)

Directions:

1. Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
2. In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
3. In a medium bowl, sprinkle the gingersnaps with rum.
4. Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

Trifle photo

Another photo of the Lemon-Blueberry Trifle.

Posted from Blogium for iPhone

Lemon-blueberry Trifle

Layer in trifle dish --

Low-fat blueberry yoghurt

Lemon cake

Fat free / sugar free lemon Jell-O

Blueberry pie filling

(repeat until the dish is full)

Posted from Blogium for iPhone

Pumpkin Gingerbread Trifle

Based on one I found on Rachael Ray's website; but changed due to what I had in my house...

3 cups heavy cream (whip until maybe one or two soft peaks form)

15-oz can pumpkin purée
7-10 oz marshmallow fluff
1 t. Vanilla extract
1 t. Cinnamon
some freshly ground nutmeg
a pinch of ground cloves if you have them
a pinch of salt

gingerbread (8x8)
3 T cherry juice or apple juice or apple cider

mix all ingredients in the 2nd block of text (pumpkin thru salt)
fold in 1/2 of whipped cream gently...
fold in almost the rest of the whipped cream again

soak the gingerbread (flip it over so the soft side is up; instead of the crusty shiny part) in juice

Blop in the pumpkin/whipped cream mix into the bottom of the trifle dish.
layer on some chunks (crumbs if need be) of gingerbread on top

continue to layer both the pumpkin/whipped cream mix & gingerbread, until you've reached the top of the trifle dish

top with the rest of the plain whipped cream

chill in the fridge until ready to serve. yum!

Candied Orange Zest

From Everyday Food magazine:

In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender. 8-10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

Cranberry Trifle (from Everyday Food magazine)

2 bags (12 oz each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)

1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.

2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Summer Berry Trifle

6 cups of your favorite pound cake or chiffon cake, cubed
3 cups sliced strawberries
2 cups blueberries
1 cup blackberries
1 cup heavy cream
1 cup mascarpone
¼ cup powdered sugar
12 ounces whole milk
6 egg yolks
½ cup sugar
1T plus 1t vanilla extract
2 ounces dark rum*

Preparation
Whisk together sugar and yolks until pale yellow and ribbon-y. Heat milk until steaming over medium heat in a small pot. Pour milk into egg mixture, slowly, to temper eggs. Return mixture to heat, stirring until mixture thickens. Be careful not to curdle eggs, you are making a thick custard sauce.

Immediately pull from heat, strain and chill. Add the vanilla. Whip the cream to stiff peaks and season with the powdered sugar. Combine with the marscapone. Combine the egg mixture with the whipped cream mixture. Stir in the rum.

Place 1/3 of the cake cubes in a glass bowl or fool bowl. Top with 1/3 of the berries. Top with 1/3 of the cream mixture. Repeat 2 more times. Decorate top of fool with berries, or leave as is. Refrigerate for 12 hours and serve.

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I found this elsewhere on the Internet:
In the spice aisle of your grocery store, with the flavorings and extracts, you will find a rum flavoring. Add a touch of this flavoring to apple juice for a rum substitute that works quite nicely. In a pinch, if you don’t have that rum flavoring, use just the apple juice.