Pumpkin Pie Trifle

Posted on by peachpearplumcafe

Pumpkin Pie in a cup.  This is a great dessert for kids at Thanksgiving or just for fun at home.  Simple to make, easy to eat.  Get ready to relieve your sweet tooth and enjoy this pumpkin treat.

Servings: 8

Ingredients:

  • 1 15oz can of pumpkin
  • 1 (8oz) container of frozen whipped topping, thawed and divided
  • 1 cup confectioners sugar divided
  • 1 and 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 (8oz) package of cream cheese, softened
  • 2 tsps vanilla extract
  • 1/4 cup of ginger snap cookie crumbs
  • 1/2 cup oats
  • 1/2 cup brown sugar
  • 2 tbsp butter softened
  • 1 can of ready whip
  • 8 to 10 ginger snap cookies

 

Directions:

  1. In a medium bowl, combine pumpkin, 1/2 a container of whipped topping, 1/2 cup of confectioners sugar, pumpkin pie spice, cinnamon and salt.  Beat with mixer at medium speed until well blended.
  2. In another medium bowl, combine cream cheese, remaining 1/2 container of whipped topping, vanilla extract and remaining confectioners sugar (1/2 cup).  Beat with a mixer until smooth.  IMG-8095
  3. Place both bowls in the refrigerator until ready to plate (will keep in refrigerator over night).  IMG-8097
  4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  5. In a small bowl mix the oats, brown sugar and butter until well blended.  You’ll need to get your fingers in it to make sure the butter spread evenly.  Spread out oat mixture onto the baking sheet and bake for 15 minutes.  Using a spatula, move the oats around and bake for another 5ish minutes (until golden brown color).

     

     

  6. Remove the oat mixture from the oven and let cool (you can store them in a zip-lock bag if prepping the next day).
  7. While the oats are cooling, Spoon or pipe the first layer (cream cheese mixture) of the trifle in each of the cups.  IMG-8106
  8. Sprinkle oat topping onto the first layer (once they are cooled enough) and then spoon or pipe the final layer (pumpkin mixture).
  9. Smash a few ginger snap cookies using a zip-lock bag and a rolling pin.  IMG-8104
  10. Garnish the trifle with whipped cream, a sprinkle of ginger snap crumbs and a ginger snap cookie.

Hope you enjoy my take on the pumpkin trifle by adding my oat topping to the mix.  It is seriously like eating pumpkin pie cheesecake in a cup.  And it’s perfect to eat in our Florida fall heat.

Thank you tiny book of Tea and Treats for sharing your delicious recipes.

Katie

Autumn Fruit Salad

Posted on by peachpearplumcafe

This delicious Autumn Fruit Salad is similar to a yogurt parfait. Sweet, crunchy, and perfect as a side dish this fall season.  Both kids and adults love it.  So get your favorite knife and get ready to chop because you’ll be asked to bring this to family gatherings all year long!

Ingredients

8 small apples

4 green pears

1/2 bag of seedless red grapes (cut in half)

2 lemons or 2 tbsp lemon juice

6 oz maple greek yogurt

2 tsp ground cinnamon

1 tsp vanilla extravt

1 cup of whipped cream

1 cup chopped wlanuts

1/4 cup brown sugar

Autumn Fruit Salad

Directions

1. Rinse fruit thoroughly

2. Cut apples and pears into small pieces and discard the cores.

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3. Sprinkle lemon juice over the cut apples and pears.  Stir and mix well.

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4. Cut grapes in half and add to the apples and pears.

5. In a separate bowl, mix together; maple yogurt, vanilla extract, whipped cream, cinnamon and brown sugar.

6. Chop the walnuts or purchase pre-chopped walnuts.  You may add the walnuts straight to the fruit or add it to the dressing.

7. Pour 1/2 the dressing to the fruit and stir. Add in more dressing as needed.

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8. Serve and ENJOY.  (Keep in the refrigerator if serving later.  It will last a 3 to 5 days in the refrigerator.)

 

Thanks for reading.  Hope you find time to try out this delicious recipe!

Katie

 

Pumpkin Pecan Muffins

Posted on by peachpearplumcafe

Fall is here and these muffins welcome the season with wonderful pumpkin and pecan flavors!  A simple yet flavorful muffin to satisfy your taste buds.  I mixed the pumpkin flavors from my pumpkin pie scones recipe with the awesome pecan topping from my sweet potato casserole dish.  These are oh so delicious and so satisfying with each bite.

Ingredients

Dry

2 ½ cups flour

2 cups sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp pumpkin spice

 

 

Wet

3 eggs

1 and 1/2  cups pumpkin puree

1 tsp vanilla extract

 Pecan Mixture

1 cup flour

8 tbsp butter melted

3/4 cup pecans chopped

1 cup brown sugar

Pumpkin Pecan Muffins

Directions

  1. Preheat Oven to 375 degrees
  2. Prep a regular muffin tin (24 count) with foil cups or butter the muffin tin.  Or use 2 mini muffin tins 24 count each (for a total of 48).
  3. Sift all the dry ingredients into a large bowl.  Use a whisk to make sure it is mixed well.   IMG_3653
  4. Whisk together the wet ingredients.  IMG_3654
  5. Combine the wet and dry ingredients until well blended.  
  6. To make the pecan mixture, melt the butter in a small pot on the stove.  Sprinkle in flour, brown sugar and chopped pecans.  Mix well, until flour is not longer visible.  
  7. Carefully fold in 3/4 of the pecan mixture until evenly blended.  
  8. Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.  IMG_3742
  9. Sprinkle the rest of the pecan mixture over the tops of each muffin.  IMG_3741
  10. Bake in the oven for 20 to 25 minutes if using regular muffin tin.  Bake for 12 to 18 minutes if using mini muffin tins.  IMG_3665
  11. When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
  12. Plate them and enjoy!

 

Thanks for reading and hope you enjoy them!

Katie

Caramelized Pear Scones

Posted on by peachpearplumcafe

Originally I was going to do a pear and dark chocolate scone, but all the batches I made just didn’t do anything for me.  I then began racking my brain of ingredients that would go well with pears… cinnamon, ginger, etc.  The list went on but then the light bulb went off and my taste buds watered as the word caramel came to mind.  Caramelized pears are a perfect flavor for these unique and tasty scones!

Recipe Ingredients:

2 cups flour sifted

1/3 cup brown sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup of butter (or 1 stick of frozen butter)

1/4 cup vanilla greek yogurt

1/4 cup heavy cream

1 egg

Caramelized Pears Ingredients:

1 cup diced pears

4 tbsp butter (1/2 stick)

1/2 cup packed light brown sugar

1/4 tsp ground cinnamon

Topping:

1 small jar of caramel (or you can make your own using butter and brown sugar)

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Directions:

1. Prep an area with a mat and pan with parchment paper.

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2. Preheat oven to 400 degrees.

3. Sift the flour, brown sugar, baking powder and salt into a large bowl. Set to the side.

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4. Melt a 1/2 stick of butter in a medium frying pan over medium heat. When it begins to foam, sprinkle in 1/2 cup of brown sugar over the top and cook until bubbling and dissolved (about 3 mins).

5. Add in the pears to the caramel sauce and let cook.  Rarely stir the mixture until caramelized and pears begin to release their juices.

I went the easy way mainly so the pears would be softer

6. Sprinkle in the cinnamon and stir again.  Turn the stove off and let the caramelized pears cool.

7. In a small bowl, whip together the heavy cream, egg and vanilla greek yogurt. Then mix it into the dry ingredients/batter.

 

8. Grate the frozen stick of butter and add it into the batter.

9. Fold in the cooled caramelized pears into the batter.  Place batter mixture onto mat and gently press it out into the shape of a log.

10. Using a pizza cutter or dough cutter, slice it into 6 to 8 pieces similar in size.

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11. Once all the pieces are sliced, transport them onto the tray and lightly brush them with heavy cream.

12. Bake them in the oven for 12 to 15 minutes (until golden or until you can slide a toothpick in and out of the scone and it comes out clean).

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13. Once scones are cooled, drizzle caramel sauce over the top and serve.

Hope you enjoy these delicious scones 🙂

Katie