Mini Raspberry Lemon Cheesecakes

Breaking Bland Eats

Happy (almost) Valentine’s Day! To celebrate, I’m sharing these adorable raspberry lemon cheesecakes with you, because what says love more than cheesecake? I originally developed this recipe for a pink-themed baby shower – they were such a hit. Valentine’s Day seemed to be the perfect excuse to reintroduce these cute, handheld, mini-desserts. Not only do they fit the Valentine’s Day colour scheme, they take a fraction of the time to cook versus making an entire cheesecake. I took my favourite cheesecake recipe, added some raspberry purée, fresh lemon zest to brighten up the flavour, and baked them into individual portions using muffin tins.  I was pleasantly surprised that the recipe fit perfectly into 24 muffin cups – it was meant to be!  Lining the muffin tins with paper liners makes for a quick cleanup and it is easy to get these cheesecakes out of the pan.

Graham Cracker Base

I used frozen raspberries in this recipe, because one;  it’s winter, and two;  it’s what I had on hand. Frozen berries are picked ripe and frozen right away, so often, they have a better flavour than buying fresh imported berries.  I like to keep a stock of frozen berries in my freezer since they make a quick and easy breakfast when mixed with yogurt and homemade granola, or when added to muffins, pancakes, or smoothies.  To make the raspberry purée, I cooked frozen raspberries with just a touch of sugar, puréed the mixture, then passed it through a fine mesh strainer to remove all the seeds.  You can also make this recipe with blueberry or blackberry purée resulting in a lovely purple-coloured cheesecake.

I hope you get to spend this weekend with your loved ones and these adorable mini-cheesecakes ♥

 

Mini-Raspberry Lemon Cheesecakes

Mini Raspberry Lemon Cheesecakes

Ingredients:

    • 2 cups of graham cracker crumbs
    • 6 tablespoons butter, melted
    • 3 pkg (8oz) cream cheese, at room temperature
    • 2 tablespoons all purpose flour
    • 1 cup white sugar
    • 3/4 cup raspberry purée (see recipe below)
    • 1 tablespoon finely grated lemon zest
    • 2 teaspoons pure vanilla extract
    • 4 large eggs, at room temperature.

Directions:

  1. Preheat oven to 350°F.  Line 24 muffin tins with paper liners.
  2. Combine graham crumbs and melted butter, divide evenly between all the paper liners (~2 tablespoons each). Using a small spoon press the graham cracker mixture down to form the base.
  3. Bake for 5-6 minutes, remove from oven and set aside to cool.
  4. Lower oven temp to 300F
  5. Prepare the filling: in a stand mixer beat the cream cheese, flour, and sugar together until very smooth, about 3 minutes – scraping down the sides often to ensure everything is evenly mixed and there are no lumps. Add the raspberry purée, lemon zest, and vanilla. Mix until well blended.
  6. Add the eggs, one at a time, beating until just combined. You do not want to beat the mixture too much once the eggs are added, otherwise the cheesecake will rise too much and when it cools it may crack.
  7. Divide batter between the 24 muffin cups (~1/4 cup batter per muffin tin)
  8. Bake for 20-22 minutes, the cheesecake will be slightly puffed and will jiggle like Jell-O.  Note: If making a full cheesecake it will take between 60-70 minutes
  9. Allow the cheesecake to cool for 10-15 minutes in the pan before removing.
  10. Keep in the fridge until ready to serve, or freeze for later.  Serve with fresh berries or more raspberry purée.

Raspberry Puree:

1 12-oz bag frozen raspberries
2 tablespoons sugar

Directions:

  1.  Combine frozen raspberries and sugar in a medium saucepan over medium heat and bring to a boil.
  2. Cook the berries and sugar for about 5 minutes,  stirring occasionally until the berries are broken down and slightly thickened.
  3. Cool the mixture, then puree it in a blender.
  4. Using a fine mesh strainer and the back of a spoon, strain the sauce into a bowl to remove the seeds. Make sure that all that is left in the strainer is the seeds – it takes a little while to press all the puree through.


Mini-Raspberry Lemon Cheesecakse

 

Pumpkin Apple Muffins

Pumpkin Apple Muffin {Breaking Bland Eats}

It’s that time of year again, the leaves are changing colour and pumpkin is making an appearance everywhere.  I can’t help but jump on the pumpkin bandwagon every Fall.  But I’m not talking about pumpkin flavoured products, I’m taking about 100% pure pumpkin.  It’s one of my favourite Fall flavours and it is so versatile, especially if you keep cans of pumpkin purée in your cupboard. I love adding it into my morning oatmeal, or mixed into macaroni and cheese to add vegetables and a wonderful orange hue.   But, you can’t beat the flavour that pumpkin brings to baked goods.

These muffins combine the irresistible  flavours of pumpkin and cinnamon along with another of my Fall favourites, apples.  I had a bag of Honeycrisp apples on hand so that’s what I used today when the baking urge struck me, but feel free to substitute your own favourite apple variety in this recipe.    Grated apple helps to provide a touch of sweetness and moisture which keeps these muffins light and fluffy.  When I’m cooking or baking with apples I prefer to keep the peel on the apple because one, I hate waste, and two, it provides additional fibre and texture.  Plus, it saves time, who doesn’t love that?

Fall Colours

This photo was taken on a stroll around our neighbourhood this afternoon.  I can’t get over how pretty this time of year is or how wonderful my kitchen smells after baking a batch of these muffins!

Pumpkin Apple Muffins

Recipe by Kirsten, makes 12 muffins.

Dry ingredients:

  • 2 cups of whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients:

  • 1 cup 100% pure pumpkin purée (either canned or homemade)
  • 2 large eggs, lightly beaten
  • 1 medium sized apple, grated (~1/2 cup grated)
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract

optional add ins: 1/2 cup chopped walnuts/pecans or pumpkin seeds.

Directions:

  1. Preheat oven to 350F and line a 12-cup muffin pan with muffin liners.
  2. Combine dry ingredients in a large mixing bowl, set aside.
  3. Combine wet ingredients into a medium mixing bowl and stir until well combined.  If using optional add ins you can mix them into the wet ingredients now.
  4. Make a well in the centre of the dry ingredients  and then add the wet ingredients.  Stir until just combined, it’s ok to have some streaks of flour.
  5. Spoon batter evenly into muffin cups.
  6. Bake for 22-25 minutes or until the tops are golden brown and the centre of the muffin springs back when lightly touched.
  7. Cool in the pan for 5 minutes then transfer to a wire cooling rack.

Whole Grain Zucchini Bread Pancakes with Blueberries

Whole Grain Zucchini Bread Pancakes with Blueberries | Breaking Bland Eats

Breaking Bland Eats turns 2 years old today! I’m so thankful to everyone who reads these posts and for all the positive feedback I have received.  This blog was a way for me to keep and share my favourite recipes, and the fact that anyone actually reads, let alone makes, the recipes still amazes me.  So, thank you.

This past summer I’ve had to get creative with zucchini recipes since both my parents and in-laws have supplied us with an almost endless supply of zucchinis.   After making zucchini bread one day I thought the flavours would be perfect as a pancake.  So, I took my standby buttermilk pancake recipe and added grated zucchini and cinnamon. Then decided to add blueberries – because blueberries make everything better.

When making blueberry pancakes I like to add the blueberries individually to each pancake once they are on the griddle.  This way you get an even amount of blueberries in each pancake, and avoid those blue streaks that often result when you mix blueberries into a batter.  This technique also works well with bananas, chocolate chips, or any other addition you want in your pancakes.

Placing a cookie sheet in a preheated oven (~200F) will keep the cooked pancakes warm until the rest of the pancakes are ready.  This is especially helpful if you are doubling the recipe and serving a large crowd.   These pancakes retain their moisture and keep in the fridge for a few days, or you can freeze the pancakes and reheat in a toaster or toaster oven for a quick weekday breakfast option.

It can be confusing when looking at different flours or breads, what’s the difference between whole wheat, whole grain, and multigrain? First off be wary of anything that says “multigrain”.  Simply put, it means that more than one grain was used and often these grains are refined and have been stripped of their fibre and vitamins/minerals.  Make sure to look at the ingredient list, you want to see the word “whole grain”.  Whole grains are exactly as they sounds, the whole grain has been milled down to make flour, leaving all the nutrients intact.  Nutrition lesson over, time to celebrate with some pancakes!

Whole Grain Zucchini Bread Pancakes with Blueberries | Breaking Bland Eats

Don’t have zucchini on hand?  Grated apples make a great addition, simply replace the 2 cups of zucchini with 2 cups of grated apple.  Yum.

Whole Grain Zucchini Bread Pancakes with Blueberries

Makes 12 pancakes

Dry Ingredients:
2 cups of 100% whole grain flour
1 teaspoon cinnamon
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:
2 cups of grated zucchini, ~1 large zucchini or 2 medium.
2 eggs
2 tablespoons melted butter or oil
1 1/2 cup buttermilk
1 tablespoon vanilla

1-2 cups of blueberries (fresh or frozen)

Directions:

  1. In a large bowl combine the dry ingredients.
  2. In a separate medium-sized bowl beat the eggs, oil, buttermilk and vanilla.  Then stir in the grated zucchini.
  3. Make a well in the dry ingredients and add the wet ingredients.  Stir until just combined, lumps are ok!
  4. Ladle ~1/3 cup of batter per pancake onto a preheated skillet or cast iron pan, sprinkle blueberries on top, and allow the pancakes to cook until small bubbles are visible all over the surface of each pancake. Flip and continue to cook for another 2-3 minutes or until the centre of the pancake springs back to a light touch.
  5. Serve with maple syrup, a dollop of greek yogurt, and fresh blueberries.

*Tip: If you don’t have buttermilk simply add 1 tablespoon of lemon juice or vinegar for each cup of milk you need.

Don’t have zucchini on hand?  Grated apples make a great addition, simply replace the 2 cups of zucchini with 2 cups of grated apple.  Yum.

Cocoa Nib Brownies

Cocoa Nibs + Brownies
As a dietitian, I value eating healthy. Luckily, part of eating healthy is indulging every once and a while. These brownies are my go-to when I want something sweet and delicious. The only thing healthy about these brownies is how happy you will feel when you eat them. I’ve made these brownies for a couple of gatherings over the past few months and they have caused the same reaction – everyone asks me for the recipe! So I’m here to share my recipe to ensure you always end up with the most decadent fudge-y brownies; completed with a glossy, sugar topping. Trust me, you don’t need icing, they are rich enough on their own.

Three different types of chocolate go into creating the wonderful balance in this recipe – dark cocoa powder, semi-sweet chocolate chips, and crunchy cocoa nibs.

Cocoa Nibs

Cocoa nibs are roasted cocoa beans which have been chopped into small pieces.  They are bitter and crunchy and are great as a topping on yogurt or oatmeal (chocolate oatmeal – yes please!). My preference is to surround them in this rich brownie batter.  Cocoa nibs are more of a specialty item, so if you have trouble finding them you can always substitute chopped walnuts or pecans to add a similar texture.

The recipe is really easy to put together as it’s all made in one pot. You start by melting the butter and sugar together; this is the secret to achieving that beautiful crispy top sugar layer. After the sugar starts to dissolve you will need to let mixture cool down slightly before you add the eggs. Nobody wants scrambled eggs in their brownies.

Finally, whatever you do, DO NOT OVERCOOK the brownies.  This is how you achieve that fudge-y, almost truffle-like texture. No cake brownies here. You’ll know the brownies are ready when the edges are puffed and set, but the centre should still be gooey.

You will need to be patient and let the brownies cool and have a chance to set before you try to cut into them. Waiting for them to cool is the hardest part, but a very necessary step. Cutting them too soon will leave you with a brownie disaster on your hands.   These brownies are rich so I usually cut them into smaller, bite-sized pieces, but most people go back for seconds!

 

Cocoa Nibs Brownies

 

Cocoa Nib Brownies

Recipe by Kirsten.  Makes one 9×13 pan.

Ingredients:

1 cup of butter
1 cup white sugar
1 cup brown sugar
1 cup cocoa powder
3 large eggs
2 teaspoons pure vanilla extract

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1 cup semi sweet chocolate chips
1/2 cup cocoa nibs

Directions:

1. Preheat oven to 350F.  Line a 9×13 inch pan with parchment paper or foil.
2. In a large sauce pan, melt butter and sugar over medium-high heat until the sugar starts to dissolve, about 3-5 minutes.  Set aside to cool while you gather the other ingredients.
3. Add one egg at a time to the sugar/butter mixture, and stir after each addition. Next stir in the vanilla and cocoa powder until you get a glossy and smooth batter.
4. Into the chocolate mixture add the flour, baking powder, and salt.  Stir until you get a smooth, lump free mixture. Then stir in the chocolate chips and cocoa nibs (or nuts if using).
5. Spread the batter evenly into the prepared 9×13 pan and bake for 25-30 minutes.
6.  Allow brownies to cool and set before cutting. Enjoy!

Maple Coconut Granola

Maple Coconut GranolaI love granola and I used to make it all the time. But as with my homemade yogurt making, it fell to the wayside over this past crazy year. One of my favourite weekday breakfasts includes this homemade granola, Greek yogurt, and some seasonal fruit.  And a coffee, don’t forget the coffee.

Sure, there are hundreds of varieties of granola in the store you can buy – but trust me this homemade version is way better and it’s really simple to make.  Also, have you ever looked at how much sugar is in some of those store bought granolas? I like my granola less sweet and with a lot more extras. This recipe is extremely customizable; use whatever nuts or seeds, dried fruit, or whole grain flakes you like. When I was in my granola making heyday, I made sure my cupboard was stocked with different kinds of whole grain flakes, from my trusty oatmeal, to barley, quinoa, or spelt flakes.

In this latest batch I added shredded coconut, maple syrup, and some unsweetened dried cranberries for something a little tart. Walnuts, ground flax seeds, and my latest obsession, hemp hearts, provide a triple punch of Omega-3’s. Most of us don’t get enough of these essential fatty acids in our diet. If you are using flax seeds make sure to buy the ground flax seeds, otherwise your body won’t absorb those beneficial Omega-3’s.

The grains, nuts, and seeds become slightly candied in the oven and are deliciously addictive. I suggest adding the dried fruit at the end, once the granola has had a chance to bake; otherwise you’ll end up with very hard, potentially bitter pieces in your granola. No one wants that. If you like your granola with lots of granola clusters don’t stir it as often, or if you like it broken-up, stir it more often.

Maple Coconut Granola 2

Maple Coconut Granola

Ingredients: 

4 cups of rolled oats or mixture of whole grain flakes.
½ cup unsweetened coconut (shredded or flaked)
½ cup shelled hemp hearts
¼ cup ground flax seeds
½ cup shelled pumpkin seeds
½ cup shelled sunflower seeds
½ cup chopped pecans
½ cup chopped or slivered almonds
½ cup chopped walnuts
½ cup chopped cashews

½ cup of your favourite oil*
½ cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt

1 teaspoon vanilla
½ cup dried unsweetened cranberries (a little harder to find but I love the tartness these add)

Directions:

1. Preheat oven to 300F.
2. In a large bowl mix together all ingredients, except the vanilla and dried cranberries. Mix well.
3. Line two rimmed cookie sheets or 9×13 pans with parchment paper. Split granola between the two pans.
4. Bake for 30-45 minutes, stirring the granola every 10-15 minutes, until golden brown and crunchy.
5. Remove from oven and sprinkle vanilla over the warm granola, this will add a wonderful scent to the granola. Set aside to cool.
6. Once cooled, mix in dried cranberries and seal in an airtight container.

* note if using coconut oil you may need to heat the oil briefly so that it becomes liquid.

10 Minute Greek Yogurt Pumpkin Pops

Greek Yogurt Pumpkin Pops
My sister-in-law over at Maman Loup’s Den gave me my Christmas present a little early this year – a Zoku Quick Pop Maker.  My present came with one condition; I had to come up with a recipe so that she could review the product.   We both have a mutual love of all things pumpkin spiced so I decided to make a healthy popsicle using greek yogurt,  pure pumpkin puree, and crushed gingersnaps for a little crunch.

Go check out her blog for the recipe and to see just how easy it is to make popsicles in 10 minutes.

http://mamanloupsden.com/2014/12/20/zoku-quick-pop-maker-review-greek-yogurt-pumpkin-pops-recipe/

I can’t wait to test out more recipes.  Thanks for the Christmas present Lindsay!

Wishing everyone a very Happy Holiday Season.

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

If you’re in need of an easy, ultra decadent, no-bake dessert I have the perfect recipe for you.  I made this dessert for a good friend’s birthday and everyone asked me to share the recipe, so here it is.  It’s almost embarrassing how simple it is to prepare.  Basically you throw all the ingredients together in a food processor and then pour into a pre-baked graham cracker crust.  The hardest part is probably waiting for the pie to set.  If you don’t have a blender/food processor you can always whisk the ingredients together by hand, but it may take a little while longer.

This pie filling has a surprise ingredient…..silken tofu! But trust me, you won’t be able to taste the tofu at all, so all you tofu haters out there please don’t stop reading here. Tofu’s flavour is fairly neutral and in this recipe it helps create a wonderful silky smooth texture, and helps the filling keep it’s shape.

This is a very rich dessert so a small piece will usually suffice. I think next time I’ll top it with some chopped peanuts for an added crunch or maybe some sliced bananas.


Chocolate Peanut Butter (Tofu) Pie

Serves 12+ people.

1 1/2 cup graham cracker crumbs
5 tablespoons melted butter

1 300g package silken (or soft) tofu
1/2 cup maple syrup
1 cup natural peanut butter
1 cup of semi-sweet chocolate chips
1/4 teaspoon salt

Directions:
1. Prepare the crust by combining the graham cracker crumbs with melted butter.  Stir until evenly mixed.  Press into a 9 inch spring form pan or pie dish making sure to create a crust up the sides to hold the filling.
2. Bake crust at 375F for 8-10 minutes of until edges start to brown.  Set aside to cool.
3. Melt chocolate chips in the microwave in 30 second increments, stirring frequently until completed melted.
4. Prepare the filling in your food processor by mixing the silken tofu and maple syrup together.  Blend on high for 1-2 minutes.  Next add peanut butter and melted chocolate and salt.  Mix on high for another 1-2 minutes or until evenly mixed
5. Poor filling into the cooled crust, smooth top with the back of a spatula, and place in fridge for at least 1 hour to allow the filling to set.
6. This pie can be kept covered in the fridge for up to 5 days.

 

Whole Chocolate Peanut Butter Pie

Oatmeal Chocolate Chip Cookies with Cranberries and Toffee

This is going to be a big year for me.  I’m running my first 10 km race, writing an exam, and getting married! But right now, I’m taking a break from all the studying/wedding planning/training to share this delicious cookie recipe with you. I can confidently say that these are the BEST oatmeal cookies; I know it’s a bold statement but these cookies are deserving of the title.  The recipe starts out with a basic oatmeal cookie recipe, to which I’ve added, tart dried cranberries, bittersweet chocolate chips, and finally toffee pieces to make them a truly delicious and addictive cookie.  

The secret for achieving super chewy cookies is to take them out of the oven when the cookies are just starting to brown on the edges and are still doughy in the middle. Allow the cookies to set on the cookie sheet for a least 5 minutes before transferring them to a cooling rack. The cookies will continue to bake and firm up on the cookie sheet, so don’t worry if they look underdone when you pull them out of the oven.

These cookies can be frozen after baking, but I prefer to freeze the raw cookie dough into balls and keep them in a freezer safe bag. That way I can make freshly baked gooey cookies whenever I need them – say if I need a quick dessert to bring to a pot-luck or if unexpected guests show up. It also helps with portion control. Most cookie recipes have quite large yields and with just two of us at home we don’t need 2-3 dozen cookies tempting us on the counter!  When ready to bake, simply place the frozen cookie dough balls onto a parchment lined cookie sheet and allow them to thaw on the counter for 5-10 minutes. Cook at the same temperature and for the same amount of time as the original recipe.

The Best Oatmeal Cookies

Aka Oatmeal Chocolate Chip Cookies with Cranberries and Toffee.
Recipe by Kirsten, makes ~3 1/2 dozen cookies

1 cup butter, softened
1 cup brown sugar, packed
¼ cup white sugar
2 large eggs
1 teaspoon vanilla
3 cups oatmeal – I used a combination of quick and large flake oatmeal
1 ½ cups of all purpose flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon salt
1 cup of bittersweet chocolate chips
½ cup toffee bits
1 cup dried cranberries or raisins (optional)

Directions:

  1. Preheat oven to 350°F
  2. Beat butter with brown and white sugar until light and fluffy, about 3 minutes.
  3. Add eggs and vanilla, beat until combined.
  4. Add oatmeal, flour, baking soda, cinnamon and salt, beat until well combined.
  5. By hand stir in chocolate chips, dried cranberries and toffee pieces.
  6. Portion dough into 1 ½ inch balls and place on parchment lined cookie sheet, ensuring you leave about 2 inches between cookies to allow the cookies to spread out.
  7. Bake for 12-15 minutes until cookies are brown on the edges and just starting to get golden on top.
  8. Let cool on baking sheet for 5 minutes.

Raw cookie dough ready for the oven (or freezer!).

Oatmeal Walnut Thumbprint Cookies

These cookies hold so many special memories for me. My mom originally cut this recipe out of a Family Circle magazine over 20 years ago and it’s been a staple on our Christmas baking list ever since. The original recipe called for butter-flavoured vegetable shortening, but I prefer to use the real stuff – butter!

The base is a crispy oatmeal cookie, coated in chopped walnuts and topped with a dollop of jam. They truly are a perfect holiday treat. Any flavour of jam works, so choose your favourite – this year I used some homemade raspberry and marmalade jam.

I usually make most of my holiday baking well before Christmas and keep it in the freezer.  That way I can pull out small amounts at a time, and the rest stays safely in the freezer.  To store these cookies, simple arrange in a single layer between wax or parchment paper and freeze in airtight containers or freezer bags. They are ready to eat straight out of the freezer and are delicious dunked in a hot cup of coffee or tea.

Happy Holidays everyone!

Oatmeal Walnut Thumbprint Cookie

Makes 3 dozen

1 1/2 cup butter, softened
1 cup firmly packed brown sugar
1 egg
1 tablespoon vanilla
2 cup all purpose flour
2 1/2 cup oatmeal (rolled or quick oats)
1/4 teaspoon salt

1 cup finely  chopped walnuts
2/3 cup jam

Directions:

1. Preheat over to 375F
2. Cream together butter and sugar, then beat in egg and vanilla.
3. In a medium bowl combined flour, oatmeal and salt. Mix into wet ingredients until well incorporated.
4. Form dough into 1″ balls and roll in chopped nuts.  Place 2″ apart on an un-greased cookie sheet.
5. Using your thumb make an indent in the centre of each ball of dough, fill 3/4 of the way with jam – I used 1/2 teaspoon of jam per cookie.
6. Bake 12 to 15 minutes, or until edges are brown. Allow to cool on cookie sheet for 5 minutes before transferring to a cooling rack.

Gingersnap Pumpkin Ice Cream Cake

Gingersnap Pumpkin Ice Cream Cake {by breaking bland eats}

I am very fortunate to have a close extended family that gets together every few weeks for family dinner.  I usually bring dessert, one because I love to bake, and two I get to test out new recipes without having tons of leftovers tempting us at home.  I’m sure my family doesn’t mind being guinea pigs!

This past weekend we celebrated Thanksgiving a week early and instead of the traditional pumpkin pie I decided to make a pumpkin ice cream cake. Don’t get me wrong I love pumpkin pie; there is something so comforting about pumpkin combined with warm spices like cinnamon, nutmeg, clove and ginger.  This ice cream cake has all of these traditional flavours but the addition of ice cream and a gingersnap crust makes for a refreshing finish to your Thanksgiving meal.

It comes together easily, requires no baking, and can be made days in advance.  I recommend making it at least a day ahead so it has time to freeze.   Make sure you look for 100% pure pumpkin puree, not pumpkin pie filling, and a good quality ice cream.  When ready to serve simply take out of the freezer for about 15 minutes then slice with a sharp knife, running knife under warm water between slices.

So what are you making for Thanksgiving this weekend? May I suggest this super simple pumpkin ice cream cake?

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Gingersnap Pumpkin Ice Cream Cake

makes one 10-inch springform pan, enough for 16+ people, recipe by Kirsten.

Crust:
2 cups of gingersnap crumbs (I used a 250g package of cookies and blended them in a food processor)
4 tablespoons melted butter
2 tablespoons white sugar

Filling:
1 – 796ml can pure pumpkin puree
1.65L container vanilla ice cream, softened
1 tablespoon cinnamon
1 teaspoon ground nutmeg
2 teaspoon ground ginger
1/4 teaspoon ground clove
¼ cup brown sugar

1 cup chopped pecans
1 cup slightly crushed gingersnap cookies

1 cup of pecans for garnish (optional).

Directions:

  1. Take ice cream out of the freezer and leave at room temperature for at least 30 minutes or until softened but not completed melted.
  2. Lin a 10-inch springform pan with parchment or wax paper.  To make the crust combine gingersnap crumbs, melted butter and sugar, press into a 10-inch spring form pan and set aside.
  3. In a large bowl mix together pumpkin puree, spices and brown sugar.  Once ice cream is soft enough stir into pumpkin mixture until well combined.
  4. Add ½ of the pumpkin ice cream on top of the gingersnap crust and then sprinkle with crushed cookies and chopped pecans.  Top with remaining pumpkin ice cream.
  5. Garnish with pecans and cover with tin foil.  Freeze for at least 24 hours.
  6. Take out ice cream cake 15 minutes before serving and run knife under warm water between slices.

Gingersnap Pumpkin Ice Cream Cake {by breaking bland eats}