Pumpkin Spice Latte Ice Cream

Starbucks pumpkin spice latte ice cream

Are we ready for pumpkin recipes yet?! I got a box full of pumpkin puree in the mail this week, so I’m ready to break out all things pumpkin! Normally I would mark the beginning of this glorious season by finding my way down to Starbucks and ordering myself a tall pumpkin spice latte (I know, how very stereotypical of me), but since we have only two Starbucks in all of Norway (the closest one being a 3 hour drive from where I live), I’ll have to make due with my own pumpkin spice latte creations! I will have my pumpkin spice latte, I tell you! And since we’re still enjoying quite warm, sunny weather here in Norway, I’m kicking things off with some pumpkin spice latte ice cream! You know, before it gets too freezing cold for ice cream.

Pumpkin Spice Latte Ice Cream
Makes about 1 pint of ice cream

For the ice cream:
1/2 cup whole milk
1/2 cup granulated sugar
3 egg yolks
1 cup heavy cream
1 1/2 tsp. vanilla extract
1 1/2 tsp. espresso powder
1/2 cup pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp. powdered ginger Continue reading

Apple Cinnamon Rolls

Apple cinnamon rolls

This past week, my boss showed up to work with some fresh picked apples from his home that he was anxious to give away. I’m always delighted to get fresh, home-grown produce, so when he asked if I could take some off his hands, I was more than happy to oblige. Turns out we have different definitions of what constitutes “a few” apples! I was thinking I’d get a small bag, maybe a little larger bag if I was lucky. Nope. What he brought in was a 20lb crate of apples. Holy. Cow.  I managed to give some away to family and friends, but I still had a giant crate of apples staring me in the eye every time I passed the kitchen. What was I to do with all those apples? Whip them up into a delicious fall treat, of course!

Apple Cinnamon Rolls
Makes 14 cinnamon rolls

For the cinnamon roll dough:
1 tbsp. active dry yeast
1/4 cup warm water
3 cups all purpose flour
1/4 cup granulated sugar
4 tbsp. (57 grams) butter, melted
1/3 cup milk
2 eggs
1 tsp. vanilla extract

For the filling:
1 small apple, diced
4 tbsp. (57 grams) butter, melted
3/4 cup granulated sugar
1 tsp. ground cinnamon

For the glaze:
3/4 cup powdered sugar
1-2 tbsp. water (or milk)

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Baked Sweet Potato Doughnuts

These baked sweet potato doughnuts make a perfect fall breakfast!

Yeah, you read that right: sweet potato doughnuts. Wait, wait, wait, I see some of you moving your mouse towards the back button, but I’m going to need you to stop right there. Sweet potatoes seem to be one of those things that people either absolutely love or loathe. And not that long ago I was firmly in the latter category (Sweet potato marshmallow bake at Thanksgiving? Yeah, I think I’ll pass). I couldn’t understand the draw to sweet potato fries or anything that involved a casserole dish and a sweet potato. My best friend, on the other hand, was comfortably sitting on the other side of that fence. I’m pretty sure she’d happily try anything with sweet potato in the title! But it all changed for me when she took me out to an amazing little bakery where she, of course, purchased a sweet potato doughnut. I’d be lying if I said there was no nose crinkling in disgust on my part, but after a little poking and prodding, she finally convinced me to try a bite (the delicious smell wafting over the table from that doughnut didn’t hurt either). Although that experience didn’t completely change my attitude towards sweet potatoes (I’ll still pass on the fries and the casseroles), I’m going to have to eat a little humble pie and say that sweet potato, in moderation, is delicious! So even if you’re skeptical of sweet potatoes, I encourage you, no wait, I dare you to give these baked doughnuts a try!

Baked Sweet Potato Doughnuts
Makes 6-8 doughnuts

For the doughnuts:
1 cup all purpose flour
1/3 cup granulated sugar
3/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. baking soda
1 tsp. baking powder
2 tbsp. (30 grams) butter, melted
1 egg
1/2 cup milk (preferably whole)
1/2 cup sweet potato puree (see below for directions to make sweet potato puree)
1 tsp. vanilla extract

For the garnish:
1/3 cup granulated sugar

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Candy Corn Meringue Swirls

These easy candy corn meringues are perfect for any fall or Halloween event!

Candy corn is already widely available in stores, so I figured that was probably a good sign that I could start posting candy corn related stuff on my blog. It’s never too soon for candy corn, right? Of course, when I say it’s widely available in stores, I mean at least I’m told it is in the US anyway. We don’t have that kind of thing here in Norway. AT ALL. And good luck trying to sell the idea to people that weren’t raised with it: “There’s this fantastic multicolored candy called candy corn and sure, it’s made out of a sort of wax but that’s OK because it’s edible wax. And it tastes like, um, marshmallow… kind of… I guess it really doesn’t have much flavor… But it’s fun to eat! Although now that we’re talking about it I’m not really sure why…” It’s right up there with trying to explain Groundhog’s Day without making it sound totally crazy (seriously, just try convincing a non-American that it’s not a crazy holiday). But for one reason or another, I still love candy corn and it just wouldn’t be fall (or Halloween) without some sort of candy corn treats!

Candy Corn Meringue Swirls
Makes  40 one inch meringues

For the meringues:
4 egg whites
1 cup granulated sugar
1 tsp. clear vanilla extract
Gel food coloring in orange and yellow

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S’more Macarons

smore macarons

Ah s’mores! I know I made some cookies several months back and talked about how s’mores are the quintessential summer treat, but I really think they’re one of those cross over desserts that work for all seasons. They’re perfect for summer because they’re the perfect campfire dessert, they’re perfect for fall because of fall bonfires, and they’re perfect for winter because it’s freakin’ cold and who doesn’t want to sit next to a fire then? And spring… I guess they’re perfect for spring because they’re tasty? Yeah, we’ll go with that.

S’more Macarons
Makes about 30 macarons

For the macaron shells:
4 egg whites + 1 tbsp. egg white powder OR 1/2 cup water + 4 tbsp. egg white powder
2/3 cup granulated sugar
1 cup (packed) almond flour
3/4 cup powdered sugar
1/4 tsp. ground cinnamon

For the topping and filling:
1/2 bar (50 grams) dark chocolate
20 large marshmallows
Graham cracker crumbs to garnish

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