The whole reason for making the pumpkin ice cream was to then make some cute ice cream sandwiches using gingerbread cookies. After I froze the ice cream in my ice cream maker, I spread the soft ice cream into a cake pan that I lined with plastic wrap and let it sit in the freezer [...]
Posted on November 12th, 2009 in Desserts
Note: Make sure you buy 100% pumpkin puree for this recipe. 4 large Egg Yolks 3/4 Cup Granulated Sugar 2 Cups Heavy Cream 2 Cups Whole Milk 1 Cup Pumpkin Puree (not pie filling) 1 tsp Ground Cinnamon 1 tsp Ground Nutmeg 1 tsp Ground Ginger 1/8 tsp Ground Cloves 1 tsp Pure Vanilla Extract [...]
Posted on November 09th, 2009 in Cooking, Savory Dishes
This soup is sweet and sour with a hint of heat from the chiles. You can use any orange-fleshed winter squash, or cooked pumpkin for this recipe. 2 Tbsp Extra Virgin Coconut Oil 1 1/2 Lbs. Pumpkin, peeled and cut into chunks. 1 bunch Scallions, chopped 2 inch piece Fresh Ginger, peeled and chopped 2 [...]
1 Cup Pumpkin Puree 2 Large Eggs, lightly beaten 1/2 Cup Plain Yogurt 1/2 Cup Butter, Melted 1 tsp Pure Vanilla Extract 3/4 Cup Whole Wheat Flour 3/4 Cup Oat Bran 3/4 Cup Turbinado Sugar 1 tsp Baking Powder 1 tsp Baking Soda 1 1/2 tsp Ground Cinnamon 1/2 tsp sea salt 1 Cup Dried [...]
