Day 21 Pumpkin Chocolate Chip Ice Cream

Prep Time: 15 minutes
Chill Time: 30 min
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts

Ingredients:

1 3/4 cups pumpkin puree
3/4 cup brown sugar
2 1/4 teaspoon pumpkin pie spice
1 cup heavy whipping cream
1 cup half and half
-------------------
2/3 cup semi-sweet chocolate chips
2 broken graham crackers


Directions:

1.Whisk together pumpkin puree, brown sugar, and pumpkin pie spice in large batter bowl.
2.Stir in heavy whipping cream and half and half.
3.Strain through mesh strainer to remove pumpkin pulp.
4.Chill in fridge for at least 30 minutes.
5.Pour into ice cream maker and mix about 25-30 minutes or according to manufacturer's instructions.
6. Transfer ice cream to freezable container. Stir in chocolate chips and graham crackers. You can eat immediately for soft serve or transfer to freezer for more traditional ice cream. Use Pampered Chef's amazing ice cream scoop for the easiest scooping of hard ice cream!

Day 20 Pumpkin Dip and Cinnamon Chips

I made this for a Halloween party I went to last night. It looked really nice with the red and green apples arranged and the cinnamon chips all around the pumpkin dip. I can't believe I forgot to take a picture of the final product. It must be because in the last 30 minutes before we left I had to nurse my baby, get both the girls in their costumes, get me in my costume and make sure we had everything else we needed for the night. Oh well!

Cinnamon Chips

5 - 7” flour tortillas
2 tablespoons white sugar
1/2 teaspoon cinnamon

Pumpkin Dip

1 cup solid packed pumpkin
1/2 teaspoon cinnamon
1/2 cup sour cream
1/2cup packed brown sugar
1 cup Cool Whip, thawed



To Make Tortillas: Pre-heat oven to 400°. For cinnamon chips, lightly spray tortillas with water in Kitchen Spritzer; combine cinnamon & sugar in Flour/Sugar Shaker and sprinkle over tortillas. Stack tortillas on Cutting Board and cut
into 8 wedges using the Pizza Cutter. Place in single layer on Baking Stone. Bake 8 -10 minutes or until lightly browned and crisp. Remove to Stackable Cooling Rack,cool completely.





To Make Dip: Combine pumpkin, sour cream, brown sugar and cinnamon in large bowl with Whisk. Fold in Cool Whip. Pour mixture into hollowed out, V-cut top pumpkin and sprinkle with pecans, if desired. Serve with cinnamon chips.



Thanks to Barbara Duke from The Pampered Chef for the recipe

Day 19 Pumpkin Orange Cranberry Cinnamon Rolls

I made these for breakfast this morning, they are so good! You will want to thaw the dough out and let it rise the day before. You can even assemble the rolls the night before and then just pop them in the oven in the morning.


Roll:
1 loaf bridgford ready dough, thawed
4 Tablespoon melted butter (divided)
1 Tablespoon pumpkin puree
¼ Cup dried cranberry
1/3 cup white sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Frosting:
2 Cup powdered sugar
4 tablespoon butter, melted
2-3 Tablespoon Orange Juice
2 teaspoon grated orange peel

Take the bread dough out of the freezer and put it in a greased bread pan well covered with plastic wrap the day before. Let the dough sit out all day, it should rise over the top of the bread pan. You can then either assemble rolls and refrigerate over night or you can refrigerate dough and assemble in the morning.

To assemble rolls:
Preheat to 350
1. On floured surface, roll dough into
10 X 12 rectangle.

2. Spread dough with 2 TB melted butter mixed with 1 TB pumpkin.


3. Mix spices and sugar. Set aside 2 TB for later use. Sprinkle mixture over dough.
4.Sprinkle cranberries over dough.
5. Beginning on 12" side, roll dough tightly in jellyroll fashion.
6. Cut rolls into 12 pieces using dental floss.
7. Place pieces into stonemuffin pan (no need to grease if you are using stone.)
Brush tops with 2 TB melted butter, sprinkle with remaining sugar mixture.
8.Bake in a 350 oven for 15-20 minutes or until golden. Allow to cool slightly on cooling rack before frosting.




Frosting:
For frosting, mix ingredients adding OJ slowly until it comes to thick but spreadable consistency. Frost rolls.

Day 18 Reduced Fat Double Layer Pumpkin Cheesecake

Oh what a day! I had such plans; and actually I did get quite a lot done. But one of my main plans was to make this pumpkin cheesecake for my FPU class tonight. I know, I know - if you were there, you are thinking, "pumpkin cheesecake sounds a lot better than what you brought!" Long story short, once my girls were "napping" I realized I was out of pumpkin puree. I couldn't go to the store since the girls were in bed so I borrowed my daughter pumpkin patch pumpkin to make more puree. I ended up starting the cheesecake too late and it wasn't ready to bring to FPU tonight (sorry everyone).

Here is a hint as you are cooking your cheesecake. The time says 35-45 minutes. It actually took me almost 50 minutes. When the cheesecake doesn't jiggle it just about done. Use a toothpick to check.

Oh, and by the way, this cheesecake is not very thick. If you are looking for a thick recipe you could always double the recipe but you will have to increase the cooking time up to 55-65 minutes.

Ingredients:
2 (8 ounce) packages low fat cream cheese, softened


1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ginger

1 pack graham crackers (one package inside a box)- will make 1 1/2 cup crumbs
6 tablespoons butter, melted
1/3 cup white sugar
1/2 teaspoon cinnamon

Directions
1.Preheat oven to 350 degrees F (165 degrees C).
2.Put graham crackers in a large ziplock bag and crush with rolling pin until fine.
3.Add sugar and cinnamon to bag. Zip and shake to combine.


4. Add melted butter to the bag and stir up with spoon.
5. Press crumb mixture into bottom of spring form pan reserving 1/3 cup for topping.

6. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.



7. Add pumpkin, cinnamon, cloves, ginger and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.



8.Bake in preheated oven for 35 to 45 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

This cheesecake is delicious and it is low fat except for the crust. If you want to lower the fat you can use half the amount of crust or even none at all. But I highly recommend keeping the crust and just eating a smaller piece ;)




Adapted from the following recipe http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake/Detail.aspx

Day 17 Pumpkin Bars

These pumpkin bars taste a lot more like cake than bars to me. They are extremely moist and very yummy! I brought them to an event and most people were eating them with a fork. So in that way they were not what I was expecting, but they were very good!

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 15 ounce pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

1 (8 ounce) package cream cheese,
softened
1 teaspoon vanilla extract
1-2 tablespoon milk
2- 2 1/2 cups sifted confectioners' sugar
3 tablespoons Pampered Chef Sweet Cinnamon Sprinkle

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with mixer. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into Pampered Chef Large Stone Bar Pan. Bake for 25 to 30 minutes in preheated oven. Cool on cooling rack before frosting.

4. While bars are cooking make frosting. Combine all ingredients in mixer. You can add more sugar to get frosting to the best spreadable texture. It shouldn't be to runny or too stiff. After frosting the bars generously sprinkle with Sweet Cinnamon Sprinkle.

Adapted from a recipe on allrecipes.com
http://allrecipes.com/Recipe/Pauls-Pumpkin-Bars/Detail.aspx

Day 16 Skinny Pumpkin Spice Latte

This is really tasty. Does it matter that there is actually no pumpkin in it? I made this recipe a few times while I was waiting (FOREVER) for the grocery store to carry my favorite pumpkin creamer. This tastes a lot like starbucks!


Ingredients
3 cups hot skim milk
4 teaspoons white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
6 ounces double-strength brewed coffee
cool whip
pinch of pumpkin pie spice for garnish

Directions
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender or magic buller; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with cool whip and pumpkin pie spice.

Adapted from a recipe found on allrecipes.com
http://allrecipes.com/Recipe/Pumpkin-Spiced-Latte/Detail.aspx

Day 15 Low Fat Pumpkin Chocolate Brownies

I can't believe I have been doing this for more than two weeks! I really want to make my healthy harvest pumpkin bread again because it is my favorite, but that would kind of go against making a different recipe every day. So I thought I'd try another somewhat healthy recipe. It has very little fat in it and unfortunately you can kind of tell. They are slightly dry but have really nice flavor. They do taste really good warm. Oh, in case your wondering why I used a circular pan; I don't have the Pampered Chef 8x8 stone. I can't cook brownies on metal, they just won't cook right. On metal pans they are well done on the outside and raw on the inside. With a stone they cook completely evenly.

Ingredients

1/2 cup Pumpkin Puree
1/3 cup brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup Semi-Sweet Chocolate Chips


Directions
PREHEAT oven to 350° F. Use 8 square baking stone.

COMBINE pumpkin, brown sugar, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

Adapted from "very best baking" recipe http://www.verybestbaking.com/recipes/473/Pumpkin-Chocolate-Brownies/detail.aspx




BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in stone cooling rack. Cut into 2-inch squares.