Get ready for a coconut cheesecake pops

I have tried to make chocolate covered coconut cheesecake pops since I do not when. Well, here it is, at lest the pics of the last step of the process. Keep posted for the video, recipe and more pics and tips for having fun cooking and eating.

Caramel spice pumpkin mousse with white chocolate and almond cookies

Caramel spice pumpkin mousse with white chocolate and almond cookies. If you are in a hurry and with no time to spare and fancy this baby up, you can say it is a caramel spice pumpkin mousse and is going to be great. In the other hand, if you want to have even more fun, get ready to be a pastry chef all by your self with a little help of Hubert Keller and me. This dessert is supper yummy and inexpensive that can be showcase in a fancy fashion to get the best of its simplicity. I was getting ready to choose a recipe for my dessert on thanksgiving dinner so I decide for a easy pumpkin mousse recipe because I did not feel like bake a pumpkin pie after baking a lot of turkey and potatoes. The pumpkin mousse is supper easy to make and I like all the levels of fanciness and flavors you can put together. Now, this pumpkin mousse is not the classic french style mousse with the cook egg whites and everything but it comes out creamy and substantially flavorful.

whipping cream, spices, vanilla extract, vanilla bean, pumpkin pure 

Now, if you wanted the french 
style mousse, that is another 
story. I can post a classic french 
mousse recipe and tell you all 
about it but I am guessing is a 
lot  of work and it requires a 
certain amount of skills that I 
need to develop and you too. So, 
we stick with our easy and 
delicious creamy Diana style 
mousse. The key to a good and easy spice pumpkin mousse is in the flavor, creaminess and airiness of the dessert. The flavor and creaminess of the pumpkin mousse is achieved by heating the pumpkin pure with the heavy cream, nutmeg, cinnamon and vanilla and combining until is all together over a medium heat.

Pumpkin pure

Spices for pumpkin pure

The airiness of the pumpkin mousse isachieved by whipping the chilled heavy cream in a chilled bowl and then folding it with 

the spice pumpkin mixture. The folding process should be with care so that your are not getting all the air out that you just got into the heavy cream by whipping 

it. Folding is like combining with a spatula in a smooth,rhythmic and revolving circular motion.

Folding whipped cream with spiced pumpkin pure

Just like this dollop of creamy spiced pumpkin mousse  is what you are looking for. Do not over mix, just fold the whipped heavy cream with the spiced pumpkin mixture until there are just thin and long ribbons of white cream.

nice looking whipped cream ribbons

Those are nice looking white and orange ribbons of flavor.  Now here you can taste it with an almond cookie if it taste right.

Spiced pumpkin mousse dessert

Now, if you have time you can fancy your spiced pumpkin mousse with a good looking white chocolate or brown chocolate cup, toasted almonds, a splash of caramel and an almond cookie. Check the Hubert Keller video in PBS create program, that is where I took the idea of the chocolate cup.

Hubbert Keller white chocolate cup 

Almond cookie and spiced caramel pumpkin mousse dessert

Spiced caramel pumpkin mousse with almond cookie dessert

Easy, quick, fancy pumpkin mousse dessert

Sweet, tasty, delicious, one of the best holiday dessert ever

Well, here is the recipe.

1 can pumpkin puree (plain with no seasoning)
3 cups heavy cream
1/3 cup granulated white sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
2 tablespoons of store brought caramel or homemade.
For garnish: toasted sliced almonds, drizzles of caramel and a cookie almond

To make

In a medium size saucepan, combine the pumpkin,  1 cup of cream, sugar, cinnamon, nutmeg. Cook for 2 minutes over medium heat until all the sugars are dissolved and the spices well incorporated. Remove from heat and pour into a large glass bowl. Place in the refrigerator for 10 minutes to cool or overnight.

While the pumpkin mixture cools, whip the two cups of heavy cream until medium peaks form, here you are going to add the vanilla extract.

When the pumpkin is room temperature, gently fold in the whipped cream in batches until light, fluffy, and combined. Pour into a serving dish  and let chill for at least 2 hours before serving.

When ready to serve, spoon into wine goblets or in a nice white chocolate or milk chocolate cup and drizzles of caramel. Add toasted almonds or an almond cookie for a decorative touch.

Sweet corn cheescake mini cups

These are sweet corn cheesecakes mini cups. I bet you have never tasted sweet corn in a cheesecake, well, it is delicious. I pair it with cinnamon and vanilla to get a cute little creamy cheesecake bite full of corn field's aroma.

  It sounds interesting and yummy isn't it? Sweet corn ice cream is a popular treat in the Mexican's states of the east's coast. Try it, you will love it. 

 I really recommend to be adventurous in your cooking. It is the most rewarding way to enjoy cooking and eating as well. Be fearless, the worst thing that can happen is that you do not like it and move on to another recipe.  This is a tested recipe, believe me, you will not be disappointed, in the contrary, it will be a delicious and yummy surprise. Have fun cooking.
Here is a video for help!!!!

• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes
• Servings: 24

• 8oz ounce(s) of philadelphia cream cheese 1/3 less fat(one package)
• the kernels from corn cobs or frozen corn kernels, about 2 cups
• 1/3 cup(s) of organic low fat vanilla yogurt, drain the excess of water
• 1/4 cup(s) of sweet condense milk or 1/4 or white granulated sugar
• 1 tbsp. of flour
• 1 whole egg
• 1/4 tsp. of of cinnamon
• 1 tsp. of vanilla
• 12 ounce(s) of of almond crisps or your favorite pie crust recipe
• 1 tbsp. of melted butter

Steps

1. Pre-heat your oven at 325F, grab you sweet corn cobs and remove the kernels, place the kernels into the blender and make a pure, strain the sweet corn pure into a light soup, set it aside.
2. In a bowl mix the cream cheese, yogurt, sweet condense milk, flour after all is incorporated add the egg, cinnamon and vanilla.
3. Fold together the sweet corn soup and cream cheese mixture, set it aside.
4. Crumble the almond crisps or graham crackers and combine with the melted butter.
5. Get ready the mini muffin tin with some mini muffin cups, put a tsp. cookie crumble and butter mixture into the bottom of each mini muffin tin and press to get it compact.
6. Pour the sweet corn cheesecake mixture into each mini muffin cups, bake at 325F for 15 min.
7. Remove the mini sweet corn cheesecakes from the muffin tin an put them in the freezer for 15 min. Enjoy them cold.