Oh. My. Goodness. These are hands down one of my new favorite desserts in the world.
This week Maria and I are teaming up to bring you 2 more fabulous new recipes! She created these amazing Cinnamon Sugar Caramel Corn and I made the Pumpkin Ice Cream Sandwiches with Gingersnap Cookies! (say that 10 times fast!)
I have been in a total baking mood for the past few weeks since its getting a tad bit cooler and I am ready for the holidays (I have already planned the 3 desserts I am making for Christmas, one of which is a Chocolate Smore Pie!) Have I mentioned that I am obsessed with the holidays – I will probably bust out the Christmas music sometime late next week, much to my boyfriends dismay, and start roasting chickens and making dozens and dozens of cookies. And then he will tell me I am crazy and its only the first week of November and I’ll just sulk in the kitchen with my cookies. Anyways, why did I start talking about the holidays? Oh, its because of these cookies…
These gingersnap cookies are the best and I used a recipe that we used from Culinary School Graduation. They are to die for. Literally they taste like Christmas and they work well with any number of toppings… one of my personal favorites is a Gingersnap cookie topped with a small spoonful of lemon curd or mousse… oh who am I kidding… make that a LARGE spoonful (so large that you can’t even see the cookie)
These are total crowd pleasers too – and they are small enough where you can gobble them up quickly and not look like a total glutton – I tend to have that problem at times.
See… don’t they look cute?
And be sure to check out Maria’s Cinnamon Sugar Caramel Corn at Two Peas and Their Pod
Pumpkin Ice Cream
Recipe Adapted from Williams & Sonoma
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for 3 to 8 hours.
In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.
Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
Preheat oven to 400°F.
Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.