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Category: Desserts

Hazelnut Pumpkin Ice Cream (3 Ingredients)

For today’s Pumpkins and Pinterest post, I am sharing an oldie but goodie.  Living in Arizona ice cream is a year-round indulgence.  This simple 1-2-3 recipe allows us to enjoy this creamy cool treat whenever the craving hits.

Ingredients
  • 4 large or 6 small very ripe bananas (lots of black spots), frozen
  • 1/2 cup fresh or canned pumpkin puree
  • 3 Tablespoons of Hazelnut butter (or you can use Nutella)

Additional options: 1/2 cup chocolate chips, 1/4 to 1/2 tsp cinnamon  and  1 tsp of vanilla.

Instructions
  1. Blend the frozen bananas and pumpkin together in a high-speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. You can also add chocolate chips, 1/4 to 1/2 a tsp of cinnamon and 1 tsp of vanilla for some extra pizazz.
  2. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.
  3. Enjoy and repeat.

 

Hazelnut Pumpkin Ice Cream (3 Ingredients)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 large or 6 small very ripe bananas (lots of black spots), frozen
  • ½ cup fresh or canned pumpkin puree
  • 3 Tablespoons of Hazelnut butter (or you can use Nutella)
  • Additional options: ½ cup chocolate chips, ¼ to ½ tsp cinnamon  and  1 tsp of vanilla.
Instructions
  1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. You can also add chocolate chips, ¼ to ½ a tsp of cinnamon and 1 tsp of vanilla for some extra pizazz.
  2. Serve immediately for soft serve texture or
  3. freeze for at least 4 hours for a firmer ice cream.
  4. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.


Pumpkin Pie Chocolate Cups

Pumpkin Pie Chocolate Cups are the next recipe featured in our Pumpkins and Pinterest series.   These darlings are from Food Pleasure and Health and oh am I glad that I tried this recipe they are divine.


I had so much fun making these. I’m not sure why I’ve never attempted to make any type of chocolate cup considering my obsession with peanut butter cups.  These were simple to make and worth every second it took. I must admit I was staring down the clock and trying to occupy my time as I waited for these beauties to solidify so I could try them out.


  

4.0 from 1 reviews
Pumpkin Pie Chocolate Cups
Author: 
Recipe type: Sweet Treat
Serves: 14
 
A perfect sweet treat for Fall. A delicious pumpkin pie filling surrounded by decadent chocolate.
Ingredients
  • Shell:
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut oil, melted
  • ¼ cup honey (use maple syrup for vegan)
  • splash of vanilla extract
  • pinch of sea salt
  • Pumpkin Filling:
  • 1 cup pumpkin puree
  • 2 tablespoons almond milk (or any other milk)
  • 2 tablespoons honey (use maple syrup for vegan)
  • 1 heaping teaspoon pumpkin pie spice.
Instructions
  1. Line a baking tray with mini muffin liners, or use a silicon muffin tray for easy release.
  2. In a small sauce pan, over medium heat, add coconut oil, honey, cocoa powder, salt and stir
  3. everything together and pour about 1 tablespoon of chocolate into each muffin liner.
  4. Place muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
  5. In the meantime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1
  6. tablespoon of mixture into mini muffin liner then top with more chocolate. If te chocolate thickens,
  7. use a spoon to whip it back into liquid consistency.
  8. Allow it to freeze for couple hours then enjoy.
  9. Store in the freezer.

Today I let the boys try them out and  come to find out I am the best mom in the universe.  See what a little chocolate and pumpkin can do. 😊



 If you don’t like spending time in the kitchen or prefer cooking over baking this is a perfect recipe to try out they are delicious they melt in your mouth and that little kick out of pumpkin pie filling is perfect for fall.

Have you ever tried making any type of chocolate cups before?  Someone, please tell me I’m not the only one that hasn’t tried this.

Dark Chocolate Pumpkin Energy Bites

 

These no bake Dark Chocolate Pumpkin Energy Bites are the fifth recipe being featured in my Write 31 Days Pumpkins and Pinterest series.

I love energy bites and make them regularly.  It baffles me as to why I never thought to make them with pumpkin.  Such a disappointment, so many years wasted.


I digress. I am overjoyed to feature these lovely beauties.  Is I am typing this one of the triplets are asking for his third “pumpkin energy bites”…on repeat.  My twelve-year-old and I have timed how long the boys will repeat themselves until they realize I will only acknowledge their first request. It was one of the longest three minutes eeeeeeevvvvvvvvveeeeeerrrrr  :0

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The boys absolutely loved these bites.  I love that these freeze and thaw very well.  My kids like to grab a couple out of the freezer and by the time lunch arrives they are perfect for eating.  With that in mind, I tripled this recipe and had no problems at all.

I started with all the ingredients in my processor because the boys have texture issues sometimes and this seems to solve that issue. I also added a bit of coconut, because it is just soooo good.

Nutri-licious Benefits:

  • Oat/Oatmeal:
    • High in soluble fiber as well as a source of healthy fats.
    • Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
  • Flaxseed meal:
    • Rich source of dietary fiber and Omega 3 fatty acids.
  • Dark Chocolate:
    • The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
    • The chocolate making process provides procyanidins that have an anti-inflammatory action.
    • Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
    • Relatively low-fat, high source of fiber and minerals.
    • High in antioxidants

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Dark Chocolate Pumpkin Energy Bites
Author: 
Recipe type: Snack
 
An easy, no-bake energy bite!
Ingredients
  • 1½ cups rolled oats
  • ½ cup pumpkin puree
  • ¼ cup honey
  • ¼ cup dark chocolate chips
  • 2 tbsp ground flax seed
  • ¼ cup almond butter
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
Instructions
  1. Add all ingredients in a bowl, and stir until combined.
  2. Roll into balls, or press into a pan and cut into bars!

 

 

Gluten Free Perfectly Pumpkin Mousse

Today for the Pumpkins and Pinterest  Write 31 days Series you are in for a treat.

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Oh, my this tastes like pumpkin pie. This was much more enjoyable than I expected. This Gluten-Free Perfectly Pumpkin Mousse took very little time to prepare.  I made the recipe is written on Simple Food 365. The only change I made was serving the Mousse with crumbled gluten free graham cracker. I used 5 graham squares and blended in my processor till smooth.

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I filled a Martini glass with a tablespoon of graham cracker and then piped a bit of the mousse over the graham crackers.

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I repeated this process until the glass was filled.

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Gluten Free Perfectly Pumpkin Mousse
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 22
 
A quick and delicious pumpkin dessert that is fit for entertaining guests.
Ingredients
  • 2 cups canned or fresh pumpkin
  • 3 cups heavy cream, divided
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ginger
  • ⅛ teaspoon allspice
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
Instructions
  1. Combine the pumpkin with ½ cup of heavy cream, the sugar and the spices in a small saucepan.
  2. Heat over medium heat for seven minutes then set it aside to cool.
  3. Once the pumpkin mixture is cool, pour the remaining cream into a chilled mixer bowl.
  4. Add the salt and vanilla to the bowl.
  5. Whip the cream until it forms soft peaks.
  6. Put the pumpkin mixture into a large bowl, then gradually fold the whipped cream into it.
  7. Serve it topped with a sprinkle of cinnamon, fresh grated nutmeg or whipped cream.

 

Have you every made or tasted Pumpkin Mousse?

I was completely surprised by this one.  So happy I tried it.

Thanks for checking in.

 

Hope you enjoy. Be blessed.

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