Pumpkin Tiramisu

So Tiramisu is my favorite dessert of all time.  FAVORITE!  This isn't quite like a true tiramisu, except the fact that it is layered.  Its just a name, deal with it.  There is no baking in this dessert, how easy can this be?  This is my fall go to dessert, although I've only made it a few times.  I can't believe I'm giving up the secret recipe.   But in the spirit of the upcoming holidays, I hope you will share this with your family.

Ingredients
1lb of pound/loaf cake, cut into slices (you will need about 9 slices)
2 shots of espresso
2 Tbsp Crown Royal Maple Whiskey (or any whiskey)
2 Tbsp pure maple syrup
1 1/2 cups heavy whipping cream
1/3 cup sugar
1 cup 100% pure pumpkin puree (get it in a can, much easier)
1 1/4 tsp pumpkin pie spice
1/2 tsp cinnamon

In a small bowl, mix together the espresso, whiskey, and maple syrup. Set aside.   In a separate bowl, whip up the heavy whipping cream with sugar and whip until stiff peaks form.  See below:

GENTLY fold in your pumpkin puree, pumpkin pie spice, and cinnamon.  Now let's prepare the pan.  Take a loaf pan and line with cling wrap, allowing it to generously hang over all sides.

Start the layering process.  Add a layer of pound cake.  My pan took 3 slices of cake.

Using a pastry brush, brush your espresso/whiskey/syrup mixture over the cake.  There will be three layers, so figure you will use about 1/3 of your espresso mixture.  Next add a layer of your pumpkin cream.  Again use 1/3 of the mixture.

Keep it smooth.  Add another layer of cake, then brush with espresso mixture.  Add another layer of pumpkin cream.  Repeat one more time.  Your final layer will end with the pumpkin cream.  Sprinkle the top with cinnamon.  Cover with cling wrap and refrigerate overnight. 

 

When serving, you should be able to just pull this out of the pan, holding onto the cling wrap and then folding down the sides. 

Enjoy!

 

 

 

 

Beef & Cabbage Stew

Well I decided I want to try to work with new veggies.  I chose cabbage.  What to do with cabbage?  Make cabbage rolls, make cole slaw...or make a hearty fall stew!  This recipe is easy and delicious.  Start cooking it in the early afternoon and let it simmer until dinner time!

Ingredients
2 Tbsp butter
2 Tbsp EVOO
2 medium yellow onions diced
2 cups diced celery
2 cups diced carrots
2lbs beef stew meat
2 Tbsp chopped garlic
1 cup red wine
48oz beef broth
1 large can diced tomatoes
Fresh thyme (I used about 6+ sprigs, taking off the stem)
1 tsp rosemary
2-3 bay leaves
salt and pepper
1/2 head cabbage, cut into small pieces

Heat your DUTCH OVEN and add your butter and EVOO.  Add your diced onions and celery and cook until translucent.  This will take several minutes.

Add your diced carrots.  Cook for another few minutes. Add your red wine.  I used a pinot noir.  It tasted wonderful.   

Next add your stew meat, diced tomatoes, broth, thyme, rosemary, bay leaves, and salt and pepper.

Bring to a boil then cover and simmer on low for at least 2 hours.  Give it a stir every once in a while as well.  After a few hours give it a taste, add more salt, pepper, or thyme as needed  Then add your diced cabbage. 

Cover and simmer for another 30 minutes or so.  Don't forget to remove your bay leafs!  This recipe makes a good amount of stew.  Like for real...it will probably feed at least 6 people, maybe 8.

Enjoy!!!

 

 

Spicy Tomato Cream Pasta

So I've been slack, its been a while.  I actually made this recipe weeks ago and haven't uploaded it.  The inspiration for this....my husband and I loved this small Italian restaurant back home in this farm town.  Well it was fabulous and it went out of business unfortunately.  But he always ordered this pasta called "Rigatoni de madeira", or something like that.  I'm not Italian, I just look it, so I cannot translate this for you.  But like almost everything I see on a menu, I try to recreate it.  And plus I love my husband so I just strive to make his belly happy.  This makes his belly happy :)

Ingredients:
Extra virgin olive oil
8oz diced pancetta
2 medium yellow onions
3 links of Italian sausage, cut into pieces
3Tbsp garlic
1 can diced tomatoes
1 2.25oz can sliced black olives
1 1/2tsp crushed red pepper
1 tsp diced dried basil
1 tsp crushed black pepper
Handful of fresh chopped basil
1/2 cup heavy cream
1 box Rigatoni
Freshly grated parmesan cheese
Fresh flat leaf Italian parsley

I doubled my recipe (see picture) since we were having company, so do not copy that picture ;)

Get out the trusty ole dutch oven!!  I'm telling ya-I use the heck out of my dutch oven!  Add a few tablespoons of EVOO to the bottom of the pan.  Add the diced pancetta and onions and sauté until the pancetta is slightly crispy and the onions are translucent.  Add the Italian sausage and cook thoroughly.

Next add the garlic and black olives and cook for just a minute or two.  Add your diced tomatoes, crushed red peppers, diced dried basil, crushed black pepper, and fresh basil and simmer.

  In the meantime get your water boiling for your pasta.  Don't forget to salt the water!  Follow the cooking instructions for your rigatoni.  I like mine al dente, but cook to your preference.  When your pasta is close to being done, add the heavy cream to your sauce.  Let this simmer for a few more minutes until heated throughout.

Serve your delicious sauce on your rigatoni.  Top with freshly grated parm and fresh flat leaf parsley!  Don't forget your garlic bread and garden salad too.  I had some happy tasters: