The flavor of pumpkin
The flavor of pumpkin, with a little bit of cinnamon and butter or brown
sugar, is amazingly delicious.
Here is a simple fall dessert your
friends and family will love - Pumpkin Hats. The main ingredients are pumpkin
cake and cinnamon walnut ice cream. This dessert is easy and something you could
assemble relatively quickly if all the pieces were made in advance. The end
result looks like a top hat or a pilgrim's hat.
To assemble the dessert you will need
jumbo pumpkin muffins (recipe follows), discs of cinnamon walnut ice cream,
small marzipan pumpkins (optional), a jar of chocolate sauce, and a jar of caramel sauce.
THE ICE CREAM:
-
2 Quarts Cinnamon or Vanilla
-
1-1/4 cup
chopped walnuts
-
1-2 Tbsp (heaping)
Cinnamon (optional)
If you can find cinnamon ice
cream, all you need to do is let it soften for a couple of minutes and then mix
in the chopped walnuts either by hand or with a mixer. If you cannot find
cinnamon, buy vanilla, soften it, and mix in the cinnamon and the walnuts. Be
sure not to let it get too soft or mix for too long. It shouldn't be watery.
Line a 1/2 sheet pan or
jelly roll
pan with parchment paper and spread the ice cream evenly
throughout the pan. Don't make the layer too thick. (You may not want to use all
the ice cream.) Cover it with plastic wrap and put it in the freezer to harden
completely.
JUMBO PUMPKIN MUFFINS:
-
3 cups all-purpose flour
-
3-1/2 teaspoons baking powder
-
2 teaspoons pumpkin
pie spice
-
1 teaspoon baking soda
-
3/4 teaspoon ground nutmeg
-
1/2 teaspoon salt
-
1-1/2 cups granulated sugar
-
3/4 cup butter, softened
-
3 large eggs
-
1-1/2 cups
canned pumpkin
-
1/2 cup evaporated milk
-
1/4 cup water
-
1-1/2 teaspoons
vanilla
extract
Preheat oven to 325° F. Grease and flour 9 Jumbo Muffin Cups. Kitchen
Krafts has jumbo muffin pans and
jumbo muffin cups. Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt
in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs;
beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract.
Gradually beat in flour mixture. Filled prepared muffin cups just under 3/4 of
the way full.
Bake for 30 to 40 minutes or until wooden pick inserted in center comes out
clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool
completely.
Assembly:
Invert and cut off the stem from the top of the muffin. Using a round cutter
or knife, cut discs of ice cream the same size diameter as the top of the stem (the side you just
cut away from the muffin top). You may need to use a spatula to get the disk off the parchment paper or try
lifting the parchment paper up and pealing it off the back of the disk.
Melt chocolate sauce and drizzle it randomly on the serving plates. Set
the muffin top in the middle of the plate. Set the disc of ice cream in the
middle of the muffin top, and finish it with the muffin stem. These will
be shaped like top hats, only orange. Add a decorative buckle to the hat to make
it look like a pilgrim's hat. Melt the caramel
sauce and pour it on top of the stem until the runoff on the sides reaches the
plate. Garnish with a few marzipan pumpkins on the top and the sides if you so desire. Serve Immediately!
The warmth of the sauce and the cool
of the ice cream along with the flavors of pumpkin, cinnamon, and walnuts taste
amazing together!
