Easy Pumpkin Mousse

Easy Pumpkin Mousse

This is a super easy recipe for pumpkin mousse and is well-received every time we serve it in the store. It made its annual debut yesterday (November 1st) during the First Friday Art Walk festivities. It is so popular that one adventurous young lady consumed eight helpings! EIGHT!  Okay–to be fair, the portions were small and served in tiny little paper cups so, in actuality, she probably only had a regular-sized serving.

As stated above, this is a super easy recipe that can be made ahead and kept in the refrigerator for a few days in an airtight container like one of these by OXO or Kilner (both of which you can find in multiple sizes in the store).

Both are made of glass that can be placed in a microwave or toaster oven for reheating. The OXO dish has a plastic snap-on lid that has a silicone seal for stopping leaks. The Kilner dish has a glass lid with plastic and metal clips and also features a silicone seal for stopping leaks. Both are air-tight!!

 

 

Print Recipe
Easy Pumpkin Mousse
Add some crushed graham crackers to the bottom of each serving dish for crunch and as a "make-shift" crust option.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin puree, maple syrup, canilla, and whole milk and beat with a hand mixer until smooth.
  2. In another bowl, whip heavy cream until stiff peaks form, 3-4 minutes. Fold 2/3 of the whipped cream into the pumpkin until smooth. Spoon or pipe into serving dishes and top with the remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
Monster Cookies

Monster Cookies

This delicious cookie was served in the store on Saturday, October 5, 2019. It’s not the first time. We’ve served this cookie before. It’s always well-received and nearly always gone before the end of the day. We took this recipe from a book titled Sally’s Cookie Addiction by Sally McKenney published in 2017. It’s a book that we try to keep in stock because it’s so popular and is filled with the most tasty cookies!

The recipe calls for all the basics – flour, sugar, butter, etc -things that you might have on hand. But it also calls for chocolate chips, M&Ms© candies, and creamy peanut butter – things you may need to plan ahead for or pop to the market and purchase. This is exactly the type of recipe that one could easily swap out the “add-ins” if one preferred, say, raisins more than M&Ms©. As you read the recipe instructions you’ll find that, after baking, more chocolate chips and M&Ms© are pressed into the tops of the warm cookies. I submit that pressing a little toasted coconut flakes would also be delicious as well as pretty. You can also view the original recipe–posted in 2013–on her website here where you’ll get to read first-hand Sally’s own comments and musings.

Do you know that our October 2019 Monthly Feature give-away includes two of the items you need to make cookies? You can read more about it here. Make sure you are on our email list which automatically enters you into each of our drawings. You can sign up here. You can also enter by dropping a paper entry into our vase next time you are visiting the store.

Did you get to taste these cookies in the store? Have you made these cookies? Do you plan to make them? Let us know your thoughts in the comments below.

 

Print Recipe
Monster Cookies
For this recipe you will need the following items which we carry in the store: Good baking sheet pans | Parchment paper or silicone baking mats | Pure vanilla extract | Stand mixer or hand mixer | Rubber or silicone spatulas |Cookie scoops | Cooling racks | Measuring cups and spoons
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cookies
Ingredients
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cookies
Ingredients
Instructions
  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about one minute. Add the granulated sugar and brown sugar, and beat on medium-high speed until creamed, about two minutes. Add the eggs, peanut butter, and vanilla extract, and beat on high speed until combined, about one minute. Scrape down the sides and up the bottom of the bols and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, add the oast. Once combined, beat in the M&Ms© and chocolate chips. The dough will be thick and sticky. Cover and chill the dough in the refridgerator or at least 20 minutes (and up to four days). If chilling for longer than one hour, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop balls of dough, two tablespoons (No. 30 scoop) of dough per cookie, and place 3" (7.5 cm) apart on the baking sheets. Bake for 12 to 14 minutes, until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow to cool on baking sheets for five minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you can press a few more chocolate chips and/or M&Ms© into the tops—this is only for looks!
  7. the cookies will stay fresh in an airtight container at room temperature for up to one week.