Tag: simple dessert

Food

Pumpkin Mousse

meghanewhite

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If you love pumpkin like I do, but want something different, then this mousse will satisfy that desire. It’s easy, light, and deliciously sweet. You could layer this pumpkin mousse in a trifle, use it as a pie filling, or just eat it all on its own. Do whatever you like with this amazing mousse, just please make some. It’s so good!

This pumpkin mousse would be a wonderful addition to a Thanksgiving dessert table. I made little portions in small glass containers. Easy to grab, and small portions mean less guilt with plenty of room for other desserts. Or grab two because you should. I love dessert so I say life is too short to not enjoy a sweet treat. Enjoy this yummy pumpkin mousse.

Happy Thanksgiving!

But thanks be to God! He gives us the victory through our Lord Jesus Christ. 1 Corinthians 15:57 

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Pumpkin Mousse

Yield: 6 cups

Ingredients

1 (3.4 oz) package instant vanilla pudding mix

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1 cup milk

1 (15 oz) can pumpkin puree

2 Tbsp. maple syrup

1 tsp. vanilla

1 pint (16 oz) heavy cream

Instructions

  1. In a large mixing bowl whisk together the pudding mix, cinnamon, nutmeg, and ginger.
  2. Add milk, pumpkin puree, maple syrup, and vanilla. Beat until smooth and well combined.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold in 1 1/2 cups of the whipped cream to the pumpkin mixture.
  5. Pipe the mousse into serving bowls. Top with remaining whipped cream and a sprinkle of cinnamon. Enjoy!

Notes

  • Add 1 or 2 tablespoons of granulated sugar to the heavy cream before whipping if you like a sweeter whipped cream.
  • Store in the refrigerator for up to 4 days.

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Food, mustard seed sentinel

Two Ingredient Homemade Ice Cream

meghanewhite

I checked my calendar and it still says summer. That means we are legally allowed to eat ice cream. There are no laws about when to eat ice cream, but most of us enjoy this creamy treat in the hot summer months. We can do better than just consume some overpriced store-bought ice cream, we can make our own. 

This is the easiest homemade ice cream you will ever make. There is no ice cream machine involved, and no special equipment is required. If you have a stand mixer or a hand mixer, you can make this tempting ice cream. And it really only takes two ingredients to make the sweet, light, fluffy ice cream base. The rest is up to your taste buds and your imagination. 

I love to use my family as guinea pigs when I try new recipes. This one was so much fun to play with since the flavor possibilities are endless. To be safe for our first round, we stuck with some classics. We made strawberry, mint chip, coffee, cookies and cream, cookie dough, and vanilla. All six are delicious.

The consensus from my panel of taste testers, my husband and sons, is that this ice cream is a winner. My panel of judges raved about the light creamy texture, and yummy flavors. We are already planning our next batch with some fun new varieties. This homemade ice cream gets my families stamp of approval, and I think your family will love it as well.

Happy Eating!

Let the peace of Christ rule in your hearts, since as members of one body you were called to peace. And be thankful. 

Colossians 3:15

Two Ingredient Ice Cream

Ingredients:

1 pint heavy whipping cream

1 (14 oz.) can sweetened condensed milk

Instructions:

  1. In a large bowl, using the whisk attachment, beat whipping cream with a mixer until soft peaks form.
  2. Add sweetened condensed milk and whip on high until stiff peaks form.
  3. Divide up ice cream base in batches and add in flavors before freezing.
  4. Place prepared ice cream in air tight containers and freeze for 6 hours until it’s frozen solid.
  5. It can be kept frozen for up to 6 weeks.

Notes:

  • Soft peaks will take a few minutes and the cream will be thickened.
  • Stiff peaks will hold their shape and be firm. Be careful not to overmix.
  • Refrigerate the condensed milk beforehand.
  • You can purchase ice cream containers online, but they aren’t necessary.
  • This recipe will make 3 ½ pints (56oz) of ice cream.
  • Carefully fold in cookies, sprinkles, chocolate chips or whatever you want.

To get all of my recipes go to the link below. Go to More and scroll down to Meghan’s Corner. Mustard Seed Sentinel is an online faith-based magazine filled with all sorts of fantastic articles, written by accomplished, talented writers. Check it out and subscribe.

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