Iron Chef Miami: November 2009 - Gingersnap Crumble Pumpkin Parfaits

And the winner is...ME!!! With the Gingersnap Crumble Pumpkin Parfaits!!!


Aren't they pretty? They're yummy, too...and an original way to serve pumpkin...enjoy!!!

Gingersnap Crumble Pumpkin Parfaits

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1 qt. vanilla ice cream

1 15-oz. can pumpkin

2 TBS packed brown sugar

1-1/2 tsp pumpkin pie spice

1/2 tsp salt

1 cup whipped cream

Additional pumpkin pie spice

1-1/2 cups crushed gingersnaps

1/4 cup melted butter

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1. Prepare Gingersnap Crumble by stirring crushed gingersnaps with 1/4 cup butter until just coated. Set aside.

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2. Place ice cream in refrigerator for 30 minutes to soften. Combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften further; fold into pumpkin mixture. Cover and freeze 20 minutes or until mixture holds it's shape when heaped with a spoon.

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3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4-48 hours).

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4. Before serving, top with whipped cream and sprinkle with additional pumpkin pie spice...

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courtesy Shannan Johnson

Iron Chef Miami: November 2009 - Pumpkin Dip

Melodee made this yummy dip for apples...and as an added bonus, she sprinkled the apples with cinnamon and sugar!! It was like having apple and pumpkin pie together!!!

Pumpkin Dip

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1 (8-oz) package cream cheese, softened

2 (7-oz) jars marshmallow creme

1 (15-oz) can solid pack pumpkin

1-2 teaspoons pumpkin pie spice

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1. Mix together, serve with sliced apples and gingersnap cookies.

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courtesy Melodee Cooper; adapted from Kathi Boix

Iron Chef Miami: November 2009 - Pumpkin Bars

Ann's' entry into Iron Chef were these luscious pumpkin bars with a decadent cream cheese frosting! Yum!

Pumpkin Bars

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4 eggs

1 cup oil

2 cups sugar

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp salt

2 tsp cinnamon

1 15-oz. can pumpkin

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1. Mix eggs, sugar, and oil. Add dry ingredients. Add pumpkin and mix well.

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2. Pour into a greased 11x17 cookie sheet. Bake at 350 for 30 minutes.

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Frosting

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1 (8-oz) cream cheese, softened

3/4 cup stick butter, softened

1 tsp vanilla

1 tsp milk

3 cups powdered sugar

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1. Mix until smooth and spread on bars after they are cooled

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courtesy Ann Merrill

Pumpkin Tea Bread and Apple Cider Punch

Okay, this post has possibly the lamest picture EVER in the history of food blogging.

It's because I am just as busy as a slightly unbalanced bumble bee. See...on Tuesday, I had a Girl Scout Halloween Party at my house, and I spent all day cleaning and running errands. And then at the party...we made caramel apples, and there was caramel EVERYWHERE!! Then we played games like the one where you eat the donut off the string without your hands. And all those crumbs, combined with more crumbs and sugar from various other cupcakes, cookies, and candies all stuck to the caramel...and...well, you get the picture. Walking across my floor was like crossing a sticky mine field.

So I had to get up super early to clean AGAIN, and then bake because I had a recipe group to attend. The theme was "Autumn", and I wanted to make my Pumpkin Tea Bread and Apple Cider Punch, since I'm not using either recipe for November's Iron Chef competition.

Anyway - of COURSE I ran out of time, and had to be all crazy...and that is why, my friends, I know hold the title for taking the crappiest food blogging photo ever...which is really saying something if you look through this blog and see how crappy most of my other pictures are...

You need to forgive the yellow tint to most of the photos...it was around 5:30am, and the fluorescent lights in my kitchen are not attractive lighting.


Pumpkin Tea Bread

this is a recipe from the Fraley Family archives

2/3 cup shortening
2-2/3 cup sugar
4 eggs
1 pound can pumpkin
2/3 cup water
3-1/2 cup flour
2 tsp baking soda
1-1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves

1. Preheat oven to 350 and grease and flour bundt pan.

2. Mix shortening and sugar until fluffy.

3. Add all liquid ingredients - mix until blended. Sift dry ingredients together and add to pumpkin mixture. Mix well.


4. Bake at 350 for 1 hour and 10 minutes.

5. Remove from oven. Let cool, then flip onto serving platter. Drizzle with powdered sugar icing.

and now I humbly present the WORST food picture EVER...taken as I'm about to drive away and remember that I never took a picture of the finished bread...(drum roll, please...)

recipe courtesy Fraley Family Archives

Apple Cider Punch

6 cups apple cider

2 cups cranberry-raspberry juice OR orange juice

1/2 cup lemon juice

1 bottle sparkling white grape juice

1. Combine all juices EXCEPT sparkling white grape juice.

2. SLOWLY add sparkling white grape juice.

3. Serve immediately.

courtesy Fraley Family Archives