Ah, Fall is my favorite time of year! The cool weather, leaves falling and changing colors, and of course lots yummy seasonal treats! Fall has hit The Waking Kitchen this week and we are serving up a couple treats to warm up your season. On our menu is Pumpkin Gingersnap Parfaits and Apple Dumplings. Hope you enjoy! 🙂
Pumpkin Gingersnap Parfaits
I made these Parfaits for dessert earlier this week and they were not only really yummy but also such a cinch to whip up! Plus they look so pretty layered in parfait glasses! Pumpkin spiced up with cinnamon and nutmeg, homemade whipped cream, and crispy, almost spicy gingersnap cookies (Never realized how good these cookies are!) make these parfaits taste like the season. Though I must say while delish they were also a bit too Pumpkiny for my taste. Next time I make them I plan on making a Pumpkin Mousse and layering that instead of the puree. So if you’re like me and you like Pumpkin but aren’t a total pumpkin lover, you might want to go that route too. Side note, the parfaits also taste really good just spooned onto a gingersnap cookie hehe. These creamy Pumpkin Gingersnap Parfaits are the perfect Fall dessert!
1 15-ounce can Pure Pumpkin
4 ounces Cream Cheese, softened
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1 cup Heavy Cream
2 Tbsp Sugar
12 Gingersnap Cookies
Crush 8 of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened.
To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie. Serves 4.
The classic Fall combo of apples and cinnamon make these dumplings so delectable! My mom started making these Apple Dumplings a couple years ago and we were so crazy about them that I think we made them a bit too much …. we actually ended up getting tired of them! lol But now of course, we’re craving them once again.You’ll love the buttery pastry, sweet apples and warm taste of the cinnamon, and a brown sugar sauce on top. These Apple Dumplings feel like comfort food and are perfect for those cold (or if you’re in Tx like me, semi-cool) Fall nights!
3 cups all purpose flour
1 tsp. salt
1 cup shortening
1/3 cup cold water
8 medium tart apples, peeled and cored
8 tsp. butter
9 tsp. cinnamon sugar, divided
1-1/2 cups brown sugar
1 cup water
1/2 cup butter, cubed
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into eight portions. Cover and refrigerate for at least 30 minutes or until easy to handle.
Roll each portion of dough between two lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 tsp. butter and 1 tsp. cinnamon-sugar in the center of each apple. Gently bring up corners of pastry to each other ; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with remaining cinnamon-sugar.
In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. Bake at 35o for 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm. Yields 8 servings.