Pumpkin Gooey Butter Crinkle Cookies

This weekend, I’ll be co-hosting a joint birthday party for my nephews and my baby boy—who’s turning ONE! I can hardly believe it’s already been a year since he came into our lives. Time really flies.

For the party theme, I came up with: “Our Little Pumpkins Are Turning One!” (…or fourteen, or eighteen, depending on which boy we’re talking about). The older boys might be slightly mortified, but I think it’s adorable—and I can’t wait to start decorating with all the pumpkin-themed party supplies I picked up!

We’ll be having pumpkin pie for dessert—three full-sized ones and a batch of mini baby pumpkin pies. I’m especially excited to give baby Owen his very own pumpkin pie, topped with maple vanilla whipped cream. I just know it’s going to be the cutest mess ever. And yes, I found him the perfect pumpkin-themed outfit complete with a bow tie and suspenders!

I truly can’t wait to celebrate all of our pumpkins this weekend. 

And in the spirit of the theme, I’m sharing one of my favorite fall recipes: my original Pumpkin Crinkle Cookies. Imagine gooey butter cake meets a soft, spiced pumpkin cookie—rolled in powdered sugar and cinnamon for that irresistible crackled top. Perfectly cozy and sweet, just like the season.

Pumpkin Gooey Butter Crinkle Cookies

Ingredients:
2 1/4 cups all purpose flour 
2 teaspoons baking powder
1/2 cup salted butter, softened
1 1/2 cups granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon

Instructions:
In a medium mixing bowl, sift together flour and baking powder.  In a large mixing bowl, using a mixer on medium speed, beat together butter and granulated sugar until creamy and combined.  Beat in pumpkin, egg and vanilla until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour mixture until just combined.  Refrigerate dough 30 minutes, or until cold and firm.

Heat oven to 350 degrees F.  Line 2 large cookie sheets with parchment paper. 

In a medium bowl, sift together confectioners sugar and cinnamon.  Scoop out 2 tablespoon-rounds of dough and roll into balls*.  Roll the balls into confectioners' sugar, place on cookie sheets, spacing about an inch apart, and press down to flatten slightly using palm of hand.  Bake 12-14 minutes, or until slightly golden around cookie edges.  Cool cookies 2 minutes before transferring to wire racks to cool.  

*Tip - Spray cooking spray onto hands for easier dough rolling.

Makes 2 dozen cookies

Cranberry Pecan Pumpkin Bread

October came and went didn't it?  I think that's the fastest a month has ever gone by in my lifetime.  It might have to do with the fact that I packed up my entire life and moved back to Missouri (from North Carolina) in three weeks.  So it was just a tad busy, but I did manage to bake this loaf of Cranberry Pecan Pumpkin Bread, along with a batch of Browned Butter Toasted Pecan Cranberry Oatmeal Cookies, which were pretty good, but I feel like nobody really needs that recipe.  Or this one, to be honest.  There's a million pumpkin bread recipes out there and it's not like you need another one.  I guess me posting this recipe is my way of popping in to say hellooooo and I'm still kickin'.  I hope everyone out there is doing well and having a great fall. 

I'm looking forward to spending this autumn and upcoming holiday season with my family... it'll be nice to be so close to home for a while.  Oh and I can't wait to start baking again! 

Oh gosh, I had another thought the other day; October 2017 marked my tenth year of blogging!  I mean, if you can still call it that.  I barely blog.  But technically... ten years of blogging whoooooo hoooooo.  That's a long time.  That means this blog is ancient in blog years.  Maybe I'll get a second wind and revamp it (I've been saying that for a while).  In the meantime you can catch me on Wanderlust Pig where I eat allll of the delicious things.  

This pumpkin bread was delicious, if you do happen to make it.  I hate the silicon loaf pan that I have; it always bakes such a squatty loaf.  I'm glad I left it behind in North Carolina.  Time for a new loaf pan!  I spread buffalo milk butter on top of this bread, which was pretty good.  Thanks, Trader Joe's.

Cranberry Pecan Pumpkin Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/2 cup unsalted butter, softened
1 3/4 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1 can of pumpkin puree
1/2 cup chopped toasted pecans
1/2 cup sweetened dried cranberries

Heat oven to 350 degrees F.  Coat a loaf pan with nonstick cooking spray.

In a medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and clove.  In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy.  Beat in eggs and vanilla until well combined.  Beat in pumpkin until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in pecans and cranberries until just combined.

Spread batter into prepared pan.  Bake 50-55 minutes or until well risen and a toothpick inserted into bread comes out with moist crumbs attached.

Makes 1 loaf

Pumpkin Snickerdoodles

Another Christmas cookie recipe for you, and the last recipe of the year! These pumpkin snickerdoodles were really, really good, and I highly recommend you make them.  Even if you think pumpkin season is over and you're sick of the stuff.

These cookies were so soft and crinkly, and perfectly spiced.  I love a good snickerdoodle... they're definitely in my top five favorite cookies.  This recipe is your typical snickerdoodle recipe, except made with pumpkin puree and more spices.  I hope you like them!

Thanks for stopping by and reading through all the years.  Happy holidays to everyone!

Pumpkin Snickerdoodles

1 3/4 cups all purpose flour
1 3/4 teaspoons cornstarch
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 large egg yolk
1/3 cup canned pumpkin puree
1 teaspoon vanilla extract
Cinnamon sugar

In a medium mixing bowl, sift together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.  In a large mixing bowl, using a mixer on medium speed, beat together granulated sugar, brown sugar and butter until soft and creamy.  Beat in egg yolk, pumpkin and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Chill dough in refrigerator 1 hour.

Heat oven to 350 degrees F.

Roll heaping tablespoons of dough into balls, roll in cinnamon sugar, and place on cookie sheets, spacing about 1 inch apart.  Bake 12 minutes or until firm and set.  Cool 2 minutes before transferring to wire racks.

Makes about a dozen

Pumpkin Sticky Toffee Cake

I apologize the last three posts on here have been pumpkin recipes.  That's a whole lotta pumpkin overload for you.  But then again I'm not sorry because this is the only time of year I get to post pumpkin recipes.  So na na na na.  This Pumpkin Sticky Toffee Cake is fresh out of the oven.



It's literally sitting on my counter, still warm.  I've never posted a recipe so fast in my life.  Anyone want to come over and have a piece?  Anyone?  I already stuffed my face with a slice and oh my GOSH.... it's really, really, really good.  I can't lie to you.  This is probably one of my best creations.

Please make.

I guess I should tell you how I made it and what's in it, blah blah.  So it's like you're making English sticky toffee pudding... we've all made that before, right?  No?  Well, you boil dates, water, baking soda and make a puree.  I added pumpkin to mine, so you're going to do that as well.  Then you make a spiced brown sugar cake batter and add the date/pumpkin puree.  Bake in a loaf pan then top with homemade salted caramel glaze.

Then you eat it and try not to think about how much butter you're consuming.

You could make this for Thanksgiving... just an idea.  Maybe for a breakfast treat or dessert?

Pumpkin Sticky Toffee Cake

1 cup water
1 1/2 cups chopped dates
1 teaspoon baking soda
1 cup canned pumpkin puree
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract

Glaze
3 tablespoons unsalted butter
1/3 cup dark brown sugar
1/4 cup hot milk or cream
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

In a small saucepan, over medium heat, bring water to a boil; turn off heat, stir in dates and baking soda until well combined.  Whisk in pumpkin and allow mixture to 5 minutes.  Stir and mash the dates until almost pureed.  Cool 10 minutes

In a medium bowl, sift together cake flour, baking powder, salt and cinnamon.  In a large mixing bowl, beat together butter and brown sugar until creamy; beat in eggs and vanilla until well combined.  Beat in date mixture until well combined.  Stir in flour mixture until just combined.  Spread batter into a loaf pan coated with cooking spray.  Cover and refrigerate overnight.

Heat oven to 350 degrees F.  Uncover loaf pan and bake bread 55-60 minutes, or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the glaze, melt butter in a small saucepan over medium heat; whisk in brown sugar and bring mixture to a boil.  Boil 2 minutes, whisking frequently.  Whisk in hot milk and bring mixture to a boil, whisking frequently, until mixture is smooth.  Remove pan from heat and strain mixture into a small bowl; sift in confectioners' sugar.  Whisk in vanilla and salt until mixture is smooth.  Cool glaze for a few minutes until it has a thicker consistency.  Drizzle glaze over slightly warm bread.

Makes 10 servings

Outrageous Pumpkin Brownies

The only recipes coming from my kitchen lately have been brownies and cookies... just a constant stream of cookies.  Every week it's a new batch and I can't seem to stop.  I need to branch out and bake something else.  I think it's because cookies are super easy to bake.  And sometimes I like to be lazy and binge all day on Always Sunny in Philadelphia.  I did bake a huge chocolate Halloween cake last night but it was pretty basic and nothing to blog about.  However, these brownies are.

These brownies are super fudgy, amazing, and completely outrageous.  Am I selling them to you?  I hope so.  You should definitely bake these during this festive Halloween season.  The secret ingredient is pumpkin!!

You can't taste the pumpkin since there's so much dark chocolate and cocoa powder, it just adds moisture.  I used chopped dark chocolate from Trader Joe's.  I used one of those one pound chocolate bars they sell.  Have you ever bought one before?  This was my first time and it was pretty thrilling to buy such a gigantic chocolate bar.  Will definitely be doing that again.

Sugar pumpkins my mom grew

Outrageous Pumpkin Brownies

3/4 cup unsalted butter
1 3/4 cups granulated sugar
8 ounces dark chocolate, coarsely chopped
1/2 cup canned pumpkin puree
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
1 teaspoon vanilla extract

Melt the butter in a small saucepan over medium heat.  Whisk in sugar and bring mixture to a boil, whisking frequently.  Remove pan from heat and stir in chocolate until melted and smooth.  Stir in pumpkin until combined; set aside to cool slightly.

In a medium bowl, sift together flour, cocoa powder, salt, baking powder and baking soda.  In a large bowl, beat the eggs and vanilla until well combined and frothy.  Beat in melted chocolate mixture until well combined.  Whisk in dry ingredients until just combined.  Stir in nuts or chocolate chips, if desired.

Spread batter into a greased 13x9-inch pan.  Bake 25-30 minutes or until set and crisp around the edges.  Cool on a wire rack.

Makes 12 brownies

Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

 Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

Ingredients:

• 2 1/4 cups Biscoff cookie crumbs
• 1/4 cup unsalted butter, melted
• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 (12 oz) can evaporated milk

• 2 cups heavy cream
• 1 jar marshmallow fluff
• 1 teaspoon vanilla extract

Instructions:
 Heat oven to 350 degrees F.

In a large bowl, stir together cookie crumbs and melted butter until well combined; press into a pie dish.  Bake 10 minutes or until slightly crisp.

Increase oven to temperature to 425 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg and clove until well combined - about 2 minutes.  Beat in milk until well combined.  Pour filling onto crust.  Bake 15 minutes.  Reduce heat to 350 degrees F and bake an additional 50 minutes, or until set.  Cover outer crust edges with foil if they get too brown.  Cool pie on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  

Makes 9 servings

Pumpkin Chocolate Chip Cranberry Almond Cookies

Pumpkin Chocolate Chip Cranberry Almond Cookies
Ingredients:

• 1 cup all purpose flour 
• 3/4 cup whole wheat flour 
• 3/4 teaspoon baking soda 
• 1/4 teaspoon baking powder 
• 1/4 teaspoon salt 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground ginger 
• 1/8 teaspoon ground nutmeg 
• 5 tablespoons unsalted butter, softened 
• 3 tablespoons almond butter 
• 1/4 cup canned pumpkin puree 
• 1/2 cup granulated sugar 
• 1/4 cup brown sugar 
• 2 tablespoons maple syrup 
• 1 large egg 
• 1 teaspoon vanilla extract 
• 1 cup quick oats 
• 2 cup chocolate chips 
• 1/3 cup dried cranberries 
• 1/3 cup sliced almonds 

Instructions:  In a medium mixing bowl, sift together flours, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.  In a large mixing bowl, using a mixer on medium speed, beat together butter, almond butter, pumpkin, granulated sugar, brown sugar and maple syrup until creamy and well combined.  Beat in egg and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until almost combined.  Add oats, chocolate chips, cranberries and almonds and mix until just combined.  Chill dough for 1 hour in the refrigerator.

Heat oven to 350 degrees F.  Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 12-14 minutes, or until light golden brown on top.  Cool 2 minutes before transferring to wire racks to cool.

Makes a little over a dozen cookies, depending on how large you shape them

Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze

Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze

Ingredients:

• 2 cups all purpose flour + 3 tablespoons (divided use)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 cup canned pumpkin puree
• 1/2 cup oil
• 1 1/3 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup warm milk
• 2 tablespoons unsweetened dark cocoa powder
• 1/4 cup mini chocolate chips + additional for topping

Glaze

• 2 ounces cream cheese, softened
• 1 cup confectioner' sugar
• 3 tablespoons warm cream or milk
• 1/2 teaspoon vanilla or almond extract

Instructions:
Heat oven to 350 degrees F.  Grease a bundt pan with nonstick cooking spray.

In a medium mixing bowl, sift together 2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove; whisk until well combined.  In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, oil, sugar, eggs and vanilla until well combined.  Reduce mixer speed to low, and gradually beat in flour mixture, alternating with milk, until just combined.  Divide batter into two mixing bowls.  In one, mix in the additional 3 tablespoons flour.  In the other bowl, mix in the cocoa powder and chocolate chips. 

Drop spoonfuls of batter into prepared pan, alternating with pumpkin batter and chocolate batter.  Bake 30-35 minutes, or until well risen, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack for 15 minutes.  Run a knife around outer pan edges; invert cake onto a serving platter.

To make the glaze, in a medium bowl,  using a mixer on medium speed, beat together cream cheese, confectioners' sugar, cream and vanilla until creamy and well combined.  Drizzle icing over cake.  Make sure the cake is not too hot, or the icing will run off the cake.  Sprinkle with chocolate chips.

Makes 8 servings

Pumpkin Dutch Baby

Pumpkin Dutch Baby (Adapted from my Mom’s recipe – thanks, Mom!)

Ingredients:
1/2 cup unsalted butter
1 cup canned pumpkin puree
1 1/2 cups milk
6 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 1/2 cups flour

Instructions:
Heat oven 400 degrees F.

Melt butter in a 13x9-inch baking dish in the oven.

In a large mixing bowl, whisk together pumpkin, milk, eggs, vanilla, cinnamon, nutmeg and salt until well combined.  Mix in flour until almost incorporated.  Pour mixture into dish with melted butter; stir until just combined.

Bake 25 minutes or until well risen and golden brown.

Makes 6 servings

Cookie-Cocoa Swirled Pumpkin Bread

Cookie-Cocoa Swirled Pumpkin Bread
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
6 tablespoons unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 large eggs
3/4 cup warm milk
1/3 cup chocolate chips
1/3 cup Trader Joe's Cookie & Cocoa Swirl

Instructions:
Heat oven to 350 degrees F.  Spray a loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, vanilla and pumpkin until creamy.  Beat in egg, one addition at a time, until well incorporated.  Reduce mixer speed to low and beat in milk, alternating with flour mixture until just combined.  Stir in chocolate chips until well combined.

Spread 1/3 of the batter into prepared pan.  Warm the Cookie & Cocoa Swirl in the microwave for about 10 seconds until softened.  Swirl the spread into the batter.  Spread the remaining batter on top.  Bake bread for 40 minutes or until well risen and a toothpick inserted into bread comes out with moist crumbs attached.  Cool completely on a wire rack.

Makes 1 loaf

Blueberry Pumpkin Bread

 


Blueberry Pumpkin Bread

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup canned pumpkin puree
2 large eggs
1/4 cup oil (I used melted coconut oil)
1/4 cup milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blueberries (I used frozen)

Instructions:
Heat oven to 350 degrees F.  Spray a loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon and ginger.  In a large mixing bowl, beat together pumpkin, eggs, oil, milk, sugar and vanilla until well combined.  Beat in dry ingredients until just combined.  Spread 1/3 of the batter into pan.  Stir blueberries into remaining batter, then place batter in pan.  Bake about 45-50 minutes, or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 loaf

Crock Pot Pumpkin Cheesecake

Maple Glazed Pumpkin Bread

 Maple Glazed Pumpkin Bread


Ingredients:

•  2 1/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup unsalted butter, softened
• 1/4 cup reduced-fat cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract

Maple Glaze 

• 2 tablespoon unsalted butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract

Instructions: 
Heat oven to 350 degrees F.  Spray a loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger.  In a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until creamy.  Beat in pumpkin, brown sugar and maple syrup until well combined.  Beat in eggs and vanilla until well combined.  Reduce mixer speed to low and beat in the dry ingredients.  Spread batter into pan.

Bake 45-50 minutes, or until well risen and golden brown on top, and a wooden skewer inserted into bread comes out with moist crumbs attached.  Cool on a wire rack for 15 minutes.

To make the Maple Glaze, beat together butter, confectioners' sugar, maple syrup and vanilla, in a medium bowl, until well combined and smooth.  Baste glaze on top of bread.

Makes 1 loaf

Pumpkin Candy Corn Cookies

Nutella Marbled Pumpkin Bread

Nutella Marbled Pumpkin Bread
Ingredients:

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1/4 cup oil
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups canned pumpkin puree
• 2 large eggs
• 1/2 cup mini chocolate chips

Nutella Swirl

• 1/3 cup Nutella
• 1/3 cup confectioners' sugar
• 1 tablespoon milk

Instructions:
Heat oven to 350 degrees F.  Spray a loaf pan with cooking spray.

In a medium sized bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger.  In a large mixing bowl, using a mixer on medium speed, beat together butter, oil, brown sugar, sugar and vanilla until creamy - about 1 minute.  Beat in pumpkin until combined.  Beat in eggs, one at a time, until combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Stir in chocolate chips until combined.  Spread batter into prepared pan.

To make the Nutella Swirl, beat together Nutella, confectioners' sugar and milk until combined.  Swirl the mixture into pumpkin batter using a knife.  Bake 55 minutes or until well risen, crisp on top, and a wooden skewer inserted into bread comes out with moist crumbs attached.  Cool for 45 minutes before removing from pan.  Cool completely before slicing.

Makes 1 large loaf

Pumpkin Eggnog

Today we have two topics: Nog and Camille.  Let’s start with my friend, Camille.  Camille is one of my classmates at pastry school, and you’ve seen several pictures of her on here already.  This is a picture that I took of her when we were partners together during plated desserts.  She likes to torch, too.

Camille is one of the most interesting people I’ve ever met.  She has a good soul.  She has the best attitude of anyone I’ve ever met.  Years (months?) down the road, I know she’s going to be the executive pastry chef of a five star hotel. 

She also likes to eat.  She told me once that she’s a person who really enjoys her food.  I like people who have a good appetite. 


Where is home?

Home is Puerto Rico.  Spending a whole day at the beach laying under the sun with a Medalla beer on hand, playing paddle ball (or frisbee, softball or volleyball), laughing hysterically with my friends.  Ideally surfing and watching the sun set.  Home is rice.  With beans or without but hopefully with plantain and avocados on the side.  Home is pineapple soda and Malta.  Home is dancing salsa for three hours straight on a Thursday night with a Medalla beer on hand without a care in the world.  Home is cleansing my soul under the a waterfall at the rainforest whenever routine life becomes too overwhelming.  Home is watching movies with my mom and laughing ourselves silly over a scene we've seen too many times.  Home is also my classmates here in the French Pastry School.  Their silliness and selfless care always makes me feel at home.

Former profession?

I have a degree in Comparative Literature, though I never was employed in the field. Five years of reading and writing were more than enough for me...

What made you come to pastry school? Ever since I decided that pastry was indeed a great profession (a real palpable, viable one), it was evident to me that I wanted to study it.  I knew I wanted to study abroad so it was just a matter of choosing a destination, a school and save towards it.  For me it was about five years in the making but I made it, all in due time.

Do you have any secret talents? I shall never tell...muahahahahahaha (evil laugh)

What has been your favorite week in school so far and why?

I loved plated dessert weeks because I knew I would like it (redundant?).  Being restaurants and hotels my main interest, I was able to absorb a lot.  Of course, being taught by a world champion didn't hurt.  That being said, I have to admit that Sugar and Chocolate Sculptures amazed me in a surprising way.  I went in thinking I wouldn't like them because I didn't have an interest in it.  How many sugar and chocolate sculptures will I truly make in hot and humid Puerto Rico?  Probably not many jejeje.  So, there I was, thinking I would not benefit in a large scale of these lessons.  Nonetheless, after being submerged in it, I felt something like “Hey! I can do this!”

Least favorite? I can't recall a week I didn't enjoy. Perhaps I may not end up using some of the lessons learned but it's nice to know that I'm having a rounded education as a foundation for the future.

What do you want to do after graduation?

I want to work in my field in an awesome job that lets me grow in my craft allows me to travel . So, basically, I want to make sweet things around the world. Learn about the craft through others while learning about other cultures and seeing other places. It is a small world after all, so I'm optimistic...

What’s your favorite dessert to eat?

Such a difficult question. It really all depends on mood. However, it basically comes down to two things: flour and sugar. So, I'm prone to eat cakes and cookies. What’s something you have learned in pastry school? For me it has been more about confirmations. I confirmed that people, indeed, are awesome (shout-out to Stella), no matter age, gender, race or place of origin. Diversity rules! I confirmed that I can do anything I set my mind to and dreams can come true (enter “When you wish upon a star” music)...

Thank you, Camille!  Now I’m craving pineapple soda and rice and beans.  Someone take me to Puerto Rico!
Today’s recipe is pretty self explanatory.  I love eggnog, I love pumpkin.  I combined the two.

I made a pumpkin eggnog that’s perfect for sipping during the months of November and December.  Perfect for Thanksgiving and Christmas!  This recipe makes a fairly small batch so if you need to serve a lot of people I would probably double or triple it.

   Pumpkin Eggnog

2 cups half-n-half
1/2 cup canned pumpkin puree
3/4  cup granulated sugar
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
3 large egg yolks
2 teaspoons vanilla extract
1/8 teaspoon salt

In a small saucepan, whisk together half-n-half, pumpkin, half of the sugar, nutmeg, and cinnamon; bring to a simmer.  In a small bowl, whisk together remaining sugar and yolks until combined.  Gradually whisk half of hot cream mixture into yolks until combined; whisk mixture back into saucepan with remaining cream.  Whisk and cook until mixture thickens slightly and coats the back of a spoon.  Strain into whatever container you'll be serving from.  Whisk in  vanilla and salt until combined.  Serve warm or chilled.