Philadelphia Pumpkin Spice Cream Cheese Spread (7.5 oz) from Kroger
Step 1: Whisk the Ingredients Together, Minus the Heavy Cream. In a medium bowl, whisk the sweetened condensed milk, the pure pumpkin, the dark brown sugar and the cinnamon until combined. Step 2: Whip the Heavy Cream. In a separate large bowl, beat the heavy cream until soft peaks form.
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Boil for 1 minute, stirring occasionally, then remove from heat and stir in vanilla extract and cool it for 15 minutes in the pan, uncovered. Finally, remove the cinnamon stick from the saucepan and transfer the sugar-free pumpkin spice creamer into a glass mason jar.
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Instructions. Add all ingredients to the bowl of a stand mixer or a large mixing bowl. Whip on high speed until stiff peaks form (around 5 minutes). Serve immediately in caramel apple trifles, dolloped onto shortcake, piped onto cupcakes, or however you like! Or, store in the fridge until ready to use.
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Step 2: Simmer. Reduce the heat to low and continue whisking while the cream simmers for 1-2 more minutes. The pumpkin and maple syrup blend smoothly into the mixture, while the cream is infused with the warm spices. Courtesy Blair Lonergan, The Seasoned Mom.
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Pumpkin Spice Creamer. Yield: 14 servings. Prep Time: 5 mins. Total Time: 5 mins. This recipe for homemade pumpkin spice creamer is made with 5 simple ingredients and tastes much better than store-bought pumpkin creamer. Warm and cozy with plenty of fall flavor, use it in your favorite morning brew. Author: Kim.
Philadelphia Pumpkin Spice Cream Cheese Spread 8 oz Tub Kraft Recipes
1 (14-ounce) can fat-free sweetened condensed milk. 1 teaspoon vanilla extract. ¼ teaspoon ground nutmeg. ⅛ teaspoon ground ginger. ⅛ teaspoon ground cinnamon. Dash of salt. 1 cup canned pumpkin. 1 (8-ounce) carton reduced-fat sour cream. 2 commercial biscotti, crumbled (about 3/4 cup)
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Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until combined and creamy.
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Move the dough into the bowl of a stand mixer and let sit 5-10 minutes to cool slightly. On medium speed, add the eggs one at a time, fully incorporating each one before adding the next. Add the pumpkin spice and mix briefly to combine. Remove the dough and scoop into a piping bag.
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Add 1 cup buttermilk*, 2 teaspoons Mexican vanilla, 1 teaspoon almond extract,** 2 tablespoons molasses, and 1/2 cup full fat sour cream. Whisk it all together until smooth. Place a fine mesh strainer over a medium bowl. Spoon and level 3 cups + 2 tablespoons all purpose flour into the strainer.
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Add the heavy whipping cream, powdered sugar, pumpkin pie spice, and vanilla extract to the bowl of a stand mixer. Use the whisk attachment to mix on low speed until the ingredients are combined. Adjust to medium-high speed, and continue to whisk until stiff peaks form, about 4-5 minutes. Serve immediately or store in the refrigerator until.
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Transfer it to a bowl and whisk in the cinnamon, nutmeg, ginger, and cloves. Allow to cool. In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then add the pumpkin mixture and vanilla.
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Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
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Spice Cake. Preheat oven to 350F and spray two 9-inch round springform pans OR two high-sided (at least 2 inches) 9-inch round cake pans with cooking spray or floured cooking spray. Using scissors, cut out two circles of parchment paper and place them on the bottom of each cake pan.
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In a small bowl, whisk together egg and water until thoroughly combined. Set all three aside. 1 large egg, 1 tablespoon water. On a flat surface, unfold one puff pastry sheet and use a rolling pin to roll it out, doubling size of sheet. Cut the puff pastry into 8 1-inch strips, discarding any scraps.
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In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes. Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you! Use on cupcakes, cake or cookies. Store in an air tight container for up.
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The Spice Cream cigar is the best-selling product of Zeal House Brands. This Nicaraguan puro cigar is what brought the brand to its current success. It has a flavor reminiscent of a vanilla ice cream cone, featuring notes of vanilla, nuts, wood, and a sweet spicy aroma. A truly satisfying smoke that's selling fast, don't miss out on this unique.