Friday, November 23, 2018

Pumpkin Spice Au Lait

Holy smokers, I made thie pumpkin icebox cake from Peanut Butter Fingers, and it was good. I made mine in a 9 x 5 loaf pan, which I prefer for icebox cake, then you get sort of a viennetta-looking thing that's easy to slice; the next size down might be even better, I think that would just fit the biscoff cookie. But, I cut down cookies to fill in the space and ended up using exactly one package of cookies, so there's that.

ANYWAY. I have a pint of pumpkin whipped cream left over and you can see what I did. It's super good. So, here you go:

3 cups whipping cream
1/2 cup powdered sugar
1/2 cup pumpkin puree
3 1/2 teaspoons cinnamon

I made my own powdered sugar by blitzing a half cup of regular sugar and a half teaspoon of cornstarch in my rocket blender. I hardly ever use powdered sugar and then it just sits around taking up space and being messy, so.

Whip the cream however you whip cream, gradually adding powdered sugar, until the cream forms soft peaks. Add pumpkin and cinnamon and whip until combined.

Plop that on your coffee. Don't say I never gave you anything.