Pumpkin Tiramisu

3 ounces lady fingers
4 Tablespoons rum

1.5 cups whipping cream
3/4 cups sugar
8 ounces mascarpone

 

 

 

 

15 ounces pure pumpkin
3/4 teaspoon pumpkin spice

2 ounces amaretti cookies

This needs to set up overnight, so start one day ahead. 
8 servings

Beat chilled whipping cream and sugar until peaks form.
Add mascarpone cheese, pumpkin and pumpkin pie spice; beat just until filling is smooth. Line bottom of 9 inch springform pan with half of lady fingers, overlapping and crowding to fit.  Sprinkle with 1/2 rum. Spread half of filling over lady fingers.  Repeat with remaining lady fingers, rum and filling.  Smooth, Wrap tightly in plastic, then foil.  Chill overnight.

This is where my photo skills fell threw....I forgot to take a photo of the finished product :(
 but I'm sure you can imagine what crumbled cookies look like :)

To unmold, run knife around inside edge of pan.  Release pan sides, sprinkle with 2 oz crushed amaretti cookies 

Hope You Enjoy, Melle

Triple Chocolate Zucchini Cupcakes

 

Cupcakes

Preheat the oven to 350°F; line cupcake pan with liners

Mix the following in a large bowl, beating until smooth:
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup dark brown sugar
1 teaspoon vanilla extract
Add the following, stirring to combine:
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/3 cup Dutch-process cocoa
1 2/3 cups flour
Stir in 1 cup semi-sweet chocolate chips
2 cups shredded, unpeeled zucchini, gently pressed into the cup

Using an ice cream scoop spoon batter into lined cupcake pan fill the cups 2/3 full.  Bake for 20 minutes or until for or toothpick inserted in a cupcake’s center comes out clean.  Let cool in pans on rack for 10 minutes.  Remove from pans cool completely before frosting.
Recipe adapted from King Arthur Flours

Vanilla Butter Cream

1/2 cup butter

2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Cream together until light and fully

Chocolate Ganache

4 oz dark chocolate 60%-72% cocoa

¼ cup heavy cream
1/8 cup light corn syrup
2 tsp Kahlua (optional)

Heat cream and corn syrup to light boil, remove from heat, whisk in root beer concentrate and pour over chopped chocolate stir and let sit for 2 mins.  Stir until smooth