All posts tagged Fall

Wear your pie on your heart with the ceramic pie necklace made by Cyndi Coon of Lovely Lula. Happy Fall. Happy pie eating.

Ceramic Pie Necklace

Ceramic Pie Necklace

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Homemade Pumpkin Ice Cream with Graham Cracker topping

Homemade Pumpkin Ice cream with Graham Cracker Dust

Ingredients:

  • 1 cup pumpkin puree canned
  • 1 tsp. vanilla extract
  • 2 cups heavy cream
  • 3/4 cup firmly packed dark brown sugar
  • 5 egg yolks
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, around 5 minutes.

In a bowl, combine egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping to a low simmer, until it is thick enough to coat the back of the spoon. Around  5 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Fill a zip lock back with graham crackers and smash into a fine powder.

Place frozen ice cream in fun cups, sprinkle with graham cracker dust and Serve.

Enjoy!

Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).

Homemade Pumpkin Ice Cream with Graham Cracker topping

This glass bulb pine cone and acorn wreath is made with found and vintage glass bulbs, glued and wired to a grape vine wreath form.

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This glitter covered leaves wreath is made from artificial leaves covered in glitter that were picked up at the end of last years holiday seasons for pennies on the clearance shelves. I purchased only golden shades to make this blingy Fall wreath.

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This Fall wreath was made by screen printing  the words Happy Harvest and the fall leaves using a YUDU screen printer with brown and orange ink onto canvas fabric. The wreath form was wrapped with frayed burlap and the screen printed images were cut to their shapes and glued on top of the burlap.

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It’s finally Fall in the Sonoran Desert, well at least the thermometer is offering more Fall like temperatures. As a Midwesterner I miss Fall and this longing inspires me to get out the Fall decor. Twig and pine cones found in nature place in a vintage metal ash bucket. The burlap pumpkin was made by my friend Sarah of 26-Letters and the glass vitrine is filled with nature found acorns.

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Recently I was able to take a glass blowing class at a local glass shop called Circle 6 Studios. I used my class time to create a blown pumpkin. It came out so lovely and sweet I am excited to display if for the fall season.

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This is a shot of me working with the instructor, sticking the glass on the end of the rod into the glory hole.

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And this is me seated and the bench using the large tweezer like tool to shape the pumpkin before it’s blown into the bulb like shape.

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Glass blowing is an amazing experience. I cant wait to do it again!

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