Desserts

Candy Corn Cheesecake Mousse

I’m forgoing a Friday cocktail this week and opting instead for this deliciously seasonal Halloween gem, Candy Corn Cheesecake Mousse. You don’t have to like candy corn to like this dessert. In fact, if you like cheesecake or cream cheese frosting, you will be in sweet, fluffy, creamy heaven. Cream cheese is mixed with powdered sugar, vanilla, milk, and whipped topping to make a sinful yet light treat. The layers of yellow, orange, and white make for a cute-as-a-button presentation but, like any Halloween costume, this is just a facade: they are all the same flavor. Leave the food coloring out to make these desserts any time of the year. Make these this weekend and you’ll impress kids and adults alike. Get a spoon and dig in!

The ingredients:

Beat cream cheese until smooth and add in powdered sugar, milk, and vanilla.

Fold in whipped topping and separate into three different bowls.

Add yellow food coloring to one bowl and orange food coloring to another bowl. Scoop each color of mousse into freezer or storage bags for easy layering into glasses.

Carefully pipe yellow mousse into the bottom of 4 glasses. Tap the bottom of the glass with your palm to help even out the mousse, if necessary. Repeat with the orange mousse and then the white mousse. Refrigerate until ready to serve, then top with a piece of candy corn.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Glorious Treats blog

Bourbon Pumpkin Pie Milkshakes

Dessert and a cocktail in one? With ice cream?! Oh. My. Goodness.

I got this recipe for Bourbon Pumpkin Pie Milkshakes from another food blog I like called How Sweet It Is. And my oh my, how sweet this is! Ice cream, milk, pumpkin, and bourbon? Who knew? Is it a dessert? Is it a cocktail? Who CARES?! It’s yummy!

Pumpkin week has come to an end :(. I think I can officially stick a fork in it. It’s done. Have a great weekend!

The ingredients:

Place all the ingredients in a blender.

Pour into your favorite glass with sprinkles, whipped cream or just keep it naked.

Additions: None

Omissions: None

Substitutions:

Fat-free milk
Fat-free half-and-half
Light ice cream
Vanilla wafers

Overall Rating: Like It

Source: How Sweet It Is Blog

Pumpkin Cheesecake

I admit that this wasn’t the first time I’ve made this Pumpkin Cheesecake. The first time was about eight years ago and I remember two things vividly: 1) I went to the store to buy a springform pan and picked up the last one just as another guy was about to pick it up. He wasn’t happy. 2) I left out the flour entirely. It was good anyway. If you like pumpkin cheesecake but don’t let yourself eat it because it’s too fattening, fret no more.

This is a lighter version to try. I have to confess – I HATE fat-free cream cheese. It feels like rubber, has an aftertaste, and seems like fake food. But when it’s mixed together with either reduced-fat cream cheese or regular cream cheese, it blends in enough that you don’t really notice that it’s in there. This recipe calls for both fat-free and 1/3 less-fat cream cheeses and when they are mixed together with the pumpkin, you’d never know the difference. The crust is nothing more than butter and crushed reduced-fat vanilla wafers (if you want your home to smell good, throw vanilla wafers in the oven for an AMAZING aroma!) My sister borrowed this recipe from me a long time ago and we both still talk about it. It’s THAT good!