Seeing as I hadn't posted last week(I have a good reason, I promise!) I have two recipes for you all!
That's what I'd like to say but i'd be lying, it was really one recipe that used another recipe inside of it. but the result was a mixed basket. As much as i want to blame the recipe I need to blame myself as well.
Well onto the recipes!(you're still getting two even if one is in the other)
First...
Pumpkin Cream Parfait
2 4-Serving packages Jell-O instant vanilla pudding
1 15 ounce can of pumpkin
1 cup liquid nondairy creamer
1 tablespoon pumpkin pie spice
1 teaspoon finely grated orange zest
3 cups Cool Whip nondairy whipped topping
"Caramelized graham cracker topping"
1. In a large bowl, using a wire whisk or electric mixer, mix, pudding mix, pumpkin, nondairy creamer, pumpkin pie spice and orange zest until creamy and thickened, about 1 min.
2.Thoroughly mix in Cool Whip. Refrigerate.
3.To serve layer the Pumpkin cream on top of and below a layer of the graham cracker topping
And Now...
Caramelized Graham Cracker Topping
6 full sheets store bought honey graham crackers
6 tablespoons of butter
1/4 cup packed brown sugar
1. Preheat oven to 350°F. Line a baking sheet with graham crackers placed side-by-side so no space remains between them.
2.a small sauce pan, melt butter with sugar. Bring to a simmer over medium heat and continue cooking for about 2 min.
3. spoon butter sugar mixture over crackers trying to cover them fairly, completely. Bake for 10 min. Let cool
4. The crackers in a plastic bag and crush.
And now that all that is done. I can get on the body of what I do here. the replacements that I've made to either recipe are as follows. To the first recipe for pumpkin cream parfait, I replace the orange zest with half the amount of orange extract. I also replaced the Cool Whip with a free version.( have to watch the amount of sugar I eat don't I?) For the second recipe, with three ingredients it's hard to make a drastic change to it. What I did do, keeping in mind my diabetes, I replaced the regular brown sugar with a Splenda blend.
The first recipe is great. It reminds me of a pumpkin moose recipe that my family has every thanksgiving. The pumpkin part of the parfait is WONDERFUL! I could eat tons of that stuff. I don't know if the effect is different with orange extract versus orange zest but something about the citrus-y fruit really smoothed out the pumpkin and pumpkin pie spice flavor. My issue with the pumpkin pie moose my family has at thanksgiving is the spice, it just gets to me after a while.(i think it's the nutmeg or cinnamon that gets to me) This pumpkin cream doesn't have that issue and I have no doubt it's because of the orange extract.
The second recipe, not so great. Though i can really see the potential for it. The reason I have to say no is mainly because I burnt the crackers in the baking step. Just the edges fortunately, cutting those away and the center was fine-ish.(it still had a bit of the burnt taste to it) I wasn't a fan of the flavor to much, but keeping in mind that I messed up and burnt the stuff I feel I need to retry the recipe before i can really pass judgement.
Combining the two returned them to great status. I must confess adding a few more things to the final product too. Instead of just combining the two recipes as instructions would tell you to. I add a few blackberries and rasberries to the middle layer. that gave a nice pop of flavor in between all the pumpkin and graham cracker flavor.
Well that's it for now...look forward(or don't) to my next curious recipe!
