It's time To Celebrate!

It's Time To Celebrate!

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Pumpkin Cheesecake Parfaits

Pumpkin Cheesecake Parfaits

Ingredients:

2 (8 ounce) packages cream cheese, room temperature
3 cups cold heavy whipping cream, divided
1 cup plus 3 tablespoons confectioner's sugar, divided
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice, plus extra for garnish

Directions:

In a large bowl, beat cream cheese, 2 cups cream, and 1 cup confectioner's sugar with a mixer at medium-high speed for 5 to 6 minutes or until thickened and fluffy.  Beat in pumpkin and pie spice until smooth.

Whipped Topping:

In a medium bowl, beat remaining 1 cup cream and remaining 3 tablespoons confectioner's sugar with a mixer at high speed for 3 to 5 minutes or until stiff peaks form.

Spoon cream cheese mixture into serving  dishes, and top with whipped cream mixture.

Garnish with pie spice, if desired.

Serve immediately or make several hours in advance and refrigerate until you"re ready to serve.

Limoncello Cake

Limoncello Cake

I make this cake with homemade lemoncello.  It is delightful in taste!  It is very lemony, moist and easy to make.

Ingredients:

1 cup plain spray
2 eggs
1/3 cup canola oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sugar
1/4 cup limoncello liqueur
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt (optional)

3/4 cup confectioner's sugar
3 tablespoons limoncello liqueur

Cooking spray
Whipped topping
Vanilla ice cream

Directions:

Preheat oven to 350 degrees.  Prepare an 8-inch cake pan with cooking spray.

Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl.  In a separate large bowl, mix the flour, baking powder, baking soda, and salt.  Gently stir the dry ingredients into the wet.  Do not over mix or the cake will be tough.  Pour batter into prepared pan.

Bake in the preheated  oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes.  Remove from oven and allow to cool slightly.

Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth.  Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon.  The glaze will seep into the cake and add moisture.