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Spice Cake. Preheat oven to 350F and spray two 9-inch round springform pans OR two high-sided (at least 2 inches) 9-inch round cake pans with cooking spray or floured cooking spray. Using scissors, cut out two circles of parchment paper and place them on the bottom of each cake pan.

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Boil for 1 minute, stirring occasionally, then remove from heat and stir in vanilla extract and cool it for 15 minutes in the pan, uncovered. Finally, remove the cinnamon stick from the saucepan and transfer the sugar-free pumpkin spice creamer into a glass mason jar.

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Instructions. Pour the heavy whipping cream, sugar, pumpkin pie spice, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to medium speed (KitchenAid stand mixer speed 4 or 5, handheld mixer speed 2 or 3). The mixture will start to get frothy and bubbly.

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In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes. Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you! Use on cupcakes, cake or cookies. Store in an air tight container for up.

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Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until combined and creamy.

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Instructions. Add all ingredients to the bowl of a stand mixer or a large mixing bowl. Whip on high speed until stiff peaks form (around 5 minutes). Serve immediately in caramel apple trifles, dolloped onto shortcake, piped onto cupcakes, or however you like! Or, store in the fridge until ready to use.

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Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

RECIPE Spicecream

Move the dough into the bowl of a stand mixer and let sit 5-10 minutes to cool slightly. On medium speed, add the eggs one at a time, fully incorporating each one before adding the next. Add the pumpkin spice and mix briefly to combine. Remove the dough and scoop into a piping bag.

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Add the heavy whipping cream, powdered sugar, pumpkin pie spice, and vanilla extract to the bowl of a stand mixer. Use the whisk attachment to mix on low speed until the ingredients are combined. Adjust to medium-high speed, and continue to whisk until stiff peaks form, about 4-5 minutes. Serve immediately or store in the refrigerator until.

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Mexican Crema is a very frequent topping choice for home cooked meals. It's a versatile and flexible type of cream, that can go along with a variety of Mexican recipes. You can use it with Mexican dishes like tacos, enchiladas and nachos, or you can top non-Mexican dishes with it too. Even soups can be topped with it.

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In a small bowl, whisk together egg and water until thoroughly combined. Set all three aside. 1 large egg, 1 tablespoon water. On a flat surface, unfold one puff pastry sheet and use a rolling pin to roll it out, doubling size of sheet. Cut the puff pastry into 8 1-inch strips, discarding any scraps.

Pumpkin Spice Round Up

Pumpkin Spice Creamer. Yield: 14 servings. Prep Time: 5 mins. Total Time: 5 mins. This recipe for homemade pumpkin spice creamer is made with 5 simple ingredients and tastes much better than store-bought pumpkin creamer. Warm and cozy with plenty of fall flavor, use it in your favorite morning brew. Author: Kim.

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The Spice Cream cigar is the best-selling product of Zeal House Brands. This Nicaraguan puro cigar is what brought the brand to its current success. It has a flavor reminiscent of a vanilla ice cream cone, featuring notes of vanilla, nuts, wood, and a sweet spicy aroma. A truly satisfying smoke that's selling fast, don't miss out on this unique.

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Preheat the oven to 350 degrees F, grease, flour and add a circle of parchment or waxed paper to three 8x2 inch round pans. In a medium bowl, add the flour, baking powder, baking soda, salt and spices. Whisk for 30 seconds to blend. Set aside. In another bowl, add the buttermilk, oil and vanilla.

Trader Joe's Pumpkin Ice Cream 22 Trader Joe's Pumpkin Spice Foods

Add 1 cup buttermilk*, 2 teaspoons Mexican vanilla, 1 teaspoon almond extract,** 2 tablespoons molasses, and 1/2 cup full fat sour cream. Whisk it all together until smooth. Place a fine mesh strainer over a medium bowl. Spoon and level 3 cups + 2 tablespoons all purpose flour into the strainer.

International Delight Pumpkin Pie Spice Coffee Creamer, 32 Oz

1 (14-ounce) can fat-free sweetened condensed milk. 1 teaspoon vanilla extract. ¼ teaspoon ground nutmeg. ⅛ teaspoon ground ginger. ⅛ teaspoon ground cinnamon. Dash of salt. 1 cup canned pumpkin. 1 (8-ounce) carton reduced-fat sour cream. 2 commercial biscotti, crumbled (about 3/4 cup)