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Sautéed Apples

September 19, 2020 By Liz

Print Recipe
Sautéed Apples
This is super easy and quick! Sautéed in butter… topped with cinnamon and whipped cream—what's not to like?
Course Dessert
Servings
Ingredients
  • 3 Tbsp Unsalted Butter
  • 6 cups Sliced and peeled Granny Smith apples about 2 pounds
  • 1/8 tsp Ground Cinnamon optional
  • Whipped Cream I make this ahead and set it aside
Course Dessert
Servings
Ingredients
  • 3 Tbsp Unsalted Butter
  • 6 cups Sliced and peeled Granny Smith apples about 2 pounds
  • 1/8 tsp Ground Cinnamon optional
  • Whipped Cream I make this ahead and set it aside
Instructions
  1. Melt butter in a large skillet over medium-high heat.
  2. Add apples; sauté 6 minutes or until apples are just tender.
  3. Stir in cinnamon (optional). Plate and garnish with whipped cream.

Filed Under: Recipes Tagged With: Apples, FallHarvest

Pumpkin Mousse

November 28, 2018 By Liz

Print Recipe
Pumpkin Mousse
This is a great alternative to pumpkin pie and easier to make. No crust to mess with. It can be made the day before and you can also use sweet potato.
pumpkin mousse
Servings
servings
Ingredients
Mousse
  • 15 oz Pure Pumpkin Puree
  • 1 tsp Ground Cinnamon or to taste or pumpkin pie spice
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Cream
  • 4 Tbsp Granulated Sweetener sugar or a low carb substitute
Topping
  • 1/4 cup Heavy Cream
  • 1 tsp Rum (optional)
  • 1/4 tsp Ground Cinnamon (optional) or Ground Ginger Snaps to garnish
Servings
servings
Ingredients
Mousse
  • 15 oz Pure Pumpkin Puree
  • 1 tsp Ground Cinnamon or to taste or pumpkin pie spice
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Cream
  • 4 Tbsp Granulated Sweetener sugar or a low carb substitute
Topping
  • 1/4 cup Heavy Cream
  • 1 tsp Rum (optional)
  • 1/4 tsp Ground Cinnamon (optional) or Ground Ginger Snaps to garnish
pumpkin mousse
Instructions
  1. Prepare the topping: In a small bowl, beat the heavy cream with the sweetener and rum until soft peaks form. Cover with plastic wrap and refrigerate.
  2. In a medium bowl, beat the heavy cream with the sweetener until soft peaks form. Set aside
  3. In a large bowl, whisk together the pumpkin, cinnamon and vanilla.
  4. Use a rubber spatula to gently fold the whipped cream into the pumpkin puree.
  5. Divide evenly amongst 6 small dessert bowls. Refrigerate for 1 hour
  6. Serve with a dollop of whipped cream and a sprinkle of cinnamon. Enjoy!

Filed Under: Recipes

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