Mini Red Velvet Cheesecakes

red velvet cheesecakes CCB

Mini Red Velvet Cheesecakes

Yield: 12 pcs

INGREDIENTS:

For the crust:
10 Oreo cookies
2 tablespoons butter, melted

For the cheesecake:
12 oz. cream cheese, softened
1 tablespoon sour cream
1/2 cup granulated sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 teaspoons red food coloring
1 large egg, room temperature

For the topping:
1/2 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

red velvet cheesecakes CCB2

Directions:

Preheat oven to 350 degrees F. Lightly grease a mini cheesecake pan.

To the bowl of a food processor, add Oreo cookies and pulse into fine crumbs. Transfer crumbs to a small bowl and pour in melted butter. Use a fork to mix in melted butter until all crumbs are evenly moistened.

Scoop a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use the bottom of a shot glass or any flat bottomed object to press down and compact the crumbs into an even layer.

Bake for 5 minutes. Then, remove from the oven and reduce oven temperature to 325 degrees F.

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, sour cream, and granulated sugar until well-blended and smooth. Add cocoa powder and vanilla, and beat until incorporated. Beat in red food coloring. Lastly, beat in egg just until combined.

Bake cheesecakes for 13-15 minutes, or until tops are set. Turn off the oven, and leave the cheesecakes in there for 5 minutes with the oven door open.

Then, remove from the oven and let cool to room temperature, before transferring to a refrigerator to chill overnight.

In a small bowl, using an electric hand mixer, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Remove mini cheesecakes from pan and decorate with whipped cream as desired before serving.

source:  culinarycouture

Mississippi Mud Pie

Mississippi Mud Pie CC

Mississippi Mud Pie

Yields: 1,  9-inch cake
Baking time: 35-40 mins

INGREDIENTS:

Crust

40 Oreo cookies (one 15.3 oz pkg)

5 Tbsp unsalted butter, melted

Flourless Chocolate Cake

6 oz bittersweet chocolate chips or chopped chocolate (1 cup. I recommend Ghirardelli)

1/4 cup unsalted butter

1/4 cup water, at room temperature

1 Tbsp unsweetened cocoa powder

1/4 tsp salt

1 Tbsp vanilla extract

6 large eggs at room temperature, separated

1/2 cup packed light-brown sugar

1/2 cup granulated sugar

Chocolate Pudding

3/4 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/3 cup cornstarch

1/4 tsp salt

4 large egg yolks

2 1/2 cups whole milk

3 Tbsp unsalted butter

3 oz bittersweet chocolate chips or chopped chocolate (1/2 cup)

2 tsp vanilla extract

Whipped Cream Topping

1 1/4 cups heavy cream

3 Tbsp granulated sugar

DIRECTIONS:

  • To make the Oreo crust:
  • Butter the bottom and sides of a 9-inch springform pan, then line the bottom with a round of parchment paper and lightly butter top of parchment paper. In a food processor, pulse Oreo cookies until finely ground. Pour into a bowl along with 5 Tbsp melted butter and use a fork to stir until evenly moistened. Pour mixture into prepared springform pan and press into an even layer along bottom and up the sides of the pan, coming within a 1/2-inch of the top of the pan. Preheat oven to 300 degrees and transfer to freezer and chill 10 minutes. Remove from freezer and bake in preheated oven 10 minutes. Remove from oven and allow to cool.
  • For the flourless chocolate cake:
  • Increase oven temperature to 350 degrees. Place 6 oz bittersweet chocolate chips and 1/4 cup butter in a microwave safe bowl. Heat mixture in microwave in 20 second intervals on 50% power, stirring after each interval until melted and smooth, set aside to cool slightly. In liquid measuring cup (used to measure water) whisk together water, 1 Tbsp cocoa powder, salt and 1 Tbsp vanilla until well blended. Set aside. In the bowl of an electric stand mixer fitted with the whisk attachment, whip 6 egg yolks with brown sugar on medium-high speed until mixture is pale and fluffy and has nearly doubled in volume, about 5 minutes. Add melted chocolate mixture and mix just until combined, then scrape down sides and bottom of bowl and mix on low speed 5 seconds longer. Add water mixture and blend just until combined, then scrape down sides and bottom of bowl and mix 5 seconds longer. In a clean stand mixer bowl (you may have to transfer egg yolk/chocolate mixture to an alternate mixing bowl and clean out/dry well stand mixer bowl if you only have one like me), whip egg whites until foamy, then gradually increase speed to high, while slowly adding in 1/2 cup granulated sugar and beat until soft peaks form.
  • Scoop out about 1 cup of the whipped egg white mixture and gently fold into egg yolk/chocolate mixture, just until combined, about 30 seconds. Add in remaining egg white mixture and fold just until nearly combined (don’t overmix). Pour mixture into cooled cookie crust and spread into an even layer. Bake in preheated oven 38 – 42 minutes, until cake edges appear set but center still jiggles slightly (cake may appear under-baked). Transfer to a wire rack to cool completely. Once cool wrap tightly with plastic wrap and refrigerate at least 3 hours or up to overnight.
  • For the chocolate pudding:
  • In a medium saucepan whisk together granulated sugar, cocoa powder, cornstarch and salt. Stir in egg yolks and mix until combined (the texture will be thick). While whisking, slowly pour in milk. Heat mixture over medium heat, and bring to a boil, whisking constantly. Allow mixture to boil for 30 seconds then remove from heat and pour into a bowl. Add butter, chocolate chips and vanilla (I used vanilla bean paste because I ran out of vanilla) and stir until combined (I pressed mine through a fine strainer but that’s optional). Allow to rest at room temperature 15 minutes, then cover with plastic wrap pressing directly against the surface of the pudding to prevent a skin from forming. Chill in refrigerator at least 3 hours or overnight.
  • To assemble pie:
  • Remove cake and pudding from refrigerator and stir pudding to loosen, then spread pudding into an even layer over flourless cake, staying within the cookie crust border. Chill in refrigerator 30 minutes.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and whip until stiff peaks form. Remove cake from refrigerator and spread whipped cream in an even layer over top of cake. Remove springform ring and cut into slices. Serve within 3 hours (I found I actually liked the cake just as much the second day, BUT I wouldn’t add the whipped cream until it’s within a few hours of being served).

 

source: cookingclassy

Fresh Strawberry Cake

48

Fresh Strawberry Cake

Yield : 9″x  13″

INGREDIENTS:

For the Cake
    • 3 cups cake flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 3/4 cup (1.5 sticks) unsalted butter, room temperature
    • 1 ½ cups granulated sugar
    • 3 eggs
    • ½ cup sour cream
    • 2 Tbsp vanilla extract
    • ¾ cup milk
For the Strawberry Frosting (See note below!)
  • 3 cups heavy cream
  • 1 (8 ounce) package cream cheese, softened
  • ¾ cup granulated sugar
  • 1 Tbsp vanilla extract
  • 3 pints (~2 pounds) strawberries, stems and hulls removed

DIRECTIONS:

For the Cake
    1. Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
    2. In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
    3. Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
    4. Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
    5. Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
    6. Add the remaining flour mixture; mix on low until well combined.
    7. Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
    8. Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the Strawberry Frosting
    1. In a medium bowl, beat the heavy cream until stiff peaks form; set aside. (Make sure to beat until whipped cream is very stiff–stiffer than “normal”–but take care not to overbeat.)
    2. In the bowl of a countertop mixer fitted with the paddle attachment, beat the softened cream cheese on high speed until light and fluffy. (Tip: Stop and scrape the sides of the bowl once or twice during this step.)
    3. Add the sugar and vanilla, and beat on medium speed until fully combined.
    4. Meanwhile, chop about 3/4 of the strawberries into 1/3″-1/2″ cubes.
    5. Add the chopped strawberries to the bowl and mix until fully combined. (Note: The frosting will turn pink; mix until frosting is uniform in color.)
    6. Remove the bowl from the mixer and fold in the whipped cream. Stir until well combined.
To Assemble the Cake
  1. Place one layer of cake on a large plate. Frost the top of the layer with Strawberry Frosting. Place the second layer of cake on top and frost the top of the cake.
  2. Using an offset spatula, frost the sides of the cake. (Note: It is helpful to refrigerate the frosting for about 20-30 minutes before frosting the sides of the cake.)
  3. Slice the remaining strawberries and garnish the top of the cake with the slices.

Notes:

Baker’s Note #1: Update based on readers’ comments In order for the whipped cream frosting to be stiff enough for the cake, the cream should be whipped longer than normal. You don’t want to create butter, but the cream should be whipped past the stiff peaks stage. Alternatively, you can either increase the amount of cream cheese by 4 oz. or reduce the amount of heavy cream by 1 cup. This will produce a frosting that is a bit more stable…making it easier to frost the cake. I hope this helps!

Baker’s Note #2: The cake pictured in this post actually has 3 layers. I normally make this cake in 2 layers, and the recipe below is for the 2-layer version. If you’d like to make the 3-layer version, just make 1.5x the recipe.

source : spicedblog

Whipped Cream

7

Whipped Cream

INGREDIENTS:

1 cup heavy whipping cream, cold

1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

2 tablespoons powdered sugar

Directions:

  1. It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters. Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
  2. Place cold heavy whipping cream in the cold bowl. Attach your whisk attachment (or beaters) and beat on high speed (6 or 8 with a stand mixer) until the mixture thickens. Slowly add the powdered sugar and vanilla.
  3. Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you’re using a stand mixer it will take just a few minutes to get to stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
  4. Store in a sealed container for up to one day. This is best used the same day it’s made.

For Chocolate Whipped Cream:

Add 1 tablespoon of unsweetened cocoa powder with the powdered sugar and vanilla.

For Lemon or Lime Whipped Cream:

Fold in 3 tablespoons of room temperature lemon or lime curd after the whipped cream is made.

For Coffee Whipped Cream:

Fold in 1 tablespoon of cold brewed coffee after the whipped cream is made. Tip: make mocha whipped cream by combining chocolate and coffee!

For Peanut Butter Whipped Cream:

Add 1 tablespoon of creamy peanut butter with the powdered sugar and vanilla.

source : crazyforcrust

Gluten-Free Black Forest Chocolate Cake

GF Blackforest choco cake

Gluten-Free Black Forest Chocolate Cake

INGREDIENTS

Gluten-Free / Flourless Chocolate Cake

8 large eggs, separated

3/4 cup sugar, granulated

1 lb semisweet chocolate, chopped or chips

1/2 cup (1 stick) butter, unsalted

1 Tbsp instant espresso powder (optional)

Pinch of Salt

1 teaspoon vanilla extract

1 cup cherries, canned, drained

3 Tbsp Grand Marnier or Rum

Chantilly Cream

2 cups heavy cream

1/2 cup powdered sugar

1 Tbsp vanilla extract

Also

Chocolate Bar, for shavings

GF Blackforest choco cake2

DIRECTIONS:

  1. In a heatproof bowl set over a pot of simmering water, melt 1 pound chocolate and 1/2 cup butter until melted.
  2. Meanwhile, in a bowl of a mixer fitted with whisk attachment whip egg whites until stiff peaks, about 2 minutes. Transfer egg whites to a large mixing bowl.
  3. In the bowl of the mixer whip egg yolks for 30 seconds on high with a whisk attachment, gradually add the sugar and continue whipping until pale in color and the mixture flows in a ribbon when the whisk is raised.

GF Blackforest choco cake3

  1. Add egg yolk mixture into chocolate in 2 additions, carefully folding it in after each.
  2. Add egg white mixture in halves to the chocolate mixture and carefully fold it in until no streaks of egg whites are seen.

GF Blackforest choco cake4

  1. Pour the batter into a 9 inch spring pan that has been lined with parchment paper & sprayed with non stick cooking spray. Put the wet cake strip around the pan.
  2. Bake in preheated to 350F oven, for 30-45 minutes, or until a toothpick inserted in the middle comes out with only several crumbs.
  3. Once baked, run a thin knife around the inside of the baking pan and allow to cool completely.
  4. Meanwhile, drain cherries and measure out 1 cup. Add 3 tablespoons of Grand Marnier and stir to coat the cherries, leave to soak in the alcohol.

 

Make Chantilly Cream:

  1. In a bowl of a mixer, combine heavy cream, powdered sugar & vanilla extract. Whip until stiff peaks.

 

Assemble the Cake

  1. Drain the cherries from the Grand Marnier. Pour the liquid all over the cake. Cover the cake with whipped cream. Place cherries everywhere over the cake.
  2. Fit a pastry bag with a decorative tip. Fill the bag with the rest of whip cream. Pipe decor on top of the cake to your liking.
  3. Then scrape it off because you don’t like it, put in a star tip and pipe on top of the cake again. Just kidding, do it right the first time, unlike me.
  4. To add shavings of chocolate to the top of the cake. Heat the chocolate bar in 5 second interval for 20-25 seconds. The bar should not be warm at all.
  5. Using a vegetable peeler, go along the thin side of the bar and you will get chocolate curls. You can do it right over the cake, or do it over a paper towel then transfer only the best ones to the top cake top.
  6. Now either eat the cake, or put it in the fridge until you will That is it folks!

 

source:  http://letthebakingbeginblog.com/

Black Forest Cupcakes

black forest cupcakes CC2

Black Forest Cupcakes

Yield: 12 pcs

INGREDIENTS:

Cupcake

3 oz bittersweet chocolate, finely chopped

1/3 cup unsweetend cocoa powder (regular or Dutch-processed)

3/4 cup hot water

3/4 cup bread flour

3/4 cup granulated sugar

1/2 tsp salt

1/2 tsp baking soda

1/4 cup + 2 Tbsp canola oil

2 large eggs

2 tsp white vinegar

1 1/2 tsp vanilla extract

Filling and Topping

1 1/4 cups cherry pie filling, store bought or homemade

1 1/2 cups heavy cream

1/4 cup granulated sugar

Finely chopped chocolate or real chocolate sprinkles, for garnish

black forest cupcakes CC

DIRECTIONS:

  • Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
  • Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
  • Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
  • Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 – 2 Tbsp cherry pie filling to holes in cupcakes.
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.

black forest cupcakes CC3

source:  cookingclassy

Hershey’s One Bowl Chocolate Cake -gluten free

2

Hershey’s One Bowl Chocolate Cake -gluten free

Yield : two 9″ pans

INGREDIENTS:

2 cups sugar
1 1/4 cups brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca starch *
1 teaspoon xanthan gum *
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 eggs
1 cup milk
1/2 cup light flavored olive oil
2 teaspoons vanilla extract
1 cup boiling water
* If you are not in need of a gluten free recipe, substitute a total of 1 3/4 cups all purpose flour for the items marked with an *

Frosting Ingredients:
1 cup heavy cream
1 cup semi-sweet or dark chocolate chips, 6 ounces worth
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder

DIRECTIONS:
Preheat oven to 350 degrees. Grease a bundt pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease (2) 9″ round pans or prepare (24) cupcake liners.)

Stir together all of the dry ingredients in a mixing bowl. Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed for 2 minutes. Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.

Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. (2) 9″ rounds will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.

Frosting Directions:
Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. (About 2 minutes at high heat was all it took in the microwave.) Remove from the heat and add the chocolate to the hot cream. Let this sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.

Add the sugar and cocoa powder and stir until completely smooth. Pour the frosting over the cooled cake. Serve immediately or place the cake in the refrigerator to chill until the frosting is set. Enjoy!

source : barefeetinthekitchen

Mexican Hot Chocolate Cupcakes with Cayenne Spiced Whipped Cream

Mexican hot choco cupcakes

Mexican Hot Chocolate Cupcakes with Cayenne Spiced Whipped Cream

 Yields:  12pcs

INGREDIENTS

1 cup all-purpose flour

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 cup hot water

1/3 cup cocoa powder

6 tablespoons butter, room temperature

3/4 cup Granulated Sugar

1 large egg

1/4 cup vegetable oil

1 teaspoon vanilla extract

Spicy Whipped Cream Frosting

1 cup heavy whipping cream

1/4 cup Confectioners Powdered Sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/8 teaspoon cayenne pepper

Shaved chocolate, for decoration

 

 

DIRECTIONS:

 

  1. Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.
  2. In a small bowl, whisk together flour, cinnamon, baking soda, salt and cayenne pepper. Set aside. In another small bowl, whisk together hot water and cocoa powder. Set aside.
  3. In a stand mixer, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Add egg, vegetable oil and vanilla extract, mixing until combined. Then mix in flour mixture, alternating with water mixture, mixing until there are no lumps.
  4. Spoon batter into prepared tin, filling 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from pan and let cool completely on a wire rack.
  6. In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using  whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
  7. Add vanilla extract, cinnamon and cayenne pepper and beat for about a minute longer, or until stiff peaks have formed.
  8. Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Sprinkle tops with shaved chocolate and serve immediately.

source: thenovicechefblog / dixiecrystals

Pumpkin Chocolate Cake & Pumpkin Whipped Cream

Chocolate Pumpkin cake IAB

Pumpkin Chocolate Cake & Pumpkin Whipped Cream

INGREDIENTS

Chocolate Pumpkin Cake

1 1/2 cups flour

2/3 cups cocoa

2 teaspoons baking powder

1 teaspoons baking soda

1/2 teaspoons salt

1/2 cup buttermilk, room temperature

1 cup canned pumpkin

1 cup brown sugar

1 cup white sugar

1 tablespoon vanilla

3/4 cup butter, room temperature

4 Eggs, room temperature

Whipped Cream

1 cup pumpkin puree

1-2 cups powder sugar

2 tsp cinnamon

1/4tsp all-spice

1 1/2 cups heavy cream

DIRECTIONS:

 Chocolate Pumpkin Cake

  1. Heat oven to 350 degrees F.
  2. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set Aside.
  3. In a small bowl combine buttermilk and pumpkin. Mix together until incorporated.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
  5. Alternatively add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.
  6. Mix for 1 minute on low until fully combined. Divide batter evenly between two prepared baking pans. (I used 8×8 square pans)
  7. Bake for 18-26 minutes. Cake is done when an inserted toothpick comes out clean.

Whipped Cream

  1. Add heavy cream to a stand mixer and whip on med to medium high speed until soft peaks. (usually about 2 minutes)
  2. While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.
  3. Once cream is at soft peak stage, add powder sugar in a 1/2 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.

source:  iambaker

Chocolate Puffs with Pumpkin Whipped Cream

Choco-Puffs-Pumpkin-Whipped Cream IAB

Chocolate Puffs with Pumpkin Whipped Cream

INGREDIENTS

For the chocolate cream puffs

1/2 cup water

1/3 cup vegetable oil

1 tablespoon sugar

1/4 tablespoon salt

1/2 cup + 1 tablespoon all purpose flour

3 large eggs, cold

2 1/2 tablespoons cocoa powder

For the pumpkin whipped cream

1 1/2 cups heavy cream

1 cup powdered sugar

2  teaspoons cinnamon

1/4 teaspoon all-spice

1 cup pumpkin puree

Choco-Puffs-Pumpkin-Whipped Cream IAB2

DIRECTIONS:

For the chocolate cream puffs

Heat oven to 425 degrees.

In a medium saucepan heat water, oil, sugar and salt over medium heat until simmering.  Add in flour and quickly stir with a wooden spoon until mixture comes together and pulls away from the sides of the pan.  Remove pan from heat and allow to cool down, about five minutes.  Stir frequently (this helps to release the steam).

Add one egg and stir until completely incorporated.  Add in remaining eggs, one at a time, until the mixture is smooth.  Add in cocoa and gently stir until smooth.

Using a pastry bag with a 2D tip, pipe out small clouds of the cocoa dough.  You should have enough dough to pipe out 8 on one parchment lined cookie sheet.  (If you prefer you can use two soup spoons and drop 8 equally portioned mounds of the dough onto your prepared pan.)

Bake until completely puffed, 15 to 20 minutes.  Reduce heat to 375 and continue to bake until shells are firm, about 15 more minutes.

Remove pan from oven and carefully make a small slit in the side of each puff.  Allow puffs to dry out; let them sit out for about an hour.  Allow puffs to cool completely before filling.

 

For the pumpkin whipped cream

Add cold heavy cream to food processor and turn on high for about one minute, or until the cream has turned fluffy (or very soft peaks).  Turn processor off and add in sugar and spices.  Pulse until just incorporated.  Add in pumpkin puree and mix on high until pumpkin is fully incorporated, about 1 minute.

Scoop pumpkin whipped cream into a pastry bag and set aside.

Using a sharp paring knife, slice off top third of each puff shell.  If necessary, remove excess dough so that the shell is fairly hollow.  Do this to all puff shells.  Place shell base’s on your serving plate.

Cut approximately 2 inches off the tip of your pastry bag filled with pumpkin whipped cream.  Pipe a generous amount into each shell.  Place the shell top back on top of the whipped topping.

Mix together 1 tablespoon of cocoa and 1/4 teaspoon of cinnamon.  Gently dust the cream puffs with the cocoa blend

source:  iambaker  @  kitchenaid