11.10.15
For a bit, I was at a loss of what to bake this week. Time is finally beginning to creep back into my life. Which has been exciting, but also makes you feel like you’re doing something wrong if you don’t have have three things you’re supposed to be accomplishing at that moment. However, because I wasn’t running around like a total chicken with my head cut off, I wanted to make something legit.
Everyone is obsessed with pumpkin crap this time of year, aren’t they? I was thinking about that. I like some pumpkin themed things here and there too, but some people basically bathe in it this time of year. Well because of this intense love, I thought about flavor staples of fall. Apple Cider. Sweet Potatoes. Pumpkin – Gotta have it somewhere. In your coffee or pie or in my case, mousse. I complimented my pumpkin mousse with an edible dish made of gingersnap cookie.
I feel like I’ve fully immersed myself in fall because of this dessert. Another staple I believe everyone should have in their closet is a chambray shirt (or three or five). So that’s what I’m talking about today.
For the gingersnap cookie
For the pumpkin mousse
Can you tell by the lighting I made these each at two totally separate times of the day?
I made these recipes separate because they can each easily be made on their own for a quicker one step project. And the great thing about these two elements is that they required a lot of the same ingredients, so it’s easier on the wallet since you’re buying the same list of things for both components.
The gingersnap cookies are delicious on their own, but making them as an edible dish for this mousse was really fun. And what a perfect individual serving size! I finally was able to use the mini pie pans my friend Courtney gifted me. I think they were put to good use.
This mousse has the perfect spice to pumpkin ratio. I didn’t really alter this recipe from where I found it, if it’s not broke don’t fix it right? The gingersnap cookies required molasses in the original recipe but I didn’t have any, so I replaced it with real maple syrup and they turned out just fine!
I’d recommend making the mousse the day before you want to eat them so it has time to set and have that rich consistency you’re so familiar with.
Chambray? More like chambr-HAAAAAYYYYY! I love wearing chambray and obviously as pictured at the top, I own three different chambray shirts. This denim fabric goes with so many things and I thought about taking pictures with totally different outfits to demonstrate, but I didn’t! So you’ll have to take this outfit and imagine others I describe. Maybe in the future I can bring back the chambray and show off the numerous ways it can be worn.
Can I take a minute to applaud Old Navy on majorly upping their game?? I went in to check out their fall attire and wowza. They have a great selection!!!! I’m wearing their pixie pants with a subtle pattern as well as their polka dot chambray. The pants fit like a glove and they have a ton of pattern and color options. I could’ve easily bought about 20 more things in there but I restrained myself. (Ps they normally run big so prepare to size down when you shop there. Good for the self esteem though) And they are having a huge sale online!!! Go buy all the things!
When patterns are subtle or similar there’s more leeway to mix and match. Since there were dots on the pants I felt the freedom to let the dots on the chambray pop out to mirror that, but putting it under this JCrew sweater kept me from being some all over spotted monster.
These shoes were a find at a thrift store years ago for A DOLLAR. A DOLLAR. I’ll wear them until they fall apart. They’re the perfect Oxford without being an Oxford. I feel like this outfit is mighty studious. So taking pictures at the City College campus which is basically empty on the weekend was quiet and beautiful and a little eerie. The trees are turning bright yellows and oranges. There was a brisk breeze. New York has finally turned into fall once and for all.
Folks, chambray is the neutral you didn’t know existed. Chances are if you’ve got a great piece in your wardrobe and it contains a funky color or pattern, a chambray shirt can get you out of this bind. If you’re feeling really daring you can go chambray and a pair of jeans (just make sure the denim colors are significantly different to break it up, and throw on a great colored belt too).
Also. My earrings are dinosaurs.
Do you have any pieces that feel like they’re a total staple in your wardrobe that others don’t think about?
JCREW Sweater (similar) / Old Navy Polka Dot Chambray (similar) / Old Navy Pixie Pants (similar) / Oxfords (obsessed with these similar ones)
Pumpkin Mousse in Gingersnap Cups
Ingredients
For the Gingersnap Cups
- 2 2/3 cups AP flour
- 2 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter, browned, and room temperature
- 1 cup granulated sugar
- 1/3 light brown sugar, packed
- 2 large eggs, room temperature
- 1/4 cup maple syrup
- 1 tsp orange zest
For the Pumpkin Mousse
- 1 tsp cornstarch
- 1 cup canned pumpkin puree
- 1 1/2 cups heavy cream (keep the 1 cup and 1/2 cup separate to make it easier on yourself)
- 1/2 cup light brown sugar
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions
For the Gingersnap Cups
- First, brown the butter. Place the butter in a medium saute pan on med-low heat and, stirring frequently, allow it melt completely and turn amber/brown. It will have a nutty and delicious smell. Once this happens, remove form the heat right away, then allow to cool before pouring into heatproof bowl (make sure to scrape all the brown bits too) and place back in the fridge to chill. When ready to use for dough, it should have turned back into a soft solid. No liquid, but not so hard that you can’t slightly push your finger down in it.
- Whisk together flour, spices, baking soda and salt in a separate bowl.
- Cream butter and sugars together in a stand up mixer with a paddle attachment, until light a fluffy.
- Add eggs, one at a time until fully incorporated, then the maple syrup and orange zest and beat until combined.
- Turn off mixer, scrape down sides of bowl and add dry ingredients with mixer on low about 1/2 cup at a time until all is mixed in and dough is formed
- Chill dough for at least an hour before using
- Then preheat oven to 350.
- Take a small amount of dough and press it between your palms until very thin and place in bottom or mini pie or tart pan (spray pans with non stick spray for easier cookie crust removal)
- Take more dough and pat it into pan, creating a small cup of dough, push the edges slightly in to create space to remove cookie once baked
- Bake for 10-15 minutes until beginning to brown on edges and center is fully baked
- Allow to cool for five minutes before using a spoon to carefully scoop out cookie crust and place on wire rack
For the Pumpkin Mousse
- Mix cornstarch with 1 tsp water and allow to dissolve completely
- In a medium saucepan over low heat whisk 1/2 cup cream, pumpkin, spices, salt, sugar, and maple syrup until combined, for about 5 minutes
- Add cornstarch mixture and stir again til fully mixed in and then brought to a boil
- Once brought to boil turn heat to low, whisk for another minute or two and then remove from heat and strain through sieve before allowing to cool fully
- In a stand up mixer with a chilled bowl with a paddle attachment, beat the vanilla and remaining 1 cup of cream until soft peaks form.
- Add about 1/3 of whipped cream into cooled pumpkin mix and stir until combined, then add remaining whipped cream and stir until no white streaks are remaining
- Allow to chill in fridge until ready to serve then…
- Pour mousse into serving bowls or your gingersnap cookie dishes by using a piping bag with a flowered tip
- Feel free to garnish with crumbled gingersnap cookie, crushed pecan, whipped cream, a dash of cinnamon or nothing at all!
P.S.
*If making gingersnap cookies just roll into a small balls and bake for about 9-12 minutes
*If the middle of the cups still puffed up significantly (like my first batch) use a small knife or grapefruit knife to carefully remove middle, while still leaving a bottom so there is a deeper “cup” to place the mousse
*Making the mousse the day before serving will create the best possible mousse consistency
*Don’t forget how important it is to chill your bowl and paddle before making whipped cream, about 30 minutes is ideal
Gingersnaps adapted from Baker By Nature
Mousse adapted from My Recipes
