Prep Time: 20 minutes
Cook Time: 55 minutes
1 cup pumpkin purée
1 cup light brown sugar
1 tsp lemon juice (about half a lemon)
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp vanilla
1 (8 oz) container mascarpone
Whipped Cream Topping
1 cup heavy cream
1/4 cup mascarpone
1 tsp vanilla
2 tbs sugar
1. With a mixer, beat sugar and pumpkin until combined. Add all other filling ingredients, except mascarpone, and mix until smooth. Add mascarpone and mix until combined.
2. Place mixture in a prepared crust (I used a store bought graham crust). Bake on 350 degrees for about 55 minutes, until filling is set. Remove from oven and place on cooling rack. Allow to cool completely (at least one hour).
3. For whipped cream, combine all ingredients and beat until stiff peaks form, about 4-5 minutes. Serve on top of cooled pie.
Recipe adapted from Epicurious.com.
It was another one of those days where I had mascarpone (happens a lot) and no idea what to do with it. I was at the grocery store and with my handy Epicurious app looked up mascarpone. This was the first recipe that popped up and I knew I had to try it. That was a great decision. This is DELICIOUS and incredibly easy thanks to my handy dandy hand mixer. The picture is a little off because I wasn’t patient enough to let the pie cool completely but it was tasty none the less. I also realized I should have made the whipped cream right before serving because my stiff peaks became not-so-stiff after a while in the refrigerator. Again, not the prettiest thing on the planet but DELICIOUS. You should definitely try this. It’s a bit of a combination of pumpkin pie and cheesecake. It has the flavor of a cheesecake while having the consistency of pumpkin pie. That’s a pretty great combination if you ask me.
Mascarpone Nutella Crepes with Bananas and Strawberries
Serves: About 4
Prep Time: 10 minutes
Cook Time: 10 minutes
1 cup flour
1/2 cup milk
1/2 cup warm water
1 tsp salt
3 tbs melted butter
8 oz (1 container) mascarpone, room temperature
8 oz Nutella, or equivalent
1-2 bananas, sliced
6-8 strawberries, sliced
1. To make crepes, combine all crepe ingredients except flour and whisk until smooth. Add flour and mix quickly until batter is combined and smooth. Heat about 1/4 tsp of butter in a pan. Add a ladle-full of batter. Move pan in a circular motion so batter covers bottom of pan. When ends begin to curl and bottom is slightly brown, flip crepes and cook until lightly brown on both sides.
2. To make filling, combine mascarpone and Nutella and mix until fully incorporated. Spread mixture on half of a crepe and cover in bananas and strawberries. Fold crepe over and if desired fold again. Top with cheese-chocolate mixture and fruit slices and serve.
Recipe adapted from Circle B Kitchen.
I really wanted chocolate and I had mascarpone (which until today I was pronouncing mar-sca-pone, not ma-scar-pone) so I scoured the internet for something tasty and at least moderately heathy. I found this great recipe and I knew my search was over! I had all of the required ingredients in the house and I could make them in about 30 minutes and satisfying my chocolate craving. They. Are. Delicious. Eat them. Like, now.
A few tips: Definitely set out the mascarpone early so it’s room temperature. Otherwise it will be REALLY difficult to mix. Trust me, I did that and it was horrible. Also, you’re first crepe will probably be funny looking. That’s also ok. Mine was definitely not right but Adam will eat anything so it’s ok. And finally, don’t worry about using too little batter and start spinning the pan IMMEDIATELY. I had a roommate once who is French and I watched her make crepes once so I consider myself an expert.