St. Valentine: Pumpkin Tiramisu

Oh hey!  Guess what?!  Today is Valentine's Day!!

Noooooo.... it wasn't in November when WalMart started to throw boxes of pre-made iced sugar cookies on the shelves. As appetizing as that sounds...

Or in December when Target threw open the doors and filled every last crevice with red and white Saint Valen-tiny memorabilia.

OR January, when our local grocery store started to convince me that if I didn't pre-order my red roses RIGHT NOW, I'd be sorry, grow an awkward and unexplainable fungus on my foot, and die a lonely old maid.

Nope.  It's today.

So my husband... my dear, sweet, beautiful husband... took me to IHOP for lunch and then (yes, it actually gets better) we went to Sam's Club... to buy a printer.

I know. 

You don't have to say it.

Romance is alive and well, in the metro.

So in return, I smoothed down the hair on my legs and made Pumpkin Tiramasu.

What you'll need:
1 1/2 Cups whipping cream
1 Package of gelatin
3/4 cup sugar
1 (8-ounce) container mascarpone cheese
1 Cup pumpkin puree
2 Packages ladyfingers or a loaf of pound cake, cut into "finger" sized strips
1/4+ Cup coffee liqueur (I used Sheridans, which is just about the best coffee chocolate flavored liqueur out there)
Crushed toffee bars (Buy four.  Eat one.  Use two for the tiramisu.  Stash the other for that day.)

Dissolve gelatin in about 1/4 Cup whipping cream. Pour remainder whipping cream and gelatin-ized cream together, and beat with sugar, until peaks form. Add mascarpone cheese and pumpkin, and beat just until filling is smooth.

Line the bottom of a springform pan (my springform is on the small side, and it still works wonderfully) with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with a generous few tablespoons of liqueur. But don't be so generous, that there's none left for the juice glass that you may or may not have filled, for yourself.  Spread half of the filling over the ladyfingers.

Repeat with the second package ladyfingers, remaining coffee liqueur, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight or at least, 6-8 hours.

It's beautiful, it's lovely, and Saint Valentine would be proud.

Proud, no doubt, that we've run his name and his message, through the chocolate and candy heart mud.

But anyway...

I pray you know love today... from a spouse, a partner, a dear friend, or a family member.  I hope your dog or your cat can take a few minutes out of their busy, busy lives to show you how much you mean to them.  But most of all, I hope you love yourself today... despite the fungus.

Happy Valentine's Day!!!

I Caved: Pumpkin Latte

So I finally did it. 

I turned on the heat.

I wasn't ready.  But when my husband crawled out of bed on Sunday morning, his teeth were chattering... I'm a light sleeper, and it wakes me up. And makes me cranky.

Not to mention that when he went to hop in the shower, the steam was so miraculous that I could draw little steam hearts on my pillow.  And write P+B 4EVR.

But the kicker was the holy livin' fit my husband threw, when he exited the shower to find that the towels were still in the dryer from the night before, and he was forced to dry off with a washcloth.  Not pretty folks.

So, yesterday morning... as the thermostat reminded me that it was 50* in the house... I cranked that sucker up to 62* and lived the good life.

Coupled with a Spiced Pumpkin Latte (that tastes exactly like the overpriced monstrosities at Starbucks)...  I might never have to get out of my pajamas again.

What you'll need (as listed and adapted from thekitchn.com)

1 1/2 Cups skim milk
1/2 Cup half and half (it's just the way I do things in my world)
2 Tablespoons pumpkin puree
2 Tablespoons sugar
2 Tablespoons vanilla extract
1/2 Teaspoon cinnamon, allspice, and nutmeg (make this however your tastes prescribe, just add up to 1/2 Teaspoon)
1-2 shots espresso would be ideal, but because we live like our ancestors did... and don't have an espresso maker... I used about 1/2 Cup very strong coffee.  If your coffee maker has a 1-4 cup setting, make sure you use it, and add two heaping scoops of grinds to one cup of water.

In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, and whisk the mixture until it starts to get foamy.  I use a cute little battery operated milk foamier, which I found at IKEA for about $2.  It works wonders.  Proof that I must continue my fervent prayers for having an IKEA built in the metro.

Pour into mugs. Add the espresso or the coffee on top.  Top with whipped cream and sprinkle with pumpkin pie spice, nutmeg, or cinnamon.  I used nutmeg.  Always use nutmeg.

And your cold, cold heart, will again... know warmth and gladness.