Tag: bread

EASY PUMPKIN MOUSSE – Butter with a Side of Bread by Gordon Ramsay

EASY PUMPKIN MOUSSE - Butter with a Side of Bread


Easy Pumpkin Mousse is an easy no-bake dessert made in just a few minutes with 5 ingredients. Garnish this simple pumpkin fluff recipe with gingersnaps for a delicious fall treat!

Easy Pumpkin Mousse is an easy no-bake dessert made in just a few minutes with 5 ingredients. Garnish this simple pumpkin fluff recipe with gingersnaps for a delicious fall treat!

Need a really fast dessert? Like 5 minutes fast? One that the whole family will love? We’ve got you covered! Pumpkin Mousse can be whipped up super fast and can be eaten immediately or stored in the refrigerator for later. Just the right amount of pumpkin flavor and a perfect, fluffy consistency.

Make sure to have some gingersnaps on hand to add on top – the flavor complements the mousse perfectly and adds the right amount of crunch as well.

Ingredients in simple pumpkin mousse

Ingredients in Easy Pumpkin Mousse

Butterscotch pudding mix (3.4 oz) -Make sure to use the instant variety. You can use vanilla instead, but the butterscotch flavor just goes so well with the pumpkin!

Milk – I usually use 2% because that’s what we keep in the refrigerator, but you can use any variety you want. Obviously, whole milk will yield a slightly thicker mousse than using skim milk, but either will work ok. You can also use a non-dairy alternative if desired.

Pumpkin – Make sure just to use plain pumpkin puree, NOT pumpkin pie filling. Can use store-bought or homemade.

Pumpkin pie spice – I buy this pre-mixed at the store, but you can make your own. It’s a combination of cinnamon, ginger, nutmeg, allspice and cloves and there are many recipes online if you want to mix up your own!

Cool Whip – The Cool Whip needs to be thawed before adding to the recipe. Cool Whip thaws very easily on the counter in about 30-60 minutes or in the refrigerator overnight. You can also substitute the Cool Whip with stabilized cream cheese (recipe below).

Gingersnaps (optional – for garnish on top)

Easy pumpkin mousse recipe

How to make Pumpkin Fluff recipe

Beat pudding in cold milk until well blended. Add in pumpkin and pumpkin spice and mix until completely combined and smooth.

Fold in the Cool Whip.

Divide into individual dessert bowls (4-6). Serve immediately or store in the refrigerator for up to 3-4 days. Garnish with gingersnaps just before serving.

Easy pumpkin mousse recipe with gingersnaps on top

Easy Pumpkin Mousse

Easy Pumpkin Mousse is an easy no-bake dessert made in just a few minutes with 5 ingredients. Garnish this simple pumpkin fluff recipe with gingersnaps for a delicious fall treat!

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Course: Dessert

Cuisine: American

Keyword: Easy Pumpkin Mousse

Servings: 6

Ingredients

  • 1 3.4 oz pkg. instant butterscotch pudding
  • 1 1/2 cups cold milk
  • 1 cup canned pumpkin
  • 1 tsp pumpkin pie spice
  • 1 1/2 cups Cool Whip thawed
  • Gingersnaps optional – for garnish on top

Instructions

  • Beat pudding in cold milk until well blended. Add in pumpkin and pumpkin spice and mix until completely combined and smooth.

  • Fold in the Cool Whip.

  • Divide into individual dessert bowls (4-6). Serve immediately or store in the refrigerator for up to 3-4 days. Garnish with gingersnaps just before serving.

Dipping a gingersnap cookie in easy pumpkin fluff recipe

CAN YOU REPLACE THE COOL WHIP IN PUMPKIN FLUFF?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the jello salad. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!

To make stabilized whipped cream, you will need the following ingredients:

  • 4 ounces of cream cheese (softened to room temperature)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup heavy whipping cream.
  1. Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
  2. In a separate bowl, beat the whipping cream just until soft peaks form.
  3. Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

Easy Pumpkin Mousse is an easy no-bake dessert made in just a few minutes with 5 ingredients. Garnish this simple pumpkin fluff recipe with gingersnaps for a delicious fall treat!

Easy Pumpkin Mousse is an easy no-bake dessert made in just a few minutes with 5 ingredients. Garnish this simple pumpkin fluff recipe with gingersnaps for a delicious fall treat!

Easy Pumpkin Mousse is an easy no-bake dessert made in just a few minutes with 5 ingredients. Garnish this simple pumpkin fluff recipe with gingersnaps for a delicious fall treat!

TURKEY CORN CHOWDER – Butter with a Side of Bread by Gordon Ramsay

TURKEY CORN CHOWDER - Butter with a Side of Bread


Leftover Turkey Chowder is a creamy, cheesy soup recipe made with leftover turkey, bacon, corn, and potatoes! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food. 

Leftover Turkey Corn Chowder soup recipeYou’re going to love this Turkey Corn Chowder! Making this leftover turkey chowder is incredibly easy and every bowl packs a lot of flavors and colors that can warm up even the coldest of Fall nights. While it’s arguably the best turkey chowder recipe ever, I’ll let you be the judge. 

What is Turkey Corn Chowder?

This turkey chowder is a thick and creamy soup packed with delicious vegetables, meat, and cheese. Every bite is a harmonious blend of potatoes, bacon, corn, turkey, and more. It’s super simple and easy to make, and the perfect excuse for buying a larger-than-needed turkey on Thanksgiving JUST so you can have leftovers to make this fabulous turkey chowder with corn.

Leftover Turkey Corn Chowder soup recipeLeftover Turkey Chowder Ingredients

-Bacon: We need 4 slices of thick cut bacon and we’re going to reserve a little bit of the bacon grease for this soup as well so that we can infuse the bacon flavor throughout the soup.

-Onion: 1 small diced onion is perfect for adding a little sweetness once cooked. Yellow onions or white onions would be preferred.

-Bell Pepper: You’ll need a diced bell pepper with the seeds removed. Adding the seeds will cause the soup to be spicy, we don’t want that- we just want the flavor of the bell peppers.

-Garlic: 3 cloves of fresh minced garlic will flavor this dish well but you can also use jarred minced garlic if you have it on hand.

-Salt and Pepper: We will need 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to season this soup. You can always add more at the end, to taste.

-Flour: 2 tablespoons of all-purpose flour will act as the thickener for this soup so that it has a better chowder-like consistency.

how to make Leftover Turkey Corn Chowder soup recipe-Stock: We will need 4 cups of chicken stock or turkey stock to help make our soup base. This is roughly (2) 32oz boxes of stock or 4 cans depending on which you buy.

-Potato: 1 large baking potato (russet) peeled and diced small will help to add texture, and a filling ingredient to our chowder.

-Corn: We need 1 cup of corn. You can use frozen or a can of drained and rinsed whole kernel corn depending on what you have on hand. Frozen can be added as-is without thawing.

-Turkey: We need 3 cups of shredded or diced leftover turkey meat to make sure that this soup is packed with meaty goodness.

-Half and Half: Just 1/2 cup of half and half is enough to make this soup turn into a creamy color and add a flavorful addition to the broth.

-Cheese: Of course 2 cups of shredded cheddar cheese makes this soup taste incredible. Save a little extra for topping on your bowl before serving. Yum!

-Parsley: Optionally for added color, you can garnish the top of the soup with a tablespoon of finely chopped parsley.

Leftover Turkey Corn Chowder soup recipeHow to Make Leftover Turkey Chowder

Cook your bacon in a large stockpot until crispy. Set the bacon aside for later and reserve 2 tablespoons of grease in the pot.

Cook the onions and bell peppers until soft (about 5 minutes) while stirring occasionally. While they are cooking, remember to scrape up the bottom of the pot to remove any stuck bacon bits.

When the onion and bell pepper have finished cooking, add int he garlic and stir constantly for about 30 seconds until fragrant.

Add the salt and pepper. Then add in the flour and stir until it absorbs all of the liquids inside the pot. Cook for an additional 2 minutes, stirring constantly.

Slowly pour in the stock and whisk until there are no more lumps. Add in the potatoes and the corn and bring the pot to a boil.

Reduce the heat to a simmer and simmer until the potatoes are cooked (about 10-15 minutes). Remember that the smaller the potatoes are, the faster they will cook. Stir occasionally.

Add the turkey, the half and half, and the cheese to the soup. Chop up the bacon and add half of it to the pot as well. Stir to combine.

The soup will be finished cooking when the cheese is melted and everything has warmed through (about 5 minutes).

Serve with more cheddar, the remaining chopped bacon, and the parsley garnish, if desired. Enjoy!

Leftover Turkey Corn Chowder soup recipe

Leftover Turkey Corn Chowder soup recipe

Leftover Turkey Chowder

Leftover Turkey Chowder is a creamy, cheesy soup recipe made with leftover turkey, bacon, corn, and potatoes! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food.

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Course: Soups & Stews

Cuisine: American

Keyword: Leftover Turkey Corn Chowder

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6

Calories: 528kcal

Ingredients

  • 4 slices thick-cut bacon
  • 1 small onion, diced
  • 1 bell pepper, seeds removed, diced
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 Tbsp all-purpose flour
  • 4 cups chicken or turkey stock
  • 1 large baking potato, peeled and small diced
  • 1 cup corn
  • 3 cups leftover turkey, diced or shredded
  • 1/2 cup half and half
  • 2 cups shredded cheddar cheese, plus more for serving
  • 1 Tbsp fresh parsley, fine chop, optional for garnish

Instructions

  • In a large stock pot add the bacon and cook until crispy. Set the bacon aside for later. Reserve 2 tablespoons of the bacon grease and add the onion and peppers, cook until softened, about 5 minutes, stirring occasionally. While they are cooking, scrape the bottom of the pan to release any bacon bits stuck to the bottom.

  • Once the onion and peppers are softened add the garlic and cook until just fragrant, stirring constantly, 30 seconds. Season with the salt and the pepper.

  • Add the flour and stir until it absorbs all the liquids. Cook for 2 minutes, stirring constantly. 

  • Slowly pour in the stock and whisk so there are no lumps.

  • Add the potatoes and corn. Bring to a boil, reduce to a simmer and simmer until the potatoes are cooked (the smaller the pieces the faster they cook), about 10-15 minutes stirring occasionally. 

  • Add in the turkey, half and half, and cheese. Chop the bacon and add half to the pot. Stir to combine until the cheese is melted and everything is warmed through, about 5 minutes.

  • Serve with more cheddar, the remaining chopped bacon, and optional parsley as garnish. 

Nutrition

Calories: 528kcal | Carbohydrates: 23g | Protein: 45g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 1068mg | Potassium: 825mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1170IU | Vitamin C: 30mg | Calcium: 321mg | Iron: 2mg

Leftover Turkey Corn Chowder soup recipe

Can I use chicken instead of turkey?

Absolutely! You can use leftover chicken on hand if you don’t have any turkey. This soup tastes great either way!

How long is turkey chowder good for?

If you properly store your leftovers in a covered container in the fridge, it can last for up to 3-5 days. Reheat before eating to bring it back up to a good temperature.

Leftover Turkey Corn Chowder soup recipeCan I freeze turkey chowder?

I can’t recommend freezing chowder-like soups because the dairy product (in this case half and half) doesn’t hold up well to freezing and thawing. The results will be grainy and unappetizing as the dairy will separate.

If you plan on freezing this soup in advance, then cook it without the half and half added and let it cool before stirring. When you reheat it later, add in fresh half and half and you should be able to enjoy fresh soup without any problems.

Leftover Turkey Chowder is a creamy, cheesy soup recipe made with leftover turkey, bacon, corn, and potatoes! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food.

This turkey corn chowder is a fabulous and filling soup recipe that is perfect for leftover turkey that you may have on hand. You’re going to love how simple and easy it is to make a warm and filling leftover turkey chowder with corn and bacon.

Leftover Turkey Chowder is a creamy, cheesy soup recipe made with leftover turkey, bacon, corn, and potatoes! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food.

GINGERSNAP BANANA BREAD – Butter with a Side of Bread by Gordon Ramsay

GINGERSNAP BANANA BREAD - Butter with a Side of Bread


Gingersnap Banana Bread is a spiced banana bread recipe topped with crushed gingersnap cookies! The flavors meld into perfection in this incredible banana quick bread

Easy Gingersnap Banana Bread recipeNo doubt you’ve had a slice of banana bread before, but have you ever had it like this? Serve this gingersnap banana bread alongside your peppermint mocha, pumpkin latte, or a nice cup of tea and you have yourself a wonderful snack. Although serving a warm slice A La Mode could make for a fabulous dessert too!

What is Gingersnap Banana Bread?

It’s a loaf of deliciously rich banana bread. This banana bread has been wonderfully spiced with ginger, cloves, and cinnamon and then layered around crushed gingersnap cookies to create a flavorful bite. While the cookies soften, the flavor remains and the appearance is great as well. From visual to tastebuds this gingersnap banana bread recipe is one that delights!

Easy Gingersnap Banana Bread recipeGingersnap Banana Bread Ingredients

-Flour: We need 2 cups of all-purpose flour to create the gluten base for this bread batter.

-Baking Soda: 1 teaspoon of baking soda is enough to help leaven this bread so that it rises into a nice and fluffy loaf.

-Spices: We will need a teaspoon of ground cinnamon, ground ginger, and 1/2 teaspoon of ground cloves to pack a flavorful punch in every bite.

-Salt: This is a flavor enhancer that we don’t want to be without. We need 1/4 teaspoon of salt to make really make this bread taste great.

-Butter: We will need 1/2 cup (one stick) of softened unsalted butter. You can use salted but you run the risk of salty banana bread as a result.

how to make Easy Gingersnap Banana Bread recipe-Brown sugar: 3/4 cups of packed light brown sugar will give us a depth of flavor from the molasses, a nice caramelization, and a nicer golden color from our loaves.

-Eggs: We need 2 large eggs to help bind this recipe together so that the bread doesn’t fall apart.

-Mashed bananas: Every banana bread needs bananas, and we need 2 cups of the mashed fruit. This is roughly 3 large bananas.

-Sour cream: This is a magic tool, with 1/3 cup of sour cream we make the batter thick, but as the bread bakes the sour cream disappears and leaves behind a buttery moist loaf without sour cream flavor.

-Vanilla extract: We need 1 teaspoon of vanilla to enhance the flavors in this bread recipe. I prefer the high quality vanilla products because they taste even better, but use what you have on hand!

-Gingersnaps: We need 1 1/2 cups of crushed gingersnap cookies (this is the harder cookies, not the soft ones!) You can use soft gingersnaps but the end results will be different.

how to make Easy Gingersnap Banana Bread recipeHow to Make Gingersnap Banana Bread

Preheat your oven to 350 degrees F and spray a 9×5 loaf pan with nonstick cooking spray, set aside.

Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium sized bowl. Set aside.

Cream together the butter and brown sugar in a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Scrape down the sides of the bowl as needed.

Add in the eggs, one at a time, until well incorporated.

Add in the mashed bananas, sour cream, vanilla, and mix well. Scrape down the bowl sides again, if needed.

Add in half of the flour mixture and stir it together at low speed.

Add in the remaining flour and then mix until well combined.

Pour half of the bread batter into the loaf pan.

Sprinkle the top of the loaf with half of the crushed gingersnap cookies.

Add the remaining bread batter over the top and then cover the top of the loaf with the remaining gingersnaps, pressing them into the batter slightly so that they stick.

Bake in the oven for 70-80 minutes, or until a toothpick can be inserted into the center and come out clean. After 30 minutes of baking, adding a foil tent over the top of the loaf to prevent it from turning too brown. Enjoy!

Easy Gingersnap Banana Bread recipe

Easy Gingersnap Banana Bread recipe

Gingersnap Banana Bread

Gingersnap Banana Bread is a spiced banana bread recipe topped with crushed gingersnap cookies! The flavors meld into perfection in this incredible banana quick bread

Print
Pin
Rate

Course: bread

Cuisine: American

Keyword: Gingersnap Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Servings: 12

Calories: 315kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 2 cups mashed bananas (about 3 large bananas)
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cups crushed gingersnaps *See note

Instructions

  • Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray and set aside.

  • In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt, set aside.

  • In the body of a stand mixer, or with a hand mixer and a large bowl, cream together the butter and brown sugar until well combined with the paddle attachment. Scrape down the sides as needed.

  • Add in the eggs one at a time and mix well.

  • Add in the mashed bananas, sour cream, and vanilla, mix until well combined, scrape down the sides as needed.

  • Add half of the flour mixture and stir it in on low speed. Add the remaining flour and mix until well incorporated, scrape down the sides.

  • Pour half of the batter into the loaf pan. Sprinkle half of the gingersnaps on top.

  • Add the remaining batter, and top with the remaining gingersnaps, gently pressing them into the batter. 

  • Bake for 70-80 minutes, until a toothpick inserted into the center, comes out clean. When the banana bread has baked for 30 minutes, add a foil tent on top to reduce browning.

Notes

*For the recipe, use the harder cracker style gingersnaps. If you use the soft style then the texture of the bread will be slightly different.

Nutrition

Calories: 315kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 247mg | Potassium: 244mg | Fiber: 2g | Sugar: 21g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Easy Gingersnap Banana Bread recipe

Can I use frozen bananas to make banana bread?

Absolutely! Just make sure to let the frozen bananas thaw before using so that they can be well blended into the batter. As bananas thaw they may leak some of their natural juices, just go ahead and toss that liquid into the bread batter as well.

Can I freeze gingersnap banana bread?

Yes you can! Simply let the loaf cool completely and then wrap it well in plastic wrap before placing it in an airtight container in the freezer for up to 3 months. Let it thaw on the counter for a few hours before slicing and eating.

Easy Gingersnap Banana Bread recipeWhat can I use as a sour cream substitute?

If you don’t have sour cream or you’d like to use something else, plain Greek yogurt can be a healthier alternative. Make sure that you don’t use regular yogurts as they have a much higher liquid content and will not work out right.

Looking for more fabulous banana recipes? We have plenty to choose from!

Gingersnap Banana Bread is a spiced banana bread recipe topped with crushed gingersnap cookies! The flavors meld into perfection in this incredible banana quick bread. 

Gingersnap banana bread is a wonderful and deliciously unique banana bread recipe. If you like Gingersnap cookies, I encourage you to try it! You may never go back to plain banana bread again. Gingersnap Banana Bread is a spiced banana bread recipe topped with crushed gingersnap cookies! The flavors meld into perfection in this incredible banana quick bread

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