SUBSCRIBE

Tag

Fall Desserts

PSL Cake | Pumpkin Spice Latte Cake | Bjorn Bites & Booze
Dessert, Recipes

PSL Cake (Pumpkin Spice Latte Cake)

October 15, 2024
PSL Cake | Bjorn Bites & Booze
PSL Cake | Pumpkin Spice Latte Cake | Bjorn Bites & Booze

PSL (Pumpkin Spice Latte) Cake

This Pumpkin Spice Latte Cake (PSL Cake) is the ultimate way to celebrate the season! Moist, fragrant, and full of cozy flavors—made with pumpkin puree, pumpkin pie spice, and a hint of espresso powder for that latte kick. Topped with fluffy sweetened whipped cream and a dusting of espresso-sugar powder, it’s everything you love about PSL in cake form. Easy to make and even easier to love!
Print Recipe Pin Recipe
Course Dessert
Servings 10 servings

Ingredients
  

  • ½ cup unsalted butter, melted
  • 1 ¾ cup all purpose flour
  • 2 tsp baking powder
  • 1 tbsp instant espresso powder, plus more for dusting
  • 1 ½ tsp pumpkin pie spice (or make your own – see notes) (Make your own by mixing together 3 tbsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, 1 tsp allspice, ½ tsp cloves)
  • ½ tsp kosher salt
  • 2 eggs, room temperature
  • ¾ cup pumpkin puree
  • ¾ cup sugar, plus 1 tsp for dusting
  • ½ cup light brown sugar
  • ⅔ cup whole milk, room temperature
  • 2 cups heavy cream
  • 2 tbsp powdered sugar

Instructions
 

  • Preheat oven to 350 degrees.
  • Butter and line bottom with parchment paper a 9-by-2-inch round cake pan. Butter parchment paper as well.
  • In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt.
  • In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk.
  • Whisk wet ingredients into dry ingredients.
  • Scrape and pour batter into prepared pan.
  • Bake until top springs back when lightly touched, 35 to 40 minutes.
  • Remove pan from oven and Let cool in pan on a wire rack 10 minutes.
  • Turn cake out carefully and out on a rack and let cool completely. (about 2 hours)
  • Whip cream with confectioners' sugar until soft peaks form. Add whipped cream on top of cake.
  • Combine and whisk together 1 tsp of espresso powder and 1 tsp of sugar. Use this to dust on top of whipped cream.
  • Serve and enjoy!
Keyword Fall Desserts, PSL, PSL Cake, Pumpkin Spice Latte Cake
Continue reading
by Bjorn Bites & Booze
Leave a comment
Related posts
Cranberry Mojito – a Holiday Cocktail
November 12, 2024
Arctic Odyssey to the Ends of the Earth – Day Four
November 10, 2024
Arctic Odyssey to the Ends of the Earth – Day Three
November 4, 2024
Honey Pear Ginger Galette | Bjorn Bites & Booze-banner
Dessert, Recipes

Honey Pear & Ginger Galette

October 21, 2022
Honey Pear Ginger Galette | Bjorn Bites & Booze

Honey Pear & Ginger Galette

This dessert was grilled on the Big Green Egg over red hot Jealous Devil Charcoal. This is one of those desserts you make over and over again! My happy taste testers have said that this is one of my best desserts I've made. Flaky puffy crust, sweet cream filling, topped with fall's harvest of sweet pears dripping with raw honey and tangy lemon juice. Grilled to perfection with the most amazing golden brown crust. Finished off with fresh lemon zest and powdered sugar. My taste testers were begging for another piece!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Course Dessert
Servings 6 people

Ingredients
  

  • 2 sheets puff pastry, thawed

Filling

  • 8 oz cream cheese, softened, room temperature
  • ¼ cup turbinado sugar
  • 1 tsp ginger powder
  • 1 tsp vanilla extract
  • 4 Bartlett pears, sliced into ¼" slices
  • 2 tbsp raw honey
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp powdered sugar
  • 1 egg, beaten
  • 1 tbsp turbinado sugar

Instructions
 

Prepare Grill

  • Place pizza stone on grill, heat to 400°F

Make Cream Cheese Filling

  • Place cream cheese in bowl, add turbinado sugar, ginger powder, and vanilla. Stir until smooth

Prepare Pears

  • Add sliced pears into shallow bowl. Add raw honey, and lemon juice. Very gently, fold pears, careful not to break, with honey/lemon juice mixture

Prepare crust

  • Place thawed crust on floured surface. Stack one sheet on top of the other. Fold in half. Roll out to compress, then fold in half again in the opposite direction. Roll out until you have a nice even dough. Roughly cut out into a rustic circle.

Place Galette together

  • Place dough on some parchment paper. Spread cream cheese filling on top of puff pastry dough, leaving a 1-2" border.
  • Arrange pear slices in a concentric circle, slightly overlapping.
  • Fold edges of dough over filling and pears. Brush edges of dough with beaten egg. Sprinkle with turbinado sugar over dough.
  • Place galette with parchment paper on top of pizza stone. Bake until golden brown, about 20-25 minutes.
  • Let stand until cooled to room temperature. Sprinkle with lemon zest, and powdered sugar. Serve and enjoy!
Keyword Dessert recipes, Galette, Grilled Desserts, Pear Desserts, Pear recipes
Continue reading
by Bjorn Bites & Booze
Related posts
Cranberry Mojito – a Holiday Cocktail
November 12, 2024
Arctic Odyssey to the Ends of the Earth – Day Four
November 10, 2024
Arctic Odyssey to the Ends of the Earth – Day Three
November 4, 2024
Boozy Pear Frangipane Tarte | Wild West Viking
Dessert, Recipes

Boozy Pear Frangipane Tarte

November 21, 2021
Boozy Pear Frangipane Tarte | Wild West Viking

Boozy Pear Frangipane Tarte

A perfect fall dessert and an impressive addition to your Thanksgiving dessert table! This French classic dessert has a little boozy twist with an extra shot (or two) of dark rum). The Frangipane comes from the sweet and smooth almond-flavored pastry cream. The tart is topped with fresh slices of pear, with a little apricot-rum glaze. Top the tart with toasted almonds and a little sprinkle of powdered sugar and Enjoy!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 55 minutes
Course Dessert
Servings 8 servings

Ingredients
  

  • 1 sweet tart crust
  • ½ cup unsalted butter, room temperature
  • 1 cup powdered sugar (plus more for serving)
  • 1 cup almond flour
  • 2 tbsp all-purpose flour
  • ¼ tsp kosher salt
  • 2 large eggs, room temperature
  • 1 vanilla bean, seeded
  • 2 tbsp dark rum, divided
  • 1 tsp almond extract
  • 3 firm pears (Bartlett works best)
  • ½ lemon, juiced
  • 1 tbsp sliced almonds, toasted½

Instructions
 

Make Frangipane (Almond Cream filling)

  • Cream the softened butter in a large bowl, and add powdered sugar until the mixture is well combined, and resembles a coarse meal
  • Add almond flour, all-purpose flour, salt and mix well.
  • Add eggs one at a time, and mix well after each addition.
  • Add vanilla bean (scraped), almond extract and 1 tbsp of the dark rum
  • Mix well until cream is smooth. (You can keep this refrigerated for up to 5 days)

Assemble

  • Preheat oven to 375F.
  • Melt apricot jam with 1 tbsp dark rum, and mix until liquefied.
  • Apply jam to base of cooled pastry shell to prevent soggy bottom.
  • Fill tart crust with almond cream, smoothing out to the edges, and refrigerate for at least 30 minutes to set.
  • Peel pears, cut each lengthwise, scoop out cores, and cut each half crosswise into ⅛ inch slices. Keep the slices together so you can make a "fan". Squeeze a little lemon juice on top of the pear fans to prevent browning.
  • Remove tart crust from refrigerator. Gently take each pear half and "fan" it out on the tart crust, making sure to fan out toward the stem/top side. Slide your knufe under the pear half and fan it out over the almond filling, arranging it so the pear fans out to the center.
  • Bake tart at 375°F until golden brown or filling comes out clean. About 50 minutes.
  • Let the tart cool on a wire rack.
  • Brush pears with the leftover apricot/rum mixture. Once tart is cool, unmold the tart.
  • Sprinkle some of the toasted almonds over the tart, with a little powdered sugar, and ENJOY!
Keyword Fall Desserts, Frangipane, Pear and Almond Tarte, Pear Desserts, Pear Frangipane Tarte, Thanksgiving Desserts
Continue reading
by Bjorn Bites & Booze
Related posts
Cranberry Mojito – a Holiday Cocktail
November 12, 2024
Arctic Odyssey to the Ends of the Earth – Day Four
November 10, 2024
Arctic Odyssey to the Ends of the Earth – Day Three
November 4, 2024