What's Cookin' With Ace

Pumpkin Creme Brulee


Creme Brulee screams class (how do you like those two words together??) but is easy and relatively inexpensive - compared to what you pay for it at a restaurant!  This easy Pumpkin and Spice recipe, adapted from BakingAMoment.com, is a great addition to the autumn pumpkin craze!  Adding fresh ginger instead of dried gives this pumpkin a little kick . . . and a good health salute!  Try it and let me know what you think!!! I insert a + sign to the spices because I think you have to be somewhat generous to bring the flavor out - but don't go crazy!!


·         4 egg yolks

·         1 cup heavy cream, divided

·         3 tablespoons dark brown sugar (loosely packed)

·         a pinch of kosher salt

·         1 teaspoon vanilla bean paste or vanilla extract, or the seeds scraped from 1 vanilla bean

·         ½+ teaspoon ground cinnamon

·         1 teaspoon fresh finely shredded ginger

·         ¼+ teaspoon ground allspice

·           One Third cup pure pumpkin puree

·         about 4 teaspoons granulated sugar, for bruleeing


1.    Preheat the oven to 300 degrees F.

2.    Place the egg yolks in a small mixing bowl and set aside.

3.    Place half the cream in a small pot, along with the brown sugar and salt. Bring to a simmer, then stir in the vanilla and spices (off the heat). Allow to steep for a few minutes, then pour in the remaining cream.

4.    Slowly and gradually add a little of the warm cream into the egg yolks, whisking. When all the cream has been added, and the yolks are warmed, run the mixture through a sieve.  This will give the creme a very silky texture that will wow your guests!  After going through the sieve, whisk in the pumpkin and transfer the mixture to a spouted container. Divide equally between (4) 4-ounce ramekins or canning jars.

5.    Pour very hot, close to boiling water in a 2 inch cake or pie pan and then place the filled ramekins in, making sure the water covers up to 2/3 the sides of the ramekins.  Bake for 40-45 minutes, or until the edges are set but the centers are still jiggly.

6.    Remove from the water bath and refrigerate for 2 hours minimum.

7.    Sprinkle about a teaspoon of granulated sugar over the surface of each custard, then brulee with a kitchen torch or under the broiler.


Chocolate Covered Pomegranates

Healthy and loaded with antioxidants, this recipe, adapted from wholelifestylenutrition.com, is a wonderful treat for company or as a gift!  Let me know how fast they diappear!

First, You Will Need:

  • 1  whole pomegranate
  • 16 oz. Ghirardelli 60% Dark Cocoa Chips
  • 1 mini-muffin pan (I used a 24 muffin pan)
  • 24 muffin insert
  • Double boiler or makeshift double boiler


  1. Remove seeds from pomegranate and place in bowl.
  2. Place the inserts in the muffin pan.
  3. Fill each muffin insert 1/3 to 1/2 full.
  4. Bring water to a boil in bottom pan of double boiler.
  5. Place the chocolate chips in the top pan or metal bowl that fits as a double boiler.
  6. When the water in the bottom pan begins to boil, place the metal bowl or pan with chocolate chips over it, stirring continually.
  7. When all the chips are melted, pour chocolate over pomegranate in each muffin insert.  
  8. Refrigerate until completely cooled.
  9. Serve, and enjoy the chocolates!

Pumpkin Apple Cobbler

It is still pumpkin season in our home, and this super easy recipe, adapted from FleeceFun.com, packs a WOW for anyone that is a pumpkin fan!  It took me about 10-15 minutes of prep before it went in the oven!

  • 1  15 oz. can pumpkin
  • 2 large cans apple pie filling
  • 2 teaspoons pumpkin pie spice
  • 1 box white or yellow cake mix
  • 1/2 cup oatmeal
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 3/4 cup butter


  1. Combine first three ingredients and put in a 9 x 13 inch pan.
  2. Heat oven to 350 degrees.
  3. Combine remaining ingredients in a bowl.  Cut in the butter and place crumble mix on top of the cobbler.
  4. Bake for 45-60 minutes.
  5. Top with whipped cream or vanilla ie cream and enjoy!