Special Wedding Cake

Here is a picture of my daughter and son-in-law’s fall inspired wedding cake that we did for them! It was such a blessing – and made more fun when upon  my family members learning that all the leaves and acorns adorning the cake were edible, began sampling them! While not something I would ever call tasty, they reassured me that they were delicious!

Wishing the happy couple all the blessings in the world – and a wonderful Thanksgiving to you, our dear readers!

Fall Wedding Cake

November – Giving Thanks

November – a month I immediately associate with family, Thanksgiving, and tradition. Families come in all shapes and sizes, and always add to the traditions our fore-fathers have passed down to us. This November I personally have much to be thankful for, as our own family is expanding with the marriage of my daughter to my new son-in-law. In many ways it feels like an early Thanksgiving, having all of our family gathered around to ‘eat, drink, and be merry’.

pumpkin pie harvest table

In a couple of weeks we will do a follow-up with a picture of the wedding cake  my daughter and new son-in-law chose.  One of my favorite joys of our bakery is being a part of our client’s special moments in life. I am incredibly blessed to share that joy with my own daughter’s experience, and I know it will become one of my favorites.

For this Thanksgiving blog- my recipe is for two – one for yourself and one to share/ give to a loved one, a stranger, co-worker or friend. As I associate pumpkins most particularly with this time of year, pumpkin will be the recipe ‘star’ this month.

Pumpkin Ice Cream Pie – this fun pie will travel great in the fall crisp air – and always pleases a crowd!

Graham Cracker Crust :

1 1/2 cups graham crackers

2 tablespoons confectioners’ sugar

4 tablespoons unsalted butter, melted – **possible more needed to combine – up to 6 tablespoons total.

Put all ingredients in a food processor and process until combined. If it’s not holding together when you squeeze a little between your fingers, like sand for a sandcastle, add a little more melted butter at a time until it is the right consistency. I suggest up to but no more than 6 tablespoons. Press it against the pan, the bottom first and then the sides. Bake at 350F for 7 – 10 minutes. When you start smelling it, it is ready to come out.

Set aside and allow it to cool before filling.

Filling:

1 quart good quality vanilla ice cream (or frozen yogurt ) **needs to be soft, almost soupy

1 cup plain canned pumpkin (*not pumpkin pie filling)

1/4 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon ginger

Add everything into a large bowl and stir together. The order on this doesn’t matter, so it’s a great dessert to do with kids. Once the mixture is thoroughly combined – and the taste checked (just remember to use a different spoon and not to redip 😉 ), pour it in the prepared crust and set it on a level place in the freezer to harden overnight or up to 6 hours.

Enjoy! And don’t forget to make to share! 🙂