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Pumpkin Spice Whipped Creme

1 cup heavy whipping cream, well chilled
1/4 sugar
pinch salt
1 tsp vanilla extract
1/2 cup pumpkin puree
1/4 tsp fresh nutmeg, grated
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice

In a small bowl, mix together the pureed pumpkin, nutmeg, cinnamon, ginger, and allspice. Set aside. Pour heavy whipping cream, pinch'o salt, and sugar into a large mixing bowl. (If you are lucky enough to have one of those wonderful new age appliances that will do things like whip cream for you, don't worry about the next step and just go ahead to the whipping part.) Place the mixing bowl into the freezer and chill the cream/sugar mixture for 2 minutes. The colder the cream, the easier it whips, and if you're old school like me, you've only a whisk and no fancy gadgets to help you out. Whisk the cream vigorously until soft peaks form. Gently fold in the pumpkin mixture. Either use the whipped cream immediately or chill in the refrigerator until need. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Skyscraper o' Gingerbread (with Pumpkin Seed Brittle)
http://www.whatwereeating.com/recipes/skyscraper-o-gingerbread-with-pumpkin-seed-brittle/

Pepita Brittle

1 cup sugar
1/4 cup water
1/2 tsp salt
1/2 cup pepitas (pumpkin seeds)

Line a sheet pan with parchment paper, then lightly spray with cooking spray. Add sugar and water into a medium sized saucepan. Heat over medium-low heat, stirring until all the sugar has dissolved. Turn the heat to high and allow the mixture to boil for several minutes, until it turns amber. DO NOT STIR THE MIXTURE WHILE IT'S BOILING. Once the sugar looks amber, stir in the pepitas, then immediately remove the pan from the heat and pour the candy out onto the sheet pan. Using a rubber spatula, try to spread out the brittle into as thin a layer as possible. Once the candy hardens there's no going back, so be quick! Allow the candy to sit for 15-20 minutes then, using your hands, break the brittle into to pieces. Great for garnishing desserts or eating plain. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Skyscraper o' Gingerbread (with Pumpkin Seed Brittle)
http://www.whatwereeating.com/recipes/skyscraper-o-gingerbread-with-pumpkin-seed-brittle/

Gingerbread

2/3 cup Guinness extra stout
2/3 cup mild-flavored (light) molasses
1 tsp baking soda
1 1/3 cups all purpose flour
2 tbsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp salt
2 large eggs
1/3 cup sugar
1/3 cup (packed) dark brown sugar
1/2 cup vegetable oil
1 tbsp minced peeled fresh ginger(put through a garlic press)

Preheat oven to 350 degrees. Bring guinness and molassas to a boil over high heat. Once a boil is reached, remove the pan from the heat and stir in the baking soda. Set the mixture aside to cool for about 30 minutes (or until room temperature). While waiting for the guinness/molassas to cool, grease and two round 9" cake pans or 1 13"x9" rectangular cake pan. Line the bottom of each cake pan with parchment paper so the top of the cake doesn't stick. In a large bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, cardamom, and salt then whisk the dry ingredients together. Once the guinness molassas has cooled, in a medium sized bowl, whisk together the eggs, brown sugar, and granulated sugar until thoroughly combined. Then whisk in the oil. Once the oil is blended in, whisk in the molassas mixture and the minced ginger. Slowly whisk in a small amount of the wet ingredients into the dry ingredients a little at a time until both mixtures are blended into a one homogeneous batter. Try not to over stir the batter (this will result in a tougher cake). Pour the batter into the cake pans and bake at 350 degrees for about 22-25 minutes, or until a toothpick stuck into the middle of the cake comes out clean. (i would check at 22 minutes or shortly after your house really begins to smell like gingerbread. one of mine was done at about 21 minutes and the other-with slightly more batter in the pan- was done at 25 minutes). Remove from oven and allow to cool in the pan on a baking rake for about 15 minutes. Using a knife, gently go around the edges to make sure they aren't stuck to the side of the pan, then invert the pans over the baking racks and remove the cakes from the pans. Gently peel off the parchment paper and allow the cake to cool for another 45 minutes or so before frosting or building a gingerbread skyscraper. While this gingerbread makes a great dressed up dessert, it's fantastic on it's own as well. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Skyscraper o' Gingerbread (with Pumpkin Seed Brittle)
http://www.whatwereeating.com/recipes/skyscraper-o-gingerbread-with-pumpkin-seed-brittle/