Even if you don’t make the brandy snaps (but you should), you need to at least find time over the next several weeks to make the pumpkin whipped cream. For heavens sakes, I was sucking the stuff out of the piping bag. I wish I could say it stopped there, but I turned the piping back inside out and licked the bag clean. To be fair, it had been a rough day, and I had just gotten back from the emergency room. I always wear gloves when working with fresh chiles, but I was working with a dried one and didn’t think to put the gloves on…well, an hour or so after I was done cooking and had washed my hands, I rubbed my eye. *sigh* I know, I felt like an idiot, and was running around the house screaming bloody murder as my eye burned. Anyway, I’m thankful I had this stuff waiting at home to cheer me up, because it did (amazing how food does that sometimes). When your teeth break through the crisp shell of these lacey cookies, your mouth is filled with the pumpkin spiced whipped cream. That is a bite of happiness. Here’s how to make them:
Makes 12-16 brandy snaps (this is halved from the original recipe, so feel free to double it…I just can’t have too many cookies around for my own good)
4 tbsp unsalted butter
1/4 cup sugar
1/4 cup molasses
1.75 oz flour (6 tbsp)
1/16 tsp salt
1/16 tsp ground nutmeg
1 tbsp brandy liqueur
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Melt the butter over medium heat in a skillet, then stir in the sugar and molasses. Allow it to come to a bubble, then let it bubble for 60 seconds.
Turn the heat to low, then stir in the flour, salt, nutmeg, and Brandy.
Use a #60 2 tsp disher to portion out the cookies onto a baking sheet. Only do 4-6 per baking sheet, because they spread a lot. Bake for 10 minutes, and keep the remaining cookie batter on the low heat.
Remove the cookies from the oven, and let them cool for a couple minutes. Peel them off the baking sheet, and wrap them around the handle of a whisk or something you can use to shape them into a pipe.
Let them cool on a plate, until they are completely set (and re-shape as needed)
Pipe the pumpkin whipped cream into the cooled cookies. Enjoy!
Pumpkin Whipped Cream Ingredients:
1/3 cup heavy cream
3 tbsp pumpkin puree
2 tbsp sugar (or to taste)
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
Cookie portion adapted from the Pioneer Woman. Pumpkin whipped cream original.