There is nothing like the smell of pumpkin to get you in the mood for Fall! I absolutely love the way it tastes, smells…everything! These Gluten Free/Dairy Free Pumpkin Spice Cupcakes with Cream Cheese Frosting are sure to get anyone ready for the nice Fall weather!

My sister has Crohn’s disease and because of that she keeps her diet both gluten and dairy free in order to control it. I am always baking, but it seems like she cannot ever have anything I make. So, I decided with this recipe, I would make it so that she can devour the whole thing if she wants to!:)

I found this recipe on Taste of Home, but adapted it to be Gluten Free and Dairy Free.

Don’t miss anything. Stay connected!

 

Where I’m linking up

Hello Lovelies! My name’s Jelli and I’m visiting you today from Jellibean Journals. I’m so excited to be here. Many thanks to dear Katie for sharing a bit of her net space with me today to share with you a recipe for homemade it-doesn’t-get-much-better-than-this Coffee Nutella Swirl Ice Cream.

A girl and her ice cream. That’s an inseparable duo. A girl and her homemade COFFEE Nutella Swirl Ice Cream. Um-MAZE-ing good.

This is coffee. This is Nutella. This is blissfully light and creamy, smooth and hazelnutty.

Coffee Nutella Swirl Ice Cream is my own brainchild, a recipe I concocted to thank some friends who welcomed our family into their home upon  returning from our Italy adventures. What a better way to share Italy than incorporating two of their famed culinary “greats” into ice cream? Grab your grocery list and a pretty colored pen and meet me back here, stat. Let’s get our ice cream on!

Coffee Nutella Swirl Ice Cream

Ingredients:

• 2 T. cornstarch
• 2 yolks, lightly beaten
• 1/2 c. sugar
• 1 c. milk
• 2 c. cream, divided
• 3 T. coffee grounds
• 1 t. vanilla
• 1 c. Nutella

What to do:

• Combine milk, cream, and coffee in a medium saucepan over medium-low heat. Heat to a simmer, cover, and remove from heat to let the mixture steep 15 minutes. Strain out coffee grounds.
• Add sugar and cornstarch to milk mixture over medium-low heat and cook the custard base, whisking constantly until the mixture thickens to coat the back of a spoon. (Explanation here.)
• Remove from heat. Stirring the yolks constantly, slowly temper the yolks by streaming in about one-third of the hot liquid into the yolks. Whisk yolk mixture back into the saucepan and return to medium-low heat, whisking constantly until mixture thickens a bit more or comes to a near-boil. Remove from heat.
• Stir in vanilla and cool to room temperature. Refrigerate overnight.
• Freeze ice cream custard in an ice cream maker (duh!) according to manufacturer’s instructions.  Warm Nutella to a pourable consistency and slowly drizzle in while ice cream maker is still churning. Immediately stop the machine to keep the swirls intact. Transfer to freezer container and freeze until solid. Grab yourself a spoon and dig in. Sharing is purely optional.If you’re craving more cool summer ice cream treats, or just wanna say hello, I’d love to meet you!

  Jelli blogs about mommyhood, DIYs, and baking over at Jellibean Journals. She’s a semi-SAHM in Costa Rica, loving on her little brown-eyed girl and praising God for the opportunity to work for Him alongside her specTACular husband. To make a long story short, her Prince Charming is a Tico, and they’ve made their cozy castle casa in the tropics..for now.

I have been wanting to try this out for a while now and finally had enough time to do so. The best part is that nothing is from scratch, but it tastes like it:) That’s the best part. These fruit filled cupcakes were extremely easy to make and they were super delicious!!

Ingredients

White Cake Mix
Container of vanilla frosting
frozen fruit

Cupcakes

Mix the cake mix according to the boxes directions. Then, in each cupcake, place a piece of the frozen fruit in the center of the mix. I used both strawberries and raspberries. Bake as usual.

Frosting

Scoop the contents of the frosting container into a bowl. Add in a 1/2 c. of frozen fruit and mix with a hand mixer (or stand up mixer, either way).

Wait for your cupcakes to cool completely after taking them out of the oven and add you frosting. The vanilla flavor with the fruit is so yummy and the surprise of biting into a piece of fruit was amazing!

They were definitely a hit in this house! I think I might try them with some blueberries and strawberries mixed next time. Yum!

Enjoy!!

 

Where I’m linking up