I really didn’t get what all the fuss was about with the “hysteria” over Pumpkin Spice Latte beverages and EVERYTHING Pumpkin Spice Latte, in general. I thought it was way over the top. People should get a life! I mean it’s just a flavored squash when you think about it, right?
Then as a baker, I, too got the squash “bug” and decided to experiment with some desserts that might be a different riff on the typical Pumpkin Spice Latte flavor combo. In my most recent book”Baking with Success” I have my award winning Pumpkin Ice Cream recipe, and thought that it might be fun to use it in my search for a dessert with a new take on this Thanksgiving holiday flavor.
After much experimentation, I think I came up with a really cool dessert that shakes up the everyday Pumpkin Spice Latte flavor genre. I made a cinnamon Blondie topped with my own Pumpkin Ice Cream and then slathered in a latte flavored Italian meringue!!
I build this dessert of beauty in a simple 9X5X3 inch loaf pan. When I am ready to serve it I allow it to soften a bit on a heat proof serving platter, and then I singe it with my little blow torch.
A Pumpkin Spice Latte dessert worthy of Thanksgiving or any holiday for that matter!
1 cup all-purpose flour
½ teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch salt
8 tablespoons or 1 stick unsalted butter, melted
1 cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
- Preheat oven to 350° F. Spray a 9 x 5 x 3” loaf pan with nonstick cooking spray. Sprinkle one heaping teaspoon flour into the pan and after distributing the flour, shake out excess over a sink. Set aside.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In a medium bowl, whisk together melted butter, sugar, egg and vanilla.
- Add flour mixture and, using a rubber spatula, blend until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 30 minutes or until a small knife inserted into the center comes out clean. Cool completely and remove from pan.
Latte Italian Meringue
1 cup granulated sugar
½ cup water
4 large egg whites at room temperature
½ teaspoon cream of tartar
1 heaping tablespoon instant espresso
- In a saucepan, stir together sugar and water. Bring to a boil without stirring. Insert a candy thermometer and cook it until it reaches 240° F.
- In the bowl of an electric mixer using the whip attachment, beat egg whites until foamy.
- Add cream of tartar.
- On high speed slowly add hot sugar syrup and continue beating until meringue forms stiff peaks.
- Using a rubber spatula, gently fold espresso powder into meringue leaving streaks.
1-2 pints pumpkin ice cream, softened in a bowl (Recipe can be found in “Baking with Success”)
Cooled Cinnamon Blondie
Latte Italian meringue
- Line a 9 x 5 x 3” loaf pan with plastic wrap allowing some excess plastic wrap to go over each side.
- Place Blondie in bottom of lined pan.
- Fill space inside pan with ice cream, packing it as much as possible until the ice cream is level with the top of the pan.
- Cover the top of the Baked Alaska with plastic wrap and freeze for several hours or overnight.
- Remove Baked Alaska from freezer and unmold onto a heatproof platter, ice cream side up. Remove plastic wrap.
- Using an offset spatula, cover the top and sides with prepared meringue creating swirls and spikes. Lightly brown the meringue using a blowtorch or place under a broiler.
- Serve at once by cutting into slices.