November is D-day for our girls weekend, and we couldn't be more excited to get away to the Laurel Mountains for a few days. We planned our meals, (lasagna, soup, sausage souffle, and dinner out!)
We planned our field trips, (art festival at the lodge and Ligonier for shopping!)
And our crafts, (fabric flowers, a scrunchy scarves, pumpkin jars, button bracelets, and sugar cookies!)
Finally, we assigned everyone to bring their favorite cocktail and video to share. Do you think we have enough planned for our 2 days away?
After all that planning, there was plenty of time for picture taking
Some internet spying (seriously, who needs private detectives with Google around?)
And Pumpkin Tiramisu:
Someone twittered this recipe from BGH and I was in love...
1/4 cup maple syrup
1 T. bourbon
Combine and set aside.
1/2 of a 15 oz. can of pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 cup whipping cream
1/4 cup sugar
4 oz. mascarpone cheese, softened
1 T. powdered sugar
1/2 cup whipping cream
3 oz. package lady fingers
**I assembled this recipe as instructed, but found it messy and ugly to lift out of the pan with plastic wrap, I'm going to give you instructions to layer it upside down so you can just turn it out onto a plate and get rid of the plastic wrap.**
Assemble your fillings:
Combine pumpkin, cinnamon, ginger, and salt. In small mixing bowl, combine 1/2 cup whipping cream and 1/4 cup sugar. Beat on med. speed to medium peaks. Fold into pumpkin mixture.
In another small bowl, combine mascarpone cheese and powdered sugar and beat on low speed. Gradually add 1/2 cup whipping cream until thickened (do not overbeat).
To assemble, line a 9x5x3 inch loaf pan with plastic wrap, leaving long edges hanging over the sides.
Fill bottom of pan with the mascarpone cheese filling and smooth with spoon.
Spread half of the pumpkin mixture over the mascarpone and smooth with back of spoon.
Arrange 1/2 of the lady fingers in a single layer on top of filling and drizzle with half the maple syrup/bourbon mixture.
Spread remaining pumpkin filling on top of lady fingers.
Add another layer of the remaining lady fingers and drizzle with remaining syrup.
Fold long edges of plastic wrap over the top to seal and place in fridge for 8 - 24 hours.
Turn out onto serving platter, sprinkle with nutmeg, then slice and serve to giggling girlfriends with coffee.