Best Maple Cinnamon Whipped Cream Recipes

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BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM



Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Yield 1 (10-inch) pie, 6 to 8 servings

Number Of Ingredients 29

1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Steps:

  • To make the cinnamon crunch, preheat the oven to 350 degrees F.
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300 degrees F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
  • Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

ORANGE PUMPKIN PANCAKES WITH VANILLA WHIPPED CREAM, CINNAMON MAPLE SYRUP AND THICK-CUT BACON



Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 cups all-purpose flour
3/4 cup sugar
1 heaping teaspoon baking powder
1/2 teaspoon salt, plus a pinch for egg whites
7 1/2 ounces canned pumpkin
3/4 cup milk
4 eggs, separated
1 orange, zested and juiced
Butter, for cooking pancakes
Powdered sugar, for dusting
Cinnamon Maple Syrup, for serving, recipe follows
Vanilla Whipped Cream, for serving, recipe follows
Thick-Cut Bacon, for serving, recipe follows
1 cup grade B maple syrup
1 cinnamon stick
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar
4 slices thick-cut bacon (4 ounces)

Steps:

  • Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
  • Preheat the griddle.
  • Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
  • Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
  • Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
  • Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.
  • Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.
  • Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain.

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM



Pumpkin Magic Cake with Maple Cinnamon Whipped Cream image

This magical confection is part pudding, part cake, entirely delicious.

Provided by Julie Hubert

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 9

Number Of Ingredients 17

1 cup all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ cups lukewarm milk
1 cup canned pumpkin
2 teaspoons vanilla extract
4 eggs, at room temperature, separated
1 cup white sugar
¼ cup brown sugar
1 tablespoon water
½ cup unsalted butter, melted
1 teaspoon cream of tartar
1 ¼ cups heavy whipping cream
¼ cup maple syrup
½ teaspoon ground cinnamon
1 pinch sea salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  • Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
  • Combine milk, pumpkin, and vanilla extract in a bowl.
  • Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
  • Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
  • Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
  • Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g

PUMPKIN PIE WITH BOURBON-MAPLE WHIPPED CREAM AND CINNAMON CRUNCH



Pumpkin Pie with Bourbon-Maple Whipped Cream and Cinnamon Crunch image

"A graham cracker crust is almost foolproof, and its sweetness goes really well with the pumpkin," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 27

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons cold unsalted butter, cut into small cubes
2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs, plus 3 egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons pure vanilla extract)
3 tablespoons unsalted butter, melted
1 1/4 cups cold heavy cream
1/2 vanilla bean, split lengthwise, seeds scraped out
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Steps:

  • Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack.
  • Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter.
  • Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours.
  • Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch.
  • Top off your feast with one (or more!) of these tasty pies.

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM



Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

Categories     Bourbon     Bake     Pumpkin     Cinnamon

Yield 1 (10-inch) pie

Number Of Ingredients 33

Cinnamon Crunch
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
Crust
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
Filling
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
Bourbon-Maple Whipped Cream
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon, to taste

Steps:

  • To make the cinnamon crunch, preheat the oven to 350°F.
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300°F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
  • Bourbon-Maple Whipped Cream
  • Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.

STUFFED MEXICAN HOT CHOCOLATE FRENCH TOAST WITH CINNAMON WHIPPED CREAM AND CHOCOLATE-MAPLE GANACHE



Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

6 ounces semisweet chocolate, chopped
6 ounces heavy cream
2 tablespoons maple syrup
1 cup very cold heavy cream
2 teaspoons sugar
1/4 teaspoon cinnamon
4 large eggs
2 large egg yolks
1/4 cup sugar
1/4 cup best-quality Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1 1/2 cups milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
1/2 cup chilled ganache, from above
Eight 1/2-inch slices day-old challah or brioche
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons canola oil

Steps:

  • For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.
  • For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast.
  • For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet.
  • Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish.
  • Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches.
  • If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM



PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM image

Number Of Ingredients 17

1 cup all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon sea salt
1 pinch sea salt
1 1/2 teaspoons (divided) ground cinnamon
1 1/2 cups milk, lukewarm
1 cup canned pumpkin
2 tablespoons vanilla extract
4 egg yolks
4 egg whites
1 cup white sugar
1/4 cup brown sugar
1 tablespoon water
1/2 cup unsalted butter, melted
1 teaspoon cream of tartar
1 1/4 cups heavy whipping cream
1/4 cup maple syrup

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  • Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl. Combine milk, pumpkin, and vanilla extract in another bowl.
  • Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low. Add butter. Increase speed to medium. Beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined. Transfer to a separate bowl.
  • Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form.
  • Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula. Pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
  • Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
  • Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

MAPLE CINNAMON WHIPPED CREAM



MAPLE CINNAMON WHIPPED CREAM image

Categories     Condiment/Spread     Dessert     Apple     Spring     Chill

Yield 12 dollops

Number Of Ingredients 5

1 cup heavy cream
2 tablespoons maple syrup
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Beat the cream on high speed until it begins to thicken and get slightly stiff. Add the maple syrup, sugar, vanilla extract, and cinnamon to the cream. Continue whipping the cream until it forms stiff peaks. This maple cinnamon whipped cream recipe makes enough whipped cream to cover 1 pie or to serve with 6 to 8 desserts.

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