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Paganini's Pantry

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Yields 1 dozen cookies(6 sandwiches)

 2 Sticks (8 oz.) unsalted butter, room temperature

1 cup light brown sugar

½ cup canned pumpkin puree

1 egg

1 ½ teaspoons baking soda

2 cups AP flour

1 ½ teaspoon pumpkin pie spice

1 teaspoon vanilla extract

¼ teaspoon salt


Preheat oven to 350 degrees F.

Cream together butter and sugar until light and fluffy.  Add pumpkin puree and egg and mix until combined.  Add baking soda, flour, spice, vanilla and salt and stir until combined.  Do not over mix.  

Scoop onto a parchment lined baking sheet.  Bake 10-12 minutes until golden brown.

Cool cookies.  Carefully Place scoop of ice cream in between cookies and carefully press cookies together to make an ice cream sandwich.  


Apple Cinnamon Gelato

 (One quart)

5 egg yolks
1 cup sugar
2 cups heavy cream
2 cups whole milk
1 Tablespoon ground cinnamon

Mix in: apple filling


Place egg yolks and sugar in a large bowl and whisk until mixture is pale yellow and thick.  Set aside.

In a medium saucepan, heat the cream, milk, cinnamon and to just a boil. Allow to cool a little.

Gradually whisk into the egg mixture, adding slowly and whisking constantly to prevent cooking the eggs.  Return mixture to saucepan and cook gently, stirring constantly until mixture thickens slightly and coats the back of a spoon.  Do not boil.

Strain mixture, cool to room temperature in an ice bath, then cover and refrigerate until completely cold.

Transfer to an ice cream maker and freeze according to manufacturer’s instructions.  Remove from ice cream maker and fold in apple filling.  Freeze completely overnight.


Apple filling:

1 tablespoons unsalted butter
2 apples, peeled, diced and cored
½ cup brown sugar

In a non-stick pan, heat butter, apples, and sugar.  Cook over medium to low heat until sugar is melted and apples softened.  Remove from pan and cool.  


Pumpkin Crème Brûlėe
Serve 8

3 1/2 cups heavy cream
1/2 Tablespoon vanilla extract
1 teaspoon pumpkin pie spice
½ cup pumpkin puree
1 cup granulated sugar, divided
6 large egg yolks
2 quarts hot water


1. Preheat oven to 325 degrees F.

2. Place cream into a medium saucepan set over medium-high heat and bring to just a boil.

3. In a medium bowl, whisk together 1/2 cup sugar, pumpkin puree

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