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Whipped cream. Pumpkin. Two of the tastiest creations ever. Pumpkin Whipped Cream is my latest obsession. Plus this is vegan—one size fits all. Spread it, dip it, frost, layer it. Anything goes. Enjoy!
Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down but be sure not to shake it. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks). Put the thick cream in your mixer bowl with the pumpkin, pumpkin spice, sweetener and salt. Whip until you have soft fluffy peaks. Adjust sweetener to taste; start with a small amount and add as you go.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!