Type what you have

Ingredients

• ✓ heavy whipping cream
• maple syrup
• pumpkin puree
• pumpkin pie spice
• vanilla extract
• sweetened condensed milk

Instructions

1. 1 Whisk 4 ounces heavy cream, maple syrup, pumpkin purée, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
2. 2 Combine pumpkin mixture, remaining 10 ounces heavy cream, and sweetened condensed milk in a container; cover with a lid, and shake until completely blended. Store in the refrigerator.

By BetterCookingForSingleFathers

Ingredients

• ✓ heavy whipping cream
• sour cream
• spinach
• artichoke heart
• mozzarella cheese
• parmesan cheese
• garlic
• salt
• bread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
3. 3 Pour into a greased 8-inch or 9-inch pie plate or baking dish.
4. 4 Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

By Shamrock Farms

Ingredients

• ✓ heavy whipping cream
• egg replacer
• water
• white sugar
• vanilla extract
• coconut extract
• all-purpose flour
• baking powder
• salt
• sweetened condensed coconut milk
• cream of coconut
• vanilla extract
• coconut extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
2. 2 Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
4. 4 Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
5. 5 Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

By Yoly