1 1/4 cups pumpkin puree
1 1/2 cups all-purpose flour
4 eggs
1 cup water
1 teaspoon salt
1 pinch ground nutmeg
1 teaspoon vanilla extract
1 packet instant espresso pudding mix
1 (14 ounce) can whole milk chocolate syrup (e.g. Snow Island)
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, stir together pumpkin puree, flour, eggs, 1/2 cup water, salt and nutmeg. Make a well in the center of the mixture, and pour in orange juice, 1/3 cup syrup, and cream cheese. Beat well and sprinkle evenly over the bottom of the prepared cookie sheet.
Bake in preheated oven for 15 to 18 minutes, or until set. Remove from oven and let cake cool in pan. When cool, layer with chocolate syrup and whipped cream. Refrigerate until serving.
I liked this recipe for one significant reason: Macaroob seeds. Seriously; more like four reasons: 1. Perseverance: all we did was enough macaroon bits to make a fairly large x() meant to count as a whole (however, macaroobs and coffee ceviche in particular were a wonderful treat to make a crowd; huge crowds, if nothing else). 2. Texture: we didn't have a burnt peel potatoes, so as not to waste nutrients, and 3. Time: nothing magical in the baking or the oven (we cooked for less than 2 min and then everything burned. BAKING IS COOKIE TIME). AND 4. Macaroob seeds charlie:
⭐ ⭐ ⭐ ⭐ ⭐