Yeah, if you are like me, you are beginning to get a bit pumpkin-ed out with all the desserts... Cronuts, cakes, cookies, lattes, pancakes... Are the possibilities for pumpkin endless? We have certainly come a long way from roasting the seeds and making pie if you follow the numerous Pinterest boards overflowing with sweets and treats. But there is one dessert I discovered many years ago and have since adapted in different versions for any season. This one I will contribute to the fall repertoire of sweetness is not pumpkin.

Autumn Bombe

1 (21-ounce) package brownie mix, batter prepared according to package directions

1/2 gallon vanilla fudge swirl ice cream, softened

1 (16-ounce) container chocolate frosting

Read more at http://www.mrfood.com/Frozen-Dessert-Recipes/Triple-Chocolate-Bombe#XZAgOLTYlHsxfXdj.99

1 (21-ounce) package brownie mix, batter prepared according to package directions

1/2 gallon vanilla fudge swirl ice cream, softened

1 (16-ounce) container chocolate frosting

Read more at http://www.mrfood.com/Frozen-Dessert-Recipes/Triple-Chocolate-Bombe#XZAgOLTYlHsxfXdj.99

1 (21-ounce) package brownie mix, batter prepared according to package directions

1/2 gallon vanilla fudge swirl ice cream, softened

1 (16-ounce) container chocolate frosting

Read more at http://www.mrfood.com/Frozen-Dessert-Recipes/Triple-Chocolate-Bombe/ct/1#W2rKP8k43dZyUlZu.99

1 - 15.25 oz Betty Crocker Super Moist Spice cake mix  prepared to package directions

1 - Half gallon Turkey Hill All Natural Salted Caramel ice cream

1/2 cup Stonewall Kitchen Dark Chocolate Sea Salt Caramel Sauce

1) Bake cake mix according to the package directions in a 9"cake pan. Since I had leftover mix, I filled a leaf-shaped muffin tin (from William Sonoma) to use it up allowing me to create the pretty trimmings for the finished bombe. Cool completely and quarter-cut the cake round. Set aside any additional cake trimmings and cool as well.

2) Meanwhile, take the ice cream out of the freezer and let it soften at room temperature so it will be easy to handle.

3) Line a 2 1/2 quart stainless bowl with plastic wrap. Press the quarters of spice cake into the bowl forming a cake bowl, evening it all around as best you can toward the top. You can piece together as much extra cake as needed to keep the spice cake bowl evenly pressed without any crumbling.

4) Spoon the softened ice cream into the spice cake bowl keeping it level at the top with the cake. Cover with plastic wrap and put into the freezer for at least six hours (or I did it overnight) so it is firm.

5) Invert the ice cream bombe onto a serving plate and remove the layer of plastic wrap. In a microwave safe cup, soften the chocolate sea salt caramel sauce 20 seconds (or until pourable, microwave strengths vary) and pour the sauce atop the bombe evenly, allowing it to naturally flow down the sides. I then added my "leaves" to garnish. At this point, you can either serve it immediately or put it back into the freezer until the coffee is served...

Bake brownies according to package directions, using a 9- x 13-inch baking pan. Let cool then cut into squares.
Read more at http://www.mrfood.com/Frozen-Dessert-Recipes/Triple-Chocolate-Bombe/ct/1#W2rKP8k43dZyUlZu.99

This is always the hit of the dessert table! Some other variations I have made are strawberry cake with vanilla ice cream, devil's food cake with rocky road ice cream, and red velvet cake with chocolate chip ice cream. Just use your imagination and your favorite flavors to come up your own signature creation.

This dessert filled with autumn flavor will disappear quicker than you can say pumpkin! In my book, this is certainly the bombe of all desserts to serve after a cozy fall dinner with great company... Enjoy! xoxo-Sonya

1 (21-ounce) package brownie mix, batter prepared according to package directions

1/2 gallon vanilla fudge swirl ice cream, softened

1 (16-ounce) container chocolate frosting

Read more at http://www.mrfood.com/Frozen-Dessert-Recipes/Triple-Chocolate-Bombe#XZAgOLTYlHsxfXdj.99