Archive Hot

Mini Pumpkin Pies

I made these using the little bit of leftover pumpkin pie filling that I had since I couldn't bear to throw it away! You could also make several of these instead of one large pie. I wish I'd had a little bit of whipped cream. They would have looked really cute with a drop in the middle.

These were great. The pie popped right out after it had cooled

I threw about 10 leftover ginger nut biscuits in the food processor and then mixed in a bowl with a few tablespoons of melted butter and then pressed into the mini fluted tart tins.

I baked it in the oven for 10 minutes and then put the pie filling in and baked it again, but I don't think it's necessary as the edges became too crisp! I think blind baking would be good idea if you wanted to fill the crust with fruit and custard (or other filling that doesn't need baking) and then chill in the refrigerator.

So press the crumbs tightly and evenly into to tin (covering the sides too) and fill with leftover pie filling and bake for 15-20 minutes at 425 F/220 C.

Let cool for 30 minutes before removing from tin. Gently run a knife along the sides to help release the shell.

Happy Thanksgiving and remember there's always room for pie!

· Halloween, pie, pumpkin, thanksgiving

Pumpkin Pie with Crunchy Pecan Topping

I love Thanksgiving and it's such a bummer that I have to go to work each year. I would love to stay home and cook all day! Maybe I can stay home on our newly minted bank holiday, April 29th, and bake cupcakes in honor of the royal wedding.

I love Thanksgiving even more now. When I was studying to to be an accountant one sitting of the exams always fell on Thanksgiving. Between going to work all day, studying at night and on the weekends there was no time to bake pie. Now that I've been finished for some time I enjoy this time of year even more (really makes you appreciate your free time).

This is a basic Pumpkin Pie recipe but instead of evaporated milk I used vanilla soy milk to make it dairy free and it tastes exactly the same. I can only eat Pumpkin Pie with some kind of biscuit base. I think all the spices in the pie are complimented by the cinnamon in graham crackers or the ginger in ginger nut biscuits.

I love this topping (from Bakerella). It's so amazing. The chocolate chips and the pecans are just heavenly. I should have maybe put some aluminium foil over the top towards the end so the edges didn't get so crisp.

Dairy Free Pumpkin Pie
adapted from Sunset

Ingredients

Pie
3/4 cup sugar
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 can (15 oz) pureed pumpkin
1 1/4 cups vanilla soy milk
2 eggs

Crust
Graham Cracker shell purchased
or Ginger Nut biscuit base (300g ground biscuits mixed with 80g melted butter and pressed into a pie shell)

Topping
1 cup chopped pecans
1/2 cup chocolate chips
1/2 cup packed brown sugar
2 tbs maple syrup

1. Pre-heat oven to 425 F/ 220 C. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg and cloves.

2. Add pumpkin, soy milk and eggs. Whisk until well blended. Pour into the pie shell. I had a little leftover so don't overfill your pie.

3. Mix all of the ingredients for the topping in a small bowl and set aside.

4. Bake the pie for 15 minutes then reduce temperature to 350 F/180 C and gently pour the topping mixture evenly over the top of the pie and bake for 45 more minutes until a knife inserted in the middle comes out clean (place a piece of foil over top towards the end if getting crisp on top. (I meant to make mine a bit crisp...).

5. Set the pie to cool on a rack for at least 2 hours.

· holidays, pie, thanksgiving

Vegan Cranberry White Chocolate Cupcakes

My husband asked me to have a hand at baking a diary free cake for him. I don't really like baking without butter but I can't say no to him. So I got a vegan cupcake book. It came highly recommended on Amazon.

This whole recipe is inspired and adapted from Beantown Baker (except the vanilla cake recipe). She is one of my favorite bloggers. She always has such good ideas. I didn't want to replicate her idea for Cranberry Orange Mousse so I decided to adapt it into a vegan version.

It's best to make the mousse and let it chill overnight so it can thicken enough to pipe (at least with using a soy whipping cream). I only let mine sit for about an hour but we were getting impatient and wanted to eat it right away (hence why it's not so firm the picture up top)!

My husband loved these because they're not overly sweet. He said he could taste the tartness of the cranberries first and then the sweetness of the cake (he's European so he likes fruit based desserts more than me). These would be really nice for Thanksgiving.

Cranberry White Chocolate Mousse

Ingredients

1 1/2 cups fresh cranberries

6 tbs sugar

1/4 cup water

zest 1 orange

1 tbs orange extract

100g vegan white chocolate

1 cup soy whipping cream

I found this at Whole Foods

1. In a small sauce pan combine the cranberries, sugar and water and bring to a boil. Simmer for 8 minutes stirring occasionally. Add the orange extract and orange zest. Set aside to cool (I gave it a good blitz with my hand mixer for a few seconds as well).

2. Melt the chocolate in a microwave safe bowl 30 seconds at a time stirring after each until melted.

3. Whip the cream until soft peaks form.

I bought this at Whole Foods. It's from the Netherlands. They don't make anything similar in the UK. Single soy cream isn't a good substitute. Silken tofu would be.

It whipped up nicely (not the best smelling stuff though!)

4. Add one third of the whipping cream to the cranberries and fold. Then add the white chocolate and then the rest of the whipping cream. Fold to combine.

Make the Cranberry Sauce for the center of the cupcake first (you can skip this step and buy some pre made if you like). It makes more than you need but I've saved some and put it in the freezer.

Ingredients

1 cup sugar

1 cup water

12 ounces (340g) fresh cranberries

1. Put the water and sugar in a saucepan over medium heat. Once it reaches a boil add the cranberries in. bring to a boil again and then simmer for 10 minutes, stirring occasionally. Set aside to cool when done.

Golden Vanilla Cupcakes

adapted from Vegan Cupcakes Take Over the World (makes 12)

Ingredients

1 cup soy milk mixed with 1 tsp apple cider vinegar (cider vinegar in UK)

1 1/4 cup self rising flour

2 tbs corn starch/corn flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 dairy free margarine

3/4 cup granulated sugar

2 tsp vanilla

1/2 tsp orange extract

1. Preheat oven to 350 F/180 C and line muffin tray with liners.

2. Sift together the flour, baking powder, baking soda, salt and corn flour in a small bowl and set aside. Whisk the milk and cider vinegar in another small bowl and set aside.

3. In a large bowl beat at medium speed to cream the margarine and sugar together until fluffy. Not more than 2 minutes. Beat in the vanilla and orange extract.

This is what I use for regular cooking. Not sure what other brands would be good for baking

4. Add the flour mixture and the milk mixture to the butter alternating. Scrape down the sides of the bowl as needed.

5. Fill lines two thirds full and bake for 20-22 minutes. Remove and let cool before frosting and filling with the cranberry sauce.

· cupcakes, thanksgiving

Pumpkin Pie Candy Cups

These are great snacks for Thanksgiving! The genius of Reese's Peanut Butter Cup but with the filling that tastes like Pumpkin Pie!

If you really love pumpkin (like me!) than you'll love these. The flavor really comes through because they're not baked (if pumpkin isn't you thing you can make your own peanut butter cups instead. click here).

They're really fast to make but a little messy. I always make a giant mess in the kitchen no matter what I'm making though.

Pumpkin Pie Candy Cups
adapted from What Megan's Making

Ingredients

400g melted dark chocolate
110g cream cheese, at room temperature
1/4 cup pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp all spice
1/4 tsp cloves
1 tsp vanilla
1/4 cup icing sugar
1 cup finely ground graham cracker or ginger nut crumbs
Sprinkles or extra cookie crumbs for decoration

1. Put the chocolate in a microwavable safe bowl and microwave for one minute at a time until melted.

2. Using a pastry brush cover the inside of your candy mold or mini cupcake wrappers in a thin layer of chocolate (if using liners put in a tray so they keep their shape). Put in the freezer (flat) for 10 minutes until set.

3. While that's in the freezer make the filling by combining the cream cheese and vanilla. Mix until smooth. Stir in the icing sugar, pumpkin and spices. Fold in the cookie crumbs last.

4. Take the cups out of the freezer and place one teaspoon of pie filling in each cup and smooth down. Spoon over a small amount of chocolate to cover the pumpkin filling. Cover the top with some reserved cookie crumbs or autumn colored sprinkles if desired.

5. Place back in the freezer for 20-30 minutes until completely hard (if doing a regular sized cupcake wait at least an hour). Once done if using a candy tray the cups will come out like ice in an ice cube tray.

6. Repeat process until pie filling runs out. Re-heat the chocolate as needed.

You can get these at craft stores cheap. I used a few wrappers but thought this was easier.

· chocolate, pumpkin, thanksgiving

Chai Tea Latte Cupcakes

I found this idea while I was looking for something that would be a nice compliment to Thanksgiving and Fall before I break out the Christmas ideas.

There are a few different ways that the chai can be infused into the cupcake. I chose to use a chai tea mix and put a few teaspoons into the milk. You can add as much or as little chai tea powder to make the spiciness to your liking. You could also take a few chai tea teabags and infuse them for 20 minutes into the warm milk before adding to the batter.

I chose to use a nice light swiss meringue frosting for this cake rather than a super sweet buttercream. The cake part is a white cake adapted with the chai tea flavor and the result is wonderfully fluffy. For piping generous swirls on each cake use the amounts below. For a small slathering on each cake cut the recipe in half.

Chai Tea Cupcakes

adapted from Joy of Baking (makes 12)

Ingredients

2 eggs at room temperature

1 3/4 cups sifted self rising flour

2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter at room temperature

1 cup sugar, divided

1 tsp vanilla

1/2 cup warm milk

4-6 tsp chai (or to taste)

1/8 tsp cream of tartar

1. Separate the 2 eggs into two different bowls. Preheat the oven to 350 F/180 C and line a muffin tin with liners. Add the milk and chai into a small bowl and mix together, set aside.

2. Sift the flour, baking powder and salt together in a small bowl.

3. In a large bowl beat the butter and 3/4 cup of the sugar together until light and fluffy. Scrape down the sides of the bowl as needed and add the egg yolks one at a time until combined. Beat in the vanilla extract.

4. Pour the flour mixture and the milk into the batter alternating. Start and end with the flour.

5. In a clean bowl whisk the 2 egg whites until they start to foam. Add in the cream of tartar. Gradually add in the rest of the sugar (1/4 cups) as stiff peaks start to form. Fold one scoop of the egg whites into the batter to loosen it up and then fold in the rest. Don't over mix.

6. Fill each muffin cup 3/4 full and bake for 17-20 minutes or until a cake tester inserted in the middle comes out clean.

Chai Swiss Meringue Buttercream

adapted from Love & Olive Oil

Ingredients

1 cup sugar

4 large egg whites

1 1/2 cups unsalted butter at room temperature

4 tsp vanilla extract

2 tsp chai
cinnamon for sprinkling on top (optional)

1. Put the sugar and egg whites in a heatproof bowl over a saucepan of simmer water and whisk continuously until warm and the sugar has dissolved (about 3 minutes).

2. Pour the mixture into a large bowl and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Add the butter one tablespoon at a time, beating until smooth. Once all the butter is in beat on medium high seed for 6-10 minutes. Add the vanilla and the chair and whip for 30 seconds. Pipe onto the cooled cupcakes.

· cupcakes, holidays, thanksgiving

Giveaway!

Halloween is nearly over own and to celebrate that the next round of holidays are nearly here I'm hosting another giveaway from CSN stores! This time enter for your chance to win a $35 gift certificate to spend at any CSN store.

With the holidays coming up CSN stores have something for everyone. Need a bigger table to host Thanksgiving this year? How about a new drop leaf table?

*Wiener dog not included

The best part this time around is that anyone from the US or UK can enter!

Rules
Giveaway ~~closes Tuesday November 2nd at Midnight GMT~~ (Now Closed). I'll choose a winner at random. The gift certificate does not cover shipping costs and must be used in one shopping trip.

Should a UK resident be a winner they will get a gift certificate worth the pound sterling equivilent of $35 to use on the UK CSN site. US winners have over 200 stores to chose from!

If you're a follower on my site you'll get an extra entry into the competition.

To enter leave a comment letting me know whether you're UK or US and what's your favorite holiday dish for Thanksgiving or Bonfire Night.

Good Luck!

· giveaway, Halloween, holidays, thanksgiving

Pumpkin Cake Donuts

I had leftover pumpkin from when I made pumpkin cupcakes (which I encourage everyone to try, some of the best I've ever made). What better way to use it up than to make pumpkin donuts! There aren't many donuts on offer in England. Krispy Kreme's and the grocery store made donuts and that's about it. I hope gourmet donuts take off here soon.

Also unfair that a full range of fall flavors is available at Dunkin Donuts. Even Pumpkin lattes! I've made my own before but it's just not the same.

I've been practicing with my SLR camera. For someone that is not artistic in any way it's not easy. I had to read the first chapter of my beginners book about 3 times. I don't want to move on to the next chapter until I really understand the first chapter.

I halved this recipe and I still ended up with way more donuts than I could possibly eat. These are best eaten on the same day they're made. Cake donuts are easy because there's no yeast to worry about. I prefer the taste of cake donuts myself.

Pumpkin Cake Donuts

adapted from Flour Girl

Ingredients

Sugar Coating

1/2 cup sugar

2 tsp cinnamon

1 tsp ground nutmeg

Donut Batter

1 3/4 cups plain flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp baking soda
dash of ground nutmeg
dash of ground cloves
1/2 cup sugar
1 1/2 tbs unsalted butter at room temperature
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/4 cup buttermilk (I used soy milk with 1 tsp apple cider vinegar)
1/2 cup canned pure pumpkin
Rapeseed oil for frying

1. Mix all the ingredients for the sugar coating in a small bowl

2. In a medium bowl whisk together the flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.

3. Using an electric mixer beat together the butter and sugar until combined. Beat in the eggs and the egg yolks.

4. Gradually beat in the buttermilk and then beat the pumpkin in two additions.

5. Fold in the flour mixture using a rubber spatula. Cover and chill for 3 hours.

6. With generously floured hands, work surface and rolling pin, roll out the dough to 1/2 inch thick (I took a handful or two of flour and worked it into the dough as it was a little sticky).

7. Using a donut cutter cut as many donuts as possible out of the dough. Place on a parchment lined baking sheet. Save the holes for frying as well. Roll any scraps out to make more donuts and holes.

8. Pour the oil into a heavy bottomed pan and heat to 360 F using a thermometer.

9. Drop a few donuts or holes into the pan at a time and cook for one and a half minutes to two minutes on one side and then flip and cook for an additional minute until golden brown. Remove from the pan carefully and place on a paper towel lined baking sheet (do a test batch with 1 or 2 holes first).

10. Allow the oil to heat back up to 360 F between batches. While waiting roll the warm donuts in the sugar coating.

· donuts, Halloween, holidays, pumpkin, thanksgiving

Archive HOT

Mini Pumpkin Pies

Pumpkin Pie with Crunchy Pecan Topping

Vegan Cranberry White Chocolate Cupcakes

Pumpkin Pie Candy Cups

Chai Tea Latte Cupcakes

Giveaway!

Pumpkin Cake Donuts

Lưu trữ Blog