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Tag Archives: Pumpkin

Pumpkin Pie White Chocolate Brownies

Posted on January 22, 2017 Posted in Brownies .

Pumpkin Pie White Chocolate Brownies

Pumpkin Pie White Chocolate Brownies recipe

 

This recipe is interesting in the fact that I actually make 4 versions of this brownie each with different chocolates and different vegetable combos. I really thought that the dark chocolate and pumpkin experimental recipe would be hands down not only the winner but blog-worthy. Surprisingly it was the white chocolate and pumpkin brownie that was the star. This brownie is filled with a swirl of delicate white chocolate standard brownie with a pumpkin pie spiced swirly layer.

Yes you will need to be a pumpkin fan as this recipe does hero the pumpkin.

Eat this brownie warm with a scoop of vanilla ice-cream and you will not be disappointed with the amazing results you create.

Ingredients:

  • 150g butter
  • 300g white chocolate
  • 200g sugar
  • 3 eggs
  • 210g flour
  • 1 tsn ground cinnamon
  • ½ tsn ground cloves
  • ½ tsn ground ginger
  • ½ tsn nutmeg
  • 1 tsn orange zest
  • 300g cream cheese
  • 800g pumpkin

 

Method:

  1. Pre-heat the oven to 160c degrees and line a slice tin with baking paper.
  2. Deskin and dice the pumpkin and place in the microwave for 10 minutes or until the pieces and soft to touch.
  3. Transfer pumpkin into a food process and blitz until the pumpkin is well pureed.
  4. Set aside to cool.
  5. Place the butter and chocolate into a saucepan on a medium heat and stir until the mix is smooth and silky.
  6. Transfer chocolate into a bowl and add the sugar, whisk until combine.
  7. Add the eggs and using a hand whisk beat until well combined.
  8. Add the flour and spices and stir until well combined.
  9. In a separate bowl place the puree and the cream cheese. Stir until well combined.
  10. Spoon some chocolate mix into the tin, alternate with the puree until all the mix is used up.
  11. Use a spoon to swirl the mixes until almost combine and bake in the oven for 40 minutes or until the skewer inserted in the center comes out clean.
  12. Allow brownie to cool completely in the tin for 1 hour then place in the fridge for 1 hour.
  13. Remove from the fridge, cut into slices and serve.

 

Pumpkin Pie White Chocolate Brownies recipe

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Pumpkin Pie White Chocolate Brownies recipe

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Pumpkin and White Chocolate Cheesecake Brownies recipe

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Pumpkin Pie White Chocolate Brownies recipe

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Pumpkin Pie White Chocolate Brownies recipe

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Tags: brownie, Pumpkin, Pumpkin Pie White Chocolate Brownies recipe, white chocolate .

Pumpkin Vanilla and Cinnamon Scrolls

Posted on April 18, 2016 Posted in Bread .

Pumpkin Vanilla and Cinnamon Scrolls

Pumpkin Vanilla and Cinnamon Scrolls recipe

Yes pumpkin and vanilla are not common scroll flavors or textures to be included in a recipe, but this recipe is full of surprises.

All I can say is OMG, after eating these I never thought I was a scroll lover but im now converted!

Though you can’t taste the pumpkin, what it does is adds a fluffiness to the scrolls, making them so light.

The vanilla (especially in the icing) along with the cinnamon work brilliantly together.

The best thing about this recipe is the filling. Yes the icing and scroll dough is super tasty the filling is to die for.

I don’t even like walnuts but could eat the mix straight!

Ingredients:

Dough:

  • 60ml warm milk
  • 7g yeast
  • 45g sugar
  • 2 eggs
  • 160g pumpkin puree
  • 475g plain bread flour
  • ¼ tsn salt
  • 100g butter

Filling:

  • 100g butter
  • 45g brown sugar
  • 1 tbsn cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground cloves
  • 40g honey
  • 1 tbsn corn starch
  • 145g pecans

Icing:

  • 2 cups icing sugar
  • 40g corn syrup
  • 1 tbsn vanilla essence
  • 1 + 1/2 tsn ground cinnamon
  • 40g butter
  • 40ml milk

Extra:

  • 20g butter

 

Method:

  1. Place the milk, yeast and 1 tbsn on the sugar into a bowl, whisk with a hand whisk to combine and leave for 10 mins to froth.
  2. Cut and de-skin the pumpkin into small pieces. Steam in the microwave until a knife inserted into the pumpkin comes out with ease.
  3. Place the pumpkin in a food processor and blitz until pureed.
  4. Add the eggs and puree to the milk mix and whisk with a hand whisk until combine.
  5. Place the flour, salt and remaining sugar into a kitchen aid (or equivalent) and beat on a low speed until combine. Add the puree and beat on medium until well combined.
  6. Dice the butter into pieces and soften slightly in the microwave. With the processor going add the butter 2 pieces at a time and leave beating for 2 minutes.
  7. Once dough is done flour a surface and knead the dough for 3 minutes.
  8. Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 1 hour or until doubled in size.
  9. Meanwhile to make the filling place the pecans into a food processor and blitz until they resemble bread crumbs.
  10. Soften the butter slightly and place all ingredients into a bowl and whisk with a hand whisk until well combined.
  11. Pre-heat the oven to 180c degrees and line a large slice tin with baking paper.
  12. Once dough is ready flour the surface again and place the dough on the surface.
  13. Using a rolling pin roll the dough out to 30cm x 40cm.
  14. Spoon the nut mix over the dough evenly until almost reaching the edges.
  15. Roll up the dough from the longer sides to resemble a long log.
  16. Cut off the 2 ends of the log to make the ends straight.
  17. Cut the log into 12 equal rolls and place cut side up onto the tray.
  18. Cover the tray with plastic wrap and leave aside for 1 hour or until doubled in size.
  19. Once proved melt the extra butter and brush onto the top of each roll.
  20. Place the tray into the oven and bake for 30 minutes or until the scrolls sound hollow when tapped.
  21. Remove from the oven and leave aside to cool slightly (around 10 mins).
  22. Meanwhile make the icing by melting the butter slightly and placing in a bowl with the remaining icing ingredients.
  23. Using a hand whisk beat until well combined.
  24. Drizzle icing over the scrolls and serve.

 

Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Tags: cinnamon, cloves, ginger, Pumpkin, Pumpkin Vanilla and Cinnamon Scrolls, vanilla .

Pumpkin Date Maple Bread

Posted on May 19, 2015 Posted in Bread .

Pumpkin Date Maple Bread

Pumpkin Date Maple Bread recipe

This next recipe was an idea that came from combining banana bread and pumpkin cake to make a pumpkin bread, however I put an interesting twist on this.

Instead of using pureed pumpkin I have opted for something a little different by using pumpkin soup.

Yes this does sound weird…most of my recipe do, however this bread sliced and toasted with butter is sooo moreish, it will have you saying banana bread what?

The soup makes the texture extra smooth and is cuts out the process or baking and blitzing up fresh pumpkin.

The maple syrup, nuts and dates works magic with the palate of pumpkin.

 

Ingredients:

  • 260g cream of pumpkin soup
  • 120g brown sugar
  • 2 eggs
  • 40g butter
  • 120ml maple syrup
  • 80g dates
  • 130g walnuts
  • 180g self raising flour
  • 270g flour
  • 1 tsn mixed spice
  • ½ tsn group cinnamon
  • ½ tsn ground nutmeg
  • ½ tsn ground ginger
  • 10g oats

Method:

  1. Pre-heat the oven to 180c degrees and line a 21cm x 10cm loaf tin with baking paper.
  2. Using electric beaters whisk the soup, sugar, eggs, melted butter and maple syrup in a bowl for 3 minutes until creamy and smooth.
  3. Place the dates in a food processor and blitz until diced.
  4. Place the walnuts in a food processor and blitz until diced.
  5. Place the dates, 100g of the walnuts, the flours and spices in the mix and whisk until well combine.
  6. Pour the mix into the tin and top with the remaining 30g of walnuts as well as the 10g of oats.
  7. Bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
  8. Rest in the tin for 5 minutes before placing on a cooking rack.
  9. Once cooled sprinkle extra maple syrup over the top, cut unto slices and serve with butter.

 

Pumpkin Date Maple Bread recipe

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Pumpkin Date Maple Bread recipe

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Pumpkin Date Maple Bread recipe.

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Pumpkin Date Maple Bread recipe

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Pumpkin Date Maple Bread recipe

Step 9

 

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Tags: bread, dates, maple syrup, pumkin soup, Pumpkin, Pumpkin Date Maple Bread .

Spiced Pumpkin Pie

Posted on January 2, 2014 Posted in America, Pies, Traditional .

Pumpkin Pie

Spiced Pumpkin Pie

I have mentioned before that zucchini is one of my favorite veggies, in addition to this though I LOVE pumpkin. This recipe could actually be classified as a traditional cultural recipe as Pumpkin Pie is renown as a sweet treat in America (especially at Halloween).

Similar to zucchini cake there are many many pumpkin pie recipes but this one is my favorite and has great spices incorporated.

Ingredients:

  • 2 cups of pumpkin that has been cooked then pureed in the food processor
  • 3 eggs
  • 1 + ½ thickened cream
  • 200g brown sugar
  • 2 tsn ground cinnamon
  • 1 tsn ground ginger
  • ½ tsn nutmeg
  • ½ tsn ground cloves
  • ½ tsn all spice
  • 1 28cm sweet short crust pastry shell or store brought sweet crust pastry

Method:

  • If using store brought pastry, roll out on a lightly floured surface then transfer pastry onto a lightly greased 25cm loose bottomed tart pan. Refrigerate for 30 minutes. If you are using a bought tart shell omit this step.
  • Preheat the oven to 180c.
  • Line the pan with baking paper and fill with rice (this is called blind baking which stops the center of the pastry in the tart rising).
  •  Bake for 10 minutes.
  • Increase the oven temprature to 220c.
  • Place all ingredients (how simple is this) into a food processor and process until smooth.
  • Pour batter into the tart case and cook for 10 minutes.
  • Now reduce the oven to 150c and bake for a further 30 – 40 minutes
  • Cool, then its ready to serve. I suggest serving with a dollop of cream and a good drizzle of maple syrup.

Notes:

  • This is not the most amazing tart in the world as its not as sweet as a choc pie (clearly) but it is very tasty, different and a must if you love different spices (also if you love pumpkin like me).
  • You can make your own pastry by placing 250g plain flour, 110g icing sugar and 110g chilled & cubed butter in the food processor for a few seconds until it resembles breadcrumbs. Add an egg until the mix comes away from the walls of the processor and place in plastic wrap in the fridge for 30 minutes. Then transfer pastry onto a lightly greased 25cm loose bottomed tart pan

 

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Tags: all spice, America, cinnamon, ginger, ground cloves, nutmeg, pastry, pie, Pumpkin, spices .

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