WhitbyJet
Well-Known Member
- Messages
- 1,597
I hope you have lots of fun with these little treats 
Pumpkin Cupcakes for Halloween
These were as a result of Matbloggsentralen's Halloween Challenge. I've never made pastry with pumpkin before, but I promise there will not be the last time! This was juicy stuff!
3 eggs
75 g ground almonds
75 g ground walnuts
1 cup sukrin = erythritol (you can get this from Holland and Barrett)
200 g grated pumpkin flesh
1 / 4 cup canola oil (I used a neutral light olive oil)
1 cup sour cream
1.5 tsp baking powder
1.5 tbsp fiber husks, eg Psyllium Husks or use freshly ground flaxseeds
1 teaspoon cinnamon
a few pinches of cardamom
1 teaspoon ground ginger
2 teaspoons vanilla extract/flavouring/essence
Glaze:
150 g cream cheese
35 g butter - room temperature
sukrin (see my comment above)
lemon juice
a little grated orange peel
about. 200 g dark chocolate (at least 70%)
_______________________________________________________________________________
Mix all the dry ingredients in a bowl. Whisk together all the wet ingredients in another bowl, add the grated pumpkin flesh and mix well. Mix together the wet and the dry mixtures. Taste it, if you think it is not sweet enough, add extra sweetener.
Fill into muffin cases, and bake for 40 - 45 minutes at 175 degrees. There are a lot of moisture in the cakes, so it is important that they cook long enough. Cooking time is calculated for muffin cases.. If you use cupcake cases the cooking time can be reduced.
Whisk together the softened butter and cream cheese, add sukrin, a little lemon juice and a little grated orange peel. Be careful with orange peel, it can be bitter if you use too much. You can use a teeny bit of orange juice from the orange, too. An alternative is to flavour with grated lime peel and juice from lime.
Dye frosting with eg yellow or green food colouring.
Put frosting on top of muffins when they are completely cooled.
Melt the chocolate in a bowl over a pan with slightly simmering water. Let it cool slightly so the chocolate thickens a bit. Put the chocolate in an icing bag with a small nozzle, or a food bag, then clip a very small bit off the corner. Draw spider webs and spiders or other creepy things, on a baking paper lined surface with chocolate. Put into the refrigerator / freezer until the chocolate has set, loosen chocolate carefully off the baking paper. Decorate cakes with chocolate.
For variety,you can add a little grated orange peel or roughly chopped nuts or chopped chocolates, use your imagination.
The link with pics for you:
http://lchf-bloggen.blogspot.com/2011/1 ... oween.html
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Scary Pumpkin Brownies
I had a load of pumpkins to spare after I baked pumpkin muffins to Matbloggsentralens Halloween Challenge. So here is yet another contribution to the challenge, namely those creepy pumpkin brownies. The fact that there is pumpkin in them gives them a slightly different texture than the ordinary brownies, you could say that it is like a cross between a brownie and carrot cake? Not sticky, but juicy.
100 g of finely ground nuts (almonds, walnuts, hazelnuts, etc.)
1 tablespoon of Fiber husk, Psyllium Husks or use freshly ground flaxseed
1 / 2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon cinnamon
1 / 2 teaspoon ground ginger
1 / 2 teaspoon vanilla
1 / 4 tsp salt
1 / 2 tbsp sukrin (or more, taste the mix!)
50 g melted butter
2 large eggs
150 g finely grated pumpkin flesh
3 tablespoons sour cream
For glaze:
150 g dark chocolate
1 cup cream
200 g white chocolate (preferably sugarless, for example. Cavaliers)
http://www.confectionaffection.net/cava ... g-36-p.asp
_______________________________________________________________________________
Preheat the oven to 170 degrees.
Mix together all dry ingredients. Whisk together eggs, sour cream and cooled melted butter. Mix the pumpkin into the egg mixture and then mix the dry and wet ingredients together.
Grease a suitable tin or silicone mould with butter. If you use round tin a diameter of 22 cm is perfect. Pour the mix into the tin, and bake at 170 degrees for approx. 45 minutes.
Allow the cake to be completely cooled before you begin frosting.
Melt together cream and dark chocolate into a ganache, let cool a bit before you top the cake. I let it cool a bit too long, hence the little "rough" surface of brownies you see in the picture at the top. You can also skip the glaze, and instead go for only the white ghosts right on the cake surface, like you see in the picture below.
Cut cake into appropriate sized squares.
Melt white chocolate. Let cool slightly and pour it into an icing bag with a small nozzle, or a freezer bag with a tiny corner clipped off. Use the white chocolate to draw ghosts on each slice of cake. Use a bit of ganache, or a little melted dark chocolate to draw eyes and mouths on the ghosts.
Put the cake into the refrigerator and let stand for a few hours before it is eaten.
The link and photos
http://lchf-bloggen.blogspot.com/2011/1 ... wnies.html
--------------------------------------------------------------------------------------------------------------------------
Pumpkin Cupcakes for Halloween
These were as a result of Matbloggsentralen's Halloween Challenge. I've never made pastry with pumpkin before, but I promise there will not be the last time! This was juicy stuff!
3 eggs
75 g ground almonds
75 g ground walnuts
1 cup sukrin = erythritol (you can get this from Holland and Barrett)
200 g grated pumpkin flesh
1 / 4 cup canola oil (I used a neutral light olive oil)
1 cup sour cream
1.5 tsp baking powder
1.5 tbsp fiber husks, eg Psyllium Husks or use freshly ground flaxseeds
1 teaspoon cinnamon
a few pinches of cardamom
1 teaspoon ground ginger
2 teaspoons vanilla extract/flavouring/essence
Glaze:
150 g cream cheese
35 g butter - room temperature
sukrin (see my comment above)
lemon juice
a little grated orange peel
about. 200 g dark chocolate (at least 70%)
_______________________________________________________________________________
Mix all the dry ingredients in a bowl. Whisk together all the wet ingredients in another bowl, add the grated pumpkin flesh and mix well. Mix together the wet and the dry mixtures. Taste it, if you think it is not sweet enough, add extra sweetener.
Fill into muffin cases, and bake for 40 - 45 minutes at 175 degrees. There are a lot of moisture in the cakes, so it is important that they cook long enough. Cooking time is calculated for muffin cases.. If you use cupcake cases the cooking time can be reduced.
Whisk together the softened butter and cream cheese, add sukrin, a little lemon juice and a little grated orange peel. Be careful with orange peel, it can be bitter if you use too much. You can use a teeny bit of orange juice from the orange, too. An alternative is to flavour with grated lime peel and juice from lime.
Dye frosting with eg yellow or green food colouring.
Put frosting on top of muffins when they are completely cooled.
Melt the chocolate in a bowl over a pan with slightly simmering water. Let it cool slightly so the chocolate thickens a bit. Put the chocolate in an icing bag with a small nozzle, or a food bag, then clip a very small bit off the corner. Draw spider webs and spiders or other creepy things, on a baking paper lined surface with chocolate. Put into the refrigerator / freezer until the chocolate has set, loosen chocolate carefully off the baking paper. Decorate cakes with chocolate.
For variety,you can add a little grated orange peel or roughly chopped nuts or chopped chocolates, use your imagination.
The link with pics for you:
http://lchf-bloggen.blogspot.com/2011/1 ... oween.html
----------------------------------------------------------------------------------------------------------------------------
Scary Pumpkin Brownies
I had a load of pumpkins to spare after I baked pumpkin muffins to Matbloggsentralens Halloween Challenge. So here is yet another contribution to the challenge, namely those creepy pumpkin brownies. The fact that there is pumpkin in them gives them a slightly different texture than the ordinary brownies, you could say that it is like a cross between a brownie and carrot cake? Not sticky, but juicy.
100 g of finely ground nuts (almonds, walnuts, hazelnuts, etc.)
1 tablespoon of Fiber husk, Psyllium Husks or use freshly ground flaxseed
1 / 2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon cinnamon
1 / 2 teaspoon ground ginger
1 / 2 teaspoon vanilla
1 / 4 tsp salt
1 / 2 tbsp sukrin (or more, taste the mix!)
50 g melted butter
2 large eggs
150 g finely grated pumpkin flesh
3 tablespoons sour cream
For glaze:
150 g dark chocolate
1 cup cream
200 g white chocolate (preferably sugarless, for example. Cavaliers)
http://www.confectionaffection.net/cava ... g-36-p.asp
_______________________________________________________________________________
Preheat the oven to 170 degrees.
Mix together all dry ingredients. Whisk together eggs, sour cream and cooled melted butter. Mix the pumpkin into the egg mixture and then mix the dry and wet ingredients together.
Grease a suitable tin or silicone mould with butter. If you use round tin a diameter of 22 cm is perfect. Pour the mix into the tin, and bake at 170 degrees for approx. 45 minutes.
Allow the cake to be completely cooled before you begin frosting.
Melt together cream and dark chocolate into a ganache, let cool a bit before you top the cake. I let it cool a bit too long, hence the little "rough" surface of brownies you see in the picture at the top. You can also skip the glaze, and instead go for only the white ghosts right on the cake surface, like you see in the picture below.
Cut cake into appropriate sized squares.
Melt white chocolate. Let cool slightly and pour it into an icing bag with a small nozzle, or a freezer bag with a tiny corner clipped off. Use the white chocolate to draw ghosts on each slice of cake. Use a bit of ganache, or a little melted dark chocolate to draw eyes and mouths on the ghosts.
Put the cake into the refrigerator and let stand for a few hours before it is eaten.
The link and photos
http://lchf-bloggen.blogspot.com/2011/1 ... wnies.html
--------------------------------------------------------------------------------------------------------------------------
