• Of course they are not real bread – they are cakes. The name is connected to the size and shape of loaf. Maybe they should be called rather square muffins. We have Autumn season so the right time for pumpkin baking. Here the combo with maple syrup what is very successful if we speak about taste. For more joy the top is poured with maple caramel. The cake smells like Autumn and is very moist (maybe even sticky). It matches perfectly the Autumnal vibe (and a cup of coffee). Enjoy!

     

    6 mini loaf or 12 – hole muffin pan

     

     Ingredients:

    • ½ cup plant oil
    • ¾ cup maple syrup
    • ½ cup dark brown sugar
    • 2 eggs
    • 1 ½ cup pumpkin puree (store bought or home made)
    • ¼ cup kefir or buttermilk
    • 1 tablespoon orange zest
    • ¼ cup pecans (cut roughly)
    • ¼ cup raisins
    • 1 ¾ cup all purpose flour
    • 1 teaspoon soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 2 teaspoons cinnamon

    Maple caramel:

    • ½ cup maple syrup
    • 3 tablespoons butter
    • ¼ cup whipping cream

     

     

    Grease and dust with flour mini loaf pan or line 12 – hole standard muffin pan. Preheat oven to 350°F.

    In a bowl of a stand mixer beat oil, sugar and maple syrup until light. Add eggs, one at the time beating until combined. Add pumpkin puree, kefir and orange zest. In a separated bowl mix flour, soda, baking powder, cinnamon and salt. Gradually add flour mixture to the oil mixture mixing until just combined. Add pecans and raisins. Fill each pan hole to the ¾ of capacity. Bake for 40-45 minutes (the wooden skewer inserted into the centre could be a little covered with crumbs). Leave in the pan for few minutes then transfer to a wire rack to cool completely.  

    Prepare maple caramel: pour maple syrup to the sauce pan and heat until boiling. Boil for further 5 minutes until darker slightly. Stir in butter and cream and cook for 5-10 minutes until slightly thicken. Cool slightly. Pour over cakes before serving.

     

     

     

     

     

    Category: Tea- and bundtcakes.

    Tags: maple syrup, pecans, pumpkin, raisins.

  • In the autumn time I am seeking for opportunities to use pumpkin in my bakes as the season is so short. Here we have mini cupcakes pure pumpkin or the same batter with some cocoa addition. For getting more than just-pumpkin-cupcakes inside are: wheat and buckwheat flours, chia seeds and toffee pieces. The preparing is very easy and quick, you even do not need to use mixer, just beat everything together in a bowl. My cupcakes are shaped as leaves, pumpkins and acorns for more autumnal mood but baked as ordinary mini cupcakes will be nice too. If you like you can frost them with sugar icing however it is not necessary. Enjoy!

     

    16 mini cupcakes

     

    Ingredients:

    • ¾ cup sugar
    • 1/3 cup all purpose flour
    • 1/3 cup buckwheat flour
    • ¼ cup spelt flour or whole flour
    • 1/8 cup chia seeds
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼  teaspoon salt
    • 1 teaspoon cinnamon
    • 2 eggs
    • ½ can (8 oz) pumpkin puree
    • ½ cup canola oil
    • ½ cup toffee pieces
    • 1 tablespoon dark cocoa
    • 1 tablespoon milk

     

     

    Grease and line mini muffin pan. Preheat oven to 350°F.

    In a large bowl stir together sugar, all flours, chia seeds, baking powder, soda, cinnamon and salt. Add eggs, pumpkin and oil. Stir in toffee pieces. Mix until combined. Pour half of the batter evenly into 8 prepared pan holes. Add cocoa and milk to the remaining cake mixture and mix until incorporated. Spoon cocoa batter to the remaining pan holes. Bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

    If you wish to frost cupcakes beat ½ cup icing sugar with 2-3 tablespoons warm water until smooth. Pour over cupcakes.

     
     
     

    The recipe is inspired by Better Homes and Gardens' 'Fall Baking' magazine however changed by me.

    Category: Cupcakes/muffins.

    Tags:chocolate, cocoa, pumpkin, toffee.

  • Autumnal cheesecake with pumpkin and chocolate combo flavours. This combination is successful and very delicious. The chocolate layer is not too intense because I used semi sweet 55% cocoa chocolate. Too high percentage of cocoa beans might be too overwhelming for subtle pumpkin flavour. On the top I made a contrasting pattern which gives attraction and different look. The whole cheesecake is delicate and light. Enjoy!

     

    You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round spring pan 9 inch

     

     Base:

    • 170 g tea biscuits
    • ¼ cup butter, melted
    • 2 tablespoons cocoa powder

    Cheese layer:

    • 600 g cream cheese
    • 1 cup (200 g) golden sugar
    • 3 eggs
    • ¾ cup pumpkin puree*
    • 1 teaspoon pumpkin spice
    • ½ - 1 teaspoon cinnamon (depending on your taste)
    • 3 ½ ounces (100 g) dark chocolate semi –sweet (54,5%)
    • 100 ml whipping cream

     

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Cheesecake: pour the cream to the saucepan and bring to the boil. Remove from heat and add broken into pieces chocolate. Let stand for 5 minutes. Whisk until smooth mixture. Let it cool slightly but do not let set the mixture.

    In a bowl of a stand mixer beat together cream cheese, sugar and eggs until smooth and fluffy. Divide the mixture into half. Add pumpkin puree, pumpkin spice and cinnamon to the one half. Mix until combined. Add chocolate with cream to the second half. Mix until combined. 

    Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil. Save two tablespoons of chocolate cheese mixture and spoon the rest over the biscuit base. Spoon the pumpkin cheese mixture over the chocolate layer. With a teaspoon drop small dollops of chocolate cheese mixture on the top of cheesecake. With a toothpick shape them into leaf/wave/zigzag shapes.

    Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it a little longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.

    Next day remove cheesecake from the pan and place on a cake stand.

     

    *store bought pumpkin puree is often very moist and not suitable for cheesecake. If possible drain it on the sieve or better use homemade pumpkin puree.


     

     

     Category: Cheesecakes.

    Tags: cinnamon, chocolate, glutenfree, pumpkin.

  • This is a perfect cake for all autumnal occasions such birthday or family dinners. Autumnal tastes and colours merge together and as a result is the bonus of pretty decoration on the table. Four layers of cake and everyone velvety, moist and strong in colour. Pumpkin sponge is lightly spicy and coffee sponge is intensive and aromatic. Very fluffy frosting based on Swiss meringue binds everything with clear caramel taste in perfect autumn whole. Enjoy!

     

    2 x 2 round sandwich pan 8 inch

     

    Coffee sponge:
    • 1 ¼ cups + 1 tablespoon cake flour
    • 7 tablespoons plain malted drink (powder)
    • 1 tablespoon cocoa
    • ½  teaspoon baking soda
    • 1 2/3 teaspoon baking powder
    • 2/3 teaspoon salt
    • 100 ml  canola oil
    • 1 ½ cups granulated sugar
    • 1 egg yolk
    • 1egg
    • 1i ½  teaspoon vanilla ekstract
    • 240 ml milk
    • 160 ml strong hot brewed coffee

    Pumpkin sponge

    • 1 ½ cups + 1 tablespoon cake flour
    • 2/3 teaspoon baking powder
    • 1 teaspoon pumpkin pie spice
    • 1/3 teaspoon salt
    • 140 ml  canola oil
    • 1 cup firmly packed brown sugar
    • ½ cup granulated sugar
    • 1 egg yolk
    • 2 eggs
    • 320 ml pumpkin puree

    Frosting:

    • 5 white eggs
    • 1 1/3 cup dark brown sugar
    • 500 g mascarpone cheese at room temperature

     

    Coffee sponge: grease and line baking pans. Preheat oven to 325°F.

    In a medium bowl mix together flour, malted drink powder, cocoa, baking powder, soda and salt.

    In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add egg, egg yolk and vanilla extract, mix. Gradually add flour mixture to oil mixture alternately with milk, in three batches, beginning and ending with flour mixture, beating just until combined after each addition. On the end add hot brewed coffee and mix together only 30 seconds. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

    Pumpkin sponge: grease and line baking pans. Preheat oven to 325°F.

    In a medium bowl mix together flour, baking powder, salt and spices. In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add eggs and egg yolk, one at the time. Mix until combined. Add flour mixture in two batches, mix together. Add the pumpkin puree, mix until incorporated. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

    Frosting: place egg whites and sugar in the bowl of a stand mixer. Whisk together by hand until combined. Heat the saucepan with small amount of water and place the bowl on top of the saucepan to create double-boiler. The bottom of the bowl should not touch the water. Whisk the mixture in the bowl by hand electric mixer until the mixture reaches the temperature of 168°F. Transfer the bowl to the stand mixer and beat meringue on high speed until the bowl returns to the room temperature (about 8-10 minutes). The mixture should be stiff and glossy. Add mascarpone cheese, one tablespoon at the time, still mixing. When the frosting is ready set aside 2 tablespoons of meringue buttercream. Place the first layer of the cake on the serving plate and spread ¼ of the frosting on it. Cover with second cake layer alternate coffee and pumpkin sponges. Repeat with the remaining frosting and sponges. Last ¼ part of the frosting spread on the top and sides of the cake. Place in a piping bag previously hold 2 tablespoons of frosting and make decorations on the top. The bottom part of sides finish with chopped pecans or walnuts.


     

    Category: Layered.

    Tags:caramel, coffee, pumpkin.

  • Delicious, autumnal cheesecake connecting the pumpkin and coffee flavours. It is very creamy and delicate, perfectly matches the October mood. The tastes of pumpkin and coffee are well detectable and create harmonious composition. The topping of whipped cream makes every bite melting in your mouth like a sip of pumpkin latte. Very yummy dessert. Enjoy!

     

    You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round spring pan 9 inch

     

     Base:

    • 170 g tea biscuits
    • ¼ cup butter, melted
    • 1 tablespoon cocoa powder

    Pumpkin layer:

    • 250 g cream cheese
    • 1/3 cup sugar
    • 1 cup pump kin puree
    • ½ cup whipping cream
    • 2 eggs
    • 1 teaspoon pumpkin spice
    • 1 tablespoon corn starch

    Coffee layer:

    • 250 g cream cheese
    • 1/3 cup sugar
    • 2 tablespoon instant coffee (powder or granules)
    • ½ cup whipping cream
    • 2 eggs
    • 1 tablespoon coffee liqueur (I used Kahlua)

    Topping:

    • 1 tablespoon instant coffee (powder or granules)
    • 100 ml whipping cream

     

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Make pumpkin layer: In a bowl of a stand mixer beat all ingredients until smooth mixture form.

    Make coffee layer: heat the cream until hot and stir in the coffee powder. Mix until smooth. Let cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add coffee with cream, mix shortly.  

    Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil. Spoon the cheese mixture over the biscuit base, alternating pumpkin and coffee layer (one ladle of each at the time). You may mix them with wooden skewer for marble effect. Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

    Next day remove cheesecake from the pan and place on a cake stand. Dust with coffee powder and whipped cream rosettes. Store in fridge.

     

     

     Category: Cheesecakes.

    Tags: coffee, pumpkin.

  • These are shortbread cookies with interesting look interesting composition with pumpkin puree. Pumpkin and yeast change the structure of dough and cookies are not so crunchy like classic but it is still shortbread. The nut filling diversifies the taste and texsture. It is lovely and yummy dessert for autumn afternoon. Enjoy!

     

    30 cookies

     

    Ingredients:

    • ½ cup + 2 tablespoons butter, softened
    • 4 oz pumpkin puree
    • ¾ cup sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups + 2 tablespoons all purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon active dry yeast
    • ¼ teaspoon salt

     Filling:

    • 3 tablespoons finely chopped walnuts or pecans
    • 3 tablespoons turbinado sugar

     

     

    In a small bowl mix together filling ingredients and set aside.

    In the bowl of a stand mixer place butter, pumpkin puree and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, baking powder, yeast and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and divide in two equal parts. Roll each piece onto a floured surface into an 8 x 6 inch rectangle. Sprinkle each rectangle with filling and roll up tightly, jelly roll style, starting with a long side. Wrap in plastic (each separately) and place in the fridge for 1-2 hours.

    Preheat oven to 350°F and line a large cookie tray with parchment paper.

    Once the rolls are cooled becomes to be stiff and easy to cut. Slice each into 3/8-inch wide slices. Place cookies onto the prepared tray. Bake for 10 minutes until light brown on bottoms. Just after baking they will be still soft and start to be hard when cooling. Cool on a wire rack.


     

    Category: Cookies.

    Tags:pecans, pumpkin, walnuts.

  • This is maybe last Autumnal bake before Christmas cakes invasion. However in my opinion this tart could fit very well December time because of spices in pumpkin filling and cinnamon top which is very Autumnal and merry at the same time. So it is really tasty and nice treat on cold December day. Enjoy!

     

    1 tart ø 10 inch

     

    Base:

    • 2/3  cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 2 cups all purpose flour

    Filling:

    • 1 ¼ cups pump kin puree
    •  ¾ cup dark brown sugar
    • 2 eggs
    • 1 cup evaporated milk
    • 2 tablespoons corn starch
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt

    Spiral top:

    • 2 tablespoons butter, melted
    • ¼ cup granulated sugar
    • 1 teaspoon cinnamon

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat oven to 375°F.

    Place the cooled pastry on a lightly floured surface and divide into two pieces in ratio: 1/3 and 2/3. Roll out both pieces into circles 1/5 inch thick. Place the bigger pastry circle in the pan and press lightly to place it properly covering base and sides. Place in the fridge. Spread the smaller circle with melted butter and scatter sugar mixed with cinnamon covering the whole surface. Roll it tightly into roll and place in the fridge. Make filling: in a bowl mix together all ingredients until smooth mixture. Remove tart shell from the fridge and fill them with prepared mixture. Remove the cinnamon roll from the fridge and slice it into thin slices. Arrange them on the top of the tart working carefully to avoid sinking them.

    Bake for 45 minutes (until filling is set and pastry light brown in colour). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags: autumn, cinnamon, pumpkin.

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