♥ Pumpkin Chiffon Cake ♥

Last bite of Fall before the Autumn goes.

No pumpkin pie, not pumpkin cheesecake, but a pumpkin chiffon cake.

Fruit based chiffon cake is promisingly moist and spongy. A dusting of powdered sugar makes this a little more sweeter, it would be a great pairing for your pumpkin spice latte or ginger tea.

Once again. Never attempt to use pumpkin pie filling for this recipe! But feel free to substitute pumpkin pie spice for the cinnamon/ginger/nutmeg. 

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Linda at The Orange Bee.

Make 7 inch cake
You'll need:
3 egg yolks
85g sugar
3 tbsp oil
4 tbsp whole milk
1/2 cup pumpkin puree
1/2 tsp vanilla extract
75g cake flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp baking powder
3 egg whites
1/4 tsp cream of tartar

How to make pumpkin chiffon cake:

1. Preheat oven to 170C. 
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil, milk, pumpkin puree and vanilla extract, mix well. 
3. Sift cake flour, spices and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and cream of tartar. Beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles. 
7. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
9. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.

With all my love <3

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♥ Pumpkin Spiced Ginger Scone ♥

The crystallized gingers added wonderful chewiness to the spiced scones.
It's like pumpkin pie with ginger candy.

Perfect pairing with a cup of hot ginger spiced latte!

For the spices, you can substitute with pumpkin pie spice and alternatively, the scones should dust with confectioner sugar if not making the glaze.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jules at The Kiwi Diaries.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Eileen from Eileen's Diary at this post.

Make 8 scones
You'll need:

For the scones:
2 cups all purpose flour
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crystallized ginger, chopped
1/2 cup cold unsalted butter, cubed
1/2 cup pure pumpkin puree
3 tbsp milk
1 large egg
2 tsp vanilla extract
1 egg, beaten with 1 tbsp water, for egg wash

For the ginger spiced glaze:
1 cup confectioner sugar
1-2 tbsp milk
1 tsp vanilla extract

How to make pumpkin spiced ginger scones:

1. Preheat oven to 200C. Line baking sheet with parchment paper, set aside.
2. In a large bowl, combine  flour, spices, baking powder, baking soda, salt and chopped crystallized ginger.
3. Add cold butter cubes, and using two knives or pastry cutter, cut butter into flour until fine crumbs.
4. In a medium bowl, mix together pumpkin puree, milk, egg and vanilla. Add the wet into the dry ingredient. Using a wooden spoon, mix until just combined.
5. Transfer the dough onto a lightly floured surface. Form the dough into 1/2 inch thick discs. Divide the dough into 8 equal pieces and place them on prepared baking sheet.
6. Brush the tops with egg wash and bake for 10-12 minutes, or until golden brown. Let cool completely.
7. Meanwhile, make the glaze by combining all ingredients, adding milk 1 tbsp at a time until your desired consistency. Drizzle over cooled scones.

With all my love <3

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♥ Pumpkin Pie Granola ♥

Time for some breakfast!

A Fall season should have pumpkin pie right?

Let's make it in breakfast form!

This granola recipe is handy and fool-proof again. Never fail and you may want to alternate with maple syrup instead of honey for more fall flavor. I used more ground cinnamon for the additional spices to kick up the nutrition fact.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jules at The Kiwi Diaries.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Eileen from Eileen's Diary at this post.

Make 3 cups

You'll need:

2 1/2 cups old fashioned rolled oats

1/4 cup honey

2 tbsp pumpkin puree

2 tbsp vegetable oil

1 tbsp pumpkin pie spice

1/4 tsp salt

1/2 cup crushed favourite nuts, such as walnuts

How to make pumpkin granola:

1. Preheat your oven to 350 degrees. Line baking sheet with parchment paper, set aside.
2. In a large bowl, mix together the oats, maple syrup, pumpkin, oil, spice and salt.
3. Lay evenly on prepared baking sheet in a thin single layer.
4. Bake in oven for 25 minutes, around 10-15 minutes, toss them and rotate baking sheet.
5. Let the oats cool completely.
6. Mix in your favorite nuts and store in a sealed container for up to 2 weeks.

With all my love <3

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♥ Pumpkin Donuts With Cinnamon Glaze ♥

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jules at The Kiwi Diaries.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Eileen from Eileen's Diary at this post.

Make 12
You'll need:
For donuts:
2 cups all purpose flour
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
1/2 cup vegetable oil
3 eggs
1 1/2 cup pumpkin puree
1 tsp vanilla

For cinnamon glaze:
1 cup powdered sugar
1 tsp ground cinnamon
1/2 tsp vanilla
2-3 tbsp milk

How to make pumpkin donuts:

1. Preheat oven to 180C. Grease two donut pans. Set aside.
2. Combine flour, baking powder, spice and salt in a bowl and set aside. 
3. In another bowl, mix oil, eggs, pumpkin and vanilla. Add wet ingredients to the dry and mix until well combined.
4. Divide batter evenly among donut pans. Bake in preheated oven for 10-15 minutes.
5. Let cool completely. 

How to make cinnamon glaze:

1. Mix all ingredients in a bowl. Add milk a tablespoon at a time to desire consistency. Glaze cooled donuts and serve.

With all my love <3

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♥ Pumpkin Cream Cheese Bars ♥

I promise you this is going to be the last pumpkin recipe of this month. The Halloween season can never be successful unless you make at least one pumpkin treats. And I bet you this is going to be the one you need! Cream cheese will no longer filled in a cake roll as an ornament but it turns out to be the character of these cake bars. With a hint of pumpkin pie spice that goes into the sponge, these cake bars will definitely become a hit at your party!

Adapted from The Girl Who Ate Everything

Make 16 squares

You'll need:

Cream cheese layer:

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

Cake layer:
1 cup pumpkin puree (not pumpkin pie filling)1 cup sugar1 egg1/3 cup vegetable oil1 cup all-purpose flour1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

How to make pumpkin cream cheese bars:

1. Preheat oven to 190C. Spray a 8x8" baking pan with cooking spray and line it with parchment paper. Set aside.
2. For the cream cheese layer:
   Blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside.
3. For the cake layer:
   Combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside
4. In a separate bowl, mix together the pumpkin, sugar, egg and oil until well combined.
5. Pour the wet ingredients into the dry and mix until just incorporated.
6. Pour batter into prepared baking pan, and spread to cover bottom of pan.
7. Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife.
8. Bake for 30 - 40 minutes or until toothpick inserted in the center comes out clean.
9. Cool on wire rack and cut into squares. Store in the refrigerator.

With all my love <3

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♥ Pumpkin Donut Muffins ♥

Who doesn't like donuts? And who doesn't like muffins? To continue the Fall recipe series, I combined both popular desserts into one, adding leftover pumpkin puree. They come out to be pumpkin donut muffins! I also added a swirl of caramel into part of the muffin to add extra ornaments. But don't worry, it is optional and you can even use sweet potato puree if you don't have pumpkin in hand or they are not in season. Don't miss this amazing treat!

Make 12

You'll need:

1/4 cup brown sugar
1/2 cup caster sugar
2 eggs
1/2 cup vegetable oil
2/3 cup whole milk
1 teaspoon vanilla
1/2 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

1/4 cup unsalted butter
1/2 cup raw sugar
1 teaspoon cinnamon

How to make pumpkin donut muffins:

1. Preheat oven to 180C. Prepare muffin tray, line with muffin cups.
2. In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. In a medium bowl, add both sugar, eggs, oil milk and vanilla, mix to combine.
4. Pour the wet ingredients into the dry and mix until well incorporated.
5. Divide the batter among the 12 muffin liners. Bake for 25 minutes or until a toothpick inserted into centre comes out clean. Allow to cool for 5 minutes.
6. Meanwhile they are baking, melt butter in microwave and in a small shallow dish, mix together raw sugar and cinnamon. 
7. Brush tops of muffin with melted butter and dip into the cinnamon-sugar mixture.
8. Preferably serve warm.

With all my love <3

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♥ Pumpkin Swiss Roll with Cream Cheese Filling ♥

The pumpkin season is never boring, especially when you have tons of leftover pumpkin in the fridge. They can stay in the fridge for only 1 month, but can be freezed up to 3 months. However, I could not resist the urge to make pumpkin desserts and more baking treats because they are just wonderful in both taste and appearance. 

I am sure most of us will have learnt that pumpkin is always the perfect pairing with cream cheese frosting, or the other way round. This is what I have adapted in this recipe. I hope you give this recipe a try in this Fall. It is pretty easy as I replaced using self-rising flour instead of controlling the rising agent myself. It is never too late to make a pumpkin roll in Thanksgiving/Christmas too!

Adapted from LIBBY's recipe
Make 9" long roll, serve 10
You'll need:

3 eggs, at room temperature
1 cup caster sugar
2/3 cup pumpkin puree (not pumpkin pie filling)
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 tsp salt
Powdered sugar, sifted, for rolling and decoration

1 cup powdered sugar, sifted
1 (8oz) package cream cheese, softened
1 teaspoon vanilla
1/4 cup butter, softened

How to make pumpkin swiss roll:

1. Preheat oven to 180C. Prepare a 10"x15" jelly-roll pan, spray with non-stick cooking spray and line it with parchment paper, set aside. 
2. Sprinkle a lint-free kitchen towel with generous among of sifted powdered sugar, set aside.
   (Make sure enough powdered sugar is sprinkled so that the cake doesn't stick when rolling)
3. Beat eggs, sugar and pumpkin puree. Add in flour and spices until incorporated.
   (You don't want to overmix the batter)
4. Pour batter into prepared pan, level top evenly with spatula and bake in oven for 15 minutes or until top of cake springs back when touched.
5. Immediately loosen and turn the cake onto the prepared towel, carefully peel off parchment paper and roll up together with the towel starting from the narrow end. Cool on wire rack.
   (To speed up cooling process, place in the refrigerator for 20 minutes)
6. For the filling, beat cream cheese, butter, powdered sugar and vanilla until smooth and fluffy.
7. Unroll the cooled cake, spread cream cheese mixture over cake with an offset spatula. Reroll cake. Wrap in plastic wrap and then with aluminium foil. Place in refrigerator for at least 1 hour.
   (Preferably overnight for easy cutting and filling with better texture )
8. To serve, sprinkle top with powdered sugar if desired.

With all my love <3

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♥ Pumpkin Crème Brûlée ♥

Price in HK Dollar

Fall is the perfect season for pumpkin desserts. It has yet been pumpkin pie or pumpkin bread anymore. It is the Brulee Pumpkin Pie! Also known as pumpkin creme brulee! Don't hesitate and spice up your Halloween season with cinnamon, ginger, cloves and many more!

• Best to store in refrigerator as much as possible.
• Sold in aluminium foil tin

Comment below, or email me to make an order now!

With all my love <3

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♥ Mini Pumpkin Pie ♥

Fall! Pumpkin is in season and there are enormous stock of pumpkin puree at the supermarket. I always want to make something pumpkin-ish in the Halloween season but seldom find puree at my nearby grocery store. (in addition that my father hates pumpkin) 

Finally, I have a chance to visit an international supermarket and found 2 leftover cans of pumpkin, which got me the idea to make some pumpkin miniature tarts and also .... (next post)! I eliminated the traditional pie crust, and withdrew the idea of using graham cracker crusts, replacing it with a perfectly matching gingersnap crust. Spice it up with pumpkin and the recipe below!

Adapted from LIBBY's recipe
Make 8-9 3'' tart tins
You'll need:

1 1/4 cups gingersnap cookie or ginger thin crumbs

1-2 tbsp butter

1/2 tsp cinnamon + 1/2 tsp sugar

3/4 cup caster sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground cloves (or nutmeg)

2 eggs, at room temperature

1 can (15oz) pumpkin puree (not pumpkin pie filling)

1 can (12fl. oz.) evaporated milk

How to make miniature pumpkin pie:

1. Preheat oven to 200 C. To prepare tart crust, mix crust ingredients together and press into tart tins with hands. Set aside.
2. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin puree, spice mixture. Gradually stir in evaporated milk.
3. Pour mixture into individual tart tins.
4. Turn preheated oven down to 160 C and bake for 40-45 minutes, or until toothpick inserted near centre comes out clean.
5. Cool on wire rack for at least 2 hours and place in refrigerator until serving.
   (Very important to let them cool down before chilling, otherwise the crust will turn soggy.)

With all my love <3

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