♥ 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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♥ Apple Crisp à la Mode ♥

At the beginning of Fall, the weather is getting chilly while apples and pumpkins are smelling phenomenal. Recalling all my series of pumpkin recipes from last year including pumpkin cream cheese bars, donut muffins, the mini version of traditional pumpkin pie, or even swiss roll, this should be the time for some apple recipes.

This recipe calls for 4 generous serving, and of course who will deny a scoop of vanilla ice cream for their apple crisp / crumble? The only difference between them is the addition of oats. But trust me, you must use rolled oats, not quick cooking, or any others.

For apples, I used gala apples. You can use honeycrisp or granny smith. Top with a scoop of your favourite ice cream and this dessert will wow your guests.

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.

Make 4 servings
You'll need:
1/2 cup rolled oats
1/2 cup all purpose flour
1/8 tsp baking powder
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 tsp cinnamon
6 tbsp cold unsalted butter, cubed
4 apples, peeled, cored and chopped
1/4 cup brown sugar
1/2 tsp cinnamon
2 tsp cornstarch
1 tsp vanilla
4 scoops vanilla ice cream, to serve

How to make apple crisp:

1. Preheat oven to 180C. Grease 4 ramekins and set aside.
2. In a large bowl, add apples, sugar, cinnamon, cornstarch and vanilla. Mix until well coated.
3. Divide apple fillings among ramekins evenly and set aside.
4. For topping, combine oats, flour, baking powder, sugars and cinnamon. Add chunks of cold butter. Using a knife, fork, pastry cutter or fingertips, combine butter and flour mixture into coarse crumbs.
5. Divide topping evenly all over the top of apples and place ramekins on top of baking sheet.
6. Bake for 20-25 minutes or until golden brown. Let cool for 5 minutes and serve with vanilla ice cream.

With all my love <3

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♥ Chocolate Mocha Chiffon Cake ♥

Chocolate mocha chiffon cake! What can be better than this?

Look at those air pocket hiding in the layers! They are what make this chiffon cake so fluffy, light and souffle-like. I used decaffeinated  coffee granules in this recipe to make it more kid-friendly, but espresso would be better for your mocha morning! 

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 Corina at Searching For Spice.

Make 7 inches cake
You'll need:
3 egg yolks
85g sugar
3 tbsp oil
4 tbsp milk
1 tsp vanilla extract
2g coffee granules
75g cake flour
1 tsp baking powder
1 tbsp cocoa powder
3 egg whites
1/4 tsp cream of tartar

How to make chocolate mocha chiffon cake:

1. Preheat oven to 170C. 
2. Heat milk in microwave oven for 30 seconds, dissolves coffee granules and set aside.
3. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil, coffee milk mixture and vanilla extract, mix well. 
4. Sift cake flour, baking powder and cocoa powder through a fine sieve and add to egg yolk mixture. Whisk until incorporated without lumps.
5. 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. 
6. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
7. Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles. 
8. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
9. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
10. 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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