Showing Tag: "pumpkin" (Show all posts)

Apricot bites and chocolate brownie chews

Posted by Bake Club on Saturday, March 11, 2017, In : sweets 

In my constant search for the perfect muesli bar/granola bar/bliss ball/fruit bites that my four-year-old will eat, I've come across these two recipes that work really well from Wholefood Simply by Bianca Slade (2013). Great lunchbox fillers whatever age you are!

For the apricot bites you only need 1 c organic dried apricots, soaked for 30 min in boiling water then drained. Then put in a blender or food processor with 2 c desiccated coconut. Blitz on high for a while until it's all combined. P...
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Chocolate mendiants

Posted by Bake Club on Saturday, October 22, 2016, In : sweets 

Chocolate mendiants are traditional French sweets during Christmas time. The chocolate discs are studded with nuts and fruit to represent the four monastic orders of the church - usually raisins, figs, hazelnuts and almonds. In our household, however, I make chocolate treats all year round. These ones are decorated with goji berries and coconut, apricots and almonds, pumpkin seeds and ginger, and mini marshmallows. Just go crazy with your toppings...

Makes 12 little discs
1/2 c cacao powder
1/2 ...
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Vegan muesli bars

Posted by Bake Club on Sunday, November 8, 2015, In : slices 

I’ve made a no-bake seed version and a buttery caramelly one but these muesli bars are dairy- and sugar-free – bonus! Oh She Glows calls this a feel-good hearty granola bar – I second that! I added some extra seeds in mine. 

1 ½ c mashed banana (about 3 ripe bananas)
1 tsp vanilla extract
2 c rolled oats
½ c dried fruit, chopped if necessary (I used sultanas)
½ c walnuts, chopped (I used cashews)
½ c pumpkin seeds
½ c sunflower seeds
½ c sliced almonds
¼ c ground flax see...


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Pumpkin and chocolate chip muffins

Posted by Bake Club on Tuesday, August 4, 2015, In : small cakes 

Sorry about the crap photo. Our daughter gobbled them all up and only two were left when I remembered to take the photo. I love hiding vegetables in recipes like this, toddlers are non the wiser.

This is from Sally's Baking Addiction. From this basic recipe you can add other things you may have in the pantry - nuts, dried fruit, granola topping - go crazy. A cream cheese icing would be rather nice too. Here's another pumpkin recipe and cream cheese icing recipe on Bake Club.

1 3/4 c flour (I us...
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Spiced pumpkin granola bars

Posted by Bake Club on Tuesday, January 13, 2015, In : slices 

My main problem with making muesli bars is that the mixture doesn't bind and the slices just fall apart. So then I just chuck the crumbly bits back into the granola jar and have 'twice baked' crunchy granola. This recipe was a bit crumbly so I'd suggest using less nut mix or adding a bit more oil or sweetener. It comes from Sarah Wilson's I Quit Sugar.

2 c mixed nuts and seeds, roughly chopped
2 c rolled oats
2 c coconut flakes (I used thread)
6 Tbs coconut oil or butter
3/4 c rice syrup
1c pumpkin...
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Sunflower crackers

Posted by Bake Club on Wednesday, December 31, 2014, In : savoury 

Really like these savoury biscuits that use seeds. Another Ceres recipe.
1 c flour (I used wholemeal spelt)
3 Tbs sunflower butter (I just used ground pumpkin seeds)
2 tsp sunflower oil
4 Tbs water
pinch sea salt
sesame seeds for topping

Preheat oven to 160C.
In a bowl combine flour, butter and oil. Gradually add water to make ball of dough. Knead until there are no lumps and dough is silky. Form into ball and leave to rest for 5 min (I wrapped mine in plastic wrap and put in fridge for 10 min).
Roll ...
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Pumpkin spice muffins

Posted by Bake Club on Sunday, June 22, 2014, In : small cakes 

By Frances
Cheap pumpkins! So this week I made pumpkin soup, pumpkin granola bars, pumpkin muffins, and froze a batch of pumpkin puree. These muffins are an easy alternative to the carrot version. The cream cheese icing really sets it off.
This recipe is adapted from The Pioneer Woman.

  • 1 cup All-purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 c...

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Pumpkin pie

Posted by Bake Club on Monday, November 4, 2013, In : desserts 

By Sophie
Another Halloween-themed treat. This is from BBC Good Food but Sophie cut out most of the sugar.

  • 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar

  1. Place the pumpkin in a large saucepan, cover ...

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Chocolate, pumpkin & walnut brownies

Posted by Bake Club on Sunday, November 3, 2013, In : slices 

By Sophie
Some healthy Halloween sugar-free, gluten-free brownies! From the Move Nourish Believe website.

500g pumpkin
500g almond meal
1 cup dates
½ tsp. bicarb soda
2 eggs
100g 85% dark chocolate
½ cup chopped walnuts

How To Make It:

  • Prepare the pumpkin puree at least an hour in advance.
  • Chop the pumpkin into small pieces, then steam or boil until soft.
  • Mash the pumpkin and then suspend it in a sieve lined with cheesecloth (or a clean, dry chux cloth) to drain out the liquid from the pumpki...

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Ruth B's pumpkin whoopie pies

Posted by Bake Club on Monday, May 14, 2012, In : small cakes 

Frances says: I've never tasted homemade whoopie pies, only store-bought ones which always seem too sweet. These were perfect, as good as the ones I had in NYC, thanks Ruth!

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 or 2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
125g butter, softened
1 1/4 cups sugar
2 large eggs, at room temperature, lightly beaten
1 cup mashed pumpkin
1 teaspoon vanilla extract

filling:
250g cream cheese, at room temperature
6 tablespoons ...
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Pumpkin chocolate chip cookies by Alex

Posted by Bake Club on Thursday, July 28, 2011, In : cookies 

Pumpkin and chocolate chip - who woulda thunk it!
  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

1.   Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking s...


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Frances makes Ginny's pumpkin pie and adds kumara

Posted by Bake Club on Tuesday, November 30, 2010, In : desserts 

Hard not to be impressed by the deep, malty colours of Ginny's pumpkin pie (see below). So when I just happened to have some leftover roast pumpkin and orange kumara I decided to make a gluten-free version.
I followed Ginny's recipe and used cream instead of evaporated milk. I also made g-f pastry for the first time with butter and a g-f flour mix. I blind baked the pastry shell for about 15 mins. It turned out a bit too buttery and crumbles easily but still nice. I think the kumara and pumpki...
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Ginny's pumpin' pumpkin pie

Posted by Bake Club on Tuesday, November 23, 2010, In : desserts 

This looks like a beauty, Ginny - dark, smooth and most certainly tasty.

Ingredients
  • 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zes...

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MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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