CHEESECAKE AND PUMPKIN CUPCAKES
CHEESECAKE AND PUMPKIN CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKE
1 3⁄4 cups (200 g) (7.1oz) digestive biscuits
1 stick (100 g) (3.5oz) margarine
1 tsp cinnamon
1 1⁄4 cups (300 g) (11oz) vegan cream cheese
2 tbsp (15 g) (0.53oz) wheat flour
1⁄2 cup (90 g) (3.2oz) sugar
2 1⁄2 tbsp (40 g) (1.4oz) vegetable cream
1 orange
1⁄3 cup (45 g) (1.6oz)cornstarch
2⁄3 cup (150 g) (5.3oz) pumpkin
1⁄4 tsp cinnamon
A pinch of nutmeg
A pinch of ground cloves
A pinch of cardamom
FOR THE DECORATION
1 cup (250 g) (8.8oz) vegetable cream
3 ounces (80 g) toffee
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Peel and cut pumpkin into cubes. Boil until it is tender. Store in a cool place. Crush the biscuits and mix with margarine and cinnamon. Place in the mould.
In a bowl, mix the flour and sugar. In another bowl, beat the cheese, and gradually add the mixture. Grate the orange peel and mix with cream, diced pumpkin, cinnamon, cardamom, nutmeg, cloves, and cornstarch. Gradually add this mixture to the cheese and continue beating. Pour the batter into each cupcake liner.
Bake at 300° F (150° C) for 1 hour in a water bath. Store them in the refrigerator for 3 hours before taking them out of the mould.
Whip the cream and combine it with the pre-melted toffee before decorating each cupcake. Garnish with a pinch of cinnamon.
In a bowl, mix the flour and sugar. In another bowl, beat the cheese, and gradually add the mixture. Grate the orange peel and mix with cream, diced pumpkin, cinnamon, cardamom, nutmeg, cloves, and cornstarch. Gradually add this mixture to the cheese and continue beating. Pour the batter into each cupcake liner.
Bake at 300° F (150° C) for 1 hour in a water bath. Store them in the refrigerator for 3 hours before taking them out of the mould.
Whip the cream and combine it with the pre-melted toffee before decorating each cupcake. Garnish with a pinch of cinnamon.
PUMPKIN AND WALNUT CUPCAKES
PUMPKIN AND WALNUT CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKE
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp cinnamon
4 ounces (120 g) soy milk
3⁄4 cup (210 g) (7.4oz) pumpkin
1⁄2 cup (130 g) (4.6oz) for cake and
1⁄4 cup (80 g) (2.8oz) for cream
2⁄3 cup (150 g) (5.3oz) sunflower oil
3⁄4 cup (70 g) (2.5oz) walnuts
FOR THE DECORATION
3 cups (720 g) (25oz) creamy cheese
1⁄3 cup (80 g) (2.8oz) cooked pumpkin
Walnuts
Nutmeg
NUTRITIONAL VALUES
Calories: 217kcal
Fat: 4.8g (2.2g S.Fat)
Carbs: 40.1g
Protein: 4.4g
Sugar: 18.2g
Sodium: 227mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, cinnamon, and baking powder). Cube 3/4 cup (210 g) pumpkin and boil separately, 1/2 cup (130 g) for the cake and 1/4 cup (80 g) for the cream, until very tender. Separately strain and set aside.
1/2 cup (130 g) cooked pumpkin, pureed and set aside at room temperature 1/3 cup (80 g) pumpkin, shredded Cut the walnuts into small chunks. To the dry ingredients, add the soy milk, pumpkin puree, and oil. Whip the mixture with a wire whisk. Stir in the nuts thoroughly. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for 28 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Combine the creamy cheese and the shredded pumpkin in a mixing bowl.
Decorate each cupcake with creamy cheese and pumpkin, a few nuts, and a pinch of nutmeg.
1/2 cup (130 g) cooked pumpkin, pureed and set aside at room temperature 1/3 cup (80 g) pumpkin, shredded Cut the walnuts into small chunks. To the dry ingredients, add the soy milk, pumpkin puree, and oil. Whip the mixture with a wire whisk. Stir in the nuts thoroughly. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for 28 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Combine the creamy cheese and the shredded pumpkin in a mixing bowl.
Decorate each cupcake with creamy cheese and pumpkin, a few nuts, and a pinch of nutmeg.
PUMPKIN SPICE AFFOGATO
PUMPKIN SPICE AFFOGATO
SERVES 4 PORTIONS
1 can (13.5 oz., or 380 ml) full-fat coconut milk
1 cup (245 g) canned plain puréed pumpkin
1/2 cup (96 g) organic brown sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
4 shots of brewed espresso
NUTRITIONAL VALUES
Calories: 309kcal
Fat: 19.7g (17.9g S.Fat)
Carbs: 30.4g
Protein: 2.9g
Sugar: 21.4g
Sodium: 350mg
METHOD
In a blender, combine the coconut milk, pumpkin purée, brown sugar, vanilla, cinnamon, salt, cloves, ginger, and nutmeg until completely smooth. Fill an ice cream maker halfway with the mixture and churn for 25 minutes. Place the ice cream in the freezer.
When the ice cream is firm enough to scoop, divide it among four bowls. Serve a shot of espresso with each so that each person can immediately pour the hot espresso over the ice cream and enjoy.
When the ice cream is firm enough to scoop, divide it among four bowls. Serve a shot of espresso with each so that each person can immediately pour the hot espresso over the ice cream and enjoy.
PUMPKIN CHAI SCONES
PUMPKIN CHAI SCONES
SERVES 8 SCONES
FOR THE SCONES
1/2 cup unsweetened vanilla non-dairy milk (nut-free and/or soy-free if necessary)
1 tsp. apple cider vinegar
2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
1/3 cup coconut sugar (or brown sugar)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
8 tbsp. very cold vegan butter (soy- free if necessary)
1/2 cup pureed pumpkin (not pumpkin pie filling)
1 tsp. vanilla extract
Oat flour (certified gluten-free if necessary) for dusting and kneading
NUTRITIONAL VALUES
Calories: 317kcal
Fat: 21.1g (10.2g S.Fat)
Carbs: 32.2g
Protein: 16.3g
Sugar: 23.1g
Sodium: 110mg
METHOD
Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat.
Set aside the milk and vinegar in a medium mixing bowl.
In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and xanthan gum (if using). Whisk everything together until it's completely combined. Cut in the butter until all of the pieces are the size of your pinkie fingernail and the mixture resembles wet sand.
Stir in the pumpkin and vanilla extract until well combined. Stir together the wet and dry ingredients until well combined. The dough will be sticky and wet.
Flour your work surface liberally with oat flour. Turn the dough out onto the surface and, using your hands, scoop flour onto the ball of dough until it is coated on all sides. Flatten the dough slightly, then fold it over on top of itself. It's fine if it tears; simply patch it up as best you can. Flatten the dough again, then sprinkle with more flour and spread it out to coat the top. Fold it over on itself once more. Repeat flouring and folding about five more times, or until the dough is still soft and pliable and does not fall apart when folded, but not so much that the dough becomes tough.
Make an 8-inch circle out of the dough. Cut the pie into eight equal-sized triangles. Place them on the baking sheet that has been prepared. Bake for 15 to 20 minutes, or until the top is lightly browned and firm. Allow the scones to cool for about 10 minutes on the pan before transferring them to a cooling rack to cool completely.
Make the icing while the scones are cooling: In a small mixing bowl, whisk together all of the ingredients with a fork until smooth. Drizzle the icing over the tops of the scones once they have cooled. The scones will keep for 2 to 3 days in an airtight container at room temperature.
Set aside the milk and vinegar in a medium mixing bowl.
In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and xanthan gum (if using). Whisk everything together until it's completely combined. Cut in the butter until all of the pieces are the size of your pinkie fingernail and the mixture resembles wet sand.
Stir in the pumpkin and vanilla extract until well combined. Stir together the wet and dry ingredients until well combined. The dough will be sticky and wet.
Flour your work surface liberally with oat flour. Turn the dough out onto the surface and, using your hands, scoop flour onto the ball of dough until it is coated on all sides. Flatten the dough slightly, then fold it over on top of itself. It's fine if it tears; simply patch it up as best you can. Flatten the dough again, then sprinkle with more flour and spread it out to coat the top. Fold it over on itself once more. Repeat flouring and folding about five more times, or until the dough is still soft and pliable and does not fall apart when folded, but not so much that the dough becomes tough.
Make an 8-inch circle out of the dough. Cut the pie into eight equal-sized triangles. Place them on the baking sheet that has been prepared. Bake for 15 to 20 minutes, or until the top is lightly browned and firm. Allow the scones to cool for about 10 minutes on the pan before transferring them to a cooling rack to cool completely.
Make the icing while the scones are cooling: In a small mixing bowl, whisk together all of the ingredients with a fork until smooth. Drizzle the icing over the tops of the scones once they have cooled. The scones will keep for 2 to 3 days in an airtight container at room temperature.
PUMPKIN CINNAMON ROLLS WITH MAPLE GLAZE
PUMPKIN CINNAMON ROLLS WITH MAPLE GLAZE
SERVES 12 CINNAMON ROLLS
FOR THE DOUGH:
1 cup pumpkin puree, canned or cooked fresh
1 cup soy, almond, or rice milk
1⁄2 cup plus 1 tbsp sugar, divided
1⁄2 tsp salt
8 tbsp vegan margarine
1 tsp pure vanilla extract
1⁄4 cup warm water, about 43°C/110°F
1 (11⁄2 tsp) packet active dry yeast
41⁄2 to 5 cups all-purpose flour, plus extra, for rolling
Canola oil, for greasing
NUTRITIONAL VALUES
Calories: 1219kcal
Fat: 11.2g (1.7 S.Fat)
Carbs: 255.4g
Protein: 23.5g
Sugar: 84.2g
Sodium: 204mg
METHOD
To make the dough:
Over low heat, whisk together pumpkin puree, non- dairy milk, 1/2 cup sugar, salt, and margarine in a small saucepan. Remove from the heat and stir in the vanilla extract. Allow it to cool until it is very warm to the touch, approximately 43°C/110°F.
While the pumpkin mixture is cooling, in a 1-cup glass measuring cup, combine the warm water, remaining 1 tbsp sugar, and yeast. Set aside for about 10 minutes after stirring for a second or two. The yeast will foam up, double in size, and reach the 3/4-cup mark. If it does not, the yeast is dead or the water was not at the correct temperature, so make another yeast mixture before moving on to the next step.
Combine the pumpkin mixture and the yeast mixture in a stand mixer fitted with the paddle or whisk attachment and beat on medium speed for about 1 minute. Reduce the speed to low and gradually add 2 1/2 cups flour. After about 2 minutes, add 2 more cups flour and mix for another 2 minutes. 1 minute more on the beater. Take the dough out of the mixing bowl. It will be a little wet and sticky. Place it on a floured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours).
Remove the kitchen towel and punch your fist into the center of the dough to deflate it. Remove the dough and place it on a floured surface, cover with a kitchen towel, and set aside for 10 minutes.
To make the filling and assemble the rolls: Preheat oven to 190°C/375°F. Lightly grease a 9- x 13- inch pan.
Roll the dough into a 20-by-13-inch rectangle on a lightly floured surface.
In a small bowl, combine brown sugar, sugar, and cinnamon. Brush or spread the melted margarine all over the dough's surface. Spread the sugar-raisin mixture evenly over the surface.
Roll the dough up evenly with the long end facing you. Cut the log in half, seam side down, with a sharp knife. Then, divide each half into six equal parts. You'll get 12 cinnamon rolls. Place the rolls, cut side up, in four rows in the prepared pan, three rolls in each row, with some space between them. Cover with a dry kitchen towel and set aside in a warm area of the kitchen for the second rise, about 1 hour, until the cinnamon rolls have risen and expanded.
Bake for 20 minutes, uncovered. Allow the rolls to cool for 10 minutes before glazing.
To make the glaze: To make the glaze, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until smooth.
Drizzle the glaze over the rolls, coating them completely. Warm or at room temperature, serve.
While the pumpkin mixture is cooling, in a 1-cup glass measuring cup, combine the warm water, remaining 1 tbsp sugar, and yeast. Set aside for about 10 minutes after stirring for a second or two. The yeast will foam up, double in size, and reach the 3/4-cup mark. If it does not, the yeast is dead or the water was not at the correct temperature, so make another yeast mixture before moving on to the next step.
Combine the pumpkin mixture and the yeast mixture in a stand mixer fitted with the paddle or whisk attachment and beat on medium speed for about 1 minute. Reduce the speed to low and gradually add 2 1/2 cups flour. After about 2 minutes, add 2 more cups flour and mix for another 2 minutes. 1 minute more on the beater. Take the dough out of the mixing bowl. It will be a little wet and sticky. Place it on a floured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours).
Remove the kitchen towel and punch your fist into the center of the dough to deflate it. Remove the dough and place it on a floured surface, cover with a kitchen towel, and set aside for 10 minutes.
To make the filling and assemble the rolls: Preheat oven to 190°C/375°F. Lightly grease a 9- x 13- inch pan.
Roll the dough into a 20-by-13-inch rectangle on a lightly floured surface.
In a small bowl, combine brown sugar, sugar, and cinnamon. Brush or spread the melted margarine all over the dough's surface. Spread the sugar-raisin mixture evenly over the surface.
Roll the dough up evenly with the long end facing you. Cut the log in half, seam side down, with a sharp knife. Then, divide each half into six equal parts. You'll get 12 cinnamon rolls. Place the rolls, cut side up, in four rows in the prepared pan, three rolls in each row, with some space between them. Cover with a dry kitchen towel and set aside in a warm area of the kitchen for the second rise, about 1 hour, until the cinnamon rolls have risen and expanded.
Bake for 20 minutes, uncovered. Allow the rolls to cool for 10 minutes before glazing.
To make the glaze: To make the glaze, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until smooth.
Drizzle the glaze over the rolls, coating them completely. Warm or at room temperature, serve.
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