I have been exploring pumpkin based desserts for a few months and I have to say, I’m not getting over it.
Pies, puddings, cakes, biscuits… options are endless. Pumpkin is most often combined with cinnamon, nutmeg, ginger, allspice and clove for the most comforting indulgences. This particular recipe claims to make the “Best Pumpkin Muffins” and I’ve got to hand it to the chef, they are pretty amazing.
Here are some important tips for making your cakes and muffins perfectly moist (especially vegan cakes and muffins):
- Do not over mix the ingredients.
- Quickly put the mix into the oven as soon as it is stirred. Don’t wait!
You must always have your oven at the right temperature and your pan ready before mixing. When the moment comes to mix in the wet ingredients with the dry ones, keep the stirring to a minimum (just enough for all the ingredients to be moist) and then put it straight in the oven.
All in all, these littles muffins are really simple to make and are very delicious. You might have notice I added some pumpkin seeds to the recipe. Just sprinkle them on top of the uncooked mixture before putting it in the oven. They give just the right crunchiness and add to the overall look.
Here is the recipe: http://www.theppk.com/2009/11/the-best-pumpkin-muffins/
Do I actually need to say anything more? I believe the pictures speak for themselves. This is just perfect… … moist… …unhealthy… vegan decadence.
Oh and it’s easy to do!
If you feel like indulging, here is the link:
More than ever…
It’s sunday morning, time for a special treat. Try out these delicious banana waffles.
Yes, they taste as good as they look.
Here is the recipe:
To me a fresh stalk of rhubarb dipped in sugar and eaten raw is the definition of summer. But as summer goes by, the rhubarb stalks become just a bit more bitter and then it’s cake, crumbles and pie time. I love making pie from scratch. It’s a cozy hearty treat that takes a certain time and dedication to make and therefore shows you care. I was about to make a rhubarb and strawberry pie with my garden’s rhubarb but changed my mind when the hot summer weather came to us that day. Sorbet seemed more appropriate. Here I made it using beetroot syrup mainly for the vibrant colour it give to the final result but you can easily use simple syrup instead.
- 2 cups of rhubarb cut in chunks
- 6 to 8 fresh strawberries
- 1/2 cup of beetroot syrup or simple syrup
- juice of half a lemon
To make the syrup take 1 cup of beetroot cooking water (the water you used to cooked beetroots in, if you’re looking for a reason to eat beetroots, check out last week post) and add 1 cup of sugar to it. Bring it to a boil and then stir it until all of the sugar is dissolved, which should take about 3 minutes. No beetroot cooking water available? just use plain water.
In another pot, cook the rhubarb and 1/2 cup of the syrup on low-medium heat until the rhubarb has softened and turned into a rhubarb mash. Add the lemon juice. Taste and add more syrup if you like a sweeter sorbet. Let the rhubarb mixture cool down before the next step.
In a blender, blend the rhubarb mash with the fresh strawberry until smooth. Now if you have an ice cream or sorbet machine (you lucky…) just use it and forget the next steps. If not, spread the mixture on a cookie sheet covered with a silicone non-stick sheet or parchment paper and put it in the freezer until completely frozen. When completely frozen, take the baking sheet out and break the frozen sheet of fruit puree in big chunks. Add all the chunks to a food processor and process until nice and creamy (I find it easier to do in two batches). Put the creamy sorbet in the container of your choice and put it back into the freezer until it’s hard again.
Let it thaw for 2-3 minutes before eating and then scoop it out using an ice cream scooper that has been previously warmed in hot water.
Top your sorbet with some of the extra syrup and voilà.
Hope you will enjoy this summery treat, we sure did…
Servings per recipe: 8
Calories per serving: 58
This is a super easy recipe and the result is very impressive. I brought it to a picnic party and it was a hit.
You can find the link to the recipe here.
I substituted the strawberry jam for some fresh delicious raspberries simply placed on top of the chocolate pie. I thought it would make a fresher and lighter desert.
I improvised these soft little biscuits in a fit of sugar craving. Don’t worry, they are still very good for you.
– 1 very ripe banana
– 1/4 cup of apple sauce
– 1/4 tsp of vanilla extract
– 1 Tbsp of ground flax seeds
– 1 Tbsp of maple syrup (agave nectar would do fine too)
– 1/2 tsp of baking powder
– 1 cup rolled oats
– some chocolate chips of your choice (I find it hard to find quality dark chocolate chips so I simply take a few squares of a good dark chocolate bar and break them apart)
Start the oven at 350F (175C).
In a bowl, mash down the banana. Add the apple sauce, the vanilla extract, the ground flax and the maple syrup. Mix until smooth. Add the oats and the baking powder and mix until all the oats are wet. Add the chocolate and stir a bit more.
Place about 1 tablespoon per biscuit of the mixture on an oiled baking sheet (or a sheet lined with parchemin paper or a non-stick silicone sheet to avoid oil completely).
Cook for 15 to 20 minutes or until the biscuit take a nice golden color.
This is a completely guilt-free banana bread. No added sugar, no added fat and I was pretty pleased with the result. The secret to keeping it moist and tender is to not over mix the dough. Just mix it enough to wet all the ingredients and then pour it quickly into a pan and plop it straight in the oven.
Click here for the recipe.