All posts tagged Christmas dinner

halloween pumpkin cupcakes with cranberries and maple syrup buttercream front closeup halloween kürbis cupcake mit cranberries und Ahornsirup Buttercreme

Halloween Pumpkin Cupcakes | Kürbis Cupcakes

Halloween Kürbis Cupcakes

Halloween 2016 steht vor der Tür und diese Halloween Kürbis Cupcakes/Halloween Pumpkin Cupcakes sind eine süsse Leckerrei für jede Halloween Party oder für einen herbstlichen Kaffee-Plausch.

Klar gibt es schon unzählige Kürbis Cupcake Rezepte im Netz zu finden. Jedoch wenn Du a) Deinen Gaumen mit sehr saftigen und lockeren Cupcakes erfreuen möchtest. b) Kürbis-Cupcakes die nach 3 Tagen immer noch super frisch schmecken. c) Eine besonders feine Ahornsirup-Buttercreme kosten möchtest, dann solltet Du dieses Rezept unbedingt ausprobieren!

Die Idee für diese Cupcakes hatte ich vor ein paar Tagen, als ich für die kanadische Band Sights&Sounds das Get In Catering vorbereitet habe. Andrew der Sänger von Sights&Sounds und Frontmann der Hardcore Band Comeback Kid kenne ich seit über 10 Jahren. Wenn ich langjährige Freunde und Bekannte auf Tour treffe, versuche ich sie mit ein paar selbstgemachten Cupcakes zu verwöhnen.

Wenn ich an typische Kanadische Lebensmittel denke, fallen mir zuerst Ahornsirup, Cranberries und Kürbis ein. Deshalb sind diese auch die Hauptzutaten für meine Kürbis Cranberry Cupcakes.

Sights&Sounds sind mit Landscapes noch bis 29. Oktober 2016 in Europa auf Tour. Falls du Bands wie Foo Fighters, Sigur Ros oder Further Seems Forever stehst, dann solltest Du dir die Show nicht entgehen lassen.

Hier kommst du direkt zum Rezept der Kürbis Cupcakes mit Ahornsirup-Buttercreme.

Halloween Pumpkin Cupcakes

Halloween 2016 is almost here! So I have a fancy and delicious Halloween pumpkin cupcake with cranberries recipe for your next Halloween Party, coffee break or Chrismas dessert.

I know there're many pumpkin cupcake recipes on the internet. But a) If you delight your toungue with a moist and fluffy cupcake. b) A cupcake that still tastes super fresh after 3 days. c) you want to try a delicate maple syrup buttercream, then you should try this recipe!

Few days ago I had the idea for those cupcakes. Because of preparing the get in catering for the Canadian band Sights&Sounds. I know Andrew for more than 10 years. He is the singer of Sights&Sounds and the frontman of hardcore band Comeback Kid. When I meet friends and bands on tour, who I know for quite a while, I try to spoil them with homemade cupcakes.

When I think of Canadian groceries, maple syrup, cranbeeries and pumpkin are the ones that come to mind first. Hence I choose these foods for my Halloween pumpkin cupcake with cranberries.

Sights&Sounds are on European tour with Landscapes till October 29th 2016. If you like bands like Foo Fighters, Sigur Ros or Further Seems Forever, you should check them out!

To the recipe of the Pumpkin Cupcakes with Maple Syrup Buttercream.

halloween, pumpkin, cupcakes, with cranberries and maple syrup buttercream front closeup halloween kürbis cupcake mit cranberries und Ahornsirup Buttercreme

Halloween Kürbis Cupcakes mit Ahornsirup-Buttercreme

(12 Cupcakes)

Zutaten Kürbis Cupcakes:

  • 1/3 cup Rapsöl
  • 3/4 cup Zucker
  • 1/2 cup Mandelmilch
  • 1/2 cup Kürbispüree
  • 1 - 1,5 TL Gewürzmischung, gemahlen (1 Nelke, 1/8 TL Muskatnuss, 1/4 TL Zimt, 1/4 TL Ingwerpulver oder 1/2 TL frische geriebener Ingwer)
  • 1, 5 cup Mehl
  • 1 EL Kicherebsenmehl
  • 1 TL Backpulver
  • 1/2 TL Natron
  • 1/4 TL Salz
  • 1/2 cup Haselnüsse oder Mandeln, gemahlen
  • 1/2 cup grobgeraspelter Hookaido Kürbis
  • 1/4 cup getrocknete Cranberries

Ahornsirup-Buttercreme:

  • 1/2 cup Margarine (Alsan), Zimmertemperatur
  • 2 EL Cocosbutter, Zimmertemperatur
  • 2 cup Puderzucker, gesiebt
  • 1 TL Vanillemark, bzw. Vanillezucker
  • 3-4 EL Ahornsirup
  • 1 EL Reis- oder Mandelsahne

Dekoration

  • 12 getrocknete Cranberries

How to:

Halloween Kürbis Cupcakes:

Den Ofen auf 170°C vorheizen. Papierförmchen in eine Muffinform geben.

Das Öl, Zucker, Mandel-Milch in einer mittelgroßen Schüssel vermengen. Das Kürbispüree und die Gewürzmischung dazu geben.

Das Mehl sieben. Dann Mehl, Backpulver, Natron, Kicherebsenmehl und Salz in einer anderen Schüssel vermischen.

Nun die trockenen Zutaten mit dem geraspelten Kürbis, Nüssen und Cranberries mischen. Danach mit den flüssigen Zustaten geben und verrühren bis der Teig glatt und cremig ist.

Die Förmchen jeweils zu Zweidrittel mit Teig befüllen und etwa 20 Minuten backen. Die Halloween Kürbis Cupcakes danach abkühlen lassen.

Ahornsirup-Buttercreme:

Die Margarine und Cocosbutter gut verrühren bis eine cremige-luftige Masse entsteht.

Dazu einen Handmixer oder Küchenmaschine benutzen. Dann Puderzucker hinzu geben und für 3 Minuten alles gut verrühren.

Dann Vanillemark, Ahornsirup und Sojasahne hinzugeben und für weitere 5-7 Minuten die Creme zu einer glatt und cremig Buttercreme schlagen.

Alles in einen Spritzbeutel geben.

Dann die abgekühlten Halloween Kürbis Cupcakes mit der Creme dekorieren und ganz zum Schluss mit einer getrockneten Cranberry verzieren.

halloween, pumpkin, cupcakes, with cranberries and maple syrup buttercream front closeup halloween kürbis cupcake mit cranberries und Ahornsirup Buttercreme

halloween, pumpkin, cupcakes, with cranberries and maple syrup buttercream top right chocholate peanutbutter banana cupcakes and chocolate buttercream left closeup halloween kürbis cupcake mit cranberries und Ahornsirup Buttercreme und rechts oben Schokoladen Erdnussbutter Bananen Cupcakes mit Schokobuttercreme links vintage

rechts: Halloween Kürbis Cupcakes mit Ahornsirup-Buttercreme links: Schoko-Erdnussbutter-Bananen Cupcakes mit Schokoladen Buttercreme

Viel Spaß bei der Halloween Party!

Doris

Halloween Pumpkin Cupcakes with Maple Syrup Buttercream

(12 cupcakes)

Halloween Pumpkin Cupcakes:

  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 1/2 cup almond milk
  • 1/2 cup pumpkin puree
  • 1 - 1,5 teaspoones pumpkin spice
  • 1, 5 cup flour
  • 1 tablespoon chickpea flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup hazlenuts or almonds, grounded
  • 1/2 cup pumpkin, coarsely grated
  • 1/4 cup dried cranberries

Maple Syrup Buttercream

  • 1/2 cup vegan margarine, room temperatur
  • 2 tablespoones coconut butter, room temperatur
  • 2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoones maple syrup
  • 1 tablespoon rice or almond creamer

Decoration

12 dried cranberries

halloween, pumpkin, cupcakes, with cranberries and maple syrup buttercream front closeup halloween kürbis cupcake mit cranberries und Ahornsirup Buttercreme

How to:

Halloween pumpkin cupcakes:

Preheat oven to 170°C.

Put the baking cases in the muffin pan.

Mix oil, sugar and almond milk in a medium bowl. Add vanilla extract, pumpkin puree and spice.

Sift and mix flour, baking powder, baking soda, chickpea flour and salt in a separate bowl. Add grounded nuts, cranberries and coarsely grated pumpkin.

Now add the flour mix to the liquid mixture and stir till it’s well combined.

Fill the baking cases to 2/3. Bake 18 to 20 minutes.

Let the Halloween pumpkin cupcakes cool down on a cooling rack.

Maple syrup buttercream:

Beat the room temperature margarine and the coconut butter until well combined and fluffy.

Add icing sugar and beat for about 3 minutes.

Add the vanilla beans, maple syrup and creamer. Beat for about 5-7 minutes until fluffy.

Stuff the frosting into a frosting bag.

Top the cold cupcakes and top each Halloween pumpkin cupcake with a dried cranberry.

halloween, pumpkin, cupcakes, with cranberries and maple syrup buttercream front, chocholate peanutbutter banana cupcakes and chocolate buttercream back closeup halloween kürbis cupcake mit cranberries und Ahornsirup Buttercreme und hinten Schokoladen Erdnussbutter Bananen Cupcakes mit Schokobuttercreme vintage

left: Halloween pumpkin cupcakes with maple buttercream, right: chocolate peanutbutter banana cupcakes with chocolate buttercream

Happy Halloween!

Doris

Christmas Dinner, mushroom roast wellington, roasted hookaido pumpkin wedges, mashed peas

Christmas Dinner

The recipes of this Christmas Dinner - Chestnut Soup and Roast Wellington  are a delicious menue option for a festive dinner with family and friends.

Christmas Dinner - Chestnut Soup and Roast Wellington

Christmas Dinner - Starter - Chestnut Soup with Cranberries

  • 1 tablespoon olive oil
  • 1 small red onion, finely diced
  • ½ cup celery root, finely diced
  • ½ cup carrot, finely diced
  • ½ cup parsnip, finely diced
  • 1¾ cups chestnuts, boiled and diced
  • ¼ cup white wine
  • Black pepper
  • Sea salt
  • Nutmeg
  • 4 cups vegetable broth
  • ¼ cup soy cream or oat cream
  • ¼ cup chestnuts, finely chopped
  • 2 tablespoons fresh cranberries, finely chopped
  • 1-2 teaspoons maple syrup
  • 2 tablespoons marsala wine
  • 2 tablespoons parsley, chopped

Heat olive oil in a saucepan.

Add onions; roast for 1 minute. Add celery, carrot, parsnips and chestnuts for 2-3 minutes. Deglaze with wine and fill up with vegetable broth. Season it with salt, black pepper and nutmeg. Cook for 15 minutes.

Stir occasionally and purée with the soy cream. Boil up again for 2 minutes. Cover the pot and shut down the heat. Simmer for 5 minutes.

Heat up a small pan and add the fresh cranberries. Add maple syrup to caramelize and deglaze with marsala wine.

Serve the soup in a small bowl. Sprinkle the chopped chestnuts, caramelized cranberries and parsley over the soup.

ChestnutSoup01

Christmas Dinner - Main course - Mushroom Roast “Wellington”

  • 2 tablespoons olive oil
  • ¾ cup brown mushrooms, finely chopped
  • 1,5 cup oyster mushrooms, finely chopped
  • 1 tablespoon olive oil
  • ½ cup celery root, finely diced
  • ½ cup carrots, finely diced
  • 1 garlic glove, finely diced
  • ¾ cup leek, finely diced
  • ¼ cup red wine
  • ½ cup brown or green lentils, cooked
  • ¾ cup cashews, roasted and grinded
  • ¼ cup walnuts or pecan nuts, roasted and grinded
  • ¾ cup breadcrumbs
  • 4 teaspoons marjoram, dried
  • ½ bunch parsley
  • Black pepper
  • Sea salt
  • Nutmeg
  • ½ cup vegetable stock
  • 1/3 cup soy cream
  • 6 sheet of puff pastry, frozen
  • ¼ cup soy cream

Heat oil in a big pan and roast the brown and oyster mushrooms. Put them in a big bowl.

Saute celery, carrots, garlic, leek with oil and wine for 5 minutes. Then add to the fried mushrooms.

Mix cooked lentils, cashews, walnuts, breadcrumbs, marjoram, parsley, pepper, salt, nutmeg and add to the vegetable-mushroom mix.

Add vegetable stock and 1/3 cup soy cream, mix everything and rest for 15 minutes.

Preheat oven to 220°C (425°F).

Roll out the puff pastry with a rolling pin.

Put 2-3 tablespoons of mushroom stuffing in the center of the pasty plate.

Brush soy cream around the pastry edges. Put one pastry side on top of the other. Close both open pastry sides, brush soy cream on the edges and fold them in.

Place the puff pastry on a baking paper layered baking plate and brush all pastry roasts with soy cream.

Put he baking plate in the second oven level.

Bake the mushroom loafs for about 45 minutes, until the loaf is golden brown.
Wellingtion01

Chrismas Dinner - Sidedish - Roasted Hookaido Pumpkin Wedges

  • 1 small hokkaido pumpkin
  • 2 tablespoons olive oil
  • Black pepper
  • Sea salt

Preheat oven to 230°C (450°F). Cut pumpkin in wedges.

Put on a baking plate, sprinkle with olive oil, pepper and salt. Put he baking plate in the second oven level.

Bake pumpkin about 30 minutes, until the pumpkin wedges are cooked and roasted. Turn around the wedges after 15 minutes.

Wellingtion02

Chrismas Dinner - Sidedish - Mashed peas

  • 2 cup water
  • 4 cups frozen peas
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 to 1 ½ tablespoon olive oil or margarine
  • black pepper
  • sea salt (optional)
  • ½ tablespoon mint leafs, finely chopped
  • ½ teaspoon red chili pepper, finely chopped

Heat water, add salt, baking soda and peas for 10 to 15 minutes.

Drain peas and put in a bowl, mash peas with a potato masher or fork.

Add olive oil, pepper, salt (optional).

Chopped mint leafs and red chili peppers and mix everything.

 

Arrange a roast "Wellingtion", 3 to 4 pumpkin wedges and about 2 to 3 tablespoons mashed peas on a plate.

Wellingtion03

For dessert I recommended the pistachio lovers cake for you, good to prepare and store in the fridge.

Merry Christmas! (:

 

If you need a lighter, healthy Summer menue with avocado in every course - starter, main course and dessert - I advise you the following recipes on my blog:

As starter my avocado mango salad with pomgranate seeds, cilantro and red chili peppers or the fancy beetroot apple mille-feuille.

For the maincourse Thai tempeh paddies or my unique not so fancy ramen burger.

Finaly for dessert my avocado ice cream with strawberries and pistachos without sugar or my first blog post the coconut panna cotta with passionfruits.