Pumpkin-Apple Muffins with Streusel Topping

Ingredients:
2 1/2 cups plain flour (sifted)
1 3/4 cups caster sugar
1 tsp. baking soda (sifted)
1 tsp. ground cinnamon (sifted)
1/2 tsp. salt (sifted)
2 large eggs (lightly beaten)
1 cup mashed pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

Topping:
1/4 cup brown sugar
2 tbsp. plain flour (sifted)
1/2 tsp. ground cinnamon (sifted)
1 tbsp. cold unsalted butter (cubed)

Methods:

1. In a large bowl, combine flour, sugar, ground cinnamon, baking soda and salt.
2. In another bowl, combine eggs, pumpkin and oil.
3. Stir the wet ingredients into the dry ingredients just until moistened.  Fold in apples and mix until combined.
4. Line 16 muffin pan with liners and fill them with muffin batter 3/4 full.
5. For topping, combine brown sugar, flour and cinnamon.  Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
6. Bake in a preheated oven of 170 degree Celsius for about 30 minutes or until a wooden skewer inserted in the center comes out clean.
7. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Notes:  The best time to enjoy this crunchy top muffins is on the day when it's baked.  The Streusel Topping tends to soften the next day, but it still taste yummy.

I adapted this recipe from "Taste of Home" by Carolyn Riley, Carlisle, Pennsylvania with slight amendment to meet our family's taste buds.

Pumpkin Loaf

Being a pumpkin lover and with a big pumpkin sitting on my kitchen top, how could this yummylicious recipe escape from my baking list... Here comes my Pumpkin Loaf, just freshly out of the oven and in time for an early afternoon tea.  You might be puzzled, but puzzle not, as I bake this loaf few days ago and is only uploading and sharing it now with everyone ~ smile ~

Ingredients:
2 cups + 1 tbsp. caster sugar
1 cup vegetable oil
3 eggs + 1 egg yolk
15 oz. pumpkin puree
3 cups plain flour
1 tsp. ground cinnamon (sifted)
1 tsp. baking soda (sifted)
1/2 tsp. salt (sifted)
1/2 tsp. baking powder
1/2 cup pumpkin seeds (divided between two loaves)

Methods:

1. Line two 9"x5"x3" loaf pans with parchment paper and set aside.
2. In a large mixing bowl, combine caster sugar, oil, pumpkin and eggs until smooth.  Set aside.
3. In a separate bowl, combine plain flour, ground cinnamon, baking soda, salt and baking powder.  Add the dry ingredients into the wet ingredients (2) and stir together gradually until just incorporated and there are no lumps.
4. Divide batter into two prepared loaf pans.
5. Sprinkle pumpkin seeds evenly over each loaf.
6. Bake in a preheated oven of 170 degree Celsius for 60-65 minutes or until a wooden skewer inserted comes out clean and crumb-free.
7. When done, let cool in pans for about 15 minutes, lift out of pans with edges of parchment paper and let cool completely.
8. Remove parchment paper, slice and enjoy.

I adapted this recipe from 'delightfulemade.com' with slight amendments to suit my family's liking.

Steamed Pumpkin With Red Bean Paste Dessert

To all PUMPKIN lovers, do try a hand on this yummylicious dessert/snack.  I am sure it will warm your heart and you will continue to make and enjoy it in the comfort of your home.  I bought the ready made red bean paste from the Baking Store, and since I prefer my dessert less sweet, I use lesser amount of red bean paste.  Like wise, if you have a sweet tooth you can increase the amount.  This is one good thing of making our own desserts  based on our own preference and it is more healthy, thus not having to feel guilty.

Ingredients:

250g Pumpkin (peeled and cut into thin slices)

150g Glutinous rice flour (sifted)

40g Corn starch (sifted)

50g Caster sugar

120g Red bean paste

Some dried cranberry (cut into thin strips as pumpkin stalks)

Methods:

1. Place the pumpkin slices onto a steaming dish and steam in a steamer until soft.  Remove from steamer and place them into a bowl, discard water, if any.  
2. Mashed the pumpkin into paste, add caster sugar, glutinous rice flour and corn starch.  Knead until it forms a smooth and slight sticky dough.
3. Lightly sprinkle the  working area with a bit more corn starch to prevent stickiness.  Roll the dough into long strip and divide it into 12 sections with a spatula.
4. Divide the red bean paste into 12 portions, roll into balls and place them onto the corn starch lightly dusted area.
5. Roll the pumpkin dough into ball, flatten into a circle, place a piece of the red bean paste into the center, and wrap the pumpkin dough around the red bean paste, encasing the paste into the center of the dough ball.  Make sure to pinch ends tightly together, and then roll around to secure the ball shape.
6. Arrange the dough balls on a lined baking pan.  Repeat until all is done.
7. Using your index finger, gently press a fingerprint indentation into the top of each dough.
8. Next, use a toothpick to press out the lines of pumpkin ridges around the side of the dough.
9. Take a piece of cranberry strip and put it vertically onto the top of each pumpkin, and you need to press a little to let it stick, to resemble pumpkin stalks.  
10. Steam the completed pumpkins in a steamer for 10 minutes.  
11. Remove from steamer and let it cool in the baking pan place on a cooling rack.  The pumpkin will set up as they cool.
12. Once cooled, the dessert is ready to serve.

Before steaming

After steaming

I adapted this recipe from YUM CHINA by Tiana Matson.

Tri-color German Cookies

The striking colors of this cookies and the aroma of the Cranberry German Cookies before this, is what gets me to bake this Tri-color German Cookies.  Since I have Matcha Powder in my pantry, it's no harm trying it out.

Ingredients:
125g unsalted butter (room temperature)
50g icing sugar
125g potato starch (sifted)
90g plain flour (sifted)
10g milk powder (sifted)
1.5g matcha powder (sifted)
2g cocoa powder (sifted)
1 tbsp. milk powder (sifted)

Methods:

1. In a mixer bowl add unsalted butter and icing sugar.  Beat using medium speed until light and fluffy.  In between beating scrap the sides down with a rubber spatula.
2. Add in potato starch, plain flour and milk powder.  Mix using a rubber spatula until well combined.  
3. Divide the dough into three parts and put them in separate bowls.
4. Add sifted matcha powder into one part and mix using a rubber spatula until well combine and set aside.
5. In another part add in sifted cocoa powder and mix until well combine and set aside.
6. Add 1 tbsp. sifted milk powder into the last part of the dough, mix well and set aside.
7. Cover the bowls with cling wrap and chill in the fridge for 20 minutes.
8. To make the tri-color balls: pinch a bit of dough from each color, roll it into small balls and place them next to each other on a plate.  Pick up the 3 balls with the right fingers,  place them on the right palm and softly roll using both palms to make a tri-color balls.  Place them on a lined prepared baking sheet and use the back of a fork to press on the balls.  Repeat until all is done.
9. Bake in a preheated oven of 160 degree Celsius for 15 minutes.
10. Cool on a wire rack and store in airtight cookie jars. 

This recipe is adapted from 'Little Duck's Kitchen' with slight amendment to suit my taste bud.

Cranberries German Cookies

I baked this yummylicious Cranberries German Cookies to savor as we welcome The  Year of The Rat.  

Ingredients:
125g unsalted butter (room temperature)
50g icing sugar
125g potato starch (sifted)
90g plain flour (sifted)
25g dried cranberry

Methods:

1. Chop dried cranberry into smaller pieces and set aside for later use.
2. In the bowl of a mixer add butter and icing sugar.  Whisk until light and fluffy.  In between whisking scrap the side using a rubber spatula.
3. Add in the sifted potato starch and plain flour. Mix with a rubber spatula.  Add in the chopped dried cranberry and mix until well combined.
4. Wrap the bowl using cling wrap and chill in the fridge for 20 minutes.
5. After 20 minutes roll the dough into round balls (size depends on your preference), press using the back of a fork and place on a prepared lined baking sheet.  Repeat until all is done.
6. Bake in a preheated oven of 160 degree Celsius for 20 minutes.
7. Cool on a wire rack and store in air tight cookie jar.

I adapted this recipe from 'Little Duck's Kitchen.'

These cookies are so yummy and I can't help baking the next recipe from this same source.  If you are interested, do go to my next post ☺

Cranberry Orange Loaf Cake

I am sharing my first bake for Year 2020 with everyone who loves baking.  If you are still thinking of what to serve for your morning or afternoon tea, well, think no more as this is one yummylicious cake to bake and enjoy with either a cup of hot tea or coffee.

Ingredients:
2 cups plain flour (sifted)
1/2 tsp baking soda (sifted)
1 tsp baking powder (sifted)
1 cup unsalted butter (8 oz.) - room temperature
3/4 cup granulated sugar
2 eggs
1 tsp Orange Zest
1/2 cup Orange Juice
1 cup dried cranberries

Methods:

1. In the bowl of your mixer, add butter and sugar, and whisk until light and fluffy.
2. Add eggs, one at a time and whisk well after each addition.
3. Add orange zest, orange juice and mix until combined.
4. Add the flour, baking soda and baking powder and mix using a rubber spatula.  Mix in the cranberries until well combined.
5. Transfer the batter into the prepared lined pan.
6. Bake in a preheated oven of 180 degree Celsius for 55-60 minutes until a wooden skewer inserted into the middle of the cake comes out clean.
7. Remove the pan from the oven and let it cool for 10 minutes.
8. Transfer the cake on a cooling rack to cool completely.
9. Cut the cake into slices and enjoy with a cup of hot tea or coffee.

This recipe is adapted from 'Whiskaffair.com' with amendments to suit my liking.

Note: This recipe comes with a glaze, but I leave it out as I prefer it less sweet.