Best Ever Starbucks Pumpkin Scones

Scones and Pumpkin are my favorite; how could I possibly miss it out, especially during this beautiful Season of the year ~ smile ~

These Scones are so soft and delicious; and just love the glaze ~ Yummy Yum! ~

Ingredients:

For the scones:

1/2 cup pumpkin puree (freshly steamed and mashed)

1 egg

1/4 cup whipping cream

2 cups plain flour (sifted)

1/4 cup caster sugar (I reduce as there is additional sweetness from the glaze)

1 tbsp. baking powder (sifted)

a pinch of salt

1 tsp. ground cinnamon

80 g. unsalted butter (cold)

For the glaze:

2 cups icing sugar

2-3 tbsp. whipping cream (I add more than 3 tbsp.)

2 pinches ground cinnamon

Methods:

1. In a medium bowl, combine pumpkin puree, egg and whipping cream with a fork.  Set aside.
2. In a separate bowl, combine flour, sugar, baking powder, salt and cinnamon with a wire whisk.
3. Cut the cold butter into cubes and add to the flour mixture.  Use a pastry cutter to process until all the butter has turned into thin sheets distributed throughout the flour mixture.  You can use your hand to do this, but I did not as I have warm hands.
4. Pour the pumpkin mixture into the flour and butter mixture and mix together with a rubber spatula gently until it's mixed about half way.
5. Tip the half-mixed dough onto a floured work surface.  Using your hands, pick up half the dough and fold it over the other half.  Continue working the dough in this folding motion, very gently, until almost all the flour is incorporated.  As you do this, slowly create a round shape about 1 1/2" thick.
6. Slice the round dough into 8 triangular pieces and place them on the prepared lined baking sheet.
7. Bake in a preheated oven of 190 degree Celsius for 20-22 minutes, or until the scones have puffed up slightly and are firm to the touch.  If the scones start to brown on top, remove them from the oven so they don't over-bake.
8. Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool completely.
9. While the scones are cooling, make the glaze by combining the icing sugar and whipping cream in a medium bowl.  Add the icing sugar first and whisk while adding the whipping cream one tablespoon at a time until a thick glaze forms.
10. Divide the glaze into 2 separate bowls.  Leave one bowl aside (this will be white glaze) and to the second bowl add the cinnamon and whisk to combine (this will be the spice glaze)
11. When the scones are cool, dip them upside down into the spice glaze until the glaze coats the top of the scones.
12. Set on a plate or cooling rack and let the glaze dry for about 5 minutes.
13. Add the white glaze to a small piping bag, snip off the end and pipe the white glaze on top of the spice glaze to create a lined pattern, or any pattern of your choice.  Discard any remaining glaze and allow the scones to sit for about 15 minutes before enjoying, so the glaze can harden just slightly.
14. Let's enjoy these delicious scones....

This recipe is adapted from 'thebusybaker.ca' by Chrissie with slight adjustments to suit my baking preferences.

Pumpkin Spice Smoothie

 

Ingredients: (Yield 1)

1/2 cup freshly mashed pumpkin

1/2 frozen banana

3/4 cups milk

1/2 tsp. ground cinnamon

1/4 tsp. pumpkin pie spice

Topping:

Some slices of almonds (toasted)

Dash of ground cinnamon

Methods:

1. Add all ingredients in the blender jar.  Blend until smooth.  Pour into a glass.
2. Top with some toasted sliced almonds and sprinkle dash of ground cinnamon.
3. Enjoy!

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my preference.

Pumpkin Steamed Buns/Mantou

This Pumpkin Steamed Buns or commonly known as Pumpkin Mantou have been my favorite recipe.  Once a while, I will make some to enjoy any time of the day.  Any leftover, I will place them in the freezer and it always comes in handy, whenever I am too lazy to cook or finding myself too occupied.  It last for months in the freezer, however you can just leave them in airtight containers in the fridge and it last for a week or so.  This recipe is a keeper and I am sharing it with all out there who loves this yummy soft buns ~ smile ~

Ingredients:

150 g. pumpkin (peeled, steamed, mashed and set aside to cool)

300 g. plain flour (sifted)

1 tsp. baking powder (sifted)

50 g. caster sugar

1 tsp. instant yeast

1/2 tsp. salt

4 tbsp. water

2 tbsp. corn oil

Methods:

• In the mixer bowl, add plain flour, baking powder, caster sugar, instant yeast and salt. Stir with a spoon to mix.
• Add in mashed pumpkin and 4 tablespoons water; using the hook of the mixer, give it a mix/stir.  Then put the bowl on the stand mixer and mix with the dough hook using low speed.  Add in the corn oil and continue to mix, increase the speed to medium and continue mixing until the dough comes out clean from the side of the bowl.  (If the dough is too dry, add a teaspoon of water; do not add too much at a time.  The mashed pumpkin determine whether more water is needed or not.)
• Take out the dough from the bowl, place it onto a lightly floured surface and with both hands form the dough into a large ball.  Cover with the mixer bowl and rest for 10 minutes.

After 10 minutes

• Cut the dough into 2 portions.

• Take 1 portion, with a rolling pin, roll out the dough until oval shape.

• Fold into 3 parts inward

• Lightly dust a bit of flour over work surface, then place the folded dough on the work surface and continue to roll using a rolling pin and fold into 3 parts again.  This step is to be done twice.

• Next, roll out the dough into a large rectangle.
• Lightly brush the whole surface with water. 

• Then roll from the top down, until it form a long log.  

• Using your fingers, pinch to seal the end of the whole log.

• Cut the log into smaller portion using a cake scraper (sizes depending on your own preference).  Place each bun/mantou over a piece of wax parchment paper, and arrange them in a steamer rack/tray.  Repeat the steps with the second portion of the dough. 

• When all the buns/mantou is done, place the tray over the steamer pot fill with water. Cover and let it proof for 40 minutes.
• After the proofing time is up, place the steamer pot over the stove with high heat.
• Once the water starts boiling, lower the heat to medium and let it steam for 15 minutes.
• After the 15 minutes is up, off the heat, but do not open the  cover immediately. Slowly lift up the cover and tilt slightly to let the hot air inside slowly escape, for about 5 minutes; this step is necessary to ensure the smooth buns/mantous.
• After 5 minutes, remove the lid and remove the buns onto a wire rack for it to cool.
• These buns/mantous are best served warm as it is, or use a sharp knife to slit the middle of the buns to form a pocket, and spread a generous amount of butter.  This is indeed my favorite way of enjoying them, any time of the day.

Since I enjoys making them so often, I have tried making them into other shapes and sizes; it is indeed great fun!  I have here to share....

This beautiful and keeper recipe is adapted from 'Kathrine Kwa Baking Tutorial' with a very slight adjustment to suit my preference.

Pumpkin Cake

As I've mentioned many times in my blog, this golden pumpkin is my favorite fruit.  I will happily bring back a whole pumpkin, after which, will recreate it into different kinds of delicious and scrumptious dishes: snacks, cakes, soup, muffins, etc...  This time round I am baking a delightful pumpkin cake which I came across in Youtube quite a while ago.  

Ingredients:

150g. fresh pumpkin (peeled, remove seeds, sliced, steamed and mashed)

200g. unsalted butter (room temperature)

1/2 cup caster sugar

4 large eggs

250g. plain flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt (sifted)

1/3 cup pumpkin seeds (toasted) - leave 1 tbsp. for topping

80g. raw pumpkin (cubed) - for topping

Methods:

1. In a stand mixer beat butter for about 2 minutes, then add in sugar and continue to mix until light and fluffy.
2. Add in eggs, one at a time, beat well after each addition.
3. Add in 2 tablespoon of flour into egg mixture and mix using a rubber spatula.  Next, add in all the flour and mashed pumpkin and mix until well combined.
4. Add in the toasted pumpkin seeds and stir well to combine.
5. Pour the batter into a lined 8" round cake tin and level the top with spatula.
6. Arrange the raw pumpkin cubes over the top and sprinkle the toasted pumpkin seeds.  
7. Bake in a preheated oven of 170 degree Celsius for 60 to 70 minutes, and/or when a wooden skewer inserted in the middle of the cake comes out clean.
8. Place the cake on a wire rack to let it cool.  Serve!

I adapted this recipe from Youtube Video by Kathrine Kwa Baking Tutorial with amendments to suit my baking preferences.

Fried Chinese Pumpkin Cake

Being a big fan of PUMPKIN, I would love to try a hand on any pumpkin recipe which I come across; either online, from magazines, newspapers or recipe books.  So much so, pumpkin is a healthy carbohydrate with low-fat content.

I am sharing this simple yet yummylicious recipe which I tried out very recently, and it's a great snacks/desserts to enjoy any time of the day.  They are best to serve hot, with soft-slight-chewy texture on the inside and crispy on the outside. If you have a sweet tooth, you can add more sugar.  

Ingredients:
250 g. pumpkin (peeled and cut into thin slices)
250 g. glutinous rice flour (sifted)
10 g. granulated sugar
Bread crumbs (to coat the pumpkin cakes)
Cooking oil (for frying)

Methods:

1. Steam the pumpkin slices until soft, and mash into a puree in a bowl.
2. Pour in granulated sugar and stir to mix with a spoon.
3. Add in glutinous rice flour and hand-knead until the dough is smooth.
4. Take a small amount of dough, roll into a ball and flatten it using our hands.
5. Coat in the bread crumbs taking care to cover all the sides evenly and place them on a plate.
6. In a pot, heat enough oil to be able to cover the cakes.  When the oil reach a low boil, gently drop in the pumpkin cakes.  Do not overcrowd the pot.  Fry until both sides are golden brown.  Carefully remove the cakes with a slotted Spatula, draining the excess oil on kitchen towel, and serve them on a plate.

This recipe is adapted from 'www.yumofchina.com'.

Stir-fried pumpkin with black fungus and chicken

WoW!! It's a YUMMYLICIOUS  week of "The Golden Pumpkin!"  Another appetizing dish which I am going to share is the combination of pumpkin, black fungus and chicken meat. Anyone interested??

Ingredients:
150g pumpkin slices (1/2cm thick)
2 pieces black fungus (soaked, trim and cut into strips)
1 chicken thigh (deboned and cut into cubes)
3 garlic cloves (peeled and chopped)
Pinch of salt (to taste)
1 1/2 tbsp cooking oil
Water 

Marinade for chicken cubes
1/2 tbsp oyster sauce
dash of grounded white pepper
1 tbsp Shaoxing Wine
1/2 tsp corn flour

Methods:

1. In a heated wok add cooking oil and saute chopped garlic for a few seconds.  Add the marinated chicken cubes and stir-fry until half cooked.  Then add the pumpkin cubes and wood fungus and continue to stir fry for a few minutes.
2. Add in 1/4 cup of water, stir to mix and let it simmer.  Continue stirring to ensure even cooking of the pumpkin and chicken.  Taste for correct seasoning and add salt if needed.  If the dish dries up too fast add more water.
3. Once the chicken and pumpkin are cooked through off the heat and dish up onto a plate.
4. Ready to serve!

Notes: I serve it as a dish with rice for dinner accompanied with other dishes.

Recipe adapted from "Elinluv's Tidbits Corner."

Pumpkin Soup

With the weather getting hotter by day, I've decided to cook something comforting to satisfy my taste bud. Since I have a whole pumpkin sitting in my pantry I am making this yummylicious "Pumpkin Soup".

Ingredients needed: (Serves 3)

• 600g pumpkin (peeled and cubed)

• 1 onion (peeled and roughly chopped)
• 1 potato (peeled and cubed)

• 2 tbsp cooking oil
• 600ml water
• Chicken stock granules (to taste)
• Dash of grounded white pepper

Methods:

1. In a medium heated wok add cooking oil and fry chopped onions for a minute.  Add chopped potato and pumpkin and continue to stir-fry for a further few more minutes.
2. Pour in water and bring to a boil. 
3. Add chicken stock granules by teaspoon and taste for correct seasoning.  Continue to simmer until the potato and pumpkin are soft.  
4. Remove from heat and let it cool down.
5. Pour the mixture into a blender bowl and puree until smooth.
6. Pour the puree into a pot and bring to a boil using low heat, stirring to ensure that the soup does not stick to the bottom of the pot and gets burnt.
7. Remove from heat and dish into serving bowls.
8. Sprinkle dash of grounded white pepper and serve immediately.

Pickled Pumpkin slices with lemon juice and dried sour plum

Ingredients:
400g pumpkin (peeled and sliced thinly with peeler)
5 sour plum/assam boi (deseeded and cut into small pieces)
1 red chili (deseeded and cut into small pieces)
2 lemons (squeeze for juice and sieve away pulps and seeds)
4 tbsp castor sugar

Methods:

1. In a large mixing bowl mix together sour plum (assam boi), red chili, lemon juice and castor sugar.
2. Add in the pumpkin slices, mix well and let rest for one hour.
3. Packed into a glass jar and store in the fridge overnight.
4. Pickle is ready to be served as a side dish or as snacks.

This recipe is adapted from Elinluv's Tidbits Corner with slight amendments to suit my taste bud.

Sri Lankan Pumpkin Curry

This delicious Sri Lankan Pumpkin recipe caught my eyes as I was browsing through a recipe blog.  Again, it's my favourite golden pumpkin, which I simply just can't resist to try and taste.  It's indeed another 'Simple Yet Yummylicious' dish.  Here's to share...

Ingredients:
1/2 medium size round pumpkin (peeled and cubed)
1 tomato (sliced)
Handful of curry leaves
1/2 onion (thickly sliced)
1/4 tsp chili powder
1/4 tsp tumeric powder
1/4 tsp cumin powder
1/2 tsp mustard seeds
1 1/2 tbsp cooking oil
1/4 cup water
1/4 cup coconut milk
Chicken stock granules (to taste)

Methods:

1. In a medium heated wok, add oil and saute the onion, tomato and curry leaves until fragrant.
2. Add chili powder, tumeric powder, cumin powder and mustard seeds and continue to stir-fry.
3. Once the onion turn golden, add pumpkin and give it a quick stir.
4. Add in water and dash of chicken stock granules, stir and let it simmer until the pumpkin are slightly tender. Add more water if the sauce is reduced and taste for correct seasoning.
5. Add in the coconut milk, stir and cook for a quick few seconds.
6. Off the heat, dish onto a serving plate and serve!

Notes:  The actual recipe does not require the pumpkin to be peeled, personally for me, I feel that either way is acceptable.  If you prefer a soupy pumpkin curry, add more water. 

This recipe is adapted from Island Smile with slight amendments.

Pumpkin Rice Vermicelli

As usual, it's another prep for my lunch, a meal which I only need to prepare for myself. Recently, I came across this simple one-plate meal with my favorite 'golden pumpkin', what more could I ask for?? With some leftover pumpkin in the fridge I decided to cook myself this yummylicious "Pumpkin Rice Vermicelli."  As you can see that I slice the pumpkin instead of cutting them into strips, because I love the crunch and taste of the pumpkin.

Ingredients: (1 serving)
Dried rice vermicelli (soak in water until soften and drain)
Pumpkin (sliced)
1/2 tbsp dried shrimps (wash, soak, drain and chopped)
2 dried shiitake mushrooms (wash, soak, discard stems and slice thinly)
2 cloves garlic (peeled and chopped)
1/2 cup parsley leaves (coarsely chopped)
2 1/2 tbsp cooking oil
1/2 tbsp sesame oil

Seasonings:
Water (adjust accordingly)
1 tbsp light soya sauce
1/2 tbsp oyster sauce
Dash of fish sauce
Dash of grounded white pepper

Methods:

1. In a heated wok add 1 1/2 tbsp. cooking oil, fry the mushrooms and dried prawns until fragrant.
2. Add chopped garlic and fry until aromatic.
3. Toss in pumpkin slices, stir-fry and splash some water in between cooking to ensure that the pumpkin are cooked but do not overcooked the pumpkin. Add in chopped parsley, give it a toss, then dish out and set aside.
4. In the same wok heat up the remaining 1 tbsp of cooking oil, add in rice vermicelli, light soya sauce, oyster sauce, fish sauce and stir-fry to combine. 
5. Add in pumpkin, toss to combine (drizzle a bit of water if the dish is too dry and/or the rice vermicelli is not soft enough), sprinkle dash of grounded white pepper, give it a quick mix, dish on a serving plate and Lunch is serve!

Recipe adapted from Minty's Kitchen with amendments

Fragrant Pumpkin Rice

I am sharing another fast and easy 'one-pot dish' which pumpkin lovers would enjoy as much as I did.  This recipe is adapted from Copycake Kitchen with amendments to suit my preference.  I've decided to have something vegetarian, thus I omitted the minced meat. Here's the recipe to share.....

Ingredients:
1/2 cup long grain rice (not in the picture)
3 dried mushrooms (soaked and sliced)
1 tbsp dried prawns (soaked and chopped)
3 cloves garlic (chopped)
1 cup pumpkin with skin (cubed)
1 tbsp cooking oil (not in the picture)
Water for cooking rice

Seasonings:

1/2 tsp chicken stock granules

1 tsp light sauce

Drizzle of dark soya sauce (to get the preferred colour of your choice)

Salt (to taste)

1/4 tsp grounded white pepper

To get on with the cooking:

1. Add cooking oil in a heated wok, saute garlic and dried prawns for about 1 minute, add in dried mushrooms and continue stirring until fragrant.
2. In goes the rice, give it a few quick stir, then add the seasonings, continue to stir till well combined and taste for correct seasoning and off the heat.
3. Scoop the rice ingredients into a rice cooker, add enough water (depending on the type of rice you are using), place the pumpkin over the top, put the lid on and press the start button of the rice cooker.

Lunch is ready to be served.....

Savory Pumpkin-Sago Kuih

Recently, we made a trip to my uncle's farm about 40 km from Kuching City.  We came home with a car booth full of fruits and varieties of vegetables and not to mention the humble PUMPKIN.  The pumpkins are heavy with smooth and firm skin which are said to be best!

Ingredients:

200g pumpkin (shredded)

200g sago (soaked for 15 mins. and strained)

30g caster sugar

1/2 tsp salt

1/4 tsp pepper

Topping Ingredients:

1 1/2 tbsp cooking oil

1 tsp pepper

1 tbsp garlic (chopped)

30g minced pork

30g small dried prawns (washed and drained)

2 dried mushrooms (soaked and sliced thinly)

1/2 tbsp fish sauce

Garnish:

1 stalk spring onion, green part (chopped)

1/2 red chilli (seeded and diced finely)

Methods:

• In a large mixing bowl put all the ingredients in and mix till well combined.

• Pour the mixture into a greased 7" steaming tray.  Steam at high heat until cooked. Remove from steamer, leave it to cool then cut into pieces with the size of your choice.
• For the topping, heat oil and saute chopped garlic until fragrant.  Add in dried prawns, mushrooms, minced pork and stir-fry until aromatic.  Add in fish sauce, pepper and continue to fry until fragrant.  Dish onto a bowl.

• Sprinkle the topping ingredients over the sliced pumpkin, garnish with spring onion and chilli.

• Serve with a cup of coffee or tea.

Creamy Pumpkin Soup

Ingredients:
200g pumpkin
100g potato
1 onion (shredded)
1 leek (shredded)
1 bay leaf
3 cups chicken broth
1 tbsp butter
1 tbsp fresh cream

Seasonings:
Dash of salt (to taste)
Dash of grounded pepper

Methods:

1. Peel pumpkin and potato and cut into slices.
2. Stir fry the pumpkin slices without oil in a wok till lightly brown and set aside.  This is to give a better colour and aroma to the soup.
3. Melt butter in a clean medium heated wok, add onion and leek and fry till fragrant. Add in chicken broth, pumpkin, potato and bay leaf to cook until soft.  Turn off the heat and let it cool.
4. Discard the bay leaf and transfer the mixture to a blender, and blend well. 
5. Return the blended mixture to the wok and bring to a boil, add salt and pepper, stir well and taste to get the correct seasoning.
6. Turn off the heat and stir in the fresh cream.
7. To serve ladle into bowls and spread some fresh cream over the top.

Stewed Pumpkin with salted fish

Ingredients: 

300g pumpkin (cut into cubes)

50g onion (finely chopped)

30g dried shrimp (wash, soaked, drained and chopped)

1 red chili (finely chopped)

100g minced pork

1tbsp minced garlic

a bit of salted fish (wash)

a bit of spring onion (chopped, for garnish)

Seasoning:

1/2tbsp oyster sauce

1tbsp light soy sauce

1/2tsp chicken stock granules

splash of ground pepper

1/2tsp fish sauce

Water (150g first, and more can be added if necessary)

Method:

1. Put about 4 tbsp cooking oil into a wok, deep-fry salted fish until crispy, dish out and finely chopped, put aside.
2. With the same wok and heated oil, quick fry the chopped pumpkin, dish out and set aside.
3. With about 2 tbsp. oil in the wok, fry the onion and minced garlic, add in minced pork, dried shrimp, stir them evenly. Next, add in chopped chili, pumpkin and seasoning.
4. Stew till the pumpkin is soft and the sauce thickened. Lastly, add in salted fish, give it a good stir.
5. Dish up, sprinkle chopped spring onion over the dish and ready to serve!

Though this is just a simple dish, but it's delicious.  Recently, my mum is not having much of an appetite for food, since I am cooking this dish and get to send some over to her and surprisingly she ate a bowl of rice for dinner with a smile!