Hi all how are you? So is everyone enjoying the cool mornings and seeing the leaves flow to the ground?So today I’m going to give you some very tasty ideas for your autumn food this year 🙂
Time it takes to prepare:
2 HR 45 MIN
3 pounds Granny Smith apples—peeled, cored and sliced into 1/4-inch wedges
1/2 cup granulated sugar
3 tablespoons all-purpose flour, plus more for dusting
Two 14-ounce packages all-butter puff pastry, chilled
In a large bowl, toss the apples with the sugar and the 3 tablespoons of flour.
On a lightly floured work surface, roll out each piece of puff pastry to a 14-inch square. Ease one pastry square into a 9 1/2-inch deep glass pie plate. Scrape the apples and their juices into the shell. Lay the second layer of puff pastry on top. Press the edges together to seal and trim the overhang to 1 inch. Crimp the edge decoratively and cut a few slits on top for venting. Freeze the pie for 1 hour.
Preheat the oven to 400°. Place the apple pie on a baking sheet and transfer it to the oven. Bake the pie for 30 minutes, until the crust is lightly golden. Reduce the oven temperature to 375° and bake for 40 minutes longer, until the top is deep golden brown. Transfer the pie to a wire rack to cool slightly before serving.
Does any one like Pumpkin flavoured spice cupcakes? Here is a recipe on how to create your own Pumpkin spiced cupcakes with cinnamon frosting.
For the cupcakes, you will need:
280g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
110g butter, softened
200g caster sugar
5 tablespoons brown soft sugar
2 eggs, room temperature
250g pumpkin, cooked and pureed
And, for the icing, you will need:
Cinnamon cream cheese icing
200g cream cheese, softened
50g butter, softened
350g icing sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
The recipe is based on this one: http://allrecipes.co.uk/recipe/8521/pumpkin-cupcakes.aspx?o_is=rotd
Preheat the oven to 190oC. This recipe makes quite a lot of cupcakes (24 in total), so you’ll need to line two muffin/cupcake pans with cupcake cases. I used some cute gold foil ones that I thought were quite autumnal. I know what you’re thinking, “Zoe, why not use copper foil cases, you love copper!”, well you’d be right there, and yes I do own some, but I actually preferred the gold in this instance, haha!
To make, sift together the flour, spices, salt and baking powders into a bowl.
Then, in an electric mixer, mix together the butter and sugars until they are incorporated and light and fluffy. Then add in the eggs, one at a time. Then stir in the milk and pumpkin puree.
Then add in the dry ingredients from the other bowl until it’s all just mixed in, but try not to overtax it. Then add the mix into the cupcake cases. I like to do this with an ice cream scoop so you get an even amount in each.
Then pop them in the oven for about 25 minutes, until they are golden brown. Leave them to cool on a rack.
While the cupcakes are cooling, make the icing by adding the butter and cream cheese to the mixer and blending until smooth. Then add the icing sugar a little bit at a time until it is all mixed in. Add in the vanilla and cinnamon and beat until it’s thick and fluffy. When the cupcakes are completely cool, ice the cakes. You can spread the icing straight on, or for a bit of extra decoration, pipe onto the cakes with a piping bag and a star shaped nozzle. I then topped mine off with some pumpkin sprinkles! Only pumpkin by shape, not by flavour, but absolutely adorable none the less. I got hold of these in Homesense. They always have such amazing things in their baking sections, especially around this time of the year so I would highly recommend having a snoop if you’re ever near one.
Credit to Zoella for the recipe above for the cupcakes. https://www.zoella.co.uk/
Finally who doesn’t love a pumpkin pie slice with a hot chocolate or a coffee or tea? Here below is a recipe for autumns favourite food “Pumpkin Pie”
It takes 1hr to make and serves 8 people.Enough for all the family :)Also suitable for Vegetarians.
For the pastry
sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in)
For the filling
450g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
75g/3oz soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
275ml/10fl oz double cream
1.Pre-heat the oven to 200C/400F/Gas 6.
2.If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.
3.To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé.
4.Lightly whisk the eggs and extra yolk together in a large bowl.
5.Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
6.Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
7.Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream.
I hope you have all enjoyed my blog today and please comment any ideas you may have or tell me if you are going to cook any of these amazing autumn deserts.