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Pumpkin candy

Pumpkin candy


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A way to use the wonderful pumpkin with natural, healthy ingredients. These candies can also be served during Lent.

  • 350gr baked pumpkin
  • 100 gr almond / coconut flour (can be coconut flakes)
  • 50 gr coconut sugar / honey
  • 150 gr coconut butter (3 tablespoons)
  • 1 teaspoon cinnamon
  • Glaze:
  • 100 gr coconut butter
  • 1 tablespoon cocoa

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Pumpkin candies:

I baked the pumpkin and left it to cool.

I removed the pulp from the shell and weighed to have 350 gr. I put it in the robot's bowl. Add flour / flakes, sugar or honey, coconut butter and cinnamon.

We start the robot and let a homogeneous paste form.

We take it with a teaspoon and form candies.

We put the candies to cool in the fridge and we will decorate them with a icing.

Glaze: 100 g coconut butter and 1 tablespoon cocoa.

I heated the coconut butter until it became liquid and mixed it with cocoa.


I used the leftover almonds left over from making the milk.


Recipe from Julia Vysotsky

INGREDIENTS NUMBER
ground ginger 2 twine
Brown sugar 0.2 kg
eggs 3 pieces.
vanilla extract 5 drops
flour 280 g
olive oil 0.2 l
salt 2 twine
baking powder 10 g
pumpkin 450 g
cloves 3 shakes
oranges 1 pc.
chiffon 5 g
NUTS 180 g
cinnamon 3 shakes
nutmeg 2 twine

What is the time & # 8211 1 hour and 25 minutes.

What is calories & # 8211 283 calories.

  1. The oven starts immediately at 190 degrees, let it heat up.
  2. Clean the pumpkin and wash it under running water.
  3. Cut into cubes and put them in a saucepan, pour water.
  4. Remove them from the stove and cook until soft, then puree with a grater or water mixer.
  5. Flour in a bowl, but always with a sieve.
  6. Add ginger, cinnamon, nutmeg, cloves, baking powder, salt and soda.
  7. Beat the eggs in the next bowl, whisk with a sugar mixer.
  8. Then gradually pour in the oil, without stopping to beat components.
  9. Add eggs and vanilla extract to the pumpkin, combine.
  10. Pour the walnuts into a pan, fry until soft.
  11. Then cool and cut with a sharp knife.
  12. Pour in dry ingredients and mix.
  13. Wash the oranges, rush it with the peel directly on the flour with a grater.
  14. Squeeze the juice from half a citrus and mix with the pumpkin puree.
  15. Pour the resulting mass into walnut flour and mix to obtain a homogeneous dough.
  16. Pour into a baking dish and bake for thirty minutes at 180 degrees.

75 g cream cheese, soft
1 tablespoon powdered sugar
2½ cup white, grated chocolate
¼ cup of pumpkin puree
1 cup flavored breadcrumbs
1 teaspoon spices for pumpkin
1 pinch of salt

Put the cream cheese and sugar and beat until it becomes a creamy composition. Melt half a cup of white chocolate in a bain-marie or microwave. Stir constantly.

Transfer to a large bowl, add the pumpkin puree and mix well. Then add the breadcrumbs, spices and a little salt. Beat until all ingredients are well mixed. Cover and leave to cool until it hardens enough to form balls. That would mean about 2 hours.

Form the balls (about 1 teaspoon for each ball). Place them on a baking sheet. Cover them and put them in the fridge for 15-20 minutes or until they are quite firm.

Melt the remaining 2 cups of white chocolate, also in a bain-marie or microwave, in a small bowl. Pass each candy through the white chocolate and place them on the baking sheet.
You can garnish with flavored breadcrumbs if you want, but before the chocolate hardens. Refrigerate overnight.


Pumpkin candy

If it's autumn, it's pumpkin. On everyone's lips! I present you the most delicious candies with pumpkin, candies with autumn scent and discreet sweetness. I used to tell you about recycling and that nothing is thrown away, even if it seems like I squeezed the juice out of them. For these candies I used the almond pulp from which I made vegetable milk, which I kept in the freezer.

The most beautiful memories that I carry with great care in my soul are related to my mother, to the warm and fragrant childhood in my grandparents' house, to the kittens that came scratching and nestled on the stove, to the crackling of burning wood, to the sweet pumpkin pie and crispy baked directly on the hearth. And when I miss it, I make a small replica of those times: I buy pumpkin, bake it and perfume the whole house and make a lot of goodies out of it, such as pumpkin soup or these candies with baked pumpkin.

Pumpkin candy

100 grams very finely chopped almond pulp / almond flour / vegetable pulp

20 grams of coconut nectar or other favorite sweetener (about 2 tablespoons)

25 grams of coconut oil (3 teaspoons)

vanilla extract or a vanilla stick

¼ teaspoon of cinnamon powder

25 grams of coconut nectar or other favorite sweetener (2-3 tablespoons)

10 grams of cocoa powder (2 teaspoons on top)

The baked pumpkin, the almond pulp and the rest of the ingredients for the pumpkin cream mix well in the food processor with the S-blade until we obtain a homogeneous paste.

Chocolate is obtained by melting cocoa butter in a bain marie and mixing it with coconut and cocoa nectar. I mix them well with a whisk until they are very well mixed, then I let the bowl cool and the chocolate thicken. If you are in a hurry, you can put the chocolate in the fridge for a few minutes, but be careful not to harden it too much.

Spread a piece of baking paper on a tray and start to form between the palms balls of pumpkin paste obtained. With a fork, take a ball and roll it well in chocolate, then drain it on baking paper or on a special grill for such operations, if you have. You can decorate with seeds, dried fruit or whatever you like.


Pumpkin zacusca for the winter. A simple, cheap and delicious recipe.

Add color on Lent or winter days by making this wonderful pumpkin zacusca. Thanks to the added vegetables, the pumpkin zacusca has a rich taste and is very appetizing. This cold snack will add a splash of color to the table and complement the meat and fish garnishes and dishes. You need to choose sweet and fragrant pumpkin to get a good result. Enjoy this delicious and fragrant zacusca with pleasure!

ingredients

& # 8211 1 red and fleshy bell pepper

& # 8211 1 pinch of ground black pepper

Method of preparation

1. Prepare all the vegetables. Clean the pumpkin, wash it under a stream of cold water and dry it with a paper towel. Cut the pumpkin pulp into pieces.

2. Peel a squash, grate it and squeeze the juice. Peel the onion and carrot. Wash all vegetables in cold water and dry them. Chop the vegetables as desired.

3. Put the onion and bell pepper through the mincer with a small sieve or grind them with a blender. If you like spicy snacks, then add 1/2 hot pepper.

4. Then pass the carrot and pumpkin through the mincer.

5. Put all the prepared vegetables in a saucepan, pour the oil and mix. Cover the pan with a lid, put it on low heat and cook for 40 minutes. While boiling, add the filtered water.

6. Then add the tomato paste and the garlic given through the press.

7. Season the zacusca with salt and pepper and taste it. Add sugar if necessary. Put the pan back on low heat and simmer the zacusca for 30 minutes.

8. A few minutes before the zacusca is ready, add the vinegar, mix and cook until ready.

9. Sterilize the jars, boil the lids for about 5 minutes. Put the zacusca in jars and close them with lids.

10. Turn the jars upside down, cover them with a duvet and let them cool for a day. Keep the jars in a cool place.

Note:if desired, you can prepare pumpkin zacusca in a multicooker or oven.


How to make pumpkin custard

ingredient:

  • 500 grams of pumpkin.
  • 6 large eggs
  • A small box of condensed milk.
  • Liquid caramel for household or industrial use.

Method of preparation:

We start by removing the skin of the pumpkin.

Then we wash it well, divided it into two pieces and cooked it in a pot of water to cover it.

When we notice that it is delicate, we drain the water.

With the help of a blender or masher we will crush the pumpkin.

I put the eggs in a bowl and beat them well.

Add the beaten eggs to the pumpkin puree and add the condensed milk.

We beat everything together and we reserve the right to go for candy.

Caramel preparation:

In a saucepan or small heater, put the sugar and water on the fire.

We do it with low heat and stirring constantly.

We give the candies the desired color. If we hide it a lot, it will be more bitter.

Extinguish the fire and pour it into the bottom of the mold or into the flannel.

Distribute the candies through the bottom and walls of the mold.

Then add the prepared mixture to the mold.

We prepare the pressure cooker to make the flank in the bain-marie.

We can also make custard in a boiler in a bain-marie without being a pressure cooker.

Put the mold in the pot and cook for about 15 minutes.

After a while, turn off the heat and carefully remove the mold.

Let it cool and when it is cold, disassemble it and store it in the refrigerator.


Recipe for pumpkin, orange and carrot jam

  • 550 gr. pumpkin
  • 4 oranges
  • 4 carrots
  • 750 gr. of sugar
  • thickening agent

Preparation of pumpkin, orange and carrot jam:

Wash the oranges, carrots and squash. Cut the oranges without peeling them into small pieces. Peel a squash, grate it and slice it. Now remove the pumpkin, remove the seeds and cut it into pieces.

Put all the ingredients in a large bowl or bowl. Add sugar and leave to soak for 1 full day (24 hours).

Then put the preparation in a casserole for blockages, add the thickener and bring to a boil, stirring little by little and from time to time.

When the jam gets the desired consistency at the end of cooking the foam and put in jars. Then turn them over carefully to make a vacuum. jam processing topics


Homemade caramels with milk & # 8211 recipe for fondant candies with burnt sugar

Homemade caramels with milk & # 8211 recipe for fondant candies with burnt sugar. Homemade condensed milk and butter caramel recipe. How to make soft, simple and fragrant caramels? Soft caramels with milk.

I think you remember the milk candies of yesteryear, the square ones, wrapped in waxed papers. I had a childhood in the 70s and 80s, when there were no sweets in stores. When you had a brand of chocolate bar or a bag of candy you were very happy. For this reason, all kinds of sweets were made in the house, including these caramels that my grandmother used to call tejkaramella & # 8211 milk caramels (in Hungarian).

Grandma made them on the eve of Christmas and wrapped them in thin paper, which I cut with the scissors of decorative fringe and foil (aluminum foil) to hang on the tree. A kind of salon candy ("salons" he calls them in Arad) but in fact they were fondant candies with burnt sugar

I tried now to see if I still know how to make them and here are some delicious homemade caramels! Soft, fragrant and melting in the mouth. I made them from dulce de leche (milk jam), ie from homemade caramelized condensed milk.

From these quantities results a 20 x 15 cm tablet of homemade caramels. These can be cut larger or smaller & # 8211 I cut them into 1.5-2 cm x 3 cm pieces.


Pumpkin candy with gingerbread

  • 1 cup of cake leads crushed
  • 3/4 cup crushed digestive biscuits
  • 150 g cream cheese
  • 3/4 cup pumpkin puree
  • 2 tablets (180g) white chocolate
  • 1 tablespoon coconut oil
  • 1/4 teaspoon crushed cloves
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • a pinch of salt
  • (optional) blueberries

I ground the gingerbread and digestive biscuits in the robot until I got a very coarse flour, which still had even small pieces of biscuits through it. This time I made the pumpkin puree from the oven-cooked pumpkin, for a more intense taste than the pumpkin mousse. So I put the cleaned pumpkin slices on a baking sheet and put them in the oven until they softened, and then I passed them with a fork to get the puree.

Beat the cream cheese until fluffy. Add the pumpkin puree and 1/3 tablet of melted chocolate. Add the gingerbread flour and biscuits (minus a few tablespoons that you keep for decoration) and the spices, plus a pinch of salt (be careful !, and the cream cheese is a little salty). Mix everything well and form with a spoon small lumps that are placed on baking paper and put in the freezer for 30-40 minutes.

Remove from the freezer and form balls between the palms. Put another 5 minutes in the freezer, during which time melt the rest of the chocolate (in a bain marie or microwave, but by the first method the melting point is easier to control) and mix with the coconut oil. The pumpkin cookie balls are passed through the melted chocolate, and then they are placed on baking paper and sprinkled with a little “flour” of biscuits and gingerbread. Refrigerate for about an hour and the pumpkin candies are ready.

Because I had a handful of fresh blueberries in the fridge, I made some pumpkin candies and stuffed them with blueberries. Thus, in the stage in which I put the composition in piles to cool them, I pushed with my finger in the middle of each one and a blueberry. The juicy surprise inside is wonderful when you bite!


Baked pumpkin

Baked pumpkin it is a delicious dessert that reminds us of childhood and grandparents' holidays.
A dessert that will not make you feel guilty is Baked pumpkin and which is very easy to prepare. If you have any left over, you can turn it into a tart.



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