Pumpkin pie with whipped maple cream

When an abundance of pumpkin is occurring, make pie. Sweet and spicy, smooth and crunchy, buttery and creamy. Enough said. Bake pies, all of the pies.

Pumpkin pie with whipped maple cream

Pumpkin pie with whipped maple cream

Ingredients
Filling
2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
3 free range eggs
1 ½ cups thickened cream
190g brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
Zest of 1 orange
Pastry
250g plain flour
110g pure icing sugar, sifted
110g unsalted butter, chilled, cubed
1 egg
Pecan, gingernut layer and nut topping
¼ pucup pecans, toasted and ground
¼ cup crushed gingersnap cookies
½ cup almonds or in season nuts
2 tablespoons Maple syrup
Maple cream
1 cup pouring cream
2 tablespoons maple syrup

Method
Start with the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C. Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted pan. Place back in the fridge for 30 minutes to chill further. Next make the pecan gingersnap layer by toasting the pecans in the oven for 8 minutes or until lightly browned. Cool and then place the pecans, along with the ginger nut cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Line the pan with baking paper, place the almonds and a drizzle of maple syrup on top of the baking paper and blind-bake for 10 minutes. Take out of the oven and set the nuts aside for later. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30 minutes. Take out of the oven and sprinkle the nuts on top of the pie, then return to the oven for a remaining 10 minutes. The pie should be just firm when cooked.

Cool, then make the maple cream by pouring the cream into a small bowl and mixing with a hand mixer. As the cream starts to thicken, slowly drizzle in the maple syrup and mix until the consistency you desire. Serve the pie in slices with the whipped maple cream.…

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Rosemary, lemon and pink sea salt Anzac biscuits

Anzac day is a day of remembrance, but I think everyday should be a day to remember and be grateful to the men and women who fought for our lives and country. Every day we should be grateful, for without or services, we would perhaps not be here to bake these incredible Anzac biscuits to share with those we are grateful for. Bake a batch, go to dawn service and share the love.
Rosemary, lemon and pink sea salt Anzac biscuits

Rosemary, lemon and pink sea salt Anzac biscuits

Ingredients
1 1/4 cups plain flour, sifted
1 teaspoon cinnamon
1 cup rolled oats
3/4 cup shredded coconut
1/4 cup castor sugar
1 tablespoon golden syrup or treacle
1 tablespoon honey
150g chopped unsalted butter
1 long sprig rosemary, finely chopped
1/2 teaspoon bicarb soda
1 1/2 tablespoons of water
Zest of 1 lemon
Pink sea salt to taste

Method
Preheat oven to 170°C. Place the flour, cinnamon, oats, sugar, lemon zest, rosemary and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup, honey and butter and stir over low heat until the butter has fully melted. Remove from heat and mix the bicarb soda with the water and add to the golden syrup/honey mixture. Pour into the dry ingredients and mix together until fully combined.

Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown. As soon as you take them out of the oven, sprinkle them with a little salt and share with everyone.…

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Carrot and Orange Whoopie Pie

Carrot and orange whoopie pies with lemon mascarpone filling makes 6-8

Carrot and orange whoopie pies
For the pies
250 g (1 2/3 cups) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon nutmeg poweder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
125 g butter
100 g caster sugar
100 g (1/2 cup lightly packed) brown sugar
2 free range eggs
1 teaspoon vanilla extract
2 carrots, grated
Zest of 2 oranges
For the filling
250 g cream cheese, softened
150 g mascarpone
120 g (1 cup) icing sugar, sifted
zest and juice of half a lemon

Method
Preheat the oven to 180ºC. Line two baking trays with baking paper. Into a large bowl, sift the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt. In another bowl, cream the butter and sugars with an electric mixer until light and fluffy. Add the egg and vanilla and mix until combined.

Peel and grate the carrots. Add the carrot and orange zest to the creamed mixture and mix well. Fold in the dry ingredients. Refrigerate the mixture for about 30 minutes. Using a large spoon, place 16 large scoops of the mixture about 2 inches apart onto the trays. Bake one tray at a time in the middle of the oven for 10–14 minutes, or until the cakes retain a slight dent when touched. Let them cool on the trays for a few minutes, as they will be quite soft, then transfer to a wire rack to cool completely.

For the filling, beat the cream cheese in a small bowl until smooth, then beat in the mascarpone until smooth. Add the sifted icing sugar, juice and zest. Mix until combined. Use the filling to sandwich the whoopies together.…

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