(for the chestnut mousse)
170g boiled and peeled chestnuts
80mL plant based milk
10g maple syrup
1 t vanilla extract
(for the jam)
4 T peach or apricot jam
(for the pumpkin cream)
320g cooked hokkaido pumpkin
20mL plant based milk
10g maple syrup
1 t vanilla extract
1 t pumpkin spices
[how to make]
(for the mousse)
*Prepare the chestnut mousse by mixing peeled chestnuts, milk, maple syrup and vanilla extract in a blender into a smooth cream.
(for the cream)
*Cut the pumpkin into small cubes and cook until soft.
*Then let it cool down for a bit.
*Once it is cooled down, add milk, maple syrup, vanilla extract and spices and blend into a smooth cream.
(for the assembly)
*Carefully arrange the chestnut mousse on the bottom of each glass.
*Put a thick layer of jam on top of chestnut cream.
*Add pumplin cream on top of the jam.
*Sprinkle some cinnamon on top.
-makes 2-
Note: I found this recipe in theveganharmony.com.
Labels: chestnut recipe, parfait recipe, pumpkin recipe
1 cup all purpose flour
3/4 cup sugar
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/2 t salt
1/8 t ground cloves
1 large egg
1/2 cup canned pureed pumpkin
1/3 cup canola oil
1/4 cup buttermilk
1/3 cup chopped walnuts
1/3 cup dried cranberries
(for frosting)
4 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 t vanilla extract
orange gel food coloring
white chocolate
[how to make]
(for cupcakes)
*Preheat oven to 350 degrees.
*Line 12 standard muffin cups with paper liners.
*Whisk flour, sugar, baking soda, cinnamon, ginger, salt, and cloves in medium bowl to blend.
*Whisk egg in large bowl to blend; whisk in pumpkin, oil, and buttermilk.
*Stir in flour mixture until just blended.
*Stir in walnuts and cranberries.
*Spoon batter into paper liners.
*Bake cupcakes until golden brown and tester inserted into center comes out clean, about 20 minutes.
*Cool in pan on rack 5 minutes.
*Transfer cupcakes to rack and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light.
*Beat in sugar and vanilla.
*Mix in orange food coloring by drops to reach desired shade.
(for decoration)
*Frost cupcakes, and decorate with spider web made of white chocolate, if you desire.
-makes 12-
Note: I used a recipe from "bon appetit Desserts".
Labels: cupcake recipe, pumpkin cupcakes recipe, pumpkin recipe
