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Because the pumpkin season is in full swing, you could not miss some cookies with this wonderful fruit. Flavored, soft, fluffy are wonderful with a cup of warm milk or served in the morning for coffee. It is a wonderful dessert, which I warmly recommend.
- 450 gr baked pumpkin,
- 680 gr flour,
- 250 gr butter,
- 300 gr sugar,
- 4 eggs,
- vanilla sugar,
- 1 teaspoon scotisoara,
- baking powder.
Preparation time: less than 90 minutes
RECIPE PREPARATION Pumpkin cookies:
The soft butter is mixed with the sugar and the vanilla sugar until it melts and becomes a cream. Add the eggs, one by one, mixing after each egg added. After they have been homogenized, add the baked pumpkin pulp and the puree. scotisoara, and finally, flour with baking powder. The result is a soft but homogeneous dough. Take with a teaspoon of the dough and put small lumps in the tray lined with baking paper. , raisins, walnuts or leave them simple. Bake in the preheated oven until nicely browned. They will have a beautiful yellow color, due to the pumpkin pulp.
Simple cookies can be glazed with a dark chocolate icing.
Claudia, try to be strong and not think about cookies anymore, it's late today anyway :))
That was exactly my intention, to make cookies with raisins just like the ones in the confectionery. Now that I've seen how easy they are, I'm sorry I've been buying them for so long.
Thousands of thanks for the recipe. they are a delight. a delight!
Monica, thousands of thanks and from me for choosing my recipe for cookies with raisins given that the net is full of such recipes :)
I'm still surviving, too bad I can't show you what expressive face I slammed into at this hour, as if she's bathed in all the hard work, but I'm a woman. I'm still hungry. :))
:)) I didn't think that some simple raisin cookies can give such cravings: D
to believe. I was doing this at 2 at night after I saw that I couldn't fall asleep.
Can I make them with baking powder?
Yes Daniela, the cookies are also made with baking powder. But I think you need to put about half a teaspoon.
ops I think I put a bit more baking soda and it grew a bit more))
:)) Maybe you'll get some "fluffy" cookies: P I think the cookies will still harden during baking.
After dozens of searches for all kinds of dishes, I discovered you and I am extremely excited. I like your recipes, which are simple and tasty and very well presented. I'm tired of sophisticated recipes that require I don't know what kind of spices I've never heard of. "Searching" through your recipes, I realized that I could only prepare many of them with what I have in the garden or in the fridge, without having to go shopping. Thank you for what you do, for me you are a gift today! :)
Wow, I think I would feel compelled to cook every day if I always received such comments: D
That's about the idea of my blog: simple recipes, with local and accessible ingredients. Maybe because I cook primarily for myself, not to impress readers. Convenience also has an important role, I often adapt the recipes to what I have at home :) Besides, it doesn't seem normal for me to stay in the kitchen for a whole day to prepare a recipe.
do you really need the essence of rum? :). a quick answer please,: O3.: *.
I hope that after 21 minutes it is still considered a quick answer :) We don't necessarily have to put rum essence in cookies. It can be any essence we want, we can even give up the essence. It's just that the cookies will be less flavorful.
With pleasure. And I'm still waiting for you)
My cookies haven't hardened, why? It's like pieces of cake. :(
I'm sorry to hear you picked a raisin cake. I think the flour was insufficient, otherwise I can't explain. Or maybe you didn't bake them well. I noticed that the cookies are softer immediately after removing them from the oven, but then they harden.
Thanks so much for the reply! Next time I'll put more flour, I hope it comes out. :)
With pleasure, Loredana! We all have such small accidents, the recipe is very simple and I am convinced that they will come out next time.
Is it ok if I put lard instead of oil? : D I hope I'm not ruining anything, but I once made some cookies with lard and they were very good, although I think the ones according to this recipe will come out much better :) Regardless of whether I get an answer before I start making cookies, I want to thank you for the recipe, because I have a great appetite for some homemade cookies made by my grandmother :)
I don't know what to say, I've never tried this recipe with lard. Theoretically they should work, but I don't put my hand in the fire :) Anyway, their taste will definitely change.
Instead, there is a recipe for cookies with the lard that I tried and that I recommend. They don't have raisins, but the cookies really seem to be made by grandma.
Hello! I also tried the cookie recipe. Because it's not that I didn't do well, I think I was wrong about the amount of oil and flour. So, my request would be to tell me please what it means in grams: a cup of flour, 1/2 cup of oil, because I noticed that not always, my cup matches the cup in the recipe (in grams, I mean) . Thank you in advance
Hello Elena! Maybe you used a small cup of coffee.
A normal cup has 250 ml - it seems easier to me to use a cup or a glass as a unit of measurement. But if I were to write 125 ml of oil in the list of ingredients, then how many g of ammonia should I write (1/4 teaspoon). :) It's like I feel like a pharmacist, not a cook :))
Hi! See, if you wrote the amount in ml I already discovered & quotbuba & quot: my cups have 200 ml (I know for sure because I measure my boy's milk).
PS: For recipes, where possible you can also indicate in ml :).
With pleasure! To avoid interpretations, I will try to detail as much as I can the recipes.
Suuuperrrr good! I recommend the recipe. I just took them out of the oven :)))
I also made good cookies, but in addition to raisins I also put walnuts :) but I have an oven that bakes a bit hard and I burned them a little, but they are good anyway :)
they came out horrible. They taste like oil and that's it
I think it must still have at least a vague taste of rum.
:) I'm making fun of trouble too. especially since it's easier for me when someone else's trouble is greater: D
They turned out delicious. I'm waiting for 4 guests, I hope it stays until then :))
Let's try to see the beautiful part: if you don't have any cookies left, then at least your guests will be left with the impression that you are very good in the kitchen :) Anyway, until they come, you could "taste" a few more - to make sure everything is good: D
Should the ingredients be mixed with the whisk or can they be mixed with the mixer?
I don't think it matters. I find it harder to use the mixer, I think that's why I didn't use it - I keep mine in a box somewhere, in a drawer very high :)
they came out just like in your pictures and like in my dreams :) they are delicious. obviously we doubled the quantities to have at least 2 days: D. since I've been waiting for such a recipe. now the confectionery where we buy them will go bankrupt :) Thanks for all the minute recipes. I have only one dilemma with your recipes ... I don't know which to make first.
With pleasure! And if you still thanked me, I help you get out of that dilemma: make the recipes in the order in which they are grouped on the site, start with the cookie recipes and go down until you finish the pizza ones :) So you -It would be easier not to miss one. Although I'm glad when I read that the raisin cookies came out just like in your dreams, I feel a little sorry for the confectionery you bought them from so far: D
I just finished baking. Very good, easy and fast to make!
Unfortunately, as you will soon see, raisin cookies are just as easy and quick to eat :)
daaaa. I noticed that too :))
I also tried the cookies. They turned out delicious. I being a disaster in the kitchen :))
:)) Dorina, now you can talk about this in the past. Welcome to the world of cookies! : D
I stumbled upon this page and it already captivated me! Just reading the posts on this section of the steaks. I'm not talking about the extremely inspiring title!
It would be the culmination of the moderator. woman:))
I will take the next recipe from here, I promise!
Thank you! I want you to conclude that the other recipes live up to what I have already read.
I agree with you, it would be the culmination for a woman to title her culinary blog & quotBarbatLaCratita.ro & quot :)) A title, no matter how inspiring it may be, is far from enough to guarantee the success of a blog - otherwise I would call the blog & quotCeleMaiBuneReteteCulinare.ro & quot: D
And know that I am waiting for you to keep your promise)
Hi, I just discovered this recipe blog and I can say that it is extraordinary. I made the recipe for raisin cookies and it turned out well from the first..they were delicious :) .. I also made glazed cocoa cookies, raisin cookies and lies..they also turned out very good. I will try other recipes, because they seem simple and do not require certain ingredients that are expensive or that I have not even heard of. Keep it that way! And as many recipes as possible :) Flowers
Thanks, Flowers! See, if you haven't discovered the blog before, now you have a lot of recipes to recover :) You noticed well: I try, as much as possible, to publish simple recipes and to use ingredients as accessible as possible to everyone (even as a price) .
I made these cookies at the factory where I worked in my city and enjoyed them with pleasure, even at the risk of gaining weight, as if, while tasting, I got tired. Now I miss them as much as I miss home. I thank the LORD that I have given by prescription.GETA
Geta, from now on you will have the opportunity to taste these raisin cookies every day - but only if you allow time to make them so often :)
At the apple pie recipe, I confessed that I have a long waiting list and that I will make the recipes in half. But, see the feat: I made half of the cookies and while they were baking, I came up with the idea to reoet another half, but. this time I put an lg of cocoa in the composition. I kept my word, no. Two delicious halves. RV
Haha, ingenious idea! Of course you kept your word: D I haven't had a chance to taste the raisin and cocoa cookies yet, but it's not a waste of time.
If you haven't had the opportunity to try your own recipe in another version, come to us to serve you, ptc. I made the normal portion today
So the craving was great today :) Thanks for the invitation, but I think it's best to try them myself - lately I've received a lot of invitations, and at this rate I would end up not cooking at all :))
I made the super cookies last night and they are no longer there, so the first tray was all together but I added a little more flour and some almond flakes and they came out sensational !! Congratulations for the recipes !!
Thanks, Marina! It also happens sometimes, especially due to the assortment of flour used, but I see that you did not panic at all and you managed brilliantly.
Interesting your blog! Not that I would be passionate about "cooking" but your recipes seem carefully chosen. Affordable ingredients, reasonable cooking time and explanations are more of a mature woman.
It doesn't really matter, as long as you are a source of inspiration for goodies! Bravo!
:) Well, for me it matters, if you consider that the explanations are more of a mature woman, this confirms to me the fact that I do a good job when I "edit" the recipes. But I don't quite understand why you think a woman should explain a recipe better than a man. Anyway, thinking that I will soon turn 35, it was time for me to mature a little: D
Hi! I made them tonight! They turned out good, although I'm not completely satisfied. I always looked at the oven but they didn't bake on top so I let them burn on the bottom. Anyway, they are almost finished so they were successful anyway :)
Hi, Lavinia. I guess you use a gas oven, that's the only way I can explain the weight with which they baked your raisin cookies on top. But, if they almost finished so quickly, it means that they didn't burn too hard on the bottom :)
Yes, it's on gas. I put baking paper in the tray and that burn stuck to the paper somewhat so they weren't bitter or anything and they ate quickly.
thanks for the recipe they are very tasty and easy to prepare. good health and A HAPPY EASTER
With great pleasure, Veronica! Happy Easter!
I am very happy with this recipe. I did it twice in three days! The people in the house really like & quottale & quot :) cookies. Congratulations on the recipe!
Thanks! You can say that from now on these are the "our" cookies, I just collaborated on them: I wrote the recipe, and you put it into practice :) I hope you will be happy with the recipe for as long as possible, and if you get tired of so many cookies with raisins, don't forget that I have a lot of other recipes on the blog. And not just cookies)
Man in the pan, you're great. As others have said, there are some easy, tasty recipes, not with fonfleuri. I made many of your recipes and every time I impressed someone, especially since I also like to cook.
Haha, I have serious doubts about my genius: D but I have no doubt when I say that I will publish new recipes (as simple and without backgrounds as before).
Hi! I would like to make this recipe myself and I have a question. What can I replace ammonia with?
Patricia, I also wrote in the recipe what ammonia can be replaced with, but it seems that you did not read carefully. :) & quot(ammonia can be easily replaced with baking soda)& quot. You could use it in cookies with raisins and baking powder (which is baking soda already extinguished).
I'll be brief: seen. pleasant. done, eaten with gusto. Thanks for the recipe. More to come :)
You have nothing to do, Diana. So I want you to eat all the results of the following recipes :)
Very good and these like many others on the site. Didn't you think of changing your name to the Ideal Man?
Haha, I didn't think of that. although I received a lot of praise for the recipes on the blog, I still stood on my feet and I am aware of the flaws that prevent me from calling myself the Ideal Man :)
I also made the cookie recipe today. but they didn't come out like yours, but rather a stronger cookie-shaped cake. Is it possible that you put too much baking soda?
Normally, raisin cookies should harden a little over time. As soon as they are taken out of the oven, the cookies should be slightly sticky, but in no case is it normal to look like a cake. To the quantities of the above recipe, clearly we must not put more than a quarter teaspoon of ammonium bicarbonate.
very good cookies, congratulations for the recipe. I am looking for a recipe for cookies as simple as possible for my little girl of 1 year and 3 months, I want to mention that she is allergic to milk protein and I try to keep her away from the so-called quality products on the market. So I went to work. and they turned out super good, my baby ate with pleasure. I will look for recipes here on the blog and not only for her but for the whole family.
God, what simple recipes, I seriously take & quotfursecurit & quot: D I start with the tender ones and then I think I take them all in turn :)
These cookies always made my mother poor, they were among my favorites, she let me put a teaspoon in the tray. and besides the given ingredients I also add a little cinnamon. they have a demented aroma. they are phenomenal
please tell me if you have a fasting option for cookies. thank you
by the way..referring to the message I left above (simona) I would like to add something else. mine are not getting stronger day by day (I saw your reply to a message above). I had them for about 4 days and they remained normal. mol
Can it be done without ammonia?
Yes, I think cookies would come out well with baking powder, but they would be quite different.
I prepared the recipe as in. blog, but I think it's my oven broken or something, because they swelled a little bit and after 15 minutes, they are soft and fluffy. Help!
Ready! I just took the first tranche out of the oven and, even if they are not white (rather beige-reddish) and are slightly fluffy and crumbly, they are delicious. I realized what I did differently from your recipe: I put olive oil (quality, extra virgin, bought from an olive grove in Lefkada - it was the only one I had in the house) and I had no patience to beat the sugar well.
I have prepared many recipes from your blog. This morning I tried a recipe for raisin cookies from another blog, prepared with butter, but I didn't have butter anymore and I said to simply replace it with oil. Of course the dough was "cut", I threw it away and looked for another recipe.
That's how I got to you. Thanks for "fixing" me this morning. :))
I like those beige-reddish cookies more than the whitish ones - they look more tanned, if you still made me think of that beach which is the symbol of Lefkada :)
- For sheets:
- 2 eggs
- 300 gr butter
- 300 gr sugar
- 300 ml yogurt
- 4 tablespoons oil
- 3 tablespoons cocoa
- 900 gr flour
- 1 sachet of baking powder with saffron
- 1/2 teaspoon baking soda
- orange essence
- coffee essence
- For the filling:
- 800 gr pumpkin
- 3 tablespoons gray
- 4 tablespoons sugar
- 1 teaspoon cinnamon
We prepare the filling for the cake with sheets in two colors and pumpkin.
Leave it on the fire until the syrup forms and soften the pumpkin a little (about 10 minutes), then lift it off the heat, add the semolina, mix well and leave the bowl to cool.
We prepare the doughs for the cake with sheets in two colors and pumpkin
In a bowl, rub the butter with the sugar and a little salt until it becomes frothy, then add the eggs and mix well.
Add yogurt and baking powder mixed with baking soda and 2-3 tablespoons of flour.
I usually sift the baking powder together with the baking soda and flour to make it even.
I had yogurt from the country, which is usually more acidic than the commercial one and has a thinner texture.
The acidity of yogurt helps to immediately dilute baking powder and baking soda.
Divide the composition into two equal parts.
In one of the compositions we add cocoa and coffee essence, and in the other orange essence.
We incorporate in each flour as much as it contains, so that the dough is not too hard like bread, it will remain a little sticky.
Grease the work table with a little oil and knead the dough a little on the table to mix well. We use the help of oil so that the dough does not stick to our hands, that is, we pour a little more oil in our hands and on the work table.
Do this with both sides of the dough, then let it rest until the filling cools.
Assembly and baking Cake with sheets in two colors and pumpkin
Line the tray with baking paper or grease it with oil and line it with flour, according to your preferences.
Spread the white dough in the tray, prick it with a fork from place to place, pour the composition of the sugarcane, level it, then spread the cocoa dough on top.
We also prick him from place to place with a fork.
Put the tray in the oven for 45 minutes at 180 degrees.
I used a 26/40 cm tray, but I could use an even bigger one, because the sheets have grown a lot.
It is a very good cake, for those who like pumpkin!
If too much syrup is formed in the pumpkin filling, it may leak, or more semolina will be used.
The sheets become more crumbly starting the next day due to the baking soda (if the cake lasts until the next day)
Cold cookies with pumpkin and almonds
V & # 259 present & # 259m re & # 539eta de Cold cookies with pumpkin and almonds, a sweet easy to prepare, a dessert with fibers and flavors from the bel & # 537ug.
Almonds They will help you provide exactly what your body needs. According to taste, they are & icircmp & # 259r & # 539ite & icircn two & # 259 categories: sweet & # 537i spicy. Sweets are the ones I consume daily. They have an oval shape, a more resistant texture and a specific nutty aroma. The spicy ones are used to produce almond oil, which is used to flavor different foods & liqueurs.
Almonds contain vitamin E, vitamins A, B (B1, B2, B3, B6, B12), C, D & # 537 and K. Minerals are also enough, especially magnesium. Contains potassium, manganese, calcium, iron, selenium, zinc, phosphorus, copper, but also fatty acids Omega6.
& Icirc & # 539i must:
1 1/2 can & # 259 pureed pumpkin puree, well drained
1 1/2 can & # 259 coconut butter
1 tablespoon vanilla extract
4 tablespoons molasses & # 259
1 can & # 259 f & # 259in & # 259 of almonds
1 v & acircrf de cu & # 539it scor & # 539i & # 537oar & # 259
1 cup of ginger powder
1 pinch of salt
1/2 can & # 259 almond flakes for decoration
Preg & # 259te & # 537ti a & # 537a:
Mix the coconut butter and molasses with the molasses and vanilla extract in a bowl, melt the raw sugar. When it has melted, add salt, spices and almond flour. & Icircn composition & # 539ia ob & # 539inut & # 259 & icircncorporezi pumpkin puree. If the composition is too soft, you can add 1-2 tablespoons of breadcrumbs. R & # 259ce & # 537ti compozi & # 539ia 10 minute, & icircn frigider.
Model small spheres that you can flatten easily. Pass them through coconut flakes and keep them cold until they are ready for consumption, but for at least 3 hours.
Advice: If the pumpkin is not on your or your guests' favorite list, you can prepare such a dessert with cooked apples or a mixture of baked apples and quinces. . A can of half a pureed fruit puree can be obtained from 7-8 apples or 5 apples and 2 large quinces.
Lenten cookies with pumpkin
Desserts that smell of cinnamon and nutmeg always make you think of gingerbread. So are these fasting cookies with pumpkin. They are so tasty that when you taste them you don't feel like you're eating something fasting. And, they have another secret. They have no sugar at all. They are sweetened with a little maple syrup.
Details about sweetening fasting cookies with pumpkin
If you use pumpkin pie, which you bake, you can adjust the amount of maple syrup according to taste. Pumpkin pie is usually sweeter than other types of pumpkin. The recipe calls for pumpkin puree. In the market you can now find canned pumpkin puree or jar. But it usually contains sugar. I still haven't found a sugar-free version. That's why I choose to buy the pumpkin, bake it and make it myself. In this way they make the cookies less sweet and especially without sugar. Don't get me wrong. I didn't give up sugar at all. Although maybe it would be good. However, I believe in balance and where possible, reduce or remove sugar.
Careful : if you do not put maple syrup, reduce the amount of flour by 25 grams. Or you can keep the amount of flour and add orange juice in the same amount as the removed maple syrup. If you choose the latter option, the cookies will also have an orange flavor.
The texture of fasting cookies with pumpkin
I start with the dough. It is soft. The cookies must be formed either with a posh, as I did, or with a bag to which we cut the corner. Or you can put them with a teaspoon, just like small piles of dough. If you do with the posh, you will get the beautiful cookies. With the bag or spoon, they come out simple, but in the end the taste matters more, doesn't it?
After baking the texture of fasting pumpkin cookies is fluffy. They are soft and good. And if you keep them in a metal knife, they soften even more. They melt in your mouth, I promise! Guaranteed foodfeeria!
here you can see how fluffy they are
Ingredients for about 20-25 cookies
- 200 gr pumpkin puree
- 100 ml vegetable oil (I put coconut)
- 120 ml maple syrup (or to taste)
- 180 gr flour
- 50 grams of chopped walnuts (chop finely, but do not turn into flour)
- a teaspoon of vanilla extract
- cinnamon to taste
- a nutmeg tip and a powder clove tip (optional, but indicated)
- 5 gr baking powder
- a pinch of salt
Method of preparation
Put the flour in a bowl and mix it with the baking powder, spices and salt. In another bowl, mix the pumpkin puree with the maple syrup and oil. Pour this mixture over the flour and mix well. Then add the walnuts and incorporate. We get a fairly soft and sticky composition. It cannot be modeled by hand. We put it in a wide-tipped pouch and sprinkle the furs directly into the tray lined with baking paper. When the steak is large enough, remove it from the pan with slightly damp fingers or a knife.
Bake in the preheated oven at 165 degrees for about 13-15 minutes. They are ready when they get a golden color and they have grown nicely. After baking, fasting pumpkin cookies are still quite soft. Let them cool in the pan and then transfer them to a grill and leave them there until completely cooled. It is recommended that the transfer from the tray to the grill be done using a spatula that covers the entire lower surface of the cookie, so as not to risk breaking.
the stages of preparing fasting cookies with pumpkin
And that's it! We have delicious, soft and fluffy cookies! It keeps very well for a few days, in metal boxes.
Halloween pumpkin cookies
Preparation: 1. Chop the pumpkin and put it in a saucepan. Cover with water and boil until soft. Then add the sugar (about 100 gr.) And lemon peel and let the pumpkin caramelize. If we see that it is too sticky, we add water. If the opposite happens, increase the dose of sugar or remove water.
2. Allow the pumpkin to cool and crush it a little if necessary. We need to have some kind of jam.
3. To prepare the biscuit dough, mix the flour with the salt, softened butter, 150 grams of sugar and two egg yolks. Stir until well blended. So we add the wine and the whole egg. Finally, add the pumpkin jam. Knead the dough until it is compact and homogeneous. Form a ball with it, wrap it in cling film and leave it in the fridge for 1 hour.
4. After the rest time, roll it out with a roll and form a sheet half a centimeter thick (depending on the one we want for the cookies). Cut the pasta with special molds or a cardboard template.
5. Arrange them separately from each other on a baking tray covered with non-stick paper. Bake the cookies at 180 degrees for about 15 minutes or until golden brown.
6. Let them cool in the oven and on a shelf before serving.
Another option: Fill the cookies with more pumpkin or other fruit jams.
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Full article: Recipe »recipes» Breakfast and snacks » Halloween pumpkin cookies
Pumpkin-shaped chocolate butter cookies for Halloween
Very beautiful and rich cookies with butter and chocolate made with Thermomix that children and adults will enjoy on Halloween night.
- Ascen Jiménez
- Recipe type: picnic
- Preparation time: 1H
- Cooking time: 5M
- Total time: 1H 5M
- 120 g icing sugar
- 400 g pastry flour
- 240 g butter at room temperature (eyes, unsalted butter)
- 1 Egg
- 25 g pure cocoa powder
- Yellow and red (or orange) food coloring - optional
- Yellow and blue (or green) food coloring - optional
A few hours before we go to prepare the cookies, we take the butter out of the fridge, so that it is at room temperature when we go to prepare the pumpkins.
If we don't have icing sugar, we can start the recipe by making it in Thermomix. To do this we put 120 g of sugar in the dry glass and crush a few seconds in progressive speed 7-10.
We put all the dough ingredients in the glass and program 20 seconds, speed 6. We take a little more than half of the table out of the glass. The remaining half of our Thermomix is to which we will add cocoa. Then put 25 g of pure cocoa powder in the glass and mix it again a few seconds at speed 6.
We wrap the two doughs that we obtained separately in transparent foil and let them rest in the fridge for about 15 minutes.
We prepare some baking trays lined with baking paper.
Remove the dough. First we work with the chocolate one. We make balls and put them on the tray, crushing them lightly.
Now we will work the other dough. We separate and reserve a part for what the queues will be. We will use the rest to make the visible part of the pumpkins. If you have colored it and you feel like it, you can paint it orange. Now take the balls (as we did before with the chocolate one), place each ball on the chocolate circle and wash them lightly. Then we cut with the Thermomix cup, so that it will be perfectly integrated and all our pumpkins will have the same size.
With a lace we draw the eyes and the mouth, always on the orange (or white) side. The cut will reach the middle of the cake - up to the chocolate. We remove the triangles from the eyes (only the orange or white part, so that the chocolate triangles disappear. We do the same with the shape of the mouth. In the case of the mouth we cut half of the circle and then we placed the teeth (It seemed easier that way).
Finally, we'll make the queues. We take the dough we had reserved before and paint it green if we want. We take a small portion, make a churrito and twist it a little. Then we place it in our pumpkin as if it were a corner. And we do the same with everything that came out.
If you have not put the paint in it and you want your pumpkin to have a more orange touch, you can paint them with 1 egg yolk before putting them in the oven. They will also be beautiful.
And now bake in the preheated oven at 180º for 10 or 12 minutes. If you made them with coloring, be aware of baking and, if you see that they are browning, put too much white paper on them to prevent the green and orange color from browning.
You shouldn't miss the pumpkin cake in the fall. The recipe is quick, cheap and can be made by anyone.
1. Put the flour in a bowl, make a hole in the middle and put all the ingredients. Mix well until an easy-to-shape crust is obtained and refrigerate for about an hour.
2. Meanwhile, prepare the pumpkin. Cut into large pieces and boil with water and a pinch of salt. După ce s-a fiert, se scoate din apă şi se lasă să se scurgă. Se zdrobeşte cu telul sau cu blenderul şi se amestecă cu frişca, zeama de lămâie şi scorţişoara.
3. Se tapetează forma cu unt şi cu făină, se dă drumul la cuptor la o temperatură de 180 ºC, se întinde coca pe formă, se pune umplutura şi se bagă la cuptor.
4. Se pregăteşte şi glazura din aluat fraged. Se amestecă toate ingredientele şi se formează un aluat care se dă pe răzătoare. Se scoate plăcinta din cuptor şi se presară aluatul ras pe toată suprafaţa, apoi se mai bagă în cuptor aproximativ 15 minute. După ce se scoate din cuptor, prăjitură cu dovleac se lasă să se răcească şi se pudrează cu zahăr.
Fursecuri cu dovleac - Rețete
This one Prăjitură rusească “trei pahare” ( пирог «Три стакана») este extrem de ușor de realizat și foarte gustoasă, nu necesită frământare, iar aluatul practic se formează în timpul coacerii. Dacă nu sunteți fani dovleac îl puteți înlocui cu mere rase, puțină scorțișoară și o lingură de zeamă de lămâie sau combinația brânză dulce cu stafide. Veți observa că eu am pus zahăr în dovleac, dar nu vă recomand (sau puneți zahăr în dovleac și reduceți zahărul din amestecul uscat la 150g), a ieșit un pic prea dulce pentru gustul meu… poate vouă v-ar plăcea așa, chestiune de gusturi.
Dacă vă plac prăjiturile cu dovleac, mai am și alte recomandări delicioase: