Citra's Home Diary: Pumpkin

Showing posts with label Pumpkin. Show all posts

Mini Pumpkin CheeseCake / Cheesecake labu kuning

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

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Selam everybody.......Merhaba from Türkey.

This is our weekend dessert. The humble yet delicious classic pumpkin cheesecake.
İ know you might find hundreds of cheesecake recipes out there, but İ assure you this pumpkin cheesecake recipe is keeper and repeatable one.

The pumpkin and spice adding it's so into this season.
Today İ made mini version of this pumpkin cheesecake. İ used two 11 x 6 cm mini mold but you can use one 16 x 10 cm for bigger version but please adjust the baking time to get nice result.

But İ just love mini version ... 💗💖

For pumpkin puree İ use homemade one but you use caned pumpkin puree as your prefer. You can see my homemade pumpkin puree here.

For baking process İ use steam bake at low temperature. İ take wide baking tray and put a rack (± 3 cm high) then place my cheesecake pan onto it. Fill hot water almost as high as the rack.

Bubur Biji Salak Labu kuning / Indonesian pumpkin tapioca ball sweet porridge

Resep dalam bahasa Indonesia ada di bagian bawah

Selam everybody......Merhaba from Türkiye..

Bubur biji salak literally means snake fruit's stone/seed porridge.
It's one of the traditional Indonesian food made of tapioca starch mix with ketela/ ubi jalar (same to sweet potatoes). The mixture dough is then shaped like "salak" fruit's stone (slightly oval shape) and cook into boiling water until floating. The balls then cook in thick palm/ coconut sugar sauce, thicken by adding some tapioca/ cornstarch. Served with a tasty slightly savory thick coconut milk. So this dish doesn't use any salak fruit at all in it.

It looks like Bubur candil indeed, but the difference is bubur candil is made of glutinous rice flour. Check this link for making bubur candil.

Although it tastes sweet, this porridge is not categorized as a dessert. I usually like to eat this sweet porridge in the morning for breakfast only as a substitute for rice.

Traditionally biji salak made of ubi jalar/ sweet potatoes puree, but people now days vary it with other tubers like potatoes or pumpkin. And today I am going to share my Biji salak made of pumpkin. I use homemade pumpkin puree, but you can use the canned one.
Before use your pumpkin puree make sure you reduce the water content by cook it first until you get thick consistency.
So let's jump to the recipe and get traditional Indonesian Biji salak on your family table.

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

Homemade Pumpkin Pie #Spice Recipe

Selam Everybody... Merhaba from Turkey..

Spices is part of my culinary life. I am Indonesian with thousand of authentic spices on our foods enrich the flavor.

We use spices almost in any meals. From herb drink, dessert until our main dish. So I love and enjoy spices in my meals.

We also have few basic spices for our main dish.. like you know Chinese spice or Moroccan spice basic that you can blend in many ways.

Talking about spice, my today post is pumpkin pie spice. It's famed spice blend which mostly people use to make pumpkin pie. The spices definitely enrich the pumpkin and twists it into delicious fave pie. If you search along the net you'll find many variation ratio of it, it really depend on your prefer how your spice will suit you.

Best recipe Pumpkin Pie Recipe

Kiss your kids every night even they already in sleep

Resep dalam Bhs Indonesia ada dibagian bawah

....Merhaba from Turkey....

Have an energetic early week! ^,^
How I remember when I was working a few years ago..... sometimes I hate Monday. Usually I should planned and arranged something at weekend before what could made me so exciting when I start my day at Monday...for example I watched cinema after work at Monday so I booked ticket earlier on Saturday or Sunday. And We usually had 50% discount for cinema at Monday! Or I made outside lunch appointment with my friend. My Office actually provided us lunch in canteen... so eating lunch outside sometimes can refresh me and made me more energetic doing my work for the rest of that day....

Well..... that was me back then years ago. And now, with wonderful and lovely little family I have... busy at home and provide my family with good food and happiness is my biggest obsession ^,^
Every time I tried some new recipe I would ask my husband what did he think about that food.... And he always teases me with his face and expression just like masterchef jury judge the foods... (^,^)

Now let's talk about our weekend dessert.... Pumpkin! Yes... as I mentioned on an earlier post... we are still in fall and pumpkin season.... A few days ago I made my pumpkin cheesecake bars no-bake, and it was gone in a flash.
And yesterday I made this yummy pumpkin pie... My kid loves it, husband likes it and this is becoming my favorite too ^,^ Try it..maybe it'll become fave on your family too...

And I will include this post into Indonesian Food Blogger Cookblog challenge with Pumpkin theme. Yaaayy...finally IDfb gather cook challenge again (after few long empty period).....
If you are Indonesian and have cooking/ baking blog...join them as well here

Pie crust; For pie crust this time I tried pate brisee from Martha Stewart.com. Feel free to use our own crust recipe or you can check my other pie crust recipe here and here.

No Bake Pumpkin Cheesecake Bars

Selam everybody...... Merhaba from Turkey....

Previously I made pumpkin pie spice because I already have a plan to get into "pumpkin season" for my family... Yes.. fall still around and pumpkin is everywhere ^,^
And since in Turkey I can not find caned pumpkin puree so this is also my reason I made my own pumpkin puree.... You also can check my homemade pumpkin puree.

And this is my first recipe using my homemade pumpkin puree, no bake pumpkin cheesecake bars.. The combination of my "gingery" gingersnap cookie with fragrant pumpkin spice together with pumpkin and cheese cream make this dessert bars become new favorite in our house--especially my husband ^,^

I add some chocolate flavor in it so it's just even yummyly better. Put them in air tight container and keep back in freezer if you have some left over, thawed them few minute in fridge before serving. Next time I will flush with caramel sauce for different twist flavor..you can try it too for your family! (^,^)

Make 12 bars

Selam everybody.....Merhaba from Turkey....

Today I'll share my homemade pumpkin puree. Maybe because pumpkin pie or anything using pumpkin puree is not popular dessert/dish here in Turkey, canned pumpkin puree is not something easily to find here.
So this makes an advantages for me living here, I can learn making anything from scratch. Just like I make my Indonesian food e.g tofu and tempeh and many other more--things I never made before in my life when I was living in my homeland!

So here I am today make my own pumpkin puree. I found pumpkin is in season this fall.... since I live in Turkey I learnt about what fruits, vegetables or fish available on farmer market base on it's season. I made a list here too.

Living in four season country adjust me on some new skills and knowledge.. of course I enjoy it as much as I love living in my own homeland. While something in season here the price is cheap so I learnt to store things in season now and keep in my freezer--but of course with certain long life for consuming.
Just like this pumpkin now. I make them puree and store in my freezer so I have ready use pumpkin puree anytime I need it.

Bal Kabağı Tatlısı (Turkish Pumpkin Dessert)

Selam everybody.... Merhaba from Turkey...

What's in season now?

Red-orange color?

Apples?

Thick and colorful sweater?

Pumpkin?

Hard blowing wind?

In my house, it's " flue with cough season".... so sad. Autumn always comes with those seasonal sickness.

First person who brought it from outside was (like always) my husband. Maybe because he's the only one in our house who interact with many people outside. So he is easily infected (maybe) from somebody outside there then my kid can not far away from her father whenever he's in home... So you can guess who's gonna get next..

With two sick people around me I MUST stay healthy... I think every mom MUST stay fit and healthy all the time (^,^) .. if you understand what I mean.. A mom is like everything is her family. Mom is a chef, accounting, laundry and cleaning department, baby sitter... you mention it... a mom is a motor who must work 7/24 ... Imagine if that motor broken....

Pumpkin Pie...It's My Weekend Dessert... (^_^)

Nothing is more fun than spending whole day in weekend with family. Just doing nothing, lazy time on warm sitting room, watching TV all day, hot tea, playing card with husband... :D

Nothing really special for lunch and dinner. But I made this Pumpkin Pie for our dessert this chill weekend. I already made the pie crust last Friday, so it's ready to bake by this Saturday morning as I planned before

Have a nice weekend Everyone !!! @(^_^)@

What you need:
- 1 recipe single crust pie dough. Roll with rolling pin and set to 22 cm pie pan, pin-prick the bottom with fork. Bake on preheat oven 190 deg C about 30 minute or until done.

- 1 cup + 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- Tip of teaspoon ground cloves (if it's too much it'll give bitter taste)
- 1/2 tsp fine salt
- 1/2 teaspoon nutmeg (grated from whole nutmeg)
- 1/2 teaspoon ginger powder
- 2 tsp cinnamon powder
- 3 eggs. beaten.
- 2 cups pumpkin puree
- 1/3 cup whole milk
- 200 ml (1 cup) heavy cream

No Bake pumpkin cheesecake

Who would not like cheese cake? All dessert if made from cream cheese .. certainly produce a delicate taste and must be nyum-nyum ... But not once or twice I also fail failed to make some cheese cake-cracking looks at surface mostly become my problem .. but still it taste yummy (^_^)

This time I want to try making non-bake version, other than easy, it's also more delicate. While now days is pumpkin season, I have an idea to make it cheese cake non bake version. I admit, its surface is less pretty, I want to make some kind of swirl motif on it to make a more attractive, but lack of expert, it look like this, but ... just enjoy it .. Next time would be more beautiful (^_^)

Just Want To share my simple recipe
Ingredient I:
- 20 ~ 25 ginger snap cookies, finely crush. For Ginger snap recipe you can see here
- 50 g unsalted butter. Melted.
Ingredients II:
- 225 g cream cheese
- 1 / 2 cup caster sugar
- 1 / 4 cup whole milk
- 1 / 2 tsp vanilla extract.
- 1 tsp Lemon Zest
Ingredients III:
- 450 g cream cheese
- 1 / 2 teaspoon vanilla extract
- 1 / 2 cup brown sugar
- 1 / 4 cup whole milk
- 1 1 / 2 cup pumpkin puree
- 1 teaspoon ground ginger
- 1 / 4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 / 2 teaspoon nutmeg powder (from grated nutmeg)
Materials IV:
- 1 tablespoon unflavored gelatin powder, dissolve it with 1 / 4 cup water in small sauce pan.

Method:
1) Making basic crust: Mix ginger snap crust with melted butter until blended. Then press to the bottom of 7 or 8 " springform pan . Cover with plastic film and store in refrigerator.
2) Makin filling: In a food processor (or you could use blender), mixed materials II. Blend until smooth. Place it into medium bowl. set aside.
3) By using a food processor or blender, mix ingredients III. Blend until smooth. Place into a large bowl. set aside.
4) Heat over low heat, gelatin mixture until gelatin dissolves and clear. Take 1 and 1 / 2 tbsp gelatin solution and mix into medium bowl cream cheese, stir well. mix remaining gelatin into a large bowl cream-pumpkin mixture and stir well.
5) Take springform containing the crust, pour pumpkin-cream cheese mixture from big bowl. Then slowly add cream cheese, make a motif by swirl it with table knife or metal skewer.
6) Cover with a thin plastic film and chill in the refrigerator for at least 5 hours before serving.
Enjoy your pumpkin cheese cake (^_^)

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