Mini Grape Tarts

It’s still autumn, the wine is ready to be served, but it’s not too late to say that the key ingredient of this period is grapes. To highlight their taste I came up with these simple mini tarts, a light dessert topped with some fresh grapes.

Mini Grape Tarts

You can replace the filling with your favorite cream, but vanilla pudding is ready in a few minutes, it’s very appropriate and handy for this recipe. The instant gelatin is required to prevent the oxidation of the fruits and it will also add a nice final touch to the tarts.

for tart shells:
250 g flour
150 g butter
80 g powdered sugar
2-3 tablespoons cold water
2 tablespoons cocoa powder
for the filling:
1 package vanilla pudding
2 tablespoons butter
for decorations:
white and rose grapes
1 package of instant gelatin

How It’s Made?
Step 1: Mix the flour with the butter and the cocoa powder until well combined.
Step 2: Add the powdered sugar and water and mix until everything is firm.
Step 3: Divide the dough into balls and flatten slightly. Place each ball into a muffin cup and press up the sides.
Step 4: The dough will rise while baking, so press with a fork into the center of each shell. Bake for about 8-10 minutes.
Step 5: To prepare the filling, respect the instructions on your vanilla pudding package. When it’s done, allow the pudding to cool a little, then mix in 2 tablespoons of butter until smooth and creamy.
Step 6: Spoon some filling into each cooled mini tart shells and top with fresh grapes.
Step 7: Coat each tart with instant gelatin (prepared using the instructions on the package) and let them set.

Mini Grape Tarts Recipe

Halloween Banana Ghosts (Video)

Are you looking for last-minute Halloween food ideas? Stop looking, because you are in the right place. Here is a healthy food idea great for kids and you will only need three ingredients. Make sure you check the video at the end of the post. I’m really excited about it, because it’s my first project of this kind. If you liked and enjoyed it, I’ll wait for you on YouTube to leave comments and subscribe.

Halloween Banana Ghosts

1 banana
4 edible chocolate pearls
2 goji berries or raisins

How It’s Made?
Step 1: Peel the banana.
Step 2: Cut the banana in half.
Step 3: Use chocolate pearls to make ghost eyes.
Step 4: Use goji berries or raisins to make ghost mouths.

Suggestion: To prevent the banana from turning brown you can brush it with lemon juice, just before peeling it.

Halloween Pear Ghosts

Originally posted on adrian lupsa:

Treats at Halloween don’t have to be unhealthy and loaded with sugar. These pear ghosts are so simple to make. Display them at your table for a fun Halloween centerpiece.

Halloween Pear Ghosts

4 ripe pears, peeled (leave stalk intact)
350 ml apple juice
1 cinnamon stick
8 cloves (for ghost eyes)
sunflower seeds (for ghost teeth)

How It’s Made?
Step 1: Place the peeled pears in a saucepan with the apple juice and cinnamon stick.
Step 2: Simmer gently for about 20 minutes, until the pears are slightly soft. Remove them from the juice and place them on a plate.
Step 3: Remove the cinnamon stick and continue to simmer the remaining juice until it becomes syrupy.
Step 4: Cut off the base of each pear so they can stand on the plate. Insert cloves to make ghost eyes and push the sunflower seeds into the pear to make a…

View original 27 more words

Halloween Bloody Glass Muffins

Impress your guests with these Halloween Bloody Glass Muffins, because it was never so simple. This is my first Halloween idea for this year (more to come in the next days). Simple vanilla muffins with buttercream frosting and sugar glass stained with edible blood. A centerpiece idea for every Halloween party to make sure everyone will remember you.

Halloween Bloody Glass Muffins

The idea of sugar glass is not new, but every recipe I have seen online contains corn syrup, which is not a handy ingredient here in Romania. I needed to find a replacement and during my research I found out that corn syrup is important to prevent sugar crystallization. Then I’ve remembered my grandmother’s teachings and decided to try mixing sugar and water and add an acid to prevent the crystallization process. Plus, the corn syrup version has a tendency to take on a yellowish hue, but in my version the glass remains transparent if done properly.

Serves: 10-12

for the sugar glass
250 g white sugar
125 ml water
1 tablespoon white vinegar

for the vanilla muffins
130 g all-purpose flour
1 teaspoon baking powder
60 g butter, softened
75 g white sugar
1 egg
125 ml milk
1/2 teaspoon vanilla extract

for the buttercream frosting
140 g butter, softened
280 g powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

How It’s Made?
for the sugar glass
Step 1: Mix the white sugar, water and vinegar into a pot and bring them to a boil over medium high heat.
Step 2: The mixture will become white and cloudy, but as it boils it becomes clear. Boil the mixture until you throw a portion of it in cold water and it gains a glass-like texture. This should take about 10-15 minutes.
Step 3: Line a baking sheet with aluminium foil and then grease the foil with cooking spray.
Step 4: Pour the mixture very quickly into the pan, but be careful because the sugar will be very hot.
Step 5: Let it cool completely, then remove the aluminium foil and break the sugar glass into shards. The sugar glass absorbs moisture and will become very sticky in the following hours, so you have to use it just before serving.

for the vanilla muffins
Step 6: Beat the butter with sugar until light and fluffy.
Step 7: Add the egg, the milk and the vanilla extract.
Step 8: Mix the baking powder with the flour, then slowly incorporate them into the egg-milk mixture.
Step 9: Divide evenly into muffin pans and cook for about 20 minutes or until they turn golden.

for the buttercream frosting (you can use your own recipe)
This is the first time I tried this recipe, but I find it very sweet.
Step 10: Beat the butter in a large bowl until soft.
Step 11: Add the powdered sugar and beat the mixture until creamy and smooth, then add the milk to change the consistency.

Bloody Glass Muffins

Decorate the muffins with buttercream frosting, then insert a piece of sugar shard in the middle. Use strawberry/raspberry syrup or jam over the edge of the shard to create the impression of blood.

Delicious Pumpkin Flan

Hello there! I don’t know if I have mentioned before, but Mexican flan is one of my favorite desserts ever. I can’t think of something more delicious than this, so here is a reinvention of the classical flan recipe to make it appropriate for this season. What I love about this recipe is that it’s relatively easy. You just have to mix a few ingredients together and put the mixture into the oven. Hope you’ll enjoy!

Delicious Pumpkin Flan

for the caramel
250 g white sugar
2 tablespoons water

for the pumpkin flan
450 g pumpkin purée (made from sweetened pumpkin compote)
60 g white sugar (add more if needed, depending on the chosen purée)
5 large eggs
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
400 ml milk
1 teaspoon vanilla extract

How It’s Made?
for the caramel
Step 1: In a saucepan, combine the sugar and the water over medium heat and boil until sugar melts and turns to a deep amber color. This should take about 8 minutes, but keep an eye on it as it can burn very quickly.
Step 2: Pour the hot caramel into a Dutch oven (or any deep pan that can be used in the oven) or individual ramekins.

for the pumpkin flan
Step 3: Mix the eggs with pumpkin purée, spices and sugar until everything is well combined.
Step 4: Add vanilla extract to milk, then add the milk into the pumpkin mixture.
Step 5: Pour the pumpkin flan mixture into the ramekins.
Step 6: Bake the pumpkin flan at 175° C for about 30-40 minutes or until the flan is set.
Step 7: Let the flan cool completely before refrigerating for a couple of hours or overnight.
Step 8: Place a plate over the pan and then flip the pan to release the pumpkin flan. Enjoy!

Pumpkin Flan Recipe

Spiced Pumpkin Yogurt Parfait

It’s Pumpkin Season, so you have no reason not to cook with this amazing vegetable. Here is a great breakfast option that is ready in 10 minutes or less and it’s absolutely fabulous. This Pumpkin Yogurt Parfait will get you into the mood for the holidays, even though you celebrate autumn or Thanksgiving Day.

Pumpkin Yogurt Parfait Recipe

300 g canned pumpkin or pumpkin compote
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
200 g Greek yogurt
50 g granola (your favorite kind)

Pumpkin Parfait Ingredients

How It’s Made?
Step 1: Drain the pumpkin and mix it with the spices.
Step 2: In a glass or bowl, scoop some of the Greek yogurt into the bottom.
Step 3: Spread a layer of pumpkin, add Greek yogurt again and another layer of pumpkin.
Step 4: Garnish with granola and you are ready to serve.

Spiced Pumpkin Yogurt Parfait Recipe

Pumpkin Compote

The Pumpkin recipes series continues, so for today I want to present you a pumpkin compote recipe. Compote is a French dessert made of whole or pieces of fruit in sugar syrup. The fruits are cooked in water with sugar and spices.

Pumpkin Compote

This is a basic recipe; you can eat the compote as it is or you can use it in other recipes as you will see in my upcoming posts (so stay tuned). Let’s get started!

1 kg pumpkin, peeled and seeded
250 g sugar
700 ml water
1 cinnamon stick
5 cloves

How It’s Made?
Step 1: Cut the pumpkin into small pieces.
Step 2: Add water, sugar, pumpkin and spices into a pan. Cover the pan with a lid and cook for about 20 minutes or until pumpkin is soft.
Raw Pumpkin Recipe
Step 3: Let it cool and pumpkin compote is ready to be served or used in other recipes.

Halloween Recipe Suggestions:

Spider Deviled Eggs
Halloween Pear Ghosts
Ghoulish Vanilla Pudding
Mummy Dogs

Creamy Pumpkin and Red Pepper Soup

It’s October. It’s the perfect month to try various pumpkin recipes. Stop carving pumpkins, just cook them up and eat them. Pumpkins are great and versatile and can be used for desserts, soups or salads.

Creamy Pumpkin Red Pepper Soup

This creamy pumpkin and red pepper soup is an extremely nutrient food, rich in beta-carotene, vitamin C, vitamin E, riboflavin, potassium, magnesium and phosphorus. It can give your immune system a boost, especially in these changing weather conditions.

750 g pumpkin, peeled, seeded and cubed
2 carrots, diced
3 red peppers
1 onion, diced
2 tablespoons olive oil
2 cloves garlic
a pinch of nutmeg, salt and pepper

How It’s Made?
Step 1: Put the red peppers in a baking dish and roast them in the oven for about 15-20 minutes, until soft. You can do the same with the other vegetables or use the following method.
Step 2: In a large saucepan, add the olive oil and cook onion and garlic for about 5 minutes.
Step 3: Add water, pumpkin, diced carrots and cook until they become soft.
Step 4: Combine the vegetables with a part of the cooking water in a food processor and blender until smooth.
Step 5: Stir in nutmeg, salt and pepper. Top with basil, if desired. Serve!

Pumpkin Soup Recipe