A Perfect Pumpkin Pie Recipe

I love pumpkin pie very much when I was a child, and I also love it very much now, so I always make it at home by myself. This recipe is the most perfect pumpkin pie recipe I have ever used, if you have the same interest with me, you can try it at home, it is easy but wonderful.

Ingredients:

• 1 9-inch pie crust
• 3 cups fresh pumpkin puree
• 4 eggs
• 2 cups heavy cream
• 1 cup sucanat
• 1 1/2 tsp. cinnamon
• 1 tsp. ground cloves
• 1 tsp. allspice
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract

Method:

1. Preheat oven to 425 degrees F.
2. Mix all ingredients together very well in a large mixing bowl.
3. Pour the mixture into a pie pan that has been lined with your pie crust.
4. Bake for 15 minutes at 425 degrees F. Reduce heat to 350 degrees F. Continue to cook for 45-60 minutes or until the pie is set in the center. A butter knife inserted into the center of the pie should come out clean.
5. Remove from the oven and allow to cool.

Notes:

1. This recipe makes enough filling for a deep dish pumpkin pie. If you don't have a deep dish pie pan, you will most likely have some leftover filling. You can use this to make another smaller pie or pour it into muffin tins to make small, crust-less pumpkin "pies."
2. You can substitute 3-4 tsp. of pumpkin pie spice for the spices listed in the recipe. It will have a slightly different flavor profile, but use whatever is convenient for you.
3. The filling to this pie will seem very runny when you pour it into the pie shell. Don't worry, though! It will set up while it bakes. Allow it to cool completely for the best texture.

It Is Really A Great Chocolate Truffles Recipe

One of the many reasons I love Christmas is that to me it doesn't mean cookies, but chocolate truffles! I think it is the most delicious and exquisite food in the world. Here's a recipe to make them the way we make them in France.

Ingredients:

• 250 grams dark chocolate
• 125 g butter
• 1 teaspoon vanilla flavored sugar
• 125 g powdered sugar
• 50 g pure cocoa powder, or powder sugar, or flavored sugar, or pieces of nuts, or matcha tea, or whatever else you want for the coating

Recipe:

1. Melt the chocolate and butter in a small sauce pan, on low heat, stirring constantly.
2. Remove from the stove. Add the vanilla-flavored sugar and the powdered sugar. Mix well until it's all smooth and a uniform batter.
3. Transfer into a bowl and refrigerate for 2 hours.
4. Take out of the fridge and take pieces of dough with a spoon. Roll the pieces into balls.
5. When all the dough has been rolled into small balls, roll the balls in cocoa powder. Use a spoon or other utensil to roll them in the powder, to avoid body heat. Put the truffles on a plate or in a container and refrigerate for one more hour.

More:

Depending on the room temperature and depending on how firm you like them, keep either in the fridge or in an air-tight container at room temperature.

Other suggestions of coating: cayenne, coffee powder, flavored sugars, grated coconut, pecan pieces, grated chocolate, maple sugar, etc.

If you wish to reduce the refrigeration time because you're in a hurry, refrigerate only for one hour the first time, and not at all the second time. You'll have the risk that the melted-chocolate mixture has not solidified enough, though.

A Nice Flourless Chocolate Cake Recipe

It seems illogical, but I dislike intensely strawberries dipped into chocolate and yet I love a super-fudgy chocolate cake offered with strawberries and cream. Even better if the strawberries have been macerated in balsamic syrup as described above. And my preferred chocolate cake in this combination is the wonderful classic Reine de Saba or Queen of Sheba, popularly known as the flourless chocolate cake, here is my a good one.

Ingredients:

• 125g bittersweet chocolate, chopped
• 1 tbsp brandy
• 1 tbsp black coffee
• 100g unsalted butter, softened
• 1/2 cup castor sugar
• 3/4 cup ground almonds
• 3 eggs, separated
• icing sugar

Method:

• Preheat oven to 160C. Butter an 18cm round cake tin and line it with baking paper.
• Combine chocolate, brandy and coffee in a bowl over water or in a double boiler. Stir when melted and add butter and sugar. Mix well.
• Add ground almonds and stir very well. Remove from heat.
• Lightly beat egg yolks and stir into bowl.
• Beat egg whites until firm. Lighten chocolate mixture with a spoonful of egg white, then fold in rest of whites and spoon into prepared tin. Bake for 40-45 minutes.
• The cake will still test a little gooey in the centre. It will have developed a crust and be very fragile. Cool completely in the tin, then carefully invert onto a serving plate. Dust with icing sugar.