Pumpkin Manju Sweets

pumpkin sweets

Sweets | October 9, 2017 | By

It’s pumpkin time peeps! Who doesn’t love pumpkin everything? Here’s an awesome Asian treat using pumpkin puree as the sweet filling. These popular Japanese manju treats are usually filled with sweet red or green bean paste and are available at most Asian bakeries. This seasonal version is just as delish but filled with the goodness of sweet pumpkin and sweet potatoes. They taste like mini pumpkin pies! We like to get organic pumpkin puree at TJ’s of course! The pastry itself is super easy to make (like sugar cookie dough), and forming these beauties is simple. Don’t forget to brush with the egg wash when you bake these so they shine, shine, shine!

pumpkin sweets 

Gorgeous golden brown Pumpkin Manju Sweets are the perfect bite for a light after-dinner treat.

pumpkin cookiesThis made-from-scratch sugar cookie dough is so simple to make. But feel free to “cheat” and pick up some cookie dough at your grocery store!

pumpkin cookiesThese sweets are so easy to assemble. Flatten out the dough on a floured surface. Place about a teaspoon of the filling in the middle and wrap the dough around it. Flip it over and press your thumb into the middle adding a few pine nuts. Make small slits around the dough and brush with the egg wash for a golden finish.

pumpkin cookiesGorgeous pumpkin filled dough makes these taste like mini pumpkin pies!

pumpkin pureePick up a few cans of Trader Joe’s organic pumpkin puree for the manju filling.

pumpkin manju sweetsJust one bite will make you dive right in! Go for it! These are worth the extra calories!

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Pumpkin Manju Sweets
 
Author:
Serves: 24-26
Ingredients
  • 1 cups white sugar
  • ½ cup butter, softened (1 stick)
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoons baking powder
  • 1 large cooked sweet potato, flesh only (about 1 cup)
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ¼ cup powdered sugar
  • 2 tablespoons pine nuts
  • 1 beaten egg for egg wash
Instructions
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper on top. In a mixer, beat sugar and butter together until creamy and smooth. Beat in eggs, one at a time until smooth. Add vanilla extract and beat well.
  2. Sift together flour and baking powder in a large bowl. Gradually add flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
  3. In a mixing bowl, mash the sweet potato, pumpkin puree, pumpkin pie spice, and powdered sugar together until well combined and smooth. Set aside.
  4. To make cookies: Generously flour your hands and working surface. Make walnut-size balls from the dough and press into 4-inch circles, making circles thicker in the center and thinner on the edges. Spoon about 1 teaspoon of the filling into the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough ball, pinched-side down, on the prepared baking sheets about 2 inches apart. Using your thumb make an imprint into the center of each dough ball. Place 4-5 pine nuts into each imprint. Use a knife to create thin slits around the tops of the ball to create a pumpkin look. Brush dough balls with egg wash.
  5. Bake in preheated oven until tops are lightly golden brown, about 15-17 minutes.

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Nutella and Coconut Pancakes

nutella pancakes

Sweets | September 25, 2017 | By

Tomorrow is National Pancake Day peeps! For all of you Nutella-lovers, this recipe is a keeper! It’s so incredibly simple and quick you could whip this up for breakfast or as an after-dinner treat! So, instead of shoveling spoonfuls of this popular hazelnut spread into your mouth right out of the jar (yep, we all have our weaknesses), try this alternative that will satisfy even more. Your tummy will thank you!

nutella pancakesThis scrumptious Nutella coconut pancake can be on your breakfast plate in less than 30 minutes! And in your tummy in even less!

Nutella and Coconut Pancakes
 
Author:
Serves: 4
Ingredients
  • 4 frozen crepes, defrosted
  • ¼ cup Nutella spread
  • 1 cup sweetened or unsweetened coconut flakes
  • ½ cup finely chopped peanuts
Instructions
  1. Fold each pancake (crepe) in half, spread 1 generous tablespoon of Nutella on each pancake and fold over into quarters. Warm a non-stick skillet sprayed with cooking spray and lightly toast each pancake until warm, about 2 minutes on each side. Remove pancakes from skillet and place on a serving dish. Sprinkle each pancake with coconut flakes and peanuts. Serve while warm.
Notes
You can purchase frozen crepes in the freezer section at your local grocery store, or at Ikea. Sprinkle powdered sugar on top if desired.

If you liked this recipe, try our Coconut Pumpkin Breakfast Cupcakes

coconut pumpkin cakes

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  Nutellacrepescoconut flakes

Matcha Cheesecake Muffins

matcha cheesecake muffins

Sweets | July 24, 2017 | By

I’m really not a fan of baking… just sayin’. So, when I feel a sweet tooth coming on it has to be a super easy recipe or I’m out! This quick Matcha Cheesecake Muffins recipe will satisfy your sweets craving without a ton of steps. It’s sweet but has that wonderful depth of flavor from the matcha green tea powder. And how pretty are these swirls of marble? Just use a sharp knife to create this pretty pattern on the muffins. These are big ass muffins, so share one with a friend (or NOT!). If you like this recipe, you’re gonna love our Matcha Green Tea Cupcakes! It’s love at first bite!

matcha cheesecake muffinsSwirls of matcha green tea cheesecake batter and chocolate create this gorgeous muffin that’s so easy to create!

matcha muffinsThe cheesecake batter is made with matcha green tea powder, cream cheese and melted white chocolate.

matcha cheesecake muffinsThree layers of the batter are placed in a large muffin tin.

matcha cheesecake muffinsSwirl the matcha green tea cheesecake batter with chocolate muffin batter to create this beautiful marbled design.

matcha cheesecake muffinsThis recipe makes six large Matcha Cheesecake Muffins. Love at first bite!

Matcha Cheesecake Muffins
 
Author:
Serves: 6
Ingredients
  • For the cheesecake:
  • 8 ounces cream cheese, room temperature
  • ¼ cup sugar
  • 1 tablespoon matcha powder
  • 5 oz. white chocolate, melted
  • 1 egg, room temperature
  • For the muffins:
  • 6 tablespoons unsalted butter, diced
  • 6 ounces semi-sweet chocolate chips
  • ½ cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup flour
  • 1 tablespoon cocoa powder
  • Pinch of salt
Instructions
  1. Preheat the oven to 350 degrees. Spray a six-muffin tin with cooking spray.
  2. Make the cheesecake: Using a stand mixer with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Sift in the matcha powder and beat until fluffy. Add in the melted white chocolate and egg and beat until well-combined.
  3. Make the muffins: Melt the butter in a medium sauce pan over medium heat. Turn heat to low and add in chocolate chips, stir until just melted. Remove the pan from the heat and whisk in the sugar, eggs, vanilla, flour, cocoa powder and salt. Mix until well-combined.
  4. Layer the muffin tin: spread ¼ of the chocolate muffin mixture at the bottom, ¼ of the matcha mixture in the middle, and ¼ of the chocolate muffin mixture on the top. Place a large dollop of the matcha mixture on the very top and using a sharp knife make swirls with the matcha and muffin mixture to create a marbled pattern. Bake the muffins in the center rack for 30 minutes. Let cool. Use a thin flat knife to loosen the muffins before removing from the muffin tin. Makes 6 large muffins.
Notes
Notes: You can melt the white chocolate in a glass mixing bowl in the microwave on 20-second intervals.
Adapted from: www.ful-filled.com

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