The story behind my pumpkin cupcakes

Autumn and Halloween are my favorite seasons right behind Christmas, but I think I already told you that and what kind of fruit is in season during fall? It’s pumpkin! And Styria the part in Austria where I am living is famous for it’s pumpkins and pumpkin seed oil! So basically pumpkin and pumpkin seed oil is running in our veins like maple syrup is in the blood of Canadians 😉 Thats why I needed to make a pumpkin cupcake with vanilla cream cheese frosting. We’ve even put some pumpkin seed oil on top of the finished cupcake, right before serving and they were very delicious.

I have been making cupcakes since the young age of 15 with my sister Nina. We’ve been experimenting a lot (yeah nothing changed we still have small catastrophes happening in our kitchen cause of our experiments once in a while) and we’ve made a lot of cupcakes over the years. These pumpkin cupcakes are perfectly moist with the perfect amount of spices and combined with my favorite vanilla frosting a truly dream come true. Like biting into pure bliss!

How to make these delicious Pumpkin Cupcakes:

We start with the pumpkin cake made with real pumpkin puree and pumpkin spice. I always prepare a lot of pumpkin purée which I than try to use up and try to incorporate it in as many recipes as possiple! I always use Hokkaido Pumpkin, slice it and roast it in the oven at 180°C for 20-30 min until soft. Then I puree it in my high speed mixer. Voila now you’re ready to make these delicious Pumpkin Cupcakes!

Ingredients for the pumpkin cake

• Whole Grain Flour
• Baking Powder
• Homemade Pumpkin Spice
• salt
• Pumpkin purée
• Coconut oil, melted
• Brown sugar –> adds a caramel quality
• Granulated sugar –> adds sweetness
• Egg
• Pure Vanilla extract

1.Step
Preheat the oven to 180°C and prepare a muffin pan with 6 cupcake liner

2.Step:
In a large bowl mix together the whole grain flour, baking powder, pumpkin spice and salt.

3.Step
In a smaller bowl combine the pumpkin purée, coconut oil, brown sugar, granulated sugar, egg and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.

4.Step
Using an ice cream scoop or spoons, divide the batter evenly onto the 6 cupcake liner. Bake for 20 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting

Now to my favorite frosting in the world – Vanilla Cream Cheese Frosting!

This is my all-time favorite frosting and always the basis for other flavors of frosting! You know this is not just a plain-old recipe for vanilla frosting, this one is one of a kind! My secret recipe for frosting cakes and cupcakes. Psst don’t tell anyone! You know the secret ingredient is the caster sugar. Every Cream cheese frosting recipe in the world wide web calls for powdered sugar but I make mine with caster sugar. I don’t like my frosting extremely overly sweet which happens when you use powdered sugar, because when using powdered sugar you need a lot of it.

This recipe is for a small patch of cupcakes, but making frosting for only 6 is very difficult, just FYI and you will need a standing mixer like a Kitchenaid or something similar because the butter and the sugar need to be beat for at least 5 minutes.

The 4 holy ingredients:

• Butter
• Caster Sugar
• Vanilla extract high in quality
• Cream Cheese

Like I already said, first you need to beat the butter and the sugar until pale and fluffy for at least 5 minutes, always scraping down the sides during. Then add the vanilla and beat again. This is the most IMPORTANT step add the cream cheese and carefully beat only until it’s just combined. Do not over beat it!!

Pipe the frosting on top of the little cakes and then dip the edges into the pumpkin seeds.

How to make little marzipan pumpkins

These little pumpkins are the perfect decoration for halloween too!

You will need:

• Green Fondant (I used this one)
• Orange Marzipan-Fondant (I used this one)
• Brown Fondant (I used this one)

or you could color your marzipan yourself – this is the perfect step by step directions if you’re coloring it by yourself

Lets begin with the orange pumpkin:

Cut the orange marzipan into 3 parts lenghtwise. You will need two parts. Now you divide the 2 parts into thirds and shape little balls. With a toothpick make intends where the stems and the green ranks will be placed afterwards. Press creases along outer edges from top to bottom for pumpkin ribs.

Next to the stems:

You will only a little bit of the fondant. Cut little pieces from the brown fondant and shape into small robes

Last but not least the pumpkin tendrils:

Just repeat the step how to shape the stems. You will only need a little bit of the fondant. Cut little pieces from the green fondant and shape into small tendrils.

Attach the stems and the green tendrils on the top of the pumpkin, pressing with a toothpick to adhere.

Believe me you need to make these cupcakes ASAP. They are like I already said perfectly moist, perfectly spiced and with the best vanilla cream cheese frosting 😉 This recipe is only for a small batch of cupcakes but you just need to increase the ingredients and you will be perfectly fine if you like to have more than 6 cupcakes-

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Nina and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Love, Antonia

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

0 from 0 votes

Recipe by Antonia Course: cake, DessertCuisine: American

Servings

6

Prep time

30

minutes

Cooking time

20

minutes

Calories

478

kcal

These Pumpkin Cupcakes are perfect for the fall season and for Halloween. They are moist and oh so perfect and with the vanilla cream-cheese frosting just pure perfection!

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Ingredients

• 3/4 cup 3/4 whole grain flour

• 3/4 tsp 3/4 baking powder

• 1 1/2 tsp 1 1/2 pumpkin spice

• 1/2 tsp 1/2 salt

• 3/4 cup 3/4 pumpkin puree

• 1/4 cup 1/4 coconut oil melted

• 1/4 cup 1/4 brown sugar

• 2 Tbsp 2 granulated sugar

• 1 1 egg

• 1 tsp 1 vanilla

• 1/4 cup 1/4 butter

• 1/2 cup 1/2 caster sugar

• 8 oz 8 cream cheese

• 1 tsp 1 vanilla

• 1/3 cup 1/3 pumpkin seeds lightly chopped

Directions

• Preheat the oven to 180°C and prepare a muffin pan with 6 black cupcake liner
• In a large bowl mix together the whole grain flour, baking powder, pumpkin spice and salt.
• In a smaller bowl combine the pumpkin purée, coconut oil, brown sugar, granulated sugar, egg and vanilla.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Using an ice cream scoop or spoons, divide the batter evenly onto the 6 cupcake liner.
• Bake for 20 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting
• Vanilla Cream Cheese Frosting
• Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the vanilla beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
• Pipe the frosting on top of the cake and then dip the edges into the pumpkin seeds.

Nutrition Facts

• Calories: 478kcal
• Carbohydrates: 44g
• Protein: 6g
• Fat: 32g
• Saturated Fat: 21g
• Cholesterol: 89mg
• Sodium: 401mg
• Potassium: 256mg
• Fiber: 2g
• Sugar: 32g
• Vitamin A: 5550IU
• Vitamin C: 1mg
• Calcium: 97mg
• Iron: 1mg

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Pretty apple shaped apple cinnamon hand pies -3 tips to incorporate butter into the flour without having a food processor.

Firstly for me is the dough as important as the filling. The pie dough has to be pliable and not too try because otherwise it’s so difficult to shape it. Secondly the taste needs to be subtly sweet and crisp and flaky. Otherwise the pie dough recipe is just no good. Here are 3 ways how you can incorporate your butter in to the flour without a food processor.

• If you have a pastry cutter just cut the cold butter into the flour until it looks like fine ground grain.
• Another great way to mix the butter into the flour ist to put the bowl with the flour mixture into your stand kitchen mixer with the whisk attached add the butter cubes and start to whisk slowly until everything looks like a fine pea sized mess.
• The messiest way to do this ist to pinch, rub, squeeze and crush the flour with the butter with your fingertips together until small pea sized lumps form . This will take you about 10 minutes.

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How to shape those apple cinnamon hand pies .

• First of all I cut the pie dough into 2 parts, one larger and one smaller part.
• Now I’m going to roll out both parts with a pin until 2mm (1/8inch) thick. Before rolling and shaping the larger disk for the last time use a embossed rolling pin and roll it carefully with enough pressure to see the pattern over it.
• After that I’m going to start out with the small dough disk and cut out 8 circles that are 2cm larger in diameter than the diameter of the apple halves.
• I’m cutting out 8 circles on the larger disk that are 4 cm larger in diameter than the apple.

Hold on we are almost done!

• Now take a small dough circle smear it with the cinnamon sugar butter but leaving out 1 cm.
• Place the hasselback cut apple half on the smeared dough circle brush cinnamon butter in the apple .
• Moisten the clean dough border with water.
• Finally pull the larger dough circle onto the apple and pinch the dough edges together.
• I trim the edges with a pastry wheel to make it look more pretty and even .
• Now I’m shaping the leaves , stems and blossom end and place them carefully onto the apple shaped hand pies. Moisten the decorating parts a little bit before sticking the m to the hand pies.
• Repeat this with all the other apple halves.
• When everything is done place the handles into the fridge for 30 minutes. The decoration and patterns shaped into the dough need to be cold to stay.
• Tadaa ! Thats it.

Here is a little video for you on how to make these hand pies.

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Some thoughts and advices .

• These hand pies are best enjoyed with some creamy vanilla ice cream or half beaten lightly sweetened cream (add a sip of rum and vanilla sugar to the cream and make it a more adult thing ).
• If you don’t like the peel on the apples, no problem. Just peel the apples before you half, core and hasselback them.
• Before I brush the cinnamon butter on the smaller dough disk I sprinkle some flour over it. This way the juices of the apple and the butter thicken a little bit while baking. So good.
• You can freeze the baked apple hand pies for later. Just wrap them in cling film and put them into the freezer for up to 2 months. When thawed just put them for 10 minutes into the oven at 180C fan(360F) to crisp up.

I hope you make this delicious fall recipe really soon because I promise you it won’t be the last time you’ll make it.

Lastly if you make these pretty apple shaped cinnamon apple hand pies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Cinnamon hugs Nina

If you love apples here are some more apple recipes for you:

• Christmassy sourdough baked apple cake
• Apple galette with honey whiskey frangipane
• Antonias favorite apple pie
• Apple cinnamon crumble muffin
• Fancy pork tenderloin in puff pastry with caramelized apples and onions
• Autumnly apple cider and cheese soup with pretzel chips

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Pretty Cinnamon Apple Hand Pies

4 from 11 votes

Recipe by Nina Course: brunch, DessertCuisine: American, austrian

Servings

8

hand pies

Prep time

30

minutes

Cooking time

45

minutes

Calorieskcal

Total time

2

hours 

15

minutes

We can't celebrate fall without a show stopper apple recipe. This is an easy recipe for beautiful apple shaped cinnamon apple hand pies . They are easy to make and go so well with a scoop of creamy vanilla ice cream.

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Ingredients

• Dough

• 220 g 220 unsalted butter cut into small cubes

• 440 g 440 flour

• 1 tsp 1 salt

• 2 2 eggs large

• cold water if needed

• 2 tbsp 2 sugar

• Filling

• 4 4 apples small to medium sized, cut in half, cored

• 150 g 150 butter room temperature

• 150 g 150 brown sugar

• 1 tbsp 1 cinnamon

• 1/4 tsp 1/4 cardamom optional

• 1/4 tsp 1/4 cloves grounded, optional

• Egg wash

• 1 1 egg

• 2 tbsp 2 milk

Directions

• Dough
• In a medium sized bowl mix together flour, salt and sugar.
• Add the cold butter cubes and incoporate them into the flour mixture with a pastry cutter, food processor or, in rubbing the flour mixture into the butter until everything is very fine in size.
• Add the eggs and knead the dough until everything comes together to pliable dough. Don't knead the dough to long just let it come together.
• Attention: if the dough seems to dry and tense add some water. 1tbsp at the time. Don't add to much.
• Wrap the dough into plastic wrap (cling film) and put it into the fridge for one hour.
• Filling
• Mix together butter, sugar and the spices. Either with a spoon or an electric mixer.
• Now take the halved and cored apples and slice every half length wise about every 2mm(1/8 inch) . But don't cut it the whole way trough. The apple half should stay intact and not cut apart. It's like making hasselback apples instead of hasselback potatoes
• Put everything together
• Take the pie dough out of the fridge, cut it in half and roll every half out about 0,5cm (1/4 inch) thick.
• Optional: Take one rolled out pie halve and roll over it with an embossed rolling pin.
• Now cut out 8 circles that are about 2cm larger in diameter than your apple half and 8 circles that are 4cm in diameter large than your apple halves.
• Take the smaller dough circles and coat them with the cinnamon sugar butter filling, but leave out the1 cm of the border.

  • 

• Place the apple halves onto the smeared dough circles and coat the rest of the apple with the cinnamon butter.

  • 

• Now moisten the edges of the dough circles and put the larger circles on top. Pinch the edges together. Now repeat that process with all the other apple halves.

  • 

• With the rest of the dough form leaves and stems and decorate the apple shaped hand pies with them.

  • 

• Put the hand pies back into the fridge for 30 minutes.
• Preheat the oven to 180C (350F) fan.
• Place the hand pies on a baking sheet covered with a baking paper, brush them with egg wash (egg and 2 tbsp milk mixed together)and bake for 45-60 minutes.
• Leave them to cool on a rack.
• These are best enjoyed still warm, with a sprinkle of powdered sugar and a scoop of ice cream.

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Healthy vegan pumpkin Banana bread – Sweetener and spices.

First of all I love, love, LOVE sweet treats, especially during the colder seasons. But…I can’t eat sugar loaded things every day . I already own “gentle” curves . Thats why I regularly have to come up with recipes that still taste great and satisfy my sweet tooth but aren’t loaded with unhealthy carbs and refined sugar.

How do I sweeten this recipe

• very ripe bananas – its a classic, right? Nothing is sweeter than almost dead bananas.
• Dates – It’s another great source to add sweetness to your recipes.
• Sugar crust: I have to be honest with you, this recipe has a sugar cinnamon crust. I added it because I have to sell that healthier pumpkin bread to my husband and kids. The crust contains 1-2 tbsp of brown sugar, cinnamon and pumpkin seeds. It makes this bread just a little bit more fancy and special and nobody will know that its healthy . The crust is optional of course.

The best way to use dates is to first soak them in hot water for 2 hours and afterwards train them and blend into a paste . This way you alway have a ready to use natural sweeter in your fridge. I pour the date paste into a glass with a screw lid and leave it in the fridge. If you aren’t baking on a regularly base you can freeze the paste in small badges and thaw it whenever you need it.

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Pumpkin banana bread – an easy way to make the pumpkin puree

The easiest way to transform your pumpkin into ready to use pumpkin puree is:

• Peel the pumpkin
• Cut into small pieces, moist it a little bit with water
• bake for 30 minutes or until tender at 350 degree in the oven.
• Blend (add a little bit water, if necessary) and can or freeze the puree for later use.
• Tadaaaaa. Easy, right?!?

Healthy details

• whole spelt flour : it provides several essential nutrients, such as iron, magnesium and zinc. It’s also an important source of carbs, protein and fiber.
• Pumpkins are incredibly healthy. they are rich in vitamins, minerals and antioxidants.
• Bananas: They are a really health power horse.They contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health.
• Dates: dates are particular rich in vitamins A, B6 and K. Those vitamins promote bone growth and improve eye health.

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Looking for other healthy recipes? Here are my favorites:

• Healthy cheesecake recipe for 2
• Creamy wild nettle soup with garlic and spicy granola
• Healthy coconut chocolate chia seed pudding
• Healthy brownie bliss balls with tahini and cardamom
• Easy yellow Thai curry with sweet potatoes, asparagus and shrimps
• Whole grain carrot cake scones with honey lemon glaze
• Honey, quinoa, carrot & pear mini loafs

Lastly if you make this Healthy, low sugar pumpkin banana bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

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Warm Hugs Nina

The most delicious Healthy Vegan Pumpkin Banana Bread you ever made

5 from 14 votes

Recipe by Nina Course: afternoon treat, Bread, Breakfast, fall dessertCuisine: American

Servings

8

Prep time

30

minutes

Cooking time

1

hour 

Calories

262

kcal

Total time

1

hour 

30

minutes

This is a super easy moist and healthy recipe for a vegan low sugar Pumpkin Banana bread . It's sweetness comes from the ripe Bananas of course and from the added dates. The added spices makes this bread perfect for a little fall afternoon treat. I topped the bread with a cinnamon sugar crust made of 2 tbsp brown sugar mixed with coarsely ground pumpkin seeds and cinnamon. The only real sugar used in this recipe.

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Ingredients

• Dry ingredients

• 220 g 220 spelt flour I used whole meal spelt flour

• 1 pinch 1 salt

• 1 1/2 tsp 1 1/2 ground cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/4 tsp 1/4 ground nutmeg optional

• 1/4 tsp 1/4 ground piment optional

• 1 pinch 1 ground cloves optional

• 2 tsp 2 baking powder

• 1 tsp 1 baking soda

• Wet ingredients

• 3 3 bananas very ripe, almost dead

• 3 3 dates soaked in hot water for 2 hours and blended until its a paste.

• 100 g 100 pumpkin puree

• 80 g 80 butter vegan, melted. You can also use coconut oil melted.

• 3 tbsp 3 plant based milk

• Sugar crust, optional

• 2 tbsp 2 brown sugar

• 2 tbsp 2 pumpkin seeds chopped

• 1 tsp 1 cinnamon ground

• Optional add ins

• 1/2 cup 1/2 roasted pumpkin seeds or any other nuts you like

• 1/2 cup 1/2 86% dark chocolate

Directions

• Preheat the oven to 170 degree Celsius (340 degree Fahrenheit) and prepare a medium sized loaf pan with baking paper or oil it with coconut oil or vegan butter. (21cm x12cmx7cm).
• In a medium sized bowl mix together all the dry and set aside.
• In another medium sized bowl mix together all the wet ingredients together.
• Now mix together in a large bowl with a wooden spoon the wet and the dry ingredients. If the batter is to tense add another 1 or 2 tbsp plant based milk.
• Optional: Add in nuts and/or chocolate
• Pour the batter into the prepared pan and sprinkle the cinnamon sugar and pumpkin seeds on top.
• Bake the banana bread for 1 hour or until a wooden skewer comes out clean when inserted into the middle of the bread.
• Let cool completely before transferring the banana pumpkin bread onto a plate. Enjoy with some beaten cream .

Nutrition Facts

• Calories: 262kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.3g
• Cholesterol: 22mg
• Sodium: 217mg
• Potassium: 333mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 2226IU
• Vitamin C: 4mg
• Calcium: 69mg
• Iron: 2mg

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My apple galette is as impressive as a pie, but half the work! Most of the time I am not in the mood for making a pie with all the fuss and lattice work so making a galette is the perfect substitute! They don’t need to be perfect because the more unruly the better and more rustic looking.

How to make this delicious apple galette with honey whiskey frangipane?

We start with the pastry!

Don’t be afraid it’s really easy! The recipe below is for two rounds. We will only need one, the second one can be frozen, or be kept in the fridge for up to 4 days!Combine vinegar and cold water in a jar and put it in the freezer while you make the rest of the dough.

In a large bowl combine flour, salt, baking powder and brown sugar. Add the diced butter to the dry ingredients. With a pastry knive, forks or your fingers mix/cut the butter until it’s only pea sized or some smaller. Add 1/4 cup (60ml) of the vinegar water evenlynto the flour-butter mixture and combine to a shaggy dough.

Dump everything onto the counter. Carfelly gather the outside shaggy edges and crumbs up and over the top of the dough and press down. Turn and repeat until the dough starts to come togehter. If the dough is too dry and isn’t coming togehter, add a bit of vineagr water. If the dough is sticky add a bit of flour. Cut the dough in half, shape into a disk and wrap in plastic wrap and chill in the fridge for 1 hour.

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Next step is making the honey whiskey frangipane!

We’ve used jack Daniels Tennessee Honey, but you could substitute it with whiskey, bourbon what ever you like! I think with baileys it’s good too! I am trying that next time!

Making frangipane is really easy! Just put almond flour, brown sugar, salt in a food processor and mix. Add the melted butter and egg. process. And then add the honey whiskey and process everything again. Tada! really easy!

Now to the important part Finishing the galette with the frangipane and apple slices and putting it in the oven!

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.  I prefer the method where I directly roll the dough out onto the parchment paper! So much easier and less dirt!

Spread the fragipane evenly onto dough, leaving a 3 inch (ca 6-7cm) border around the edges. Add the sliced apples. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar and cinnamon.

Bake for 40-50 minutes until golden brown. Let cool slightly and serve with some whipped cream or ice cream.

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Enjoy

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Maybe you would like to have a look at my favorite apple cake recipe too?!?

Apple Galette with Honey Whiskey Frangipane

5 from 1 vote

Recipe by Antonia Course: cake, DessertCuisine: American, French, worldly

Servings

8

Prep time

30

minutes

Cooking time

40

minutes

Calories

521

kcal

This Apple Galette is my favorite fall dessert! It's so delicious especially they frangipane made with honey whiskey! Galettes are like pies but so much easier!

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Ingredients

• Pastry makes 2 rounds, but you only need one. You can freeze the other one or make two galettes. Important don't halve the recipe.

• 1 tbsp 1 white vinegar

• 7 tbsp 7 cold water

• 1 1/4 cups 1 1/4 whole grain flour you can substitute it with all purpose flour if you don't want to use whole grain flour

• 1 1/4 cups 1 1/4 all-purpose flour

• 1 tsp 1 salt

• 1/2 tsp 1/2 baking powder

• 4 tbsp 4 brown sugar

• 1 cup 1 butter cold, diced

• Honey Whiskey Frangipane

• 1/2 cup 1/2 almond flour

• 4 tbsp 4 brown sugar

• 1 pinch 1 salt

• 2 tbsp 2 butter melted

• 1 1 egg

• 1 1/2 tbsp 1 1/2 honey whiskey or bourbon, regular whiskey

• Filling

• 3 3 small apples 140g each, sliced

• 2 tbsp 2 cinnamon sugar cinnamon + brown sugar

• Egg wash

• 1 1 egg

• 1 tbsp 1 milk

Directions

• How to make the pastry
• Combine vinegar and cold water in a jar and put it in the freezer while you make the rest of the dough.
• In a large bowl combine flour, salt, baking powder and brown sugar. Add the diced butter to the dry ingredients. With a pastry knive, forks or your fingers mix/cut the butter until it's only pea sized or some smaller. Add 1/4 cup (60ml) of the vinegar water evenlynto the flour-butter mixture and combine to a shaggy dough. Dump everything onto the counter. Carfelly gather the outside shaggy edges and crumbs up and over the top of the dough and press down. Turn and repeat until the dough starts to come togehter. If the dough is too dry and isn't coming togehter, add a bit of vineagr water. If the dough is sticky add a bit of flour. Cut the dough in half, shape into a disk and wrap in plastic wrap and chill in the fridge for 1 hour.
• Frangipane
• Put almond flour, brown sugar, salt in a food processor and mix. Add the melted butter and egg. process. And then add the honey whiskey and process everything again.
• Filling
• Preaheat oven to 180°C
• When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 
• Spread the fragipane evenly onto dough, leaving a 3 inch (ca 6-7cm) border around the edges. Add the sliced apples. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar and cinnamon.
• Bake for 40-50 minutes until golden brown. Let cool slightly and serve with some whipped cream or ice cream.

Nutrition Facts

• Calories: 521kcal
• Carbohydrates: 54g
• Protein: 8g
• Fat: 31g
• Saturated Fat: 17g
• Cholesterol: 110mg
• Sodium: 545mg
• Potassium: 232mg
• Fiber: 5g
• Sugar: 22g
• Vitamin A: 894IU
• Vitamin C: 3mg
• Calcium: 67mg
• Iron: 2mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Apple Galette with Honey Whiskey Frangipane appeared first on Two Sisters Living Life.

It’s still fig season and hopefully you can get your hands on these beauties! If you love figs as much like me than you need to try this cake, really quick!

What’s an upside down cake?

A lot of people think it all started with the famous pineapple upside down cake but it began way before the canned pineapple was invented. The first upside down cakes where made with seasonal fruits like apples or cherries.

According to most historians, the late 1800s were when the term “upside down cake” first began appearing. Up until that time, this type of cake was referred to as skillet cakes. This was because ovens have not always been common or reliable, skillet cakes were born of practicality. Cakes were made in the popular cast-iron skillets on top of the stove. Inverting a cake to reveal a topping was very popular as far back as the Middle Ages.

How to make this gluten free figs upside down cake:

First we start with making the caramel which will then be poured over the figs.
Over low heat stir sugar and water without boiling until all sugar dissolves. Bring to boil, cook without stirring for 10 minutes, until it turns to a golden caramel. Then pour half of the caramel over the figs, the remaining caramel will be used at the end after baking.

The we make the cake batter, which is gluten free btw.!
In a bowl of a stand mixer beat butter eggs, lemons zest, polenta and the 200g sugar until light and fluffy. Add sour cream and greek yoghurt. Beforehand combine ground almonds and baking powder and then add to mixture and mix. Spoon the batter over the figs.

Lets bake this deliciousness!
Bake for 55 minutes before checking to see if the batter is cooked all the way through and a tooth pick comes out clean. Let cool for 5 minutes in the pan, before turning. Before serving reheat the caramel and pour on top of cake.

Enjoy!

This fig upside down cake is so beautiful and moist that it will keep perfectly for several days. So you can easily make it ahead of time.

This is a short how to video from making my gluten free fig upside down cake:

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Gluten Free Caramelized Figs Upside Down Cake

4 from 140 votes

Recipe by Antonia Course: cake, celebration cake, DessertCuisine: worldly

Servings

12

Prep time

30

minutes

Cooking time

1

hour 

Calories

526

kcal

This is a wonderful recipe for a scrumptious Caramalized Figs Upside Down Cake. It's Gluten Free, made with Polenta, ground Almonds and the greek yoguhrt and the sour cream makes the cake extra special!

Cook Mode

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Ingredients

• Caramelized Figs

• 9 9 figs

• 340 g 340 granulated sugar superfine

• 250 ml 250 water

• Cake batter

• 130 g 130 butter

• 3 3 eggs

• 220 g 220 polenta uncooked

• 200 g 200 granulated sugar

• 1 1 lemon only zest

• 200 g 200 greek yoghurt

• 150 g 150 sour cream

• 260 g 260 ground almonds

• 2 tsp 2 baking powder

Directions

• Preheat oven to 180°C and grease a 24cm spring form and line the base with baking paper.
• Remove the top of the figs and then carefully slice each horizontally into halves. Arrange the figs face down over the base of the springform.
• Over low heat stir sugar and water without boiling until all sugar dissolves. Then bring to boil, cook without stirring for 10 minutes, until it turns to a golden caramel.
• Then pour half of the caramel over the figs, the remaining caramel will be used at the end after baking.
• Cake batter
• In a bowl of a stand mixer beat butter eggs, lemons zest, polenta and the 200g sugar until light and fluffy. Add sour cream and greek yoghurt. Beforehand combine ground almonds and baking powder and then add to mixture and mix. Spoon the batter over the figs.
• Bake for 55 minutes before checking to see if the batter is cooked all the way through and a tooth pick comes out clean. Let cool for 5 minutes in the pan, before turning. Before serving reheat the caramel and pout on top of cake. Enjoy!

Equipment

• 24cm spring form

Nutrition Facts

• Calories: 526kcal
• Carbohydrates: 74g
• Protein: 10g
• Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 72mg
• Sodium: 113mg
• Potassium: 242mg
• Fiber: 4g
• Sugar: 53g
• Vitamin A: 510IU
• Vitamin C: 6mg
• Calcium: 139mg
• Iron: 1mg

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What are “gebackene Mäuse” ?!?

“Gebackene Mäuse” means translated baked mice . My fried little balls got their name because of their unique form and are very popular during the carnival season in Austria. Baked mice / donut holes are a smaller variation of our famous Austrian donuts which are also called “Krapfen” and are filled with apricot jam. Baked mice are more common on the countryside.

Traditional Austrian Donuts (Krapfen) are made of a soft yeast dough which is slightly sweetened.They then get formed into balls and afterwards fried in lard.

We have 2 dough variations in Austria on how baked mice( Austrian donut holes) get made.

The first is a classic soft yeast dough and the second is a batter made with curd cheese, flour, eggs and baking powder. Formed with 2 spoons into little dumplings and fried in oil.

Since my recipe takes only 30 minutes , my mice are made of the baking powder, curd cheese batter variation.

Austrian Donut holes with pumpkin and cardamom

Whenever we visited my grandma during the winter month she always welcomed us with baked mice. It was a tradition that we could only leave her when all the fried donut holes were gone. I mean the first batch was gone in under 15 minutes. Somehow she always managed to serve us a second batch at the end of our visit ?.

In honor of our grandma I wanted to recreate her baked mice but liked to add my personal touch to the recipe.

Lets get to the important part – the RECIPE

“Baked mice” – fried Austrian Donut holes with pumpkin and cardamom

The ingredients

• 150g cream cheese – for all Austrian people you can use curd cheese too of course
• 40g milk
• 90 g brown sugar – I just love that caramel flavor
• 80g pumpkin puree, homemade or canned
• 1 egg
• 300g all purpose flour
• 2cl cointreau
• 1/4 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 8g baking powder
• oil for frying
• Powdered sugar for sprinkling

The Instruction

• Firstly I’m starting with creaming the cream cheese, milk and sugar until pale and fluffy in a bowl of my kitchen aid with a whisk attached.
• Secondly I’m adding the egg, the cointreau and pumpkin puree and beat for 2 more minutes until homogenous.
• In a small bowl I’m mixing together the dry ingredients.
• I’m adding these to the wet batter and mix them in with a spatula. I don’t want to over beat it.
• I let the batter rest for 10 minutes.
• After the batter has rested start with heating the oil in a deep frying pan to 185 degrees Celsius or about 365 degree Fahrenheit. Use a thermometer to control the heat of the oil.
• When the oil has the right temperature start forming little round dumplings with the help of 2 spoons. the spoon is about half full .
• Drop the formed dumplings into the hot oil and fry them for a couple of minutes on both sides until golden brown.
• Put the fried donut holes on paper kitchen towels and sprinkle them with powdered sugar before serving

Why you should give this delicious donut holes recipe a try

• Firstly I love easy recipes that don’t need many ingredients.
• Secondly everybody should try from time to time recipes from other cultures. Especially sweet ones right?!??
• I love treats that can be shared with many people therefore this baked mice recipe is perfect for that.
• My family loves it when our house is smelling of sugar and freshly baked good.
• They are whipped up in no time and if there are to many just freeze them for later.
• I like that they aren’t super sweet but crispy on the outside and soft and moist on the inside.
• And lastly I think that cardamom is an underrated spice and you’ll be surprised how tasty and full of flavor the donut holes are because of the cardamom and pumpkin.
• There can never be enough pumpkin recipes for me during fall season .

These Austrian “gebackene Mäuse” (donut holes) can be enjoyed for breakfast as well as to a cup of coffee in the afternoon or bring them to a friends party. They will be the first thing gone at the cake buffet. ?

Sweet warm cardamom hugs Nina

Maybe you would like to check out these delicious recipes too:

• Soft brioche babka with blueberry vanilla filling
• Fairy Kisses – the most airy cookies ever
• Antonia’s favorite apple pie

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

The post Baked Mice – fried Austrian no yeast donut holes with pumpkin and cardamom made in under 30 minutes appeared first on Two Sisters Living Life.

Apple cake recipe, best apple pie recipe, apfelkuchen rezept, easy apple cake recipe, fall recipe , easy cake recipe

Apple cake recipe, best apple pie recipe, apfelkuchen rezept, easy apple cake recipe, fall recipe , easy cake recipe

Fall is calling and telling you to bake Antonias favorite Apple Pie! Whats better on a rainy cold day than to eat a warm apple pie!? Heaven!

There are many apple pie recipes out there in the deep of the world wide web but this one is our favorite! It is not a traditionally made apple pie made in a pie dish, it’s made in a springform pan!

We love making this apple pie, cause our house always smells like heaven and Christmas! I think my heaven smells like Christmas, haha;-) We used Stay spiced! “Bratapfel” (Baked apple) spice blend and everything smelled so amazing! For those who can’t get their hands on this amazing spice blend I would recommend you making our homemade pumpkin spice blend, it fits too! Love using this spice blend for all kind of things, it’s my favorite! Sugar & Spice and everything nice, the blend contains brown sugar, different kinds of cinnamon, orange peel, allspice, clove, ginger, vanilla and other spices!

My favorite apples to use for baking

…are Golden Delicious and Pink Lady (although they are pretty expensive) and all the other locally grown apples in Austria. The only apple I would not use are Granny Smith, cause I’ve read somewhere that they do not hold their shapes and turn soft and mushy while baking.

Apple cake recipe, best apple pie recipe, apfelkuchen rezept, easy apple cake recipe, fall recipe , easy cake recipe

Make the homemade Apple Pie Crust ahead

To make the apple pie start with preparing the crust. Homemade pie crust can be made one or two days ahead, chilled in the refrigerator. The recipe I am using for the pie crust is my favorite which I’ve also used for the Pumpkin Pie Tartes. It is an all butter crust and very delicious and goes perfectly well with fall recipes!

The ingredients I used for the pie crust are cupboard stables: whole grain flour, granulated sugar, brown sugar, salt, butter and ice cold water which I’ve put in the freezer before using it.

It’s pretty simple: In a large mixing bowl combine whole grain flour, brown and granulated sugar and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. Add the ice water and combine everything to a dough. Chill in the fridge for at least 30min.

Apple Pie Filling:

The filling consists of two parts the sliced apples, which are steamed for 10 minutes until soft and then after cooling mixed together with brown sugar and Bratapfelgewürz from Stayspiced and the apple pie batter. In a bowl of a stand mixer combine the butter with the sugar until light and fluffy. Add eggs and mix until incorporated. In a septerate bowl combine the flour, baking powder and salt. Slowly add to the mixer and beat until combined. Add heavy cream and mix until smooth. Set aside.

Making the pie

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Preheat the oven to 180°C and prepare a 24cm springform pan with butter and flour.
Flatten the dough into a disc and roll the dough out with a floured rolling pin. As you are rolling the dough, turn the dough circle a couple times to make sure it is not sticking to the counter and add more flour to your work surface as needed. Transfer the dough circle to pan. To transfer the dough without tearing it, loosely wrap the pie dough around your rolling pin and then unroll it over your springform pan. Trim the edges so there is only about a bit of overhang
Place half of the apple pie batter on top of the crust, spreading until smooth. Top with all the apples and the layering the rest of the apple pie batter.
Cover with foil and bake for 40 minutes. Remove the foil and bake 20 minutes, until golden brown.
Let cool to room temperature before serving. Dust with confectioners sugar.

ENJOY<3

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Love, Antonia

Antonias Favorite Apple Pie

0 from 0 votes

Recipe by Antonia Course: cake, coffee cake, DessertCuisine: American

Servings

10

Prep time

45

minutes

Cooking time

1

hour 

Calories

532

kcal

This is my favorite apple pie and yours soon too! Made with a scrumptious whole grain pie crust and a delicious apple filling which just taste so perfectly like fall with all the spices.

Cook Mode

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Ingredients

• Whole grain pie crust

• 2 1/4 cup 2 1/4 whole grain flour

• 3 tbsp 3 granulated sugar

• 2 tbsp 2 brown sugar

• 1/2 tsp 1/2 salt

• 180 g 180 butter

• 1/4 cup 1/4 ice cold water

• Apple filling

• 1 cup 1 water

• 10 medium 10 apple peeled and thinly sliced

• 4 tsp 4 apple pie spice we've used spiceworld Bratapfel seasoning

• 2 tbsp 2 brown sugar

• Apple pie batter

• 2/3 cup 2/3 butter

• 3/4 cup 3/4 granulated sugar

• 3 3 eggs

• 1 2/3 cup 1 2/3 flour

• 2 tsp 2 baking powder

• 1/2 tsp 1/2 salt

• 1/3 cup 1/3 heavy cream

Directions

• Making the pie crust
• In a large mixing bowl combine whole grain flour, brown and granulated sugar and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. Add the ice water and combine everything to a dough. Chill in the fridge for 30min to 1 hour.
• Apple filling
• In a large pot bring the water to simmering temperature
• Add the peeled and thinly sliced apple in a steamer basekt to the pot and steam for 10 minutes until soft.
• Let cool to room temperature and combine the apples with the spice and brown sugar.
• Preparing the apple pie batter
• In a bowl of a stand mixer combine the butter with the sugar until light and fluffy. Add eggs and mix until incorporated.
• In a septerate bowl combine the flour, baking powder and salt. Slowly add to the mixer and beat until combined. Add heavy cream and mix until smooth. Set aside.
• Making the cake
• Preheat the oven to 180°C and prepare a 24cm springform pan with butter and flour.
• Flatten the dough into a disc and roll the dough out with a floured rolling pin As you are rolling the dough, turn the dough circle a couple times to make sure it is not sticking to the counter and add more flour to your work surface as needed. Transfer the dough circle to pan. To transfer the dough without tearing it, loosely wrap the pie dough around your rolling pin and then unroll it over your springform pan. Trim the edges so there is only about a bit of overhang
• Place half of the apple pie batter on top of the crust, spreading until smooth. Top with all the apples and the layering the rest of the apple pie batter.
• Cover with foil and bake for 40 minutes. Remove the foil and bake 20 minutes, until golden brown.
• Let cool to room temperature before serving. Dust with confectioners sugar.

Nutrition Facts

• Calories: 532kcal
• Carbohydrates: 65g
• Protein: 7g
• Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 109mg
• Sodium: 418mg
• Potassium: 347mg
• Fiber: 5g
• Sugar: 32g
• Vitamin A: 912IU
• Vitamin C: 6mg
• Calcium: 83mg
• Iron: 2mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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Apple cake recipe, best apple pie recipe, apfelkuchen rezept, easy apple cake recipe, fall recipe , easy cake recipe

The post Antonias favorite Apple Pie appeared first on Two Sisters Living Life.

You know I am a huge Harry Potter fan, have read all the books and have been several times to the universal studios in Orlando to see Hogsmead, the castle and Diagon alley in real! Actually we would have visit it this year again but sadly thats not possible cause of covid-19.

Nevertheless that’s why we‘ve recreated this iconic drink! Homemade butterbeer! 

If you know Harry Potter then you know all about Butterbeer, which can be served hot, cold or frozen! This is the hot version!

What magical ingredients do I need to make this?

Makes 4-6

• 1,5 cup brown sugar
• 4 tbsp water
• 6tbsp butter
• 1/2 tsp salt
• 1tsp apple cider vinegar
• 1 cup heavy cream
• 1/2 tsp rum extract
• 4 scoops vanilla ice cream +1 cup sparkling water mixed together in a blender (if you don’t have cream soda)
• 3/4 cup milk

For the butterscotch sauce:

In a saucepan over medium heat, combine brown sugar and water and bring to gentle boil and cook until it has a temperature of 120°C measured with a cooking thermometer. Add the butter, salt, vinegar and 1/4 cup of heavy cream, set aside and let it cool. Add the rum extract.

Next whip together 2 tbsp of the butterscotch sauce mixture and 1/2 cup of heavy cream, beat until thickened, but not completely stiff.

Heat the milk and 1/4 cup of cream (don’t let it boil) add 1/2 cup of butterscotch sauce and stir until incorporated. Take off heat. Add the cream soda (or the ice cream sparkling water mixture) to taste and serve with the whipped topping. Cool the leftover butterscotch sauce.

Enjoy and imagine sitting in the three broomsticks, served by the wonderful Madam Rosmerta!

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

The post Homemade Butterbeer appeared first on Two Sisters Living Life.

This is one of the best fall baking recipes of the season. These delicious cinnamon brioche rolls are made with a fluffy and buttery brioche dough and have a flavourful pumpkin and pecan nuts filling. I glazed these beauties with a tangy orange-vanilla cream cheese frosting.

It’s fall and what is better on a beautiful fall weekend than trying out new pumpkin recipes?!? I’m a big fan of brioche dough recipes and pumpkin recipes. Therefore I thought to myself why not combining all the things I love to one fantastic fall baking recipe.

Cinnamon brioche rolls anyone?

There is something very calming when I work on a brioche dough recipe. The exact measuring off all the ingredients, the proofing of the yeast and my favourite part the kneading . I love focusing on such a simple work. It’s the best way to calm myself and relax after a busy week.

My family loves my brioche cinnamon rolls. Since I made my first rolls about one year ago they are regularly made by me almost always with a different filling. But we are at the height of pumpkin season therefore it needs to be a pumpkin recipe of course 😉

Why a brioche dough and not a normal yeast dough!

First of all cinnamon BRIOCHE rolls sounds way better than just cinnamon rolls. Am I right?!? A brioche dough has a lot more flavour because of the added milk, butter and eggs. The consistency of this pale yellow dough is just amazing. Nothing can be compared to a brioche dough. It’s as easily made as any other yeast bread and perfect for Sunday mornings when it’s freshly out of the oven.

What is important for this recipe!

First of all it’s a super easy recipe. If you have already made a yeast dough than there will not be any problems for you. Should you be a baking beginner here are the important things:

• I always proof the yeast! That means the yeast needs to be dissolved in WARM (38°C) milk and the sugar and loosely covered with a kitchen towel or plastic wrap. The yeast is proofed when the liquid becomes foamy and bubbly.
• I measure exactly! For every recipe I make measuring my ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.

Almost Done! Promised.

• I let it rise in a warm place and cover the bowl loosely with plastic wrap or a kitchen towel.
• I give my brioche dough enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.
• Before I bake your brioche it needs a second rising which will last almost as long as the first one.
• The pumpkin filling is very easy. I just let everything cook at medium heat and stir it occasionally. AAAND I let it completely cool before you spread it onto the dough 😉

You have to make this recipe ASAP 😉

This is the ideal recipe for your next brunch or breakfast . The brioche dough recipe is super easy and I’m sure you get that done 😉 . I hope you’ll give it a try. Let me know how it went and we would love for you to tag us on Instagram @twosisterslivinglife or use the hashtag #twosisterslivinglife. So that we can see.

Cinnamonly hugs Nina

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If you loved my cinnamon brioche buns recipe you may like our recipe for a delicious autumnally plum sheet cake or our recipe for a homemade pumpkin spice seasoning.

Cinnamon Brioche Rolls with Pecan-Pumpkin Filling

This is one of the most flavourful fall baking recipes of the season. These cinnamon rolls are made with a delicious brioche dough and filled with caramelized pumpkin and pecans. This recipe can be prepared the day before and baked in the morning. Nothing is better than a house filled with a sugary cinnamon smell.

• 560 g flour (very fine white flour, perfect for cakes and pastries. Some extra flour for rolling)
• 1/2 tsp salt (very fine)
• 80 g sugar
• 150 ml milk (warm)
• 20 g fresh yeast (or 8g dry active yeast)
• 3 eggs (large)
• 60 g butter (room temperature)
• 1 egg (for egg wash )
• 2 tbsp sugar

Pumkin pecan filling

• 450 hokkaido pumpkin (peeled, cored and cut into small cubes)
• 150 g brown sugar
• 40 g butter
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspices

orange vanilla cream cheese frosting

• 200 g cream cheese (plain)
• 1 orange (juice)
• 100 g sugar (very fine sugar)
• 1 tsp vanilla extract

Brioche Dough Recipe

1. First dissolve the sugar into the warm milk. Milk should have about 36C° or 97F°.

   Add the fresh or dry yeast, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building

   In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.

   Add the eggs and -the yeast mixture and mix with the hook attached on medium speed until not sticky any longer. That's about 10-15 minutes.

   When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.

   When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.

   Preheat your oven to 180C° or 360F°

   Prepare a loaf pan with butter and flour it out.

   
   
   

2. Shape the dough loosely into a rectangular and roll it out. The longer side of the dough should be facing you.

   The dough should be about 1cm thick and make sure that the short side is not longer than 40cm.

   Spread the filling onto the dough but leave 2 cm free on one long side

   Start rolling up the dough the end should be the long side where we didnt spread the filling.

   Cut the rolled dough into 10cm locks and put the into the buttered baking form.

   Put the rolls into the loaf form and let them rest another 40 minutes at a warm place loosely covered with plastic wrap or overnight in the fridge***.

   Coat the rolls with egg wash and sprinke them with sugar.

   Bake for 45 minutes or until golden brown.

   Let the pan cool for 10 minutes and put the glaze on top.

   Enjoy.

   ***Note if you let your rolls rest in the fridge overnight the rolls need to rest another hour in the morning at a warm place to come to room temperature before baking.

   
   
   

Pumpkin Pecan filling

1. Put all the ingredients into a large pan and let it cook under occasional stirring on medium heat for about 10 minutes or until the pumpkin is tender. Blend everything and mix the chopped pecans under the batter. Let the filling cool to room temperature before you spread it onto the dough otherwise it will tear.

   
   
   

The post Cinnamon Brioche Rolls with Pumpkin Pecan Filling appeared first on Two Sisters Living Life.