Every year at the same time I have an obsession, which starts with me seeing the first pumpkin posts on IG and finally being the very first customer buying pumpkins at the supermarket. As you may already have guessed I have a huge love for pumpkins. ALL The PUMPKINS. During these months my main food ingredient is, if I am doing the cooking, pumpkins! Roasted with salad, spaghetti, steak or baked as a roasted pumpkin leek quiche! Every day all day I could eat all the savory and sweet pumpkin recipes! Thats why we have soo many pumpkin recipes!

This is an easy and fancy looking way to use pumpkin!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day!

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

How to make this delicious roasted pumpkin quiche? Easy! Just follow the steps!

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Roast the sliced Hokkaido pumpkin (tossed beforehand with some olive oil and sprinkled with some salt, nutmeg and cinnamon) in a preheated oven 180°C.
• Heat 2 tbsp olive oil and cook leek until soft and set aside.
• In a medium bowl whisk together eggs, cream and milk.
• Stir in the slightly cooled leek and add the cheddar cheese and mozzarella cheese.
• Pour the savory custard filling into the prepared pie shell.
• Top with roasted hokkaido pumpkin slices and the finely shredded parmesan cheese. Bake for 35-45 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

Can you make a quiche ahead of time or freeze it?

• Of course you can. A quiche is the ideal dish to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want tol try our Italian Asparagus quiche with crispy prosciutto chips. Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

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

Roasted Pumpkin Leek Quiche

4 from 23 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French

Servings

8

Prep time

30

minutes

Cooking time

40

minutes

Calorieskcal

This is a great and delicious recipe for a pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.

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Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 500 g 500 thinly sliced leeks

• 3 3 eggs

• 300 ml 300 cream

• 125 ml 125 milk

• 100 g 100 grated cheddar

• 50 g 50 shredded mozzarella

• 300 g 300 hokkaido pumpkin

Directions

• Crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• Preheat the oven to 180°C.
• Roast the sliced Hokkaido pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon).
• Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.

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The post Best Easy Roasted Pumpkin Leek Quiche Recipe Ever appeared first on Two Sisters Living Life.

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 .

vegan pumpkin bread, recipe, healthy sweet recipe, most delicious healthy vegan pumpkin banana bread, vegan recipe, dessert, fall recipe, pumpkin

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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The post The most delicious healthy vegan pumpkin banana bread ever appeared first on Two Sisters Living Life.

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.

Festive pumpkin risotto with pomegranate seeds and feta crumbs is the perfect recipe when you are looking for a special vegetarian Christmas dinner idea or maybe that perfect Thanksgiving side. It’s easy to make and very creamy and decadent. Its the best risotto you will ever taste and your guests will be impressed immensely by the beautiful presentation. I just say holiday main course .

Since it’s already the end of November and enough cold outside that I can pretend that Christmas is around the corner, I’m looking for that perfect recipe which could impress my people during the holidays.

I’m pinteresting a looot. But nothing would inspire me and I’m just out of ideas. Nothing speaks to my foodie soul. It’s all just a big uninterested mess. I want to scream in my pillow for being angry with myself and my big uncreative blocked mind. Do you know that state when you have to come up with a glorious idea but nothing will come to your mind? Well, that state is awful .

Festive Pumpkin Risotto with pomegranate seeds- a vision for that single perfect evening

Thank God these kind of creative block won’t last and after a fitful night “THE” perfect Christmas Dinner Idea came to my mind. Imagine you have a bunch of different people at your Christmas Dinner table. Some are vegetarians but most of them are your “we-eat-everything-as-long-as-it-is-impressive” kind of people.

I enter the room with a beautiful tray full of gorgeous baked squash halves. But that’s not the end. Nooooo!!! Those delicious halves are filled with the most delightful and creamiest pumpkin risotto your guests will ever have tasted. The risotto is a delicious dream of perfectly cooked rice – Al dente of course! A Rich creaminess, a light buttery flavour, a hint of parmesan, the nutty flavour of the pumpkin and the spicy roasted pumpkin seeds and , to top that firework of flavour, the tangy sweet taste of pomegranate seeds. BAM!!!! Now if that’s not the highest level of culinary easy creativity I don’t know anything anymore.

What is Important to get that special Christmas dinner or Festive Side done right

Here are some tips for you to get everything done on time and without greater disturbances or accidents.

• I recommend to use acorn squash or hokkaido for the risotto. They are great in taste.
• The acorn squash has a very hard skin, so please be careful when cutting them in half.
• whole out the squash until the edge is about 2 cm thick.
• The pulled out pumpkin meat needs to be free of the seeds.
• Reserve everything of the meat for the risotto.
• I start first with the baked pumpkin, the spicy roasted pumpkin seeds and the caramelised pumpkin seeds.

Almost done here, promised !

• When I start to cook my festive Pumpkin Risotto with pomegranate seeds, it’s Important that I stay with it most of the time. It gets easily burned.
• All the Ingredients need to be prepared in advance and in hand reach.
• Cook on low heat.
• I don’t add all of the soup at once. I add some of the soup and let it get soaked by the risotto and then I add some more soup and let it get soaked again and so on.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable soup is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.
• Don’t forget those Pomegranate seeds. They take that risotto from an local hero to world rock legend.
• Its about half a pomegranate you will need. Make a flavoured water with the rest of the seeds for example.

A perfect add on if you want that vegetarian Christmas recipe to be NON-Vegetarian

The perfect add on ,in my opinion, are some fresh tiger prawns grilled in a pan with some butter, salt, some smashed garlic for the taste and some added vermouth. Nothing can beat that

I truly hope that you’ll enjoy that delicious and festive vegetarian pumpkin risotto with pomegranate seeds, feta crumbs and spicy pumpkin seeds as much as my family and I did. It’s a dish which should be enjoyed with good friends and family and a cold drink <3

Comforting warm hugs

Nina

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

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Festive vegetarian pumpkin risotto with pomegranate seeds and feta crumbs

0 from 0 votes

Recipe by Nina Course: christmas main course, holiday main course, Main Course, Side DishCuisine: Italian

Servings

4

Prep time

20

minutes

Cooking time

30

minutes

Calories

998

kcal

This is a delicious and festive recipe for a creamy and flavourful pumpkin risotto with pomegranate seeds and feta served in baked pumpkin halves. Its the perfect vegetarian main dish recipe for a special evening like christmas or a perfect side for thangskiving.

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Ingredients

• Baked pumpkin halves

• 2 900g 2 hokkaido or acorn squash cut in halve and wholed out so that the pumpkin walls are only 1,5 cm thick

• 2 tbsp 2 olive oi

• 2 tsp 2 salt

• spicy roasted pumpkin seeds

• 75 g 75 crushed pumpkin seeds

• 1/2 tsp 1/2 salt

• 1/4 tsp 1/4 chili flakes

• Spicy caramelized pumpkin seeds

• 1 tbsp 1 brown sugar

• Pumpkin risotto

• 150 g 150 shalots minced

• 350 g 350 risotto rice

• 2 tbsp 2 olive oil

• 100 ml 100 white wine

• 1,1 litre 1,1 vegetable stock maybe a little more or less depending on the rice

• 1/4 tsp 1/4 dried chili flakes

• 50 g 50 butter

• 200 ml 200 cream

• 1/4 tsp 1/4 ground nutmeg

• 100 g 100 parmesan cheese grated

• 50 g 50 feta cheese grumbs

• 5 tbsp 5 pomegranate seeds should be about 1/2 a pomegranate

Directions

• Baked Pumpkin Halves
• Preheat the oven to 190°celsius or 390° Fahrenheit.Level the bottom and the top of every pumpkin. So that the pumpkin halves wont roll off your plate later on.Cut the pumpkins in half and ged rid of the seeds.Whole out the pumpkins until the edged are 2cm thick.IMPORTANT: Keep the wholed out pumpkin meat for the risotto.Coat the oumokin halves inside and outside with olive oil and salt gerously.Bake with cut side down on a baking sheet for 20 minutes.Let cool before turning them.

  • 

• Spicy Roasted Pumpkin Seeds
• Mix all ingredients together and roast the seeds on medium high heat under constant stiring for about 8 minutes or until they start to smell. Mix 2/3 of the mixture under the ready to eat risotto. Reserve 1/3 for the caramelizing
• Spicy Caramelized Pumpkin Seeds
• Mix the rest of the already roasted pumpkin seeds with the sugar and caramelize it for about 5-8 minutes.Spread everything onto a baking sheet and let cool completely.

  • 

• Creamy Pumpkin Risotto
• Start with cooking the minced shalots without coloring in some olive oil for about 5 minutes until they are tender. Medium to low heat.Add the risotto rice and fry for another 5 mintues under constant stirring.Rice wil start to release his flavour and start to smell. Add the white wine and stir until the alcohol is vaporized and the rice has soaked up the liquid.Add 300ml vegetable stock to the rice and let it cook until the liquid is almost gone.Important: During the cooking you have to stay with the risotto and stir it every so often. The risotto gets burned fast.Add the next 300 ml of vegetable stock and the minced wholed out pumpkin meat.Stir everything and let the liquid get soaked up.Repeat the process of adding soup until the rice is al Dente. Means firm to the bite.Add the butter, cream, grated parmesan and roasted pumpkin seeds and mix everything thorougly.Season with some more salt and ground nutmeg.Mix about 4 tbsp of the pomagranate seeds under the risotto.Fill the risotto into the baked pumpkin halves and top with some more pomegranate seeds, the feta grumbs and the spicy caramelized pumpkin seeds.

  • 

Nutrition Facts

• Calories: 998kcal
• Carbohydrates: 85g
• Protein: 24g
• Fat: 62g
• Saturated Fat: 28g
• Cholesterol: 124mg
• Sodium: 2118mg
• Potassium: 418mg
• Fiber: 5g
• Sugar: 7g
• Vitamin A: 1370IU
• Vitamin C: 4mg
• Calcium: 419mg
• Iron: 6mg

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You may be interested in our delicious recipe for Cinnamon Brioche Rolls with Pumpkin Pecan Filling.

The post Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs appeared first on Two Sisters Living Life.

This is my favorite Pumpkin Swirl Brownie recipe EVA. I always make these during the pumpkin season and because I love using fresh pumpkin purée they are always on my to do list. They are very easy to make and oh so very deliciously fudgy. These are what brownie dreams are made of. Believe me you will never taste better brownies than these.

The story how I got the brownie recipe – short version

The base recipe for these pumpkin swirl brownies was an old recipe which I got while traveling with my family to New York 10 years ago during Christmas time. We’ve been at this cozy little café in SOHO and with every check they handed out different recipes on little postcards. Thats how I got my favorite brownie recipe. 🙂

How to make these bad boys 😉 which will change your life, haha

First of we start with the brownie batter:

You will need:

• Dark Chocolate
• Butter
• Eggs
• Granulated Sugar
• Whole grain flour

Thats it, and these are normally always kitchen stables so you could whip up this recipe in no time

We start with carefully melting the chocolate and the butter either in the microwave or using a water bath. Combine sugar and flour and add the chocolate mixture. Beat the eggs and add them to the chocolate batter.

Voila brownie batter is finished now off to ..

How to make the delicious pumpkin swirl:

You will only need 4 ingredients:

• Pumpkin Purée
• Granulated Sugar
• 1 egg yolk
• Homemade Pumpkin Spice – you can find the recipe here

Just combine everything and we are ready to do the last step.

Pour the brownie batter into the prepared 8 inch square pan. Carefully add big dollops of the pumpkin batter and make swirls with a spoon or a knife, creating a marbled look.

Bake for 30-35 minutes, there should still be some batter sticking to a toothpick. If there is not sticking anything than your brownies will have a cake like texture which was not the intention because this recipe should be fudgy. To get them fudgy there still need to be some batter sticking to the toothpick. Let it cool in the pan completely before cutting.

This is our favorite recipe for pumpkin swirl brownies and I am pretty sure you will love them too!

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

Love, Antonia

Pumpkin Swirl Brownies

0 from 0 votes

Recipe by Antonia Course: cake, DessertCuisine: American

Servings

9

Prep time

20

minutes

Cooking time

30

minutes

Calories

441

kcal

These are my favorite Pumpkin Brownies and the yummiest you will ever taste! They are very easy to make and perfectly shareable, if you'd like to!

Cook Mode

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Ingredients

• 190 g 190 dark chocolate 1 cup

• 190 g 190 butter 3/4 cup

• 4 4 eggs

• 240 g 240 granulated sugar 1 1/3 cup

• 35 g 35 whole grain flour 1/4 cup

• 130 g 130 pumpkin purée 1/2 cup

• 1 tbsp 1 granulated sugar

• 1 1 egg yolk

• 1/2 tsp 1/2 pumpkin spice

Directions

• Preheat the oven to 180°C and line a 20cm/ 8 inch square pan with parchment paper
• Melt the butter and the chocolate carefully. Combine sugar and flour and add to the chocolate mixture.
• Beat the eggs and add them to the batter and combine.
• Pumpkin Swirl
• For the pumpkin swirl, combine the pumpkin purée, the sugar, egg yolk and pumpkin spice
• Pour the brownie batter into the prepared pan. Carefully add big dollops of the pumpkin batter and carefully make artistic swirls with it using a butter knife or spoon, creating a marbled look.
• Bake in the preheated oven for 30-35 minutes. These brownies are very fudgy and moist so if you do the toothpick test there will definitley SOME (not a lot) of the batter on it when they are ready.
• Let them cool completely before lifting them out of the pan.

Nutrition Facts

• Calories: 441kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 29g
• Saturated Fat: 17g
• Cholesterol: 140mg
• Sodium: 185mg
• Potassium: 227mg
• Fiber: 3g
• Sugar: 34g
• Vitamin A: 2918IU
• Vitamin C: 1mg
• Calcium: 40mg
• Iron: 3mg

Did you make this recipe?

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The post Pumpkin Swirl Brownies appeared first on Two Sisters Living Life.

Tell me, are you one of these persons who are excited about fall to start all summer long just because you badly want a pumpkin spice latte fron your local Starbucks? Because I know you are. It’s my favourite time of the year too. Therefore I decided to dedicate one of our recipes to a homemade pumpkin spice syrup. I don’t get this delicious coffee beverage here in Austria.

Pumpkin spice syrup is one of my favourite pumpkin recipes

The recipe is fairly easy because you only need 3 main key ingredients:

• Water
• white sugar, you can us coconut sugar or brown sugar instead of it but the syrup will get a darker brownish coloring
• and pumpkin, my favourite ist hokkaido.
• The spices can very. The perfect match for the syrup would be our homemade Pumpkin Spice but if you only have some of the spices at home add at least cinnamon and nutmeg.

Enjoy the fall season with your own cup of homemade pumpkin spice latte. It’s much better than the one you get at Starbucks and you definitely know what went into it.

Warm cinnamonly hugs

Nina

Homemade Pumpkin Spice Syrup

5 from 7 votes

Recipe by Nina Course: coffee, Dessert, DrinksCuisine: American

Servings

25

Prep time

10

minutes

Cooking time

10

minutes

Calories

50

kcal

Total time

30

minutes

This is an easy and fast recipe for Homemade Pumpkin Spice Syrup. Its made in under 30 minutes and only has 3 main key ingredients and some spices which can be variete.

Cook Mode

Keep the screen of your device on

Ingredients

• 400 ml 400 water

• 300 ml 300 white sugar

• 200 g 200 pumpkin Hokkaido , peeled, cored and cute into small chunks

• 1,5 tbsp 1,5 Pumpkin spice We used our homemade pumpkin spice

Directions

• Homemade Pumpkin Spice Syrup
• Put the water, sugar and pumpkin chunks into a medium pot and cook until the pumpkin chunks are tender.After the pumpkin chunks are tender add the pumpkin spice and let cool for 10 minutes.Blend everything until very fine.If you like you can strain your syrup before filling it into bottles but it's not absolutely necessary.You can keep the syrup for up to 2 weeks in your fridge.Its perfect as a adding to your coffee, hot chocolate, fall drinks, pancakes toppinng and much more.

Nutrition Facts

• Calories: 50kcal
• Carbohydrates: 13g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 1mg
• Potassium: 29mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 681IU
• Vitamin C: 1mg
• Calcium: 4mg
• Iron: 1mg

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If you loved this recipe maybe you are interested into our Cinnamon Brioche Rolls filled with caramelised pumpkin and pecans.

The post Homemade Pumpkin Spice Syrup appeared first on Two Sisters Living Life.