Merry Christmas 2016 -music-

Her adorable voice spreads over my body and reminds my heart every music has its beautiful soul. The piano guys also great. They are perfect for Xmas night.






A cappella is special for Xmas. It is very holy. Their voice penetrates my heart very gently all the time.






This is from NCIS New Orleans. I just found online.
Not bad like this Xmas.

Merry Christmas 2016

Lots of homemade desserrts brought me happiness this year.
Always smile even screwed when baking.
Hope I will give the smile to many people next year as much as I can .


I will find the best one 2016 with my son until the end of December.
Happy holidays☆

Winter Chocolate Tart with Frosted Berries

Chrismas is coming.
Winter baking makes me excited a lot.

I like a recutanglar tart mold even big for my family.
Frozen berries stimulate creamy and rich chocolate tart. Super yummy☆



**Winter Chocolate Tart with Frosted Berries recipe**

10*30 tart mold

<tart base >
80g butter (room temperature)
40g sugar
120g pastry flour
1 egg
10g cocoa powder
25g almond flour

<chocolate filling>
150 cream cheese (room temperature)
30g sugar
30g cocoa powder
90g sweet chocolate (melted)
2 egg yolks
1 egg white
10g granulated sugar

<for decoration>
frozen berries, powder sugar

1. Make tart dough. Knead room temperature butter in a clean bowl.
2. Add sugar into the bowl and mix well.
3. Add egg yolks into the bowl little by little and blend them well.
4. Add almond flour into the bowl and blend them well.
5. Add shifted pastry flour and cocoa powder into the bowl dividing 2 batch, and blend them.
6. Make one batch tar dough. Wrap it with plastic wrap and place it in thee fridge for at least 12 hours.
7. Spread over tart dough and place it into your tart mold with 5mm thickness.
8. Place it back to the fridge for 1 hour.
9. Make a small hole on the bottom of tart dough.
10. Bake the tart dough with tart stones on the tart base bottom in preheated oven at 180° for 15 minutes.
11. Remove tart stone and bake it 5 more minutes.
12. Cool it down completely.

13. Make chocokate filling. Knead cream cheese in a bowl, add sugar and mix them.
14. Add melted chocolate and cocoa powder into the bowl.
15. Add egg yolks and blend them well. Set aside.
16. Make meringue. Beat egg white in a clean boal until soft peak. Add granulated sugar and beat it again until hard peak.
17. Add meringue into a chocolate & cream cheese filling bowl. Blend them quietly.
18. Pour the filling into a tart base evenly.
19. Place the tart in the fridge for a couple of hours.
20. Decorate with berries and powder sugar.

Rustic Persimmon Pie

I didn't know Japanese Kaki in English. I learn today what is called. It is "Persimmon".
Japanese Kaki is found in any supermarket. I don't buy this fruit, looking good though. Just haven't had a good chance to get it before.
I am wondering whether it is easy to get Japanese kaki overseas or not.

This year I got a big box of Kaki. Once I put a piece of Kaki into my mouth, so juicy.
I love it.
Just cut into small bite, this is the best way to enjoy Kaki, but I want to make something baking with.

I also didn't know the name of  "Rustic pie" or "Rustic tart". Similar to crostata.
Juicy Kaki and rich almond cheese cream filling matches with pie crust.




**Rustic Persimmon Pie recipe**

<pie dough>
120g butter
180g all purpose flour
A pinch of salt
1 tbsp sugar
3 tbsp ice water
1 egg yolk
2 tbsp demerara sugar

<filling>
2 persimmons
a few blueberries
1 tbsp sugar
1 tbsp starch
100g cream cheese (room temperature)
20g almond flour

apricot jam and a few pistachio for decoration


<Make pie dough>
1. Cut butter in small pieces.
2. Mix all purpose flour, sugar, salt and butter in blender.
3. Add cold water into blender, and blend for a few seconds until moist.
4. Put together and knead dough a few times and wrap it with plastic wrap.
5. Sit pie dough in fridge for 1 hour.

<Filling>
6. Slice persimmons into 5mm size and put them into a bowl.
7. Sprinkle sugar on persimmons.
8. Sprinkle starch on persimmons. Set aside.
9. Mix cream cheese and almond flour. Set aside.

<Form pie dough>
10. On a floured surface boad, with floured roll pin, roll out pie dough into a large circle about 15cm (6 inch) in diameter. I made 2 circles with this size, but it is ok one big pie.
11. Spread out almond cream cheese on center of circle leaving 3cm (1 inch) border.
12. Put persimmon slices on almond cream cheese on center of circle, also leaving 3cm border.
13. Fold edges of the dough over fruits.
14. Lightly brush egg yolk on the dough. Sprinkle demerara sugar on the dough.

<Bake pie>
15. Bake the pie in the preheated oven at 180°C for about 35 minutes until the crust is golden and brown.
16. Cool it down, and lightly brush apricot jam on the crust and sprinkle a mince of pistachio before you serve.

Beautiful Autumn Kyoto

Beautiful season has come in Kyoto. This is Kinkakuji Temple.
Autumn red leaves layers are all around me. Not getting tired of watching it.

Every where is busy in Kyoto this season, so it is difficult to find best spot for enjoying autumn leaves without noisy people. However this is worth to visit here.

 

Happy Thanksgiving Pumpkin

What a fabulous Pumpkin cake☆
This is cutest ever.
Makes me so happy whole this week and wish best of luck for my son. He has biggest tests in his life for getting into a university from next year. I want him to try some this cake before taking tests.

Pumpkin cream and butter cream is so creamy on top. I guess whipped cream is also matched with this cake but today is special.




**Pumpkin pound cake recipe**

8 cm * 20 cm (3 inch * 8 inch) pound cake pan

<pumpkin cake>
120g pumpkin puree
80g butter
80g granulated sugar
2 eggs
20g maple syrup
80g pastry flour
50g dry fruits (dry blueberrie and cranberries this time)

<pumpkin cream>
200g pumpkin puree
20g granulated sugar
20g heavy cream
15g butter
a hint of rum

<butter cream>
2 egg whites
60g granulated sugar
110g butter

<Decoration>
some dry fruits, pumpkin seeds, nuts.

1. Make pumkin puree. Steam pumpkin, remove skin and mash it until very smoothly.
When you steam pumkin, use all pumpkin for cake (120g) and puree (200g).
2. Mix room temperature butter and sugar in a bowl.
3. Add eggs little by little into the bowl and blend them.
4. Add 120g pumpkin puree and maple syrup into the bowl. Mix them together.
5. Add shifted pastry flour and dry fruits into the bowl. Blend them lightly.
6. Bake it in the preheated oven at 180°C for 35-40 minutes.
7. Cool  down completely.

8. Make pumpkin puree. Blend all ingredients for pumpkin puree in your blender.

9. Make butter cream. Beat egg whites in a clean bowl until gets hard peak. Add granulated sugar little by little into the bowl on the way.
10. Add room temperature butter into the bowl little by little. Continue beat egg white for a while.

10. Decorate your pumpkin pound with butter cream and pumpkin cream.

Mini Baked Doughnuts

Looking mini muffins but these are based on baked doughnuts.
I baked mini size not to have too much. However it didn't work. So yummy treat at tea time with coffee. I can't stop being patient with these cute doughnuts on the table.

Glaze or topping depend on whatever you want. I made choices for cinnamon sugar and pumpkin seeds, lemon glazed and pistachio, matcha and white chocolate, beetroots and white chocolate, sugar glazed and colorful chocolate sprinkles.

I love this baked doughnuts recipe. Not oily dough, not too sweet.




**Mini Baked Doughnuts recipe**

20 mini muffin tins or about 30 mini doughnuts tins

130g pastry flour
90g sugar
1 tsp baking powder
a pinch of salt
2 eggs
3 tbsp oil
3 tbsp soy yogurt

cinnamon, powder sugar, lemon juice matcha powder, beetroot paste, white chocolate, pistachio and pumpkin seeds for topping

1. Blend all dry ingredients in a bowl.
2. Blend eggs, oil, soy yogurt in another bowl.
3. Combine 1 and 2.
4. Pour the mixture into the muffin(doughnuts) tins with oil liner for each tin.
5. Bake it in the preheated oven at 180°C for 12 minutes.
6. Cool doughnuts down and put your favorite topping on.

Matcha Mille Feuille

Mille Feuille is very pretty pastry.
I always have stock of pie sheets in my freezer, so easy to make.

One thing makes me nervous when I eat mille feuille. Always messy to eat this pastry.
Sometimes pie crumbs are spread around my plate, and much worse I have to clean up my clothes.
I've never made it clean but I can't stop eating. When I am in a cafe and find someone is eating mille feuille, I give her a once-over how to eat it.
I know I am so bad.


**Matcha Mille Feuille recipe**

4 matcha mille fueille

2 pie sheets (18cm *18cm, 7inch*7inch)
250ml milk
1 egg
50g sugar
10g flour
1 tsp matcha powder
a hint of rum
sugar powder and edible golden leaves for decoration

<bake pie sheet>
1. Defrost pie sheets.
2. Bake pie sheets in the preheated oven at 200°C for 10 minutes.
3. Put another baking sheet on risen pie sheets and press down with your hands.
4. Bake pie sheets with baking sheet on for another 10 minutes.
5. Cool it down completely.
6. Cut out 4 edges, and cut in 6 rectangles each pie sheet. (make 12 rectangles)

<matcha custard>
1. Warm milk in a sauce pan.
2. Mix an egg and sugar in a bowl.
3. Mix flour and matcha powder in another bowl.
4. Pour egg mixture into dry ingredients bowl. Blend them.
5. Add warm milk into the bowl little by little. Add a hint of rum. Blend them with a whisk.
6. Put the mixture back into a sauce pan at low heat and make it thick while whisking.
7. Cool it down.

<decoration>
Decorate in your favorite way.
I pipe matcha cream on rectangular pie sheet, and sprinkle powder sugar, matcha powder and edible golden leaves.

Matcha Treats

I got tons of crepes mix powder from my friend.
I wonder it is useful or not, however when I bake it, I realized this is so good.

100g Crepes Mix
2 eggs
200 mL milk
1 tbsp oil
1tbsp matcha powder

Blend all ingredients in a bowl, and bake the mixture on a pan.
We can roll it up with any cream, fruits or chocolate, sometimes chicken and veggies.

Also we can enjoy crepes in another way as follows:
Mille crepes and aumoniere. So cute on your table.

 

Pumpkin Cream Cheese Swiss Roll (Chiffon Cake Roll)

 


Just another day for Haloween treats.
Always love Swiss rolls with whipped cream inside. Makes me peachy.
Today I replaced it with filling cream cheese for a change. Absolutely amazing.





**Pumpkin Cream Cheese Swiss Roll recipe**
18*28 cm(7*11 inch) roll cake baking sheet

3 eggs whites
3 egg yolks
50g granulated sugar
2 tbsp milk
2 tbsp oil
50g pastry flour
150g pumpkin puree(steamed, peeled and mashed pumpkin. )
1/2 tsp cinnamon powder
1/2 tsp clove powder

200g cream cheese
50g granulated sugar
1 tbsp butter
A hint of vanilla extract

1. Beat egg whites in a bowl. Add 1/2 granulated sugar into a bowl and beat until it becomes glossy and get stiff peak.
2. Beat egg yolks and 1/2 leftover sugar in another bowl until it becomes a little bit white and fluffy.
3. Add milk, oil, pumpkin puree, cinnamon powder and clove powder into egg yolks bowl, and blend them.
4. Sieve dry ingredients and add half of them into egg yolk bowl. Blend quietly.
5. Add 1/2 egg whites into egg yolk bowl and blend quietly.
6. Add 1/2 leftover dry ingredients into the bowl and blend quietly.
7. Add 1/2 leftover egg whites into egg yolk bowl and blend quietly.
8. Pour the batter into Swiss roll cake pan with baking sheet evenly.
9. Bake it in the preheated oven at 180°C for 13-14 minutes.

10. Cool it down while covering with plastic wrap to keep moist and take out burn on top later.
11. When it get cool, Take out plastic wrap with brown surface of sponge.
12. Whip cream cheese, sugar, softened butter and vanilla extract in a clean bowl until stiff peak.
13. Spread out on sponge and roll it up.

14. Cover the roll cake with baking sheet, keep it in a fridge for at least 1 hour before you serve.

【Help me】How to make the beetroot color brighter when I bake cakes?

I baked beetroot and pear cake today. Recipe is posted on the previous page.

I am satisfied the taste of this awesome cake but I couldn't make the beautiful pink color of beetroot active when I baked.
How should I make it?

I know beetroot is easily affected by heat. So if I want to the pink color very active, I should make raw cake.
There are lots of beetroot cake recipes, especially with chocolate, and they look so good but most of them don't have beautiful color behind dark chocolate.

Beetroot and pear cake -vegan-

Beet is not familiar with most of area in Japan, getting to be known but still hard to use for our daily cooking. The first time I knew beetroot was when I was in Canada, my Russian friend showed me beetroot salad. That was the one which has herring, cheese, potato, beetroot and other vegetables and they had become the layers. It was so good to eat, so I tried to make the same salad when I came back to Japan about 12 years ago. However, it is hard to find beetroot in supermarket. I remember I bought it in department store.

Now getting familiar for Russian food, most popular dish is borscht.
Recently, I knew there is beetroot and chocolate cake. This is my new discover and I am going to try some bake using beetroot. Today I combined beetroot and pear.
This cake could be developed in some part, it is possible to add some spice and make it better beetroot vivid pink color.
This is slready awesome for sure! Super moist cake is heavenly.






*Beetroot and pear cake recipe**

for 15cm (6 inch) round cake pan

1 pear
1 tbsp oil
2 tbsp demarara sugar

160g beetroot  (make it puree; I used can of beetroot. )
1 banana
1 tbsp lemon juice
100g soy yogurt
3 tbsp maple syrup
1 tbsp apple vinegar
1 tbsp oil

55g almond flour
50g coconut flour
3 tsp baking powder

soy cream and pistachio for decoration


1. Peel and cut into slices a pear and place them in the bottom of your cake pan with paper liner.
2. Brush pear slices with oil and sprinkle demerara sugar on them. Set aside.
3. Put mashed banana, lemon juice, soy yogurt, maple syrup, oil and apple vinegar into a bowl. Blend them well.
4. Prepare dry ingredients in another bowl. Blend almond flour, coconut flour and baking powder. Blend them well.
5. Add beetroot puree into wet ingredients bowl and combine them.
6. Add dry ingredients into wet ingredients bowl and combine them.
7. Pour the mixture into the cake pan spread over evenly.
8. Bake it in the preheated oven at 170°C for 60 minutes. Make sure the middle of the cake is baked with using a pick.
9. Cool it down completely and place it in the fridge for a couple of hours.
10. Decorate with whipped soy cream and some pistachio.

Mini Black Sesame Mont Blanc -vegan-

Halloween is coming soon.
I always make desserts using pumpkin. I need something black.

Black sesame is my favorite flavor when I make desserts. Black sesame cream is very useful for this season. We can eat with sponge cake, pan cakes, anything matches with this cream.
I have one more thing I want to tell.
Edible gold leaf is also useful. This makes desserts definitely gorgeous. I promise.


 




**Mini Black Sesame Mont Blanc recipe**

For 12 mini muffin tins

<crust>
30g almond flour
30g coconut flour
30g maple syrup
20g oats
1 tbsp black sesame paste

1. Blend all ingredients in a bowl or mix them in a blender.
2. Place the dough in the fridge for an hour.
3. Spread over the dough and cut round shape for mini muffin tin size. Place the dough into the bottom and sides of mini muffin tins.
4. Bake the crust in the oven at 170°C for 15 minutes.
5. Cool the crust down completely.

<black sesame cream>
450g sweet potato(peeled)
50g cane sugar
20g maple syrup
40g black sesame paste
100mL soy milk
200mL soy cream

1. Steam sweet potato until soft completely and make it puree with either use strainer or blender. Make it sure it is very smooth without chunk because puree has chunks, it could get stuck in piping bag when decorating.
2. Combine cane sugar in sweet potato puree while it is warm.
3. Add soy cream, soy milk, maple syrup and black sesame paste into the mixture. Blend them thoroughly until it gets gray color evenly.
4. Keep small amount of this puree because we use it for filling for Mont Blanc.
5. Put black sesame cream into piping bag with Mont Blanc nozzle.

<filling>
small amount of black sesame cream
100g soy cream
10g sugar

1. Whip soy cream and sugar.

<decoration>
1. Put small amount of black sesame cream into the bottom of crust base.
2. Pipe whipped cream on black sesame as make a swirl.
3. Pipe black sesame cream on whipped cream as make a swirl without stop.

Yuzu Tart - vegan-

A yuzu tree have lots of fruits this year.
Still green but good enough to use for making desserts or cooking.

They are so juicy and Japanese citrus scent makes me so happy. It is easy to handle when I cook because they don't have seeds yet, maybe green ones don't have them...?

I love hot yuzu bath in the winter. On a freezing cold day, I can be so comfortable in a bath tub before go to bed. Basically we throw yellow ones into bath tub.




Anyway, I can enjoy yuzu tart today.





**Yuzu Tart recipe**

6 inch round cake pan

<crust>
30g almond
30g oats
20g oil
20g maple syrup

<filling>
120mL yuzu juice
200mL soy milk
110g soy yogurt
30g sugar
20g maple syrup
3 tbsp kuzu starch (you can use your favorite starch.)
2 tsp agar powder (Yuzu has strong acidty, so filling might not coagulate when you use agar. Adjust the amount of other starch. I used kuzu starch more than regular amount.)
some yuzu peel


<decoration>
some soy cream and powder sugar, yuzu peel

1. Blend all ingredients for crust in a blender.
2. Place the crust onto the bottom of the cake pan and push it firmly evenly.
3. Bake the crust in the preheated oven at 170°C for 15 minutes.
4. Mix yuzu juice soy milk, soy yogurt, sugar and maple syrup in a sauce pan. Start warm up on the medium low heat.
5. Add agar powder and kuzu starch into the sauce pan. Mix them until the mixture gets thick.
6. Pour the filling mixture on the crust.
7. Leave the tart in the fridge for a night.
8. Decorate yuzu tart with soy cream or yuzu peel in your favorite style.

NCIS LA Season8 episode 05 -Kensi wake up

Eventually Kensi woke up.
Long time until I can feel calm.

We had not watched NCIS LA season8 in Japan, but I knew the story.
When I knew Kensi was in coma, and Deeks talked to her, he touched with her, and I just remember this song which was used in NCIS LA season5 episode10 "The Frozen Lake". Deeks was stunned when Kensi gone to classified mission in the last scene with this song.

I took my love and I took it down
I climbed a mountain and I turned around

And I saw my reflection in the snow covered hills
‘Till the landslide brought me down

Oh, mirror in the sky
What is love?
Can the child within my heart rise above?
Can I sail thru the changing ocean tides?
Can I handle the seasons of my life?

Well, I’ve been afraid of changing
‘Cause I’ve built my life around you
But time makes you bolder
Children get older
I’m getting older too

Well, I’ve been afraid of changing
‘Cause I, I built my life around you
But time makes you bolder
Children get older
I’m getting older too
I’m getting older too

So, take my love, take it down
Oh climb a mountain and turn around
If you see my reflection in the snow covered hills
Well the landslide will bring you down, down

And If you see my reflection in the snow covered hills
Well maybe the landslide will bring it down
Oh oh, the landslide will bring it down

Definitely great song.

Matcha Almond Tart

I am getting into almond tart lately.
I promise never hate this forever.


Easy to arrange various kinds of almond tart.

Everyone loves basic caramelized almond tart.
My best friend loves cocoa type.
My family loves matcha type.

Just add your favorite flavor into filling.

Matcha flavor spreads over in my mouth. Heavenly☆




** Matcha Almond Tart recipe**

<tart base> for 15cm (6 inch )  2 tart molds or 18cm (7 inch )1 tart mold
15g unsalted butter
40g sugar powder
1/2 egg
150g pastry flour
15g almond powder

1. Put room temperature butter in a bowl. Add sugar powder and mix them.
2. Add egg to the bowl and mix them until smooth.
3. Add almond powder and combine them. Make one batch.
4. Wrap tart dough and keep it in the fridge for 12-24 hour.
5. Cut tart dough in half (possible to keep another half in freezer). Press the dough on the table with wrap or flour not to stick. If the tart dough gets melting, keep it back in the fridge, and start to press again. Transfer the dough into tart mold.
7. Press the dough onto bottom and sides of tart mold firmly and keep it in the fridge again for 1 hour.
8. Put the baking paper on tart dough and put tart stones onto it.
8. Bake the tart dough in preheated oven at 180°C for 12 minutes. Remove tart stones and baking paper and put it back to the oven and bake it for 5 minutes. If the dough is baked completely, don't mind (we bake the dough again with filling later).


<almond filling> for 15cm (6 inch) 1 tart mold
30g unsalted butter
25g powder sugar
1/2 egg
40g almond powder
1 tsp matcha powder

1. Put room temperature butter in a bowl. Add sugar powder and mix them.
2. Add egg to the bowl and mix them until smooth.
3. Add almond powder and matcha powder. Combine them.
4. Pour the almond filling into the baked tart.
5. Bake it in the preheated oven at 180°C for 20 minutes. If the top of the tart burns, cover with alminum foil.
6. Cool the tart down.


<almond nougat> for 15cm (6 inch) 1 tart mold
40g sliced almonds
25g butter
25g sugar
25g honey

1. Put butter, sugar and honey in sauce pan on the low heat while mix them.
2. When they are melting, add sliced almonds in the sauce pan, and mix them intil light brown.

<Finishing almond tart>
1. Put the almond nougat onto the baked tart.
2 Bake it in the oven at 180°C for 10-12 minutes.
3. Cool it down.

Pumpkin and Matcha Chiffon Cake

 

I am getting into baking chiffon cake from yesterday.
Last night I baked cocoa chiffon, and today is pumpkin and matcha.

There are various recipes of chiffon cake, it is hard to decide specific one because I have lots of favorite flavor. I picked up pumpkin and matcha today, but last year my favorite was earl gray with soy milk.

Amount of egg whites could change if you add flavor in chiffon dough.
Pumpkin paste is heavy for chiffon dough, so I used 4 egg whites. Basically I use 3 egg yolks and 3 egg whites for 17 cm(6.7 inch) chiffon cake mold as you bake chiffon cake with cocoa or matcha powder.

I love to eat chiffon cake with heavy cream, my son does without it. It depends.
Pumpkin cream I made yesterday was awsome decoration for chiffon cake.






** Pumpkin chiffon cake recipe**
18cm(7 inch) chiffon mold

3 egg yolks
60g granulated sugar
15mL oil
50mL milk
4 egg white
60g pumpkin paste(peal, steam and mash pumpkin)
65g pastry flour
2g baking powder
10g cinnamon powder

<Bake chiffon cake>
1. Combine egg yolks and 10g granulated sugar in a bowl with whisk.
2. Add oil little by little into the bowl and blend them.
3. Add milk little by little into the bowl and pumpkin paste. Blend them well.
4. Shift pastry flour, cinnamon powder and baking powder twice, and add them into the bowl. Blend them quietly.
5. Put egg white in another bowl and start to make meringue.
6. Add 50g granulated sugar into a bowl little by little and whisk them until firm meringue.
7.  Combine 1/3 meringue and 4. mixture and then add 2/3 meringue into the bowl. Mix them quietly.
8. Pour the mixture into a chiffon mold.
9. Bake it in the preheated oven at 170°C for 30-35 minutes.
10. Cool down with upside-down.

<Decoration chiffon cake>
Whipped cream with sugar, pumpkin seeds, possible to use powder sugar for sprinkling.


** Matcha chiffon cake recipe**
17cm(6.7 inch) chiffon mold

3 egg yolks
60g granulated sugar
30mL oil
60mL milk
3 egg white
60g pastry flour
3g baking powder
6g matcha powder


<Bake chiffon cake>
1. Combine egg yolks and 10g granulated sugar in a bowl with whisk.
2. Add oil little by little into the bowl and blend them.
3. Add milk little by little into the bowl and blend them well.
4. Shift pastry flour, matcha powder and baking powder twice, and add them into the bowl. Blend them quietly.
5. Put egg white in another bowl and start to make meringue.
6. Add 50g granulated sugar into a bowl little by little and whisk them until firm meringue.
7.  Combine 1/3 meringue and 4. mixture and then add 2/3 meringue into the bowl. Mix them quietly.
8. Pour the mixture into a chiffon mold.
9. Bake it in the preheated oven at 170°C for 30-35 minutes.
10. Cool down with upside-down.

<Decoration chiffon cake>
Whipped cream with sugar, matcha powder, sweet black beans, possible to use powder sugar for sprinkling.

If you like pumpkin cream,
<Pumpkin cream>
150g pumpkin
20g cane sugar
20g soy cream
rum

1. Steam pumpkin until soften. Remove skin and small amount of pumpkin, and keep them for decoration later.
2. Make pumpkin puree in blender, make sure it is smooth. If it is not, pumpkin stuck in piping bag when you decorate.
3. Add cane sugar, soy cream and rum in the blender and combine with pumpkin puree.