Thursday, November 13, 2014

Gluten Free Pumpkin Spiced Pecan Glazed Donuts


For the longest time I've had my new donut pans...but it wasn't until I found a great sale on pumpkin that I decided to give them a try. I made these cake like pumpkin donuts with glaze and pecans. Ohhh were they delicious! So delicious, they didn't last the day with my family.

I did try out my mini donut pan, but found this batter to be too thick to put in a tiny space so I much preferred to use my bigger pan.




Gluten Free Pumpkin Spiced Pecan Glazed Donuts
Makes about 18 regular sized donuts. Adapted from Food by Teva and Pure 2 Raw

2-1/2 cups gluten free flour mix (such as this one)
1 cup light brown sugar
1/4 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs, beaten
1/2 cup canola oil
1 (14-oz) can pumpkin
2 teaspoons vanilla extract

Preheat the oven to 350ºF. Lightly oil a donut pan and set aside.
In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking soda, xanthan gum, salt and spices.
Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.
Spoon the batter into the donut pan, filling almost to the top. Smooth the tops with wet fingers. Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.
When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack. Glaze and sprinkle with nuts.


Glazed Pecan Topping

1 Cup pecans, ground

Cinnamon Sugar Glaze:
1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon ground cinnamon

Place on cinnamon sugar glaze into a bowl and stir till combined. Grab a donut and dip into your cinnamon glaze then sprinkle with pecans. Allow to dry.





 enjoy,
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Thursday, October 9, 2014

Pumpkin Swirl Brownies


 Everyone gets into this fall pumpkin everything baking theme... I love my pumpkin pie and a pumpkin muffin but not everything pumpkin, all of the time. BUT when I saw these I knew I had to give them a try now! I'll admit I was worried how they'd turn out...no flour, all that honey...I was worried they'd taste like honey and have no structure like brownies do. I went with it. Well I was happy to see them puff up as they were baking so that gave me hope of the texture thing. Then I could smell the honey baking and I got a little iffy. I went with it. They were done after about 40 minutes and I let them cool, then I put them in the fridge to help set up so I could slice and photograph...and taste. WOW, these are amazing!!! If you love pumpkin pie like I do, you'll love these! The moist pumpkin parts in these are deeelicious! They also held up holding to eat too.  Oh and the honey taste...you can't tell! I'm sorry I ever doubted these, I will make them again!


Pumpkin Swirl Brownies
adapted from fast Paleo

16 oz of walnuts (I used some walnuts & some pecans)
1 large egg
1/2 cup honey
1/2 cup baking cocoa
1 TBL vanilla
1/4 tsp salt
1 tsp baking soda
6 oz chocolate chips, divided

-Preheat your oven to 350 degrees F. Grease/parchment paper line a 9x13 baking dish.
Combine walnuts in a food processor and blend until it has the texture of almond butter. In a large bowl combine all ingredients (minus the chocolate chips) and mix until smooth, then stir in 3/4 of the chocolate chips. Set aside.

Pumpkin Mix: 
1 can pumpkin puree
1/3 cup honey
1 TBL cinnamon
1 tsp baking soda
1 large egg
1/4 cup almond flour
-Combine all and set aside.

Pour in the 3/4 of the brownie mixture into the pan and spread evenly (this is a very thin layer). Set aside the other 1/4. Take heaping spoonfuls of the pumpkin mixture and place on top of the brownie mixture in the pan until all pumpkin mix is used. Then add the rest of the brownie mix on top of the pumpkin and run a knife through the top layers making the chocolate and the pumpkin swirl, toss on the rest of the chocolate chips and bake for 40 minutes.





enjoy,
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Thursday, September 18, 2014

Slow Cooker Teriyaki Pork


Here's a great recipe I recently came across and have made a few times since. Brown up some thick cut pork chops and throw together some ingredients for a teriyaki sauce then off it goes to slow cook the rest of the day. Shred and serve up with your favorite rice and veggie. This is one of the few recipes I like because it doesn't come out dry for me. I've been using my slow cooker on low for 5-6 hours for most things, yours could be different.



Slow Cooker Teriyaki Pork
adapted from Six Sister's Stuff

2 tablespoons olive oil
3 boneless pork loin thick cut chops (2 1/4 lbs)
Salt and pepper to taste
2 cloves garlic, finely minced
1/4 cup Tamari
1/4 cup chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 3 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker.
Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and just golden. Stir in the tamari, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Remover from heat. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce.
Pour sauce over chops. Cover the slow cooker and cook on low for 6 hours until the meat is tender. Shred chops with forks and serve over rice.


brown them for a nice flavorful, golden sear

cooked, ready to shred



 enjoy,
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Friday, September 5, 2014

S'mores Pie


When I saw this recipe online, I knew I had to make it for one last little hoorah before I start back into my workout routine. I adapted it making it gluten free and of course my family couldn't tell. I used my favorite gluten free flour blend (linked) and made some GF graham crackers (links). I used both chocolate chips, because I already had them and some chocolate bars. It came out just fine.  This baked up all nice and puffy and just looked amazing! I tasted a bit and it reminded me of a big cookie, a rich big cookie! This will easily serve 8-12 people, you won't need a big piece. 


S'mores Pie
adapted from Wishes and Dishes, serves 8-12

1 stick Softened Butter
1/2 cups Granulated Sugar
1 whole Egg
1 teaspoon Vanilla
1 cup GLUTEN FREE All Purpose Flour
1 cup GLUTEN FREE Graham Cracker Crumbs
1 teaspoon Baking Powder
7 oz Marshmallow Creme
6 whole (1.55 Oz Bars) Hershey’s Milk Chocolate Bars, Unwrapped (I used about 7 oz chocolate chips)
1 cup Mini Marshmallows
1/4 cups Milk Chocolate Chips

Preheat oven to 350°F and spray a 9″ pie pan (or tart pan) with baking spray.
In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.
Divide the dough in half. Carefully press half the dough in the bottom and up the sides of the prepared pie pan as best you can (I used wet hands, makes it easier). Evenly spread the Marshmallow Creme over the bottom crust.
Separate chocolate squares (or sprinkle chocolate chips) and place on top of the Marshmallow Creme.
Place the 1 cup of marshmallows on top.
Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will not be completely covered and that is what you want!).
Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
Remove pan from oven and set it on a wire rack. Cool completely before cutting.

gluten free crust carefully pressed into tart pan 
(I like that it cuts pieces better than digging them out of a pie dish)

marshmallow cream spread

I used both chocolate chips & chocolate bars


plop pieces of GF crust for top all over and slightly press together


can I just eat it like that?

oh wow, look at that!!


go ahead, take a bite!


 enjoy,
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Wednesday, September 3, 2014

Cream Cheese & Bacon Stuffed Jalapeños


Everything is better made at home right? Shhh, I'd like to keep my job though lol. We make these yummies at work for you to take and bake and I thought I'd make them for my family at home. Mr. and I ate about the whole pan, they're that addicting! I baked them for 25 minutes and they were good, the cheese didn't melt out and the jalapeños were just slightly crunchy. You can go 5 more minutes if you want them softer. Don't waste those baked on little cheesy crunchies either, mmm!


Cream Cheese & Bacon Stuffed Jalapeños

6 slices bacon
12 medium-large fresh Jalapeños
8 oz brick cream cheese, cold (can use less fat one)
1/2 C. or so, cheddar cheese, shredded

Cook bacon in a hot skillet until just crispy. Drain and let cool. Once cooled, diced up finely, set aside.
Cut jalapeños in lengthwise, cut out seeds and membrane (or be daring and keep some in if you want spicy!).
With a sharp, wet knife, cut cream cheese into 12 even slices. Add a slice to each jalapeño half. Top with a little cheddar and a sprinkle of bacon. Place on a lined baking sheet and bake 350' for 25 minutes. Best served warm.



cold cream cheese & a wet knife make it easy to slice


easy to "fill"! 

ready to bake

nom nom! It's like two treats in one!


 enjoy,
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