And to complete my visual sugar high, there’s this:
http://www.intoxicatedonlife.com/2012/11/06/gluten-free-pumpkin-cake-with-cream-cheese-frosting-sugar-free/
Ingredients
Pumpkin Cake
1/4 cup melted butter
2 cups pureed pumpkin
1 cup granulated xylitol
1/2 teaspoon pure stevia extract
8 eggs
1 teaspoon vanilla
1 teaspoon sea salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup coconut flour
1 1/2 cup almond flour
Creme Cheese Frosting
12 ounces cream cheese (softened)
1 stick butter
1 teaspoon vanilla
1/4 teaspoon pure stevia
1 cup powdered xylitol (you can easily use a coffee grinder or food processor to powder your granulated xylitol)
Tag: pumpkin
Old-Fashioned Pumpkin Nut Loaf Bread
I know this is a bit late (should have posted this around Thanksgiving when all the canned pumpkin was on sale) but this looks like the best Pumpkin Bread recipe out there (like on my mom’s friend used to make).
http://www.food.com/recipe/old-fashioned-pumpkin-nut-loaf-bread-184460
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 (15 ounce) can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup fat-free evaporated milk
- 1 large egg 1 large egg white
- 1 tablespoon vegetable oil
- 1/4 cup chopped nuts
- Now, if you don’t have evaporated milk, here’s a substitute: To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half. And: Mix 2/3 cup non-fat dry milk with 3/4 cup water.
Umbrian Bean & Squash Soup – Zuppa di Fagiole e Zucca
When I think of food storage, you can NEVER have too many bean recipes! 🙂
http://www.italianfoodforever.com/2009/01/zuppa-di-fagiole-e-zucca/
Ingredients:
4 Cups Cooked Cannellini Beans Or 2 (14 Ounce Cans)
2 Stalks Celery, Diced
2 Carrots, Peeled And Diced
1 Medium Onion, Peeled And Diced
3 Garlic Cloves, Peeled And Minced
3 Tablespoons Olive Oil
3 Cups Peeled And Diced Butternut Squash (Or Similar Variety)
1 Can (14 Ounce) Chopped Tomatoes
1 1/2 Liters Homemade Chicken Broth
Salt & Pepper
Pinch Red Pepper Flakes (Optional)
1/2 Cup Chopped Fresh Parsley
To Serve:
Slices Of Crusty Italian Bread, Toasted
Drizzle Of Quality Extra Virgin Olive Oil
Grated Pecorino Cheese
Pumpkin Pie Meringue Cookies
Yes, believe it or not, I actually made a recipe (and took pictures … I need a real camera) before posting it! These are fantastic! I can see being able to tweak this recipe to suit whatever mood you are in (like adding cocoa powder instead of spices). With these, I started with this recipe.
http://www.tasteofhome.com/recipes/meringue-bones/print
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
I substituted the sugar with Splenda, then added 2 teaspoons of vanilla and 2 teaspoons of pumpkin pie spice, which I had mixed with the Splenda. I KNOW I didn’t beat the egg whites long enough (I never do or I over-beat them) and this is MAYBE the second time I’ve used a piping bag. Also, I never have parchment paper. They don’t carry it at the stores I usually go to and I don’t feel like it’s important enough to make a special trip to buy. So, these were baked on an insulated cookie sheet (I sure do love these … they were a gift from my in-laws right after we first got married). Obviously I didn’t make them into bones and ended up with 33 button cookies.
One of the comments on the original recipe said they would add mint next time and that got me thinking. I have some Biosports – Xtreme Whey Strawberry protein powder that I swear tastes like strawberry Quick. I wonder how that would taste in these?
Pumpkin Butter!
I was gifted with approximately 10 pumpkins. A friend wasn’t expecting the vines to come up this year so we had plenty to give to co-workers, neighbors, and hold onto.
So, I was looking around online. I usually freeze my pumpkin puree but here’s a woman who cans it! I figure, using her recipe, I’ll end up with pumpkin pie filling with one quart being enough to make two pies. I am so excited!
http://www.theneitherworld.com/pumpkin/canning.htm
UPDATE: This was fantastic and lasted a LONG time! Next time, I will make it without spices.