Pumpkin Cinnamon Rolls*

Another pumpkin recipe that sure will please you. It’s low carb as well, so you can freely enjoy it.

INGREDIENTS:

• 1 tbsp yeast
• 1 cup milk of choice
• 2 tbsp sweetener of choice (not xylitol or stevia)
• 2 1/2 cups whole-wheat pastry flour, spelt flour, or all-purpose organic flour, whey protein, or a combination,
• 2 tbsp baking powder
• 1/4 cup sugar of choice
• 1/8 tsp pure stevia extract, or 4 more tbsp granulated sugar of choice
• 3/4 tsp salt
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 4 tbsp melted coconut oil or full-fat (but trans-fat-free) butter-type spread
• 2 tsp pure vanilla extract
• 5 tbsp whole-wheat pastry or all-purpose organic flour
• 3 tbsp sugar of choice
• 1 tbsp cinnamon
• 1/2 tsp pumpkin pie spice
• optional, 1/2 cup raisins
• scant 1 cup pumpkin puree
• dash salt

INSTRUCTIONS:

Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. You want it warm, but not boiling: if you have a candy thermometer, it should read 110 degrees F. Stir in the 2 tbsp sweetener, sprinkle the yeast on top, and set aside for 5 minutes. During this time, it should bubble up. (If it does not bubble up, either your yeast is no good or your milk was too hot or cold.)

In a large measuring bowl, combine the 2 1/2 cups flour, baking powder, 1/4 cup sugar of choice, stevia, salt, the 2 tsp cinnamon, and 1 tsp pumpkin pie spice. Stir very well.

Stir the melted oil and vanilla extract into the milk mixture, then pour this into the large measuring bowl of dry ingredients and stir to form a dough. Especially if using spelt flour, you may need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place in a lightly-greased large bowl. Cover loosely with a towel, and set in a warm place to rise 20 minutes or until doubled in size. (If your oven has a “bread proof” setting, this is the perfect place to let your pumpkin cinnamon rolls rise.)

Meanwhile, stir together all remaining pumpkin cinnamon roll ingredients (except the 5 tbsp flour) in a medium measuring bowl. Set aside. Lightly grease a 9×13 baking pan. Set aside.

After the dough has risen, punch dough to deflate. Knead dough with your hands, adding the 5 tbsp flour as you knead so that the dough is not sticking to your hands. Knead 5 minutes. On a lightly-floured surface, roll out the dough into a very thin rectangle. Spread the contents of the medium mixing bowl evenly on top. Carefully roll up the dough, lengthwise, lifting and rolling the dough.

Using a large, sharp knife, slice dough into 13 even rolls, wiping the knife after each cut. The filling may ooze out a bit, but this is okay. Place the rolls in the prepared baking pan, and return to the warm place for 30 minutes. Preheat oven to 325 degrees F. When it reaches this temperature, place cinnamon rolls in the oven and bake 20 minutes. Glaze with the recipe below:

For the Glaze:

1 1/2 cups powdered sugar or Sugar-Free Powdered Sugar
3 1/2 to 4 tsp milk of choice (or more or less to achieve desired glaze thickness)
Whisk ingredients together to form a glaze. Using a spoon, drizzle evenly over pumpkin cinnamon rolls.

SERVES: 12

NOTES: use whatever sugars work for you. I used 1 c organic flour, 1/2 c spelt, 1/2 coconut flour, and 1/2 c whey protein. include raisins if you wish, and or chopped walnuts

SOURCE: Chocolate Covered Kate

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Chocolate Chip Cookie Pie*

This is simply the best substitute for a regular chocolate chip cookie I’ve found. It’s my new favorite. With this base, you can probably do about anything you desire with other flavors adding and subtracting as the mood strikes you.

All manner of dried fruit, nuts, other things like peanut butter chips, or mint will work here just fine.

Make this in a brownie pan just as easily as a pie dish.

INGREDIENTS:

• 2 cans white beans or garbanzos (drained and rinsed)
• 1 cup quick oats (or certified-gf quick oats)
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (canola, veg, or coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 C sugar substitute of your choice
• 1 cup chocolate chips

INSTRUCTIONS:

1. Blend everything (except the chips) very well in a good food processoR.
2. Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.)
3. Bake at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

SERVES: 9-12

NOTES: Add anything at all that strikes you. Coconut, dried cherries, any nuts you like. Vary the chips and flavorings. Substitute another flavoring for vanilla.

SOURCE: adapted from Chocolate Covered Katie

Cheesecake Ice Cream*

This is seriously cheesecake turned into ice cream. And it’s simply wonderful.

Put it with any fruit topping and boy you will be humming  a happy tune.

Quick and easy to put together as our most ice cream bases, it will be a winner in your ice cream arsenal.

INGREDIENTS:

• 12 oz cream cheese, cut into pieces
• 3/4-1 c sugar or substitute of your choice
• 1/2 tsp salt
• 4 oz mascarpone
• 1 c milk
• 2 tsp vanilla
• 1/4 c sour cream

INSTRUCTIONS:

1. Put cream cheese in a mixer and beat until light and fluffy.
2. Gradually add the sugar as the mixer is working.
3. Then add the mascarpone.
4. Drizzle in the milk and vanilla.
5. Fold in the sour cream.
6. Cover and put in fridge until very cold, or overnight.
7. Place in a commercial ice cream maker and churn according to instructions.

SERVES: 6

NOTES: The cheese flavor is real here, so it is probably not a great ice cream to eat plain. But it rocks with any sort of fruit topping.

SOURCE: Cuisinart Recipe Booklet

Homemade Strawberry Ice Cream*

Yeah, strawberry ice cream. Made fresh. With cream and fresh strawberries.

Yeah.

Just do it.

You know you want it.

INGREDIENTS:

• 1 1/2 c strawberries
• 3/4 c whole milk
• 1/2 c sugar of your choice. I used stevia.
• 1 1/2 c heavy cream
• 1 1/2 tsp vanilla

INSTRUCTIONS:

1. Put the strawberries into a food processor and pulse until chopped.
2. Whisk the rest of the ingredients together in a separate bowl until they are well mixed, and the sugar is dissolved.
3. Pour the strawberries into the milk and stir in.
4. Refrigerate until cold.
5. Place in an ice cream maker and follow the general instructions.
6. Remove from ice cream maker and place into a container and place in freezer.

SERVES: 1/2 gallon

NOTES: Add a tbsp of vodka to help prevent crystallization. Remove from freezer about 30 minutes before using to soften to a scoopable consistency.

SOURCE: Cuisinart Ice Cream Maker recipe booklet

Spiced Up Cookies*

Cookies are wonderful aren’t they? Perfect as breakfast with some coffee, or with milk as a snack.

I’d bought some quinoa flour and put together this recipe after studying a few dozen using quinoa and general spice cookie recipes.

Hope you like it.

INGREDIENTS:

• 1 1/2 cups quinoa flour
• 1/2 cup sugar of your choice (I used Stevia)
• 1 scoop  protein powder
• 1 tsp. baking powder
• 1/2 tsp baking soda
• 1 tsp. cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp cardamom
• 4 tbsp melted butter
• 1 tsp. vanilla
• 1 whole egg
• 1/2 tsp salt

INSTRUCTIONS:

1. Mix all ingredients in a bowl.
2. Use a 1″ scoop to scoop balls and place them on a greased cookie sheet.
3. Press each down with the palm of your hand. Sprinkle with a bit of sugar
4. Bake at 350° for 8-10 minutes.
5. Cool on the sheet and then place on a rack to finish cooling.
6. If you leave them out longer, they will become more crispy. Otherwise store them in container in the fridge and they will be quite moist.

SERVES: 12

NOTES: You might add some chopped pecans or walnuts to the mix as well.

SOURCE: Sherry Peyton

Peanut Butter Chocolate Chip Bars

If you love Reese’s peanut butter cups, you’ll like this bar dessert really a lot I bet.

It’s sort of like fudgy, it’s a bit soft and mushy, but it blends the tastes of peanut butter and chocolate very well.

Just don’t skimp on the chips and you’ll do fine.

Enjoy.

 

INGREDIENTS:

• 1/4 cup applesauce
• 1 cup peanut butter
• 1 tsp pure vanilla extract
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (I used 1/8 c of spelt and 1/8 c of almond flour)
• 1/2 cup granulated sugar of choice or xylitol
• 1/2 cup chocolate chips
• up to 2 tbsp milk of choice, only if needed

INSTRUCTIONS:

1. Preheat oven to 350 F. Grease an 8-inch baking pan and set aside.
2. In a mixing bowl, gently heat your nut butter if it is not already stir-able, then stir in the applesauce and vanilla extract, and set aside.
3. In a separate mixing bowl, stir together the baking soda, salt, flour, sugar, and chocolate chips.
4. Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first, so you’ll need to break up the nut butter and stop occasionally to scrape it off your spoon. Only if needed, slowly add up to 2 tbsp milk of choice as you stir. Don’t add more milk; it will eventually get gooey like cookie dough.
5. Transfer the batter into the prepared pan, and smooth down evenly with a spatula or spoon. Press some chocolate chips into the top if desired.
6. Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up.

SERVES: 9

NOTES: You could add some chopped peanuts to the topping if you wish. Just press them in a bit and bake as usual.

SOURCE: Adapted from Chocolate Covered Katie

Peanut Butter Cream Cheese Frosting*

Cream cheese frostings are simple to make and go with so many things. Just change the one ingredient and it can be slathered pretty much on anything you want a frosting for.

This one features peanut butter.

INGREDIENTS:

• 1 8 oz block of cream cheese, softened
• 3 tbsp butter, softened
• 1/4 c sugar of your choice (I used Stevia)
• 1/2 c peanut butter

INSTRUCTIONS:

1. Use a whisk and vigorously mix the ingredients until smooth and of one consistency.
2. Refrigerate if you want to stiffen it up.

SERVINGS: Makes enough for a 8 x 10 cake

NOTES: You can change the peanut butter to lemon curd, or preserves of any type. Bananas would work. If using fruit, I’d chop it first and then drain really well first, maybe using just a couple of tbsps of juices to flavor the frosting a bit more.

SOURCE: Sherry Peyton