When I made my Gluten Free Cuccidati Cookies I had a lot of dough leftover. And since the dough rolls out like a Pastry Dough I decided to experiment and see what it would taste like as a pie crust shell. So I made a Gluten Free Pumpkin Pie using said dough and prayed it would taste at least ok on Thanksgiving. Cause everyone knows that Thanksgiving isn’t really the right place to experiment with food recipes when everyone is expecting their Traditional yummy recipes.
Nevertheless, I experimented and the crust was better than ok.. it was delicious! I stressed for no reason, LOL.
I have been baking non-stop for HOURS and all so my kids can contribute to their Halloween parties at school. I made my daughter Pumpkin Muffins with Cream Cheese Frosting and my younger son Brownie cupcakes topped with the leftover Cream Cheese Frosting. They came out quite cute, but my favorites was making the Pumpkin Doughnuts.
I came across this pumpkin doughnut recipe on Pinterest and couldn’t wait to get doughnut pans . My mom surprised me a few weeks back with pans so I couldn’t wait to get started on trying different doughnuts especially since doughnuts are one of several foods I quite miss about living a gluten free lifestyle. Well, not any more!
The original recipe calls for a Cinnamon Sugar dusting and while that is fine and dandy I went a step farther and just glazed them instead.
This is one tasty doughnut… it is kid, husband and of course approved by me as well!
My aunt invited my husband and I over to her home for dinner one night eons ago — and for dessert she made a pumpkin roll cake. My husband loved it sooooooooooo much I was demanded to get the recipe. I had made the roll cake for his birthday one year and for every Thanksgiving since our first encounter with this yummy cake. My aunt is 100% Italian (me only being 50%)…. had made the roll cake Italian style. Instead of using cream cheese for the filling it has mascarpone Italian cheese instead. Anyhow, this pumpkin roll cake was 7 months in the making. I grew the pumpkins used in my recipe — cooked them up, pureed them then made the roll cake for Thanksgiving.
On Hallow’s Eve we carve pumpkins… however, my daughter opened her pumpkin up and a massive amount of the seeds inside had sprouted!! A halloween surprise! Unfortunately, we can’t roast up the seeds now.
And the finished masterpieces…. I think we are ready for halloween!
Gluten Free Pumpkin Muffins with Cream Cheese Frosting
This week has been crazy and it is only Wednesday! I have been swamped with chores galore. I volunteer at my kids school on Wednesdays and Thursdays. I still have laundry on the couch that needs to be folded and dishes in the sink from making halloween party treats for my kids classes. And then, my kids have friday off since it is “Nevada Day.”
Since Nevada became a state (admitted to the Union) on October 31, 1864, and since legislature wanted to celebrate Nevada Day on the “last” Friday in October… Nevada Day falls on the “actual” Oct 31st – therefore my kids do not have school on Halloween this year.
But Nevada day is a big too do this year since the state is celebrating the 150th anniversary of Nevada’s statehood. Thousands come out to the state capital to watch the parade and celebrate. But it is more than just a parade, it is Nevada’s Heritage Celebration, a gathering of community spirit and a salute our state’s past while looking ahead to our state’s future.
Because there isn’t any school on halloween this year, my kids school parties and dress up fall on Thursday (tomorrow) instead.
Gluten Free Brownies
Having three kids in school – Pre-school, Kindergarten and 2nd Grade… I find myself having to make several food offerings.
My daughter’s class said they are having a breakfast party — so I will be making two dozen Gluten Free Pumpkin Muffins with Cream Cheese Frosting and since it is Halloween, I will throw a few candy corns on top.
My youngest’s class I have to make brownies (Gluten Free of course) to bring in. Not certain if I will top those off with anything. But the Hershey’s Chocolate Spread keeps popping in to my head as a great topper even though I had already put white chocolate chips into the batter. I don’t buy Nutella since my husband and I are allergic to hazelnuts and the Hershey’s Spread are basically similar but one of their flavors is made with almonds instead of hazelnuts. So win!
And then I really got off easy for my older son’s class. Since he can’t partake in having the regular cupcakes all I have to bring in is a Gluten Free Cupcake for him. Score! One less thing for me to make. What I normally do is make a batch of gluten free cupcakes, freeze them in a ziploc bag — and pull them out when needed for a class function — thaw them out over night then all I need to do is frost it right before the kids head off to school. Life is so much simpler that way!
Gluten Free Chocolate Cupcake
Last night before bed I put together a Pumpkin French Toast Casserole …. Got up early around 7:30am stuck it in the oven for an hour and went back to bed til the oven timer went off. This is what our Sunday breakfast looked like!
- 1 loaf of Gluten Free Bread ( I used Udi’s )
- 7 large eggs
- 2 cups whipping cream
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 tbsp sugar
- 4 tablespoons brown sugar for topping
- Pecans for topping
- In a large bowl, whisk together eggs, cream, vanilla, pumpkin puree, vanilla and pie spice until well combined.
- Lay your first layer of bread slices down to a fill a lightly greased 9×13 baking dish quite full.
- Pour 1/2 of the egg mixture over bread until it’s all soaked and mostly covered.
- Lay your second layer of bread slices down then pour the remainder of the egg mixture over the bread.
- Sprinkle brown sugar and pecans on top.
- Cover and refrigerate over night.
- In the morning, place into the oven and turn to 350º F, uncovered (don’t preheat oven). Bake for 60 minutes or until golden brown and no longer wet.
- Serve immediately with your choice topping – maple syrup, honey or even agave nectar.
I had leftover pumpkin from when I made pumpkin bread… So today was a pumpkin pie kinda making day.
I actually even had some Pillsbury Pie Dough in the refrigerator — so I saved time and didn’t need to make a crust!
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pumpkin
- 1 can (12 fl. oz.) evaporated milk
- Pillsbury Gluten Free Pastry Dough ( placed into a 9″ pie dish )
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 45-60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Adapted from: Very Best Baking
This is a super-moist quick bread packed with flavor especially with mini chocolate chips added.
- 1 cup vegetable oil
- 2-2/3 cups granulated sugar
- 4 large eggs
- 2 cups (or one 15-ounce can) pumpkin
- 3-1/3 cups Gluten Free Flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2/3 cup mini chocolate chips, optional
1) Preheat the oven to 350°F. Lightly grease two loaf pans
2) In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
3) Add the flour, baking powder, baking soda, xanthan gum, salt, nutmeg, chocolate chips and vanilla, stirring to combine.
4) Spoon the batter into the prepared pans. Sprinklethe tops of the loaves with coarse sparkling sugar, if desired.
5) Bake the bread for 75 minutes, or until a toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.
6) Remove the bread from the oven, and cool it on a rack.
Yield: 2 loaves.
adapted from http://www.kingarthurflour.com
With fall in the air — and pumpkins ripening on the vine in my backyard — it makes me think of making pumpkin muffins. Add a little cream cheese frosting and you are in heaven!