Mmmmm, pumpkin on demand! Make this cookie dough, toss it in the fridge and just like the Cookie Dough recipe, get a fresh cookie fix in just minutes with little fuss! This recipe is dairy free too! Perfect for fall, and quite possibly as a quick breakfast treat that goes well with tea, a latte or just a regular cup-o-joe. Continue Reading
I hope I don’t overdo the pumpkin everything in these next few months. Well, that’s probably impossible. I love all things pumpkin. Even soup, which I’m sure I’ll post something when the weather gets cooler. So these cupcakes are everything fall…lots of warm flavors from pumpkin pie spice and, with the Chipotle Pumpkin Seed Brittle, a tiny kick if you desire. Not only are these gluten free, but grain free and dairy free. And these freeze well. That’s why I created this to make 8 regular-sized cupcakes or about 16 mini cupcakes (pictured). So I don’t have to think twice or do much when the pumpkin craving hits. Continue Reading
Ahh, one of my favorite seasons…not just cooler weather and changing leaves, but all things pumpkin! After scoring a buy-one-get-one free deal on pumpkin seeds, I’m making lots of stuff with these nutritious little gems. Here’s a pumpkin seed brittle, created because I needed a fun garnish for my Pumpkin Spice Cupcakes, but it’s delicious on its own as a snack too. My daughter’s friend’s assessment: “Oooh, it tastes like autumn!” If you don’t like the heat of chipotle, by all means, omit. If you like more heat, well then, you know what to do. Continue Reading
…with Salted Caramel Sauce. I love pretty much all things pumpkin. Over the past few years, I’ve made some decent GF pumpkin pie, but this year, I wanted something a little different. This is similar to cheese cake (but uses Greek yogurt instead of cream cheese), has plenty of pumpkin pie flavors, and the caramel sauce…mmmm…just sends it over the top. Next day, it becomes the breakfast of this champion, if there’s any left over!