Pumpkin Cranberry Dump Cake

If you’ve never had a “dump” cake, you are missing out. This simple and quick technique delivers a unique tasting dessert that you can customize to your desires. All you have to do is figure out your base and “dump” a box of dry cake mix on top (hence the name, dump). I traditionally see it made with cherry pie type filling or pineapple. I wanted a winter version of the dish so I decided to add in pumpkin and cranberry with a cinnamon walnut topping. It’s a little more work than a typical dump cake but it’s so good and so easy to make!

1 can pumpkin puree

1 cup fresh cranberries
¼ cup coconut sugar
¼ cup apple juice
1 banana
½ cup almond milk
1 pkg of GF vanilla cake mix (I used Bob’s Red Mill)
¼ cup butter, coconut oil or shortening, cut into very small chunks
½ cup chopped walnuts
1 Tbsp ground cinnamon

• In a small saucepan, combine cranberries, coconut sugar and apple juice. Cook for about 10 minutes over medium heat until berries start to pop and soften.
• In a small blender (I used my Magic Bullet), puree banana with almond milk. In a large bowl, stir together banana mixture with pumpkin.
• Fold in cranberry mixture and carefully swirl together.
• Pour pumpkin mixture into the bottom of a greased 9x13 baking pan.
• Pour dry cake mix evenly over the pumpkin until covered. Place the small chunks of butter or shortening over the cake mixture.
• Sprinkle over cinnamon and walnuts.
• Bake at 375°F for about 40 minutes or until the topping starts to brown. Let cool about 15 minutes before serving.

Pumpkin Pie Ice Cream

I know it’s fall and everyone is giving out recipes for pies, cakes, warm dishes, etc. Just because it is getting cooler outside doesn’t mean you can’t have a cool refreshing dessert sometimes to. Plus, my son’s go to dessert is either popsicles or ice cream – no matter what time of year it is. Anyway, I caved into his constant begging for ice cream but gave it a fall twist. I also added a little cheat by topping his with caramel sauce – of course that was the best part to him! To make this I used my YoNanas maker – it is awesome! It takes frozen bananas or other fruits and turns them into something wonderful! You could also make this using a high powered blender. Either way, grab a few extra ripe bananas at the grocery store and freeze them for future ice cream nights. This makes one serving

1 frozen banana, broke in half

¼ cup pumpkin puree
½ tsp cinnamon
½ tsp coconut sugar
1 Tbsp whipped cream, optional
1 tsp caramel syrup, optional

• If using a blender, combine banana, pumpkin, cinnamon and sugar and blend well for about a minute or until smooth.
• If using a YoNanas maker, take one half of the banana and put it in the maker. Start blending and add in pumpkin, cinnamon and sugar. Add second half of banana to maker and finish blending. Top bananas with whipped cream and caramel syrup if desired.
• What I like best about using bananas to make “ice cream” is that it tastes so great and creamy that it feels like you are eating something not so great for you. The best part is you are not – simply natural fruits!

Thanksgiving Menu Ideas

I can’t believe it is already time to post this. I’m a little nervous about the holidays this year. This will be the first year for a gluten-free Thanksgiving. Last year I was on a pretty strict diet, but I cheated a little and suffered the consequences. This year – none of that! I’m not nervous about the food. I’m nervous about the interactions during meal time. I definitely don’t want to hurt feelings or step on toes about not eating what the family cooks. However – I simply can’t afford to have a bad day due to poor diet choices. So here goes nothing (wish me luck!) As I’m sure many of you are doing, we are traveling some. We aren’t traveling far but we do have several dinners to go to or make. One thing I will miss this year – my mom’s pumpkin pie and my mother-in-law’s ham. Oh gosh… my mom always makes an extra pumpkin pie, just for me! I take it home; eat it again that night, for breakfast the next day, etc. We will have to work on an alternative but for now, no “Mom’s Famous” pumpkin pie for this girl. I’ve learned that you shouldn’t have to suffer or feel guilty about not eating holiday meals. There are many options out there; you just have to find what’s best for you. What we have decided to do is to just make our own “traveling” Thanksgiving dinner. I will make our own meal and take it to the dinners we are going to. For those coming to our house to eat, they can eat what we cook. If they don’t want to, they can bring their own. It’s not the best solution I’m sure, but it’s the best one we’ve come up with. I can’t touch, eat, or be around gluten. If anyone has other suggestions – I’m all for hearing about them! Anyway – I wanted to present some options to any of you having this same problem. Or if any of you are just wanting to try something new this holiday season, try one of the recipes below! Either way, it’s Thanksgiving and it’s a great time of year to be thankful for what we have. Whether you are doing a typical family tradition, or like us – trying something new, just remember how fortunate we all are. I sometimes find myself wondering why this happened to me, but at the end of the day I have to be thankful. I’m thankful God put me in this position to help me learn and challenge me. I have learned so much about taking care of my body and my health. My situation has also made me realize how fortunate it is to enjoy a meal with family. Something as simple as dinner can be taken away so quickly. Some may not be able to enjoy Thanksgiving dinner due to food allergies or illnesses. Others may simply not be able to afford it. Regardless, I am so very thankful for the opportunity to create a tasty, healthy meal on this wonderful day and I hope you all are too. Of course, I’m thankful for millions of other things but this is a food blog after all! Check out the full day’s menu options below and try some of the recipes – they should all be linked to the original posts complete with pictures. Have a wonderful and blessed Thanksgiving!

    

Breakfast:

Gluten Free Cinnamon Rolls (Maple or Original)
Banana Oatmeal Pancakes – my most popular! (for extra energy if you have having a late lunch)
Cinnamon Scones
Appetizers
Shrimp Dip
Veggie Pizza
Watermelon Mint Jam – served with crackers/chips
Smoked Chicken Antipasto
Lunch/Dinner:
Spinach Stuffed Chicken Breasts - for an alternative to turkey
Made Over Mashed Potatoes
Balsamic Green Beans
Roasted Fall Veggies
Deceptive Mac & Cheese
Stuffed Acorn Squash (or stuffing)
Mushrooms, Onions & Swiss Chard
Butternut Pumpkin Biscuits
Red Wine Cranberry Sauce
Desserts
Upside Down Apple Cake
Cranberry Pear Crisp with Lavender – my favorite!
Pumpkin Snickerdoodles
Pumpkin Chocolate Chip Cookies – for the kids!
Pumpkin Pie with Almond Crust – if you want to get real fancy
Beverages
Apple Cider
Pumpkin Spiced Chai Latte
Strawberry Lemonade  - for the kids

Pumpkin Oatmeal Cookies

Okay you pumpkin lovers. I’m also on a slight pumpkin kick so hopefully we will both be happy with my new pumpkin creations. These cookies are quick and easy to make and also have a perfect balance of pumpkin and cinnamon. For those gluten-free dieters, be careful when you are buying or use oats. Oats themselves are naturally gluten-free. However, many are processed with other grains and have a lot of cross contamination. I have found that buying strictly labeled “gluten-free” oats are the way to go. There are many brands out there that are easily accessible. Also – buying online is another option that I’ve taken before as well. Just like with any other food item – be careful and read your labels. No one wants to have a gluten attack that can be prevented! Anyway – serve these cookies with a warm cup of coffee or tea.

¼ cup steel cut GF oats

½ cup water
½ tsp sea salt
½ cup pumpkin puree
1/3 cup coconut sugar
2 Tbsp honey or maple syrup
2 Tbsp coconut oil
1 egg
1 tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
1 tsp vanilla
½ cup GF old fashioned oats
¼ cup coconut flour
¼ cup pine nuts (or pecans, walnuts, etc) if desired
¼ cup cocoa nibs (or chocolate chips) if desired

• In a small saucepan, bring steel cut oats and water to boil. Cook for about 7 minutes or until most of liquid is absorbed.
• In a large mixing bowl, blend pumpkin, sugar, honey and coconut oil. Add in egg, vanilla, baking soda, spices, both kinds of oats and flour. Blend until well combined.
• Fold in nuts and chocolate chips if desired.
• Using a cookie scoop, place cookie dough 2 inches apart on a sprayed cookie sheet.
• If you want your cookies flat, flatten dough on pan with a spoon or your hand.
• Bake at 375°F for 12-15 minutes until cookies are slightly browned on top. Let cool about 10 minutes. Store cookies in a sealed container – preferably in refrigerator.

Pumpkin Waffles

I know – another pumpkin recipe?? What can I say – Every time I open my pantry, pumpkin is right in my face so I have to use it! These have just a hint of pumpkin so it is not an overwhelming flavor. The base of this recipe is perfect – it gives the waffles that crunchy outside with a super soft inside. Serve them with maple syrup and you will have a great breakfast! These also freeze well so make a big batch, freeze them, and pop them in the toaster when you are ready to eat them next. Makes about 8 regular sized waffles.

1 cup GF all purpose flour

1 egg
1/3 cup pumpkin puree
½ cup yogurt
½ cup almond milk
1 Tbsp stevia or sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice

• In  a large mixing bowl, combine ingredients. Whisk until well blended.
• Pour about ¼ cup of batter into each spot of a hot waffle iron.
• Cook for about 6-8 minutes or until waffle is cooked and you have reached your desired crispness.
• If you are going to freeze them, let cool completely after cooking before putting in freezer.

Pumpkin Chai Caramel Cookies

Here’s another OMG moment. Remember my last one?? Here’s a refresher – my Pumpkin Chai Thumbprints. I actually used the same base for this cookie, but instead of putting a Hershey’s Kiss on top, I stuffed them with caramels. In our opinion, these were even better! I don’t think there’s anything else to say about them – just let the cookie do the talking J

¼ cup non-dairy butter

½ cup pumpkin
¼ cup coconut sugar
¼ cup Stevia
¼ cup strong chai tea (I steeped one bag in about ½ cup water for a few minutes)
1 Tbsp milled flaxseed
3 Tbsp water
1 tsp vanilla
¼ cup coconut flour
1 cup rice flour
½ cup white sorghum flour
½ cup tapioca starch
1 tsp xanthan gum
½ tsp baking soda
¼ tsp salt
½ tsp dry chai tea blend (I used one half of a tea bag – just cut it open and use!)
10 Kraft Caramels, cut in half to make 20 pieces.

• In a large mixing bowl, mix together butter, pumpkin, sugar and stevia.
• Add in liquid Chai tea, flaxseed, water and vanilla. Blend until well combined.
• Gradually add in remaining dry ingredients. Mix until dough is well blended.
• Using a cookie scoop, make cookie dough balls and add one piece of caramel to the middle. Shape dough around caramel so that it is completely covered. 
• Flatten with your palm and bake at 350°F for about 10-13 minutes or until lightly browned.
• Let cool on a wire rack for about 10 minutes. Store in a sealed container.
• NOTE: I chose to make these egg-free so that’s where the flaxseed came in. If you’d rather use an egg, just substitute one egg for the flaxseed and water.
• Also – the Kraft Caramel is a RARE and special treat that we don’t usually have. I made a few of these without them also for myself as they are not on my diet. They still give a nice fall cookie treat for someone to enjoy!

Pumpkin Bread with Oatmeal Topping

I’m pretty sure you can’t have a food blog in the fall without a pumpkin bread recipe. I wanted to try something a little different. I try to cut out butter/or fat in my recipes to keep them light. Some just need it, others not as much. This didn’t need any. I usually substitute butter with applesauce but I decided to try an overripe banana instead. It worked perfectly! It gave the pumpkin a little extra flavor and helped keep the bread moist. The real treat is the oatmeal topping though. If you are eating gluten-free, watch your oats. Oats in general are gluten free but most are manufactured in wheat processing facilities. I learned the hard way that cross-contamination can be a BIG problem! I use oats that are processed in a dedicated gluten free facility. I used a GF all purpose flour blend that substitutes 1:1 for regular all purpose flour – so don’t think you can’t enjoy this just because you don’t want a recipe using gluten free flour! Makes 1 loaf.

2 cups GF all purpose flour

½ cup stevia or sugar
2 tsp xanthan gum (omit if using regular flour)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 Tbsp cinnamon
½ cup banana, mashed (about 1 large)
1 can pure pumpkin (or 1.5 cups)
¼ cup maple syrup
¼ cup molasses
2 eggs
¼ cup almond milk
½ cup chopped pecans
Topping
1/3 cup GF oats
2 Tbsp butter (I used dairy free or substitute coconut oil), melted
¼ cup coconut sugar (or brown sugar)
½ tsp cinnamon

• In a large bowl, mix together flour, sugar, xanthan gum, baking powder, baking soda, cinnamon and salt.
• Add in banana, pumpkin, syrup, molasses, eggs and almond milk. Mix on medium speed until just blended.
• Fold in pecans and pour into a greased 9x5 loaf pan.
• In a small bowl, combine butter, oats, sugar and cinnamon. Sprinkle topping over bread batter.
• Bake at 350°F for 50-60 minutes or until bread is cooked through.
• Cover with foil half way through baking to prevent overbrowning.

Maple Pumpkin Cinnamon Rolls

So today my husband and are I getting “more married”. Long story short of it – 5 years ago we had a civil ceremony (no dress, no flowers, no people, etc). On Valentine’s Day this year, he really proposed to me. He had the kids wear shirts that said “Will you”, “Marry” and his said “Me?”. I was of course confused until he got down on his knee and said “Will you marry me in the church?” I was completely surprised and it was perfect. Our faith has been tested but has grown in the last couple years. It’s only right for us to celebrate our love and faith in the most important place. We may not have done things right the first time, but better late than never I guess! Anyway – I couldn’t sleep. It’s a small ceremony but I just haven’t felt great so I’m nervous about it. I know everything will be perfect but I still couldn’t sleep. So I got up at 4:30 am and made these cinnamon rolls. Our awesome friends are coming over early to help with the kids (and my husband ha!) so it was only right to make them a tasty breakfast! These are also perfect for fall with the touch of pumpkin added. I hope you enjoy!

1 cup brown rice flour

½ cup white sorghum flour
¼ coconut flour
½ tapioca starch
¼ cup potato starch
¼ cup stevia or sugar
1 Tbsp xanthan gum
1 pkt of active dry yeast
1 tsp baking powder
½ tsp sea salt
2 Tbsp coconut oil
¼ cup applesauce
½ cup water
¾ cup almond milk, warm
1 egg
1 tsp vanilla
Filling
1 Tbsp coconut oil
¼ cup pumpkin puree
¼ cup brown coconut sugar
1 Tbsp cinnamon
2 Tbsp pecans, chopped (optional)
Icing
1 cup powdered sugar
3 tsp almond milk
½ tsp maple extract

• In a large mixing bowl, combine dry ingredients.
• In a small bowl, combine yeast, milk and water and let set for about 5 minutes.
• Add egg, applesauce, oil and vanilla to dry mix.
• Mixing on medium speed, slowly add in your milk mixture.
• Mix for about 2 minutes over medium speed. In a damp counter or table top, spread out a layer of plastic wrap about 2 feet long.
• Spoon dough onto plastic wrap and then layer another piece of wrap over the top of dough. Roll dough out until it is about ¼” thick and remove top layer of wrap.
• Spread coconut oil over dough. Next spread pumpkin over dough. Sprinkle with coconut sugar and cinnamon.
• Using the plastic wrap, roll up the dough into a long roll. Cut roll into 1” thick slices. Place rolls cut side up into a greased 9x13 baking pan. Let rise for about 30 minutes.
• Bake at 350°F for about 20-25 minutes or until rolls are cooked through.
• While rolls are baking, mix together icing ingredients. Let rolls cool for a few minutes and then drizzle icing over the tops.

Butternut Pumpkin Biscuits

So I wanted to make some sweet potato biscuits one evening. I found a great recipe in a new cookbook I received as a gift. It is The Healthy Gluten-Free Life by Tammy Credicott. It is an amazing book with  simple recipes for readers new to the gluten-free diet like I was – check it out! She also has a new book out – Make Ahead Paleo that I just ordered – can’t wait to get it! Anyway, I was getting everything ready and realized I did not have sweet potatoes. Darn. However, I DID have some butternut squash. Now comes problem #2. I didn’t have enough squash. Darn. However, I DID have some leftover pumpkin.  Now comes problem #3. I was quickly running out of the flours the recipe called for. However, I did have a bunch of other flours I could use. Finally – a solution! I’m not going to say they taste exactly like Tammy’s sweet potato biscuits but I imagine they are pretty stinkin close! These are soft and flakey but still gluten free and delicious! These would be a perfect addition to your favorite fall meal! The lesson I learned from this little mishap is that you can still create great things with what you have on hand – you just have to use your noggin a little more and have a little faith J Makes roughly 18 small biscuits.

1 cup white sorghum flour

¼ cup coconut flour
½ cup potato starch
¾ cup tapioca starch
1 packet (1 ½ tsp) xanthan gum
1 ½ tsp baking powder
½ tsp baking soda
1 tsp sea salt
½ cup butter, cold (or shortening) I used soy butter
¼ cup coconut oil
½ cup applesauce (or ½ cup more butter or shortening)
1/3 cup milk (I used unsweetened almond)
1 cup butternut squash (cooked & mashed)
1 cup pumpkin (canned or fresh cooked & mashed)
¼ cup sweetener (I used a mixture of honey & maple syrup)
1 tsp cinnamon

• In a large bowl, mix together sorghum flour, coconut flour, potato starch, tapioca starch, baking powder, baking soda, salt and xanthan gum.
• Cut in butter, coconut oil and applesauce with dry ingredients. 
• In a separate bowl, mix together mashed squash, pumpkin, milk, sweetener and cinnamon. 
• Add wet ingredients to dry and mix until just combined. You don’t want dry flour rolling around, but you don’t want to over blend either.
• Using your hands, shape dough into 2” biscuits and place on a greased cookie sheet.
• Bake at 350°F for 15-20 minutes or until lightly browned. Let cool for about 10 minutes before serving.

Pumpkin Chai Thumbprints

So I don’t say this too much but OMG – these cookies are FANTASTIC! Chai tea is one of my go-to comfort drinks and as you’ve noticed – I love pumpkin. These are a perfect blend. They are great by themselves, but throw that Hershey’s Kiss on top and you’ve got something magical. I originally got the idea for this recipe off of Pinterest. Therefore I can’t take credit for the whole idea – I think the original post I found was from www.passthesushi.com for a Chai spice cookie. There are many pins for a similar type of cookie out there but I didn’t find any gluten free. Anyway – I made my own little version here and I hope you love it as much as we do!

¼ cup non-dairy butter

½ cup pumpkin
¼ cup coconut sugar
¼ cup Stevia
¼ cup strong chai tea (I steeped one bag in about ½ cup water for a few minutes)
1 Tbsp milled flaxseed
3 Tbsp water
1 tsp vanilla
¼ cup coconut flour
1 cup rice flour
½ cup white sorghum flour
½ cup tapioca starch
1 tsp xanthan gum
½ tsp baking soda
¼ tsp salt
½ tsp dry chai tea blend (I used one half of a tea bag – just cut it open and use!)
20 Hershey’s Pumpkin Spice Kisses

• In a large mixing bowl, mix together butter, pumpkin, sugar and stevia. Add in liquid Chai tea, flaxseed, water and vanilla. Blend until well combined.
• Gradually add in remaining dry ingredients. Mix until dough is well blended.
• Using a cookie scoop, make cookie dough balls and place onto greased cookie sheet about 2 inches apart.
• Flatten with your palm and bake at 350°F for about 10-13 minutes or until lightly browned. Remove cookies from oven and immediately place one Hershey’s Kiss in the middle of each cookie.
• Let cool on a wire rack for about 10 minutes. Store in a sealed container.
• NOTE: I chose to make these egg-free so that’s where the flaxseed came in. If you’d rather use an egg, just substitute one egg for the flaxseed and water.
• Also – the Hershey’s Kiss is a RARE and special treat that we don’t usually have. I made a few of these without the Kiss for myself as they are not on my diet. Once again – they are still great without them!

Pumpkin Chocolate Chip Cookies - extra post!

I love mother-son cooking days. I’ve also decided that my cookies turn out better when my son helps. These were great. It probably helps that he dumped an entire bag of chocolate chips into the batter so there was literally like 20 mini chips per each little cookie. Regardless, these are very soft and sweet with a little crunch out the outside plus a small hint of pumpkin. Of course, they are still gluten-free and dairy free!

2 cups gluten free flour (I used an all-purpose baking blend)

¼ cup of dairy free butter (or shortening)
1/3 cup pumpkin puree
1 Tbsp olive oil
½ cup water
1 cup brown coconut sugar, packed
¼ cup stevia
1 tsp baking powder
1 ½ tsp baking soda
1 tsp xanthan gum
½ tsp salt
1 tsp vanilla extract
1 cup chocolate chips (I used Enjoy Life! brand)

• In a large mixing bowl, combine butter, pumpkin, sugar and stevia until creamy.
• Add in flour, water, olive oil, baking powder, soda, xanthan gum, salt and vanilla.
• Mix until well blended. Fold in chocolate chips.
• Using a cookie scoop, form dough into 1” balls and place on a greased cookie sheet.
• Bake at 350°F for about 10 minutes or until cookies start to brown.
• Let cool on a wire rack for about 10 minutes. Store in a sealed container.

Pumpkin Spice Chai Latte

How about a recipe for a great fall morning drink? I woke up this morning to a cool 50°F and rain. We also have soccer games today that were not cancelled. I’m sure glad I decided to whip this drink up this morning as I needed a warm start to the day! I don’t drink a lot of coffee but I get tired of plain tea all of the time. This turned out perfect! Enjoy! This makes about two small servings or one  big one!

1 cup almond milk (I used unsweetened vanilla)

½ cup chai tea concentrate (Store bought or homemade-see below)
1 tsp pumpkin puree
½ tsp honey
¼ tsp cinnamon
1/8 tsp pumpkin pie spice
whipped topping, if desired

• In a small blender (I used my Magic Bullet), blend together milk, tea, pumpkin, honey and cinnamon. Blend for about 45 seconds or until drink is smooth.
• Warm the drink mixture either on the stove or in the microwave to desired temperature.
• Pour into a coffee mug, add whipped topping and sprinkle with pumpkin pie spice if desired.

 

CHAI TEA CONCENTRATE

½ cup water

1 Chai tea bag

• Heat water in a small saucepan, add tea bag and steep for about 10 minutes or until tea is very strong.

Pumpkin Snickerdoodles - Easy!

You can’t go the first week into October without a pumpkin recipe – so here is mine!  These were so easy. I cut out a step by using a GF sugar cookie mix and it turned out great. I don’t like using mixes all of the time but I have found some of them to be really good (with ingredients I can actually pronounce). I cut out some of the fat by using pumpkin and also boosting some extra flavor. A perfect twist on the traditional snicker doodle. These are great in the afternoon with a cup of hot tea!

 

1 package GF sugar cookie mix

½ cup pumpkin
2 eggs
¼ cup oil
1 Tbsp cinnamon
¼ cup coconut sugar

• In a large mixing bowl, combine cookie mix, pumpkin, eggs and oil until well blended.
• In a small bowl, combine cinnamon and coconut sugar.
• Form dough into 1 inch balls and roll into sugar mixture until coated.
• Place on a greased cookie sheet about 2 inches apart and flatten with palm.
• Bake at 350°F for 12-15 minutes or until lightly browned. Let cool about 10 minutes. Store in a sealed container.

PUMPKIN PIE OATMEAL

I haven’t quite figured out what is better on a cool fall or winter day than a big bowl of warm oatmeal. There’s something about a warm breakfast that just starts your day off right. In addition, oatmeal provides several important nutrients that can help keep you full on a busy day. Of course, one way to make oatmeal better is to combine it with pumpkin. This oatmeal mirrors a delicious slice of pumpkin pie. It’s pretty fantastic – go ahead, give it a try! This makes about 2 servings.

½ cup steel cut GF oats

1 cup water
½ tsp sea salt
2 tsp coconut oil
½ cup pumpkin puree
1 tsp cinnamon
½ tsp pumpkin pie spice
1 Tbsp maple syrup or honey
½ cup almond milk

• Bring oats and water to a boil in a medium sauce pan. Add in sea salt and coconut oil. Boil oats for about 10 minutes or until most of water is absorbed.
• Add in pumpkin, spices, and syrup. Mix well and cook for an addition 3-5 minutes.
• Slowly add in almond milk as desired.
• You can replace the water with milk for a creamier oatmeal.
• I like to cook the oats with water and then thin the oats out when I’m ready to eat with the almond milk. I like more milk in mine than my husband so I usually divide out the oatmeal into separate bowls and we modify how we like it.