Merry Christmas!

Just wanted to wish you all a very healthy and safe Holidays! I will be posting more often on this blog by next year. I've been slacking badly! That will be my New Year resolution. Hopefully I stick to it! lol

If your wondering about those delicious looking cookies, yes I made them and I will post the recipes up soon! Crossing my fingers they will be up by tomorrow!

Liz

xo

Dairy-Free Pumpkin Pie

Happy Thanksgiving!

It's not Thanksgiving until tomorrow but my boyfriend and I had it a day early, so it was more like Pre-Thanksgiving for us. The reason being that I wont be home for turkey day so I didn't want him to miss out. It was a small one for us, and first. So it was special. :)

I made his and my favorite. Pumpkin Pie! Now he's allergic to dairy so I made him this recipe, that I also made for him 2 years ago. This recipe calls for eggs, but eggs aren't a dairy product. It's an animal byproduct. Which, if your interested you can find out more here! 

This pie is absolutely delicious! It will make you go back for seconds! If you don't like pumpkin pie, then that's okay cause there's other pies out that like apple. I didn't make my own pie crust for this recipe. I was too busy to actually make one. So I used a frozen pie crust (unbaked) that you can find at your local food stores.

There's so many things that I'm thankful for this year. This piece of pie is one! Happy Holidays!

Enjoy!

Dairy-Free, Soy-Free Pumpkin Pie
Makes one 9-inch pie

Ingredients:

1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Canned Coconut Milk
1 Unbaked Pie Shell



 Directions:

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

Source: godairyfree.org

Pumpkin Cinnamon Streusel Coffee Cake

I love fall! I also love when the holidays come around and I get to bake up some delicious warm holiday foods. I love the smell of spices when something is being baked in the oven. 

It's been getting a bit colder where I live so I thought "What better way to warm up then to bake up some coffee cake!" But not just any old coffee cake, pumpkin coffee cake. Loaded with cinnamon streusel in the inside and out. 

I found this recipe on Two Peas & Their Pod. Looked so good that I just had to give this cake a go! This cake is delicious and easy to bake. I love when it bakes and all the smells come together. My house starts smelling like the holidays, love it! 

If your not so sure about pumpkin, don't be afraid. The flavor isn't over powering, so your going to taste all the yummy flavors that are included in this recipe. I'm planning on making this again, and again. It's that good!

Enjoy!

Pumpkin Cinnamon Streusel Coffee Cake

Yield: Serves 8 Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes

Ingredients:

For the cinnamon streusel:

2/3 cup all-purpose Gold Medal flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small chunks

For the cake:
1 1/2 cups all-purpose Gold Medal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup plain Greek yogurt (I used Coconut Milk)

For the glaze:
1/2 cup powdered sugar, sifted
1/8 teaspoon ground cinnamon
2 teaspoons milk
1 teaspoon vanilla extract

 

Directions:

Preheat an oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan with cooking spray. Set aside.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.

To make the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add in the vanilla extract. Add the pumpkin puree and Greek yogurt and mix until just combined. Slowly add in the flour mixture. The batter will be thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire cooling rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

Make the glaze while the cake is cooling. In a small bowl, whisk together powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cake. Cut into wedges and serve.

Source: Two Peas & Their Pod

Chocolate Crackles

One of many favorite!

This chocolate cookie recipe is one of my faves and many others have said it was there's. Chocolate Crackles are really festive for the holiday season. You can even gift wrap them and give them out as Christmas treats.

My friends & family comment saying they taste like mini brownies, and they do. Great with a tall glass of milk.

Recipe Below!

Enjoy!

Chocolate Crackles

Ingredients:

8 oz bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour (2 1/2 cups @8500 ft.)
1/2 cup unsweetened Dutch-process cocoa powder
2 tsps baking powder (1 1/2 tsps @8500 ft.)
1/4 tsp coarse salt (1/2 tsp @8500 ft.)
1/2 cup (4 oz.) unsalted butter, room temperature
1 1/2 cups light brown sugar, packed (1 1/4 cups @8500 ft.)
2 large eggs
1 tsp vanilla extract (2 tsps @8500 ft.)
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar

Directions:  

Melt the chocolate in a heatproof bowl over a hot water bath or on medium-low power in a microwave, stirring occasionally. Set aside to let cool. 

Sift (or whisk) the flour, cocoa, baking powder, and salt together in a bowl. 

Beat the butter and light brown sugar together for a couple of minutes until fluffy. Beat in the eggs and vanilla, then beat in the melted chocolate. Slowly mix half of the flour into the butter mixture. Mix in half of the milk until incorporated. Mix the remaining flour and then the milk until combined. 

Place the dough in the refrigerator for a minimum of 2 hours or until the dough is firm. 

Preheat the oven to 350°F. 

Pinch off pieces from the dough and roll into 1-inch balls. Coat each dough ball in granulated sugar then in powdered sugar and place 2 inches apart on a parchment-lined baking sheet. Bake until the surfaces crack – about 14 minutes (10 minutes @8500 ft.). You can rotate the baking sheets halfway through the baking time, but I didn’t need to.

Remove from baking sheets to cooling racks until completely cooled. Store cookies between layers of parchment or wax paper in airtight containers at room temperature. Good for up to 3 days. Makes 60 cookies.

Source: from Martha Stewart’s Cookies & Use Real Butter

Pumpkin Snickerdoodles

Last but not lease on the pumpkin baking marathon!

Pumpkin Snickerdoodles! These are super yummy and they go quick at my house with my growing brothers...haha This recipe will make a lot of cookies and I used a big ice cream scoop and cut that in half to make this recipe, and at that it still made a really big cookie!

This makes a really big batch so share them with friends and family! I had enough to share with two families!

    

I love baking with spices cause the house starts to smell like the Holidays! Can't wait to bake some sugar cookies! ^_^ 

  

Recipe Below!

Enjoy!

Pumpkin Snickerdoodles
Printer-Friendly Version

Yield: about 3-4 dozen cookies  Ingredients:

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.

Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: Annies-Eats

Dairy-Free, Soy-Free Pumpkin Pie

My boyfriend is lactose intolerance and he also loves pumpkin pie so you know I had to go on a hunt and find my boy a dairy free pumpkin pie. Well it didn't take me long to find one! ^_~

I didn't want to to post this until he had a piece or two. So far so good he didn't feel sick while eating this so he had another piece...lol I did make this with eggs which he is allergic too, but I only used the whites not yolks. He doesn't seem to get sick when eating the egg whites plus he takes his lactose pills before eating anything with dairy in it.

 

Anyways I also had a piece and it was very delicious! He tells me that it was a little sweeter than the regular way I bake pumpkin pie but he didn't get sick and it didn't feel so heavy on the stomach.

 

I didn't have time to make my own pie crust this year, so I bought the frozen pie crust.

Recipe Below!

Enjoy!

Dairy-Free, Soy-Free Pumpkin Pie

1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Coconut Milk
1 Unbaked Pie Shell 

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve

Source: godairyfree.org

Pumpkin Flan

I love Flan so when I saw this recipe online I just had to make it. I was glad I had some left over pumpkin puree to make some cookies afterwards! ^_~

If you don't like pumpkin, you can make it without it or add anything else you might like! The only thing I think I did wrong was set the temperature too high in the oven, next time I know to set it lower.

 But besides that this was very yummy and super creamy. The caramel sauce tops it off! 

 Recipe Below!

Enjoy!

 Pumpkin Flan

Ingredients:
1 1/4 cups granulated sugar, divided
1/4 cup water
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
6 ounces cream cheese, softened
1 cup pumpkin puree
5 eggs
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
Boiling water

Directions:
Preheat oven to 300 degrees F.

For the Caramel:
Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes.  Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, anywhere from about 10-15 minutes.
Using oven mitts, quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold.  That caramel will be screaming hot!

For the custard:
Combine the evaporated milk, sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar, eggs, cornstarch,  spices and vanilla in a blender. Blend until smooth.
Strain custard mixture through a sieve over the caramel, into the pie plate or mold.  Arrange in a large roasting pan lined with a clean dish towel.

Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel.  Bake for 50-60 minutes or until knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged.  Cool for about 30 minutes.  Chill in the fridge for several hours or overnight.

To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate.

Source: Sticky Gooey Creamy Chewy