Pumpkin Cream Cheese Scones with Streusel Topping

I was hankering for something pumpkiny yesterday and ended up making these. I like them because they aren’t super sweet (which scones aren’t supposed to be) and they have a nice pumpkin flavor.
I’ve adapted the recipe to be GF but will you can replace the amount of flour for regular all purpose if you so choose. The rest of the recipe remains the same.
Pumpkin Cream Cheese Scones with Streusel Topping
1 cup brown rice flour
1 cup sorghum flour
1 TBS. baking powder
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp pumpkin spice mix
1/3 cup coconut sugar (or regular sugar)
1/4 cup of butter, cold and cut in pieces
1/4 cup coconut oil
2 large eggs
8 ounces cream cheese, soften
1 15 oz. can pumpkin puree
Streusel Topping ( 1 1/2 cups of oatmeal, 1/4 cup of sugar, 1/2 chopped walnuts and enough coconut oil to make it stick, about 1/3 cup)
Directions:
Preheat oven to 375 degrees. Place parchment paper on a large cookie sheet.
Mix together flour, baking powder, salt, cinnamon, ginger, nutmeg and sugar in a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in coconut oil.
In a food processor (or you can do it by hand) mix together eggs, cream cheese, and pumpkin. Add this to your flour mixture just until combined.
Drop dough onto your cookie sheet using an ice cream scoop or a 1/3 cup measure.
Sprinkle your streusel topping on top of each scone and bake for 15-22 minutes.
Enjoy!

Gluten Free Pumpkin Muffins!

I just came up with this recipe and it was delicious. Over the last year I’ve learned to adapt my old recipes to gluten free and I’m having really good results. I think some people make gluten free seem so hard and it really isn’t.

Ingredients:

2 eggs

1/2 cup of honey

3/4 of a 15 oz. can of pumpkin puree (I didn’t measure I just scooped out about 3/4 of the can)

1/3 cup melted butter

1 cup brown rice flour

1 cup sorghum flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp salt

1/2 cup unsweetened coconut (optional)

Directions:

Preheat oven to 350. Blend your eggs, honey, pumpkin and melted butter in a mixer at medium speed until well blended.

Mix together your dry ingredients and slowly add to wet mixture. Beat on high speed for 1 minute.

Put into greased muffin cups. Bake for 20-25 minutes.

Makes 12

ENJOY!

Savory Egg Bake!

Gooseberry Patch has generously given me permission to share a recipe from there upcoming book

“Fresh From the FARMSTAND”

I’m doing a review and giveaway on my main blog. Check it out!

Giveaway is now closed. But feel free to check out the review of the book.

It’s no secret that I love breakfast. It’s probably my favorite meal of the day. So when I was looking for a recipe to share with you from the cookbook I looked no further than the breakfasts.

This was very good, although I would add a bunch more stuff to it next time.

Here’s the recipe.

Ingredients:

3 eggs, beaten

1/4 cup sour cream

1/4 tsp. salt

1 tomato, chopped

1 green onion, sliced

1/4 cup shredded cheddar cheese

Directions:

In a small bowl, beat eggs, sour cream and salt together. Stir in tomato, onion and cheese. Pour into a 2 greased ramekins. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until a knife tip inserted in the center tests clean.

Serves 2.

Enjoy!

Slow-Cooker Hashbrown Casserole

I’m getting ready for another giveaway on my main blog and Gooseberry Patch is generously letting me post the recipes that I’ve tried, to share with you.

This recipe woke me up in the middle of the night because it smelled so good cooking! So beware, you may lose sleep. LOL!

Ingredients:

32 oz. pkg. frozen shredded hashbrowns

1 lb. ground pork sausage, browned and drained ( I used homemade turkey sausage)

1 onion, diced

1 green pepper, diced

1-1/2 c. shredded Cheddar cheese (Try with Pepper Jack for an added kick)

1 doz. eggs, beaten

1 c. milk

1 tsp. salt

1 tsp. pepper

Directions:

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.

ENJOY!

Oh By the way. This recipe comes from this book that I’ll be giving away this week.

Gluten Free Cinnamon Rolls! YUMMY!

You seriously would never know these were gluten free. They were so delicious. Even if I didn’t have to make them this way I probably would. They also seem to be a bit easier to make.

Enjoy!

 

4 Tablespoons butter, softened

1/2 cup whole cane sugar

1 cup coconut milk, slightly warmed (Note: Not coconut milk from the can. I use So Delicious Coconut Milk. It’s in the refrigerator section by the half gallon milks. However you could use regular milk.)

2 eggs

1/2 cup coconut oil

2 teaspoons vanilla

1 cup sorghum flour

1/2 cup brown rice flour

1 1/2 cups arrowroot flour/starch (I actually combined the arrowroot with tapioca starch.)

1/2 teaspoon baking soda

4 teaspoons baking powder (aluminum free)

4 teaspoons xanthan gun

1 teaspoon sea salt

2 1/2 teaspoons rapid rise yeast

Filling

1/2 cup whole cane sugar

1 Tablespoon cinnamon

Combine them in a small bowl.

Icing

3/4 cup powdered sugar (I put mine in a coffee grinder and grind it till really fine.)

1 teaspoon vanilla

milk for consistency

4 oz cream cheese (softened)

Directions:

Preheat oven to 375 degrees.

Combine butter and sugar with a mixer on medium speed until well mixed. Add in the milk, coconut oil, eggs, , and vanilla. In a separate bowl, combine all dry ingredients and add to the wet mixture, start on low and then beat on high until no lumps remain.  The dough should resemble a bread dough at this point, but will be slightly soft and wet.(Approx. 1 min.) You should be able to touch it with your fingers, leave an indentation, but not have it stick to you.

 

Lay 2 pieces of plastic wrap on your workspace making sure to overlap by a couple of inches. Place 1/2 of the dough onto it and cover with another layer of wrap. Roll the dough out between the layers of wrap with a rolling pin until it reaches about 12 inches by 12 inches square in size. Or in my case a nice roundish circle!  Take the top layer of wrap off.

Sprinkle 1/4 cup of sugar cinnamon mixture over the dough.

To roll, lift the edge of the wrap and help the dough roll over itself. Try to get it as tight as you can.

Using a sharp knife, slice the dough into eight even pieces and place into a buttered 9×13 pan;  Repeat with the second half of the dough.

Bake for 20 minutes.

While your rolls are cooling make your icing. Combine your sugar, vanilla, and milk; mix well. Add your softened cream cheese. If to thick add a bit more milk. This should be pourable icing.

Pour icing over cinnamon rolls while they are still hot.

ENJOY!

Ham and Gruyere Egg Cups!

Gooseberry Patch has once again said I could post the recipes that I tried while reviewing their new book Mom’s Best Recipes.

This recipe was so easy and so yummy.

Ingredients:

12 Thin Slices Deli Ham (I used Applegate Smoked Turkey)

3/4 shredded Gruyere Cheese

1 dozen eggs

salt and pepper to taste

1 cup half and half

2 TBS. grated Parmesan cheese

 

Directions:

Spray a muffin tin with non-stick spray. Line each muffin cup with a slice of ham folded in half. Top each ham slice with one tablespoon Gruyere cheese, and egg cracked into the cup, a sprinkle of salt and pepper, one tablespoon half and half and 1/2 teaspoon Parmesan cheese. Place muffin tin on a baking sheet. Bake at 450 degrees for 15 minutes, until eggs are set. Allow baked eggs to cook for several minutes before removing them from the muffin tin. Makes one dozen.

Now you don’t have to make 12 if there are only 2 of you. Just adjust the recipe to suit your needs and enjoy!

Biscuits and Sausage Gravy!

Okay, no matter what you do you can't make sausage gravy "look" good!
But here it is paired with my heart shaped biscuits that I made on Valentine's day!
My husband wanted to take an action shot and well, you don't want a close up of that! I'm just sayin'!

First let's start with your sausage. It makes this, so don't skimp!

Ingredients:

• 1 1/2 pound ground turkey
• 1/2 cup dry red wine
• 1/3 cup minced fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fennel seeds
• 1 1/2 teaspoons crushed red pepper flakes
  
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, crushed

Directions:

Combine all ingredients in a large bowl. Cook sausage in a large skillet over medium heat until browned, stirring to crumble. Drain.

Now for the gravy!

Ingredients:

Your sausage

2 TBS. Real Butter

1/3 cup all purpose flour

4-5 cups milk

Salt and Pepper to taste

Directions:

In a large skillet, on medium high heat, put your prepared sausage and butter and stir until well blended.

Stir in flour until mixture is pasty.

Reduce heat to medium low and slowly add the milk, stirring constantly until mixture is thick and bubbly or to desired consistency. (This takes a little time so be patient!)

Season with salt and pepper to taste!

Pour over your favorite biscuits!

Enjoy!

Let me know if you try it.

Hugs!

Pumpkin Scones!

These were so good! I hope you give them a try.
Serves 6-8

Ingredients:
1 1/2 c. all purpose flour 1/2 -3/4 cup reserved
1 cup wheat flour
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
2 tsp baking powder
2 tsp. baking soda
1 cup low-fat vanilla yogurt
1/2 cup of canned pumpkin
2 eggs

Glaze:
2 TBS. butter, melted
2 TBS powdered sugar
1 TBS maple syrup

Directions:

Preheat oven to 4oo.
Combine the flours, spices, baking powder, baking soda and sugar in a medium size bowl.
Add the yogurt, eggs, and pumpkin and continue to stir with a spatula until well blended. Here is where you may need to add a bit more flour. Continue to add more flour until you can successfully "knead" the dough without it sticking to you. I like to just combine it with my hands a little bit to make it more manageable.
Place your dough onto a baking stone or a cookie sheet lined with parchment paper.
Shape into a circle and pat down slightly.

Bake for 25-30 mins. Depending on the consistency of your dough, check the middle at 20 minutes and see if knife comes out clean. If not back an additional 5 minutes and check again. I had to cut mine in half and finish baking in the middle an additional 5 minutes.
But it's so worth it!

Make your glaze and drizzle over the top of the scone!
Enjoy!

If you ever have any questions about a recipe please don't hesitate to ask. Just make sure I have a way to answer you back via email.
BLESSINGS!

Healthier Blender Pancakes

I love pancakes! I have recently been learning about soaking grains and how much more beneficial they are for you and easier to digest.
I've adapted this recipe from a Sue Gregg Recipe. This is my version.

Ingredients:

2 c. buttermilk
2 TBS. coconut oil (if you can't find it Debra then use olive oil) ;)
2 tsp. vanilla extract
1 1/2 c. uncooked rolled oats
1 c. brown rice

1. Place this all in a high speed blender and blend at highest speed for 3 minutes. Less than that for a Vita Mix. I have a Vita Mix and I blend it for about 1 minute. Keep the cover on your blender and let stand at room temp for 12-24 hours. The longer the better.

In the morning preheat your "griddle" or "skillet" depending on where you're from, on medium high heat.
Just before cooking add the following ingredients and reblend for 1-3 mintus, until smooth.
2 eggs
2 TBS flaxseed (optional)

At the last few seconds add:
4 tsp. baking soda
1/2 tsp salt

Then cook em' up and enjoy! It's a little bit of a different taste then pancakes made with flour but we really really like them. Remember I don't put anything on here we don't like.
ENJOY!

Pecan Pancakes

These are so delicious and a family favorite.

Ingredients:
2 1/2 c. flour (use your preference) I use organic white/wheat
1 1/2 TBS. baking powder
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 1/2 c. Milk
2 eggs
4 TBS. melted butter
1 tsp. vanilla
1 c. chopped pecans

Directions:
1. In a medium size bowl mix together the dry ingredients.
2. In a small bowl mix together the wet ingredients.
3. Add wet ingredients to dry and mix only until blended. Don't over mix. Add more milk if too thick.
4. Add chopped pecans and mix just until incorporated.
Use a 1/3 cup measure and cook on hot skillet until it starts to bubble then flip and finish cooking on other side.
Makes about 12 pancakes!
Serve with real Maple Syrup!
Enjoy!

Turkey Sausage

My family LOVES this "sausage". It's way better for you then traditional sausage and I guarantee you won't be disappointed. You can double this recipe to suit your needs.

Ingredients
1 lb. ground turkey
1/2 tsp ginger
1/2 tsp salt
1 tsp sage
1/4 tsp cayenne pepper
3/4 tsp pepper

1. In a medium bowl mix together all the ingredients until well blended. (This is even better if mixed the night before to let the flavors mesh together)
2. Form into small patties. I cook mine on the George Foreman grill but a frying pan would work just as well. You can also use this for sausage gravy. Just don't form into patties. Cook ground up and then put in your gravy.
Enjoy!

Blueberry Muffins

These are so good. They almost taste like a doughnut to me lol. But healthier. Originally from my friend Kathy but tweaked a bit by me for my taste.

2 cups flour (I use white wheat)
1/2 cup sugar

1 Tbsp baking powder
1/2 tsp salt
1/8 tsp cinnamon1/8 tsp nutmeg
1/8 tsp cloves
1 1/2 cup fresh or frozen wild blueberries
1 Tbsp flour
1/3 cup butter, softened
8 oz light cream cheese, softened
1/2 cup 2% milk
2 large eggs
1 tsp vanilla
1 1/2 Tbsp sugar
2 tsp cinnamon

Preheat oven to 425.
Lightly spoon flour into measuring cups. Combine flour and next 6 ingredients in a large bowl, stirring with a whisk. Make a well in center.
Place blueberries in a small bowl. Sprinkle 1 Tbsp flour over them; toss to coat.
Place butter and cream cheese in a medium bowl, beat with a mixer at high speed 1 minute or until bleneded. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon bater into 14 muffin cups coated with cooking spray. In a small bowl, mix 1 1/2 Tbsp sugar with 2 tsp cinnamon, sprinkle evenly over batter. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 15 minutes on a wire rack. Remove from pans, place on wire rack.

ENJOY!

Baked Oatmeal

Today at Life as Mom it's whole grains day. Go check out the other yummy recipes!

INGREDIENTS:

- 3 cups oats
- 1/2 cup coconut oil
- 1/2 cup 100% pure maple syrup
- 1 tsp sea salt
- 1/2 tsp cinnamon
- 3 tbsp whey
- 1 cup filtered water
- 3 eggs
- 1 tsp real vanilla
- 1 tsp baking soda
- 1/3 cup jumbo gold and dark raisins

HOW TO MAKE IT:

1. In a medium mixing bowl or large plastic container, mix together the oats, coconut oil, syrup, sea salt, cinnamon, whey, and water.

2. Save the rest of the ingredients for the next day. Meanwhile, cover over the bowl or container, and let sit on the counter overnight until the next morning.

3. The next morning: uncover the bowl or container, and mix in the eggs, vanilla, baking soda, and raisins.

4. Pour oat batter into a well-buttered 9 x13 pan, and bake at 350 for 35 minutes.

Enjoy!

Breakfast Casserole

I made this for Christmas breakfast last year for the first time. It was delicious! Don't save it for just Christmas though. Enjoy all year round.

INGREDIENTS:
6 slices bread, cubed
1 pound sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 each eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste
Additions: sauteed onions and green peppers would also be very yummy added to this.

PREPARATION:
Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight.
(if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve. Serves8 to 10Enjoy!!