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!

Apple Sauce Cake! Gluten Free

This cake came out so moist and delicious. I had made homemade applesauce the day before and used it in this cake and let me tell you, it’s worth the little effort to make your own sauce. It was out of this world delicious.
Here is the picture I posted on FB yesterday. Everything looks so wonderful and pretty doesn’t it?

Stay tuned till after the recipe for the behind the scenes photo that should make you chuckle.
APPLESAUCE CAKE
2 eggs
2 cups unsweetened applesauce, preferably home-made
½ cup honey
1/3 cup coconut oil
2 cups brown rice flour (replace with regular flour if you aren’t GF)
1 ½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt

1. Pre-heat oven to 350 degrees F. Coat a large bundt pan with cooking spray.
2. Place your eggs, applesauce, honey and coconut oil in a blender and puree. Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl. Pour your wet ingredients into your dry and stir until combined.  Plop it into the prepared pan, smooth it out and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
3. Let cool in pan 10 minutes before turning out onto a cooling rack.

Okay so I happen to have been out of non-stick cooking spray so I improvised and did a oil and flour thingy. You know like back in the olden days? Yeah, now I know why they invented non stick cooking spray. *sigh*
Here’s what happened as I tried to turn it out onto the cooling rack.
Ain’t it purty?
I took a piece of the intact chunk and got the picture at the top of this post. But I thought you’d like to see that things don’t always turn out for me either.
 But regardless of what it looked like, it tasted DELICIOUS!
I hope you give it a try. Let me know if you do and how you liked it.
HUGS!
Kim

Deep Dish Skillet Pizza! Gluten Free Option!

If you don’t have a gluten intolerance then skip this part and go make your regular pizza dough. (Note: You should probably let your dough rise BEFORE you put it in the skillet if you are using a regular recipe.) Enough for one pizza. And if you happen to have your own GF pizza crust recipe, by all means use that.

Gluten Free Pizza Crust

1 cup Brown Rice Flour

1 cup Jules All Purpose Gluten Free Flour Blend (no I’m not getting compensated I just happen to like the stuff) but if you don't have that then increase your Brown Rice Flour to 1 1/2 cups and then add 1/2 cup of potato starch.

1 tsp. Xanthan gum

1/2 tsp. salt

1 tsp. garlic powder

1 tsp. dried basil

2 tsp. active dry yeast

1 egg

2 TBS. Olive Oil

1/2 tsp. vinegar

1 cup of warm rice milk (between 110-115 degrees for proofing the yeast)

Let’s make the dough.

Put all your dry ingredients into your mixer bowl minus the yeast. Meanwhile heat your milk to 110 degrees and remove from heat. Put your 2 tsp. of yeast in the milk and let proof for 5 minutes. When proofing is done add remaining ingredients in with the dry and blend on high speed for 3 minutes.

Next dump your dough into a well seasoned cast iron skillet. Spread the dough around evenly and up the sides to form a kind of “pie” crust. Gluten free dough looks a lot like mashed potatoes, but this works, trust me.

It’ll look something like this.

Let rise for 30 minutes in a warm area. I usually turn my oven on for a few minutes then turn it off and set it in there.

Place one of your oven racks on the very top slot and the other on the very bottom. Put a cookie sheet on the top rack. This will make it so the top of the pizza won’t burn while cooking.

Once it’s done rising, preheat oven to 400 degrees. While oven is heating, gather your toppings.

Here’s what I put on mine in this order:

Mozzarella cheese

Freshly chopped tomato

chopped onion

sliced black olives

a sprinkle of parmesan cheese

a dash of Italian seasoning

The options are endless here. You could put sausage, pepperoni, ham, etc. Go crazy!

Now put your pizza in the preheated oven and bake between 25-30 minutes.

Let me know if you try it.

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!

Apple Crisp!

Since I’ve been off sugar I haven’t had anything really sweet, but today I wanted a little something so I threw this together and it was delicious. Gluten free and diabetics will love me for this one.

Ingredients:

6 apples (your choice) peeled and thinly sliced. I used Gala.

1/4 butter, melted

1/4 cup coconut oil, melted

1/2 cup Coconut Crystals or sugar, but the Coconut Crystals are better for you and low glycemic.

2 tsp. cinnamon

1 cup Oatmeal ( use gluten free if you have allergies), not quick cooking.

1/2 cup brown rice flour, (you can use regular white or wheat flour)

1/2 cup chopped pecans

Directions:

Preheat oven to 375 degrees. Before you melt your butter, take it and butter the bottom of an 8 x 8 baking dish. Combine your butter and coconut oil in a small saucepan; heat just until melted. Meanwhile combine your coconut crystals and cinnamon in a medium bowl. Sprinkle a couple of tablespoons into your apples and stir to coat. Now place your apples into your butter pan. In the same bowl as your cinnamon and sugar mixture place your oatmeal, flour, and pecans. Stir to combine. Take your melted butter and coconut oil mixture and pour it over your oatmeal mixture and stir until it is coated and crumbly. Evenly distribute your crumb mixture on top of your apples. If you feel so inclined you may dot the top with a little more butter. I felt so inclined! Ha! Ha! Now bake it at 375 degrees for 30 minutes. This is delicious by itself but I’m sure vanilla ice cream would send it over the top!

Enjoy!

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!

Gluten Free!

I've known for a long time that we probably needed to go off gluten but hesitated because of the extra work it would put on me. But because a couple of family members seem to have a sensitivity and our doctor claims that gluten is to blame, I'm going to go ahead and give it a shot.

I made gluten free bread last night for the first time and it wasn't to bad at all.

The kids liked it so that's a plus right there.

I also went ahead and bought these books.

 

Click here to check it out.

And this ebook from Sheri Graham

Click here to check it out.

Since "baking" will be the biggest struggle with what to replace with what I thought I'd start there. 

And since I'm pretty much a "from scratch" cook the rest shouldn't be to hard.

So if you have any tips or advice for this little journey we're going on I'd be very much appreciative.

HUGS!