Officially Fall!

October 15, 2012 § 1 Comment

With all the beautiful weather we’ve been having in Washington, I have been denying that return of Fall. The mornings start out cool and crisp and end with a high of 70. If you’ve ever lived on the western side of Washington State, you know that this is almost unheard of weather for October. Along with the arrival of Fall comes everything made with Pumpkin and I do mean everything! I have been so tempted (thanks to Pinterst) to bake with Pumpkin and am proud to say that I was able to hold off until a day with rain.

As I looked through all the different Pumpkin recipes I have, I decided that whatever I was going to make had to be amazing. Therefore, I went with Baked Pumpkin Donut Holes, because who doesn’t love a good donut. Since becoming Gluten Free I haven’t enjoyed a donut of any kind for at least three years and I am proud to say that the GF modifications I made were a success! These donuts turned out soft, full of flavor and had that perfect donut texture. It’s official, Fall is here so go and make a cup of coffee and enjoy these scrumptious little bites.

Baked Pumpkin Donut Holes (recipe modified from Two Peas & Their Pod)

1 3/4 Cups Gluten Free all-purpose baking flour (I used Bob’s RedMill)

3/4 tsp xanthum gum

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp ground cloves

1/3 cup canola oil (can substitute with all natural apple sauce)

1/2 cup light brown sugar

1 large egg

1 tsp Vanilla extract

3/4 cup canned plain pumpkin (not pumpkin pie filling)

1/2 cup milk

For the Coating: 4 Tbsp unsalted, melted butter, 2/3 cup granulated sugar and 2 Tbsp cinnamon

Preheat oven to 350. Spray a mini muffin tin with non-stick cooking spray and set aside.

In a medium bowl, whisk together all dry ingredients. In another bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined. Do not over mix.

Distribute batter evenly among muffin cups and bake for 10-12 minutes or until a toothpick comes out clean.

While muffins bake, melt butter in a small bowl and combine sugar and cinnamon in another small bowl. When muffins are done baking and while they are still warm, dip each muffin into melted butter and roll in cinnamon/sugar mixture to coat.

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Fall Favorites

September 4, 2012 § Leave a comment

This past Labor Day Weekend was spend hanging with friends and over indulging to the max! Nothing is better than living life to its fullest and taking advantage of every last bit of sunshine but there is also a sweet nostalgia that comes with the end of summer. As the days grow shorter and that crisp fall air arrives I get excited for the things to come.

One of my favorite and most simple pleasures for fall is getting to use my dark nail polishes again. I love me a pop of pink or orange as much as the next girl but I feel more like my true self once my little finger tips embrace a darker hue. I adore dark polishes so much so that I had a manicure done with OPI’s Lincoln Park After Dark right before I gave birth to my son and I must say it really glammed up that fashionable hospital gown.

While out shopping with a friend this past weekend, I came across OPI’s My Private Jet. Once I got home, I immediately gave my fingers a polish change and I can safely say that this will be my “go to” color for the next month or so. This color has a dark base with a soft sparkle throughout, making it a perfect transition color from summer to fall.

*photo from: polish insomniac

 

Perfect Pairing

November 17, 2011 § Leave a comment

I’ve done it! I found the perfect fall flavors combined into one delicious baked good. As perviously mentioned, I am obsessed with Pumpkin and any recipe that calls for Pumpkin will probably be made at my house. Unfortunately, my husband does not share this love with me. He will try anything once but probably won’t ask for it to be made again if it includes Pumpkin. Bummer.

The other day I had the desire to make Gingerbread. My day was completely made when I found a recipe for Pumpkin Gingerbread over at Young Married Chic. The two flavors are the epitome of Fall and I couldn’t be happier with the results. I totally recommend you run (don’t walk) to the store and grab any ingredients you may not have on hand and make this loaf ASAP. I’ll just go ahead and say “Your Welcome” in advance since I know you are going to absolutely love this.

Pumpkin Gingerbread with Spiced Buttercream

Ingredients:
1 cup canned pumpkin
3 tbsp maple syrup
3/4 cup sugar
1/3 cup canola oil
1/4 cup blackstrap molasses
1 egg
1 and 2/3 cup flour (I used whole wheat)
1 1/4 tsp baking soda
3 tsp pumpkin pie spice
1/8 tsp ground cloves
1 tsp salt
1 tsp baking powder

1. Preheat oven to 350 F
2. Grease a loaf pan with cooking spray, or  line with parchment paper
3. Combine the pumpkin, syrup, sugar, canola oil, molasses, and egg. Mix well
4. In a separate bowl combine the flour, baking soda, spices, salt, and baking powder
5. Add the wet mixture to the flour mix and stir until just combined
6. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Should be springy to touch
7. Allow to almost fully cool before removing from pan
8. Completely cool before frosting

Spiced Buttercream Icing
1/2 cup butter, softened
1 3/4 cup confectioner’s sugar
1 tsp vanilla
1 3-4 tsp pumpkin pie spice (use to taste)
1 tbsp milk (or more until icing is thinned to your preference)

1. Cream together the butter and 1/2 of the confectioners sugar until smooth
2. Add in the vanilla and pumpkin pie spice, mix
3. Add in the second half of the sugar and the tbsp of milk, mix
4. Add more milk (very small amounts at a time) until it reaches a consistency that you want
5. Ice!

Gluten-free Pumpkin Granola

October 19, 2011 § Leave a comment

Image source: With Style & Grace

I came across this recipe the other day over at “With Style & Grace “. The pictures were so enticing that I rushed out to purchase all the necessary ingredients to make it. Granola is a great breakfast option for those of us who are gluten-free and adding Pumpkin to it is the perfect fall indulgence. I must say, this granola is a great way to start your day since it is full of fiber, vitamins and good for you carbs that will give you loads of energy for the day.

With Style & Grace adapted this recipe from Two Peas and their Pod (I want to give credit where credit is due).

Gluten-Free Pumpkin Granola recipe:

Ingredients

  • 4 cups gluten-free rolled oats [use regular oats if not gluten intolerant]
  • 1 cup almonds, chopped [or nuts of your choice]
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon. salt
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Optional 3/4 – 1 cup dried cranberries

Directions

Preheat oven to 325 degrees.

Line your two baking sheets with parchment paper; set aside.

In a large bowl, mix together gluten-free oats, chopped almonds, pumpkin pie spice, cinnamon, nutmeg and salt until well combined.

In a separate bowl, combine brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract and using a whisk or fork, whisk until smooth.

Add wet [sugar] mixture to the dry ingredients and with a spatula, mix until everything is coated. If it seems too dry, add a little more applesauce & maple syrup.

Spread the granola mixture onto the prepared baking sheets – I do one baking sheet at a time, but you could probably do both, just be sure to rotate. Bake for 20-25 minutes. Carefully remove and mix for even baking. Bake for an additional 18-20 minutes or until the granola looks nice and golden.

Remove from the oven and let cool before stirring in the dried cranberries, if you chose or add in before serving.

Store in an airtight container. I keep mine in the fridge, but in the pantry is fine as well.

Image source: With Style & Grace

Gluten-free Pumpkin Bread and a Baby

September 30, 2011 § Leave a comment

I used a loaf pan with a pumpkin form on top but the pics don't do it justice.

This Friday morning started off with an absolutely delicious piece of Gluten-Free Pumpkin Bread, a big cup of coffee followed by a Doctors visit that said Baby Baron is 100% ready to make his appearance into this world. Since my Doctor believes in letting the baby arrive in his own due time, we were sent home to finish up any last minute things we have to do (like packing my bag for the hospital, yes, my denial of this event has to come to an end) and wait. I know this waiting game could last a while, so I’m very thankful that Baby Baron let me make this amazing Pumpkin Bread yesterday. Pumpkin is my number one fall desire and I couldn’t be more pleased with how it turned out. Wish me luck if Baby decides to come this weekend! If not, I’ll see ya’ll on Monday.

I used Arrowhead Mills Gluten Free All Purpose Baking Mix instead of regular flour. I absolutely love this mix and the results it gives me.

Falling For Fur

September 29, 2011 § Leave a comment

Well, it’s that time again ladies! Fall is here with its cool crisp mornings and earlier sunsets (and we cannot forget Pumpkin Spiced Lattes). What better way to enjoy this season than with a faux fur accessory. Anyone who knows me knows I’m completely gaga for faux fur (as seen here) and it seems that this year is no exception. I can’t wait to add a few more faux fur pieces to my collection. Once little Baby makes his grand entrance I’ll be rocking a faux fur vest or jacket with wide leg jeans and a platform bootie. Too much with a little one? Who cares, it’s going to be MAH-JOR! Here are a few cool picks that I’ve found and I think you will agree that they are completely fabulous.

Vest from H&M

MICHAEL Michael Kors Faux Coyote Cropped Jacket

Jacket from H&M

Twelfth Street by Cynthia Vincent "Arizona" faux fur Vest

 

 

Pumpkins, and Witches and Ghosts, Oh My!

September 26, 2011 § Leave a comment

Yesterday was the first day it finally felt like fall in my neck of the woods. As my hubby was busy watching football I decided to pull out all of my fall decorations and get the holiday transition started. I don’t decorate for Halloween as much as I do for the entire Fall/Harvest season. This way, I find I can leave my decorations out longer and they transition beautifully for Thanksgiving. I’m very grateful for this since I’m sure we will have a houseful this year for Thanksgiving with the arrival of Baby Baron. As I put out my many different candy dishes and pumpkin decorations, I decided that I need to add a little extra flare this year. I went straight to the craft lady herself, Martha Stewart for inspiration. After browsing through her fall craft/decorating ideas I have decided I need to embellish a few pumpkins with glitter and shine. I made the glitter pumpkins a few years back and since they were incredibly easy I’m going to give them a whirl again. Check out all the other ideas Martha has this year to decorate your home. I’m sure you’ll find something to fit your style.

* All images courtesy of MarthaStewart.com

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