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.


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:


  • 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


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.

Zucchini Cakes

September 22, 2011 § Leave a comment

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My In-laws recently gave me a plethora of zucchini from their garden and I have been experimenting with it on a daily basis. My first instinct was to make a more traditional zucchini bread. I made four loaves (using this recipe). I planned on freezing a few of the loaves for when Baby Baron arrives but only two made it to the freezer, oops! Zucchini bread really hits the spot on a cool fall morning with a big cup of coffee; it’s one of my weaknesses.

Since I still had plenty of zucchini to work with I searched the blogosphere and  came across this recipe for Chocolate Chocolate Chip Zucchini Cake. Now, who doesn’t love an abundance of chocolate in their bread? The cake/bread turned out flavorful, moist and definitely satisfied my chocolate craving. Since zucchini is everywhere right now, what recipes will you be trying out? Next up, I think I’ll try making Oatmeal Chocolate Chip Zucchini Cookies and take them to share with some friends. Let’s be honest, this pregnant girl doesn’t need to be eating ALL the treats she makes.

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* I adapted both recipes to be gluten free by using Arrowhead Mills Gluten Free All Purpose flour

Lemon and Pasta

September 20, 2011 § Leave a comment

A few weeks back I made a trip to Seattle’s Pike Place Market. Late summer fruits and vegetables were plentiful but what really caught my eye was a local stand that was selling gourmet pasta. While my husband was busy drooling over Peaches the size of softballs and giant crab legs, I was contimplating which noodles to purchase for a perfect, light side dish. The variety of Gluten Free pasta was abundant and I ended up leaving the market with half a pound of Garlic Chive Rooster pasta and Della Terra Trumpet Trio pasta (I haven’t used the Trumpet pasta, so stay tuned for when I do). Since the pasta was already infused with such a magnificent flavor I decided to use a simple recipe calling for lemon (recipe here). The pasta ended up being the perfect light pairing with a grilled steak.

Veggies with a Twist

September 15, 2011 § Leave a comment

The other day I came across this simple recipe for Sweet Potato Crisps over at Young Married Chic. I love sweet potato chips and I had no idea they would be so easy to make. I used two medium sweet potatoes and the slicing attachment on my food processor to slice the potatoes nice and thin. I guarantee that any picky eater in your family will love these chips and they won’t even realize they are eating a veggie. Make these for a nice healthy snack to munch on whenever you have a need for something savory.

*All photos from Young Married Chic

Proof is in the Pancake

September 1, 2011 § 2 Comments

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The other day I came across this amazing pancake recipe on Young Married Chic and I had to share it with you all. I’m always game to try a new breakfast recipe and this one sounded to good to be true…so I put it to the test. The results, Ah-Ma-Zing! Not only is this recipe is easy, it’s healthy and gluten free. I love that there are different options for toppings and add-ins and the oats and egg whites make the texture light as well as sustainable. This is a breakfast home run. Here is the recipe. Give it a try, I promise you won’t be disappointed.

Power Pancakes

1/2 c oats, instant of any kind work the best
1 tsp cinnamon
Sweetener of some kind (I use stevia, just sweeten to taste)
1/4 c water
1/2 tsp vanilla

1/2 c egg whites (I use the carton kind to make it easier)

1. Mix together 1/2 c oats, cinnamon, sweetener in a small bowl.
2. Add in 1/4 cup of water and vanilla, you really just need to barely cover the oats
3. Microwave for 20 seconds (this will create a paste of sorts)
4. Stir in Egg Whites, mixture will be clumpy at first and then very liquid
5. Microwave for 30 seconds, stir, microwave again for 15 seconds (being careful not to cook the egg whites)- this process just makes the “batter” less liquid
6. Using nonstick cooking spray on a pan, cook batter as you would a normal pancake
**I typically make two large pancakes with this, or 5 small ones
7. Enjoy!

Topping/Filling Ideas:

*Mash strawberries or blueberries and add into batter right before cooking
*Add pumpkin and pumpkin pie spices to the batter
*Add 1/2 mashed banana to the batter- will taste like banana bread!
*Add nutmeg or ginger to the batter
*Top with 1 tbsp peanut butter (um, of course)
*Use honey, maple syrup, or jam on top
*My latest favorite- mash strawberries and add it to the batter, then top with goat cheese. Kind of a sweet and savory version

Nutritional Stats for entire recipe (plain pancake): 210 calories, 16g protein, 26g carbs

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