Pumpkin Spiced Granola and
Pumpkin Spice Granola Bars
And as I promised, here’s the recipe for…
Pumpkin Dump Cake
1 29-oz. can pure pumpkin
1 12-oz. can evaporated milk
3 large eggs
1 cup organic cane sugar
1 tsp sea salt
3 tsp cinnamon
1 box gluten-free yellow cake mix (I used Betty Crocker – you can sub in regular if you don’t need gluten-free)
1 cup chopped pecans
3/4 cup Earth Balance, melted
Preheat oven to 350 degrees. Lightly coat a 9 x 13 inch baking pan with cooking spray. Set aside.
In a large mixing bowl, mix together the first 6 ingredients until well blended. Pour batter into the prepared baking pan.
Sprinkle cake mix on top of the batter, and then cover with pecans. Drizzle melted Earth Balance over the top. Bake for 50 minutes, or until the top begins to brown and the center is set.
Easy-peasy….just a whole lot of dumpin’! Oh my! That doesn’t sound so good, but trust me, it tastes good! This is definitely an “indulgent” dessert that only comes around once a year in our home! However, I’m thinking the hubs would love to “indulge” in it more often.
There’s no doubt that I’m not tired of the pumpkin and pumpkin flavored goodies, but I’m ready to scale back on the sugar and enjoy the “sweet goodness” of some healthier treats. Who wouldn’t love a “cookie” that was good enough to eat for breakfast? All hands raised here! And did I mention the fact that they are gluten-free, no sugar added, and non- dairy? Here ya go my friends…new month equals new creations in the kitchen!
Soft Oatmeal Breakfast Cookies
(inspired by Amy @ Simply Sugar and Gluten Free)
Yields 2 dozen small cookies
1/4 cup raisins
1/4 cup cranberries
3/4 cup water
1/4 cup raw sunflower seeds
1/4 cup raw, sliced almonds
1 1/4 cup Pamela’s Gluten free baking mix
1 1/4 cup gluten free rolled oats
1 tsp cinnamon
1/4 tsp sea salt
1/2 cup apple juice (100 % juice)
2 Tbsp grapeseed oil
1 tsp pure vanilla extract
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Set aside.
Cover the raisins and cranberries with the water in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes and set aside to soak for at least 10 minutes. Drain the raisins and reserve the soaking water.
In a medium mixing bowl, whisk together the flour, oats, cinnamon, salt, sunflower seeds, and almonds. Add the raisins and cranberries.
In a 2-cup wet measuring cup, pour in the apple juice, the reserved water, vanilla, and oil. Mix together. Stir the wet ingredients into the dry.
Cover and refrigerate for 20-30 minutes.
Using a cookie scoop or a small ice-cream scoop, evenly portion the batter onto the prepared cookie sheet. Use moist fingertips to flatten the cookies to about 1/2 inch thick. Bake for 25 minutes, or until the cookies are lightly browned. Let cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for 2 days, then individually wrap and freeze the leftovers.
I think I’ve definitely got the baking itch…after all, ‘tis the season right? I just wish I had more of an “itch” to get the Christmas decorations up. Slowly, but surely, they are a comin’!
It’s kind of hard to see, but this is my princess Cailyn’s tree…decorated by none other than herself!
I’ve been pre-occupied reading the mound of Christmas stories that we requested from the library along with some of our all-time favorites.
We’re having too much fun digging into the true meaning of CHRISTmas and enjoying these moments together as a family!
Nourishing Thought for Today:
Our family is excitedly getting ready for Christmas and though there may not be many gifts under the tree, we’re preparing our hearts to celebrate the greatest gift of all….God’s son, JESUS! Each night we’ll be taking the time to read scripture and pray together. We will be making sure that we are keeping God in all of our Christmas preparations and thus, be ready to celebrate Jesus’ birthday on Christmas day!