Gluten Free Yummy, Pumpkin Bread

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                   Yummy Pumpkin Bread

    Oh my gosh, what can I say about Pumpkin Bread; I absolutely LOVE Pumpkin Bread!!  I could eat it for breakfast, lunch and dinner.   I put it in the fridge and just eat it like a treat, you can put cream cheese frosting on it, butter or just plain;  between my kids and myself we ate 2 loaves in a very short time.  This was one treat I was so sad I wasn't going to be able to enjoy ever again,  honestly most Gluten Free treats SUCK!!  I am just sad I don't have anymore of this bread left in the freezer, but hey, I can always make more anytime I want, they sell pumpkin all year!  I originally made this recipe gluten full, so I know what it should taste like, and I will say I was NOT disappointed!  This recipe converted great, I hope you enjoy it too, Natalie.

Ingredients:

This recipe originally came from Taste of Home

-5 eggs 

- 1 1/4 cups buttermilk

-1 can 15oz pumpkin

-2 cups Pamela's Bread flour

-2 cups sugar 

-2 packages (3oz each) cook and serve Jello brand, vanilla pudding

-2 tsp baking soda

-1 tsp baking powder

-1/2 tsp ginger

-1 tsp cinnamon

-1/4 tsp salt

-1/2 tsp pure vanilla extract

 

    Add the eggs, buttermilk and pumpkin in a large bowl or mixer, and mix them together until they are smooth.  Then add the rest of the ingredients in and mix until they are all combined, make sure and scrape the sides.   Then pour into the pans, and bake.

 

      Preheat the oven to 350 degrees, and use then small loaf pans 5 3/4x3x2 inch (5) or (3) 8x4x2 inch loaf pans.  Make sure and spray them with Pam.  If you use the small pans bake them for 55-60 min and the big ones for 75- 80 min or until a toothpick comes out clean in the center.  This is a really moist bread, and looks like normal BREAD! woohoo!!

   

 

Gluten Free Pumpkin Chocolate Chip Cookies

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             Pumpkin Chocolate Chip Cookies

 

     My sister really likes Pumpkin cookies, so I really wanted to find a great recipe that I could convert; I can't wait to make these for her !   Pumpkin is such a great food, you can use it any time of year, in sweets or even savory foods( but of course,I am all about the sweets!)  If you like Pumpkin Cookies, these are delicious with a little twist.  I hope you enjoy them, Natalie

 

Ingredients:

The recipe was adapted from Taste of Home

-1 cup butter softened

-3/4 cup granulated sugar

-3/4 cup packed brown sugar 

-1 egg 

-1 tsp pure vanilla extract

-2 cups Pamela's Bread flour

-1 cup GF quick cooking oats

-1 1/2 tsp baking soda

-1 tsp cinnamon

-1/4 tsp ginger

-1 cup canned pumpkin

-1 1/2 cups chocolate chips(semi-sweet) Guittard is what I use 

 

 

   In a large bowl or mixer, cream butter and sugars and beat until they are light and fluffy.  Next add in the egg, vanilla and then the pumpkin, mix them all well and scrape the sides.  Then add in the baking soda, cinnamon, ginger and oats, mix well then add in the flour mix and mix until they are combined.  Lastly add in the chocolate chips.  When you are done, put the cookie mixture into the fridge for 1 hr.

     

Preheat the oven to 350 degrees, spray the cookie sheet with Pam and drop the cookies in a tablespoon size, cook one pan at a time for 14-15 min, and cool them for 5 min before removing from the pan.

  

 

 

 

 

 

Gluten Free Fantastic Pumpkin Sheet Cake

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          Fantastic Pumpkin Sheet Cake

     I love Fall, I love everything about Fall; leaves changing colors, cooler days and nights, making soups, the pumpkins growing in my garden, jeans,tall boots, sweaters, blankets, hot chocolate, decorating for Halloween and just spending time with my family snuggled in my basement watching movies.  While I was thinking about Fall, I decided it was time for Pumpkin desserts, and my quest to not go without for the Holidays this year!!  So I looked at tons of different pumpkin cake recipes, then decided to make one exactly how I would like it to taste, honestly this turned out FANTASTIC, and I couldn't be happier.  I hope you like it too, Natalie

Ingredients:

-2 cups of pumpkin puree

-2 cups granulated sugar

-1 cup of buttermilk

-4 large eggs

-1/4 tsp ginger

-1 1/2 tsp cinnamon(if you love cinnamon add more)

-2 1/2 tsp baking soda

-1/2 tsp salt

-2 cups Pamela's Bread flour

    Preheat oven to 350 degrees, bake for 43-45 min,  or until a toothpick comes out clean when tested in the center.  Use a 13x18 metal cookie sheet, spray with Pam cooking spray.  Cool the cake completely before you frost.

  

      Mix together the sugar, pumpkin and buttermilk, mix them until they are all well incorporated.  Next add the eggs, cinnamon, ginger,salt and soda, scrape the sides and then add in the flour mix.  Mix all the ingredients for 2 minutes on low,and scrapes the sides and bottom, to make sure it is all mixed in together.  Once it is all well mixed, pour it into your prepared pan. 

 

 Cream Cheese Frosting:

- 1 package room temperature cream cheese

- 1/2 cup butter(softened)

- 1 tsp real vanilla

- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)

 -1 dash of salt

 - milk as needed

Gluten Free Red Velvet Cheesecake Brownies

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        Red Velvet Cheesecake Brownies

       Oh, my gosh I have to say ,I made these brownies months ago with another GF flour blend, and I had a brownie VOLCANO, it was a nightmare!  My stove was covered in brownie, and burned yet once again; however, the brownie that was left in the pan TASTED FANTASTIC, and my daughter has been after me to make them ever since!  This time was a success, and the brownies made it one day, and were eaten up.  I am sorry I didn't get this up earlier this weekend, but if was my in-laws 50th Wedding Anniversary.   Happy 50th once again Bob and Jody , we love you! Natalie

Ingredients-

This recipe originated from Sweet Pea's Kitchen

-1/2 cup butter

-2 oz dark chocolate coarsely chopped 

-1 cup sugar

-2 large eggs

-1 tsp pure vanilla extract

-1 1/2 tsp red food coloring( I use food gels)

-3/4 cup Pamela's Bread flour

-1 tsp baking soda

Cheesecake mix-

-8 oz cream cheese room temperature

-1/3 cup sugar

-1 large egg

-1/2 tsp vanilla

 

 Directions- preheat oven to 350 degrees, bake 45-50 minutes or until a toothpick comes out clean, of brownie, and the cheesecake was no longer giggly.  Use an 8x8 glass baking dish, either line it with parchment or spray it with PAM, ( I used the Pam and had no problems)

1- In a small heat proof bowl heat chocolate and butter, melt and stir until smooth, then set aside and let it cool for a few minutes while you do step number 2

2-In a large bowl or mixer, mix together sugar, eggs,vanilla and red food gel or coloring.

3- Add the chocolate mixture and stir until smooth, then add flour and baking soda.  Only stir until the mixture is combined and no longer showing any white.

4- Pour it unto the pan, and spread it evenly.

5-Prepare the cheesecake layer by adding the cream cheese, egg and vanilla, and sugar into a med bowl and beat together until they are all creamed together.  Drop the cream cheese mix, into 8 dollops, and then use a knife and make a design back and forth through them.  ( mine was not as beautiful as the original, but tasted great!)

 

  

 Chocolate and Cheesecake, what is not to love!!!

 

 

Gluten Free Apple Crumb Cake

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                        Apple Crumb Cake

       I have to start out by saying, I HATE anything that has cooked fruit in it.  I don't eat pies, crumbles, cobblers or tarts, pretty much anything that has a piece of fruit in it, and has been in the oven!  I know, for all of you pie lovers out there, this is Horrible; my husband and daughter totally agree.  In the 18 years I have been married, I have made my poor husband 1 apple dessert( I am a bad wife). 
     So now that apple season is upon us, I promised him I would make at least one.  I however, made the mistake of letting him choose, so next I have to make a pie, oh my, the crust.  I have made pies in the past, my Grandma Huntsman taught me how, but that was before I was GF, so I am NERVOUS that it won't taste fantastic,(really that it will taste like crap, and I will have wasted time and expensive flour) but I am going to try.  This recipe originally came from, Emeril Lagasse.  My daughter told me, that since I baked this cake I had to try it; I didn't want to, but it looked and smelled delicious!!  OK, so I tried it, and it was FANTASTIC, if I have to eat something apple, I will eat this. Natalie :)

Ingredients:

The crumb topping is so good!

-1/2 cup butter

-1 1/2 cups packed brown sugar( I used dark, therefor the cake is darker)

-2 large eggs

-2 cups Pamela's Bread flour

-2 tsp baking soda

-1 tsp cinnamon

- 1 cup plain yogurt(you could use sour cream)

-1 tsp pure vanilla extract

-2 cups peeled, cored and chopped apples( I used Golden Delicious, they are the new crop)

 

Crumb topping:

-1/2 cup packed brown sugar

- 1/2 cup Pamela's Bread flour mix

-1/2 tsp cinnamon

-4 TB butter semi-soft 

 

Brown Sugar Glaze:

-1/2 cup brown sugar packed

-1/2 tsp vanilla

-2TB water

     Preheat the oven to 350 degrees, and spray  a 9x13 inch glass baking dish.  Bake for 48-50 min or until a toothpick comes out clean.  Then cool on a wire rack for 15-20 min, then put on the brown sugar glaze.

       In a large bowl or mixer, cream together the butter and brown sugar until they are fluffy.  Then add the eggs one at a time and mix them in completely, make sure and scrape down the sides.  Next add in the dry ingredients, and mix well.  Then add either the yogurt or sour cream, whichever you use and the vanilla. Combine them and then add the apples, mix on low.  Pour into the baking dish, and spread to the edges, it is thick.

     To make the Crumble add the brown sugar, flour mix, cinnamon, and butter.  Stir with a fork and smash it together until it looks like crumbs, then it is ready. 

      To make the glaze put the brown sugar, vanilla and water into a bowl and stir for about 2 min, then drizzle over the cake and serve.  You serve this cake either warm or room temp, and even better with a scoop of ice cream!