Today I am going to show you how to make something that you will NEED this Fall. If you are wanting to do any baking with pumpkin (and use that Pumpkin Pie Spice you made earlier), you will need some pumpkin puree. Now, I know you can buy this in a can, but really, when you make it from a real pumpkin, it just tastes that much better. Now, I don’t have the ideal pumpkin here, but it works just fine. Ideally, you will want the nice little…
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Well, I feel like I have to apologize. I still have pumpkin on the mind. Whether it be donuts, cheesecake, or chocolate sheet cake, the flavour, texture, and spices that accompany pumpkin keep calling me back. These are things I never even made before going gluten free, but am happy to create gluten-free so we can enjoy them now. I sometimes just have an idea for a food, and figure, there must be something like that out there, so I check out the…
By now, you may know that I love all things pumpkin. I love muffins, cheesecake, waffles, rolls, and of course, pie! But, when you roast your own pumpkin, you also have pumpkin seeds that you can roast and season. When we made a Jack-o-lantern, pulling out the seeds and cleaning them so we can roast them is a must. We all love them. Normally, I just roast them plain, but today I’m going to show you a fun, flavourful way to kick-up your pu…
I have never done as much baking with pumpkin as I have this year. We grew our own pumpkins this past summer. Two varieties; the jack-o-lantern pumpkins and the pie pumpkins. We had a lot of fun with the jack-o-lantern pumpkins, and make some pretty amazing Halloween decorations, as well as donated a number of them to my daughter’s school for their fall celebration. The pie pumpkins, however, are proving to be a great addition to the gard…
Some of you will remember that last year I entered Kraft Canada’s “Real Women of Philadelphia” contest. Despite my best efforts, I was not victorious in that contest. After taking a break from cream cheese, I decided to enter their last contest, “Cheesecake of the Year”. This is one of the recipes I created for this contest, hoping to have my recipe published in Canadian Living Magazine (and I wouldn’t say no…
Well, fall is definitely in the air. It’s not just the fact that our trees in the front are bare already, and the garden is empty. It’s also fall because you can find a lot of pumpkin goodies everywhere now. Pumpkin coffees, pumpkin pies, pumpkin soup, and even pumpkins used to decorate by the front door. The other day I got an email from a gluten-free food manufacturer advertising that they were now selling spiced pumpkin doughnuts….
With it now officially being Autumn in the Northern Hemisphere (and at Starbucks), I know that a lot of people will be doing a lot of baking with pumpkin. One of the ingredients that very often accompanies pumpkin is pumpkin pie spice. But, don’t fret, you don’t need to run out and buy an expensive little tin of pumpkin pie spice, you can easily make your own from spices that you may already have in your pantry at home! The smells o…
Yes, folks…pumpkin ice cream! I’ve never seen this available in the store, but it would really make a great seasonal ice cream, I think. This ice cream tastes just like pumpkin pie, with the wonderful taste of pumpkin, and the great blend of spices. With the heavy cream & egg yolks, it makes a really great ice cream base, very smooth. I thought the pumpkin puree might cause a bit of an ice crystal texture, but there was no such…
I made these mini pies using a new GF crust recipe. I was very happy with this crust recipe, it was tender, and even slightly flaky. However, I only had to roll the dough into small balls & place in a mini muffin tin (to make mini tarts). I never had to roll out a whole pie, I’m not sure how it would behave then. I think if rolled between two sheets of wax paper, it wouldn’t be a problem. These little bite size tarts were perfec…
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