Pumpkin Crumb Cake

Pumpkin Crumb Cake

Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin treats during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already! Today I was driving on this little old street that had all these tall trees draping over both sides of the road, and this road literally drove straight toward the biggest golden sunset I’ve ever seen in my entire life no doubt. It wasn’t the kind of sunset where the whole sky is painted vibrant golden color, it was the kind where the sun looked more colorful and bigger and bolder than ever plus it was so incredibly bright. It was just one of those “wow” moments. I seriously wished I’d had a camera so I could share a picture, it was totally stunning. It was one of those times where your like “YES! Praises! I’ve got my iphone! Then you get out your iphone and take a picture and you end with this tiny little dot of a sunset with all the wrong colors and a few little baby trees on the side – nothing like the real thing lol. At least I’ve got the memory of it I guess. I’ve also got good memories about this over-the-top Pumpkin Crumb Cake that disappeared so quickly! It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery cinnamon-pecan crumble (which you might find yourself stealing off your kids pieces when they aren’t looking. Don’t tell them I did that), and it’s finished of with a drizzling of creamy vanilla glaze. So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!

And side note, don’t be deterred from this recipe because of it’s long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand. Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.

Pumpkin Crumb Cake
Pumpkin Crumb Cake

Ingredients

Crumb Topping

  • 3/4 cup (105g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 3 Tbsp (45g) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 Tbsp (3 oz) unsalted butter, melted
  • 1/3 cup (36g) chopped pecans

Cake

  • 1 3/4 cups (245g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (105g) light brown sugar
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • 3 Tbsp (48g) sour cream
  • 1 tsp vanilla extract

Glaze (optional)

  • 2/3 cup (85g) powdered sugar
  • 1 1/2 Tbsp half and half
  • 1/4 tsp vanilla

Directions

For the crumbs:

  1. In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.

For the cake:

  1. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.

You can find complete recipes of this Pumpkin Crumb Cake in cookingclassy.com

Pumpkin Delight Dessert

Pumpkin Delight Dessert

Happy Labor Day!
I hope you have the day off and get to spend it with family and friends! I know we’re excited to spend time with our own little family as well as get some projects done. 😉
With it being the start of September, I’m going all fall and y’all and wanted to start sharing some fall and Halloween projects with you guys. You may think it’s early but time flies this time of year, and I’m making sure you guys have all the ideas early to get crackin’ on your creations this season.

This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those Layered desserts that everyone devours during the summer time, and I’m calling it Pumpkin Delight! With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit at your home! What I love most about these layered desserts, is that they are so easy and usually look like they took hours and hours to make – a great way to impress the guests. 😉 I hope you enjoy this creamy and cool Pumpkin treat as much as we did!

Pumpkin Delight Dessert
Pumpkin Delight Dessert

INGREDIENTS:

  • 1 cup Flour
  • 1/2 cup Butter (softened)
  • 1/2 cup plus 1/4 cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2 1/2 cups Milk
  • 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
  • 1 – 15 oz can Pumpkin puree
  • 1 tsp. Pumpkin spice

DIRECTIONS:

  1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

You can find complete recipes of this Pumpkin Delight Dessert in lilluna.com

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.

Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.

A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.

After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!

Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.

What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.

Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}
Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Ingredients

Dry Ingredients:

  • 1/3 cup buckwheat groats
  • 1/2 cup potato starch
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla

Optional Mix-In:

  • 1/2-2/3 cup chocolate chips, pecans, or walnuts

Instructions

  1. Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
  2. Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
  3. In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.

You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com

Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce

Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce

Celebrate derby day with an impressive Kentucky Bourbon Butter Cake.  A slight departure from the original Bourbon Butter Cake, this version is layered with cream cheese frosting and salted caramel sauce.

The Kentucky Derby is right around the corner.  I’ve never been but I really think it would be my thing….if I could ever get myself there.  It’s the most excited I get for a sporting event all year and I can’t even tell you why.  Maybe it’s the gorgeous horses or the brightly clad spectators…there’s just something special about Derby Day to me.  Plus….you get to wear a stunningly huge hat that would be utterly ridiculous on any other day of the year.  Seriously…you can’t even get away with it at some of the local horse events that happen right in my own back yard.  Trust me, I’ve tried. 🙂  I like big hats and I can not lie.  (Ok, I know…that was lame but I couldn’t hold back.)

During the winter months, I always begin planning a derby party….just so I can pretend I’m there and wear a gigantic hat without getting the side eye from strangers.  I know my friends and neighbors would totally dig it but this year…it’s not happening.  Again.  Life always seems to throw a wrench into my derby plans, so maybe…just maybe….next year.  Or, if some miracle happens…I’ll actually get to attend the REAL Kentucky Derby.  I can’t even imagine…that would be killer.  Like this cake. This cake is made with Kentucky bourbon…and then soaked in, you guessed it, Kentucky bourbon.  It wants to go to the derby too.

Most Bourbon Butter Cakes are made in a bundt pan.  I felt that was too simple for derby day.  Seriously, where’s the flash, the Lilly Pulitzer-esqe fancy pants frosting.  The pecans, the caramel sauce.  I mean really…I needed to dress up the cake a bit and decided a simple layer cake with cream cheese frosting was perfect.  And don’t be intimated with all the swirls and crushed nuts…they’re hiding things.  🙂  Like some of the crumb that still peaked through my frosting…even though I put a crumb layer on the cake first.  And the fact that I still haven’t perfected the perfectly smooth top so I added a swirl of caramel sauce.  But then it bled a bit because the cake wasn’t chilled so I did the swirls along the edge…and I think it looks pretty darn amazing.

Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce
Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce

Ingredients

For the cake:

  • 3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon. baking soda
  • 1 teaspoon kosher salt
  • 1 cup Plugra unsalted butter
  • 1 1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 4 eggs, at room temperature
  • 1/4 cup bourbon
  • 1 cup heavy cream, at room temperature

For the cake soak:

  • 1/2 cup heavy cream
  • 3 tablespoons bourbon

For the frosting:

  • 1 cup Plugra unsalted butter, room temperature
  • 8 ounces cream cheese, softened
  • 4-6 cups powdered sugar

For the salted caramel sauce:

  • 1 cup granulated sugar
  • 2 tablespoons water
  • 4 tablespoons Plugra unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1 cup finely chopped pecans

Instructions

For the cake:

  1. Preheat the oven to 350 degrees and place an oven rack in the center position.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter and both sugars on medium speed until fluffy. Add the eggs, one at a time, incorporating completely before adding the next one. In a small bowl, whisk together the bourbon and heavy cream. Turn the mixer to low and add the flour mixture in thirds alternating between the flour mixture and bourbon/cream mixture until everything has been added.
  4. Pour the batter into two 9 inch cake pans coated with butter and bake for 40-45 minutes or until a cake tester inserted into the center comes out clean. Allow the cakes to cool for 5 minutes and then turn out onto a cooling rack to cool completely.

For the cake soak:

  1. In a small bowl, whisk together the heavy cream and bourbon for the cake soak. Brush the bottom of a cake with 1/2 the soak and then repeat with the remaining layer. (Cake can be made in advance and wrapped in plastic wrap after this point, keep at room temperature for up to 24 hours.)

You can find complete recipes of this Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce in thesuburbansoapbox.com

VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING

VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING

This Skinny Vegan Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!

Thanksgiving is just around the corner and I’ve already gotten my Gluten Free Vegan Pumpkin Pie recipe ready, my GF Vegan Meatloaf recipe done and waiting, and my Vegan GF Shepherd’s Pie begging to be eaten. It’s now time for a divine vegan and gluten free sweet potato side dish. Two words: mind-blown.

It would be an injustice not to describe how you can make a perfectly healthy, delicious, comforting and low calorie sweet potato casserole. Yeah, I’m talking about this exact delicious Vegan Sweet Potato Casserole with Maple Pecan Topping friends.

Let’s start with the base. Delicious sweet potato that you’ve cubed, boiled and mashed. We all know that sweet potato in and of itself is a delicious and healthy starch, so my plan was to keep the defining nutritious qualities of this beautiful vegetable and highlight it in this casserole rather than hide it.

Next, I added some natural sweeteners to the mashed sweet potato, some almond milk, some vegan butter and some delicious fall seasonings of cinnamon and all spice.

Next? We scoop it into the casserole dish and set aside. If you made the maple pecan topping while the sweet potato was boiling, just sprinkle it on top right now. If not, let’s get right to it. We have pecans, almond flour, maple syrup and vegan butter coming together in a deliciously sweet crumble topping that will have to picking sweet bits and pieces off of the top of the casserole. The topping is gluten free and vegan, and is so delicious that I need to make it again on another recipe!

 

VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING
VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING

Ingredients

Maple Pecan Topping

  • 3 tablespoon maple syrup
  • 6 tablespoons almond flour
  • 1 1/2 tablespoon melted vegan butter
  • 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

  • 3.3 pounds sweet potato, peeled and cut into 1 inch cubes
  • 3 tablespoons brown sugar
  • 3 tablespoons maple syrup
  • 1/4 cup unsweetened almond milk
  • 6 tablespoons coconut oil or olive oil
  • 6 tablespoons vegan butter, room temperature
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

Maple Pecan Topping

  1. While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

  1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside. In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.

You can find complete recipes of this VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING in jessicainthekitchen.com

HEALTHY SLOW COOKER SWEET POTATO CASSEROLE

HEALTHY SLOW COOKER SWEET POTATO CASSEROLE

This Healthy Slow Cooker Sweet Potato Casserole is made in the crock pot, saving you valuable oven space. A secret ingredient and a little honey sweeten this side dish, making it much healthier than the traditional version!

November is officially here which means… Thanksgiving will be here before we know it! I love Thanksgiving. This time of year brings so many of my favorite things: time with family, crisp afternoon walks, colorful leaves, hot spiced tea, and, of course, comforting favorite foods.

When it comes to our Thanksgiving meal, my family has our traditional favorites that we make every year. We’ll sometimes try a variation on our favorite recipes or add in a new side dish or dessert, but for the most part our meal is the same from year to year. We know what we like, and we stick with it!

We always have turkey, mashed potatoes, and gravy. Our favorite side dishes are broccoli casserole – you’ve just got to try our from scratch version – and sweet potato casserole. I’ve been making this healthy sweet potato casserole for years, but recently decided to try something new and make a similar recipe but in the slow cooker.

We’ll be hosting Thanksgiving at our house this year, and one of the trickiest parts of planning the meal is figuring out how to maximize oven space so that everything is hot and ready when it needs to be. Your slow cooker can be a great help with this, whether you use it to keep the mashed potatoes hot, cook the dessert, or cook a side dish such as this Healthy Slow Cooker Sweet Potato Casserole. Once these sweet potatoes are done, you can leave them in the slow cooker on the warm setting and they will stay hot until all your guests are fed.

HEALTHY SLOW COOKER SWEET POTATO CASSEROLE
HEALTHY SLOW COOKER SWEET POTATO CASSEROLE

INGREDIENTS

  • 3 ½ – 4 pounds sweet potatoes (about 5 medium)
  • 2 medium apples
  • ½ cup water
  • ¼ cup honey
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter (optional)
  • ½ cup milk
  • ½ cup coarsely chopped pecans, lightly toasted

DIRECTIONS

  1. Scrub and peel the sweet potatoes, then chop them into 1-inch cubes and place in slow cooker. Peel the apples and chop them into 1-inch pieces; add to the slow cooker. Add the water, honey, cinnamon, nutmeg, and salt. Cover and cook on high heat for 3-3 ½ hours, until sweet potatoes are very soft.

You can find complete recipes of this HEALTHY SLOW COOKER SWEET POTATO CASSEROLE in kristineskitchenblog.com

CRANBERRY ORANGE BREAD RECIPE WITH FREE PRINTABLE GIFT TAGS

CRANBERRY ORANGE BREAD RECIPE WITH FREE PRINTABLE GIFT TAGS

I was asked to participate in the #USCranberries program, sponsored by the Cranberry Marketing Committee. Although I have been compensated, all views are my own. This post also contains affiliate links for your convenience.

One of my favorite ever flavor combinations is cranberry and orange, so today’s recipe for cranberry orange bread is one of my absolute favorite treats to make.

It all started when my mom convinced me to try mixing cranberry juice into my orange juice. The tart flavor of the cranberry perfectly balances the sweetness of the orange. Cranberry orange juice is still my favorite drink, but it’s gone far beyond just juice now. I absolutely love the tartness of cranberries and how they can complement a sweet salad, baked good, or even soup so well.

The recipe I’m sharing today is one that I got from my good friend Kristin. She made it for a baby shower we hosted together a couple of years ago, and I knew I had to have it. I recently found out that my local Whole Foods actually sells frozen cranberries, which are absolutely perfect for this recipe. And knowing that there are frozen cranberries available all year long opens a huge door of possibilities for me and my cranberry orange addiction. They will be perfect for adding a zing of flavor and bling of color to this cranberry and mixed green salad.

The bread is fairly simple to make but does take a little bit of time because you start out by chopping all of the cranberries in half. But I’m getting ahead of myself, let’s start at the beginning.

CRANBERRY ORANGE BREAD RECIPE WITH FREE PRINTABLE GIFT TAGS
CRANBERRY ORANGE BREAD RECIPE WITH FREE PRINTABLE GIFT TAGS

Ingredients

  • 4 cups flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 cups sugar + 1/4 cup to put on top of the cranberries
  • 4 cups fresh or frozen cranberries cut in half
  • 2 Tbs grated orange rind
  • 2 eggs
  • 1 cup orange juice
  • 1 cup water
  • 2/3 cup vegetable oil
  • 2 cups chopped pecans or walnuts

Instructions

  1. Slice cranberries in half. Top with 1/4 cup sugar then set aside.
  2. Mix together flour, baking soda, and salt. Set aside.
  3. In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.

You can find complete recipes of this Cranberry Orange Bread Recipe in playpartyplan.com

VEGAN RASPBERRY CHEESECAKE BARS

VEGAN RASPBERRY CHEESECAKE BARS

So a lot of people have been asking me to post a healthy version of a cheesecake. Well, here it is! I present to you my completely raw vegan raspberry cheesecake bars complete with a scrumptious cinnamon pecan crust. These bars can be eaten frozen for a more “ice cream” type of texture, or thawed for a softer texture.

The trick to these vegan raspberry cheesecake bars to achieve that cheesy texture is soaked cashews! I’ve been seeing so many recipes using soaked cashews and finally I decided to give it a try, and I do not regret it! It’s best to prepare your cashews soaked overnight, but if you forgot, don’t worry! You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours.

I recommend you use a powerful Food Processor or blender for this recipe to achieve that super soft creamy texture!

VEGAN RASPBERRY CHEESECAKE BARS
VEGAN RASPBERRY CHEESECAKE BARS

INGREDIENTS
Crust:

  • ½ cup pecans
  • ¾ cup oats
  • 1 cup medjool dates
  • ½ tsp cinnamon
  • pinch of salt

Filling:

  • 1 cup cashews, soaked
  • 1 large can full-fat coconut cream
  • ¼ cup maple syrup
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Raspberry swirl:

  • 1 cup raspberries
  • 1 tbsp maple syrup

INSTRUCTIONS

  1. Line an 8×8 inch pan with parchment paper.
  2. In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.
  3. Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
  4. Place the cashews in a food processor, and blend until completely smooth. Set aside.
  5. Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture.

You can find complete recipes of this VEGAN RASPBERRY CHEESECAKE BARS in choosingchia.com

BAKED FALAFEL BURGERS

BAKED FALAFEL BURGERS

I remember the first time I ever tried Mediterranean food. I was in college working at a breakfast restaurant and my coworker kept telling me about her favorite local restaurant that served a killer vegetarian appetizer platter.

Up until that point, I had literally never heard of falafel or pita and had yet to jump on the hummus bandwagon. It was all a mystery to me.

But that all changed one day after work when she convinced me to join her for lunch. One bite in and I was ruined. Since then Mediterranean has become one of my absolute favorite cuisines. I practically have hummus pumping through my veins at this point.

Though I have mastered the art of Vegan Gluten Free Falafel, I’ve been craving a falafel burger these days. There’s something so substantial about a burger, and the flavors of Mediterranean cuisine lend themselves perfectly to toppings and sauces galore.

This recipe is simple, requiring just 7 ingredients. Plus, it’s seriously well spiced with infusions from both garlic and cumin for a tangy, smoky flavor that I absolutely adore.

They’re also baked for a healthier touch, though I do prefer giving them a little sauté beforehand to form an extra crust on the outside. I’m kind of a texture snob.

These burgers are super versatile! Serve them on pita for a more traditional falafel feel, atop greens for a seriously substantial salad, or wrapped in chard for a naturally gluten-free option.

As for sauces, hummus makes a lovely touch! Otherwise, my go-to Garlic Dill sauce is magic. You really can’t go wrong.

BAKED FALAFEL BURGERS
BAKED FALAFEL BURGERS

Ingredients
FALAFEL

  • 1 bundle fresh parsley (~2 cups chopped)
  • 3 large cloves garlic
  • 1 large lemon (~2 1/2 Tbsp juice)
  • scant 1/2 tsp sea salt + black pepper
  • 1 1/4 tsp cumin
  • 1 15-ounce can chickpeas, well rinsed and drained
  • 1/4 – 1/2 cup ground raw walnuts, pecans, almonds or GF oat flour

TOPPINGS / FOR SERVING

  • Garlic Dill sauce
  • Chili Garlic Sauce or Sriracha
  • 5 minute Hummus
  • Tomato, Lettuce, Onion
  • Pita or sturdy greens, such as chard or collard greens

Instructions

  1. Add parsley, garlic, lemon juice, cumin and a healthy pinch each salt and pepper to a food processor and mix to combine.
  2. Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
  3. Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
  4. Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick.
  5. Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. Preheat oven to 375 degrees F in the meantime.

You can find complete recipes of this BAKED FALAFEL BURGERS in minimalistbaker.com

CROISSANT BREAD PUDDING WITH TOFFEE SAUCE

CROISSANT BREAD PUDDING WITH TOFFEE SAUCE

Whenever I see the quote “nothing tastes as good as skinny feels” I leave the comment “then you haven’t tried my bread pudding” and I link the recipe.

I’ve been way, way thinner than I am now and while I did enjoy the compliments I did not enjoy many, many things about trying to stay thinner. When I was at my thinnest (4/6) I was constantly thinking about what I was going to eat. What people were thinking when I eat (because at that point my friends were concerned and they should have been even though I assured them I was fine and told myself they were just jealous). For a while I started off with good intentions of going to do things the healthy way the more and more I lost the less and less I ate because I never seemed to lose as much as I wanted that week. If I knew I was going to eat out with friends then I would exercise for hours, not eat a thing or maybe cucumbers, that way I could eat more “normal” in front of others. That was if I went out with friends, mostly they would get blown off because I was afraid to eat something “bad” or wanted to be at the gym instead trying to burn just a little bit more. If they bugged me about not doing things with them I would tell myself that they were just jealous. I would tell my ex-husband that I already ate when he questioned why I wasn’t eating dinner (even though I had not eaten). I thought constantly about what I was going to eat and how much exercise I could do on the least amount of food in my body so as to get in a decent workout. I lived in constant panic that if I gained anything back people would think less of me, especially since I was a WW leader. When I would indulge I would tell myself I was weak and call myself all sorts of horrible names in my head.

CROISSANT BREAD PUDDING WITH TOFFEE SAUCE
CROISSANT BREAD PUDDING WITH TOFFEE SAUCE

INGREDIENTS
For the Bread Pudding:

  • 6 large croissants or 10 small ones, slightly stale
  • 3 cups heavy whipping cream
  • 6 egg yolks
  • ¾ cup granulated sugar
  • 1 tsp. nutmeg

Pecan Toffee Sauce:

  • ¾ cup brown sugar, tightly packed
  • ⅓ cup unsalted butter
  • ⅓ cup heavy whipping cream
  • 1 TBSP Amaretto
  • ½ cup chopped pecans, toasted

INSTRUCTIONS
For the bread pudding:

  1. Tear croissants into pieces and place into a baking dish that has been sprayed with baking spray or lightly coated in butter.
  2. Mix the egg yolks, sugar and nutmeg together in a bowl.
  3. Then whisk in the heavy cream and beat until fully incorporated.
  4. Pour the custard over the bread.
  5. Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard depending on how stale your croissants are.
  6. Don’t feel like you have to use all the custard.

You can find complete recipes of this CROISSANT BREAD PUDDING WITH TOFFEE SAUCE in sweetrecipeas.com