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Pumpkin Peanut Butter

Have you had enough of pumpkin yet?

We certainly hope not, because we have one last recipe to add to the onslaught of pumpkin-themed-everything that you have probably been being hit with for the past month-and-a-half.  If you are tired of it though, perhaps we could change your mind… with a cookie?

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Oh sorry, that’s just the dough- you were expecting the baked stuff, weren’t you?

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*Disclaimer: there may or may not have been a certain amount of dough that did not quite make it into cookies…

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But isn’t it kind of a rule that you always have to taste-test the batter before you bake the cookie?  It is in our house, anyways 😉

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In all seriousness though- these cookies are fantastic.  Who knew that peanut butter and pumpkin could be such a winning combination?  Of course, the chocolate chips just add that extra bit of decadence 🙂

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It’s difficult to describe the texture of these cookies.  They’re soft but dense, sort of cake-like but not quite as light as cake- you know what? Maybe you guys should just try them and decide for yourselves what the texture is instead of letting us ramble on forever, sound like a plan?

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And after all that we completely forgot to mention that these are gluten free!  How silly of us!  We used our trusty‘ol new gluten-free flour blend, of course :).

If you think the peanut butter-pumkin combo is strange, we urge you to give it a shot- we think you’ll be pleasantly surprised.  We know we were!

And after you’ve made these cookies, we give you full permission to start into all things ginger bread, peppermint, cranberry, chocolate and Christmas-filled wonderfulness!

Gluten-Free Peanut Butter Pumpkin Chocolate Chip Cookies

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Prep Time: 10 minutes
Bake Time: 15-20 minutes
Makes: 12 cookies

Ingredients:

2 c. Gluten-Free flour blend
1
/4 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 c. pumpkin puree (not pumpkin pie filling)
1/2 c. peanut butter
1/2 c. liquid honey
1 tsp vanilla extract
1/4 c. – 1/2 c. chocolate chips

Directions:

Preheat the oven to 350F

Combine the flour, xantham gum, baking powder salt and cinnamon in a medium-sized bowl.
In a separate smaller bowl, combine the remaining ingredients except the chocolate chips.
Add the wet ingredients to the dry ingredients and stir just to combine.  Stir in the chocolate chips.
Cover a baking sheet with parchement paper and spray with non-stick cooking spray.  Drop the dough onto the sheet, about 2 tbsp for each cookie.
Using a floured fork, press the cookie so that it’s flat, shaping them to make them round.
Bake for 15-20 minutes, or until they are firm enough to be picked up and the bottoms are slightly brown.

~twosaucysisters

What was your favourite pumpkin recipe from this Fall?  Are you looking forward to Christmas baking?  What are you planning to make?

2013- The Year of… Granola?

Happy new year everybody!

We hope you all had a fun evening celebrating with your friends and family, and of course eating some good food- we certainly did!

We attended a potluck dinner and brought hummus (obviously) with veggies, turkey chili and corn bread, and the tastiest gluten-free healthified sugar cookies you’ve ever tasted (assuming that you’ve already tried healthy gluten-free sugar cookies…) We also failed to take any photos of it, but never fear, we will have the recipe for those cookies for you soon… we promise!

Today, instead we will be talking about a recipe that we’ve had waiting in the wings for quite a while, that we’ve been saving for when all the Christmas hype begins to die down a bit.

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And that recipe is peanut butter granola.

A humble recipe, yes, but delicious nonetheless, and definitely worth the effort of making home-made granola (which isn’t a very intensive process, anyways).

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And if you’ve made a new year’s resolution to improve your diet, then you’ve come to the right place, because this granola is much lower in sugar and fat than traditional granola, but still offers that deliciously satisfying crunch that we crave in a good granola.

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And like our previous granola recipes, we used a mixture of oats, Kamut, and spelt flakes.  When we posted about our pumpkin granola, we received a very informative comment about Kamut that we wanted to share with you all:

Yum! Yum! Yum! Your pumpkin pie granola sounds delicious and looks so pretty! I represent Kamut International and am so pleased to see that you are using KAMUT® Brand flakes in the recipe. I wanted to let you and your followers know that “KAMUT” is actually a trademarked name for an ancient variety of organically grown wheat.

KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

KAMUT® khorasan is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

Interesting, isn’t it?  That comment came from Jamie Ryan Lockman– thanks Jamie! 🙂

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We think we’ve come up with our new year’s resolution- eat more granola! 🙂

Peanut Butter Granola

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Prep time: 10 minutes
Bake Time: 20-30 minutes
Makes: 1 large Mason Jar

Ingredients:

1 c. rolled oats
1/2 c. Kamut Flakes
1/2 c. Spelt flakes
3/4 c. dry-roasted peanuts
pinch of salt
1/4 c. honey
2 tbsp peanut butter
1 tbsp water

Directions:

Preheat your oven to 375F

In a large bowl, combine oats, kamut and spelt flakes, peanuts and salt.  In a separate bowl blend the honey, peanut butter and water together until you have a “syrup”.

Add the wet ingredients to the dry and mix until everything is evenly coated.  Spread onto a baking sheet lined with parchment paper and bake for 20-30 minutes or until lightly browned, stirring every 5 or 10 minutes.

~twosaucysisters

What did you do for New Year’s? What are your resolutions for 2013? Some of our resolutions are to stretch more, write down all of our recipes, and eat more granola, of course!

Fun Fall Baking

On Wednesday we decided to tease you guys a bit, and give you a sneak peak into what we’ve been concocting baking this week…

But we were mean and we have been withholding it from you… until now!

Vegan Pumpkin Pie Cheesecake.  We could end this post with just that and give you the recipe now, because really, what else needs to be said?

But we like to talk way too much for that 🙂

So you’re probably wondering- why make vegan cheesecake if you’re not vegan?  Because we can.  It’s a bit more of a challenge, and we like a challenge 🙂  If you remember, we made a zucchini-bread cheesecake a while back, and it turned out fabulously!  We knew at that moment that we couldn’t let that be our last experiment with vegan cheesecake!

Well we’re not trying to brag, but we think that this second version turned out just as well (if not better!) than the first!  Thick, creamy pumpkin over top of a chewy, oat-and-nut crust.  People, food heaven lives here!

And of course, chock-full of pumpkin pie spices, this is Fall in the form of vegan cheesecake!  Make that healthy, refined sugar-free cheesecake 🙂

Our initial intent was to make 1 large cheesecake, but then we thought, what’s better than having a slice of cheesecake?  How about your own personal-sized cake, where you can eat the whole thing all by yourself?  The choice was obvious.

So whether you’re vegan or not, make this cheesecake- you won’t be disappointed!

Vegan Pumpkin Pie Cheesecake

Prep: 20 minutes
Bake Time: 30 min
Serves: 6

Ingredients:

For the Crust:
1 c. dates
1 c. oats
1/2 c. walnuts
1/4 c. almonds
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg

For The Cheesecake:
1 1/2 c. cashews, soaked overnight or for at least 4 hours
1 c. pumpkin puree (not pumpkin pie puree)
1/3 c. date paste
1/2 tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp vanilla extract

Directions:

Preheat the oven to 350F

For the Crust: combine all ingredients in a food processor or high-power blender and pulse until everything is all ground up, and mixture sticks together when pinched.  Divide mixture evenly between 6 large lined muffin tins and press firmly into the bottom.

For the Cheesecake: blend all ingredients in a food processor or high-power blender until smooth.  Divide amoung the muffin tins and smooth with the back of a spoon.

Bake for 30 minutes, or until cheesecakes are firm to the touch.

~twosaucysisters

What is your favourite cheesecake flavour? Do you ever experiment with creating dishes for specific diets, even if you’re not on that diet yourself?

What I Ate Wednesday: Easy as Pie!

So here we are, another What I Ate Wednesday!

And we have a delicious snack for you…

Pumpkin Pie-Chocolate Granola Bars!

To us, Fall = pumpkin, and Halloween = Chocolate.

Need we say more?

For this recipe, we basically took our favourite lentil granola bar recipe and substituted pumpkin puree for the lentils, added a bunch of spices and bad-boom bada-bing we have a winner!

Easy as [pumpkin] pie!

Happy What I Ate Wednesday, everybody!

Pumpkin Pie Chocolate Granola Bars

Prep time: 5 min
Bake time: 30 min
Makes: 8 bars

Ingredients:

1 c. pumpkin puree
1.5 cups rolled oats
1/2 c. whole wheat flour
1/4 c. ground flax seed
1/4 tsp salt
1/2 c. honey
1 tbsp coconut oil (or other oil)
1/4 tsp vanilla extract
1/4 c. dried cranberries
1/4 c. walnut pieces

1/4 c. semi-sweet chocolate chips
1/2 tbsp coconut oil

Directions:

In a medium-sized bowl, mix all dry ingredients.  Add the rest of the ingredients (except for the chocolate and 1/2 tbsp coconut oil) and stir well.

Spoon batter into a lined 8×8 inch pan and bake at 350F for 30 minutes.

To make the chocolate drizzle, place chocolate chips and coconut oil in a microwave-safe dish and microwave on high for about 40-50 seconds, stirring every 20 seconds, or until melted.

Once the granola bars have cooled, drizzle the chocolate mixture over the top and allow to cool.

Cut into eight bars and place in the refrigerator if not being used right away.

~twosaucysisters

Maple Pumpkin Pie Almond Butter

Did you know that peanut butter is consumed in about 89 percent of American households? (source)  Even more amazing to learn is that by the time the average child graduates high school, he or she will have consumed on average 1 500 peanut butter and jelly sandwiches! (source)

As a child, I was not a huge fan of peanut butter and jelly sandwiches for lunch.  Without fail, by the time lunch rolled around, my bread was always soggy. Gross.

I loved peanut butter, though, and for a few years my Sunday lunch was always a peanut butter an banana sandwich, which, by the way, is still delicious and manages to occasionally find its way onto my plate. (But never in my lunch box, brown bananas = undesirable)

Like most kids, I grew up eating your traditional Kraft or Skippy stuff, but one day my mom brought home some all-natural, no sugar added peanut butter.  You know, the kind that’s basically roasted peanuts ground up and thrown into a jar.

The first time I tried it, I actually didn’t really like it that much.  I guess I missed the extra sugar/salt/ whatever else they put in peanut butter.  But I kept eating it because I wanted to be like mom!  It didn’t take long, though, and I was hooked.  I have been a peanut butter  addict lover ever since!

After all this talk about peanut butter, I feel like now is a good time to tell you that this post is not about peanut butter at all.  My focus is actually almond butter!

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Mmmmm… roasty-toasty almonds!

For a very long time, Julie and I were somewhat adverse to trying almond butter, because we both just loved peanut butter so much!  Is it possible to “cheat” on a food item? Because that’s what I felt like I would be doing if I spread almond butter on my toast instead of the peanut kind.

I don’t remember the exact moment when we decided branch out and try it, but am I sure glad we did!

The thing I love about almond butter (aside from the fact that its amazingly rich and delicious) is its versatility. Its a bit milder in flavour, so it lends such an incredible richness to recipes, without significantly affecting the flavour of whatever it is I’m trying to make.

Its mildness also makes it perfect for a little experimentation 😉

So the other day when I decided to make some almond butter, I wanted to give it a little pizzazz.  Here was my thought process: “Mmmm, maple almond butter would be good.  You know what else is yummy? Pumpkin pie! Hmmm maple pumpkin pie almond butter? Yes. I’m  a genius.”

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So I still love peanut butter, but I think I can make a little room in my heart for almond butter, too 🙂

Maple Pumpkin Pie Almond Butter

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Time: 25 min

Ingredients:

2 c. almonds

1 tsp cinnamon

1/2 tsp each nutmeg and ginger

1/8 tsp each cloves and allspice

Directions:

Preheat oven to 350C

Toss almonds in maple syrup and spices.

Roast almonds for 15 minutes, stirring every 5 minutes.

Allow to cool for  few minutes, then blend in your food processor until smooth and drippy.

~Brit

What is your favourite kind of nut butter?