Pumpkin Doughnuts

IMG_6513Happy Thanksgiving!

I’ve been very quite this past couple months. While I’ve been baking for the family, I haven’t had the time to write posts like I’d like too. Why? My event strategy business is blossoming and I have several new clients and many projects that occur in the fall and spring! Blessings for this Thanksgiving indeed.

We woke this morning and I thought pumpkin doughnuts would be a great Thanksgiving treat for everyone this morning breakfast! We’re planning on heading to Disney World for some weekend fun and these treats will be enjoyed by all on our short journey to the Magic Kingdom.

Super easy and so much fun to make! The great things, if you have pumpkin puree, you more than likely have all the other ingredients you need to make these delicious doughnuts. If you don’t have a doughnut pan, just make them as muffins! Delicious!

The aroma from the baking these great breakfast treats is sublime. Make the house smell festive and certainly Thanksgiving!

Enjoy and I look forward to baking more and sharing over the next few weeks as we prepare for the Holidays!

Enjoy the bake!

Trace

3 cups unbleached flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

2 cups firmly packed light brown sugar

1 cup vegetable oil or melted coconut oil

3 cups pumpkin puree

3 large eggs

1 tsp vanilla

Glaze – 1 1/2 cups powdered sugar

3 tablespoons of buttermilk

Grease or use a oil spray a six cavity doughnut pan or muffin pan.

Combine flour, salt, baking powder, baking soda and spices in a bowl and set aside.

In a medium bowl, combine pumpkin puree, eggs, vanilla and oil. Combine with a whisk. Add dry ingredients slowly and combine thoroughly. Add your batter to a pastry bag and then clip the end about 1/2 inch wide opening. Pipe batter into pans.

Bake at 350 degrees for 10-11 minutes. For muffins you will have to bake a little longer until a toothpick comes out clean.

Remove from pan and cool.

Dip doughnuts into a small bowls with glaze and set on a cooling rack to set.

 

Best Paleo Carrot Cake

The Best Paleo Carrot Cake

Best Paleo Carrot Cake Ever
Best Carrot Cake

 

The Best Paleo Carrot Cake

I don’t say this often, this is the best carrot cake I’ve ever had! It’s amazing and it’s made with alternative ingredients. These alternative ingredients include almond flour and coconut oil. Making this carrot cake suitable for a Paleo Diet or anyone looking to avoid dairy or gluten.

In my journey to uncover alternative ingredient bakes this month, I found a show stopper! You won’t regret trying this recipe, no matter what type of diet you may be on. Don’t be afraid to give it a try! Best of all, super easy to make!

One way I know I have a recipe I’ll keep as a family favorite; my husband and kids love it! All too often their noses turn up when they know it’s a Paleo Bake or something not ordinary. But this, they came back for seconds and thirds!

Here is The Best Paleo Carrot Cake recipe compliments of my new most favorite cookbook, Sweet Laurel.

I used two 6-inch pans and prepared them with coconut oil (bottom and sides) and parchment paper on the bottom.

1/4 cup coconut oil melted

2 cups almond flour

1 tsp baking soda

1/2 tsp Himalayan Pink Salt

1 tablespoon cinnamon

3 large eggs – room temperature

1/3 cup maple syrup

1 1/2 cups grated carrots

1/2 cup raisins

1/2 cup finely chopped pecans (I prefer over walnuts, but you can use either)

In a bowl, mix together the flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine the eggs, coconut oil and maple syrup. Adding a little at at time, whisk in the dry ingredients to the wet ingredients until you reach a batter. Then add your carrots, raisins and nut of choice.

Divide the batter between the two baking pans and bake for 30 minutes at 350 degrees. Remove and cool on cooling racks.

Once completely cooled, make your icing.

Probiotic Cream Cheese Frosting recipe:

2 1/4 cup raw cashews soaked for 1 hour, drained and rinsed.

1/2 cup full-fat coconut milk

1/2 cup maple syrup

2 tbsp coconut oil, melted

1 probiotic capsule*

2 tsp vanilla extract

1 tbs fresh lemon juice

1/2 tsp Himalayan pink salt

*Probiotic Capsules: You can find probiotics in the refrigerator section of health food stores. Sweet Laurel recommends gluten-free brand called Flora. Don’t use prebiotics.

In a blender, combine everything and blent until creamy. If too thing, blend remaining soaked cashews until smooth Refrigerate until ready for use.

If you don’t have a dairy aversion, you could make a delicious cream cheese icing using maple syrup and vanilla along with the smaller amount of cashews. However this would then negate the Paleo aspect of the cake. Feel free to experiment.

The best way to eat, slightly warmed in the microwave for about 30 seconds at 50% power! Yummy!!!

Enjoy the bake & share your results!

Trace

Best Paleo Carrot Cake Ever!
Best Carrot Cake
Berry Shortcakes Recipe

Berry Shortcakes Recipe

Berry Shortcakes Recipe

Berry Shortcakes Recipe

Summer time for us in the Northern Hemisphere is just around the corner and super excited to share my favorite summer bakes. This month, I’m going to dig into my collection of family favorites that bring back lots of memories.

To kick-off the great month of bakes, I’m starting with Berry Shortcakes. Whether your a strawberry, raspberry, blueberry or blackberry and maybe event cherry fan, this versatile recipe for shortcakes is great to bake ahead of your summertime picnics. I have this recipe from my granny, very similar to biscuit dough, but with a bit more liquid.

I make mine now in the food processor, really makes a nice soft dough to work with and the results never fail me.

For the berries, you could cook them down into a compote, cover them in sugar and let stand while the sugar melts, or raw and simple.

I like to use fresh whipped cream with a hint of lemon zest to really help pull out the flavor of the fruit. And then a dash of sea salt to give that sophisticated salty sweet flavor! So many possibilities to make it your own. My mom loves fresh mint and that would be heaven on this delicious summer time favorite.

Here is the recipe for you to enjoy and as always let me know what you think, questions or share your favorite.

Shortcakes Recipe

2 1/2 cups of all-purpose unbleached flour

1/2 cup sugar (plus a little extra for dusting)

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 cup butter or shortening

1 cup milk

In a food processor, combine all the dry ingredients. Then pulse to completely mix the dry ingredients together. Then, add your butter or shortening. Pulse until a nice crumble forms. (It won’t be like pie dough, but you can see it forming on the sides of the processor.)

Then on slow setting, add your milk slowly until fully incorporated. Don’t over process. Then remove onto a floured surface. Work the dough gently and form into an 8″ x 4″ rectangle.

Using a large biscuit cutter, cut your shortcakes and place on cookie sheet with parchment paper or a Silpat mat. Sprinkle the tops of your shortcakes with sugar before baking.

Bake for about 20 minutes in a 425 degree oven, being careful not to over bake. You want them a bit hard so it can take the wet ingredients you’re going to place atop. I don’t like a mushy shortcake.

Remove and let cool on a wire rack. The shortcakes will pull apart nicely without much effort. Fill with your favorite ingredients.

These are great for picnics, parade watching and taking to neighbors for summer time celebrations.

Enjoy the bake!

Trace

 

Aunt Linda's Light Rolls Recipe

Aunt Linda’s Light Rolls Recipe

Aunt Linda's Light Rolls RecipeAunt Linda’s Light Rolls Recipe

To end this months bread bakes, I reached back to a family favorite, Aunt Linda’s Light Rolls Recipe. These delicious rolls are so light and fluffy, they just melt in your mouth as you eat them. The best “down on the farm” roll you’ll ever eat, guaranteed.

When I was talking to Aunt Linda to garner some tips on the best way to make these wonderful rolls, we were talking about how they would disappear. All 100 of them. With cousins, friends, family all coming and going at Uncle Dan and Aunt Linda’s farm, there was no need to freeze for later! These rolls bring back some fantastic memories.

So what makes them light rolls? No kneading, just mix, let rise, punch down and form into rolls for the second prove. This recipe was so simple, first time I had ever made them. The results were fantastic!

The trick…a big enough container to make the recipe, and you’re going to need about 10 pans to freeze for future bakes. I used a medium size rubber tub with a lid. Perfect to use, since the first prove takes about 2.5 hours. When done, I recommend you  share them with neighbors or friends, and if you want them all for yourself…pull them out of the freezer in the morning and have fresh bread for dinner!

Aunt Linda’s Light Rolls Recipe

5 lbs all-purpose unbleached flour

1 Quart (4 cups) whole milk

6 packets of yeast

2 cups sugar

4 tsp salt

12 (1 dozen) eggs – slightly beaten

1 lb (4 sticks) of unsalted butter

Warm your milk in a large sauce pan to 110 degrees. Dissolve the yeast stirring frequently until all the yeast has been dissolved.

Let the milk and yeast rest while you combine the sugar, salt, eggs and butter. In a large bowl using a hand-mixer, beat the ingredients until they are creamed. I creamed the butter, added the sugar and salt, then add the eggs.

Place your flour in a extra-large bowl or container. Pour in the yeast milk and the egg mixture. Using a wooden spoon, stir until completely mixed together. This will form a nice sticky dough.

Cover and let rise for 2.5 – 4 hours depending on humidity temperature, etc. For me in a warm kitchen with the oven running all-day in Florida, it took about 2.5 hours to double in size.

Punch down and then begin forming rolls. I coated my hands with a little oil spray. Coat the bottom of your aluminum pans. I used 8″ x 8″ pans with spray oil and the clear plastic lids.

Form the rolls by grabbing a small pinch of dough. Form by pulling and tucking the dough under to stretch and make a nice smooth surface. Place the tucked portion of the roll down into the pan. Keep going, they rise fast!

If you’re freezing, let the pan of rolls rise for about 15-20 minutes before placing in the freezer. If you’re baking right away, the second prove (rise) will take about 1 hour. My mom shared that if you place your pinky finger in the roll and the dimple stays, it’s time to bake. If the dimple bounces back, keep proving.

I had a dark pan for my initial bake, so I used a 325 degree oven to ensure the bottom of my rolls didn’t get too dark. Otherwise, you would use a 350 degree oven in your aluminum pans sitting on a baking sheet.

The results are amazing. Smother with butter and honey while still warm and you and your family are in for a delightful treat!

Enjoy the bake!

Trace

 

Aunt Linda's Light Rolls Recipe

 

Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins
Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins

I’m always on the lookout for healthy bakes to make and share. I came across Paleo Pecan Pie Muffins recipe in a new book I purchased, Down South Paleo, by Jennifer Robbins. Great recipes and I want to try them all!

For a bake, I was intrigued with this recipe, not only do I love pecan pie, but the batter was made in the blender with no flour or sugar! The muffins are topped with delicious honey coated pecan pieces with cinnamon, nutmeg and cloves.

The main components are eggs and pecans, blended together to make a nice batter. So I gave it a try and I was impressed with the results. I only had 2 eggs, so I substituted a 1/3 cup of unsweetened organic applesauce, but would make again with 4 eggs to be true to the recipe.

Below is the recipe for you to enjoy and give a try. It only took me about 10 minutes or less to make the batter. I actually finished before the oven finished preheating! Clean-up was a snap, just rinsed the blender and placed in the dishwasher, can’t beat it!

Enjoy the bake!

Trace

Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins

4 organic pastured eggs

1/3 cup coconut oil, melted

1 tbs coconut flour

1 1/4 cup pecan halves

1/3 cup pure maple syrup

1/8 tsp sea salt

1 tsp baking soda

Spiced Candied Pecan Topping

1/2 cup pecan pieces

2 tbs honey

1/4 tsp ground cinnamon

pinch of nutmeg

pinch of cloves

Preheat oven to 350 degrees and prepare muffin tin with paper liners.

Make muffins, combine all ingredients in a blender and blend until creamy. Fill muffins 2/3 full and bake for 20-25 minutes or until toothpick comes clean.

While muffins are baking, make the candied pecan topping. In a bowl mix together the pecan pieces, honey and spices. Once the nuts are coated well, spread them out on the prepared baking sheet and bake for 10 minutes. Remove from oven and let rest for a couple minutes before spooning onto baked muffins.

Enjoy!

Nutrition Facts
Servings: 9
Amount per serving
Calories 192
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8.1g 40%
Cholesterol 73mg 24%
Sodium 195mg 8%
Total Carbohydrate 13.3g 5%
Dietary Fiber 1g 4%
Total Sugars 11.2g
Protein 3.3g
Vitamin D 7mcg 34%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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