Sunday, September 30, 2012

Pumpkin Spice Ice Cream

We are stuck in a major heatwave here in Southern California. Normally I am all about a heatwave. Since I cannot go out in the sun until my hands have completely healed, (no, they STILL are not even close to being back to normal) being stuck inside and not being able to enjoy the beach and pool...makes me really not like this heat. It is Fall after all. I love my 75 degrees and sunny falls but this weather... well just take a look:

Keep in mind I live inland... and that means the bottom row is what I get. The coast temperatures look fine to me. My air conditioner is running overtime and I am really not looking forward to our bill next month. I would think that it being October, I would at least be able to open my bedroom windows at night, but no luck. What does this mean? Fall + Hot Weather = Pumpkin Spice Ice Cream. I mean, I am not missing out on pumpkin season! 
This Ice Cream was to die for! It is everything you would expect and more. It tastes just like a pumpkin pie topped with whipped cream. I am going to be making this non-stop until Thanksgiving. Time for my turkey pants! 

Gluten-Free Pumpkin Spice Ice Cream
adapted a tiny bit from: Endless Simmer
1 tsp cinnamon
1/2 tsp allspice
2 cups heavy cream
1/2 cup sugar
1/8 tsp salt
1 egg yolk
1 cup pumpkin pie filling
 Add all ingredients quickly to your frozen ice cream maker base. Add the paddle and lid and turn it on. That is it! 20 minutes later you will have creamy delicious Pumpkin Spice Ice Cream that is so good you won't be able to stop eating it... especially if it is hot outside!

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Saturday, September 29, 2012

Pumpkin Spice Latte

This time of year I love all of the Fall/Autumn drinks that Starbucks and other cafe's have on their menu. Since it is National Coffee day, I thought I would share with you my recipe for a Pumpkin Spiced latte. Happy National Coffee day! 

Pumpkin Spice Latte
Makes 2
1 cup milk

1 cup strong coffee or esspresso 
1/2 cup white chocolate chips
1/4 teaspoon Pumpkin Pie Spice

Whipped cream
*optional caramel drizzle

You can do this in the microwave or on the stove.  Heat milk to a simmer and add in white chocolate chips. Continue heating until melted, add in Pumpkin Spice and stir or whisk until blended in. Fill each cup half full of the milk mixture. Brew your coffee or espresso. Fill the other half of the cup with the coffee. Top with some fresh whipped cream and a bit of Caramel Drizzle if you wish. 

Tip: I make caramel drizzle by cooking condensed milk until it caramelizes. I store it in a ketchup tube and reheat it by placing the bottle in hot water. 

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Pumpkin Cream Cheese Spread

I am not one to buy very many pre-packaged food. Most of it is full of filler and hidden ingredients.My daughter used to always love it when I would get flavored cream cheese. You know the spreads they sell for an arm and a leg in the deli. Truth is, these are so easy to make, for very little money. This time of year I am making all things pumpkin. This spread tastes like pumpkin pie. It is so good! you can spread it on a toasted gluten-free bagel, or dip apples in it. 

Gluten-Free Pumpkin Cream Cheese Spread
adapted from Barnes and Noodle

8 ounces cream cheese
½ cup canned pumpkin puree (not pumpkin pie filing)
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1 teaspoon vanilla extract 
4 tablespoons brown sugar

Add all ingredients to a mixing bowl.
Beat until well combined. 
Refrigerate covered for at least an hour.  Serve on a toasted gluten-free bagel,, recipe here, or with your favorite fruit dippers.
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Gluten-Free Bagels

I think anyone who is Gluten-Free eventually misses a few things they remember before the diagnosis, or lifestyle change. One thing I really miss with the Gluten-Free life is fresh baked bagels. I have been wanting to change this for some time, but just hadn't gotten around to it. Anyone in the gluten-free world knows they charge an arm and a leg for any pre-packaged bread. Plus, it just isn't as good, because it is not fresh. We used to go to a bagel shop every weekend and get a breakfast bagel, but they don't have gluten-free bagels at the chain we go to, and even if they did, it would be full of cross contamination. So now I am setting out to make my own. These are a great treat, and oh so good straight out of the oven. You can use them to make a sandwich, or you can spread them with your favorite spread. I know a lot of you are going to think this recipe is hard. It isn't. I know I used to look at a long recipe and think; NEXT! Just take it step by step. It is very easy and you do NOT NEED a bread maker to make them. Trust me, it is worth it! I included step by step photos to help you with the process. When you are done you will have 9-10 bagels. Eat them fresh and then store the rest in the freezer in a freezer safe bag. They reheat very nicely.

Gluten-Free Bagels

adapted from Free Eats Food

2 cups Sweet Superfine Rice Flour
1 cup Tapioca Flour
2/3 cup Potato Starch (not potato flour)
1/2 cup Teff flour
1 tablespoon active dry yeast
2 teaspoons guar gum
2 tablespoons light brown sugar, packed
1 3/4 teaspoons sea salt
2 eggs + 2 yolks
1 tablespoon canola oil
1 1/3 cups warm water
To Finish:
12 cups water
¼ cup granulated sugar
1 tablespoon baking soda

Place the dry ingredients (gluten-free flours, starches, yeast, xanthan gum, brown sugar, salt, and yeast) in the bowl of your standing mixer. Or in a large mixing bowl if using a hand mixer.

With the paddle attachment, slowly mix ingredients for 30 seconds. 

Set aside.

In another bowl, gently whisk the remaining ingredients (eggs + yolks, oil and water) until combined.

Add the wet ingredients to the dry ingredients in the mixing bowl and with the paddle attachment, mix for 2 minutes on medium-high speed.
Plop 1/2 cup of dough at a time onto a counter or silpat that has been lightly dusted with rice flour.
Making a cupped shape with your hand, roll the dough in a quick, repetitive, circular motion to create a smooth, rounded ball of dough. 
Press the dough down a bit to help make a flattened “bagel shape.” 
Then cut a hole in the center with a small cylinder cutter, or use your finger if you don't have a cutter.
After shaping, move each bagel to a sheet pan that has been lined with lightly oiled parchment paper or a silpat mat.
Gently drape the bagels with oiled plastic wrap and allow them to rise in a warm, 80 degree place for approximately 1 1/2 hours.

 I put mine outside because it is STILL hot here!
About 10 minutes before the bagels are done rising, Preheat your oven to 450 degrees. Also bring a large stockpot of water to a boil (approximately 12 cups of water). Add 1/4 cup granulated sugar and 1 tablespoon of baking soda to the pot.
Working with 3 to 4 bagels at a time (depending on the size of your pot), boil the bagels for 2 minutes per side. I flip mine at the half-way mark with a large slotted skimmer.
When the bagels are finished, remove them with the slotted spoon/skimmer and place on your prepared sheet pan. 
Don’t worry if a bit of water puddles off of them onto the sheet pan. This will evaporate in the hot oven.
Bake the bagels on the center rack of the preheated, 450 degree oven for 5 minutes. Then reduce the heat to 425 and bake for 15-20 more minutes. The bagels should be a very deep golden brown color.
Remove from the oven and cool bagels on racks. I like to serve mine toasted, just because I love the crunch it gives. Then I top it with my pumpkin cream cheese spread. If you have any bagels leftover, slice them, wrap them and store them in the freezer. 
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