Heartwarming Pumpkin Bread

I haven't posted since the middle of September! The months are quickly fading and so much has happened since my last post. As many of you know, we are now officially empty-nesters. Our home is quiet but clean. No more kids not picking up after themselves. There are days that I would trade the clean house to have them all home and hear their laughter again.

On October 3rd our daughter got engaged! We are now in the throws of planning a wedding for early April. Her fiance proposed in a rowboat with rose petals falling down, a scuba diver coming up out of the water with the ring, and a repeller coming down from the bridge above with champagne and roses. It was beautiful. We were hiding in the bushes on the shoreline taking pictures and video.

We've had a beautiful fall here on the Palouse. The leaves have changed a myriad of colors and Jack Frost has stayed away long enough for us to enjoy them. I love decorating my home for fall and filling the house with heartwarming aromas.

One of my favorite fall recipes is gluten free Pumpkin bread. I've messed with this recipe a bit and have come up with a great consistency for the batter. The bread turns out really good if you bake it in four mini loaf pans. They are easy to freeze and make great gifts in that small personal size. Enjoy!

Heartwarming GF Pumpkin Bread

1 cup packed brown sugar

4 tablespoons of pure maple syrup

1/4 cup oil

2 large eggs beaten

1 Tablespoon vanilla extract

1 cup pumpkin puree (I used Libby's)

1 1/2 cups Pamala's GF Baking Mix or other GF Baking Mix flour

1/4 cup sorghum flour

1/4 cup millet flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp pumpkin pie spice or cinnamon

1/4 tsp cardamom

1/2 tsp. nutmeg

1 cup chopped walnuts or pecans (optional)

In a medium size bowl place brown sugar, maple syrup, oil, eggs, vanilla, and pumpkin puree.

With beaters or a whisk, mix until well blended.

Add all remaining ingredients and incorporate in pumpkin mixture. 

The consistency should be similar to heavy cake batter.

Place batter in four mini loaf pans that have been 

sprayed with non-stick cooking spray.

Place in a 350 degree oven and bake for 30 minutes or 

until a toothpick inserted in the center comes out clean.

Cool on a cooling rack before serving. Enjoy!

A Bit of a Whim

Life changes when you no longer have children to look after. On a bit of a whim, my husband and I decided to take an overnight trip to McCall on our motorcycle. We stopped at the bottom of White Bird Pass where the wilderness must still look similar to the days when the Nez Perce Indians fished for salmon along the rugged shoreline. The water remains swift and is a favorite for white water rafting. Though I've never done it, it is on my bucket list.

On our return trip the following day we ran into rain. We put on our rain gear (mine bright yellow) and I joked with my husband that I looked like a Chiquita banana riding on the back! At least on a very dreary day we were noticed on the road.

We stopped along the way to pick up what must have been the last of the large raspberries. I love the fresh produce this time of year, but it comes and goes much too quickly. Today's recipe is an all-time favorite; GF Blondies with a lemon-raspberry topping. Enjoy!

Gluten Free Blondies with 
Lemon-Raspberry Topping

Preheat oven to 350 degrees

1/2 cup butter

1/2 cup packed brown sugar

2 eggs

1 tsp. vanilla

1/2 tsp. baking powder

1/8 tsp. baking soda

pinch of salt

1 1/4 cup GF favorite baking mix

3/4 cup white chocolate chips

Topping:

4 Tbsp. butter softened

2 oz. cream cheese or Neufchatel (for 1/3 less fat)

1 cup powdered sugar

1 tsp. lemon flavored extract

1 pint raspberries

In a medium size bowl add butter, brown sugar, eggs, and vanilla.

Add baking powder, baking soda, salt, and GF baking mix. 

Beat for five minutes with an electric mixer.

Add white chocolate chips and spread into a greased 6x9" or 8x8" baking dish.

Place in 350 degree oven and bake for 25 minutes or until golden brown.

Completely cool before adding lemon-raspberry topping.

Topping: In a small bowl, combine butter, 

cream cheese, powdered sugar & lemon flavoring.

Whip until well blended.

Spread over baked blondie and place raspberries on top.

Enjoy one of my favorite desserts! My husband has a hard time

staying away from these, even though they're gluten free!

Strawberry-Rhubarb Cobbler GF Delicious!

When I was a little girl I remember visiting my grandparents' farm where my sister and I would grab a basket and head to the chicken coop to gather fresh farm eggs. Today, I can purchase farm fresh eggs at my local farmer's market. If you've ever tasted farm fresh eggs, as apposed to store bought, you know there is no comparison!

I love this time of year when the local vendors at the farmer's market hawk their wares; anything from homegrown fruits and vegetables to crotched hats and hand painted cards. I bought a dozen eggs yesterday for $4. Yes, they were expensive, but it helps a local farmer and my scrambled eggs this morning were so delicious, it brought me back to the days on my grandparents' farm. My advice, splurge when you can and purchase some farm fresh eggs; you'll be glad you did. This recipe doesn't call for eggs, but it does use a couple of ingredients that are only found local this time of year, strawberries and rhubarb.

One of my summertime favorites--Strawberry-Rhubarb Cobbler. Delicious on its own or with a scoop of vanilla ice cream. Enjoy!

Strawberry-Rhubarb Cobbler


2 cups chopped rhubarb
2 cups chopped strawberries
1/2 cup water
2 cups sugar (divided)
1 cube butter (melted)
2 cups GF baking mix (I use Pamela's)
1 tsp. baking powder
1 cup buttermilk

Directions:


Preheat oven to 350 degrees

                                            Chop rhubarb to approximately 1/2 inch chunks.

                                                                  Chop strawberries.

                      In a 2 quart saucepan, add rhubarb, strawberries, water,
                      and 1 cup of the sugar.

Mix well and bring to boil.

Simmer for 10 minutes.

In a separate bowl, add remaining cup of sugar, 2 cups GF mix, baking powder, and 

slowly add in 1 cup of buttermilk. (I use powdered buttermilk and add water.)

Mixture should resemble cake batter.

Pour fruit mixture into a buttered 3 quart baking dish.

Slowly pour batter over the top of the fruit.

Melt 1 cube of butter in microwave and slowly pour on top of batter.

Place in 350 degree oven and bake for 40-50 minutes or until center comes out clean.

Completely cool and serve with vanilla ice cream. Enjoy!