31 for 21: Pumpkin Granola

A couple bucks we just added to the ranch.

Okay, so it's 11:33pm, friends are over. One friend just got done with her blog post, and Mom still has to do hers.

I made this recipe when my sister had a flop :).

Pumpkin Granola (Gluten-free, Dairy-free, Corn-free)
Hanunyah Creation

1 cup sugar
3/4 cup pumpkin
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
6 cups quick oats*

Combine all ingredients in a large microwavable bowl. Microwave for 2 minutes, stir, and microwave for another minute. In a large 9x13" pan, combine the pumpkin mixture with the oats and mix well. Place in a 350 degree F. oven, and bake, stirring occasionally, for about 40 minutes. Turn off the oven and forget about it for a few hours :).

Notes:
*As always with oats, make sure they are not contaminated with gluten or anything else you're allergic to.
That's basically what I did, I'm sure you wouldn't have to leave it in the oven for hours.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Oatmeal Cake

Although I take most of the photos around here, my sister took this beautiful one.

Chilly Willy! (who's Willy? I'm not exactly sure, but I think he's related to Winter). A cold snap here today . . . One more reason to BAKE! Other reasons? It's fall, there's lots of pumpkins around! That's why you should bake a nice oatmeal cake and spread some pumpkin butter on it, perhaps with a hot cup of tea or coffee. Better yet, a Pumpkin Spiced Latte.

And this recipe? Yeah, it's another one from my awesome sister, Suriyah. (P.S. She's behind be in the kitchen right now making frosting. I have to go check on my timer that's beeping . . . I'm fixing her failure :) ).

Okay, I'm back. Here's the recipe.

Oatmeal Cake (Gluten-free, Dairy-free, Corn-free)
Adapted from Food.com

1 1/2 cups boiling water
1 cup oats

1 cup white sugar
1 cup brown sugar
1/2 cup fat (we use lard. Butter may be use, if not DF)
1 1/3 cups rice flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 cup raisins, chopped dates or nuts (optional)

1. In a small bowl, pour boiling water over oats. Set aside.
2. Cream sugars and fat. Add flour, soda, cinnamon, eggs, vanilla and the oat mixture. Mix well.
4. Pour into a greased 9 x 13" baking dish and bake for 30-40 minutes at 350 degrees F.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Pumpkin Spice Latte

Oatmeal cookies and Lindt chocolates are good combinations to a nice latte ;). 

Pumpkin spice latte, perfect for coffee drinkers in autumn! Keep this syrup handy for a quick warm drink.

Pumpkin Spice Latte (Gluten-free, Corn-free)
Original recipe from 

1 cup water

1 cup brown sugar

3 Tbsp. pumpkin puree

2 tsp. pumpkin pie spice

Add all ingredients in saucepan on stove and heat to almost boiling. 

Lower heat slightly. Stir well to dissolve sugar and blend, cook for 5 minutes. Do not boil. If you boil the sugar and the water, you will be on your way to making candy. Watch carefully and stir frequently. We're talking 5 minutes here so don't walk away and burn your sugar!

Let cool, store in fridge.

When ready to use, just add a couple tablespoons to warm coffee and add milk or creamer - all to taste.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Pumpkin Butter

Today my sister Suriyah and I baked and created. We made pumpkin pie together, oatmeal spice cookies and I created this pumpkin butter. Since today is almost over, I better get this done quick. Time goes fast hanging out with friends ;).

Pumpkin Butter (Gluten-free, Dairy-free and more)
Hanunyah Creation

2 cups pumpkin
1 3/4 cups sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Combine all ingredients in a medium-sized saucepan. Cook over low heat until thick. Simple!

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker

31 for 21: Pumpkin Sweets Recipe Round-Up

Hello, Fall! I know you got here on September 22, but I'm just getting up to date on things. I mean like, I just got a Facebook account. And I just started blogging on a regular basis again. I'm glad for 31 for 21, because it makes it so that I HAVE to blog everyday.

So to jump start the fall baking goodness, here are my favorite pumpkin recipes - and they're sweet ones, of course, 'cause that's how I roll. Hey, sugar is fun to play with! (and eat, unless you're like me and and don't eat it anyway . . . I make it for my family, including that sweet little boy I told you about a couple days ago. He has food allergies, so I make treats for him.)

Pumpkin Bread is a classic. This is a very good family recipe, moist and sweet. Let me tell you, tho, this recipe doesn't make pretty looking bread, but that doesn't matter really. I all goes the same way, right?
Pumpkin Buckle has some funky layer things going on here, but it bakes up to a hit with the family. It's a custard-like thing.
Pumpkin Butter would be good on pumpkin bread, or if you want just eat it with a spoon! Hey, guess what? It's a crockpot (slow cooker) recipe! Can't be much easier than that! Don't let any of that pumpkin go to waste.
Pumpkin Carrot Spice Muffins with Orange Glaze were some nice muffins. They turned out fluffy and stayed together even though they're made with mostly oat flour.
Pumpkin Impossible Pie is a crustless pie, that's what "impossible" means here. Whatcha do is add some flour to the pie batter, and bake to perfection! For that crunch, just add some nuts to the top.

Pumpkin Marshmallows are fluffy, sweet and spicy while being free of eggs, corn syrup and other allergens. Good for hot cocoa, toasting and fun!

Pumpkin Pudding for some spicy, thick and creamy goodness. Eat it warm or cold, in a bowl or a pie shell, for breakfast or dessert - your choice!
PumpkinSnap Cookies is what happened when I crossed gingersnaps and pumpkin. Crispy, crunchy, snappy bottom-of-a-glass spice cookies. These are not the typical soft pumpkin cookies.
Pumpkin Spice Fudge was nice and smooth. That's one you probably haven't hear of, huh? I probably should re-do that recipe, though, to see if I could eliminate the corn syrup.

Remember these recipes when the pumpkin goes on sale! All 9 of them - bread, buckle, butter, muffins, pie, marshmallows, pudding, cookies and fudge - have real pumpkin in them.

Alrighty, I hope you enjoyed reading this and I hope fall baking and creating is a success for you!

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 31 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Unwasted Homemaking @ Don't Waste Your Homemaking
Tempt My Tummy @ Blessed With Grace
Wheat-Free Wednesdays @ Anne-Marie Cain
Allergy-Free Wednesdays @ The Tasty Alternative & 6 other blogs
Gluten Free Fridays @ Vegetarian Mamma

30 DOZEN Cookies

Well, actually I made more than that - but of just the Pumpkin Snap Cookies, I made about thirty dozen of them. It only took a couple of hours. I sort of felt like a machine ;). It was fun, though. Here's a few pictures of the huge stack of them.

~ Hanunyah

Impossible Pumpkin Pie (Crustless)

Still warm from the oven, I ran outside with the pie and a cute turkey pot-holder to take a picture.

Pumpkin pie - without the crust is called an "Impossible Pie". Though a nice crust is great, it is much easier to add a simple 1/2 cup of oat flour (or other gluten-free flour) to the pie "batter" - and it turns out awesome! Now you have a creamy pumpkin pie in a easy-as-cake type of deal! And add some crunch with nuts . . . but that's optional.


Impossible Pumpkin Pie (Gluten, Cow Dairy, Corn-free, GAPS adaptable*)
Adapted from Ginger Lemon Girl


3/4 cup sugar -or- 1/2 cup honey
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup gluten-free flour -or- 3 tablespoons almond flour
1/2 teaspoon baking soda
2 large eggs
1 cup goat milk -or- plain, homemade yoghurt
1 3/4 cups pumpkin puree**
2 tablespoons vegetable oil -or- cold-pressed olive oil
nuts, optional

1. Preheat oven to 350 degrees. 


2. In a large bowl whisk together all ingredients thoroughly into a smooth batter. Pour into a large, greased 9" pie plate. If desired, top with nuts such as pecan or walnut halves (we used raw peanuts for the GAPS ones). 


3. Bake in the 350 degree oven for 30-40 minutes until set in the middle. The pie will only jiggle slightly in the middle when done and a toothpick inserted in the middle should come out mostly clean. Allow pie to cool for about an hour, then slice and serve.


Notes:
*To make this GAPS legal, use all of the substitutions indicated in the recipe as "-or-". Also be sure that all of the spices and baking soda have no additives, and that the eggs are GAPS-approved.
**1 3/4 cups pumpkin puree is the same as one 15 ounce can.




~ Hanunyah

31 for 21: Pumpkin Marshmallows

I thought the mossy pile of wood just fit the jars of these rustic marshmallows . . . .

Pumpkin everything!

This recipe, too, was in my "to try" pile for too long, when I made it today. You may think marshmallows are complicated and hard to make, but no. Once you make them once, you realize it's not hard and you get the hang of it.

Here is what is good about these marshmallows:

• They are free of corn syrup, cream of tartar (because we are out, and I thought "how could marshmallows crystallize?"), eggs (no beating egg whites!), gums, dairy, nuts, and of course, gluten.
• Easy to make.
• Taste great! Light and fluffy.

Pumpkin Marshmallows (Gluten, Dairy, Corn, Egg-free)
Adapted from AllRecipes.com

1/2 cup water, cold
3 (.25 ounce) unflavored gelatin

2 1/2 cups white sugar
1/2 cup water

1/2 cup pumpkin puree
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
orange food coloring (optional)

1/4 cup cocoa powder*
1/4 cup arrowroot powder
1/4 cup corn-free powdered sugar*

1. Uniformly grease a 9x13 inch pan. Combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Set aside.

2. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 8 to 10 minutes. Meanwhile, combine the sugar and water in a saucepan. Stirring constantly, bring to a boil over medium-high heat. Continue to cook, without stirring, until mixture reaches 250 degrees F on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball.

3. Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully and slowly pour the boiling sugar syrup in a steady stream over the gelatin mixture. Increase the mixer to medium-high speed and mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.

4. With the mixture on low speed, fold in the pumpkin mixture until combined. Add food coloring, if desired. Turn up the speed to medium-high and beat about 3 minutes longer. When done, the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.

4. Pour the mixture into the prepared pan in an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.

5. Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.

Notes:
*The cocoa is optional if you use the powdered sugar. I did half of mine in the cocoa, sugar and starch mixture, and half in the starch/sugar mixture. They both turned out great, it just depends on what you like - some people like the little extra flavor touch the cocoa gives, while others don't like the darkness of the cocoa.

~ Hanunyah

Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Tasty Tuesdays (by Beauty and Bedlam)

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31 for 21: Pumpkin Snap Cookies

I captured some pictures just before the sun went down.

When I crossed gingersnap cookies and pumpkin today, this recipe was created - crunchy, rustic spice cookies (that do have pumpkin too, not just the spices).

And just incase you are wondering - no, these are not roll-out cookies. They are bottom-of-a-glass press cookies.

PumpkinSnap Cookies (Gluten, Dairy and Corn-free)
Adapted from my recipe for Gingersnap Cookies

2 3/4 cups rice flour
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
3/4 cup lard
1 cup sugar (brown or white)
1 egg
1 tablespoon molasses or sorghum syrup
1/4 cup pumpkin

1. Preheat oven to 350 degrees F. Grease a few cookie sheets.

2. In a large bowl, whisk together the flour and spices. In another bowl, beat the lard and sugar. Add the egg, syrup and pumpkin.

3. Roll the dough into balls and place on the prepared baking sheets a couple inches apart. With the bottom of a glass dipped in sugar, press the cookie balls down very thin.

4. Bake in the preheated oven for 7 to 12 minutes, or until desired darkness is reached.


~ Hanunyah

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31 for 21: Pumpkin Butter

We were gone all day today @ our soccer game and the Buddy Walk - fun but tiring!

Here is another pumpkin recipe - made in the crockpot, too!

Pumpkin Butter

Adapted from IowaGirlEats.com

15 oz (about 2 cups) pumpkin puree

1/4 cup sugar
3/4 teaspoon pumpkin pie spice
34 teaspoon cinnamon
1/4 cup apple juice, (optional)
1 teaspoon vanilla extract, (optional)

1. Combine all ingredients in a small crockpot and stir to combine.

2. Cook on high for 1 hour. Turn heat to low and cook for 5-6 hours, stirring every hour or so, until the mixture has reduced by 1/3 and is dark brown.

~ Hanunyah

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31 for 21: Pumpkin, Pear, Pineapple (PPP) Muffins

We had some pumpkin and pineapple to use up today, so I made these muffins off of the wonderful recipe my sister makes - Apple Muffins. I thought it was nice that all the flavors started with a "P"! These would be good muffins to make for a school project on the letter "P".

Pumpkin, Pear, Pineapple (PPP) Muffins (Gluten-free, Dairy-free, Corn-free)
Adapted from Apple Muffins


2 cups rice flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup white sugar
1/2 teaspoon ground cinnamon or nutmeg, (optional)
1/2 cup pumpkin
1/2 cup pineapple juice
1 egg
1/4 cup oil
1/2 cup pear, peeled, cored and chopped
1/2 cup pineapple

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.

2. Combine all ingredients. Beat well, but do not over-beat. Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

~ Hanunyah

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31 for 21: Pumpkin Buckle

Another great pumpkin recipe . . . this was a big hit! I made it yesterday for the first time and it's all gone now! Quick, interesting and very good.

First, some oil is poured in the pan, a thin cake-like batter is poured over that and then a pumpkin filling over that (that actually goes underneath the first batter). Sprinkle some cinnamon and sugar over those layers, and bake up some great reviews!!

Pumpkin Buckle (Gluten-free, Cow Dairy-free, Corn-free)
Adapted from Country Woman

1/2 cup oil
1 cup rice flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
1 cup goat milk*

3 cups pumpkin, cooked and pureed
1 cup goat milk
2 eggs
1 1/2 cups sugar
1 tablespoon rice flour
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon cinnamon

sugar and cinnamon

1. Pour oil into a 9 x 13 inch baking dish; set aside. In a large bowl, combine the flour, sugar, soda and cream of tartar. Stir in milk until smooth. Pour into the prepared pan (over the oil). (It will look like it is not going to turn out).

2. In a large bowl, beat the pumpkin, milk and eggs (a whisk works good). Add the remaining filling ingredients and beat well. Pour over the other mixture in the pan (mine disappeared under the other mixture). Sprinkle with sugar and cinnamon.

3. Bake at 350F for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.

Even the dog wanted some . . . 

~ Hanunyah

This post is featured on Gluten-free Wednesdays.

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31 for 21: Pumpkin Bread

This is a very moist, yummy, quick and easy recipe our family has been using for 10 to 15+ years, and it always turns out great - whether it's made with shredded zucchini, apples, raisins or pumpkin. And it doesn't even taste gluten-free.


Pumpkin, Zucchini or Apple Bread (Gluten-free, Cow Dairy-free, Corn-free)
Family Favorite (5 star rating from us!!!)

3 Eggs
4 Cups Sugar
6 Cups Pumpkin, Squash or Zucchini
2 Tablespoons Vanilla*
1 1/2 Cups Oil
6 Cups Gluten-Free Flour**
1 1/2 Teaspoons Baking Powder
2 Tablespoons Baking Soda
2 Teaspoons Xanthan Gum
1 Tablespoon Salt
1 Tablespoon + 1 1/2 Teaspoon Cinnamon
1 Tablespoon + 1 1/2 Teaspoon Nutmeg
2 1/2 Cups Milk

1. Preheat oven to 350 Degrees.

2. Mix all ingredients together. Pour into greased loaf pans until about 1/2 full (you may use other pans, too).

3. Bake at 350F degrees for 35 minutes or until golden brown and toothpick inserted in the center comes out clean.

~ Hanunyah

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31 for 21: Pumpkin Pudding

I'm lining up some of my fall recipes to post in the next few days . . . here's what has been happening -

Monday we found my brother's pig with 10 little orange, black-spotted piglets . . . 

Today we found a guinea hen nest with new chicks!

Anyway . . .

    Back in the kitchen - Here's a great easy fall recipe. There were some pumpkins on sale when we were in town the other day, so we picked some out and boiled them today. I had made this last year, but never posted. This recipe was originally for a no-bake pie, so it could be made either way - as pudding or pour into a baked pie shell.

Pumpkin Pudding (Gluten-free, Cow Dairy-free, Corn-free)

Adapted from Cooks.com

2 1/2 cups pumpkin, cooked and pureed
2 cups goat milk
1 1/2 cups sugar
4 tablespoons rice flour or arrowroot powder
2 egg yolks
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger

Combine all ingredients in heady duty pan, consistently stirring. Bring to a boil over medium heat until thickened. Serve warm or cold.

~ Hanunyah

Shared on Gluten-free Wednesdays

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Disguised Dessert Pizza

Another dessert pizza . . . this one looking more like a real pizza - cookie crust, a unusual (but sweet) red sauce I came up with, and grated white almond bark for cheese.
      I was wondering around in the kitchen looking for ideas for making something that would taste good, but look like red sauce. First, I attempted some kind of brown sugar sauce, but after making it, it didn't look like that would work too well. I didn't want to mess with the stove anymore, since it was getting somewhat warm in the kitchen. So I thought I'd just make a quick no-cook topping. I picked up some kind of red hot pepper that looked like it needed used (I thought - why not? my mom likes spicy stuff, and remember how well the jalepeno peanut brittle went down? I ended up not using it though, because I debated how good it would be in this). Hmmmmmm . . . . carrots? If I could chop them up very fine, I might reach the somewhat grainy look of red sauce. They are also used in desserts sometimes, and have a mild, sweet flavor. And, since they're orange, that could help with the color, too. So, I decided - I put a carrot in the food processor. Since cream cheese went down very well in the Peanut Butter Cheesecake Dessert Pizza, I asked my sister if we had cream cheese. "Yes". Okay, that's what I'm going to use, then! I also added a little nutmeg and cinnamon, and poppy and flaxseeds to look like seasoning.

After all, this went over well. One of my sisters didn't get a piece since I took it over to the neighbors, where at least 25 people were. But, I still have a little almond bark left, so I can make it again. The neighbor/friend kids (where we go over almost every Monday for dinner, and they always look forward to my desserts), said it tasted like pumpkin pie (because of the little nutmeg and cinnamon I added). You can leave the spices out, if you want. Also, my brothers and sisters had a hard time trying to guess what was in the red sauce. They said it didn't taste like carrots.

Disguised Dessert Pizza
Hanunyah Creation


Crust:
1/2 cup lard
1/2 cup brown sugar
1 egg
1/2 teaspoon salt1/2 teaspoon guar gum
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1 1/4 cups flour


Sauce and Topping:
1 carrot, very finely chopped in the food processor
1/4 cup cream cheese
2 to 3 tablespoons brown sugar
1/4 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1/4 teaspoon poppyseeds
1/2 teaspoon flaxseeds
a few drops red food color


1. Preheat oven to 350F. Combine all of the crust ingredients. Spread in a greased round baking pan (I use a 11 inch stoneware baking pan).


2. Combine all of the topping ingredients exept the almond bark. Grate almond bark over the pizza (I used about 1/2 of a 2 ounce piece).

Carrots in the food processor. Make sure you get them very fine.

Enjoy!!

~ Hanunyah