Trick or Thesis

I wanted to recreate some of the candies that I am unable to eat due to most candy being made with High Fructose Corn Syrup or some sort of Corn ingredient being in the candy. I did find a recipe that someone has already developed for mounds candy bars. Mounds Bar Recipe I changed the recipe slightly to fit the ingredients we prefer to use in our home. Also going to make Almond Joy which is very simple upgrade to the Mounds Recipe.

I used unsweetened coconut, Coconut Cream and Ghirardelli 60% Dark Chocolate chips.

For the Peanut Butter cups I did use Sun butter and give it a try from a recipe that I developed quite awhile ago. The original recipe Peanut Butter Cups I am having to change the recipe since I can no longer tolerate oats. See the transformed recipe below.

Jamie at A Families Love created some very tasty apple pancake cupcake with a maple butter cream frosting. Also, Better Batter has some fantastic treats that they are sharing with us today!

Mounds/Almond Joy Candy Modified Recipe

Ingredients:

3 cups unsweetened shredded or chopped coconut
1 1/4 cups coconut cream
1 bag of dark 60% cocoa Ghirardelli chocolate chips (Enjoy chocolate chips or Sunspire chips can be used instead)
2Tbs Organic Spectrum Shortening
Wax Paper

Directions:

1) Line a pizza pan with wax paper.
2) Place the coconut and coconut cream into a bowl and mix together.
3) Take a good amount of coconut mixture in your hand and shape like a miniature log. Place the log onto your pizza pan to place in the freezer.
4) To make Almond Joy's take 2 almonds and dunk them in the remaining coconut cream and place on top of your coconut log before placing into the freezer.
5) Place the coconut logs with or without nuts in the freezer over night so that they are nice and firm and cold.
6) Next day melt your chocolate chips with 2Tbs Organic Spectrum Shortening in the microwave or double broiler.
7) Take your mounds and almond joy out of the freezer and dip into your chocolate and place back onto your pizza pan that is lined with wax paper.
8) Place in freezer to harden and remove about 5 minutes before consuming.
9) ENJOY!

Peanut Butter Pumpkins

Ingredients:

2/3 cup coconut flour
2/3 cup flaxseed meal
3/4 cup peanutbutter (Sunbutter can be substituted or any other nut butter of your choosing)
2Tbs coconut oil
1/4 cup agave nectar
1 package semi sweet chocolate chips
2Tbs Organic Spectrum Shortening
Wax Paper

Directions:

1) Take wax paper and line a pizza pan.
2) Take all ingredients and put into a mixer until fully combined.
3) Take a pumpkin cookie cutter and place a good sized ball of mixture in it until desired thickness. Remove cookie cutter and you should have a pumpkin shape.
4) Place them on the wax lined pizza pan and place in the freezer over night.
5) Next day take your semi sweet chocolate chips and melt with your shortening.
6) Dip your pumpkins into the chocolate and place back onto your pizza pan and once all are dipped place back into the freezer until hard.
7) Remove from freezer for about 5 minutes before eating.
8) ENJOY!

K.O. the Candyman

For this week K.O. the Candyman I wanted to focus on meals that we LOVE during the fall months. We love alfredo and when I saw this recipe I figured it wouldn't hurt to give it a try. We soon found out that this Alfredo recipe was not only great it was a lot easier to make than the traditional Alfredo sauce. It also packs more nutrition for everyone in the family as well. I hope you and your families enjoy these recipes as much as we did.


Remember to visit Better Batter  for their healthy harvest breakfast hash and Jamie A Families Love for her two awesome crepes recipes.

Pumpkin Alfredo

(This recipe came from my Food Network Magazine pamphlet 50 recipes for canned pumpkin)

Ingredients:

1 1/2 cup pumpkin puree (original recipe 1 cup)
1 1/2 cup heavy cream (original recipe 1 cup)
16oz pasta (original recipe 12oz)
A little over 1/8tsp thyme leaves (10 sage leaves in original recipe I didn't have on hand)
3Tbs butter (original recipe 2Tbs)]
Fresh triangle shaped Parmesan cheese hand shredded
nutmeg I used 1/2 tsp you can use less or to your taste
a pinch of salt



I adapted the recipe for fresh pumpkin puree and I had 16oz pasta noodles not 12oz's.

** If you like salt I would recommend adding some salt to your pumpkin puree as this recipe omits salt**
*** You can use canned pumpkin if you would like to make it easier to make. Just make sure you use plain pumpkin without any seasoning’s in it.

Directions:

Step 1

Cook your noodles according to directions BEFORE making the sauce.

Step 2

Melt the butter in the pan with thyme. Once butter is melted add the pumpkin and heavy cream. Let the mixture simmer for 5 minutes on the stove.

Step 3

Add the sauce to your pasta and serve immediately. Top your pasta with FRESH Parmesan cheese the triangle block kind as it doesn't have a caking agent in it.

Step 4

 ENJOY!

Brat Frito Chili

Yes I know we generally try to avoid corn however it was something that sounded really good. Yes I will regret eating this later but that's ok it tasted really good going in. This recipe fits in 2 separate large crockpots just a warning in case you want to make a smaller batch. If you want to make a smaller batch just cut the recipe in half and it will fit into 1 crockpot. I enjoy making large batches of chili as it is easy to freeze and thaw out for later use.


Ingredients:

1/2 bag dried small dark red kidney beans
1/2 bag dried black beans
4 cans Muir Glen tomato sauce
4 cans Muir Glen fire roasted tomatoes
2 packages of brats and the meat taken out of the casing
2 packages of Wick Fowler's Alarm Chili Kit**
1 bag of Frito's chips
1 block of cheese shredded or you can purchase a bag of shredded cheese
1 container sour cream (Optional)
Water for thinning out your chili

**Don't worry the name isn't the most attractive on the Chili kit but you can make it mild, hot or FIRE!
***For my recipe I added the Chili Pepper packet (aka Chili powder), onion/garlic packet, oregano/cumin packet and paprika. I omit the salt, maza and red pepper. If you prefer to have HOT chili add one full packet of red pepper and if you like FIRE add both packets of red pepper. We do not like salt in our house and the brats I added to our chili have quite a bit of salt in them so I didn't see the need to add it.

Directions:

Step 1

 In one crockpot place 1/2 bag of dried kidney beans and 1/2 bag dried black beans and fill your crockpot almost to the top leave about 1/2-1 inch room in your crockpot. Turn your crockpot to HIGH and leave for about 2 1/2-3hrs. After about 2 1/2hrs your beans should be soft. If they are soft strain your beans and return them to crockpot.

Step 2

Split the beans between the two crockpots and add your tomato sauce and fire roasted tomatoes. Set the crockpots to high while you are cooking your brats.

Step 3

To cook your brats pull the meat out of the casing. I find it easy to get my hands dirty and tear the casings by hand and dumping the meat into my pan to brown up. Cook the meat until it is no longer pink.

Step 4

Now that your meat is cooked add the Wick Fowler's Alarm Chili kit seasoning’s to your browned meat. I add it to my meat as the flavor will disperse better into my chili. Depending on how thick or how thin you like your chili you can add water or not add water it is up to you.

Step 5

Add the meat to your crockpot(s) that contain the bean and tomato mixture and let heat up and come together on high for 2-4hrs. Or if you want you can make it up the night before and place back in the crockpot for the next day.

Step 6

Now the fun part of assembling place a handful of Frito chips in the bottom of your bowl. Add a scoop or more of chili, sprinkle with cheese and put a dollop of sour cream on top.

Step 7

ENJOY!

Stick a Pitchfork In It

Caramel Apple Donuts and Salted Caramel Pumpkin Donuts

I have been wanting some donuts but not a real fan of the cake donut as they are a little dense for my taste. I wanted something a little bit lighter but not a full yeast donut either. I had heard about a guy that makes Cronuts and it is like a donut a pastry had a baby. I had did some thinking and thought I have a really light and fluffy biscuit recipe why not modify it and see what happens.

I experimented with the Biscuit Recipe to see if I could make a combination of something light and fluffy but had a slight crunch on the outside. I also wanted to add in a Harvest theme using apples, caramel and pumpkin. It was very successful and I hope you enjoy these recipes as much as my family and I did.

 Don't worry I will provide you with recipes to BOTH! For the pumpkin donut I wanted to use FRESH pumpkin as I am not a fan of the canned. I also used fresh granny smith apples and made the caramel sauce from scratch. With these recipes you can add cinnamon in place of the Jamaican Allspice that I use (it's an actual plant in Jamaica and it's called an allspice plant). Or you can add a little cinnamon to your liking on top of the seasoning’s I have added to these fantastic recipes.

Remember to visit Better Batter and see what special treat they have in store for you this week. Jamie over at A Families Love has some incredible baked stuffed apples! 

Apple Donut

Ingredients:

4 large Granny Smith Apples
1/4 cup pineapple juice (keeps apples from turning brown)
1 cup packed brown sugar
1/2 cup heavy cream
4Tbs unsalted butter
2 cup Better Batter Flour
1Tbs baking powder
1/2 cup club soda
Cinnamon- add to your liking I am unable to add due to food allergies in our family. 

For Caramel glaze you will need the following ingredients:

2Tbs unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream


Directions:

Step 1

To prepare the caramel apple ingredients take the granny smith apples and remove the skin and seeds. Cut the apples into little pieces and place into your pan. Add the pineapple juice to the pan while you are cutting up your apples. This will keep your apples from turning brown.  

When done with the first 4 steps it is an apple sauce texture and does not go on top of your donuts. This also makes enough for a double batch not a single batch. If you are wanting to do a single batch cut the apples, pineapple juice, butter and cream in half.

Step 2 

Now add your brown sugar, heavy cream and butter to your apple pan and place on the stove on medium - medium high heat until the apples are tender.

Step 3 

 Once the apples are tender take a colander and separate the apples from the sauce.  Save the sauce do not throw it away you need it.

Step 4 

Take 1/2 of your tender cooked apples and place in a food processor until smooth. Once these apples are smooth add back to your caramel mixture and add the other 1/2 of cut up apples that are already cooked. Let this mixture cool to room temp. I let mine sit in the fridge over night. 

Step 5

 Take 2 cup of flour and 1Tbs baking powder and mix together in your mixer.

Step 6 

Now add 2/3 cups butter cold and cut into the flour and mix until it resembles a coarse crumbs.

Step 7 

Add 1 cup caramel apple sauce and 1/2 cup club soda to the flour mixture and mix until combined.

Step 8 

Place wax paper on your counter and flour generously. Roll out dough to about 1/2 inch thickness  with your hands and using a biscuit cutter that is 4 inches in diameter to cut into a circle and then cut out a circle in the middle using a 1.5 inch diameter biscuit cutter.

Step 9 

Place into HOT oil and fry for about 2-3 minutes or golden brown and then flip and do the same to the other side. 

Step 10

Place onto a plate lined with paper towels to remove any excess oil.

Step 11 

While the donuts are on the paper towels you want to make a fresh caramel apple glaze. In a clean pan place 2Tbs butter, 1/2 cup packed brown sugar and 1/4 cup heavy cream in a pan. Boil this mixture until you have a soft ball that forms in the bottom of a cup that is filled with cold water. Once the caramel is done start dunking the cooler donuts into the glaze.

Step 11
Top the donut with fresh caramel glaze and ENJOY!



Salted Caramel Pumpkin Donut Recipe

Ingredients: 

1 Baking pumpkin
2 1/4 cup Better Batter Flour
1Tbs baking powder
1/2 cup club soda
2/3 cups cold butter

For Salted Caramel glaze you will need the following ingredients:

2Tbs unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream  Sea Salt

**You can use either fresh pumpkin puree or canned pumpkin it is up to you. When you bake your own pumpkin it will make more than what you will need for this recipe.**

Directions:

Step 1

Cut the pumpkin in half, scoop out all the seeds and set aside.

Step 2

Heat your oven to 350 degree's and place pumpkin flesh side down on a cookie sheet or pizza pan.

Step 3

Cook pumpkin in the oven for 1hr or until the outside of pumpkin you can easily stick a fork into it.

Step 4 

 Let pumpkin cool and then remove the flesh and purée 1/2 cup add in 1/2 tsp Jamaican Allspice and 1/2 tsp nutmeg and 1/2 tsp cloves. (You can add in 1tsp cinnamon we omit as it is an allergy in our house).

Step 5 

Take 2 cup of Better Batter flour with 1Tbs of baking powder and sift together.

Step 6 

Now add 2/3 cups butter cold and cut into the flour and mix until it resembles a coarse crumbs.

Step 7

Add 1 cup pumpkin mixture and 1/2 cup club soda to the flour mixture and mix until combined. The dough will be sticky this is normal and good.

Step 8 

Place some wax paper on your counter and flour the wax paper generously with Better Batter flour. Roll out dough to about 1/2 inch thickness with your hands and using a 4 inch biscuit cutter into a circle and then with a 1.5 inch biscuit cutter cut out a circle in the middle.

Step 9

Place into HOT oil and fry for about 2-3 minutes or golden brown and then flip and do the same to the other side.

Step 10 

Place onto a plate lined with paper towels to remove any excess oil. In case you do not have any caramel glaze made you will take a clean pan and place 2Tbs butter, 1/2 cup packed brown sugar and 1/4 cup heavy cream in a pan. Boil this mixture until you have a soft ball that forms in the bottom of a cup that is filled with cold water. Once the caramel is done start dunking the cooler donuts into the glaze.

Step 11 

Dip the donut in fresh caramel glaze and top with a little bit of sea salt and ENJOY!

Allergy Friendly Harvest and Halloween Hijinks

October is going to be a FANTASTIC month filled with recipes from sweet treats to awesome seasonal meals. This weeks theme is "Are you my Mummy?" which includes themed treats and foods! Below you will see two different recipes mummy cupcakes and healthy candy corn treat. Don't forget to go and visit Better Batter and check out the Mummy Dogs recipe!



Mummy Cupcakes 

Mummy cupcakes make a GREAT edition to any kids Halloween classroom. I made these last year for our kids and I didn't see a single one back!

Ingredients for cupcakes:

1 1/4 cups Better Batter Flour
1 1/4 tsp baking powder
1/2 tsp baking soda
2 eggs
3/4 cup sugar*
1 1/2 tsp pure vanilla extract
1/2 cup Coconut Milk **
1/2 cup oil
24 white cupcake liners

Frosting Ingredients:

1 bag chocolate chips
1 bag of Wholesome Sweeteners Powdered Sugar***
1lb room temperature butter
1tsp pure vanilla extract
1/4 cup coconut milk 


 Directions for cupcakes:

1) Preheat oven to 350 degrees F.
2) In a medium bowl sift together flour, baking soda and baking powder.
3) In a mixer add eggs and beat for about 10-20 seconds and gradually add sugar and continue to beat about 30 seconds. Continue to beat and add vanilla and oil.
4) Reduce mixer speed to slow and add half of the flour,  then milk and then rest of the flour and end with the milk. Beat until just combined and do not over mix.
5) The batter will be thin and pour into cupcake pan that has cupcake liners preferably white liners.
6) Bake cupcakes in the pre-heated oven for 12-14 minutes or until toothpick inserted in the middle comes out clean.
7) Cool in pan for 1-2 minutes and then move to a cooling rack to finish cooling completely before frosting.

Directions for frosting:

1) Place the butter in your mixer and add your powdered sugar and beat and continue to add powdered sugar until the mixture is really dry.
2) Add the vanilla to the dry mixture and then add coconut milk to the mixture 1Tbs at a time until desired consistency.
3) Now take a pipping bag and use the basket weaving tip. Now have FUN you want to leave a little space for the eyes. You just take the pipping bag and place frosting across the cupcake using straight lines, crooked lines or any lines you would like. Now take 2 chocolate chips and place the point side into the cupcake and VIOLA you have a mummy cupcake!

Healthy Candy Corn Treats

This idea came from Pinterest and I figured it is an EASY treat that I can take to our kids school. Wanted to share this simple recipe with when you want a sweet treat that is easier on the waist line.

Ingredients for Candy Corn Treats:

1 can pineapple tidbits in pineapple juice (or fresh pineapple cut small)
1 can mandarin oranges (or fresh mandarin oranges peeled)
1 can whipped topping (see below for directions for FRESH and stable whipped topping)

Directions for Candy Corn Treats:

 1) Place pineapple on the bottom of your cup. Now add the mandarin oranges on top and then top the fruit with whipped cream. ENJOY!

Fresh Whipped Topping Ingredients:
1-8oz package cream cheese at room temp
1-16oz container heavy cream
Agave Nectar - sweeten to your liking

Fresh Whipped Topping Directions:

Place the room temp cream cheese into a mixer and add the heavy cream. Use the wire whisk attachment and slowly start whipping these two ingredients together. Gradually turn the speed up on your mixer. Continue to increase your mixers speed until your whipped topping is almost stiff. Add your Agave Nectar to your mixture and continue to beat until the whipped topping is stiff. This mixture is very stable and will not break down in the fridge.


* The sugar in the cupcake recipe you can substitute Agave Nectar or Honey you just need to reduce the amount of milk by 1/4 cup that you put into the mixture.
** We use a lot of Coconut Milk in our house and you can use the type of milk you have in your home.

Halloween Gluten Free Treats Coming Your Way

With Halloween just around the corner what a great way to feature recipes that are FUN! Just think of all the fun new recipes you  can collect for your children's classes for that special treat on Halloween! 

The first weeks theme is "Are you my mummy?"

Stay tuned for my mummy cupcake recipe........to be continued.