Gluten Free Pumpkin Cornbread

As usual, I started out with a recipe that was found on the internet. Then I considered the fact I have to eat gluten free; took in consideration the nutritionist wants me to go dairy free, what I actually have to work with and came up with this delicious gluten free pumpkin cornbread.

Ingredients to make Gluten Free Pumpkin Cornbread:

• 2 Cups of yellow cornmeal
• 2 Cups of gluten free all purpose flour; I use Bob Red Mills
• 2 Tbsp. baking powder
• 1 Tsp. baking soda
• 1 1/2 Tsp. salt
• 2 Tsp. ground cinnamon
• 1/2 Tsp. nutmeg
• 2 Cup pumpkin puree`
• 1 Cup Coconut milk
• 2/3 Cup Coconut sugar
• 1/2 Cup avocado oil
• 4 eggs

*** Instead of the first 5 ingredients, you can use Bob Red Mills Gluten Free Cornbread mix; which also has the xanthan gum in it. This is what I actually did, as I couldn't find cornmeal in town to make from scratch.

Instructions to Make Gluten Free Pumpkin Cornbread:

1. Preheat the oven to 375 F. degrees and grease a 9 inch x 9 inch glass pan.
2. In a large mixing bowl, either use first 5 ingredients or Bob Red Mills Gluten Free Cornbread mix. Add cinnamon, nutmeg, pumpkin puree`, coconut milk, coconut sugar , avocado oil and eggs.
3. Mix until blended and pour into the greased pan.
4. Bake until golden brown and toothpick comes out clean. 40-45 minutes.

***To make muffins, 375 F. degree for 25 minutes.

Pumpkin Soup Recipe

I had never heard of pumpkin soup until my pen pal in Germany sent it to me.

There are different ways to make pumpkin soup; one way is more of vegetable soup and the other more like a dessert.

For vegetarians or gluten intolerant, there is even a way for you. Here is my recipe for pumpkin soup. 

With fall in the air and pumpkins we grew in our garden, this soup is so good!

Ingredients for Pumpkin Soup Recipe:

• 6 cups chicken stock or  6 tsp Gluten-Free vegetable base for the vegetarian 6 cups water 
• 4 cups pumpkin puree 
• 4-6 potatoes cubed
• 4 carrots

• 1 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup heavy cream
• 1/4 teaspoon  black pepper; or to taste
• 1 1/2 teaspoons salt; or to taste
• 2 teaspoons vanilla (optional)
• 2 teaspoons packed brown sugar (optional)
• 1/4 teaspoon pumpkin pie spice (optional)

Instructions to make Pumpkin Soup Recipe:

1. If you are using fresh pumpkin from your garden, you will need to cut it up and cook it down. If you are like many people, you will use canned pumpkin. Either way is OK, it will not affect the taste. Heat the chicken stock (or vegetable base), water,  potatoes, pumpkin, onion, garlic, salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.  
   Puree the soup in small batches (1 cup at a time) using a food processor or blender.
2. Be careful when doing this step, as it is very hot.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
4. If you want it sweet and more like pumpkin pie this is when you would add in the brown sugar, vanilla and pumpkin pie spice.
5. Stir in heavy cream. Pour into soup bowls and enjoy. 
   
   

Pumpkin Cheesecake Dip: Fluffy and Delicious

 Growing pumpkins in our as close to organic garden as you can find, I have used them in many ways from pumpkin soup, pumpkin pie, pumpkin bread, pumpkin black bean burgers and now pumpkin cheesecake dip which is fluffy and delicious.

First seeing the recipe for pumpkin cheesecake dip on facebook, I instantly clicked on the link for the recipe. I scanned it and saved the page. While I was at work, Mozilla shut down and I lost my page.

I started searching pumpkin dip and realized there were many versions; however, I ended up combining two recipes to incorporate the ingredients I remembered. Now while my fresh cooked pumpkin is not as thick as the canned stuff, I will continue to use it as I know where these pumpkins come from and how near organic they actually are.

Pumpkin Cheesecake Dip

Ingredients for Pumpkin Cheesecake Dip: Fluffy and Delicious

 

·       1 8-oz package cream cheese; softened

·       2 cups of powdered sugar

·       1 tsp Orange Juice

·       2 cups of fresh pumpkin or 1 15-oz can of pumpkin

·       1 tbsp ground cinnamon

·       1 tbsp pumpkin pie spice

·       1 8-oz container of whipped topping; thawed

Instructions to make Pumpkin Cheesecake Dip: Fluffy and Delicious

 

1. In a medium bowl or blender, combine the softened cream cheese, powdered sugar and orange juice until smooth.
2. Gradually mix in the pumpkin whether you use fresh cooked or canned.
3. Add the cinnamon and pumpkin pie spice and blend until smooth.
4.  Fold in the thawed whipped topping.
5.  Chill the pumpkin cheesecake dip until serving with apples, crackers or cookies.

Alternate recipe for Pumpkin Fluff Dip Recipe:

• 1-15 ounce can of pumpkin
• 1-16 ounce whipped topping;thawed
• 3-small boxes of vanilla pudding
• 1-3 tsp of pumpkin spice; spice to personal taste

Freezing Pumpkin after Making Homemade Pumpkin Pies

Now that you have cut your pumpkin to make your homemade pumpkin pies, you need to either can or freeze the remaining pumpkin to use in other recipes or for holiday pumpkin pies.
Fresh organic pumpkins will only store without freezing for so long. However, if you cut your pumpkin to make a pie, you have to do something immediately to preserve it.
Freezing your freshly cooked pumpkin is easy and makes it handy for baking your next pumpkin pie, bread or doughnut recipes.

“This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.” According to nutritiondata.self.com

Pumpkin is low in calories and fat but high in vitamin A. Pumpkin also has traces of many vitamins and minerals.

 Ingredients to Freeze Pumpkin:

• Freshly cooked pumpkin
• Large stockpot/pressure cooker
• Freezer containers or bags
• Measuring cup
• Marker pen

Instructions to Freeze Pumpkin:

1.     Using a large stockpot or pressure cooker, cook down the pumpkin. Scrape the meat into a large bowl. Use a mixer or blender to smooth out all the lumps.

2.     With a measuring cup, scoop the pumpkin into either your freezer containers or freezer bags.

3.  Mark your freezer container or bag with a marking pen so you know what and how much is in it. After it is in the freezer for a few months, you might actually forget, so marking the containers is essential.

4.     Place the containers in your freezer for the next holiday or occasion to use pumpkin in a recipe. There is nothing like fresh organic pumpkin in your bread or pie recipes, therefore, freezing the pumpkin that you've grown only makes perfect sense to me.

***Update: After learning to cook pumpkin the hard way; over the years I have learned to do things quicker and smarter. Cut the pumpkin in 1/2, remove the seeds and place in a 375 Degree (F) oven and bake 1-1 1/2 or until soft. 

Gluten-Free Pumpkin Bread Recipe

Gluten-Free Pumpkin Bread

When it comes to making pumpkin bread, Bob Evans Restaurant ranks right up at the top. However, it is not Gluten-Free and people with Celiac Disease or gluten intolerance cannot indulge.

Taking regular recipes and revamping them can be a challenge and a bit more expensive but worth it, especially if you do not want to be restricted from eating sweet breads.

Personally, I feel that Bob Red Mills all-purpose flour taste great, as well as eliminating the guesswork out of what gluten-free flours to use. Everyone has their own favorite gluten-free blend, in fact the original recipe simply used white rice flour, therefore don’t hesitate in using the trial and fail method until you get your recipes the way you like them.

Ingredients for Gluten-Free Pumpkin Bread:

• 2 ½ cups Bob Red Mills all-purpose or 1 to 1 Bob Red Mills flour
  
• ½-cup tapioca flour
• 5 tsp gluten-free pumpkin pie spice
• 2 tsp baking soda
• 1 ½ tsp salt
• 1 tsp xanthan gum
• 2 mixing bowls
• 4 large eggs
• 1-cup olive oil
• ½ cup orange juice
• Electric mixer
• 3 cups coconut sugar
• 1-15 ounce can pumpkin puree`( I prefer homegrown puree`)
• Dark chocolate chips; dairy free, optional but fantastic
  
• Gluten-free cooking spray
• 2 (9-inch by 5-inch) loaf pans

Instructions for Gluten-Free Pumpkin Bread

 

1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. If you do not have a timer on your oven, 20-30 minutes will suffice.

2. Using non-stick spray, lightly coat the loaf pans.

3. Using a large mixing bowl combine all the dry ingredients. Using a whisk or a spoon, mix the dry ingredients until well blended.

4. Taking the other mixing bowl beat the eggs, olive oil and orange juice. Add the sugar and pumpkin puree` and mix until blended.

5. Add the pumpkin mix into the flour mix, and with electric mixer on the medium setting, beat until smooth.

6. Pour the batter into 2 loaf pans and bake for 60 minutes or until a toothpick inserted into the center comes out clean. ***to make cupcakes; fill 3/4 full and bake for 30 minutes.
   

7. Allow the bread to cool for a couple of minutes, slice and enjoy.

Black Bean and Pumpkin Veggie Burger

Black Bean and Pumpkin Veggie Burger

I am not sure how I found the butternut black bean burger, but as usual, I had to revamp it a little to suit what I had on hand and to suit our taste buds.  After using the homegrown pumpkin puree, I can understand how the butternut squash or even a sweet potato could be used in its place. Making this one very vitamin packed veggie burger recipe.

Now days I also rarely purchase buns as I make wheat or herbbreads to reduce the chemicals and preservatives we are consuming, however, place your black bean and pumpkin veggie burger bread or bun of choice. Build your burger to suit your taste buds as I did ours.

 

Ingredients to make black bean and pumpkin veggie burger:

•  1 egg

• 1 cup mashed black beans
• 1 cup pureed pumpkin or butternut squash
• ½ onion; diced
• ⅓-cup celery; diced
• 1 red or orange pepper; diced
• 2 cloves of garlic, smashed and minced
• Olive oil; for sautéing vegetables
• ¾ tsp favorite Italian seasoning blend; oregano, basil, rosemary, thyme, garlic
• ½ tsp garlic powder
• ½ tsp dried parsley
• ¼ tsp salt
• ⅛ tsp cayenne pepper
• 1 ½ cups old-fashioned rolled oats [not instant]

  
Instructions to make black bean and pumpkin veggie burger:

1. Using a large bowl mash the black beans and set aside. The original recipe said using refried black beans was acceptable. Add the pumpkin or butternut squash to the beans and set aside.
2. Sauté the onion, celery, red pepper and garlic in olive oil and cook until the vegetables are tender. Add the minced garlic towards the end to prevent burning.
3. Add the Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
4. Combine the freshly sautéed veggies to the beans and pumpkin, stir in the egg and oats and mix.
5. Pour a tablespoon or two of oil in a skillet and heat to medium-high, add the burgers and cook for a few minutes on each side until you have a golden crust.

  As with a hamburger or turkey burger; top with your black bean and pumpkin veggie burger with your favorite cheese and toppings. I like to use lettuce tomato and onion to all my sandwiches. On occasion I treat myself to a little avocado too.

Homemade Made from Scratch Pumpkin Pie

The homemade pie from 2009

Many people have never made a pumpkin pie from scratch as buying them is so much easier. I myself have made pumpkin pies and started with canned pumpkin however, after growing my own, which are near organic, I love the test the pumpkin gives your pumpkin breads and pies. Therefore, this year, if you need to start making one with canned pumpkin it is just fine, however, you may want to consider cooking down a fresh pumpkin soon.

In 2009, my daughter learned to make a pumpkin pie from scratch and by doing this; we kept a family learning tradition and experience alive. 

Ingredients needed to make a Pumpkin Pie:

• 2 Cups Homegrown Pumpkin
• 3 Teaspoon Pumpkin Pie Spice
• 2 Eggs
• 2/3   Cup brown sugar firmly packed
• 1 ½  Vitamin D Milk
• 1 pre-made crust or better yet make that too

Instructions to make a Pumpkin Pie:

1. First thing to do is pick your organic pumpkin and wash it.
2.  Cut your pumpkin in half and remove the seeds. Save them to roast. 
3. Get a large stockpot and put enough water in it to cover the pumpkin. Quarter each half and put them in the water. Put the pot on the stove and heat it to boiling. Let your pumpkin cook until soft. 
4. Remove the cooked pumpkin from the water. Let the pumpkin drain to keep it from being too watery. Scoop the pumpkin meat out and put in a big mixing bowl or blender.
5. Using the hand mixer or blender; blend until you have smooth pumpkin puree`. 
6. Preheat your oven to 350 degrees.  Now you are ready to make your pie just as you would if you would have opened a can, thus allowing the experience of making a homemade pumpkin pie from scratch a reality. 
7. Using a large mixing bowl beat the eggs using a little to brush the rim of your crust. 
8. Put brown sugar, spices and pumpkin in with the eggs and mix well on medium speed. Gradually add in your milk. 
9. Pour your pumpkin mixture into the crust.  Place in your heated oven and bake for 45-60 minutes or until the middle of pumpkin pie looks set up.  If your pumpkin is watery, it will alter the baking time.
10. Let the pumpkin pie cool and serve. If you choose, you can add whipped topping made from scratch pumpkin pie.

***Update: After learning to cook pumpkin the hard way; over the years I have learned to do things quicker and smarter. Cut the pumpkin in 1/2, remove the seeds and place in a 375 Degree (F) oven and bake 1-1 1/2 or until soft. 

I Have been Busy

Since being home from my Grandparents Day Kentucky trip, I have been playing catch up on many things. I had neglected writing for Bubblews so definitely had to get caught up. Saturday much of the day was multi-tasking doing a bit of everything in-between cooking down my largest pumpkin.

After church on Sunday, I did some Christmas shopping and think I am nearly done, well except minor purchases and wrapping everything. Of course, with my husband being home alone for a week, I had dishes, laundry and a house to clean. I also have my clients that awaiting their turn.

Yesterday Indiana was windy and cold which was perfect timing for baking the pumpkin bread I am taking to church for the Thanksgiving meal for the community and share with our own family in Thanksgiving celebrations.

Tonight is pumpkin soup night, the big pumpkin I cooked down provided me with 30-cups of processed pumpkin puree`.  Friday or Saturday I will make Gluten-free pumpkin bread for my sis.

Have a blessed Thanksgiving everyone.

Pumpkin Bread Recipe on Bubblews

Baking Breads and Aw the Smell

Cutie flower girl for Big Brothers Wedding

As I am planning my trip to Kentucky to see my girls for a week, I am making meals for the hubby that he can simply reheat. I have turkey vegetable soup going for tonight. 

I am also baking breads to share with others as well as for the hubby's sandwiches. If it is not easy he will tend to skip meals and that is not good to maintain strength.

I just finished baking pumpkin bread to take on my trip to snack on and take to church tonight to Bible Study for the church ladies.

Homemade Pumpkin Bread Recipe

The next batch of bread to hit the oven is the herb wheat bread that goes with everything, however, makes wonderful sandwiches. With this bread, one will go with me, one stay here and some are going to one of my clients for a family member in need. I love to bake so it simply made sense I would donate some for the cause.

Herb Wheat Bread Recipe

So how are you spending your time on this chilly November day?

It's Christmas Cookie Time

Are you like me and you love to bake cookies? Doesn't it make Christmas time feel like Heaven? I truly am a cookie monster.

Whether you are baking regular or normal cookie recipes, or the gluten-free variety for family members, the Amish Drop Sugar Cookie and the Sugar Cookie Pumpkin Bar recipes are a must try.

Both recipes can easily be converted into  a gluten-free cookie.

 BOTH RECIPES ARE ON SEEKYT

                                              
This post linked to: Frugal Food Thursday

Pumpkin Cinnamon Rolls

Whether you consider a pumpkin to be a vegetable or a fruit is of little importance, what you make with the pumpkin is. Using pumpkin in recipes adds so many vitamins and moisture, however, adds little calories. It’s a oh my goodness, win-win situation.  Carving pumpkins for Halloween is fun however; the pumpkin cinnamon roll is one of the recipes you will want to make our family for a healthier breakfast alternative.

For the recipe for Pumpkin Cinnamon Rolls pop on over to Seekyt

Roasted Pumpkin Seeds

No doubt you've seen pumpkins in fields, in grocery stores and at road side stands for sale. Maybe you are like we are and have grown your own. What are your plans for the pumpkins? Are you making pies, breads, sweet and easy pumpkin whip, pumpkin cake doughnuts or simply carving for Halloween? Whatever you make out of or do with the pumpkins don't forget to save the seeds for roasting. 

Pumpkin seeds not only taste good but they are also good for you. If you've never toasted or roasted pumpkin seeds that's OK there is always a first time.
To Read More: Seekyt

This post linked to: Frugal Food Thursday

It's Pumpkin Time

Grand daughter in 2009

 It's pumpkin time once again in Indiana. How do you plan on using your home grown pumpkins? Are you going to make pumpkin bread, Pumpkin soup, Pumpkin pies or simply going to carve a face into it?

Ex-Large pumpkins are great for carving a jack-o-lantern, however, they can still be used in baking.
If you do use a large pumpkin to make some holiday pies, what do you do with the rest?
The answer is freeze it for making other recipes later on in the year. 
Read more: Freezing Pumpkin

       

Sweet and Easy Pumpkin Whip

I found the recipe for sweet pumpkin whip; how it got its name, I do not know. It easily could be called pumpkin pudding or pumpkin mousse. However, that does not matter. What does matter is the easy, one-dish recipe that is low in fat, sugar and calories.

Sweet Pumpkin Whip serves six, and a mere 30.83 calories per serving. Oh my goodness this easy pumpkin recipe is a must try for the holidays. What other dessert can you eat that taste great with such little calories?

To Read More: Seekyt
This post linked to Foodie Friday,
Friday Potluck
and Frugal Food Thursday

 

 Amazon Pumpkin Recipe Book