The Sweetest Thing.

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Gluten Free Pumpkin Spice Cupcakes w/ Maple Cream Cheese Frosting & Toasted Pecans. November 19, 2014

That’s quite the title, but all of the ingredients  play an equal roll in the deliciousness of these and I didn’t want to leave anything out. I have not really done much gluten free baking from scratch and these are no different. I will get there eventually, but for now I am relying on box mixes and I am okay with that. These are really simple to make and really good. The cake itself is not very sweet, but the frosting makes up for it and the toasted pecans are really just the perfect finish. These would be great to take to Thanksgiving dinner or a nice fall treat for work.

 

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Gluten Free Pumpkin Spice Cupcakes w/Maple Cream Cheese Frosting & Toasted Pecans

Makes 18 cupcakes

Ingredients~

1 bag/box gluten free vanilla cake mix

1 can pumpkin puree

1 egg

2 Tbls pumpkin pie spice (or a combination of cinnamon, nutmeg and cloves)

8 oz cream cheese (softened)

6 cups powdered sugar

1/2 cup pure maple syrup

1 cup chopped pecans- toasted

 

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1. Preheat oven to 350º. Line 18 cupcake spots with paper liners.

2. Combine cake mix, pumpkin, egg and pumpkin pie spice and stir until smooth.

3. Divide evenly amongst liners and bake 18-22 minutes.

4. Remove and let cool completely.

5. For frosting, combine softened cream cheese, 3 cups of powdered sugar and maple syrup in stand mixer (or large mixing bowl). Start on low so the powder sugar doesn’t fly everywhere (I always forget). Gradually add remaining sugar until combined. Increase speed incrementally and let it go for about a minute once it gets all the way up. Frost cooled cupcakes. (There will be extra frosting)

6. Toast chopped pecans as desired. I use a dry skillet over medium heat for a few minutes and jostle them around every 30 seconds or so. Some people prefer the oven. I have even heard of doing them in the microwave. Once pecans have toasted and cooled, top frosted cupcakes with them.

7. Enjoy!

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Strawberry Blueberry Crisp. July 13, 2013

Filed under: Dessert,Uncategorized — Jessica @ 7:20 am
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Nothing says weekend like dessert. Don’t let me fool you, I also think Wednesday or a good hair day or a Sex and the City marathon with your best friend (or yourself) is a perfectly good excuse for a dessert.

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This one just screams summer with fresh local strawberries and blueberries. You could easily substitute any berry. I had actually planned on just making a blueberry crisp until I saw my strawberries needed to be used ASAP. I was very pleased with the results. It is great on it’s own but a scoop of good vanilla bean ice cream certainly wouldn’t hurt anything.

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Strawberry Blueberry Crisp

Filling-

2 cups strawberries

2 cups blueberries

1/4 c sugar

1/2 tsp cinnamon

1 tsp cornstarch

Topping-

1/2 c brown sugar

1/2 c all purpose flour

3/4 c old fashioned oats

1/2 tsp cinnamon

1/8 tsp allspice

1/8 tsp salt

1 stick unsalted butter- chilled & cut into cubes

1. Preheat oven to 350*

2. Butter (or use cooking spray) and 8×8 inch pan

3. Mix filling ingredients until berries are coated

4. Pour filling into 8×8 inch pan

5. Mix topping ingredients thru allspice

6. Cut in butter with fingers until  incorporated into pea size clumbs throughout

7. Top berry filling mixture

8. Bake at 350* 30-40 minutes until top is golden brown

9. Enjoy!

* I apologize for any typos, I have had a few glasses of wine this evening in the name of #goodlivin’

 

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Strawberry Rhubarb Crumb Pie. July 1, 2013

Filed under: Dessert,Uncategorized — Jessica @ 6:00 am
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The honey requested that I make her a strawberry rhurbarb pie. She had never had one. I had never made one. Since her request is often chocolate chip cookies, I was excited to experiment with something a little different. It was incredible. The best dessert I have made in a while. I knew I would have to share it. I used a recipe from this cookbook for a no roll pie crust and it was perfect in this pie. It was a thicker crust but it worked well to balance the sweetness and add to it’s rustic charm. You can use your favorite single crust pie recipe.

Strawberry Rhubarb Crumb Pie


Favorite recipe for single pie crust

Filling-

1 1/4 c sugar

1/3 c flour

1 tsp cinnamon

1/4 tsp nutmeg

2 c rhubarb (sliced into 1/2 in thick chunks)

2 c strawberries (quartered)

Topping-

1/4 c coconut flakes (optional)

1/3 c chopped walnuts

1 c all purpose flour

2/3 c white sugar

1/3 c unsalted butter- chilled

1/2 tsp salt

 

 

1. Preheat oven to 400*

2. Line 9 inch pie plate with your favorite crust

3. Mix cinnamon, flour, nutmeg and cinnamon for filling. Add strawberries and rhubarb and toss to coat. Pour into pie crust.

4. Sprinkle filling with coconut (optional) and walnuts.

5. Mix sugar, salt and flour for crumb topping. Cut in cold butter. Spread crumb topping over filling.

6. Bake at 400* for 50-60 minutes.

7. Cool.

8. Enjoy! (with a scoop of vanilla ice cream if you are so inclined)

This pie just tasted like summer to me. It brought back memories of childhood in my grandma’s kitchen and all the good things that come along with that. This pie will definitely become a yearly tradition as a kick off to summer dessert.