Posts Tagged ‘pumpkin-spice’

Pumpkin Swirl Brownies

I am SO ready for fall! I absolutely love everything about Autumn; the crisp cool air, the beautiful leaves falling, a cozy fire in the fireplace, roasting marshmallows in our backyard bonfire, wearing comfy jeans and sweaters, and not to mention the food! Fresh crisp juicy apples right off the tree, fresh pressed apple cider, and pumpkin spice anything,….I could go on and on! LOL I’ve been in the mood lately for pumpkin, but also for chocolate….thus a new creation was born; Pumpkin Swirl Brownies. Ohhhh my goodness these are soooooo stinking good! I put mine in the fridge so they would keep longer (ha who was I kidding?!), and it was the best move Ive ever made! These taste just like pumpkin pie but with a brownie crust! Totally the best of both worlds! I think I ate almost the whole pan by myself, but hey, I’m eating for two now right, so it’s ok! These would probably be really tasty with whip cream on the top too! These are definitely on my top fall dessert list now, so Im sure they’ll be made quite often around here! Hope wherever you are it’s starting to cool down, and we can all enjoy some cozy fall weather! Get a great start on it by making these….trust me you’ll be thanking me later! LOL  Enjoy! 🙂

Pumpkin Swirl Brownies (Printable Version)
Pumpkin-swirl-brownies
Ingredients:
4 tablespoons non-dairy butter
1/3 cup dark chocolate chips
1 cup gluten free flour
½ teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup + 2 tablespoon solid-pack pumpkin
2 tablespoon vegetable oil
1/2 teaspoon pumpkin pie spice
1/4 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional

Directions:
1.    Preheat oven to 350 degrees. Grease an 8×8 inch glass baking dish.
2.    Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
3.    Beat in the flour, gum, baking powder, and salt in a large bowl; set aside.
4.    Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
5.    Divide batter between two medium bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and spice.
6.    Pour half the brownie mixture into the pan first and then top with the pumpkin batter. Put spoonfuls of the brownie mixture on top and use a knife to swirl batter. Sprinkle with nuts and chocolate chips, if desired.
7.    Bake until set, 30-35 minutes. Cool on a wire rack.

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Pumpkin Spice Rice Krispie Treats (Gluten & Dairy Free!)

Hooray! It’s finally (officially) fall! My absolute favorite time of year! The leaves are changing, as is the temperature. Its time to bust out the sweaters and boots and scarves! There’s just something so cozy about those outfits…..and talk about comfort! Speaking of comfort (food that is!),  in celebration of it being Autumn now, I decided to make something fall-ish and super tasty! And what better way then pumpkin-spice! One of my favorite fall flavors! And who doesn’t love rice krispie treats?! I was SO happy when rice krispies were finally gluten free! This is going to be one of the easiest and fastest things you’ll ever make! They’re also both gluten and dairy free……and they turned out awesome! The trick to the BEST rice krispie treats is using fresh marshmallows. So seriously……go to the store, right now! and buy a new fresh bag and make sure they’re soft and squishy! LOL That makes for a nice sticky and chewy treat! You use old ones and they’re stale and hard and not a very good! The pumpkin pie spice adds an amazing  fall flavor too! It definitely hit the spot! I had to share these though, cause they are seriously addicting! Get em outta my house quick! I love all these fall goodies but really…I’ve still gotta FIT in all these cute fall clothes I was talkin about! Haha. So……give these a try…. and happy fall! Enjoy! 🙂

Pumpkin Spice Rice Krispie Treats (Printable Version)

Ingredients:

6 cups rice krispies
10.5 bag marshmallows
1/4 cup non dairy butter
1 tsp pumpkin pie spice

Directions:

In a medium sauce pan, melt butter, marshmallows and pumpkin pie spice. Once it’s melted, stir in the rice krispies. Mix well. Pour into a greased 9×9 pan. Pat down with greased hands. Let sit until completely cooled; cut and enjoy!

Pumpkin Spice Pancakes (Gluten & Dairy Free!)

I may have outdone myself with these amazing, pumpkin spice pancakes! I told you, I love fall….and am craving fall foods lately. And I must not be the only one, because it seems all the recipes online are for pumpkin! LOL  I’ve always wanted to try pumpkin pancakes, but making them dairy and gluten free, I wasn’t sure how they would turn out. Well, I had some pumpkin to use, and was craving pancakes, so……there ya go! The result? Aaaamaaazing!! These are sooo incredibly light and fluffy! And the taste?!? Its like Autumn hit your tastebuds! haha They are super tasty with maple syrup, you could make your own apple cider syrup too……that’s next to try! But you know whats even better?  IF there’s leftovers, and that’s a big if! LOL, once its cooled…..seriously, slather on some vanilla frosting and roll it up! Its like a mini pumpkin cake roll! Which reminds me……I made that the other day, so I’ll need to update it to be dairy free as well! Ok…  now that i’m in pumpkin overload…. give these a try! Next up…. pumpkin spice scones!! YUM! Enjoy! 🙂

Pumpkin Spice Pancakes (Printable Version)

Ingredients:

1 1/4 cups gluten-free flour

1/4 tsp xanthan gum
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/8 tsp cloves
1 cup almond milk
1/2 cup canned pumpkin puree
2 tablespoons oil
1 egg

Directions:

Combine  flour, gum, sugar, baking powder, spices and salt in a medium bowl. In a separate bowl, whisk together milk, pumpkin, oil, and egg. Fold the wet ingredients  into the dry ingredients. Heat griddle to 350 degrees F. Pour 1/4 cup batter for each pancake onto the grill. Cook pancakes about 3 minutes, or until bubbles form. Flip and cook another 3 minutes or until golden.

Yield: six 6-inch pancakes.

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