Sweet Potato Pie Cupcakes

Sweet Potato Pie Cupcakes

I love cupcakes! They are mini cakes of happiness that are the perfect size and usually topped with delicious frosting. Who could ask for more!   These sweet potato cupcakes are perfect to make if you have a little extra sweet potato puree leftover from all your Thanksgiving baking and they are sure to be a hit. Shoot, you might even get away with calling them healthy sweet potato cupcakes because they have sweet potato in them! Who am I kidding though; they are delicious cupcakes full of sweetness and taste as delicious as can be! Who am I kidding though; they are delicious cupcakes full of sweetness and taste as delicious as can be! They are also made without traditional flour, so you can make them for your gluten-free family and friends without any worries! This recipe is adapted from a delicious cupcake recipe found in Julie Bauer’s Paleo Cookbook and I just love it! The original recipe is for Samoa cupcakes and I decided to change things up a bit and make these Sweet Potato Pie Cupcakes. Seriously, perfect for Thanksgiving or any Fall get-together. The original recipe is for Samoa cupcakes and I decided to change things up a bit and make these Sweet Potato Pie Cupcakes. Seriously, perfect for Thanksgiving or any Fall get-together. When making these cupcakes you want to make sure to use blanched almond flour. Unblanched almond flour or meal still has the almond skins on and I find aren’t as finely ground as the blanched. Tapioca flour/starch can be a little tricky to find in the stores sometimes. I like to...
Snickerdoodle Cheesecake Bars Recipe

Snickerdoodle Cheesecake Bars Recipe

Snickerdoodle Cheesecake Bars, speculoos cookie crust and creamy cinnamon cheesecake topped with a cinnamon crumble! This Snickerdoodle Cheesecake Bars recipe is hands down one of the best desserts I have ever tasted. To me, nothing beats cheesecake but then add a kick butt crust using biscoff cookies and an addictive cinnamon crumble topping and I’m sold! Your friends and family will think you spent hours cooking up these cheesecake bars, but lucky for you, this recipe is SUPER simple. Snickerdoodle Cheesecake Bars Recipe Directions: In a food processor, place your speculoos cookies, turn them into crumbs and then pulse with melted butter. Press this into the bottom of a 9×9 baking pan and set aside. Make the creamy cheesecake filling by wiping out the food processor, no need to clean it thoroughly, and add your cheesecake ingredients which include cream cheese, egg, vanilla, cinnamon, sour cream, and sugar! Pulse to combine and pour on top of the crust. Now, the fun part- making the crumble! In a medium-sized bowl, add the flour, brown sugar, and cinnamon. Cut up butter into very small cubes, or do it the easy way like me and grate the butter right into the bowl. Toss to combine so the butter is coated in the flour mixture. Taking your hands, press, and roll the butter through your fingers to mix with the flour mixture. You’re done when the crumble looks like sand with a few larger pieces mixed in. Pour everything on top of the cheesecake, yes, all of it! Trust me. Bake at 350 for 36 minutes until cheesecake is very slightly jiggly in...
Easy Sweet Potato Pie Recipe

Easy Sweet Potato Pie Recipe

This simple sweet potato pie recipe is not only delicious but will make your house smell amazing! It’s great for get togethers, like Thanksgiving, because it can easily be made completely dairy free and it is already gluten free. This sweet potato pie also uses only coconut sugar and maple syrup so no artificial sweeteners or refined white sugar! I hope you enjoy it as much as I do!   This easy sweet potato pie is much sweeter than a sweet potato casserole and it is creamy like a pumpkin pie. It is definitely a winner! This weekend I am going to our church’s annual Thanksgiving potluck and will be bringing this yummy pie along with my sweet potato casserole! I hope they like sweet potato as much as I do! I love get togethers and especially potlucks! Who doesn’t love an endless line of yummy foods that are new to you and need to be tasted! I always end up with too much on my plate and I still didn’t get to try everything I wanted to. Is that just me? Besides church potlucks there is another big get together coming up.., you know the one I am talking about! Thanksgiving! The day where you eat yummy foods like turkey, mashed potatoes, cranberry sauce, rolls, deviled eggs and maybe even this sweet potato pie! I am so excited to get to hang out with family and listen to jokes and stories both new and ones I’ve heard many times before. There is something so wonderful when you can be surrounded by family and friends you’ve known for years....
Candy Corn Panna Cotta

Candy Corn Panna Cotta

Fall is here! If you are the type of person that dreams about this time of the year, you are the type of person I can be friends with. Everything is magical: pumpkins everywhere, the chill and crisp air, the gloomy mood, comforting aromas: warm vanilla, spicy cinnamon, the sweaters and bonfires. Makes me all giddy just thinking about it.     And this time of the year also means one thing: Halloween! Loved by many, misunderstood by some. I actually have a friend who said she hates Halloween. I mean, I HAD a friend who hates Halloween. She said the worst part about it is the CANDY CORN! I was shocked!     Then I went to find out my husband also can’t stand Candy Corn. The only thing I could think of was: Why didn’t you both tell me this when we first met? “Hi, my name is John and I hate Candy Corn”. And I would say: “Bye, John”. Either way, even if you don’t like Candy Corn, I can assure you this recipe I bring to you today tastes nothing like Candy Corn (well, except for the little candy corns I put on the top as garnish, just pluck them away).     This is a recipe for a layered pannacotta. The bottom layer is a Pineapple Panacotta, the middle layer is a Mango Panacotta and the final layer, a Vanilla Panacotta. This pannacotta is fancy and will be a hit at your dinner parties this year! You should give it a try! It will convince even your most candy-corn-skeptical friends!   Print Layered Panna...
Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake

Make this pumpkin ricotta cheesecake and fall in love with the smell as it bakes! You will hardly be able to wait for it to cool! It is so delicious; you won’t regret making it! When making this you can make your own home-made ricotta and you can make your own pumpkin puree. When making your own puree you can scrape out the seeds, rinse them and then bake them for a healthy and delicious treat later. It’s always so fun to make things from scratch! Now, this pumpkin ricotta recipe is unique because it uses ricotta! The ricotta adds a creamy texture that is out of this world! A friend called this cheesecake a super creamy pumpkin pie. Sounds amazing to me! The crust is made of nuts and adds to the richness of the dessert. It’s crumbly and nutty and just plain delicious! You will definitely want to give this a try! This week my husband and I are going to Colorado to watch our dear friends get married!!!! Not only am I excited to go to a wedding and see lots of friends from college, but we get to go to Colorado! I’ve been to Colorado several times, to go rafting, to speak at a conference, I’ve experienced Denver and its large amounts of delicious foods, and I’ve experienced the Black Canyon of the Gunnison but I’ve never been to the Boulder area and that’s where we are headed next week! (PS Everyone should check out the Black Canyon of the Gunnison- it is amazing!) Where are your favorite places to go in Colorado? I’m going to take...
Carrot Cake Cookies

Carrot Cake Cookies

This recipe was passed on to me by a friend. Her mother-in-law used to make this when she was alive and she had been missing them, since she hadn’t had them in years. I couldn’t stand back while a friend was missing the taste of some delicious carrot cookies someone dear to her used to bake. I just couldn’t do it. I had to jump in! She provided me one of those old recipe cards that her daughter had found that had belonged to her grandmother. The recipe had somewhat vague instructions and was missing the glaze part. After asking a couple questions about the texture of the cookie and glaze consistency and taste, I arrived to what I believed would meet those requirements. And they did (I hope they did!). My friend loved the cookies and I loved making them for her. To me, nothing feels as wonderful as sharing my cooking with others. Either by recipes or by actually making them food. I’m known for baking and sharing. Having friends over to eat, bringing food places. It’s how I communicate, how I express my love, share my passion and how I connect with people. And I think it’s a beautiful thing that I get to make something so meaningful for somebody. They aren’t just cookies, they represent the fond memories of a loved one. And I am so grateful to have been a part of that recollection. These carrot cookies are soft and pillowy. When you bite them, you get the texture of the coconut, the taste of the carrots and everything is brought together by the...

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