CuteKittyPunk

Awww, this time of year, I love all things cinnamon. For the last couple of years I would look foward to apple cinnamon vla (a type of dairy pudding desert that was sold in Holland).  I would serve it with chunks of ginger bread called ontbijtkoek aka breakfast cake, literally. Even though I grew up in the USA, it still seems somewhat foreign to me. After all, I was an expat in Holland for 10 plus years, and at one time I had every intention of staying there forever. But it was not to be. The excessive rains put a damper on those plans. Now, here we are in sunny St George, and it sometimes doesnt even feel like Fall. For the first two weeks of October we still had highs in the 90 degrees F. Its now beginning to be "cold" at least for a couple hours in the morning, and I saw tiny leaves on the front porch, so some plant out there is shedding for Fall. This is exciting, because with cooler weather we can enjoy the hikes much more, and I can enjoy some Fallish cinnamon d...

This recipe doesn't really need an introduction does it? I just felt like adapting one of my Paleo/Primal Cake recipes to a pumpkin cake with less sugar. I just want to snack on pumpkin food and feel healthy about it. 100 grams almond or cashew butter 60 grams 100% organic coconut cooking cream (oil) 1 tablespoon vanilla extract 1/3 cup honey 2-3 eggs 1/3 cup pumpkin, roasted pureed 1 Tablespoon cinnamon powder 1 teaspoon ginger, ground 1/2 teaspoon pumpkin pie spice/all spice 1/2 cup desicated coconut (finely ground coconut) 2 tablespoons soy protein powder ( soy is not a grain ) 1/4 teaspoon salt 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda Melt butters and oils and honey together over low heat or in the microwave. Let cool. Blend in eggs, vanilla and roasted pureed pumpkin. Mix together dry ingredients and add to wet mixture. Blend well. Pour into prepared pan ( I used a pie tin with a sheet of parchment paper) and bake in oven at 175-C (350-F) degre...

One of my weaknesses - is honey butter. I love it with toast, or as a frosting on cake - it's no wonder - what with my love for cinnamon rolls that I would love cinnamon flavored honey butter. First time I made honey butter I used a recipe from Make a Mix Cookery that had a lot of honey in it. So it's no wonder I loved it. But since then, I make it with quite a lot less honey and I found that it really pops when you add other flavors to it. I use a combination of some of my favorite spices and liquid extracts. I don't really measure anything - this is kind of a taste and adjust to taste kind of recipe. First, use biological butter - or in other words butter from grass fed cows (if possible). Also, we are lucky that in Europe the laws regarding honey are that it does not need to be pasteurized - so it's very easy to find raw honey here. I didn't know that at first, but with some searching I found this to be true. And recently I've even found ver...

Earlier this year I went to a birthday party - dessert potluck. Everyone was asked to share a favorite dessert. There was just one catch. It could not contain chocolate. That was easy for me. I just made mini cheesecakes. It was a very fun get together because I got to try some different kinds of desserts. One thing that I tried that I absolutely fell in love with was an English Trifle. I had never had one before - what a shame because they are the yummiest and easiest to make. I suppose it's called a trifle because it has three layers. Normally when I think of the word "trifle" it makes me think of people who worry over unimportant things. It's in the scriptures in a few different places. See this Link . Well, the dessert I had that night was a very simple thing to make. I got the recipe and tried it a few months later. Oh yummy. Here is a link to that recipe. I made it back in June. And since then, I have come across several other yummy trifles to try - they a...