Articles with 'vanilla flavoring'


Pumpkin Cheesecake with Candied Nuts

 

pumpkin cheesecake

Crust :

Filling:

  • 1 eight oz package neufchutel cheese (or cream cheese) softened
  • 1 fifteen ounce can pumpkin puree
  • 2 tsp. vanilla flavoring
  • 1 cup maple sugar (or other sugar)
  • 2 eggs beaten
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt

Preheat oven to 350.  Pulse graham crackers in a food processor or blender until it becomes crumbs. In a bowl combine crumbs and butter until moist. Press mixture into a 8 inch pie pan and bake 10 minutes.  Let cool.  Put cheesecake filling ingredients into a food processor  and blend until smooth and creamy.  Pour liquid ingredients onto the baked graham crust and place into the oven for one hour.  Garnish with Candied Nuts.

Candied Nuts Topping:

  • Whole walnuts or pecans, toasted
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 tbsp. butter

Heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 2-3 minutes. Pour hot syrup on top of nuts and let cool completely.  Garnish cheesecake with candied nuts. Enjoy!

(1 votes, average: 5.00 out of 5)
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Pumpkin Pudding with Maple Crusted Pumpkin Seeds

 

pumpkin pudding

  • 1½ cups pureed pumpkin, cooked (can use canned)
  • 1½ cups grass-fed whole milk (can substitute almond, soy, rice or other milk)
  • 1 tbsp. grass-fed butter
  • 1/3 cup maple syrup (more or less to taste)
  • 1 tsp. vanilla flavoring
  • 1 tsp. pumpkin pie spice
  • 3 tbsp. corn starch + 3 tbsp. cold water

Combine pumpkin, milk, butter, maple syrup, vanilla, and pumpkin pie spice in a soup pot and bring to a boil. Reduce heat to low.  Mix corn starch with water and slowly add to the pumpkin mixture. Cook until pudding has a thick consistency (5 minutes), stirring to prevent lumps. Pour into individual bowls and refrigerate until chilled. Top with Maple Crusted Pumpkin Seeds

Maple Crusted Pumpkin Seeds

Preheat oven to 350°. Place washed pumpkin seeds onto a baking tray and roast 10-12 minutes or until they puff up.  Remove from the oven and set aside to cool.  In a small saucepan heat maple syrup, butter and vanilla on medium high heat until bubbly and frothy, and reduced by half (3-4 minutes). Toss pumpkin seeds into the sticky liquid and coat evenly. Quickly remove from the pan and spread out onto a baking sheet. Sprinkle with sea salt. After the pumpkin seeds dry (about 7-10 minutes), break into smaller pieces.

 

(18 votes, average: 2.56 out of 5)
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Red Curi Squash Cheescake

 

Crust:

  • 1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
  • 4-5 tbsp. organic butter or walnut oil

 

Cheesecake Filling:

  • 1 eight oz. package neufchutel cheese (or cream cheese) softened
  • 12 ounces squash puree (roast red curi or other winter squash until soft)
  • 2 tsp. vanilla flavoring
  • 1 cup granulated maple sugar (or other sugar)
  • 2 eggs beaten
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt

 

Candied Walnuts Topping:

  • ½ cup walnuts
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 tbsp. butter

Preheat oven to 350.  Pulse graham crackers in a food processor or blender until it becomes crumbs.  Combine crumbs and butter in a bowl and mix with your hands until the crumbs can be pressed together.  Press mixture into a pie pan and bake 5 minutes.  Let cool.  Blend the filling ingredients in a food processor or blender until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour.  Heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 1-2 minutes.  Pour hot syrup on top of walnuts and place onto a roasting pan.  Roast 10-12 minutes.  Remove from the oven and cool.  Arrange walnuts on top of squash cheesecake.

(1 votes, average: 5.00 out of 5)
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Oatmeal Walnut Chocolate Chip Cookies

 

Oatmeal Walnut Chocolate chip cookies

  • 1½ cups rolled oats
  • 1/2 cup whole grain pastry flour
  • 1/4 tsp. sea salt
  • 1/3 cup granulated cane juice
  • 1/2 cup walnuts, chopped
  • 1/4 cup dark chocolate chips
  • 1 egg, beaten
  • 3 tbsp. pastured butter, softened
  • 1 tbsp. coconut oil
  • 1 tsp. vanilla flavoring

Preheat the oven to 350º. Mix dry ingredients and wet ingredients separately. Then combine the two. Line a baking pan with wax paper. Take one and half tablespoons of batter and drop onto wax paper.  Leave at least one or two inches of space between cookies. Bake 20-25 minutes or until brown around the edges. Makes 12-14 cookies.

(12 votes, average: 4.00 out of 5)
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Creamy Pumpkin Pie with Candied Walnuts

 

Crust:

  • 1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
  • 3 tbsp. organic butter, softened
  • Or, you can use a pre-made graham crust

Pumpkin Pie Filling:

  • 1 eight oz. package neufchutel cheese (or cream cheese) softened
  • 12 ounces pumpkin puree (can use canned pumpkin)
  • 2 tsp. vanilla flavoring
  • 1 cup granulated maple sugar (or other sugar)
  • 2 eggs beaten
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt

Candied Walnuts Topping:

  • 1/2 cup toasted walnuts
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 tbsp. butter

Preheat oven to 350.  Pulse graham crackers in a food processor or blender until crumbs.  Combine crumbs and butter in a bowl.  Press mixture into a pie pan and bake 10 minutes.  Let cool.  Blend filling ingredients until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour.  To make the Candied Walnuts topping heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 2-3 minutes.  Pour hot syrup on top of walnuts and let cool.  Break hardened candied walnuts into small pieces and sprinkle on top of pumpkin pie.

(No Ratings Yet)
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Halloween Gingerbread

 
  • 1 1/2 cups whole grain pastry flour or all purpose flour
  • 1/2 cup maple sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 1 tsp. baking powder
  • 2 eggs beaten
  • 1/4 cup molasses
  • 1 tbsp. ginger juice (grate fresh ginger and squeeze to get juice)
  • 1/2 cup yogurt
  • 1/4 cup walnut oil
  • Butter

Orange Frosting

Preheat oven to 350.  Mix dry ingredients; flour, maple sugar, cinnamon, sea salt and baking powder in a mixing bowl.  In a separate bowl mix eggs, molasses, ginger juice, yogurt and walnut oil.  Combine wet ingredients into dry ingredients.  Lightly butter a 9×9 baking dish and add gingerbread batter.  Bake uncovered 30-35 minutes.  Remove gingerbread from oven and let cool.  Combine cream cheese, powdered sugar and food coloring in a food processor and puree until creamy.  Spread frosting on top of gingerbread.

(No Ratings Yet)
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Chunky Oatmeal Walnut Chocolate Chip Cookies

 
  • 1½ cups rolled oats
  • 1/2 cup whole grain pastry flour
  • 1/4 tsp. sea salt
  • 1/3 cup granulated cane juice
  • 1/2 cup walnuts, chopped
  • 1/4 cup dark chocolate chips
  • 1 egg, beaten
  • 2 tbsp. butter, softened
  • 1 tbsp. coconut oil
  • 1 tsp. vanilla flavoring

Preheat the oven to 350º. Mix dry ingredients and wet ingredients separately. Then combine the two. Line a baking pan with wax paper. Take one and half tablespoons of batter and drop onto wax paper.  Leave at least one or two inches of space between cookies. Bake 20-25 minutes or until brown around the edges. Makes 12-14 cookies.

(No Ratings Yet)
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High Energy Trail Mix Cookies

 
  • 1 & 3/4 cups Whole Grain Pastry Flour
  • 1/4 tsp. sea salt
  • 1/3 cup maple sugar or other sugar
  • 1 tsp. baking powder
  • 1/4 cup walnuts, chopped
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 2 tbsp. cranberries and
  • 2 tbsp. raisins
  • 2 eggs, beaten
  • 3-4 tbsp. butter, softened
  • 1 tbsp. honey
  • 1 tsp. vanilla flavoring

Preheat the oven to 350º. Mix dry ingredients and wet ingredients separately. Then combine the two. Line a baking pan with parchment paper. Take one and half tablespoons of batter and drop onto parchment paper.  Leave at least one or two inches of space between cookies. Bake 18-25 minutes or until cookies become lightly browned around the edges

(2 votes, average: 2.50 out of 5)
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Oatmeal Raisin Cookies

 
  • 1/4 cup walnut oil
  • 1 egg, beaten
  • 2 tbsp. organic butter, room temp
  • 1/4 cup maple sugar (or other granulated sugar)
  • 2 tsp. vanilla flavoring
  • 3/4 cup whole grain pastry flour
  • 3/4 cup rolled oats
  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins
  • 1/4 tsp. sea salt

Preheat oven to 350.  Mix wet ingredients and dry ingredients in separate bowls, and then combine the two together.  Lightly oil a cookie sheet.  Place a dollop of cookie dough on the sheet. Flatten with a fork to be about 1/2 inch high and 3-4 inches wide.  Bake for 15-20 minutes or until the edges turn brown.  Let cool.

(1 votes, average: 5.00 out of 5)
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Brown Rice Pudding

 

Combine all ingredients on top of the stove and cook for 5-7 minutes until creamy.

(No Ratings Yet)
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