Grain Free Pumpkin Bread

Ingredients

• 1 ½ cups almond flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 pinch ground cloves
• 2 tablespoons butter
• ¼ cup raw honey
• 2 large eggs
• 1 cup fresh baked pumpkin
  

Instructions

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. Mix butter, honey, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Grease a loaf pan with butter and pour in batter
5. Bake at 350° for 40-45 minutes

From: http://cosmicrhino.com

Quick Doughnuts

Every conference we carry on a little tradition that the sistas started (that would be my mother's sisters- of which I emphatically claim to be one of. No, not literally, but I'm part of the sistahood). While the men are at the priesthood session, the women make homemade doughnuts. Stacks and stacks. Covered. In chocolate. Powdered sugar. Cinnamon sugar. If you are JD, the doughnut is merely the vehicle to cram as much sprinkles into your mouth as humanly possible. Since it's just JD and I, we make ourselves sick and then give the rest away because I don't know how to reduce. The tradition is stacks and stacks.

Well this year is one of those years. My mom calls them "Chicken Nugget Thanksgivings". Trying to make the perfect recipe of doughnuts was just not in the cards. So I discovered this little trick:

1. Buy refrigerated buttermilk biscuits.
2. Cut a hole in the center just like you would for doughnuts.
3. Fry.

There you have it. Quick and easy. Now- I have to say that they are not as good as the real deal. And when I tasted them I was disappointed. I tried dipping in chocolate and again, disappointed. Then I dipped them in cinnamon sugar. That's when the magic happened. Yummy! I didn't have any powdered sugar so I don't know if that would have been good. But also, I bought the regular refrigerated biscuits instead of buttermilk. I wonder if that would have made a difference.

All in all, the perfect doughnut, this is not. But a great and fast substitute? Definitely.

Pumpkin Butter

Ingredients

• 1 cup Pumpkin Puree
• 1 cup Plain, Nonfat Yogurt (vanilla Works Just As Well)
• 1 teaspoon (more If Desired) Pumpkin Pie Spice
• 1 cup (heaping) Powdered Sugar

Preparation Instructions

Stir all ingredients together well. Store in the refrigerator; will keep for five to six days.

From: pioneerwoman.com

How to Make Serendipity's Triple Frozen Hot Chocolate

Chocolate Covered Honeycomb

How to make Honeycomb

* 2 cups granulated sugar
* 1/2 cup Light Corn Syrup
* 1/4 cup Honey
* 1/4 Water
* 1 Tbsp (heaping!) Baking Soda

You need a candy thermometer. Do not attempt this project without one. Take a baking pan and rub butter all over the bottom of the pan and lightly flour it.

1. Add the sugar, corn syrup, honey and water into a pot that has at least 3 times the head space. The entire thing poofs up like crazy in a bit and overflowing sugar is a huge mess.

2. Stir the ingredients together until smooth with no lumps.

3. Put the candy thermometer into the mixture. Turn the heat onto medium-high.

4. Wait, no stirring, until the mixture reaches at least 300 degrees. The brown caramel color is what you're going for. Turn the heat off. Wait for at least a minute until the mixture has stopped bubbling.

5. Add that generous Tablespoon of baking soda to the mixture. Stir. Stir. Stir. Watch for the poof. See it? It keeps growing.

6. Pour into your lightly floured, buttered pan. Don't fill it up all the way because the entire mixture keeps poofing.

7. Let sit for 2 hours until hard. Hit with a hammer to break up.

8. Optional: Dip into chocolate for a sweet yummy surprise.

From: soap-queen.blogspot

Vietnamese Spring Roll Salad

Glazed Pork
1/4 c sugar
1/2 c water
2 t fish sauce
2 t soy sauce
2 T oil

Heat water and sugar over medium high heat until carmelized (about 15 minutes). Remove from heat. Slowly drizzle in 4 T or so of hot water and whisk until smooth and coats the back of spoon. Add fish sauce, soy sauce, and oil. Brush onto meat. Let sit 20 minutes and grill:

1 lb. pork loin, sliced into large 1/4 in thick pieces

Let sit for 10 minutes, then slice thinly. (Note: Don't dip the yucky raw pork brush into your glaze, just drizzle it on and then brush. Reserve left over marinade to pour over your salad because it is sooooooo good!)

Meanwhile, whisk or blend together:

Hoisin Sauce
1/4 c. hoisin sauce
1/4 c. peanut butter
2 cloves garlic, crushed
1 T rice vinegar
Water until consistency desired

And chop up:

Lettuce
Basil
Cilantro
Chives/Green Onions
Carrots (shredded)
Cucumbers (very long, thin slices)
Noodles (thin, rice, whatever)

This can be made as a salad, as lettuce wraps, or in traditional rice-paper wrappers. I love the idea of wraps, but the truth is they are so messy we always end up eating it as a jumbled up salad, anyway! This is our new family favorite, and pork is so cheap that when you add herbs from the garden it is a very inexpensive but tasty meal that satisfies the meat lovers, veggie lovers, and pasta lovers alike in our family.

From: nessaandmichael.blogspot.com

Carlo’s Bakery Simple Buttercream Frosting

Ingredients:
1 cup sugar
3 tablespoons corn syrup
1/2 cup water
3 eggs
1 pinch salt
1 pound butter

Directions:
1.Put sugar, corn syrup and water in a saucepan over high heat.
2.Meanwhile, beat eggs and salt until fluffy.
3.When all of the sugar is dissolved and the mixture is boiling, pour over beating eggs.
4.Cut butter into cubes.
5.When the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing
to beat until fluffy and smooth.