Comforting, Simple ... Pumpkin Pie Snack Cake

Dear readers ... Is it over? Are you still here, reading once in a while? Did 2013 end? Did it really end with my last post on another pumpkin recipe more than two months ago? I'm not sure I even have enough good recipes from 2013 to do my annual "top 10" list!

Was 2013 a good year for you? Oh, how I pray it was! If not, would you like to join me in a toast to 2014 with high hopes of a much, much better year?

I've started to type out a post or a recipe for you on several occasions, but I have to admit my heart wasn't much in it. My blog's biggest fan no longer here, and all I've been doing trying to juggle my work schedule around a first-time home school schedule and just LIFE these days ... it's been hard some days to do anything but *not* feed (again) my family grits and eggs, or eggs and toast, or cereal, or pancakes, or a casserole that lasts several days - so the times when I have made a meal or a treat worth sharing and then actually remembered to take a photo of it or write the recipe down have been limited.

My youngest sustained a traumatic injury the day after Thanksgiving and spent three days in the hospital, as well as a few hours in surgery. The weeks following were a blur of little to no sleep, going between shaking my fist at heaven and being so incredibly thankful that it wasn't worse, and just generally trying to keep my head above water. We are so thankful that she is okay. She will need a little more work done, but she is OKAY. She is healthy and happy. We are blessed.

But ... I'm SO TIRED of saying, "This too shall pass," secretly wondering in the moment if it really will, while at the same time feeling guilty because I know so many have it worse. So. Many. Have. It. Worse.

Enough.

It's too much.

I'm ready for unending moments of saying, "I don't want this to pass." Moments I want to sit in and savor. I know life doesn't work that way with those moments unending, but I wish it did. And I guess if I'm honest with myself, I realize it's up to me to acknowledge the little daily blessings that I can make into little moments worth savoring for a while, even if it's just a minute or two here and there.

(What do you do to help with your daily perspective on this? I'd love to hear.)

I'm hoping I will this year gain inspiration once again to list my blessings and to deliberately find beauty, whether it's in the form of pen or photo, or both. It's not something I need inspiration for, I guess. I just need to do it.

Baby steps.

I find beauty in my family. The small hands that draw sweet pictures and make messes and sneak snacks.

There is much to be thankful for. And I've needed simple lately to keep it in perspective.

This cake is simple. It's wonderfully easy and delicious enough for this entire huge pan to not last a full day. (I've made it more than once.) Yes, it's pumpkin and yes, it could be used as a holiday treat. But who cares? It's still cold outside and it's yummy. And would be equally yummy on a hot summer day. Maybe topped with ice cream.

It's not that "healthy" for your body, but it is comforting for your soul. It was born out of a need one morning to find "comfort food" out of ingredients I had on hand without working too hard for it. One of those experiments thrown together with nothing else but a thought that it might work. A little of this, a dash of that and a lot of expecting to open the oven door to a gooey disaster. It was anything but.

Easy Pumpkin Pie Snack Cake
(Printable recipe)

2 large eggs
15 oz. pureed pumpkin
14 oz. sweetened condensed milk
1/2 cup dark brown sugar
1 cup pecans, chopped (if you have a stand mixer, let the mixer break them up for you - see below)
1 1/2 cups Pamela's Baking & Pancake Mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Dash of allspice
Small pinch of cardamom

Preheat oven to 350 degrees.

Grease 9x13 baking pan.

Into small mixing bowl, sift together baking mix and spices. Set aside.

Into large mixing bowl, add eggs, pumpkin, condensed milk and brown sugar. If you are using a stand mixer, also add pecans if they are whole and use the paddle attachment to mix everything together at low speed and let the paddle break up the pecans. If you have pecans already chopped, leave them out for now.

Add dry ingredients to pumpkin mixture and mix well until all combined. If you haven't added your pecans yet, do it now.

Pour into baking pan. Bake at 350 degrees for 35 to 40 minutes, or until cake springs back when lightly touched.

Cool in pan on wire rack. Enjoy warm or room temperature.

Pumpkin Bread Pudding

The weather was glorious this morning - fog covering the mountains and descending into the streets, a wet drizzle soaking into the ground and nourishing plants for the winter ahead. I'm wearing a sweater, and smelling the delicious candle lit in front of me. And enjoying pumpkin bread pudding for breakfast, with a cup of black coffee (no sweetener, thank you). Perfection. 

What could make this even better? The fact that this bread pudding was left over from last night's supper. Yes, I did say supper. Or dinner, your preference. It was one of those days yesterday, and I was dead-tired. Didn't want to fix anything for supper, but wanted comfort food at the same time. My experimental food often turns out best when I'm in these moods.

When it was the last thing I needed to be doing, I cleaned and cooked and pureed a couple of pie pumpkins on Sunday. I have more pumpkin than I need for a pie.

And another package of some gluten-free rolls that I was disappointed in recently because they were so stale.

(Ignore the lack of rotation here - I uploaded this one form the phone and can't figure out how to rotate it now)

Pumpkin bread pudding? It sounds good. Did I see a recipe for that recently? Oh yes, I pinned it. And so it was with inspiration from Martha Stewart's recipe combined with a bread pudding recipe from my beloved Cooking Down East that this one was born, giving us not-so-healthy-but-quite-comforting sustenance last night with a side of eggs.

And it is good.

I (finally) had another post planned for you this week, but felt I needed to share this one. Because it does good things for the mind, and if your mind is like mine these days, you might just want that extra comfort!

Pumpkin Bread Pudding

(Printable Recipe)

15 ounces pureed pumpkin (fresh or canned)

1 1/2 cups milk

2 large eggs

1/2 cup dark brown sugar

1/4 cup organic pure cane sugar

1/2 tsp. kosher salt

1 tsp. pure vanilla bean paste or vanilla extract

1/2 tsp. ground cinnamon

Few small dashes of ground ginger

Few small dashes of ground cloves

Couple of small dashes of ground nutmeg

Package of Schar classic white rolls, cubed into 1 to 1 1/2- inch pieces (let sit out to dry a couple of hours if they aren't already kind of dry) - or a gluten-free bread of similar consistency

1/2 cup chopped pecans

(Optional) Cinnamon and sugar to sprinkle on top

Preheat oven to 350 degrees.

Grease a 2-quart baking dish.

Place bread in baking dish and set aside.

Mix together pumpkin, milk, eggs, sugars, salt, vanilla paste or extract, cinnamon, ginger, cloves and nutmeg.

Pour over bread and gently stir until all is covered. Let sit for a few minutes.

Sprinkle pecans over the top, and shake cinnamon and sugar lightly over it all if desired.

Bake at 350 degrees for approximately 45-50 minutes.

Enjoy!

Pumpkin-Chocolate Chip Muffins and a Giveaway!

Are you enjoying your holiday season so far? Lots of preparations under way? I'll be honest that I haven't been able to do too much baking yet, but I plan to get some things baked this weekend.

I think I might make these muffins again. They are that good, and work perfectly for a fall or winter treat or gift for someone special. This muffin recipe comes straight out of "Fast and Simple Gluten-Free: 30 Minutes or Less to Fresh and Classic Favorites" - the recently-released cookbook written by Gretchen Brown of kumquat blog. I'm giving away a copy of this book at the bottom of this post, so don't forget to enter for your chance to win!

I have gotten to "know" Gretchen a little through the Gluten-Free Ratio Rally (look forward to the day when I can meet so many of these bloggers in person!) and I love her blog. Naturally I was thrilled when she asked  about interest in reviewing her cookbook.

Gretchen provided me with a copy of this book to review and give away and I can't be anything but honest with you when I tell you that this is my new favorite all-purpose and more gluten-free cookbook. In fact, I've used this book so much before the review that some of the pages got dirty, so I'm keeping this copy and providing a new copy for the giveaway.

This book is simply amazing, and not just for "gluten-free." Anyone would love this book. Unlike other "fast" cookbooks I have intended to give you recipes in 30 minutes or less and you end up spending more than hour on them, this book truly delivers recipes that take 30 minutes or less. The recipes range from beverages to entrees, sides to desserts and more. She has a few recipes in the back that take a little more time, and states so. They are worth it, though, and don't take too much time. These muffins are one of those recipes.

I have already made several of the recipes in this book (including entrees), and my family and I have loved every one of them. You won't be disappointed to receive this book as a holiday gift for yourself or to give to someone else. Gretchen fills the pages with tips and gorgeous photos. I've always loved her food photos. She is also a registered dietitian, so she doesn't steer you wrong with ingredients.

You'll want to enter yourself for a chance to win at the bottom.

Pumpkin-chocolate chip muffins
From pg. 160 Fast and Simple Gluten-Free: 30 Minutes or Less to Fresh and Classic Favorites

Ingredients:
1 1/2 (210 grams) Kumquat's Gluten-Free All Pupose Flour Blend (see link or page 15 of book) or gluten-free all-purpose flour (*Caneel's note: something like Pamela's baking mix would work here)
1 teaspoon baking powder (*Caneel's note: Cut back on all leavening agents if you are using a blend that already contains them)
1 teaspoon baking soda (*see note above)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt (*see note above, some blends already contain salt)
1/2 cup (120 ml) canola oil (*Caneel's note: I used extra light olive oil)
1 cup (225 g) packed brown sugar (*Caneel's note: I used dark brown)
1 cup (245 g) canned pumpkin
2 large eggs
1 teaspoon vanilla extract
1 cup (175 g) miniature chocolate chips

Directions:

Preheat oven to 400 degrees (200 degrees Celsius, or gas mark 6).

Line 12 muffin tins with cupcake wrappers.

Combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl. Combine the oil, brown sugar, pumpkin, eggs, and vanilla in a medium bowl. Stir the oil mixture into the flour mixture until combined. Stir in the chocolate chips.

Spoon the mixture evenly into the muffin pan. Bake for 21 minutes and then cool on a rack.

Enjoy!

The giveaway has ended. Congratulations to Marci who is the winner!

Now, here's how to enter for a chance to win this fabulous cookbook:

This giveaway is for one copy of  "Fast and Simple Gluten-Free: 30 Minutes or Less to Fresh and Classic Favorites" and the entry period begins today, December 13, 2012 and will end on Thursday, December 20, 2012 at 9:00 a.m. CST. The winner will be picked through the Random Sequence Generator on Random.org. 

***My apologies, but this giveaway is only open to residents of the United States.***

You are eligible for up to seven entries in this giveaway. To enter:

1. Leave a comment on this post telling me what type of recipe you'd be most excited to make out of this cookbook (only one comment per person will be counted this way, and this counts as one entry).

Additional entries may be earned by leaving a comment EACH TIME you do one of the following (you get an entry for each one only if you leave a comment for each):

2. "Like" Mama Me Gluten Free on Facebook (if you already "like" the blog on Facebook, that also counts as an entry) and leave a comment here telling me you've done this.

3. Follow @MamaMeGF on Twitter (if you already follow, that counts as an entry), then leave a comment here telling me you've done this.

4. Share this giveaway on Facebook with a link to this post, and leave a comment here telling me you've done this.

5. Share this giveaway on Twitter: "I want to win "Fast & Simple gluten-free" cookbook @MamaMeGF! http://bit.ly/XXzGr3 " and then leave a comment here telling me you've done this.

6. Subscribe to Mama Me Gluten Free RSS feed, then leave a comment here telling me you've done this. (If you already subscribe, then that counts too - just leave a comment letting me know!)

7. "Like" Gretchen's kumquat blog on facebook and then leave a comment here telling me you've done this. 

You must leave a comment on this post for each of things if you want an entry for each one. Only one comment per item per person will be counted. In other words, if you comment more than one time saying you "like" Mama Me on facebook, only one of those comments will be counted, etc. On the other hand, if you only leave one comment saying you did all of these things, you will only get one entry rather than seven.
********Be sure to leave a contact email if you are posting anonymously or don't have a way to contact you listed in your profile!

Good luck! 

*In the interest of full disclosure, Gretchen Brown had a copy of this book provided to me for review. Mama Me Gluten Free is purchasing a copy for the giveaway. I was not compensated in any other way, and the opinions of this book are entirely my own.

Pumpkin Baked Oatmeal

If you've been reading very much of my blog, you know that baked oatmeal is one of my favorite breakfasts to fix - especially on cold mornings. It was one of my first recipes to share with you - and for good reason. I've probably made baked oatmeal more than any other recipe in my life. We have a history, baked oatmeal and I.

So when I saw some people talking about baked pumpkin oatmeal on my twitter feed the other day, you can imagine my excitement. Why hadn't I ever thought of this, what with my love for pumpkin and baked oatmeal and all ... why hadn't I ever combined them? I've put apples and raisins in it on many occasions, but never pumpkin. I must confess I didn't click on any of the links in that feed - a combination of being in a hurry and also wanting to come up with my version based purely from my original baked oatmeal recipe.

I woke up to freezing temperatures this morning and just happened to have some leftover pumpkin in the refrigerator from some pumpkin muffins the other day (which I forgot to photograph for you!), so I threw this and that into the bowl and we had pumpkin baked oatmeal this morning.

And it is good ... and perfect for this time of the year.

By the way, did you realize that Thanksgiving is only 15 days away? I had a mini panic attack when I realized that, but I'm starting on the prep early next week so I should have plenty of time. Tomorrow, I plan on posting my Thanksgiving menu for you. I don't have all of the recipes from my menu on this blog, but I hope to have a few more of them for you before the big day, and will create links within my menu as I get them posted.

For now, go make some of this oatmeal if you can tolerate gluten-free oats.

Projected prep time: 5 minutes; Projected bake time: 35-40 minutes
(Printable Recipe)


2 cups certified gluten-free rolled oats
2 large eggs
1 cup pumpkin puree
3/4 cup milk
1/2 cup packed dark brown sugar
1 1/2 Tbsp. oil
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. kosher salt
1/8 tsp. ground ginger
Dash of ground cloves

Preheat oven to 350 degrees.

Mix all ingredients and pour into an 8x8 baking dish. Bake 35 to 40 minutes, or until baked all the way through and feels somewhat firm to the touch.

Enjoy!

Pumpkin Apple White Chocolate Chip Brownies

I can't believe I almost let October pass without posting a pumpkin recipe! These brownies will be equally tasty in November, or December - or anytime.

The recipe is inspired by the apple brownies recipe in Cooking Down East by Marjorie Standish. Bake up a batch for your trick-or-treaters to enjoy today, and be safe out there! This post is also linking up to two delicious recipe parties for the season. Check out the details at the end of this post.

Projected prep time: 15 minutes; Bake time: 40 minutes
(Printable Recipe)

1/4 cup salted butter (1/2 stick)
1 cup organic pure cane sugar
1 egg
3/4 cup pumpkin puree
1 cup green apple, peeled and chopped fine (1 good sized apple is about a cup)
1/2 cup chopped pecans (optional)
1/2 cup, rounded (61 g or 2 1/8 oz.) millet flour
1/2 cup (67 g or 2 3/8 oz.) brown rice flour
1/4 cup (35 g or 1 1/4 oz.) sweet rice flour
1/2 level tsp. baking powder
Scant 1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 cup gluten-free white chocolate chips

Preheat oven to 350 degrees and grease a 7x11-inch pan.

Cream butter and add sugar gradually, then add pumpkin and mix well, scraping if necessary.

Beat egg into mixture until creamy.

Mix in chopped pecans if using, then apples.

Sift flour together with baking powder, soda, salt and cinnamon. Mix into pumpkin/apple mixture.

Fold white chocolate chips and pour mixture into pan.

Bake at 350 degrees for 40 minutes.

Place pan on wire rack to cool. These brownies taste best when completely cooled.

Enjoy!

And to add to the festivities today and the upcoming season, I'm linking this post up to two delicious recipe parties! T.R. over at No One Likes Crumbley Cookies is hosting a pumpkin party blog hop #pumpkinparty and EA Stewart over at The Spicy RD is hosting #applelove recipes. Be sure to go check out the delicious recipes that T.R., EA and all of the other participants have posted. You're sure to find more than one in each party to satisfy every loved one this harvest season!