Spiced Pumpkin Pie Yogurt Sweetened with Stevia

Part of going grain-free and sugar-free is finding breakfasts I enjoy that are not made from eggs. Don't get me wrong, I am grateful for eggs, but some mornings I want something else.

Enter yogurt. I buy plain, whole-fat, Greek yogurt or I make my own. Then I add stevia for sweetness and whatever other natural flavors I desire.

My energy was a bit zapped the last few weeks. I decided I needed to get more starchy veges into my diet. Pumpkin is a great way to add that without overkill. Plus it is full of beta-carotene which is great for my maturing skin. I hope you enjoy this change-up to your breakfast routine. Make sure to serve it very cold or freeze it for a great dessert!

 

  

 

Pumpkin Pie Yogurt with Stevia Recipe

• 1/2 cup of whole-milk, plain yogurt
• 1/2 cup of pumpkin puree (not pumpkin pie mix, just the puree)
• 2-4 dropperfuls of Stevia, to taste
• pinch of pink sea salt
• 1/2 tsp of cinnamon
• 1/4 tsp ginger
• 1/4 tsp cloves 
• dash of vanilla extract
• a pinch of ground cardamom (optional)

Combine all ingredients until well mixed. Make sure to serve very chilled for breakfast or frozen for dessert. If you want to eat it immediately, be sure to chill the pumpkin puree before adding.
2 servings.

Pumpkin Spice Shortbread Cookies Perfect for the Holidays and/or Imprinted Cookies

With autumn making it's beautiful arrival, the temptation to bake with warm spices lured me to the kitchen. I needed a cookie recipe that would keep a very defined "imprint" through the baking process and taste delicious. If you have ever baked imprinted cookies, you know the traditional sugar cookies don't live up to that expectation. Shortbread cookie dough is the way to go.

Now I do like shortbread, but it's just a tad bland for me. I did not think it would go over well with my family either, from previous times when I have bought Walker's Shortbread from the store when we are celebrating Christmas in Scotland.

I decided to design my own recipe, but lest I take full credit, it is based off an excellent standard Shortbread Cookie recipe from Ina Garten. She does an excellent job of nailing the "perfect amounts," whereas when I cook/bake, I tend to throw some of this in, and toss in some of that. When somebody asks me for a recipe, I have to try to guesstimate how much I used of each product. Sometimes, that does not work out well for you.

Pumpkin Spice Shortbread Cookies Using LorAnn Pumpkin Spice Emulsion

I used LorAnn Professional Kitchen Pumpkin Spice, Bakery Emulsion for part of the flavoring. It worked out delicious in these cookies. However, I tried adding it to some ice cream and the flavor was so disgusting, it was no longer edible. I would use it again in cookies, but never again in Ice Cream.

I buy my LorAnn Bakery Emulsions from Ross Department Stores for $2.99 per a 4 oz bottle. You can also purchase it online through Amazon, LorAnn Oils, and possibly at cake decorating stores.

So without further ado, here is the scrumptious recipe.

Pumpkin Spice Shortbread Cookies

Pumpkin Bars or Cupcakes with Cinnamon Mascarpone / Cream Cheese Frosting Recipe

 Buongiorno miei amata amici!

Using pumpkins in Italian Cooking tends to be from the Emilia-Romagna area of Italy, just north of Tuscany. As the Harvest season approaches, warm spices, apples, and/or pumpkin makes this season come alive with the scents of autumn! Remember frolicking through the pumpkin patch as a child? This embodies that very spirit.

I have been presenting these Pumpkin Bars to family and friends since I was a teenager. The flavor increases through refrigeration with each speck of spice blending beautifully with the flavorful pumpkin. This is a recipe adapted for easier baking in an American kitchen.

If you are using these for the party food, Star Wars Rebels Sabine's Starbird Bars, just bake as bars and then get the template via The Star Wars Mom page and add orange sugar instead of candy pumpkins on top.

Pumpkin Bars or Cupcakes with Cinnamon Mascarpone / Cream Cheese Frosting Recipe

• 1 can of Pumpkin Puree (15-16 oz) 
• 1 Tablespoon or more of Pumpkin Pie Spice (or 1 tsp each cinnamon, cloves, and ginger)
• 1 Package of Yellow Cake Mix
• 1 teaspoon of vanilla extract.
• ¼ cup of  melted butter
• 2 eggs

• 1/4 cup of salted butter at room temperature 
• 1/2 package of Mascarpone or Cream Cheese, 8 oz, at room temperature 
• 1 teaspoon of Vanilla Extract 
• 1 Tablespoon of Cinnamon 
• 2-3 cups of Confectioner’s Sugar or Powdered Sugar 
• Heavy Whipping Cream or Milk to bring to correct consistency

Directions:

Put all the Cupcake/Bar ingredients in a mixer and beat until smooth. It will be thick. Pour batter into pan or scoop it into the cupcake tins. If making bars, use a rubber spatula to spread it to the corners and even it out some. *Tip: When spreading never just quit your motion and pull-up the spatula or else the batter may pull-up the grease and flour from the bottom of the pan. Instead, as you are spreading slowly rotate the spatula from horizontal to vertical as you come up with it.
The times for baking vary and seem to depend in part on how much liquid is in the pumpkin. I check it after 15-20 minutes. It will turn golden and should feel firm with a touch of spring in the center when finished. Remove from the oven and cool on a wire rack.
To make the frosting, first cream the butter and mascarpone or cream cheese together. Add the vanilla and cinnamon next. Finally start beating in the confectioner’s sugar on low speed. Once all the sugar blends, add 1 Tablespoon or more of heavy cream or milk to get it to the consistency needed. Set the blender on a higher speed until frosting is a bit fluffy. 2 cups of Confectioner’s sugar works well for spreading, 3 cups for squeezing out of a decorating tube. I usually add a pumpkin candy or candy corn on top of each bar or cupcake for décor! Eat as is or refrigerate before serving.