Apple Crisp

Apple-Crisp

http://empoweringmommy.com/2013/08/paleo-apple-crisp-recipe.html

Ingredients:

6 medium size apples, peeled and diced

2 cups almond flour

1/2 cup coconut oil

1/4 cup raw honey

1 1/2 tsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp ground nutmeg

Directions:

Preheat oven to 350F degrees and lightly grease a pie pan with cooking spray.

Whisk together the honey and vanilla extract in a bowl with the cinnamon and nutmeg.  Add the flour and whisk until smooth and combined.

Cut in the coconut oil and stir with a fork until it forms a crumbled mixture.  Spread the apples in the bottom of the pie pan and top with the crumbled mixture.

Cover with foil then bake for about 45 minutes until the apples are tender.  Remove the foil and bake for another 10 minutes.

Let cool for 10 minutes before serving.

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Peanut Butter & Chocolate Bars

peanut-butter-bar

https://paninigirl.wordpress.com/2012/10/06/peanut-butter-chocolate-bars/

Crust

1 cup butter, melted (2 sticks)
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 1/2 cups peanut butter

Chocolate Topping

1/4 cup peanut butter
2 cups chocolate chips

Directions

1. Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.

2. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth.

3. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.

4. Remove from the freezer and cut into individual bars.

Pumpkin Bread with Pumpkin Buttercream

pumpkin bread

http://nancycreative.com/2011/12/06/pumpkin-bread-with-pumpkin-buttercream/

Yield: one 9 x 5″ loaf.

PUMPKIN BREAD by NancyCreative, adapted from Great Coffee Cakes, Sticky Buns, Muffins and More

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 large eggs
  • 3/4 cup packed dark brown sugar (I substituted light brown sugar)
  • 1/3 cup granulated sugar
  • 2 teaspoons freshly grated orange zest (I omitted this)
  • 1 teaspoon freshly grated lemon zest (I left this out, too)
  • 1/2 cup canola oil
  • 1 1/4 cups canned pure pumpkin puree
  • 1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)

Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTERCREAM FROSTING by NancyCreative

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 Tablespoons canned pure pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 3 cups powdered sugar
  • 2 teaspoons half & half or milk
  • 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top

Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick buttercream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

Peanut Butter Cookies

pb cookies

http://www.food.com/recipe/soft-peanut-butter-cookies-205890

INGREDIENTS

YIELD: 4 dozen cookies
  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup butter or 1 cup margarine, softened
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 1cups flour

DIRECTIONS

  1. Cream butter, peanut butter and sugars together.
  2. Add eggs, one at a time, beating well.
  3. Add baking soda, powder and vanilla.
  4. Stir in flour.
  5. Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
  6. Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!