Apricot Bars

Prep Time: 15 minutes
Cook Time: 30 minutes

• 3/4 cup butter, softened

• 1 cup sugar

• 1 large egg, room temperature

• 1/2 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1-1/3 cups sweetened shredded coconut

• 1/2 cup chopped almonds

• 1 jar (10 to 12 ounces) apricot preserves

Directions:

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and almonds.
2. Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

*You can use any preserves. I also made it with Lemon pie filling.

Recipe adapted from Taste from Home

Pumpkin Carbonara

Ingredients:

• 1 Tbs Olive oil 
• 1 cup Pumpkin Puree
• 1 Egg, room temperature
• 2 Egg Yolks, room temperature
• 1/2 cup Grated Parmesan, divided
• 1/2 tsp salt
• 1/2 teaspoon black pepper
• 4 slices Thick-cut Bacon, cut into pieces
• 1 pound Spaghetti
• Italian Parsley, for garnish (optional)

Directions:

1. Fill a large pot with water and bring to a boil. 
2. Cook bacon until crispy. Drain on paper towels and reserve bacon fat in pan. Meanwhile, in a small bowl whisk together the eggs, grated Parmesan, salt, pepper, and pumpkin.
3. Cook the spaghetti to al dente. Drain pasta and return pasta to pot. Add the reserved bacon.
4. Remove the pot from the heat and toss with the egg mixture until the pasta is well-coated. Season with salt and pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

Pumpkin Bread with Frosting

Ingredients:

Bread:

• 3 1/3 cups All-purpose Flour
• 3 cups Sugar
• 2 tsp Baking soda
• 1 1/2 tsp Salt
• 1 tsp ground Cinnamon
• 1 tsp ground Nutmeg
• 1 15 oz can Pumpkin
• 1 cup Vegetable oil
• 4 Eggs
• 2/3 cups Water

Frosting:

• 6 ounces, weight Cream Cheese, softened
• 3 Tablespoons Butter, softened
• 2 Tablespoons Pure Maple Syrup
• 1/4 teaspoon Pure Vanilla Extract
• 1/4 teaspoon Ground Cinnamon

Directions:

Bread:

1. Preheat oven to 350 degrees. Prepare two 5/9/3 inch loaf pans with non-stick spray, set aside.
2. in a mixer combine pumpkin, oil, eggs, and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
3. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes and remove from pan to wire rack.

Frosting:

1. Place all ingredients in a small bowl. Using a hand mixer, beat until completely smooth. Spread on top of bread or use as a spread for each slice.

Easiest Pumpkin Muffins

Ingredients:

• 1 cake box mix (any will work, I used vanilla cake here)
• 1 can pumpkin (not pumpkin pie)

Directions:

1. Follow heating directions on the back of your cake box.
2. Combine cake mix with pumpkin 
3. Easiest to mix with hand mixer just until combined
4. Scoop into muffin tins
5. Bake, as instructed on back of cake box

*Using chocolate cake box is another favorite of ours

Chocolate Cake - Vegan/ Dairy Free/ Gluten Free

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16

Ingredients:

Chocolate Cake

• 1 cup unsweetened almond milk
• 1 Tablespoon apple cider vinegar
• 2 cups Gluten Free flour (I used cup4cup brand)
• 1 3/4 cups granulated sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil or melted coconut oil
• 2/3 cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1 cup boiling water

Chocolate Buttercream Frosting

• 1 cup cocoa powder
• 1 1/2 cups earth balance vegan butter softened (or any dairy free butter)
• 4-5 cups powder sugar
• 2 teaspoons pure vanilla extract
• 1/4-1/2 cup unsweetened almond milk

Instructions:

Chocolate Cake:

1. Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and sprinkle with cocoa powder for easy removal of the ackes later.
2. Measure 1 cup unsweetened almond milk an add the Tablespoon of vinegar to it. Stir slightly and set aside to curdle.
3. In a large bowl, add the flour sub, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to comine.
4. Now add the oil, applesauce, vanilla and almond milk/vinear mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well compbined.
5. Lower the speed and carefully pou in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very thick at this point.
6. Divide evenly between your round cake pans. I used a large spoon to divide and press to edges. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the Chocolate Buttercream Frosting:

1. Add the cocoa powder to a large bowl.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined
3. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powder sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
4. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powder sugar until it thickens up.
5. Frost he cake using an icing spatula or butter knife. I placed wax paper slightly under edges around the cake, so the cake stand would be clean for presentation.

*Notes:

• For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe ill yeild approximately 24 cupcakes
• Double recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake.
• Frosting recipe yields enough frosting for 2 cakes.

Recipe adapted from Nora Cooks