Pumpkin Bars ~ Grain Free • Wheat Free • Sugar Free

October and cooler weather brings on that desire to bake!

This tasty bar recipe is perfect for breakfast or dessert.

(Here’s my version of pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Stevia, and cinnamon.)

 Low Carb Pumpkin Bars

 2 cup blanched almond flour (I like Honeyville)
2 tsp. aluminum-free baking powder
2 tsp. cinnamon
1 tsp. sea salt
1 tsp. baking soda
4 large eggs
1 15 oz. can of real pumpkin
1 cup granular sweetener (for example, Swerve)

    Preheat oven to 350º F.   Grease 9×13 inch glass cake pan or spray with    non-stick spray. I like to fill my Misto sprayer with coconut oil.  In medium mixing bowl, sift together almond flour, baking powder, cinnamon,
salt and baking soda. Set aside.

  In the bowl of your electric mixer, blend together eggs, pumpkin and sweetener until smooth.  Add the dry ingredients to the wet and combine on low speed until smooth.  Pour pumpkin bar batter into cake dish and smooth with spatula.  Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.

  Completely cool on rack before cutting and serving. Top with your choice of real whipped cream or buttery cinnamon glaze.

Serves 15.  Nutrition Information: 120 calories 9 g fat, 6 g carbs, 3 g fiber, 3 g net carbs, 5 g protein (without the toppings)

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Sour Cream Biscuits

September

is

National Biscuit Month

and I do love me a fluffy biscuit still warm from the oven!  Total comfort food on a crisp fall morning.

I’m on a quest to find the perfect biscuit.  One that stays fluffy and tender even after they cool off.  The biscuits that I’ve made recently are fantastic out of the oven, but after they cool down and sit a while, they get kind of grainy.  I’m thinking it might have something to do with the fat or flour used.

Recently I tried a new recipe using sour cream and was impressed with the tenderness of dough.  Topped with some apple butter,  that warm biscuit was just right along with my scrambled eggs.

Sour Cream Biscuits

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2 cups self-rising flour

3/4 cup sour cream

1 1/2 tablespoons water

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In a large mixing bowl, add flour and sour cream.   Mix to a soft dough.  Add additional water if necessary.

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With well floured hands, shape dough into round biscuit shapes.  Place in greased baking pan or cast iron skillet with sides touching.  Brush biscuit tops with oil.  Bake at 450º  for 10-12 minutes.  Brush with butter before serving.

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*For this batch of biscuits, I preheated a Lodge 10″ cast iron skillet,  along with about 3 tablespoons of oil.  I wanted to see if the bottoms of my biscuits would be crispy…and they were!  🙂

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COOK’S NOTE:  If you don’t have self-rising flour, use 2 cups all-purpose flour, plus 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 3 teaspoons baking powder.

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Also check out my Southern Buttermilk Biscuit recipe.

And here’s a great low carb biscuit recipe for all my low carb fans.

 

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I’m linking to…

Pumpkin Chocolate Chip Softies

A few weeks ago, I tried baking some chocolate chip cookies.

The only problem was, I couldn’t find any sugar free chocolate chips so I made my own.  They promptly melted when I added them into my batter.  The cookies were still tasty, but not quite what I was looking for.

Upon finding some Hershey sugar free chocolate chips,  I was really excited to be able to make a “real” chocolate chip cookie, the low carb way.

I remembered my low carb biscuit recipe and decided to make this cookie basically the same way with a few tweaks.  I was very pleased with the results and will be making these again.

Mix the egg, cream, pumpkin, and vanilla.  Next add the Splenda, salt, and spices.  Mix Carbquik and  baking powder together, then combine it with the egg/pumpkin mixture.  Finally, gently stir in the chocolate chips.

Drop by a teaspoon onto a lightly buttered baking sheet.

Bake at 350º for 10-12 minutes.  Remove from oven and cool.

Pumpkin Chocolate Chip Softies

1  1/2 cups Carbquik  (or low carb baking mix)

1 cup granulated Splenda (or 1 cup of Swerve brand sweetener)

2/3 cup sugar free chocolate chips (Enjoy Life brand)

1 tsp baking powder

1/2 cup pumpkin

1 egg, beaten with a fork

1/4 cup heavy cream

1 tsp vanilla

1 tsp cinnamon

1 tsp pumpkin pie spice

Pinch salt

Mix the egg, cream, pumpkin, and vanilla.  Next add the sweetener, salt, and spices.  Blend the baking mix  and  baking powder together, then combine it with the egg/pumpkin mixture.

Finally, gently stir in the chocolate chips.  Drop by a teaspoon onto a lightly buttered baking sheet.  I used my well-used small round pan since I was testing this recipe in my toaster oven.

Bake at 350º for 10-12 minutes.  Remove from oven and cool. Store in a covered container.  Makes 14-16 small cookies.

* These cookies have a soft cake-like texture and I thought they were great right out of the oven.  Several hours later, they were even more delicious!  The chips had hardened and the cookies had a sturdier texture.

If low carb is not for you, try adding some pumpkin and spices to your favorite chocolate chip cookie recipe for a tasty treat.

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Today I’m partying with these crafty people

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks for your support!

Sausage Pumpkin Soup

It’s soup time!

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The weather is just right, so I made a big pot of this hearty low carb soup.  It’s very rich and filling.

I’ve heard that is is good made with all types of sausage and even ham.  Now that sounds like a great choice!   Might have to try that soon myself.

My niece blessed me with some fresh, fairly lean sausage so I used that and had very little grease to drain at all.  Here’s how I did it:

Sausage Pumpkin Soup

1 1/2 lbs breakfast sausage
1 1/2 cups sliced mushrooms
1 cup cream
1 cup water
4 cups chicken broth
1  15 oz. can pumpkin
½ tsp garlic powder
½ tsp onion powder
sea salt & black pepper to taste

In a large stew pot or Dutch oven, brown the sausage , drain if necessary and add spices and mushrooms.  Keep stirring and cooking until browned.  Add broth and pumpkin.  Stir until combined.  Stir in cream.  Simmer for 45 minutes or do as I did . . .

I had to leave for a while so I decided to finish cooking the soup in the crock pot.  I was gone for 2 hours.  When I returned, it was steaming hot and ready to eat.

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Today I’m joining a link party over at

Remodelaholic

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Menu Plan Monday

We finally have RAIN!

It’s been several weeks since we had rain, so we’re excited now maybe we can have a bonfire soon!  That’s one of our favorite cool weather activities.  There’s nothing like eating roasted hot dogs and marshmallows, while wrapped up in a blanket, and sitting around an open fire.

We like to go by the Ultimate Camp Resource website for great bonfire games and stories.   Check’m out for your next bonfire!

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I’m joining Menu Plan Monday over at Organizing Junkie today.  Check out the OJ website today for more great menu plans!

Monday –  Chili (leftover from the huge pot made Sunday)

Tuesday – Salmon Patties , green beans

Wednesday –  Easy Cheesy Burger Skillet

Thursday – Roasted Chicken with veggies, LCSF Pumpkin Pie

Friday – Eating out ( no kids night out 🙂 )

 

Have a great Monday!

Forkland Fall Festival yummies

As I promised…

Forkland Festival

here’s the Forkland Festival food pics.  Yum, yum!

 

Country Ham and Biscuit

I was so busy taking pics of other people’s food in between bites of yummy CH&B, that I only got a pic of my last little bit.  I passed over the Ribeye Sandwich for this delicious Country Ham and Biscuit.

 

Chili Cheese Fries

My youngest daughter went for the Chili Cheese Fries, her favorite.

 

Ribeye Sandwich

My hubby’s Ribeye Sandwich.  They cook onions and peppers to top the ribeyes right on site.  The smell is wonderful and draws a big crowd.

 

Yummy Butterfly Fries

Butterfly Fries are a festival favorite and big time seller.

 

Hot Roasted Corn with butter

My older daughter picked up some roasted corn.  I think we all had a bite of this hot, buttery treat.

 

Funnel Cake

And last but not least, my hubby’s all time favorite, Funnel Cake.

 

While at the festival, we also purchased a homemade fried Apple Pie and a jar of Honey to take with us.  

 

The Forkland Festival is a must on our fall vacation event list.  If you’re ever in that area in October, be sure and stop by.

For more information on this wonderful fall festival, go here.

Fall Festival time in Kentucky

We love spending time with our family in Kentucky. 

We always try to make it to the Forkland Festival in October.  Since I wasn’t cooking I got to take some picture of festival food which I’ll be posting soon.

My husband and daughters went fishing and returned with enough for a good size meal. 

Below is today’s dinner.

Fried Crappie and Bass

Homemade Hush Puppies

Home canned Green Beans

Homemade Mac & Cheese

Fried Potatoes (it’s been so long!)

Garlic Texas Toast (by special order from my youngest)

 

My hips will never forgive me!