Sunday, December 7, 2014

Happy Harvest Treat !!!!

One more Pumpkin Recipe!!!!

Every year I bake a Thanksgiving treat for my friends!
I cherish the friendship bond we share
 I am so thankful for each & every one of my dear friends ...
They all are a part of my life!!! 
We are....
 Sistas Friends Foreva !
How lovely my friends & I view ourselves as sisters...
That is true friendship!!!
Last week I enjoyed the time I spent with my friends

 to pass out my Bags of Goodies!!!!
They all really liked this year’s ….
Happy Harvest treat !!!!


Gluten Free Mini Pumpkin Pound Cakes ...
Here is the Recipe


 ·      1 box Gluten free Pound Cake mix(XO Baking CO)
 ·      3 Large Eggs(Organic /cage-free)
 ·      ½ cup Nutiva (Non-dairy butter-spread)
 ·      ½  Cup Almond Milk
 ·      1/3 Cup Vegetable Oil
 ·      1 can of Organic Pumpkin Puree
 ·      2 tbsp  Pumpkin Spice
 You will need: 8 Mini loaf pans

Makes 8 mini loafs
1.    Heat oven to 350°F. Grease the bottom and sides of Mini loaf pan.(I’m using non-stick spray)
2.   In a large bowl or mixer, beat cake mix, non-dairy butter-spread until coarse crumbs form. Add the almond milk, oil , eggs, pumpkin puree, pumpkin spice  and mix until silky smooth. Pour into  mini loaf pan.
3.  Bakes 65-70 min., or until toothpick inserted into center comes out clean. Cool 10 minutes in pan, then cool completely on wire rack before serving.

4.  Pumpkin Spice Icing Glaze:  (optional): mix 1¼ cups powdered sugar, 2 tbsp almond milk,  and ½ tsp Lorann Pumpkin Emulsion in small bowl, until smooth.  Drizzle /spread over cooled cake.
Note : I like my glaze a little on the thick side . 

Pumpkin Spice

   Blend a mixture cinnamon, nutmeg, ginger and allspice!


 ·      3  tbsp Cinnamon
 ·      1 ½ tsp Cloves
 ·      2 tsp Ginger
 ·      2 tsp Nutmeg(I also used some freshly grated)
 ·       1 ½  tsp Allspice
 Yummy !!!!!

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