This is my entry for the “Anything Goes” Fall (November) Four Seasons Challenge. I had to interrupt my Christmas Card production, but was itching for an excuse to make some of my “Rustic Sunflowers” again, as I just recently got the cool Redlands Elements “prills” to use for their centers!
I actually went to Hobby Lobby and found some pumpkin stickers, which I mounted on white cardstock to add some dimension to them, and then fussy cut them out.
The paper is from Heartfelt creations “Dazzling Dahlia”, and the dies are HFC as well as the flowers. I love to stiffen and gloss my flowers with “Diamond Glaze” – another Hobby Lobby find, that makes the paper much less resistant to losing its shape. The sentiment die was found on “Dies Are Us” website, sorry I don’t remember the artist – perhaps Sue Wilson.
It’s officially pumpkin spice season! Temperatures here in North Florida dipped down into the 60’s (brrr!) and this girl went looking for a cozy blanket and Hot Chocolate! My sweetheart has been saying for a couple of weeks now, “isn’t it time for pumpkin things?” and I kept telling him, “no, no, it’s too hot out!”
Well, it’s time! As you may remember, my recipes are not totally carb free, but are a lower carb version of the foods we love. I won’t bore you with the photos of the mixing bowl and ingredient, because if you follow this blog, by now, you are well aware of what the packages look like. So I will just skip to the recipe. One thing I have to say about the recipe for pumpkin bread that I really love, is that you can basically measure all your dry ingredients with a 2/3 measuring cup! I love doing things in groups of 3 and 6 – my swim workouts seem to always be sets of 300’s or 6 of something, and when I arrange flowers on my cards or cakes, they are generally grouped in sets of 3 as well. (Just call me goofy, won’t be he first time!)
2/3 cup butter flavored Crisco
1-1/3 cup granulated sugar
1-1/3 cup Golden Lakanto Monk Fruit
1 can (15-16oz) Libby’s canned pumpkin, 2/3 cup water
1 tsp ground cinnamon. 1 tsp ground cloves. 2/3 cup chopped nuts (I used pecans)
1-2/3 cups King Arther flour
1-2/3 cups Almond flour
Heat oven to 350°F, grease two 9×5 loaf pans well. Mis Crisco, eggs, Monk fruit and sugar well, until smooth. Mix all the dry ingredients except the nuts, together in another bowl, and gently fold the mixture into the wet mixture, until all is well blended. Finally add the nuts, and then pour into your loaf pans. Bake almost exactly 60 minutes at. 350°, and then turn he oven off and leave the pumpkin bread in the oven another 10-15 minutes to set. Take out of the oven, and cool about an hour, and then flip the pans over so bread is loosened from the pans. Serve warm, or wait and eat at room temperature.
For a special treat, you can also make some sweet cinnamon butter to smear (thinly, because you don’t really need any extra sweetener – but it will make your pumpkin bread almost seem like Cupcakes.
RECIPE FOR CINNAMON BUTTER
8 oz softened butter or margarine
3 Tbsp Lakanto monk fruit (or less)
1 tsp ground cinnamon
Stir and mix well, serve on Pumpkin Bread, Banana Bread, or Baked Sweet Potatoes.
Thanks for stopping by, and enjoy low-carb baking!!
6 EB XL eggs 1 cup + 2 Tbsp almond flour & 1/2 cup all-purpose flour 3/4 cup Lakanto Monk Fruit 3 Tablespoons Coconut Oil 2-1/4 tsp Xanthen Gum 1-1/2 tsp Baking Powder 1/2-3/4 tsp salt (Depending on your sensitivity to salt) 1 tsp Real Vanilla extract
1 tsp Lemon extract
1 Tablespoon Orange extract
2 Tablespoons Orange zest (grated Orange peel)
6 oz. fresh cranberries (1/2 pkg), chopped/puréed in a food processor
Although this is more of a Christmas time bread, if you think ahead and buy a bunch of bags of cranberries when they are available (like 12!) you can enjoy this year round. Actually, you might substitute low sugar Craisens for the cranberries and it tastes delicious! PLUS, there is an orange butter that is delicious to spread on top. (However, Craisens, even the lower sugar variety, are certainly NOT low carb.)
1/2 cup butter or margarine softened
3 Tbsp confectioners sugar, and 3 Tbsp powdered Monk Fruit
2 tsp Orange zest OR 1 Tbsp frozen OJ concentrate (if you choose the OJ concentrate, you obviously have more carbs, and you may have to add more conf sugar or powdered Monk Fruit to thicken it) Slather this on a warm slice of bread, and you’ll be in Heaven!
Carb content per slice (for 12 slices) is about: 7.5
Carb content of the Orange Butter: 30gm for the whole thing, unless you use OJ. With the OJ concentrate that will bring it up to about 45gms. How many grams per serving is up to you!
This is a bastardization of a recipe I got from my daughter – hers was divine, but somehow I got it into my head that it needed some Rotel, so off I went, messing with things in the kitchen again.
2 x 10oz cans of condensed tomato soup 1 8-10 oz can specialty tomatoes soup (NOT condensed) 2 cups of chicken broth 1 cup heavy cream 1 cup milk 1 small can of Rotel 1 7oz jar of sun dried tomatoes, oil and all 1 Tbsp Italian Seasoning 1/2 tsp salt, 1/2 tsp coarse ground pepper 20 oz. Bertoli cheese tortellini 3/4 cup fresh shredded Parmesan cheese Mix all except the pasta and Parmesean cheese, in a LARGE pot, and bring to a gentle boil.
Add the pasta & cook until almost boiling. Sprinkle the Parmesan on the soup just after you ladle it into a bowl.
Serves “several”. Well, maybe 3, depending on who is eating it!!