• What Have I Done For You Lately…

  • Categories

  • Archives

  • Meta

Paleo Pumpkin-Cashew Blondies

Hello Baking Friends!

I had some requests for the sharing of a recipe I made last night and took into work today for my unsuspecting coworkers.

Paleo Pumpkin-Cashew Blondies

I have recently discovered I have quite a lot of food ‘allergies/intolerances’, and the closest ‘diet’ that I can follow is the Paleo diet. Knowing that this is something a lot of people are getting into, I have been intrigued by some of the lovely blogs and resources that I have found.

So far, however, my favorite named blog, and inspiration for my Blondies, is Clean Eating With A Dirty Mind. First of all, the name is just giggle worthy. I love it. Next, the author actually responds to comments, which is sometimes rare for some of the more popularly commented on bloggers (due to time). And finally, Vanessa actually discussed some alternatives with me, and gave me her stamp of approval. So of course, I am biased towards her! ūüėČ

So here is the Paleo Pumpkin Pie Blondie recipe from Vanessa at CEWADM. Her blog entry is worth reading.

Now, here is the recipe that I did, which yielded a deep-dish 13×9 pan of Blondie yumminess!

Paleo Pumpkin-Cashew Blondies

Ingredients:
6 eggs
1 cup coconut oil, melted
1/2 cup maple syrup
1/2 tspn vanilla extract

1 1/4 cup cashew butter (I used JIF)
3/4 cup canned pumpkin (I used Libby’s)

1 cup oat flour (homemade is easy, recipe below)
1/2  cup coconut palm sugar (looks like brown sugar)
1 tspn each ground nutmeg, ground cloves and Saigon cinnamon
1/2 tspn each ground cardamom seed, ground ginger, vanilla bean powder and ground allspice
1/4 tspn (or a dash really) Pink Himalayan Salt

Directions:

Step 1: Mix all the wet ingredients together with a whisk until evenly blended.

Step 2: Add the pumpkin and the cashew butter to the wet mix, and whisk until thick but well mixed.

Step 3: Mix all the dry ingredients together with a whisk until evenly blended.

Step 4: Gradually add the dry ingredients to the wet mixture..

Step 5: Whisk until evenly blended.

Step 6: Pour batter into a 13×9 baking pan.

Step 7: Bake at 350 degrees Fahrenheit for 30 minutes. Let cool for at least 1 hour, but best if it sits overnight to settle.

Final Touches: Slice into 24-28 pieces, and add a dollop of cashew butter to enjoy to the utmost!

I input the caloric value, roughly, at 28 pieces per recipe, into CalorieCount.About.Com and came up with the following nutritional information (which is probably not entirely accurate, guessing on the high side):
Serving Size: 1 piece + 1/4 teaspoon cashew butter spread on top
Calories: 180
Total Fat: 14.3g
Saturated Fat: 7.8g [I am going to see if I can reduce this in a further rendition of this recipe]
Cholesterol: 6mg
Sodium: 98mg
Total Carbohydrates: 13.2g
Dietary Fiber: 0.8g
Sugars: 5.3g
Protein: 2.1g
Vitamin A: 11%    Calcium: 2%    Iron: 4%

As promised Рif you want to make your own oat flour, all you need to do is take equal amounts (i.e. 1 cup) of raw oats, or 75% oat bran, to what you need for a recipe. Pulse in food processor until completely refined to almost a powder, about 2:00 Р2:30 minutes. I made mine a little thicker, and it came out pretty tasty in the recipe, I thought!

So all of my coworkers who tried it enjoyed it (and no, they didn’t say it just because I was standing there, many actually came and found me to tell me they enjoyed it, so neener to all you nay-sayers who may have wanted to give me some teasing crap on that one, hahaHA!). Favorite way, however, was indeed with a smidge of cashew butter on top!

So go check out Vanessa, and try one of our variations of this recipe (or both), and let me/us know what you thought of it! I look forward to hearing about it!

Craft You Later,
Beth

Baking Is Science For Hungry People: Oatmeal PB Pie

Hello Baking Fiends,

I have another creation that I think you’ll enjoy! I had another birthday at work (yes, apparently Summer was the time to be born to work in our group!) and was requested to do something with oatmeal or peanut butter for them as a treat.

Of course, I was thinking about doing an array of cookies, and then decided that this was the perfect opportunity to expound out and try something new. So… I found peanut butter pie recipes, and decided to use an oatmeal cookie crust instead of graham cracker for the base!

Oatmeal Peanut Butter Pie, Oh My!

My inspiration was this Peanut Butter Silk Pie recipe, however (surprise!) I changed a couple things around quite a bit to make this one happen!

CRUST LAYER:
I took a box of basic Oatmeal Cookies and crushed 18 of them to make the crust. The box had 24 cookies, and they were each about the size of an average palm – to give you a reference. Anyways, my Magic Bullet Blender was my friend to crush these to smithereens, and ended up looking like this:

How The Cookie Crumbles!

Next, I added 1/3 cup of sugar to this mix. Now, instead of using the expected butter, I recently came into possession of (aka I purchased) some Butter Flavored Olive Oil. Smells and tastes like butter, and it’s geared towards substituting for real butter even. So of course I had to try it here! I used 1/3 cup + 1 teaspoon of Butter Olive Oil in lieu of 1/2 cup of melted unsalted butter. YUM!

It’s Crust Magic!

Finally, for the crust, I patted the crust into a sprayed-with-Pam 13×9 baking pan, in this case of the aluminum foil variety for easy travel. Bake this for 8 minutes at 375 to set the crust so it won’t completely crumble on you. Remove from oven and let cool completely – I put it in the fridge for 30 minutes.

Crust Complete!

FUDGE LAYER:
While your crust is cooling, remove your 17.75 jar of hot fudge sauce from the fridge and let come to room temperature. I used the Smuckers Special Recipe Hot Fudge one, and you will use all but 2 tablespoons of this for the 13×9 pan just as a heads up for you…

Once your crust has cooled completely, and your fudge sauce has gotten pretty soft (you can microwave it for 20 seconds if need be), stir it up good and then spread it all over the crust layer until you cannot see anything but fudge sauce! Stick this back in the fridge for at least 30 minutes, until chilled (fudge will harden up a bit)!

Warning: The fudge sauce may be tacky and put up a fight with you about laying down on the crust, so just know that you WILL win the battle, and conquer the hot fudge!

MMMM Fudge!

Peanut Butter Filling (two versions):
Okay, so through trial and feedback, I wanted to give you two options for this filling. If you like super-sweet, creamy, and thick fillings, follow the way I did it. If you prefer lighter, airier, and not as heavy – then substitute ONE of the cream cheese packages for ONE Cool Whip “No Sugar Added” container. Trust me on this! ūüėČ

Okay, so back to business. Here is what I did for the filling:
Combine 2 8-oz packages of 1/3-less fat Cream Cheese (softened) with 1 cup Whipped Peanut Butter. Once this is fully mixed, add in 2 teaspoons vanilla extract and 1 1/2 cups powdered sugar. Mix until fully combined. To this next add, one at a time, 1 8-oz Cool Whip Free (thawed) container, and 1 8-oz Cool Whip Extra Creamy (thawed) container! You will mix this until your arms are in pain, but it will be worth it!

Peanut Butter Filling!

Once this is nice and creamy, take your crust-fudge layers out of the fridge and spread this topping evenly over top of it all.

Peanut Butter Topped Dessert!

Once it’s spread evenly, I would make little waves in the topping, just for fun, like this (with a spatula):

Peanut Butter Waves!

Now crumble up 3-4 of the leftover cookies from your box of Oatmeal Cookies from the crust, and sprinkle those evenly over top of the waves of filling.

Oatmeal Crumble Topping!

Finally, take the leftover fudge sauce in the jar, add 1 teaspoon of milk, and microwave for about 40 seconds until nice and thin. Drizzle this over top of the oatmeal crumbles, and you will have a gorgeous dessert! Refrigerate this at least 2 hours, preferably overnight though, before serving to let all the flavors soak in!

Beautiful Fudge Drizzle!

Let me know how you enjoy this, and which version you use!

Craft You Later,
Beth

%d bloggers like this: