Roasting A Pumpkin/Squash Part 2 (peel and chop)

I pretty much roast all my winter and summer squashes the same way. There are 2 methods I use. Check out my How To Roast A Pumpkin' Part 1 post. Both work well if you are wanting to make pumpkin puree. Below are some reasons to help guide you on which method to use and when...


The skin on method: Use this method on small to regular sized squashes that you want to puree for pies, soups and

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Best Ever Almond Flour Pumpkin Muffins (Grain Free)

Continuing with my pumpkin obsession, here is my latest addition. I have to say these are the best almond four muffins I have had yet! The crumb was delicate, not mushy or soggy and the tops had a thin layer of crispness to them. I nearly ate the whole batch in one sitting!









Before purchasing almond flour, you should know a few things. The best flour to purchase is the

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How To Roast A Pumpkin & Pumpkin Puree Part 1

The temperature has finally dropped...at least here in Texas. Ok, realistically we're still talking in the 80's or 90's. But hey, you can't let a little heat wave shorten your fall baking season, can you?! Despite the hot summer here, the pumpkins are already starting to roll in. I always prefer fresh pumpkin over canned. Not only is it more economical but it's taste is out of this world

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'Real Pumpkin' Spice Steamer/Latte (Dairy/Soy Free)

Yep, it's that time of year again. Everyone is talking about them...Pumpkin Spice Lattes! I admit it... I too am one of those people who anticipates the yearly holiday drink offerings at my local Starbucks store. We're like kids waiting for Santa! However now- a-days with coffee, dairy, soy AND sugar on my 'naughty list', I must fend for myself and forge a new way to get my yearly holiday

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