Red, White, and Blue Dessert Recipes

Red White and Blue Dessert Recipes

Red, White, and Blue Dessert Recipes

 

Red, white, and blue desserts are perfect for patriotic holidays or for any American themed party. Be an American hero to your family and friends with these patriotic dessert recipes.  

 

Taste of Home’s Red, White and Blueberry Poke Cake

 

Red, White, and Blueberry Cake

 

You get more than just a simple red, white, and blue cake recipe here.  You get a red, white and blueberry cake! 

Taste of Home, one of my favorite cooking magazines and country cooking websites, takes poke cakes to a new level with strawberries and blueberries in addition to the typical gelatin used for poke cakes. 

What’s more, the strawberries (red) and the blueberries (blue) mixed with the white cake and icing make this a beautifully-laid-out dessert to set on a cake stand or even on a flat cake plate in your dining room or on a picnic table.  

Don’t the red and blue lines almost look like fireworks coming down from the sky?  Everyone will love it!  

Here’s this great recipe for a red, white & blue poke cake. 

Red, White, and Blueberry Poke Cake

Yields 12 servings

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Ingredients

  • 1 package (15 to 16 ounce) white cake mix
  • 1-1/4 cups water
  • 2 eggs
  • 1/4 cup canola oil
  • 1 cup fresh strawberries
  • 2/3 cup sugar
  • 1/4 cup water
  • 2-1/4 teaspoon strawberry gelatin
  • 3/4 cup blueberries
  • 1/2 cup water
  • 4-1/2 teaspoons sugar
  • 4-1/2 teaspoons berry blue gelatin
  • 2-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar

Instructions

  1. For the cake: Preheat oven to 350 degrees.
  2. Line 2 9-inch cake pans with parchment paper and spray with cooking spray.
  3. In a large bowl, combine the cake mix, water, and eggs.
  4. Beat the cake mix on low for 30 seconds and then on medium for 2 minutes.
  5. Pour cake batter equally into the two cake pans; bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven, and cool completely on wire racks.
  7. For the strawberry jelly: In a small saucepan, combine the strawberries, sugar, and water.
  8. Bring to a boil; then reduce heat and simmer uncovered 2 to 3 minutes or until the berries are soft.
  9. Strain into a small bowl, pressing lightly. Discard pul.
  10. Add gelatin to the syrup, stirring to dissolve, and cool to room temperature.
  11. For the blueberry jelly: Repeat as above, again cooling until room temperature.
  12. To assemble the cake: Using a wooden skewer, pierce tops of the cakes to withing one inch of the edges, twisting each piercing slightly to make the holes slightly larger.
  13. Gradually pour the cooled strawberry mixture over one cake layer, filling each hole with the blueberry mixture.
  14. Repeat with the blueberry mixture.
  15. Place both cake layers in the refrigerator until you are ready to spread the frosting.
  16. In a large bowl, beat cream until it begins to thicken.
  17. Add confectioners' sugar, and best until soft peaks form.
  18. When the frosting is ready, remove the strawberry poked cake from the refrigerator.
  19. Slide a knife around the sides of the pan to loosen the cake; remove the paper, and place the cake layer on the serving plate.
  20. Spread 1 cup of the whipped cream frosting ON THE TOP of the strawberry cake layer.
  21. Then remove the blueberry cake layer from the refrigerator; remove the paper, and place the blueberry cake layer on top of the strawberry layer that has whipped cream on the top.
  22. Frost the top and side of the assembled cake with the remaining whipped cream frosting.
  23. Refrigerate for at least 1 hour before serving.

Notes

Adapted from Taste of Home Recipes (See link below)

7.6.4
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http://padoozles.com/red-white-and-blue-dessert-recipes/

Adapted from Taste of Home’s Red, White, and Blue Cake Recipe

 

Display your cake in style with The Pioneer Woman’s White Cake Stand With Glass Dome!  

 

Check it out on Amazon here: 

The Pioneer Woman Timeless Beauty 10″ White Cake Stand With Clear Dome on Amazon.

 

Red, White, and Blue Cupcakes

Red White and Blue CupcakesOf course, you may just want to take the simple cake route by icing some cupcakes with white icing and then topping each cupcake off with a couple red raspberries and a few blueberries like Meghan at Buttercream Blondie did here:  

Meghan used sweet cream cheese icing, but you could use any icing recipe you would like, really.  With the white icing against the red raspberries and blueberries on top, it will all have the same effect!  

I do agree with Meghan though…. If you make your own icing, almond extract would probably be the most complimentary to the fruit.

The photo and idea here are extracts from Meghan’s blog, but you can see her entire blog post on these patriotic cupcakes here:  

 

Red, White and Blueberry Cupcakes

 

Red, White, and Blue Dessert Tray

I saw this cute little red, white and blue dessert tray on Pinterest, originally pinned by a currently defunct website (momof5keepingitreal).  While the blogger has apparently moved on, the photo is still there on Pinterest showing all how to assemble a red white and blue dessert tray by arranging lines of white pretzels intermingled with lines of strawberries and a pint-sized package (or so) of blueberries in the corner for the flag’s stars.

Salute!  🙂 

Red White and Blue Pretzel Berry Tray

 

Red, White, and Blue Cookies

Here is a little DIY food craft for you all who want to have a little fun.  This one is especially fun to do when your cooking with kids around.  

Come on kids… dig… I mean DIP in!  

Dipped Oreo Flag Cookies

 

If you like these cookies, which you could use for any patriotic reason what-so-ever, (is being hungry “patriotic”?)….  then go over to Crafty Recipes to see how Michelle put these together!  

 

There are lots of desserts for the 4th of July, Memorial Day, Flag Day, Veteran’s Day…. and all the other times you might want to add a splash of the old red, white and blue.  Fortunately, there are lots of red, white, and blue recipes to accommodate all your patriotic holiday cooking!  

 

Enjoy… and oh… If you see Uncle Sam, tell him Chris Stevens said “hello”.  🙂 

 

Red White and Blue Dessert Recipes


Bake Sausage Patties In A Cast Iron Skillet

Bake Sausage Patties In A Cast Iron Skillet

After buying fresh sausage patties at Costco yesterday, and then looking at them longingly this morning, I decided to see if I could bake them in the oven.  Even more, could I bake sausage patties in an iron skillet in the oven? Was it possible? See here!

I grabbed one of the beautiful 60-plus-year-old Lodge Cast Iron Skillets I inherited from the mom I loved (and still love) so much and gently fit as many (refrigerator-thawed) fresh sausage patties as I could into the skillet without smashing the patties.  

Oops.  I just noticed the box said I was supposed to “Keep Sausage Patties Frozen”.  Oh well.  Too late.  The box is from Costco; I purchased a ton of them.  I’m going to use them anyway.  

Thank goodness all the sausage recipes indicated I could cook sausage patties from their frozen OR thawed state.  

I should be good.  (Let’s hope so.) 🙂 

Upon reading a quick reference cooking tip on how to bake sausage patties, I preheated my oven to 425 degrees and then put the iron skillet with sausage patties in tow into the oven.  

Here they are about half way through…

 

How To Bake Sausage Patties

 

I did NOT cover the skillet.  I just baked the sausage in the cast iron skillet on the middle shelf of the oven without a lid, and I experienced no problems.    

 

_____  

  

By the way, did you know there are some great health benefits of cooking with cast iron cookware?  For one, cooking with a cast iron skillet benefits your entire family by protecting them from ingesting the chemicals on nonstick pans.  Secondarily, cooking with cast iron adds iron to your food, providing your children, your husband, and you too with as much as 20 percent more iron than might be otherwise available in the food you just prepared.

Oh yes… Cookware made of cast iron may be as old as the hills, but it is highly valued in today’s culture now too.  Healthy minded modern cooks appreciate the ancient old benefits of cast iron cookware.  

If you don’t have a cast iron skillet, or if you need another one, go to the link here to see this pre seasoned Lodge Cast Iron Skillet at Amazon. 

 

 

Pre seasoned cast iron just means the cookware was naturally prepared / created with oil baked into the cast iron to keep the cast iron from rusting.  When you have your cast iron pots, pans, and skillets for years to come, you’ll be “seasoning” them every so often yourself as well to keep them looking practically new throughout their years of use.

 

_____     

 

A quick google search on how to bake sausage patties in the oven basically instructed me to bake sausage patties (fresh or frozen) at 425 degrees for approximately 25 minutes, until the surface is light brown, turning over one time about half way through.  

 

My fresh sausage patties took a little closer to 30 minutes, I’d say. 

 

 

Many of the cooking blogs and country food business sites said bake time for sausage patties was about the same be they frozen or fresh.  

I wasn’t so sure of basic sausage recipe tip, but if you make sure your patties are given enough time to bake through and see that beautiful brown color on the outside, you should be fine.  I would double check to make sure your sausage is done though, either way! 

 

_____   

 

Did you know you can buy a case of fresh country sausage?  

Here is Jimmy Dean’s box of fresh sausage patties if you’re up for it!  

 

_____  

 

Here are my fresh sausage patties after I baked them in my mom’s old Lodge cast iron skillet:  

 

Bake Sausage Patties in a Cast Iron Skillet

 

Baked Country Fresh Sausage Patties

 

Bake Fresh Sausage In A Cast Iron Skillet

 

 

Sausage In The Oven.

Sausage On The Table.  

Sausage In My Belly. 

 

Mom’s cast iron skillet now cleaned and put away until another farm girl adventure.

 

Baking fresh sausage patties in the oven with a cast iron skillet was a success.  

Why not try it yourself now too?     

 

 

Bake Sausage Patties In A Cast Iron Skillet

 

 

If you like country sausage, please see other sausage recipes at The New American Home With Chris Stevens! 

 

Oh, and if you like this blog, please follow it on social media accounts and share this post with your friends on Pinterest, Facebook, Twitter, etc!  Thanks! 

 

Regards, 

Chris Stevens at The New American Home With Chris Stevens @padoozles.com 


Homemade Cookies for Kids in Cars | Healthy Cookie Recipes to Go

Homemade Cookies for Kids in the Car

Homemade Cookies for Kids in Cars

When you’re on the go to someplace special and maybe far away, and your children are with you, these healthy homemade cookie recipes for kids will keep the tummies filled and hands clean too.  Come on!  Let’s go!  Let eat!

This recipe for ginger molasses cookies are quite easy for kids to eat when hanging around the back seat of a family car on a trip or short drive.  What’s more, the ginger is soothing for any tummy that might be sensitive to riding around for a long time… or maybe just a little hungry.  

The coconut sugar used in the recipe gives this cookie a great, sweet brown-flavor taste without all the sugar spikes that can come from using lots of brown sugar or just plain white sugar.  

After all, who wants sugared-up kids jumping around in their seats when you’re stuck in the car for a while?  

Ginger Molasses Cookies

Gluten Free.  Dairy Free.  Grain Free.  Paleo Friendly.  Real Food for Kids.  

 

Ginger Molasses Cookies
Serves 16
A Paleo Ginger Molasses Cookie Recipe that's grain free, gluten free, dairy free, and of course, real food.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
120 calories
12 g
23 g
8 g
2 g
4 g
29 g
127 g
7 g
0 g
4 g
Nutrition Facts
Serving Size
29g
Servings
16
Amount Per Serving
Calories 120
Calories from Fat 65
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 23mg
8%
Sodium 127mg
5%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
1%
Sugars 7g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Large Eggs (room temperature)
  2. 3 Tablespoons coconut palm sugar
  3. 1/4 cup blackstrap molasses (room temperature)
  4. 1/4 cup coconut oil, melted and cooled to room temperature
  5. 1 teaspoon pure vanilla
  6. 1/4 cup smooth cashew butter
  7. 2/3 cup coconut flour
  8. 1 and 1/2 teaspoon ground ginger
  9. 1 teaspoon ground cinnamon
  10. 1 teaspoon baking soda
  11. 1/4 teaspoon sea salt
  12. 2 Tablespoons coconut palm sugar for sprinkling on top (in separate bowl)
Instructions
  1. 1. Preheat your oven to 350 degrees.
  2. 2. As oven is preheating, line a large cookie sheet with parchment paper.
  3. 3. In a large bowl, mix eggs, coconut sugar, molasses, coconut oil, and vanilla together and whisk.
  4. 4. Add cashew butter and whisk again.
  5. 5. In a separate bowl, mix coconut flour, ginger, cinnamon, basking soda, and sea salt.
  6. 6. Slowly add the dry ingredients into the liquid mixture, and mix well until a sticky ball forms.
  7. 7. Chill the dough in a refrigerator for about 5 minutes to 10 minutes.
  8. 8. When ready, roll dough into 1 inch balls, and roll into separate coconut sugar.
  9. 9. Place balls on the cookie sheet and slightly flatten with the bottom of a glass.
  10. 10. Bake at 350 degrees for 8 to 10 minutes. You should see the tops crack when ready.
  11. 11. Remove from the oven, and let set on the cookie sheet for about 5 minutes before removing to a rack or plate to cool.
Notes
  1. Have you ever used coconut palm sugar (sometimes just called coconut sugar)? If not, you're in for a treat! Coconut sugar is a little lighter in color than brown sugar and tastes somewhat like brown sugar but is looser like white sugar. However, it is full of minerals and antioxidants and is lower on the glycemic index with not such a sugar rush, making it a nice alternative to both regular brown sugar and plain white sugar. It's more natural. It's sweet. It's great for kids AND adults!
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calories
120
fat
8g
protein
2g
carbs
12g
more
THE NEW AMERICAN HOME http://padoozles.com/
Need cashew butter? Check what cashew butter is available at Amazon!

Who wants chocolate chip cookies in the car?  I do!  

OK, who wants little guys and little girls eating chocolate chips in the car?  

Hummm… THAT’s what I’m talkin’ about. 

Here you go.

No Mess Chocolate Drop Cookies

All the chocolate without the slimy wipe up. 

Make them with pure maple syrup, and you’ve got another tasty winner with extra health benefits for little boys and girls (and big ones too, by the way).   

Gluten Free.  Dairy Free.  Grain Free.  A chocolate Paleo cookie recipe that’s about the perfect chocolate cookie recipe for kids in a car. 

No Mess Chocolate Drop Cookies
Serves 16
You don't really want chocolate chips in the car, do you? I thought so.... So here's a nice chocolate cookie that won't melt in your kids' hands! It's grain free, dairy free, gluten free, and Paleo friendly too!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
105 calories
14 g
0 g
5 g
3 g
1 g
32 g
88 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
32g
Servings
16
Amount Per Serving
Calories 105
Calories from Fat 43
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 88mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
4%
Sugars 4g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups almond flour
  2. 1/2 teaspoon Himalayan pink sea salt
  3. 1/2 cup cocoa powder
  4. 4 egg whites
  5. 1/2 cup organic maple syrup
  6. 1 teaspoon pure vanilla extract
Instructions
  1. 1. Preheat your oven to 350 degrees, and line a baking sheet with parchment paper.
  2. 2. In a large mixing bowl, mix the almond flour, salt, and cocoa powder.
  3. 3. Add the egg whites, maple syrup, and vanilla extract and whisk in with the dry ingredients until well mixed and airy.
  4. 4. Place individual scoops of batter on the baking pan, and bake for 15 to 20 minutes or until the cookies are firm and the tops of the cookies just begin to crack.
  5. 5. Remove from the oven, and let the cookies cool on the baking sheet for about 5 minutes before removing them.
Notes
  1. Cocoa powder is fine, but if you want to add some additional health benefits to your cookies, use cacao powder in lieu of cocoa powder. Cacao powder is less processed than cocoa powder which means cacao powder retains some of its living, raw properties and nutrients. It also has a very smooth taste which kids love... a lot.
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calories
105
fat
5g
protein
3g
carbs
14g
more
THE NEW AMERICAN HOME http://padoozles.com/
See, you don’t need chocolate chip cookies when your traveling!  Homemade chocolate cookies with cocoa is much easier for your kids to handle in the car.  It’s easier for you too since you won’t have to clean faces, hands, and seats as much afterwards.  Note, I did say “as much”.  haha  

When you’re talking about healthy cookie recipes for kids on the go… or not on the go, the topic of oatmeal cookies with raisins might come to mind.  

This recipe calls for black walnuts which are great for brain development; skin conditions like acne, psoriasis, and eczema; and digestion (plus many other physical functions, actions, and protections).  However, if your kids don’t like black walnuts, you can use regular walnuts (which have some health benefits too), pecans, or just make them with no nuts at all.  

This recipe can be a gluten free cookie recipe for kids too if you use gluten free oatmeal and gluten free oat flour.  

The boys and girls in your back seat might take note of the bananas in this oatmeal raisin cookie recipe too.  If they do, that is if they do and if they like bananas, you’ve got another winner!

Banana Oatmeal Cookies with Raisins and Black Walnuts

 Homemade Cookies for Kids in the Car

Banana Oatmeal Cookies with Black Walnuts
Serves 16
An old-fashioned oatmeal cookie with a surprise or two. Use gluten free oatmeal and oat flour for a gluten free oatmeal cookie recipe for those who have a sensitivity to gluten.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
121 calories
17 g
8 g
5 g
3 g
2 g
41 g
43 g
6 g
0 g
2 g
Nutrition Facts
Serving Size
41g
Servings
16
Amount Per Serving
Calories 121
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 43mg
2%
Total Carbohydrates 17g
6%
Dietary Fiber 2g
7%
Sugars 6g
Protein 3g
Vitamin A
2%
Vitamin C
2%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 bananas
  2. 1/4 cup butter, melted
  3. 1/4 cup pure maple syrup
  4. 1 cup oat flour
  5. 1 cup rolled oats
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon ground cinnamon
  8. 1/4 cup black walnuts, ground
  9. 1/4 cup black raisins
Instructions
  1. 1. Preheat your oven to 350 degrees, and line a cookie sheet with parchment paper.
  2. 2. In a food processor or with a blender, puree bananas, melted butter, and maple syrup.
  3. 3. In a separate bowl, mix oat flour, rolled oats, baking soda, and cinnamon. Stir well!
  4. 4. Add liquid mixture to dry ingredients, and stir well to mix.
  5. 5. Add black walnuts and gently stir to mix in.
  6. 5. Drop scoops onto the cookie sheet and flatten slightly.
  7. 6. Bake for 13 to 15 minutes.
  8. 7. Cool on the baking sheet for 5 minutes or so before removing.
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calories
121
fat
5g
protein
3g
carbs
17g
more
THE NEW AMERICAN HOME http://padoozles.com/
GF Harvest has a really nice organic, gluten free oatmeal product to use for cookie baking. Well, it’s good for other things too. It’s just that we’ve got cookies on our minds here right now!

Check our GF Harvest Gluten Free Oatmeal here.

Have you tried baking on silicone baking mats yet?  

With a silicone baking mat, you don’t need parchment paper, cooking spray, or grease on your baking sheet!  

Yes, they are oven safe and what’s more, they are easy to clean. 

They can handle lots of wear and tear too.  You might be surprised! 

If you don’t have one, consider getting one to try out.  They are pretty helpful to have around!

Click here or the photo to see this and other silicone baking mats at Amazon. 

 

Making healthy cookies for kids just got more interesting, didn’t it?  

And one more for the record….  or should I say one more for the road…   just for fun.

These is such a quick and easy cookie recipe for kids to eat on the run!  

If your child needs a non-dairy alternative, the dry milk powder in this recipe can be swapped out for dried coconut milk powder.  

You’ll love making these.  You’ll love giving them to the kids.  You’ll love them (as in you’ll love eating them…. yourself.)  🙂 

No Bake Peanut Butter Balls With Graham Crackers and Honey

No Bake Peanut Butter and Honey Balls with Graham Crackers
Serves 24
Easy to make. Fun to eat.
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Prep Time
20 min
Prep Time
20 min
91 calories
8 g
1 g
6 g
4 g
1 g
19 g
74 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
19g
Servings
24
Amount Per Serving
Calories 91
Calories from Fat 47
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 74mg
3%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 6g
Protein 4g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup graham cracker crumbs
  2. 1 cup peanut butter
  3. 1/2 cup dry milk powder (or dry coconut milk powder)
  4. 1/4 cup honey
Instructions
  1. 1. Spread graham cracker crumbs into a shallow bowel or deep plate, and set aside.
  2. 2. In a large bowl, add peanut butter, dry milk or coconut milk powder, and honey and mix well.
  3. 3. Shape peanut butter dough into walnut-size balls.
  4. 4. Roll cookie balls in the crumbs to coat, and place on a tray or in a storage container or bag.
Notes
  1. Sprinkle just a little bit of ground flax seed into the peanut butter honey dough if you want to add a little heart healthy, plant based Omega 3! You won't be able to use much without making the dough too thick, but a sprinkle or two can be worked in just fine. Oh, you don't need it. Just throwing that thought in there for you!
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calories
91
fat
6g
protein
4g
carbs
8g
more
THE NEW AMERICAN HOME http://padoozles.com/
Hope you enjoy some or all of these great cookie recipes for traveling with children!  

What’s more, here’s to NOT having to clean up afterwards… at least not SO much anyway.   


Healthy Recipe for Pumpkin Butter

Pumpkin Butter Recipe

You’ve been waiting perhaps a little too long for this one, but this healthy recipe for pumpkin butter is worth trying any time or season. Made in a slow cooker, you can enjoy the health benefits of pumpkin all year long!

What’s more, you can even used canned pumpkin puree, making this an easy recipe.  I won’t say “quick” too since you cook it in a crockpot, but it is certainly easy to make. 

Note the addition of apple cider in this recipe.  Oh don’t worry about having some vinegar in your pumpkin butter.  It will fill in very nicely with the pumpkin flavor and the spices.  You won’t notice it, and the additional digestive benefits similar to other actual probiotics.  

Speaking of spices (yes, I mentioned them above, lol)…

Did you know cinnamon and cloves are excellent antimicrobial spices?  That means they help fight the bad organisms inside your body that make you sick.  Allspice is pretty good at that as well.  

Ginger adds that benefit as well to some extent.  However, it’s always nice to add ginger to anything you can with its digestive benefits and its uncanny ability to decrease inflammation in the body and many times great reduction of pain in the longer term.

Now, don’t you just LOVE all those spices in this slow cooked pumpkin butter!   

Pumpkin Butter Recipe

This recipe is gluten free and is a real food, Paleo recipe too so long as you use organic pumpkin puree.  You can use your own fresh pumpkin puree too, or your regular pumpkin puree, but the organic pumpkin puree works just fine and has the benefit of your knowing it’s not filled with extra things you don’t want for you or your family.  Just don’t use canned pumpkin pie mix. That’s just not the same at all!  

Use ALL organic ingredients, and you’ll have organic pumpkin butter from scratch that will probably cost much less than you can purchase it for at your neighborhood grocery or health food store.

Many thanks to one of my favorite doctors online, Dr. Josh Axe, whom I love to watch live Facebook presentations of and relish in articles and healthy recipes from his website.  Dr. Axe is just great!

Here’s the recipe for Slow Cooker Pumpkin Butter which I’ve adapted from Dr. Axe’s collection of healthy recipes.

Slow Cooker Pumpkin Butter Recipe
Yields 60
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Prep Time
20 min
Prep Time
20 min
21 calories
5 g
0 g
0 g
0 g
0 g
15 g
11 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
15g
Yields
60
Amount Per Serving
Calories 21
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 11mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
1%
Sugars 5g
Protein 0g
Vitamin A
22%
Vitamin C
1%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. (2) 15-ounce cans organic pumpkin puree
  2. 1 cup raw honey
  3. 1/2 cup raw apple cider vinegar (with the mother)
  4. 1 teaspoon pure vanilla extract
  5. 2 teaspoons fresh lemon juice
  6. 1 Tablespoon ground cinnamon
  7. 1 teaspoon ground nutmeg
  8. 1 teaspoon ground ginger
  9. 1/4 teaspoon sea salt
  10. 1/4 teaspoon ground cloves
  11. 1/4 teaspoon ground allspice
Instructions
  1. Add all ingredients except cloves and allspice to a slow cooker and stir well.
  2. Cook on LOW for 4 hours, stirring every hour or so.
  3. After 4 hours, add cloves and allspice and stir well.
  4. Cook 1 to 2 more hours or until the mixture is the desired thickness suitable for spreading. You may want to cook the mixture uncovered in the crockpot the last 30 minutes or so if it doesn't get thick enough during the initial cooking time.
  5. Spoon pumpkin butter into jars or other containers and let them cool before storing in the refrigerator or freezer.
Notes
  1. This pumpkin butter will stay fresh in your refrigerator for about one week and can be frozen for up to one year.
Adapted from Food Is Medicine
beta
calories
21
fat
0g
protein
0g
carbs
5g
more
Adapted from Food Is Medicine
THE NEW AMERICAN HOME http://padoozles.com/
Why not make a habit of using pumpkin throughout the year? Pumpkin has so many healthy benefits in and of itself and can be used in so many different recipes like pumpkin bread, pumpkin muffins, pumpkin cookies, and pumpkin cake.

You can even find pumpkin recipes that use pumpkin puree in unique ways like adding it to oatmeal, smoothies, hamburgers, pastas, soups, and stews!  Ever thought of a pumpkin granola bar?  Oh yea…  

Pumpkin is awesome, ladies and gents! Go get some today and do some cooking!

Get your Farmers Market Organic Pumpkin Puree in convenient packs of 12 here:  http://amzn.to/2jRHk73  (My Amazon Affiliate Link – Thanks your using!)  

 



Paleo, Low Carb Cinnamon Microwave Muffin

Paleo Cinnamon Microwave Muffin With Pumpkin Butter

Paleo, Low Carb Cinnamon Microwave Muffin Recipe

Paleo Cinnamon Microwave Muffin With Pumpkin Butter

The easy Paleo, Low Carb, and Gluten Free Microwave Muffin with Cinnamon is perfect to start your morning quickly.  Packed with nutrition and topped with sweetness, you’re set!

Like that idea?  Then keep reading!

 

Early morning?  Rushed?  Just don’t like to cook much (at least not today)?  🙂  

You can make a quick and healthy microwave muffin that is Paleo, Low Carb, Keto, Dairy Free, and Gluten Free with this Paleo Cinnamon Microwave Muffin recipe.  It’s so quick, you even have time left to feel good about making your healthy muffin, fluff your hair up a little, and even get your kids and hubby (and you too even) out the door or off to work or school in due time!

This Wheat Free, Nut Free muffin recipe also makes for a great afternoon snack for your kids who go to a school that has restrictions on nuts inside the building.  

What’s more, the protein content of this healthy breakfast muffin recipe (or snack muffin recipe) provides a hunger satisfaction for hours.  

You can wrap it up if taking or sending it to school or work.

You can cut it in half and eat it as is or with a spread or topping. 

If you WANT a spread or topping…

You can top it with butter, apple butter, pumpkin butter (a Paleo pumpkin butter recipe included in the next post), or with some honey if you wish.  Seriously, as is, ie without any topping, is fine too.  Just keep any topping you use within your health and/or dietary ideals.

You can eat it by itself, with yogurt, fresh fruit, milk, protein shake, or juice.

You can also simply include it with a fuller lunch of salad or soup to satisfy that desire for a “bread”.  

I just ate one of these this morning, plain, no butter or spread, and I can envision eating one of these just like that with some taco soup, bean soup, or southwestern salad…  just about anything like that really. 


Heathy Eating Tip:

Did you know flaxseed meal is a good heart healthy food?  It also helps keep your hunger satisfied longer.  What a wonderful combination of benefits! 

Flaxseed meal is used in this recipe and many other gluten free, Paleo, and Low Carb microwave muffin recipes.  You can also sprinkle it on your cereal, with your oatmeal, or in your blender when you’re making a protein shake.  

I sprinkle flaxseed meal in plain, organic Greek yogurt along with some Chia seeds and a little Stevia and pure vanilla extract for my breakfast sometimes too.  Yum, and that keeps me feeling fresh-minded and filled all morning long! 


Below is the recipe for this cinnamon microwave muffin.

Additionally then, check the site for an upcoming recipe for Paleo Pumpkin butter which is all I kept thinking about as I ate my muffin plain this morning alongside my bulletproof coffee.  


Pssstttt….

Coconut oil is good for your heart as well and has tons of other health benefits too!  Fat isn’t just “fat” when you use coconut oil! 


 

 

Quick And Easy Paleo Cinnamon Microwave Muffin
Serves 1
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Prep Time
1 min
Prep Time
1 min
445 calories
14 g
186 g
41 g
9 g
26 g
106 g
221 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
106g
Servings
1
Amount Per Serving
Calories 445
Calories from Fat 354
% Daily Value *
Total Fat 41g
63%
Saturated Fat 26g
131%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 186mg
62%
Sodium 221mg
9%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
14%
Sugars 0g
Protein 9g
Vitamin A
6%
Vitamin C
0%
Calcium
13%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Lg. Egg (preferably organic)
  2. 2 Tbsp. Coconut Flour
  3. 1 Tbsp. Flaxseed Meal
  4. 1/4 tsp. Baking Powder (use a gluten free baking powder for pure gluten free)
  5. 1 Pinch Sea Salt (approximately 1/8 tsp or so)
  6. 2 Tbsp. Coconut Oil
  7. 2 Tbsp. Erythritol
  8. 1/2 tsp. Cinnamon
Instructions
  1. Spray coffee mug with coconut oil baking spray.
  2. Break egg into cup and whisk with a fork until fluffy.
  3. Add remaining ingredients to the egg and whisk again.
  4. Microwave on high for 1:30 minutes.
Notes
  1. You can use 2 Tbsp. of Coconut Palm Sugar instead of the Erythritol if you wish. That makes it slightly higher in carbs but still works as a Paleo or Whole 30 recipe.
  2. The original recipe I used and adapted to make my muffins here mentioned you could add one tablespoon (at a time) water if your dough seems really stiff... which could mean you used a little too much coconut flour. If you add water, you may need to increase your baking time by 30 seconds or so. I did NOT add water, and my muffins cooked in 1 and 1/2 minutes and was as moist as any muffin you could make with any traditional recipe.
  3. The original recipe also mentioned you could save half of the Erythirtol or Coconut Sugar to mix with cinnamon and sprinkle on top before cooking. I just put all the sweetener and cinnamon right in the muffin and was very happy with the taste.
Adapted from Wholesome Yum
beta
calories
445
fat
41g
protein
9g
carbs
14g
more
Adapted from Wholesome Yum
THE NEW AMERICAN HOME http://padoozles.com/

Do you need to buy Erythritol for this or other Paleo, Low Carb recipes?  

You can get it at your local health food grocery store, at some other retail stores, or here at my Amazon affiliate link.  If you purchase anything from my link, there is no addition cost to you, but it will help provide some funding for my work here at The New American Home.  Thank you in advance. 

 

Buy NOW Foods Erythritol Natural Sweetener, 1 lb from my Amazon Associate link.

Ready now for that Paleo Pumpkin Butter recipe


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