Irish Cream-Chocolate Chip Cupcakes with Bailey’s Cinnamon Vanilla Buttercream Frosting

Irish Eyes are definitely smiling for this treat!

Irish Eyes are definitely smiling for this treat!

Happy St. Patrick’s Day!

CUPCAKES:

6 Tablespoons Enjoy Life Mini Chocolate Chips

3/4 teaspoon flour

1 1/2 cups Gluten Free Flour (I used Cup 4 Cup)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 ounces cream cheese, softened

5 Tablespoons butter, softened

1/2 cup organic granulated sugar

1/2 cup organic brown sugar, packed

1/2 teaspoon vanilla extract

2 eggs

6 Tablespoons Bailey’s Irish Cream Liqueur (I used Cinnamon Vanilla)

BUTTERCREAM:

1/2 cup butter, softened

1 1/2 cups powdered sugar, sifted

3 Tablespoons Bailey’s Irish Cream (Cinnamon Vanilla)

1 teaspoon vanilla extract

DIRECTIONS:

  • Preheat oven to 350º F.  Line cupcake tin with 12 silicone or paper liners.
  • In a small bowl, toss the chocolate chips with the 3/4 teaspoon flour to coat, set aside.
  • Sift together dry ingredients – flour, baking powder and salt; set aside
  • In a large bowl, with a hand mixer combine cream cheese and butter.  Add sugars and vanilla; mix until well blended and smooth.  Add eggs and mix until well incorporated.  With mixer on low add dry ingredients and liqueur alternately to the wet mixture, beginning and ending with the dry ingredients.  Gently fold in chocolate chips.  Batter will be very thick.
  • Using an ice cream scoop, divide the batter evenly between the 12 cupcake liners.  Bake cupcakes about 20-22 minutes or until the centers are set.
  • Remove to a wire rack to cool completely.
  • To make Buttercream: Blend all ingredients with an electric mixer until smooth and creamy.  Transfer to a pastry bag with decorative tip and store in the refrigerator until ready to frost.

This recipe was adapted from RECIPEGIRL

Banana Split Brownie Pizza

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Banana Split Brownie Pizza

Serves 12

Ingredients:

1 package gluten-free brownie mix, or your favorite homemade recipe

8 ounces cream cheese

1 small can crushed pineapple, drained, juice reserved

1-2 tablespoons sweetener (sugar, agave, maple syrup, honey)

2 bananas, sliced

1 cup strawberries, sliced

1/2 cup nuts, chopped (I used peanuts)

chocolate syrup for drizzling

freshly whipped cream and chocolate shavings for topping

Directions:

Grease a 15-inch pizza pan.
Prepare the brownie mix according to package directions. Spread into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool completely on a wire rack.
Beat the cream cheese, pineapple, and sweetener together in a bowl. Use the reserved pineapple juice, if needed, to soften the mixture to a good spreading consistency. Spread the mixture over the cooled brownie crust.
Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate syrup.
Refrigerate until ready to serve.
To serve, slice as you would a pizza, add a dollop of fresh whipped cream and sprinkle with chocolate shavings.
Enjoy!
***If you are not serving the entire pizza right away toss the banana slices in a little lemon juice to prevent browning…OR…add the bananas to the dessert individually when ready to serve.***
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Coffee Almond Stracciatella (Dairy-Free)

Dairy free coffee ice cream loaded with toasted almonds and Italian style chocolate chips

I know it’s the middle of winter but I’m one of those crazy people who thinks Ice Cream is a food group and should be enjoyed regularly in any season!  My fondest memories of traveling to Paris to visit my son in college are the ridiculous amount of trips we made all over town seeking out the best gelato…I tried the Stracciatella, Amorena and Pistache at each shop we visited, those are my three favorites.  This is my best attempt thus far at recreating Stracciatella.  You can easily add the Stracciatella to any flavor of ice cream you choose to make, it also goes beautifully in a cherry almond ice cream!

Coffee Almond Stracciatella

Ice cream base:

2 cans full fat coconut milk

1/2 cup coconut palm sugar (or equivalent sweetener of choice)

2 Tbsp. instant coffee (I used 2 packets of Starbucks Via)

4 egg yolks

1/4 tsp liquid stevia

2 Tbsp. dark rum (optional)

Mix-Ins:

3/4 cup sliced almonds, lightly toasted

4 ounces dark chocolate, coarsely chopped and melted

Heat the coconut milk, sugar and instant coffee in a medium saucepan over medium heat.  Stir until the sugar and coffee are dissolved and the mixture reaches 170 degrees.  In a separate bowl whisk together egg yolks, stevia and rum until smooth.  Temper the egg yolks by slowly adding 1 cup of the hot coconut milk mixture to the bowl while whisking continuously.  Slowly add the tempered yolks back into the remaining coconut milk mixture, stirring or whisking constantly.  Continue to heat the coconut milk mixture until it reaches 180 degrees, it will be steaming but not quite boiling.  Pour the mixture though a mesh strainer into a bowl set over ice water and cool for 10-15 minutes, stirring occasionally.  Remove from ice bath, cover and chill in the refrigerator for at least 3 hours.  Pour chilled mixture into ice cream maker and churn according to manufacturers directions.

During the last few minutes of churning add the sliced almonds and then the dark chocolate (stracciatella).

Stracciatella – melt dark chocolate over low heat or in the microwave until smooth.  Drizzle a very thin stream of the warm chocolate into the ice cream during the last few minutes of churning.  If the chocolate is clinging too much to the dasher you can drizzle the chocolate over the ice cream as you layer it into the storage container, stirring it slightly while you are pouring.

When the ice cream is finished churning and mix-ins have been added transfer to a chilled air tight container and place in the freezer until firm (about 2 hours), recipe makes about 1 quart.

Scooped right from the freezer…

Pumpkin Spice Cakes with Pecan Praline Sauce

Pumpkin Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

Pumpkin Spice Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

Anyone that knows me knows that I love dessert AND that dessert really isn’t dessert for me unless it has some sort of ice cream in it or on it!  This recipe for Pumpkin Cakes with Pecan Praline Sauce was featured in the Paleo Magazine last year but didn’t list the recipe creator so I don’t have a link to the original recipe for credit, the only thing I changed was adding pumpkin pie spice rather than cinnamon and nutmeg.  I took the liberty of adding a nice healthy scoop of Homemade Maple-Vanilla Ice Cream to the top of this delightful holiday treat to help usher it into the “perfect dessert” category, the addition of the Pecan Praline topping is just enough to put it over the top!!!  These are equally good without the ice cream and even without the topping…but it’s dessert after all…just go for it!  You could even skip the cakes and just have the Maple-Vanilla Ice Cream drizzled with the Pecan Praline Topping!

Pumpkin Spice Cakes

  • 3/4 cup almond flour
  • 1 Tbsp. coconut flour
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking powder
  • 2 eggs, room temperature
  • 1/2 cup organic pumpkin puree
  • 1 Tbsp. coconut oil or butter, melted
  • 3 Tbsp. maple syrup
  • 1 tsp. vanilla

Preheat oven to 350° F.  Lightly grease 6 ramekins and set on a baking sheet.  In a medium bowl, whisk together dry ingredients.  With a hand mixer blend eggs, oil or butter, maple syrup, pumpkin and vanilla until well combined.  Add in dry ingredients and mix well.  Divide batter among the prepared ramekins and smooth the tops with the back of a spoon.  Bake for 20-25 minutes or until the center is set and springs back when lightly pressed.  Remove from oven and cool on a wire rack for 10 minutes.  Carefully remove the cakes from the ramekins and cool completely.

Pecan Praline Topping

  • 1/3 cup maple syrup
  • 1/4 cup canned coconut milk
  • 1/4 cup chopped pecans
  • 1 Tbsp. butter

In a small saucepan, combine all ingredients.  Over medium-high heat, bring to a boil.  Reduce the heat to medium low and simmer until the mixture thickens and reduces a bit, about 10 minutes or so.  Remove from heat and allow to cool slightly.  Serve while still warm or refrigerate in a glass container for up to 10 days.  If storing in the refrigerator, warm the topping in the microwave or on the stove before serving.

No ice cream necessary...

No ice cream necessary…

This recipe is shared at:

 Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Gluten-Free Wednesday, Whole Foods Wednesday, Allergy-Free Wednesday, Fight Back Friday, Gluten-Free Fridays

Gooey Sunbutter Brownies

I love to get my Clean Eating Magazine in the mailbox every month…I am totally guilty of immediately opening the magazine to the last page (seriously, every time.) which is cleverly titled “happy ending”…where there is always a “clean” dessert recipe.  Clean Eating Magazine has beautiful recipes that are easily adaptable to most styles of eating be it gluten, grain, dairy or refined sugar-free.  The “happy ending” in this issue uses spelt flour, peanut butter and organic evaporated cane juice which I substituted coconut flour, Sunbutter and a combination of coconut nectar and palm sugar to make it grain, legume and refined sugar-free.

Grain free, refined sugar-free brownies…sounds less than decadent, right?  Not so with this recipe that I adapted from the Peanut Butter Brownie recipe featured in this months (October 2012) Clean Eating Magazine.  These brownies have a “gooey” texture…not too dense,  eggy or cake-like.  The generous swirl of sunflower seed butter adds an extra layer of decadence to these “clean” dark chocolate brownies. Enjoy!

A decadent and guilt-free happy ending to any meal!

Sunflower Seed Butter Brownies

Ingredients:

4 oz dark chocolate (70% or greater)

4 Tbsp. butter or coconut oil

3 large eggs, room temperature

1/4 cup coconut nectar

1 Tbsp. coconut palm sugar

1 tsp. vanilla extract

1/4 cup coconut flour, sifted

2 Tbsp. cacao powder

3 Tbsp. smooth sunflower seed butter, room temperature

Directions:

Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish with coconut oil and line with parchment paper leaving 2 inches hanging over 2 opposing sides.

In a large microwave-safe bowl, combine chocolate and butter.  Microwave on 50% power for 30 seconds.  Stir and cook 30 more seconds; repeat until chocolate and butter melt, being careful not to overcook. (Alternatively, bring a pot of water to a very gentle simmer; place a stainless steel bowl over pot and add chocolate and butter to bowl.  Cook, stirring until melted, 2 to 3 minutes.)

Stir in eggs, coconut nectar, palm sugar and vanilla until combined.  Add flour and cacao powder and stir until just incorporated and no white streaks remain; do not over-mix.

Pour into baking dish, spreading evenly with a rubber spatula.  Working in small dollops (about 1/2 Tbsp. each), dot the surface of batter with Sunbutter.  With a butter knife or spatula, swirl Sunbutter through batter.

Bake until toothpick comes out with only a few crumbs when inserted in center, 15 to 18 minutes.  Transfer to a wire rack and let cool completely, about 20 minutes.  Remove brownies from dish by lifting parchment paper.  Slice into 12 pieces.

Recipe Variations:

  • Substitute your favorite nut butter for the Sunbutter
  • Substitute honey, maple syrup or agave for the coconut nectar
  • Add chocolate chips
  • Add chopped nuts or seeds that complement your favorite nut/seed butter
  • If you are not grain free, omit one egg and sub 1/3 cup quinoa flour for the coconut flour
  • Make in a 12 cup muffin pan, be sure to use paper liners.

This recipe is shared at:

Made From Scratch Mondays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Fill Those Jars Fridays, Allergy Free Wednesday, Fight Back Friday, Gluten-Free MondayGluten-Free Wednesdays

Fruit Pizza…Beautiful and Delicious!

Pizza for dessert…yes, please.

This recipe is not Paleo.

It is grain, gluten and refined sugar-free.

And…it is absolutely indulgent, delicious and perfect for special occasions.

  • Sugar Cookie Crust:

2 cups almond flour
2 eggs
2 Tbsp. butter or coconut oil, melted
1/2 cup maple syrup, honey or coconut nectar
1 tsp. vanilla
1 tsp. almond extract (optional)
1/4 teaspoon fine sea salt

Preheat oven to 350. Lightly grease a pizza pan or line with parchment paper.
Mix all dry ingredients, then add in the wet ingredients.
Blend ingredients with a hand mixer until smooth.
Press dough into the pizza pan.
Bake in oven for 10-12 minutes, until slightly golden brown.
Remove from oven to cooling rack, cool completely before topping.

  • Cream Cheese Filling:

8 ounces cream cheese, softened
1 tsp. vanilla
1/4 cup maple syrup, honey or coconut nectar

Using a mixer, blend ingredients together until smooth.

  • Fruit Toppings:

Strawberries, halved (about 12 ounces)
Blueberries
1 can mandarin oranges, drained

These fruits are my favorite to use, kiwi is a popular choice as well.  Feel free to use your favorites…keep in mind that bananas might get brown and mushy!

  • Glaze:

1 cup unsweetened pineapple juice
1 tsp. lemon juice
1 Tbsp. tapioca starch
1/4 cup maple syrup, honey or coconut nectar

In a small saucepan, whisk together ingredients and bring to a low boil over medium heat.  Stirring constantly, boil for 2 full minutes and then remove from heat to cool.

  • Assembly:

Once the crust is cooled spread the cream cheese filling over the entire crust. Arrange fruit as you please on top of the cream cheese.  Drizzle generously with the glaze.  Chill uncovered in the refrigerator until ready to serve.  Cut with a pizza cutter into slices and enjoy!

  • Recipe Tips:

You can use any sugar cookie recipe to fit your dietary needs.  This dessert will store in the refrigerator for up to two days, after that the crust may start to get mushy.  It may be yummy with a drizzle of chocolate or even a brownie type crust!

  • This recipe is shared at:

Gluten-Free Wednesdays, Slightly Indulgent Tuesday, Bizzy Bakes, Fat Tuesday, Food Renegade

Dark Chocolate Macadamia Cookies

Who doesn't love a big pile of cookies?

Dark Chocolate Macadamia Cookies (makes 24 cookies)

1/2 cup coconut oil, melted

6 Tbsp. coconut nectar

2 tsp. vanilla extract

2 1/2 cups almond flour

1 cup shredded coconut

1/2 tsp. sea salt

1/2 tsp baking soda

1 cup macadamia nuts, coarsely chopped

1/2 cup dark chocolate chips

Preheat oven to 350 degrees F.  Line two cookie sheets with parchment paper.  In a large bowl combine almond flour, coconut, sea salt and baking soda.  In a separate bowl whisk together coconut oil, coconut nectar and vanilla.  Mix wet ingredients into dry ingredients until thoroughly combined, stir in chopped macadamia nuts and dark chocolate chips.  Drop by rounded tablespoons onto prepared cookie sheets about 2″ apart.  The dough may seem slightly crumbly, just press it together and flatten it once on the cookie sheet, they will hold together once baked.  Bake for 10-12 minutes or until cookies are slightly brown on top.  Remove from the oven and cool on a wire rack.  Although these cookies are excellent warm they really are best after they are completely cooled and in my opinion even better on day two!  Store in an air tight container.

This recipe is shared at:

Fight Back Friday, Allergy Friendly Lunchbox Love, Wellness Weekend, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

Magic Coconut Bars

 Everyone remembers the old-fashioned Magic Cookie Bars made with a graham cracker crust, butter, chocolate chips, pecans, flaked coconut and sweetened condensed milk…heavenly, caramelly, chocolatey yummi-ness…with a nice side of gluten gut bomb, a sugar rush and then the inevitable crash!

I occasionally make treats that are fruit-sweetened or completely unsweetened that I can enjoy as part of my grain-free “paleo-primal” lifestyle but every once in a while I like to make a full-on DESSERT.  Make no mistake here…this is a special occasion treat, great to make for a party or a crowd, definitely not one to make on a Saturday night when you are alone at home!  All in all as far as desserts go it’s really not too terrible, the entire thing only has 3 tablespoons of sweetener for sixteen servings (just about 1/2 teaspoon per serving)…again not bad if you are feeding a crowd, disastrous if you eat the entire thing by yourself.  It’s a bit labor intensive but SO worth it!

Magic Coconut Bars

Crust:

3/4 cup blanched almond flour

3/4 cup unsweetened shredded coconut

1/4 teaspoon sea salt

1 teaspoon vanilla

1 tablespoon coconut nectar, honey or maple syrup (optional)

1/4 cup coconut oil or butter, melted

Preheat oven to 350 degrees F. Line an 8×8 metal or glass dish with parchment paper so that it hangs over the sides for easy removal.  Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan.  Bake for 12 – 15 minutes until golden brown.  Remove from oven and cool on wire rack while preparing the filling.

Magic Filling:

1 can full fat coconut milk (I use Native Forest)

2 Tablespoons coconut nectar, honey or maple syrup

1 Tablespoon vanilla

3/4 cup dark chocolate chips

3/4 cup unsweetened shredded coconut

3/4 cup chopped pecans

1/4 cup unsweetened coconut flakes

In a saucepan over medium heat bring coconut milk, sweetener and vanilla to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until it’s reduced by half.  The coconut milk mixture should be very thick, you should have about 3/4 cup once reduced, remove from heat and cool slightly.  Pour 1/2 of the condensed coconut milk over the crust and spread to the edges. Layer half of the shredded coconut, half of the chocolate chips and half of the pecans on top of the coconut milk and lightly press down on the toppings.  Add a second layer with the remaining shredded coconut, chocolate chips and pecans.  Pour remaining 1/2 of condensed coconut milk over the top of the layers.  Top with flaked coconut.

Bake for 30 minutes.  Remove from oven and cool for one hour (I KNOW!) on a cooling rack.  Next, place the pan in the refrigerator and cool for 2 hours (I KNOW, I KNOW!) or in a pinch cool in the freezer for 1 hour.  Gently lift the parchment out of the pan and place bars on a cutting board or other flat surface.  Using a large knife cut into 16 squares.

Magic...

This is a lovely treat to make for Valentine’s Day!

This recipe is shared at:

Fight Back FridayFresh Bites Friday, Wellness Weekend, Allergy Friendly Lunchbox Love, Make Ahead Monday, Tasty Tuesday, Slightly Indulgent Tuesday, Fat Tuesday

Warm Pear & Pecan Flaugnarde

Flaugnarde is a flan-like baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.  Similar to a clafoutis which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish can be served either warm or cold.

Pear & Pecan Flaugnarde

Most people think of this dish as a dessert but it can easily be enjoyed for breakfast as well!  This recipe uses heavy cream and butter but if you prefer a dairy-free dish substitute 3/4 cup full fat canned coconut milk for the cream and butter and use coconut oil to grease the dish.  I have made it both ways and they are equally delicious.  You will notice there is an option to add sweetener, I try to use the ripest, sweetest seasonal fruit available so I generally don’t need the added stevia or honey.  Please note…since completing the Whole 30 program I find that I don’t like anything too sweet anymore so be sure to adjust according to your family’s taste.  This is lovely topped with fresh whipped cream or drizzled with coconut butter when enjoying it for dessert or with a nice side of bacon or sausage at breakfast!

Pear & Pecan Flaugnarde (serves 8)

Ingredients:

butter for greasing baking dish

4 eggs

1/2 cup heavy cream

4 tablespoons butter, melted

1/4 cup pecan halves, finely ground

1 teaspoon vanilla extract

1 teaspoon cinnamon, divided

1/4 teaspoon stevia or 1/4 cup coconut sugar or honey (optional, I don’t use any sweetener)

1/4 teaspoon celtic sea salt

3 medium ripe pears, peeled, cored and sliced thin

2 tablespoons chopped pecans

Directions:

Preheat oven to 375 degrees F.  Generously grease a 9 inch pie or tart dish, ceramic works best, set aside.  Peel, core and slice pears.  Arrange pears in the greased dish and sprinkle with 1/2 teaspoon cinnamon.  In a blender or food processor combine eggs, cream, butter, ground pecans, vanilla, remaining cinnamon, sweetener (if using) and sea salt.  Blend or process until smooth, batter will be thin.  Pour batter evenly over the arranged pears, sprinkle with chopped pecans.  Bake for 40-50 minutes until golden brown, puffed and set in the middle.  Cool for at least 30 minutes before serving.

Arranged pears in greased tart dish

This recipe is shared at:

Fight Back Friday, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesday

Pumpkin Cake or Pumpkin Pie? Yes, Please!

 Merry Christmas and Happy National Pumpkin Pie Day!

Everyone who knows me well generally understands that when I say “I made dessert” what I really mean is “I have made something yummy with chocolate”.  Now, my dad, who shares my chocolate addiction love, would never object but my mother and husband are a different story…they constantly request desserts without *gasp* chocolate. Although I think you can never go wrong with a decadent chocolate dessert I have been branching out a bit in order to satisfy the non-chocoholics in the family.

Thankfully, the last several years I have developed a taste for all things pumpkin (I know, I feel so grown-up!).  Last month I posted a recipe for my favorite go-to muffin, Pumpkin Pecan Pie Muffins, and promised a posting for my favorite Thanksgiving dessert (Pumpkin Pecan Pie) once I was able to rework the recipe to better fit into the paleo/primal lifestyle.  My first attempt failed miserably…I had just come off of my Whole 30 and the pie was so sweet I couldn’t even eat it!!!  I was determined to get it right for our Christmas dessert but in the meantime I came across another recipe in the December issue of Paleo Magazine that I knew I had to fit into our Christmas menu…Pumpkin Cakes with Pecan Praline Sauce.  So, Pumpkin Cakes for Christmas Eve and Pumpkin Pie for Christmas Day…it just doesn’t get much better than that…well, unless you add chocolate!

Although this recipe is over-due I’m really happy with the outcome.  It is sweet enough to be considered a treat but not so sweet it makes your teeth hurt.  The recipe can be made as a simple Pumpkin Pie or amped up into a Pumpkin Pecan Pie by adding the pecan topping…you really can’t go wrong either way.

Pumpkin Pecan Pie

Pumpkin Pecan Pie

Crust:

1 1/4 cup blanched almond flour

1/4 cup pecan meal (or omit and add an additional 1/4 cup almond flour)

1/4 tsp. sea salt

1/4 tsp. baking soda

1 1/2 Tbsp. ground ginger

1 Tbsp. cinnamon

1/4 tsp. ground cloves

1/4 cup coconut oil or butter, melted

2 Tbsp. maple syrup, honey or coconut palm sugar (optional)

1 tsp. vanilla extract

Preheat the oven to 350 degrees F.  In a large bowl combine the almond flour, pecan meal, salt, baking soda and spices.  In a separate bowl whisk together the coconut oil (or butter), maple syrup (or other sweetener, if using) and vanilla.  Mix the wet ingredients into the dry ingredients until thoroughly combined.  Press the dough into a 9″ pie pan.  Bake for 15 minutes or until golden brown, remove from the oven and cool on a wire rack before filling.

Filling:

1 3/4 cups pumpkin puree (fresh or canned)

2 eggs

2/3 cup maple syrup (or 1/2 cup honey)

1/2 cup coconut milk

1 Tbsp. vanilla extract

1 1/2 Tbsp. pumpkin pie spice

Place all the ingredients in a blender or food processor and process until smooth.  Add the filling evenly into the slightly cooled crust and return to the 350 degrees F oven and bake for 45-60 minutes, or until the filling is set.  A knife inserted into the middle should come out clean.  Remove from oven to a cooling rack.  If you are just making the Pumpkin Pie, cool for 30 minutes before serving or cover and refrigerate.  For Pumpkin Pecan Pie, proceed to Topping directions…

Topping:

3 Tbsp. honey or maple syrup

1 Tbsp. butter or coconut oil

3/4 cup pecan halves

Preheat broiler.  Combine honey or maple syrup and butter in a small saucepan and cook over medium heat, stirring constantly, until it reaches a low boil. Remove from heat and stir in pecans to coat.  Arrange coated pecans on top of pie and drizzle remaining topping over the pecans.  Place under the broiler until bubbly and golden brown, watching carefully, about 2 minutes.  Remove from oven to a cooling rack.  Cool for 30 minutes before serving or cover and refrigerate.

Serve both the Pumpkin or Pumpkin Pecan pies topped with freshly made whipped cream.  If you refrigerated the pies bring them to room temperature before serving (or not…some people like their Pumpkin Pie cold!)…about 4 hours on the counter-top.

Pie…it’s a beautiful thing.

 Now…what about those Pumpkin Cakes?

The recipe in Paleo Magazine for Pumpkin Cakes with Pecan Praline caught my eye immediately…I knew this was definitely making the Christmas menu this year!  It was delightfully light and ridiculously easy to make.  I decided to add a nice small scoop of Maple-Vanilla Ice Cream (dairy-free) to the top of the cake before drizzling the Pecan Praline topping over the whole thing…oh my, it did not disappoint!  Here is a picture of our Christmas Eve dessert, check out Paleo Magazine online to download the latest issue, it’s chocked full of great recipes including this one for Pumpkin Cakes.

Pumpkin Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Hearth and Soul Hop, All Gluten Free Desserts

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