Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Happy Thanksgiving, and early Christmas all baked into one!  This delectable dessert brings together my favorites from both holidays (pumpkin and gingerbread) into one taste of heaven. Not too sweet, and full of flavor, this dessert was so good that the large pan of them were eaten by my small family of four within a couple of days.  I actually put half of them into the freezer, only to take them out two days later for breakfast. I found a recipe like this online, but used whole wheat flour, cut the sugar in half and replaced the cool whip with organic whipped cream and a touch of sugar. They do take a little more work than most of the desserts I throw together, but this one is worth the extra effort.  So even if you don't have time today to make something extra for the big feast, this sweet treat will be in season for at least another month, if not all winter!  Happy Holidays everyone!

Chocolate Almond Birthday Cake

Chocolate Almond Cake

One week ago today was my 34th birthday.  Not a big milestone and the day itself was a bit uneventful, but I did manage to make myself a cake.  I know you aren't supposed to bake a cake for yourself on your birthday, but since my mom lives four hours away, and I would prefer to bake one myself than find out what my husband could attempt or buy, I took matters into my own hands.  Of course I had to do something different and unexpected since I love experimenting and what better time than with a cake that is just for me anyway? I got the idea for this cake a few weeks before when I first experimented with almond and coconut flours and made mini almond cupcakes for Easter.  And since I love chocolate so much, I had to make a chocolate version of this decadent gluten free dessert.

The recipe, which I have since amended slightly, turned out better than expected, but not as good as I had hoped... which I suppose doesn't say a lot for my confidence.  It has more to do with not knowing a lot about gluten free baking than anything else, and also the desire to make as healthy and dark a chocolate cake as possible without it being dry or bitter.  I enjoyed the cake, and even ate it for breakfast a few times, and my husband and some friends of ours did as well, but my kids weren't so sure.  The texture of the original was more like a brownie and not very sweet, which I attributed to using too much melted unsweetened chocolate and not enough honey.  So I cut down on the chocolate and increased the honey on the recipe posted below.  Regardless, the delicious cake, topped off with fresh organic whipped cream and strawberries, was the perfect way to celebrate the beginning of another year.  Happy Birthday to me!!