Pumpkin Streusel Cake

I got this recipe off of Pinterest. I changed the name to what I thought it should be. My friends made it the regular way and LOVED it!!! You can get the regular recipe there, which is pretty much the same. I made it GF using Pamela's Classic Vanilla Cake Mix. It turned out GREAT! However, I think I would make some changes and I'll put those in this recipe. Here is the original recipe's site: http://www.prettygoodfood.com/2012/02/pumpkin-coffee-cake-with-brown-sugar.html?m=1 

1/3 cup water (I would increase this to 1/2 cup)

1 can Pureed Pumpkin (15 oz - I used Libby's)

2 whole eggs

1 Tbl vanilla extract

2 tsp Pumpkin Pie Spice

1 pkg. Pamela's Classic Vanilla Cake Mix

1 tsp baking soda

Preheat the oven to 350F. Mix the water, pumpkin, eggs, vanilla and spice until well combined. Mix the cake mix and baking soda together and add to the wet only stirring until just moistened. Do not over mix. Pour into a greased 9x13-inch pan (I prefer glass). Prepare streusel next.

STREUSEL

1/2 cup brown sugar

1/2 cup Pamela's GF Flour (or other GF flour mix)

4 Tbl butter, melted

In a small bowl, combine those last three ingredients and then sprinkle over the cake mix (using your fingers is easiest). Bake at 350F for 25-30 minutes (mine was done in 25). Double check with a toothpick. Immediately poke the cake all over and pour glaze over the top taking care to drop it into the holes.

GLAZE

3/4 cup brown sugar

1 tsp vanilla extract

1/4 cup heavy whipping cream

Combine in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved. Pour over holes in the cake and as much of the cake as you can. 

Personally, I thought the glaze was too sparse. I would increase the recipe to 1 cup brown sugar, 1/3 cup heavy cream (or just double the recipe). It makes the cake more moist and since the GF mix is a little dryer than a regular cake mix, it would definitely moisten it up!

Whip a little cream to top it off, or some vanilla ice cream!

Mushroom Stroganoff

Sorry. No picture. We ate it too fast!!! Here's another vegetarian/vegan dinner which I thought turned out terrific! I got it out of the Forks Over Knives vegan cookbook but tweeked it just a little by adding a few extras like the cream cheese and Worchestershire sauce, among other things. You can view the original recipe here: http://www.forksoverknives.com/chef-dels-mushroom-stroganoff/

1 onion, sliced
1 bunch green onions, chopped
4-6 cloves of garlic, chopped
2 tsp. Thyme (I used dried)
1 tsp. fresh Rosemary, minced
1 tsp. salt
1/4 tsp. pepper
1 Tbl. Worchestershire sauce (try and find a vegan variety if you want to)
1 pound baby portabello mushrooms, sliced
1 oz dried porcini mushrooms (they come in a bag)
1 cup boiling water
1/2 cup white wine (I just used cooking wine)
1 cup soy sour cream (or you can use the real stuff)
4 oz. soy cream cheese (or you can use the real stuff)
Parmesan cheese as needed (optional - don't use it for a vegan meal)


First thing, boil the water and add the mushrooms so they can soak for about 20-30 minutes (I just did the water in a 2-cup glass measuring cup in the microwave for 3 minutes. Cover with plastic wrap after you put the mushrooms in to soak). Start chopping everything else while you're waiting! Saute the onions for about 10 minutes, then add the garlic and spices. Cook another minute or so, then add the baby bella mushrooms and keep cooking for 5 more minutes. Add the porcini soaked mushrooms, W-sauce, and the wine. Cook, uncovered, for approximately 20 more minutes (OR you can turn it down to low and let it simmer while you're cooking the pasta and finishing up everything else). Just before serving, add the sour cream and cream cheese. Stir until well combined. Serve over spaghetti, fettucini, or mashed potatoes, or any kind of pasta (I actually used Penne pasta for this one. Serves approximately 4-6 people.

Apple Crisp

2 large apples, peeled, sliced and cored (I used Honeycrisp)
1/4 cup sugar
1-1/2 Tbl cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup brown sugar
2 Tbl butter
1 cup Apple Cinnamon Chex
1/2 tsp cinnamon
1/3 cup (or more) white chocolate chips

Preheat oven to 350 degrees.

Mix prepared apples in a bowl. In a separate bowl combine sugar and cornstarch and spices. Place in a buttered 5x7 inch pan (or 9x9). In a food processor combine brown sugar, butter, cinnamon, and Chex and pour over apples. Bake 45 minutes. Top with white chips and bake 5 more minutes. Serves 4.

Top with vanilla ice cream, or just plain old cream!

This was one of those experiments that actually tasted good! My last one was a peach crisp which was totally horrible.

Pumpkin Snickerdoodles

Cream together:

1/2 cup butter

1/2 cup vegetable shortening

1 cup white sugar

1/2 cup light brown sugar

Blend in:

3/4 cup pumpkin puree

1 large egg

2-3 tsp. vanilla extract

Add the dry ingredients mixing until just blended. Do not over beat!

3-3/4 cups gluten free flour (I use Pamela's)

1-1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

They'll be a little sticky but I was able to still roll them lightly in my hand before placing them in the sugar coating.

Sugar coating:

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp allspice

After coating, place on an ungreased cookie sheet.

Flatten with the bottom of a glass.

Bake at 350 degrees for approximately 11 minutes. Cool.