Cranberry Pear Sauce

I found this recipe last year on “The Whole Life Nutrition Kitchen” blog and it was a hit! I loved the ingredients! Fresh cranberries, pears, coconut sugar and allspice this sauce is done cooking in 15 minutes. I made it a day ahead of time so it has time to cool and all the flavors set. Last year Jeff’s Mother liked it a lot and even asked for the recipe! That literally is what makes it “The Best Cranberry Sauce!” Right? Right!


Here is a great idea for leftover Sauce!

Cranberry Filled Gingerbread Muffins


Pumpkin Bread

I’m still not sure what to call these little cakes. Thanksgiving cakes or muffins? Or Thanks for giving cakes? I have been making pumpkin bread for the past month and a half now, I’ve went through enough roasted pumpkin, maple syrup and almond flour to feed an army. That army is 3 people, Joe, Jeff and I. Ugh, please lets take a step and get past the Pumpkin moment, please.

I just moved here to Texas last June 2012. I moved here from Italy were I lived most of my life, 27 years. I had lived in the same town for 27 years and worked in the same shop for 27 years. The thought that I would ever be able to find a job here in the US and fit in was worrisome. I did find employment right away and I learned a lot. I hadn’t spoken English on a 24/7 basis is years and the lifestyle is so different than Italy’s. Italy’s pumpkin is different too, but that’s another post….

I am so Thankful for where I am. For the people around me. For their patience and support. I am in a moment that in the past I dared not imagine being but for a moment; would I, could I….pretty much a dream.

I wanted to make something for the ladies in my office to show my appreciation, to say Thank you and “Happy Thanksgiving!” Something joyful and yes, Pumpkin. You know, the American autumny Pumpkin spice tradition. I tried so many different recipes adjusting and adding my own touches but I didn’t find one that said “this is it!”  So, I made my own. And, “this is it!”:

  • 1 cup Almond flour
  • 1 cup Hazelnut flour
  • 1/2 cup white Rice flour
  • 1 1/4 tsp Baking soda
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp salt
  • 2 cups roasted sweetie pie Pumkin
  • 3 Eggs
  • 1 tsp Vanilla
  • 13 Medjool dates (*depitted and soaked in warm water)
  • 1/3 cup Butter, (melted but not hot)

Grease a muffin or loaf pan with Ghee, Butter or Evo.

This recipe made 12 cakes or square muffins and a 1 small loaf .

Mix the first 6 ingredients, the dry ingredients, in a bowl and set aside.

*Pit the dates and add them to a food processor with a few tablespoons of hot water. Let them soak a few minutes. (The longer they soak the smoother they will get when processed.) I didn’t soak them long for this recipe.

Meanwhile the dates are soaking add the remaining 4 ingredients in a larger bowl and mix well. Add the Date puree to this mixture.

Using a wooden spoon mix the dry ingredients into the wet ingredients, a little at a time, until completely incorporated.


Streusel Topping:

  • 1 tbsp Almond flour
  • 2 tbsp Butter (room temp)
  • 4 tbsp Rapadura (organic evaporated cane sugar)
  • 1 tbsp Cinnamon
  •  1/3 cup chopped Nuts, I used walnuts, pecans & pine nuts

Mix all ingredients with fingertips and apply generously to the cakes.

Bake the muffins/cakes in a preheated oven at 350 degrees for 16 mins or until toothpick comes out clean. The mini loaf took 30 minutes +/-.

Happy Thanksgiving Ladies!IMG_6819

A Sweet Cup of Autumn

A Cup of Autumn

My Sweet Cup of Autumn recipe is adapted from by “Oh She Glows” Velvetty Butternut Cinnamon, date smoothie

Adapted recipe:

  • 1-1/2+ c almond milk
  • 1-1/4c roasted butternut squash
  • 1/4 cup chopped medjool dates (I used packaged pitted and already chopped)
  • 1 tbls chia seeds
  • 1 tsp cinnamon
  • 1-1/2 tsp vanilla extract
  • 1/2 tsp ginger
  • a sprinkle of ground cloves

Mix all ingredients together in blender or food processor.

  • 3 tbls walnuts, pinenuts, pecans (or any preferred nuts), oats
  • 1-2 tsp Rapadura/organic cane sugar
  • a pinch of cinnamon

Chop the nuts and toast them in a small pan, sprinkle with rapadura and cinnamon.

When nuts are cooled top the Spiced Butternut Squash and serve with a spoon!

Buon Appetito!