Baking with the Bolliers

This recipe falls under” the healthier because I made it” category. This time of year I am on a quest for all things pumpkin and am tempted by the pumpkin-flavored-everything commercials. I like knowing that if I am going to indulge that I am eating quality ingredients. I also love the way my house smells when I bake, its better than any $10 candle (and tastier too). These bars have a soft pumpkin pie filling surrounded by a crunchy, crumbly crust. Pumpkin Crumble Bars For the Crust & Crumble 3 C. Rolled Oats 1 3/4 C Whole Wheat Pastry Flour 1 1/2 C Rapadura Sugar 1/2 tsp baking soda 1 C plus 2 Tbs Unsalted Butter- Softened 1 C. Chopped Pecans or Walnuts- optional (after I made these BJ told me, "You know what would make these even better? Nuts.") For Filling 15 oz of Pumpkin Puree 3 eggs 3/4 C Heavy Cream 1/2 C Rapadura Sugar 1 tsp Pumpkin Pie Spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp cloves) 1 tsp vanilla Preheat oven...

This was by far and away most popular post on my Blog Healthy Gourmet on the GO. I was thrilled to get nearly 3,000 views on this post, which is nothing compared to other bloggers but I was proud of the accomplishment. The other day I received a call from a customer asking how she should bake a pumpkin bread with stevia. I was embarrassed that I could not give her a good answer. After a few failed attempts to make a sugar free black bean brownie I had given up on baking with stevia. After a little digging online I found a good looking conversion method for stevia which I shared with her. She was afraid to make something that wouldn’t turn out so she scrapped the idea. In my typical fashion I announced to my husband the next morning (he was barely awake) that after laying awake I had decided “ Today I will make a stevia sweetened pumpkin bread!” Those of you familiar with stevia know it can have an after taste. This bread does seem to lose it a bit overnight, so it is better the next ...

Pumpkin and Snickerdoodles, a match made in heaven. I've seen different versions of this cookie on various blogs, but the reviews were mixed. Some said they were too dry, others said not enough spice. I thought they didn't use enough pumpkin! So here is my soft, pillowy, spicy version of pumpkin Snickerdoodles. Makes 3 1/2 dozen 1 C. Butter-unsalted and softened 1 C Sugar 1/2 C Brown Sugar  1 C Pumpkin Puree 1 Egg 2 tsp Vanilla Extract 3 3/4 C Flour 1 1/2 tsp Baking Powder 1/2 tsp Sea Salt 1 tsp Cinnamon  1/2 tsp Nutmeg **I've made it with 1 1/2 tsp of pumpkin pie spice instead of cinnamon and nutmeg*** For the coating: 1/4 C Sugar 1/2 tsp Cinnamon 1/4 tsp Nutmeg Dash Cloves **I've made this with 3/4-1 tsp of pumpkin pie spice instead of cinnamon, nutmeg and cloves*** In a medium bowl combine flour, baking powder, sea salt, cinnamon and nutmeg.  In a large bowl beat together butter and sugars, then add pumpkin and vanilla fin...