Saturday, November 29, 2014

Sweet Potatoes

I hope all of you who celebrate Thanksgiving had a great one with lots of good food:)  Every year for Thanksgiving, I try a few new recipes.  One dish that graced our table this year was Sweet Potatoes. Usually, I just make mashed potatoes and call it good, but the family also said they would like some Sweet Potatoes.

Instead of sticking to the standard recipe I make most  of the time, I modified one I found on "My Recipes" website.   They baked their potatoes in orange cups and used pecans in their recipe.  I eliminated the orange cups and pecans and added lots more marshmallows.   We love marshmallows on our sweet potatoes.  I baked my potatoes  in an 8x8-inch baking dish that was lightly sprayed with cooking oil.

This was the favorite side.  The potatoes were sweet and creamy with just the right amount of spice.  The marshmallows, well, what can I say except they were what made the dish.  Toasted to perfection with their sweet melted goodness in every bite.

This is a perfect side for any meal.  We were scraping the baking dish to get every delicious bite:)

Sweet Potatoes
From "My" adapted by "From My Southwest Kitchen"


6 small sweet potatoes (about 2 3/4 pounds)
1 (14-ounce) can sweetened condensed milk
3 tablespoons melted butter
2 teaspoons vanilla extract
2 teaspoons orange zest
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 1/2-2 cups miniature marshmallows

1. Preheat oven to 425 degrees F.  Place the sweet potatoes on a foil-lined baking sheet.  Bake for 45 minutes or until tender.  Let stand 20 minutes.  Reduce oven temperature to 350 degrees F.
2. Peel sweet potatoes and place potato pulp in a large mixing bowl.  Add sweetened condensed milk and the next 8 ingredients.  Beat at medium speed with an electric mixer until smooth, stopping occasionally to remove any tough fibers, if necessary.
3. Lightly spray an 8x8-inch baking dish with cooking spray.  Spoon potatoes evenly into the prepared dish and smooth top.
4. Bake at 350 degrees F for 20 minutes.  Remove from oven and top with the marshmallows pressing lightly to adhere.  Bake 15 to 20 minutes or until marshmallows are melted and golden brown.  Remove from oven and serve.

Makes 6 servings

Thursday, November 27, 2014


Happy Thanksgiving from all of us at "From My Southwest Kitchen."  

Thanks also to all the loyal readers of this blog.  You're the greatest:)

Wednesday, November 26, 2014

Sweet Spiced Nuts

Need something quick as an appetizer for your Holiday Parties/Dinners?  Nuts are great.  They are quick, easy, and you can make them sweet, spicy, or both.

Today's recipe is for Sweet Spiced Nuts.  Three cups of assorted mixed nuts are first coated with a beaten eggs white, then tossed with sugar and spices.  Add a couple of dashes of Worcestershire sauce and they are ready to be spooned onto a prepared baking sheet.  They are baked in a 275 degree F oven for about 35 minutes.  Let them cool and then break them into pieces and serve.

These nuts have a wonderful sweet cinnamon taste with just a hint of spice.  A great addition to any Holiday event or just for yourself:)

Sweet Spiced Nuts
From Food Network


1 large egg white
2/3 cup sugar
Kosher salt
1 teaspoon pumpkin pie or chai spice blend
1/4 teaspoon cayenne pepper
3 cups assorted mixed nuts
2 dashes Worcestershire sauce


Preheat the oven to 275. Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.

Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces.

Servings 8

Tuesday, November 25, 2014

Do-Ahead Turkey Gravy

For this Thanksgiving, I decided I was going to make a few things ahead of time.  One was the gravy.  I do not like feeling rushed as  I make the gravy on Thanksgiving.  Everything is ready to go, but the gravy never seems to get cooked fast enough.  So I started looking for a recipe that would eliminate the Thanksgiving Day gravy stress.

I found a wonderful recipe on the "Good Housekeeping" blog.  It is full of flavor and comes out silky smooth.  You can make this up to three days ahead of time.  Just warm and serve when you need it.  If you wish, you can add some pan drippings from your Thanksgiving turkey.

Do-Ahead Turkey Gravy
From Good Housekeeping

1 tablespoon(s) vegetable oil
2 (about 1 1/2 pounds) turkey wings, separated at joints
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalk(s)  celery, each cut into 4 pieces
1 clove(s)  garlic
1/2 cup(s)  dry white wine
2 can(s) (14 to 14 1/2 ounces)  chicken broth
1/4  teaspoon(s) dried thyme
1/2  cup(s) all-purpose flour

1. In deep 12-inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
Transfer turkey and vegetables to large bowl.
2. Add wine to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; discard solids.
3. Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
4. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2-quart container or medium bowl; cover and refrigerate.
5. At serving time, reheat gravy and add pan drippings from roast turkey if you like.

Yields 6 cups

Saturday, November 22, 2014

Slow-Cooker Indian Pudding

It has been in forever since I have eaten Indian Pudding.  I forgot how delicious it was.  Cornmeal, milk,  butter, molasses, spices, and some eggs mixed together and cooked to create an easy and delicious dessert.

Today's recipe was found in "Yankee" magazine.  I love this recipe because the pudding is cooked in a slow cooker and is easy to assemble.   Great for Thanksgiving when ovens are full.   The pudding mixture  is first cooked over the stove.  You then pour a little of the mixture into the egg and butter mixture whisking all the time.  This is know as tempering the eggs.   You then transfer the egg mixture into the rest of the pudding mixture.  Stir in some dried cranberries, if you wish, pour into a slow cooker and cook on low for 6-8 hours.  When the pudding is done serve it warm with some ice cream or whipped cream.  I served mine with a scoop of vanilla bean ice cream and it was wonderful.

Slow-Cooker Indian Pudding
From "Yankee" Magazine

3 cups whole milk
1/2 cup cornmeal
1/2 teaspoon table salt
2 tablespoons unsalted butter, plus extra for greasing cooker
2 large eggs
1/3 cup molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup dried cranberries (optional)
Garnish: ice cream, whipped cream, or light cream


Grease the inside of your slow cooker with butter and preheat on high 15 minutes.

In a large, heavy-bottomed pot, whisk together milk, cornmeal, and salt, and bring to a boil. Continue whisking another 5 minutes; then cover and simmer on low 10 minutes. Remove from the burner and add butter.

In a medium-size bowl, combine eggs, molasses, and spices. Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like.

Scrape batter into the slow cooker and cook on high 2 to 3 hours or on low 6 to 8 hours. The center will be not quite set.

Serve warm topped with ice cream, whipped cream, or light cream.

Serves   6

Thursday, November 20, 2014

Cuban Sliders

There is nothing quite so tasty as a Cuban sandwich.  These sliders are no exception.  They are small bites packed with flavor.    Ham, roasted pork, Swiss Cheese, chopped pickles, all sandwiched between a Hawaiian sweet roll (I used The Original King's Hawaiian Rolls) that has been spread with mustard.

Sounds delicious and they are so easy to make.  Once the sliders have been constructed,  place them  in a preheated 400 degree F oven with a cast iron skillet on top of the sandwiches.  Bake for 15 minutes.  Remove from oven, cut and serve.

Great for parties, snacking, light meals, Tree trimming days, just good anytime:)

Cuban Sliders
From "Southern Living Magazine"

1/4 cup olive oil
1 (12-oz.) package Hawaiian sweet dinner rolls
4 ounces thinly sliced deli ham
4 ounces thinly sliced deli-roasted pork
6 (1-oz.) Swiss cheese slices
1/2 cup chopped dill pickle chips
3 tablespoons yellow mustard

1. Preheat oven to 400°. Spread olive oil in a jelly-roll pan; place pan in oven to heat.
2. Remove rolls from package. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom. Layer ham, pork, and Swiss cheese on bottom half. Spread chopped pickles over cheese. Spread mustard on cut side of top half of rolls, and place, cut side down, on bottom half to make a large sandwich.
3. Remove jelly-roll pan from oven, and carefully transfer sandwich to hot pan. Place a cast-iron skillet or griddle directly on rolls.
4. Bake at 400° for 15 minutes or until cheese melts and bread is crisp. Remove from oven; cool 5 minutes. Cut into 12 sliders, and serve immediately.

Tuesday, November 18, 2014

Fresh Cranberry Salsa With Cream Cheese Dip

Need something quick, inexpensive, and delicious to serve at your Holiday Parties or Holiday Meals?  Give this dip recipe a try.  Not only is it very flavorful, it is very festive looking.  The colors of the ingredients just pop.

I found this recipe on the "Our Best Bites" website.    I modified the recipe slightly.  I did not use all the onions they suggested.  I used 1/4 cup instead of 1/2 cup.  I am not a big fan of lots of onions in dip.  Just enough for flavor.  I also upped the salt by 1/4 teaspoon.  The recipe says to chill for at least two hours.  I found the longer the salsa chilled the flavors blended together nicely.

Finally just spread some cream cheese on a plate, top with your chilled salsa and your dip is ready. Serve with crackers and  Enjoy:)

Yes, there is cream cheese under the salsa

Fresh Cranberry Salsa With Cream Cheese Dip
From Our Best Bites, adapted by From My Southwest Kitchen

12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/4 cup sliced green onions, roughly chopped
1/4 cup packed cilantro leaves
1/2 tablespoon lime  juice
1/2 teaspoon kosher salt
1/2 cup sugar
2 (8oz) packages cream cheese, at room temperature


Place  cranberries, jalapenos, green onions and cilantro in a food processor and process until fine.  Transfer mixture to a bowl and stir in lime juice, salt, and sugar.  Chill in fridge for about 2 hours or more.  To serve, spread cream cheese evenly in a pie plate or other shallow serving dish.  Spread salsa on top and serve with crackers.

Sunday, November 16, 2014

Pumpkin Scones With Cinnamon Butter

Pumpkin, fresh cranberries, cinnamon, nutmeg, ginger, and cloves.  These wonderful flavors of fall are baked into these delectable scones.  Scones are great for breakfast, brunch, or just "me time" accompanied by a cup of tea or coffee.  I usually have a variety of scones during the holidays so guests and family can enjoy:)

Scones are relatively simple to make.  You start by whisking together the dry ingredients - flour, sugar, ginger, baking powder, ginger, nutmeg, cinnamon, kosher salt, cloves, and baking soda.   Incorporate some butter into the mixture.  Be careful not to overwork or the scones will be tough.  Next,  any additions- cranberries in this recipe are tossed gently in the flour butter mixture.  Finally the wet ingredients, eggs, pumpkin, milk are mixed into the dry ingredients just until the dough comes together.  Place dough on a lightly floured surface and pat into a disk that is 1 1/2-inches thick.  Cut into wedges.  For this recipe the dough was soft so the scone wedges were frozen for about 25-30 minutes.

Places the wedges on a baking sheet lined with parchment paper and bake for 25 minutes.  Remove from the oven  and cool.

I served these scones with Cinnamon butter.  The Cinnamon butter added and extra boost to an already delicious scone.

Pumpkin Scones With Cinnamon Butter
From Bon Appetit


¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
2 cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) chilled unsalted butter
½ cup chopped fresh (or frozen, thawed) cranberries
1 large egg
½ cup canned pure pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar


Mix butter, maple syrup, cinnamon, and salt in a small bowl.
DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover and chill.


Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.

Makes 8 scones

Saturday, November 15, 2014

Salted Caramel Corn With Pecans

The holidays are fast approaching.  Time to start making all kinds of sweet  goodies for family, friends, and neighbors.  I love the holidays.  It gives me an excuse, (not that I need one) to experiment, try new recipes, modify existing recipes, make our favorite recipes, for everything sweet and delicious:)

Today's recipe is a tasty Caramel Corn that is sprinkled with  pecans.  I love this recipe because the syrup you coat the popcorn and nuts with is practically fool proof.  No worrying about reaching the exact temperature on a Candy thermometer and taking the syrup off the heat at the right  time so it won't burn. I usually don't get that part right.    Also, this recipe is easy to make your own.  Use the nuts that you have on hand or substitute dried cranberries for the nuts.   Just a few ideas.   Whatever you choose it will be delicious I promise you.

Basically, you start off with some popped popcorn, unpopped kernels removed.  Place the popcorn in a very large bowl along with the pecans.  Pour your syrup over the popcorn mixture being sure to coat well.  Place the coated popcorn on a baking sheet lined with foil.  Sprinkle with some salt and bake at a 300 degree F oven for about 12 minutes.  Remove from oven, let the Caramel Corn cool and break into pieces.

It is that simple and ever soo good.  Make yourself some the next time you need a sweet treat.

Salted Caramel Popcorn
Recipe adapted by "From My Southwest Kitchen"


2 bags (3.3 ounce) microwave popcorn - yields about 8 cups of popcorn

3/4 cup pecan pieces
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup dark Karo syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon Kosher salt, divided

1. Cook the microwave popcorn according to package directions.  Place the popped popcorn in a very large bowl.  Remove as many unpopped kernels as possible.  Add the nuts to the popcorn.    Set aside.
2. Preheat oven to 300 degrees F.  Line a baking sheet with foil and lightly spray with cooking spray.  Set aside.
3. In a medium saucepan, add the butter, packed brown sugar, and Karo syrup.  Stir to combine.  Cook over medium heat until mixture comes to a boil stirring frequently.  Once the mixture comes to a boil stop stirring and let the mixture boil for about 2 minutes.  Remove syrup from the heat.
4. Stir in vanilla extract, baking soda, 1/4 teaspoon Kosher salt.
5. Carefully pour the the hot caramel over the popcorn mixture.  Stir quickly coating the popcorn and nuts.  Spread the mixture on the prepared baking sheet.  Place in preheated oven and bake for 12-15 minutes.
6. Remove the baking sheet from the oven and let the caramel cool completely.  Once cooled break into pieces.

Tuesday, November 11, 2014

Cranberry Nut Bread

A perfect bread for Thanksgiving.  With cranberries being plentiful this time of year, I buy bags so I can try and experiment with different recipes.  Today, I made a delicious cranberry bread.  The crust had a very slight crispness to it and the crumb was moist, tender, and flavorful.  I thought I was eating cake.

This bread comes together very nicely.  The flour, sugar, baking powder, salt, baking soda, and butter are all placed in a food processor.  Pulse until the mixture resembles meal.

The flour mixture is then transferred to a large bowl and combined with the egg, orange juice, chopped fresh cranberries, and walnuts.  The batter is thick.  I then scooped the batter into a prepared loaf pan (my favorite cast iron one) and baked for about 75 minutes.

Ready For Oven

As the bread was cooling, I could not wait to taste it.  It smelled heavenly.   Finally, the time had come to cut the bread and the taste was not disappointing.  A perfect bread to serve over the holidays or just to have at home for family.


Cranberry Nut Bread
From Epicurious

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 teaspoon freshly grated orange zest
3/4 cup fresh orange juice
1 large egg
1 cup coarsely chopped cranberries
1/3 cup coarsely chopped walnuts


In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.

Makes 1 loaf

Saturday, November 8, 2014

Chicken Chow Mein

Chicken Chow Mein was on the menu for dinner.   I thought I would make an adventure out of shopping for the ingredients.  Instead of going to our local store for the veggies, noodles and sauces, I loaded up the two younger kids and we headed to the Talin Market.  The Talin Market is a world food fare market.  I love walking down the aisle and looking at the various food items.  Their seafood area and produce are my favorite.  Once the kids and I got all that we needed for our dinner  we headed over to Cafe Trang for a Sesame Ball.  MM they are ever so good.

Back at home, I began making dinner.  Once I got everything, sliced, minced,  and grated, I began cooking our dinner.  This dish comes together quickly.   The chicken is first cooked, then the veggies are added.   Next, you stir in the broth mixture and cook some more.  Finally, the cooked noodles and bean sprouts are added to the mixture.    Your dinner is ready.

This was a delicious dish.   Very flavorful and the veggies were nice and crisp.  The sauce was perfect.  Not too heavy and it had a wonderful flavor.    The family enjoyed it and asked for seconds.

Chicken Chow Mein
From Cook's Country Magazine

1 (9-ounce) package fresh Chinese noodles
1 tablespoon toasted sesame oil
1 teaspoon baking soda
2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4-inch-thick slices
3 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
3 tablespoons oyster sauce
1/4 teaspoon white pepper
2 tablespoons vegetable oil
6 ounces shiitake mushrooms, stemmed and sliced thin
1 carrot, peeled and cut into 2-inch matchsticks
2 celery ribs, cut on bias into 1/4-inch-thick slices
4 scallions, white and green parts separated and sliced thin
3 garlic cloves, minced
1 tablespoon grated fresh ginger
4 ounces (2 cups) mung bean sprouts


1. Bring 4 quarts water to boil in large pot.  Add noodles to boiling water and cook until tender, 2 to 4 minutes.  Drain noodles, rinse thoroughly with cold water, then drain again.  Toss noodles with sesame oil in bowl; set aside.
2. Meanwhile, dissolve baking soda in 1/2 cup cold water in second bowl.  Add chicken and let sit at room temperature for 15 minutes.  Drain chicken, rinse under cold water, then drain again.  Pat chicken dry with paper towels.  Combine 1 tablespoon rice wine, 2 teaspoons cornstarch, and chicken in bowl; set aside.
3. Whisk broth, soy sauce, oyster sauce, pepper, remaining 2 tablespoons rice wine, and remaining 1 teaspoon cornstarch together in bowl; set aside.
4. Heat oil in 12-inch nonstick skillet over high heat until just smoking.  Add chicken and cook, stirring frequently, until opaque, about 2 minutes.  Add mushrooms and carrot and cook, stirring frequently, until tender, about 2 minutes.  Add celery and cook until crisp-tender, about 1 minute.  Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds.
5. Whisk broth mixture to recombine, then add to skillet and cook until thickened and chicken is cooked through, about 2 minutes.  Add bean sprouts and noodles and toss until sauce evenly coats noodles, about 1 minute.  Transfer to platter and sprinkle with scallion greens.  Serve.

Serves 4

Wednesday, November 5, 2014

Baked Macaroni and Cheese

My all time favorite comfort food.  Give me a plate full of Mac and Cheese - I'm happy.  Throughout the years I have tried various recipes, used different cheeses, and even invented my own recipes.  The main requirement for me in order for mac and cheese to be perfect is a nice creamy, flavorful,  cheese sauce that coats the pasta.  I like a sauce that is rich and creamy not too thin or too thick.

In this recipe, from Alton Brown,  one of my favorites, his recipe fits the bill.  The sauce is creamy, tasty, and perfectly coats the pasta.  It also has a nice cheese flavor that isn't too sharp.  The paprika adds a nice spice to the sauce.    An added plus, is the Panko Breadcrumb topping.  I love the crunchy texture of these crumbs.

This dinner came together in about 60 minutes, which includes preparation and baking time.  A great dinner for those nights when you need something quick and delicious:)

Baked Macaroni and Cheese
From Alton Brown


1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs


Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Serves 6-8

Monday, November 3, 2014

Coconut Flour Pumpkin Bars

The other day at Costco I bought a bag of Coconut Flour.  It sounded interesting  and seemed like an ingredient I wanted  to experiment with. When I got home, I started reading about Coconut flour.  I was amazed at how many recipes there are out there using Coconut flour in baking.

I decided to try making Pumpkin bars.   With Thanksgiving coming up,  I thought this was the perfect recipe to try.  It was so easy to make and required little preparation time.

All of the ingredients are mixed together in a bowl until smooth.  Then the batter is transferred to a greased baking dish.  Smooth out the batter and bake in a 350 degree F oven for 40-45 minutes.  Remove from the oven and let the bars cool.

The  recipe stated the bars tasted like pumpkin pie filling and they did.  Very moist and flavorful.  Did I mention the house smelled wonderful?  It did.  I am definitely going to make these again for the Thanksgiving holiday.  One of my favorite Gluten Free recipes.

Coconut Flour Pumpkin Bars
From Detoxinista

Prep time:  10 mins Cook time:  45 mins Total time:  55 mins


15 oz. pumpkin puree (about 1½ cups)
¾ cup coconut flour
¾ cup maple syrup
1½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
butter or coconut oil, for greasing the pan

Preheat the oven to 350F and grease a 9"x9" baking dish well with butter or coconut oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.
Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week.

Serves: 12