Indian Pudding

This Indian Pudding reminds me of a warm gingerbread pudding. It's not too sweet so if you're looking for sweeter you could always add a little brown sugar to it. I found this recipe online along with a few other variations but they were all fairly similar. It screams Thanksgiving! Hope you enjoy! 

4 cups milk (any kind will do)
1/2 cup cornmeal
1 tbsp butter
1/2 cup molasses
1/2 cup maple syrup 
1 tsp salt
1/2 tsp cinnamon ( I added a whole tsp)
1/2 tsp ground ginger
Pinch of nutmeg & pinch of ground cloves
2 eggs, beaten

Butter a 2 quart casserole dish and set aside. Preheat oven to 325 degrees. In a medium-large saucepan bring milk to a simmer but do not boil. Once it is simmering, slowly whisk in cornmeal. Keep whisking to remove any lumps. Cook on low heat, stirring continuously, about 7 minutes until mixture has thickened enough to coat the back of a spoon. Remove from heat  & stir in butter, molasses, maple syrup, salt, & spices until well blended. In a separate small bowl beat the eggs & add about 1/4 cup of the hot liquid to the eggs while whisking. Add the tempered egg mixture to the big pot and whisk to combine. Pour mixture into buttered casserole dish & bake for about 1-1/2 hours or until the center is set. I let mine rest almost an hour before serving and it was STILL very warm. It will continue to set up a bit as it cools. Serve with either Vanilla Ice Cream or a drizzle of cool heavy cream. *My kids also liked a little sprinkling of cinnamon sugar over each serving! YUMMY!!

Chewy Gingersnap Cookies

I have been making these cookies for over 10 years and they are my most favorite cookie hands down! What's not to love with all that warm & spicy chewy goodness...my family LOVES them and I think yours will too! Happy baking friends! 

2/3 cup oil (vegetable or canola)

1 cup sugar

1 large egg

5 tbsp molasses

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon ( I add a heaping tsp)

1/2 tsp cloves

1 tsp ground ginger- I also have added fresh grated ginger in place of the ground ginger. I still add about a tsp if it's fresh

Extra sugar for rolling

In a large mixing bowl combine oil, sugar, & egg; mix well. Stir in molasses. Sift together dry ingredients ad gradually add to wet. It will be a stiff dough as it should be so you can roll into balls. Roll into about 1 tbsp sized balls (you can make them larger or smaller just be sure to adjust baking time according to size of cookie) then roll in sugar. Bake at 350 degrees 8-10 minutes. Yield: 2 1/2 dozen

Flourless Pumpkin Protein Pancakes

 

This recipe was inspired by a recipe I found on Pinterest...not sure who's blog it originally came from but kudos to this awesome recipe. I made a few changes to make it fit to my diet and here is what I came up with. Happy healthy eating!!

1/2 cup pumpkin (not pie filling)
1/2 cup + 4 tbsp water
1/2 cup oats-not instant (I like to use a 6 grain cereal)
1 scoop vanilla protein powder

3/4 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
2 egg whites
1 tbsp flax seeds
1 tsp chia seeds
1-2 tbsp agave nectar (use any sweetener you like)
Blend all ingredients in a blender to make a pancake batter. Make each pancake over a skillet like any other pancake. These pancakes are much more delicate than a regular mix so flip them carefully. Crazy, healthy, GOOD!!! Much love!