Simple Glaze

 A simple powdered sugar glaze is ideal for fruit bread, providing a light finish that hardens as it cools. The key is the ratio of powdered sugar to liquid; more sugar creates a firmer icing. 

Ingredients

• 1 cup powdered sugar, sifted
• 2-3 tablespoons milk, water, or a complementary fruit juice (e.g., orange or lemon juice)
• ¼ teaspoon vanilla extract (optional, or use another extract like almond) 

Instructions

1. Combine Sift the powdered sugar into a medium bowl to remove any lumps.
2. Mix Add 2 tablespoons of your chosen liquid and the vanilla extract (if using).
3. Whisk Whisk the mixture together until it is smooth.
4. Adjust Consistency Lift the whisk or a spoon to check the consistency. For a thicker icing that holds its shape well, use less liquid. For a thinner, more translucent glaze, add the remaining liquid one teaspoon at a time until the desired consistency is reached. The glaze should fall in a smooth ribbon from the whisk.
5. Apply Immediately pour or drizzle the glaze over the cooled fruit bread. Applying it while the bread is slightly warm (but not hot) helps it set correctly.
6. Harden Allow the icing to set and harden at room temperature for 20 to 30 minutes, or until completely firm. 

Tips for Success

• Sifting is key for a smooth, lump-free glaze.
• Flavor variations can be achieved by using different extracts or fruit juices. Orange juice and zest work well with fruit breads.
• Work quickly, as this type of icing starts to harden once exposed to air. 

Pumpkin Pie Dairy Free

Dairy Free Pumpkin Pie 

Filling

• ▢3 large eggs
• ▢15 ounces pumpkin puree (or 2 cups fresh pumpkin puree)
• ▢1 cup full fat coconut milk*
• ▢1 teaspoon vanilla extract
• ▢¾ cup light brown sugar
• ▢½ teaspoon sea salt
• ▢1 teaspoon ground cinnamon
• ▢1 ½ teaspoons pumpkin pie spice

Creamy Chicken Gnocchi Soup with Spinach

Creamy Chicken Gnocchi Soup with Spinach

Ingredients

2 tablespoons butter or olive oil

1 large yellow onion diced (about 1.5 cups)

2 large carrots diced (about 1.5 cups)

2 ribs celery plus leaves if available, diced (about 1.5 cups)

1 teaspoon dried thyme or 1 tablespoon fresh

1 teaspoon dried oregano or 1 tablespoon fresh

2 cloves garlic minced

1/4 cup all-purpose flour

4 cups chicken stock/broth preferably low-sodium

16 oz. potato gnocchi store-bought or homemade

2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken

2 cups roughly chopped fresh spinach (about 5 oz.)

1 cup half and half or whole milk, or heavy cream

1 cup grated parmesan cheese (about 3 oz.)

kosher salt and black pepper to taste

Instructions

In a large heavy pot or Dutch oven, melt the butter (2 tablespoons) over medium-high heat. Add the diced onion (1), diced carrots (2), diced celery (2 ribs), the thyme (1 teaspoon), and the oregano (1 teaspoon). Stir to coat in the butter and sauté until vegetables are softened and browned, stirring occasionally, about 5 minutes.

Add the minced garlic (2 cloves), stir, and sauté until fragrant (about 15-30 seconds).

Add the flour (1/4 cup) and stir to coat the veggies. Cook for about 1 minute, stirring frequently.

Pour in the chicken broth (4 cups) and stir to scrape up any stuck-on bits on the bottom and make sure all the flour is dissolved. Bring to a gentle boil.

Add the gnocchi (16 oz.) and simmer uncovered for about 3 minutes, until gnocchi are cooked and start to float to the top.

Stir in the cooked chicken (2 cups), chopped fresh spinach (2 cups), half and half (1 cup), and grated parmesan (3/4 cup). Continue heating and stirring frequently until spinach is wilted, cheese is melted, and chicken is heated through (about 3 minutes).

Season with kosher salt and black pepper to taste. Serve.

Notes

For a vegetarian version, use veggie chicken strips or tofu, diced, seasoned and cooked in air fryer

For a gluten-free version, make sure to use gluten-free flour and gluten-free gnocchi.

For a lower-carb version, use cauliflower gnocchi and skip the all-purpose flour/roux step (the soup will be thinner).

For a lighter version, use milk instead of half and half, 1/2 cup of parmesan, and chicken breast meat.

Coconut Creme Brulee

 Coconut Creme Brulee

1/2 cup cornstarch

2 1/2 cups coconut milk

1/2 cup sugar (try using only 1/4 cup sugar)

1 teasp. vanilla

2 Tablespoons coconut flakes(optional)

2 Tablespoons sugar

(Or use Bird's Custard Powder, using coconut milk)

Directions

Mix coconut milk, 1/2 cup sugar and cornstarch together. Cook in double boiler until mixture is thickened. Portion into Ramekins. When pudding has cooled, sprinkle sugar on the tops of ramekins. Place under broiler for 1 to 2 minutes watching closely(or use blow torch)to brown sugar.

Vegan pumpkin cake

100 Calorie Pumpkin Cake

Yield

9 slices

Ingredients

1/2 cup pumpkin puree  3/4 cup

1/2 cup water  1/4 cup

3 tbsp oil, almond butter, or additional pumpkin

1 tbsp vinegar

2 tsp pure vanilla extract

1 1/2 cups flour (spelt, white, or oat)substitute 1/4 cup quick oats

1/3 cup sugar, unrefined if desired

2 tsp cinnamon + 1/2 tsp. ground cloves, ground ginger, ground nutmeg

3/4 tsp each: salt, baking powder, and baking soda

1/2 cup raisins

Pumpkin Buttercream Frosting

(This frosting is optional but highly recommended, because it tastes so good!)

2 tbsp butter or nut butter of choice, or 4 tbsp coconut cream

2 tbsp Laird Pumpkin Spice Superfood Creamer

1 cup powdered sugar, unrefined if desired

2 tbsp milk of choice (omit if using coconut cream above)

Instructions

Preheat the oven to 350 F. Whisk liquid ingredients for the cake, then add all remaining cake ingredients to form a batter. Smooth into a greased or lined 8-inch pan. Bake 15 minutes. Let cool, then frost as desired. The cake tastes even sweeter the next day!

If making the frosting recipe above, whip everything together using hand beaters or a mini food processor (triple the recipe for a regular food processor). Leftovers can be refrigerated for about a week in an airtight container or frozen for 3-4 months.

Sri Lankan Dal(Red Lentils)

 Dal

▢1 cup red lentils

▢2.5 cups water divided

▢1 small onion chopped

▢1 small tomato chopped

▢1 tsp ginger minced

▢3 cloves garlic sliced

▢1 green chili halved

▢2 sprigs curry leaves

▢1 tsp turmeric powder

▢1 tsp red chili powder/cayenne pepper

▢1 tsp cumin powder

▢1/2 tsp coriander powder

▢1 tsp salt

▢1/2 cup full fat coconut milk

Tempering

▢1 tbsp oil

▢1 tsp mustard seeds

▢1/2 tsp cumin seeds

▢1 dried chili broken to pieces

▢1 sprig curry leaves

▢1/2 tsp red chili flakes (optional)

Instructions

For the dal

Rinse the red lentils until the water runs clear.

Into a pot add red lentils, 1.5 cups of water, 1/2 cup coconut milk, chopped onion and tomatoes, green chili, curry leaves, minced ginger, sliced garlic, turmeric powder, red chili powder, cumin powder, coriander powder and salt. Bring to boil.

Turn the heat to medium, cover the pot and cook the lentils until most of the water is absorbed and lentils are cooked through. This would take about 15 minutes.

Check seasoning and add more salt if needed.

Tempering**

In a non-stick pan, heat the oil and add mustard seeds, cumin seeds, curry leaves, broken dried red chili. Cook until the mustard seeds start to splutter. Add red chili flakes if using.

Pour the tempering to the cooked dal.

Serve dal with rice, roti or your preferred carb.

**I do the tempering step first, and then stir in the dal, water and coconut milk.

Mango Coconut Ice Cream

 3 cups canned mango puree(with sugar added)

3 x 400 ml. cans Coconut Cream

Mix together well in high speed blender or food processor

Pour into pre-frozen Cuisinart ice cream maker and turn on.

Good, but still a little icy

Next trial - 2 cups no sugar added mango puree, 4 cans coconut cream, look at adding coconut powder and maybe coconut oil. May need to add some sugar.