Fall Sweets!

We love this time of the year for many reasons : the fashion, the 

Holidays, and the food. We have always loved cooking and baking, especially baking, we sorta have a big sweet tooth.So inspired by the fall season we want to share with you some amazing sweets that are allergy friendly.

Starting with this sweet potato cupcake that we found on ,yes, Pinterest. This was not an allergy friendly cupcake to start, we changed the recipe to be gluten, dairy, and soy free.

(All the sweets we are sharing have been changed to be allergy friendly)

Ingredients:
For the cupcakes:
2 cups flour blend (1 1/4 cup rice flour,1/4 cup tapioca starch,  1/2 cup potato starch,1 1/2 tsp. xanthan gum)
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. Earth Balance soy free butter
1½ cups sugar (We use Splenda)
 3 Flax seed eggs (3 Tbs.Flax seed and 9 Tbs. water)
17 oz. sweet potato puree
½ tsp. vanilla extract
For the frosting:
Marshmallows

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flax seed eggs.  Mix in the sweet potatoes and vanilla extract, beating just until combined.  Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners.  Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Turn on the broiler, while the oven heats up place a marshmallow on top of each cupcake. Then place in the oven. You will want to watch the cupcakes just til the marshmallow starts to brown.

                                                                                                 Bacon Truffles

Ingredients:

1 1/2 cup Majool dates

     1 pack of Apple Gates Bacon

2 tsp. vanilla

1/2 cup Macadamia nuts

1 bag of Enjoy Life chocolate chips

Directions:

Cook bacon, add cooled bacon, date, and nuts to food processor. Leave running until it forms a dough. Place chocolate in a glass bowl and microwave for 1 1/2 minutes until melted. Form dough into small balls and dip in melted chocolate. Place on parchment paper and top with sea salt. Place in fridge until the chocolate hardens.

 Pumpkin Cookies with Browned Butter Frosting and a glass of So Delicious Eggnog 

Ingredients:

• Cookies
• 2/3  cup granulated sugar (We use Splenda)
• 2/3  cup packed brown sugar (We use the Splenda brown sugar)
• 3/4  cup Earth Balance soy free butter
• 1  teaspoon vanilla
• 1/2  cup (from 15-oz can) pumpkin (not pumpkin pie mix)
• 2  Flax seed eggs (2 Tbs. flax seed and 6 Tbs. water)
• 2 1/4  cups flour blend (1 1/4 cups rice flour, 1/4 cup tapioca starch, 1/2 cup potato starch 1 1/2 tsp. xanthan gum) you will need to make 2 batches of the flour blend to have enough.
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt
• 
  
• Browned Butter Frosting
• 3  cups powdered sugar
• 1  teaspoon vanilla
• 3  to 4 tablespoons almond milk
• 1/3  cup Earth Balance soy free butter
• 
  
• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and flax seed eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.On ungreased cookie sheets, drop dough by heaping tablespoonfuls then flatten. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

             Enjoy!