Nik:  It’s delicious.  That is all.

Cake ingredients:
4 eggs
1 cup oil
2 cups sugar
1 – 15 ounce can pumpkin
* Mix the above ingredients, then add the following:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
½ tsp. nutmeg
* Mix well and pour into a 9 x 13 pan and bake at 350 degrees for 38-40 minutes.
Frosting ingredients:
4 ounces cream cheese
½ stick butter
1 tablespoon milk
1 tsp. vanilla
3 cups powdered sugar
*Beat first four ingredients well and then mix in the powdered sugar.

The post Aunt Karen’s Pumpkin Cake w/ Cream Cheese Frosting appeared first on amentoramuse.

Healthy Morning Muffin Recipe:

Ingredients:
2 cups gluten-free oats
½ cup chopped walnuts
2 tablespoons chia seeds
2 teaspoons gluten-free baking powder
¼ teaspoon baking soda
2 organic eggs plus 1 egg white
¼ cup goat’s milk yogurt
½ cup organic apple juice
4 tablespoons coconut oil
1 ½ teaspoons ground cinnamon
½ teaspoon vanilla bean powder
¼ cup honey
2 large green organic apples
2 ripe bananas

Method:
1. Preheat oven to 350 degrees.
2. Using a food processor, grind the oats until they reach a flour like texture.
3. Mix the ground oats, walnuts, chia seeds, baking powder and baking soda in a mixing bowl.
4. Lightly beat the whole eggs and egg white in a separate bowl. Add the yogurt and apple juice, then stir to combine.
5. Put the coconut oil, cinnamon, vanilla bean powder and honey in a small saucepan. Place over very low heat and stir until it reaches a syrup-like consistency.
6. Add the egg mixture to the dry mixture and stir, then add the coconut oil mixture.
7. Chop the apple and mash the bananas, add to the mixing bowl and stir gently.
8. Line a muffin pan with paper liners or lightly grease a muffin tin and fill each one ¾ full.
9. Bake for 30-40 minutes or until a toothpick inserted into a muffin comes out clean.
10. Allow to cool for 15 minutes before serving. Sprinkle with cinnamon before serving.

Nik:  Made these this weekend.  They definitely taste healthy, but I kind of love them. Next time, I’m going to substitute apples with blueberries.

The post Gluten-free Morning Muffin Recipe appeared first on amentoramuse.

Nik:  I just made apple-cranberry crisp (substituted blueberries for cranberries) from Williams-Sonoma’s healthy in a hurry cookbook and it was so freaking good that I’m considering opening an apple-blueberry crisp shop.  I ate it all.
Alex:  So no leftovers?
Nik:  Yeah…no.

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