This Ultimate Decadent Pumpkin Cupcake is perfect for a unique but traditional Thanksgiving treat or to enjoy any day of the week. The moist pumpkin cake is divine and with the whipped cream cheese frosting, your taste buds will be in pumpkin heaven. Also, to top it off (literally) we have caramel drizzled over the top of the cupcake with some crushed pecans. This Ultimate Decadent Pumpkin Cupcake will leave you speechless, because…
Strawberries and Cream Overnight Oats
Here’s an easy to make breakfast while you sleep! It’s Gluten Free, Dairy Free and sweetened with 1 teaspoon of local honey. Have you heard of overnight oats? I’ve just started developing an interest since my gestational diabetes. Di d you know Oats are gluten free? Depending on where the oats are grown and manufactured, they are gluten free. Some oats are grown near barley and wheat so there is a chance for cross contamination of gluten. Manufacturers who process gluten can also acquire the cross contamination of gluten. If you are celiac sensitive or severely gluten sensitive you want to make sure your oats are 100% gluten free with no chance of cross contamination.
The benefits of oats are too numerous to mention. So I’ll cover just a few. Oats are a whole grain source of plant-based protein and can provide a filling, energizing start for your day. It has a low score on the glycemic index chart. High scores make your sugar rise quickly and fall quickly causing sluggish energy levels and foggy thinking. If you’re watching your sugar levels you want to look for low glycemic scores to keep your levels more stable.
Oats contain a good amount of fiber to help you detox. Fiber travels through your body and gathers toxins and wastes keeping us healthy in many ways. It contains soluble and insoluble fiber. Soluble fiber can naturally lower cholesterol when you eat it on a regular basis. So there you have it cholesterol-lowering, insulin-regulation, filling, energizing, detoxifying, healthy and tasty!
So why soak oats overnight? Soaking makes them easier to digest. The starches break down and that helps digestion. It also helps to create a resistant starch that can decrease insulin levels. Resistant starch is linked with improved weight, better digestion and a filling feeling lasting longer. Whoa, that’s a tongue twister!
Remember to select rolled oats that are old-fashioned. The quick oats don’t act the same way. Quick oats have a higher glucose index rate which will make your blood sugar jump high then fall. There are organic choices and 100% Gluten Free choices. Be sure to choose whatever type your body is in need of.
The best part is it takes 5 minutes before you go to bed and whalah, your breakfast is ready when you get up. You could heat it or eat it cold. Eating it cold tastes more like a dessert! What a great way to start your day!
- ½ c. oats
- ½ c. coconut or almond milk
- 1 teas. chia seeds
- 1 teas. local honey
- ½ c. frozen strawberries
- ½ c. non-fat cool whip (optional)
- 1 teas. chopped pecans
- Mix oats, coconut milk, chia seeds, and local honey until oats are covered in liquid. Layer oat mixture and frozen strawberries in a wide mouth mason jar.
- Cover and refrigerate overnight.
- In the morning put cool whip in a piping bag and swirl on top of oats. Sprinkle with nuts as desired. You can eat warm or cold. Enjoy!
This moist and easy banana nut bread has an added special ingredient; blueberries. Blueberries and bananas compliment each other nicely and with the crunch of the pecans, it’s a perfect combination. Unlike an ordinary bread loaf, this bread is decorated on top for some added luxury. You won’t be able to resist the good looks and once you bite into this moist dessert, you can’t stop. This recipe makes 2 loaves that are each 1 lb. 14 oz.
Special Items Needed
- 2, 1 pound loaf pans
- kitchen aid mixer
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 5 bananas, very ripe
- 1 fresh banana for garnish, optional
- 1 1/2 teaspoons lemon juice
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup pecans, coarsely chopped
- 1 cup fresh blueberries, or about 8 ounces
- extra for garnish, optional
- Preheat oven to 350 degrees F/177 degrees C. Coat loaf pans with a light film of non-stick cooking spray. Use a paper towel to evenly coat.
- Sift together the flour, baking powder, baking soda, and salt.
- Peel and puree the 5 bananas with the lemon juice. Combine the banana puree, sugar, eggs, and oil and mix on medium speed with the paddle attachment.
- Add the sifted ingredients in 3 additions, mixing until just combine. Scrape down the sides of the bowl as necessary. Fold in the pecans and fresh blueberries.
- Divide batter in half and pour in prepared pans. Gently tap the sides to get rid of any large air bubbles.
- Bake 50 to 55 minutes or until the bread springs back to the touch and a knife inserted comes out clean. Cool in the loaf pans for a few minutes and then unmold to cool completely on wire racks.
Whenever you are looking for a recipe for cookies, this delicious treat always comes to mind. Not only is it good but there is a very interesting story behind it. For the story, check below the recipe. This recipe makes 50 cookies.