Almond Crunch Rhubarb Kuchen {cake #dairyfree #recipe Rhabarberkuchen}

I love spring - well, guess I say that about every season - and I love rhubarb since tart and bitter are my flavors.  Yes,  I am a tart and bitter woman :)  Strawberries are of course a perfect company for rhubarb however I prefer rhubarb all by itself.  It takes me back to my childhood.  My grandparents had a - seemingly at the time - huge yard growing everything from Stachelberen {goose berries}, Johannisbeeren (red and black currents) to vegetables and Rhabarber {rhubarb}. When rhubarb was in season it was often rhubarb compote for dessert, Rhabarberkuchen is served in Cafe's and bakeries everywhere around.  Topped with meringue or with marzipan or glazed…so yes,  I love Rhabarberkuchen.

Rhubarb has finally arrived at our stores. We already had a rhubarb-strawberry compete with ice "cream" for dessert and finally the first Rhabarberkuchen of the year.  My usual go-to recipe is Rhubarb Meringue but sometimes there is just not enough time to make it….So instead it was this easy and quick  cake….which shall be named Almond Crunch Rhubarb Kuchen.  It comes together super easy, really delicious and you can always add a little more rhubarb than I did.

Almond Crunch Rhubarb Kuchen

• 1-1/4 C flour
• 1-1/2 tsp baking powder
• 1/3  C corn starch
• 1/2 C sugar
• 5 TB Earth Balance {or your favorite "butter} - softened cut into pieces
• 1/2 C plain almond milk {your favorite type of "milk"}
• 2  egg
• 1     tsp vanilla extract
• 3-4 C cleaned, chopped rhubarb cut into about 1/2" pieces

      For Almond Crunch topping

• 2/3 C ground almonds
• 1/2 C sugar
• 1/2 C flour
•    4 TB Earth Balance {or your favorite "butter"}

        ***Preheat oven to 360 F***

1. In a stand mixer gently combine flour, baking powder, corn starch, and sugar
2. Add "butter", "milk",  eggs and combine into a smooth batter.
3. Add vanilla until it is worked well into the batter
4. Mix rhubarb into the batter
5. Pour batter into a prepared springform
6. Combine ground almonds, sugar, flour, and "butter", until it becomes crumbly {I use my hands for this step) and it has the appearance of streusel.
7. Top the batter with the streusel
8. Bake for about 80 minutes or until a tooth pick comes out clean

Enjoy!

Individual Chocolate Raspberry Bites #TripleSBites {#dairyfree #recipe} and #giveaway

Happy February ~ are you getting ready to think about Valentine's Day?  Yes, the Super Bowl is done and now on to the next party Valentine's Day.  This week twenty bring recipes from drinks to desserts just in time for Valentine's with the #TripleSBites event.

I am kicking it off the event with these delicious decadent individual chocolate raspberry bites and yes, they are dairy free.  They come together in a snap, are the ultimate bite sized chocolate treat, plus they are pretty.  What do you think?

Are you ready for the recipe - the filing is enough for about 45 mini bites but you could - if you don't want to make that many - fill 15 or 30 bites and bake off the rest to top ice cream….

Individual Chocolate Raspberry Bites

• 2-3 packages of frozen mini Phyllo dough shells {15 baked shells per package} 
•     8 oz dark chocolate, broken into pieces
•     1 C  plain Soy creamer
•     1 tsp Vanilla extract
•     1 egg, beaten
•     1 pint raspberries

1. Preheat oven to 350F
2. In a pot gently heat the chocolate pieces in the soy creamer.
3. Carefully stir and when completed melted mix in vanilla extract. 
4. Remove from heat, let cool down then whisk in the beaten egg.
5. Remove the frozen phyllo dough shells from packaging and place onto a baking sheet lined with parchment paper.
6. Fill each shell with about a tablespoon of filling and repeat
7. Bake for 10 minutes
8. Remove from oven let cool down for a minute before topping each mini bite with a fresh raspberry.

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Vanilla Cut-Out {Ausstecherle} & Linzer Cookies {#dairyfree #recipe} plus Winter break fun

Are you ready for the big day? One more day to go and yes,  there is still time for another cookie recipe to be shared and another cookie to be baked.  This is one is super easy plus the dough makes not only super delicious, fun cut-outs, but also - if you want - more Linzer Cookies.  Plus they are easy, and oh so much fun to make with kids.

Yesterday was the first official day of winter break here in PDX; and I can honestly say that we spent it very leisurely.  I am in a holiday mode as in relaxing mode so not in the mood for doing anything along the lines of the zoo, or OMSI.  More like a leisurely walk up Mt. Tabor but - surprise surprise - neither of the girlies felt like walking up Mt. Tabor, not even the playground was enticing.  Dang, and I thought it was such a fantastic idea.  Instead of my stellar idea we drove downtown, met Ron for lunch at Potbelly (the girls order their sandwich without cheese and it is "safe) and afterwards I took the girls to the Pittock Mansion.  Not sure what I was thinking as I still had hopes of taking a nice long walk and  the walk around the mansion was just not enough; however we peeked through windows to see the beautifully dressed rooms, and enjoyed the view.  Okay truth I enjoyed the truth and MiaRose kept saying "this is boring"….HA here you have the plain truth…she thought it was boring.  Yup - and I could not entice either of them to hike down one of the fantastic trails.  Our next stop - the Rose Garden playground; still fun for both girls and then I saw it.  Yes the trail leading up to the Rose Garden and formed my "evil" plan…The girls played for a while and when they were ready to leave showed them the trail.  Oh yes, it worked like a charm - Alena loves walking but MiaRose is not always a fan…but it worked.  Yup,  we took the trail to the Rose Garden and had fun even MiaRose….

Back home it was time to make our cookies to finish up the first day of winter break.  This is my Mom's recipe the only change is that instead of butter we are using vegan butter to make it dairy free.

Vanilla Sugar Cookie Dough

• 1 stick Earth Balance (or other vegan margarine)
• 1 C sugar
• 2 eggs
• 1 vanilla bean scraped out (or 1 tsp vanilla extract)
• 3 C flour
• 2 tsp baking powder

1. Cream together margarine, with eggs, sugar and vanilla until well combined
2. In a separate bowl combine flour with baking powder
3. Slowly add flour to the margarine until everything comes together into a dough
4. Divide dough into two parts and wrap each into plastic wrap.  Place in the fridge for at least 1 hour.

To make the  cut-outs

• Vanilla Sugar Cookie Dough 
• 1 egg yolk plus 1 tsp of water mixed
• sprinkles
• your favorite cut-out shapes

*** prehet oven to 375 F - line baking sheet with parchment paper ***

1. Roll out the dough
2. Cut out cookies and place them on the prepared baking sheet
3. Brush egg yolk over each cookie; decorate them with sprinkles
4. Bake for 8-10 minutes

The Linzer Cookies almost as easy - the only added step is to fill them

Linzer  Vanilla Cookies

• Vanilla Sugar Cookie Dough
• 3 Tb your favorite jam - couple of drops of water
• 1 Tb powered sugar for garnish

*** Preheat oven to 375 F - Line baking sheet with parchment paper ***

1. Roll out half of the dough and using a Linzer cookie cutter - leaving out the insert - cut out the bottom rounds.  Place on a baking sheet and bake for about 8 - 10 minutes
2. While the bottoms are baking cut out the tops by placing the cut-outs inside of the Linzer cookie cutter. Bake tops for about 8 - 10 minutes
3. While the bottom and tops cool down, stir jam together with a drop or two of water.  
4. When cookies are cooled down spread a layer of jam on the bottom cookie then place the top on it. 
5. Once all cookies are assembled sprinkle with powdered sugar.

Enjoy!

Hazelnut Chocolate Lebkuchen Squares {#dairyfree #recipe #cookie #gingerbread}

How was your weekend?  Ours was quite lovely filled with lots of baking, cooking and we may have never left the house on Saturday.  Heck, I may just come right out and admit that we actually never made it out of PJs on Saturday…ahm yes, maybe this is not something that should be admitted but it is true.  The girls and I spent the entire Saturday in our PJs baking, cooking, cutting stars for the window plus we watched National Lampoon's Christmas Vacation.  On Sunday we actually made it out of the door; never moved the car  (and yes, I am proud of that) and took a nice Solstice walk to Por Que No?and New Seasons Market.

One of the treats my assistant (MiaRose) and I made yesterday were these delicious little Hazelnut Chocolate Lebkuchen Squares.  They are delicious, maybe not pretty but super delicious...

Hazelnut Chocolate Lebkuchen Squares

• 1-3/4 stick Earth Balance (7/8 C) - (or your favorite vegan "butter")
• 1-2/3 C powdered sugar
• 2 eggs
• 2 Tb rum
• 3 oz dark chocolate
• 3 oz. shelled hazelnuts
• 2 C flour
• 1 tsp baking powder
• pinch salt
• 1 Tb Lebkuchen spice mix
• 1/2 tsp cinnamon

For glaze

• 3/4 C powdered sugar
• 3 Tb OJ
• Sprinkles

*** Preheat oven to 350 F - prepare a 8"x11" baking dish***

1. Cream Earth Balance together with powdered sugar until well combined
2. Add eggs, and rum and beat until everything comes together
3. In the meantime grind the chocolate and the hazelnuts
4. Add chocolate/hazelnut meal to the eggs/margarine mixtures and mix in well
5. In a separate bowl combine flour with baking powder, salt, and spices. Slowly add - 1/2 C at a time - the dry ingredients to the wet ingredients.  Do not over mix.
6. Pour dough into the prepared baking dish, smoothing out the top with a spatula.  Bake in preheated oven for about 35 - 40 minutes or until toothpick comes out clean.
7. Remove from oven and let it cool off.  Place Lebkuchen on a icing (cooling) rack
8. In a small bowl combine powdered sugar with OJ until it turns into a smooth paste.  Pour the glaze over the Lebkuchen and spread it with a baking brush.  Top with sprinkles.  Let glaze dry.
9. Once glaze is dry cut Lebkuchen into squares and place in cookie tin.

Enjoy!

Linzer Lebkuchen Cookies #dairyfree #recipe

I just realized that Christmas Eve is just four days away..yes,  hello earth to Bea where have I been all this time.  Only four short days away and there are still many more cookies that I want to make.  Thinking about Haselnussmakronen (hazelnut macaroons) Zimtsterne, plain Ausstecherle (cut outs) with the girls, coconut macaroons plus more Lebkuchen inspired cookies…Oh so little time but so many plans; let's see how many of these will make it out of the kitchen in time.  Good news is that today is a super dreary, rainy day here in Portland which makes it the perfect day for spending it in the kitchen baking with my girlies.

Today let me tell you about the Linzer Lebkuchen Cookies I made yesterday.  Remember the Lebkuchen cookie dough from earlier in the week?  You know, one dough makes at least two types of cookies…let me present you with part two  Linzer Lebkuchen Cookies - their name should be more like Linzer inspired Lebkuchen cookies since I filled them with cherry jam and not raspberry jam since cherry was in the house…Take a look - it seems like this girl (me) finally achieved a cookie that is pleasing to the eye. HA - finally a pretty looking cookie that is also absolutely delicious….

Linzer Lebkuchen Cookies

• 1/2 portion Lebkuchen cookie dough (or the entire recipe)
• 3 Tb your favorite jam - couple of drops of water
• 1 Tb powered sugar for garnish

*** Preheat oven to 375 F - Line baking sheet with parchment paper ***

1. Roll out half of the dough and using a Linzer cookie cutter - leaving out the insert - cut out the bottom rounds.  Place on a baking sheet and bake for about 10 minutes
2. While the bottoms are baking cut out the tops by placing the cut-outs inside of the Linzer cookie cutter. Bake tops for about 10 minutes
3. While the bottom and tops cool down, stir jam together with a drop or two of water.  
4. When cookies are cooled down spread a layer of jam on the bottom cookie then place the top on it. 
5. Once all cookies are assembled sprinkle with powdered sugar.

Lebkuchen-Marzipan Bites | one dough for two types of #dairyfree #cookies

My our house smells of Lebkuchen from treats made with my Lebkuchen spice mix - to me it is the scent of Christmas.  It seems that there is just not enough time between making everything and sharing it; so yes, once again I am behind.  I promise however no less than three different delicious Lebkuchen treats.

First let me share this super easy Lebkuchen spiced dough - this dough leads itself to endless versions of cookies from simple cut-outs to more elaborate versions.  One portion of the dough will yield either a lot of one type of cookie, or if you are like me two different versions.  Yes,  I am "talking" too much - the girlies always tell me that too - just get to the point Mom  Bea.  Okay, okay, okay I absolutely get the message.

Lebkuchen Spiced Cookie Dough

• 1 stick Earth Balance (or other vegan margarine)
• 2 eggs
• 1 C sugar
• 3 C flour
• 2 tsp Lebkuchen spice mix
• 2 tsp baking powder

1. Cream together margarine, with eggs, and sugar until well combined
2. In a separate bowl combine flour with Lebkuchen spice and baking powder
3. Slowly add flour to the margarine until it all comes together into a dough
4. Divide dough into two parts and wrap each into plastic wrap.  Place in the fridge for at least 1 hour.

Lebkuchen-Marzipan Bites

• 1/2 portion of Lebkuchen Spiced Cookie Dough
• app. 5oz Marzipan paste

*** Preheat oven to 375 - Line cookie sheet with parchment paper***

1. Roll out dough into three different long, flat pieces 
2. Cut three about 1" pieces of marzipan off and roll each into the same length as the dough.
3. Working one rolled out dough piece at a time, place marzipan roll into the dough then tightly roll the dough up around the Marzipan
4. Cut little angular about 1/2" big bites off and place pieces on the prepared cookie sheet
5. Bake for 8-10 minutes

Enjoy!

German Holiday Baking = Lebkuchen {Gingerbread} spice mix {#homemade}

The cookie baking frenzy has finally arrived at our little house in Portland and this year I wanted to make something different.  Yes,  there are old favorite - some are yet to be made - but I was really, really craving homemade Lebkuchen treats.  True, a sleeve of imported German Lebkuchen - dairy free even - can always be picked-up at Trader Joe's but there is nothing like homemade treats.  Right?!  I am sure you agree…

Now it's confession time so - I have never made Lebkuchen myself before plus the spice mix is not readily available at our local grocery stores.  Yes,  there is always the German store but it takes another trip and thus time out of my day.  So I searched and found the perfect recipe for a Lebkuchen spice mix…

Perfection friends - it smells like Christmas and takes me right back home, and oh, the treats you will be able to make with this delicious mix….

Lebkuchen Spice Mix

• 3 Tbs ground cinnamon
• 1 Tb ground cloves
• 1/8 tsp ground allspice
• 1/8 tsp ground coriander
• 1/8 tsp generous - ground cardamon
• 1/8 tsp generous - ground ginger
• Pinch of ground nutmeg

1. Combine all spices on a plate and mix up

2. Store Lebkuchen spice mix in a Mason jar

Chocolate Vanilla Swirl & Orange Almond Cookies #fbcookieswap {#dairyfree #vegan}

Are you ready for cookies?  I know everyone has been talking about cookies lately.  All types of cookies…and my family is quite happy that cookies are also in our house.  This is the time for all type of cookies and both girls reminded me that the cookie tins need to be refilled in a - not so - subtle reminder ;)  Yes,  they we have eaten our way through almost all the cookies  even so this year we had a extra treats because I participated in my first ever {yes absolutely true not just virtual but first ever} cookie swap.  As some of you may be able to appreciate a cookie swap is generally not something we can easily participate in because of our dietary restrictions….yes,  butter = milk ;);  this year is different as I am participating in the Great Food Blogger Cookie Swap . Bloggers from around the world participate and funds are raised for Cookies for Kids'Cancer plus one can matched up with other bloggers meeting specific dietary restriction i.e. dairy-free, vegan, etc.  Its is really wonderful….

We have received delicious vegan Sweet Potato Chocolate Chip Oat cookies from Jacks & Nick from over at Happy to be a Table of Two;  super rich and putting one in chocolate heaven Cookie Biscotti Sticks from Shannon of Killer Bunnies, Inc.; and last but not least perfectly spiced Chocolate Chai cookies from Emilie of Loose Leaf Vegan.  Thank you all!  Pictures…ahmmmm sorry friends,  the cookies are all gone and yes, I have not taken pictures.

This blogger could not decide on which cookie to make, so I sent two.  Vanilla Chocolate Swirl - Alena's all time favorite; and Orange Almond Cookies.  Both cookies are not only dairy free but also vegan plus super quick and easy.  Yay, right?!  Now are you ready for them…oh and before I forget the pictures of Alena's favorite cookie after they are baked are pretty much non-existend right now but will soon make another appearance on Instagram

Chocolate Vanilla Swirl aka Alena's all time favorite cookie

• 3/4 C Margarine {I use Earth Balance}, softened
• 1/3 C sugar
• 1 tsp vanilla
• pinch salt
• 1 Tb plain almond milk {or other milk}
• 2-1/4 C flour
• 3 Tb chocolate powder

1. Combine margarine, sugar, vanilla, pinch of salt, and milk until well combined.
2. Slowly add flour and combine until everything comes together into a dough
3. Divide dough in half; roll one part up into kitchen wrap and place in fridge
4. Add chocolate powder to the second part and well combined also roll it up into kitchen wrap.  
5. Let dough rest for about an hour in the fridge.
6. Preheat oven to 200 F - prepare baking sheet with parchment paper
7. On a kitchen board - combine pieces of the vanilla dough with the chocolate dough and roll up together.  Cut slices off the roll and place on prepared baking sheet.  
8. Bake for 8 - 10 minutes 

Orange Almond Cookies

• 3/4 C Margarine, softened
• 1-1/8 C powdered sugar
• 1 pinch salt
• grated peel of an untreated, organic orange
• 2-3 Tb orange juice
• 3 Tb Almond paste
• 3-1/8 C flour

1. Stir margarine until it has completely softened
2. Add powdered sugar as well as pinch of salt; stir until well combined.
3. Add orange peel, juice, together with Almond paste and stir until well combined
4. Stir in flour and combine into a dough
5. Combine dough into two parts, form into rolls, and wrap each roll into kitchen wrap.
6. Let dough rest in fridge for about an hour
7. Preheat oven to 325 F - prepare baking sheet with parchment paper
8. On a kitchen board cut slices off each roll and place on the prepared baking sheet.
9. Bake for about 12 minutes {depending on your oven} 

This that life musings - fall adventures - Chocolate-Raspberry Ice "Cream" Birthday cake {#dairyfree}

This fall has been a whirlwind more so than I remember;  well, at least it feels that way.  I truly have felt overwhelmed with too many things on my plate.  Yes,  it is true the perpetual rat race just never seemed to stop leaving me feeling beyond exhausted. You know, when there is not enough time to listen to your family and always being preoccupied with some aspect of work be it volunteer, in my business, or on my blog.  So it was time to reassess things a little bit and take a small step back from blogging.  No,  don't you worry my friends I am not leaving the blogosphere but have decided - at least for the time being - on taking time off on the weekend.  Now that I got this out let me fill you in what has been going on these past several months.  Yes,  it really has been months - true recipes have been posted but adventures took a complete back seat.

Both girls are doing great and it is hard to believe that Alena just turned 11; yes, it seems just like yesterday that she was toddling around and we were learning to adjust our diet.  Let me just tell you that  these parental units have come a long, long way and the journey is incredible…

Alena is in 5th and MiaRose is in 3rd grade and this year both of them joined the Junior Cross Country team.  They ran in three different city wide meets and I think both of them enjoyed it; well, truth be said Alena more so than MiaRose but both and did a great job.

We took a trip to the pumpkin patch in Hood River again this year, and in October Ron treated us to a fun little get away to Timberline Lodge up on Mt. Hood.  We stayed in a bunk bed room - yes,  two bunks total of four beds - the girls swam like fish in the pool, we read by the fire, and just had a wonderful relaxing time.

Halloween came and went with lots of fund as well as plenty of dairy free treats for both girls actually way more than they could eat.

And yes,  Alena turned 11 years old;  she wanted to celebrate at home and we had a little sleep over party for her including the favorite games of Topfschlagen and Musical Chairs.  Oh, and cake of course there was cake - she asked for a chocolate raspberry vanilla ice cream cake.  She asked and I delivered…not to toot my own horn but it really was super yummy and hence zero leftovers…Do you want to hear about the cake?  Yes? Maybe?  Well, let me just tell you.  It's super easy but it does take time.  I usually start about a day before we need it :)

Chocolate Raspberry Ice "Cream" Cake

•  1 box of dairy free Brownie Truffle Baking Mix {I used Trader Joe's}    
•  2 Eggs (according to package)
•  1 stick Earth Balance (Vegan Butter) or Olive Oil
•  1  pint Raspberry Sorbet
•  1 - Quart Vanilla Soy ice "cream" 
•  1 - pack frozen raspberries (for decoration)
•       Dairy free Chocolate sauce (for decoration)

1.  Bake brownie crust according to instructions 
2.  Once the crust has cooled down place a catering, or aluminum foil between the crust and the side of the pan.     
3.  Place raspberry sorbet into the fridge - or out on counter to soften.
4. Once the crust has completely cooled down, spread the softened sorbet over the crust.  Cover with aluminum foil and place into the freezer for at least 2 hours; or until firm. 
5. Soften vanilla ice "cream" and spread it on top of the frozen sorbet.  Cover and return to freezer for at least 2 hours; or until firm. 
6. Decorate the top of the cake with raspberries and chocolate sauce
7. Cover and return to freezer for at least one hour or until firm. 
8. Remove about 30 minutes before serving

Pumpkin Loaf for #PumpkinWeek {#Dairyfree #Recipe}

Happy Saturday - are you ready for the weekend?  Do you have any big plans?  Well, I am happy to say that we - at least at the moment - have zero plans except for carving our Jack-O-Lanterns.  Yes,  Halloween is just around the corner and it is the season for pumpkins.  Right?! Not just Jack-O-Lanterns but it's the time to savor the flavor of pumpkin on our plates and I am so glad to have joined Terri from Love and Confections the gracious host of #PumpkinWeek.  Yes, an entire week of pumpkin recipes was featured from savory dishes like Savory Pumpkin Tart, Pumpkin Orange Soup to hummus to desserts and more. Oh yes, just in time for National Pumpkin Day which is coming up tomorrow; be sure to check out the special Pinterest Board featuring pumpkin recipes.

Now are you ready for my pumpkin loaf - this one is - as always - dairy-free and packed with spices, walnuts plus raisins.  Let me also say that MiaRose and I had so much fun in the kitchen making it.  Oh, and let's not forget to talk about taste - it was gone in less than 24 hours.  Yes,  that is right even Ron who is not the biggest fan of pumpkin loved this Pumpkin Loaf; warm and slathered with Earth Balance {or your favorite type of "butter}.  So good - so easy - so quick and  a keeper - yes the pictures show another un-photogenic recipe - but don't let that deter you…

Pumpkin Loaf

• 1 C sugar
• 3/4 C olive oil
• 3 eggs
• 1 can pumpkin puree
• 2-1/3 C flour
• 2-1/4 tsp baking powder
• 1 tsp cinnamon
• 1/3 tsp ground cloves
• 1/3 tsp allspice
  
• 1/4 tsp cardamon
• 1 C toasted walnuts, coarsely ground
• 1/2 C golden raisins

*** Preheat oven to 375 F ***

1. In kitchen machine combine sugar with olive oil and mix well.
2. When sugar and olive oil is well combined at one egg at a time until well combined; repeat with all eggs
3. Add pumpkin puree and mix until well combined.
4. In a separate bowl combine flour with baking powder and spices.
5. Add flour mixture to the wet ingredients 1/2 C at a time until well combined
6. Quickly mix walnuts and raisins into the dough
7. Pour dough into a prepared loaf pan
8. Bake for about 60 minutes or until a tooth pick comes out clean.

Enjoy!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye - that's Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor's Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

Savory Pumpkin Tart for #PumpkinWeek {#dairyfree #recipe}

It's Thursday - yes, the weekend is almost here.  It is so close that I can almost smell it and today I am participating with a second post in the #PumpkinWeek event hosted by Terri from Love and Confections. PumpkinWeek celebrates the season with an entire week of pumpkin recipes - from desserts to main dishes it's all there. Yup, there are more than 65 recipes and you can find them all on this pinterest board.

So today it is another pumpkin dish from me.  Do you know what some of my families favorite foods are - as in genre?  Soup, hence it was Pumpkin Orange Soup on Monday, and savory baked goodies.  Call them Tart, Kuchen, Quiche, Pizza…they all call our name as long as they do not contain any (ga)lactose we are in.  Eating out most of those baked goodies - besides pizza - are off limits for our two girlies so it is a good thing that it is so easy to make at home.  Therefore today let me present you with a Savory Pumpkin Tart.  Before I start let me be perfectly honest this involves a wee bit of work as you have to peel and grate the pumpkin but it's a step well worth the work.  Let me just say that Alena had two large slices for dinner, and Mia Rose ate 1-1/2 slices; yes, there are no leftovers….Oh and one more thing the pictures is not the greatest so please forgive me...

Savory Pumpkin Tart
Dough

• 1 C  + 2 Tbs flour
• 1 tsp salt
• 1/2 C Earth Balance or other "butter" of choice
• 5 Tb water

1. Combine flour with salt and "butter" until it crumbly
2. Stir in water and bring it to ether quickly to a dough.  Be sure not to knead the dough.
3. Place in kitchen wrap and let rest in fridge for at least 1 hour {I often make the dough the day before}

Filling

• 5 C fresh shredded pumpkin {1 small pie pumpkin - seeds reserved}
• 1/8 C shredded onion {about 1/2 onion}
• 1/2 C raisins
• 1-1/2 tsp salt
• 1/4 C water or your favorite "milk"
• 1 C Tofutti Sour Cream or your favorite "sour cream"
• 1 tsp curry powder
• 2 eggs
• 1 tsp of olive oil {for the pumpkin seeds}

*** Preheat oven to 425F***


1. Combine shredded pumpkin with onions, raisins, and salt
2. In a separate bowl combine water, "sour cream", curry powder and eggs.  Mix well.
3. Pour "sour cream" mixture over the shredded pumpkin and combine well
4. Prepare a spring form baking pan
5. Remove dough from the fridge.  Place flour on your work surface and roll out dough for the spring form pan {you want it to cover the bottom and the sides}
6. Place rolled out dough carefully into the spring form.
7. Pour pumpkin mixture onto the dough.  Fold down the edges as needed
8. Place pumpkin seeds in a separate baking dish and drizzle with olive oil
9. Place tart as well as pumpkin seeds in pre-heated oven and bake for about 40 - 50 minutes.
10. Remove from oven and let rest for about 5 minutes before serving. Serve with roasted pumpkin seeds sprinkled on top of each slice.
Enjoy!






Are you ready for more pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Custard Pie by A Day in the Life on the Farm
Pumpkin Chocolate Chip Cookies by Making Miracles

Savory Duck Hand Pies for #10DaysofTailgating {#dairyfree #recipe}

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

It's the weekend = party time; bring on the games and the parties to celebrate them.  Will you have a party at your house or be tailgating this weekend.  As far as I know there won't be tailgating in Oregon this weekend as the Oregon Ducks are off, and the Oregon Beaver are not playing at home.  Go Beavers!  Around here people in Portland you are either a Duck or a Beaver…well, I am fine with either team but think that these Savory Duck Hand pies are more a ducky meal to support the Oregon Ducks, but then again….I actually wanted to name these cute hand pies Oregon Duck Hand pies but you know these are so delicious and certainly just want to appeal to one team :)  For the picture I had planned to serve them on a bed of greed lettuce with a side of pineapple salsa ~ you know, green and yellow…well, that did not happen either…

But here take a look at these delicious little hand pies….

Ground duck, sweet and tangy Cherry Chipotle Not Ketchup, ginger, garlic, sesame, carrots and scallions wrapped into flakey dough that is baked to perfection…

Oh, yes…these are absolutely 100% delicious no matter your favorite team; it's crust and perfectly seasoned tasty meat.  Plus it comes together easily - I did not say super quick, but easy.  With a few exceptions i.e. puff pastry I always like to make my own dough, to me it is just like magic when the flour combines with the "butter", water and turns into dough.  That's me - but you can take a shortcut and use puff pastry sheets instead.  

These are Ducky Hand Pies and let me just tell you that Ron was absolutely thrilled.  He absolutely loves duck and this - yes another first - was the first time I have ever cooked duck.  It was perfect with the duck meat but if you do not have duck handy, a beef, pork or a combination of both would work as well.  

Savory Duck Hand Pies

Dough

• 1 C flour
• 1/2 Tbl
•    5 Tbl Earth Balance, or other vegan margarine cut into pieces
• 1/4 C cold water

1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture is crumbly 
2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until the ingredients come together into a dough {do not knead}
3. Place the piece of dough into kitchen wrap and cool for at least 1/2 hour before using

Filling

• 1 Tbs Canola Oil
• 1 Tbs Sesame Seeds
• 2 Tbs minced garlic
• 1 Tbs ground ginger
• 1 carrot, cleaned, julienned
• 1 lb. ground duck -> Maple Leaf Farms
• 4 Tbs Cherry Chipotle Not Ketchup 
• pinch of salt
• 1/2 C scallions

1. Heat canola oil and when hot add sesame seeds; sauté until sesame seeds turn slightly golden
2. Add garlic, ginger, and carrots.  Sauté until fragrant and carrots turn bright orange in color
3. Add ground duck to the vegetables.  Sauté until duck is crumbly and all the way cooked through.
4. Stir in Cherry Chipotle Not Ketchup along with a pinch of salt and sauté for another couple of minutes
5. Add scallions and adjust salt if needed

Finishing and baking

• 1 egg yolk beaten plus 1 Tbs water

**** Preheat oven to 425F and line one or two cookie sheets with parchment paper ****

1. Cover your work space with some flour and place cold dough onto it
2. Roll dough out very thinly
3. Cut dough into even squares
4. Place filling onto the middle of each square then fold up the edges 
5. Place each package onto the prepared baking sheet 
6. Brush egg onto each package
7. Bake for about 20 minutes or until golden

Enjoy warm or cold!

For more inspiration take a look at what the other bloggers are bringing to the party today…

Here's what everyone brought to the table today...

Starters

Chicken Bacon RanchTaquitos by Things I Make (for Dinner)

Cherry Chipotle Glazed Wings by A Day in the Life on the Farm

Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Mains
Maize and Blue Chicken Salad by Sew You Think You Can Cook

Savory Duck Handpies by The Not So Cheesy Kitchen

Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures

Smokey Red Lentil Chili by Debbi Does Dinner Healthy

Thai Beef Skewers by The Pajama Chef

Sips

Apple Cherry Spice Cocktail by CafeTerraBlog

Dips

Kicked up Spinach Dip by Miss Laura’s Kitchen

Pizza Dip by Making Miracles

Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Pear Poppy Snails {Birnen Mohn Schnecken} for #10DaysofTailgating {#dairyfree #recipe}

What is a party without dessert; every party needs dessert.  Any party needs dessert whether it is at home or in a parking lot.  Right?!  Dessert can be anywhere just as long as it is portable and delicious, well that is at least what I think.  So yes,  it is the perfect time to bring Snails along…I can hear you?  Snails…Bea what are you talking about…no, not Escargot but baked snails. I call them snails because in German rolled pastries - sweet or savory - are all called Schnecken which translates to snails…

Pear Poppy Snails are the perfect dessert; fresh pears along with poppy seeds rolled into a delectable yeast dough.  Yes, sweet but not overly - sweet fresh pears meet poppy seeds meet maple syrup and cinnamon.  What do you think?  Everything is rolled into a dough that is ever so slightly crispy and firm; they are perfect with coffee and if there are leftovers after the party great early in the morning.

Pear Poppy Snails {Birnen Mohn Schnecken}


Dough

• 1 c  milk {or your favorite milk substitute I use plain Almond milk}
• 3-1/2 Tb butter or vegan "butter" 
• 2-1/2 c flour
• 1/3 c sugar
• 2-1/2 tsp yeast
• 1 egg
• pinch salt

1. Combine flour, sugar, and yeast in a large mixing bowl
2. Slowly melt butter in milk and once it has melted mix it into the flour mixture
3. Add egg and continue kneading until dough has formed 
4. Cover dough with a dish cloth and place it at a warm spot to let it rise for about 45 minutes
5. When dough has risen knead it one more time.
6. Put plenty of flour onto your work area and roll the dough out into a large square.  Place the  the rolled out dough  on a kitchen towel {or a couple} and cover it with another kitchen towel while you are preparing the filling

Filling + Glaze

***preheat oven to 400 F***; line 2 cookie sheets with parchment paper

• 3 pears, peeled, cored, and cut into bite sized pieces
• 2 TB lemon juice
• 1/3 C poppy seeds
• 1/4 C plain almond milk {or other preferred milk}
• 1/4 maple syrup
• 1/2 tsp cinnamon
• 1 C powdered sugar {for glaze}
• 2 TB lemon juice {for galze}

1. Drizzle lemon juice over the pears and mix it up
2. Combine poppy seeds with "milk", maple syrup and cinnamon. Gently heat the combination covered in a pot for about 5 minutes - do not bring it to a boil.  After about 5 minutes let it cool down for another 5 minutes or so.
3. Spread the poppy seed mass thinly over the prepared dough until everything but the edges are covered
4. Spread the pears evenly over the poppy seed mass
5. Working from front to back, carefully roll the dough tightly to the back end until you have one large roll
6. Using a sharp kitchen knife cut 1/2" slices - or a little thicker - and place the individual slices on the prepared cookie sheet.
7. Once the entire roll has been cut cover the cookie sheets with a kitchen towel and let rise for another 15 minutes
8. Remove kitchen towel from the cookie sheets and place the rolls into the oven.  Bake for about 15 minutes and let the snails cool down
9. Prepare the glaze by combining the powdered sugar with the lemon juice
10. Drizzle the glaze over the cooled down  Pear Poppy Snails

Enjoy and have fun!

Check out the rest of the tailgating party for more recipe ideas for your party...

Starters

Sticky Mango Mustard Glazed Duck Meatballs by girlichef

Pretzel Sticks with Two Sauces by Eliot’s Eats

Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie

Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Dips

Corn and Cheddar Dip by Sew You Think You Can Cook
Steakhouse Deviled Egg Dip by From Gate to Plate

Mains

Ultimate Bacon Burger by Cheese Curd In Paradise

Cincinnati Turkey Chili by The Pajama Chef

Smoky Date Pulled Pork by Curious Cuisiniere

Grilled Avocado with Melted Cheese & Karma Hot Sauce by Making Miracles

Sides

Just Ducky Baked Beans by A Day in the Life on the Farm

Sweets

Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)

Rocky Ledge Bars by Debbi Does Dinner Healthy

Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!