We have been baking up a storm in this house.
My urge to heat up the oven and make a Pumpkin Soufflé started when I came across this recipe on Balanced Bites. It’s a super easy Soufflé recipe that we all loved. After that initial foray we modified it a bit, adding more maple syrup and even adding a maple flavored cream cheese. Delish!
We used our own homemade pumpkin puree too.
It can’t get any easier than this recipe, that is for sure, but the it didn’t feel or look like a Soufflé technically…which requires dividing your egg whites and whipping them. Our Pumpkin Soufflé didn’t get very high and airy and they deflated pretty fast. I still plan to make them often though because they are so super easy and fast. Plus they taste wonderful. I did want to try to make a more conventional Soufflé though.
Our next baking adventure was a…
Sweet Potato Soufflé
We started by cooking up some sweet potatoes and mashing them with butter and maple syrup. This was breakfast actually and we had enough leftover for a lunchtime Soufflé. And excellent way to get rid of leftovers if you ask me!
Ingredients: (makes 3)
1 cup mashed sweet potato
4 eggs (yolks and whites divided)
1/4 c grass fed butter
2 T almond butter
4 T maple syrup (1 tablespoon reserved for egg whites)
1/2 tsp pure vanilla extract
1 T coconut flour
1/4 tsp baking soda
1 t cinnamon
1 t pumpkin pie spice
Mix wet ingredients together (minus the egg whites). Combine the dry ingredients and sift them together well. Add to the wet ingredients and mix.
In a separate bowl whip the egg whites with an electric mixer until they form a soft peak. Add the reserved 1 tablespoon of maple syrup to the egg whites and continue to beat them until they form a stiff peak (this takes some time). Fold the egg white mixture into the base. Pour into individual size ramekins and cook at 350 degrees for 25-30 minutes. Eat while warm and enjoy!
A few days ago I got a hankering for pumpkin soufflé. I haven’t had a soufflé in years and even then it was a savory mushroom soufflé, not a dessert. Yet for some reason I just had to make one.
The recipe called for canned pumpkin puree of course but I try to limit what we eat out of a can (BPA yo!) and would’ve had to make a special trip to the store. The store where I can buy organic pumpkin puree is even farther. So I decided to make my own puree using two pie pumpkins that had been sitting on my kitchen table for awhile. But how to make the puree?? Well, I am not for making things hard so I decided that I could delay my soufflé craving until the next day and simply slow cook the pumkpkins for the easiest homemade pumpkin puree evah. It was so crazy easy to do that buying canned pumpkin puree is just the height of silliness, at least when pumpkins are in season!
I made about 5-6 cups of puree with two regular size pie pumpkins. I just cut the tops off each one and put them in the slow cooker, with the tops loosely replaced, and cooked for 8 hours on low.
After cooking I scooped out the seeds and set them aside for roasting. Then I scooped out the pumpkin “meat” and stuck it in a my Vita-Mix. I mixed it up until it resembled creamy baby food.
At this point it is all done and ready for storage in the fridge. We made pumpkin soufflé in individual ramekins (I love these Rachael Ray Stoneware Ramekins) two nights in a row. Tonight I am making a Harvest Chicken Soup with pumpkin puree.
Easy peasy. Enjoy!
Added to Frugal Days, Sustainable Ways
Sweet potatoes contain vitamin A, B vitamins, vitamin C, iron, magnesium, fiber, and potassium. They are low on the glycemic index and the antioxidants help get rid of cancer-friendly free radicals. They are IMO much better for you than traditional white potatoes. I try to make them once a week in the Fall/Winter, usually mashed with maple syrup and grassfed butter. I make extra so that I can use the leftover mashed sweet potatoes into other yummy meals and treats. I think you would surprised how many different things you make with them. Even if a recipe calls for grated or chopped sweet potato it is easy enough to use precooked/mashed instead and it is of course very convenient.
Here are some that I found but feel free to add your own ideas/recipe links in the comments…
Sweet Potato Apple Bread
Sweet Potato Muffins
Sweet Potato Pancakes
Sweet Potato Brownies
Sweet Potato Pastry Dough
Sweet Potato Fritters
Banana Sweet Potato Bread
Sweet Potato Soup
Sweet Potato Shepherd’s Pie
Sweet Potato Chocolate Cake
Sweet Potato Gnocci
Griddle Cakes – Just slap on a griddle with some butter…
Mini Casseroles – Topped with Crunchy Pecans and Pumpkin Seeds
Sweet Potato Chocolate Cake
We don’t often do desserts in our house. On occasion will we follow up dinner with some homemade sorbet but that is the extent of our dessert making here. Perhaps this is why my kids were uber suspicious when they spied pudding chilling in the fridge. They just KNEW that something had to be “off” with it. Was their spinach blended in? Was it sweetened with fruit juice? All good questions and of course they were hip to my tricks. This pudding was mostly comprised of avocado and yet despite that, it tasted very, very good.
Creamy Chocolate Avocado Pudding
4 ripe avocados, peeled
2/3 cup cocoa powder
1/2 cup raw honey
1 cup milk (regular, coconut, or almond)
2 teaspoons vanilla extract
Mix all ingredients in a food processor until super smooth and creamy. Serve immediately or chill for later. So easy, delicious, and fast! Serves 5-6.
As mentioned when I made my Primal Coconut Raspberry Muffins last week I am trying my hardest not to buy LaraBars or any prepacked snack/meal bars anymore. Too much packaging and too much money spent voting for companies that do not share my values. There are some pricier bars I could buy from more ethical companies but those bars would cost upwards of $2.00 a piece. No thanks…and it doesn’t solve the packaging issue.
Well this weekend I found a darn near perfect solution and I am rather excited. These are primal/paleo though peanut butter is not preferred it just happens to be one of the saltiest nut butters and I love the sweet/salty factor. You could make these with any nut butter though and I plan to make some with almond butter this week. They are perfect for eating before CrossFit class and they are super fast to make! My kids also ate them before school today and have some in their lunch boxes.
For this recipe I opted to use raisins instead of dates because they are easier and cheaper. Also because I used a high quality peanut butter with its natural oils and not a creamy, whipped mainstream variety, my cookies were very soft and required refrigeration to harden them up a bit. If you use a harder nut butter (like almond) this is not so much of an issue. If you want salty cookies then use a salted peanut butter.
Tip: To reduce packaging buy as much of this stuff as you can in bulk and in your own bags/jars.
Peanut Butter Chocolate Chip Breakfast Cookies/Nests
1/2 cup peanut butter (or other nut butter)
2/3 cup raisins
4 T roasted peanuts or other nuts
2 t vanilla
2 T cocoa powder
2 T dark chocolate chips (in the mix – optional)
Dark chocolate chips for on the top
Mix together in a food processor or high powdered blender (Vita-Mix). As seen in the photo I made nests with my cookies but it you have a harder dough or refrigerate it first you can make them into balls and then use a spoon or fork to press down and make an actual cookie shape…your choice. Top with dark chocolate chips. Makes 8 cookies.
Another great “option” would be shredded coconut, which I plan to use for tomorrow’s cookies. Yum!