Dessert Archives - Pinspired Recipes

Cinnamon Pull Apart

Heather Painchaud — Mon, 28 Jan 2013 15:00:00 +0000

In this house, we love anything that includes cinnamon, sugar and bread. So when I saw this pin I knew that a Cinnamon Pull Apart needed to be put at the top of the “to bake” list.

The original pin from Deanna uses an amazing looking homemade dough recipe. As you may have realized already ~ I like to take shortcuts in my cooking adventures. So I grabbed a container of pizza dough and a mixture of cinnamon and sugar.

I rolled our the dough and coated it liberally with cinnamon and sugar.

Then I rolled it all up…

cut it into two inch sections and placed the sections in a medium, greased baking dish.

Then I topped the whole thing with more cinnamon and sugar goodness.

After baking in the oven for 20 minutes at 350 they turned out crispy and golden.

This was a quick, fun take on the cinnamon pull apart recipe. Drizzle with icing sugar and you have the perfect breakfast/dessert/snack?!

Next time I would use homemade dough or maybe biscuit dough? The pizza dough was a bit blah. So I give this recipe three spoons out of five.

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Gluten Free Pumpkin Cake Bars

Heather Painchaud — Thu, 25 Oct 2012 14:00:00 +0000

My uber talented cousin is here today, sharing her review of these Pumpkin Cake Bars.

I love her style of writing and am excited to have her guest post here. She will also be sharing an “improve your writing” series on Dragonfly Designs in the new year. Please welcome Melissa!

………………………………………..

As someone who lives with a chronic illness my diet is already pretty restricted. So the discovery that I have a sensitivity to wheat wasn’t exactly the best news in the world. I’m slowly learning to adapt, though. I’ve learned that rice pasta doesn’t exactly taste like the pasta I’m used to and I’m currently avoiding bread altogether as gluten-free bread tastes nothing like its wheat cousin.

I’m also an adoptive-parent-in-waiting (read: I’m approved and waiting for a match), so I’m trying to find as many healthy/kid friendly recipes as possible. (Please do not try to pop my fantasy bubble in which I feed my children sugar-free super-healthy food and never bribe them with chocolate pudding and candy. You can tell me “I told you so” later.)

Combine all of the above, and my latest recipe search has me looking for ingredients I can use, that are healthy AND could potentially be kid approved. I think these cake bars could be just that. But don’t take my word for it. Feed these to your kid/s and let me know the verdict.

*A word of caution*
If you’ve never purchased almond flour before be ready for a bit of sticker shock. It’s expensive! In fact, if you don’t have a gluten or wheat intolerance you could probably just use regular old flour in this recipe!

PUMPKIN CAKE BARS WITH HOME MADE APPLE SAUCE RECIPE

1 jar home made apple sauce (or store bought)

The original recipe can be found at

This Chick Cooks.

Ingredients:1/2 cup pumpkin puree (I used canned)
4 tablespoons honey or maple syrup
2 eggs
1/2 cup almond flour
1/2 cup oat flour *
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp cinnamon
Instructions
Preheat oven to 350 and grease a 8×8 pan well with butter.
Mix pumpkin puree, syrup and egg until well mixed.
Add dry ingredients and mix until thoroughly combined.
Pour the batter into a greased pan and bake at 350 for 30-40 minutes.

Cool cake. Cut into squares.

To serve: top with homemade apple sauce.

* The original recipe uses 1/2 cup of almond flour. I didn’t quite have enough so I used 1/4 almond flour and 1/4 cup oat flour. You can make oat flour yourself by grinding oats in your coffee grinder.

Enjoy!

Melissa

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Pumpkin Spice Cupcakes

Heather Painchaud — Mon, 22 Oct 2012 14:00:00 +0000

With fall comes all sorts of yummy pumpkin recipes.

And I
can’t
seem
to
get
enough.

Did you see the Pumpkin Spice Muffins that Leslie reviewed last week?
YUM.

So when Keri from Shaken Together linked these up to my Inspiring Creativity Linky Party I immediately pinned them and added the ingredients to my shopping list. One problem ~ even though they were pretty simple ingredients I couldn’t find all of them while shopping {maybe it’s a Canadian thing?}. So I improvised with what I could find and have posted my recipe below. Please visit Keri HERE for her {amazing looking} original recipe.

For the cupcake:

1 pkg carrot cake mix

12 oz pure pumpkin

2 eggs

1/2 cup milk

For the whipped topping:

1 pkg instant white chocolate pudding mix

1 cup milk

1 small tub of Cool Whip

Mix the cupcake ingredients together. The consistency will be a bit thicker than traditional cake batter.

Drop 3-4 tbsp fulls into cupcake liners. Smooth out the batter if necessary.

Bake as directed on the cake mix box.

While the cupcakes are baking, mix together the topping. When the cupcakes are cool, pipe on the whipped topping with an icing bag and 1M icing tip.

A little piece of fall heaven.

I give this recipe five spoons out of five!

Really! How can you go wrong with pumpkin and white chocolate?

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Spicy Pumpkin Muffins

Heather Painchaud — Thu, 18 Oct 2012 13:00:00 +0000

Hello Pinspired Recipe Readers!

I’m Leslie and I’m so pleased to be contributing to Pinspired Recipes. Heather and I “met” each other a while ago and bonded over the fact that we’re both Canadian bloggers (a rarity I feel) and even better we live in the same Province! So when I saw that she had started up this blog I emailed her right away ~~begging~~ asking her if I could come join the party.

And since in Canada we are in FULL ON pumpkin mode

I chose to make these Pumpkin Creamcheese Muffins from my “Things To Make” board.

I had a larger can of pumpkin than the recipe called for. So my muffins were a little heavy on the pumpkin side.

I’ll explain a little more later.

This is one of those recipes where you have to mix

the dry and wet separately (read dirtying two bowls).

It’s a nice thick batter that you spoon into the muffin tins.

I like that.

Same with the cream cheese topper. I liked that you didn’t have to skimp on the cream cheese in this recipe. I had plenty of of the second cream cheese batter to put on top of the muffins!

Favourite part? Swirling!

Anything that involves swirling makes it more delicious.

I topped some of the muffins with crushed pecans.

I highly recommend it. Next time I might even candy the pecans first and then put them on top!

So because I was a little heavy with the pumpkin these muffins are quite dense, they almost seem underbaked (they’re not!)

Next time I will definitely use the right amount of pumpkin.

Even so I still give my dense muffins a 4 out of 5 spoons.

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Apple Turnover

Heather Painchaud — Mon, 15 Oct 2012 14:00:00 +0000

This recipe?

Amazing!

When I spotted this pin I don’t even think that I went to the original post {until now and found that it linked to a site where I can buy handbags and not apple turnovers}. On my next shopping trip I picked up a container of Pilsbury crescent rolls and I was set.

I simply shaped the rolls into rectangles, placed two tablespoons of applesauce in the center, folded up the edges, rolled them in a cinnamon sugar mixture and baked according to the package directions.

These were

good!

My husband loves apple turnovers so these have been added to the “must make again list”.

This recipe gets FIVE SPOONS!

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