Tuesday, February 27, 2018

Cinnamon Toast Supreme #QuickAndEasy

Okay, maybe not supreme. Supreme would be, like, with gold flakes on or something. BUT THIS WAS REALLY REALLY GOOD.
I know it doesn't LOOK all that yum, but trust me.

Take a piece of bread and butter it well. Sprinkle it with cinnamon and sugar. Top that with pecans. Sprinkle it again with cinnamon and sugar. Broil it.

OM nom nom nom nom nom!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, February 23, 2018

Gluten-Free Pumpkin Roll With Cream Cheese Filling

I love pumpkin roll, and thank goodness, it's not just for fall! 😊 This recipe from VeryWell freezes well so that you can always have a pumpkin roll in your freezer for unexpected guests...or, in my case, for me. Please click on the link below for additional information/instructions.

Gluten-Free Pumpkin Roll with Cream Cheese Filling

By Verywell Editor
Updated September 29, 2017


1 cup almond meal
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin powder
Sugar substitute equal to 3/4 cup sugar (such as stevia)
1 cup canned pumpkin
4 eggs
1/4 cup vegetable oil
1/2 cup water
Powdered sugar for rolling cake (optional)

One 8-ounce package cream cheese softened
1 teaspoon vanilla extract
1/4 cup pure maple syrup


Preheat oven to 375 F. Line a 10x15-inch jelly roll pan (nonstick preferred) with parchment paper. 

You can use butter under it, at least around the edges, to "glue" it down if you prefer. Then butter the top of the paper as well.

Mix dry ingredients well in an electric mixer bowl. Add wet ingredients (pumpkin, eggs, oil, and water) and beat for 2 to 3 minutes. Pour into prepared pan.

Reduce oven heat to 350 F. Bake for about 15 to 18 minutes, until toothpick comes out clean. You don't want the top to be browned or the cake will be too stiff to roll.

Cool in pan for about 5 minutes. Place a clean tea towel on the counter and sprinkle with powdered sugar—this is optional but will prevent the cake from sticking to the towel. Flip the pan on top of the towel and remove the pan. Carefully peel off the parchment paper. Now, roll the cake in the dish towel, starting with a long side (so the cake will be long and thin). Let cool for 10 to 15 minutes.

Meanwhile, make the filling: mix up the cream cheese, vanilla, and syrup. Adjust to taste—if you want the filling sweeter, you can add a little more syrup. 

Carefully unroll cake, but don't try to get it all the way flat or there is more of a danger of breaking. 

Spread filling on the cake and slowly roll the cake back up. Cool completely in refrigerator before slicing.

Tuesday, February 20, 2018

Fish and Shrooms #pescatarian

Had some leftover rice, so we had this.
Tilapia with Jane's Crazy Mixed-Up Salt, celery flakes, and parsley, cooked from frozen in vegan margarine for seven minutes a side. In the same pan, cooked some mushrooms and, when the fish and shrooms were almost done, threw in the rice.


Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, February 16, 2018

Agave-Sweetened Cheesecake

This recipe comes from VeryWell. While the ingredients and directions are below, I strongly suggest visiting the site to get the full instructions for this elegant dessert.

Agave-Sweetened Cheesecake Recipe

By Verywell Editor
Updated September 25, 2017
Nutrition Highlights (per serving)
Total Time 120 min
Prep 45 min, Cook 75 min
Servings 16 (1 slice each)

When you have a craving for cheesecake but need to stick to your low-carb diet, give this recipe a try. It is sweetened with agave syrup, a common sugar substitute, and features a gluten-free crust made with almond meal.

The result is a delicious dessert that has fewer carbs than a traditional cheesecake. It tastes great, has a nice density, and is just waiting to be topped with your favorite fruits.


1 cup almond meal
2 tablespoons unsalted butter, melted
2 teaspoons agave syrup

3 8-ounce packages cream cheese, room temperature
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
2/3 cup agave syrup
1/4 cup plain whole-fat Greek yogurt

You can bake this cheesecake with or without a water bath. The water bath simply means that you will place your foil-wrapped baking pan in a water-filled pan. It's a preferred method that can keep your cheesecake from cracking, but it's not required.

First, heat oven to 375F. If you have bricks, a pizza stone, or an unglazed ceramic tile, place them on the lower rack of the oven.

By filling your oven with extra oven-safe items, you will hold more heat in the oven.

It is a good trick for cheesecakes not baked in a water bath and actually works well for all types of baking to keep a constant oven temperature. Many bakers choose to leave things like pizza stones in the oven most of the time.

Make the Crust
In a small bowl, combine the almond meal, melted butter, and 2 teaspoons agave syrup.
Press into the bottom of a springform pan.
Bake for 8 to 10 minutes, until fragrant and just beginning to brown.
Raise the oven heat to 400 F if using a pizza stone. Lower it to 350 F if you're using a water bath (see below).

Make the Cheesecake
It's very important that you add the cheesecake ingredients one at a time. If you don't, your cheesecake will not set properly. Read the following instructions carefully and you should be okay.
In a large bowl, beat the cream cheese with a mixer until smooth and fluffy.
Add the eggs, vanilla, lemon juice, remaining agave syrup, and Greek yogurt, scraping the bowl and beaters after each ingredient you add until it is fully incorporated before adding the next ingredient.
When all ingredients are combined, scrape one more time and beat for 1 minute.
Pour the mixture into the pan on top of the crust.

Tuesday, February 13, 2018

Cottage Cheese and Noodles -- Close But No Cigar #vegetarian

So my internet friend and frequent commenter on this blog, the impressive Roy A. Ackerman, told me about this dish. He didn't give me an exact recipe, just told me about it in general.

It was okay, but not what I would count a success. So I went online and looked up the hivemind's recipes and found what I had left out: onions. ~facepalm~

It's pretty, though:

I did sprinkle it with smoked paprika, which was nice.

So, the next time I make it, I'll begin with slow-cooking onions in vegan margarine while the noodles boil. Then I'll put the noodles in with the onions, add the cottage cheese, turn off the heat and cover the pan until the cheese warms. I may also use Amish noodles, rather than factory ones.

So, thank you, Roy -- I think this will be stellar, next time!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, February 9, 2018

Low-Sugar, Low-Fat Peanut Butter Cookies

Who doesn't love peanut butter cookies? And with this low-sugar, low-fat, low-carb, low-cal recipe from Spark Recipes, you can enjoy your peanut butter cookies completely guilt free!

Low sugar, low fat, peanut butter cookies


1/2 cup Splenda no calorie sweetener
1/2 c Splenda brown sugar blend
1 large egg
1 cup reduced fat Smuckers natural peanut butter (creamy)
1 tsp. baking soda


Preheat oven to 325. Spray a large baking sheet with Pam or similar non-stick spray.

Mix all ingredients together in a large mixing bowl. Mixture will be crumbly. Roll cookie dough into 36- 1 inch balls (approximate size). Spray a large baking sheet with Pam. Place cookie balls on the baking pan. Press down lightly to flatten balls. Use a fork to make criss/cross lines if desired.

Makes 36 servings. A serving is one cookie.

Number of Servings: 36

Recipe submitted by SparkPeople user GEMSTONE1952.

Tuesday, February 6, 2018

A Make-Do Breakfast Casserole -- Could be #Vegetarian

It isn't vegetarian, but it could be.

I had the "goodies" for church last Sunday, and I didn't have enough to make what I had in mind, so I cooked what I had and bought stuff on the way to church to finish it. I brought very little of it home, and got lots of compliments.
Okay, I started out with small cubed frozen potatoes and frozen pepper/onion mix. Cooked that until it was done and put it in a buttered casserole. At the store, I bought a bag of cubed ham, some sour cream, some cream cheese, and some shredded cheddar cheese.

I mixed in about half of the ham, half of the cheddar, about a half-cup of sour cream, and about a quarter cup of cream cheese. I couldn't find the salt (if it'd been a snake, it would have bit me), so I used Lawry's seasoned salt.

A few minutes in the microwave heated it all up. I topped it with a hella bunch more of the cheddar and heated it until it melted.

It got rave reviews. I brought home the pitiful spoonfuls that were left, and Charlie raved about it, too.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, February 2, 2018

Greek Yogurt Fruit Tart

This Greek Yogurt Fruit Tart comes to us from Sally's Baking Addiction. The recipe is below, but you really should visit the site to see all the beautiful photographs and get Sally's story and instructions. You won't regret it!

Greek Yogurt Fruit Tart

yield: SERVES 8-10 prep time: 25 MINUTES total time: 25 MINUTES
Healthy breakfast fruit tart made with a gluten free two-ingredient crust, protein packed Greek yogurt, and plenty of fresh fruit.


15 Medjool dates, soaked in warm water for 10 minutes1
1 and 1/2 cups raw unsalted cashews2
1 cup Greek yogurt (I use vanilla, but any flavor works)
assorted sliced fresh fruit


Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don't mind the taste of nonstick spray on the crust, you don't have to use parchment. Just spray the pan with the nonstick spray and add the crust.)

Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.

Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.

Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.

Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

Recipe Notes:

Instead of dates, try 1 and 1/2 cups raisins or dried cranberries.
Instead of cashews, try walnuts. A smooth, softer nut is best. I don't recommend almonds. Use salted nuts for a salty/sweet crust.

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.