Pumpkin Mini Cheesecakes

Little mini desserts. There's nothing cuter or easier to prep for a holiday spread. The size of these makes it easy to stick to a good portion (2-3 cookies) without feeling deprived. These are gluten free and vegetarian. A very user friendly recipe! Demo video and recipe below!

2 packages cream cheese

1 small container vanilla yogurt

1/2 cup pumpkin puree

1 tsp vanilla extract

2 tsp pumpkin pie spice

Combine all ingredients and place in a ziploc bag or piping bag

Mi-Del gingersnaps are my favorite to use for this recipe. Pipe filling onto square. Top with chopped pecans and dried cranberries.

https://www.youtube.com/watch?v=TNv1QWaPCb8&feature=youtu.be

Brussels and Brown Rice Holiday Salad

A vegetarian/vegan grain and veggie based salad. Perfect, right??!!! Brussels sprouts are such a delicious veggie that many are scared about preparing. This recipe makes it super easy by keeping them raw, and the salad dressing. OMG the salad dressing. You'll use it on everything from now on! Recipe below, and demo video link!

2 cups raw brussels sprouts- Chopped with a knife

1 cup cooked wild rice (or just use all brown if you don't have wild)

1 cup cooked brown rice

1/2 cup dried cranberries

1/2 cup pomegranate arils

Maple Mustard Vinaigrette (2 tbs dijon, 1/4 cup maple syrup, 1/3 cup cider vinegar, 1/2 cup olive oil, salt/pep)

Combine all and toss with dressing to coat. Top with toasted Walnuts and chopped scallions (optional)

ttps://youtu.be/9jNDNHegESI

Pumpkin Muffins

 I could easily eat pumpkin foods of all kinds any time of year. No question, if it's pumpkin it's for me. I stocked up on the canned stuff last week at Whole Foods, so I've got a lot of baking to look forward to. Pumpkin cheesecake, pumpkin streusel muffins, pumpkin and cream cheese swirl bundt cake. Endless possibilities. So much pumpkin so little time:)

2 cups Pamela's Baking Mix
1/4 cup ground flaxseed
1 tbs pumpkin pie spice
1 tsp salt
Dash cinnamon

Combine all dry ingredients and set aside

1 can pumpkin
2 eggs
1/2 cup olive oil
2/3 cup coconut sugar
1 cup buttermilk
1 tsp baking powder
2 tbs molasses

Combine all wet ingredients except buttermilk well with a mixer or whisk. Add dry to wet slowly alternating with buttermilk. Mix until combined. Line a muffin tin and fill each 2/3 of the way. Bake at 350 for 12-15 minutes.