Recipe:  Pumpkin Cupcakes

I admitted in an earlier blog that I’m not a big pumpkin fan but I am up to try new things.  A few weeks ago I saw a recipe for pumpkin cupcakes (by Gluten Free Mama) and, since I’m a sucker for baking, thought I’d try them out!  Fall means baking in my world so break out the mixer!

Pumpkin Cupcakes:

1/2 cup butter                                                                                                                                                                          1/2 cup brown sugar                                                                                                                                                                1/2 cup sugar                                                                                                                                                                            1 cup pumpkin puree (not pumpkin pie mix)                                                                                                                                2 tsp. vanilla                                                                                                                                                                               2 eggs                                                                                                                                                                                        1 1/2 cups gluten free flour (I use Jules)                                                                                                                                   1 tsp. xanthan gum (if your flour doesn’t have it mixed in)                                                                                                          1 tsp. baking powder                                                                                                                                                               1/2 tsp. baking soda                                                                                                                                                                  1 tsp. cinnamon                                                                                                                                                                      1/2 tsp. ginger                                                                                                                                                                        1/2  tsp. nutmeg                                                                                                                                                                         1 cup chocolate chips or walnuts, if desired (I used chocolate chips)

Preheat oven to 350 degrees.  In a small bowl mix together the flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, ginger and nutmeg.  In a mixing bowl cream butter with brown sugar, sugar and vanilla until creamy.  Add pumpkin and mix well.  Scrape down sides of bowl.  Add egg one at a time, mixing well after each addition.  With mixer running on low speed, slowly pour in flour mixture until combined.  Scrape down sides of bowl and mix on medium speed for about 30 seconds until well combined.  If desired, add in chocolate chips, walnuts or other desired filling.

Using a two inch scoop, fill cupcake liners with batter.  Bake for 26-28 minutes or until cupcakes bounce back when touched.  Place on cooling sheet and cool completely.  Frost with frosting.

Cinnamon Cream Cheese Frosting

1/4 cup shortening                                                                                                                                                                    4 oz cream cheese                                                                                                                                                                      1/2 tsp. vanilla                                                                                                                                                                           1 1/2 cups powdered sugar                                                                                                                                                     1/2 tsp. cinnamon

Cream the shortening and cream cheese until soft.  Add vanilla, mix well.  Add cinnamon and slowly add powdered sugar.  Mix on high speed until smooth.  If needed add 1-2 tsp. milk to achieve desired texture.

These cupcakes smelled and tasted amazing.  They were very moist, flavorful and the chocolate chips added that “sweet treat” feel.  The cinnamon cream cheese frosting finished the cupcakes off perfectly.  I had my best friend, Shawna, taste them.  Shawna LOVES pumpkin and has a “30 days of pumpkin” challenge where she eats something with pumpkin every day for 30 days.  I call her the “Pumpkin Queen”.  She thought they were delish and gave them her stamp of approval!  My co workers also loved them and they stayed moist for a few days, which is unlike most gluten free baked goods.  My parents also gave their stamp of approval…three groups approved!

The other thing I loved about this recipe is that it is so easy to whip together.  If you need something quick, this is the recipe!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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Review: Ace’s Pumpkin Cider

I have a confession:  I am not a big pumpkin eater.  My best friend, Shawna, loves this time of year because EVERYTHING is pumpkin.  EVERYTHING.  It’s crazy what they put pumpkin in.  I am American though so around Thanksgiving I do have a piece of pumpkin pie, because I probably should.

Anyway, I went to a liquor store to buy a bottle of wine and found myself in the hard cider section.  They really are next to each other so it wasn’t much of a stretch.  I was a little surprised at the variety of hard ciders available.  Many different types of apple hard cider, a berry cider, ciders with hops, and on and on.  The one that caught my eye was the pumpkin cider.

I’ve never tried Ace’s Premium Craft Ciders although I’ve heard it’s good.  The packaging was clearly marked “Gluten Free” and is also certified Gluten Free.  Since I had looked at a few hard ciders that weren’t marked, this made my day.  I decided to take a chance to buy the pumpkin hard cider.  I told Shawna that she would have to try it with me because, in my mind, if I didn’t like it I knew she probably would.

I finally had my chance to try it.  I was expecting a super pumpkin-y taste but was very pleasantly surprised that it wasn’t.  It has a good cider base but you could taste the hint of pumpkin pie:  nutmeg, cinnamon, etc.  Not overwhelming at all, very refreshing.  It was also very smooth and I could see sitting outside on a fall day next to a fire and having one of these to welcome the fall chill in.

I have to say that I will be buying more of this this fall since it is a seasonal item.  Thank, Ace, it’s a winner!

Pumpkin Cider

Drink up!

A few weeks ago I got a text from my brother, who is a graphic designer primarily for breweries and distilleries.  He works with a company that has developed an amazing hard cider and I figured that they were up to another project.  His question to me was about how large to put “naturally gluten free” on the label and placement of that statement.  I told him that if someone is gluten free, they will look for that statement or the “GF” logo on any product.

That brings me to my most recent trip to the liquor store.  I was putting together a “at home date night” kit for a co worker of mine that got married over the weekend and was looking for a nice bottle of wine.  In the process, I wandered to the cider area of the store.  Now, this is a store that I don’t frequent often but it was handy so…I wanted to do some looking.  Their cider selection was CRAZY.  Pumpkin cider, blueberry cider and so many more.  Can you say heaven?  But I got to looking and some of the bottles weren’t labeled gluten free.  Really?  Cider should be, technically, gluten free.  I’m not one to take chances.  It surprised me that a graphic designer didn’t have the forethought to say “hey guys, is this cider gluten free and, if so, we need to label it”.  I don’t buy something that I can’t read the ingredient or doesn’t say plainly “gluten free”.  The funny thing is that two of the bottles I chose back to back weren’t labeled.  (I turned to the single bottles so I could try a couple new ones).  And too bad…they sounded delish!

I turned around and lo and behold, I saw this:

Tito's

Now, THAT’S the way to label a product!

I will never say that a product HAS to be labeled, that is up to the company.  But it makes it easier for those of us that are gluten free to know what is safe.  Plus, if you do have a product that is gluten free, I am more apt to buy it!

By the way, I’m not a huge pumpkin person but my friend Shawna is so when I saw this, I thought “Well, it’s fall and something different so I’ll try it”.  I will let you know what I think!

Ace Pumpkin Cider

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