Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents

BERRY RHUBARB MAPLE CRUNCH

Filling:

1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping:
2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup

• Lightly coat the inside of the slow cooker with coconut oil.
• Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
• Cook on high for 2 hours or until fruit is tender.
• Preheat the oven to 375 degrees.
• Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
• Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
• Let rest for 5 minutes then serve from the slow cooker stoneware.

recipe from Paleo Parents

Cinnamon Roll Pancakes

CINNAMON ROLL PANCAKES

Pancake Ingredients:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Cinnamon-Scented Roasted Chicken with Apples

In a review of a recipe from one of the giveaway prizes....

CINNAMON-SCENTED ROASTED CHICKEN
with APPLES

3 red apples, sliced
2 tblsp unsalted butter, at room temperature
2 tsp grated orange zest
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 (3-1/4 to 2-1/2 lb) whole chicken

• Preheat oven to 425 degrees F.
• Spread apples out on a baking pan.
• Combine butter, orange zest, cinnamon, salt and pepper in a small bowl.
• Wash chicken and blot dry. Using poultry shear or knife, remove the backbone of the chicken. Place the chicken split-side down on the apples.
• Rub 1/2 the butter mixture on the chicken underneath the skin, and then rub the remaining butter mixture over top of the skin.
• Roast the chicken until the thickest part of the thigh reaches 180 degrees F, about 40 minutes [I had to cook it more like 60 minutes].
• Tent the chicken to keep warm and let it rest for 5 minutes.
• Cut chicken into pieces and serve with apples and the juices.

This recipe can be found in this amazing cookbook:

And don't miss a chance to enter this amazing giveaway! SOOOO many ways to enter!

Pin-trosity! Pork loin & Apples

Crock-Pot Pork Loin & Apples

I have seen this particular "pin" many many times on Pinterest, and of course I pinned it to try it out. Lets just say, it was not a hit with the family. In fact, if we had a dog, I'm pretty sure the dog wouldn't want it either.

Maybe that was a little extreme. I love being able to taste the favors in my food, and this recipe had none. There was a "lot" of work put into it too--cut the slits, slice the apple, stuff the apple in the pork...cover with cinnamon yada yada yada. I was just really disappointed. It was awfully dry and apple did NOTHING for it. I could taste a little honey and cinnamon around the edges, but that was pushing the limits.

So what would I do differently? Not really sure that much could be done. Seriously.

I took a "pretty" picture before I let it cook....

....but that won't do me any good. I won't post a recipe that I don't approve!

Anyone else try this? Have ANY luck??

GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with

CINNAMON BOURBON GLAZE

FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

• Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
• Cream butter and sugar until light and fluffy; beat in egg. 
• Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
• Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

• Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
• Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

• Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
• Remove from heat; cool to room temperature. 
• Beat in whipping cream and bourbon. 

Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.

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Sweet Roasted Pumpkin Seeds

SWEET ROASTED PUMPKIN SEEDS

2 cups raw seeds, rinsed and dried
3 tsp cinnamon
2-1/2 tsp pumpkin pie spice
3 Tblsp butter, melted
1 tsp vanilla

• Preheat oven to 325 degrees F.
• Cover cookie sheet with a sheet of parchment paper.
• Toss seeds with all ingredients. Spread over prepared cookie sheet.
• Roast for 20 to 25 minutes or until seeds are dry and lightly brown.
• Let cool on the cookie sheet until easily handled.
• Store in air-tight container.