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#paleo Pumpkin Bars with Coconut Cream Frosting: 1 can (15 oz.) pumpkin; 1 tsp cinnamon; ½ tsp ground ginger; ¼ tsp cloves; ¼ tsp nutmeg (or 2 teaspoons pumpkin pie spice); ¼ teaspoon vanilla; 2 eggs; ½ cup coconut flour; 1 teaspoon baking powder; ¼ cup almond milk blended with 5 dates for sweetening | Coconut Cream Frosting: 1 can full-fat coconut milk; ¼ teaspoon vanilla
Beat 1 c. softened butter for about 3 minutes. Add 4 c. sifted confectioner's sugar and stir on low until incorporated. Add 1 T. vanilla extract and 3 T. heavy cream. Beat on medium-high for 3 minutes. If thinner frosting is desired, add additional cream 1 T. at a time until desired consistency is reached.
Blackberry Buttercream Frosting 1 c unsalted butter, room temperature ½ c seedless blackberry jam 4-6 cups powdered sugar Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes. Gradually add powdered sugar until you reach the desired consistency.
Brown Butter Pumpkin Cake with Honey-Cinnamon Frosting (grain free & refined…
Decadent Gluten-Free Chocolate Cake. Can't wait to try this recipe! (It has a healthy "surprise" ingredient.)