I love these Last Friday of the Month recipes, I try them and they are truly delicious. We've had a few GLUTEN-FREE recipes recently, and you all have told me you're so pleased with them. So, here is another and as I love pumpkin, it sounds perfect.
Hi L.A. Thanks for hosting me today, and for giving me the chance to spend time with my daughter, who has celiac disease. Like the heroine in my book, she loves making desserts and has developed some great gluten free recipes. I chose to make pumpkin squares as they are mentioned in the first chapter of HEAR ME ROAR, plus the fact that I love anything pumpkin. We worked together, enhancing her basic recipe with pecans. I managed to snap these pictures before our tribe wolfed them down. These cake-like squares are lusciously moist and delicious, and you would never guess they are gluten-free. The cream cheese icing compliments the pumpkin, and the sugared pecan provides a nice sweet crunch. S-o-o-o good!
Gluten-free Pumpkin Pecan Squares
1 8-ounce package pecan halves, divided
1 15-ounce can pumpkin
1-1/3 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose gluten-free flour*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 tablespoons granulated sugar
4 ounces pecan halves
Cream Cheese Icing
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 pound confectioners sugar
Heat the oven to 350 degrees F. Lightly coat a 9 x 13 x 2-inch pan with oil spray. Chop 4 ounces of the pecans, and set aside the rest. In a large mixing bowl, beat together the eggs, pumpkin, sugar, and oil until well blended. Stir in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chopped pecans. Pour mixture into prepared pan and bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to Cool. Meanwhile, make the sugared pecans and the icing. Sugared pecans: Heat the sugar and remaining pecan halves in a 10-inch skillet until the sugar liquefies and the nuts are coated and shiny. Stir constantly as this happens quickly. Remove nuts from pan and cool in a single layer on a piece of foil or waxed paper. Set aside. Cream Cheese Icing: Beat together the cream cheese, butter, and vanilla in a medium bowl. Add the sugar and continue to beat until blended. Frost the cooled cake and decorate with the sugared pecans. Cut into squares and serve.
Blurb for Hear Me Roar:Jan Simmons never expected trouble to move into her quiet Charming Way cul-de-sac. Nor did she expect her husband Jeff’s weakness for fast money to drag their once happy family into danger.
When her husband turns to crime, Jan, a people-pleaser with little self-worth, must release the death grip she has on her failing marriage for the sake of her children and draw on her inner strength.
As Jan fights to free her family from a web of lies and deceit she also battles to save herself.
Amazon | Barnes & Noble | Wild Rose Press
I've authored a mish mosh of genres. The truth is my nonfiction books have followed my life’s learnings. Thirty-five years ago, when we bought our first boat, I began collecting info that might make cruising easier for other boaters, new and old. When my to-be-married daughter asked for my recipes, I started a cookbook, and then a Lord-help-me book for mom’s going through the wedding planning process.
So fiction writing? How about that? Well, I needed a little fantasy in my life. Did you know writing a novel is more challenging than a how-to book? When I’m not contriving a plot or doing heavy research, you may find me aboard our boat enjoying the salt air or fighting heavy seas with my handsome captain. Oh, and I crochet like mad—prayer shawls to be donated to those in need of a hug—at dock, underway, or at home. I’d love to hear from you! Email me at email@example.com