Pumpkin Popcorn Balls Recipe #goodcookkitchenexprt

When I received my latest challenge from Good Cook I knew exactly what type of popcorn balls I'd have to make in October.  Pumpkin!!  I had dubbed October Pumpkin Month so it only made sense.  I received the round Popcorn Baller to try out in my recipe.

These are really easy to make and get the kids taste good seal of approval!

Here you go:
4 batches popcorn(you can use microwave, but I always cook mine on the stovetop in a whirly type popper)
1 Tb coconut oil for cooking popcorn per batch

Cook the popcorn and set them aside in a bowl to cool while you make the coating.

For the coating you need:
1 can coconut cream(15 oz)
1 cup pumpkin puree
1/2 cup pumpkin topping(the oatmeal crumble I've made before)
1 cup dark chocolate chips

Heat this on low until most of the chips are melted and it is all mixed together.  I left a few with bits of unmelted because I love getting a bite of chocolate.

Now comes the fun part!

Pour the coating over the popcorn and stir around until it's all covered.

Place a good amount of the popcorn into the popcorn baller.  Press down to seal into a ball and release onto a cookie sheet.  Do this with the remaining popcorn.  Due to the nature of the coconut cream, I refrigerate these until about 15 minutes before you're ready to eat them.

Now enjoy!  My kids loved these and guess what?  They are actually healthy for you too!  The only non healthy part would be the chocolate but since we used dark chocolate I consider it healthy too!

We loved this!  The kids thought it was super fun and one even licked our spatula because it was more than finger lickin good!  Oh yes.  Yum!

Want to try it yourself?  Use code POPCORN for 25% off your order!  That's a great deal and you can get more than just the popcorn baller I received too!  They have a football, a square, etc.

Linked up at:  What's Cooking Wednesday, Clever Chicks Blog Hop, 


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Pumpkin Pancakes Gluten and Dairy Free

We really do love pumpkin and pancakes so I set out to change my favorite pancake recipe into a pumpkin pancake recipe!  The kids all approved and loved it!  And it tastes wonderful with a yummy crumble on top.

Ingredients:
5 cups brown rice flour
1 cup tapioca starch
1-2/3 cup potato starch
3 Tb baking powder
1 Tb baking soda
1 Tb guar gum
3 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp ground cloves
1/2 tsp cardamon
10 eggs
1/2 gallon of almond milk or water(we prefer the almond milk)
2 cups pumpkin

Heat griddle to 400 degrees while mixing up the pancakes.

Now combine all the dry ingredients into one bowl and whisk together to mix well.

Next take all the eggs and crack into a bowl.

Whisk them all up and add in the almond milk while still whisking.

Now put the pumpkin in with the egg/milk mixture and whisk more.

Slowly add the wet to the dry and whisk as you go.

I put the batter onto the griddle using either a 1/3 or a 1/2 cup depending on how big we want them.  This will make a thicker fluffier batter.  If you want to use these as crepes you can add more milk or water to make it a thinner consistency.

This makes a very large batch.  They do freeze well and can be reheated.  I like to make the smaller size pancakes to pop in the toaster out of the freezer for those mornings when we're in a hurry!

Enjoy!

Linked up at:  What's Cooking Wednesday, Clever Chicks Blog Hop, Motivation Monday, Gluten Free Recipe Roundup, Wellness Wednesday, Wisdom Wednesday, From House to Home, Inspire Me Monday, Modest Monday, Welcome Home Wednesday, Wise Woman Link Up, Monday's Musings, Living Proverbs 31, Better Mom Mondays, Momma Notes, Marriage Monday, Teach me Tuesdays, Women Helping Women, Titus 2sdays, Domestically Divine Tuesdays, Titus 2 Tuesday, Delicious Dish Tuesday, 

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Super Easy Pumpkin Cake Recipe

So to jumpstart our pumpkin month I want to share a super simple recipe that I decided to try out ie. an experiment.  I had a simple yellow gluten free cake mix that I needed to use up and I had some pumpkin that I wanted to use. . . so I had pumpkin cake that was so easy my 8 year old could have made it on her own!  Oh and did I mention it was also super delicious!

Ingredients:
1 box cake mix(I used standard yellow gluten free)
2/3 cup water
1/2 cup coconut oil
3 eggs(farm fresh)
2 tsp homemade vanilla
1 cup pumpkin puree(homemade is best but canned works)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp ground cloves
pinch of cardamon(this is powerful stuff so just a little bit goes a long way)

Preheat oven to 350 degrees.

Grease an 8 by 8 square baking dish.

Pour cake mix in bowl.  Add all the spices and whisk to mix.

Set aside.

In separate bowl mix up all the wet ingredients.  Whisk together really well.

Now pour the wet into the dry.

Pour cake mixture into greased pan and sprinkle with a topping.

My favorite topping is using this simple recipe:

1 cup gluten free quick oats
1/4 cup finely ground demerara sugar
1/4 cup coconut manna
3 Tb cinnamon(I like cinnamon you can adjust this to fit your spice needs)

Mix them all together to form a crumble and "crumble" over the top of anything that you need to garnish.

Okay now simply bake the cake!  Mine needed to bake for just over 50 minutes.  It was very moist and loved by all!

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A Month of Pumpkins

I have decided to make October the month of pumpkins!  Every day this month I am going to attempt to share a pumpkin based recipe!  So far I have recipes coming for a pumpkin spice creamer(oh heaven), pumpkin cake for new bakers, pumpkin pancakes, and oh so much more!

Below you will find the linky for these pumpkin recipes.  Feel free to link up your pumpkin recipe, but I would appreciate a short link back in the post you link up.  This will help all of us get our pumpkin recipes noticed this fall season!

Now let the love of pumpkins begin!  I have created a Pinterest Board and will be pinning all the recipes there as well so feel free to visit it!

Make sure to check back daily for new pumpkin creations!


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