Buzzing Happily with Pumpkin Cashew "Cheesecake"

When I think of thanksgiving, I almost immediately picture a large table, or two to three smaller tables patch worked together in a long train, covered with mismatched table clothes and each place set with the proper assortment of plates, cutlery, glasses and crackers for a full meal together. Some, of course, match, like at the parents table where the nice plates and wine glasses reserved only for special occasions are used, but down at the other end, where the kids are usually placed together, it's a colourful array of orange and red dishes, bright napkins folded neatly, and the bright golds and shiny yellows of the crackers. I love the setting of a thanksgiving table, with all the colours and decorations that often resemble an autumn pathway, lined with fallen maple leaves held down by smoothed stones and little tea lights that flicker and eventually fade as the evening progresses.  

There is always family and friends, buzzing happily around the table, while some help to serve the heaping dishes of vegetables and aromatic tray of turkey, balancing the cranberry sauce between two plates in either hand. Some sit across from one another and chat freely, with sounds of laughter filling the whole room, and eventually catching on as everyone sits down together, and the food is served in heaping spoonfuls onto plates. I always send my spoon back to the mashed yams, my favourite, and a few extra Brussels sprouts. 

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To Sip a Winter Smoothie

Last week, on one of the endless days of rain and thick cloud cover, I stayed home from school to recuperate from early mornings and what felt like a hive activity for the past few weeks since school restarted for the new year. It was one of those days where very little was going on, so Mum and I got to spend the afternoon together in our cosiest socks and big thick sweaters. I spent the morning beautifying this blog, focusing on adding more pictures and clarifying the little details which had been bothering me for some time, so it was nice to completely relax when she got home from work.

Lunch was only something small to curb our hunger, so when four o'clock came around, and after we'd taken the dog out for a walk to the lake and back, we both felt the need for a little pick-me-up and something to hold tightly in our hands to warm ourselves up. The wind had chapped our lips as we strolled beside the lake, shards of ice perched on top of each other along the shores after being pushed aside by the strong wind. There was a slight breeze as we wandered, and the clouds threatened rain in small droplets that fell infrequently onto our heads and shoulders.

We came home in a flurry as the rain picked up and quickened. Mum put on the fire to heat up the house, and I turned up the stove to make a drink to heat us up. It was then that we both ended up choosing our favourite spots on separate sofas after sipping warm smoothies, and curled up around iPads in the nooks of our arms, absorbed in the trials of our preferred shows and covered in soft blankets. The fire blazed on; the animals snoozed peacefully.

I wish every day could be as peaceful as that day was, instead, I try and stay warm bundled in a big knitted scarf and a hot beanie on my stomach today while studying for an exam. I might just make another smoothie to remind myself of that day, and to sip while I try to memorise vocabulary.

Try a favourite gluten free cookie with your smoothies as well, they're delicious when dunked - see how long you can keep them in without them falling apart!

Before I get too carried away with the goodness of these smoothies, I must quickly tell you how amazing they are. As in, you must make them today, tomorrow morning, next week. In the summer after a day at the beach with ice, in the winter by the fire in a steaming mug. And for the pumpkin obsessed (oops, that's me!), try this for breakfast too. Then, as you take the first sip, you'll realise that this really is the most delicious, creamiest, smoothest, drink ever.

They'll be your neighbours favourite, and your friends favourite, too.

Go ahead, see what pumpkin can really do.

Warm Pumpkin Spiced Smoothie
Print recipe here.

If you thought pumpkin pie was just for Thanksgiving and Christmas - think again! You can pick up a can of pumpkin pie mix from your local grocery store, or puréed pumpkin, all year round. Serve this warm smoothie as an after dinner dessert, or quickly heat it up on the stove to start your day with just the right amount of sugar and spice.

Using canned pumpkin pie mix sweetens the drink, so there's no need to add sugar, and by adding a little extra spices it will bring out the pumpkin flavour a little more when paired with the coconut milk (this can be substituted with any choice of alternative). Try using pure puréed pumpkin if you'd prefer to adjust the sweetness, I recommend doubling the amount of spices listed below and add brown sugar or honey to sweeten, then simmer for an additional 10 minutes to develop the rich flavours of all the spices.

For a creamier dessert, serve these smoothies with a spoonful of vanilla Greek yogourt (the thick kind works best), and provide a spoon to eat.

Serves 2

Ingredients

1 cup unsweetened coconut milk (the beverage kind)
1 cup water
1/2 cup pumpkin pie mix

Dash of vanilla extract
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice powder

2 cinnamon sticks to serve

Directions

In a medium sized sauce pan on the stove, whisk together coconut milk, water and pumpkin pie mix.

Add in vanilla and spices and bring to a near boil.

Simmer for a few minutes (3 to 5), whisking repeatedly.

Strain into two large mugs and serve with a cinnamon stick. Top with yogourt if desired.

Bring Me Tea, Then We'll Bake Bread

After a relaxing day spent in the kitchen yesterday, Roasting Brussels sprouts and mixing Aioli, today we decided to abandon the laziness of being at home and spend the afternoon wandering a new shopping scene on Main St. and the elegant little tearooms which sit beside them, stopping to sit among antique arrangements of tables and chairs in a pattern around large bay windows.

We sat around a large wooden table as our pots of tea remained tucked in the warmth of woolen tea cozies, and the lady from behind the counter brought over a petit vanilla macaroon speckled with lavender seeds. It was eaten too quickly for any photographs to be taken, the flavours melting in my mouth with each nibble, a sweetness so delicious with the pairing of an aromatic vanilla spiced black tea.

I remember the days when Bowen had a little tea shop, and during afternoons mum and I would venture down to a snug little table decorated with a crocheted white table cloth and freshly picked flowers. It was situated right in the middle of all the activity that went on in the town, a picturesque white cottage, complete with shutters around the windows and a flower box with yellow petunias. It was during this time that we would enjoy the warmth in sharing a pot of tea and a plate of delicate shortbread biscuits between us; this remained our special treat, and even now we fall into bliss when hands tightly hold a freshly brewed cup, and light chatter follows in ease.

The tearoom which we sat became the sort of place where patrons would enter to assess their mood with questions posed by the lady behind the counter,

"Do you feel like a spicy drink? Would you like something with a perfume essence?"

And in turn they would reply thoughtfully, thinking of the past events of the day and their current mood;

"I think I'd like something with cinnamon."

The woman would know just what to prescribe, and would reach behind her to a wall filled with shelves, each one lined with large glass jars filled with all different types of tea.

"What do you feel like?"

The tea suits your mood.

So when these were pulled from the oven in anticipation and in a certain eagerness only a little gluten-free chef about to discover the best dinner roll recipe would have, I was thrilled when a little tap on the top of the rolls sounded hollow, and later when I pulled them from the muffin tray they seamlessly left it behind.

The seamlessness of such an enjoyable day and this adventure of baking gluten-free bread has left me in a hopeful and enthusiastic mood.

I couldn't help but dance around the kitchen for a bit.

And then a bit longer.

"They worked! They worked! I did it!" I cried out, so immensely joyful.

So here it is, my own wonder-bread.

Pumpkin Maple Dinner Rolls
Print recipe here.

I was so excited to find this recipe, I knew the rolls would turn out moist and delicious even by looking at the ingredient list; with the addition of the pumpkin purée, a tried and tested ingredient in my Pumpkin Pie Loaf, the rolls hold all the ingredients together nicely and has a delicious wintry flavor.

These little gluten-free rolls are perfect for dinners or lunches with a side of soup, or can be sliced in half as a sandwich and tucked into a lunch bag.

Makes about 15 dinner rolls.

Ingredients

1 1/4 cups warm water, divided, plus extra
1 tsp coconut (palm) sugar
1 1/2 tbsp active dry yeast, this is equivalent to 2 instant yeast packets

1/2 cup raw pumpkin seeds, plus 1-2 tbsp as a garnish (optional)
1/2 cup corn flour, plus more for dusting
1/2 cup gluten-free rolled oats
1/2 cup tapioca flour
1/2 cup brown rice flour
1/2 cup sorghum flour
2 tsp guar gum

1/4 cup pumpkin purée
2 eggs
3 tbsp extra-virgin olive oil
1 tbsp maple syrup
1 tsp apple cider vinegar

2 tbsp grape seed oil for dusting pan

Directions

In a small bowl stir together 1 cup of warm water, coconut sugar, and yeast. Set aside for 5 minutes and allow the yeast to bloom. (If the mixture does not become frothy, resembling the foam on top of a beer, the yeast could be inactive or expired and you will need to repeat this step with new yeast)

In a food processor, pulse pumpkin seeds until finely ground. Add corn flour, gluten-free oats, tapioca flour, brown rice flour, sorghum flour, and guar gum. Pulse until the oats are finely ground.

In a separate bowl, stir together yeast mixture, pumpkin purée, remaining 1/4 cup of water, eggs, olive oil, maple syrup, and apple cider vinegar until completely combined.

Pour until flour mixture in food processor and mix on low speed. Increase the speed to medium and blend for 1 minute. The dough should resemble the consistency of a thick muffin batter; if not, add another 1/4 cup warm water and mix on medium speed for an additional 1-2 minutes.

Coat the inside of 2 muffin tins with a light greasing of grape seed oil and flouring of corn flour. Tilt the pan upside down over the sink to pour out any extra flour.

With a large spoon, portion the dough out into the muffin tins. Cover with towel or plastic wrap and set aside in a warm spot to allow the yeast to rise. Let the buns sit until they double in size, approximately 30 minutes.

Meanwhile, preheat the oven to 350°F.

Brush each bun with a light coating of water and sprinkle with a few whole pumpkin seeds if you choose.

Bake in the centre of preheated oven u Til the buns begin to turn a golden brown and sound hollow when tapped, this should take approximately 30 to 40 minutes.

Allow the buns to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

*Notes*
I used maple syrup in this recipe, because I like the rich flavoring it adds to breads, and that blends perfectly with pumpkin. Honey can be substituted instead, although it will have a less detectable taste.

Quinoa flakes can also be substituted for the gluten-free oats, especially if you cannot tolerate oats.

Holiday Pumpkin Loaf; It's Winter Here!

This weekend I continued to pull the dust-covered cardboard boxes from the cupboard underneath the stairs, some cracked and fraying from use year after year, and among them lay a tangled array of forgotten Christmas lights, baubles wound up in the wires like roses caught among the brambles, and finally underneath the mess, small ornaments to be placed on window sills and around the house. Fuzzy white snowmen on a sled, a small figurine of Santa Claus sitting by his fire reading a letter which rolls down onto the floor, and some snow speckled trees carved from wood. We've made a little village atop the large book shelf in the living room from little ceramic buildings that have their windows carved out, and I managed to pull apart the white cob webbing for Halloween to make a simple layer of snow for the buildings to sit on. I also love how as I post this to my blog, a thin layer of snow rests delicately outside along the deck and down into the garden. Sadly, the wind must have blown the thin layer from the trees last night, but I remain happy in this little winter wonderland of my own.

They buildings sit perfectly arranged in a tight oval, and when the yellow Christmas lights are plugged in, the windows shine brightly as if little families sat snugly in their living rooms. The bakery across, not a palm widths more for us, is warmly lit, and the small garage and diner are bright and inviting, both situated around a tall model of an evergreen tree, which I also decorated with mini lights.

I love the comfort of this little village twinkling brightly when no other lights shine, and wish I could leave the village on during the night so I could wake to the warm glow of the miniature village appearing to be bustling with activity and Christmas cheer. But dad repeats that I'll burn down the house with the strand of lights arranged along a wooden bookcase and fake snow.

It's started with cookie swaps and a few Christmas parties filtering into the season, and its already become busy. School doesn't let out until less than a week before Christmas when our house will be full of people and preparations for the friends that come around Christmas Eve and those who return for Christmas dinner the following day. I am determined to cook a gluten-free dessert for the day, and I'm sure I'll be inclined to bake some elaborate cookies.

Because with an everlasting love for the holiday festivities, the season brings about rolling up the cuffs of our sleeves, diving into the pantry to look for our favourite cookie cutter shapes, and with ingredients neatly lined along the counter, we begin baking.

Is there really any better way to awaken that holiday cheer than filling the entire house with the warm and comforting aroma of sweet gingerbread, cardamom and vanilla scents? I'm sure if you haven't already, walking into an aromatic home, counters scattered with ingredients and the sink full of dishes from baking just as a tray of cookies is pulled from the oven, that you'll be tempted to run home and whip up a batch of your own kitchen delight.

'Tis the season for delightful cooking and cheer!

Pumpkin Pie Loaf
Print recipe here.

Again, I have resorted to trying guar gum in this recipe, I actually have found that it helps in the binding of all the ingredients, and makes it so that the loaf slices without crumbling nearly completely apart when I serve it. If you would prefer to use xantham instead of guar gum, the ratio is the same, or if you would rather not use any, the recipe will still work. I only recommend that in your gluten-free flour mix you incorporate starch, whether that be corn, tapioca, potato or arrowroot, as these help with the thickening, and make a nice blend of flours that is easy to use. Otherwise, any mix of flours can be used, I usually stick to any variety of at least three for a reliable consistency.

Ingredients

3/4 c packed brown sugar
1 c pumpkin purée (I used canned)
2 eggs
1/4 c grape seed oil
3 tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp lemon juice

1 1/4 c gluten-free flour mix
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp guar gum

Directions

Preheat the oven to 350°F and grease a loaf pan with butter or oil.

In a large bowl combine the sugar, pumpkin purée, eggs, oil, syrup, vanilla and lemon juice, and beat well.

Set this bowl aside, and in a smaller mixing bowl combine dry ingredients; flours, spices, baking powder and soda, salt and guar gum.

Pour into the wet ingredients and mix. The batter should resemble pumpkin purée, although slightly darker and thicker.

Pour into the prepared loaf pan and set it in the oven. Bake for approximately 50 minutes, or until a knife comes out clean when inserted into the centre of the loaf.

Allowing the bread to cool completely after baking will make it easier to slice, and also let the flavours develop further.

Pumped For Pumpkin

I just saw the page views from last week on my "Pea-Nutter Butter Cookies" Recipe and jumped up, extremely excited - Indonesia to the United States to Russia! It's amazing how many people, who I never imagined, have now seen my recipes. Thank you, to everyone!

Before starting, I was reluctant because I never thought I'd be able to post every week, and stay committed enough to cook every weekend whilst taking photos, but it's become so much more exciting each time, and I approach every post with anticipation for the process. This blog has opened my eyes to things around me that I would never have taken the time to notice before; the beauty of those little things in life, such as small moments that change the day for the better, are especially amazing to experience and ones that I've come to cherish. I've come to appreciate perseverance over procrastination, as the thrill of a popular post far outweighs the comfort of having nothing change, and never taking risks.

It reminds me of the time mum, dad and I looked up from lunch one Sunday to the swaying of a large tree out front of our house. It's one of the largest alders, but tiny branches grown just last spring splayed out from the expanding trunk. Among the branches, his charcoal black coat apparent against the drab brown and golden leaves of the tree, a big squirrel and its even larger tail jumped from branch to branch with vigor and speed, and not one of us knew of his intentions. He climbed higher and higher, to the teetering branches that bounced at the slightest wind, and careened over as the squirrel bounded down the length of it.

"What's he doing!?"

Dad exclaimed, as mum cried out,

"That's amazing!"

I laughed at their excitement, as well as the humor in their expressions, both standing at the window peering up to the trees. You can tell we don't have a TV.

"He's going to get picked off by an eagle..."

Said dad, and I wondered why such a small creature would venture up so high, with so much risk of falling. So much to lose.

"He can't get any food up there can he?"

I asked, "I mean there aren't any nuts or fruit growing on those trees."

"Look he's way at the top!"

Mum shouted excitedly, dashing back to find her camera from a large pile on the counter, an array of written out recipes, pens and schoolbooks.

"That would be a great photo, you can just see the outline of him up there!"

The branch that he was perched on bent precariously under his weight, bowing down ceremoniously. I gasped as he skittered forward, down, so near to losing everything, although so close to reaching the top of the tree.

Just at that moment, with his head tucked underneath the rest of his vertically positioned body, he sprung up and landed at the end of another branch and scurried furiously along it to the trunk of the tree.

A sigh of relief. It was even better than watching a movie.

And with that, after such difficulty and precision in steps, that big squirrel, who we all doubted from the moment the branch began to give way, had completed his journey to the top. Still, his purpose remained unknown, although it seems unlikely that he intended to get a better look at the mountains, or to seek the thrill of being up so high. However to us, he overcame something unattainable. Unbelievable. Extraordinary.

Just like overcoming something in our lives, with adrenaline pumping, we set to high gear. To go. Go. Go. But for some, after days of high heart rates and busy schedules, we rise to an early morning with dropping eyelids and a lagging drive to get up and out of the house.

In contrast to the squirrel, there's nothing behind us, like the fear of falling, to push us to the top, and propel us toward the day. So, for an added boost to my Sunday morning, I combined a bit of coffee, sugar and spice and definitely that something nice! Today, as fall envelopes my senses and imagination for cooking, I scraped the last of puréed pumpkin from the container.

I didn't quite have the energy to purée my own fresh pumpkin. Yet! However Halloween is still coming, and we have not yet carved our pumpkins - so soon!

Spiced Pumpkin Lattes
Print recipe.

A vision for fall:
Crisp air and the soft, gentle glow of the sun against brightly colored leaves. Bundled in warm mittens and scarves we bound through piles of maple leaves that float blissfully through the air as we walk the trails. As gatherings with friends slowly retreat indoors from the unused patio chairs, one treat remains a consistent favorite, and everyone enjoys the comfort of a perfect blend of spices - cinnamon, ginger, nutmeg and cloves - smooth, hot, and just enough sweet.

Serves 2

Ingredients

2/3 c brewed coffee
2/3 c almond milk
1 1/3 c water
2 tbsp honey

1/4 tsp vanilla extract
2 tsp powdered cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves

3 tbsp puréed pumpkin

Directions

On the stove top, heat the coffee, almond milk, water and honey together
until it begins to boil.

Reduce to a simmer, and add the vanilla, spices and pumpkin.

Simmer for 5-10 minutes.

Pour through a strainer a couple of times to get ride of thickness, and pour into mugs.

Serve.

As The Leaves Dropped, She Said "Wha-Fell?"

"Wha-Fell?"

"What fell?"

Leaves, fluttering like feathers, rhythmical swayed back and forth as they descended from the trees this morning -

"Waffle!"

"Waffles for breakfast?"

The leftover pumpkin purée in the fridge has been my topping for everything since Thanksgiving, I've especially enjoyed it with plain yogurt in the mornings as the subtle, indulgent flavours complement added fruits such as apples or bananas. Oh, and don't forget the added serving of vegetables at the same time!

I've been admiring all the pumpkin baked goods at Starbucks, which I don't grab anymore, as I reluctantly pull my eyes away,

Focus on the hot drinks instead.

Except even those drinks don't maintain the true pumpkin taste I crave when the leaves begin to float through the air on their way to the ground, a complement to the cinnamon and nutmeg spices, and delicately embodying what I think fall is about. Comfort. Familiarity. Cherishing the moments.

This morning, my friend and I in oversized university sweaters from our sisters, slippers, and pyjamas, made tea to warm up with as mum and dad woke up and we decided about breakfast.

Fittingly, for the house was chilly when we awoke, I received a text from a friend that read,

'Hey its snowing!'

And in the grogginess of sleep I thought it was from a friend who lived nearby, and the possibility of it never crossed my mind. So, my friend and I leant far out the window with arms outstretched trying to find droplets, rain or snow, and wondering where she had gotten the notion of snow. To our dismay the air was clear of falling crystals, despite grey clouds above, and bundling back inside, tripping over one another to reach our sweaters, I realised the snow was falling much farther north, home to one friend and the source of the text.

It must be around -30° C where she lives, a temperature intolerable for me, as I find myself in sweaters, scarves, a big coat and mittens in the current 10° C and the thought of the inevitable -5° C of our winters frightening. But I will embrace it with a mug of tea in the morning and some gluten-free hot cereal, which I'm working on at the moment. Preparations for winter.

Saturday mornings are the perfect day for a cooked breakfast with family, as are Sundays, when everyone's home and all are ready to relax into a long morning that stretches into an afternoon filled with the repetition of pouring teapots and the flow of chatter at the table. Idle chatter about the week's events, and the island gossip; laughter as we poke fun, but also chatter about what might really be going on underneath the surface of those around us, and why things are always changing pace.

I've learnt time and time again that its best to open up, and never to let things simmer on high as they're bottled. The pot will boil over eventually. And breakfast, even if things aren't said directly, is the perfect time for the presence of those around to become the net to catch words, whether they be good, grieving, or ambiguously embedded and tied up in the need for others to decipher them.

Baking is a lot like watching the formation of secrets, the spices become buried underneath the complex configuration of other ingredients, masked in colour by the whiteness of flours, and hidden by the thickness of the batter. However, underneath each crust, muffin top or pastry shell, we know whats been added, although unknown to the baker are the chemical processes that undergo when heat is applied. The baker's apprentice, the bystander, can't yet understand the effect each ingredient, each addition, every cause, will have on the outcome, and the consequence triggered eventually. And like hurt that's been smothered as if a thick smog blanketed it once before, feelings eventually reveal themselves, all those hidden secrets, and all those forgotten spices come out again.

They give the cake it's name, make the muffin flavourful, desirable, as the secrets reveal themselves from under the shell.

So within these waffles I've added spices and pumpkin, a complementary pair, working heroes together, that make these waffles, and this breakfast, special. Memorable. They've made it what it is.

Gluten-Free Pumpkin Spice Waffles
Print recipe.

The moist and tender waffles can be altered to sport your favourite dried or fresh fruit, such as blueberries or peeled and diced apple, or even chocolate chips. Be happy with your creation.

Serves 6 to 8

Ingredients

250 g Gluten-Free Flour Mix
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg

3/4 pumpkin puree
4 tbsp grape seed oil
4 tbsp brown sugar
1 tsp vanilla extract
2 eggs

2 - 2 1/2 c rice or almond milk

Directions

Heat up waffle iron and preheat oven to 180° F with a large plate inside. Combine all flour mix, baking powder and soda, and spices in a large bowl, set aside.

In another bowl, combine pumpkin, oil, sugar, vanilla and eggs.

Make and well in the centre of the dry ingredients and add wet ingredient, stir until mixed.

Slowly pour in rice or almond milk and stir constantly, add enough for batter to become thick and runny.

Spoon mixture into waffle iron and close, following cooking instructions specific to your waffle iron.

Transfer cooked waffles to a plate in the oven until all waffles are cooked.

Serve with maple syrup and slices of fresh apple or banana.

Maybe to Share

I walked into the store yesterday after forgetting the vital ingredients of a pumpkin cheesecake, and was bombarded by a flurry of movement. Last minute shoppers, like myself, were hastily grabbing items off the shelves as if it were the last one left on the island. Chances are, that will probably happen by Sunday this weekend. Thanksgiving always embarks with busier ferry rides, great weather, and dwindling shelf stocks.

A group of friends and I are having our own Thanksgiving tonight, divvying up the plates to bring, and then meeting in the afternoon to cook the turkey. It's our first attempt at cooking a turkey, without the assurance of adults monitoring the progress and carefully taking the inside temperature to check against the time. One will be bringing his homemade cranberry sauce, another their stuffing, and a series of desserts will also make their way onto the table. As always, they're the favourite.

The problem is? A lot will be made with wheat; the pies will be made with a wheat flour pastry, the stuffing from bread.

Luckily, as I came home yesterday, chilled by the winds outside and loving the idea of a hot oven baking delicious sweets, I set to baking a gluten free cheesecake. Maybe to share.

The cheesecake is egg free this time, as one of my friends that will be there tonight has a severe egg allergy, an obstacle to eating many desserts people bake. Surprisingly, this didn't change the consistency of the cheesecake too much, only increasing the time required in the oven. The berries of summer, bright in colours and flavours, used in my last cheesecake recipe were replaced with fall ingredients: the flavours associated with autumn, warm and comforting, and (thankfully) the bridge from summer into the cold, icy winters.

I'm thankful for the time Thanksgiving occurs, as its a perfect interlude of busy schedules, and a time to relax, reflect and rejuvenate. The weekend is for a little personal R&R, with the added bonus of really good food to aid the replenishing of motivation. The extended weekend, if only for a day, changes Sunday's atmosphere by reducing the ominous presence of Monday ahead - threatening to bring us back to that busy schedule once again. Sunday becomes another Saturday, another day to enjoy the time walking trails with the dog, or playing in the yard with family and friends.

I awoke relaxed for the first time in ages this morning, noted by mum as I sat, reflected, and didn't jump in anticipation for the dishes to be cleared from the morning's coffee, and start on the next job of the day. Instead, by contemplating my state, definitely peaceful, I was able to enjoy the fact that the sun shined brightly, without any evidence of the usual mosaic of clouds in the sky, and I could spend a few enjoyable hours basking in the vitamin D... A remedial nutrient to health, increasingly apparent as the days shorten, and the majority of daylight is spent inside, or wrapped up in layers of clothing, further banishing the sun from the sight of our skin.

Mum exclaimed that I was "pensive, perhaps relaxed."

And that "something was different today."

I think its the open air and clear sky above this weekend, uplifting everyone's mood atleast, and also opening by mind into the realisation that the little stresses swaying me so much during the week cannot have any positive outcome, nor do they help me in finishing projects, or enjoying each day. Things to do are only blown out of proportion, making them see like the end of the world, unthinkably large and unmeasurable. Potentially, this weekend has the power to unleash my inner calm, previously barricaded and locked away, the key thrown to the stresses in my mind. Like the leaves of fall, blown from the tree to a new location, but in time they renew into new plants, new life.

The beauty of fall intrigues me.

The warmth and comfort of Thanksgiving dinners, with leftovers packaged and stored in the fridge for the upcoming week to come, sustains my excitement for change.

Flavours, spices that uplift the senses, unify the meals we cook this season.

The scarf, still hanging on the rack until the wind blows colder, will tie together every moment, as it reappears in photos taken.

Pumpkins resemble the unity and family we cherish during this holiday. A symbol seen throughout autumn.

Mixing the crust... and maybe stealing a spoonful!

Gluten-Free Pumpkin Cheesecake (Egg-free too!)
Print recipe.

A rich and creamy denouement to any fall dinner, especially Thanksgiving, as the rich spices invigorate digestion through the senses. The nutty base is a perfect alternative to using gluten-free biscuits for the crust, adding more flavour to the entire dessert. You can alter the amount of spices to create the perfect pair to your flavour of cheesecake.

Makes one 9-inch cheesecake.

Ingredients

Crust:

1/4 c butter, melted
1/3 c almond meal (blanched)
2/3 c ground whole almonds
1 tsp vanilla extract
1 tsp ground ginger
1/3 c brown sugar
1/4 c white rice flour
2 tbsp arrowroot powder

Filling:

250 g cream cheese (light)
250 mL creme fraiche

1/2 c plain Greek yogourt
2 c canned pumpkin
1 1/2 c white sugar
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp cinnamon

Directions

Preheat the oven to 350°F and line a 9-inch removable bottom pan with parchment paper. Trace the bottom to create a circle of parchment to layer the base, and line the sides.

In a small bowl combine the filling ingredients, making sure ingredients are equally dispersed throughout the mixture.

Press the mixture onto the base of the pan, evenly spreading it out across.

Place the pan in the oven, and bake for 30 minutes.

Remove from oven and allow to cool for 5-10 minutes.

In another, larger bowl, add the cream cheese and creme fraiche together. Beat on medium speed to blend and soften.

Add in the yogourt, canned pumpkin, sugar and spices. Stir until combined, and then beat until creamy and soft.

Pour the filling over the base, levelling it across.

Bake for 1 hour.

Upon removing from the oven, allow to cool completely before transferring it to the fridge to set for a minimum of 3 hours, preferably overnight.

Delicious with a topping of fresh whip cream.

Camped Out

Despite going to sleep quickly last night, falling into bed with drooping eyelids and blurring eyesight, I awoke too late this morning. Bundled up in my cosiest pyjamas, fleece Christmas pants, and curled up into a cocoon of blankets, topped with an array of colourful pillows, I was able to sleep restfully, and without the disturbance of kids' yelling outside my door at 7 am. I even had to nap earlier that evening because exhaustion clouded my judgement and caused simple inquiries posed by either mum or dad to seem irrational or critical. I was so exhausted after camp for two and a half days, and resting for a couple of hours, even though I thought I'd only lay down for just a moment, was clearly what I needed.

I'm clearly camped out.

And I'm sure the only reason I woke up at all this morning was because of my parents' stomping around in the kitchen, which regrettably, is directly above my bedroom. The dog's paws scratched and skittered across the wooden floorboards, and I noticed the change in her excitement (bacon was cooking) as I drifted out of heavy sleep and her feet made many more scraping sounds. The noises suddenly came much quicker, as if she was trying to keep in time to a fast paced dance routine.

My tap dancin' dog.

The Charleston maybe.

Mum and dad's breakfast was cooking when I walked in the door, still groggy, and they had already finished some of the day's chores as well, displayed by the wiped down counters and a disorganised array of bottles and cardboard boxes across the floor as dad finished up taking out the recycling - a job we often wait for him to complete anyway. I knew, from my apparent sleepiness, that I needed something delicious to start my Sunday, and possibly a caffeine boost other than coffee, which I drank too much of during the two days at camp.

At first, I tried to restrain myself, it's not good for adolescents is it? However, since each meal was eaten outside, with the September chill of the wind blowing across us from the ocean, the only way to warm up was to caress a steaming mug in our hands, with the added boost of diminishing our exhaustion for at least an hour or so.

For the two and a half days we spent at camp, I don't think I got more than eleven hours of sleep in total. From the time we got our cabin groups to bed until around two that night, we patrolled outside and watched for kids peering out their doors, expectantly waiting for our backs to be turned.

The second night was mayhem, with nearly half of the kids in each cabin trying to escape the clutches of sleep, and meet up "by the low ropes course" with friends. By the time I finally went to bed that night, leaving the other leaders to keep their own cabins in order, there were only a few kids still running around, although most had fallen into sleep without the disturbance of their cell phones, and the distraction of music playing from their ear buds.

The boys' cabins, which were located across the field from most of the girls', housed boisterous kids still expectantly crouched by the door in their sneakers ready to leap up and out the door at the turn of the leaders outside, but also ready to bounce back into bed and dive under their blankets if anyone came in to check for opportunists. And upon being caught in bed with shoes on, they would reply,

"Oh! I didn't know I still had them on."

Causing suspicion of course, but nonetheless saving them from being caught in the act.

Those that were caught racing across the field to the forest encircling the camp where some kids waited, huddled in groups to keep warm and to defend themselves from the stories told to scare each other, were chased down by their leaders armed with water guns. I expect this was quickly shut down by the teachers however, who must have been roused from the shouts and yelps from kids soaked by the sprays.

I was so relieved to be presented with gluten-free foods at the camp, the kitchen staff were extremely knowledgeable about which foods were wheat free, and were also very accommodating for those of us that didn't eat wheat by preparing 'special' foods such as rice flour pizza and potato flour pancakes. However, it was a little disappointing that so many cookies and muffins were served to everyone else, for snacks throughout the day, and even before bed.

So, when I came home, I had extra motivation to bake something delicious.

Pumpkin Scones
Adapted from King Arthur Flour's Harvest Pumpkin Scones
Printable version.

Makes 12 scones.

Ingredients

325 g gluten free flour mix (I used 50 g sorghum flour, 150 g white rice flour, 75 g arrowroot flour, and 50 g cornstarch)
1/3 c coconut sugar
1 tbsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice powder

1/2 c cold butter (or alternative)
1 1/2 c raisins (You can also use chopped candied ginger, nuts of any type or gluten-free chocolate     
                       chips.)
1 c canned pumpkin
2 eggs
1/3 c rice milk (Or another milk alternative)

Directions

Combine the flours, sugar, baking powder, salt and spices in a large bowl.

Add the butter, and rub it in to form a breadcrumb texture. Stir in the raisins.

In another, smaller bowl, beat the eggs and add the canned pumpkin. Add the pumpkin mixture to the dry ingedients and mix well.

Slowly add the rice milk until the batter becomes sticky and cohesive.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Drop the batter in spoonfuls onto the baking sheet, and let it sit for 15 minutes before baking.

Brush the scones with more rice milk and sprinkle with coconut sugar if desired before cooking for 20 minutes.

Allow to cool for 5 to 10 minutes before serving with a steaming cup of tea.