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Showing posts from March, 2015

Impossible Squash Pie

Betty Crocker has a line of "impossible" pies that are well-loved, but my take on their Impossible Pumpkin Pie makes a few swaps, is delicious, and is a little less processed.

Added bonus, even though it's a bit more complicated, it's still a super easy, and super yummy recipe very easily halved or baked in several smaller tins.



You need:

1 average sized acorn or delicata squash
1/2 cup Bisquick Substitute
1/2 cup turbinado sugar or brown sugar
1 cup So Delicious Unsweetened coconut milk drink
1 Tbsp salted butter, softened
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs

Poke holes in your squash with a fork.  Toss that baby in the microwave and nuke for 6 minutes.  Flip, and nuke for 6 minutes more.  Cut in half, and allow to cool.  If it doesn't seem to be cooked soft enough, you can add a bit of water to the plate, and cover with Saran or Glad cling (both are BPA and PVC free) and nuke it for a minute at a time, testing in between until soft enough.  For an …

Bisquick Substitute

There are some things in this world that are just so much easier to make with some Bisquick, but who wants to buy that?  Here's how to make your own.


1 cup unbleached, all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. coconut oil in hardened state
Mix dry ingredients.  Cut in coconut oil.  Must be refrigerated. You want the coconut oil to stay in its solid state, because it's replacing Crisco. Makes 1 cup/ Approx. 570 calories to a cup.