Strawberry Jubilee - perfected

One of the issues I had with my Strawberry Jubilee cookies was the consistency.  It was way too dry.  Not smooth and silky like I wanted it.  So after fiddling with it, I have finally perfected the recipe.

Strawberry Jubilee

Gluten-free

1/2 cup shortening

1 cup brown sugar

1/2 cup white sugar

4 eggs

1 cup greek yogurt

1 tsp vanilla

2 3/4 cup Better Batter gluten-free baking mix

1/2 tsp baking soda

1 tsp salt

2 cup chopped dried strawberries

Mix shortening, sugars and eggs thoroughly. Stir in yogurt and vanilla.

Mix flour, soda and salt. Blend in to sugar mixture. Mix in dried strawberries.

Chill dough.

Drop rounded tablespoons (a #50 disher works nice) of dough about 2" apart on greased baking sheet.

Bake at 375F about 13 minutes or until almost no imprint remains when touched lightly.

Cool. Spread with browned butter glaze. Canned frosting is too moist and won't stay on the cookies very well.

Makes about 40 cookies.

Browned Butter Glaze

1/2 cup butter

2 cups powdered sugar

1 tsp vanilla

2-4 tbl hot water

Melt butter until golden brown. Blend in sugar and vanilla. Stir in hot water until icing spreads smoothly.

Maple Rice Krispie Treats

It's been a while since I experimented.  Too many other things going on in my life, like getting married.

I had a hankering for Maple Bacon Rice Krispie Treats.  They sounded good, but I found that the bacon only added extra work and mess and didn't add any flavor to the bars.  So I left it out in this next revision.

The bars turned out very good.  The chocolate/maple flavor is nice, but the maple comes back as an aftertaste as well.  So you get enjoyment eating and then still having that maple flavor in your mouth afterwards (calorie free extra taste!).

Maple Rice Krispie Treats

4 tbl butter

6 cups marshmallows

1 tbl pure maple syrup

1 tsp maple essence

6 cups Rice Krispie cereal

12 oz Dark chocolate chips

1 tsp sea salt

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add maple syrup, and maple essence. Stir until completely mixed.

Then add the Rice Krispie cereal. Mix until all is well incorporated.

Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.

Place chocolate chips in a double boiler (or a glass bowl that fits snugly over your pot) filled with water.

Bring water to a simmer on medium heat. Once chocolate starts melting, stir constantly with a rubber spatula until all chocolate is melted and had a smooth consistency.

Remove from heat and pour the chocolate over the cooled Rice Krispies and spread evenly with the spatula.

Allow the chocolate to cool a bit, then sprinkle lightly with sea salt if desired.

Place treats back in fridge to set completely.

Once the chocolate has solidified, cut into squares and enjoy!

Experiments

I had a day off today.  That means I get to rest.  Ya, who am I kidding?  I finished up all the Christmas stuff and then made a large mess in the kitchen experimenting with some cookie ideas.

A friend suggest peanut butter and gum drop cookies.  They turned out well, but nothing special for me.  Chopping up those big gum drops was a pain, but everything went together without a problem.

My wife Dawn came up with an idea: Skor Bits Cookies, but take the Skor bits out (stay with me) and replace them with Red Hots.  Very good.

I got a bag of candy cane bits.  So I took a brownie mix and mixed the candy bits into it.  They basically just melted and sank to the bottom.  8(  Much less mint flavor than I expected.  So I topped the brownies with melted Andes mints.  That worked OK.

What I should have done is just baked the brownies and then made a frosting that was minty and put the candy cane pieces into it.

Then I made Rice Krispie Treats but put mini-chocolate chips and chopped dried cherries in them.  That worked very well.

Finally, I made a recipe for sugar cookie cake.  I de-dairy-ed it by using silken tofu instead of cream cheese.  And used browned butter icing on top.  It turned out OK.  But not as good as I hoped.

Turkey meatloaf with avocado

1/2 cup ketchup
1/2 cup breadcrumbs
1/2 cup onions
2 cloves of garlic, minced
1 tablespoon dried basil
1 large egg
Salt and pepper
1 lb ground turkey breast
1-2 ripe avocados
8 oz tomato sauce

Mix the ketchup, breadcrumbs, onions, garlic, and basil.  Add turkey and egg.  Salt and pepper to taste.

Put 1/2 of the meat mixture into a bread pan (we use a disposable aluminum one), making a well down the middle.

Cut avocados into pieces and put into the well you made.

Top with the rest of the meat mixture and shape into loaf.

Pour tomato sauce over loaf.

Cover and cook in slow cooker on high for 3 hours.  The meatloaf is done when the internal temp reaches 165F.  (We usually let it go all day while at work.)

Allow meatloaf to rest for 10 minutes before cutting.

Personal Sized Baked Oatmeal with Individual Toppings

Personal Sized Baked Oatmeal with Individual Toppings

Gluten-free

2 egg substitute

1 tsp vanilla extract

2 cups applesauce, unsweetened

½ cup banana, mashed (about 1 banana)

½ cup honey

5 cups Old Fashioned rolled oats { I used Bob’s Red Mill}

2 tbl coconut flour

1 tbl ground cinnamon

3 tsp baking powder

1 tsp salt

2 ¼ cups almond milk

Toppings: Dried cranberries, blueberries, cherries, butterscotch chips.

Preheat oven to 350 degrees.

Mix eggs, vanilla, applesauce, banana and honey together in a bowl.

Add in oats, coconut flour, cinnamon, baking powder, salt and mix well with wet ingredients.

Finally pour in milk and combine.

Spray a couple of muffin tins with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.

If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.

Bake 30 minutes until a toothpick in center comes out clean.

Cool and enjoy or freeze them in gallon freezer bags.

Notes:

• About 150 calories per cup depending on the toppings.
• My attempts make about 22 normal-sized cakes.

The World's Best Chocolate Oatmeal Cake

So I started with the The World's Best Chocolate Oatmeal Cake and did an experiment with it.

I substituted oat flour and coconut flour for the regular flour.  Many times, when I de-gluten-ize a cake recipe, I have an issue with the center not cooking all the way while the outsides are done.  So I used my all-edges brownie pan instead of a standard 9x13 pan.

Then I ditched the boiled frosting and did a simple peanut butter topping.

The result was very good.  Structural integrity was high.  Taste was very good.  There is a slight coconut taste, but more of a "what's what I taste" more than anything.

The World's Best Chocolate Oatmeal Cake - De-gluten-ized

Original recipe from Pinch of Yum, recipe from Mimi’s Grandma

1 cup brown sugar
1 cup white sugar
1/2 cup butter, melted
2 eggs, lightly beaten with fork
1 cup gluten-free oat flour
3/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa powder
1 cup gluten-free rolled oats
1 3/4 cups boiling water
10 oz bag chocolate chips

1 bag Reese's Peanut Butter Chips
1/2 cup Margarine (1 stick)

Boil the water and add to oatmeal.  Let sit for 10 minutes while you do the rest of the mixing.

Preheat oven to 350.

With an electric mixer, cream the butter and sugars. Add the eggs and mix well.

Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.

Add softened oats and water to the batter and mix well. Stir in chocolate chips.

Pour into a greased or buttered rectangular 9×13 cake pan.

Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.

For the frosting, melt the margarine and peanut butter chips over low heat, stirring frequently until melted.  Pour over cake.

Dawn's Tapioca Pudding

Dawn's Tapioca Pudding

This recipe calls for a rice cooker with "fuzzy logic".  Not the cheap rice cookers, but the more expensive ones like the Zojirushi 5-1/2-Cup Neuro Fuzzy Rice Cooker.

32 oz unsweetened almond milk
7 oz Reese large pearl tapioca
1 cup sugar
3 large eggs (divided)
1 pinch salt
1 tsp sugar
1 tbl vanilla

Soak tapioca pearls as directed.

Place drained tapioca, almond milk, sugar, eggs YOLKS and salt in the rice cooker bowl.  It's probably a good idea to beat the egg yolks before putting them in.  Stir to combine.

Set rice cooker for Porridge mode and start.  Stir for a few seconds every 20 minutes.

When rice cooker goes into keep warm mode, take eggs WHITES and 1 tsp of sugar and whip until stiff peaks.

Add vanilla to tapioca mixture and stir.  Fold in whipped egg whites.

Let cool a bit, then eat warm.
Or pour into containers and serve cold.
It's good either way.

Calorie analysis:
Unsweetened almond milk: 120
Tapioca: 700
Sugar: 790
Eggs: 210

1820 calories per batch.

I'd say there were 6 nice-sized servings (it was quite filling), so that's only 300 calories per serving.

Gingerbread Truffles

Gingerbread Truffles

Gluten-free

1 ¼ cup shortening

1 cup sugar

1 cup molasses

2 tbl vinegar

5 cups flour

1/2 tsp salt

2 to 3 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground cloves

Covering:

12 oz dark chocolate

1/2 cup shortening

Cream shortening and sugar. Beat in molasses and vinegar. Add dry ingredients and mix together. Roll into 1” balls (I find that a #50 disher will scoop out a nice-sized amount). Freeze for 1 hour.

Melt dark chocolate and shortening until liquid. Dip frozen gingerbread balls in the chocolate and place on parchment paper. Chill until chocolate hardens.

Makes about 56

Notes:

• Any flour can be used. I used gluten-free oat flour to make them gluten-free.
• I used 1 bag of Ghiradelli dark chocolate chips.

Blueberry Pie

After trying a couple of experiments, and checking out a couple of web site recipes, I put together a nice recipe for blueberry pie - and made it gluten free.

It's basically my grandma's recipe for "cookie crust" coupled with this recipe for blueberry pie.

This isn't the picture of what I created.  It didn't last long enough to get a picture.

Blueberry pie

Crust:
1 cup gluten-free oat flour
4 tbl powered sugar
8 tbl soft margarine

Mix flour and powered sugar together. Add the margarine. Pat mixture into slightly greased pie pan. Bake at 350F for 10-15 minutes.

Filling:
2/3 cup granulated Sugar
7 Tablespoons corn starch
1/2 teaspoon Cinnamon (optional)
3 Tablespoons water
2 Tablespoons lemon juice
3 to 4 cups of Blueberries

Combine sugar, and corn starch in a bowl and mix well.  Some people like cinnamon mixed in, but if you don't...

Add the lemon juice, and water and stir it up.

Add the blueberries to the pie crust.  Just pour them in!  There's lots of air space and it will cook down, so don't worry if they mound up about an inch above the edge of the plate.

Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven.

Crumb topping:
1/4 cup sugar
1/2 cup gluten-free oat flour
1/4 cup butter or margarine

Mix together in a small bowl and sprinkle it over the pie.

Cook the pie at 375 F for 1 hour.

Let cool before cutting.

Mousse frosted cupcakes

But not just regular mousse, avocado chocolate mousse.

Since this was just an experiment, I went the easy way this time.  I started with 1 boxed cake recipe made according to the directions for 24 cup cakes.  Bake.  Then cool (yes, that's important).

While the cupcakes were baking, I make the Avocado Chocolate Mousse recipe from The Kitchn.  Then I put the mousse in the fridge. You must chill the mousse or it will be too runny.

Note that the avocados that I bought were very large, so I did adjust the amounts in the recipe to account for that.

I took my cooled cupcakes and poked a hole in the middle (to make room for extra mousse 8-)).  Then I took the chilled mousse and put into a frosting "gun" and frosted each cupcake (first filling the hole I made, of course).

Using 4 large avocados let me "frost" 23 cupcakes with a generous amount.  There was enough mousse left to make a sloppy looking cupcake - which was sacrificed to the taster gods to verify that they were good enough to serve.

You probably want to keep these chilled until served.  The mousse doesn't get really runny, but it will loosen up when warm.

I wouldn't say they are healthy from a calorie point of view.  But they do have significantly less sugar.

BBQ Chicken Pizza

New experiment.

1 Bob Red's Mill Gluten Free Pizza Dough mix
200 grams grilled chicken
Some BBQ sauce (about 1/4-1/2 cup - we didn't measure it)
1 cup baby spinach
1/2 cup chopped red onion

We made the pizza dough according to the instruction.  We divided it into 4 parts, putting each part into a 9" pan and patting down flat (we didn't want a bready pizza dough - we wanted a crackery crust).

Topped with about 1/2 of the BBQ sauce, then spinach, then chicken, then the rest of the BBQ sauce.

Bake at 425 for about 20 minutes.

Notes:

• We added minced garlic, but the BBQ sauce overpowered it, so it didn't make any impact.
• The BBQ sauce was very overpowering.  Next time we will water it down a bit.

Spiced Chocolate Cupcakes with Mint Buttercream

We started with this recipe.  But we weren't too crazy about the egg nog and we wanted to de-gluten-ize the recipe.  So we picked up some King Arthur Gluten Free mult-purpose flour and gave it a shot.

Note that when you de-gluten-ize a recipe, the product tends to stick to the pan - a LOT.  I used my silicone muffin pans, with non-stick spray and that worked well.  They stuck, but not too bad.

Also, baking time was significantly longer.  I did 12 minutes, then another 3 and another 3 and another 3 before they were done (using the toothpick method).

We decided to make the buttercream - sans egg nog - and decide on a flavor later.  We decided on 1 tsp of peppermint and just a bit of green food coloring.

The end result was very good.  Moist cupcake with a good chocolate flavor and the mint was just right - not overpowering.

Spiced Chocolate Cupcakes with Mint Buttercream

Yield: 18 cupcakes

Tender chocolate cupcakes spiced with cinnamon and cloves topped with rich buttercream flavored with eggnog. A perfect treat for the holiday season.

For the spiced chocolate cupcakes:
1/2 cup + 2 tablespoons hot coffee
1/2 cup unsweetened cocoa powder
1 1/4 cup gluten-free all-purpose baking flour
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup sugar
3/8 cup egg substitute
1/2 cup + 2 tablespoons greek yogurt
1/2 cup vegetable oil

For the eggnog buttercream:
1 cup unsalted butter, at room temperature
4 cups powdered sugar, sifted
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon peppermint extract

To make the cupcakes:
Preheat oven to 350 degrees. Line a muffin pan with cupcake liners or grease and flour.

In a small bowl, whisk together the hot coffee and cocoa powder until smooth and no lumps remain. Set aside to cool slightly.

In another bowl, sift together the flour, salt, baking soda, cinnamon, and cloves.

In the bowl of a stand mixer fitted with a paddle attachment, beat the egg, egg yolk, and sugar on medium high speed until pale yellow in color. Add the yogurt and mix until combined, followed by the vegetable oil. Add the flour mixture all at once and mix until combined. Add the cocoa mixture and mix until smooth, scraping down the sides of the bowl as needed.

Fill the cupcake liners 2/3 full with the batter and bake until a toothpick inserted into the center of a cupcake comes out clean, 15-20 minutes. Let cupcakes cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

To make the buttercream:
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar, salt, nutmeg, vanilla, and mint (You can add some food coloring too if you want), mixing on medium high speed until desired consistency is reached. Increase speed to high and beat for a few minutes until smooth.

Frost cupcakes with the buttercream. The cupcakes should be stored in an airtight container and will keep at room temperature for several days and about a week in the fridge.

Dawn's Parsnip Bake

400 grams of shredded parsnips.
1 cup of baby spinach (uncooked)
Eggs

We took a 9x9" pan and sprayed it with a bit of non-stick spray.  Then put in the shredded parsnips.
Baked for 30 minutes in a 400F oven.
We pulled out the pan and put on the spinach, then dropped the eggs (we normally do only 4 eggs, but we had 6 left over from baking) on top of the spinach.
Cover and put back in oven for another 10 (for cooked, but still very soft eggs) to 15 (for completely set eggs) minutes.

Dawn: a little chives and salt and pepper.
Me: Bacon salt.

We should have diced up the leftover garlic and put it in with the parsnips.  But it was still good.

Autumn Vegetable Soup

Autumn Vegetable Soup

1 tbl olive oil

1 large yellow onion, finely chopped

1 red bell pepper

1 tbl minced fresh rosemary

1/4 tsp red pepper flakes

2 lb hard-shelled squash, such as butternut, peeled, seeded and cut into ¾ in pieces

salt

pepper

4 cups low-sodium chicken broth, plus more as needed

200 g cooked chicken chunks (I used a bag of precooked, diced chicken - about 250 calories)

1 cup spinach, cleaned

In a large saucepan over medium-high heat, warm the olive oil. Add the onion, bell pepper, rosemary and red pepper flakes, and saute until the onion has started to caramelize and pepper is tender - about 20 minutes.

Add the squash, season with salt and pepper and cook, stirring frequently, until the surface of the squash starts to soften - about 2 minutes.

Add the chicken broth. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the squash is tender - about 25 minutes.

Add the cooked chicken and spinach and simmer until the spinach is wilted - about 3 minutes.

Thin the soup if desired, by adding more broth. Adjust the seasoning by adding more salt and pepper.

4-6 servings.

Notes:

• Originally, the recipe had you cook the onions until just tender.  I found that the taste of the caramelized onions were much better.
• Also, the original had beans instead of a meat.  I substituted some chicken.
• The overall result was very good.  Smooth taste, with some good after-heat from the red pepper flakes.  Wonderful for a cold, Autumn day.

Peanut Butter Temptations

Peanut Butter Temptations

Gluten-free

1 stick butter, room temp

1/2 cup peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 tsp vanilla

1 1/4 cup flour

3/4 tsp baking soda

1/4 tsp salt

48 mini peanut butter cups

1/3 cup chopped peanuts as garnish

Gluten-free:

Replace flour with sorghum flour and add 3 tsp of dried egg whites.

Cream butter, peanut butter and sugars. Add egg and vanilla. Beat until creamy. Stir in dry ingredients until blended. Chill 1 hour.

Shape dough in 1 inch balls. Press into mini-muffin tins lined with paper liners. Bake 350F for 10-12 minutes.

Remove from oven and press a peanut butter cup into each hot cookie. Top with chopped peanuts when chocolate is melted.

Makes 3-4 dozen

Notes:

• I purchased 4 mini-muffin pans for this recipe. Fill two and place them in the oven. While they are cooking, fill the other two pans. When the first two are done, take them out and place the other two pans in the oven.

• I place the pans in the 'fridge to cool them faster.

Apple Crumble Bars

Apple Crumble Bars

These bars run a very close second to the classic American apple pie. However, not only can you use apples in them, you can also try making them with ripe quince or firm pears for variety.

MAKES ONE 17  1/4-BY-11 1/2-BY-1-INCH PAN

2 1/4 cups (10 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) plus 1 tablespoon light brown sugar, lightly packed
1 large egg, at room temperature
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
3 large Granny Smith apples, peeled, cored, and cut into 1-inch cubes
1 tablespoon fresh lemon juice
Cinnamon Crumble

Preheat the oven to 350°F.

Lightly coat a 17  1/4-by-11 1/2-by-1-inch jelly-roll pan with nonstick vegetable spray. Lay a piece of parchment paper in the pan, taking care that it fits neatly at the sides and corners. Set aside.

Combine the flour, baking powder, and salt in a small bowl. Set aside.

Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.

With the motor running, gradually add the cup brown sugar, beating until very light and creamy.

Add the egg, beating to incorporate. When blended, slowly beat in the reserved flour mixture. When the dough is well blended, remove the bowl from the mixer and scrape the paddle clean.

Scrape the dough into the prepared pan and, using your hands, carefully press it into a thin, even layer.

Combine the remaining 1 tablespoon brown sugar with the granulated sugar and cinnamon in a small bowl. Set aside.

Place half of the apples in an even layer over the dough. Sprinkle with the lemon juice and then with the cinnamon-sugar. Top with another layer of sliced apples. Sprinkle the crumble over the top in an even layer.

Place in the oven and bake for about 35 minutes, or until the crust is golden, the apples are bubbling, and the crumble is lightly browned.

Remove from the oven and set on a wire rack to cool.

When cool, use a serrated knife to cut into bars.

Store in a single layer, airtight, at room temperature for up to a week.

Cinnamon Crumble
1 cup (4 ounces) all-purpose flour
2/3 cup (4 ounces) light brown sugar
2/3 cup (4 ounces) granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 cup (4 ounces) unsalted butter, chilled and cut into cubes

Combine the flour with the brown sugar, granulated sugar, and cinnamon in a small mixing bowl. Add the butter and, using your fingertips, work the butter into the dry ingredients until coarse crumbs are formed.

Store, airtight, in the refrigerator for up to 2 weeks or in the freezer for up to a month.

Ron's Notes:
It's like a apple pie in a bar.
We used Better Batter to make them gluten-free and it worked out well.
The cookies are rather fragile, though.

Applesauce Cupcakes with Browned Butter Frosting

Applesauce Cupcakes with Browned Butter Frosting

24 cupcakes

1 cup granulated sugar
1 1/2 cups unsweetened applesauce
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Frosting
1/3 cup butter (do not use margarine)
3 cups powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons skim milk

Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups or grease cups with shortening or cooking spray. In large bowl, beat granulated sugar, applesauce, butter and eggs with electric mixer on medium speed until smooth and creamy, scraping bowl occasionally. On low speed, beat in flour, cinnamon, baking powder, baking soda, salt and nutmeg just until well blended, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups. Cool completely, about 30 minutes.

In 3-quart saucepan, melt butter over medium heat. Cook 3 to 5 minutes, stirring constantly and watching closely, until butter just begins to turn golden (butter will get foamy and bubble.) Remove from heat. Cool 15 minutes.

With electric mixer on low speed, beat in powdered sugar, vanilla and enough milk until frosting is smooth and desired spreading consistency, adding 1 or 2 more teaspoons milk, if necessary. Spread frosting on cooled cupcakes (if frosting begins to harden, stir in an additional teaspoon milk).

Ron's notes:
The recipe made only 21 cupcakes.
We used Better Batter and it worked out very well to make them gluten-free.

Raspberry Banana Ice Cream

4 bananas (frozen)
1 pint raspberries (also frozen)

It turns another nice shade of pink and it's very tasty.  Almost no banana flavor.  The raspberries really overpower it nicely.

Boysenberry Banana Ice Cream

The name doesn't sound very good, I know, but it tastes great.

Today I did the banana ice cream recipe, but I added 1 oz of the freeze dried boysenberries from nuts.com.

Wow!  Little banana taste but plenty of boysenberry flavor.  The container I got has 2 oz, so I have enough for another batch when I get some leftover bananas.

Pumpkin Pie Banana Icecream

I got this idea at a party last night.

4 bananas.
1 cup pureed pumpkin
1/2 tsp ginger
1/2 tsp cinnamon

I'll let you know how it tastes when it's done freezing.

Update: Successful!  It tastes like pumpkin pie.