This is one of those salads I  made over and over and over. It’s just that good and it’s a wonderful way to usher in the Fall with kale and apples dressed with a maple vinaigrette. 

Kale and Apple Salad is great with Maple Vinaigrette

Maple vinaigrette is easy to make and so perfect for a heavy tough green like kale. I  use maple syrup, dijon mustard, olive oil and apple cider vinegar.   

This is the perfect pot luck salad. It can be dressed with this cider maple vinaigrette and made ahead of time. Greens are royal produce and kale is king. I love it for it heartiness. It doesn’t wilt easily, making it nothing like spinach at all. It maintains a chew even when sautéed, and it stays very edible long after it’s dressed.

I added in a chopped sautèed sweet potato which was tossed with olive oil,  maple syrup and cayenne pepper. You can leave this out if you want your salad to be lighter.

Every single time I  bring this salad to a party, people want the recipe and there is none left. People that think they don’t like kale love this salad.

Kale salad is even good left over if you ever have any left over. 

Tell me, do you have a go to dish for carting to dinner parties or potlucks.

More Salads Good for Parties from Spinach Tiger

Festive Kale Salad with Butternut Squash, Figs, Pears

Blue Cheese Salad Party Wedge

Caprese Party Salad

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Kale and Apple Salad with Raisins, Pecans, and a Cider Maple Vinaigrette Salad Dressing

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 bunch of lacinato or tuscan kale
• 1 apple in small slices with skin on
• 1/3 cup golden raisins
• 10 roasted walnuts or pecans
• 1 sweet potato
• 1/2 teaspoon cayenne pepper more or less to your liking
• 3 teaspoon maple syrup divided (one for sweet potato, one for nuts, one for dressing)

Maple Vinaigrette

• 1 teaspoon dijon mustard
• 1 tablespoon cider vinegar
• 1 teaspoon maple sryup can use a sugar free
• 2 tablespoons olive oil Start with one tablespoon and add as you need it

Instructions

• Carefully cut out the ribs of the kale. Rinse and dry.
• Cut into bite size pieces. Some people like kale finely chopped. That's an option.
• slice apples thinly with skins on
• toss walnuts or pecans with 1 teaspoon of maple syrup
• Roast walnuts for 5 minutes at 375. Set aside.
• Toss kale with apples, raisins and nuts.
• Peal and cut sweet potato into cubes. Toss with olive oil, cayenne pepper, salt and a teaspoon of maple syrup. Bake on baking sheet at 350 until done about 15 minutes. You can also saute on top of the stove.

Maple Vinaigrette Dressing

• Place maple syrup, mustard and vinegar, olive oil in blender or magic bullet. (I used my Vitamix).
• Toss salad with dressing. You may not need all the dressing.
• Make ahead. I made salad and dressed it two hours before eating it. The left over salad went into the refrigerator and we ate it the next day. It was still good.

The post Kale and Apple Salad with Golden Raisins, Maple Vinaigrette appeared first on Spinach Tiger.

The keto cookie cake yields a soft cookie that serves well as a birthday cake and is even good when refrigerated. You can also put a a birthday candle in the cake.  

If you’re like me, some of the last year seems to be a blur. My bakery was up and running and, most of the time, I was able to post something on this food blog, but not as many posts as I would have liked. My biggest distraction has been the remodeling of our basement, and I hope to share that with you soon. 

The keto birthday cookie cake was made and even photographed during the blur, but I never wrote down the recipe. I changed that today, tested my recipe out and feel confident you can make this for your next celebration with ease. This is perfect for those needing grain free, sugar free desserts, but don’t want to make a cake.

I  like it with a vanilla buttercream or served warm with some keto friendly ice cream. I love the Rebel brand. Have you tried it?

What are the main ingredients for the keto cookie cake?

The cookie dough base is the same as my keto chocolate chip cookie: almond flour, coconut flour, and granulated Swerve. Adding unflavored gelatin helps to bring a chewier cookie and a little black strap molasses adds some brown sugar flavor. You CAN skip the gelatin, and you can replace the black strap molasses with sugar free maple syrup.

I add one extra egg to get a more cake-like texture. I use Choc Zero chocolate chips and pecans, but you could also use any sugar free chocolate chips you like, and skip pecans or use walnuts. That’s up to you. I am an affiliate for Choc Zero and earn a small commission. It’s the only product I use in my keto bakery.

I use Swerve’s Sweetener, both the granulated and the confectioner’s for this recipe. 

READ HERE WHY I  USE SWERVE

Tips for Making a Keto Birthday Cookie Cake

Cookie cakes can be tricky as it’s hard to know how much cookie dough to put on the skillet. I used 550 grams of cookie dough and a 10 inch griddle. 

Overlap parchment paper: Unless you plan to eat the cookie cake from the griddle or skillet, you must have a plan for removing the cookie cake. It has a tendency to fall apart, so you will need to use parchment paper. 

The cookie dough should be about one inch high and you should leave about 1/2 inch around the perimeter to give the cookie room to expand. This worked perfectly for me. If you don’t have a scale, just keep these rules in mind. Use plastic wrap and small rolling pin to smooth it out evenly. 

Bake 325 F. degrees for twenty minutes.  This produced an even, golden cookie cake.

Completely cool your cookie cake prior to moving to a cake plate or else it will fall apart. The brilliant solution for this is to serve your cookie cake in your skillet. 

Sugar Free Buttercream Ideas for the Birthday Cookie Cake all made with Swerve’s Confectioner’s Sweetener. 

• Low Carb Vanilla Buttercream
• Low Carb Chocolate Buttercream
• Low Carb Peanut Butter Buttercream

Keto Cookie Recipes from Spinach Tiger

• Keto Sugar Cookies
• Keto Chocolate Chip Cookies
• Keto Lemon Basil Shortbread Cookies
• Keto  White Chocolate Raspberry Macadamia Nut Cookies

Spinach Tiger also Keto Friendly Home Bakery and teaches keto baking classes, in the Nashville area.

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Keto Chocolate Chip Cookie Cake

Low Carb Chocolate Chip Cookie Cake with Buttercream

Course Low Carb Dessert

Cuisine American

Keyword chocolate chip cookies, keto brownies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 21 minutes minutes

Servings 12 slices

Calories 73kcal

Author Angela Roberts

Ingredients

• 1 1/4 cups almond flour 140 grams
• 2 tablespoons coconut flour 28 grams
• 1 teaspoon gelatin powder optional
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/2 cup unsalted butter
• 1/2 cup Swerve granulated sweetener
• 2 tablespoons Choc Zero Maple Syrup see notes
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cups Choc Zero Chocolate Chips see notes
• 3/4 cups chopped pecans

Kitchen Tools

• Rectangular Parchment Papers

Instructions

• Mix all dry ingredients except sweeteners. Set aside
• Cream butter with sweeteners.
• Add egg and vanilla.
• Add dry ingredients.
• Add chocolate chips and pecans.

To Make Cookies:

• Preheat oven at 325 degrees F. bake.
• Cut a piece of parchment paper to fit a 9 inch pan or griddle.
• Press cookie batter into the pan.
• Bake for twenty minutes. Check to see if you need to add another minute or two.
• Cool completely before decorating with buttercream.

Notes

Since posting, I replaced the brown sugar with Choc Zero Maple syrup. You could replace maple syrup with 1/2 teaspoon black strap molasses. 

There are several keto buttercreams on the site. 

• Keto Vanilla Buttercream
• Keto Chocolate Buttercream

 

Nutrition

Serving: 1g | Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Keto Birthday Cookie Cake appeared first on Spinach Tiger.

This Autumn Salad of kale and warm honey mustard vinaigrette with sweet potatoes, dried cranberries and toasted pumpkin seeds is the perfect salad for parties and potlucks. 

I have brought this salad to parties at least ten times, and it’s always the first to go and the star of the table. I’ve seen cupcakes, cookies and other foods have to go back home, but never this salad. No matter how large of a bowl I bring, there is never enough.

You can mix the kale with other greens if you choose to, as I did in this version with arugula.

This is a perfect potluck salad because you  can have everything ready within twenty minutes in the morning, and then put it all together with the dressing about three to four  hours in advance. The marination massages the kale, and brings it to a place that is very different than what most people think.

People will appreciate seeing a green sitting on the table that is gorgeous, appetizing and satisfying. It might make them feel better about the dips and chips and sweets they are also eating, and for those who are into that paleo craze, they will stop and thank you.

This is that perfect salad for this time of year, whether it’s a tail gating party, Halloween, or Thanksgiving, because you dress the salad at least two hours in advance. At Christmas, you can just add in some pomegranate seeds. I’ve learned that while people love the cookies and treats at a Holiday party, they are so grateful to see a good salad.

I used sweet potatoes, but you can use butternut squash.

I used toasted pumpkin seeds, but you can use toasted pecans, almonds or walnuts.

Add in some chopped up crispy pancetta or bacon.  Add in citrus for some brightness if you have it on hand.

Make a Warm Vinaigrette with Maple Syrup

I used a warm honey mustard vinaigrette that can be made with maple syrup. Either works incredibly well. If you don’t have time to dress the salad ahead, warm the dressing. It will relax the kale. Also add the pumpkin seeds  and sweet potatoes when they are hot. Kale can handle this.

The KEY to this salad is to taste it before serving, make sure it’s seasoned with enough salt and pepper. 

If  there is salad left over,  just refrigerate and sauté the left overs in a pan. It takes on a slightly different melted down texture, but still remains somewhat structured and it’s very good. The only thing I would not add to this salad is cheese, which I think would drown the nice flavors the sweet potato brings.

The dressing is sweetened by either honey or maple syrup to offset the heavy dose of vinegar and the punch of mustard, but it is so good. It’s going to taste a bit vinegary when you taste it, but will settle down as the kale takes hold of it.

This particular kale salad is similar to the one I made here, but I gave it an Autumn twist.

Tell me, do you take salads to parties? Are you ready for the Fall flavors?

If you really love kale salads, you might want to try this Tuscan Kale Salad  with a lemony dressing.

More Kale Recipes from Spinach Tiger

• Tuscan Kale Salad with Almonds
• Kale Smoothie
• Melted Kale
• Kale Risotto
• Kale Stir Fry with Ground Beef, Pancetta, Peas
• Salmon with Crispy Kale
• How to Freeze Kale for Smoothies
• Kale Apple Salad with Maple Dressing

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Autumn Salad: Sweet Potatoes, Kale, Pumpkin Seeds, Cranberries, Warm Maple Vinaigrette

A perfect Autumn Salad that is good for any party or Fall gathering. Sweet potatoes, pumpkin seeds, cranberries, pears and apples give color, taste and texture.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 bunches lacinato kale the long skinny kind aka Tuscan kale
• roasted sweet pototoes
• 1 small apple or pear
• 2 tablespoons toasted pumpkin seeds or nuts of your choice
• 2 tablespoons dried cranberries
• Warmed Maple Vinaigrette

For Roasted Sweet Potatoes

• 2 sweet potatoes peeled, cubed or one large butternut squash, peeled and cubed
• 1 tablespoon maple syrup
• 1/2 teaspoon cayenne pepper
• dash cinnamon
• dash nutmeg
• 1/4 teaspoon tumeric optional
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Warm Maple Vinaigrette

• 6 tablespoons apple cider vinegar
• 1 clove garlic finely chopped
• 1 tablespoon maple syrup or honey
• 1 tablespoon dijon mustard
• 12 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

• Wash and dry kale.
• Remove ribs from kale. I used a sharp knife to cut out the ribs.
• Cut kale into bite size pieces.
• Slice apple and pear into thin slices, leaving skin on, or cube, whichever you prefer.
• Add in just enough dressing to salad to wet the leaves. Save some of the dressing to add in warm right before serving. At that point, I’ll warm up the dressing in the microwave.
• Add warmed roasted sweet potatoes, cranberries and pumpkin seeds, saving some of each for top of bowl. Gently toss so as to not break up sweet potatoes.
• Season with salt the pepper.

Roasted Sweet Potatoes.

• Mix olive oil with cayenne, cinnamon, maple syrup, nutmeg.
• Toss potatoes in this oil, using just enough to wet potatoes.
• Roast for 15-20 minutes at 400 degrees, until potatoes are soft, but still firm.
• You can toast the pumpkin seeds at this time. They only take 5 minutes.

Warmed Cider Vinaigrette

• Put all the ingredients in blender and blend until thoroughly emulsified. If using a Vitamix put the garlic clove in whole. If using a blender, dice the garlic first.
• You will want to dress the kale at least an hour in advance. This breaks down the kale.

The post Prepare Ahead Kale Salad: Sweet Potatoes, Maple Vinaigrette appeared first on Spinach Tiger.

Sometimes I get to have the most fun as food blogger. Just recently I was invited to a special pot luck blogger brunch hosted by Jeni Britton Bauer of Jeni’s Splendid Ice Cream, and Ellen Bennett (EllentheApronLady) of Hedley & Bennett.

They did a several city media blitz and it was pretty cool to be around these inspiring women. If you’re not around a Jeni’s Splendid Ice cream, you can make her special ice cream recipes with her at home ice cream book. Her fabulous ice creams are super creamy with unique flavors. My favorite is the goat cheese with roasted cherries.

This event was hosted at the the Food Sheriff’s Test Kitchen in Nashville, a place I’ve seen often in videos, cookbooks and instagram, a place I have always wanted to visit. The first thing I noticed were these amazingly cool retro carafes, which gives you an idea of how cool the vibe is.

Jesse Goldstein, the Food Sheriff, got his name from childhood, as a young boy with older brothers, fighting for his share of the food, has a full kitchen, bar and training area in Nashville, where many exciting delicious ventures are immortalized in food photo shoots and videos.

He made us pork belly, and yes it was amazing and would go so well with these gluten free sweet potato biscuits. South meets South.

I thought I would see a lot of bloggers, yet there were a handful amidst the powerful social media force, the instagrammers. A stylish crowd, who smartly decided to bring the most photographable food for an event celebrating ice cream and aprons, it was a site to behold.  You can see more of that at my instagram account, at the bottom of this post.

Normally, I am quite particular about food presentation and really under-did myself this time by forgetting to bring beautiful dishes to present a sheet-pan frittata and sweet potato biscuits.

I also forgot to bring my pan of gluten free sweet potato biscuits. I made these just for this special brunch and left them at home.

These gluten free sweet potato biscuits are a brand new recipe just for the gluten free baker and just in time for the holidays.

These are fluffy inside, crispy on top, and full of sweet potato flavor and spices that remind you of Autumn, holidays and home.

I wanted them to be just as good as my regular sweet potato biscuit  and my candied sweet potato biscuit .

The easiest way to make sweet potato biscuits is to use your left over candied sweets.  However, you can simply roast a few sweet potatoes, season them with maple syrup and cinnamon and chill them. They need to be cold, as does the butter. Do allow the gluten free sweet biscuits to cool before eating, or you may find them gummy (from the heat). Once cooled, they’ll be fine.

I think the sweet potato is just about the earth’s most perfect food. I’ll be back very soon with a sweet potato bread with orange glaze that I’m going to show you how to make with a gluten free option. Please check out all of Spinach Tiger’s sweet potato recipes and gluten free baking. You might also like these gluten free pumpkin scones.

Click here for over 35 Biscuit Recipes from my Kitchen, including several gluten free and grain free!

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Gluten Free Sweet Potato Biscuits

Fluffy, moist sweet potato biscuit gluten free.

Course Biscuits

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 cups gluten free flour order here
• 1 tablespoon baking powder order here
• 1 teaspoon salt
• 1 cup sweet potato puree 1 large sweet potato
• 1 teaspoon cinnamon order here
• 2 tablespoons maple syrup order here
• 2 tablespoons orange juice
• 1 egg
• 3/4 cups buttermilk
• 5 tablespoons unsalted butter
• !Kitchen Tools
• Whisk order here
• Measuring Cups order here

Instructions

• Roast sweet potato until completely soft at 400 degrees. (30-50 minutes)
• Cool.
• Mix sweet potato with cinnamon, maple syrup, orange juice.
• Chill.
• Cut butter into cubes and freeze for 15 minutes.
• Mix together flour, baking powder, salt.
• Mix butter into flour mixture.
• Mix together sweet potato mixture, buttermilk and egg.
• Add sweet potato mixture into flour mixture.
• You may need to add in more buttermilk if mixture is too dry.
• Form into a dough ball. Pat down to an 8 inch disk.
• Cut 8 biscuits.
• Place apart on a baking sheet.
• Bake for 15 minutes at 450 Degrees F.
• You may need to bake a few minutes longer if you cut them large.

Notes

This is very important in gluten free baking. Allow the biscuits to cool for at least ten minutes. Because they are gluten free, the heat will give a gummy texture, which changes once the biscuits are cool.

The post Gluten Free Sweet Potato Biscuits appeared first on Spinach Tiger.

Of course, it wouldn’t be Fall without a pumpkin scone, the treat I think everyone has to have at least once in the season. I was recently reminded how important gluten free options are for folks with autoimmune disorders. While I like to caution my readers not to overdo the treats labeled “gluten free,” everyone deserves a pumpkin scone with maple glaze at least once during the season.

Gluten Free Pumpkin Scones with Maple Glaze are Fall’s Best Comfort Food

Scones can be dessert, breakfast or that mid afternoon snack. These will disappear quickly, and make a wonderful brunch item, perhaps along with this Autumn Frittata.

This is not as crumbly as a regular scone, because gluten free products don’t do that. However, if you let these scones completely cool, the texture improves, is more dense than a pumpkin bread, and similar to a fluffy biscuit, yet distinctly a scone sweetened with organic sugar and maple syrup.

I used a lot more pumpkin than what I’ve seen in other recipes, but I’m not changing a thing. These disappeared quickly. I stuck with Bob’s Red Mill 1 to 1 gluten free baking flour. If you have maple extract, you can use that to make a glaze. I made my own baker’s sugar by putting organic cane sugar in the Vitamix and then mixed with maple syrup to make a glaze. You can use confectioner’s sugar for the glaze part.

These are just as good as my gluten free strawberry scones. I have a quite a few gluten free baking options you might want to check out.

My gluten free biscuits have a video and are one of my most popular posts.

More Gluten Free Desserts from Spinach Tiger

More Pumpkin Recipes from Spinach Tiger

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Gluten Free Pumpkin Scones

Gluten free pumpkin scones recipe with maple glaze.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 1/4 cup gluten free flour order here
• 1 tablespoon baking powder order here
• 1 teaspoon sea salt
• 6 tablespoons unsalted butter order here
• 1/2 cup organic cane sugar plus 2 tablespoons order here
• 1 tablespoon pumpkin pie spice or cinnamon recipe here
• 1/2 cup heavy cream
• 2/3 cups pumpkin puree
• 1 egg

Maple Glaze Ingredients (using maple syrup)

• 2 tablespoons tablespoons maple syrup order here
• 2 tablespoons melted butter
• 1 cup confectioner's sugar or make your own - see note

Maple Glaze Ingredients (using maple extract)

• 1/4 teaspoon maple extract order here
• 1 cup confectioner's sugar
• 2 tablespoons milk

Kitchen Tools

• Parchment Paper order here
• Measuring Cups order here
• Measuring Spoons order here

Instructions

• Mix gluten free flour, baking powder, sea salt, pumpkin pie spice and 1/2 cup sugar in a bowl.
• Cut butter into small cubes. Freeze for 15 minutes. Mix into the dry ingredients.
• Mix pumpkin egg, milk, pumpkin puree.
• Mix the pumpkin puree mixture into the flour mixture.
• Bring together to form a round of dough. Pat down.
• Cut into 8 pieces.
• Bake at 400 degrees for 20-25 minutes or until golden brown.

Maple Glaze Instructions Using Maple Syrup

• Put confectioner's sugar in small bowl. Mix maple syrup and melted butter together. Add i slowly, not adding all in. Only add until you have the consistency you want to drizzle onto the scones. If you think it's too runny, add more confectioner's sugar.
• Put glaze on while scones are still hot.

Maple Glaze with Maple Extract

• Heat butter. Add in confectioner's sugar and maple extract. Mix well.
• Drizzle on scones while scones are still hot.
• IMPORTANT: Cool completely before eating.

Notes

Note: You can make your own confectioner's sugar if you have a Vitamix.

The post Gluten Free Pumpkin Scones with Maple Glaze appeared first on Spinach Tiger.

Unless, you’re familiar with Pennsylvania Dutch cooking you’ve probably not heard of Pennsylvania Dutch Apple Pandowdy?

It’s actually a dish that dates back to at least 1805, where it first appeared in a cookbook, and was a favorite of Abigale Adams. Some recipes use a biscuit dough, but that first recipe used pie dough and that’s how I know apple pandowdy best.

You may be asking yourself what is apple pandowdy?

It’s a sort of top-crust apple pie, as there is no bottom crust.  The pie is cut into squares, placed atop the apples and as it starts to bake into a pie crust, about halfway through baking, you press it into the juice.  It’s sort of genius, because the crust gets all that cinnamon, maple syrup flavor from the apple juices.

This is almost like an apple cobbler, southern style, where cobbler can mean baked fruit topped with pie crust. You don’t cut this into pie shapes (usually). You just scoop it out and in my world top it with ice cream.

Normally, I use gala apples for my baking because they’re sweet, but feel free to throw in some granny smith apples into the mix. Instead of sugar, I use real maple syrup, in addition to lemon juice and lots of cinnamon.

I cut the dough into squares, and that’s good news for some of you attempting your first gluten free pie crust. My recommendation is to roll it out on parchment paper, refrigerate for 20-30 minutes and then cut your squares.

It’s best to use a shallow pan, so the crust is nearest to the juices. If the apples are piled to high, pressing the crust won’t have the same effect.

You can watch the video to see how I make Pennsylvania Dutch Apple Pandowdy

You can make this into any shape. You can use a pie pan. You can use a cast iron pan. You can use a baking dish. Just adjust the amount of apples for your appropriate pan. The pie crust recipe will be enough for two pies or for one big slab pie, which is perfect for a party or your Thanksgiving table.

The Pandowdy Recipe below is made with all-purpose flour. See second recipe for gluten free pie crust.

More Apple Recipes

More Pennsylvania Dutch Recipes

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Pennsylvania Dutch Apple Pandowdy

Pennsylvania Dutch Apple Pan Dowdy is a very old recipe dating back to colonial times. Mid-way through baking, the crust is pressed down into the pie, making it wet with juices.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Apple Pandowdy Ingredients

• 6 apples peeled, cored (Use Gala or a mix with some granny smith)
• 1 tablespoon high quality cinnamon use less if you like (order here)
• dash freshly ground nutmeg order here
• 1/4 cup maple syrup order here
• 2 tablespoons unsalted butter order here

Pie Dough

• 1 1/2 cups all purpose flour order here
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 8 tablespoons unsalted butter
• 4 to 6 tablespoons iced cold water
• !Kitchen Tools
• Adjustable Pastry Cutter order here
• Cast Iron Pan order here
• Parchment Paper order here
• Nutmeg Grinder order here
• Food Processor order here
• Chef's Knife order here

Instructions

Apple Pandowdy

• Slice apple thins. Mix with cinnamon, nutmeg, lemon juice.Allow to sit at least 30 minutes. Do not drain off juices.
• Roll out pie dough onto floured parchment paper. Place in refrigerator for 15 minutes.
• Put in baking pan in a shallow layer, about two inches.
• Top with two tablespoons of butter, in small pieces.
• Take out pie dough.Cut pie dough into squares. Place on top of apples.
• Brush with milk. Sprinkle raw sugar or cinnamon sugar.
• Bake at 400 degrees for 20 minutes.
• Take out of oven, press pie dough into the juices of the apples.
• Put back into oven for 15-20 more minutes.

Pie Dough Recipe Instructions

• Cut butter into cubes. Freeze for 15 minutes.
• Mix flour, sugar, salt together in food processor.
• Add butter, Pulse for 10 seconds.
• Add water, using just enough until a dough is formed.
• Put into plastic bag. Refrigerate for 30 minutes.

Gluten Free Pie Dough

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Gluten Free Pie Dough

This is my recipe for gluten free pie dough, more than enough for pan dowdy or double crusted pie dough.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Gluten Free Pie Dough Ingredients

• 2 1/2 cups Bob's Red Mill 1 to 1 gluten free flour order here.
• 12 tablespoons unsalted butter order here
• 1 tablespoon organic pure cane sugar order here
• 1 teaspoon salt
• 2 eggs
• 4 to 6 tablespoons ice cold water

Instructions

Gluten Free Pie Crust Instructions

• Cut butter into small pieces, freeze for 15 minutes.
• Place flour, salt, sugar in food processor.
• Mix well.
• Add in butter. Mix just until the butter is in pea sized pieces.
• Add eggs. Mix for about 5 seconds until eggs are incorporated.
• Add just enough water to bring together.
• Dough will be like a short bread dough, because there is no elastic.
• Refrigerate for 30 minutes before using.

The post Pennsylvania Dutch Apple Pandowdy Gluten Free Pie Dough appeared first on Spinach Tiger.

Yes, you read that right. It’s a bacon jam recipe for a burger made with peanut butter, and it’s lip smacking taste heaven.

It’s the bite that makes your eyebrows raise and your eyes close. It sounds strange, maybe even awful, but it’s not. It’s a perfect bite. It might even be my best bite of this year so far.

I got the idea from a food truck at the Taste of Buffalo a few summers ago. I never forgot how good their bacon burger was and we all agreed it was the most memorable bite of the night. The Taste of Buffalo is the biggest of it’s kind in the country and yet stood out. That should convince you that this is a very worthy burger. 

The bacon jam, made is with shallots and maple syrup, is best if made the day before, giving those flavors time to meld. I’ve noted that if you don’t have apples, use peaches or nectarines.

The angel biscuit is a yeast biscuit,  perfect for sliders. It doesn’t fall apart and will hold up well.

I preferred the creamy peanut butter, but feel free to use chunky if that’s your thing.

I also flavored the ground beef with dijon mustard and Worcestershire sauce. Instead of frying the burgers, I cooked them slowly in the oven so they would  be very juicy. Stay away from adding any cheese.

For a Paleo Option, use almond butter, and make the grain free biscuit or grain free dinner roll.  (both low carb).

For a Gluten Free Option, make the gluten free biscuit.

How or why a biscuit burger? I wanted to keep the ground beef front and center and not go crazy with ten thousand piled high ingredients. Anyone can do that, but a really great burger is executed with balance and just enough toppings to fit into your mouth at once. I hate burgers that fall all over the place and look like a buffet table.

The bacon jam recipe brings it home when it tops  the peanut butter. I’ve made bacon jam here before that was apple heavy and more sweet and sour. This is more onion/bacon flavor. Both are good, but I really wanted a more savory bacon jam for my burger.

This is the perfect “fun” burger for parties, if you dare!

You could bake these or grill them. I wrote here about how to grill  a great burger on the grill.

Here is the angel biscuit recipe.

Just in case you didn’t know this, I have just about a zillion recipes (35) here for biscuits. I hope you check them out especially my  Southern Fluffy Biscuit which real people have made over and over and wrote me to tell me about it.

Biscuit Options (Grain Free, Low Carb, Gluten Free with Videos)

Here is a great tested gluten free biscuit.

Here is a great grain free, low carb, paleo biscuit. 

Let’s Connect. Hearing from you is pure happiness. The tabs at the top give you lots of ways we can meet and I do hope you subscribe, and never miss a recipe.

Make this recipe Sugar Free

Make this sugar free by using Choc Zero Maple Syrup and substituting Swerve Brown Sugar Sweetener. 

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Bacon Jam Recipe

Bacon Jam made with shallots, honey, perfect to top a burger, grilled cheese, or a flatbread pizza.

Course Jam

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound bacon sliced into two inch slices
• 2 small granny smith apples peeled, cored, finely chopped (see note)
• 3 large shallots or 1 medium sweet onion (about 1/2 cup)
• 3 cloves garlic chopped finely
• 1 tablespoon balsamic vinegar or apple cider vinegar
• 1/4 cup brown sugar
• 1/2 teaspoon cayenne pepper or more as your taste desires
• 1/4 cup maple syrup

Instructions

• Cut bacon into 1 inch pieces. Fry in heavy bottomed pan until crisp. Drain. Save one tablespoon of bacon grease.
• Add shallots or onions to bacon grease. Soften for a few minutes. Add in garlic.
• Add apples, cook for a minute. Add in vinegar, brown sugar, cayenne pepper and saute until apples are soft.
• Add bacon back in until it looks like a compote.
• Add in apples, shallots or onions, garlic, cayenne pepper, vinegar, brown sugar and saute until apples are soft.
• Add bacon back in. Add maple syrup and cook down until it looks like a compote, about 45 minutes. I only cooked it very low heat for one hour.
• Pour off any bacon grease. This part is important.
• Process in food processor, but not too much. Pulse it and check to see that you can visibly see the bacon, as shown in the picture. Store in refrigerator up to a week.

Notes

Note: If when cooking the compote down, it becomes too dry, add in some water.
This is better when left in refrigerator for 24 hours. The flavors meld.

You can substitute apples with peaches or nectarines.

You CAN go sugar free with a low carb brown sugar and Choc Zero's Maple Syrup.

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Peanut Butter Bacon Jam Burger on Angel Biscuit

A peanut butter and bacon jam burger on an angel biscuit is a great party food.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound premium ground beef.
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup djon mustard
• 1 tablespoon Worcestershire sauce
• I tablespoon peanut butter per burger
• 1 tablespoon bacon jam per burger more if you like (See separate recipe)
• 1 biscuit per burger

Instructions

• Mix the ground beef with mustard, Worcestershire sauce and season with salt and pepper.
• Form in to small flat patties that will fit the circumference of your biscuit. You can choose the size biscuit you want to make.
• Bake in oven for twenty minutes at 350 or until medium rare. Remove
• Put burger on bottom biscuit half.
• Top with 1 tablespoon peanut butter.
• Top with 1 tablespoon onion bacon jam.
• Top with other half biscuit.
• Serve Immediately.

Notes

These amounts for amount of meat will depend on how thick you want your burger. I suggest not too think since it's on a biscuit.

The post Bacon Jam Recipe with Peanut Butter for Ultimate Biscuit Burger appeared first on Spinach Tiger.

After several pumpkin spice latte trials, here’s what I learned.

• You can make a healthy pumpkin spice latte, by trading sweeteners for stevia and not using any of sugary flavored syrups. My recipe uses maple syrup or the stevia option with canned pumpkin.
• You can choose your own milk. I use whole milk,  but you could sub with coconut milk. I used whipped cream for the topping because it makes a prettier picture, and at 25 calories, I’m good with that, but you can skip the whipped cream.
• You could use chai tea or coffee instead of espresso.
• You can be full on Paleo with coconut milk and maple syrup.
• You can spike it with some Maple Crown Royal, or bourbon by adding that to the coffee. I like this idea. A lot.
• You can make this very kid friendly, by just making steamed pumpkin milk, which was delicious, even for this grown up.
• You can your own pumpkin pie spice.
• You can have this for dessert instead of pumpkin pie, but if you want pumpkin pie, I have you covered.
• You can go totally carb/keto by using heavy cream.
• Fall is a wonderful time for flavors, comfort, sweater days and pumpkin spice latte.

So tell me are still on the pumpkin train or ready to get off? I have about six more weeks in me. It’s sort of pumpkin day every day and then it’s over.

If you have a favorite pumpkin recipe go here and leave it in the comments.

Follow me on facebook; I’m going live from time to time.

How to Make Pumpkin Pie Spice and My Favorite Pumpkin Recipes

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Pumpkin Spice Latte Recipe

Three ways to make Pumpkin Spiced Latte

Course Coffee Drink

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 1 shot espresso or coffee
• 1/2 cup milk steamed
• 2 tablespoons pumpkin puree
• 1 teaspoon maple syrup or 1 teaspoon powdered erythritol.
• 1 teaspoon pumpkin pie spice
• whipped cream optional

Instructions

• Make espresso
• Steam milk. This can be done either with espresso machine or heating milk first and frothing in blender or magic bullet.
• Mix pumpkin puree and maple syrup (or swerve), pumpkin pie spice and microwave for 45 seconds.
• Add this to the steamed milk and stir well.
• Pour espresso. Add in steamed milk. Add whipped cream (optional)
• Garnish with a pinch of pumpkin pie spice or freshly ground nutmeg.

The post Pumpkin Spice Latte Recipe, Paleo Option, Boozy Option appeared first on Spinach Tiger.

This is Italian meets French. Panzanella is an Italian bread salad, typically rustic, rough and rugged,  while the ruffled egg is French, dainty, cute, like a little purse. I used a French imported brioche to make the bread salad which added an unique sweetness to the dish, countered by a spicy vinaigrette. The flavors are complex, and this one of those meals that can be eaten any time of day.

This is the fifth recipe in a five recipe-10 ingredient challenge from Tabasco. The ten ingredients are explained here along with the rules of the challenge.

Tabasco sauce helps to boost flavor. A good recipe will have a balance of fat, salt and acid, but to take it a step further, heat pushes the flavors. Tabasco has acid, heat and salt which is probably why it’s so popular and sits on so many restaurant tables.

In this recipe I used the brioche, eggs, cherry tomatoes, herbs, maple syrup and cider vinegar. Olive oil was a free ingredient and, of course, Tabasco.

I love salad and there were no greens in this challenge. The idea of an Italian bread salad came to me because I had brioche and eggs to work with. I love using cider vinegar to make a vinaigrette. It’s going to have a sweet profile, but this is balanced by the heat of the Tabasco. This Tabasco vinaigette could easily work on a green salad, perhaps with some smoky bacon and blue cheese.

Typically panzanella is made with Tuscan bread, very crusty, very dense which holds a vinaigrette. I was given brioche to use which is a more delicate, sweeter bread, which paired nicely with sweet cherry tomatoes and ruffled eggs. In some pictures, you will see poached eggs, because I wanted you to have that option.  You could also make this with sunny side up eggs. The Perfect Poached Eggs recipe can be found here. This is the second brunch type dish I’ve made for the challenge. If you like this one you’ll love the Eggplant Benedict with Tabasco Hollandaise Sauce.  You could even use some of that hollandaise sauce for this dish. Isn’t cooking about making a dish you’re own creation?

I do have a sixth recipe, which I will post tomorrow. One of the ingredients was chocolate and I came up with yet another Italian dish, so please do come back to see how chocolate goes a bit savory.

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Panzanella Made with Brioche, Cherry Tomatoes, Ruffled Eggs, Tabasco

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 4 cups brioche cubes
• 1/2 cup vinaigrette more if you need it
• Basil Leaves
• Ruffled Eggs

Vinaigrette

• 6 tablespoons olive oil
• 1/2 tablespoon maple syrup
• 1/2 tablespoon tabasco
• 1 tablespoon apple cider vinegar

Instructions

• Fry cubed brioche in hot olive oil, about 20 seconds each side. Cool.
• Toss with Maple Cider Tabasco Vinaigrette
• Add in cherry tomatoes and basil
• Top with Ruffled or Poached eggs
• Garnish

The Five Recipes for the 10 Ingredient Tabasco Challenge

Monday: Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly

Tuesday: Eggplant Benedict with Olive Oil Tabasco Hollandaise Sauce, Paleo Friendly

Wednesday: Savory Eggplant Bread Pudding

Thursday: Swordfish Milanese with Eggplant Tomato Sauce with Tabasco

Friday: Panzanella Bread Salad with French Ruffled Egg, Tabasco Vinaigrette

The post Panzanella, Ruffled Eggs, Tabasco Maple Vinaigrette appeared first on Spinach Tiger.

Grilled Swordfish Verde with Tomato Agridolce is a big fat healthy dish that will tickle your taste buds with heat from tabasco and brightness from the sweet and sour agridolce.

Tabasco is the iconic hot sauce that everyone knows about, and it’s not too hard to figure out ways to use it. It brings tang, heat and brightness to a dish.  You’ll love how healthy, quick and easy this dish is. The dense texture of the swordfish is brightened by the salsa verde and boosted with texture and flavor by the spicy agridolce. It all combines to deliver one good bite of food.

This was originally created for aa most exciting challenge, because the rules of the challenge were to create five recipes using any combination of the following ten ingredients along with Tabasco sauce. We couldn’t use any other ingredients.

The herbs were basil, cilantro and mint. Any two of these herbs equaled one ingredient.

Today’s Ingredients: Swordfish, Basil, Mint, Cherry Tomatoes, Maple Syrup, Cider Vinegar

Grilled Swordfish Dish is an easy fast dinner, made in under 30 minutes.

This grilled swordfish over tomato agridolce topped with salsa verde was actually the last dish I made for this series and was made in under 30 minutes.  This is the healthiest of my five dishes, paleo friendly, as there are no grains, no sugar. I used maple syrup for the sweetness in the sweet and sour sauce.

What is Tabasco Sauce?

It’s made in the United States, by the Mc.Ilhenny Company,  in Avery Island, Louisiana and was established in 1868. It’s very simple. It’s vinegar, red pepper and salt. The key is the balance of acid and heat.

What does Tabasco Sauce do for a recipe?

It wakes it up, brings acid, salt and heat.  It can excite bland food or add an extra layer of flavor.

What is Agridolce?

It’s an Italian sweet and sour sauce which typically uses onions,  sugar and vinegar . Staying within the boundaries of the challenge, I only used vinegar, maple syrup, cherry tomatoes and Tabasco, and it was everything it needed to be.

The agridolce is great with swordfish, which is a dense steak-like fish. Each bite is almost like a tangy stew, enhanced by the salsa verde on top. I ate every bite and relished in how healthy and filling this dish was.

By Friday, I will have used at least 9 of the  ingredients, including a very unique dessert.  Get your hot sauce on, and stay tuned.

Monday: Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly

Tuesday: Eggplant Benedict with Olive Oil Tabasco Hollandaise Sauce, Paleo Friendly

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Grilled Swordfish with Salsa Verde over Tomato Agridolce, a 30 Minute Dinner

Grilled Swordfish with basil and mint sauce served agridolce, sweet and sour Italian.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 pound of swordfish
• 1 tablespoon olive oil
• salt
• pepper

Salsa Verde

• 3/4 cup fresh basil
• 2 tablespoons fresh mint
• 1/2 cup olive oil
• 1 teaspoon Tabasco sauce
• salt
• pepper

For the Agridolce

• 1 pint cherry tomatoes
• 3 tablespoons maple syrup
• 1/2 cup cider vinegar
• 1 tablespoon Tabasco Pepper Sauce divided

Sauce Verde

Instructions

• Rub sword fish with olive oil, season with salt and pepper.
• Place on hot grill and grill until cooked through, 5 minutes on one side, 3 minutes on second side.

Salsa Verde

• In blender or mini food processor pulse herbs, olive oil, salt, pepper, Tabasco Sauce until a puree is formed.

Agridolce

• Cut cherry tomatoes into quarters
• Heat in a small sauce pan, olive oil, maple syrup and 1 teaspoon Tabasco sauce.
• Add tomatoes, vinegar, salt, pepper.
• Cook down for about 15 to 20 minutes. Sauce will be bright, tangy, sweet and sour. Add in more Tabasco Sauce to the heat level you desire. Mix well.

To Plate

• Place swordfish over the agridolce sauce. Top the swordfish with sauce verde.
• Serve immediately.

The post Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly appeared first on Spinach Tiger.