Cooking classes from the comfort of your own home!? Our first of many vlogs is available today! We started with something simple. Our wraps are SUPER easy to make, delicious, and good for you. And you can put just about anything on them. Comment with ideas for future vlogs and classes, and make sure to subscribe to our Youtube channel so you don’t miss a thing!
Click on the link below to see our first cooking class vlog.
During the month of October we offered these delicious pumpkin cheesecake bites at the bake shop. Now that October is over we are no longer selling them but we’d like you to be able to enjoy them whenever you’d like so we’re sharing the recipe.
For the cute little bites you need a special pan (like the one sold here) so that you can push up the bottom and the cheesecakes will pop out. If you don’t have a pan like that and you don’t want to buy one, no worries. You can make a cheesecake in a regular pie pan and serve it like a pie. It is still just as delicious!
The crust for this recipe will leave you with extra but you can refrigerate it or freeze it and use the leftovers for something else.
Pumpkin Cheesecake Bites
1 package Eleanor’s Yellow Cake Mix
¾ c. butter, softened
½ tsp. cinnamon
16 oz. cream cheese, softened
1 c. + 2 T. pumpkin puree
¼ c. sour cream
1 c. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
Pinch of cloves
2 T. Eleanor’s Cake Flour
1 tsp. pure vanilla extract
Prepare crust by combining ingredients in a bowl and mixing with your gloved hands. Add 1 T. into each mini cheesecake space and press down to form a crust.
Prepare the filling. Add all ingredients into a blender and blend until smooth. Pour filling into prepared crusts.
Bake for 20 minutes at 350 degrees. Remove from oven and cool about 15 minutes. Refrigerate until fully chilled. Top with whipped cream and nutmeg.
If you are making cheesecake in a pie pan, press half the crust into the pie tin/pan (save the rest for something else), pour the filling in to the pie and bake at 350 degrees for 50-60 minutes.
Celiac disease is an autoimmune disorder characterized by a permanent intolerance to gluten. At least 3 million people in the United States have been diagnosed with Celiac disease. Many healthcare professionals believe it is still underdiagnosed and that there are many more people with the disease, who have yet to be diagnosed. The disease causes inflammation of, and damage to the small intestine, leading to the malabsorption of many nutrients. Eliminating gluten completely from the diet should prevent further damage, but a gluten-free diet high in the nutrients they are lacking is vital to regaining their health.
Many gluten-free flour blends and baked goods are mainly composed of white, starchy flours from tapioca, potato, white rice, etc., and lack the nutrients needed and tend to have a grainy or sandy texture. Other gluten-free flour blends combine the starchy flours with flours made from beans. These bean flour blends have more nutrition, but many have noticed a metallic aftertaste. When we developed our products, we wanted to create something with good texture and taste, that also has nutritional value.
Some of the nutrients that those with Celiac disease are deficient in are iron, folate, calcium, magnesium, and phosphorus. Our flour blends combine some of the lighter, startchy flours with the whole grain goodness of sorghum, millet, and brown rice that contain many of the nutrients that those with Celiac disease are lacking. For example, our gluten-free, dairy-free, baking flour contains 15% DV of calcium, 6% of iron, 2% of folate, 8% of magnesium, and 30% of phosphorus, as well as many other nutrients. Aside from the nutritional benefits of our blends, products made with our flour taste delicious!