Tag: homemade

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Healthy, Homemade(ish) Dairy Queen Ice Cream Cake!!! (Keto, Low-Carb)

My mom’s birthday was on St. Patrick’s Day, and my dad usually gets her a Dairy Queen Ice Cream Cake to celebrate. This year, my mom asked me to make one for her…so I did, mostly. Haha

First I made the cookie crumble a few days ahead of time, because I knew I’d be busy the day of my mom’s birthday, and not have much time to throw together. I just mixed up the ingredients, and threw it in the freezer until I was ready to layer it all together.

Next came the fudge sauce. I found a recipe from Healthy Sweet Eats page that’s keto, and tastes amazing!!

Yes I cheated. I was going to try to make the ice cream, but I didn’t have the time, and wanted to make sure I got it right. This carb smart ice cream, tastes good, and is definitely cheaper than making it.

Next came the layering. You’re supposed to let each layer freeze 2-3 hours before adding another one. I didn’t have the time for that, so it was extremely melting.

So I would definitely recommend freezing each layer for 2-3 hours before adding another one.

I didn’t bake the cookie crumbles, I just froze them. If you wanted to, to make them crunchy, you could bake them if you wish.

In between adding layers, I made the homemade cool whip. It’s super simple, and tastes better than store bought. Plus, it’s actually healthy.

That got messy haha!! I think I didn’t mix it enough to firm up enough. Or maybe it just wasn’t in the freezer long enough to firm up enough after putting it on the cake.

I know the lighting is bad on this one, but I wanted to show all the layers!!

There’s my Mama with her cake!!

As always, feel free to share, comment, leave tips/tricks, pin, follow, and don’t forget to SubScribadibe!! Find me on Instagram (Ac_unit18) and Pinterest (Amy Croasmun) I love hearing from you all, and thank you for all the likes!!

 

Print Recipe

Healthy, Homemade-ish Dairy Queen Ice Cream Cake (Keto/Low-Carb)

Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cupcakes, Dairy Queen Cake, dessert, Healthy, homemade, Ice cream, ice cream cake, keto, Low Carb, THM
Servings: 12 people
Author: admin

Ingredients

Ice Cream Layers

  • 1 quart Carb Smart Vanilla Ice Cream
  • 1 quart Carb Smart Chocolate Ice Cream

Cookie Crumbles

  • 1 cup Almond Flour
  • 1 cup Cocoa Powder
  • 2-3 tbsp Pyure (or preferred low-calorie sweetener)
  • 1/4-1/3 cup Water (Add slowly as needed)

Hot Fudge Recipe (Courtesy of Healthy Sweet Eats)

  • 3/4 cup Heavy Whipping Cream
  • 10 tbsp Cocoa Powder (Sifted)
  • 1/3 cup Swerve Brown Sugar
  • 1 oz. Dark Chocolate (I used Moser Roth 85%)
  • 1 tbsp Unsalted Butter
  • 1 pinch Salt

Homemade Cool Whip

  • 3 cups Heavt Whipping Cream
  • 1/4 cup Pyure (Blended to powder)
  • 2 tsp Vanilla Extract

Instructions

  • Place your large bowl, and beaters into the freezer. This helps the cool whips to firm up faster.
  • In a 9 or 10 inch springform pan, layer the quart of chocolate ice cream, and put in the freezer for 2-3 hours.

Making the Cookie Crumble

  • While that's firming up, you can make the cookie crumbles.
  • Stir the Almond flour, cocoa powder, and pyure until well mixed. Slowly add water until you have crumbles. Don't add too much water, or it will become paste. Place in an airtight container, then into the freezer.

Making the Hot Fudge Sauce

  • Next we make the fudge! (HEADS UP!!!) I doubled the batch, so DOUBLE EVERYTHING!!!) Unless you aren't that into fudge. But who isn't??
  • In a medium saucepan, add all the ingredients, and stir on medium/low heat. When everything is fully melted, mixed in, and get's thick (It thickens quickly) turn off the heat. Allow to cool, then pour into a container, and place in the fridge.
  • Once the chocolate late is firm, take it out of the freezer, and pour on the fudge layer. You may need to heat it up a little so its pourable. Use 30 seconds increments, just enough so its spreadable. Pour the cookie crumbles on top, and place back in the freezer for another 2-3 hours.

Making the Cool Whip

  • Now you can make the cool whip!!
  • Take the bowl, and beaters out of the freezer. Pour in the heavy whipping cream, vanilla extract, and pyure.
  • Mix with your kitchen aid, or hand mixer until stiff peaks form. (When you stop the mixer, and pull the beaters up, they should keep their form.)
  • Then place in the fridge until ready to use!
  • Once the fudge/cookie layer is firm, remove from the freezer, and add the vanilla ice cream layer. Place back in the freezer for 2-3 hours to firm up!
  • Once that layer is firm, remove from the freezer, and ice with the cool whip!
  • Return it to the freezer for another 2-3 hours, or until firm. Trust me, it melts quickly when you don't allow each layer to freeze. It can be done, but its messy.
  • Remove from the freezer, and Enjoy!! It was a huge hit with my family, and I hope it is with yours as well! It certainly doesn't taste healthy either!

 

 

 

 

 

 

 

 

 

 

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How to make Homemade Lye Soap. (Scented with Essential Oils) No toxins, or dyes.

So, I had been trying to coordinate a day with some friends so they could teach me how to make homemade soap. Since summer I’ve been cutting out toxins, and things that affect my hormones. Making homemade soap would help in solving that.

I’m talking I cut out laundry detergent with fragrances, and all that junk in it. I have natural deodorant, toothpaste, hand soap, shampoo, conditioner, you name it. People don’t realize all the toxic ingredients in those things, and how they affect your body, but most importantly, your hormones. When you apply those things to your skin, your skin absorbs stuff so quickly it’s not even funny. So it’s important, especially for females, to avoid those things. A lot of the toxins mimic estrogen, making most women, and even many men high in estrogen. Which isn’t good for many reasons.

Now some of you might say, lye is toxic too, how is it any different?? Once lye is mixed with all these ingredients, cooked, and cured…it is no longer toxic. Chemical reactions are crazy things huh??

I remembered a few more things I use that are non-toxic. My sunscreen, and my facials products, meaning my moisturizer, and cleanser. Ladies, all that make-up you’re putting on, is not only probably causing your acne, but also other hormonal issues in your body. Personally, I don’t wear make-up because of personal beliefs. If you do that’s fine, but you’d save yourself a ton of money, and health issues if you didn’t, or at least backed off the amount used, and bought natural products.

We used fat from the cows they butchered, so completely natural. These people are everything I want to be. Grow their owns food, raise stock, butcher it, and use everything from it. Their gardens are what gardeners dreams are made of. They made their own cooler room in their basement to store produce, they can, and freeze, or dry everything else.

The 2 pictures of essential oils, are the oils I used in the soap. I made sure to use oils that help you to relax, and no wake you up. So you can use them any time of day, and not worry about it keeping you up.

 

Like I always say, feel free to leave tips, and tricks! Subscribeadibe, share, like, comment, and pin. You can find me on Instagram (ac_unit18) and Pinterest ( Amy Croasmun)

 

Print Recipe

Homemade soap! (Toxin free, scented with Essential Oils)

Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time2 hours
Keyword: homemade, Soap
Servings: 2 Batches

Ingredients

  • 24 oz. Olive Oil
  • 38 oz. Tallow
  • 24 oz. Coconut Oil
  • 18 oz. Lye
  • 2 Pints Water
  • 2-3 tbsp Essential Oils (If desired for scent or less for benefits)

Instructions

  • Work in a well ventilated area. Wear safety glasses, long sleeves, and long gloves. (Like the kind you wear to wash the dishes, at least some people do haha. I don't)
  • Whatever you're going to pour the soap into as molds...make sure you wipe them down lightly with an oiled napkin.
  • Melt your fats on low heat. Turn off to slowly cool to 90F.
  • In another stainless steel pot (yes it matters), pour your quart of water. Sprinkle in the lye slowly, stirring constantly until dissolved. Bring to 90F.
  • Both the fats, and the lye water must be at 90F in order for them to mix. If you need to cool the fats, you can fill your sink with water, and add ice. Place the pot of fats into it until you reach the desired temperature.
  • Pour the fats into the lye water mixture slowly, while mixing. This is done easiest with 2 people. We used a stick blender, and that works great, and fast. Mix until thickened, and you start "tracing" in the mixture. Meaning you can see where you've mixed a second or 2 before.
  • Pour into the molds.
  • Add any essential oils you desire. Add lots if you're doing it for scent. I did it purely for the benefits of the oils, so my doesn't smell strongly like the oils I used.
  • When they've started to harden, but are still slightly soft...score them with a sharp knife.
  • When they are completely cooled, break them apart, and lay in a cool place. Allow to cure for 6 weeks before using the soap. If you don't, it will kinda just melt away, as you didn't let it reach it's highest hardening point.

 

 

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Healthy Chocolate-Chip Cookies! (Vegan Option)

So my mom got this chocolate chip cookie recipe from my cousin years ago, and they’re are thee BEST chocolate chip cookies. I wanted to try and replicate them, because the texture is what makes them! There are plenty of healthy chocolate chip recipes out there, but most of them are made with almond flour, and it’s just not my favorite texture.

Now I will say, the texture didn’t turn out ExAcTlY like the regular chocolate chip cookies, but they were still pretty tasty. So that’s why I’m still sharing the recipe. You can never have too many chocolate chip cookie recipes right??

It actually called for an egg in the original recipe, but I forgot to add it until I had already scooped out, and baked half the batch. Whoops! So I added it to the second half, and I actually liked it without the egg better. It adds more of a cakey texture with the egg. That could’ve been since it was only half the batch, but who knows??

Personally I like the chewy, more dense chocolate chip cookie. If you wanna add an egg, then by all means, add it!! I’m all about creativity, and making things your own in the kitchen.

Share away!!! Pin, Comment, Like, Subscribeadibe, leave tips, and recipe suggestions too!! Find me on Pinterest (Amy Croasmun) and Instagram (Ac_unit18)

 

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Healthy, Chocolate-Chip Cookies!! (Vegan Option)

Prep Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2.5 dozen
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 2 tsp Pyure (or preferred sweetener)
  • 1/8 cup Milk (Almond Milk for vegan)
  • 1/4 cup Coconut Oil
  • 1/4 cup Applesauce (Homemade is healthiest)
  • 1/2 cup Butter (More Coconut oil for Vegan)
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Pure Maple Syrup
  • 2/3 cup 85% Moser Roth Chocolate (Chopped) (Or 3 oz. Vegan Chocolate)

Instructions

  • Preheat the oven to 350F.
  • Mix all the dry ingredients, except the chopped chocolate in a large bowl and set aside.
  • In a microwavable bowl melt the butter and coconut oil. (Or just coconut oil for the vegan option)
  • Mix oil mixture into the dry ingredients. Then add the milk of choice, maple syrup, and applesauce. Mix well.
  • Add the chopped chocolate last, so it doesn't melt. Scoop onto cookie sheets with parchment paper. (I used the big cookie scoop. If you want more cookies, use the smaller scoop)
  • Bake for 9-10 minutes depending on how well you want them done. DO NOT go over 10 or they'll get too dry!!
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer for up to 2-3 months.

 

 

 

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Mint-Chocolate, Almond Roca! (4-ingredients) Keto, THM, and Low-Carb

A while ago I was going through @thebigmansworld Instagram looking for an easy recipe to make. I found a recipe for Almond Roca, and made it. It was delish, so I decided to make my own version.

I love Chocolate and Mint, so it’s only logical to try this flavor next right?!?!! I could probably try salted caramel too since it’s already kind’ve caramelly.

Lately I’ve been kinda out of recipe ideas, so any help would be welcome. If you have recipe ideas, or recipes you like and want me to make a healthy version of…I’d love that!!

Honestly, I’ve made this twice. The original version, and the mint, and I don’t know how to get it to not burn slightly. I cooked it on medium heat, and on low heat. I stirred continuously both times, and they still had some burnt sweetener or something in it. Just be sure to not pour that into the dish. It’s heavier so it should settle in the bottom, and allow you to pour the good stuff in.

Like I always say, Like, Share, Pin, Comment, Subscribeadibe, leave tips or recipe suggestions/requests!! I love hearing from you guys, and need all the recipe suggestions I can get. Kinda hit a wall with ideas. All these winter clouds, and grey is getting to me. Find me on Instagram (ac_uitnit18) and Pinterest (Amy Croasmun)

 

Print Recipe

Mint Chocolate, Almond Roca (Keto, Low-Carb, THM)

Prep Time5 minutes
Cool time2 hours
Total Time3 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Author: admin

Ingredients

  • 1 cup Butter
  • 1 tbsp Pyure (or preferred sweetener)
  • 1/2 cup Chopped Almonds
  • 1 cup Lily's Mint Chocolate Chips

Instructions

  • Chop the almonds and pour 1/4 of the almonds into a bread pan lined with parchment paper.
  • Put the butter and Pyure in a medium saucepan, and heat on low heat until it begins to bubble.
  • Heat to 300F, or the Hard Crack on your candy thermometer. Be sure to stir continuously.
  • Pour the mixture over the almonds in the bread pan, and let sit for 5 minutes.
  • After the 5 minutes, evenly spread the Mint Chocolate Chips over the mixture in the pan.
  • Cover with foil and let sit another 5 minutes. Then spread it out evenly with a spatula.
  • Pour the remaining chopped almonds over the top, and chill in the fridge for 2 hours, or overnight.
  • Remove from the fridge and cut into pieces. Enjoy!!!
  • Store in an airtight container in the fridge, for up to 2 weeks, and in the freezer up to 6 months.

 

 

 

 

 

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Healthy, Salted Caramel hot chocolate for 1! (Thm, keto, low-carb, vegan option)

Since it’s winter and chilly around here, I have a hot drink at least once a day, if not more. Usually coffee in the morning and oolong tea at night, with maybe something else in between.

So I decided to make a hot chocolate recipe, that’s a single serve, AND healthy! Don’t get me wrong, I like the swiss miss hot chocolate, but MANNNN is that stuff full of sugar!! I wanted to be able to drink a cup of hot chocolate without worrying about all the sugar I was consuming.

Obviously you can tweak this recipe to however you want it. If you just want regular chocolate, by all means, add more. More cocoa?? More power to ya!! I’d never tell anyone that it’s too much chocolate or cocoa!!

Please feel free to like, share, subscribeadibe, pin, comment, and leave tips or tricks!! Find me on Instagram (ac_unit18) and Pinterest ( Amy Croasmun)

 

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Salted Caramel Hot Chocolate (6-ingredients) (Vegan option)

Prep Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 1 serving
Author: admin

Ingredients

  • 5-10 squares Salted Caramel Lily's Chocolate (2 oz. vegan chocolate)
  • 3/4 cup Hot water
  • 1/4 tsp Pyure (preferred sweetener)
  • 1 tsp Collagen
  • 1 tsp Whey protein powder (vegan protein powder)
  • 1-2 tsp Cocoa Powder (Cacao powder)

Instructions

  • Boil your water.
  • Add the chocolate and let it melt completely.
  • Add the rest of the ingredients and blend with a frother, or in a blender.

 

 

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Healthy, Low-Carb, Butterscotch mug cake! (7-ingredients)

I absolutely LOVE butterscotch if you can’t tell from all my recent butterscotch recipes. It just kinda falls to the backburner because it’s full of sugar, and…well…chocolate. Anyways, last week I attempted to come up with a healthy, butterscotch, mug cake. FAIL!!!

For my last birthday, my aunt gave me some of Lily’s new butterscotch chips. So that solved the sugar problem. I also came out with another recipe using these recently. They’re kinda like blondies, but butterscotch. Healthy, Butterscotch Bars! (Sugar-Free) If you wanna make them, there’s the recipe linked for ya!

Only 7-ingredients, and you probably already have most of them in your kitchen!! So after I made the mug cake the first time, I made a few tweaks and came up with a wayyyy better recipe!!

I even accidentally made it keto, thm, AND low-carb. Seriously, I was just trying to make it healthy and it somehow ended up that way!

Like I always say…subscribadibe, pin, like, share, comment, or leave tips and tricks for the kitchen. I love hearing recipe suggestions or requests too!! Find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) 

 

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Healthy, Low-Carb, Butterscotch Mug Cake (7-ingredients)

Prep Time5 minutes
Cook Time1 minute
Total Time7 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Servings: 1 serving
Author: admin

Ingredients

  • 3 tbsp Almond Flour
  • 1 tbsp Almond Milk
  • 1-2 tbsp Butterscotch Chips (I used Lily's)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 1/4 tsp Pyure (or preferred sweetener)

Instructions

  • Pour the milk, and butterscotch chips into your mug and microwave for 10-20 seconds. It should be melted enough to mix into the milk.
  • Add the rest of the ingredients, and microwave for a minute and 10 seconds. It will be the perfect moistness, AND if you turn it over on a plate...it should come out perfectly!!
  • Enjoy!! You can top with additional butterscotch chips if you want!!

 

 

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Healthy, Peanut butter Protein Bars! (8-ingredients)

So, if you follow me on Instagram, or know me personally, you know I workout. I also work a physical labor job. I’ve been wanting to come up with a protein bar recipe for a while now. All the ones I’ve ever tried taste really strongly of protein, or are just altogether gross. That’s why I came up with this recipe.

I know some of the ingredients sound kinda weird together, but I wanted to put as many high protein foods together as I could, but obviously still taste good.

All 8 ingredients are PACKED with protein!! Just look them up and you’ll see what I mean. I used Aim Vanilla Protein powder, but next time I think I’ll try a different flavor. Aim protein powder is by far the best I’ve found. It’s stevia sweetened, no fillers, and a nice smooth texture without tasting chalky. If you’re interested in getting some for yourself, my code is AMYCROASMUN. It will get you 10% off your order. If you’d like to become an ambassador yourself, my link is https://aimsupplements.com/?ref=4TM8KY6CrEgRy

When working out, protein is vital for having a good strong workout, and most importantly for recovery! It helps your muscles perform their best, and to rebuild after a workout. Always make sure you are getting the correct amount of protein in your diet. Whether it’s through protein powder, or the foods you eat!!

You know what’s coming…find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) I left Facebook and moved to Parler, so if you wanna find me on there it’s acunit18. Like, Share, comment, pin, and subscribadibe!!!

 

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Healthy, Peanut butter Protein Bars! (8-ingredients)

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 8 Bars
Author: admin

Ingredients

  • 2 cups Old-fasioned Oats
  • 1 cup Almonds (or Walnuts)
  • 3/4-1 cup Natural Peanut butter
  • 1/4 cup Papita seeds (Pumpkin seeds)
  • 1/2 cup Cottage Cheese
  • 2 Eggs
  • 1 scoop Aim Vanilla Protein Powder
  • 3-4 tbsp Honey

Instructions

  • Preheat the oven to 350F.
  • Chop the nuts and papita seeds into smaller chunks, but don't pulverize them. You want some chunks to crunch on.
  • Mix the blended ingredients with the oats, and the protein powder in a medium sized bowl.
  • Blend the eggs, peanut butter, honey, and cottage cheese in a blender until smooth.
  • Pour the wet mixture into the dry mixture, and mix with a spoon.
  • Pour into an 8x8 lined with parchment paper.
  • Bake in the oven for 15-18 minutes, or until desired doneness.
  • Store in the fridge in an airtight container for up to 2 weeks. Then put them in the freezer. Enjoy!! They taste amazing topped with chocolate!

 

 

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Healthy, Butterscotch Bars! (Sugar-Free)

I don’t know about you guys, but I’ve always LoVeD Butterscotch!! For my birthday, my aunt got me some of Lily’s new Butterscotch chips. Yesterday, I asked my mom what new recipe I should make for you guys, and mentioned my butterscotch chips. She looked up some recipes with butterscotch in them, and found a cookie recipe. It was full of white flour, and sugar, so obviously I had to modify it.

Now, the original recipe was for cookies, and said to put the dough in the fridge for 30 minutes. I don’t know about you guys, but ain’t nobody got time for that!! That’s why I made them into bars. Maybe I’m a tad lazy too. Hehe!

Do you guys like those videos where they add all the ingredients in a bowl, and show it from the top like this?? I know it’s not a video, but I’m not that high tech so this will have to do for now.

It may not look like it, but they’re super gooey before they’re baked. I baked them a little long because I was guessing, and this recipe was supposed to be cookies. That’s why I shortened the amount of bake time for you guys.

You guys already know…Like, Share, Pin, Subscribadibe, Comment, and leave recipe tips or suggestions!! I love hearing from you guys, and always welcome feedback. Especially if you’ve tried, and love a recipe! Find me on Facebook and Pinterest (Amy Croasmun) or Instagram (ac_unit18)

Print Recipe

Healthy, Butterscotch Bars (Sugar free)

Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Author: admin

Ingredients

  • 1/2 cup Butter (Softened)
  • 1/4 cup Pure Maple Syrup
  • 1 tsp Pyure (or preferred sweetener)
  • 1 Large egg (room temp)
  • 1 tsp Pure Vanilla extract
  • 1 cup Spelt flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1 & 1/2 cup Old-Fashioned Rolled Oats
  • 1 cup Butterscotch Chips (Lily's stevia sweetened)

Instructions

  • Preheat the oven to 350F
  • In a large bowl with a mixer, mix together your butter, maple syrup, and pyure until well combined.
  • Add the egg and vanilla and mix well.
  • In a separate medium bowl, whisk together all the dry ingredients EXCEPT the butterscotch chips.
  • Spray an 8x8 with coconut oil spray, and pour the batter in. Spread out evenly.
  • Bake for 15-20 minutes, or to desired doneness. Allow to cool slightly before cutting and eating!!
  • Store in the fridge in an airtight container for up to 1 week, then put in the freezer. That is...if there is any actually still left!! HAHA Enjoy!!!
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How to make homemade Applesauce!

Every few years, our family makes applesauce. This year it was a big shabang!! It was my mom, myself, my cousin, my big sis, my grandparents, and of course my adorable little nephew. (He helped eat the apples) It’s so much more fun when you do something like that, to do it with a bunch of people. 1. because many hands make light work, and 2. because everything is more fun when you’re doing it with family or friends.

First we washed the apples. They weren’t sprayed, but they’re outside obviously so they get dirty. We just soaked them in water, and that’s about it. The next step is quartering the apples, so they cook faster.

Next, you cook them in water in a big roaster pan or stock pot, or whatever big pan you can get. Cook them until the skins start peeling off…then you know they’re nice and soOFFTTTT.

That’s my big sis, and my grandma working hard cutting up the apples.

This is my cousin and grandpa working together making the applesauce. My cousin is smashing them into the grinder, and grinding them. My grandpa is scooping it into the bowl to make more room for applesauce, and to make conversation! Haha

As I always say, and I always mean…please feel free to leave recipe suggestions or requests. Like, share, pin, and subsrcibeadibe!! Find me on Pinterest and Facebook (Amy Croasmun) and Instagram (ac_unit18)

 

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Homemade, Healthy, Applesauce

Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Equipment

  • Tomato Saucer

Ingredients

  • 2-4 Bushels Apples (As many as you want)

Instructions

  • Quarter enough apples to fill a roaster or pan you'll be using.
  • Fill a Roaster or pan with water a fill with quartered apples, and turn on high heat.
  • Cook the apples until they're softened enough to grind up. (Usually when the peel start pulling away from the apple)
  • With a strainer, scoop the apples out of the pan and into the saucer. (Make sure you have a bowl in the back for the garbage coming out, and one on the side for applesauce)
  • Fill jars with applesauce, and put lids on.
  • Hot water bath them to seal them. It would be best to do it while the jars are still hot so it goes quicker. (If you don't know to how to hot water bath them, just google 'hot water bathing applesauce')
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Healthy, homemade, Pumpkin Spice Bagels!!! (Vegan Option)

Since it’s now officially fall, and everyone is all about Pumpkin Spice things, I decided to try to make Pumpkin Spice Bagels. Personally, I’m not super into pumpkin spice things. I figured I’d give it a try for you guys though.

I used Pumpkin spice that was over 4 years old, so I don’t suggest doing that. Also, you can use as much as, or as little as you want. I said to use a tablespoon in the recipe, but if you’re all about that Pumpkin Spice life and wanna add more…feel free!!

If you wanna make more than 12 bagels, that’s TOTALLY FINE!!! I Just did 12 because I was lazy and didn’t want to do 16 haha

These would go perfect with some pumpkin cream cheese!! My mom was gonna get some, but Aldi was out unfortunately.

As always, please like, share, subscribeadibe, comment, or leaves tip and recipe suggestions!! Find me on Facebook and Pinterest (Amy Croasmun) or Instagram (Ac_unit18)

 

Print Recipe

Healthy, homemade, Pumpkin Spice bagels! (Vegan option)

Cook Time25 minutes
Total Time2 hours 10 minutes
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 servings
Author: admin

Ingredients

Bagels

  • 4.5 cups Spelt flour
  • 1.5 cups warm water (between 100-110F)
  • 2&3/4 tsp Quick Rise Yeast (I use Red Star)
  • 3/4 cup Pumpkin (not pumpkin pie filling)
  • 1 tbsp Pumpkin Pie Spice

Egg white Wash

  • 1 Egg white (Almond Milk for Vegan)

Water Bath

  • 2 quarts water
  • 1/4 cup Honey (Maple Syrup for Vegan)

Instructions

  • Whisk together the warm water and the yeast. Cover and let sit for 5 minutes.
  • While waiting for your yeast water...add the remaining bagel ingredients to your Kitchen Aid mixer, or food processor.
  • Add the yeast water and blend until fully combined and the dough is pulling away from the sides.
  • Knead on a floured surface for 4 minutes, then put the dough in a large bowl coated in olive oil. Turn the dough to coat all sides, then cover the bowl with a towel. Let rise for an hour in a warm spot, until doubled in size.
  • Preheat the oven to 425F. Also, pour the 2 quarts of water, and honey into a large pan. Turn on high heat and bring to a simmer while preparing your bagels.
  • When the hour is up, punch down the dough. Place the dough on a floured cutting board, and cut into 12 even pieces. Roll each piece into a ball, and push a hole in the middle of it with your finger. Repeat until you've done this to all 12 pieces.
  • Drop 4 (or as many as you can fit without them touching) into your simmering honey water. Cook for 1 minute then flip to the other side of the bagel, and cook for 1 minute.
  • Place the cooked bagels onto a cookie sheet with parchment paper on it. Repeat this process until all 12 bagels have been cooked. Brush the tops with egg white (unless you're using the almond milk) and place in the oven for 12 minutes.
  • After the 12 minutes is up, turn the cookie sheets around and bake for another 12-13 minutes. Remove from the oven and allow to cool on the cookie sheets for 20 minutes.
  • Remove from the cookie sheets and place on cooling racks to completely cool. Place in a Ziploc bag, or airtight container in the fridge for up to 2 weeks. If they last longer, then place in the freezer, and pull one out to thaw whenever you wish! Enjoy!!!

 

 

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