Mini cheesecakes

Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon honey

Then spoon into 12 muffin cups set into muffin pan. Press into bottom with fingers.

Filling:

2 packages of Philadelphia cream cheese
2 eggs
1 tsp of vanilla
1/4 cup of honey
½ cup of sour cream
2 tbsp of soften butter

This was ok. I baked it with water bath in lower shelf at 350 for 30 minutes I think, until over 155 degrees. They could have been better. I didn't get the batter smooth enough. I should have whipped the cheese better initially. 

I also make a strawberry topping: http://allrecipes.com/recipe/supreme-strawberry-topping/ but subbed sucanat for sugar. It was great.

Honey Pumpkin Pie

So I'm still doing my year of no refined sugars and I made Pumpkin Pie using my standard "Libby's" recipe from the side of the can. I made only one pie, and instead of 3/4 c sugar I used 1/2 c honey. The end result was not quite set enough for me, it was set but still kind of wet. I think I will add another egg (making it 3 eggs) which I saw on some other honey pumpkin recipes and see if that fixes it. Even though the custard texture wasn't perfect, it still tasted fantastic!

Press-in Gluten Free Crust

http://www.glutenfreegigi.com/gluten-free-vegan-pie-crust-press-in-pan/

I subbed 1 cup of trader joes gluten free flour mix (which is brown rice, white rice, and starches) for the flours in this recipe. I added the xantham gum and then used microwaved coconut oil for in the crust. It looked like a disaster at first until I added some cold water and then it thickened up into a pressable consistency. This was a bit thin for a deep dish 9 inch pan, but it worked well enough. It did stick in a lot of places and didn't come out as cleanly from the pan as a rolled out crust would. But it did save some time and effort, so I didnt' care! I used this as a crust for pumpkin pie. The coconut flavor went well with the pumpkin. David said he would eat it again for sure, so that's good enough for me.

Chocolate Cake with Frosting / gluten free & refined sugar free

http://blog.kitchentherapy.us/2010/03/beautiful-gorgeous-awesome-gluten-free-100-oat-flour-chocolate-cake/

This was  good, but a little short. I think it wasn't enough batter for a 9 inch pan. I used coconut oil and sucanat in it. It gets very hard if kept in the fridge. Probably because of the coconut oil. But David said he thought it was great as is.

Frosting:
http://simplysugarandglutenfree.com/whipped-cream-cheese-frosting/

I added 4 T baking cocoa powder to this, and probably used double the sweetener. I used honey instead of the agave nectar.

This was a good cake. It was a dark chocolate cake to be sure, and I put fresh raspberries on top and in the layer between. David loved the cake and frosting. These are keepers!

Gluten Free Pumpkin Bread

http://www.theglutenexchange.com/2011/11/fall-favorite-gluten-free-pumpkin-bread.html

This was too squigy/dense. I added 3/4 c dark choc chips. It was good otherwise. I used sucanat and it was fine.

Gluten Free Pie Crust

http://glutenfreeonashoestring.com/pastry-crust-how-to-with-video/

This worked well. I did the savory version without sugar. I used trader joes gf flour mix, which is 1/3 brown rice, 1/3 white, and potato and tapioca starch I think. So it was a pretty light flour.

I rolled it out bewteen my silicon mats and it worked well. The chilling part of the recipe is a necessary step I think.

Taco Casserole

http://beautyandbedlam.com/taco-casserole-recipe/

Taco Casserole

This was great. It barely fits in a 2 quart casserole. If you add extra stuff to it beyond the recipe, use a bigger dish.

9/27/2015: This fit great into my oval 2.5 quart casserole dish. I added a hot pepper and a sweet pepper and cooked them with the meat, and also let onion and fresh garlic soften before putting it all together. Also I think it could have used extra tomato sauce. 8 oz wasn't quite enough. I left out the taco seasoning and replaced it with 2 tsp of cumin to balance with the heat from the pepper.