Thursday, November 5, 2020

This is Not a Thanksgiving Post by Nancy Fraser


Don't be silly ... of course it is!

Well, not Thanksgiving itself, but about traditions and the mainstay of all good holidays ... food!

I was born in Detroit, Michigan but married a Canadian and moved just across the international border into Canada. My family was still in Detroit and the surrounding suburbs but I was well on my way to becoming a true Canadian! Complete with off-setting holidays, shared holidays, and sometimes NO holiday.

My family insisted we take part in all the American holidays, which was fine with me. My mother and my aunt were great cooks, so I could always count on an abundance of wonderful treats. My husband never minded taking a day off work to help them celebrate, even though we'd had our Thanksgiving the previous month. After my sons were born, we couldn't have skipped a family holiday if we'd wanted to.

Even grown now, with children of their own, they still go out of their way to celebrate the U.S. Thanksgiving as well. My youngest son has taken it upon himself to carry on the family tradition of way too much food!

As rich and delicious as all those holiday meals were, I find as I get older (and possibly wiser), I often do my best to trim the fat on some of my favorite foods. Although ... my grandchildren have warned me ... don't mess with the banana pudding.

I thought I'd share one of my favorite new Fall/Thanksgiving recipes that will definitely make the table later this month.

Low Carb/Low Calorie Pumpkin Bars with Cream Cheese Frosting


Cake Base:

1 cup pumpkin puree

1/2 cup coconut oil

2 oz cream cheese

2 large eggs

1 tsp vanilla extract

1 cup blanched almond flour*

2/3 cup artificial sugar substitute (I use Swerve)

2 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp salt

Cream Cheese Frosting:
6 oz cream cheese (softened)
1/3 cup powdered sugar substitute
1 tsp vanilla extract
1 Tbsp heavy cream (optional)

Directions:
Preheat over to 350 degrees. Line a 9x9 inch baking pan with parchment paper
Melt cream cheese and coconut oil in microwave-safe bowl until combined (30 seconds)
Mix together pumpkin puree, coconut oil/cream mixture, eggs & vanilla.
Beat with hand mixer until smooth.
In smaller bowl, mix together the dry ingredients.
Add to wet mixture and beat with hand mixer on low until just combined.
Transfer batter to baking pan and smooth out the top.
Bake 20-25 minutes until toothpick inserted into the center comes out clean.
Place on rack to cool.

For the Icing:
Using the hand mixer, beat together the cream cheese, powered sugar substitute and vanilla until smooth. If necessary, thin it out with the heavy cream ½ Tbsp at a time.
Make sure the bars are cooled completely before icing and cutting.




What better way than to close out a post about Thanksgiving than to quote one of my favorite writers, Charles Dickens. Until next month, please take time to visit my social media sites and follow -- if you're so inclined. Remember, to stay happy, stay healthy, and stay well read!
Nancy


8 comments:

  1. Nancy, that's great you get twice the holiday fun. Those pumpkin bars look delicious. Are you taking pictures of your holiday tables for your cookbook that might come out? Happy Thanksgiving to you.

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  2. So great that you continue to celebrate both holidays!! Yum!

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  3. I often celebrate both Thanksgivings. I think it's a great tradition.

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  4. Thanks for sharing that recipe. Looks yummy. You have the best of both worlds. You get to celebrate holidays on both sides of the border. Fun!

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  5. Loved your post. Charles Dickens is also one of my favorite authors. We haven't decided what kind of Thanksgiving food we'll have this year.

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  6. Lovely post, Nancy! Thanks for the recipe and the wonderful quote too.

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  7. A wonderful post, and I love that recipe, too.

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  8. Did you make those pumpkin bars? They look so neat! Nice that you get to celebrate the holiday twice.

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