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Category: Desserts

31 Days of Pumpkin and Pinterest

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Hey, everyone.  Are you ready for Fall?  Are you ready for the beautiful smell of pumpkin transformed into some delectable treat?

For Write 31 days 2015, join me as I feature some of the fantastic pumpkin recipes featured on Pinterest.  I am picking some of the best.

I will be adding the Pinterest links as I choose them. Join me on Periscope (@wholelivinglarg) so we can bake the together. Pumpkin and Pinterest are perfect pairs.

In case you missed any posts this month, be sure to check back here!

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  1. 10/1/2015 – Introduction
  2. 10/2/2015 – Whole Living Large – Apple Pumpkin Pie Butter  Pin
  3. 10/3/2015 – Whole Living Large – Pumpkin Spice Pancakes  Pin
  4. 10/4/2015 – Simple Food 365Pumpkin Mouse  Pin 
  5. 10/5/2015 – Wholly HealthyDark Chocolate Pumpkin Energy BitesPin 
  6. 10/6/2015 – Coupon CravingsPumpkin & Bran Muffins Pin
  7. 10/7/2015 – Virtual VeganPumpkin, Pecan, and Chocolate Granola Bar  Pin
  8. 10/8/2015 – Once A Month MealsChocolate Chip Pumpkin Quinoa Muffins Pin
  9. 10/9/2015 – An Edible MosaicPumpkin & Cheese Spice Bread  Pin 
  10. 10/10/2015 – Whole Living Large Pumpkin Spice Baked Oatmeal MuffinsPin
  11. 10/11/2015 – The Jazzy Sweet Life – No Bake Pumpkin Spice Latte Bites (Paleo, Vegan, Gluten-Free)  Pin
  12. 10/12/2015 –  The Recipe Runner – Sriracha Pumpkin Hummus  Pin
  13. 10/13/2015 – From Cats to CookingGluten Free Pumpkin Waffles Pin
  14. 10/14/2015 – Making Healthy ChoicesPumpkin MuffinsPin
  15. 10/15/2015 – Miss Getaway Massaged Kale & Pumpkin SaladPin
  16. 10/16/2015 – Lightly LivingRaw Paleo Vegan Pumpkin Pie Energy Balls  Pin
  17. 10/17/2015 –  Garlic and ZestCurried Pumpkin SoupPin
  18. 10/18/2015 – Food, Pleasure, and HealthPumpkin Pie Chocolate CupsPin
  19. 10/19/2015 – Whole Living LargeHazelnut Pumpkin Ice Cream (Gluten Free 3 Ingredients) Pin 
  20. 10/20/2015- Whole Living LargePumpkin Pie Date & Nut Bars Pin
  21. 10/21/2015 – The Jazzy Sweet LifeSoft Pumpkin Cookies – Pin
  22. 10/22/2015 – Whole Living Large –  Sriracha Pumpkin Quinoa Sliders- Pin
  23. 10/23/2015 – The Organic KitchenSavory Pumpkin SoupPin
  24. 10/24/2015 – Hungry Enough  To Eat SixPumpkin Spice Simple Syrup – Pin
  25. 10/25/2015 – Whole Living LargePumpkin Cheesecake Bars– Pin
  26. 10/26/2015 –  Whole Living LargePumpkin Nutella Bro-ookies – Pin
  27. 10/27/2015 – Jack and ParkerToasted Pumpkin Seeds – Pin
  28. 10/28/2015 – Jazzy Sweet LifePumpkin Pie Cream Cheese DipPin
  29. 10/29/2015 – Kiwi and CarrotPumpkin Yogurt with Spiced GranolaPin
  30. 10/30/2015 – Whole Living LargeBaked Pumpkin Pie OatmealPin
  31. 10/31/2015 – Whole Living LargePumpkin French Toast with Apple Maple CompotePin




Gluten-Free Molten Lava Cakes

Gluten-Free Molten Lava Cakes

2 cups Nutella
3 whole eggs
3 egg yolks
1/4 cup orange juice
1/2 cup gluten free flour
1 Tbsp vanilla
Preheat oven to 425 degrees F. 
Grease 7 (6-ounce) custard cups. 
Mix Nutella with whole eggs and egg yolks. Mix until smooth. 
Add in fresh (pulp free) orange juice and vanilla. Mix again until smooth. 
Mix in GF flour and mix until well combined. 

Divide the batter evenly among the custard cups. 

Place in the oven and bake for 14 minutes.
Don’t be fooled 14 mins should be good enough, it will look like pudding in the center and firm along the edges.   
Run a knife around the edges to loosen and invert onto dessert plates.

You can dust with powder sugar and enjoy with a dollop of vanilla ice cream. 

Faux” Chocolate Chip Cookie Dough Bars.

“Faux” Chocolate Chip Cookie Dough Bars. 
16 oz garbanzo beans 
3 Tbsp raw organic honey
1 Tbsp organic sugar
Pinch baking soda 
4 Tbsp almond butter
1 Tbsp vanilla
Pinch of salt
1 tsp cinnamon
1 1/2 cup mini chocolate chips
Combine first 7 ingredients in processor. Blend until smooth. 
Transfer to bowl and stir in chocolate chips. 
Press batter into a 13×9 pan. If you want a thicker bar you can use a smaller pan. 
Place dough in fridge for 30 minutes to an hour. Remove from fridge and cut into bars. Transfer into freezable container and place in freezer. You could also place them in the fridge if you like them softer. 

Gluten Free Strawberry Shortcake

Mini Gluten Free Strawberry Shortcake


12 oz Strawberries, hulled and sliced

1/2 tsp lemon zest

2 Tbsp Lemon juice

3 Tbsp plus 1 tsp packed light brown sugar

1 1/2 cups (12 oz) whole milk Greek yogurt

2 tsp vanilla

1 cup gluten free flour

1 tsp aluminum free baking powder 

1/4 tsp baking soda

1/8 tsp salt

4 Tbsp chilled organic unsalted butter, cut into pieces. 

1 large egg, lightly beaten

2 tsp coarse sugar (optional)


1. Place rack in center of oven and preheat oven to 425 degrees F. Line baking sheet with parchment. In a medium bowl, toss strawberries, lemon zest, lemon juice and 1 tsp brown sugar.  In a small bowl, mix 1 cup of yogurt with vanilla and 1 Tbsp brown sugar. Cover and refrigerate. 

2. In a food processor, pulse flour, remaining 2 Tbsp brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture looks like sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into flat disk about 6 inches by 1/2 inch. Using a floured 2 inch round biscuit cutter, cut out 4 rounds; press scraps together and form 4 more. Arrange rounds about 1 1/2 inches apart on prepared baking sheet. Brush tops with egg; sprinkle with course sugar, if desired. 

Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with sweetened yogurt, strawberry mixture and biscuit tops. 

Serve immediately. 

Options:  you can add “faux” Nutella to the yogurt mixture for a chocolate twist.