Halloween can end up being a lot of work, am I right?  Costumes to put together, flashlights to find, decorations to put up, candy to purchase.  And dinner to make on top of all of that?

Here is a simple make-ahead solution so that you can enjoy your little devils a bit more!

Pulled Pork with Apples

In the summer I make this recipe with nectarines or  peaches, as seen in the image here.  For Fall, adding apples is just as scrumptious!

Here is the recipe:

Ingredients:
1– 2 1/2 – 3 lb. pork loin roast or pork shoulder roast
2 cups Pomegranate-Chipotle BBQ Sauce or store bought gluten-free BBQ sauce (try Annie’s gluten-free version)
2 Fuji apples, peeled, pit removed, roughly chopped
4  oz. can green chilies, chopped

Instructions:
Place pork shoulder in roasting pan with lid, I love my Le Creuset.  Pour BBQ sauce over top.  Spread apple chunks over pork.  Add chopped green chilies.

Place in center of oven at 325˚ for 60 minutes.  Remove roast from over and turn over, ladle juices on top of meat.  Return to oven for 40 minutes.  Or, place in crock pot on low setting for 4 hours.

Remove roast from oven.  With two forks, pull pork apart and stir pot to combine juices with sauce and meat.  If desired, stir in 2 more tablespoons BBQ sauce before serving.

Related articles

• Peach-Green Chile Pulled Pork (thepurepantry.com)

Gluten-free pumpkin muffins

For Bread or Muffins

Here is a delicious twist on a traditional brownie.  The pumpkin and hazelnuts give them a definite “fall” flavor.

Gluten-free/Dairy-free

• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups All-Purpose Baking Mix from The Pure Pantry
• 1 3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups solid-pack pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or other nuts (optional)

Instructions:

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Beat sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until fluffy and well combined, 3 to 5 minutes. Beat in All-Purpose Baking Mix.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts (optional)
6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Thank you to all who voted for my gluten-free, dairy-free Brownie Sundae’s recipe on the So Delicious – So Much to Love contest!

Guess what?!  It won the desserts category!  Yippee!  Here is the recipe which is a perfect summer dessert for entertaining.

This recipe is kid tested and adult approved!  Everyone loves these brownie sundaes!  It is fun to create a Brownie Sundae bar at a birthday party or dinner party and guests can build their own creation using any variety of So Delicious Frozen Dessert.

Dark Chocolate Brownie Sundaes

Gluten-free/Casein-free

Makes 8 Sundaes

1 recipe Dark Chocolate Brownies

1 recipe Chocolate Agave Sauce

2 pints So Delicious Vanilla Almond Milk Frozen Dessert

1 cup chopped nuts, optional

Prepare dark chocolate brownies (recipe below) and let cool.  Prepare Chocolate Agave Sauce (recipe below).   Cut brownies into 2 ½ by 2 ½ inch squares.  Place brownie on dessert plate.  Top with large scoop of Vanilla Almond Milk frozen dessert.  Drizzle with Chocolate Agave Sauce and top with chopped nuts.

Dark Chocolate Brownies

Ingredients:

1 ½ cups gluten-free/dairy-free chocolate chips

2 ounces dark chocolate, chopped

½ cup coconut oil

3 tablespoons chia seeds

3/4 cup hot water

1/3 cup So Delicious Vanilla Coconut Yogurt

1 cup granulated sugar

2 teaspoons vanilla

1 ½ cups organic All Purpose Baking mix from The Pure Pantry

3 tablespoons cocoa powder

Preheat oven to 350˚F.   Grease a 9 x 12 inch baking pan.

Place semi-sweet and dark chocolates and coconut oil  in double boiler on medium heat and stir until melted.  Remove from heat and set aside. Place chia seeds and hot water in large bowl.  Whisk together and let stand for 3 minutes.  Stir until mixture is gel like.  Using an electric mixer, add coconut yogurt, sugar and vanilla and continue beating until well blended.  With mixer on low, add melted chocolate and blend.

In a medium bowl combine baking mix and sift in cocoa powder. Gradually add the dry ingredients to the wet ingredients with mixer on low setting.

Pour mixture into baking pan and bake for 30-35 minutes.  Cool completely – this is very important otherwise they will crumble.  Once cooled, cut into squares 2 ½ by 2 ½ squares.

Options: add 2 tablespoons instant espresso powder for an “adult” brownie; fold in ½ cup chopped nuts after adding dry ingredients

Chocolate Agave Sauce

Gluten-free/Dairy-free

Ingredients:

2 cups dairy-free semi-sweet chocolate chips

1/3 cup raw agave nectar

½ cup So Delicious Coconut milk, regular flavor

1 teaspoon vanilla

In double boiler pan, place chocolate chips over low heat.  Stir until melted.  Add agave nectar, coconut milk and vanilla and continue stirring until combined.

Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan

Vote for my Maple Pecan Scones with Maple Pecan Glaze recipe (below) in this week’s So Delicious® Dairy Free SO Much to Love  Giveaway!   You’ll be entered to win daily prizes just for voting, and if my recipe gets the most votes, you’ll be entered to win a  great weekly prize!

You can vote all week long beginning on Monday, May 7th through May 14th on the So Delicious Facebook Page here: http://www.facebook.com/sodeliciousdairyfree/app_329957620382748  Vote every day for my dairy-free/gluten-free Maple Pecan Scones Recipe to increase your chances of winning!

Maple Pecan Scones with Maple Coconut Glaze

Gluten-free, Dairy-free, Vegan

Makes 10 scones

1 1/2 cups plus 2 teaspoons gluten-free organic  All-Purpose baking mix from The Pure Pantry

2 teaspoons baking powder

1/2 tsp sea salt

1 cup of gluten free rolled oats

¼ cup coconut oil

3 tablespoons maple sugar or coconut  (palm) sugar

2 tablespoons maple syrup

1 tablespoon flax meal

3 tablespoons hot water

1/2 cup So-Delicious Coconut Milk, regular flavor

½ teaspoon maple extract

1/2 cup chopped pecans

Maple Coconut Glaze

1 1/2 cups powdered sugar

1 teaspoon maple extract

1 tablespoon So- Delicious Coconut Creamer

1.   Preheat the oven to 400 °F.

2 .  In a food processor or blender, finely grind oats.  Or, alternatively, you may use gluten-free oat flour.

3.   In large bowl, combine gluten-free baking mix, baking powder, salt, ground oats and maple or coconut sugar.

4.  Using a pastry blender or a fork, blend coconut oil into dry ingredients.  Place flax meal in a small bowl.  Add bowling water and whisk together.  Let stand 3 minutes and stir again.  Add flax gel , maple syrup, So-Delicious Coconut milk, and maple extract to draw ingredients, stirring just until dry ingredients are moistened.  Stir in pecans. Dough will be sticky.

5 . Lightly dust a work surface and hands with gluten-free baking mix or rice flour.  Turn dough out onto work surface.  Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet.  Score top of  circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 nches apart.

6.  Bake for 25 minutes or until scones are golden brown.  Cool completely.  If you created the 8 inch circle, cut into 10 scones.

7.  Prepare Maple Coconut Glaze.  Sift powdered sugar into medium bowl.  Add maple extract and So-Delicious Coconut Creamer and blend with mixer.  Spread glaze over scones and let set.

Find this and other recipes in “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan