Wednesday, December 30, 2009

Suger, you are a jackass and I hate your crystal-ee guts

For Christmas I made 3 pies with Agave - 2 pumpkin and 1 apple. And holysweethotyes batman, they were good. The thing (for me) about agave is it doesn't trigger my sugar response which is a little like this.
that was good. i need more. can I have more? where is more. not here? I'll go to where there is more. if you are between me and more you might want to move. more dammit!
Frankly that's pretty tame but you get the idea.

So someone (I won't name any names, my husband) wanted ice cream with the apple pie so that was fine, we got it. And I didn't have any ice cream on christmas, I was a true saint.

But then.

The other night.

He pulled out Mr Ice Cream to have with our agave/maple sweetened banana bread which is frakin' good and if any of you folks want to give up the crack for a hundy days I'll totally bake you some. Seriously.

Here (finally) is the confession. He said, "Honey, do you want some ice cream with your banana bread?" and I said.

What? Ms fu sugar, what happened? It was a moment of weakness. It seemed like a good idea.

And then. I ate more.


So watch your ass friends, that ice cream or scone or New Years fruitcake will sneak up on you and bite your butt. I woke up the next day with a sugar hangover, I was a grumpy discontented person. I am now on day 2 no sugar again.


Friday, December 18, 2009

Apple Pie, let's make out

Ok kids. I haven't baked that Pumpkin Pie below yet, that is forthcoming.

However I did bake an apple pie with agave. Hot Damn was it good.

I got all fancy and created this basket weaving 101 thing - not knowing what the hell I was doing but faking it hard.

Kinda worked.

Do you want the recipe? Ping me and I"ll hook you up. This will be happening again next week for Christmas along with the Pumpkin Pie. God bless you Agave.

Saturday, December 5, 2009

holiday parties, here's the plan

Salted nuts. I'm telling you, that's the only way out of this mess.
Sure you'll have to drink alot of water, but you'll stay out of the pumpkindamnpie.

A friend asked us to bring a pumpin pie to a party. (say that five times fast) And since I want to be an overachievin' freaky character I thought I'd make one with Agave. End of day it's just so I can eat it, I'm not that impressive afterall.

Found this recipe (pasted below) - I'll report back on how it goes. NOT low in dairy, but as you know, not afraid of dairy.

Okay! Comon' Christmas parties, I'm ready for you. Do your worst!

(recipe credit:

Naturally Sweetened without Sugar Pumpkin Pie
(and whip cream)

2 cups pumpkin puree*
(or 15 oz. of canned organic pumpkin)
1 9-inch pastry crust
¾ tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp salt
1 tbsp melted butter
3 eggs
¾ cup agave nectar
1/3 cup whole milk
2/3 cup heavy whipping cream

Real Whipped Cream Topping
1 pint heavy whipping cream
¼ cup agave nectar
1 tsp real vanilla

1. In a large bowl, blend together two cups pumpkin, spice and salt. Beat in melted butter, eggs, agave nectar, milk and cream. Pour filling into pie shell.
2. Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted into the center comes out clean. Refrigerate until serving.
3. To make whipping cream, pour one pint of whipping cream into chilled mixing bowl and add agave nectar and vanilla. Beat with chilled beaters until stiff peaks form. Refrigerate until serving.

* Pumpkin puree: preheat your oven to 450 F. Then, cut the top of the pumpkin off and remove the seeds and membranes. Cut pumpkin in half and place it face down in a baking dish. Add about a half an inch of water to the pan to keep pumpkin moist. Bake about 45 minutes until fork tender. Scrape the soft pulp from the skin into a food processor or blender. Pulse until pureed.