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I am giving you this brownie recipe by popular demand! I developed it out of necessity and it has become my go to recipe for brownies, which is amazing because I have a recipe that I have used for years that I thought was the best of all. Let me explain!
In my church, I lead the children up to age 11 years old in music. Each year we are responsible for a program that teaches about all of the things the children have learned in their Sunday classes throughout the year. Music is a large part of this program and we work on about 9 (or so) songs throughout the year until the fall program. In order to motivate my kids to sing their very best, I have used a "Brownie Points" system for a couple of years. As the children improve as they learn each song, I award them brownie points. Then, at the end of the program, when they have sung their very best, I bring them brownies. (They always sing their very best.) Here is a copy and paste printable of the brownie point stickers I have made to add interest to this process. I tell them in advance that we have a goal of 9 to 10 stickers per song in order to earn the brownies. I make a poster listing all of the songs and award stickers across as the year goes by. 
At the end of Primary, after the program, I hand out the brownies. There are a few children who need to eat gluten free, so the first year I did this, I made both regular and gluten free brownies. The gluten free brownies were so popular and delicious, I only made those this year.
We do a lot of mustache themed activities in our singing time. It is just a gimmick to add a little fun to singing time. So, this year I cut the brownies into mustaches with a cookie cutter. The kids loved them. My husband loved eating all of the scraps! 
Here is a tip, flip the brownies and peel off the foil before cutting them out. Then drizzle them with frosting. I learned this the hard way, peeling them off the foil individually can be difficult.
I recently took a batch of these over to some friends, who incidentally must eat gluten free, here is what they told me about these brownies:
See that awesome crackly top?
Double Chocolate Gluten Free Brownies This recipe adapted from runningwithspoons.com
Now, fast forward to Christmas Treat Plates! This are going to be a hit on those I believe!
Right out of the over!
Drizzled with chocolate frosting, white chocolate and sprinkled with sprinkles!
Voila! (These may or may not have been my breakfast.) Won't they look adorable on a Christmas Treat Plate? And Santa will love them!
So, the moral of the story is, don't let the words "gluten free" scare you! These are some of the best brownies you will ever eat!
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This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support
During my recent trip to visit my family in California, I attended a luncheon with my sister where we were served a variety of soups. I started with the delicious clam chowder, which is a favorite of mine. Then I tried the Pumpkin Sausage soup and I fell in love with it! Since my son does the Keto Diet, I knew that he would like it too.
I came home to Phoenix and found this recipe on I Breath, I'm Hungry. I made a couple of changes for our taste and I will post the recipe I used below. One of my favorite things is that the turnips made a really good replacement for potatoes and another favorite thing is the creaminess that the mascarpone cheese adds to the soup. This recipe makes quite a lot of soup. My husband and I had eaten it for two days, then my came over and finished it off with us. He kept going back for more! It is that good! This soup would be easy to make and put in the crockpot for later and is a warm and satisfying meal during this hustle and bustle time of year. 50% off this week! Learn with Panna's master chefs through 400+ follow-along video recipes!Learn with Panna's master chefs through 400+ follow-along video recipes!Learn with Panna's master chefs through 400+ follow-along video recipes! 
**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are
Today's post will be educational as well as delicious! As you can imagine, there is a story behind how this post came to be. Here it is.
My husband and I were watching PBS the other night. There was a special on about Fall in New England. As part of the special, we learned that when the pilgrims made pie, they didn't have much flour at the time for a pie crust, so they would bake custard right inside of the pumpkin. Then, they would slice the pumpkin in pie shaped wedges. Their pie had a spiced milk custard in it and the pumpkin was still just like the squash that it is and you would get some custard and pumpkin all at the same time when you took a bite. Well, loving history like I do, I decided that I needed to try this method and of course take it a step further. Why not put actual pumpkin custard inside the pumpkin? So, I went to the store and not only did I find pumpkins for pie, but some other really great squash that I knew would work as a substitute for pumpkin if I wanted. Click on or hover over the pictures for descriptions.
Then I saw the Turban Squash! I was sold on that guy! He just looked ready to be my pie!
I knew I could cut out that top part and fill the squash with filling!
The directions on the Turban squash said to bake it at 350 degrees for an hour. I decided to try that without cleaning it out first. I did clean out the smaller pumpkins and baked them without seeds. What happened is the pumpkins and carnival squash were done after around an hour. The Turban Squash took 2 hours.
Here is how the Carnival and Turban squashes looked after being baked. The Carnival squash browned a little more than I would have liked, but it is okay. In retrospect, I could have taken them out a little sooner, I will explain why in a moment.
That is the Turban Squash after I cut the top off of course. It was so nice and tender inside and the seeds pulled out very easily. Then, I scooped out the flesh into a bowl to use as the "pumpkin" puree.
At this point, I decided to fill the shells 3 ways. In the little pumpkins, I used the vanilla custard. This is when I learned that I had baked the pumpkins a little too long because they developed leaks in the bottom and I lost some of the custard. This is the recipe I used:
You can see in this picture that some of the custard leaked out, so it didn't end up as full as I had hoped. I also feel like it had baked a little too long. So, this is something you will need to watch, but this was an experiment and it was okay. It tasted pretty good anyway.
You can see where it leaked. I lost one pumpkin altogether. If this hadn't happened, the custard recipe would have filled 2 small pie pumpkins.
In the Carnival Squash, I decided to make Maddy's Vegan Pie. She liked it, even though she doesn't usually like squash. I thought it was cute to serve it with the lid on.
Oh! And one thing I forgot to mention in the recipes is that I put a pan of water on the bottom shelf of the oven when I baked these.
For the Turban Squash Pie, I used the squash puree and followed our normal pumpkin puree recipe to make the filling. You can find that recipe here. Here is how that pie turned out. If you hover or click on the pictures, there are descriptions.
One thing I wanted to mention about the Turban Squash is that I think it would be an awesome squash to bake a stew in! You wouldn't need to bake it as long as the pie had to bake and getting that bite of squash mixed in with your stew would be delicious. Doesn't that sound like a great Fall dish? I may have to try that and let you know how it goes.
In the end, this was an interesting, educational and time consuming project. I think it would be great to use this method with kids as part of a Thanksgiving history lesson. Also, it was really fun discovering a new, super cool looking squash like the Turban and a cute one like the Carnival! But, when all is said and done, I am really thankful that I have the flour and the means to make pumpkin pie the way we do in our day! Remember, the custard recipes I have given you can also be baked in a custard dish or regular pie shell.
Speaking of pie, if you haven't yet gotten your copy of For the Love of Pie, you can still get a 20% discount through tomorrow with code PIESPECIAL! Don't miss out, because after tomorrow the price goes back to normal. In this special e-book all about pie, you will learn how to bake not only Pumpkin Pie, but many other pies not already published on this blog. Some are original pies, invented by us that we are sure you will enjoy! Be sure to check it out!
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Author
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! 
Click this link and visit 3WinksDesignShop on Etsy. Find our Hot Cocoa Bomb Idea Book, our For the Love of PIe e-book and more of our creations!
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