Enter your email address:

“Pumpkin Pie Leather”

Since y’all love my last fruit leather post so much, I thought I’d make another one for you that is in season!

Here goes, get your pumpkins ready.

_DSC5869 copy

Here’s what you will need: one 15-oz can of pumpkin, canned coconut milk, unsweetened applesauce, honey, ground cinnamon, ground ginger, ground black pepper, nutmeg, and coconut oil.

_DSC5875 copyIn a blender, add your applesauce…

_DSC5878 copy

coconut oil…

_DSC5877 copy


_DSC5876 copy

coconut milk…

_DSC5883 copy

black pepper…

_DSC5882 copy

ground ginger…

_DSC5880 copy


_DSC5881 copy

nutmeg and cloves.

_DSC5884 copy

Just like this!

_DSC5886 copy

Blend the mixture until supah smooth.

_DSC5888 copy

Add a squeeze of fresh lemon juice for some “brightness.”

_DSC5891 copy

Pour your leather mixture onto a parchment paper-lined baking sheet.

_DSC5892 copy

Spread evenly.

_DSC5894 copy

Bake in an oven preheated at 170 degrees F for about 6-8 hours on a convection setting. If you don’t have a convection setting it will take longer. If your oven temperature won’t go as low as 170 degrees F then set it as low as it will go and prop the oven door open slightly.

_DSC5947 copy

Allow leather to cool completely before cutting into strips.

_DSC5950 copyBrush your leather with a bit of corn starch to keep it from sticking.


You can either roll the strips like so, or…

_DSC5952Beautify your masterpiece by including the cut paper when you make the roll-up, and then tie securely with pretty twine.

Put ‘em in a box and share them with friends!

You’ll love this one guys + gals, ’tis the season to celebrate pumpkin!

“Pumpkin Pie Roll-Ups”

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 15 roll-ups

“Pumpkin Pie Roll-Ups”


  • 1 15-oz can pumpkin puree
  • 1 cup unsweetened apple sauce
  • 1/4 cup honey
  • 1 cup coconut milk
  • 1 teaspoon coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger


  1. Preheat the oven to 170 degrees F on convection setting if you have it. If your oven temperature doesn't go that low, set it at the lowest temperature and prop the door open slightly.
  2. Combine all of the ingredients together in a blender, except the lemon juice and cornstarch.
  3. Puree on high until smooth.
  4. Add the lemon juice and puree for a few more seconds.
  5. Transfer to a baking sheet lined with parchment and brushed with coconut oil.
  6. Spread on in an even layer about 1/8-inch thick and place in the oven.
  7. Dehydrate for 6-8 hours if on a convection setting, or up to 12 hours without it. The leather should be uniform in texture and color and lift in one piece from the sheet tray.
  8. Remove from the oven and let cool slightly.
  9. Dust with corn starch and cut into strips along with the parchment and roll it. Tie with twine and store in a cool dark place.

Pin It

“Braised Venison Tacos”

photo 4v632

On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos! They were tangy and full of crunchy colorful bits.   I highly recommend making a big batch of this and having a taco party. If you don’t …

Pin It

“Spicy Middle Eastern Shrimp”


I’m not quite sure what to call this recipe. But since it uses a medley of spices that you’ll find in most Middle Eastern dishes, I’m calling it Spicy Middle Eastern Shrimp. Or we can also call it Darn Good. Or Shrimp That Rawks. Or I Can’t Believe It’s Not Shrimp. Nevermind. You’ll need: shrimp, …

Pin It

“Homemade Gift Idea: Potted Cheese”


Here I am with another homemade holiday gift idea! On a scale of 1 to 10, how far along are you with your Christmas shopping? I have a little poll on my sidebar that you can take. I’m about 50%… it’s a Christmas miracle really, since I usually am down to the wire. Here is …

“Homemade Gift Idea: Chinese 5 Spice Blend”


Hi there. I just got back from some Thanksgiving traveling. I drove all the way up through the state of Texas and into Oklahoma for the very first time! The clouds were looming and there was a rain storm and it was thrilling. I’d thought I’d share some of my favorite homemade holiday gift ideas …

“Chicken in Coconut-Lime Peanut Sauce”


I get such a craving for Asian food sometimes. I’m not very good at cooking it myself, there’s something about the flavor combinations that aren’t intuitive to me while cooking, but are so delicious when put in front of me at a dinner table. In my recent piece for Tasty Kitchen, I featured one of …

“Dewberry Bread Pudding”


I had quite the 4th of July weekend. It began with a long road trip from Austin to Arkansas. I drove the entire span of Arkansas and I marveled at how different it is depending on where you are in the state. It was purty country. The weekend can best be described as Foodapalooza. There …

“Elderflower Fritters”


I love eating wild foods which you can probably tell by now. Also, fried dough is delicious. So is amaretto. I had read about elderflower fritters in the process of making elderflower syrup and I just had to know more. Edible earthy tasting flowers, amaretto flavored batter, powdered sugar… let’s go! It begins with flour, …

“Wild Garlic Soup”


Quick! Take to the front yard. Or the back yard if you prefer. It’s wild garlic season, and in another month it will be much too hard to pull up. They look vaguely like a bunch of chives, though decidedly more hearty. There’s something woody looking about them at the base. They will smell faintly …

“How to Cook a Whole Hog”


One of the questions I get most often from interviewers is “what is your favorite wild animal dish?” I always describe this one. From the first moment I tasted it, it earned itself a special place in the crevices of my mind. This is a whole wild hog, marinated for days and then smoked for …