Pumpkin Roll with L’Epicurien Chocolate and Hazlenut Spread

Ingredients 1 cup white sugar 1/2 teaspoon ground cinnamon 2/3 cup pumpkin puree 3/4 cup all-purpose flour 1 teaspoon baking soda 2 tablespoons butter, softened 8 ounces cream cheese 1 cup confectioners’ sugar 1/4 teaspoon vanilla extract confectioners’ sugar for dusting 3 eggs, beaten  L’Epicurien Chocolate and Hazlenut Spread   Directions Preheat oven to 375ºF. … More Pumpkin Roll with L’Epicurien Chocolate and Hazlenut Spread

Pumpkin Cheesecake with Le Saunier de Camargue

Ingredients For crust: Nonstick vegetable oil spray 2 cups gingersnap cookie crumbs (about 9 ounces) 1 cup pecans (about 3 1/2 ounces) 1/4 cup (packed) golden brown sugar 2 tablespoons chopped crystallized ginger 1/4 cup (1/2 stick) unsalted butter, melted For filling: 4 8-ounce packages cream cheese, room temperature 2 cups sugar 1 15-ounce can … More Pumpkin Cheesecake with Le Saunier de Camargue

Toasted Pumpkin Seed Trail Mix with LeBlanc Pure Almond Oil

Ingredients 1 cup raw pumpkin seeds 1 1/2 teaspoons LeBlanc Pure Almond Oil sea or kosher salt 1 cup whole almonds  1 teaspoon sugar 2/3 cup organic coconut flakes 1/3 cup crystallized ginger, chopped 1 cup banana chips 1/2 cup dried cranberries or cherries 1 big chocolate bar, chopped into bite-size pieces or 1 cup m&m’s, Reese’s … More Toasted Pumpkin Seed Trail Mix with LeBlanc Pure Almond Oil