Archive for October, 2011

Cranberrylicious

So after making my zucchini casserole the other night I realize that I still had some grated zucchini in the fridge. This fog and chilly weather has made me crave some nice fall flavored muffins… so having a little extra time this morning I decided to surprise my hubby with some fresh baked muffins for breakfast. I cut this recipe in half to make just 6, we don’t need a dozen muffins hanging around the house for a week. Gluten free baked goods start to get a grainy texture after a couple days, so the key is to make less or eat more……with holiday season coming up and all the things I want to try, I’m going to go with the make less! I still usually end up casting off my extras though! Of course this morning when my husband realized what kind of muffins they were, the first thing out of his mouth was something along the lines of, “What?! I’ve got to eat vegetables for BREAKFAST now?!?” Haha….after tasting them though, he was thinking differently! Baked goods are a great way to sneak in those fruits and vegetables and oats too! As long as it tastes good, who cares whats in it right?! So I hope you will like these….they are nice and moist. You can also substitute half of the zucchini for grated carrot to try something a little different. Oh, and make sure you chop the cranberries or they’ll burst open! 🙂

Gluten Free Cranberry Zucchini Muffins (Printable Version)

1 cup gluten free flour + ½ tsp xanthan gum
heaping 1/4 tsp salt
½  tsp ground cinnamon
1/4 tsp baking soda
1/2 cup sugar (plus a little to sprinkle)
1/4 cup oil  & ¼ c applesauce
1 large egg
3/4 cup grated unpreeled zucchini
3/4 tsp vanilla
2/3 cup halved fresh or frozen cranberries

1. Preheat oven to 375 degrees F.  Grease a 6-cup muffin tin and set aside.
2.  Combine the flour through baking soda and set aside.
3.  In a large bowl, whisk together the sugar through vanilla.  Add the dry ingredients and stir in until mixed.  Fold in cranberries.
4.  Divide the batter evenly among  muffin cups & sprinkle with sugar.                                                                                                        5.  Bake until muffins are golden brown, and a toothpick inserted in center comes out clean, about 18-20 minutes.
6.  Transfer pan to a wire rack to cool for 10 minutes.  Remove to wire rack to cool completely.

I’m also going to share my absolute fall-time favorite muffin recipe: Cranberry Orange Muffins. They are to die for! I love the combination of cranberries and orange, and with a cinnamon-sugar topping….mmmmmmmm! My mom used to make these alot when I was a kid, and they definitely stuck with me! The gluten free version only makes 10, but using regular wheat flour makes 12… the gluten free ones are still nice and moist and fluffy! Just how I remember them! You really can’t tell the difference… and they are well worth making! Bett er run out to the store and stock up on cranberries! I happened upon some in the store the other day and just had to buy some! You can use frozen cranberries for any recipe that calls for cranberries, you don’t even have to thaw them! Just be careful when you cut them! Don’t want to chop off any fingers! I’ve got more amazing cranberry recipes coming… with Thanksgiving just around the corner! But for now… give these a try! Hope you like em!

Cranberry Orange Muffins (Printable Version)

1 c cranberries, halved/quartered + 2 Tbsp sugar

1/3 c sugar

1 ¾ c GF flour + 1 tsp xanthan gum

2 ½ tsp baking powder

¼ tsp salt

1 egg

¾ c milk

1/3 c oil

½ tsp orange peel

Chop the cranberries, add sugar and set aside. In a large bowl combine the sugar, flour, baking powder and salt. Make a well in the dry ingredients and mix in the milk, oil and egg. Add the berries and orange peel. Put evenly into 10-12 greased muffin cups and sprinkle with sugar-cinnamon topping. Bake at 375 for 18 minutes or until a toothpick comes out clean. Let sit for a few minutes, then remove to cooling rack.

Appetizer Pleasers!

I found 2 seriously yummy looking “appetizer” recipes that I just HAD to try! I use the work appetizer loosely because this ended up as dinner, lunch and snacks! They’re so good, and simple to make that you can enjoy them anytime! The first one is Apple Pie Chex Mix. I love that Chex is gluten free. I’ve never really liked cereal in your typical cereal and milk for breakfast way. Id rather eat it dry in a snack mix. Trust me, I’ve got many different snack mix recipes, which as I make, I’ll share, but since its fall, this one sounded perfect! We just hit freezing temperatures and although I’d rather bake an apple pie, this was much faster to make and just as tasty! The other recipe is for Sausage & Cheese Balls. (I know it sounds…funny!) but these are omg sooooo good! There are lots of recipes out there for this recipe and they all call for different amounts of the same ingredients and bake times and temps, all resulting in different yet similar tasting balls. I took a couple different ones and substituted for gluten free and just kinda winged it. The end result was fantastic! Thank goodness I’ve got some amazing self control or I could get into some serious trouble with these little things hanging around! I also cut it down so it only makes 12, which is plenty for me…. but it can easily be doubled or tripled or whatever if you’re using them for entertaining. And trust me, they won’t last long if you do! So lets get started… Enjoy! 🙂

Apple Pie Chex Mix (Printable Version)

Ingredients

6 cups Cinnamon Chex cereal

1 cup walnut pieces

½ c coconut flakes

1/2 cup packed brown sugar

1/4 cup butter or margarine

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

10 oz dried apples, broken

½ c dried cranberries (optional)

2 squares white chocolate candi-quik

Directions

In large microwavable bowl, mix cereal, walnuts and coconut.

In 2-cup microwavable measuring cup, microwave brown sugar, butter, cinnamon, and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.  Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples (and cranberries) evenly over cereal mixture.

In small microwavable bowl, microwave candi-quik uncovered on High about 1 minute or until it can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.

Adapted From: Taste of Home

Gluten Free Sausage & Cheese Balls (Printable Version)

Ingredients:

1 cup shredded sharp cheddar cheese
½  lb. bulk sausage (any kind will do, but I used maple flavored)
2/3 c Gluten Free Bisquick
¼ cup milk

Mix everything together in a Kitchenaid mixer until thoroughly combined. Use a large cookie scoop and then roll into smooth balls. Place on a greased cookie sheet 1-2 inches apart. Should make 12 balls and fit on one cookie sheet. Bake for 18-20 minutes at 375 degrees F or until a meat thermometer reaches 170 or higher.

Yield: 12 balls

 

Risotto Perfecto!

There are many kinds of delicious risotto recipes out there, but this one is fabulous fall-time fare. Not your typical risotto with mushrooms, chicken or cheeses, this unique combination of fall favorites will be sure to please your palate! With fresh, crisp apples, sweet onions and maple sausage, topped with Parmesan cheese, you get a nice sweet yet savory blend of comfort food delight! Trust me on this one……I know it sounds strange, but as picky an eater as my husband is, even HE raves about this dish. Just like typical risotto dishes, this one requires some time, and a lot of armwork, but as the scent of this meal fills the house, you won’t be able to wait to dig into this dish! And it’s addictive! Its so yummy its hard to resist! So take a chance and give your tastebuds an experience they’ll appreciate this fall! Enjoy! 🙂

Apple Sausage Risotto (Printable Version)

Ingredients:

• 3 1/2 cups (reduced-sodium) chicken broth

• 8 ounces Jimmy Dean sausage (maple flavored)

• 1 small sweet onion, diced

• 2 medium or 1 large crisp apples, peeled, cored and diced

• 1 cup uncooked Arborio rice

• 1 cup warm apple cider/juice

• 1/4 cup grated Parmesan cheese

Directions:

Heat the chicken broth just until it comes to a boil in the microwave or on the stovetop. While the chicken broth is heating, in a pot over medium-high heat, add the sausage, breaking it up with a spoon (cook like ground beef!) Cook for 4 to 5 minutes, stirring, until the sausage starts to brown. Add the onion and apples and cook for 7 to 8 minutes, stirring occasionally, until they soften and start to take on color. Add the rice, stirring to combine. Add 1 cup of the warm chicken broth and stir continuously until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed each time before adding more.  When all the broth has been incorporated, add 1/2 cup of the apple cider. When that is absorbed, add the remaining 1/2 cup of cider. When the risotto looks creamy and the rice is slightly firm to the bite, it’s done. Remove from the heat and add the Parmesan, stirring just to combine. Serve immediately.

Simply Cinnful!

WOW! I thought that my last recipe on gluten free cinnamon rolls was good…. but these cinnamon muffins are perfectly sinful! Moist and tender, but with a crunchy oat & nut topping, and a cinnamon filling to die for! I have to admit though… while amazingly delicious… you will probably feel eaters remorse after when the sugar high wears off! Diabetics better have your insulin ready or you may go into sugar shock….they are definitely that sweet. (Think overwhelmingly Cinnabon here folks!) I’ve put both the 12 and 6 count versions on here. I usually cut the recipe down to just 6, which is more then enough for 2 people! The leftovers still taste great too, just stick them in the microwave for 30 seconds and stick some icing on it and you’re ready to go! These muffins do take some time to make….. you’ve got the topping, the filling, the batter and the icing to make, so if you can recruit a little helper, you’d be set! Now that I bet you’re drooling, as I was when I first found this recipe, and couldn’t WAIT to try them…. get ready for a simply cinnful treat! You won’t be disappointed! Enjoy! 🙂

Cinnamon Muffins  (Printable Versions)

(Makes 12)

Topping
1/3 cup brown sugar
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup GF flour + a dash of xanthan gum
3 Tbsp soft butter

Filling
3 Tbsp butter, melted

½ cup brown sugar

1 ½ Tbsp cinnamon
3 to 4 Tbsp water

Batter
1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups GF flour + 1 tsp xanthan gum
1/2 cup rolled oats
2 Tbsp cornstarch
3/4 cup granulated sugar
1 Tbsp GF baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon (or butterscotch) chips

Preheat oven to 400°F. Grease a 12-cup muffin pan.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing until it has a soft, pudding-like consistency. Set it aside.

In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Yield: 12 muffins.

Adapted From: King Arthur Flour

Potato ~ Potahto!

There’s nothing like a hot, cheesy potato casserole right out of the oven on a chilly day. I know 50’s and 60’s aren’t really that cold but after a hot summer, its sure feeling arctic to me! Going to have to start pulling out the fall and winter clothes soon just to keep warm! I’m so very glad that we decided to invest in a new HVAC system this year! I can have my house nice and toasty while I bake! I’ve been waiting for the holiday season to begin, and as Halloween is almost here…..I’m READY! Anyways, back to the potatoes! The only problem with some of these potato dishes is that they are really more of a side dish, and I’d rather do a one-dish meal! So I’ve added vegetables and meat and viola, a satisfying, well balanced dish in my Tater Tot Casserole, and a great side dish with the Au Gratin Potatoes. Enjoy! 🙂

Tater Tot Casserole (Printable Version)

1 lb extra lean ground beef
½ of an onion, diced
1/2 can of cream of GF mushroom soup (Progresso)
1/4 cup sour cream
1 cup grated cheddar cheese
1 bag of frozen tater tots                                                                                                                                   ½ small bag of frozen peas & carrots, cooked and drained

In a skillet, brown ground beef. When beef is nearly done, toss in diced onion and cook until meat is done. Remove from heat, stir in soup , sour cream & veggies. Taste, and add salt and pepper if needed. Spread in 8 or 9 inch square casserole dish. Top with grated cheese and as many tater tots as can possibly fit (in one layer). Bake at 375 for about 30 minutes, until bubbly and hot in the center.

Adapted From: Dinner’s On Me

Au Gratin Potatoes Recipe (Printable Version)

2 medium unpeeled Russet potatoes, thinly sliced

1/4 an onion diced

2 Tbsp GF bread crumbs

2 Tbsp butter

1 1/2 Tbsp GF flour

1/4 tsp salt

1 cup milk

1 cup shredded cheddar cheese + some for topping

Salt and pepper to taste

¼ tsp chopped garlic

Real bacon bits

Directions:

1. Preheat oven to 400 degrees.

2. Heat 1 Tbsp of butter in a medium sauce pan at medium heat, add the garlic, salt, and onions and cook until onions are almost tender. Mix in the flour slowly whisking until it’s a smooth consistency.

3. Stir in the milk and continue to cook on medium to low-medium heat until it starts to thicken up.

4. Add all of the cheddar cheese and mix until melted.

5. Grease a 1 quart casserole dish.  Add one layer of potatoes so they over lap each other slightly. Salt and pepper them and add some of the cheese mixture over the potatoes. Sprinkle with bacon bits. Repeat until all the potatoes and cheese sauce is used.

6. Sprinkle the bread crumbs over the top, cover with foil, and bake for around an hour.

7. Remove the foil to brown, sprinkle with remaining cheese and more bacon bits. Bake for another 20 minutes to half an hour.

8. Let rest about 15 minutes after taking out of the oven to thicken.

Adapted From: A Pinch of Flavor

Classic Sunday Dinner

Like I mentioned in my last post, I made a scrumptious birthday feast of meatloaf, loaded mashed potatoes and zucchini cheese casserole. I love the comfort foods like my mom would make for Sunday dinners, and this is another classic! Who doesn’t like meatloaf?!? I always think of Randy in A Christmas Story though… “meatloaf, beatloaf, I don’t LIKE meatloaf” LOL! At least I don’t make anyone eat it like a piggy, even if most of us end up feeling like pigs we eat so much of it! This meal is simple to make, and if you’re like me (spoiled that is!) and have double ovens, its even easier to bake all of this at once! So lets get started and maybe on your next special occasion or just for a classic Sunday dinner, you can enjoy this delicious meal! Top it off with a delectable dessert like apple pie tarts, which (granted I have the time this weekend!) will be one of my next posts, so stay tuned!

Classic Meatloaf (Printable Version)

2 lbs extra-lean ground beef (or meat mixture)

1 medium onion, diced (1/2 c)

1 egg

1/2 c quick-cooking oats

1/2 c milk

1 Tbsp parsley

1 1/2 tsp salt

1/4 tsp savory

1/4 tsp thyme

Dash of Pepper

1/2 c ketchup

2 Tbsp brown sugar

Heat oven to 350 F. Mix all ingredients except ketchup and brown sugar in Kitchenaid mixer until combined. Press mixture into an ungreased 8 1/2 x 4 1/2 loaf pan. Turn over into an ungreased 13×9 inch baking pan. Bake uncovered for 1 hour. Combine ketchup and brown sugar and spoon onto loaf. Bake for another 15-10 minutes or until internal temperature reaches 160 F or higher.

Thanks to my mom for the recipe! 🙂

Loaded Mashed Potatoes  (Printable Version)

Red potatoes, skins left on, scrubbed and cubed

Sour cream

Milk

Salt and pepper to taste

Shredded cheddar cheese

Cooked bacon bits

Green onions or chives, sliced

You’ll need to determine the amount of ingredients you need which depends on how much you want to make. I usually just wing it and go by what looks good. But you can’t really go wrong with this recipe!

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Or place steamer in pan, add water to bottom of it, then place potatoes in and cover. Bring to a boil then turn to medium and let steam. Check for doneness with fork. When done, drain and place in a large bowl. Beat on medium-low speed until light and fluffy. Add the sour cream, milk, butter, salt and pepper and mix in. Stir in cheese, bacon and onions.  Transfer to a greased baking dish. Top with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

Zucchini Cheese Casserole (Printable Version)

2 cups unpeeled, shredded zucchini
1/4 cup minced onion
1 cup shredded mexican blend cheese
1/2 tsp dried basil
1 tsp salt
1 cup Gluten Free Bisquick
4 egg whites
4 whole eggs
2 tablespoons oil

Preheat oven 350F. Grease a pie plate.

In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
In a larger bowl combine the zucchini, onion, cheese and Bisquick.
Stir the egg mixture into the zucchini mixture. Mix well and transfer to dish.

Bake for 50 minutes or until cooked through and golden, temperature should reach 160 or higher.

** To mix it up a little you can substitute half the zucchini with grated carrot.

You can cut this in half and bake in a small greased oven dish, the same amount of time.

Adapted From: Artsy-Food

You Can’t Go Wrong With Breakfast!

Eeeeeee……I know its been awhile since I posted…. but I finally got over my hospital disaster and am back to actually eating solid food again! So let the cooking begin! I’ve got some more fantastic breakfast recipes to share with you! The great thing about breakfast food is that it can be an anytime meal, its just that yummy! So I’ve got some gluten free cinnamon rolls, made without yeast because I’m not a big fan of yeast baking…….and then some amazing stuffed breakfast potatoes. I also made a scrumptious birthday feast the other day…..gluten free meatloaf,  loaded mashed potatoes and zucchini casserole. I’ll be sharing those soon! But for now… have some breakfast! 🙂

Breakfast-Stuffed Potatoes (Printable Version)

Baked Potatoes:

2 large baking potatoes

Olive oil & salt

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Scrambled Eggs:

3 large eggs

1 slice American cheese, in pieces

3 Tbsp water

Seasoning salt

While the potatoes are cooking, cook your sausage and scrambled eggs.

Filling:

3 Tbsp lite sour cream
1/4 c grated Parmesan cheese
1/2 c shredded sharp cheddar cheese, divided
1/2 lb Jimmy Dean breakfast sausage, cooked

1 green onion, sliced

Salt to taste
Scrambled eggs (see above for recipe)

Bacon Bits


Make a slit across the top of each potato and push ends together to open nicely. Scoop out the potato insides, put in a bowl and stir in the eggs, sausage, sour cream, onion, salt and cheeses (save a little of the cheddar for a topping.)  Spoon the mixture back into the potato skin. Sprinkle with reserved cheddar and bacon bits. Arrange on a baking sheet and cook at 400 degrees for 15 minutes or until filling is hot.

Gluten Free Cinnamon Rolls (Printable Version)

Ingredients

1/2 cup buttermilk

1/4 cup brown sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp vanilla

1 egg

1 1/2 cups flour + ¾ tsp xanthan gum

Filling

1 Tbsp butter, room temperature

1/3 cup brown sugar

1/2 tsp ground cinnamon

Icing

1/2 cup powdered sugar

1-2 Tbsp milk or cream

Directions

Preheat oven to 375° F.

Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk, then add the flour. Stir until thoroughly combined ~ do not overmix!

Turn dough out onto a lightly floured surface and knead for 2 minutes. Roll the dough into a large rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log and stretch slightly. Cut into 6 equal pieces and put the pieces into 6 greased muffin tins.

Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.

Drizzle with icing.

Adapted From: The Baker Chick

Comfort Food at its Finest!

Its raining outside, the fire is roaring in my beautiful new fireplace (Thanks honey!) and I’ve got my comfy pjs and slippers on. I’m so ready for an evening inside just snuggling on the couch with my girls and a movie. And of course….its a  perfect time for some home made soup and gluten free corn bread. What could be better than a hot bowl of soup to warm you up on a chilly autumn afternoon? This recipe is perfect because it serves 2 (although with us its 3, but leftovers for me the next day! ) It doesn’t take too long to make, and you could easily double the recipe. And you can’t go wrong with cornbread especially when its made from scratch! Its light and moist and easy to make! Mmmm….. So next time the mood hits for some great comfort food, hope you turn to these and enjoy a nice cozy meal! 🙂

Autumn Chowder (Printable Version)

Ingredients

Real Bacon Bits

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules (GF)

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2-1/2 teaspoons potato or tapioca flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese

Directions

Sauté onion until tender in a little oil. Add the potato, carrot, water

and bouillon. Bring to a boil. Reduce heat; cover and simmer for

15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the

flour and cold water until smooth; gradually whisk into soup. Bring

to a boil; cook and stir for 1-2 minutes or until thickened. Remove

from the heat; stir in cheese until melted. Sprinkle with bacon bits.

Yield: 2 servings.

Adapted From: Taste of Home

Gluten-Free Sour Cream Cornbread Muffins Recipe (Printable Version)

Ingredients

2 Tbsp Butter, softened

1 ½ Tablespoons sugar

1 Egg

1/4 cup sour cream

1/4 cup milk

1/2 cup Gluten-Free Flour + 1/4 tsp xanthan gum

1/3 cup yellow cornmeal

1 teaspoon gluten-free baking powder

1/4 teaspoon salt

Directions

Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Spoon batter into 6 greased or paper-lined muffin cups. Bake for 15 to 18 minutes
or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Adapted From: Land O Lakes

In the Spirit of Autumn

Hooray its October and is finally feels like fall! Got out my Autumn decorations and my fall-time cravings are already kicking in! So to start things off right……I’m going to share some great fall recipes. There are so many…I’ll be adding them for awhile! I’m going to start with pumpkin spice mini-muffins. There is also a cinnamon cream cheese spread, but if you don’t have time these muffins are amazing without it. Then we’ll move on to apple peanut butter cookies. Apples & peanut butter? Need i say more?!? LOL! YUM! They are best the first day because the outside is crisp but the inside is nice and soft. Once you put them in a container the apple really softens them up and well….they’re still good, they aren’t quite as good as the first day! I’d suggest making them when you know they’ll all get eaten right away like at a party. With just the 2 of us, it takes awhile to eat that many, but that’s a good thing! Then lastly, we have the amazing, cream cheese filled, pumpkin cake roll. It looks pretty darn impressive when serving guests! And regardless of what you might think…its actually very easy to make! and your tastebuds won’t be disappointed either! Even gluten-eaters will be grabbing this off the plate before you’ve even set it down! And I know this for a fact! 😉 It’s pretty funny the reactions you get from people when they taste these recipes…or even better……when they find out its yes….that’s right…gluten free! Now aren’t you happy to find out you can still have amazing food but without the gluten?! I know I sure am! So hope you enjoy these…..they are sure to make your house smell like fall and satisfy that fall food craving! Next on the post list…. Autumn Chowder and Gluten-Free Cornbread, so stay tuned! 🙂

Gluten Free Pumpkin Spice Mini-Muffins (Printable Version)

1 c gluten free flour + 1/2 tsp xanthan gum

1/4 c + 2 Tbsp sugar

1/2 Tbsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp salt

1/2 c canned pumpkin

1/4 c melted butter

1 egg

Topping:

2 Tbsp sugar

1/4 tsp cinnamon

2 Tbsp melted butter

Combine dry ingredients in bowl. In a glass measuring cup combine the butter, pumpkin, and egg. Stir into dry mixture until just combined. Using a small cookie scoop, fill 12 greased mini-muffin cups.  Bake at 375 for 12 minutes or until toothpick comes out clean. Remove muffins from pan and place on cooling rack. Mix cinnamon/sugar for topping. Dip tops of muffins in melted butter, then in the cinn/sugar mixture. Serve with cinnamon cream cheese spread if desired.

Cinnamon-Cream Cheese Spread

3 oz lite cream cheese, softened

3 Tbsp butter, softened

1 Tbsp brown sugar

1/4 tsp cinnamon

Combine in bowl. Beat at medium speed until creamy. Spread on muffins.

Adapted from: LandOLakes

Apple Peanut-Butter Cookies (Printable Version)

1/2 c shortening

1/2 c chunky peanut butter (Skippy is the best, but whatever brand you use is fine!)

1/2 c sugar

1/2 c brown sugar

1 egg

1/2 tsp pure vanilla extract

1 1/2 c gluten free flour + 3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 medium apple, peeled and shredded

In kitchenaid mixer or large bowl, cream the shortening, peanut butter and sugars until fluffy. Beat in egg and vanilla. Add in dry ingredients and mix well. Add in the apple. Using cookie scoop, place on greased cookie sheet. Bake at 375 for 10-12 minutes. Let cool on pan 5 minutes, then remove to cooling rack.

*** You can omit the apples on this recipe for some great plain peanut butter cookies! Just add a few spoonfuls of applesauce instead to help hold it together and bake the same!  🙂

Adapted from: Taste of Home

Gluten Free Pumpkin Cake Roll (Printable Version)

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup gluten free flour + ¼ heaping tsp xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY’S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING

4 oz lite cream cheese, softened

1/2 cup powdered sugar, sifted

3 tablespoons butter or margarine, softened

1/2 teaspoon vanilla extract

Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1/2 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Adapted From: Libby’s (Original Recipe on back of Pumpkin Can Label)

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