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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1 Comment »

  1. Tera Davis Said:

    I LOVED the Autumn Chowder and the Sour Cream Cornbread Muffings to go with it! Great dinner and very easy to make. I also appreicated the serving size. Perfect for my daughter and I. Can’t wait to try more! 🙂


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