Posts Tagged ‘autumn’

Gingersnap Pudding Cookies (Gluten & Dairy Free)

It’s foggy and wet and cold outside. The leaves are changing, the wind is blowing, and it is seriously impossible to find a break in the weather to get some cute family photos! Autumn is kind of a double edged sword that way…its so beautiful outside with all the colors and makes for a really nice photo background BUT, the weather is so stinking unpredictable this time of year that you can plan a photo shoot umpteen times before it actually works out weather-wise, and then you pray and beg and hope that your children will cooperate too! LOL. We’re still waiting for the weather… so Ive’ been busy crafting (Seriously, who has the patience for crafting with kids?!? amiright?!) and baking, and getting ready for Halloween!

I don’t know what made me crave Gingersnaps yesterday, but its been a really long time since I’ve had a good one because gluten free gingersnaps have never worked out for me, and Ive tried a bunch of different recipes. I’ve found the secret to amazingly delicious cookies (gluten and dairy free) and that is a box of instant pudding. You’ll see this in my chocolate chip cookies and snickerdoodles (recipe coming soon!) So I thought, why not try that trick with gingersnaps?! So…. I whipped up this recipe and prayed it would work! And guess what?! OMG, they’re even better than I remember gluten ones being! My house smells amazing now, and my tummy is happy. The kids may be hyped up on sugar from sharing a cookie (they don’t get sweets a whole lot, but I thought they should try one and they both loved it!) but it was worth it! Give these a try and enjoy 🙂

Gingersnap Pudding Cookies    (Printable Version)gingersnap-pudding-cookies

 Ingredients:

1/2 cup coconut oil

3/4 cup brown sugar

1/4 cup granulated white sugar

1 (3.4 oz) “Jello” Instant butterscotch pudding mix

1/4 cup molasses

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups gluten free flour

1 teaspoon xanthan gum

2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

Dash of salt

Instructions:

Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, molasses, eggs and vanilla until creamy.

Gradually add in the flour, gum, baking soda, salt and spices. Beat on low speed until just combined.

Using a #40 cookie scoop, place cookies onto greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.

Yields: 2 &1/2 dozen cookies

Pumpkin Pie Crumb Bars (Gluten & Dairy Free!)

We made it through Halloween, and next up is Thanksgiving! The one tasty thing they have in common is pumpkins, and I’m definitely in a fall baking mode! Again… LOL, and my waistline can attest to that! This recipe is simply fabulous! It combines the classic pumpkin pie taste with chewy oatmeal cookies and becomes a cake/pie hybrid in texture! Can we say YUM!? That’s putting it mildly…give this one a try and it’ll be your go to dessert for this Autumn baking & holiday season! Enjoy 🙂

Pumpkin Pie Crumb Bars (Printable Version)

Ingredients:Pumpkin Pie Crumb Bars Photo Nov 04, 2 07 35 PM

Oatmeal Crumb:
1¼ cups gluten free flour
½ teaspoon xanthan gum
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup brown sugar
½ cup non-dairy margarine, melted
1 teaspoon pure vanilla extract

Pumpkin Pie Filling:
¼ cup sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¼ teaspoon salt
2 eggs
½ teaspoon vanilla extract
1¼ cups canned pumpkin
¼ cup coconut/almond milk

Directions:
Preheat oven to 350 degrees F

Make the Oatmeal Crumb:
Spray an 8-inch square baking pan; set aside.
In a medium mixing bowl, combine the flour, gum, oats, baking soda and salt. Add the sugars. Add the margarine and vanilla, then stir until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake for 15 minutes.

Make the Pumpkin Pie Filling:
In another medium bowl, combine the sugars, cinnamon, nutmeg, ginger, cloves and salt. In a glass measuring cup, combine the eggs, vanilla, pumpkin & milk and whisk until well blended. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and bake for 15 minutes. Then sprinkle the topping evenly over the pie filling. Bake for 25 minutes. Remove from the oven and allow to cool 1 to 2 hours. Chill in refrigerator before serving and store in refrigerator.

Apple Crisp (Gluten & Dairy Free)

Its really starting to feel like fall out there, and apples and pumpkins are my biggest cravings right now! A short drive out into the country to pick up some fresh orchard apples and viola! A delicious apple crisp! I will warn you this is the perfect apple crisp; its addicting and you wont stop eating it! For breakfast, for a snack, for dessert….and before you know it, its all gone! LOL Next up is dairy free caramel apples! YUM! But for now…enjoy 🙂

Apple Crisp (Printable Version)

Ingredients:apple crisp
5 cups Golden Delicious apples,
peeled, cored and sliced
½ cup sugar
2 tsp gluten free flour
Dash of xanthan gum
½ tsp cinnamon
¼ cup water

Topping:
½ cup quick oats
½ cup gluten free flour
½ tsp xanthan gum
½ cup brown sugar
1/8 tsp baking powder
1/8 tsp baking soda
¼ cup non-dairy margarine

Directions:
Pre-heat oven to 350 degrees Fahrenheit.

Place the apples in a 8×8 glass dish. Combine the sugar, flour, gum and cinnamon and sprinkle over the apples. Pour the water evenly over the top.

Combine the oats, flour, gum, brown sugar, baking powder, baking soda and melted butter together. Sprinkle evening over the apples.

Bake for 45 minutes.

Easy Oven-Baked Country-Style Pork Ribs & Gravy

It’s finally fall, things are super busy, and there’s just something about the combination of apples, onion and pork that’s cozy and comforting, especially as the seasons change. Hubby is a big pork ribs fan, but I don’t like chewing meat right off the bone, so I’m more in favor of the boneless ribs. The country-style ones are nice and meaty, and work great for oven baking or crock-potting. This is a really quick and easy recipe that tastes like you slaved all day in the kitchen! Ive never been great at making gravy, but using the juices from this  for the gravy was simple and delicious! Serve this up with a big batch of mashed potatoes and veggies and you’re set! The amounts are up to you, and you can use onion soup mix that’s pre-made if you want, but why would you with all that msg and stuff?! Give this one a try when you need a tasty meal and are strapped for time! Enjoy 🙂

Easy Oven-Baked Country-Style Pork Ribs & Gravy (Printable Version)
pork ribs
Ingredients:
Boneless country-style pork ribs
Seasonings: salt, pepper and garlic powder
Onion soup mix: minced dried onions, onion powder, garlic powder, parsley and paprika
Applesauce
Water

Directions:
Heat up a dash of oil in a large skillet over med-high heat. Place the pork ribs in the pan and sprinkle with seasonings. Brown, then flip and season again. Brown on all sides. Place in a greased glass baking dish. Sprinkle with the onion soup mix seasonings and top with applesauce. Add water to about halfway up the pork. Cover the pan with foil and bake at 350 F. for an hour. Flip the meat over, cover and bake another hour.

For the gravy: Pour the liquid into a pan and heat over med-high heat. Make a roux with flour/starch and whisk it in until it thickens into gravy. You can add (almond) milk to it to make it a little creamier if you want. Season to taste and serve over the pork ribs.

Pumpkin Chocolate Chip Cookies (Gluten & Dairy Free)

I know, I know……I’m kinda on a pumpkin kick these days! Can you tell I’m ready for fall!? LOL  But really, what are you supposed to do with a huge ole can of pumpkin, especially when you’re freezer is full! I’m ok with it, cause I love pumpkin, so I’ll just keep the delicious pumpkin recipes coming! If you haven’t made the pumpkin swirl brownies I posted last you definitely need to! I made them in a mini muffin tin the 2nd time i made them and OMG, so stinking good! Addicting actually….good thing I can blame eating 4 of them in a day on being a prego craving! LOL Anyways…on to today’s recipe; Pumpkin Chocolate Chip Cookies. I had to make these twice because the first time i made them, I used the entire cup of shortening; bad mistake because I didn’t realize that shortening is made of mostly soybean oil, and with a soy allergy, lets just say the stomach-ache wasn’t worth it! But…these cookies were sooo yummy i wanted more! So, after I gave the entire batch away to hubbies office (which were devoured in less then 5 minutes!) I gave it another try! I substituted half the shortening for applesauce, and used my non-dairy butter for the other half instead of shortening. They turned out a little lighter and fluffier then the first batch but less greasy and much more healthy! They were eaten very happily and with no tummy troubles! All in all a winner in the end thats not only super tasty, but allergy friendly, and quick and easy to make! That said… hope you’ll give them a try and enjoy! 🙂

Pumpkin Chocolate Chip Cookies (Printable Version)

Pumpkin Choc Chip Cookies

Ingredients:
•    1/2 cup shortening or non-dairy butter
•    1/2 cup applesauce
•    1 cup white sugar
•    1 cup canned pumpkin puree
•    1 egg
•    2 cups gluten free flour
•    1 tsp xanthan gum
•    1 tsp baking soda
•    1 tsp cinnamon
•    1 tsp salt
•    1 cup Ghiradelli semi-sweet chocolate chips

Directions:
1.    Cream shortening/butter, applesauce, sugar, and pumpkin.
2.    Add egg and mix well.
3.    Add sifted dry ingredients and mix.
4.    Mix in chocolate chips.
5.    Using a cookie scoop, drop onto greased cookie sheet.
6.    Bake at 375 for 10-12 minutes.
7.    Remove from oven and cool on pan 3 minutes.
8.    Remove from pan and place on cooling rack.

Pumpkin Swirl Brownies

I am SO ready for fall! I absolutely love everything about Autumn; the crisp cool air, the beautiful leaves falling, a cozy fire in the fireplace, roasting marshmallows in our backyard bonfire, wearing comfy jeans and sweaters, and not to mention the food! Fresh crisp juicy apples right off the tree, fresh pressed apple cider, and pumpkin spice anything,….I could go on and on! LOL I’ve been in the mood lately for pumpkin, but also for chocolate….thus a new creation was born; Pumpkin Swirl Brownies. Ohhhh my goodness these are soooooo stinking good! I put mine in the fridge so they would keep longer (ha who was I kidding?!), and it was the best move Ive ever made! These taste just like pumpkin pie but with a brownie crust! Totally the best of both worlds! I think I ate almost the whole pan by myself, but hey, I’m eating for two now right, so it’s ok! These would probably be really tasty with whip cream on the top too! These are definitely on my top fall dessert list now, so Im sure they’ll be made quite often around here! Hope wherever you are it’s starting to cool down, and we can all enjoy some cozy fall weather! Get a great start on it by making these….trust me you’ll be thanking me later! LOL  Enjoy! 🙂

Pumpkin Swirl Brownies (Printable Version)
Pumpkin-swirl-brownies
Ingredients:
4 tablespoons non-dairy butter
1/3 cup dark chocolate chips
1 cup gluten free flour
½ teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup + 2 tablespoon solid-pack pumpkin
2 tablespoon vegetable oil
1/2 teaspoon pumpkin pie spice
1/4 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional

Directions:
1.    Preheat oven to 350 degrees. Grease an 8×8 inch glass baking dish.
2.    Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
3.    Beat in the flour, gum, baking powder, and salt in a large bowl; set aside.
4.    Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
5.    Divide batter between two medium bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and spice.
6.    Pour half the brownie mixture into the pan first and then top with the pumpkin batter. Put spoonfuls of the brownie mixture on top and use a knife to swirl batter. Sprinkle with nuts and chocolate chips, if desired.
7.    Bake until set, 30-35 minutes. Cool on a wire rack.

Apple Cinnamon Coffee Cake (Gluten & Dairy Free)

Ok, I have to admit, this cold is kicking my butt today. 😦 Between Day Light Savings and this cold….I’m feeling a little exhausted this morning. But….on the upside…..look what i got to have for breakfast?! LOL A delicious apple cinnamon coffee cake. Its really easy to make, although it feels like forever mincing up those apples, but after a while you just kinda get into the zone! Its got a nice crunchy cinnamon topping which melds nicely with the moist cake. Mmmmm, apple anything is the best, especially when you get to use fresh local apples! I was actually feeling pretty good yesterday  and made myself the BEST chicken noodle soup, so that one will be posted next. Just in time for cold season (blegh, what an excuse to make soup huh?!) or just because its finally fall and nothing beats a hot bowl of soup on a dreary autumn day! On a side note, its supposed to be 68 degrees here today and sunny, which is unusual. Usually we’re foggy and wet by now, but I will take it without complaint!!  Hope you all have a better start to your day than mine and enjoy! 🙂

Apple Cinnamon Coffee Cake (Printable Version)

Cake Ingredients:

2 large apples, peeled, cored and minced
1-1/2 cups gluten free flour

3/4 tsp xanthan gum
1 cup sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 cup non dairy butter, melted
3/4 cup almond milk
1 large egg, beaten

Topping Ingredients:
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup chopped walnuts or pecans

Directions:
Grease an 8×8 pan and preheat oven to 350 degrees. In mixing bowl, combine flour, gum, sugar, baking powder, salt and cinnamon. In another bowl, mix together the melted butter, egg, vanilla, and milk. Combine the wet and dry ingredients until just combined. Fold in the chopped apples.

Combine the nuts, brown sugar and cinnamon. Spread over the top of the batter. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.

Gluten & Dairy Free Pumpkin Pie

Ok, I just have to say it….I LOVE pie!! And I never make it enough, simply because i HATE making pie crust! LOL I wish Pillsbury would just get on the gluten free ball and make those wonderful, ready made pie crusts and stuff, although i doubt they would be dairy free too. Anyhow….. I’m having Thanksgiving at MY house this year, in my wonderful new kitchen (photos coming soon, we’re just putting the finishing touches on!! YAY!) and so I figured I better start doing a test run on some things! Like the pumpkin pie, did you notice how i totally started with dessert?!? LOL  Yep…..that’s me, a dessert first kinda girl! I love pumpkin pie……and before I had to go dairy free, I just made a crustless pumpkin pie, and it was great! But……. now that I can’t have any dairy….. I was like, OMG WHAT am i gonna do!?! You can’t have Thanksgiving, or fall for that matter, without the pumpkin pie!! That’s when i decided I better get my butt into gear and get this pumpkin pie thing done! So…..here it is! And not to toot my own horn or anything but……..its amazing! Hubby had a piece of “regular” pumpkin pie (thanks mom!) and a piece of MY pie, and after the official taste test… you can not even tell the difference! Same taste, same texture! And the crust…. well lets just say I’m sold on this, because it tastes just like a regular pie crust, but guess what?! NO ROLLING!! And NO breaking! This crust is wonderful!! Its sooo easy to make, just mix and stick! LOL And it holds together! I’m on a little bakers high right now on the results of this pie! Pretty sure I’m set for Thanksgiving now! Haha…..of course just in case, I’d better make a few more…….you know, “just in case!” LOL Ok….. so give this your own test run……hope you enjoy it as much as i do!! Your gluten and dairy eaters will never even know the difference! 🙂

Gluten & Dairy Free Pumpkin Pie (Printable Version)

Ingredients:

  • 1/2 Cup Packed Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 11/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Full Fat Canned Coconut Milk
  • 1 Unbaked GF Pie Shell  (see below for recipe)

Directions:

Preheat your oven to 425ºF. Combine the sugars, cinnamon, ginger, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.

 Gluten & Dairy Free Pie Crust

Ingredients:

  • 1-1/2 Cups Gluten Free Flour
  • 3/4 tsp Xanthan Gum
  • 1-1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Vegetable Oil
  • 3 Tablespoons Cold Water

Directions:

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

Marshmallow Caramel Popcorn (Gluten & Dairy Free)

I had a fantastic weekend of actually doing almost everything I had planned on doing! Which never happens, I might add! Spent a lot of it in the kitchen, trying out lots of new (and super tasty!) recipes, which will be on their way to you soon! This is one that’s perfect timing for fall! Its kind of a hybrid mix of caramel corn and rice krispie treats, and it is absolutely addicting! I think I ended up cracking a tooth on an un-popped kernel mixed in this, because Sunday night my tooth broke, so i get to spend the afternoon at the dentists office! Fun fun! NOT!  LOL  So…just be careful to take out ALL of the un-popped kernels! Lesson learned right?! Oh, and you might have to get the leftovers (if there ARE any!) out of your house or you’ll end up munching on it all weekend! I had to take the rest and bag it up and give it away, which ended up really cute! I had to share the pix on that! Anyways…..lots more recipes to come, but give this one a try, its super easy and quick to make…..and both gluten and dairy free too! What more could ya ask for!? Enjoy! 🙂

Marshmallow Caramel Popcorn (Printable Version)

Ingredients:

1/2 cup brown sugar

1/2 cup non-dairy butter

1 tsp vanilla

1 tsp cinnamon

2 cups mini marshmallows

12 cups (1 reg size bag) popped natural popcorn

1/2 cup cashew pieces

Directions:

Microwave brown sugar and butter for 2 minutes. Add marshmallows.

Microwave until melted, 1 1/2 to 2 minutes. Stir until smooth. Pour over popcorn and stir until popcorn is covered. Stir in cashews. Place popcorn on a wax-paper lined baking sheet to cool.

 

Pumpkin Spice Scones (Gluten & Dairy Free)

Brr….42 degrees outside right now?! Its really starting to feel like fall! YAY! So, here’s another autumn recipe….pumpkin spice scones!! YUM! These are seriously delicious! Not your typical dry scone, these are moist and full of spicy fall flavor! And they are just sweet enough with the glaze drizzled on top. And the best part?! They’re super easy and quick to mix up and are both gluten and dairy free! Score!!  I cut the recipe in half to only make 4, but once I tried these, I kinda wish i hadn’t! LOL They’re that good! These made me think of my mini pumpkin spice muffins, which I’ll be making soon, as I am now craving them! (I just checked and now that I’m dairy free too I’ll need to sub out the butter for dairy free margarine instead!) LOL Honestly ANYTHING pumpkin sounds amazing right now…. I’m sure I’m gonna be all pumpkin-ed out by Thanksgiving!! Ahem…..yeah right! LOL You can’t ever have too much of a good thing right?! Haha…..so give these both a try…. they are melt in your mouth delicious! Happy Fall! Enjoy! 🙂

Pumpkin Spice Scones  (Printable Version)

Ingredients:
1 cup gluten free flour

½ tsp xanthan gum
3 1/2 Tbsp sugar
½ Tbsp baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
3 Tbsp non dairy butter
1/4 cup canned pumpkin puree
1 ½ Tbsp almond milk
1 large egg

Glaze:
1 cup powdered sugar
2 tablespoons water
Directions:

Combine the dry ingredients in a medium bowl. Cut in the butter. In a separate bowl, whisk together the pumpkin, milk and egg.  Stir the wet ingredients into the dry ingredients to form the dough into a ball. Pat dough into an inch thick circle, cut into wedges and place on a parchment lined baking sheet. Sprinkle with sugar. Bake at 425 F for 14-16 minutes, or until light brown. Place on wire rack to cool. Drizzle with glaze.

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