Pumpkin Cookies


Thanksgiving is such a special time of year for our family.
For us it is a time to gather with family, share many laughs and remember all about what we have to be grateful for.

For us we usually gather at my Mother In-laws house everyone brings a dish to share. They aren’t all gluten free but my family and a few other family members bring gluten free dishes to share.
There is always plenty for everyone!

This year I wanted to try and make pumpkin cookies that my niece makes, she makes a non gluten free version and everyone always says how good they are. She’s a foodie like me and enjoys cooking and baking and all things food so I was so excited to try her recipe. I of course wanted to tweak it to a gluten free version.
During this week I did a trial run and tried them out at a Thanksgiving diner that was at our church with the Youth Group and I’m happy to say they were a hit.

So if your looking for a pumpkin cookie to try with cream cheese frosting, here you go.

Ingredients for Pumpkin cookies:
2 Cups Gluten free All purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 cup butter
3/4 cup white granulated sugar
3/4 cup brown sugar
2 tsp. gluten free vanilla extract
1 egg
1 (15 ounce) can pumpkin puree


Ingredients for Cream cheese frosting:
1- 8 ounce package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar


Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Whisk gluten free flour, baking powder, cinnamon, baking soda, ground cloves and ginger together in a bowl. In a separate bowl beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 25- 30 minutes.
Let cookies cool for about 5 minutes on sheets before removing to cooling racks.

Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting and enjoy!

**These cookies remind me of pumpkin roll, yummy!
Have a blessed wonderful Thanksgiving.

Gluten Free Peanut Butter Blossoms


Peanut butter blossoms have always been a favorite at our house.  My mother in-law always makes them at Christmas time, she’s such a great baker.  I wanted to give them a try this year and see if her recipe could be made gluten free and guess what?  It’s awesome!  I hope that if they are a cookie you miss and would like to try again in a gluten free version you’ll give this recipe a try.

Peanut butter blossoms:

1 3/4  -cup sifted gluten free flour

1 1/2 tsp. of xanthan gum

1 tsp. Baking soda

1/2 –tsp. Salt

1/2- cup shortening

1/2- cup peanut butter

1/2-cup sugar

1/2- cup firmly packed brown sugar

1 egg

2 Tbsp. Milk

1 tsp. Gluten free vanilla

Hershey kisses


Preheat oven to 375 F Sift together first 4 ingredients.  In a separate bowl, cream together rest of ingredients very well.  Gradually add flour mixture.  Roll dough into balls then roll in white sugar.  Place on parchment lined cookie sheet.  Bake at 375 degrees for 8 minutes or until cookies start to crack.  Remove from oven then place Hershey kiss on top of each cookie, pushing down.  Bake for 2 more minutes.  Place on cooling racks, once cooled place in an airtight container.

Italian Christmas Cookies

These are so lite and the little ones love to decorate them and eat them.

These are so lite and good. The little ones love to decorate them and eat them.

I wanted to try something new this year and found it in this simple recipe for Italian Christmas cookies. It is a mix between a sugar cookie and a cut out, best of both if you ask me. They remind me of those sugar cookies you can buy at Walmart that the kids love, with all the great icing on top but of course taste a tad better being home made. If you’d like the recipe here is all you will need.

1 cup butter, softened
2 cups sugar
3 eggs
1- 15oz. ricotta cheese
2 teaspoons of gluten free vanilla (McCormick)
4 cups of all-purpose gluten free flour (I make my own mix and you can find that on this blog) add 1 1/2 tsp. of xanthan gum to flour mix
1 teaspoon salt
1 teaspoon baking soda

For the Frosting:
1/4 cup of softened butter
3 cups of confectioner’s sugar
1/2-1 teaspoon vanilla (gluten free McCormick)
4 Tablespoons of milk
Sprinkles to decorate

How to put it all together:
In a bowl, cream butter and sugar. Add the eggs, one at a time beating well after each one. Beat in ricotta and vanilla.
In another bowl combine flour, salt and baking soda. Gradually add to creamed mixture.
Drop by rounded teaspoonfuls on a parchment lined cookie sheet about 2 inches apart. Bake about 14 minutes at 350F. Remove to wired cookie racks to cool.

Time to make the frosting.
In a bowl, cream softened butter, sugar, vanilla and milk. Mix for a little while frosting will come together. Frost cooled cookies and immediately decorate cookies.
*TIP If frosting stiffens up on you just take a wooden spoon and mix again it will become soft. Also put sprinkles into a bowl and dip the frosted cookie into the sprinkles gently, they will stick that way.

Modified from Taste of Home recipe.
Have a Blessed Christmas!

Cranberry Almond Cookies


As we get closer to Easter so many of us will be having family over to our home for dinner.   And then there will be those of us who are the guest.

Having Celiacs disease and dinning away from home can be uncomfortable unless the person that is hosting dinner has taken the time to get educated.  I don’t know about your family but we meet at my Mother in-laws home or another family member and I always offer to bring a few cooked items along.  It makes it easier on them and us.  So don’t feel nervous about the dinner, take the initiative.

I usually make gluten free stuffing if we are having it.   That recipe can be found on the blog .  And of course a few desserts.

This year I am thinking of taking a platter of different kinds of cookies.  One that we really liked here at home, well the grown ups did, Jenna likes chocolate chips cookies period.   Then again who doesn’t like a good chocolate chip cookie right?One that I will be making is a cranberry almond cookie with white chocolate chips.  Cranberry Almond Cookies (2)If you have a sweet tooth this will do the trick.

Here is what you’ll need if you would like to give them a try.

1 cup of dried cranberries

1 cup white chocolate chips

1 cup of chopped almonds

2 1/4 cup all purpose gluten free flour (recipe on the blog)

1 tsp. baking soda

1/2 tsp. salt

1 cup of softened butter

3/4 cup granulated white sugar

3/4 cup brown sugar

1  Tsp. vanilla

2 eggs

1 1/2 Tsp. of xanthan gum

Parchment paper


Preheat oven to 350F

Line cookie trays with parchment paper

Sift all dry ingredients together in a large bowl then add the cranberries, white chocolate chips and almonds make sure they are all well coated.

Then in a separate bowl mix softened butter, white sugar, brown sugar then add the eggs and vanilla

Add the wet ingredients into the dry and mix well.

Then drop by the teaspoon or if you have a small-medium size cookie scoop onto the parchment lined cookie sheet.CookieScoop

I use this all the time it makes dropping cookie dough so much faster and for the most part all your cookies come out the same size, easy peasy!

Bake for 15 minutes and then remove to cool on a cookie rack.  Once the cookies are cooled they will keep nicely in an airtight container.

As for the rest of the Easter goodies I will probably make some kind of cake or pie.   There is no such thing as too much dessert!

I hope this has helped your Easter planning and as always enjoy the day!

I am the resurrection and the life.  Whoever believes in me, though he die, yet shall he live, and everyone who lives and believes in me shall never die. Do you believe this? John 11:25-26

Chocolate Chip Oatmeal Cookies…so good!

Chocolate chip oatmeal cookies

When I first started cooking and baking gluten free I have to say making cookies was hard.  They would be so dry or crumble, agh!  But the more I experiment these day the more I am comfortable with what works and what doesn’t.

Yesterday I ventured into an oldie but goodie.  Chocolate chip oatmeal cookies, I just love them!

The recipe I made makes about 3 dozen cookies, it really depends on how big you make them.  I sent two bags along with my nephew as he was home on spring break and heading down to visit my son at college.  They are all having dinner together tonight so I hope they will be a yummy snack.  And of course we kept some here for home for the rest of us…mmmm so yummy!

If you would like to try these here is what you will need:

2 cups of gluten free oatmeal

12 oz. semi sweet chocolate chips

1 1/2 tsp. xantham gum

2 1/4 cups all purpose gluten free flour ( I use the recipe on this blog)

1 tsp. baking soda

1/2 tsp. salt

1 cup softened butter

3/4 cup granulated white sugar

3/4 cup packed dark brown sugar

1 tsp. gluten free vanilla

2 eggs at room temperature

Parchment paper


Preheat oven to 350F

Cream butter and sugars then add the eggs one at a time and vanilla. Next sift all dry ingredients into a large bowl stir in chocolate chips and oatmeal make sure they are coated well with the flour mixture.

Add dry mixture to the wet use a heavy duty mixer or you can use a wooden spoon to start and then get in there with your hands (they work awesome)

Line cookie sheets with parchment paper and drop batter by the teaspoon bake at 350F for 15 minutes.  Take out of oven and put on cooling rack till completely cooled then put into an air tight container and enjoy!

Jeremiah 29:11

Gluten Free "No Bake Cookies"

Gluten Free No Bake Cookies

Gluten Free No Bake Cookies in 20 minutes 



This recipe comes from my sister in-law Lori Fish she always makes them for special occasions everyone always wants to take any leftovers home, they are awesome!!

I always double the recipe. If you do you’ll need to double the pan size as well
In large bowl, use a fork to mix:
3 cups GF oats or GF rice or corn chex or a mixture if you like
½ cup cocoa
In 2 quart saucepan: (over medium heat)
Partially melt 1 cup butter
Then add: ½ cup milk
¼ teaspoon salt
1 teaspoon GF vanilla
2 cups sugar (Stir in well)
Once you stir sugar in good, Boil for 2 minutes over medium heat (don’t stir)
(Warning: keep an eye on boiling mixture, it will rise up 2 to 3 times higher than the liquid form. Stirring will bring boil down.  Also, this gets very hot!)

Take off heat then add:

1 cup (creamy) peanut butter

Stir until smooth, then pour into bowl of chex cereal/cocoa mixture or GF oats/cocoa mixture  Stir together…Then lump into cookies or form a cake into any shape that fits the occasion.  You can even decorate with marshmallows, mini M&M’s, and a decorating tube of  GF icing. 
1.     If finished cookie is too runny you can add a little more oats or chex, but not too much because it will get thicker as it cools…
2.     If you double the recipe…double the size of the saucepan…
The best part is…you can freeze this and eat it right out of the freezer….yummy…
or you can warm in the microwave for a hot fudge sundae…good stuff!