Pumpkin Cookies

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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

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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

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Directions:

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.

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

Gluten Free Peanut Butter Blossoms

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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

Directions:

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.

Ingredients:
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!

Baking Gluten Free Christmas Cookies for Everyone, Come Join In The Fun!

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Want to make homemade gluten free Christmas cookies this year but aren’t sure how? Stop by, Vintage This Re-purpose That 1070 Centre Turnpike, Orwigsburg, PA 17961 on December 19th at 6 PM. The Gluten Free Clan will be cooking in the kitchen with demonstrations on how to make those yummy Christmas cookies. Bring your apron and join in on the fun! This is a FREE event and there will be cookies to make, samples to taste and recipes to take home. Also Vintage This Re-Purpose that is staying open a little later just for us so if your looking for that unique Christmas gift you will be at the right place!

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. 
Hints:
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!