Monday, December 23, 2013

Gluten Free Sprtiz Cookies

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                                 Spritz Cookies

     Oh Christmas cookies, let me count the ways I love thee!!!  I especially love Spritz Cookies, my mom would always make these every Christmas, by the pounds; I remember coming home from school and I could smell the hint of almond in the house, I knew heaven was waiting within my grimy little hands!  Spritz cookies just remind of my mom, and childhood, there is nothing better  to stir up a memory then food.  So this year I decided to make some myself and share my little piece of heaven with a few of my friends.
     I did however find, you do need a Spritz cookie press...which I don't own and I had to one borrow from my mom, so I need to get one of my very own.  Her cookie press was made circa 1973 and is electric, but man it works like a champ, SERIOUSLY!!  There is a little bit of a learning curve with the press, so the first few got tossed back into the batter, or in my case, my husband tossed them in his mouth, so no cookies were wasted in the making of these tasty treats.  Just make sure and press down on the pan, make them often, share with your friends because with a double batch I made about 100 cookies!   Happy Holidays and Happy Baking, Natalie

 

 
 Ingredients:Adapted from Betty Crocker's Cookie Book
-3/4 cup sugar
-1 cup butter softened
-2 1/4 cup Pamela's Bread Flour
-1/8 tsp salt (or none, I prefer none)
-1/4 tsp Pure Almond extract
-1 large egg
-whatever food coloring you would like for each batch, and colored sugar.

 
How to-
-Mix together the butter and the sugar until fluffy.
-Next add salt, almond, egg and mix, scape down the sides.
-Now add the flour and food coloring and mix until incorporated well.
-Then load up your cookie press and go to town.



 Bake at 375 degrees for 8 min,  if you want them crispy bake for 10.  Do not spray the pan or the cookies will not stick on the pan when you press them on, there is plenty of butter in the recipe, it won't stick.  Cool for a couple of minutes and eat baby eat!




 I dare you to try and eat just one, my son and nephew probably had 25 a piece! Then they asked if they were Gluten Free! Yesss!



Monday, December 9, 2013

Gluten Free Mint Truffles

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                                                        Mint Truffles

     I have been dying to have some truffles, store bought ones honestly.  Every time I walk into Costco, I just drool over all of the candy they have in all the fancy boxes and bags; then I pick them up and read the ingredients and start muttering Grinch type curses!!!  This happens every  time I walk into candy stores, or pretty much anywhere right now.....I love Chocolate and I can't figure out why "they" the makers of all these fun treats insist on putting Gluten in all of them!  
     Well, now that I'm through whining, I made my own SPECIAL chocolate treat, and I will say these are FANTASTIC and you could use this Truffle as a base and do whatever you would like with it, the options are innumerable, I am just really boring and my husband is even worse( he wouldn't even try one of these) he's a chocolate purist! So my thought for the day is, when you are having a lemony attitude, take the time to turn it into Lemonade!   Happy Baking, Natalie




Ingredients:
Recipe adapted from-Kitchen Deconstructed
-1 cup heavy cream
-2 cups semi-sweet chocolate chips
-6 TBS butter cut up

-1/8- 1/4 tsp pure mint extract
(or whatever flavoring you would like)
-4 TBS unsweetened cocoa (to coat the Truffles in if you would like)
5-gloves(it's messy)
   Here are a few other things you can put in or on your truffles- dip them in chocolate, nuts, coconut, powdered sugar, crushed candy canes, liquor flavors,mini chips, pretty much whatever else you can think of.




Putting Together:
1-Find a nice glass bowl or a medium sized pan(I used a bowl, I was feeling lazy) add the heavy cream or whipped cream, they work just the same, next add the butter.
2-Place in the microwave on high for 2 minutes, it will bubble a little.  Take it out, add the chocolate chips, but don't stir them, just let them rest for 2-3 minutes and then whisk it together.  It will take a minute or two!  
3-Place this in your fridge or freezer now until it is thickish and you can roll it into balls. (25-30 minutes)  If you have one of those cookie scoops( the little ones) use it.  I however do not.
4-I used waxed paper on a cookie sheet and a tea spoon and scooped it out, it made 25 lumps, I let them chill for another 30 minutes in my freezer.
5-Put your gloves on and roll those babies into balls, then roll them in the cocoa, and Viola' you have made melt in your mouth Truffles!!!



 These are so rich, delicious and they melt in your mouth! They would make a Wonderful Christmas gift! 



     Here  are a couple of my favorite things: Heavy Whipping Cream and Heavy Cream, they make any frosting taste creamier and chocolate smoother.  They can be use in so many ways,for so many things!  I could only find pictures of Whipping Cream, but there is just Heavy Cream if you prefer.                      

Saturday, November 23, 2013

Gluten Free Chocolate Pumpkin Cupcakes

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             Chocolate Pumpkin Cupcakes

 

     I found this recipe a while back when I was looking for a way to use a half empty can of Pumpkin.  I am always looking for recipes that I can make into cupcakes, I love cupcakes; who doesn't love a portable treat!?  The original recipe is from the blog I Am Baker, and her pictures are really fancy and professional (maybe someday). The hair I do for people looks like her pictures, so at least one thing I do looks professional and FANCY! 
     OK, so on to the cupcakes, my son claims he doesn't like anything Pumpkin, but loves chocolate; so this was the way for me to sneak in Pumpkin and not tell him.  These cupcakes were are HIT, my son couldn't keep his hands off of them, and he said it was the Best Pumpkin he's ever eaten!!  So for all the Pumpkin haters out there, these are soooo good, you can't say you hate all Pumpkin!  Honestly, how can you go wrong with Chocolate and Pumpkin? Try them, I think you will love them.  Happy Baking,Natalie 
I've done an update on this for those who can not eat dairy, I hope this helps out during the Holiday Season. 



Ingredients:
Adapted from I am Baker
-1 cup brown sugar
-1 cup granulated sugar
-1/2 cup buttermilk
-1 cup canned pumpkin
-1tsp pure vanilla extract
-3/4cup oil
-4 large eggs
-1 3/4 cups Pamela's Bread flour mix
-2/3 cup unsweetened cocoa( I use the dark)
- 1 tsp baking powder
-2 tsp baking soda
-1/4 tsp salt
-1cup semi-sweet chocolate chips    



 Heat your oven to 350 degrees-
 -I used a 1/4 cup measuring cup to fill the cups, (DO NOT OVER FILL, THEY WILL BE TOO BIG) it made 26-32
-Bake for 20-23 min, or until you check with a toothpick and it comes out clean.

Directions:
-Add your oil and sugars together, mix together.

-Then add the pumpkin,  buttermilk and vanilla, then mix until they are combined, make sure and scrape the sides down.
-In another bowl combine the flour, cocoa, baking powder, soda and salt.  Then alternate adding flour and eggs, mix and end on flour.
-Make sure all the ingredients are combined, scrape the sides down, and mix all together about 1-2 min on low.  
-I used a 1/4 cup measuring cup to fill the cups, (DO NOT OVER FILL, THEY WILL BE TOO BIG) it made 26-32
-Bake for 20-23 min, or until you check with a toothpick and it comes out clean.
  
You can use the cream cheese frosting like I did, or chocolate, you really can't go wrong with these.


These are a few of my FAVORITE things:
America Color Food Gels, they are so amazing, they make the the colors of frosting and cake colors so true and bright! It it is so much better then the runny food coloring, and it comes in so many more colors.
                                             
                                                           




Wednesday, October 23, 2013

Gluten Free Frosted Flake Cookies

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                         Frosted Flake Cookies

     
      I have seen these cookies 50 times on Pinterest, and every time I think, Dang! I so want to make those cookies!!!   So I finally decided it was time to tackle the cookies, I had an Epic fail the first time, but that happens often!  So I set back to work and mastered these bad boys, and it was SO WORTH IT! they are addicting.   In case I haven't mentioned, I have a cookie addiction, I probably ate most of them all by myself, out of the fridge, breakfast, lunch and dinner; it's soooo bad, but they taste so good!
     Oh my gosh, I'm so excited I'm going on my second cruise since my Celiac diagnosis, very soon.  We are big travelers my family and I, so this has been an adventure.   I was so frustrated with the lack of anyone knowing about being GF that I got my Travel Agent license 6 months ago, so that I can help myself and other Gluten Free travelers have worry free experiences and educate the travel industry along the way!   I will take pictures of the food I get made especially for me, the cruise line and all of the Great hints and tips I learn, that I can share with everyone, so I hope you will forgive me when I miss a week with a new recipe.   Thank you for all of your support, and Happy Baking. Natalie



Ingredients:
Adapted from- Picky Palate
-1 cup butter softened 
-1 cup sugar
-1 cup brown sugar
-2 large eggs
-1 1/2 tsp pure vanilla extract
-1 /2 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-2 cups Glutino frosted Corn Flakes(or GF Frosted Corn Flake of your choice)
-2 1/2 cups Pamela's Bread flour
-1 cup semi-sweet chocolate chips( I would do all chocolate next time)
-1cup vanilla chips( or white chocolate)




Directions:
1- Preheat the oven to 375 degrees, spray the pan with baking spray.  Bake for 10-12 min, the top will be lightly browned, but soft and chewy on the inside.
2-Beat the butter and sugar together until light and fluffy, next add the salt, soda and baking powder. Mix well and scrape sides.
3-Now add the eggs and combine well, then add the frosted flakes and mix them in ( they will break up nicely) then add the flour and mix well.  Scrape the sides
4- Now add in the chocolate chips and mix in, then scrape the sides and form into balls and bake.






A
Favorite thing!

There is something so good about the crunch of those frosted cornflakes!  Irresistible!!










These are some Beautiful pictures of Southern Utah, in Kolob Canyon.





If you are ever in Utah stop by and see our beautiful RED rocks, and fantastic warm weather!


My son's favorite of the day, there was a tractor grave yard, 200 in all...organized by color.