Zucchini Muffins

 These muffins are so light and fluffy!  Thanks for the recipe, Reenie!

• 1 cup flour (I use 1/2C Bob's Red Mill GF and 1/2C Namaste GF flour)
• 3/4 cup sugar
• 1/3 cup Cocoa powder (Dark cocoa also works)
• 1 tsp ground cinnamon 
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk (any milk ok)
• 2 tsp vinegar
• 1/4 cup vegetable oil
• 1 egg, whisked
• 1 tsp vanilla
• 3/4 cup grated zucchini
• 1/2 cup boiling water
• 1/2 cup chocolate chips

1. Preheat oven to 350.  Line muffin pan with parchment liners (or foil, in a pinch)
2. In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt.  
3. In a separate bowl, whisk together milk, vinegar, vegetable oil, whisked egg, and vanilla until combined.  
4. Pour wet mixture over dry cocoa mixture and stir by hand until all the flour is incorporated.  Stir in the zucchini, followed by boiling water. 
5. Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips. 
6. Bake at 350 for 13-17 minutes, until tops spring back and a tester inserted in the center of a muffin comes out clean.  

**If buying lots of zucchini at once, you can grate it, measure it out, and put it in snack sized bags and store it in the freezer.  Thaw when ready to make more muffins!

Fried Cabbage

•  6 pieces of bacon, cut into 1" pieces
• 1 smoked sausage, cut into 1" pieces
• 1 sweet onion, diced
• 3 cloves of garlic, minced
• 2 TBS stone ground mustard (Dijon mustard works too)
• 1/4 tsp smoked paprika
• 1 cabbage, cut into pieces
• salt and pepper to taste

1. In large frying pan, cook bacon.  When bacon is about halfway cooked, toss in the smoked sausage.  Cook together until the bacon is crispy.  Remove from pan and allow to drain on a paper towel.  
2. Keep approximately 2 TBS of bacon grease in the pan, drain the rest.  
3. Add onion to bacon grease and sauté until translucent, about 2-3 minutes.  
4. Add garlic, mustard, smoked paprika, salt, and pepper.  Stir to combine.  
5. Place cut cabbage into pan, stirring to combine with seasonings.  Sauté cabbage, stirring frequently, until cabbage is soft and lightly caramelized, about 12-15 minutes.  
6. Toss bacon and sausage back into ban and serve.  

GF Blackberry Coffee Cake

 This coffee cake is crave-able!  Yum yum yum!

• 3 cups flour (I like King Arthur's GF cup for cup, Bob's Red mill cup for cup, or Namaste GF flours.  I usually use a combination of these)
• 1 1/2 cups sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 3/4 cups vegetable oil
• 1/4 cup orange juice
• 1/4 tsp orange extract
• 1 21oz can Blackberry Pie Filling
• 1/4 cup brown sugar
• 2 tsp cinnamon

Glaze

• 3/4 cup powdered sugar
• 4 tsp milk (we like lactose free)

1. Preheat oven to 350.  Prepare 9x13-inch baking dish by spraying with cooking spray
2. In large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add in wet ingredients (eggs, vegetable oil, orange juice, and extract), and stir until mixed.
4. Spread half the batter into prepared baking dish.
5. Spread pie filling on top of batter.
6. Use a spoon to drop remaining batter evenly on top
7. In small bowl, combine brown sugar and cinnamon.  Sprinkle on top of batter.  
8. Bake at 350 for 35-45 mins
9. In a small bowl, mix together powdered sugar and milk until it is smooth.  Once coffee cake has cooled, drizzle glaze on top.  

Reese's Cookie

 

Cookie

• 1/2 C butter, softened
• 1/3 C brown sugar
• 1/3 C sugar
• 1 egg
• 1 tsp vanilla
• 3 TBS unsweetened cocoa
• 1 C + 2TBS flour (3/4 C bob's red mill 1:1, 1/4 C + 2TBS namaste)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 C Reese's peanut butter cups, coarsely chopped

Icing

• 2/3 C Reese's peanut butter chips
• 1 1/2 tsp vegetable oil
• 1/2 C Reese's peanut butter cups, roughly chopped

1. Preheat oven to 350.  Line cookie sheet with parchment paper.
2. In a large mixer on medium/high speed, mix the butter, sugar, and brown sugar.  Mix until fluffy, about 2 minutes.  Add egg, vanilla, and cocoa until combined, scraping the sides of the bowl as needed.  Add in flour, salt, and baking soda and mix until combined.  Fold in Reese's cups.  
3. Using a large cookie scoop, scoop even portions of cookie dough onto the prepared baking sheet.  Bake for 15-17 mins.  Allow to cool slightly.
4. In a microwave safe dish, combine Reese's peanut butter chips and oil.  Microwave for 30 seconds, stir, then microwave another 30 seconds, and stir until smooth.  Cook another 30 seconds if needed.  Drop icing onto each cookie, then top with coarsely chopped Reese's cups.  

Birthday Cake Cookie

 

Cookie

• 1/2 C butter, softened
• 1/3 C sugar
• 3 TBS powdered sugar
• 1 egg (room temperature)
• 2 tsp vanilla
• 1 1/2 C flour (I do 1 cup Bob's Red Mill 1:1, 1/2 cup namaste flour)
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 - 1/2 C sprinkles

Frosting

• 6 TBS butter, softened
• 1/4 tsp cake batter extract
• 1 C powdered sugar
• 3 TBS heavy cream

1. Heat oven to 350.  Line cookie sheet with parchment paper
2. In a large mixer, mix on medium/high speed the butter, sugar, and powdered sugar.  Mix until fluffy, about 2 minutes.  Mix in the egg and vanilla until combined, scraping the sides of the bowl as needed.  Add in the flour, salt, and baking powder.  Mix until combined, scraping the bowl as needed.  
3. Using a large cookie scoop, measure out the cookies, then roll them in the sprinkles.  Place on the cookie sheet and flatten about halfway.  
4. Bake for 15-17 minutes.  Allow to cool fully.
5. In a large mixer, cream the butter until fluffy, about two minutes.  Add in the remaining frosting ingredients and whip on high speed for 5-8 minutes.  
6. Top cooled cookies with the frosting.  

Cookies and Cream Cookies

 These are just as satisfying as good ol' cookies and cream ice cream, but without the gluten.  These are rich, soft, and oh so yummy.  They only make about 9 cookies, but you only need to eat one!

Cookies

• 24 Oreos (GF, regular stuffed)
• 1/3 C butter, softened
• 1/4 C sugar
• 2 TBS brown sugar
• 1 egg
• 1 tsp vanilla
• 3/4 C flour (I used 1/2 C Bob's Red Mill 1:1 GF flour, and 1/4 C Namaste GF flour)
• 1/2 tsp baking soda
• 1/4 tsp kosher coarse salt

White Chocolate Frosting

• 10 Oreos (GF, regular stuffed)
• 1 1/2 C butter, softened
• 8oz white chocolate
• 2 1/2 C powdered sugar
• 1 tsp vanilla
• 2 TBS heavy cream
• 1/4 tsp kosher coarse salt

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.  
2. In a food processor, crush the Oreos until they are a fine powder.  
3. In a large mixer, cream together the sugar and brown sugar.  Mix on medium/hi speed until fluffy, about 2 minutes, scraping the bowl as needed.  Add egg and vanilla and mix on low speed until combined.  Add flour, Oreo powder, baking soda, and salt.  Mix on medium/low speed until blended well.  
4. Use large cookie scoop and scoop cookie dough onto lined cookie sheet and bake for about 10 minutes, or until cookies have flattened and don't look wet in the center.  Allow cookies to cool, first on the cookie sheet, then on a cooling rack.
5. While the cookies are cooling, crush the remaining package of Oreos into a powder, doesn't need to be a fine powder this time.
6. Break the white chocolate into medium sized pieces, and microwave until melted, cooking 30 seconds at a time, then stirring, until completely melted.  
7. In a mixer, cream the butter and powdered sugar, mixing for about 1 minute.  Add in melted chocolate, Oreo powder, vanilla, cream, and salt.  Mix until well blended.  
8. When cookies have cooled, scoop frosting onto cookies, and top with a half Oreo, if desired.  

Lemon Cookies

These little cookies pack a big punch of flavor.  Fresh, tart, and delicious!  

Lemon Cookies

• 1/2 C unsalted butter, softened
• 1/4 C cream cheese, softened
• 1 C sugar
• 1 egg
• 1/2 tsp vanilla
• 3 TBS lemon zest
• 3 TBS lemon juice
• 2 3/4 C flour (I use 1 3/4C Bob's Red Mill 1:1 GF flour, 1C Namaste GF flour)
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt

Lemon Icing

• 2-3 TBS lemon juice 
• 1 C powdered sugar

1. In a large mixing bowl, cream together butter, cream cheese, and sugar.  Mix until fluffy, about 2 min.  Add in egg, vanilla, lemon zest and juice, and mix until combined.  Add remaining dry ingredients.  Cover and chill for at least two hours, up to a few days.
2. When cookies are done chilling, preheat oven to 350.  Roll cookie dough into small balls, and place on a cookie sheet lined with parchment paper.  Flatten the cookies a bit, if desired.  (I usually flatten a bit because it makes it easier to ice after they cool).  Bake for about 10 minutes, then place on a cooling rack to cool.
3. While cookies are cooking, mix together the lemon juice and powdered sugar, adding lemon juice until the desired consistency.  
4. When cookies have cooled, drizzle the lemon icing on the cookies.  I usually do two coats to make sure they get a good coating.