GF Nutella Pinwheel Pastry

• 1 GF Puff Pastry 
• Nutella 
• 1 egg
• 1 tsp water 

1. Preheat the oven to 375.  
2. Place puff pastry on a floured surface and roll slightly.  Spread Nutella on half the sheet, then fold the other half over.  
3. Using a pizza-cutter, cut into 1" strips.  Taking one strip, twist the pastry, then place in a circle.  Repeat with remaining strips.  
4. Mix egg and water together, then brush the pastries with the egg wash.  
5. Bake at 375 for about 20 minutes.   

GF Apple Danish

I was probably way more thrilled than I should be to find GF puff pastry at the grocery store...  😄😄😄  This was a BIG hit around the household!  

This recipe is enough for 2 Danishes.  

• 1 GF puff pastry (2 if making both pastries) 
• 8 oz cream cheese
• 1/2 cup sugar
• 1 egg yolk
• 1 tsp vanilla (GF)
• 1 tsp lemon juice
• 1 Jar of Apple Pie filling 
• Coarse sugar for topping, optional 

Egg wash 

• 1 egg
• 1 TBS water 

1. Preheat oven to 375.  Line a baking sheet with parchment paper.  
2. In a medium bowl, beat cream cheese and sugar until fluffy, about 2-3 minutes.  Add egg yolk, vanilla, and lemon juice.  Beat until combined.  
3. Place puff pastry on a lightly floured surface and roll out slightly.  With the pastry length-wise, cut two slits in the top and two at the bottom.  On the outer third to the left and right, cut inch-long slits to braid the pastry later.  
4. Spoon 1/2 the cream cheese mixture onto the center.  Spoon a layer of apple pie filling on top of the cream cheese mixture.  Then top with the cream cheese filling.  
5. Place the top and bottom pastry pieces onto the cream cheese filling, then braid the remaining strips of pastry.  
6. Mix egg and water together in a small bowl.  Brush egg wash over the pastry.  Sprinkle with coarse sugar.  
7. Bake for 25-30 minutes, or until golden brown.  

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.  

Giant GF Chocolate Chip Cookies

I finally did it!  I found a recipe for a giant chocolate chip cookie that is crunchy on the outside, but soft in the center.  These are simple but delicious!  Add the frosting and cookie toppers if you want to kick it up a notch.  

Cookies

• 1 C butter, softened
• 3/4 C sugar
• 1 1/4 C brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 3/4 C flour (I use 1 1/4C namaste GF blend and 1 1/2C bob's red mill 1:1 GF flour mix)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 C chocolate chunks

Cookie Dough Frosting (optional)

• 3/4 C white chocolate
• 3/4 C butter, softened
• 1/2 C brown sugar
• 2 TBS sugar
• 2 tsp vanilla
• 3/4 cup flour, treated (I used Bob's Red Mill 1:1 GF flour, cooked in microwave for 30 seconds)
• 3/4 tsp salt
• 1 1/2 C powdered sugar
• 1/4 C milk

Cookie dough mix-ins/toppers: mini chocolate chips, sprinkles, cookie dough bites, cookie pieces

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.
2. In a large mixing bowl, or kitchen aid mixer, cream together the butter and sugars.  Mix on medium/hi speed until fluffy, about 3 minutes.  Add in the eggs and vanilla and mix until combined.  Add in dry ingredients and mix until combined.  Add chocolate chips and stir until spread evenly through dough.  Using a large cookie scoop, scoop onto the lined cookie sheet and bake for about 15 minutes, until the bottoms begin to turn golden.  Allow to cool, first on the cookie sheet, then on a cooling rack.
3. If making the cookie dough frosting is desired, melt the white chocolate in the microwave, cooking 30 seconds at a time until fully melted.
4. In a large mixer, cream the butter, sugar, and brown sugar.  Mix on medium/high for about a minute.  Add in the melted white chocolate and vanilla and mix until combined.  Add in remaining ingredients, adding milk until the desired consistency is achieved.  
5. When cookies have cooled, frost them, topping with the suggested cookie toppers, if desired.  

Whipped Cinnamon Honey Butter

 Just as delicious as it sounds.  

• 1/2 C butter, room temperature
• 1/4 cup powdered sugar
• 2 TBS honey
• 1 tsp cinnamon

1. In a mixing bowl, add in all ingredients and mix for about two minutes, or until a whipped texture.  

Pumpkin Pancakes

We've been having "breakfast for dinner" around here on a routine basis lately.  This was a fun twist on the usual, and they were so fluffy I couldn't believe they were gluten free!  I put a scoop of warm cinnamon honey butter on top, then drizzled maple syrup over it.  It was like eating cake for dinner.  Whoops.   

No need to double this recipe, it makes a LOT of pancakes!

• 2 cups flour (I use half namaste, half bob's red mill gf flours)
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 cup pumpkin puree
• 1 3/4 C buttermilk (or 1 3/4 tsp white vinegar added to a measuring cup, then add milk to make the 1 3/4 Cup)
• 2 TBS softened butter
• 2 eggs
• 2 tsp vanilla

1. In a large mixing bowl, combine dry ingredients.  In a seperate smaller bowl, combine wet ingredients.  Add wet ingredients to the dry mix and whisk together until combined.  Allow to sit out for about 10 minutes before cooking on a medium hi heat skillet.  

GF Oatmeal Cookies

Oh yum.  

• 3/4 cup GF flour blend (I use 1/2 cup Bob's Red Mill, 1/4 cup Namaste flour)
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 tsp vanilla (gf)
• 1/2 tsp baking soda
• 1 1/2 cups oats (gf)
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 1 cup raisens
• 1/2 cup chopped pecans or walnuts

1. Preheat oven to 350.
2. In a large mixing bowl, cream together butter and sugars.  Mix in vanilla.  Add dry ingredients and mix thoroughly.  
3. Drop by rounded TBS onto a cookie sheet lined with parchment paper or lightly greased.  
4. Bake at 350 for 10-12 mins.  

Satan's Salad

We affectionately named this Satan's Salad.  It's a counterfeit to a healthy salad, soo...  

Despite the name, this one is actually delicious.  Like, really delicious.  And ridiculously easy.  

• 1 15 oz can fruit cocktail, drained
• 1 8 oz can crushed pineapple
• 1 21 oz can cherry pie filling
• 2 bananas, sliced
• 1 14 oz can sweetened condensed milk
• 8 oz sour cream
• 1 8 oz package cool whip, thawed

1. In a large mixing bowl, mix together the cool whip, sweetened condensed milk, and sour cream.  Add in the fruit cocktail, pineapple, cherry pie filling, and bananas.
2. Cover and refrigerate for at least four hours.

Tara's Berries on a Cloud

This was another dish from the Girls Dish Night.  HEAVEN.  That is all.  MMMMMMMmmmmm


Meringue Layer:

• 6 egg whites
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 3/4 cup sugar

Cream Cheese Layer

• 8 oz softened cream cheese
• 1 cup sugar
• 1 tsp vanilla
• 8 oz cool whip
• 1 cup mini marshmallows

Berry Topping 

• 1 15oz can cherry pie filling
• 2 12oz packages of frozen raspberries, thawed
• 1/4 cup water

DAY 1

1. Preheat oven to 275
2. Beat egg whites, cream of tartar, and salt to soft peaks.
3. Add 1 3/4 cup sugar and beat until stiff
4. Lightly grease 9x13 pan.  Spread egg white mixture in the bottom of pan
5. Bake for 1 hour.  Turn oven off and leave for 8 hours, or overnight.

DAY 2

1. Cream together cream cheese, 1 cup sugar, and vanilla
2. Add cool whip and mini marshmallows and refrigerate overnight.
3. Spread cream cheese mixture over the merengue

DAY 3

1. Puree 1 package of thawed rasberries with 1/4 cup water
2. Strain berry puree through a fine-meshed sieve to remove the seeds
3. Mix cherry pie filling, 1 package of thawed raspberries, and pureed raspberries
4. Spread berry mixture over the cream cheese layer
5. Cut and serve.

Paleo pumpkin cookies

Mama winnnnn!  The kids gobbled these up and were begging me to let them take some in their lunches tomorrow.  Since they're grain free/sugar free, I can be guilt-free letting them take them.  Yum!  I'll need to make these a few more times through the fall!

• 1 egg
• 1/3 cup smooth almond butter (unsweetened)
• 1/2 cup pumpkin puree
• 1/2 coconut sugar
• 2 tsp vanilla extract
• 2 1/3 cup blanched almond flour
• 1 tsp baking soda
• pinch fine grain sea salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup Enjoy Life brand dark chocolate morsels

1. In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar, and vanilla.  In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.  
2. Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms.  Lastly, stir in the dark chocolate chips.  
3. Chill dough in the freezer for 10-15 mins
4. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.  (I used foil and greased it)
5. Once the dough is chilled, roll into 24 balls and place on prepared cookie sheets.  With a separate piece of parchment paper, flatten each ball into a cookie shape of about 1/2 inch thickness.
6. Bake in the preheated oven for 10-12 mins or until just set.  Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely.  Store leftovers covered in the refrigerator.  

Peanut butter fudge

Oh my goodness, my sister made this for me, and I ate way too much of it.  Whoops!!  This would be great to take to a Christmas party.

• 2 cups sugar
• 15 oz marshmallow fluff
• 12 oz creamy peanut butter (Jiff works good, don't do the natural kinds)
• 1/2 cup whole milk

1. Butter a small 8x8 glass pan and set aside.
2. In a medium saucepan, combine the milk and sugar, and bring to a boil.  Continue to boil, stirring constantly for 3 minutes.
3. Remove pan from the heat and add teh peanut butter and marshmallow fluff.  Stir until well combined.
4. Spread the fudge into the baking dish.  Allow to cool to room temperature, then refrigerate.

GF Banana Bread

I have fallen in love with this bread.  It had literally been over three years, probably pushing four years, since I'd eaten banana bread.  I have a feeling we'll be making this weekly at our house.  No-guilt ingredients, super simple, and bakes fast too.  Mama win!!

• 3 medium ripe bananas, plus more for garnish, if desired
• 2 cups old-fashioned rolled oats (gluten free)
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 tsp baking soda
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup chopped walnuts

1. Preheat oven to 350.  Lightly spray 8x8 or 8x5 pan.
2. In blender, combine all ingredients except nuts.  Blend until smooth, about 1 minute.  Fold walnuts into the mixture.
3. Pour batter into prepared pan.  Arrange banana slices on top for garnish, if desired.  Bake until a toothpick inserted into the middle comes out clean - about 20 minutes.  
4. Let cool in pan for 15 minutes.  

Strawberry Pretzel Salad

This is heaven!  A new Thanksgiving tradition for us.  :)

• 2 cups crushed (gluten free) pretzels
• 1/4 cups butter, melted
• 3 TBS sugar
• 1 (8 oz) package cream cheese, softened
• 1 cup sugar
• 1 (8 oz) container frozen whipped topping, thawed
• 2 (3 oz) packages strawberry flavored Jell-O
• 2 cups boiling water
• 2 (10 oz) packages frozen strawberries

1. Preheat oven to 400.  
2. Stir together crushed pretzels, melted butter, and 3 TBS sugar; mix well and press mixture in the bottom of a 9x13 inch baking dish.
3. Bake 8-10 mins, until set.  Set aside to cool.
4. In a large mixing bowl, cream together softened cream cheese and 1 cup sugar.  Fold in whipped topping.  Spread mixture onto cooled crust.  
5. Dissolve gelatin in boiling water.  Stir in still frozen strawberries and allow to set briefly.  When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.  

Pecan Pie

My absolute favorite pie is a good pecan pie.  MMMMMmmm  I can't believe how easy it is!  I'll need to do this more often!

This recipe fills a 9-inch pie crust

• 1 cup sugar
• 1 cup light corn syrup
• 1 tsp vanilla extract
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 4 eggs, beaten
• 1/2 cup salted buter
• 2 cups chopped pecans (plus extra to line the top)

1. Preheat oven to 350.
2. In medium bowl, whisk together sugar, corn syrup, vanilla, salt, and cinnamon; add eggs and whisk until smooth.
3. In a small saucepan, melt butter over medium heat for 4-5 minutes, stirring often, until the butter turns brown and fragrant.  Slowly pour butter into the sugar mixture, and whisk to combine.  Stir in chopped pecans, then pour filling into pie crust.  Line the top with a single layer of extra pecans.
4. Bake for 50-60 minutes, or until the filling is set.  
5. Once the pie is removed from the oven, let it cool completely on an a cooling rack, about 3-4 hours, before slicing.

Pumpkin Pie

The family really enjoyed this pie this Thanksgiving.  Even John, who doesn't usually like pumpkin pie!  Yay - Success!  I think the trick was heating the pumpkin.

This recipe fills one 9-inch pie crust

• 1 (15 oz) can pureed pumpkin
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, slightly whisked
• 1 (rounded) tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

1. Preheat oven to 425.
2. In a small sauchepan, heat pumpkin, spices, and salt over low heat.  Pour into another bowl to cool to room temperature.  
3. Whisk all ingredients together until combined. (Make sure there aren't any egg white streaks - this will show in the final product!)
4. Pour into crust and bake at 425 for 15 minutes.
5. Reduce heat to 350 and continue baking for 35-40 minutes until it is fully risen and not jiggly.  
6. Refrigerate covered with foil or keep at room temperature.  

Hello Dolly Bars

Oh man, these cookie bars are amazing!  Sometimes I overcook my cookies.  It's true.  And it happens often.  In fact, it happens almost every time I make cookies, I'll overcook the last batch.  I don't know why, it's just how my brain is wired.  ha ha.  So, this is what I call making lemonade!  I'll freeze said overcooked cookies, and save them for making this delicious recipe.  :)

• 1 1/2 cups cups (gluten free) cookie crumbs
• 1/2 cup softened butter
• 1 1/2 cups chocolate chips
• 1 1/2 cups shredded coconut
• 1 15 oz can sweetened condensed milk

1. Preheat oven to 400.  
2. In a medium sized mixing bowl, combine cookie crumbs and butter.
3. Press mixture into the bottom of a parchment lined 8x8 square or 9" round cake pan to form a crust.  (I just spray the pan.)
4. Sprinkle crust evenly with chocolate chips
5. Sprinkle coconut evenly over chocolate chips
6. Pour sweetened condensed milk evenly over coconut.
7. DO NOT STIR
8. Place pan in oven and bake for 20-30 mins, until the top is lightly browned.
9. Let cool completely and refrigerate prior to cutting.