Dang Tasty Pumpkin Cookies, Gluten Free

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Dang Tasty Pumpkin Cookies

     I made these delicious cookies weeks ago, however my blog hasn't been working properly so I couldn't put them up...super annoying!! The Pin button still isn't working properly, but we're working on that, it will pin for you at least(thank goodness).  

    When I first saw this recipe I thought hey, why not, it has cream cheese frosting on them, lets try!  I can honestly say my family is very tired of Pumpkin treats at my house, there is actual complaining going on...Seriously, who complains about a dessert??!!  So firstly, let me say these are probably some of THE BEST COOKIES I've eaten in an age!!  I don't like Pumpkin cookies, so this is saying a lot...it's not my recipe, so I can say this, and not be bragging!  I might have eaten about 6 or 8 I stopped counting, they are small and just so easy to eat.  

     So, if your family doesn't love Pumpkin Pie, then why not try Pumpkin cookies, these cookies are a winner!! I hope you have a great Holiday Season, and Happy Baking, Natalie

     If you want you cookies to be perfectly round, and the exact same size, buy a cookie scoop.  Mine are not perfect, nor are they round, it was messy to make, but possible.  I did however run out and buy a cookie scoop right after.  Much of our dough is very sticky, and I was tired of having sticky hands all of the time!!

Ingredients-
adapted from, The Girl Who ate Everything
-1 cup softened butter
-1 cup sugar
-1 cup pumpkin puree
-1 1/2 tsp baking soda
-1 1/2 tsp baking powder
-1/4 tsp salt
-1/2 tsp cinnamon
-1/2 tsp ginger
-1 large egg
-1 tsp vanilla extract
-2 1/4 cups Pamela's bread flour mix
For  cream cheese frosting-
-4 oz cream cheese (room temp)
-1/4 cup butter
-I think I used 2 cups powdered sugar ( so do it to your taste)
-1/2 tsp vanilla 

How to-
Preheat the oven to 350 degrees, spray the pan with Pam spray.  Bake for 15-17 minutes.  Cool, then remove from the pan.
-First beat the butter and sugar together until fluffy, then add the pumpkin and mix in.
-Next add the soda, baking powder, salt, cinnamon, ginger and vanilla and mix well.
-Then add in your egg and beat in.
-Lastly add in your flour a little at a time, until combined.  Make sure and scrape the sides down.  
-Now make your cookies, try and make them small and roundish, then bake. 

After your cookies cool, then frost them with the cream cheese frosting, a nice thick layer and enjoy!!

     This is one of my new favorite things, a cookie scoop...they come in all different sizes and they are not created equal.  Some are much better quality then others, try one, you may never go back to sticky fingers either! :)

Soft and Chewy Gluten Free Cookie Bars

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                          Soft and Chewy Cookie Bars


     Let me just start off by saying it has been a tough week in the kitchen at my house!!!  Firstly, I was trying to redo a Peanut Butter Cake so it would have a little more lift and volume; well, I ran out of Buttermilk and tried to make my own.  I learned not to use Vinegar with our flour a long time ago, but I thought I should be able to use lemon juice.  That was a big fat NO!!  I had cake overflowing like crazy in the oven, I haven't had that problem since I first started baking Gluten Free.  My entire house reeked of smoke, all week. The cake did taste delicious though!
      Then I decided to make a new cookie bar, for my nieces Blessing.  So I had everything all mixed up and added Toffee bits in, then baked a cookie to see how they would bake up.  I had my husband taste it, he said,"the cookie tastes kinda stale"  I freaked, are you kidding me, I just opened up brand new EVERYTHING!!  So then I started sniffing the marshmallows, the chocolate chips, the toffee bits..... oh my heck, the Toffee smelled stale and Disgusting!  There goes a whole batch of cookie dough in the TRASH!  It's been an expensive week!!  
     The moral of this story is, just keep trying, and always look at the expiration date on the food, even if it is new.  The Cookie Bars were a HIT, and so easy to make, no babysitting of the oven!! YAY! 
Happy Baking, Natalie

Ingredients:
-1 1/4 cups sugar
-1 1/4 cups brown sugar
-1 1/2 cups butter (softened)
-2 tsp vanilla
-1/2 tsp baking powder
-1 1/2 tsp baking soda
-1/2 tsp salt
-3 large eggs
-4 1/4 cups Pamela's Bread Flour  
-2 cups marshmallows
-1 cup Butterscotch Chips
-2 cups Semi-sweet chocolate chips
Add whatever flavor chips you would like, they marshmallows really make it chewy. We just love lots of chips!

  
 How to:
-First beat your butter, sugar and brown sugar together until soft and fluffy.
-Next add your vanilla, salt,sodas and eggs then mix until combined and scrape sides.
-Then add your flour a cup at a time, scraping and mixing.
-Lastly add the Chocolate chips, Butterscotch Chips and Marshmallows and mix.
-Refrigerate for 30 minutes, then Spray with Pam and spread into a 13x18 inch sheet cake Pan. Preheat the oven to 375 degrees, bake for 25 min, it will be a nice golden brown.  Cool, cut and eat.

 This is my Favorite thing this week-   Royal Caribbean Cruise lines, they are the first to be Autism Trained, I have many Autistic friends, so this means a lot to me!!
Read the article, it's great.


http://www.usatoday.com/story/cruiselog/2014/02/20/autistic-child-autism-friendly-cruise/5640629/

Nutella Oatmeal Chocolate Chip Cookies

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       Nutella Oatmeal Chocolate Chip Cookies

     
     Seriously, I think I might have a problem!!  I absolutely love Nutella, you might have noticed that, I put Nutella in any recipe I can get it in!  I know it's fattening, but in moderation, it enhances every recipe and makes it BETTER!!!   So, it's been a while since I have made cookies, and who doesn't love A good cookie; especially one with Oatmeal and Nutella in it, it's a win, win!  My son claims he hates Nutella, so funny, I just told him to eat one and he assumed they were chocolate....15 cookies later I told him they were Nutella,he said "As long as Nutella tastes like Chocolate I'll eat your food!"  Wow, wasn't that generous of him?
     I just wanted to address a baking and flour concern, I bake with Pamela's Bread Flour ,, so if you use other flours I can not guarantee how your dessert will turn out; so please do some  trial and error adjustments on the flour, baking soda, baking powder and baking times.  I hope this helps everyone out, Thanks for all of your support.  
                                     Happy Baking, Natalie

Ingredients:
-1/2 cup softened butter
-3/4 cup Nutella
-1 1/2 cup packed brown sugar
-2 large eggs
-1tsp pure vanilla extract
-3 1/3 cups whole GF oats
-1 1/2 tsp baking soda
-1/4 tsp salt
-2 1/4 cups Pamela's Bread Flour
-2 cups semi-sweet chocolate chips


 To Make:
 Preheat the oven to 325 degrees, spray your pans with Pam. Bake for 10-12 minutes depending on your oven, cool for 5 minutes and remove.  Do not over cook, the edges are crispy, and the center is moist and delicious.  This recipe makes 26 cookies and stores for 4 days in a sealed container.
-First  cream the butter and brown sugar together, then add the Nutella and mix well.
-Now add the eggs, vanilla, baking soda and salt, mix them together and scrape the sides.
-Then add your oats and mix, scrape, next add the flour, mix well until the flour is all incorporated.
-Lastly add the chocolate chips and mix in.
-DO Not refrigerate.
- Now roll these babies into balls, then press lightly in the middle, it helps them to spread a little....or if you like a fat cookie, don't press on the middle.
-Then Bake and eat!!   

This is one of my Favorite things! I absolutely love, love,love Franz Bread! I can finally have Grilled Cheese and French Toast again! Thanks Franz!

Gluten Free Chewy Oatmeal Cookies

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                     Chewy Oatmeal Cookies
     Well, I needed a treat to take to my sister in law's house this past weekend, while we helped them paint.  I hate going to anyone's house expecting them to fix dinner and make a Gluten Free treat, it really stresses them out!  So, I decided it was time for a batch of cookies, then my niece and nephew could have something portable to eat, that isn't too messy!!  I also like to use Holiday candy whenever possible just to make it fun.
     I can honestly say, I am a HUGE Pinterest girl, and that is where I have found a lot of my inspirations to bake.  At least I bake what I Pin, so the time is NOT wasted!  Sometimes the recipes do not turn out, but, hey that's life, right?!  These were super easy and very quick to make, plus I liked that I could put in whatever mix- ins that I wanted. Try these cookies, they were a hit with my niece and nephew; my nephew told his mom, I make better treats then she does! I say SCORE!!!   Happy Baking, Natalie

***Apparently Hershey's candy list came out and these made the non-GF list, however; they are on the Celiacs.com list as GF...so?? I have Celiacs and have eaten them for weeks and so have my friends,with no side effects...seriously, they were safe before, now I can't even trust packaging!!!  The package says nothing about being made in a contaminated factory or any wheat, add at your own RISK, put other fun things in them. Natalie
Ingredients:
Adapted from Sally's Baking Addiction
-1 cup butter
-1 1/2 cups packed brown sugar
-1/2 cup sugar
-2 large eggs
-1 1/2 tsp soda
-1/4 tsp salt
-3 tsp pure vanilla extract
-3 1/3 cups GF quick outs
-2 cups Pamela's Bread flour

-3 cups of mix-ins (I used Cadbury Mini Eggs and Chocolate chunks)

  You can add whatever you like, raisins,peanut butter chips, nuts,fruit chunks, toffee bits, candy bar pieces, M&M's, any GF candy you like....mix it up and see what combinations you can come up with.  I saved a couple of my mix-ins for the top, to look pretty.

 To Make:
-First cream together the butter, sugar and brown sugar until fluffy.
-Next add the vanilla, salt, soda and eggs mix in and scrape the sides.
-Then add  the oats and mix in, 
after add the flour and mix it until incorporated.
-Now add in whatever tasty mix-in you want and mix it up.
-Lastly put it all in the fridge for 30 minutes to chill.

Preheat oven to 325 degrees, spray your pans with Pam, bake for 10-12 depending on your oven, don't over cook, they will firm up as they cool. 
-I used a 1 TB measuring spoon to scoop them into balls, a slightly over filled spoon full. I rolled them into balls, then pushed them down slightly in the middle to help them spread, if you don't want them to spread and be a fatter thicker cookie, then don't push down the middle. 
-Take them off the pan and  cool on a rack or towels when done. 

  My favorite thing this week is... the IKEA Lingon Jam, oh man, put this with some goat cheese and crackers and it's winning combination.