Gluten Free Rocky Road Brownies

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Rocky Road Brownies

     I have to start out this post by apologizing, I have been baking, but the last month has just been a tough one. I don't know about all of you, but I don't just have one Autoimmune disease, most people I know don't. I think the last 8 months finally caught up to me all at once, I had my third Brain surgery in March, finally fixed all the problems I needed fixing... I feel amazing (finally 7 years later) but I didn't take the time I needed to heal, I'm a goer!! After I got diagnosed with Celiacs, a year later I got a Fibromyalgia and Raynauds diagnosis punch to the stomach, how fun!! My list of medical issues is longer, but I'll save you the drama.:) So, about once a year I get into a funk, and I have zero energy to do anything extra, except work and take care of my family...sometimes barely those.  Hence the no posting of new recipes, I'm really sorry, and hope you will all understand.  Sometimes life just gives you a swift kick, I'm just sad it chose to do it during the Holidays. 

      I hope you all have a Wonderful Holiday Season! Happy Baking, Natalie   

These brownies are so delicious, and definitely worth the effort to make, just make sure they have some cooling time before you serve them, so the brownie can set.

Ingredients:
adapted from Six Sisters
-1 cup butter melted
-2 cups sugar
-8 TB cocoa
-2 1/2 cups Pamela's bread flour mix
-4 large eggs
-1 tsp vanilla
-1 cup nuts (optional) I didn't use
-1 cup chocolate chips
Rocky road topping:
-3/4 cup chocolate chips
-1/2-3/4 cup nuts
-1 bag marshmallows (10oz)
Drizzle:
-1/4 cup butter softened
-1 cup powdered sugar
-1 TB cocoa
- milk as needed

How to:
-First if you don't want to make these from scratch, then use your favorite boxed brownie, they will taste great!
-Now melt the butter, you can do it in the microwave. Then add in the sugar, in a bowl and stir. 
-Next add in the cocoa, vanilla and the eggs and mix well. 
-Then add in the flour and stir until all the flour in mixed in, add in the nuts and chocolate chips after the flour is all in cooperated.
**-You will need a 325* degree oven and a 9x13 inch pan, I use a glass pan. Spray it with Pam or line it with parchment paper. Now spread your brownie evenly into the pan and bake.
-Bake for 30 min total, the last 5 min add the chocolate chips, then  marshmallows onto the top, they will double in size, then take out and cool.  For at least 2 hours or they fall apart.**

Now that it is cool, you can add your nuts and the Drizzle!
-Drizzle:
-1/4 cup butter softened
-1 cup powdered sugar
-1 TB cocoa
- milk as needed
Mix in a bowl with a mixer, or I just used a fork.  If it's too thick add more milk, or too thin add more powdered sugar. 
*Now here a tip for putting the drizzle on your brownie, or anything that needs drizzle!  Get a ziplock bag, put the chocolate into the bag, then cut the end off, go back and forth with the chocolate,  you will have no mess, and a beautifully decorated brownie!! *  I however made a huge mess, and figured this out, after I made my brownies! YIKES! :(

These are some of my VERY favorite things!!!! Dang I could eat the whole can myself, if you haven't tried them, you must!!!

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! :)