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! :)

Gluten Free Zucchini Bars

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                                                            Zucchini Bars
     
     I'm just going to put this out there now, these pictures look like crap, It was dark outside and were having a muggy day, and I had to take these bars to a party, not my finest work!!  This Summer has pretty much been like that, rush, rush, rush....they say when you have little kids you have no time, but; man having teenagers are a lot more work then the little ones, at least with the little ones the want to go to the pool!! Those rotten teens just want to sit and rot on the XBOX all day.  
     I have baked a ton, but nothing has made it on here because, my house has looked like a scene out of CSI, heavy duty plastic on the floor, walls and ceilings, and furniture shoved everywhere....with a healthy dose of saw dust 3 inches thick all over the house! Like anyone wants that in there food?! YIKES!!! Construction that took 2 months to finish, is always a pleasure, especially when it involves your kitchen! NOT! 
    So with the abundance of Zucchini around I thought, let's make something delicious I can put cream cheese frosting on, OH YA!! These bars are quick and fantastic if I do say so myself! (oh the other gluten eaters loved them too!)  Give them a try and see if you like them too!
Happy Baking Natalie

 Ingredients-
-2 cups sugar
 -1/2 cup oil
 -1 cup buttermilk
-3 cups grated Zucchini
-1/4 tsp salt
-1 tsp pure vanilla
-2 tsp baking soda
-1 tsp baking powder

-4 large eggs
-3 1/2 cups Pamela's Bread flour mix 

How to-
-First mix the sugar,oil and buttermilk together, then add the Zucchini and mix well.
-Next add the salt, vanilla, baking soda and baking powder and mix well.
-Then add your 4 large eggs one at a time until they are mixed in, and then add the flour a cup at a time and mix well.
-Use a 17x13 inch Jelly Roll pan, spray it with Pam.  Preheat the oven at 350 degrees and bake for 35 minutes or until a toothpick comes out clean.  Cool on a wire rack, then frost with with Cream cheese frosting. 
 

  Cream Cheese Frosting:
- 1 package room temperature cream cheese 
- 1 cube butter(softened)
- 1 tsp real vanilla
- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
 -1 dash salt
 - milk as needed

      Beat together the cream cheese and butter until creamy, then add vanilla, and salt.  Next add powdered sugar and mix together, add milk if it gets too thick.  Beat well.   I make this recipe, it makes a lot, if I don't use it all I put it in a sealed container in the freezer and get it out for the next time I need to frost something, it works great when your in a hurry.   

Gluten Free Banana Snack Cake

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                          Banana Snack Cake


     I really like Banana cakes, and I will use any way I can to a Banana into my 13 year old.  It's a texture thing, I know a lot of kids don't like them for that reason, but amazingly they will eat them in a cake or bread.  This little cake is awesome and would work perfect for a picnic or family party, it has a nice dense texture, so you don't need a plate or fork...you can put it in a napkin and go!  Who doesn't want a portable treat!? 
      Every time I bake, I just can't wait to taste it and see how the taste and come out!  Lately, I haven't been disappointed, now if only when I went out to eat I could say the same!!! 
    I have recently found, the travel industry has heard our cries and they are improving their knowledge, quality of service and food that is being made available for us when we travel. I have found this through my own travels and my clients.  The Travel industry has realized, there are so many of us, and we want to travel and are willing to spend our hard earned money if they take care of us!  It's about time, we can't be ignored.  
Happy Baking, Natalie




Ingredients:
-2 large eggs
-1 cup butter
-1 cup sugar
-1/4 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-1 1/2 tsp pure vanilla
-1 1/2 cups ripe, smashed banana 
-1 cup quick oats
-3/4 cup Buttermilk
-2 1/2 cups Pamela's Bread Flour 
-1 cup Chocolate chips (optional, I did not)
-1/2 cup nuts (optional, I did not)


To make:
-Get a 9x13 inch pan and spray it with Pam, Preheat your oven to 375 degrees-Bake for 30-33 minutes or until your toothpick comes out clean.
--Cream together the butter and sugar until smooth. 
-Next add salt, baking soda, baking powder, vanilla and mix well.
-Then add the bananas and mix, scrape the sides. Then add the eggs, and buttermilk and mix.
-Next add the oats and then the flour and mix well. Add your chocolate chips if you want and nuts now. Scrape the sides, then pour into the pan and bake.
-Cool completely, you can either frost or just eat plain.
 


 Cream Cheese Frosting:

I like to color my frosting, just for fun!!

- 1 package room ( 8oz.) temperature cream cheese
- 1 cube butter(softened) 1/2cup
- 1 tsp real vanilla
- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
 -1 dash salt
 - milk as needed(or whipped cream, I love what it does!)

      Beat together the cream cheese and butter until creamy, then add vanilla, and salt.  Next add powdered sugar and mix together, add milk if it gets too thick.  Beat well.  I put a layer of frosting in the middle of the cakes, and then tops and sides.  If you want it to look really clean and nice, put wax paper underneath the cake, then pull it out when you are done and it will look like Martha Stewart did it( I learned the tip from her).  I make this recipe, it makes a lot, if I don't use it all I put it in a sealed container in the freezer and get it out for the next time I need to frost something, it works great when your in a hurry.   


This is one of my favorite things! Cream Cheese, it makes everything taste so much, I am not a Butter Cream fan.

Gluten Free Red Velvet Cake

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                          Red Velvet Cake

      I have done a little recipe adjustment since I first posted this, it's a little less wet and more cakey. It tastes delicious, the texture was great, it still isn't as tall as I would like, but I am sure I will tweak it again trying.  New recipe, just not new pictures!


     This is my son's very favorite dessert EVER, anytime I ask what dessert I should make, this is what he asks for, always!!!  He asked me to me to make it triple layer,  so I did; however, I think I should have only made it double layer.  My son and husband could eat the Cream Cheese frosting with a spoon, but I think less frosting and more cake.  I fed a few neighbors and they loved it just the way it was, so when you make this cake, you can either do a 2 or 3 layer cake and it works out, but anyway you slice it looks pretty and makes a nice presentation!!  Happy Baking, Natalie
 
Ingredients-
This recipe was slightly adapted from, What the Dog Ate.

-3 cups Pamela's Bread Flour

-6 TBS corn starch total- 2TBS into each one cup measure, then add the Pamela's Bread Flour onto the cornstarch to make 1cup of flour 
-1 1/2 cups sugar
-2 tsp baking soda
-1 tsp baking powder
-5 TB Cocoa( I use half dark-half regular)
-1/2 tsp salt 
-2 large eggs
-1 1/4 cups vegetable oil
-1 cup butter milk
-2 TB red food coloring( I use food gels, they are much brighter)
-1tsp pure vanilla extract
-NEVER USE VINEGAR- TRUST ME ON THIS****


     Preheat the oven to 325 degrees,  2-9 inch pans.(the new recipe, use 2 pans, it's much thicker, I used a spatula sprayed with Pam to spread the batter, it made it much easier.)  Spray them well with Pam.  Bake them for and 32-35 min for 2, or until a toothpick comes out clean, except for the very tip.  Let it cool completely, before you frost it.

     -Combine the flour,sugar, cocoa,salt and soda, give it a stir for about 1 min.  Next add the eggs, and the oil, mix until incorporated, scraped down the sides, then add the buttermilk and red food gel or coloring, mix well about 2 minutes and scrape the sides down.  This is a nice smooth,thick batter, but, you will have to spread it a little in the pan to make it reach the edges.



Cream Cheese Frosting-
-12 oz. softened cream cheese
-1/2 cup plus 2 TB butter
-4 to 5 cups powdered sugar
-1 tsp pure vanilla extract
-4 to 6 TB heavy whipping cream ( you can use milk too, but if you use whipping cream, you will never go back!) 


    Beat together the cream cheese and butter until creamy, then add vanilla, and salt.  Next add powdered sugar and mix together, add milk if it gets too thick.  Beat well.  I put a layer of frosting in the middle of the cakes, and then tops and sides.  If you want it to look really clean and nice, put wax paper underneath the cake, then pull it out when you are done and it will look like Martha Stewart did it( I learned the tip from her).  I make this recipe, it makes a lot, if I don't use it all I put it in a sealed container in the freezer and get it out for the next time I need to frost something, it works great when your in a hurry.    I hope you enjoy this recipe, let me know what you think. Natalie

 

Now if you look carefully at this cake, you will see how the cake is a little SKINNY, and the frosting is a little THICK.....but to each their own! I vote 2 layers, my son votes 3, so make it however you like!! :)

I have now made this cake 4 different times, and never had a time where it has bubbled over the edges. I use regular pans, nothing fancy.  I know everyone bakes with THEIR favorite flour, ovens are different too.  I don't have a convection oven either, so sometimes it's a little tweaking I realize even for all of you. I'm trying my best, and I hope you understand I only put up recipes that I have had success with more then once.  Thanks, Natalie

Gluten Free White Chocolate Surprise Cupcakes

Pin It           White Chocolate Surprise Cupcakes




      The funniest thing happened, when I took my cupcakes to the Easter Family party; I told my nephew Daxton, hey these cupcakes have a surprise in them.  So I had them in the fridge, so they were cold (because I like every treat cold) so Dax proceeded to bite into the cupcake and FREAKS OUT, then yells "Aunt Natalie, so you didn't cook them all the way, that is NOT a cool surprise!!!"  We couldn't stop laughing, I told him no, look at it, it's PUDDING in the middle, he was much happier to know that!   In the end Dax really did like the cupcake and ate several, I've converted all of my Non-Gluten Free relatives to trust me and just try it, I promise I will never feed you garbage!!   I hope you like this easy and tasty recipe, Natalie




Ingredients:
-1 GF Betty Crocker Yellow Cake mix
-1 cube of butter (melted,not hot)
-3 large eggs 
-2/3 cup buttermilk
-1 tsp pure vanilla extract
-Sugar Free White Chocolate pudding 1oz. ( you will use this later)


Mix all the ingredients together on medium for 2 minutes, make sure and scape the sides down.  Fill the cups 1/2-2/3 full, the batter will be nice and thick.      
     
     Bake at 350 degrees for 16-20 min, check with toothpick and when it comes out clean, you are good. 

Once your cupcakes are cool, then whip up your White Chocolate Pudding
- 1 1/2 cups cold milk
Hand whip it with a whisk quickly until it is all blended, and put it in the fridge, it sets up really fast since you are not using all of the milk...extra rich and creamy!
    -How to get the pudding in the cupcakes, I went to my local Hobby Lobby and purchased a decorator bag and some fun tips. ( in case I haven't mentioned, I'm not a decorator, I'm a Hairstylist by profession)  So fill the bag with pudding, and put on a nice straight tip, then insert into the cupcake and SQUEEZE until it starts to come out the top (you will be frosting over the top). 

 
Ok, so I know the frosting looks a little goofy but, we were trying out some of those fun tips I bought.  The kids decided the orange frosting looked like hair, and worms, whatever makes the food more FUN  to eat!!

  Cream Cheese Frosting:

- 1 package room temperature cream cheese

- 1 cube butter(softened)

- 1 tsp real vanilla

- 4 1/2 - 5 cups powdered sugar( depending on how sweet    you like it)

 -1 dash salt

- if I want to make it extra good, I at WHIPPING CREAM, instead of milk....it is to Die for, SERIOUSLY!!

 I actually was so busy getting ready for the Easter party, I forgot to check how many cupcakes this made.  I think about 18, they were super YUMMY, but I would keep them in the fridge until about 20-30 before you want to eat them.  Remember, you have pudding and cream cheese in there.

 Just a few pictures,with my kids and some of the nieces and nephews, that I could manage to get in the pictures.  This is right before our Egg Hunt, Daxton is the cute kid in the tree with the white hat.  I love all these kids to pieces, they are so much fun to be with!!  Love you guys, love Aunt Natalie

I'm missing some kids, they will want me to know. :)

Gluten Free White Chocolate Cupcakes

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                         White Chocolate Cupcakes

 

     So hurray, it's finally SPRING, this is my favorite time of year.  The Crocus's are up in my yard, the Daffodils are beautiful and I'm praying I might still have some Tulips left that the Deer haven't eaten this past Winter; it was a tough one.  I had planted 400 Tulips four years ago and they were beautiful, but living so close to the mountains the Deer come looking for a snack(poor things are hungry) now I have probably 20 Tulips left, so sad.  So, I made cupcakes with frosting in the color of my favorite flowers, it just makes me feel CHEERFUL!   I have also found, that if my Gluten Free treats look like everyone else's, no one will even question if they are any good; they will try them and then judge!  You know that is what we all are ultimately looking for, don't wrinkle your nose until you taste. :)  Happy Spring and Happy Baking, Natalie
 

 

Ingredients:

-Betty Crocker, Yellow Cake Mix (GF)

-Sugar Free white chocolate, Jello Pudding( 3.9 oz)

-1 cube butter (melted, but not hot)

-3 large eggs

-2/3 cup buttermilk

Mix together, all the ingredients until they are combined, scrape the sides well. Mix on medium about 2 minutes.

 The batter will be nice and thick, fill the cupcakes about 1/2-2/3 full, they are SUPER MOIST.

     Bake at 350 degrees for 16-20 mintues, check with a toothpick.  Cool completely before frosting.

 

 

 Cream Cheese Frosting:

- 1 package room temperature cream cheese
- 1 cube butter(softened)
- 1 tsp real vanilla
- 4 1/2 - 5 cups powdered sugar( depending on how sweet you like it)
 -1 dash salt
- if I want to make it extra good, I at WHIPPING CREAM, instead of milk....it is to Die for, SERIOUSLY!!