Whaooooooo. *licks screen*
Ok, I really need to make these.
Pumpkin Cream Cheese Sandwich Cookies (Gluten Free)
Cookie2 cups Gluten-Free Flour Blend (see below)1 teaspoon baking soda1 teaspoon pumpkin pie spice**1/2 teaspoon baking powder1/2 teaspoon salt1 cup firmly packed brown sugar1/2 cup Land O Lakes® Butter, softened1/2 cup canned pumpkin1/4 cup milk1 teaspoon gluten-free vanilla
Filling1 (8-ounce) package cream cheese, softened2 tablespoons Land O Lakes® Butter, softened1 teaspoon ground cinnamon1 teaspoon gluten-free vanilla4 cups powdered sugarPowdered sugar
Heat oven to 350°F. Combine flour blend, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.
Combine brown sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients except powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
*This recipe was developed using alternative flours and other products labeled as “gluten-free”. To date, the FDA and USDA have not defined the term “gluten-free.” Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
**Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tonight I made a Jim Beam “Broken Leg” with a few modifications :)
1. Recipie on the Jim B website
2. Apple Juice, Jim Beam, nutmeg, cloves, cinnamon, ginger, apple slices, and a little dash of sugar - being brought to a boil
3. Done & mugged (nomnom)
4.Telling my sis about - who is coming for a visit this week :)
Lovely dish with eggplants aka. aubergines! Healthy, low in calories and easy to make + Gluten free
Oven baked aubergines
4 slices of serrano ham
1,5 cup/4 dl ajvar (can be substituted with a spicy tomato sauce)
a piece of parmesan cheese
4 medium sized tomatoes
Click HERE for full recipe.
gluten-free chocolate almond cake (by Emm -my darling lemon thyme)
my still to do list is getting smaller ish…. but by golly! getting ready to be gone for a month on the road is nutty! all the oh’s can’t forget that’s!
next big thing on my list - finding gluten free places to eat in every city! arrgh
When having Celiac Disease sucks. Nomnomnom (Taken with Instagram)