gastrogirl:

healthy, gluten-free thin mint pancakes.

Whaooooooo. *licks screen*

pumpkinspiceisnice:

gluten free pumpkin sandwich cookies

Ok, I really need to make these.

loveshmeg21:

Pumpkin Cream Cheese Sandwich Cookies (Gluten Free)

Cookie

2 cups Gluten-Free Flour Blend (see below)

1 teaspoon baking soda

1 teaspoon pumpkin pie spice**

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

1/2 cup canned pumpkin

1/4 cup milk

1 Land O Lakes® All-Natural Egg

1 teaspoon gluten-free vanilla

Filling

1 (8-ounce) package cream cheese, softened

2 tablespoons Land O Lakes® Butter, softened

1 teaspoon ground cinnamon

1 teaspoon gluten-free vanilla

4 cups powdered sugar

 

 Powdered 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.

OH.MY.DAMN! :o

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 :)

beautifulpicturesofhealthyfood:

Lovely dish with eggplants aka. aubergines! Healthy, low in calories and easy to make + Gluten free

Oven baked aubergines

Serves 4

2 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.

WHEN A NEW GLUTEN FREE PRODUCT COMES OUT

wheniwentglutenfree:

diet-killers:

gluten-free chocolate almond cake (by Emm -my darling lemon thyme)

the 27th is getting so close! ahhhhhhhh

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)

The cupcakes I made for my Dads bday today! GF Boston Cream Cupcakes!!!