Easy Pumpkin Drop Cookies

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I have seen different forms of this recipe online and combined a few different recipes before I landed on this super easy recipe.

Ingredients
15 ounce can pumpkin
1 box gluten free yellow cake mix
1/2 tsp pumpkin pie spice
1 tsp cinnamon

Directions
1. Preheat oven to 375.
2. In a bowl, combine all ingredients.
3. Line baking sheet with parchment paper.
4. Drop spoonfuls of batter onto lined baking sheet.
5. Bake for 12 minutes. (We like soft cookies. If you like crunchy cookies, you will need to bake them longer.)

Makes about 20 cookies

Pumpkin drop cookies

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Ingredients :
1 cup white rice flour
1 cup brown rice flour
1/2 cup Garbanzo Bean Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1 1/2 cup sugar
1/2 cup earth balance butter
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla

Directions :
1. Preheat oven to 350.
2. In a large bowl, mix egg, vanilla, and butter.
3. Add sugar to bowl and mix thoroughly.
4. Stir in pumpkin.
5. Add flours, baking powder, baking soda, cinnamon, nutmeg, and salt to bowl and mix thoroughly.
6. Spray 2 cookie sheets.
7. Drop spoonfuls of batter on to cookie sheet.
8. Bake each cookie sheet for ten minutes.

You can also serve with frosting.
Ingredients :
1 cup powdered sugar
3 tablespoons soy milk
1 tablespoon melted earth balance butter
1 teaspoon vanilla

Gingerbread cookies

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Note: I used this recipe to make my gingerbread house. I need to figure out the frosting that actually works in keeping the gingerbread house together before I post it. In the meantime, this recipe is what I used to make my gingerbread house pieces. I just cut it in half to make cookies because I think it would be too many cookies! So feel free to double this recipe to make a house…or if you just want a ton of gingerbread cookies!

Ingredients:
1 1/2 cups brown rice flour
1/2 cup garbanzo bean flour
1/2 cup white rice flour
3/4 teaspoon xanthan gum
1/2 cup sugar
1 1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 cup molasses
1/2 cup melted earth balance butter (you might want to use shortening if you are making a gingerbread house)
2 tablespoons water

Directions:
1. Preheat oven to 375.
2. Mix flours, xanthan gum, sugar, ginger, and cinnamon in a large bowl.
3. Melt butter.
4. Add butter, molasses, and water to large bowl and mix thoroughly.
5. Make two big balls out of your dough.
6. Roll out each ball of dough on a cookie sheet with a rolling pin.
7. Use cookie cutters to shape your cookies and peel away excess dough to make a third sheet of cookies later.
8. Back each cookie sheet for six minutes.

Adventures in Gingerbread

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There is a website called nextdoor.com that is kind of like Facebook for your neighborhood. I was invited to join by a neighbor, so I decided to check it out. In the process, I started chatting with a neighbor and we got invited to a gingerbread house competition.

I was excited about this because we used to make gingerbread houses as kids for the Holly Festival of Trees. I had to research a recipe that would work for our allergies and I bought the cookie cutters.

This weekend rolled around and I was so busy that I didn’t have a lot of time to make the gingerbread. I thought about not making it and just going to hang out at the party.

Saturday night, I made the pieces. The first pan burned but I ended up with enough dough to remake that pan. We just didn’t have a lot of cookies at the end.

Sunday was pretty busy. We got home from church about the time that the party started so I didn’t have time to make the icing. I was under the assumption that we would build the gingerbread houses there. Tim thought we were supposed to bring our assembled houses. We contemplated staying home.

We decided to go across the street empty handed and figured that I could always run home, make the frosting, and bring the gingerbread if I needed them.

We walked in to see a few of our neighbor families building houses from kits. So we decided to stay and build one of those (even if it wasn’t gluten-free). Each family kind of did their own thing. Some even used hot glue guns!

We had a great time building our gingerbread house. Tim and I tried a few things to get our gingerbread house to stay. We had one of the few edible gingerbread houses in the competition.

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Clarissa enjoyed running around and eating the frosting.

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One group made a double decker house with a garage. They used a hot glue gun (which isn’t really cheating because there are no rules in this competition). But we didn’t stay for the judging because Clarissa was getting sleepy.

We did decide that we had a great time building our gingerbread house. So we have a new tradition. We decided that wherever we live, we will build a gingerbread house every year. I don’t know how popular this tradition is in South Korea, so we may have to start a trend there.

Tonight I finally made the icing so that we could build our gluten-free gingerbread house. The gingerbread was right, but the icing was definitely not. Though delicious, it did not keep our house together (I think I made sugar cookie icing… Oops!).

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It still tasted great! Clarissa definitely enjoyed eating some cookie with the frosting on it! I will have to figure out the icing for next year. In the meantime, I have some molasses left so I will make a batch of gingerbread cookies some time soon and post the recipe.

Snickerdoodles

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Ingredients :
1/2 cup earth balance butter
1 3/4 cup Brown Rice Flour
1/2 cup Garbanzo Bean Flour
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
2 eggs
1 1/2 teaspoon cinnamon

Directions :
1. Preheat oven to 375.
2. In a large bowl, cream butter and sugar.
3.  Mix vanilla and egg into bowl.
4. Add flour,  baking powder,  and cinnamon to bowl and mix thoroughly.
5. Spray cookie sheet.
6. Form dough into meatball sized balls and flatten onto cookie sheet.
7.  Cook for 9 minutes (edges will start to brown).

Banana muffins

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Ingredients :
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup  tapioca flour
1/4 cup Garbanzo Bean Flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/3 cup earth balance butter
2 tablespoons soy milk
2 eggs
3 bananas (about 1 cup mashed)

Directions :
1.  Preheat oven to 375.
2. In a large bowl,  mix flours,  sugar,  baking powder,  baking soda,  xanthan gum,  and butter.
3. In a medium sized bowl,  beat egg with fork.
4. Add soy milk to egg.
5. Mash bananas and add to egg mixture. Use a whisk to combine.
6. Pour medium bowl mixture into large bowl mixture.  Mix with whisk.
7. Spray muffin tin (make sure that you spray each bottom and side to prevent sticking)  or line with baking cups.
8. Use spoon to pour batter into muffin tin.
9. Bake for 15 minutes.

They taste great warm or cold.  We also like to use a little earth balance butter on top.

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Chocolate chip cookies

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Ingredients :
1/3 cup earth balance butter
1/3 cup shortening
3/4 cup white rice flour
3/4 cup tapioca flour
1/2 cup garbanzo bean flour
1 teaspoon xanthan gum
1 egg
1/2 cup sugar
1  tablespoon soy milk
2  teaspoons baking powder
1/2 teaspoon vanilla
1/2 cup chocolate chips

Directions :
1. In a large bowl,  cream sugar,  shortening,  and butter.
2. Mix egg,  soy milk,  and vanilla to bowl.
3. Add flour,  xanthan gum,  and baking powder to bowl.
4. Mix in chocolate chips.
5.  Form dough into meatball sized balls  and flatten onto cookie sheet.
6.  Cook at 375 for 12 minutes.

Makes 22 cookies.

Note : You can use butter and shortening interchangeably in this recipe. I have made the recipe with all shortening or all butter. Both taste great.

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Carob Quinoa Cake with Peanut Butter Frosting

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This isn’t the prettiest cake, but it is delicious!

Note: You can change the carob to 1/2 cup chocolate for a chocolate cake if you want. Right now, I am dairy and caffeine free, so carob works better for me. Both taste great.

Cake Ingredients:
1/2 cup quinoa
3/4 cup earth balance butter
1/3 cup soy milk
4 eggs
1 teaspoon vanilla
1 1/2 cup sugar
1/2 cup Carob Powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Cake Directions:
1. Preheat oven to 350.
2. Spray two cake pans.
3. Cook Quinoa. Put 1/2 cup quinoa and 1 cup water in a covered saucepan. Bring to boil. Simmer for ten minutes.
4. Melt butter.
5. Combine soymilk, eggs, butter, and vanilla in blender.
6. Add cooked quinoa to blender.
7. In a large bowl, combine sugar, carob, baking powder, and baking soda.
8. Add blender mixture to bowl and stir thoroughly.
9. Put half batter in each cake pan.
10. Put cake pans in oven for 12 minutes.
11. Turn cake pans to bake evenly.
12. Cook another 12 minutes.
13. Allow cakes to cool for two hours before removing from pans.

Frosting Ingredients:
1/2 cup peanut butter
1/4 cup olive oil
2 tablespoons honey
1 tablespoon soy milk
1/2 teaspoon xanthan gum

Directions:
1. Stir all frosting ingredients in a bowl.
2. For firmer frosting, let set 20 minutes.
3. Flip one of cakes out of pan and on to plate.
4. Pour half of frosting onto top of cake.
5. Spread frosting evenly with a knife.
6. Flip second cake out of pan and on top of frosted cake.
7. Pour rest of frosting onto top of cake.
8. Spread frosting evenly with a knife.

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Pumpkin Bars

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Ingredients :
2 eggs
1 cup soy milk
1 cup brown sugar
1  15 ounce can pumpkin puree
1/2 cup white rice flour
1/2 cup brown rice flour
3/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1 tablespoon cinnamon
1 teaspoon ginger

Directions :
1. Preheat oven to 350.
2. Spray 9×13 pan.
3. Mix sugar and egg in a large bowl. 
4. Add pumpkin and milk.
5. Mix in all dry ingredients and stir thoroughly.
6. Bake for 25 minutes.

I like them better chilled.  My husband prefers them warm.

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Lemon Bar

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Ingredients :
1/2 cup earth balance butter
1/2 cup white rice flour
1/4 cup Garbanzo Bean Flour
2 eggs
3 tablespoons lemon juice
3/4 cup sugar

Directions :
1. Mix egg and lemon juice in bowl.
2. Add butter.
3. Thoroughly mix in flour and sugar to mixture.
4. Spray pan.
5. Cook at 350 degrees for 19 minutes or until edges start to brown.

My pan measures 10×6.  A 9×13 pan would probably take 12-15 minutes to bake.

These taste best chilled in the refrigerator.

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