12 days of cookies: peppermint sugar

One recipe I have yet to conquer is rolled out sugar cookies. I keep procrastinating, worried that they’re not going to turn out and I’ll have a disaster on my hands. This weekend is when I will hopefully be able to say I successfully made sugar cookie rollouts, but for the time being, these are a great substitute! I might even use the dough as a starter for the rollouts, I guess we will just have to wait and see! Sister gets the credit for finding this idea on the Pillsbury website, but I must say we outdid their attempt. I used to love the tube of cookie dough you could buy at the grocery store, ready to bake… but there is nothing quite like homemade cookies – especially when they’re just as easy!

To find the sugar cookie base to use, I just googled “soft sugar cookie recipe”, and found one on Annie’s Eats blog. All I had to do was switch out the flour and I was good to go! Man, don’t the 12 days of cookies keep looking better and better? I’ve got to really up my game on the next ones to make sure they don’t disappoint!

Peppermint Sugar Cookies

  • 4 – 5 cups gluten free bisquick (depending on the stickyness of the dough and the consistency desired)
  • 4 1/2t baking powder
  • 3/4t salt
  • 3 sticks butter
  • 1 1/2cups sugar
  • 3 eggs
  • 5t vanilla
  • 3-4 candy canes, crushed

1. Cream together the butter and sugar until pale and fluffy.

2. Add in the eggs and vanilla and beat the dough until it is well mixed together.

3. Add in the baking powder and salt, and then the gluten free bisquick a little at a time, mixing to incorporate. Make sure the dough is not too sticky, but not too dry either.

4. Add in the crushed up candy canes and mix well. Let sit outside (if it’s cold out), or in the fridge for about an hour, or overnight if desired.

5. Scoop and roll into even balls, and bake in a preheated 350′ oven for 10-12 minutes, making sure the cookies are set but not overbaked.

6. Remove from the oven and allow to cool slightly on the tray, and then move them to a cooling rack.

7. To decorate, melt some white chocolate chips + grapeseed oil in a double boiler. Dip half of the cookie in the melted chocolate, and then top with additional crushed candy canes. You can also decorate with sprinkles, mini chocolate chips, colored sugar, etc.

These look so festive and are a great addition to my Christmas cookie list!

I brought a tray of various cookies to a potluck at work yesterday, and these were the first to go! A nice alteration to regular sugar, but don’t worry, a cutout recipe will be coming soon!

12 days of cookies: snowballs

Sometimes when baking gluten free, mistakes happen. Sometimes these mistakes ruin the entire recipe, and sometimes you just find another way to make the recipe. Well, this one is thankfully the latter.  I don’t have much experience baking these even gluten-filled, so it was quite the experiment. The first time I tasted this recipe was two years ago when sister participated in a cookie exchange at her work. Oh my goodness, I never knew I could love a recipe so much that I had never had before. It took an entire year to get the recipe that was used, but luckily it came in time for last Christmas so I could experiment with my own!

The original recipe (from Betty Crocker, by the way), used chopped nuts as the mix in. I did make that version last year, but I also made a version using mini chocolate chips. I love both, but the chocolate won out this time! And what about this recipe didn’t exactly turn out as expected? The snowball shaped cookies turned to… melted snowballs? I think the extra leavening in the Bisquick combined with not chilling the dough before baking was why this happened!

Snowballs

  • 1 cup butter
  • 1/2c powdered sugar
  • 1t vanilla
  • 1c gluten free bisquick
  • 1/4t salt
  • 1/2c mini chocolate chips
  • powdered sugar to coat

1. Cream the butter and the sugar together with the vanilla until pale and fluffy.

2. Add in the bisquick and salt and mix to combine. I do everything in just one bowl so it is an extremely easy recipe!

3. Roll into balls and place into the fridge/freezer to set up. (I didn’t do this on accident and they still turned out, just not quite as successfully!)

4. Once the snowballs have set up, place them on a parchment-lined cookie sheet and bake in a preheated 400′ oven. *You can also roll the dough in powdered sugar for their first coating if you desire, I’ll be trying out this trick next time.

5. Bake for 8-9 minutes until the cookies are set – do not overbake!

6. Once out of the oven, you are supposed to be able to roll them in powdered sugar. Well, these cookies were crumbly at first so they got a sprinkling on the pan instead (rolling was NOT an option – plus they weren’t quite ball-shaped). This step could also be skipped if you pre-rolled in the powdered sugar, but I’m not quite sure how that would work yet. I’ve got to give credit to Sister for this step, because she took charge after they were not rolling initially (and I was on to the next dough-making!).

7. Once the cookies with the first coating have cooled, roll again in powdered sugar and place on a cooling rack. The first coating will make somewhat of a frosting-type coating that the second coat will stick to.

Even though these did not turn out quite as expected, they are still delicious and Sister said she actually prefers them flatter. I on the other hand love dough, so I would like to try these again to see if I can get them rounder and more dough-like, but with 8 more kinds of cookies to go in the 12 days of cookies, there’s not the time or necessity to try them again! Maybe next year ;).

And by next year I mean January because these are almost gone.

12 days of cookies: gingerbread trees

Another day, another recipe. My sugar tooth is definitely getting its fill this week, but that’s what is great about this season! Unlimited cookies, advent calendar chocolates and St. Nick goodies – it really is a good thing I’m in the last month of half marathon training which is forcing me to go out and RUN! Even when the weather is freezing, when my training plan says run, I can have no excuses. Even in rain and 10 degree weather, I’m out and I’m going.

It’s a good thing these cookies are sooo worth being drenched and slightly turning into an icicle while out in Wisconsin December weather. Sister came across this recipe and I am go incredibly glad we tried them out. It was easily converted to gluten free by subbing out all the flour to gluten free oat flour (ground in a blender) and a little added xanthan gum (totally optional). There was a minor panic attack when the cookies completely deformed themselves in the oven, but that was easily corrected by scooping the sides back together into a triangle shape. Much easier than cutting out a bunch of trees, and just as adorable!

Gingerbread Trees

  • 2 1/2 cups gluten free oat flour
  • 1 1/2t xanthan gum
  • 1t baking soda
  • 1t ground ginger
  • 1/2t ground cloves
  • 1/2t cinnamon
  • 1t salt
  • 1 sticks unsalted butter or margarine
  • 3/4c organic sugar
  • 1 egg
  • 1/4 c molasses
1. Whisk the flour and other dry ingredients together in a small bowl.
2. In a larger bowl, cream and butter and suagr until pale and fluffy. Add in the egg and molasses and mix until well combined.
3. Add the flour mixture into the wet and stir until thoroughly mixed.
4. Wrap the dough in plastic wrap and stick in the fridge for a few hours, or overnight.
5. Take the dough out of the fridge and roll out on a lightly floured surface (I used sorghum flour, but you can use oat or any other gluten free flour).
6. Roll the dough to 1/4″ thickness. I have a Joseph Joseph adjustable rolling pin and it is FANTASTIC! Best present I bought myself last Christmas!
7. With a pizza cutter or knife, cut into triangle-shaped pieces. I cut into strips and then zigzagged to make triangles.
8. Bake in a preheated 350′ oven for 10-12 minutes. At around 8 minutes, we took out the pans and reformed the triangles. The edges had expanded a little too much, but using a metal spatula worked perfectly to reform them.
9. Let the finished cookies cool a bit on the pan, and the move them to a cooling rack.
10. Top cooled cookies with a drizzle of powdered sugar + milk + butter frosting and a few holiday sprinkles.
(Yet another) Recipe adapted from Martha Stewart – I can’t resist!
These look like they took FOREVER, but cutting them out was too easy, especially with the pizza cutter.

I love gingerbread cookies, and you can be sure this is not the last one that will be on the 12 Days of Cookies!

12 days of cookies: coconut macaroons

Day 2 of the 12 Days of Cookies was actually made on Thanksgiving. Whoops. Anyways, this was my first attempt at making coconut macaroons and it was delicious – they will definitely be made again. Just maybe not before Christmas since there were four different cookies made this weeekend, and many more to come before the Holidays! Have to cut back somewhere, right? And one of the best things about this particular cookie is that it was naturally gluten free – no special product had to be bought for it! Some macaroons are made with flour to make them more cakey, but I liked the cakey and crunchy taste of these.

Coconut Macaroons with Coconut Chocolate Drizzle

  • 3 large egg whites
  • 1/4c – 1/2c sugar (depending on sweetness desired, could also try substituting coconut sugar)
  • 1/4t salt
  • 14 oz (one package) sweetened shredded coconut
  • 1 cup semisweet chocolate chips
  • 1/4c coconut milk
1. Preheat oven to 350′ and line two baking sheets with parchment paper.
2. Froth egg whites, sugar and salt with a whisk until fluffy.
3. Add in the coconut and mix until combined and all of the shredded coconut is coated with the egg mixture.
4. Drop into tablespoon sized balls (I used a small cookie scoop to help make them uniform) and flatten slightly if desired.
5. Bake between 25 and 30 minutes, or until lightly brown. Allow to cool either on the baking sheet or on a cooking rack.
6. In a double boiler (or microwave), melt the chocolate chips and coconut milk. This will make a ganache-type consistency once melted and mixed together.
7. Drizzle the tops of the cooled macaroons with the chocolate mixture and lay on a rack to harden. You can also place in fridge or freezer for a few minutes to help it harden, but do not store in the fridge.
Need some help storing the macaroons? I used this tip and it worked really well!
Recipe adapted from Martha Stewart

Have a flour version you want to make gluten free? Sub the regular flour for coconut flour.

You could also mix in different things such as chocolate chips or nuts. They would hold up to just about anything. Need them a little more festive looking? Sprinkle with some colored sugar or sprinkles!

give thanks for: thanksgiving

Thanksgiving was over a week ago, but a busy week made me forget to post even sometime in the month of November… whoops :).

Water + Cranberries Centerpieces

Our delicious menu for the meal 🙂

The fully set table.

Gluten Free Bisquick Quickbreads – delicious! Recipes soon.

The whole spread.

The combination of all of the food was incredible!

I can’t even tell you what my favorite part was, everything was way too good and there were definitely not enough leftovers!

Crosby enjoyed his plate as well 🙂

Desserts! The two on the left will be recipes soon and then a Birthday cake for Kinley (aka Noni – don’t ask, inside joke from Hawaii haha)

Crosby had been tuckered out all week and an entire day of eating didn’t help his condition!  Don’t worry bud, you’ve got a year to recuperate.

Hope you all had a wonderful Thanksgiving (10 days ago 😉 )!

 

 

gingerbread pancakes

It’s been a bit since my last post, and even longer since my last recipe! Even though we cooked quite a lot at our condo in Hawaii, no recipes were quite blog-worthy.  Well, this recipe was technically written and talked about frequently since it was one of our regular breakfasts, but of course it needed to be updated for the holidays! Gluten Free Bisquick is definitely a new favorite and cannot live without ingredient in our household. It is pricier than we would like it to be at $3.99 for a pound, but it is worth it when I feel like I can finally bake normally again!

I used to always go to iHop during the holidays and get their Gingerbread Pancakes – what’s not to love when there’s gingerbread, whipped cream and sprinkles? This is a variation on the Nature Pancakes that I will one day photograph nicely rather than embedded in a vacation post :).

Gingerbread Pancakes

  • 1 cup gluten free bisquick
  • 2T buckwheat groats*
  • 2T millet*, toasted
  • 1T chia seeds*
  • 1/2c-3/4c unsweetened vanilla almond milk
  • 1 egg
  • 1T molasses
  • 1t cinnamon
  • 1/2t ginger
  • 1/4t cloves
  • 1/4t allspice
*If you’re making these for a more traditional crowd, feel free to omit the groats, millet and chia 😉
1. Combine all ingredients and mix well – no worry of over mixing when it’s gluten free!
2. Bake on a preheated griddle just like normal pancakes.
3. Top with coconut cream and christmas sprinkles (optional)

Coconut Cream

  • 1 can full fat coconut milk
  • 3T organic powdered sugar
1. Mix all ingredients until fluffy/creamy.  I haven’t been successful actually making it into whipped cream, but it’s delicious this way so I’m content.

The coconut cream got soo drippy on the hot pancakes.  But it was an absolutely delicious topping for pancakes! Easily my new favorite pancake recipe and toppings. Happy December, everybody!