Gluten Free, Dairy Free, Egg Free, Corn Free Pumpkin Cookies

I was seriously upset about the lack of pumpkin pie in my holiday future, so I tweaked some recipes and came up with these. They're delicious and have added benefits for nursing moms. I also made a quick icing glaze for about half of them and it was the perfect touch!

Ingredients:
2 cups gluten free flour (I used 2/3 cup each: Sorghum, Brown Rice and White Rice)
1 1/3 Gluten free rolled oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp guar gum
2 Tbsp Brewers yeast
1 2/3 cup sugar
2/3 cup canola oil (for corn free use grapeseed oil)
2 Tbsp molasses
1 cup canned pumpkin
1 tsp vanilla
1 Tbsp ground flax seeds
1/2 cup cranberries or raisins (I used cranberries)
1 cup walnuts finely chopped (optional, take out for nut free)

How to make:
Preheat oven to 350 degrees. Lightly grease your baking sheets. Combine flour, oats, baking soda, salt, cinnamon, nutmeg, guar gum, and brewers yeast in a mixing bowl.

In another bowl mix sugar, oil, molasses, pumpkin, vanilla, and flax seeds. Add contents from the first bowl to this one and fold. Fold in nuts if using, and cranberries.

Use a tablespoon or cookie scoop to fill your cookie sheet. (I made one sheet and then filled the next one and froze it. once the cookies were frozen I put them in an airtight container and they were ready to bake anytime I needed them...plus they lasted more than 24 hours :)). These don't spread a lot so you can flatten them if you want crispier cookies.

Bake for about 15 minutes. This recipe makes about 4 dz cookies.

NOTE: If you are not gluten free, use all purpose flour, and omit the guar gum.

Gluten Free, Dairy Free, Pumpkin Creme Brulee

All I can say is it smells delicious and I'm having a very hard time not taste testing it before dinner tonight! :) I'll post pictures after it's been "brulee-d" tonight! :)

Adapted from Emeril's Version Ingredients

• 1 Can Coconut Cream
• 1/4 cup light brown sugar
• 1/4 cup sugar, plus 4 teaspoons
• 8 large egg yolks
• 1/2 teaspoon pure gluten free vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1 cup mashed cooked pumpkin

Directions

Preheat the oven to 325 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the coconut cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

End of Year Party and an Incredibly Moist Cake Recipe

Alex and I had a lot of fun whipping up some super yummy snacks for his end of year bash. I'm just getting around to posting this since the start of Preschool has kept me so busy, but this recipe deserves its five minutes of fame and then some!

I always love a new recipe but a new healthy recipe is just great! Recently there was a lot of discussion in one of my Mom's groups about the "Sprite Cake." This cake was a huge hit with my weight watchers crowd back in the day since it cuts all the oil and eggs out of the recipe helping to keep down the calories and fat content.

The added bonus is the INCREDIBLE moistness of these cakes. Seriously...you won't believe it until you try it.

Are you ready...

Take one box of cake mix (any kind) and mix it with 10 ounces of regular soft drink (I used Coke with a chocolate cake, and Sprite with a yellow cake). Add two TBSPs of sour cream, mix it up and bake as a cake or cupcakes. That's it! :)

For the frosting I like to buy regular frosting, whatever happens to be on sale for the week, and make my own lighter whipped frosting. Just put a can of frosting into your kitchen aid (or a bowl and use a hand mixer), add any flavorings you might like, and whip the frosting on medium to high for 4 or 5 minutes. Voila, yummy, light, whipped frosting.

Since this recipe didn't involve any eggs, or oil, Alex got to do the honors of pouring in the coke and turning on the mixer. I handled the sprinkles, only because of a previous Easter cookie incident that involved having to re-sweep and mop all the floors! :)

Hope you Enjoy, the kiddos in Alex's class sure did!