September 16, 2017 Amy
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Gluten Free Pumpkin Spice Cookies – These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall! – Butter (May substitute with Pumpkin Puree), Coconut Sugar, Xylitol, Pumpkin Puree, Vanilla extract, Almond Flour, Baking Soda, Pumpkin Spice, Salt, Gluten-Free Quaker Oats (1-minute oats, uncooked), Raisins, Xanthan…

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Gluten Free Pumpkin Spice Cookies
These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall!
Pumpkin Spice Cookie - Facebook
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Pumpkin Spice Cookie - Facebook
Instructions
  1. Pre-heat oven to 350 degrees F. In a large bowl, beat butter, coconut sugar, and xylitol until creamy. For omitting butter, add coconut sugar and xylitol to bowl and move to step 2 before mixing.
  2. Add vanilla extract and pumpkin puree. Beat well until thoroughly combined.
  3. Add almond flour, baking soda, pumpkin spice, and salt to bowl and mix well.
  4. Add oats and raisins and still until combined.
  5. Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 12 to 15 minutes, or until light golden brown.
  6. Cool 1 minute then transfer to wire rake to cool completely. Store tightly covered.
Recipe Notes

This is a versatile and flexible recipe.  Try substituting ingredients to make this your own!  Try replacing Xylitol with Sugar, Coconut Sugar with Brown Sugar, Raisins with Cranberries, or Butter with Pumpkin Puree in equal quantities!

Different brands of oatmeal will absorb moisture and bake differently.  For non-Gluten Free Quaker Oatmeal, use 3 cups of Oatmeal instead of 4 cups.  Quantity may need to be adjusted for other brands.

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February 26, 2017 Amy
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Cheddar Cheese Thyme Souffle Recipe – – Butter, Grated Cheddar Cheese, Eggs, Sour Cream, Milk, Thyme, Nutmeg, Salt, Preheat oven to 350 degrees F. Grease ramekins with butter. Add shredded cheddar cheese to the bottom of each ramekin.; Put the eggs, sour cream, milk, thyme, nutmeg, and salt in a…

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Cheddar Cheese Thyme Souffle Recipe
Cheddar cheese and thyme souffle
Prep Time 10 minutes
Cook Time 55 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 55 minutes
Servings
people
Ingredients
Cheddar cheese and thyme souffle
Instructions
  1. Preheat oven to 350 degrees F. Grease ramekins with butter. Add shredded cheddar cheese to the bottom of each ramekin.
  2. Put the eggs, sour cream, milk, thyme, nutmeg, and salt in a blender. Blend for at least 30 seconds.
  3. Pour egg mixture into each of the ramekins. Bake for 55-60 minutes, or until souffle is golden brown and puffy.
Recipe Notes

Recipe adapted from PopSugar.

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February 20, 2017 Amy
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No Fail Ganache – Perfectly smooth ganache for drip cakes and other toppings. Not to be used for frosting! Covers one 8" cake. – Butter, Semi-Sweet Chocolate Chips, Melt the butter and chocolate chips in a small saucepan over low heat, stirring occasionally, until just melted. Then, remove from heat.;…

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No Fail Ganache
Perfectly smooth ganache for drip cakes and other toppings. Not to be used for frosting! Covers one 8" cake.
Mint Cake that tastes like Andes mints
Course Dessert
Prep Time 5 minutes
Cook Time 5
Passive Time 15 minutes
Servings
Covers one 8" drip cake
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 5
Passive Time 15 minutes
Servings
Covers one 8" drip cake
Ingredients
Mint Cake that tastes like Andes mints
Instructions
  1. Melt the butter and chocolate chips in a small saucepan over low heat, stirring occasionally, until just melted. Then, remove from heat.
  2. Allow to cool for at least 15 minutes before applying to cake. Ganache should be cooled, but not hardened and thick.
Recipe Notes

Putting hot chocolate on buttercream can melt the buttercream!  Placing the cake in the fridge prior to applying the chocolate can help prevent melting.

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February 11, 2017 Amy
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Gluten-Free Cinnamon Rolls, Low Sugar – Soft and chewy cinnamon rolls that are not only gluten-free but also low sugar. – Dough: Milk, Butter, Yeast, Granulated Sugar, Xylitol, Potato Starch (83g), Brown Rice Flour (80g), Almond Flour (29g), Tapioca Flour (34g), Baking Soda, Xanthan Gum, Baking Powder, Salt, Egg, Olive…

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Gluten-Free Cinnamon Rolls, Low Sugar
Soft and chewy cinnamon rolls that are not only gluten-free but also low sugar.
Cinnamon roll, gluten-free and low sugar
Course Breakfast
Prep Time 45 minutes
Cook Time 22-27 minutes
Passive Time 15 minutes
Servings
Rolls
Ingredients
Dough
Filling
Glaze
Course Breakfast
Prep Time 45 minutes
Cook Time 22-27 minutes
Passive Time 15 minutes
Servings
Rolls
Ingredients
Dough
Filling
Glaze
Cinnamon roll, gluten-free and low sugar
Instructions
Dough
  1. Combine yeast, sugar, and xylitol in a large mixing bowl.
  2. Warm milk and 1 tablespoon butter in a microwave for 45-60 seconds. Combine with yeast mixture. Let stand for 5-10 minutes. Add olive oil, egg, and vanilla.
  3. In a medium bowl, mix together potato starch, brown rice flour, tapioca flour, almond flour, baking soda, xanthan gum, baking powder, and salt. Slowy add to yeast mixture. Beat for 2 minutes on medium in an electric mixer.
  4. Roll out the dough into a 10" x 13" rectangle. Dough will be very sticky. To aid in rolling, place syran wrap underneath dough and on top of dough and then proceed to roll out.
  5. Spread 1/3 cup butter onto the dough evenly. If dough is too soft for butter to spread, place small clumps evenly throughout the top of the dough.
Filling
  1. In a small bowl, mix together the coconut sugar and the cinnamon. Sprinkle evenly on top of the dough.
  2. Roll the dough into a log by starting on one edge of the rectangle and rolling dough. Try using the syran wrap to pull the dough into a log shape.
  3. Use potato starch to dust a knife and outside of roll. Slice log into cinnamon rolls at the desired thickness, approximately 1 1/2 inches thick. Place in a greased pie pan.
  4. Let rise in a warm and moist place for 15 minutes. Alternatively, proof the rolls in the microwave. Place a glass of water and the pie pan in the microwave. On 10% power, microwave for 3 minutes. Do not remove the rolls and let sit for 3 minutes. Microwave again at 10% power for 3 minutes. Let sit in microwave for 6 minutes.
  5. Bake for 2 2-27 minutes, until light golden brown
  6. Beat butter and cream cheese in an electric mixer. Add erythritol and mix until smooth. Add vanilla and a dash a salt. mix until thoroughly combined. Spread over cinnamon rolls while warm.
Recipe Notes

Recipe adapted from Recreating Happiness.

Looking for Xylitol?  Try Amazon here.

Looking for Coconut Sugar?  Try Amazon here.

Looking for Erythritol?  Try Swerve on Amazon here.

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