Gluten-free Gingerbread Cookies

Gluten Free Gingerbread Cookies

 

 

3 cups gluten-free flour (I like "Oh My Gluten Free" best... available on the internet)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

Directions:

1 In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2 In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3 Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4 Gradually stir in dry ingredients until blended and smooth.
5 Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6  (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7 Line cookie sheets with parchment paper.
8 Place 1 portion of the dough on a lightly floured surface.
9 Sprinkle flour over dough and rolling pin.
10 Roll dough to a scant 1/4-inch thick.
11 Use additional flour to avoid sticking.
12 Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13 Space cookies 1 1/2-inches apart.
14 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15 Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16 After cookies are cool you may decorate them any way you like.

 

~ From food.com

BEST GLUTEN FREE DOUBLE CHOCOLATE CUPCAKES EVER

Yes, these are the best, best, best cupcakes ever.  I think they are even better than gluten-laden cupcakes.  I'm not even kidding.  They are rich and moist and the perfect consistency.  The pudding mix and cocoa powder make a big difference.  

GLUTEN FREE DOUBLE CHOCOLATE CUPCAKES

1 box Betty Crocker Gluten Free Chocolate Cake Mix
1/4 cup of dried instant chocolate pudding mix
2 Tablespoons cocoa powder
3 eggs
1 cup milk 
1/2 cup softened butter (not melted, just softened)
1 cup Ghiradelli 60% cacao bittersweet chocolate chips

Mix all ingredients with hand mixer for two minutes.  Pour into 18 cupcake holders.  Bake at 350 for 20-25 minutes, until done.  Cool, frost with yummy frosting.  I recommend a buttercream like this one: Vanilla Buttercream Frosting Recipe

Mmmmm!  

Roasted Brussel Sprouts with Parmesan Cheese

SO GOOD.  You gotta try these babies.

Roasted Brussel Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3 tablespoons fresh grated parmesan or romano cheese
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, cheese, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

Garlic Cheesy Roasted Red Potatoes

• Made these tonight for the first time.  (September 22, 2012... a date that shall be honored and commemorated for all time.)
• Sooooooo delish!

• Garlic Cheesy Roasted Red Potatoes
• 2 pounds red potatoes, quartered
• 1/4 cup butter, melted
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 lemon, juiced
• 2-3 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees
2. Place potatoes in a 13 x 9 baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake until tender, golden brown and you can't wait anymore to eat them (40-50 minutes).

Gluten Free Scones (Made with GF Bisquick)

Yum!  Tastes like gluten-filled scones.  :-)  

GLUTEN FREE SCONES

2 cups Gluten Free Bisquick
1/3 cup brown sugar
1 1/2 teaspoons baking powder


6 Tbsp cold butter

Preheat oven to 375 degrees.  Mix first three ingredients.  Grate cold butter with a cheese grater.  Stir the grated butter into the Bisquick.  (Looks like flour-coated grated butter.) 

Add:

3/4 cup milk (or cream if you are feeling decadent)
1 egg

Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. If the dough seems dry and won't hold together easily, add a teeny bit more milk/cream and knead it in.

Shape into scone shapes on baking sheet. (I just did little rectangles).  Top with fresh fruit (push the fruit into the scone a little bit so it "stays" there.  I used fresh peaches. (Amazing).  Would be great with blueberries, raspberries, etc.  My daughter used chocolate chips. (She takes every opportunity to add chocolate chips.)  Bake for 10-18 minutes, or until firm and lightly golden brown. (Keep your eye on them.)  Serve immediately.  Mmmmmmmm Mmmmmm MMMMMmmmm!

Gluten Free Donut Holes (made with GF Bisquick)

Gluten Free Donut Holes

Ingredients:

• Vegetable oil
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups Bisquick® Gluten Free mix
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter, melted
• 1/3 cup buttermilk
• 1 egg, beaten

Preparation Instructions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
2. In medium bowl, mix remaining ingredients until smooth. Shape dough into 1 1/4-inch balls. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar, or leave plain and eat with jam or lemon curd.  YUM.

Gluten Free Chocolate Crinkle Cookies

        

1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 1/2 cups Bisquick® Gluten Free mix

1/2 cup powdered sugar

In large bowl, mix oil, chocolate, sugar and vanilla. Stir in eggs, one at a time. Stir in Bisquick mix until dough forms. Cover; refrigerate at least 3 hours.

Heat oven to 350°F. Grease cookie sheets with butter or cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.