Mrs. Fields Peanut Butter Cookies

pbcookie I love peanut butter cookies, something about them feels more special than a chocolate chip cookie. Just like a sugar cookie tells me it’s Christmas, peanut butter cookies feel like a cold winter night with a warm cup of cocoa. My mom wasn’t big on cooking dinner, but she did bake. Cookies were easy, and peanut butter cookies were my dad’s favorite, so they were one that she made once in a while.

I’m not in bakeries often, but when I do get enticed by their heavenly smell and break down and buy them, I’m usually disappointed. I’m impatient and can never wait to get home, I rarely even make it to the car, before I’m unfolding that waxed bakery bag and taking a big bite of salty peanut butter goodness. More often than not, they are either too dry, too doughy or too greasy and leave me sorry that I bought them.

There have been very few exceptions, but among my favorite peanut butter cookies are: Mrs. Fields, French’s Bakery (Costa Mesa, Irvine, Mission Viejo, and Orange, CA), and Disneyland.

Lucky for all of us, Debbie Fields shared her recipe for her peanut butter cookies on her blog in 2012. A bonus for the Gluten-Free crowd, there is no flour in it!

Mrs. Fields Peanut Butter Cookies

mfpbcookies 1 cup peanut butter, creamy or chunky
1 cup sugar
1 large egg
1 teaspoon vanilla
coarse salt or sugar, your choice

Preheat oven to 350°. In a large mixing bowl, combine peanut butter and sugar. In a small bowl, lightly beat the egg, then add vanilla directly to it and stir. Add egg mixture to peanut butter mixture and stir until well combined. Roll dough into walnut-sized balls and place on a prepared cookie sheet. Using the tines of a fork, create a crosshatch pattern, flattening the dough about half the thickness. Sprinkle the top of each cookie with a pinch of coarse salt or sugar, depending on your tastes. Bake for 10 minutes, or until barely golden brown around the edges. Makes 30 cookies

HINT: A good-quality, natural peanut butter adds even richer flavor, but you may need to add more sugar. Taste dough to determine.

HINT: Kick these cookies up another notch by dipping cooled cookies in melted semi-sweet chocolate. Allow to cool completely before serving.

I never realized that there was no flour in these, which makes them gluten-free, but also explains why they never taste dry or doughy to me.

Next I’ll see if I can hunt down recipes for my other favorites so I can do an unscientific side by side taste test with my family to see which ones they prefer.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Hadley’s Famous Date Shake

I love fruit and most vegetables although I will readily admit that cauliflower, unless it’s swimming in butter, lemon and herbs or covered with a luscious cheese sauce, leaves a lot to be desired. Don’t even get me started on the smell. Gross!

My grandma was a health nut when I was growing up. She bought off on every do-it-yourself or make-it-at-home heath trend and we were her willing samplers.

She always had cut up vegetables for us kids to snack on, although my dad and grandpa would be snacking on things she wouldn’t touch like Spam, Vienna sausages, deviled ham, pickled herring, creamed chipped beef, sardines, and really anything canned they could spread on a saltine or Triscuit cracker.

She bought a yogurt maker and fruit dehydrator but I think the amount of time it took to get a finished product, and the lack of enthusiasm her efforts were met with, led her to toss them into the garage with the other gadgets of brief interest.

hadleylogo One thing that she did instill in all of her kids and grandkids though was a love of fruits and nuts. Anytime we would be in the desert at one of their condos, a required stop was Hadley’s Fruit Orchard for nuts, fresh and dried fruits, and their specialty, a date shake. Made with the sinfully delicious Deglet Noor Date, it’s pretty much heaven in a cup.

Hadley’s Famous Date Shake

1/8 to 1/4 Cup Chopped Hadley’s Cooking Dates
1/3 Cup 2% Milk
1 Cup Vanilla Ice Cream
1 Ripe Banana, a sprinkle of nutmeg or cinnamon (if desired – additions on their menu, not part of the original recipe)

In a blender, combine dates with 1/4 cup of the milk. Blend to a creamy consistency. Add ice cream and the rest of the milk and blend to desired thickness. Serves 2.

deglet-noor-dates-california I am now about 2 hours away from Palm Springs, which puts me 2 hours away from Hadley’s but thankfully Hadley’s has entered the information age and I can order their fruits and nuts online! Looks like I’ll be ordering some dates so I can indulge my need for a bit of memory refreshment. 😉

Time For Pumpkin Spice Everything

We are well into September and with the month coming into it’s final week, another season begins. I’m not talking about Fall, I’m talking about Pumpkin Spice Season!

Soon recipes for everything imaginable made with pumpkin, pumpkin pie spice, or any combination of nutmeg, cinnamon, clove, and ginger will be popping up on Pinterest, Facebook, Twitter and menus at nearly every restaurant you visit. Today I had a pumpkin plain cake donut from Dunkin’ Donuts that was unbelievably good!

As a girl who adds nothing to her coffee but a bit of skim milk, I’ve never understood it, but people lose their minds when Starbuck’s announces that the Pumpkin Spice Latte is back! In case you wondered, there are 380 calories in a Grande (i.e. Medium sized) Pumpkin Spice Latte. That’s a lot of calories to commit to a cup of coffee and it doesn’t even have any pumpkin in it!

You can save money, calories and actually include some pumpkin if you use Kitchn’s recipe to make it at home.

Makes 2 drinks

Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract (add a bit at a time)
2 cups whole milk (You can substitute skim milk)
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form

Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Substitutions

Vanilla: Yes, this recipe calls for two tablespoons (not teaspoons) of vanilla. This sounds like a lot, but it does more than anything else to mimic the intense, even artificial, taste of the syrups used in coffee shops. But feel free to start with less and bump it up as needed.
Milk Fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.
Canned Pumpkin Substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.
Sugar Substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.
Pumpkin Pie Spice Substitute: No pumpkin pie spice? No problem — use our recipe to make it out of cinnamon, ginger, and other spices: Pumpkin Pie Spice Mix
Espresso Substitute: If you don’t have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.

Recipe Notes

Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings , cook 1/2 cup pureed or canned pumpkin with 2 teaspoons pumpkin pie spice , 1/2 teaspoon black pepper , and 1/2 cup sugar . Stir in 1/2 cup vanilla extract . Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

On a side note, I found out some very distressing news about canned pumpkin today. Shape Magazine says most canned pumpkin isn’t really pumpkin. SAY IT ISN’T SO! “According to a report by Epicurious, the majority of canned “pumpkin” on the market is actually an entirely different variety of fruit. 85% of the canned pumpkin in the world is sold by Libby’s, and they grow their own tan-skinned pumpkin cousin, Dickinson squash, to help meet the demand. The kicker: This squash is more similar to a butternut squash than the bright orange pumpkins you’ll be carving up this fall.” Not only did the FDA approve this way back in 1938, it’s a common practice among most of the brands. Hmph!

Zucchini Banana Bread

banzucbread

A little different spin on a classic. Honey instead of granulated sugar cuts the sweetness and adds a little moisture to this bread. While the bread is really good the first day, I wrap mine in foil (to maintain the moisture) and put it in the refrigerator so that the zucchini’s moisture can do it’s work. The second and third day, if it lasts that long, the bread gets better and better. I try and double the ingredients to make two loaves, then freeze the wrapped bread (in a Ziplock freezer bag) to enjoy later.

Zucchini Banana Bread

1/2 cup honey
1/2 cup vegetable oil
1 cup mashed overripe (black skins) banana (about 2 medium sized bananas)
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups zucchini, shredded (do not drain the natural moisture)

Preheat oven to 350° F
Beat together the oil and honey in a stand mixer
Add in the mashed banana, eggs, and vanilla
In a medium bowl whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt
Add the dry ingredients into the wet and stir on low until just combined
Using a spoon fold in the zucchini
Spray a loaf pan with cooking spay and pour in batter
Sprinkle a bit of nutmeg and cinnamon on top of the batter if you want to
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean – do not undercook

I like to serve this with whipped cream cheese with a touch of nutmeg in it.

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Tax Day Discounts & Freebies

taxdayfreebies

I think we can all agree that Tax Day sucks. Whether you owe or are getting some money back from the IRS, the stress that comes with the approach and passing of April 15th (this year April 18th) is enough to make anyone feel like they need a treat. Some companies across the country are trying to ease the pain by offering Tax Day deals, sales, promotions and even a few freebies.

Arby’s Get two Arby’s Gyros for $6 until the end of the April.
Boston Market In honor of Tax Day, Boston Market will offer a half chicken Individual Meal with two sides and cornbread, plus a regular beverage and a cookie for just $10.40 on April 18 only. Only 1040? How clever. Offer valid only at participating restaurants.
Buca di Beppo Craving a little Italian? Save 18 percent off your meal at Buca di Beppo through April 18 when you use their Tax Day coupon available online.
Chili’s Happy hour on Tax Day will be a little bit happier at participating Chili’s restaurants. The chain is offering offering $5 Presidente Margaritas to take the edge off dealing with Uncle Sam.
Coffee deals Need some energy after dealing with the IRS? Participating McDonald’s in Arizona, Vermont, Colorado and Wyoming are offering tired taxpayers a free small coffee today. Prefer to perk up at home? Caribou Coffee is offering free shipping of orders over $50 online.
Great American Cookie Stop by a participating Great American Cookie location on April 18 and you’ll be treated to a free sugar cookie. No purchase is necessary but unlike Ben & Jerry’s free cone giveaway, there is a limit of one cookie per customer.
Hard Rock Café Get a free Local Legendary Burger at participating restaurant locations—but only if you get onstage and sing for it. Not willing to belt out a tune for some free grub? The burger is regularly $17.95.
McDonald’s Mickey D’s is offering Tax Day deals on a location-by-location basis, so the offer may wary. In the past, participating locations offered a rock-bottom burger deal– buy one Big Mac or Quarter Pounder at the regular price, get a second sandwich for just a few cents.
Outback Steakhouse Diners at participating locations of the Aussie-themed chain can take 15 percent off the check (excluding alcohol, applicable taxes, and gratuity) through April 18. Valid at lunch or dinner for curbside take-away or those dining in. You’ll need a coupon for the offer, so check Outback’s website.
Red Robin This is a Tuesday special. On April 19, get a Ramen burger and bottomless fries for just $0.22 if you’re one of the first 22 students in the door with a valid student ID. Everyone else gets to enjoy a $2.22 discount. No coupon required. Schlotzsky’s Schlotzsky’s knows that #TaxDayBites so the sandwich shop will be giving away free “Original” subs today. To snap up the deal, customers need to buy a 32 oz. drink and a bag of chips on April 18.
Tony Roma’s End your Tax Day with something sweet. The steakhouse is offering taxpayers a free coupon for a slice of its Red Velvet Cake on April 18. The offer is valid through April 29.
Pieology: Sign up for the PieLife eClub by texting PIELIFE to 48307 and following the link. A coupon for 10 percent off your order on April 18 should be emailed to you shortly after you sign up.
Noah’s Bagels: Take $1 off your order with this coupon until April 18.
Chuck E. Cheese’s: Get a free large cheese pizza with the purchase of any large pizza with this coupon on April 18.
Pei Wei: Receive $5 off your order of $20 or more with this coupon until April 18.
Hot Dog on a Stick: Get one free Original Turkey Dog on a Stick on April 18. No purchase or proof of completed taxes necessary.
California Tortilla: If you say the secret password “Tax Man” on April 18, you’ll receive free chips and queso with your purchase.
Papa Murphy’s: Receive 50 percent off select items depending on location until April 29. Select your location on the website and then select Specials to see what is available.
Bob Evans: Take 30 percent off your entire check April 18 only with this coupon.
Carrabba’s: Take 15 percent off your entire check with this coupon until April 29.
Denny’s: Take 15 percent off your entire check with this coupon until April 19.
Chili’s: Get a Presidente Margarita for $5 on April 18.
Sonic: Get 50 percent off cheeseburgers on April 18.
Bruegger’s Bagels: Get a Big Bagel Bundle for $10.40 on April 18 when you sign-up to receive this coupon.
Noodles & Company: Now through April 18, get $4 off any online order of $10 or more with coupon code TAXDAY. Also, if you buy one entree at regular price, you can get a kid’s meal for free. Both deals available at participating locations only.
Sonny’s BBQ: All day on April 18 get 50 percent off Sweet & Smokey or House Dry-Rubbed Rib Dinners.
Kona Ice: Get a free cup of shaved ice and a Hawaiian lei on April 18. To find a truck near you, tweet your zip code to @KonaIce. No coupon required.
Great American Cookies: Stop by a participating location and get a free chocolate
Krystal: Use these printable coupons until April 24 to take advantage of these buy one, get one free biscuit and burger offers.
Bananas: Get the The CPA Frostie, featuring fresh strawberries and bananas, with added Red Bull Yellow Edition, to help power through all the tax paperwork and preparation. Plus, if you can present a valid Certified Public Accountant license, you will receive The CPA on the house at participating locations. Both specials are available April 17 and April 18.
Zeel.com: Use code TAXDAY25 to receive $25 off any massage until April 18.
Planet Fitness: Whether you’re a member or not, you can get a free HydroMassage at any Planet Fitness location during tax week. Visit PlanetFitness.com to get your coupon on April 18. Must be 18 or older to redeem.
Regal Entertainment: Get 25 percent off candy on Monday and 50 percent off popcorn on Tuesday if you join the Regal Crown Club. Paid admission is required.
GameStop: Get 25 percent off pre-owned interactive gaming figurines if you order online by April 30.
Best Buy: Shop the Tax Refund Event and save up to $20 on select video games, get $100 off Macbooks and much more until April 18.

Don’t see anything you like? Call your favorite local restaurant or retailer to check out any specials being offered up today.

Did You Know…?

freezer_open There are many foods I didn’t know could be frozen, saving me from the inevitable time when I need something like buttermilk, which I never have on hand when I come across a recipe that calls for it. Learning this led me on an internet search to see what other seldomly stocked foods can be frozen for use later.

You Can Safely Freeze:

Buttermilk: Fill an empty ice cube tray. Freeze overnight and transfer frozen cubes to a freezer bag. Keeps up to 3 months and each cube slot measures 1 ounce (1/8th of a Cup)
Bananas: Freeze them overnight when they are at their ripest point (when skin is browning but not going bad) in their skins. Using a sharp knife slice the frozen bananas in half lengthwise and peel off the skins. Store in freezer bags for use in smoothies. Homemade Frozen Bananas: Put two frozen halves together with a popsicle stick between them and coat with melted chocolate. Immediately sprinkle with/roll in nuts, coconut, or rainbow/other sprinkles and place on a pan lined with waxed paper. Freeze an hour or two and enjoy for dessert.
Butter: This is particularly good to know since I rarely need unsalted butter and buy it 1 pound at a time (4 – 1/2 Cup cubes) when it’s on sale. Now I can cut cubes in half (1/4 C portions) and freeze them in freezer bags for later use!
Cheese: Don’t freeze whole chunks – it crumbles when you defrost and try to slice it. Instead grate or shred it and freeze in 1 Cup portions in zip bags for recipes at a later date.
Eggs: Remove the shells and freeze individually in snack sized zip bags. You can also freeze egg whites separately from their yolks. I’d recommend marking the bags with the number of egg whites or whole eggs you freeze per bag to make using later easier. Frozen “pre-made” omelettes: In a large measuring cup crack the desired number of eggs and whisk . Stir in 2 TBLS milk, 1/4 Cup each chopped bell pepper (or any pepper you desire) and chopped ham (bacon, turkey, chicken breast, ground beef, sausage, etc.) and 2 TBLS chopped onion (if desired). Pour into sandwich sized zip bags and freeze until needed. Great weekday breakfast option. You can remove a bag to the refrigerator the night before to thaw, pour into a preheated pan to cook, sprinkle with a bit of frozen grated cheese & eat right before running out the door the next morning.
Garlic: Separate cloves but leave skin on and freeze in a doubled zip bag to keep freezer odor free.
Wine: Unlike hard alcohol, wine does freeze solid. Freeze in 1 ounce portions in an ice cube tray and transfer to a freezer bag to use in sauces or other recipes.
Yogurt: Measure it into 2 to 4 TBLS (aka 2 to 4 oz or 1/4 to 1/2 Cup) portions and freeze in zip bags. Don’t forget to mark the bags for later recipe use.
Lunch meat: Can be safely frozen in zip bags for up to 2 months.
Bread: You can freeze a loaf of sliced bread for up to 3 months and you don’t even need to thaw it before eating it. The freezer is a better storage option than the fridge, which can dry bread out.
Milk / Half & Half: Milk can be frozen for 3 months. Half & half stays good for 4 months in the freezer, but never freeze heavy cream. Cream doesn’t freeze well at all. I never understood why my mother-in-law always shook the milk before pouring out of the carton, now I do! She kept it frozen in the chest freezer in the garage and was breaking up the ice.
Grains: Quinoa, farro and bulgur last 3 months in the cupboard but up to 6 months in the freezer!
Tofu: Chop it in chunks and freeze for up to 5 months to add to smoothies, soups, stews, etc.
Tortillas: That at room temperature, not in the microwave.

Important things to remember about freezing any food are:

Make sure you are using a bag or container meant for freezer use to ward off freezer burn, keep smells from escaping into the freezer, and keep your food fresher longer
Remember to mark the date frozen as well as the last date you should use the food directly on the bag or on a piece of tape with a permanent marker.
Don’t over stuff your freezer. A well organized freezer gives you the ability to easily see what you have on hand and helps food freeze faster/stay frozen because cooled air can flow between and around the packages.

Minty Truffles For Santa

If I had my way, every treat I make would be laced with some type of liquor to make the inevitable drama that comes with families and holidays tolerable. Unfortunately others frown on only having treats out that aren’t kid friendly so I have to make some rated G. 😦

These satisfy the request for no booze (BOO) yet still have a grown up feel. No one says I can’t leave a little nip of something to warm Santa up beside the plate 😉

Peppermint Crunch Truffles

8 oz Evaporated Milk
1 – 11 oz bag Dark Chocolate Chips (60% Cacao)
1 10 oz bag Andes Peppermint Crunch Baking Pieces

In a heavy saucepan over medium heat, bring the evaporated milk just to a boil then remove from heat.

Separate out 1 cup of the peppermint crunch, chop finely and set aside.

In a large microwave safe glass measuring cup, cook the chocolate chips and peppermint pieces on high for 1 minute. Remove and stir then slowly stir in the hot evaporated milk until well combined.

Cool in refrigerator for 1 hour. Remove and allow to stand at room temperature about 5 minutes.

Using a melon baller or small spoon scoop mounds of the mixture, roll between hands to form a ball and roll to coat truffles in either:

The reserved chopped peppermint pieces
A 1 to 1 mixture of confectioner’s (powdered) sugar & unsweetened cocoa powder or
Sweetened coconut flakes

Store in refrigerator in tightly sealed container between layers of waxed paper until ready to serve. Makes about 45 truffles.

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

An “Adults Only” Treat

boozeballs Despite what advertisers and children want us all to believe, Christmas isn’t just about making the kids happy… I believe that those who do all of the shopping, decorating, wrapping, cooking, cleaning, and prepping deserve to enjoy the holidays too, so I prepare a little something just for adult indulgence 😉

My co-workers, hairdresser, friends and family all wait for me to bring out the “special” plate of treats they know is intended just for them. Their fancy name is Dark Chocolate Whisky Truffles but, to all who have tasted, they are simply referred to as Booze Balls!

Lisa’s Booze Balls

Combine ½ Cup Unsweetened Cocoa Powder and ½ Cup Powdered Sugar in a large Ziplock bag and set aside.

Melt 1 stick of Butter together with 1 bag (10 oz) Dark Chocolate Chips (I prefer Ghirardelli 60% Cacao) over low heat. When smooth remove from heat.

Crush enough Gingersnaps to make 1 Cup of crumbs and add to the melted chocolate and then add 3-4 Tablespoons of whatever Whisky you like – I have used Jack Daniels, Oban, Makers Mark, and Maker’s 46 (my personal favorite) and all were good.

Move the mixture to a bowl (preferably stainless steel), cover with foil and put in the refrigerator to cool for 45 minutes. If you are in a huge hurry – put in the freezer for about 25 minutes.

Line the biggest pan that will fit on a freezer shelf with waxed paper (I use a tart pan or 8 x 8 Pyrex)

Scoop out rounded spoonsful of the mixture and roughly ball then put in the lined pan

Freeze for an hour or so then roll the balls in your hands and drop the balls into the Ziplock bag of cocoa powder and powdered sugar mixture.

Shake off the excess and put the coated balls in a covered container and keep in the refrigerator. Bring to room temperature for the best flavor. Will keep for weeks in the refrigerator if your guests don’t lick the plate clean 😉

Holiday Baking Hell

christmas-cookies2 I coach youth basketball and love to bake for my boys, but unlike years past, everyone seems to have an allergy to one thing or another. So, out went the email to the parents: please advise who is gluten intolerant, diabetic, lactose intolerant, allergic to eggs, nuts, chocolate or any other ingredient that might be in the treats I am preparing for our last practice before Christmas.

Amazingly not one boy on this team has an allergy so I am free to make some of my favorite treats to share this year! Hallelujah!

First up: Chewy Chocolate Toffee Almond Bars

2 Sticks (1 Cup) Butter softened
1/2 Cup Sugar
2 Cups Flour (All Purpose Regular or Gluten Free)
1 – 8 oz pkg Hershey’s Heath English Toffee Bits ‘O Brickle Bits
3/4 Cup Light Corn Syrup
1/2 – of an 11.5 oz bag Milk or Dark Chocolate Chips
1 Cup Slice Almonds (divided)
3/4 Cups Sweetened Flaked Coconut

Preheat oven to 350 degrees.
Grease sides and bottom of 13x9x2 Pyrex baking dish with butter.
Beat butter & sugar until light and fluffy. Gradually add in flour, beat until well blended. Press evenly into bottom of greased baking dish.
Bake 18-20 minutes until edges are lightly browned.
Combine toffee bits and corn syrup in heavy pan. Cook over medium heat, stirring constantly, about 10-12 minutes or until toffee melts.
Stir in 1/2 cup of the almonds and 1/2 cup of the coconut.
Spread toffee mixture to within 1/4 inch of the edges of the crust.
Sprinkle the chocolate chips over the top, then the remaining almonds and coconut. Tip: Mix the remaining 1/2 Cup Coconut & Almonds together and Sprinkle on Top
Bake an additional 15 to 20 minutes or until bubbly.
Move pan to wire rack & cut into about 36 bars when completely cool.

finishedtoffeebars

Gluten Free Pumpkin Spice Cookies

As I was reviewing the recipes I’d be making for Thanksgiving weekend gatherings this year, I realized that someone likely to eat at least one meal at my house is gluten intolerant and wouldn’t be able to share the best part of dinner: dessert! Luckily I had a recipe that was easily converted to gluten free, whew, crisis averted!

Gluten Free Pumpkin Spice Cookies

Mix together in a bowl and set aside:

3 1/4 Cups All-Purpose Gluten Free Flour (I use Krusteaz)
2 tsp Pumpkin Pie Spice
1 tsp Baking Powder

In stand mixer cream until light and fluffy:

2 Sticks (1 Cup) softened butter
2/3 Cup Granulated Sugar
1/3 Cup Brown Sugar (Light or Dark) then add
1 Egg
1/4 Cup Canned Pumpkin Puree

Preheat the oven to 350 degrees.

On low speed slowly add the dry ingredients until well incorporated and dough forms a ball.

Divide the dough in half and put into 2 large Ziplock bags. Flatten to a large disk and put both into the refrigerator for at least 30 minutes.

Once dough has chilled place first disk on a lightly floured surface (MAKE SURE YOU USE THE GLUTEN FREE FLOUR), roll out to about 1/4″ and cut into Turkeys, Leaves, Footballs or any other fall shape. Place on a cookie sheet with a silicone liner or parchment paper and then throw the pan in the freezer for a couple of minutes to help cookies keep their shape when you bake them. Repeat process with what is left of first disk then the second disk until you have used all of the dough.

Bake for 9-12 minutes (until lightly browned on the bottoms and starting to brown on the tops) depending on your oven and the thickness of your cookies. Remove cookies from the oven. Allow to cool on pan about 1 minute then remove to wire racks to completely cool. Do not leave on the pan too long or the cookies might start to lose their shape.

When completely cool ice with Royal Icing or pre-made cookie icing and enjoy.

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. If so, visit my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Mrs. Fields Peanut Butter Cookies

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Recipe Notes

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