Pumpkin Snicker doodles

My two favorite sweets from the dessert world come together beautifully in this recipe just in time for fall. I love pumpkin pie and snicker doodles have to be my favorite cookie in the whole wide world. Just because my diet requires all things to be gluten free, it doesn't mean I have to go without indulging in my favorite foods. Every time I find a traditional recipe or idea, I can't wait to deconstruct the gluten elements not only for myself but for all of you to enjoy. 

3 ¾ cup gluten free all-purpose flour

½ teaspoon xanthan gum

2 teaspoon pumpkin pie spice

2 teaspoon baking powder

2 sticks butter at room temperature

1 cup pumpkin puree

¾ cup granulated sugar

¾ cup packed light brown sugar

1 large egg

2 teaspoons vanilla extract

1 teaspoon allspice

1 teaspoon of nutmeg

2 teaspoons cream of tartar

For the topping:

¼ cup granulated sugar

¼ cup brown sugar

2 teaspoon cinnamon

2 teaspoons cream of tartar

In a medium bowl combine the gluten free all-purpose flour, xanthan gum, baking powder, cream of tartar, and pumpkin pie spice.  Set this dry mixture aside. With a mixer cream the butter until light and fluffy. Add the sugars and mix for another 2 minutes. Add in the egg and mix well. Mix in the pumpkin and vanilla until blended. Slowly add the flour mixture and mix on low until just all the ingredients are thoroughly but take caution no to over mix. Transfer mixture to a smaller bowl, wrap tightly with plastic wrap and refrigerate overnight for at least 8 hours. The next day or 8 hours later, preheat oven to 350 degrees. Prepare cookie sheets with either parchment paper or silicone bake mats. Combine the topping ingredients in a small bowl.  Scoop out rounded but generous tablespoon sized balls off dough then roll into a smooth ball with your hands. Roll the cookie balls in the topping and set about 2” apart on the bake mats. With the bottom of a smooth drinking glass gently press the balls into a flatter disc. Don’t smash or flatten the cookies all the way down, just gently press. If the glass sticks, dip in the sugar mixture and press again. If some of the sugar comes off the cookies you can gently lift and place back in sugar mixture and sprinkle it on top and bottom and place back on cookie sheet. Bake for 9-11 min, do not over bake. Let cool 5 minutes on pan then cool completely on a wire rack.

Cauliflower Mash

I have had to give up some not so healthy food choices and comfort foods on my journey to better living. Mashed potatoes is one of my favorite comfort foods of all time and I really crave them in times of illness and stress. I am happy to tell you that I have found a healthier choice to my starchy love - cauliflower mash. I hope you enjoy this great alternative to the classic version.

1 head cauliflower

2 tablespoon sour cream (light sour cream if you prefer)

2 tablespoons beef broth

1 tablespoon Ghee (clarified butter)

1 tablespoon Parmesan

1 clove garlic, minced

Salt and pepper

Remove florets from cauliflower stem and place in a colander over water then cover and steam for 25-30 minutes on medium high heat. The florets need to be very soft to mash, firm or only slightly soft will result in a lumpy texture. Once fully steamed, place the cooked cauliflower in a large mixing bowl or mixer and add remaining ingredients. When using a mixer start with a slow mix increasing the speed as you go. I like to dress a plate with the mash as a base or platform for my protein of choice.

Gluten free mushroom gravy

Salisbury Steak

I spend a significant amount of time commuting for my job so I don’t always have the luxury of cooking an elaborate meal every night.  Fortunately for me I came home to a prepared meal made by Lisa last night and I have to tell you she really did a great job on an old classic.   Our shared passion for food has been a fun and exciting adventure for us.  As you follow our creations you may notice a trend, Lisa is an expert at sauces of all kinds so anytime you see a sauce in our recipes know Lisa is the mastermind.  Happy cooking!

1 pound of ground hamburger

1 egg

¼ cup gluten free bread crumbs

1 whole onion sliced and lightly caramelized

1 cup sliced mushrooms

3 cloves garlic minced

1 tablespoon fresh minced thyme

1 tablespoon fresh minced oregano

1 teaspoon fresh minced rosemary

2 cups beef broth

Salt and pepper to taste

Cornstarch slurry - 3 tablespoons of water to one table spoon of cornstarch (a gluten free must for thickening)

Sauce:

In a medium sauce pan add 2 tablespoons of olive oil this will help with caramelizing the onions, set your heat to medium low. The carmelization process for onions take about 45 minutes so be patient and stir frequently until they are nice and light golden brown. While the onions are doing their magic, prepare all the other ingredients by slicing and chopping your way to kitchen efficiency and organization! Next add the mushrooms and two cloves of garlic to your caramelized onions then sauté until the mushrooms are soft. Add broth and half the herbs then begin to thicken with the cornstarch slurry.

Meat:

In a large bowl combine the ground meat, remaining herbs, egg, bread crumbs, and salt and pepper. Lightly work these ingredients together but do not over work the mixture. Form into patties then fry in a pan over medium heat using a tablespoon of olive oil. This meal should serve four so estimate 1/4 pound patties. Cook patties for five minutes on each side.

Serve with a side of mashed potatoes or for something different try cauliflower mash (recipe to follow).

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