Gluten Free Gingerbread Cookies

Today, while volunteering in my son's class, I found out that his teach is celiac.  So is my daughter's teacher.....well how the heck do I bake for them for Christmas?!  So tonight I wrote this recipe for gluten free gingerbread cookies, I am not going to lie, they are pretty good.  Well worth it for my kids amazing teachers!

Gluten Free Gingerbread Cookies

1 cup (salted) butter, softened
1 1/2 cups brown sugar, packed
2 eggs
2 tsp vanilla
1/2 cup molasses
1 tsp ground ginger
1 tsp cinnamon
1 tsp cloves
1/2 tsp baking soda
2 1/4 tsp xanthan gum (find it at your local health food store)
2 1/2 cups brown rice flour
Decorative sugar

Pre heat oven to 350 degrees.

Mix the soda, xanthan gum, and flour in a separate bowl.

In my Kitchen Aid, I cream the butter and sugar.  Add the eggs one at a time.  Mix in the vanilla, spices, and molasses.

Add in your dry ingredients.  Your dough will not be quite as stiff as a regular cookie dough.

Using a medium sized cookie scoop (drop by the teaspoon), scoop cookie dough onto a parchment lined cookie sheet, about 2 inches apart.  Sprinkle with decorative sugar.

Bake for 8-11 minutes or until the bottoms are golden brown.  I leave my "gluten free" cookies on the cookie sheet for about 5 mins to let them set before moving them to a wire rack to cool.

Rhubarb Cake

I made this recipe on the weekend to bring to an end of summer BBQ....so sad that summer is coming to an end.

Rhubarb Cake

1/2 cup butter
1 1/2 cups white sugar
1 egg
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 cups rhubarb (chopped)
1 tbs all purpose flour

1/4 cup butter
2 tsp cinnamon
1 cup brown sugar

In a large bowl, cream together butter and sugar, beat in egg and vanilla.

In another bowl, sift together 2 cups flour, soda, and salt.  Add sifted ingredients alternately with buttermilk to creamed mixture.

Toss rhubarb with 1 tbs flour, and stir into batter.  Spoon butter in to a greased and floured 9x13 pan, and smooth the surface.

Blend together 1/4 cup butter, cinnamon, and brown sugar.  Sprinkle evenly over the batter.

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the centre comes out clean.

*source Yummly

"Project AmeniT's" partners with "Three Crazy Ladies on a Misson"

Over 18 months ago I started "Project AmeniT's".  I collect hotel amenities like shampoo, conditioner, soap, ECT.  With your help we have be able to supply amenities to the Slave Lake Fire, over 350 stocking full of amenities to people in need this past Christmas, and now to "Three Crazy Ladies on a Mission".

I had a meeting with my friend from "Three Crazy Ladies on a Mission" yesterday and the stories I heard broke my heart.  My friend, and founder, of TCLOAM works for a community outreach program.  She works with families who struggle EVERYDAY to feed and provide for their families, but are unable to do so.  The thought of children going without food, is unfathomable to me and I won't stand for it.

I have decided to partner with them and help out these families.  With the amazing group of friends and family I have, I know we can make a difference.

I will be collecting amenities, (shampoo, conditioner, soap, tooth brushes, tooth paste, tampons, pads, razors, diapers, ECT) as per usual.  I am now adding to the list non perishable food items.  I will be collecting all of the above items year round.

There is a desperate need for food right now, so the more, the better.  Even if you see a box of granola bars on sale and donate it, that will make a world of a difference to family who has nothing.  You can leave any items on my front door step or message me and I will pick them up.

Thank you everyone!

Tania

Chocolate Chip Cookies (Gluten Free)

As most of you know, I have been experimenting with gluten free recipes.  We now have many friends with Celiac disease and/or allergies to gluten and it is nice to offer them alternatives when they come over or we go to their house.  I also enjoy exposing my family to new and sometimes healthier options.

I have been searching high and low on the internet for great recipes.  I found a great one on Pintrest, put my two cents into it, and made these.  No word of a lie, Ivan (my husband) couldn't tell the difference between these and my regular chocolate chip cookies....if fact, there are very similar.

Chocolate Chip Cookies (Gluten Free)

1 cup salted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla
2 1/4 cups brown rice flour
1 tsp baking soda
2 tsp xanthan gum (found at your local health food store)
2 cups chocolate chips

Pre heat your oven to 350 degrees.

In a medium bowl mix together rice flour, soda, and xanthan gum and set aside.

With a Kitchen Aid, beat the softened butter.  Add in the brown and granulated sugar and beat on medium speed for one minute.  Add in the eggs, one at a time, and then the vanilla.  Beat for another minute on medium speed.

Place the mixer on low and add in your dry ingredients about a half a cup at a time.  Mix just until combined.  Stir in your chocolate chips.

Place dough by the rounded spoonful onto a parchment lined cookie sheet.

Bake until just golden brown (between 8-12 minutes depending on your oven).

Cool completely on a wire rack.

Enjoy.

Recipe adapted by Make it and Love it.

Feel Better Strawberry Pops

I had two sick little monkeys this week who didn't feel good and didn't want to eat.  As a mom, it really bugs me when my kids don't eat.  Good thing I know their weakness, frozen fruit pops.  I made this recipe up for them and they ate them up.  These pops have honey for energy, strawberries for vitamin C, plus greek  yogurt and milk for protein.

Feel Better Strawberry Pops

8 large strawberries
1/2 cup plain greek yogurt
1/2 skim milk
2 tbs honey (raw, unpasteurized)

Place all ingredients in the blender and blend until smooth.
Poor into popsicle mould and freeze.
Makes 4 popsicles.

Chocolate Caramel Bars

I made these today, and OMG, they are amazing.  This is another recipe out of the Better Homes and Gardens Book.  DELICIOUSNESS!

Chocolate Caramel Bars

1 cup flour

1/2 cup brown sugar

1/2 cup butter

2 cups coarsely chopped pecans

1 cup flaked coconut

1 14oz can of sweetened condensed milk

2 tsp vanilla

20 vanilla caramels, unwrapped

2 table spoons milk

1 cup chocolate chips

Pre heat oven to 350 degrees.

For the crust, place the flour, brown sugar, and butter into a food processor and pulse until it resembles small crumbs.  I just slightly soften my butter and mix it in my Kitchen Aid.

Press the crumb mixture into a 13x9x2 inch ungreased pan.  Bake at 350 for15 minutes.  Sprinkle pecans and coconut over the warm crust.

For filling, condensed milk and vanilla;  poor over the pecans and coconut.  Bake for 25 to 30 minutes or until the filling is set.  Cool on a wire rack for 10 minutes.

Meanwhile, in a small sauce pan combine the caramels and milk.  Cook and stir over medium - low heat until the caramels melt.  Drizzle caramel mixture over the filling.  Sprinkle with chocolate chips.  Cool completely.  Cut into bars.

Whitewater Granola Bars

Yet another recipe from the Whitewater Cooks at Home book.  These are great!!!

Whitewater Granola Bars

1 cup butter
1 1/2 cups peanut butter
1 1/2 tsp vanilla
2 cups brown sugar
1 cup corn syrup
6 cups oats
1 cup coconut, toasted
1 cup sunflower seeds, toasted
1 cup sesame seeds, toasted
2 cups chocolate chips (or 1 cup chocolate chips and 1 cup raisins)

In a skillet, toast the coconut, sunflower seeds, and sesame seeds.  Set aside to cool..

In a large mixing bowl, cream together butter, peanut butter, vanilla, and brown sugar.

Add corn syrup and then mix in remaining ingredients.  Press into a greased 12 x 18 cookie sheet (with higher sides).

Bake in a 350 degree oven for approximately 20 minutes or until golden brown.  Let cool slightly and cut while still warm.