Monday, December 19, 2011

Gluten free Pumpkin Cornmeal Muffins

I borrowed this from the gluten free goddess blog. Great way to use up some leftover canned pumpkin, and cornmeal! I added 1/2 cup of gluten free, dairy free chocolate chips. But only because the probability of E trying anything increases substantially with the inclusion of chocolate chips.

3 large organic free-range eggs

1/2 cup olive oil
3/4 cup organic pumpkin puree
3/4 cup organic light brown sugar
1 teaspoon bourbon vanilla extract
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice (I used a combination of 1/2 tsp nutmeg, 1/4 tsp allspice, 1/8 tsp cloves, 1/8 tsp cardamom)
1 cup Bob's Red Mill Gluten-Free Cornmeal
1 cup Pamela's Ultimate Baking Mix or other gluten-free pancake and baking mix (I used Pamela's Vanilla Cake Mix and it worked great)
1 teaspoon baking powder
1/2 teaspoon sea salt

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.

In a separate mixing bowl whisk together the cornmeal, Pamela's Ultimate Baking Mix, baking powder, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the twelve muffin cups.

Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done. 

Place the muffin pan on a wire to cool a bit- maybe five minutes- then remove the muffins from the tin and place them on the wire rack to continue cooling.

Serve warm.

Store leftover muffins (wrapped and bagged) in the freezer. Thaw and reheat by toasting or grilling.

Makes twelve muffins.

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Sunday, December 18, 2011

Cherry Cheesecake Cookies 

(from Cook's Country)
Makes about 4 1/2 dozen cookies
To make graham cracker crumbs, process 8 whole graham crackers in a food processor until finely ground. (Or you can buy a box of graham cracker crumbs and use 1 cup.)
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 (8-ounce) packages cream cheese, softened
  • 20 tablespoons (2 1/2 sticks) unsalted butter, softened (no one said these were healthy)
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup graham cracker crumbs (see note)
  • 3 (20-ounce) cans cherry pie filling, drained
  • 1. MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
  • 2. HEAT OVEN Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
  • 3. ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.)

Friday, December 2, 2011

I am not a cookie monster

I have no recipe for this post, but I do have a moment that was affirming, feedback that my efforts are actually filtering through those curious and growing brains.
Yesterday I took my kids to a little cookie decorating party at work. While most other kids present hoovered cookies to their heart's content, mine actually partook of the vegetable and fruit platter first, and then ate only one cookie!!!!!
One other mother praised E for being so healthy and not being a cookie monster. To which E replied, "I am not cookie monster. I don't have blue fur." Ah, the lovely literal mind on that girl. She made her momma proud.

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