Tag Archives: Cookie Exchange 2012

My Cookie Recipe + A Holiday Giveaway!

The week before my finals is referred to “dead week.” This is the week where no exams are supposed to be given and students are supposed to prepare for finals. This year my dead week was on crack {as this is how my roommate referred to it}. On top of getting over a terrible respiratory infection and playing catch-up, I was taking finals early so I could go home to receive a nerve block.

Unfortunately due to an RSD/CRPS flare I wasn’t sleeping. However this was rather beneficial for me. I have learned not to fight sleepless nights, rather I am productive. At times my best papers are written on those nights that I can’t stop tossing around. There were days I didn’t know how I was functioning and by the end of “dead week” I was done with looking at study guides. My roommate had just came back from a late class, and if  we were being honest there was no way we were going to be productive. My solution = take the night off to listen to Christmas music and bake. (AKA Procrastination at it’s finest!)

Honestly I had plans to open the books after baking, but it didn’t happen. I was way too tired and I was OK with that. Having experienced 4 finals weeks I have learned that by some miracle it will all get done!

For my virtual cookie exchange recipe I wanted to make a cookie which reminded me of Christmas time. For me one of those cookies is Spritz cookies. Though this butter cookie is rather plain compared to other cookies there is something that I enjoy about them. Before I went back to school my Mom brought me a  Wilton Cookie-Pro II as she knew I wanted to make cookies up at school – once again, an example of how wonderful my mom is.

I wanted to make the original recipe from Wilton but I didn’t have one of the main ingredients, so instead I turned to a recipe from the Food Network! Though these were a simple cookie I really enjoy sandwiching two between raspberry preserves. I also thought they were better the day after I made them. Does anyone else find this weird that some cookies get better with time?

Baking was a great distraction, not to mention a way to get a good laugh in. If only we had a video camera of us trying to figure out how to work the cookie maker! Imagine two grad students looking rather perplexed and then becoming amazed after we figured out how to use it (Thank goodness for Youtube!) I was rather excited and amazed at how easy this device was after I figured it out!

Spritz Cookies

Honey Spritz Cookies

(Taken from Food Network and Adapted)

2 cups all-purpose flour ( I used Jules Gluten Free)
1/2 teaspoon baking powder
1/4 teaspoon salt (Omit if you use Earth Balance Butter Sticks)
1 stick unsalted butter, at room temperature (I used Earth Balance)
1/3 cup evaporated cane juice
1 large egg
1/4 cup honey
1 teaspoon vanilla extract (Make Sure GF)
Coarse sugar and/or nonpareils, for decorating (optional)

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.

Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg, honey and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated (the dough will be soft).

Fill a cookie press with the dough according to the manufacturer’s instructions; press out the cookies about 1 1/2 inches apart onto 2 ungreased baking sheets.

Decorate the cookies with coarse sugar and/or nonpareils. Bake, switching the position of the pans halfway through, until the cookies are just golden, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

I am truly blown away by the success of this cookie exchange! Thank you again to all who participated and for all of you the read the posts. I hope you found a cookie recipe you will enjoy this holiday season.

Embrace G-Free CardAs this year is quickly coming to a close I am truly grateful for your readership! What better way to show my appreciation then by throwing a giveaway? I have teamed up with LUNA Protein to host a holiday giveaway. One lucky winner will win a box of their choice LUNA  Protein bars!!

Luna Protein Bars comes in five chocolate-y flavors that are all gluten free (Chocolate, Mint Chocolate Chip, Chocolate Peanut Butter, Chocolate Cherry Almond, Cookie Dough), and are a great alternative when you are on the go; especially during this busy holiday season. Each bar is under 200 calories, and contains 12 g protein and 3 g fiber.

Since I continue to have so much success with Raffelopter I will be hosting it through this site again! Reminder: Enter your email or log in thru facebook – this is not public information. It is only used as a way to contact the winner. Then follow the steps. There are 5 ways to enter. The more ways you enter the more chances you have of winning (Hint: ”Liking” my Facebook page is mandatory, but it will also earn you 2 points) Good luck and please spread the word. Giveaway ends at 12:00AM on December 24th!

a Rafflecopter giveaway

Udi’s Gluten Free: Pumpkin Chocolate Chip Cookies

This last entry is by an individual who I have never met or interacted with via social media, however she is someone I have heard a lot about from my cousin Heather!

Susannah is the individual who helped Heather begin her gluten-free journey. During Heather’s junior year in college she studied abroad in Ireland and Susannah and her lived together. Susannah made gluten-free living look so easy that Heather decided to try out the diet to see if this would help her unanswered stomach troubles.

I will never forget the facebook message from Heather telling me that she was trying out the gluten-free diet in Europe and how easy it was. This made me believe that my dream of traveling to Europe would one day come true, despite being on a gluten-free diet.

As I was planning my gluten-free cookie exchange Heather suggested I see if Susannah wanted to share a recipe. Heather was sure she would have a great cookie recipe since she has been GF for sometime. I’m all for connecting with others and learning about new recipes so I was so excited when Susannah wanted to participate!

Greetings from Denver, Colorado! My name is Susannah Faulkner and I serve as Strategic Sales Manager with Udi’s Gluten Free Foods. I have been eating wheat and dairy free since I was 4, and I was finally diagnosed with celiac at age 16. I love developing new recipes, but I must say that baking up some gluten free sweets is my favorite!

As a kid with wheat and dairy allergy, my Mom had to be crafty with her cooking and baking. She developed these pumpkin chocolate chip cookies to conceal the “gluten free” taste of the cookies. Nowadays,these cookies are so much better because of the amazing improvements in the allergen free market. I make them every holiday season, and they are always a hit! All my friends, family, and coworkers are amazed that they are gluten free!

Ingredients

1 cup canned organic pumpkin
3/4 cup brown sugar
1 cup brown rice flour
2/3 cup sorghum flour
1/3 cup potato starch
1 tsp. xanthan gum
1/2 cup unsweetened applesauce
1 egg
1/2 cup softened margarine (I use Earth Balance)
2 tbsp. vanilla
2 tsp. almond milk
1 tsp. agave nectar
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. baking soda
1 bag of semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees. Combine pumpkin, sugar, applesauce, egg, almond milk, margarine, agave nectar, and vanilla. Combine brown rice flour, sorghum flour, xanthan gum, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a separate bowl.

Slowly add the flour mix to the pumpkin mix. Mix in chocolate chips. Grease cookie sheet and spoon dough onto sheet. Bake for 13-15 minutes until they no longer look wet. Let sit for 5 minutes and then cool on a wire rack. Enjoy!

Thanks Susannah for participating in the cookie exchange! Wishing you the best during the holiday season. To learn more about Udi’s Gluten-Free visit their website or find them on Facebook and Twitter!

FrannyCakes: Nut Bon-Bon Cookies

Last April I attended the Nourished conference. This was an amazing experience for me and I am still thankful I had the opportunity to attend. Because I had school, my parents and I flew into Chicago the day of the conference and arrived at the “nick of time.” 

I quickly grabbed my badge, and walked into the first session room I saw. At the time I had no idea there were multiple sessions going on, but as a new blogger this session was perfect for me. The session was taught by Mary Fran Wiley of FrannyCakes and was all about Blogging 101. This was probably the one session that stuck with me the most, and was essentially what inspired me to relaunch my blog. 

Unfortunately at the conference I never personally introduced myself, but since then I have sent numerous emails to consult Mary Fran about many blogging questions. 

In a weird way, I felt like me sitting in on Mary Fran’s session was meant to be. Not only has she helped me become a better and more purposeful blogger, but we also found out we share the connection of both suffering from RSD/CRPS. Though I hate that we share this connection because having to deal with RSD/CRPS is a daily struggle, but it has been nice to gain support and consult with someone who gets what you are going through first hand. 

Mary Fran’s incredible strength and ability to not let her social life suffer as a result of RSD/CRPS is truly inspirational and keeps me going on those really tough days. Aside from this fact I am inspired by Mary Fran’s creations on her blog and literally have a mental list of all the recipes I want to try out over break! Today Mary Fran shares with you a favorite family cookie recipe.

I like to think of myself as a cookie connosieur. I even wrote an ebook about gluten free cookies. So when Candice asked me to participate, I was excited to join the fun.

This is my signature cookie recipe, and one that has been in my family since my dad was a kid, and I have never seen someone else make cookies like these. My sister and I always fought over making these, usually on the day after Christmas because there was so much happening before the holiday.

The cream cheese and powdered sugar combination makes a melt in your mouth cookie that is nearly impossible to turn down. You can use anything you want in place of the nuts – little scoops of nutella or peanut butter, m&ms, other nuts, peppermint candies…be imaginative!

Gluten-Free Nut Bon-Bon Cookies

Author: Mary Fran Wiley

Prep time:  15 mins
Cook time:  10 mins
Total time:  25 mins

Ingredients

250 grams (8 ounce package) cream cheese
250 grams (2 sticks) butter, softened
280 grams (2 cups) gluten-free all-purpose flour, sifted*
1 teaspoon xantham gum**
250-350 grams (1½ – 2 cups) powdered sugar
Walnuts (pecans, raisins, etc.) for stuffing in the cookies

Instructions

In a large mixing bowl, mix together the cream cheese and softened butter with your hands. Add the flour ⅓ at a time, mixing with your hands until you have a smooth dough.
Refrigerate the dough for 2 hours or over night.

Pre-heat the oven to 350 degrees and line several cookie sheets with parchment paper.
On a flat surface covered with parchment paper, generously sprinkle the powdered sugar. Pat the dough out into a 4-inch circle and place on the parchment paper. Sprinkle with powdered sugar and roll out. Fold the dough back up and continue adding powdered sugar until the dough doesn’t absorb any more (it will absorb about a cup and a half (210 grams) of sugar. It might take more or less depending on the humidity.

When the dough is pliable, roll it out ⅛ inch thick and cut into 1-inch strips. Cut the dough as needed to wrap around your pieces of nuts. Arrange about an inch apart on your prepared baking sheets.Bake for 8-10 minutes. The cookies should just be starting to turn golden brown when you take them out.

Let them cool until you can handle them. Roll in more powdered sugar and put on a cooling rack. These cookies are best when eaten warm and should be eaten within a day or two of baking.

Notes

*I like using Cup4Cup gluten-free flour. If you prefer, you can use a blend of flours that is 75 grams sorghum flour, 75 grams brown rice flour, 50 grams tapioca starch, 50 grams white rice flour and 30 grams sweet white rice flour. **If your blend already has this included (such as Cup4Cup, Jules’ Nearly Normal Flour or Better Batter, you can omit this).

Happy Holidays Mary Fran. I learn more about her other creations visit her blog, and find her on Facebook and Twitter!

The Healthy Apple: Gingerbread Cookies

I first met Amie in Chicago last April. Soon after we crossed paths again at Food Fete NYC and more recently at Appetite for Awareness. Each time we met she was nothing but warm, bubbly, and caring. When you meet Amie you can’t help but to smile because she always has a big smile on her face. 

On her blog The Healthy Apple, Amie creates mouth-watering, delicious looking, and fun recipes. You can find everything from Orange gingerbread pasta with dried cranberries to Pumpkin Sangria Soup.  

She is one of my inspirations for striving to eat more whole foods, and on my break I have a mental to-do recipe list. Some of her recipes are at the top of my list. Today Amie shares with you her recipe for gluten and dairy free gingerbread cookies 

I’m officially obsessed with using my ice cream scooper to make cookies. I just couldn’t help it. They’re just so darn cute. And the gingerbread flavor just makes them TDF. (Ta die for, obviously). Don’t ya think?

I mean come on, we’re all used to making gingerbread cookies out of cookie cutter people or gingerbread houses. So, why not get a lil’ creative and make a few gingerbread scoops that you can pop into your mouth without worrying about those ginger people snapping in half. Plus, the raisins on my gingerbread women always went bad so fast and I had to pluck ‘em off anyway.

So this way you don’t have to worry about decorating any ginger people.

These gingerbread cookies are just a lil’ scoop. A cute finger-food scoop that will cure your sweet tooth in a mere second.

There’s something special about gingerbread. It’s sweet without the added sugar. Kinda like cinnamon but a lil’ more subtle.

I’d actually recommend eating one of these guys for breakfast in the morning with some fresh jam. Why not? It’s kinda like eating a muffin or scone but ten times better.

Obviously.

Just make sure to pour yourself a nice glass of almond milk on the side. It really makes the whole experience a whole lot better. Kinda like in the movies. Hehe.

You heard me. Cookies for breakfast. It doesn’t get much better than that. Especially on a Friday.

This gluten free gingerbread recipe is super easy to throw together and not overly sweet, which makes it great for breakfast… or mid-afternoon snack or dessert… or just because.

This was actually my first attempt at baking gingerbread cookies. I’ve always been deterred from them in the past because I never wanted to spend the extra five minutes on using ginger people cookie cutters and then decorating them. There I said it.

But guess what? These cookies are totally worth every second it takes to make ‘em, scoop em and bake ‘em. In fact, I think baking these spurred a deep love for gingerbread and I can forsee a whole lotta gingerbread coming in the future.

These cookies remind me of summer ice cream scoops; they’re fun and playful and just make me smile. So, go ahead and smile. O, and these taste a whole lot better when baked in your pajamas on a Saturday morning.

Gluten Free Gingerbread Cookies
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 24
Ingredients

1/2 cup Earth Balance Vegan Butter Sticks, at room temperature
1/2 cup brown sugar
1/4 cup molasses
1/4 cup honey
1 large egg
1 tsp. Simply Organic Vanilla Extract
2 1/2 cups all purpose gluten-free flour
2 tsp. Simply Organic Ground Ginger
1 tsp. baking soda
1/4 tsp. Simply Organic Nutmeg
1/2 tsp. Simply Organic Cinnamon
1/2 tsp. Frontier Organic All-Spice
1/2 tsp. sea salt
1/8 tsp. Simply Organic Cloves

Instructions

Preheat oven to 350 degrees F. Cream together butter, sugar, molasses and honey. Beat in honey and vanilla extract. In a separate bowl, combine dry ingredients. Add dry ingredients to wet ingredients; mix well to combine.

Using an ice cream scoop, scoop batter into small balls and place on a baking sheet 2 inches apart.Bake for 10-12 minutes or until golden brown.Set aside to cool for 5 minutes before serving.

Wishing you all the best during the holiday season Amie. To learn more about The Happy Apple visit her website, or find her on FacebookTwitter, and Pinterst!! 

G-Free Laura: Drop Sugar Cookies

Laura is a young marketing professional, gluten-free blogger, and the one who spreads all the #gfreelove on Twitter! Laura not only blogs for her personal blog, but is also a contributor to The National Foundation for Celiac Awareness, where she writes product reviews and shares recipes. 

She often tweets photos of her foods and when making her cookies there were no exceptions. I of course being a social media junkie saw them all and I know you will all enjoy this recipe. 

My favorite Christmas cookies growing up were the Drop Sugar Cookies that my family made year after year. During our first gluten-free holiday season, we were worried the gluten-free flour wouldn’t work the same as that poisonous, gluten-filled stuff we formerly used. Luckily, the G-Free God’s were on our side and this beloved cookie recipe yielded treats that tasted just as good, if not better!

Drop Sugar Cookies

3 ¾ cup gluten-free flour (I prefer AgVantage Naturals)
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup shortening
1 ½ cup granulated sugar
2 eggs
1 tsp vanilla
1 cup whole milk

Sift flour with baking powder, baking soda, and salt.In separate bowl, cream the shortening and sugar together. Add eggs and vanilla.Add flour and dry ingredients to mixture, alternating with milk. Once portion mixes in, add more.When batter is completely mixed, drop tsp. of batter onto cookie tray, 2 inches apart.Bake for 10-12 minutes on 325-350 degrees.

These cookies are not meant to be used for cut-outs. They are true to their ‘drop sugar’ name, as you are meant to simply drop the sugary batter onto the cookie sheet.The final product is a moist and delicious holiday cookie. Decorating is also very easy – simply frost the top with your choice of gluten-free icing (I prefer vanilla) and decorate with holiday sprinkles.

This is a simple recipe for a scrumptious gluten-free holiday treat. I hope you enjoy these cookies as much as my family does!

Thanks Laura, for sharing one of your beloved family recipes with us all. To learn more about G-Free Laura, visit her site or find her on Facebook and Twitter!

Jules Gluten-Free: Sugar Cut-Out Cookies

Let’s be honest, If there was no Jules Gluten Free Flour there would be no family recipes recreated, no homemade cookies or cakes, and no way I could enjoy something special from time to time. I may be a exaggerating a bit here, but Jules’ flour is a product I {and my mom} are so thankful for. It was the product that gave me the courage to get back to baking after becoming discouraged, and has now allowed me to take risks in the kitchen. 

Like many of my virtual friends I have never met Jules, but she is one of the “gluten-free celebrities” I want to meet one day. Not only am I thankful for her flour, but I am also so thankful for all the support she has given me over the last two years of blogging, often RT tweets or sharing my new recipes. 

Jules has done so much for the gluten-free community; whether it’s acting as an advocate as one of the founders of 1in133 or holding her annual cookie swap on facebook, which allows others to learn about fun holiday cookie recipes. She is an individual who serves as in inspiration, and I am pleased that today she is sharing a cookie recipe with you all. 

In my family, any holiday is a good excuse to make cut-out cookies. I literally have boxes of cookie cutters and a cabinet full of sprinkles! I admit we may go a bit overboard, but it’s such a fun tradition to make and to eat these yummy cookies!

Gluten-free, dairy-free and even vegan (yay-we can all eat the scraps of dough!), this is truly one of my favorite do-anything recipes. And now I’ve found something new to do with this dough: make a Cookie Tree! This set of star cutters make great cookies in their own right, but stack them on top of each other and you have a super-cute cookie tree for a centerpiece or edible treat!

Right now on my site you can get one of these Cookie Tree Kits for yourself (you still get to enjoy the fun part of making and stacking the cookies into a tree!)

1/2 cup shortening (Earth Balance® Shortening Sticks)
1 cup granulated cane sugar
1 egg or egg substitute (see below*)
1/4 cup milk (dairy or non-dairy)
1 teaspoon pure vanilla extract
Food coloring (optional)
2 1/4 cups Jules Gluten Free™ All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
Gluten-free sprinkles or colored sugar (optional)

(*Egg Substitutes: e.g. Ener-G Egg® Replacer or whisk together: 1 Tbs. milk powder or DariFree™ Milk Powder + 1 Tbs. cornstarch + 2 Tbs. warm water)

Cream shortening and sugar until very fluffy.  Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.

Preheat oven to 375ºF (static) or 350ºF (convection).

Lightly flour the rolling surface, rolling pin and cookie cutters with Jules Gluten Free All Purpose Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough scraps to utilize all the dough.

Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired. Bake approximately 8–10 minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if desired.

To make cookie tree, bake at least 3 of each size star. Once cooled, ice them and stack, using a dab of icing between star layers to help them stay in place. Set each star atop the one below by turning it so the points are not directly on top of the star points below, making the star points look like random branches. Ice one of the smallest stars with yellow icing or yellow sanding sugar and set atop the tree like a star tree-topper.

Yields: 2 dozen cookies, depending on size.

Thanks Jules for all you do for the community. Happy holidays to you and your family! To learn more about Jules Gluten Free flour and her other products visit her website or find her on Facebook and Twitter!

The National Foundation for Celiac Awareness: Lemon Cookies

Going gluten-free has been a healing process, physically, mentally and emotionally. There have been countless individuals who have helped me along the way, and I have learned through the example of others. In particular, the NFCA has played a major role in my healing process. Their organization has not only given me the tools to learn about my diagnosis through their countless webinars and resources, but the actions of founder Alice Bast and the rest of the NFCA staff has inspired and empowered me to live my best gluten-free life. Today an NFCA staff member, Beckee Moreland, Director of Gluten-Free Industry Initiatives, shares a favorite cookie recipe with you all. Enjoy!!

Lemon  Cookies

2 cups gluten-free flour blend (I used Bob’s Red Mill)
¼  tsp. baking powder
¼ tsp. baking soda
1 ¼ cups sugar
½ tsp. xanthan gum
¾ cup shortening
¾  tsp. salt
1 egg, room temperature
Juice of one large lemon (approx. ¼ cup)
Grated lemon zest from one lemon
2-4 tsp. milk or non-dairy alternative (as needed to moisten dough)

Pre-heat oven to 350 degrees.

In a medium bowl, shift together gluten-free flour, baking powder, baking soda, and xanthan gum.  Stir in lemon zest. Set aside. In a large mixing bowl, beat sugar, shortening, and salt until fluffy. Add egg, lemon juice, and lemon extract to sugar/shortening mixture. Mix. Gradually add dry ingredients to wet and mix well. Add milk as needed to bring dough together only if needed. The dough should be slightly stiff and soft. Chill dough for 1 hour.

Shape into 1 inch balls.  Roll in sugar if not adding icing. Place on baking sheets about 2 inches apart. Bake at 350 degrees for 12-15 minutes or until lightly brown at edges.

Makes approximately 4 dozen cookies. When cool, ice with white icing and decorate with sprinkles, sugars, or citrus zest.

 Looks like Beckee had a fun day baking! Wishing the entire NFCA staff a happy and healthy holiday season. To learn more about the NFCA visit their website or find them on Facebook and Twitter!

Kelly’s Forgotten Cookies!

I love listening to others’ stories and connecting with people in the gluten-free community, and I am grateful my blog has provided me with this opportunity. Kelly and I first connected when she interviewed me for the online magazine GREAT U: A Gluten-Free Guide to College Living, which she created as part of her senior project. Now after graduating she became the Editor of Gluten-Free Works. Kelly has been gluten-free for some years now and I had no doubt she would have a great cookie recipe to share.

Let me first say this – I am not a baker.  I don’t have that itching desire to just make something beautiful, or to spend hours upon hours cooking or baking. I much rather spend it on Pinterest or at a kickboxing class (my two latest obsessions).   I have had Celiac disease for almost 10 years now and since I am not a baker/cooker/kitchen magician, I have depended on family and friends to make and bake me wonderful food (and they have been amazing at it!)

When Candice asked me to take part of this Cookie Exchange filled with amazing gluten-free bloggers who LOVE to cook and bake, I was to say the least intimidated.  So I went to my sources for help! These forgotten cookies are made by a family friend and given to my brother and I every year around Christmastime.  They are always gone within a day or two and although he would never admit it, my non gluten-free brother LOVES them!  So here they are, forgotten cookies!

Prep Time: 20 minutes

Ingredients:
2 egg whites
¼ teaspoon salt
2/3 cup sugar
1 teas. Vanilla
small 6 oz. mini chips
2 drops of food color (any color – green is festive!)

Directions

Preheat oven to 375. Add two egg whites into average size mixing bowl and beat until stiff. Add salt and sugar and continue to beat. Beat in vanilla, add mini chips and add two drops of food color (your choice)! Add small spoonfuls of batter to cookie sheet (with wax paper underneath).  The smaller the drops are the more the cookie will rise, if you want flatter cookies then increase your drop size. This recipe will make three dozen cookies!

Put cookies in oven and turn off oven. Leave cookies in oven ALL NIGHT (no, we are not kidding) After they have been in the oven for 8 or more hours (with the oven off), take them out, peel them off the sheets and voila! Eat, serve, enjoy!

Thanks again Kelly for participating! Hope you and your brother enjoyed all your “Forgotten Cookies.” Wishing you and your family all the best this holiday season!