Pumpkin Spice Cranberry Oat Cookies ~ Gluten Free

These wonderful cookies are bursting with flavors of Autumn.
They are soft cake like cookies.
These make a great snack, breakfast or a Thanksgiving dessert.


Pumpkin Spice Cranberry Oat Cookies ~ Gluten Free

In a Medium bowl whisk together:
2 Cups Gluten Free Oat Flour (I used Bob's Red Mill)
½ Cup Gluten Free Flour (I used Bob's Red Mill 1 to 1 Baking Flour)
1 tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt
2 tsp. Pumpkin Pie Spice

I used a stand mixer with a Paddle
Combine until Creamy and Light
½ cup room temperature unsalted Butter
¾ Cup Granulated Sugar
Scrape Bowl then add:
1 eggs whisked with a fork
1 tsp. Vanilla Extract
1-1/2 TBL. Molasses
Beat until smooth

Add:
1 cup Pumpkin Puree beat until smooth

Slowly add the Dry Ingredients a little at a time on low speed until combined. Scrape the Bowl.

Add:
1 Cup Fresh Cranberries until combined

Line Cookie sheets with Silpat liners

I used a #50 cookie scoop to evenly measure out the cookie dough onto the prepared cookie sheets

Take a small rubber spatula, dip in water and slightly flatten the cookies

Bake in a preheated 350* oven
for 10-12 minutes

Cool on the pans for 1 minute then remove and cool on a wire rack

This recipes make a little over 3 dozen cookies

ENJOY!!




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Roasted Butternut Squash with Browned Butter and Pecans

I love Butternut Squash. This recipe will make a great side dish for Thanksgiving or any other meal.


Roasted Butternut Squash with Browned Butter and Pecans

1 Butternut Squash
Peel, Cut in half length wise, scoop out seeds and any stringy parts and cut off ends
Cut each half into 1/2” moons

Place the Squash into a large bowl
Pour on 3 TBL. Melted Butter
Salt and Pepper to taste
Mix

Place on a Cookie sheet single layer

Place in a preheated 425* oven
Roast 30 Minutes then rotate the pan
Roast an additional 6-10 minutes until golden brown on the bottom
Turn over and Roast 10-15 minutes until second side is golden brown and tender but not mushy

In a small skillet on medium high heat
Pan roast ½ cup Pecans for about 5-8 minutes, keep an eye on them so they do not burn, tossing them around
remove from the heat, cool for a couple of minutes and roughly chop the Pecans

Place the Pecans back into the Skillet on medium high heat with 3 TBL. Butter
Melt the butter
keep stirring for 2-3 minutes until the butter turns golden brown being careful not to burn it.
Add 1 TBL cod water, it will sizzle,, remove from the heat, the water helps stop browning.
Let cool for a couple of minutes then add
1 TBL. Fresh lemon Juice, stir

Place the Squash on a Platter and pour on the Butter and Pecans

Sprinkle with Parsley.

Enjoy!



I got this recipe from watching Cook's Country on PBS
I made only two changes, they used Hazelnuts and sprinkled on Chives at the end.
To get their recipes you have to be a member which I am not.
Here is the link:
https://www.americastestkitchen.com/recipes?page=3



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Garlic Cheddar Biscuits ~ Gluten Free ~ Low Carb

These simple to make biscuits have become a family favorite. They are great dipped in Soups and Sauces.

Garlic Cheddar Biscuits ~ Gluten Free ~ Low Carb
In a mixing bowl whisk:
1/3 Cup Coconut Flour : I used Bob's Red Mill ~ Sift it to remove any lumps
1 TBL. Psyllium Husk
½ tsp. Baking Powder
Dash of Salt and Pepper
1 tsp. Garlic Powder (or to taste)
In a separate bowl whisk together:
4 Eggs
then add
1/3 Cup Melted Butter cooled
Add the wet ingredients to the dry ingredients using a wire whisk until combined
Using a Rubber Spatula fold in:
1 Cup Sharp Cheddar Cheese
Let sit for 5 minutes to absorb the Psyllium Husk
Line a cookie sheet with a silpat liner
Use an ice cream scoop to evenly measure out the biscuits onto the prepared cookie sheet
You get 6-7 biscuits
Bake in a preheated 400* oven
For 15-18 Minutes or until the top and edges of the biscuits are golden brown
Melt 1 TBL. Butter
After you remove the biscuits from the oven brush with the melted butter.
Cool on a wire rack for at least 1 hour.
Because these biscuits have a lot of eggs, I find that cooling them for a least 2-3 hours makes them more dense and are great for dipping into Soups and Sauces.
Enjoy!

Link to make my Soup:
I used Chicken rather than Turkey and added Kale:
https://youtu.be/vjqR4YX6Kuk


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Zucchini Pizza Boats ~ Low Carb ~ Gluten Free

These Zucchini Pizza Boats are simple to make. They are a wonderful side dish or would make a good meal. These were the last of our Garden Zucchinis.

Zucchini Pizza ~ Low Carb ~ Gluten Free

Use as many Zucchinis you need for a serving

Wash and dry the Zucchini and cut the stem off.

Cut in half length wise

Spray a baking pan with Cooking Spray

Place the Zucchinis in the pan skin side down

Brush each Zucchini with EVOO

Sprinkle spices to taste

Salt and Pepper

Garlic Powder

Oregano

Use either homemade or jar Marinara or Pizza Sauce

Spread the sauce on top of each Zucchini but not right to the edge

Top with a mixture of Shredded Mozzarella and Parmesan Cheese

Top with any toppings of your choice.

I used Pepperoni, I cut them into Half Moons and places desired amount on each Zucchini

Bake in a Preheated 400* oven

Approximately 25-30 minutes. Or until you can put a knife into them You do not want to let the Zucchinis mushy.

Remove from the oven and sprinkle of some Parsley.

ENJOY!!

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