Gluten Free cinnamon muffins

Ingredients:

• Muffins
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teapoon salt
• 1/2 cup milk
• 1 egg , slightly beaten
• 3 tablespoons butter , melted
• Topping
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon
• 2 tablespoons butter , softened

Tools:

• Perfect Results 6 cup Muffin Pan

Makes: 6 muffins.

Instructions:

Step 1

Preheat oven to 350ºF. Spray cavities with vegetable spray or line with baking cups.

Step 2

Step 1

Preheat oven to 350ºF. Spray cavities with vegetable spray or line with baking cups.

Step 2

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In small bowl, whisk milk, egg and melted butter until well blended. Stir wet ingredients into dry ingredients, mixing only until moistened. Do not overmix. Divide batter into muffin cups. For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins.

In large bowl, combine flour, sugar, baking powder, cinnamon and salt. In small bowl, whisk milk, egg and melted butter  into dry ingredients, mixing only until moistened. Do not overmix. Divide batter into muffin cups. For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins.

Step 3

Bake 16-18 minutes or until golden brown.

Gluten Free Caramel Sandwhich Cookies

Converted from The Treats Truck Baking Book: Cookies, Brownies & Goodies Galore!

Ingredients

serves about 30-35 sandwich cookies

• For the cookies:
• 1 ½ cups firmly packed brown sugar  
• 2 cups (4 sticks) butter 
• 2 egg yolks 
• 4 cups Almond flour 
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• For the frosting:
• ½ cup (1 stick) butter 
• 2 teaspoons vanilla extract 
• 5 cups confectioners’ sugar 
• 6 tablespoons milk

Procedures

1. To make the cookies, in a large bowl, cream the butter and sugar. Add the egg yolks and flour and mix well.
2. Wrap the dough in plastic wrap and refrigerate at least 30 minutes, up to overnight.
3. Preheat the oven to 325°F. Grease a baking sheet or line it with parchment paper.
4. Use a rolling pin to roll the dough to ¼-inch thick. Cut out the cookies using a round cookie cutter. If the dough seems too soft, refrigerate the rolled out dough for a bit to firm it up before cutting the cookies.
5. Place the cookies 1 inch apart on the baking sheet and bake for 10 to 12 minutes, or until slightly golden. Cool completely (at least an hour)
6. To make the frosting, in a medium pan over medium heat, brown the butter. Take off the heat.
7. Add the vanilla and confectioners’ sugar and whisk to combine. Whisk in the milk, until the mixture is creamy and smooth. If the frosting seems too thick, add a little more milk.
8. Using an offset spatula or a butter knife, frost the underside of 1 cookie and top with a second cookie to make a sandwich. If you prefer, use a piping bag or a plastic storage bag with the tip cut off to place a dollop of frosting on the upturned cookie and then top with the second cookie. 
   
   

Mrs Claus' Cookies now in G-free

My mother found this amazing recipe and I've converted it to gluten free by making a few simple switches. Ingredients 1 1/3 cups gluten free flour 1/4 cup grandulated sugar 1/4 tsp baking soda 2/3 cup light brown sugar 1/2 cup m&m 1/2 cup chopped pecans (optional) 1/2 cup coconut 1 1/2 stick butter softened 2 eggs 1 tbs vanilla procedure In a bowl beat butter until fluffy Beat in eggs and vanilla 1 minute slowly add in dry contents mix until well blended place teaspoon size drops onto cookie sheet 2 inches apart bake for 8-10 minutes at 350° F

Gluten Free Soda Bread

My Mother has, quite sweetly, adapted her Soda Bread recipe for me. I know you are thinking that Irish Soda Bread is more of a March treat but she made over half a dozen loaves of the regular variety for a local bake and I got jealous. She also created a g-free version for me and it tastes as good so I thought I's share the new recipe with all of you.

Ingredients:

2 cups Gluten Free all purpose baking flour

1 tsp. Baking soda

1 ½ cup raisins

2 tsp. Caraway seeds (optional and I personally have never used them)

½ tsp. Salt

4 tbsp. sugar

1 cup buttermilk

Mix all dry ingredients in a bowl then gradually add buttermilk and using a large spoon mix all together (dough will be sticky). Add a little of the flour onto a board and shape into two small (or one large) round loaves. After shaping make a cross in the middle on top of each loaf. Spray a cookie sheet and place loaf on top and bake for 35-40 minutes in a 350-degree oven. Test with a toothpick and be sure that it comes out clean.