Cocoa Oatmeal Muffins

I make a fresh batch of muffins nearly every week, so when I came across this recipe, it reminded me of my favorite oatmeal chocolate chip muffins, but with even more chocolate. And more chocolate is always a good thing, right?! The consensus at our house is that these muffins taste like a brownie. I think we've found a new winner for the muffin rotation!

Cocoa Oatmeal Muffins
Yield: 12 muffins

Ingredients

• 1/3 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1 egg, room temperature
• 1/2 cup sour cream
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup cocoa
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup almond milk
• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. In stand mixer fitted with paddle attachment, beat butter and sugar until fluffy. Add egg and sour cream; beat until creamy.
3. In separate bowl, stir together oats, flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with milk.
4. Fold chocolate chips into batter.
5. Fill prepared muffin cups 2/3 full with batter.
6. Bake for 23-25 minutes, or until toothpick inserted in center comes out clean.
7. Cool in pan for 5-10 minutes before removing to wire rack to cool completely.

Recipe adapted from Taste & Tell.

Ground Turkey & Spinach Casserole

This casserole combines lean protein and healthy vegetables in a decadent cream sauce for an easy weeknight dinner. Serve this dish alone, or with a side of salad & bread. It's sure to be a crowd-pleaser!

Ground Turkey & Spinach Casserole
Yield: 9x13 pan

Ingredients

• 1 Tbsp butter or oil
• 1 medium onion, diced
• 2 lbs ground turkey
• 2 (10.5 oz) cans gluten free cream of chicken soup
• 2 (10 oz) pkgs frozen chopped spinach, thawed & drained
• 4 eggs, room temperature & beaten
• 1 tsp salt
• 1/4 tsp black pepper
• 16 oz Italian style shredded cheese

Directions

1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In saute pan over medium heat, melt butter and cook diced onion until tender and translucent, about 10 minutes.
3. Add ground turkey to pan and cook until no longer pink.
4. Remove from heat and add both cans of chicken soup. Pour mixture into greased 9x13 baking dish.
5. In separate bowl, combine spinach, eggs, salt, and pepper. Mix thoroughly and layer over turkey mixture.
6. Sprinkle cheese on top of spinach layer.
7. Bake 25-30 minutes, or until center is bubbly and cheese is melted and browned.
8. Serve hot.

Recipe adapted from CD Kitchen.

Cookies & Cream Cookie Cake

Chocolate chip cookie meets Oreo cookie in this fun dessert that scores bonus points for presentation, making it the perfect treat for birthday celebrations!

Cookies & Cream Cookie Cake
Yield: 8" springform pan

Ingredients
Cookie Cake:

• 3/4 cup butter, softened
• 1/4 cup brown sugar, lightly packed
• 3/4 cup sugar
• 1 egg, room temperature
• 1 tsp pure vanilla extract
• 1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/8 tsp salt
• 1 cup crushed gluten free chocolate sandwich cookies (about 12 cookies)
• 1/4 cup white chocolate chips
• 1/4 cup semisweet chocolate chips

Icing:

• 6 Tbsp butter, softened
• 6 Tbsp shortening
• 3 cups powdered sugar
• 1/2 tsp clear vanilla extract
• 3/4 cup crushed gluten free chocolate sandwich cookies (about 9 cookies)
• 4 tsp almond milk
• additional Oreos for topping, cut in quarters

Directions

1. Preheat oven to 350°F. Grease sides and bottom of 8 inch springform pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Add flour and baking soda and mix until combined.
5. Stir in crushed cookies and chocolate chips. Dough will be thick.
6. Press dough evenly into prepared pan.
7. Bake for 16 minutes, or until edges are lightly golden.
8. Remove from oven and place on cooling rack. After two (or more) hours, remove sides of pan and place back on cooling rack to cool completely before decorating.
9. For icing: Beat butter and shortening until smooth. Slowly add 2 cups of powdered sugar. Mix until combined. Mix in vanilla and 1 tsp milk. Add remaining powdered sugar and mix until smooth. Stir in crushed cookies. Add more milk to reach desired consistency. Ice edges of cake and press quartered Oreos into icing.

Recipe adapted from Life, Love and Sugar.

Applesauce Bread {Bundt Cake}

Get ready for your house to smell amazing as the sweet aroma of apples, brown sugar, and cinnamon fills the air! This versatile recipe can be made as either a bundt cake or two loaves of bread. You can easily cut the recipe in half to make just a single loaf. I love having options!

Applesauce Bread {Bundt Cake}
Yield: 2 loaves (or 1 bundt cake)

Ingredients

• 3 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 1 Tbsp cinnamon
• 2 sticks butter, softened
• 2 cups brown sugar
• 2 eggs, room temperature
• 2 cups unsweetened applesauce

Directions

1. Preheat oven to 350°F. Grease 2 loaf pans with Crisco, line with parchment (fold extra over sides for easy removal after baking), then grease with nonstick cooking spray. (If using bundt pan, grease with Crisco, then dust all sides with flour.) Set pan(s) aside.
2. In stand mixer fitted with paddle attachment, cream butter and brown sugar until well combined. Add eggs and mix until combined.
3. Add 1 cup of flour, baking powder, and cinnamon; mix until combined. Add 1 cup of applesauce and mix until combined. Add remaining flour and mix until combined. Add remaining applesauce and mix until combined.
4. Transfer batter to prepared pan(s). Bake 55-60 minutes, or until toothpick inserted in center comes out clean.
5. For loaves: Cool in pans 10 minutes. Gently lift loaves from pans using parchment folded over sides, remove & discard parchment, and place loaves on wire rack to cool completely.
6. For bundt pan: Let cake cool completely in pan before inverting onto platter.
7. Once cooled, dust with powdered sugar before serving, if desired, and cut slices using serrated knife.
8. Store at room temperature. Cake ages well and becomes more moist with time!

Recipe adapted from Melanie Cooks.

Applesauce Muffins

These soft and tender muffins highlight two of my favorite aromas and flavors of fall: apples and cinnamon. These muffins are sure to make their way into your standard breakfast rotation, not only during autumn, but year-round!

Applesauce Muffins
Yield: 12 muffins

Note: Muffins need to be made one day in advance.

Ingredients

• 1 1/4 cups unsweetened applesauce
• 1/4 cup vegetable oil
• 2 tsp vanilla
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon

Directions

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. Whisk all liquid ingredients together.
3. In separate bowl, stir remaining dry ingredients together.
4. Pour dry mixture into wet mixture, and stir until just evenly mixed.
5. Fill paper liners 3/4 full with batter.
6. Bake on center rack for 17-20 minutes, or until muffins have domed and toothpick inserted into center comes out mostly clean.
7. Let cool in pan for 5-10 minutes, then remove muffins from pan and place on wire rack to cool completely.

Note: Do NOT eat the muffins the same day you make them! The muffins really stick to the liners if you try to peel them off the first day. Store them in an airtight container overnight and the liners peel off more easily the next day. The flavor and texture become even better, too!

Recipe adapted from Chocolate Covered Katie.