Pumpkin Spice Truffle Cookies

I actually made these cookies at Thanksgiving, but I've been so busy preparing for Christmas that I haven't had a chance to share this recipe until now! Autumn is the season for pumpkin spice everything, and these cookies embody the aroma and flavor of traditional pumpkin pie with a modern twist. The soft, cake-like texture is studded with tasty truffles for a burst of fall flavor in every bite!

Pumpkin Spice Truffle Cookies
Yield: 3-4 dozen cookies

Ingredients

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup (1 stick) butter, room temperature
• 1 1/2 cups brown sugar
• 1 tsp vanilla
• 3/4 cup canned pumpkin
• 1 egg, room temperature
• 1 2/3 cups (9 oz pkg) Nestle Toll House Pumpkin Spice Filled Baking Truffles (or substitute white chocolate chips)

Directions

1. Preheat oven to 375°F.
2. Line cookie sheets with parchment paper; set aside.
3. In small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg; set aside.
4. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and vanilla until creamy. Add pumpkin and mix; then add egg and mix. Gradually beat in flour mixture.
5. Fold in pumpkin spice truffles.
6. Drop by rounded tablespoon onto prepared baking sheets. (Small cookie dough scoop works well for this step!)
7. Bake 9-11 minutes, or until edges are golden brown. Cool on baking sheet for 2 minutes before moving to wire rack to cool completely.
8. Store in airtight container at room temperature for up to a week. (Cookies are moist and will last longer if stored in refrigerator.)

Recipe adapted from Very Best Baking by Nestle.

Chex Scotcheroos

My husband and I have literally been together 14 years, almost to the day (November 29th marks the anniversary of our first date), and I had no idea this was his favorite childhood dessert! Needless to say, he was super excited when I made this recipe, which surprisingly, I never have before. While these bars traditionally call for Rice Krispies, he actually preferred this updated version to the original because of the added texture from the air pockets in the Rice Chex. (Go me!)

Chex Scotcheroos
Yield: 9x13 pan

Ingredients
Bars:

• 1 cup light corn syrup
• 1 cup sugar
• 1 1/2 cups peanut butter
• 6 cups Rice Chex cereal

Topping:

• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1/2 cup peanut butter
• 1 tsp vanilla

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. For Bars: In large saucepan over medium-high heat, stir corn syrup and sugar until it comes to a boil. Immediately remove from heat and stir in peanut butter until smooth. Fold in cereal and pour into prepared pan. Gently flatten to form even layer.
3. For Topping: In small saucepan over low heat, combine semisweet chocolate, butterscotch chips, peanut butter, and vanilla. Stir until completely melted and smooth. Pour over cereal layer.
4. Allow to cool completely at room temperature before cutting into bars.

Oven Roasted Squash

Every fall, my in-laws generously share their bountiful squash harvest with us. And every year, I forget what settings I need for my oven and timer to cook it. So this time around, I remembered to make note of that information so I no longer have to guess!

Oven Roasted Squash
Yield: 1 sheet pan

Ingredients

• Pictured: 1 buttercup (round) & 1 butternut (oblong) squash

Directions

1. Preheat oven to 400°F.
2. Trim stems off squash. Cut squash in half and remove seeds.
3. Line pan with foil. Place squash in single layer on pan. Pierce with fork. Lightly coat with nonstick cooking spray. Cover with foil.
4. Bake about one hour, or until squash is fork tender.
5. Let cool on counter, still covered, about 20 minutes.
6. Scoop flesh into bowl. Cover and store in refrigerator (for a few days) or freezer (for a few months) until ready to use.

Vegan Pumpkin Spice Muffins

Simply put, this aromatic recipe embodies all things fall, which just so happens to be my favorite season! These tender, fluffy muffins are filled with autumn spices, studded with pecans, and topped with a sweet crunch.

Vegan Pumpkin Spice Muffins
Yield: 15 muffins

Ingredients

• 1 cup pureed pumpkin (or squash)
• 1/2 cup almond milk
• 1/2 cup avocado oil
• 2 tsp vanilla
• 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup chopped pecans (or walnuts)

Directions

1. Preheat oven to 375°F.
2. In stand mixer fitted with paddle attachment, thoroughly mix pumpkin, almond milk, avocado oil, and vanilla.
3. Add flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt to wet ingredients. Mix just until combined.
4. Fold in pecans.
5. Line muffin tins with paper liners and fill each 2/3 full. Sprinkle 1/2 tsp of brown sugar on top of each muffin.
6. Bake 16-20 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans to wire rack.
7. Serve warm. Spread with plant-based butter and/or drizzle with maple syrup, if desired. Enjoy!

Recipe adapted from Apple of My Eye.

White Chocolate Marshmallow Pops

I volunteered to bring treats for my daughter's Halloween party at school yesterday, and these were a huge hit! Just change up the sprinkles to make a festive treat for any holiday throughout the year. I have a feeling I'll be making these again at Christmas!

White Chocolate Marshmallow Pops
Yield: 4 dozen

Ingredients

• 48 braided pretzel twists*
• 48 large marshmallows
• 24 oz package white almond bark
• holiday sprinkles

*Braided pretzels twists are preferred since they are sturdier than pretzel sticks, but less bulky than pretzel rods. They're right in that sweet spot!

Directions

1. Push one pretzel through the center of each marshmallow until it just reaches the other end of the marshmallow but doesn't quite go through the other side.
2. Line kitchen counter with parchment paper.
3. Heat almond bark according to package directions.
4. Dip each marshmallow into almond bark. (Make sure to cover up to the point where the pretzel is inserted into the marshmallow; this will help "glue" them together!)
5. Immediately decorate with sprinkles, then stand up on parchment paper to dry.
6. Once almond bark is set, store pops in airtight container at room temperature.

German Chocolate Cake

My grandma used to bake the best German chocolate cake ever! Given our dietary restrictions, I adjusted her recipe to make it gluten free. I think she would be proud. :) I will be celebrating her, along with my birthday (it's tomorrow), this year!

German Chocolate Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups plus 3 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 4 oz German chocolate
• 1/2 cup boiling water
• 1 cup (2 sticks) butter, room temperature
• 2 cups sugar
• 4 egg yolks, room temperature
• 1 tsp vanilla
• 1 cup buttermilk*
• 4 egg whites, room temperature

Frosting:

• 2 (12 oz) cans evaporated milk
• 3 cups sugar
• 1 1/2 cups (3 sticks) butter, room temperature
• 8 egg yolks, room temperature
• 3 tsp vanilla
• 14 oz bag sweetened shredded coconut
• 3 cups finely chopped pecans

*Buttermilk substitute: 1 Tbsp lemon juice plus enough (almond) milk to measure 1 cup, stir & let stand 5 minutes.

Directions

1. Preheat oven to 350°F.
2. Grease bottoms and sides of three round cake pans with Crisco. Line bottoms with wax paper rounds and lightly flour sides.
3. Sift together flour, cornstarch, baking soda, and salt.
4. Melt chocolate in boiling water; let cool.
5. In stand mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Add flour mixture alternately with buttermilk until smooth.
6. In stand mixer fitted with whisk attachment and fresh bowl, beat egg whites on high speed until stiff, about 3 minutes. Fold lightly into cake batter.
7. Divide batter evenly between prepared pans. Bake 25-30 minutes, or until toothpick inserted in center comes out clean.
8. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard wax paper. Cool completely before frosting.
9. While cakes are cooling, prepare frosting. Stir together evaporated milk, sugar, butter, yolks, and vanilla in large saucepan. Stirring constantly, cook on medium heat about 30 minutes, or until thick and golden brown. Remove from heat.
10. Stir in coconut and pecans. Cool to spreading consistency in refrigerator, uncovered, for about an hour.
11. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.
12. Store covered in refrigerator. Cake ages well!

Note: Cake is best prepared one day in advance to allow frosting to set.