Snickerdoodles

My middle daughter has been learning about fractions in math class, so her teacher tasked the students with preparing a recipe in the kitchen (with adult supervision, of course!) to reinforce the concepts they learned throughout third grade. What a fun, and delicious, way to end the school year!

Snickerdoodles
Yield: 6 dozen

Ingredients
For Cookies:

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs, room temperature
• 1 tsp vanilla
• 2 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

For Rolling:

• 3 Tbsp sugar
• 3 tsp cinnamon

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silpat baking mats; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
3. Stir in flour, cream of tartar, baking soda, and salt; mix just until combined.
4. In small bowl, stir together sugar and cinnamon for rolling.
5. Roll dough into balls the size of small walnuts (about 1/2 Tbsp). Roll in cinnamon sugar mixture until evenly coated. Place 2" apart on prepared baking sheets.
6. Cook 8 minutes. (Cookies puff up at first, then flatten out.)
7. Cool 2 minutes before removing to wire rack to cool completely.
8. Store in airtight container at room temperature.

Made in loving memory of my husband's late Aunt Barb who shared my love of baking!

Honey Bread

I've been craving a peanut butter and jelly sandwich lately, so I figured I would pick up a loaf of gluten free bread at the store to get my fix. Unfortunately, I couldn't stomach the $6 price tag, so I decided to bake my own bread instead!

This aromatic loaf is the perfect canvas to build any type of sandwich, whether you're in the mood for something sweet (pb&j) or something savory (chicken salad), and could even be used to make french toast!

Honey Bread
Yield: 1 loaf

Ingredients

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp cinnamon
• 1 Tbsp instant coffee
• 1/2 cup boiling water
• 1/3 cup oil (or 2 oz tub of Gerber 1st Foods Prunes)
• 1 1/2 cups honey
• 3 eggs, room temperature

Directions

1. Preheat oven to 325°F. Grease loaf pan with nonstick cooking spray, line with parchment paper, and grease with nonstick cooking spray again; set aside.
2. In stand mixer fitted with paddle attachment, combine flour, baking powder, baking soda, and cinnamon; set aside.
3. Mix instant coffee with boiling water; add to flour mixture.
4. Blend in oil, honey, and eggs.
5. Pour batter into prepared pan.
6. Cover loosely with tin foil (to prevent over browning) and bake 30 minutes.
7. Remove tin foil and cook additional 30-40 minutes, or until toothpick inserted near center comes out clean.
8. Allow to cool in pan for 10 minutes, then lift from pan, discard parchment, and transfer to wire rack to cool completely.
9. Store wrapped in plastic wrap and then aluminum foil to keep fresh.

Recipe adapted from Nature Nate's.

Cake Batter Cookies

These soft, chewy cookies are simply the portable form of this delicious Funfetti Sugar Cookie Cake! Personalize the recipe with your choice of sprinkle colors to celebrate birthdays, holidays, sports teams, or school mascots. This is also a fun recipe for kids to help with in the kitchen!

Cake Batter Cookies
Yield: 3 dozen

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs, room temperature
• 2 tsp vanilla
• 2 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1/4 cup sprinkles (jimmies, not nonpareils)

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. In stand mixer fitted with paddle attachment, beat butter and sugar until creamy. Add eggs and vanilla; mix until combined.
3. Add flour, baking powder, baking soda, and salt; mix until combined.
4. Fold in white chocolate chips and sprinkles until evenly distributed.
5. Use small cookie dough scoop and roll dough between hands before placing 2-3 inches apart on prepared baking sheets.
6. Bake 9 minutes, or until edges are set and dough is no longer shiny. (Cookies will brown just slightly.)
7. Cool on baking sheets 3 minutes, then remove from pan to wire rack to cool completely.

Recipe adapted from What the Fork.

Maple Nut Fudge

I didn't quite need the entire can of evaporated milk when making these caramel brownies, so I decided to try a new fudge recipe to use up the leftovers! The toasted walnuts add crunchy texture and depth of flavor to this decadent, creamy fudge. This recipe will be perfect for the holiday season and make for a delicious Christmas gift!

Maple Nut Fudge
Yield: 9x13 pan

Ingredients

• 2 cups chopped walnuts
• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow creme
• 2 1/2 tsp maple extract

Directions

1. Preheat oven to 350°F.
2. Spread walnuts in single layer on baking sheet. Bake 3 minutes, stir, then bake additional 3 minutes. (Be careful not to burn!) Let cool.
3. Grease 9x13 baking pan with nonstick cooking spray. Line with parchment paper. Set aside.
4. Combine sugar, butter, and evaporated milk in heavy bottomed saucepan. Bring to boil over medium heat, stirring often. Once at full boil, maintain boiling for 3 minutes, stirring constantly.
5. Turn off heat. Stir in white chocolate chips until smooth.
6. Add marshmallow creme and maple extract. Stir until smooth.
7. Fold in toasted walnuts.
8. Pour into prepared pan.
9. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
10. Lift fudge from pan, discard parchment, and cut into squares. Store in refrigerator.
11. To maximize maple flavor, serve fudge at room temperature. (Simply remove fudge from refrigerator 30 minutes to an hour before serving.)

Recipe adapted from Mom On Timeout.

Turkey Burgers

Warm weather means it's time to fire up the grill! This simple recipe requires minimal prep work and just a short cooking time, perfect for entertaining or a busy weeknight dinner. These delicious turkey burgers turn out juicy and flavorful every time!

Turkey Burgers
Yield: 4 patties

Ingredients

• 16 oz Jennie-O 93% lean ground turkey
• 1 Tbsp gluten free plain dried breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp (heaping) garlic powder
• 1/4 tsp (heaping) onion powder
• 2 tsp Worcestershire sauce

Directions

1. Add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, spices, and Worcestershire sauce.
2. Gently break up meat to evenly incorporate seasonings.
3. Divide mixture into 4 equal portions and shape into patties about 1/2-inch thick.
4. Grill to desired level of doneness.
5. Serve on gluten free bun topped with cheese, tomato, lettuce, onion, pickles, bacon, avocado, ketchup, mayo, mustard, etc.
6. Enjoy!

Recipe adapted from Cooking Classy.

White Chip Chocolate Cookies {Bars}

Like many families, I try to maximize every dollar in my grocery budget. To minimize the financial impact of my need to be dairy free on top of gluten free, I have started making small batches of DF/GF desserts just for me while continuing to make regular GF baked goods for my family. An easy way to do this has been to cut cookie recipes in half and bake them as bars. I have included both versions below!

White Chip Chocolate Cookie Bars
Yield: 8x8 pan

Ingredients

• 1 cup plus 2 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cocoa
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup (1 stick) butter, softened
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 tsp vanilla
• 1 egg, room temperature
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Combine flour, cocoa, baking soda, and salt in small bowl.
3. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Fold in white chocolate chips.
4. Dump dough into prepared pan and flatten into even layer.
5. Bake 20-25 minutes, or until center is set.
6. Cool completely before cutting into bars.

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Dairy Free Option

• Country Crock has a new line of plant based butters that are both dairy free and gluten free. I used the avocado sticks in this recipe, and they work just like real butter!
• Nestle Tollhouse has a line of "Simply Delicious" baking morsels that are free from the 8 major food allergens. It's the first company I've seen that offers dairy free white morsels in-store!
• Both of these products were purchased from Walmart, so you don't have to visit any specialty shops to make this recipe; you can simply pick up these ingredients during your regular shopping trip!

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White Chip Chocolate Cookies
Yield: 4 dozen

Ingredients

• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2/3 cup baking cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 2/3 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Combine flour, cocoa, baking soda, and salt in small bowl.
3. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Fold in white chocolate chips.
4. Drop by rounded tablespoon on baking sheet lined with parchment paper. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste!)
5. Bake 9-11 minutes, or until centers are set. Cool on baking sheet 2 minutes before removing to wire rack.
6. Cool completely before storing.

Recipe adapted from Very Best Baking.