The Study Center Cookbook

Th St d C t r

EDITION 1, SPRING 2023

The Study Center Cookbook

EDITION 1, SPRING 2023

MEALS

Kale Salad

Ingredients

0.75cupoliveoil

6Tablespoonsfresh

lemonjuice

Yields:12servings

6Tablespoonsredwine

vinegar

3Tablespoonsdijon

mustard

3garlicclovesminced

1.5teaspoonsdried

oregano

0.75teaspoonsalt

0.25teaspoonground blackpepper

3teaspoonshoneyor

sugartotaste

Directions

Firstmakeyourdressingbycombiningingredients aboveinaliddedmasonjarthenshakewellto emulsify.Dipakaleleafinthedressingandadjust sweetener,salt,andpeppertotaste.Youcanmake thisdressingassweetorastartasyourheart desires!

Nextmassageyourchoppedkalewithalittleoliveoil andapinchofsalt.Rubwithyourfingersuntilleaves begintodarkenandtenderize.Thismakesittaste greatandgivesthekaleasilkytexture!

Inalargebowl,combinemassagedkaleandother saladtoppings.Shakeyourdressingoncemoreand pourabout1/3ofthedressingoverthesalad.Tossto coatandaddextradressing,totaste.

1.

2. 3.

Lemon Chicken Orzo Soup

Yields:15servings

PrepTime:20min

CookTime:30min

Ingredients

3lbs.boneless,skinlesschickenbreasts

Saltandfreshlygroundblackpepper

7.5Tbspoliveoil,divided

4.5cupschoppedcarrots(about9large)

4.5cupschoppedcelery(about9stalks)

4.5choppedyellowonions(3medium)

15clovesgarlic,minced

21cupschickenbroth

4.5tspdriedoregano

1.5tspeachdriedbasil,thymeandrosemary 3cups(24oz)driedorzopasta

3parmesanrinds,plusshreddedparmesanforserving 4.5tsplemonzest

1cupfreshlemonjuice

15oz(15packedcups) freshspinach,roughlychopped

Directions

Placechickenonacuttingboard,coverwithplasticwrapand poundevenlytoabout1/2-inchthickness.Seasonchickenwithsalt andpepperonbothsides.

Heat2Tbspoliveoilalargeenameledcastironpotovermediumhighheat.Addchickenandsearonbothsidesuntilbrowned, about2-3minutesperside.Transferchickentoplateleavingoilin pan.

Addanadditional1/2Tbspoliveoiltopanthenaddcarrots,celery andonionandsauté3minutes.Moveveggiestotheside,add garlicandsauté1minute.

Pourinchickenbroth,oregano,basil,thyme,rosemaryandseason withsaltandpeppertotaste.Returnchickentothepotandbring toasimmer.

CREDIT TO JACLYN

5.Addorzoandparmesanrind,reduceheattomedium-low,cover andsimmerstirringoccasionally,about8-10minutesoruntilchicken iscookedthrough(itshouldregister165degreesincenteronan instantreadthermometer).

6 Removeparmesanrindandchickenandtransferchickentoa cuttingboard.Letchickenrest5minutesthencutintoverysmall cubes,aboutthelengthoftheorzo.Meanwhilecontinuetocook soup,coveredwhilechickenisresting.

7.Returnchickentosoupalongwithlemonjuice,lemonzestand spinachandheatthrough.Servewarmwithparmesancheese.Note thatassoupreststhepastawillabsorbthebrothsoyoucanadda littlemorebrothasdesired.

White Chicken Chili

Yields:15servings

PrepTime:10min

CookTime:30min

Ingredients

41/2lb.boneless,skinlesschickenbreastsorthighs

3Tbsp.fatofchoice

3mediumonions,diced

3mediumbellpeppers,anycolor;diced

3smalljalapeños,seedsandmembranesremoved andfinelydiced

18garliccloves,minced

71/2tsp.groundcumin

3tsp.driedoregano

3Tbsp.chilipowder

3tsp.salt,plusmoretotaste

11/2tsp.blackpepper

41/2-6cupsorganicchickenbroth

3(14-ounce)cansfull-fatcoconutmilk

Juiceof11/2limes

11/2cupsfreshcilantro,chopped

Freshcilantroandlimewedgesforgarnish,optional Optional:1(14-ounce)canwhitebeans,drainedand rinsed

Directions

Placealargesaucepanwithalid(orDutchoven)overmedium heat.Add1Tbsp.fatofchoiceandheatuntilitjuststartsto simmer.Tothehotoil,addtheonionsandpeppers.Sauté5-6 minutes,stirringoccasionally,untilonionandpeppersstartto soften.

Addgarlic,cumin,oregano,chilipowder,salt,pepper,andbeans, ifusing.Continuetocookanadditional30-60secondsoruntil fragrant.

CREDIT TO JESSICA BEACOM

1.

2.

3.Laythechickeninthepanovertheonionandpeppermixture. Add1cupofbrothandbringitjusttoaboil.Reducetheheat,cover, andsimmerfor12-15minutesoruntilchickeniscookedthrough. (Shredthechickeninthepanusingtwoforksortransferittoa cuttingboardtoshredbeforereturningittothepan)*Cut beforehandifusingarotisseriechicken*

4.Addtheremaining1cupofbrothandcoconutmilkandreturnto asimmer.Coverthepanandallowthechilitosimmerforan additional10minutes.

5.Removefromheatandstirinthelimejuiceandcilantro.Taste andadjustseasoningsasdesired.Serveinbowlsgarnishedwith choppedparsleyandlimewedges,ifdesired.

Notes

Substitutechickpeasinsteadofchickenandveggieinsteadof chickenbrothforvegetarianoption.

Gnocchi Zuppa Toscana

Yields:4-6servings

PrepTime:5min

CookTime:25min

Ingredients

1poundgroundItaliansausage(oreliminate andaddspiceforvegetarian)

1mediumwhiteonion,peeledanddiced 3garliccloves,minced 4cupschickenstock

1(1-pound)packagegnocchi(chickpeasor potatoesforglutenfree)

2-3cupschoppedfreshkale

1cupheavywhippingcream(coconutmilkfor dairy-free)

fineseasaltandfreshly-groundblackpepper optionaltoppings:freshly-gratedParmesan cheese,crumbledcrispybacon,choppedfresh basil

1smalljarroastedredpeppers(drainedand diced)

Directions

TO ALI

Cookthesausage,onions,andgarlic.Addthesausageand onionstoalargestockpot.Cookfor8-10minutes,usinga woodenspoontobreakupthesausageasitcooks,untilthe sausageisbrownedandtheonionhassoftened.Addgarlicand cookfor2minutes,stirringoccasionally.

Simmer.Addthechickenstockandstirtocombine.Continue cookinguntilthesoupreachesasimmer.Addthegnocchi,kale, heavycream,androastedredpeppersandstirtocombine. Cookfor2minutesoruntilthegnocchifloattothesurfaceofthe soup.

Season.Tasteandseasonthesoupwithsaltandblackpepper asneeded.

Serve.Servewarm,sprinkledwithanyofyourdesiredtoppings, andenjoy!

CREDIT

Creamy Tomato Basil Pasta

Yields:2-3servings

PrepTime:5min

CookTime:10min

Ingredients

1boxgluten-freepastaofchoice

1cuptomatosauceofchoice

1/3cupBonafideProvisionsOrganicBone

Broth

114-ouncecanfull-fatcoconutmilk

1garlicclove,minced

1/4cuporganicbasilleaves,chopped

1teaspoonblackpepper

Directions

Preparethepastaaccordingtoinstructionsonbox

Aspastacooks,addthetomatosauceandbone brothtoamediumsaucepan

Openthecanofthecoconutmilkandscoopoutthe creamytopandsavetherestforanotheruse

Addthecoconutmilk,garlic,basil,andblackpepper tothesaucepanandstirwelltomix

Heatthesauceforafewminuteson medium/medium-low,thenmixwiththecooked pasta

Youcanalsoaddsomeextraproteinlikemeatballsor

CREDIT TO RACHEL MANSFIELD

Greek Chicken Bowls

Yields:12servings

PrepTime:45min

CookTime:10min

Ingredients

CREDIT TO MARIA LITCHY

3poundsbonelessskinlesschickenbreasts

9Tablespoonsoliveoil

Zestof1lemon

6Tablespoonslemonjuice

6clovesgarlicminced

3teaspoonsdriedoregano

1.5teaspoonskoshersalt

0.75teaspoonblackpepper

Dashcrushedredpepperflakes

6cupscookedcauliflowerrice(regularrice,orquinoa)

6cupsgrapetomatoes,halved

6cupschoppedcucumber

3cupskalamataolivespittedandsliced

1.5redonionssliced

3cupstzatzikisauce

1.5cupscrumbledfetacheese

Lemonwedgesforserving Pitachipsoptional

Freshdillandparsleyforgarnish,optional

Directions

Forthechicken:InagallonsizeZiplocbag,combine chickenbreasts,oliveoil,lemonzest,lemonjuice,garlic, oregano,salt,pepper,andcrushedredpepper.Marinatefor atleast30minutesto1hour,turningthebagoccasionally. Whenreadytocookthechicken,brushgrillgratesoragrill

panwitholiveoilandheattomediumhighheat.Remove thechickenfromthebaganddiscardthemarinade.

1. 2.

3.Placechickenbreastsongrillandgrillabout5minutesper side,dependingonthicknessofthechicken.Cookuntilthe chickenisnolongerpinkinthecenterandregisters165 degreesinthecenter,usinganinstantreadthermometer. Removethechickenfromthegrillorgrillpanandletrestfor5 minutesbeforeslicing.Slicethechickenintothinslicesand setaside.

4.ToassembletheGreekbowls:dividethecauliflowerriceor quinoaamong4bowls.Topwithslicedchicken,tomatoes, cucumber,olives,redonion,tzatzikisauce,andfetacheese. Addasqueezeoffreshlemonjuiceoverthetop.Tuckpita chipsintothesideofthebowl,ifusing.Garnishwithdilland parsley,ifdesired Serveimmediately

Paleo Baked Veggie Nuggets

Yields:4servings

PrepTime:20min

CookTime:25min

Ingredients

1cupzucchini(shreddedandsqueezedtoremove excessliquid)

1cupcauliflower,riced(squeezetoremoveexcess liquid)

1/2cupcarrots,shredded

1/3cupcoconutflour

1/4cuptapiocastarch

3Tbspcoconutoil

1Tbspfinelyslicedgreenonion(reservesomefor topping)

2tsponionpowder

1/2tspsalt

Forthegelatinegg(orsub1regularegg,orsubflaxegg tomakevegan):

1Tbspgelatin

1/4cupwater

Directions

Preheatovento400°Fandlightlygreaseaparchmentlinedbakingsheetwithcoconutoil

Addtheshreddedveggies,coconutflour,coconutoil, tapiocastarch,andseasonings(reservesomegreen onionfortopping)toamixingbowlandthoroughly combine.

CREDIT TO MICHELLE HOOVER

1.

2.

3.Forthegelatinegg,addthewatertoasmallsaucepot andslowlypouroverthegelatin.Allowtoharden.Placethe potonthestoveandturnitonlowheat.Slowlymeltthe gelatin(thiswilljusttakeaminute)andremovefromheat. Vigorouslywhiskthegelatineggunititbecomesfrothy.Add thegelatineggtothemixtureimmediatelyandcombine.

4.Startformingpattiesandplacethemontothebaking sheet(youshouldhaveaboutadozen)

5.Transfertothepreheatedovenandbakefor25minutes. Verycarefullyflipthemoverandbakeforanother5-8 minutes.

6.Optional:Tocrispfurther,putunderthebroilerfor1-2 minutes Removefromtheovenandallowtocool Topwith greenonionandservewithguacamole,compliantranch dressing,compliantketchup,ormustardiftolerated.

Chicken Enchilada

Casserole

Yields:8servings

PrepTime:20min

CookTime:30min

Ingredients

3Tablespoonsoliveoil

CREDIT TO ALI

3mediumwhiteonions,peeledanddiced

3largeredbellpeppers,coredanddiced

3(4ounce)cansdicedgreenchiles

6(15ounce)cansbeans,rinsedanddrained(3 canspinto,3cansblackbeans)

3(8ounce)canswholekernelcorn,drained

9cups(about4.5pounds)shreddedordiced cookedchicken

9cupsredenchiladasauce,divided 36corntortillas,halved

9cupsshreddedMonterreyJackorMexicanblend cheese

Toppings:choppedfreshcilantro,dicedredonion, thinly-slicedgreenonionand/ordicedavocado

Directions

Heatovento375°F.Mista9x13-inchbakingdish withcookingspray;setaside.

Heatoilinlargesautépanovermedium-highheat.

Addonionandbellpepperandsautéfor6-7 minutes,orunitsoftened.Stirinthedicedgreen chiles,beans,corn,chicken,and2cupsenchilada sauce,andstirtocombine Removefromheatand setaside.

1.

2.

3.Pourabout1/2cupoftheremainingenchiladasauceinthe bakingdish,andspreaduntilthebottomofthedishisevenly coated.Topwithalayerofabout8tortillahalves,sothatthe entiredishiscovered.Topevenlywith1/3ofthechicken mixture,followedby1/3ofthecheese.Repeatwithanother layeroftortillas,chickenmixture,andcheese.Followedbya finallayeroftortillas,chickenmixture,theremaining1/2cup ofenchiladasauce,andcheese.

4.Coverthepanwithaluminumfoil,thenbakefor20minutes.

5.Removepanandremovealuminumfoil.Uncoverandbake for10moreminutes,untilthecheeseisthoroughlymelted.

6.Removefromtheovenandservewarm,garnishedwith yourdesiredtoppings.

Vegetarian Black Bean Enchilada Casserole

PrepTime:10min

CookTime:50min

Ingredients

24-28corntortillas

31/2cupsredenchiladasauce

CREDIT TO ABERDEEN'S KITCHEN

1TablespoonElPatooryourfavoriteJalapeño sauce

1redbellpepper,diced

1greenbellpepper,diced

11/2cupssweetyellowcornkernels,cooked

215ozcansblackbeans,rinsedanddrained

2cupsshreddedcheddarcheeseandMonterey jackcheeseblend

Freshcilantro,dicedforgarnish Greenonion,thinlyslicedforgarnish

Directions

Preheatovento375°F.Greasea9x13casseroledishandset aside.

CombineenchiladasauceandElPatoinabowluntilfully mixed.

Spreadabout1/2cuponthebottomofthepan.

Lay6-8tortillasonthebottomofthepan(overlappingisfine). Spreadabout1cupofthemixedsauceontothetortillas,fully coatingthem

Sprinklehalfthebeans,halfthecorn,andhalfofthebell pepperontopofthesaucedtortillasandtopwithathirdofthe cheeseblend.

Repeatthelayeringprocessstartingagainwiththetortillas, thenaddsauce,thentherestofthebeans,bellpepper,corn, andanotherthirdofthecheese.

Topthissecondlayerwithanother8tortillas.Coatwith remainingsauceandsprinkletherestofthecheeseontop. Placeinthemiddlerackoftheovenfor45-55minutes,until thesauceisbubbling,cheeseismeltedandthemiddleis cookedthrough.

Letcoolforabout5minutes.Sprinklewithfreshcilantroand serveimmediately.

Breakfast Casserole

Yields:12servings

PrepTime:20min

CookTime:45min

Ingredients

4cupscrustybreadcubes

1teaspoonoliveoil

CREDIT TO SALLY

1poundgroundporksausage,casingsremoved

1teaspoondriedrosemaryorItalianseasoning,optional 3/4cupchoppedyellowonion(1/2ofalargeonion)

2garliccloves,minced

2cupschoppedbellpeppers

1cupslicedmushrooms

12largeeggs

1/4teaspoonsalt

1/8teaspoonfreshlygroundblackpepper

2/3cupmilkorhalf-and-half

1cupshreddedcheddarcheese

optionalgarnish:greenonionand/orchoppedparsley

Directions

Greasea9x13-inchorany3-4-quartoven-safedish.Arrange breadcubesinanevenlayerinbottomofpan.

Heatoliveoilinalargeskilletovermediumheat.Addsausage androsemary/Italianseasoning,ifusing,andbreakupthe sausageintobite-sizepieceswithawoodenspoonorrubber spatulaasitbeginstocook.Addtheonion,garlic,peppers, mushrooms,andspinachandcookuntileverythinghas slightlysoftenedandsausageismostlycookedthrough,about 5-6minutes.

Removesausageandvegetablemixturefromheatandspread inanevenlayerontopofbread.

Whisktheeggs,salt,pepper,milk,andcheesetogether Evenly pouroversausage/vegetablemixture Addanothersprinkleof saltandpepperontop.

Covercasserolewithplasticwraporaluminumfoiland refrigerateforatleast30minutesandupto24hours.(When readytobake,allowtositataroomtemperaturefor10-15 minutesasovenpreheats.)

1.

2.

3.

4

5.

6.Preheattheovento375°F.Bakethecasserole,uncovered, untilthetopisgolden,edgesarecrisp,andatoothpick insertedinthecentercomesoutclean,about40-45minutes.

7.Coolfor10minutes,thensliceandserve.

8.Leftoverskeepwellinrefrigeratorforupto5days.Reheat inthemicrowavetoyourliking.

Notes

MakeAheadInstructions:Thisisanexcellentmakeaheadrecipebecauseyoucanassembleitbefore bakingupto24hoursinadvance.Seestep5.Youcan alsocookthesausageandvegetablemixtureupto24 hoursinadvance,coverandrefrigerateuntilreadyto use.

Freezing&ReheatingInstructions:Tofreeze,prepare andassemblethroughstep5,coverwithplasticwrap, thenlayerofaluminumfoil,andfreezeforupto3 months.Thawovernightintherefrigerator,andthen bringtoroomtemperaturebeforebakingasdirected. Youcanalsofreezethebakedcasseroleforupto3 monthsandwhendoingthat,Isuggestbakingitina disposablealuminumpan.Coolcompletely,coverwith plasticwrap,thenalayerofaluminumfoil.Whenready toeat,thawitforabout24hours(covered)inthe refrigerator,removetheplasticwraplayer,thenbakein a350°Fovenfor25-30minutes

UsingPotatoesInsteadofBread:Youcanreplacethe breadwithdicedhashbrownpotatoes-thekindyou findinthefreezersectionofthegrocerystore.Use about3cupsoffrozenhasbrownpotatoes,noneedto thaw.

VegetarianOption:Youcanleaveoutthemeatand replacewithanother1cupofvegetables

Desserts

Chocolate Chip Cookies

Yields:36cookies

PrepTime:10min

CookTime:8min

Ingredients

1cupsaltedbuttersoftened

1cupwhite(granulated)sugar

1cuplightbrownsugarpacked

2tsppurevanillaextract

2largeeggs

3cupsall-purposeflour

1tspbakingsoda

1/2tspbakingpowder

1tspseasalt

2cupschocolatechips

Directions

Preheatovento375degreesF.Lineabakingpanwith parchmentpaperandsetaside.

Inaseparatebowlmixflour,bakingsoda,salt,baking powder.Setaside.

Creamtogetherbutterandsugarsuntilcombined. Beatineggsandvanillauntilfluffy.

Mixinthedryingredientsuntilcombined

Add12ozpackageofchocolatechipsandmixwell.

Roll2-3TBS(dependingonhowlargeyoulikeyourcookies) ofdoughatatimeintoballsandplacethemevenlyspaced onyourpreparedcookiesheets.(Alternately,useasmall cookiescooptomakeyourcookies).

Bakeinpreheatedovenforapproximately8-10minutes. TakethemoutwhentheyarejustBARELYstartingtoturn brown.

Letthemsitonthebakingpanfor2minutesbefore removingtocoolingrack.

CREDIT TO LAURA

Notes

Recipeinformationcalculatedbasedonthisrecipe making36cookies(2TBSofdoughapiece)

Whenyouremovethecookiesfromtheoventheywillstill lookdoughy.THISisthesecretthatmakesthesecookies soabsolutelyamazing!Please,Ibegyou,doNOTover bake!

IngredientSubstitutions

Butter-Iusesaltedbutter,butunsaltedbutterwouldalso begreat Ijustrecommendtastingthedoughtoensure thatit'ssaltedtoyourliking.

WhiteSugar-Youcanusegranulatedwhitesugaror organiccanesugar.

BrownSugar-Iuselightbrownsugarinthisrecipeforthe bestresults.

Flour-Irecommendusinganunbleached,all-purpose flourtomakethesechocolatechipcookies.

SeaSalt-Iexclusivelybakeandcookwithpure,finesea salt.Seasaltisdifferentthantablesalt(thatisiodized), soifyouusesaltotherthanseasaltIrecommendtesting therecipefirstwith1/2tspandthenadjustingtoyour taste.

ChocolateChips-Asyoucanseefromthephotos, sometimesIusechocolatechunks,choppedchocolate,or chocolatechips.Itdoesn'tmatterwhatyouuse,aslong asyouuse2cups

Vegan Chocolate Chip Cookies

Yields:16cookies

PrepTime:10min

CookTime:10min

Ingredients

1/2cupcoconutoil,solidbutscoop-able

1and1/4cupslightbrownsugar,packed

2teaspoonsvanillaextract

1/4coconutmilk(IliketousethethickerThai variety,butanycoconutmilkwillwork)

1/4cupunsweetenedapplesauce

2and1/3cupsall-purposeflour(besurenotto packyourflour)

1teaspoonbakingsoda

1/2teaspoonsalt

2cupschocolatechips(useveganchocolatechips ifvegan),divided

Flakyseasaltoptional

Directions

Preheatovento375degrees(F).Linealargebaking sheetwithparchmentpaper;setaside.

Inalargebowlwhisktogetherthecoconutoil, brownsugar,andvanilla,beatinguntilwell combined.Addinthecoconutmilkandapplesauce andwhiskuntilwellcombined;setaside Ina separatebowlcombinethefour,bakingsoda,and salt;whiskwelltocombine.

Addthedryingredientsintothewetmixtureand, usingawoodenspoonorverysturdyspatula,stir untilingredientsarecombined.Thebatterwillbe verythick!Foldin1and3/4cupsofthechocolate chips.

CREDIT TO ASHLEY MANILA

1.

2.

3.

4.Scoopthreetablespoonsizedmoundsofdoughontothe preparedcookiesheet,leavingafewinchesbetween cookiesforspreading.Bakefor9to10minutes,oruntilthe edgesaregoldenandthecentershaveset Press remainingchocolatechipsontopofwarmcookies,and sprinklewithseasalt,ifusing.Coolcookiesonthebaking sheetfor15minutesbeforetransferringthemtoacooling rack.

Notes

Ifthedoughappearstoosticky,addalittlemoreflour,one tablespoonatatime;ifthedoughappearstoodry,adda tablespoonofcoconutmilk.

Cardamom Orange Dark Chocolate Chunk Butter Cookies

Yields:16cookies

PrepTime:10min

CookTime:10min

Ingredients

2cupsbutter

2cupssugar

CREDIT TO ANNA LISEREE

Zestofonemedium-largeorange(about1 Tablespoonorso)

1largeegg

2teaspoonspurevanillaextract

1teaspoongroundcardamom

3/4teaspoonsalt

5cups+2Tablespoonsflour

11/2cupsfinelychoppeddarkchocolate

Directions

Preheattheovento375°F

Creamtogetherthebutter,sugarandorangezest untillightandfluffy.Beatintheegg,vanillaextract, cardamomandsaltuntilwellblended.Mixinthe flour,untilyouhaveasmooth,well-mixeddough, andthenquicklymixinthechoppeddark chocolateuntiljustwellscattered.

Scoopthedoughoutontoparchment-linedbaking sheetsandflattenslightlywithaforkdippedin coldwater.

Bakefor8-10minutes,oruntiltheedgesarejust barelygoldenbrown.Removetoacoolingrackto coolcompletelybeforestoringinTupperwarein thefreezer(iftheydon'tallgeteatenrightaway,

thatis!)

1.

2.

3.

4.

Vegan Orange Cardamom Sugar Cookies

Yields:10cookies

PrepTime:10min

CookTime:14min

Ingredients

Cookies

1/2cupveganbutter

CREDIT TO MEGAN HOROWITCH

1/2cup+2Tablespoonsorganicsugar1/2cupfor dough,2Tablespoonsforrollingbeforebaking

1Tablespoonorangezest

1teaspooncardamom

2Tablespoonsorangejuicefreshlysqueezed

1Tablespoongroundflaxseed

1cup+3Tablespoonsall-purposeflour

1/2teaspoonbakingpowder

1/4teaspoonsaltonlyneedifunsaltedbutter

Glaze

1Tablespoonorangejuicefreshlysqueezed 1/2cuppowderedsugarsifted

1teaspoonorangezestoptional,totop/glaze

cookies

Directions

Firstaddthebutter,1/2cupsugar,orangezest,and cardamomtoabowlandcreamtogetheruntillightandfluffy, about1minute.Then,addintheorangejuiceandground flaxseedandgentlymixtogether.

Next,addinsiftedflour,bakingpowder,andsalttothemixing bowl.Mixuntilasmoothandthickcookiebatterforms.Donot overmixorelseyouwillformtoomuchglutenandthecookies willnotspreadasmuchandbetough

Then,addthebowlofdoughtothefridge,cover,andletchill for30minutes-1hour.

1. 2. 3.

4.Coverabakingsheetinparchmentpaperandpreheattheoven to350F.Next,removethedoughfromthefridgeandusea2Tbsp cookiescooptoformyourcookiedough(40gramspercookieof dough).Rollintoballsbetweenyourpalmsandthenrollinthe2 Tbspofsugarthatwassetasidesothateachdoughballiscoated 5.Placetheorangesugarcookiedoughballsontothebakingsheet. Ifyouwantflattercookies,youcanlightlypressthedoughdown withyourpalm.Makesurethateachcookieiskeptabout2inches apartsincetheywillspreadslightlywhilebaking.

6.Bakefor11-14minutesuntilbottomsarelightlybrownedandthe cookieiscookedthroughbuthasslightlysoftcenters.Thecookies willcontinuebakingaftertheyareremovedfromtheovensothe centersshouldstillbesoft,butnotglossyorraw,whentheyare removedfromtheoven.

7.Removethecookietrayfromtheovenandimmediatelytapthe trayonthecountertoproduceamore"wrinkly"cookie.Then,letthe cookiescoolonthebakingsheetfor5-10minutes.Thecookieswill besoftandpuffyoutoftheovenandwillnaturallydeflatealittle whilecooling.

8.Whilethecookiesarecooling,maketheorangeglazebyadding orangejuicetoasmallmixingbowl.Then,graduallyaddinthe powderedsugarandwhisktogetheruntilathickglazeforms Drizzle theglazeoncompletelycooledcookiesandtopwithoptional orangezest.Letsit5minutestohardenandthenserve!

Notes

Forroundcookies,swirlthewarmcookiesbetweenaround pastry/cookiecutterwhilethecookiesarestillwarm

Ifyouaremakingsmallercookies,pleaseadjustthecooking time.Fora1.5Tbspscoopcookingtimeisaround10-13minutes. Forevensmallercookies,adjustcookingtimeaccordingly.

Chocolate Peppermint Crunch Cookies

Yields:36cookies

PrepTime:15min

CookTime:10min

Ingredients

21/2cupsall-purposeflour

1teaspoonbakingsoda

1/2teaspoonsalt

3/4cupDutchprocessedcocoa

1cupunsaltedbutteratroomtemperature

1cupgranulatedsugar

1cuplightbrownsugar

2largeeggsatroomtemperature

1teaspoonvanillaextract

1/2teaspoonpeppermintextract

1cupsemi-sweetchocolatechips

1cuppeppermintcrunchpieces

1/2cupcrushedcandiesfordippingcookies

Directions

Preheatovento350degreesF Lineabakingsheetwith parchmentpaperofSilpatbakingmatorparchment paper.Setaside.

Inamediumbowl,whisktogetherflour,bakingsoda, seasalt,andcocoa.Setaside.

Withamixer,creambutterandsugarstogetheruntil smooth.Addineggs,oneatatime.Next,addinvanilla extractandpeppermintextract.Mixuntiljustcombined. Graduallyaddflourmixtureandbeatuntiljust combined.Mixinthechocolatechipsandpeppermint crunchpieces.

CREDIT TO MARIA LITCHY

5.Placethecrushedcandycanesinasmallbowl.Scoop doughintoroundedtablespoonsandlightlydipthetopsofthe cookiesintocandycanepieces.Makesureyoudon'tget carriedaway Youonlywantthetopstohavethecandycane pieces.Ifyourollthewholecookiesinthecandycanesyouwill endupwithameltedmess.

6.Placecookieballsonpreparedbakingsheet,about2inches apart.Bakecookiesfor10minutes,oruntilcookiesareset,but stillsoftinthecenter.Don'toverbake.Removefromovenand letsitonbakingsheetfor3minutes.Ifdesired,addextra candycanepiecesrightaftertheycomeoutoftheovento makethecookiesextrapretty.Movetoacoolingrackandcool completely.

Notes

Storecookiesinanairtightcontainerforupto4days.They alsocanbefrozen.

Ifyoucan'tfindtheAndespeppermintcrunchbakingchips, youcanbuytheAndesPeppermintCrunchThinsandchop themup.

Ifyoucan'tfindcandycanes,youcancrushuppeppermint candies

Importantnote-don'tgocrazywiththecandycanes becausetheywillmelt.Idipjustthetopsofthecookie doughballs.

Ifyouwanttomakethecookiesextrapretty,youcanadd extracandycanepiecesrightaftertheycomeoutofthe oven.

Gluten-Free Chocolate Mint Cookies

Yields:24cookies

PrepTime:20min

CookTime:15min

Ingredients

11/3cupsgluten-free1:1bakingflour

1/4cupalmondflour

1/2cupunsweetenedcocoapowder

1/4teaspoonsalt

1teaspoonbakingpowder

1/2teaspoonbakingsoda

1/2cupbutterroomtemperature

1/4cupcoconutoilpreferablyinsoftenedsolidform

3/4cuplightlypackedbrownsugar

1/2cupgranulatedsugar

2largeeggs

1teaspoonvanillaextract

1/2teaspoonpeppermintextract

1cupchoppedAndesMints(orGhirardelliPeppermint Chunks)

1/2cupchocolatechips

Crushedpeppermintcandyorcandycanesfor topping(optional)

Directions

Inamediumbowl,whisktogetherthedryingredients Set aside.

Inabowlofastandmixer(orinalargebowlwithanelectric handmixer),addthebutter,coconutoil,brownsugar,and granulatedsugar.Creamtogetheruntilwell-mixed,2-3 minutes.

Addtheeggs,vanillaextract,andpeppermintextract.Beatto fullycombine.Withthemixerrunningonlow,slowlyaddthe dryingredientsin3additions,beatingwellaftereachaddition. StirintheAndesmintsandchocolatechips.Coverand refrigeratethedoughforatleast1hourandpreferably overnight.

CREDIT TO ERIN COLLINS

5.Whenyou'rereadytobakethecookies,preheattheoven to350F.Linetwolarge,rimmedbakingsheetswith parchmentpaperorsilpatliners.Scoopthedoughand shapeintoheapingtablespoon-sizedballs(Iusea#40 cookiescoop).Ifusingthecrushedpeppermintcandy, gentlyrollthetopsintotheadditionalcrushedmints, pressinglightlyintotheplateorbowlofcrushedmintsso theysticktothetopofthecookiedoughball.

6.Placethedoughballsacoupleinchesapartonthe preparedbakingsheets.Bakefor11-13minutes,untilthe edgesaresetandthecenterismostlyset.Coolthecookies for3-4minutesonthepan,thentransfertoawirerackto coolcompletely.Enjoy!

Notes

Gluten-FreeFlour:Irecommendusingahigh-quality1:1 bakingflour. Youwanttolookforonethatcontains xanthangumasabinder

AndesMints/ChocolateChips:ForthesecookiesIliketo useacombinationofchoppedupAndesMintsand chocolatechips.Ifyoucanfindit,I'malsoabigfanof GhirardelliPeppermintChunks(forbaking).Youcanfind thematTargetduringtheholidays.

MakeitNut-free:Use1/4cupsgluten-free1:1bakingflour inplaceofthealmondflour.

Thiscookiedoughneedstositintherefrigeratorforat leastanhour(sorry!Ipromiseit'sworthit)orpreferably overnightbeforebaking,soplanaccordingly.Frommy experience,gluten-freecookiestakealittlelongerto bakethanregularcookies,sodon'tbedeterredfrom keepingtheseintheovenforcloserto11-13minutes.

Gluten-Free Blueberry Scones

Yields:16scones

PrepTime:10min

CookTime:25min

Ingredients

1cupbutter,dicedandreallycold(dairy-free)

6cupsgluten-freeall-purposeflour

1.5teaspoonsxanthangum,leaveoutifyourflour alreadyhasit

067cupgranulatedsugar

4Tablespoonsgluten-freebakingpowder

1teaspoonsalt

2Tablespoonsdriedlemonpeel

1.5cupsbuttermilk(makebuttermilkbyadding1 tablespoonwhitevinegartothemilkandsitfor2 minutes)dairy-freeadd3/4tablespoonswhitevinegar todairy-freemilk

4largeeggs,whisked

2cupsfreshorfrozenblueberries

4Tablespoonsmilk,dairy-free

2cupsconfectioners'sugar

2Tablespoonslemonjuice

1teaspoonpurevanillaextract

2Tablespoonswater

Directions

Pre-heatovento425°Fandlineabakingsheetwith parchmentpaper.

Cutthebutterintosmallpiecesandputinthefreezerfor10 minutes.Ifyoudonothavebuttermilkmakeyourown buttermilkbyadding1tablespoonofwhitevinegarorlemon juicetothecupofmilkandletstand5-10minutesinthe refrigeratortokeepcold.Youcanalsomakebuttermilkoutof dairy-freemilk.

Inalargebowladdflour,xanthangum(leaveoutifyourflour blendalreadyhasit),sugar,bakingpowder,salt,andlemon peel,stirtocombinetheingredients.

CREDIT TO AUDREY

1.

2.

3.

4.Cutthebutterintotheflourwithapastrycutterorforkuntilit lookslikethesizeofsmallpeas.

5.Addinthebuttermilkandthewhiskedeggsandstiruntilasoft doughforms.(Iwhisktheeggrightinthebuttermilk).Thekeyis tonotovermixthedoughbecauseover-mixingwillcausethe doughtoyieldhardscones.Thedoughwillbesticky.Carefully stirintheblueberries.

6.Addonetablespoonofflourtoalargepieceofparchment paper Placethedoughontopoftheflouredparchmentpaper Dustthetopofthedoughwith1tablespoonofflourandgently folddoughoveronitself2times.Youdothisbyfoldingthedough inhalfontopofitselfandthendoingitasecondtime.

7.Withyourhandsformadoughroundthatisabout7"in diameterand2"thick.Ifyoumakeitanylargerorflatteryouwill endupwithflatscones.

8.Runasharpknifeunderwarmwaterandthencutthedough roundinhalf.Thencuteachhalfinto4slices.Repeatonthe secondhalf.Youwillnowhave8doughtriangles.Carefullyplace thedoughontheparchmentlinedbakingsheet.Brushthetops ofthedoughwiththe2tablespoonsofmilk.

9.Bakefor15-20minutes;untilthetopsaregoldenbrown.

10.Addtheglazeingredientstoasmallbowlandstirtogether untilsmooth.Drizzleoverwarmscones.Enjoy!

11.Storeleftoversconesinanair-tightcontainer.Sconesarebest servedwarm.

Notes

IlikePillsburygluten-freeflour.Notallgluten-freefloursare createdequal.Youmayexperiencedifferentbakingresults dependingonthegluten-freeflourblendyouchoose.

Thebestwaytomeasuregluten-freeflouristhe“spoon&level” method.Pleasedonotscooptheflourdirectlyoutofthebag withameasuringcup.

Makeyourownbuttermilkbyadding3/4teaspoonofwhite vinegartothemilkandletsitfor2minutes.

Forthedairy-freeoption,IusedalmondmilkandSmartBalance butter.

Store-inanair-tightcontainer.Reheatinthemicrowaveoroven beforeservingagain.

Thesconescanbefrozenbeforeyoubakethem.Flashfreezethe cutsconedoughfor30minutesonaparchment-linedbaking sheetbeforeplacingtheminafreezerbagandputtingthem backintothefreezer Bakethefrozensconesfor15-20minutes at425°F.Pleasewatchyourovenbecauseallovensare different.

Gluten-Free Vegan Apple Cinnamon Scones

Yields:8scones

PrepTime:10min

CookTime:17min

Ingredients

Scones

2cupsgluten-freeflourblend

1/2teaspoonxanthangum(ifyourblenddoesn't alreadycontainit)

1Tablespoonbakingpowder

1/2Tablespoongroundcinnamon

1/2teaspoonsalt

1/3cupgranulatedsugar

6Tablespoonsdairy-freebutter(coldandsolid, cutintosmallcubes)

1teaspoonpurevanillaextract

1/2to3/4cupsapplecider

1cupgrannysmithapple(cubed)

1teaspoongranulatedsugar

1/4teaspoongroundcinnamon

Glaze

1cuppowderedsugar

1teaspoongroundcinnamon

1Tablespoonapplecider

Directions

Preheatovento375F.Lineabakingsheetwithparchment paper.

Inafoodprocessor,addthegluten-freeflour,xanthan gum(ifusing),bakingpowder,cinnamonandsalt.Pulse tocombine.

Then,addintheverycoldbutterchunksandpulseuntil thebutteristhesizeofsmallpeas.Ifyoudon'thavea foodprocessoryoucanalsodothisinabowlwitha pastryblenderortwoknives.

4.Then,addinthevanillaandapplecider.Startwith1/4cupof appleciderandkeepaddingmoreuntilthemixtureisslightly wetandcanbeheldtogetherintoadough(Iendedupusinga full3/4cupofappleciderbutitwilldependonyourbrandof flour)

5.Stirin1cupofchoppedgrannysmithapple.

6.Patthedoughintoacircle(about8inchindiameter).Cutit into8wedgesandplaceonbakingsheetlinedwithparchment paper

7.Mixtogether1teaspoongranulatedsugarand1/4teaspoon groundcinnamon.Sprinkleoverthetopsofthescones.

8.Bakeat375Ffor15-17minutes,untiltheyarealightgolden brown.

9.Removethesconesfromtheovenandallowtocoolbefore glazing.

10.Mixtogetherpowderedsugar,appleciderandcinnamonina smallbowluntilsmooth.Addanyadditionalappleciderif neededtothinouttheglaze.

11.Drizzleorspoonthecinnamonglazeoverthesconesandallow tosetcompletelybeforeserving.

Notes

Useatartapple,likegrannysmith,forthisrecipe.Don'tusea softerapple,likegoldendelicious,inthisrecipe.

Keepyourbuttercold.Cuttheamountofbutteryouneedinto cubesandfreezeituntilit'ssolid.

Ifyoudon'thavedairy-freebutter, youcanalsousecoconutoil instead.Chillinthefreezersoit'scoldandsolidandtreatexactly asyouwouldthebutter Thatbeingsaid,ifyouaren'tdairy-free, feelfreetouseregularbutter,too!

Measureyourgluten-freeflourbyspooningitintoyour measuringcupandleavingitoffwithaknifeorthesideofthe spoon.PLEASEdonotscoopyourmeasuringcupstraightintothe bag.Theflourwillbetoopackedanddenseifyoudoitthisway andyou'llusewaymoreflourthanyouneed,meaningyou'llget verydryscones.

Youcanmakethesconesaheadoftimeifyouplanon entertainingandwanttoprepareahead.Youcanmakethe doughasdirectedandfreezeitbeforebaking-justthawand bakewhenyou'reready.Youcanalsofreezethesconesafter they'rebaked.Allowthemtocometoroomtemperatureandthen placeinafreezersafebagorcontainerandfreezeuptoone month.I'drecommendicingafterthawingandnotfreezingwith thecinnamonglaze.

Coffee Cake Muffins

Yields:30muffins

PrepTime:15min

CookTime:10min

Ingredients

Muffins

11/2cupsunsaltedbutter,melted

3cupsgranulatedsugar

6eggs,roomtemperature

11/2cupssourcream

3/4cupbuttermilk

6teaspoonsvanillaextract

6cupsallpurposeflour

3Tablespoonsbakingpowder

11/2teaspoonssalt

CinnamonSugarSwirls

11/2cupsbrownsugar

6teaspoonsofgroundcinnamon

Pinchofsalt(x3)

ButteryCrumbTopping

1cupbrownsugar

21/4cupsallpurposeflour

6teaspoonsgroundcinnamon

18Tablespoonsbutter,melted

Glaze

41/2cupspowderedsugar

3teaspoonsvanillaextract

Pinchofsalt(x3)

6-9Tablespoonsmilk

Directions

Preheatovento425°F.Grease30standardsize muffintinsandlinewithcupcakeliners.Setaside. Inalargemixingbowlcombinethemeltedbutter andgranulatedsugar,beatinguntilcombined.Add theeggsinoneatatime.Addthesourcream, buttermilk,andvanillaextract.

CREDIT TO SOFI

3.Addtheflour,bakingpowder,andsalt.Mixuntilitbeginsto cometogether(notfullyincorporated).Setaside.

4.Next,makethecinnamonsugarswirlandthecrumbtopping. Inasmallbowlcombinealloftheingredientsforthebrown sugarswirl.Stirtocombineandsetaside.

5.Inaseparatebowl,combineallofthedryingredientsforthe crumbtopping.Addthebutterandmixtogetheruntilthe mixtureclumpstogether.Setaside.

6.Usealargespoontodropcoffeecakemuffinbatterinto preparedmuffintins,fillingthemupabout1/2oftheway.You canuseasmallcookiescooporifyouwanttobeprecise,drop 2Tablespoonstokeepthingsconsistent.Dropalargespoonful ofthebrownsugarmixtureoverthebottomlayerofthemuffins. Topthebrownsugarmiddlewiththesameamountofmuffin battertofillthemuffinsupabout3/4ofaway.

7.Topeachmuffinwithalargespoonfulofcrumbtopping, gentlypressingintothetopofthemuffinsothatitsticks.

8.Bakefor5minutesat425°F,thenturnovendownto375°Fand bakeforanadditional15minutes,untilmuffinsaregolden brownandspringbacktothetouch.Removefromovenand allowtocoolforatleast15minutes

9.Whilethemuffinscool,maketheglaze.Combineallofthe glazeingredientsinabowlandwhisktogetheruntilsmooth. Drizzletheglazeoverthecrumbtopping.Enjoy!

Gluten-Free Coffee Cake Muffins

Yields:12muffins

PrepTime:20min

CookTime:20min

Ingredients

Crumble

1/2cuppackedlightbrownsugar

4Tablespoonsnon-hydrogenated vegetableshortening

1/2cupall-purposegluten-freeflourblend

1/4teaspoonxanthangum(omitifyour blendalreadycontainsit)

1/8teaspoonkoshersalt

Batter

13/4cupsall-purposegluten-freeflour blend

1/2teaspoonxanthangum(omitifyour blendalreadycontainsit)

1/4cupcornstarch

1teaspoonbakingpowder

1/4teaspoonbakingsoda

1/2teaspoonkoshersalt

1/4teaspoongroundcinnamon

3/4cupgranulatedsugar

6Tablespoonsunsaltedbutteratroom temperature

1teaspoonpurevanillaextract

2eggsatroomtemperature,beaten

1cupbuttermilkatroomtemperature

Directions

Inamedium-sizedbowl,placethebrownsugarand shorteningandmixuntilcreamyandwell-combined. Addtheflour,xanthangum,andsalt,andmixuntil coarsecrumbsform.

CREDIT TO NICOLE HUNN

1.

2.Placethecrumbleintherefrigeratortochillwhileyoumake themuffinbatter.

3.Preheatyourovento350°F.Greaseorlineastandard12-cup muffintinandsetitaside.

4 Inamedium-sizedbowl,placetheflour,xanthangum, cornstarch,bakingpowder,bakingsoda,salt,andcinnamon,and whisktocombinewell.Setthebowlaside.

5.Inalargebowlwithahandheldmixerorthebowlofastand mixerfittedwiththepaddleattachment,placethebutterand granulatedsugarandbeatonmedium-highspeeduntilvery well-combined.

6.Addthevanillaandeggs,andbeatuntillightandfluffy.

7.Add1/3ofthedryingredients,thenhalfofthebuttermilk, beatingtocombineaftereachaddition.

8.Addhalfoftheremainingdryingredientsandthenthe remainingbuttermilk,beatingtocombineinbetween.Addthe finaldryingredientsand,ifusingahandmixer,mixbyhandjust untilcombinedsincethebatterwillbeverythickandwillclimb upthebeaters.Ifusingastandmixer,beatuntiljustcombined.

9.Removethecrumbletoppingfromtherefrigerator,crumble about3/4ofthemixtureintothebatterandfoldinwithaspatula untilthemix-inisevenlydistributedthroughoutthebatter

10.Dividethebatterevenlyamongthe12preparedmuffincups, andsmooththetopsofthebatterwithwetfingers.Scatterthe remainingcrumbleevenlyontopofallthewells;andpress gentlytohelpthecrumbleadheretothewetbatter.

11.Placethemuffintininthecenterofthepreheatedovenand bakeuntilthetopsofthemuffinsspringbackwhenpressed gentlyinthecenterandatoothpickinsertedinthecentercomes outwithnomorethanafewmoistcrumbsattached(about20 minutes)

12.Allowtocoolinthemuffintinfor5minutesbeforetransferring toawireracktocoolcompletely.

Vegan Gluten-Free Pumpkin Muffins

Yields:48muffins

PrepTime:15min

CookTime:18min

Ingredients

8Tablespoonsgroundflaxseeds

24Tablespoonswater

7cupsgluten-freeflourblend

4teaspoonsbakingpowder

4teaspoonsbakingsoda

1teaspoonsalt

4teaspoonsgroundcinnamon

2teaspoonsgroundnutmeg

2teaspoonsgroundginger

4cupsunsweetenedpumpkinpuree

3cupscoconutsugar

2cupsmeltedcoconutoil(plusextraforgreasing muffinpan)

4teaspoonsvanilla

3cupschocolatechips(raisins,nuts,orseedscan beusedinstead)

Directions

Preheatovento350°F.

Prepareyourflaxeggsbywhiskingtogethergroundflax seedsandwater.Setasidetothicken.

Lineamuffinpanswithlinersorgenerouslygreasethe insideofeachcupwithcoconutoil.

Inamediumbowl,whisktogethertheflour,bakingpowder, bakingsoda,salt,cinnamon,nutmeg,andginger.

Inalargebowl,mixthepumpkinpuree,coconutsugar, coconutoil,vanilla,andflaxeggstogether.Stiruntil blended

Slowlyaddthedrymixturetothewetmixtureandstiruntil combined.

Foldinchocolatechips

CREDIT TO GWEN LERON

8.Usingaspoonoralargescoop,dividebatterintothe 48muffincups.

9.Bakefor18-20minutesoruntiltoothpickinsertedinthe middleofthelargestmuffincomesoutclean.

10.Letmuffinscoolinthemuffinpanforafewminutes andthenremoveandplacethemonacoolingrack.

Notes

Usea1:1substituteforthegluten-freeflour.Ifnot gluten-freeregularflourworksgreatinthisrecipetoo. Ifyoudonothavethethreeseparatespicesneededfor thisrecipe,replacethemwith1tablespoonofpumpkin piespice.

Brownsugarmaybeusedinsteadofcoconutsugar.

Baked Pumpkin Doughnut Holes

Yields:32doughnuts

PrepTime:30min

CookTime:12min

Ingredients

2cupsall-purposeflour(spooned&leveled)

2teaspoonsbakingpowder

1teaspoonpumpkinpiespice

1/2teaspoongroundnutmeg

1/2teaspoonsalt

1cuppumpkinpuree(NOTpumpkinpiefilling)

1/2cuplightbrownsugar

1largeegg

1/2cupmilk

1/4cupunsaltedbuttermeltedandslightlycooled

1teaspoonvanilla

6Tablespoonsunsaltedbuttermeltedandslightly cooled

3/4cupgranulatedsugar

1and1/2Tablespoonsgroundcinnamon

Directions

Preheatovento350degrees.Sprayaminimuffin panwellwithnon-stickcookingsprayandset aside.

Inalargebowl,whisktogethertheflour,baking powder,pumpkinpiespice,nutmeg,andsalt.Set aside

Inaseparatebowl,mixtogetherthepumpkin puree,brownsugar,egg,milk,unsaltedbutter,and vanillauntilfullycombined.

Addthewetingredientstothedryingredientsand mixuntiljustcombined.

1.

2.

3.

4.

5.Spoonthebatterintotheminimuffincavitiesabout3/4 ofthewayfull.Bakeat350degreesfor11-12minutesor untilawoodentoothpickinsertedintothedoughnuthole comesoutclean

6.Removefromtheovenandletcoolinthepanfor5 minutes.Removethedoughnutholesfromthepantoa wireracktocool.

7.Meanwhile,addthemeltedbuttertoasmallbowl.Add thecinnamonandsugartoaseparatebowlandmix togetherwell.

8.Takeeachdoughnutholeanddunkitintothemelted butter,makingsureitisfullycoated.Thendipitintothe cinnamonandsugarmixture,makingsuretocoatwell.

9.Serveandenjoy!

Gluten-Free Pumpkin

Spice Doughnut Holes

Yields:48doughnuts

PrepTime:15min

CookTime:15min

Ingredients

2teaspoonsgroundcinnamon

0.5teaspoongroundginger

0.5teaspoongroundnutmeg

0.5teaspoongroundcardamom

0.5teaspoongroundallspice

1teaspoonxanthangum(omitifyourflourblend alreadycontainsit)

0.67cupvegetableoil

1cupbrownsugar

2eggs

2teaspoonspurevanillaextract

1.5cupspumpkinpuree(notpumpkinpiefilling) 1cupwholemilk(canusedairy-freemilk)

18Tablespoonsbuttermelted(canusedairyfreebutter)

1.33cupsgranulatedsugar

4teaspoonscinnamon

Directions

Preheatovento350degrees,andspraya24 count(or12count)mini-muffintinwithglutenfreecookingspray.Setaside.

Whisktogethertheflour,bakingpowder,salt, spices,andxanthanguminalargebowl.Addthe oil,brownsugar,egg,pumpkinpuree,andmilk andwhiskuntilsmooth.

CREDIT TO ALISON NEEDHAM

1.

2.

3.Usingasmallscooportablespoon,fillholesinpan about3/4full.Bakefor12-15minutes,oruntila toothpickinsertedinthemiddleofonecomesout clean Letcoolinpanfor5minutes Youwillprobably needtobake2-3batches,dependingonhowbigyour panis.

4.Placesugarandcinnamoninamediumbowl.Dipor brushthedoughnutholesonallsidesinthemelted butter,thenplaceinthebowlanduseyourhandsora spoontorollthedoughnutinthesugarmixturesoitis evenlycoated.Serveimmediately.Thesearebestwhen eatenthesameday.

Mini Pumpkin Hand Pies

Yields:30pies

PrepTime:30min

CookTime:12min

Ingredients

3boxstoreboughpiedough,containing2sheets

*useGFdoughforGFoption

12ozcreamcheese,roomtemp

11/2cupslightbrownsugar,packed

11/2cupspumpkinpuree

11/2tsppumpkinpiespice

pinchofsalt

3largeeggs

11/2cupsgranulatedsugar

3tspgroundcinnamon

Directions

Removethepiedoughfromtherefrigeratorandallowthe sheetstocometoroomtempwhileyoumakethefilling. Inalargebowlusingafork,mashandmixtogetherthe creamcheeseandbrownsugar.

Oncesmooth,mixinhalfofthepumpkinpuree.Once combined,mixintheotherhalfalongwiththepumpkinpie spiceandsalt.

Preheatovento400Fandlinealargebakingsheetwith parchmentpaper.

Lightlydustyoursurfacewithflourandunrolloneofthepie sheets.Usearollingpintogentlysmooththesurface,just enoughtosmoothoutanywrinklesandridges.

Usingapumpkin-shapedcookiecutterorahomemade pumpkintemplate(Imademineoutoftheboxthepie doughcamein),cutoutyourpumpkins.Rolloutthescraps tocutoutafewmorepumpkins.Youshouldbeabletoget about10pumpkinspersheet.

CREDIT TO JENNA BARNARD

1.

2.

3.

4.

5. 6.

7.Transferthesepumpkinstotherefrigeratorwhileyoucut outtheothersheet.

8 Nowplacehalfofthepumpkinsonthebakingsheet, spacedevenlyapart.Ifyoucan'tfitall10pumpkins,leave theexcessintherefrigeratorandbakeafterthefirstbatch isdone.

9.Fillthecenterofeachpumpkinwithatablespoonofthe filling,leavingasmallborderaroundtheedge.

10.Beattheeggwithabout2teaspoonsofwater.Brushthe bareborderofeachfilledpumpkinwiththeeggwash.

11.Totheotherhalfofthepumpkins,cut4slitstoresemble theridgesofarealpumpkin.Iliketothinkofitastwosets ofparentheses,alargeronegoingontheoutsidewitha narrowsetontheinside.

12.Placetheventedpumpkinsontopofthefilledpumpkins andgentlypressdownontheseamstosealthepiesshut. Thencrimptheedgeswithaforkandbrushthesurfaceof eachpumpkinwiththeeggwash.

13.Inasmalldish,mixtogetherthecinnamonandsugar. Sprinkleabout1teaspoonofthecinnamonsugarontopof eachpumpkin.

14.Bakefor12-14minutes.Allowthepumpkinstocoolonthe bakingsheetforabout5minutes,thentransfertoacooling rack.

15.Nowthey'rereadytoenjoy!