(Photo by Sarah Komisky)
How-To: Create 3 Classic Fall Favorites
By Melissa Valle
It’s time for pumpkin spice and everything nice! Trying to find the perfect pastry to go with your Starbucks Latte or just want to gather around with your friends and family to prepare a dessert dish for Thanksgiving? Well look no further, below I have included a few recipes to try out.
GLUTEN FREE CHOCOLATE CHIP COOKIES
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 1 cup butter, softened
- 1 ½ teaspoons gluten-free vanilla
- 2 eggs
- 2 ½ cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
- 2 teaspoons xanthan gum (Found at Walmart or The Vitamin Shop)
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 bag (12-ounce) semisweet chocolate chips (2 cups)
- Heat oven to 375°F.
- In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended.
- Beat in eggs until light and fluffy.
- In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended.
- Stir flour mixture into butter mixture.
- Stir in chocolate chips.
- On ungreased cookie sheets, place tablespoon-sized balls of dough about 2 inches apart.
- Bake 7 to 9 minutes or until light brown (centers will be soft).
- Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.
- 6 apple
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons milk
- Remove the stem from each apple and press a craft stick into the top where the stem used to be.
- Butter a baking sheet.
- Place caramels and milk in a microwave safe bowl, and microwave for 2 minutes, stirring once. Allow the mixture to cool briefly.
- Roll each apple quickly in caramel sauce until it is well coated. Place on a prepared sheet and allow the caramel sauce to set.
- Add any other toppings to the apple while the caramel is still wet. Some possible toppings include: sprinkles, brown sugar or even crushed Oreos.
Servings: about 6 six-inch pancakes
- 1 1⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 pinch of clove
- 1 cup 1% low-fat milk (can be any kind)
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- Whisk together flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together the milk, pumpkin, melted butter, and egg.
- Fold the wet mixture into the dry ingredients.
- Spray or grease a skillet and heat over a medium heat.
- Pour 1/4 cup batter onto the pan to make one pancake, and cook each pancake for about 3 minutes per side.
- Serve with butter and syrup.
Have fun with these recipes. I’ve found that baking is one of the easiest ways to bond with someone. So have a baking party before that big Thanksgiving dinner and whip out some awesome caramel apples or pumpkin pancakes. I hope you all have a blessed thanksgiving with your beloved!