Month: December 2018

Spinach Souffle

Holly’s spinach souffle recipe.

Sugar Cookies (Gluten-free)

These are for rolling out and cutting shapes. They are more fragile than glutinous ones, but are delicious and keep for up to a week.

Ginger Molasses Cookies (Gluten-Free!)

Print Recipe
Ginger Molasses Cookies (Gluten-Free!)
Ridiculously good for everyone.
Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time a few days
Servings
cookies
Ingredients
Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time a few days
Servings
cookies
Ingredients
Instructions
Dough Prep
  1. Whisk the oat, sweet rice, and tapioca flours with the baking soda, xanthan gum, and spices.
  2. In a bigger bowl, mix the melted butter, molasses, brown sugar, and the 1/3 cup of sugar.
  3. Whisk in the egg and vanilla into the butter mixture.
  4. Combine the two mixtures in the larger bowl.
  5. Activate the flours by stirring vigorously for 40 strokes with a wooden spoon. This takes a bit of muscle.
  6. Cover and chill until firm - anywhere between 2 hours and 2 days. The longer, the better.
To Bake
  1. Preheat oven to 350F
  2. Line 2 cookie sheets with parchment paper.
  3. Add 1/4 cup of sugar to a bowl for rolling.
  4. Scoop a spoonful of dough to roll in your hands to make balls about 1" in diameter.
  5. Roll the balls in sugar to coat it.
  6. Place balls about 2" apart on sheet.
  7. Bake for 8-10 minutes. Rotate the pan after half the time to ensure even baking. Balls will puff and crack.
  8. Remove before they look really done - they will continue to bake after you take them out.
Recipe Notes

These are an all-time favorite for folks with gluten allergies and those without. I've made this over a dozen times now and they always go fast. They keep for up to a week.

Hot Buttered Rum

A holiday & wintertime classic.