Peppermint Bark

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Peppermint Bark is one of my absolute favorite holiday treats! There is nothing like combining chocolate with mint!

One of my coworkers brought in treats for our team at school today.  She was so excited to share with me that along with some desserts she made, she also made some gluten free peppermint bark!

It just amazes me when people go out of their way like that! It’s so thoughtful.  She even brought me the recipe so I could double check before eating any.

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And boy, did I eat some!

They just have five simple ingredients:  dark chocolate chips, white chocolate chips, candy canes, shortening and peppermint extract.

These delicious treats will satisfy any sweet tooth!

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Ingredients:

  • 2 1/2 cups dark chocolate chips
  • 2 1/2 cups white chocolate chips
  • 8 large candy canes, chopped/crushed
  • 4 tsp shortening, preferably organic (Spectrum Organics is a great brand)
  • 4 tsp peppermint extract
  • parchment paper

Instructions:

  1. In a double boiler, or metal bowl resting over hot water, melt the dark chocolate chips with 2 tsp of shortening and 2 tsp of peppermint extract over medium heat, stirring frequently.
  2. Once melted, pour the chocolate onto parchment paper on a cookie sheet and smooth out with a spatula. Slide the cookie sheet into your fridge and allow the dark chocolate layer to cool for at least 30 minutes.
  3. Clean out the bowl and melt the white chocolate chips with 2 tsp of shortening and 2 tsp of peppermint extract, stirring frequently.
  4. Once the white chocolate is melted, pour over the top of the cooled dark chocolate.
  5. Sprinkle the crushed candy canes over the warm white chocolate topping, pressing any bigger pieces into the chocolate to make sure they stick.
  6. Cool for at least 45 minutes in the fridge.
  7. Cut into bite sized pieces.  They will store in an airtight container for 7-10 days.

Most peppermint bark recipes should be naturally gluten free because of the ingredients used, but you should always double check each brand you use.

These are so decadent, they will definitely test your self control! I dare you to try and just eat 1 or 2!

-glutenfreemrs-

Pumpkin Spice Banana Pancakes

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A few weeks ago I was at a weekend get-a-way with some friend’s down in the G.A. mountains.  One of my girlfriends that came is also gluten free and she brought almond meal so that we could make our own gluten free pancakes for breakfast.  I had never heard of using almond meal instead of flour! I was shocked at how the texture and flavor was so similar to regular pancakes and how easy it was! Almond meal is low in carbohydrates and high in protein, so it is definitely a healthy alternative to flour.

We just used three basic ingredients:  eggs, bananas and almond meal; and it was delicious.  But while visiting my family over Thanksgiving break, I decided to try these pancakes again and doctor them up with vanilla and pumpkin spice.

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Ingredients:

  • 5 bananas
  • 5 eggs
  • 2 cups almond meal
  • 1/2 tsp pumpkin spice mix*
  • 1/8 tsp salt
  • 1/2 tsp vanilla

* If you don’t have pumpkin spice mix on hand, it can be made from mixing cinnamon, cloves, nutmeg and ginger.  I didn’t have any on hand so I made a rather large batch to save with:

  • 3 TBS cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 1 1/2 tsp cloves

If making your own pumpkin spice, mix cinnamon, ginger, nutmeg and cloves together in a bowl.

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Mash all of the bananas in the peels with your hands.  It will get a little messy but messy’s fun, right?!

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Whisk eggs and bananas together until blended.

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Add in almond meal 1 cup at a time and whisk together until thickened.

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Mix in pumpkin spice, vanilla and salt.

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If you have a pancake griddle, great! If not, any old skillet will do the trick!  Heat your griddle or skillet to medium heat.  I like to pour my mix into a measuring cup so it’s easier to pour smaller amounts onto the pan.

Add a small amount of oil for each batch that you make.  We had coconut oil on hand, but any type of oil will do.  Pour your batter into the skillet and cook on each side for about 3-4 minutes.  I always take a peak underneath to help me see if they’re ready to flip.

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Pancakes can take a while to make when you’re not using a griddle, so I transferred mine batch by batch to a baking dish and kept them on low in the oven to keep them warm.

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Douse your pancakes in butter and maple syrup and dig in!

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They are just as good (if not better!) than regular flour pancakes.  My parents and the husband loved them! The bananas are sweet and make the pancakes so moist, and the pumpkin spice gives them a little extra kick of flavor.  If you like yours super pumpkin-y, you can always add an extra 1/2 tsp or dust some on the top of the pancakes when they’re done.

Here’s the recipe for you:

Ingredients:

  • 5 bananas
  • 5 eggs
  • 2 cups almond meal
  • 1/2 tsp pumpkin spice mix*
  • 1/8 tsp salt
  • 1/2 tsp vanilla

* If you don’t have pumpkin spice mix on hand, it can be made from mixing cinnamon, cloves, nutmeg and ginger.  I didn’t have any on hand so I made a rather large batch to save with:

  • 3 TBS cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 1 1/2 tsp cloves

Instructions:  makes 4-5 servings

  1. If making your own pumpkin spice, mix cinnamon, ginger, nutmeg and cloves together in a bowl.
  2. Mash all of the bananas in the peels with your hands.
  3. Whisk eggs and bananas together until blended.
  4. Add in almond meal 1 cup at a time and whisk together until thickened.
  5. Mix in pumpkin spice, vanilla and salt.
  6. Heat griddle or skillet to medium heat.
  7. Add a small amount of oil for each batch that you make. Pour batter into the skillet and cook on each side for about 3-4 minutes.
  8. Douse pancakes in butter and maple syrup and dig in!

These are definitely going to become a regular Saturday morning breakfast at our house! Hope you enjoy them!

-glutenfreemrs-

Pioneer Woman’s Chicken with Mustard Cream Sauce

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Pioneer Woman is hands down my favorite chef/blogger of all time! All of her food is savory and so flavorful.  Definitely not low fat. 😉

I have been trying her recipes for years now, but since going gluten free, I’ve had to tweak some of them so I can still eat them! And they’re still just as good!

This mustard cream chicken is to die for! It’s creamy and tangy, and just melts in your mouth.  I have gotten in the habit of making it with sauteed kale and a grain such as brown rice or quinoa.  If you haven’t seen this Bud Light commercial about quinoa, go ahead and do yourself a favor and go watch it.  It’s hilarious. Side note: Quinoa does not taste like “a dirty old tree branch!”

Here are the ingredients you will need:

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Ingredients:

  • 4 chicken breasts (thinly sliced is preferred)
  • 3 TBS extra virgin olive oil (2 TBS for chicken, 1 TBS for kale)
  • 3 TBS butter (2 TBS for chicken, 1 TBS for kale)
  • 6 garlic cloves, minced (4 cloves for chicken, 2 cloves for kale)
  • 1 cup Redbridge gluten free beer (or any gluten free beer)
  • 1 (heaping) TBS dijon mustard
  • 1 (heaping) TBS grainy mustard
  • 1/2 cup heavy cream
  • 1/2 gluten free chicken broth
  • bag or large bunch of kale (chopped)
  • preferred grain (brown rice, quinoa, gf cous cous)
  • salt and pepper

Start your grain before sauteing the chicken, since grains usually take 20-30 minutes or so.  Here’s a flavor tip: if your quinoa or rice says add water, I always add chicken broth instead! Adds tons of flavor!)

First, you will salt and pepper both sides of your chicken breasts.

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Melt 2 TBS butter and 2 TBS olive oil in a skillet (I prefer cast iron) over medium high heat. (Mmm, butter).

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Cook chicken until golden brown on both sides and no longer has a pink center.

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Set your chicken aside then reduce your heat to medium.  Throw in your 4 garlic cloves (minced) and let cook for about 30 seconds.  Add 1 cup of your gluten free beer and scrape up all the bits from the bottom of the skillet.

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Let the beer bubble up for a few minutes, then let it reduce down by about half.

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Add 1 heaping TBS of dijon then 1 heaping TBS of grainy mustard.  Stir the mustards around until mixed in.

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Add in 1/2 cup of heavy cream and stir in.

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Then add in 1/2 cup of chicken broth.

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Taste your sauce and add any needed salt and pepper.  Then lay your chicken back into the sauce, covering it and moving it around every few minutes to keep the sauce from sticking.

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At this point, you can start your kale.  Use a separate skillet and melt 1 TBS of butter and 1 TBS of oil over medium heat then add 2 garlic cloves, minced, for about 30 seconds.  Add in your kale (sprinkle in salt and pepper) and toss around until cooked down and soft (about 6-7 minutes).

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Only keep your chicken in the sauce for about 5-7 minutes, or the sauce will begin to dry up.  Transfer your chicken to a plate and drizzle sauce onto the chicken.  Get a scoop of your grain and layer kale on top.  Then add the cream sauce from your chicken on top of the kale! Believe me, it’s amazing!!

And there you have it! Pioneer Woman’s chicken with mustard cream sauce (gluten free ;)).  Savory, creamy and tangy all at the same time.

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This is (by far) my favorite Pioneer Woman recipe! When I started eating gluten free, I knew I had to find a way to make this recipe work! Hope you enjoy!

Instructions: makes 4 servings

  1. Cook grain according to directions on box.  (Use chicken broth instead of water for more flavor!)
  2. Salt and pepper both sides of chicken breasts.
  3. Melt 2 TBS of butter and 2 TBS olive oil in cast iron skillet (or regular skillet) over medium high heat.
  4. Cook chicken until golden brown on both sides and no longer has a pink center.
  5.  Set chicken aside then reduce heat to medium.  Throw in 4 garlic cloves (minced) and let cook for about 30 seconds.
  6. Add 1 cup of gluten free beer and scrape up all the bits from the bottom of the skillet.
  7.  Let the beer bubble up for a few minutes, then let it reduce down by about half.
  8. Add in 1 heaping TBS of dijon mustard and 1 heaping TBS of grainy mustard, then stir in.
  9. Stir in 1/2 cup of heavy cream, then stir in 1/2 cup of chicken broth.
  10. Taste the sauce and add salt and pepper to taste.
  11. Add chicken back into the sauce and move around every few minutes to keep the sauce from sticking or drying up.
  12. Use a separate skillet and melt 1 TBS of butter and 1 TBS of oil over medium heat then add 2 garlic cloves, minced, for about 30 seconds.  Add in kale (sprinkle in salt and pepper) and toss around until cooked down and soft (about 6-7 minutes).
  13. Transfer chicken to a plate and drizzle sauce onto the chicken.  Get a scoop of the grains and layer kale on top.  Then add the cream sauce from the chicken on top of the kale.
  14. Eat up!

-glutenfreemrs-

Slow Cooker Pot Roast

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Every now and then the husband mentions (not so discretely) how much he loves pot roasts, so with having the day off for Veteran’s day, I thought it was the perfect day to make a roast in the crock pot!  I’ve done several before, but this one was my first gluten free pot roast.

Ingredients:

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*Photo bomb* (again!) Like I said before, this little furball never fails to sniff out any meat immediately after I pull it out of the fridge.

Ingredients:

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  • 2-2 1/2 lbs chuck roast/bottom round roast/tri tip roast (whatever you can find!)
  • 5 russet or 10-12 gold potatoes, peeled and cubed
  • 5-6 carrots, peeled and diced
  • 2 tsp extra virgin olive oil
  • 1 heaping cup chicken or beef broth (gluten free)
  • 1 yellow onion, diced
  •  4 garlic cloves, minced
  • 1 heaping TBS Italian seasoning
  • 1/4 tsp each salt and pepper (then more to taste)
  • 2-3 TBS gluten free all purpose baking mix/flour
  • 4-5 TBS warm water
  • crock pot

Start by prepping your garlic, potatoes, onions and carrots.

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Heat the olive oil on medium high and brown all sides of your roast.  Should take about 5 minutes.  I love to use a cast iron skillet for this because it adds so much flavor, but any skillet will do!

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Transfer your browned roast into your crock pot.

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Add in your carrots, potatoes, garlic, onions, Italian seasoning, salt and pepper, then pour in your broth.

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Close the lid and set your timer on low for 8 hours. (worth it!)

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8 hours later and voila! Looks and smells so good. I’m sure my poor furballs were tortured every minute of those 8 hours smelling the roast cook!

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Transfer your veggies to a dish and the roast to a cutting board so you can get all of your broth out to make the gravy! (best part)

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Mmmm. Come to momma!

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The meat will be so tender, you won’t even really need a knife to cut it.   Just break up the meat into long slices, then mix back into the veggies.  At this point, I would taste the meat and veggies to see if you need to add more S & P.  I ended up adding quite a bit more.

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Here comes the fun part! The husband came home just in time to do the gravy, and insisted on doing it this way.   Add the 2 TBS of flour and 4 TBS of warm water to a bowl, close the lid and…

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Shake it up!!  You have to make “the face” or it just won’t turn out! 😉  My mother in law has always done this because it prevents your flour from getting lumpy when it’s time to add it to the broth.  If you find that it looks a little dry, add a TBS of more warm water, or if it’s runny, add a TBS of more flour, then shake it up again!

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Transfer your remaining broth to a pot and keep warm on low.  Pour your flour/water mixture into the broth, whisking for several minutes until thickened.  Just in case you’re wondering, I’ve found that the gluten free flour thickens just as well as regular flour.  Arrowhead Mills is a great, NON-GMO brand that has many gluten free baking alternatives.

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Plate your food, then pour the gravy over each serving. (I was excited to finally use our gravy boat from our wedding registry!)

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Observe the creamy, savory goodness that is your pot roast.

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It’s a perfect fall dish to warm you up on a cold night!

Here’s all the details for ya:

Ingredients: Serves 4-5

  • 2-2 1/2 lbs chuck roast/bottom round roast/tri tip roast (whatever you can find!)
  • 5 russet or 10-12 gold potatoes, peeled and cubed
  • 5-6 carrots, peeled and diced
  • 2 tsp extra virgin olive oil
  • 1 heaping cup chicken or beef broth (gluten free)
  • 1 yellow onion, diced
  •  4 garlic cloves, minced
  • 1 heaping TBS Italian seasoning
  • 1/4 tsp each salt and pepper (then more to taste)
  • 2-3 TBS gluten free all purpose baking mix/flour
  • 4-5 TBS warm water
  • crock pot

Instructions:

  1. Cut up garlic, potatoes, onions and carrots.
  2. Heat the olive oil in a skillet on medium high and brown all sides of roast, then transfer to the crock pot.
  3. Add in carrots, potatoes, garlic, onions, Italian seasoning, salt and pepper, then pour in the broth.
  4. Cook in crock pot for 8 hours on low.
  5. Transfer veggies to a dish and roast to a cutting board.
  6. Transfer remaining juices from the roast into a pot on and keep warm on low heat.
  7. Cut roast into long slices then transfer to the dish with the veggies.
  8. Taste veggies and roast and add any needed salt and pepper.
  9. To make gravy: Shake up 2TBS flour and 4 TBS warm water in a small bowl with a lid until it becomes a paste.  (If it seems too dry, add 1 TBS of warm water, and if it’s too runny add 1 TBS of flour.)
  10. Whisk flour mixture into broth until it thickens up.
  11. Plate the roast and pour gravy over each serving.
  12. Eat!

Hope you enjoy this gluten free roast! Please feel free to leave comments or ask any questions you may have!  Happy eating!

-glutenfreemrs-

Chicken Chili with Chipotle Peppers

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With the way the temperatures have been dropping this week, I thought making some spicy chili would be a good way to warm things up a bit!  I got the original recipe from The Pioneer Woman, and made some adjustments to make it gluten free! I have never been disappointed by one of her recipes! She never fails to use real, wholesome ingredients like butter and cream.  So let’s get started:

Ingredients:

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*Photo bomb* from one of my little ones.  The second I pull out any type of meat from the fridge, she is on it.

Ok, let’s try this again!

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  • 2 TBS oil (I had coconut on hand, so that’s what I used )
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 lbs boneless, skinless chicken breasts, diced into bite sized pieces
  • 1 bottle of Redbridge gluten free beer
  • 1 14 oz. can diced tomatoes
  • 2-3 Chipotle peppers in Adobo sauce, minced (use 3 if you like to feel your face and eyes burn!)
  • 1 14 oz. can pinto beans, drained and rinsed
  • 1 14 oz. can black beans, drained and rinsed
  • 1 14 oz. can kidney beans, drained and rinsed
  • 1 TBS chili powder (only use 1/2 TBS if you want to cut down on spice)
  • 1 TBS cumin
  • 1 tsp salt, more to taste as needed
  • 1/4 cup corn meal or masa harina (I used corn meal since I had it on hand)
  • 1 lime, juiced
  • sour cream, for garnish
  • cilantro, for garnish
  • corn chips (optional)
  • chicken broth (optional/if needed)

Chop up your chicken, peppers, garlic and onions.

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Drain and rinse your beans.

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Melt oil over medium heat in a large pot.  I accidentally started with a skillet, then switched to a pot later on.

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Add garlic and onions and cook down until onions are soft.

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I chose to use Redbridge because it’s a great gluten free beer with a light flavor and texture.   It’s made from sorghum, which is a gluten free grain.  I’ve found that if any grocery store or restaurants/bar and grill carries a gluten free beer, it will be Redbridge.  I guess you can call it the Budweiser of gluten free beers.  I highly recommend it!

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Add your chicken to the mix and cook until no longer pink,  then add 3/4 of the beer and cook for a few minutes until reduced down.

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Add in the diced tomatoes, chipotle peppers, beans, chili powder, cumin and salt.  Stir all ingredients, then simmer on medium low for 1 hour.

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About half way through I noticed that my mixture was looking a bit dry (I think I had the heat turned up too high-on medium), so I added some chicken broth I had on hand.  You could probably avoid that by keeping the heat turned lower on medium low.

Whisk the corn meal or masa harina with the remainder of your beer.

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Stir in the corn meal mixture, as well as the lime juice, then cook for another 10 minutes or so.

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Grab a bowl full of chili then garnish with your sour cream, shredded cheddar cheese and cilantro!

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If you’re a big “dipper” like I am, have some corn chips handy to dip with your chili!

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Like I said before, if you enjoy really spicy food (and breaking a sweat!), use 3 chipotle peppers and the full TBS of chili powder.  If you want to cut down some on the spice, just use 2 chipotle peppers with a 1/2 TBS of chili powder and it will still give you a good kick!

The husband and I loved this full flavor chili with the unique flavors from the chipotle peppers and the beer.  It’s full of protein and no gluten! The way I like it!

Here’s the full ingredient list and recipe:

Ingredients: Makes about 6 servings

  • 2 TBS oil (I had coconut on hand, so that’s what I used )
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 lbs boneless, skinless chicken breasts, diced into bite sized pieces
  • 1 bottle of Redbridge gluten free beer
  • 1 14 oz. can diced tomatoes
  • 2-3 Chipotle peppers in Adobo sauce, minced (use 3 if you like to feel your face and eyes burn!)
  • 1 14 oz. can pinto beans, drained and rinsed
  • 1 14 oz. can black beans, drained and rinsed
  • 1 14 oz. can kidney beans, drained and rinsed
  • 1 TBS chili powder (only use 1/2 TBS if you want to cut down on spice)
  • 1 TBS cumin
  • 1 tsp salt, more to taste as needed
  • 1/4 cup corn meal or masa harina (I used corn meal since I had it on hand)
  • 1 lime, juiced
  • sour cream, for garnish
  • cilantro, for garnish
  • corn chips (optional)
  • chicken broth (optional/if needed)

Instructions:

  1. Chop up the chicken, peppers, garlic and onions.
  2. Drain and rinse the beans.
  3. Melt oil over medium heat in a large pot.  Add garlic and onions, then cook down until onions are soft.
  4. Add the chicken to the mix and cook until no longer pink,  then add 3/4 of the beer and cook for a few minutes until reduced down.
  5. Add in the diced tomatoes, chipotle peppers, beans, chili powder, cumin and salt.  Stir all ingredients, then simmer on medium low for 1 hour.
  6. After about half way through, add a few TBS of chicken broth (if needed) to moisten the chili back up.
  7. Whisk the corn meal or masa harina with the remainder of your beer.
  8. Stir in the corn meal mixture as well as the lime juice, into the chili.  Let simmer for another 10 minutes.
  9. Garnish chili with shredded cheddar cheese, sour cream and cilantro.
  10. Use corn chips for dipping.
  11. And enjoy!

-glutenfreemrs-

Pumpkin Chocolate Chip Whoopie Pies

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In honor of fall and Halloween we made gluten free pumpkin chocolate chip whoopie pies!  Believe it or not, these cookies are actually FLOUR LESS!

I got the original recipe for the cookies from The Detoxinista and then decided to spice them up a bit by making whoopie pies!!

Here’s my updated recipe for ya!

Ingredients:

For cookies:

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  • 1 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 tsp pumpkin pie spice (Or if you have cinnamon, clove, nutmeg and ginger on hand, make your own: 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)-I doubled the individual ingredients to make sure I had enough to make 2 tsp “pumpkin pie spice”
  • 1 tsp pure vanilla extract for cookies
  • 1/4 tsp sea salt
  • 1-2 TBS pure cane sugar (not pictured-decided to add that in after we tasted it)-start with 1 TBS then taste before adding second TBS
  • 1/2 cup dark chocolate chips (or dark chocolate bar)
  • wax paper

For whipped cream filling:

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  • 1 cup heavy cream
  • 1/3 cup powered sugar
  • 1/2 tsp pure vanilla extract
  • a chilled mixing bowl

Start by preheating your oven to 350 and line your baking sheets with wax paper.

If making your own pumpkin pie spice, mix together your cinnamon, nutmeg, ginger and cloves.

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If using a chocolate bar, chop up your chocolate into bite sized chunks.

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Dump all of your ingredients (except for the chocolate) into a mixing bowl.  At this point I would just add the first TBS of sugar.  Taste it after you mix the chocolate in to see if you need the second TBS of sugar.

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Mix together with a spatula until all ingredients are incorporated.  Then stir in the chocolate.

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At this point you’ll want to taste the batter and see if it needs a touch of sweetness with the extra sugar.  Use as much as you think necessary to get the sweetness you desire.  Then, using a tablespoon, scoop out the batter and line onto a waxed baking sheet.

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The Detoxinista recommended wetting a fork and then pressing it into each cookie to flatten.  Hers even had neat little fork marks on each cookie.  Yeah.  Mine didn’t turn out like that, so we skipped that whole step all together and they worked out fine!

Bake at 350 for about 12-15 minutes until puffed up and golden brown.  Let them cool for a few minutes on the wax paper.  Depending on how big your scoops are, you might just have one batch.  Ours ended up being 1 full tray then a tray of 3-4.  Cook all batches of cookies then let them cool on the wax paper.

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Transfer cookies to cooling wracks.

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Now time for the whipped cream!! I’ll be honest with you.  This was my first time ever making homemade whipped cream, so I was a little nervous/intimidated!  I figure, my mom always made it look so easy so why not give it a shot?

Dump the heavy cream and powdered sugar into your chilled mixing bowl.

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Mix together with blender on high for 1-2 minutes.

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After mixing for 1-2 minutes, add in vanilla, then mix for another 1-2 minutes until soft peaks have formed.

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It was a lot easier than I thought it was going to be! Being quite proud of myself, I forced the husband to try a few bites. (But let’s be honest, there’s no forcing when it comes to whipped cream).

After cookies have cooled, scoop out some cream to put on one cookie, then press a second cookie on top to make a whoopie pie! And repeat!

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There you have it folks, flour less pumpkin chocolate chip whoopie pies! Now that’s a mouth full!  They turned out pretty darn good if I say so myself!  You’ll have to try them out and let me know what you think!

Here’s the full recipe:

Flour Less Pumpkin Chocolate Chip Whoopie Pies

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Makes 12-16

Ingredients:

  • 1 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 tsp pumpkin pie spice (Or if you have cinnamon, clove, nutmeg and ginger on hand, make your own: 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)-I doubled the individual ingredients to make sure I had enough to make 2 tsp “pumpkin pie spice”
  • 1 tsp pure vanilla extract for cookies
  • 1/4 tsp sea salt
  • 1-2 TBS pure cane sugar (not pictured-decided to add that in after we tasted it)-start with 1 TBS then taste before adding second TBS
  • 1/2 cup dark chocolate chips (or dark chocolate bar)
  • wax paper
  • 1 cup heavy cream
  • 1/3 cup powered sugar
  • 1/2 tsp pure vanilla extract
  • chilled mixing bowl

Instructions:

  1. Preheat oven to 350 and line baking sheet with wax paper.
  2. If making own pumpkin pie spice, mix together cinnamon, nutmeg, ginger and cloves.
  3. If using a chocolate bar, chop up chocolate into bite sized chunks.
  4. Dump all ingredients (except for the chocolate) into a mixing bowl. Only add 1 TBS sugar at this point, then taste once all ingredients are mixed together to see if you need second TBS of sugar.
  5. Mix together with a spatula until all ingredients are incorporated.  Then stir in the chocolate.
  6. Using a tablespoon, scoop out the batter and line onto a waxed baking sheet.
  7. Bake at 350 for about 12-15 minutes until puffed up and golden brown, let them cool for a few minutes on the wax paper, then transfer cookies to cooling wracks.
  8. Dump the heavy cream and powdered sugar into your chilled mixing bowl, then mix together with blender on high for 1-2 minutes.
  9. After mixing for 1-2 minutes, add in vanilla, then mix for another 1-2 minutes until soft peaks have formed.
  10. After cookies have cooled, scoop out some cream to put on one cookie, then press a second cookie on top to make a whoopie pie.   Then repeat the process until all cookies are now whoopie pies.
  11. Eat!

I hope you enjoyed my version of flour less pumpkin chocolate chip whoopie pies!! I sure had fun making them and I hope you do too! Oh and Happy Halloween from the husband and me!!

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