I ended up not using my crock pot yesterday. I found a bunch of different recipes for doing polenta in the crock pot, but as I wasn’t going to be home yesterday to be able to watch it (I like to do that with a new recipe so there is no yucky, undercooked or overcooked surprises when you get home and think dinner is waiting for you), I decided to try a crock pot polenta this weekend.
I am making pumpkin cookies today. I have little sweeties who love to bake and a friend who needs a little tasty love after having close encounters with her doctors this past week or so. These are tasty, soft, and very comforting. I hope you all enjoy them. They are a big hit at my house!
Pumpkin Cookies
2 1/2 cup bean flour blend
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups dark brown sugar
1/2 cup GFCF margarine (such as earth balance)
1 egg
1 cup canned pumpkin
1 tsp vanilla
1/2 cup raisins or chocolate chips (optional)
Preheat oven to 350 F. Combine gluten-free flour mix, xanthan gum, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
In a mixing bowl, cream margarine and sugar until light and fluffy. Beat in egg, pumpkin, and vanilla. Add in dry ingredients. Stir in raisins or chocolate chips, if using.
Drop by tablespoons onto an oil sprayed baking sheet or Silpat. Bake 15 to 18 minutes.
Makes 36 cookies.
I adore the ‘love sprinkles’ on my pumpkin cookies, and as always they are simply delicious. Thanks a million to two of my favorite girls and one terrific mom for such a nice treat! It makes the past two weeks a lot more tolerable.
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