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Thursday, October 31, 2013

♥ Wishing you.....! ♥


♥ Cheesecake Pumpkin Muffins ♥

Ingredients

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
  2. For filling, beat the cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
  3. For topping, in a small bowl, combine the pecans, brown sugar and sour cream; spoon over batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.  Yield: 2 dozen. ~~Country Woman Christmas Annual  2009~~

Tuesday, October 29, 2013

♥ Gluten-free: Peanut butter oatmeal chocolate chip cookies ♥


Ingredients
  • 1 cup creamy or chunky peanut butter (not natural)
  • 2/3 cup packed dark brown sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs
  • 2/3 cup rolled oats (gluten-free)
  • 1 teaspoon baking soda
  • 2/3 cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees F
  2. In small bowl mix together the oats and baking soda; set aside.
  3. In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
  4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
  5. Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.
Notes:
You can use less sugar or less chocolate chips to save calories — I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great! Feel free to substitute almond butter or another nut butter in replace of peanut butter. These cookies disappear quick so I recommend doubling the recipe!
~~The Ambitious Kitchen.com~~

Monday, October 28, 2013

♥ I'm back! ♥

Hello dear tea friends!

I must apologize for disappearing out of sight for the last 2 months. I have been very sick and it's taken a toll on me getting back to health. I let both my blogs go as I was also emotionally tired as well and felt like maybe they needed a break. Perhaps a bit of fresh air is just what they needed. :)

You may notice that I will start sharing alot more gluten-free recipes in addition to the old stand-bys. I found out I have a wheat allergy so I am slowly learning to adapt to this way of life. I never realized just how frustrating it was for people who cannot consume the gluten foods--and I have discovered it's in almost everything we eat! What a nightmare!

So here we go...just in time for the holidays! I'm glad to be back! :)

Sheri