Gluten Free Sisters Cooking Show: SpicerDoodles

Lara and I decided that since we are close to Christmas we wanted to make some Christmasy cookies! In this episode we take a snickerdoodle recipe, add some holiday like spices and create what we dubbed as the SpicerDoodle!

GF Sisters Cooking Video: Cornbread

Growing up, Lara and I would watch Saturday morning cooking shows - it's basically how we learned to cook. So as we were discussing what we wanted to do for Thanksgiving, we decided to make our own cooking show! I had already posted the cornbread recipe a few weeks ago - but this is the video of me actually making the cornbread.

We had always pretended to have our own cooking show as kids whenever we cooked (and yes I still do as an adult when I cook alone sometimes) but it was a little weird to be actually doing it in front of a camera. Once I got going though, it was a lot of fun. There will be more videos of Lara and I cooking together coming soon!

If you happen to not catch the recipe from the video, please check out previous blogs to get the full recipe. Enjoy!

Gluten-Free White Chocolate Chip Pumpkin Cookies

Team Moist: 
- 1 cup shortening
- 1 cup sugar 
- 1 cup pumpkin purée 

- 1 egg
- 2 teaspoon almond extract

Team not so Moist:
- 2 cups gluten free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg

Cream Team Moist and sift Team not so Moist. Now mix both teams together with 3/4 cup of white chocolate chips.

Chill dough for an hour.

Oven at 350, scoop normal amount on to parchment paper, and bake for 15 minutes.

HARDEST PART! You will do best to wait till the next day until eating. Gluten free flours are a bit gritty, but all the natural oils in the pumpkin will balance that out in about 12 hours and they will become quite smooth and soft.

I can't take credit for this recipe - my awesome husband Matthew created these for me.  Delicious!!!