Christmas time is one of my favorite times of the year. Not only do we get to give gifts, spend time with family, and eat the best foods we get to remember the reason for the season. The hope that this season brings for us, the hope of Jesus. He gives us hope in the dark times of this world like the fires in California, conflicts in the middle east, North Korea, and all the other terrible things happening around the world… This season brings it all around and helps to point us into the light! Towards the only One who can save.
One of the other top reasons for the season though is the food. Everything is soo much better in the Christmas season! Especially candy-canes, and that is why these cupcakes came to be.
I’ve become obsessed with cupcakes recently, thanks CupcakeJemma, so I decided to come up with something to highlight one of my favorite flavors. White chocolate, vanilla, and peppermint are such a great combination that it was a match made in heaven!
Please let me know if you try these and what you think!
As always enjoy!
Candy Cane Cupcakes - Gf
Chocolate. Ooey gooey delicious chocolate. What’s better right? That’s why these lava cakes are to die for! If you are looking for a quick, easy, and chocolaty desert then you are in the right spot!
To be honest I was little worried about making these gluten free. I wasn’t sure if the flour would add a weird texture or that they wouldn’t rise… but to my delight they turned out absolutely perfect! Seriously you have to make these!
These came about after a rough month or so. The big fire storm in Santa Rosa caused a big hole in this little town we live in. I thank God daily now that the worst for my little family was that we had to be evacuated and displaced for a bit, but for so many others this fire hit much harder. Lost business, lost homes, and lost lives. It is tragic to think of the havec something like this causes in a community, but you know something? It brought out the absolute best in this community. The first responders who saved lives, people volunteering and giving to help others even after losing their own homes, an absolute sense of love and support between ever person. I wish that it didn’t take such a catastrophic event to bring people together in this way, but to see God work in this way among these people has been an absolute honor. I’m honored to serve side by side with some of these people. I’m honored to call a lot of them friends.
But, most importantly. I’m thankful for my family, for my wife, for my daughter, for our friends, and the ability to live our lives for our God.
This is the reason I bake. I bake to spread a little joy among friends and family in good times and bad. To watch a person smile after losing so much. That makes everything oh so worth it.
GF Chocolate Lava Cake
Cupcakes. What isn’t to love about them? You can do so many different things with them and they are almost guilt free! It is only a tiny little cake, so you can’t feel bad for eating a few right? Well these apple spice cupcakes are the kind that makes you just want to come back for me!
They have a nice apple cider cake with a browned butter buttercream and a caramel drizzle. I wanted to continue on my fall kick I’ve been on for the last few weeks, but wanted to mix it up from pumpkin, so apple it was!
The cupcake is nice and moist with a wonderful apple flavor that isn’t to overpowering, and the frosting just kicks into a whole different ballpark. I’m telling you once you have one, you wont stop there!
These were inspired by Preppy Kitchen who is one my favorite bakers! So make sure to go check out his instagram and blog! You won’t be disappointed.
Apple Spice Cupcakes - GF
For the Cupcake:
Pipe the frosting onto the cupcakes and then drizzle with the caramel!
Fall is by far my favorite season! The colors, smells, chilly weather, and most importantly the food are the absolute best. Pumpkin spice is such a wonderful smell to have fill your house (or apartment in our case) after a rough couple days.
With this recipe I wanted something that wasn’t overly sweet, but that would bring that wonderful sense of fall. I started with just an easy chocolate cookie and piped it out in spirals, then filled it with a creamy and aromatic cream cheese frosting that I could eat on anything!
This was the first time I tried to pipe cookies, and I’m honestly surprised that it wasn’t nearly as hard as I thought it would be! If you take your time, I promise they are more intimidating than they really are. I do suggest that once you pipe the frosting in-between the cookies, that you put them in the fridge or freezer for at least 10 minutes. It lets the frosting firm up and makes it a little less messy to eat these scrumptious treats!
If you want a pretty quick, impressive and absolutely delicious cookie, then you must make these cookies! If you do please tag me in the photo on Instagram and let me know how it went!
Chocolate Viennese Cookies with Pumpkin Spice Cream Cheese Frosting
Once the cookies are completely cool pipe the frosting into the middle using a star nozzle. Just do enough to cover the cookie and sandwich with another cookie.
Let set in the fridge for 10minutes to an hour for the frosting to set.
One of my coworkers has been asking for these cookies for a few weeks now, so I decided to try and figure out a recipe for them! This recipe is inspired by Cooking Classy and is modified to be gluten free and to have my little spin on it.
My wife has declared that these are now her favorite cookies I’ve made! They are a bit more on the cakey side, but the melt in your mouth texture that you expect from pumpkin. They aren’t overly sweet because of the dark chocolate chips I used mixed with the semi-sweet chips. I wanted these to just remind you of fall and all the wonderful calories that come with it!
I used the left over pumpkin puree from my pumpkin pie I made (link is here) and also some of the wonderful pumpkin pie spice. This spice blend is just so delectable! Sometimes I open the jar I keep it in just to smell the wonderful spice aroma of fall. I really don’t think anything says fall more than pumpkin spice!
Trust me when I say you won’t regret making these cookies! Not only are they delectable, but the smell that fills your house while they bake is enough to make anyone’s day a little better.
GF Pumpkin Chocolate Chip Cookies
*I like to sift the flour and dry ingredients before adding them into the wet ingredients. I feel like it gives the cookies a lil bit more fluffy texture, but it isn’t necessary.
It is half way through September so it’s technically fall right? ( I know the “technical” day is the 22nd, but who says you can’t start early?)
Seeing all the pumpkins and pumpkin spice coffee, body spray, mints, pretty much anything that can have a flavor or scent…. I decided it was time to create my first ever pumpkin pie recipe! I’ve made pumpkin pie in the past, but I always just follow the recipe on the pumpkin can.
This time I wanted to make as much as I could from scratch! I used Bob’s Red Mill GF pie crust flour to make a crust, made my own pumpkin pie spice (which smells AMAZING), and some whipped cream!
I simply love this pie crust recipe. It gives you a nice buttery, flaky, crispy crust every time! It simply is delectable. It is super important that you use the plastic wrap to your advantage when placing it in the pan though. It can crumble if you’re not careful, but it is 100% worth the effort.
Whipped cream…. Seriously who can eat pumpkin pie without whipped cream? It is half of what makes the dessert! This is a super easy whipped cream recipe that I’ve used multiple times over the last year and it has been my favorite by far! You can add any variation you’d like and it will hold up.
I hope you’ll try this wonderful pie!
PIE CRUST INSTRUCTIONS:
Yesterday was my wife’s birthday and she requested a very specific cake! A cookies and milk cake she found on Pinterest, so I had to modify it to make it my own and gluten free! It has a vanilla cake with mini chocolate chips throughout and a creamy vanilla cream cheese frosty topped with a dark chocolate ganache!! Super yummy!
Overall it was a pretty simple recipe, but I think the hardest part was actually the ganache to get it to drip how I wanted it too. It was the first time I’ve ever actually made ganache, but it seems to have turned out. Also it was my first time brushing on a simple syrup to each layer of the cake after baking, and I will always do that from now on! It makes it so the layers are a little easier to move around and stack, plus that extra lil crunch when you bite into it.
The best part of this cake is hearing my father-in-law say how he has started to like gluten free cakes better then normal cakes!
Let me know your thoughts on this cake, that now has become one of my favorites to make!
Credit for the recipe: Liv For Cake
Cookies & Cream Cake
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