3 Time published Author, Cancer Survivor, Elite Coach, Nutrition expert, Yoga Teacher, Certified Cize Instructor, Wife, Mother, and friend, Christi Silbaugh brings healthy recipes, Tips, and products that help people get and stay, happy, healthy, and cancer FREE!
What do you do with your leftover Halloween Candy?
A little while ago I made Gluten-Free Homemade Milky Way Bars. They were a huge hit in this house. So much so that I had to make them again so that I could make these cookies. Well I think the cookies are even more popular than the candy bars. Now According to Mars Chocolate, Store bought milky way bars are also gluten-free. So you can use store bought ones if you like. So I figured this would be a good post to put up on Halloween. You can use this recipe for leftover all kinds of Halloween candy bars. Get ready for a swarm of people to your kitchen when these babies come out of the oven!
Gluten-Free Milky Way Cookies 2 cups better batter gluten free flour 1 tsp baking soda 1 tsp salt 1 cup of room temperature unsalted butter 3/4 cup brown sugar 3/4 cup sugar 1 tsp pure vanilla extract 2 large eggs 4 Milky Way Bars
Preheat your oven to 350 degrees
Combine flour, baking soda and salt and whisk together.
Add Butter, Brown Sugar, Sugar, Vanilla, and eggs to flour mixer and Mix until fully incorporated.
Chop up your milky way bars.
Gently fold in the milky way chunks into your batter.
Scoop onto baking sheets or stones prepared with parchment paper.
Bake for 15 minutes.
Leave on the cookie sheet for 3-5 minutes before moving to a cooling rack.
I have a treat for you today. You actually just might hate me for introducing this treat to you. These bad boys are filled with all things yummy. Gluten-Free Pumpkin Muffins filled with a sweet cream cheese, and topped with a white chocolate cinnamon struesel. Honestly, I don't know if it gets any better than this. I would start out with a story of my day, but these trump any story I can give you. If I were you, I would stop everything and make these NOW!
Gluten-Free Pumpkin Struesel Muffins adapted from The Brown Eyed Baker For the Cream Cheese Filling: 4 ounces cream cheese, softened to room temperature ½ cup powdered sugar 1½ teaspoons vanilla extract For the Streusel: 6 ounces of chopped white chocolate ½ teaspoon ground cinnamon
For the Muffins: 1 1/4 cups better batter gluten-free flour 2 teaspoons pumpkin pie spice ½ teaspoon ground cinnamon 1/2 teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon baking soda ½ teaspoon salt 2 eggs 1 cup granulated sugar 1 cup canned pumpkin 1/2 cup butter
2 Tbsp Canola oil 1 teaspoon vanilla extract
Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine.
Put the filling in a ziplock bag in the freezer while you prepare the muffins.
Preheat oven to 350 degrees F.
Line a standard 12-cup muffin tin with paper liners; set aside.
Make the Streusel: In a medium bowl, use a fork to combine chopped white chocolate and cinnamon. Set aside.
Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.
In a medium bowl, whisk together the sugar, pumpkin, eggs, butter, oil, and vanilla.
Pour the pumpkin mixture over the dry ingredients. Mix.
Pour batter into prepared muffin pan.
Using a spoon, or finger, make the center of your muffins hollow.
Divide the cold cream cheese mixture into each muffin.
Sprinkle the prepared streusel on top of each muffin.
Bake until golden, for 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely.
Halloween and Thanksgiving are just around the corner, and I have a great recipe for you to make during this Pumpkin season! I made these for my daughter and she devoured them saying "wow!". I love it when I get that kind of response. That means it is a recipe I really need to pass on to my readers. The secret ingredient? My pumpkin cream cheese filling. It is easy to make and makes all the difference. If you want to top them with whipped cream, it goes great too, but isn't necessary. I plan on making these off and on throughout the whole season. Enjoy!
Gluten-Free Pumpkin Crepes adapted from Juanita's Cocina 1 cup pumpkin puree 3/4 cup better batter flour 1 cup milk 1/2 cup warm water 4 eggs 4 Tbs. unsalted butter, melted 1 tsp. vanilla 1/2 tsp. powdered ginger 1/2 tsp. ground nutmeg 1 tsp. cinnamon 1/3 cup sugar 1/4 tsp. salt 1 tsp baking powder