Halloween Eyeball deviled eggs

I am on a role with harvest and Halloween recipes in this house. I am still banished to my house because of my phytophotodermatitis. So while it is so nice outside in southern California, I am in what I call "the dungeon". Technically I am not supposed to even open my blinds. Unfortunately I am not that disciplined. I have to get out from time to time. Take a stroll, go get groceries, go to church. Then I get a flare-up and it is painful. I am just done with having this ailment rule my life. So I am trying to focus all my energy on recipes, cooking, baking and writing. Our house has already been all things Halloween and it is only the beginning of October. 

Gluten-Free Halloween Eyeballs 

adapted from My Daily Dish

8 large eggs, hard boiled and peeled

1/4 cup mayonnaise

1 TB prepared mustard

Salt and pepper, for taste

Blue Food Coloring

Hot Sauce *optional

Boil your Hard boiled eggs, let them cool (8 minute boil, drain, chill instantly)

Peel Your Eggs, 

cut them in half, horizontally

Remove the yolk

Place yolks in a bowl with Mayo and Mustard, salt and pepper.

Mix well until creamy.

Add food coloring and mix.

Lay out your egg white portions

Distribute the yolk mixture evenly between the whites until all gone

To make the Eyeballs:

Slice your olives in half. Place in center of the egg.

They taste like regular deviled eggs... I swear!

If you want you can get creative and make faces. 

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Pumpkin Snickerdoodles

It isn't often I have to report that my husband ate all the cookies. However, this time he did. These are so light and fluffy with all the flavors of Fall. I guess he couldn't refuse. I made a big batch and gave him a few for a treat and he loved them. The next morning I came downstairs after he had left for work and the big batch I made...were GONE! When he got home from work, I asked if he had taken them. Sure enough! He said he couldn't help himself. If you like a light fluffy cookie, then this is your cookie. Glad you loved them hunny! 

Gluten-Free Pumpkin Snickerdoodle Cookies
adapted from six sisters stuff

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 egg
2 1/2  cups better batter gluten-free flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 400 degrees.

Mix together the butter, shortening, sugars, pumpkin, and egg, beat well.

Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.

In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger Roll dough balls in sugar mixture until completely covered. I used a 1 1/2 TBSP Scooper. 

Place dough balls on a baking sheet or baking stone prepared with parchment paper and press them down to make them flatter.

Bake 9 minutes until lightly browned, but still soft.

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Pumpkin Pretzel Cookies

Something I enjoy when I go to the La Costa Spa, is their white chocolate pretzels they serve in the reading room. On far too many occasions, I have taken a book and plopped down in the reading room with a little bowl of their pretzels, only to get up and get more. Not my healthiest moment, just a guilty pleasure. For a while it seemed pretzels may be a thing of the past. They are full of wheat after all. Until Ener-G Wylde Gluten-Free pretzels came out. If you are not gluten-intolerant, feel free to use normal pretzels. 

This is a fun recipe to make for a Halloween or Thanksgiving party. 

Gluten-Free Pumpkin Pretzel Cookies

adapted from Butter, with a side of Bread

Ener-G Wylde Gluten Free Pretzels

Sprinkles

Yellow and Red Food Coloring (unless you can find orange)

8oz White Chocolate 

1 TBSP shortening

First step is to melt the chocolate. There are several ways to do this. I have a little dipper that slowly melts chocolate perfectly, but you can also use a double broiler or the microwave.

 Just add the shortening to the chocolate in whichever method you choose. Microwave for 3 minutes at 50% power, then remove and stir until smooth. 

Add 3 drops yellow and 2 drops red food dye to the white chocolate and stir until orange. 

Dip your pretzels, or spoon the dyed chocolate onto the pretzels. Lay on parchment to cool. Use a brown or green sprinkle to make the stem. 

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Hot and Sour Soup

My house is full of sick people. For the first time in a long time, I am the only one that is healthy. I am overloading on vitamins and cleaning everything constantly, so I hope that I don't get it. I am not holding my breath. I am sad everyone is sick, but at least it allows me to do what I do best and cook yummy soups, take care of and nurture them. 

When my husband and I go out to Asian food, we both like to order the Hot and Sour soup. I love it, but I eat around the tofu. I am not a tofu eater. If you like tofu, you can add some chopped up firm tofu to this soup to make it more traditional. This soup taste's exactly like the hot and sour soup from Wu's Open Kitchen, which was one of our favorite places to eat back home in Oregon. 

Gluten-Free Hot and Sour Soup

adapted Sandra's Recipes
8 cups chicken broth

1 tsp fresh garlic , minced
3 TBSP gluten-free soy sauce -or- braggs amino acids.
1 cup diced sweet onion

2 TBSP Fresh Minced Ginger

15 ounces mushrooms, cut in half

1/2 teaspoon white pepper 

8 tablespoons rice vinegar
1 tablespoon red chili paste
2 TBSP agave nectar

1 (8 oz. can) sliced bamboo shoots, drained

1 (8 oz. can) sliced water chestnuts, drained

4 tablespoons cornstarch

4 tablespoons water

2 eggs, beaten

1 teaspoon sesame oil

1 green onion, finely sliced

Bring stock to a boil in a medium-large saucepan, add garlic, ginger, onion, soy sauce, mushrooms, pepper, vinegar, and chili paste, then reduce to simmer for 10 minutes.

Add white pepper, rice vinegar, bamboo shoots, and water chestnuts; simmer 10 minutes.

Mix cornstarch with water, and slowly drizzle slurry into soup while stirring.

Bring back up to a simmer, and drizzle eggs in a very thin stream over the surface of soup while stirring. Add sesame oil.

Let soup marinate at room temperature for 30 minutes, then reheat and serve garnished with sliced green onions. 

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