Vanilla Poppy Seed Muffins

I don't know about you, but I am a sucker for those really yummy poppy seed muffins they sell at Costco. So much time has come and gone since I have had one. They are full of gluten and have no place in our home anymore. Time to make some that we can eat! These turned out great! 

Gluten-Free Vanilla Poppy Seed Muffins

2  cups Better Batter Gluten Free flour
2 1/2 cups sugar
4 tsps poppy seeds

2 vanilla beans, sliced lengthwise, pulp removed
1 1/2 tsps baking powder
1 1/2 tsps salt
3 eggs
1 1/4 cups milk
1 cup Canola oil
1  tsp vanilla extract
1  tsp almond extract
1/4 cup orange juice

In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. 

In another bowl, beat the eggs, milk, Vanilla bean pulp, oil, extracts and juice. Stir into dry ingredients just until moistened. 

Fill greased muffin cups two-thirds full. 

Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing.

Serve! 

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Sweet Potato Linguine with Butternut Sauce

This week I had the opportunity to review Pastamore's Gluten-Free Sweet Potato Fettuccine

What a treat! While I received a sample from the company, this review is my own opinion and I was not paid for this review. This Fettuccine is unique. It is velvety with a hint of cinnamon and nutmeg. It is also Gluten-Free and Vegetarian. I decided to make a Butternut Squash parmesan sauce because the flavors of fall tend to go together. I was right! This dish was amazing. The first thing I loved about the pasta was the smell of my kitchen while I was boiling it. It even smells like Fall! This dish is something I plan on making all season. It is a very simple recipe, so what are you waiting for? Get your Gluten-Free Sweet Potato Fettuccine HERE from Pastamore, and start cookin'!

Gluten-Free Sweet Potato Linguine with Butternut Sauce

adapted from Simply Recipes
1 butternut squash weighing about 2 1/2 pounds
1 pound pasta
1 tablespoon of olive oil
1/2 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/3 cup sour cream or Greek yogurt
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley, for garnish
1 tsp salt

1/4 tsp pepper
1 cup water

Preheat the oven to 350F.

Cut the butternut squash lengthwise in half.

Next scoop out the guts and seeds and discard them.

Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.

Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.

Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions,1 cup water, the Parmesan,  Greek yogurt, 2 teaspoons salt, pepper and nutmeg into the blender and puree. 

Pour the sauce into a small pot set over low heat. Warm it through, stirring constantly. Do not let the sauce boil.

Fill a pot with water and add 1 TBSP salt. Set over high heat to bring to a hard boil. Add the pasta and cook, uncovered until al dente (12-14 minutes). 

When the pasta is ready, drain and rinse well.

Mix with a little of the sauce and serve.

 Add a dollop of additional sauce and some parsley right when you bring it to the table. 

Eat!

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Glazed Pumpkin Cookies

So...are you guys sick of my pumpkin recipes yet? I hope not! The Season has just begun! I am hoping to have many more coming so that by the time Thanksgiving rolls around, you have plenty of time to meal plan. 

If you like a light and fluffy cookie, then these are the cookies for you. With flavors of pumpkin pie, these cookies are begging to be served during the Halloween and Thanksgiving time of year. 

Gluten-Free Glazed Pumpkin Cookies

adapted from: All Recipes
2 cups gluten free better batter flour

1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. 

Mix and set aside.

In a medium bowl, cream together 1/2 cup of butter and white sugar. 

Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.

Mix in dry ingredients, until fully blended. 

Drop cookie dough on a prepared baking stone or cookie sheet lined with parchment paper. I use a 1 1/2 TBSP cookie scooper.

Bake for 15- 20 minutes in the preheated oven. 

Cool cookies,

Make the Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Drizzle over cookies. 

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