1. Preheat oven to 350 degrees.
2. Line cookie sheet with a Silpat Baking Pad or parchment paper. Set aside.
3. Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter and Sugars until light and fluffy (about 2 minutes).
4. Add the eggs, one at a time, mixing well. Add the vanilla and continue mixing until all is blended, scraping down sides of bowl as needed.
5. In a separate bowl, combine the Sifted GF Flour, Salt, Baking Powder and Baking Soda.
   Note: please be sure to sift the flour since it helps prevent grittiness.
6. Add the Flour mixture to the Butter mixture. Mix until well-combined.
7. Next, add the Oats and Chocolate Chips and mix until incorporated. Note: add the chopped nuts now if you’re including them.
8. Lastly, add the M&M Candies and Rice Cereal and mix well using a large, sturdy spoon.
9. Using a 2 Tbsp cookie scoop, drop dough balls at least 2″ apart onto the prepared cookie sheet. I only placed 8 cookie dough balls on each baking sheet.
   
10. Bake in preheated oven for 10-14 minutes, rotating pan halfway through. Cookies are done when they turn a light golden brown.
11. Let cookies cool for a couple of minutes on baking sheet, before transferring to a wire cooling rack.
12. These cookies store well in an airtight container for 3-5 days, if they last that long! They also ship well…I send these cookies to one of my daughters, who states that they arrive looking like they were just baked 🙂
    
    

Making the Cupcake Batter

1. Gather the ingredients.
   
2. Preheat Oven to 350 degrees.
   Line cupcake tin with cupcake liners and set aside.
3. In a medium-sized bowl, sift together the GF Flour, Baking Powder and Salt. Set aside.
4. Using a stand mixer fitted with the paddle attachment, cream the Softened Butter with the Granulated Sugar and Vanilla Extract until light and fluffy.
5. Add the Egg Whites to the Butter mixture, mixing until well-blended.
6. Slowly begin adding the Flour Mixture to the Butter mixture, alternating with the Milk, until all of the ingredients are mixed together and batter is smooth.
7. Pour batter into the prepared cupcake tin, filling each cupcake liner 2/3 full (you may have enough batter for a couple of extra cupcakes).
8. Bake for 15-18 minutes (my oven runs a little bit hot, so my cupcakes are ready in 15 minutes), or until toothpick comes out clean.
   
9. Cool in pan for about 10 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Frosting

1. Using a stand mixer fitted with the whisk attachment, whisk the butter until smooth and creamy.
2. Slowly add the powdered sugar to the creamed butter until completely mixed. Increase speed to medium-high and whisk until fluffy.
3. Next, add the Vanilla Extract and Heavy Cream, whisking on medium-high until light and fluffy (you may add extra Heavy Cream, if needed).
4. Pipe the frosting onto the cupcakes, using whichever tip you desire (I used a Star tip)…or simply spread onto the cupcakes with a butter knife for a smooth effect. Top with Pearl candies or any other sprinkle, etc.
   
5. Enjoy!
   

1. Gather the ingredients.
   
2. Preheat Oven to 350 degrees.

Prepping the Bundt Pan

1. Mix the 2 Tbsp melted Butter with 1 Tbsp GF Flour, making a smooth paste. Using a small pastry brush, spread the paste into the Bundt pan, covering the entire inside of pan. Set aside.

Making the Cake Batter

1. In a medium-sized bowl, sift together the GF Flour, Salt, Baking Powder, Baking Soda and Xanthan Gum. Set aside.
2. In a separate small bowl, whisk together the Milk, Lemon Zest, Lemon Juice and Vanilla Extract until well-blended. Set aside.
3. Using a Stand Mixer, fitted with the paddle attachment, beat the softened Butter and Granulated Sugar on Medium-High until light and fluffy.
4. Add the Eggs, one at a time, to the Butter mixture, blending until well-combined.
5. Reduce the speed to Low and begin alternately adding the Flour Mixture and Milk Mixture to the Butter Mixture. Continue mixing until all ingredients are combined, scraping the sides as needed.
6. Scrape the batter into the prepared Bundt pan and smooth the top.
   
7. Bake in preheated oven for 40-50 minutes, turning the pan halfway through baking. Cake is ready when it is a light golden brown and wooden skewer comes out clean.
   
8. Cool cake in pan for about 10-15 minutes before running a knife around the edges to loosen. Turn out onto a wire rack to completely cool before applying the glaze.
   

Making the Glaze

1. Whisk the Powdered Sugar with 4 tsp Lemon Juice until smooth. Add the remaining 2 tsp Lemon Juice, one at a time, until glaze is pourable. Drizzle the glaze evenly over the top of the Bundt cake, letting the glaze drip down the sides.
   
2. Slice and Enjoy!
   

1. Gather the ingredients.
2. Spray an 8″ x 8″ baking pan with non-stick cooking spray. Next, fold a 16″ length of Parchment Paper to a width of 7″ and fit it into the baking pan, so that the excess hangs over the edges for easy removal of the cake. Set aside.

Making the topping:

1. In a small sauce pan, melt the butter over low heat. Once completely melted, remove from heat and let cool slightly.
2. Using a whisk, mix in the sugars, salt, cinnamon and egg yolk to the melted butter, thoroughly mixing.
3. Add the GF Flour to the butter mixture, blending well. The mixture will look like ground meat. Set aside.
   

Making the Cake:

1. Place one of your oven racks in the upper-middle position of the oven and preheat oven to 325 degrees.
2. In a stand mixer, using the paddle attachment, mix the GF Flour, Granulated Sugar, Salt, Xanthan Gum (if needed) and Baking Soda on low until completely blended.
3. Next, add the Butter to the flour mixture, one piece at a time, mixing on low until butter pieces are no longer visible – mixture will resemble coarse sand.
4. Add the Sour Cream, Eggs, Yolk and Vanilla to the Flour mixture and mix on medium-high until batter is light and fluffy.

Putting it Together:

1. Scrape the batter into the prepared baking pan and smooth the top.
   
2. Using your hands, break the Topping Mixture into large pea-sized pieces and sprinkle over the top of the batter to completely cover.
   
3. Bake for 35-45 minutes, rotating the pan halfway through baking. It’s done when the middle is no longer jiggly and a wooden toothpick inserted into the middle comes out clean.
   
4. Let cool in the pan for 30 minutes before removing, using the excess Parchment Paper to lift and pull the cake out.
5. Place on a platter or cutting board to cut and serve. Enjoy!
   

1. Gather the ingredients.
   
2. In a medium to large nonstick skillet, melt the butter over medium-low heat.
3. Once the butter is melted, add the sugar and cashews.
   
4. Cook over low to medium-low heat until sugar has completely melted, stirring often to completely coat the cashews and to prevent mixture from burning.
5. Turn out onto a sheet of parchment paper to let cool.
   
6. Enjoy as a snack, as a topping on ice cream or mixed in with your favorite yogurt…or give as a special gift!

1. Gather the ingredients.
   
2. Preheat oven to 425 degrees.
3. Spray a 6-count non-stick donut pan with non-stick cooking spray. Set aside.
4. In a large microwave-proof mixing bowl (I use an 8-cup glass measuring bowl with a pour spout for easy transfer of batter to donut pan), melt the butter in the microwave.
5. Using a whisk, stir the Maple Syrup and Vanilla Extract into the melted butter.
6. Add the beaten egg and mix until well blended.
7. Next, mix in the Rice Milk , Salt and Baking Powder until Baking Powder is completely mixed in.
8. Whisk in the sifted GF Flour and mix until completely blended (I sift the flour directly into the batter).
9. Spoon or pour the batter into the greased Donut pan, spreading evenly in each well.
   
10. Bake for 10 minutes.
11. Remove and let sit in pan for about 5 minutes to cool slightly.
    

Making the Cinnamon Sugar Coating

1. While the donuts are cooling, pour the sugar and cinnamon into a large resealable plastic baggie and mix well.
2. When the donuts are slightly cooled, turn the donut pan upside down onto a wire rack and thump the bottom a couple of times to remove the donuts.
3. Add a donut, one-at-a-time, into the resealable baggie and gently shake in the sugar mixture until completely coated.
   
4. Place the finished donuts on a wire rack to let them set/dry. As they cool, the donuts absorb the cinnamon, so try to refrain from pouncing on the donuts as soon as you pull each one out of the baggie…they get better and better as they cool. Enjoy!
   

1. Gather the ingredients.
   
2. Sprinkle 1/4 Cup of the Confectioner’s Sugar into a 9″ x 13″ baking dish. Set aside.
3. Add the 3 Packets of Gelatin and 1/2 cup Water to the bowl of your Standing Mixer.
4. Meanwhile, in a medium heavy saucepan, fitted with the Candy Thermometer, combine the Sugar, Corn Syrup, Salt and 1/2 Cup Water. Heat over Medium Heat, whisking until all of the Sugar is dissolved. Continue cooking until temperature reaches 240 degrees F. (Note: you do not need to whisk the entire time…let the mixture boil on its own after the sugar has dissolved, but do not leave unattended).
5. Once the Sugar mixture has reached 240 degrees, turn off heat and leave the pot on the stove while you turn your Standing Mixer on to the Low setting.
6. Slowly and carefully add the Sugar mixture to the Gelatin mixture in the Standing Mixer and blend for about 2 minutes, until thoroughly mixed.
7. Next, increase the speed to High and mix for approximately 10 minutes, or until mixture has reached the consistency of Marshmallow Fluff.
8. Add the Vanilla (or whatever flavor you desire) Extract and mix for another minute to thoroughly blend.
9. Pour the Marshmallow mixture into the prepared 9″ x 13″ Baking Dish, spreading with a spatula to smooth out the surface.
   
10. With the remaining 1/4 Cup Confectioner’s Sugar, sprinkle evenly over the top of the Marshmallow mixture. Place somewhere to let rest and firm up for 24 hours.
11. Once the Marshmallow has firmed up, remove from the baking dish and place on a cutting surface.
    
12. Using a sharp knife, cut into squares or use cookie cutters to make different-themed shapes (dip knife and/or cookie cutters into Confectioner’s Sugar to help prevent sticking).
    
13. Enjoy with a Hot Cup of Cocoa, a good book and a roaring fire!
    

Getting Ready!

1. Preheat oven to 350 degrees
2. Line 1-2 cookie sheets with a silpat cooking mat or parchment paper. Set aside.
3. Gather your ingredients.
   

Making the Cookie Dough

1. Cream together the softened butter and sugar in a stand or handheld mixer ~ about 2-3 minutes. Scrape sides.
2. Add the whole egg and yolk to the butter mixture one at a time ~ mix for 1-2 minutes.
3. Stir in vanilla extract until just blended.
4. In a medium or large mixing bowl, combine the GF flour, salt and baking powder. Blend well.
5. Add the flour mixture to the butter mixture 1/2 cup at a time, being sure to scrape the sides between each flour addition.
6. Dough should feel soft and not sticky.

Making the Batons (Kids LOVE doing this part!)

1. Fit a pastry bag with a large rosette or star tip.
2. Spoon the cookie dough into the pastry bag.
3. Squeeze the dough into 2″ batons (logs) onto the prepared cookie sheets.
4. Bake for 10-12 minutes or until the edges begin to turn a golden brown color.
5. Cool the cookies on the cookie sheets for about 3 minutes before transferring to the cooling racks.

Making the Chocolate Dip

1. In a heavy saucepan, combine the chocolate chips and butter. Heat over low heat until completely melted and smooth ~ stirring with a wooden spoon or whisk to prevent clumping.
2. When the chocolate and butter are ready, remove from heat and add the milk, one tablespoon at a time. Whisk or stir well after each addition of milk.

Putting it all Together (The FUN Part!)

1. Once all of the cookies are completely cooled, dip each end into the melted chocolate mixture and then the sprinkles (put the sprinkles into a cereal bowl for ample dipping room).
   
2. Lay each decorated cookie onto a cooling rack to let the chocolate cool and set.
   
3. Use different colored sprinkles to mix things up!
   
4. Or leave some with just the chocolate for those who don’t prefer sprinkles.
   

Making the Dough

1. Gather the ingredients.
   
2. In the bowl of your standing mixer, combine the warm water and yeast. Using the paddle attachment, stir for about 1 minute or until yeast is completely dissolved.
3. Next, add the mashed potatoes, salt, sugar, melted butter, milk, eggs and 2 cups of the flour. Mix well on low.
4. Change the paddle attachment to the dough hook. Add the remaining 2 cups of flour and mix on medium speed for about 5 minutes, scraping the sides as needed. Dough should be very sticky and stretchy when pulling dough between your fingers. Add a little bit of extra flour if dough doesn’t feel like it has enough body…wetter is better than dry!
   
5. Smooth the top of the dough with an oiled rubber spatula and cover bowl with a towel. Set in a warm area of your kitchen and let rise for about 1 1/2 – 2 hours. (Dough should double in size).
6. Spray 2 jelly roll pans with non-stick spray.
7. Divide the dough in half between the 2 jelly roll pans. Spray the dough and your hands with the non-stick spray and begin patting and stretching the dough until it fills each pan – alternate between the pans to allow the dough to relax and stretch on its own.
   
8. Spray the dough with non-stick spray and cover with plastic wrap. Set in a warm area to let rise once again, about 1 hour.
   

Making the topping

1. Place the oven racks in top third and bottom third of your oven. Preheat to 400 degrees.
2. Meanwhile, in a medium bowl, combine the sugars, cinnamon, nutmeg and salt. Mix very well.
   

Putting it all Together

1. Once the dough in the pans has risen and become puffy, dimple the dough thoroughly using your greased fingers – do not worry if you puncture all the way through to the pan.
2. Next, brush the tops of the dough with 4 Tablespoons of the melted butter per pan. Butter should pool in the dimples that you created.
3. Sprinkle half of the sugar mixture onto each of the cakes until you can no longer see the dough.
   
4. Place the cakes on the oven racks (one on the top rack and one on the bottom rack). Bake for 7 minutes.
5. Switch the cakes on the racks. Bake for another 7 minutes.
   
6. Let cakes cool in the pans for about 5 minutes.
   
7. Using a large spatula and your hands, transfer to cooling racks – this keeps the bottoms from getting soggy.
8. Serve warm or wrap very well in freeze-proof bags to freeze for up to 2 months.
9. Enjoy these yummy cakes throughout the holidays!
   
10. They make the PERFECT Holiday Gifts for friends and family 🙂

1. Gather the ingredients.
   
2. Preheat oven to 270 degrees.
3. In a large bowl, combine the Tabasco, Worcestershire Sauce and melted Butter. Mix well.
4. Next, add the pecans to the Tabasco mix and toss gently with a rubber spatula to thoroughly coat the pecans.
   
5. Dump the pecans on a cookie sheet and spread them out evenly. Sprinkle with salt (as much or as little as you desire).
   
6. Bake in the center of the oven for 15 minutes.
7. Remove from oven, stir, salt and return to oven for another 15 minutes or until lightly crispy.
8. Cool on a paper towel for 10-12 hours (I usually do this in the evening, so I can let them cool/crisp overnight).
   
9. If you’re giving these as gifts, pack in a plastic gift bag or tightly sealed container.
   
10. Or place them in pretty bowls throughout your house for friends and family to munch 🙂