1. Grease a 9″ x 13″ baking dish; set aside

Making the Dough:

1. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the GF Flour, Xanthan Gum (only if needed), Nonfat Dry Milk, Yeast, Cream of Tartar, Baking Soda, Brown Sugar and Salt; mix until completely blended.
2. Next, slowly add the Vinegar, Butter and Egg; mix until thoroughly blended.
3. Lastly, with the Mixer set on Low, add the Warm Water gradually in a slow, steady stream…let it trickle down the inside of the bowl until all of the Water has been added.
4. Scrape down the sides of the bowl, then turn the Mixer up to Med-High and let mix for 3 minutes; dough should be moist and starting to pull away from the sides of the bowl.
5. Gently scrape the dough out onto a lightly floured working surface; lightly flour the top with more flour and gently knead until smooth.
6. Divide the dough in half and place half under a towel or plastic wrap to keep it from drying out.
7. Lightly flour the working half of the dough and roll into a rectangle, about 9″ x 12″ and 1/2″ thick, with a rolling pin (add flour as needed to prevent sticking).

Adding the Filling:

1. Using an offset spatula or a butter knife, spread 1/2 of the softened butter onto the dough, leaving a 1″ border around the edges.
2. Next, sprinkle 1/2 of the Brown Sugar on top of the butter and gently pat it down with your fingers; sprinkle 1/2 of the Cinnamon onto the Brown Sugar.
3. Starting on one of the short sides of the dough, roll tightly into a coil/tube and gently pinch the end of the roll with the body of the roll to seal together.
4. Using a very sharp knife, slice the dough roll into 2″ wide sections (I know this seems quite large, but you’re going to press them down) and place them into the prepared Baking Dish, about 1″ apart; gently press each roll down by about 1/3.
   
5. Repeat these steps with the remaining half of the dough and filling.
6. Cover the Baking Dish with lightly oiled plastic wrap (I use non-stick cooking spray) and place in a warm, draft-free place to rise for about 1 hour; the dough should double in size.

Baking the Rolls:

1. Once the dough has almost finished rising, preheat the oven to 350 degrees.
2. Remove the plastic wrap and bake on the center rack for about 23-27 minutes, or until the rolls are golden brown and cooked in the middle.
3. Let cool to room temperature before adding the glaze.

Making the Glaze:

1. While the rolls are cooling, combine the Powdered Sugar, Milk and Cinnamon in a small bowl, mixing until smooth; add additional Milk, a little at a time, if needed to reach desired consistency (the glaze should be thick, but able to be drizzled)
2. Enjoy!!!

Making the Cookies

1. Gather the ingredients.
   
2. In a small heavy pot, melt the 1/2 Cup Unsalted Butter on Low. Once the butter is melted, add the 1 1/2 Cups Semi-Sweet Chocolate Morsels and continue heating over low until the chocolate is melted. Mixture should be smooth and creamy. Remove from heat.
3. Meanwhile, in a medium-sized bowl, combine the dry ingredients (Flour, Cocoa Powder, Baking Powder and Salt). Mix well and set aside.
4. Either using a Standing or Handheld Mixer, beat the Eggs, Brown Sugar and Vanilla Extract on low until blended.
5. Add the cooled Chocolate mixture to the Egg mixture and mix on Low until blended.
6. Next, add the Flour mixture 1/2 Cup at a time to the Wet Mixture and beat on Low until well blended. The dough will be thick, like Brownies. Cover the bowl with foil or plastic wrap and refrigerate for 3-4 hours.
7. Once the dough has “hardened” to the consistency of modeling clay, remove the dough from the refrigerator.
8. Preheat oven to 325 degrees.
9. Line 1-2 cookie sheets with Parchment Paper or Silicone Baking Mats and set aside.
10. Using a Small Cookie Scoop, scoop out dough and roll into balls. Place them 2″ apart on the prepared cookie sheets.
    
11. Bake for 10-12 minutes or until they start to form cracks on their tops.
    
12. Let cookies sit on cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
    

Making the Icing

1. While the cookies are cooling, combine the 4 Tablespoons melted Butter, 1/4 Cup Cocoa Powder, 1/4 Cup Hot Water, Vanilla Extract and 2 Cups Confectioner’s Sugar. Mix on Low until well blended. If mixture is too thick, add a little bit of water (1 Tablespoon at a time) until icing is a little runny.
2. Next, keeping the cooled cookies on the cooling rack, place rack on a cookie sheet or paper towels to catch the run-off icing.
3. Spoon desired amount of icing onto 2-3 cookies at a time and then add sprinkles….icing sets up quickly, so only apply icing to a few cookies at a time.
   
4. Continue applying the icing and decorative sprinkles to the rest of the cookies until done.
   Enjoy!
   

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 🙂
    

Making the Chocolate Filling

1. Gather the ingredients
   
2. Bake a 9″ pie crust and let cool while preparing the chocolate filling.
   
3. Using a Stand or Handheld Mixer, cream the first 3 ingredients together on medium to medium high speed until light and creamy.
4. Add the melted chocolate and continue beating until well blended.
5. Add one cold egg and mix for 5 minutes on medium-high. Scrape the sides of the mixing bowl, then add the second cold egg and mix for another 5 minutes. Filling should be light and fluffy.
   
6. Pour into the baked and cooled pie shell, spreading evenly. Chill in the refrigerator for at least 2 hours.
   

Making the Whipped Topping

1. Using a Stand or Handheld Mixer, whip the cold Heavy Whipping Cream, 2 heaping Tablespoons of Powdered Sugar and 1/2 teaspoon Vanilla Extract on medium-high for about 3-4 minutes (until stiff peaks form).
   
2. Spread the whipped cream onto the chocolate filling and add chocolate shavings, if desired (I grated 1 Hershey Kiss for the shavings).