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. 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. 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!
    

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 🙂

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).
   

1. Gather all your ingredients.
   

The Flour Mixture

1. In a large bowl, combine the Flour, *Xanthan Gum (only if needed), Baking Soda and spices. Mix well and set aside.
   

The Shortening Mixture

1. In a small saucepan, melt the shortening, remove from heat and cool for about 10-15 minutes (this is so you don’t cook the eggs when you add it).
2. While the shortening is cooling, combine the Molasses, Sugar and egg using a Stand or Handheld Mixer. Add the cooled shortening and mix well.
   

Combining the Wet and Dry Ingredients

1. Slowly add the Flour Mixture to the wet mixture, 1/2 cup at a time, blending well after each addition.
   
2. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours – I find that chilling the dough overnight gets the best results.
3. When ready to bake the cookies, preheat the oven to 350 degrees.
4. While the oven is preheating shape the dough into small 1″ balls (you can use a small cookie scoop to get more uniform cookies) and roll in a bowl of granulated sugar, coating well.
   
5. Space cookie balls at least 2″ apart on an ungreased cookie sheet lined with a baking mat or parchment paper.
   
6. Bake for 8-10 minutes, or until they are covered in “cracks.”
   
7. Let cool for about 2 minutes on the cookie sheet before transferring to a wire rack to cool completely…try one (or two) while they’re still warm!
   
8. Once they are completely cooled, you can package them in cellophane gift bags
9. Enjoy!