Making the Cookies:

1. Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
2. Gather the ingredients.
3. In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
4. In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
5. Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
6. Cover bowl with plastic wrap or dish cloth and let rest for 30 minutes. This allows the GF Flour to absorb the moisture from the wet ingredients which reduces (hopefully, eliminates!) the grainy texture.
7. When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
8. Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
9. Spray the back of a spoon with non-stick cooking spray and use the spoon to flatten the cookie mounds (re-apply spray as often as needed).
10. Bake for 10-12 minutes.
11. Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.

Making the Frosting:

1. While the cookies are baking and cooling start making the frosting…
2. Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
3. Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
4. Add the Ground Cinnamon and Mix thoroughly.
5. You’re ready to frost the cookies and enjoy!

Making the GF Pie Crusts:

1. NOTE: This recipe makes 2 pie crusts. You can refrigerate any unused & uncooked dough for up to 3 days, or freeze it for up to 3 months, well wrapped. To thaw the dough, move it to the refrigerator overnight, then let dough warm a little for about 20-30 minutes at room temperature.
2. Gather the ingredients for the pie crusts.
3. In a food processor, pulse together the GF Flour Blend and Salt until well combined.
4. Next, add the Cold Butter pieces to the food processor and pulse until the butter is in large chunks.
5. Add the Beaten Egg and Vinegar to the Butter/Flour mixture and pulse until just combined.
6. Slowly add the Ice-cold Water, 1 Tablespoon at a time, to the dough mixture while pulsing. Note: depending on the humidity, you may not need all of the water. Pulse until the dough comes together.
7. Divide the dough in half (I weigh mine) and wrap each half in plastic wrap, flattening the dough into discs. Refrigerate for at least 30 minutes.

Making the Strawberry Filling (while the Pie Dough is chilling):

1. Gather the ingredients for the filling.
2. Place one of your oven racks in the center position and preheat oven to 400 degrees.
3. In a large bowl, combine the cut-up Strawberries, Sugar, GF Flour, Vanilla Extract, Lemon Zest and Juice until the Strawberries are well coated. Set aside while you roll out the pie dough.
4. Lightly flour a piece of parchment paper and place one of the pie dough discs on top. Using a rolling pin, roll the dough out into an oval shape about 19″ x 11″ (thickness of dough should be about 1/4″).
5. Transfer the rolled-out dough and the Parchment Paper to a baking sheet and spoon the Strawberry filling onto the center of the dough. Spread the filling evenly out, leaving a 1-2″ border of dough.
6. Very gently fold the edges of the dough over the Strawberries, pinching together any folds in the dough.
   
7. In a small bowl, whisk together 1 Large Egg and 1 Tbsp of water. Brush this egg wash onto the folded edges of the dough.
8. Bake on the center rack for about 30 minutes, rotating the pan halfway through to evenly bake.
9. While the tart is baking, warm the Preserves (or Jam/Jelly/Marmalade) with a splash of water (to help the Preserves spread).
10. Once the crust is a golden brown, remove the Tart from the oven and gently brush the Strawberry filling with the warmed Preserves. Cool completely.
    

Making the Whipped Cream:

1. Using a Stand Mixer, fitted with the Whisk attachment, whisk the Heavy Whipping Cream, Powdered Sugar and Vanilla Extract on Medium-High until soft peaks have formed.
2. Serve the cooled Tart with a large dollop of freshly made Whipped Cream and watch it disappear!
   

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. 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!
    

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 🙂
    

1. Gather the ingredients
   
2. Pipe around the bottom of a Hershey Kiss with the decorating icing.
   
3. Place the Hershey Kiss rightside up on top of solid chocolate side of the Fudge Stripe cookie and press gently to secure.
   
4. Next, “draw” a bow with the decorating frosting on the Hershey Kiss and cookie (see photo).
   
5. Repeat with the rest of the cookies and Kisses until done. I usually make enough for each child/adult to have 2 cookies.
   
6. I hope you and your family enjoy these as much as we do!