Gluten Free Pumpkin Biscotti

I don't know what it is about Biscotti that draws me to it.  I guess I just like the idea of having something to dunk in my hot drinks.  I knew in this season I had to create a pumpkin version of this crunchy cookie...and I did! The pumpkin in these Gluten Free Pumpkin Biscottis moistens it a bit so it's not quite as crunchy as the non pumpkin version.  Of course, I like to dip mine in some chocolate, but if that's not your thing, they are just as good without it.   It's really nice with a cup of Pumpkin Chai Tea or pumpkin coffee.

Gluten Free Pumpkin Biscotti

I  guess one of the things I also like about biscotti is that it's not too hard to make, but the recipe makes a lot so I can gift them.  I put a few Gluten Free Pumpkin Biscotti in a cellophane treat bag, tied a nice bow around it and gave it to my neighbor as a gift (if you put that bag in a nice mug with a bag of pumpkin coffee, that would sure make a nice Christmas gift, now wouldn't it?).

Whether you gift it or keep it all to yourself, I think you'll like these crunchy little guys.  Now get to baking!

GLUTEN FREE PUMPKIN BISCOTTI
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

1 cup almond meal
1 1/2 cups all purpose gluten free flour (I used the homemade gluten free flour on the blog)
2 cups tapioca flour
1/2 tsp. xanthan gum
1 tsp baking powder
1/8 tsp. salt
1/2 cup sugar
1/4 cup brown sugar
1 tsp. pumpkin pie spice
1/2 cup pecans
1/2 cup pumpkin puree
1 tsp. vanilla extract
1/4 cup butter, softened or melted

Chocolate Topping:

1 cup of semi-sweet chocolate chips
1 Tbsp. vegetable shortening

Preheat oven to 350 degrees F. and place a piece of parchment paper on a baking sheet.  In a medium size bowl, or stand mixer, cream butter, sugars and vanilla extract.  Add pumpkin, eggs and egg white, one at a time and mix well.  Mix together dry ingredients and beat into the wet mixture.  The dough will be very thick and dry.  Stir or mix in pecans. 

Divide dough into two equal parts and on a gluten free floured surface, mold and pat dough into two logs, about 12 inches long and 3 inches wide.

Brush logs with an egg white and bake logs at 350 degrees F. for 20-25 minutes.  They should be light brown and starting to crack on top when done.  Cool for 10 minutes and cut loaves at a slant approximately 1 inch wide.  Lower oven to 225 degrees F. and place biscotti slices face down on cookie sheet back in oven.  Turn over each slice after 10 minutes of cooking and continue to cook. 

For the topping, melt chocolate chips and shortening in microwave at 30 second intervals, stirring in between each.  Once biscotti is cooled dip the tops in melted chocolate and if so desired, sprinkle with nuts.  Refrigerate biscotti to set the chocolate.

Gluten Free Pumpkin Chocolate Chip Muffins

I am sorry I haven't blogged in awhile.  We have experienced a loss in our family, which has been tough, but with Thanksgiving  so close, it has made me  even more thankful for the people in my life. Death is supposed to be such a normal part of life, but it really doesn't feel normal when it happens, does it?  Cherish the people in your life, your family and friends, because they are here with you now, but perhaps one day, some of them will just be a happy memory.  I hope you make some happy memories with the ones you love this season.

Gluten Free Pumpkin Chocolate Chip Muffins

Isn't it funny how a certain food or meal can bring back a memory of an event or person?  The memories we make through our cooking is such an important part of our life.  I bet most of you right now could name your favorite thing your Mom or a special family member would make.  The smell of it just brings you right back to that person or time in your life.

These amazing Gluten Free Pumpkin Chocolate Chip Muffins might just be the memory you make for your family down the road. They are so moist and are a perfect pairing of chocolate and pumpkin (which really is a great match!).   They are super portable, since they have no frosting, and are great to take to a potluck or give as a gift.

So, I am dedicating this post to my Mother-in-Law, who loved her sweets, especially Chocolate.  You will be missed, Mama.  This one is for you.

GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)

1 1/2 cups sugar

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 tsp. salt

1 cup of chocolate chips

3 eggs

1/2 cup oil (canola or light olive oil)

1/3 cup water

1 cup pumpkin

pecans for top of muffins (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Stir in chocolate chips.  Fill muffin tins, lined with muffin papers 3/4 full and top with pecans if desired.  Bake at 350 degrees F. for 20-23 minutes or until toothpick inserted in center comes out clean, and top doesn't look wet.  

Gluten Free Pumpkin Bread

 My favorite goody to make and give at the holidays is pumpkin bread.  I make a bunch of mini loaves and give them out, and of course save some for me and the family to eat!  I wanted to still get to make and eat my pumpkin bread this season.  Sure, I could still make the original version to give, but I couldn't partake. That's just not right...or fair, for that matter.   I wanted to make a gluten free version that I couldn't tell was any different from the original.  Guess, what?  I did!  My Gluten Free Pumpkin Bread  is just a good as its gluten containing predecessor.  It is so moist and pumpkiny (is pumpkiny a word?  I don't think so, but let's pretend it is) with a nice crunch from the pecans on top.  I'm a happy camper.

Gluten Free Pumpkin Bread

You can make a whole loaf, mini loaves or even pumpkin muffins with this batter.  I always got rave reviews, and sometimes even requests for my pumpkin bread, and seeing that this gluten free version tastes just the same, I don't think the sentiment will be any different for you when you make this Gluten Free Pumpkin Bread.  I hope you try it out and enjoy it!

I would love to hear your comments if you make this, or any of the recipes on Goodies Gone Gluten Free, so please comment away in the space below!  I would also love to hear some of the special things you like to make for Thanksgiving and Christmas (and any recipes you would like me to try to make gluten free for you!).  So, get to commenting...and to baking!

Gluten Free Pumpkin Bread
Recipe From:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
3 eggs
1/2 cup oil (canola or light olive oil)
1/3 cup water
1 cup pumpkin
pecans for top of bread (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Turn into a 8x4 inch loaf pan and top with pecans if desired.  Bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean, and top doesn't look wet.  If making mini loaves or muffins, bake for 20-25 minutes.  Cool before slicing.

Gluten Free Pumpkin Bread

Gluten Free Onion Rings

I'm deviating from pumpkin for a quick minute here simply because I was craving these Gluten Free Onion Rings (and you know when Mama gets a craving, she needs to feed it), and while making them, I thought I should share them with you all.  They are super easy to make, as they are made with Bisquick Gluten Free Mix.  Can you believe it?  They are so crispy and flavorful, just like you would find in a diner.  I find myself eating a good majority of them as I make them!

Gluten Free Onion Rings

As you know, it isn't always easy or fun going out to eat when you are gluten intolerant.  A few times I have gone out and seen other people eating onion rings and I really wished I could have some.  So, maybe eating them at restaurants is out, but I can have my fill at home!  My whole family loves these Gluten Free Onion Rings.  They just happen to be another one of those things I never made at home before finding out I was gluten intolerant (so the family scores again because of my discovery!).

So take a break with me from all the pumpkin recipes, get out your ketchup and get ready for some finger licking dipping goodness (and maybe even make your family glad you can't eat gluten too).

GLUTEN FREE ONION RINGS
Recipe by: Goodies Gone Gluten Free
Click here for Printable Recipe

Bisquick Gluten Free Mix
1 Tbsp. Creole Seasoning (make sure it's gluten free)
1 medium Sweet Onion (like a Vidalia)
Vegetable or Canola Oil for frying

Follow direction on Gluten Free Bisquick box for making pancakes.  Stir in Creole Seasoning (make sure to read the ingredients in your seasoning that it is all gluten free.  You can find creole seasoning in the seasoning aisle.  I make sure mine doesn't contain MSG either).

Pour a few inches of oil into a large frying pan.  Heat on medium heat until drops of batter sizzle when it hits the pan.  Slice your onion vertically into rings.  Separate the rings and put about half  of the onion rings (depending on the size of your bowl) into the batter and stir to coat.  Using a fork to lift the rings, so the excess batter can drip back into bowl, carefully set a few rings in the hot oil, turning them to brown on each side.  Remove from oil to a paper towel once both sides are browned and immediately sprinkle with salt.  Continue until all rings are dipped and fried.

Pumpkin Chocolate Truffles - Gluten Free

I've combined my two favorite desserts...chocolate and pumpkin.  All is right in the world now.  Imagine, if you will, a piece of pumpkin pie (with no crust, of course) all mixed up with some melted chocolate.  Now imagine that chocolate pumpkin pie dipped in chocolate.  There you have Pumpkin Chocolate Truffles, which just happen to be gluten free.  Oh yum.  Can I have an Amen from someone?

Pumpkin Chocolate Truffles

I rolled some of my truffles in dark chocolate cocoa powder, but I think I prefer them just on their own.  These Pumpkin Chocolate Truffles give a nice bite of chocolate with a hint of pumpkin, and then, suddenly you get a finishing taste of those wonderful spices that accompany pumpkin.  Such a nice pairing of flavors.

Since it's Autumn time, and my blogs have been devoted to the star of the season...pumpkin, I thought I'd add a pic of me and my family at the pumpkin patch.  It has been a tradition every year since our first born, to visit the pumpkin patch, and even though my oldest ones are in their 20's, I still make...I mean invite them to go.  I love looking at the pictures through the years of our visits to the pumpkin patch.  What are some of your traditions this time of year?  Maybe making these Pumpkin Chocolate Truffles will become one of yours!

PUMPKIN CHOCOLATE TRUFFLES
Recipe from:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 cup pumpkin puree
1/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp ground cloves
1/2 cup whipping cream
16 ounces (2 1/2 cups) semi-sweet or dark chocolate chips
2 Tbsp. butter, room temperature
1 cup melted dark chocolate
1 Tbsp. Crisco

In a medium saucepan over low heat, combine pumpkin, brown sugar and spices.  Cook about 5 to 6 minutes, or until mixture reduces down and pumpkin looks dry.  The mixture will become thicker, like a paste.  In a medium saucepan over high heat, add cream.  When cream boils, take off heat.  In a heatproof, medium bowl add chocolate chips and hot cream.  Let the mixture sit for a minute, then slowly begin to stir until the mixture is evenly mixed and shiny.  Add the pumpkin mixture and whisk to combine.  Add the butter and stir again.  Cover tightly with plastic wrap and refrigerate until well chilled and set.  I found overnight chilling to work best.

On a parchment lined cookie sheet, scoop mixture into small balls (a melon baller might work if chocolate is very set).  Place balls in refrigerator to set back up for 1 or more hours.   Melt dark chocolate and Crisco in microwave at 30 second intervals, stirring in between, until chocolate is melted and glossy.   Remove truffles from refrigerator and dip each truffle in melted chocolate using a dipping spoon or two forks and place on parchment lined tray.  Place back in fridge to set.  Store truffles in refrigerator.