Cream Cheese Sugar Cookies

I was terrified of the idea of facing down our first holiday season gluten- and dairy-free.  Thanks to some very special friends and some very talented cooks, we produced several delicious, never-miss-the-gluten-or-dairy treats to eat and share!

Cream together:

-2 c sugar

-1 1/2 c. butter, soft (sub Earth Balance Soy Free Butter Spread)

-6 oz. cream cheese (sub Daiya cream cheese for dairy free version)

Next Add:

-1 tsp salt

-1 tsp almond extract

-2 tsp vanilla extract

-2 egg yolks

Cut in:

5 c. Jules gluten free flour

Chill dough for at least 2 hours.

Roll and cut your cookies, placing them on a parchment-lined baking sheet.

Bake at 375 for 7-10 minutes.

Source:  Natalie! Natalie! Natalie!! :)

Ginger Orange Sweet Potato Casserole (sugar free!!)

This yummy side dish was devoured by kids and adults alike.  And with no sugar added, there is also no guilt added!  Shout out to the awesome Mom's Group cookbook and Ms. Amber for this delicious addition to our holiday celebration.  This is a great make-ahead as you can assemble the whole dish the day before and then just warm it in the oven before meal time.

Ingredients:
-6 sweet potatoes
-1/2 c milk (almond can be substituted)
-1/2 c orange juice
-2 tsp orange zest
-2 eggs
-2-3 tsp fresh ginger, minced
-1/2 c molasses
-pinch of salt and pepper
-1/2 c crushed pecans

1.  Pierce holes in the sweet potatoes and place them on a parchment-lined baking dish.  Bake them whole at 300 for 4-6 hours or until the juice of the potatoes starts to ooze and caramelize.
2.  Let potatoes cool and then you should be able to pull the peels right off.  Leave potato "guts" in a large bowl until completely cool.
3. Combine cooled potatoes and all ingredients (except pecans) in a food processor or use an immersion blender in a large bowl.  Blend together to desired consistency.
4.  Spread mixture in a casserole dish.  (If you're making ahead, at this point you cover it and stick in the fridge.)
5.  Sprinkle crushed pecans and bake at 350 for 30-45 minutes.

Chocolate Olive Oil Cake

Ingredients:
-2/3 c regular olive oil (NOT extra virgin)
-6 Tbs Navitas unsweetened cacao powder
-1/2 c boiling water
-2 tsp pure vanilla extract
-1 1/2 c almond flour
-1/2 tsp baking soda
-pinch of salt
-1 c sugar
-3 large eggs


1.  Preheat oven to 325.  Grease the bottom and sides of a spring form pan.  Cut a piece of parchment paper to line the base of the spring form pan.
2.  In a small bowl, add the boiling water to the cocoa powder and mix until a chocolaty paste is formed.  Then, mix in vanilla and set aside to cool.
3.  In a small bowl, combine almond four, baking soda, and salt.
4.  In a freestanding mixer, put sugar, olive oil, and eggs.  Beat vigorously until mixture is aerated, thickened, and creaming - about 3 minutes.
5.  Turn down mixer speed and beat in cocoa mixture.  Then, slowly add almond flour mixture.
6.  Pour batter into prepared spring form pan.  Bake until sides of cake are set and the very center top still looks slightly damp - 40-45 minutes.
7.  Let cake cool in its pan on a wire rack for 10 minutes.  Ease sides of cake with small metal spatula and spring cake out of the pan.  Leave to cool completely and dust with powdered sugar or serve warm with ice cream!!

Chocolate Nutella & Sea Salt Fudge

A great holiday treat!!

Ingredients:
1 can (14oz) sweetened condensed milk
1 tsp vanilla extract
1 c semisweet chocolate chips
1 c Nutella
3 Tbs butter, at room temp, cut into 1/2 inch pieces
Sea Salt

1.  Line an 8x8 or 9x9 baking pan with parchment paper.
2.  In a medium glass bowl, stir together sweetened condensed milk, vanilla, chocolate chips, Nutella, and butter.
3.  Form a double boiler by setting the bowl over a medium pot of gently simmering water.  The water level should be low enough that the bottom of the bowl does not touch the water. 
4.  Stir until the chocolate chips are melted and the mixture is smooth, 5-7 minutes.
5.  Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. 
6.  Refrigerate until fudge is firm, at least 2 hours.
7.  Once firm and cool, cut into bite-sized pieces.

Rachel's Raspberry White Chocolate Scones

Ingredients:
-2 c flour (or1 c whole wheat, 1 c white flour)
-1 - 1 1/4 c heavy cream (less if berries are really juicy, like 3/4 to 1 cup)
-1/3 c sugar
-1 tbs baking powder
-1/2 tsp salt
-2 tbs unsalted butter, melted (regular butter works too)
-3/4 c frozen (don't thaw) or fresh raspberries or blackberries or
blueberries (break rasberries/blackberries into smaller pieces if you
want)
-1/2 c white or dark chocolate chips
-Coarse sugar to sprinkle on top

1.  Preheat oven to 400 degrees F.
2. Mix flour, sugar, baking powder and salt.
3. Pour in cream*, berries, and chocolate chips. Barely mix gently until
dough just comes together. (add a little more flour or cream if needed
to make the dough stick together barely, but not too sticky, it should
all barely stick into one ball. Do not over-mix!!!
4. Turn out onto lightly floured surface and pat tightly into a 8"
(across) x 1 1/2" thick round circle. For mini schones (like I made you), make 2 4" inch circles.
5. Brush with the melted butter, sprinkle with coarse sugar (sugar in the
raw is pretty) and then cut into 8 triangles like a pizza or pie
6. Place 1" apart on parchment lined baking sheet or baking stone.  Bake for 13-18 minutes or until lightly browned on top.

* if berries are really juicy, put a little less cream in the recipe.
If recipe doesn't hold together, add more cream.
I like adding berries while frozen because they don't turn the dough
pink, and hold together nicely.