Gluten Free Cocoa Molasses [ Gingerbread ] Cookies

Gluten Free Cocoa Molasses [ Gingerbread ] Cookies

Saturday, December 31, 2016

A little sugar, a little spice, a little everything nice. These Cocoa Molasses Cookies are soft, chewy, and completely delicious. Blackstrap molasses, unsweetened cocoa, and a little nutmeg marry together for one irresistible bite! You might just eat two.. or ten.

Christmas may be over but I'm not ready to give up my holiday sweets! Molasses cookies [ or gingerbread ] have long been a favorite of mine. They somehow taste like winter. If seasons could have a flavor, winter's would definitely be molasses. Austin and I made cutout gingerbread cookies, for the first time ever, from scratch for the holidays. It was a grand adventure - mostly in my patience. I seriously love rolling dough out y'all. Sharing the rolling pin is not my strongest point ;)

To make these delicious molasses cookies simply mix up the dough, then let it chill thoroughly in the fridge. Chilling the dough overnight is the very best, but, in a pinch you can chill the dough for 1 hour and then proceed with the baking! Chilling the dough ensures that the cookies don’t puff up and spread out while baking. After the dough has chilled, roll it out on a floured surface and break out your favorite cookie cutters!

Gluten Free Cocoa Molasses Cookies

Prep Time: 25 min.  |  Bake Time: 10 min.  | Yields: About 40 cookies  

Ingredients:

Baking & Spices //

3 1/4 cups Bob's Red Mill 1-to1 Baking Flour

3/4 tsp baking soda

1 tbsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1 tsp ground nutmeg

1 1/2 tsp unsweetened cocoa powder [ Ghirardelli is best ]

1/2 tsp salt

1/2 cup dark brown sugar - packed

1/2 tsp vanilla extract

1/2 cup Blackstrap molasses - filled to the brim

Dairy & Eggs //

3/4 cup unsalted butter

1 large egg

Instructions.
Sift together flour, baking soda, and spices in a large bowl. Set aside.

Step 1. With a hand mixer, beat the butter, sugar and vanilla extract together on medium-high speed until they form light and fluffy paste - about 2 minutes. Add in the egg and molasses. Beat on medium speed until well combined. Gradually add in the flour mixture one cup at time, and beat on low speed until combined. 

Tip: This dough becomes quite thick so you may need to finish working in the last bit of the flour mixture with your hands. If your hand mixer can handle it finish the dough with the beaters.

Step 2. Divide the dough in half and form each half into a round ball. Wrap each half in plastic wrap and chill in the refrigerator for 1 hour or overnight.

Step 3. When you're ready to bake the cookies, preheat oven to 350°F.
Remove the dough from the refrigerator and set out at room temperature for 5-10 minutes. Place one half of the dough on a lightly floured surface. Using a floured rolling pin, roll the dough out evenly until it is about 1/8-inch thick. You may need to re-flour your rolling pin during the process. Grab your favorite cookie cutters to cut the dough into your desired shapes. 

Place cookies on a parchment lined baking sheet.

Tip: Sprinkle tops of cookies with brown sugar for extra crunch and sweetness.

Step 4. Bake until crisp but not too dark - 8 to 10 minutes. Remove from oven and transfer cookies to a wire rack to cool completely.

Decorate to your heart's content!

Who says this recipe is only for the holidays? Bake up a batch of these cocoa molasses cookies anytime. Add in chocolate chips and drop them on a baking sheet like any other cookie! Enjoy them fresh out of the oven with a cold glass of milk anytime of the year!

What is your favorite winter cookie? Is there a holiday cookie that you enjoy year round?

With love,

Woodland Wonderland Holiday Decor

Woodland Wonderland Holiday Decor

Tuesday, December 20, 2016

Happy December, loves! I don't know about you, but, I like to go a little overboard with the holiday decor. Every year I take on a diy decor project! This year I employed Austin to help me. He makes incredible paper snowflakes - He puts me absolutely to shame! You wouldn't know it if you met him, but he has quite a crafty side to him.

This year's theme for the dining room is woodland wonderland. Shimmering browns, rich greens, and a little sparkling critter or two make our dining room feel chilly and inviting all at the same time!

We had the most wonderful time decorating this year. The woodland theme added a nice pop of green to the dining room, and the hand-cut snowflakes add whimsy that my nieces adore. It is the perfect blend of magical and classy!

All of the woodland goodies came from T. J. Maxx except for the ornaments. I snagged those at Walmart for a very fair price. They are plastic so I don't have to worry about shattered colorful glass on my tiled floor. If you have littles in the house plastic ornaments are the way to go! Those shiny sparkling wonders are simply irresistible to little eyes and hands.

Did you decorate your whole house this year? Do love a fun diy holiday decor project?

With love,

Our Engagement Gallery

Our Engagement Gallery

Tuesday, December 13, 2016

It has been a little over a week since Austin asked me to marry him [ did that really happen!? ] and I am finally ready to share a little gallery, from my point of view, from that day. It was such a special day! I wish that I could relive it over and over again. I didn't take too many photos - I was a little distracted ;) - but I managed to capture a few images from lunch, the beautiful grounds/Christmas decorations, and of course my sweet Austin.

Pro engagement tip for all of the guys out there: Feed your girlfriend really fattening delicious food before popping the question. You're guaranteed a yes! Just kidding. Kind of ;)

A huge thank you to a very sneaky and sweet friend, Shannia, for capturing the pictures of that special moment [ above ]!

Thank you for allowing me to share such a special day with you! These pictures make my heart skip with joy. If you are still single and waiting for your engagement day, take heart. The waiting can be so hard and lonely at times [ I know that all too well ], but sweet friend, God has not forgotten you. Be patient, be prayerful, and remain steadfast. God's timing is utterly perfect and He cares deeply for your heart.

With so much love,

Chocolate Chip Pumpkin Spice Pound Cake With Brown Sugar Pumpkin Seed Topping [ Gluten Free ]

Chocolate Chip Pumpkin Spice Pound Cake With Brown Sugar Pumpkin Seed Topping [ Gluten Free ]

Friday, December 2, 2016

I am getting the pumpkin spice out of my system with one last decadent recipe! This rich Gluten Free Chocolate Chip Pumpkin Spice Pound Cake is moist, bursting with brown sugary pumpkin flavor, and is completely irresistible. I hid what was left from Austin and I'm not ashamed of it!

Pound cake has long been one of my most beloved baked goods. It's dense crumb and sweet full flavor make it the most irresistible cake. Pair a slice with an ice cold glass of milk [ coconut milk for my dairy free girls ] and you have a downright sinful bite. This Chocolate Chip Pumpkin Spice Pound Cake is so luscious! I took a loaf to our Thanksgiving dinner and it was a huge hit.

Chocolate Chip Pumpkin Spice Pound Cake With Brown Sugar Pumpkin Seed Topping 

[ Gluten Free ]

Prep Time: 10 min  |  Cook Time: 50-60 min  |  Servings: 10

Ingredients:

1 15 oz. can pure pumpkin

1/3 cup butter, softened

1 1/4 cup granulated sugar

1 cup light brown sugar, packed

4 large eggs at room temperature

2 1/4 cups Bob’s Red Mill 1-to-1 all-purpose baking flour

2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 tbsp. pumpkin pie spice

3 tsp. ground cinnamon

3 tsp. ground nutmeg

1 1/2 tsp. cloves
2 tsp. instant espresso powder

3/4 cup apple butter

1 cup semi-sweet chocolate chips
1 1/2 cup pumpkin seeds
Coconut oil for greasing pan

Instructions.
Preheat oven to 375˚. Grease loaf pan on all sides. Set aside. Split pumpkin seeds - 1 cup to fold in and 1/2 cup for topping.

Step 1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, cloves, and espresso powder. Set aside.

Step 2. In a medium bowl, combine pumpkin, sugars, butter, and apple butter and beat until fluffy. Add eggs one at a time, beating just until the egg disappears.

Step 3. Add flour mixture to butter/sugar mixture in thirds. Beat until just combined. Stir in chocolate chips and 1 cup of pumpkin seeds.

Step 4. Pour batter into greased loaf pan. Tap pan on counter to remove any air bubbles. Sprinkle top generously with pumpkin seeds, cinnamon, brown sugar, and espresso. Bake on 375˚ for 50-60 minutes - Until a wood skewer inserted near the center of cake comes out clean.

Step 5. Remove cake from pan and let cool completely on a wire rack.

Top Tip: while still warm, press brown sugar into all of the edges of this pound cake for extra sweetness.

The base of this pound cake is simple and can be adjusted to fit any flavor profile that you desire. With Christmas coming I just might have to try out a gingerbread version of this pound cake. Candy canes crossed [ or fingers ;) ]  it turns out spectacularly. 

Enjoyed this recipe? Share it on Pinterest or Facebook and show it some love!

Do you have a seasonal cake recipe that you love to make? 

With love,