Chocolate Chip Cookies

These are some of my favorite chocolate chip cookie recipes!  Baked on stoneware makes them come out the best!

Ingredients:
2/3 cup shortening
1 Tbsp oil
1 cup brown sugar
½ cup white sugar
1 tbsp vanilla

1/3 cup water
2 ¼ cups gluten free baking mix
1 tsp salt
1 tsp xanthan gum
1 ½ tsp baking soda
½ tsp baking powder
1 bag chocolate chips (I used enjoy life mini chips)

Preheat oven to 375.

Cream shortening, oil and sugars in a mixing bowl.  Add vanilla and water. Mix until combined.
Combine gluten free baking mix, salt, xanthan gum, baking soda and baking powder.
Add to creamed mixture and beat until smooth. Add in mini chips. Allow to sit for 10 minutes.
Drop by spoonful's onto baking sheet and slightly press down on each cookie to flatten.

Bake for 8-10 minutes. Cool on baking sheet and serve.

Strawberry Cobbler

There is nothing better than freshly picked fruit. So much more flavor than what we get in the store.  Every summer we would go strawberry picking and when we made this cobbler, it always received rave reviews from the family!

You can use any fresh fruit, or frozen if you'd like. We love to serve warm with a scoop of dairy free vanilla ice cream. Yum!

Directions: Preheat oven to 350 degrees. Fill bottom of an 8x8 pan with fresh cut fruit. Hard to say an amount, maybe 10 cups? I just filled until it was about an inch from the top. (our berries were freshly picked and very sweet. If your berries are not fresh, you may need to sprinkle them with sugar)

Mix in a bowl 1 cup gluten free flour (we like King Arthur's) with 1 cup sugar and 1 egg until it becomes crumbly. Sprinkle on top of fresh cut strawberries or fruit of your choice. Drizzle 1/4 cup melted butter (we use df earth balance) over top of the cobbler.

Bake in oven for 30-45 minutes, I baked mine for 40 minutes until fruit is bubbly and topping has browned slightly. Cool slightly before serving. Best with vanilla ice cream or whipped topping!

Mini Chocolate Chip Cookies

These are the yummiest and cutest mini chocolate chip cookies! ❤️

You all made fun of me b/c they were so small but after the first bite you all agreed they were delish and loved the mini size!  This is also the recipe you and your sister like to eat raw out of the fridge.  

These do need to chill in the fridge for 2 hours, so keep that in mind before you start. Next time I'd double the recipe but here is what I did:

Ingredients:
1/2 cup (1 stick) earth balance butter, softened 

1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1-1/4 cups gluten free flour blend (I used King Arthur’s)
1/2 teaspoon baking soda
rounded 1/4 teaspoon salt
1 cup gluten free chocolate chips (Enjoy Life for Dairy Free)

Directions:
Mix butter, brown sugar, and granulated sugar until the mixture is smooth and creamy, about 1 minute. Add egg and vanilla (I actually was out of vanilla and used maple syrup in it’s place, couldn’t tell the difference!) Beat on medium speed until egg is just combined.

Add gluten free flour, baking soda, and salt, and mix until combined. Add chocolate chips then mix by hand. Scoop the cookie dough into an airtight container then chill in the refrigerator for 2 hours.

Preheat oven to 375 degrees. Remove the cookie dough from the fridge then let sit on the counter for 10-20 minutes so it's easier to scoop. Line a cookie sheet with parchment paper. Scoop 1 Tablespoon of dough and roll to create a ball and place onto prepared baking sheet. Bake cookies for 6-8 minutes or until the outside edges are golden brown and the centers are pale brown.

Mini Banana Pudding Dessert Cups

Banana pudding in cute little cups that is also dairy and gluten free, I mean what’s not to love! 😋  You can create little desserts like this with any sort of pudding, whipped cream and crushed up cookies or little pieces of brownie or cake.

Ingredients:
Banana cream instant pudding
One can coconut cream
Truewhip, vegan whipped topping (you can use regular)
Two bananas
gluten-free vanilla wafers, I used Kinnikinnick brand
I used little mini dessert cups but you could serve in other little glasses

Directions:

Mix with beaters the package of pudding and one full can of coconut cream together. Pudding will set very quickly.

Crush up half to 3/4 of the vanilla cookies. Sprinkle a spoonful of cookie crumbs in the bottom of your dessert cup. Add a layer of pudding, then a few slices of banana, top with a spoonful of dairy free whipped topping. Repeat with another layer of crushed cookie, pudding, sliced banana and finish with a dollop of whipped topping. Add one whole cookie to the whipped topping for a garnish.

Strawberry Shortcake Cake

I know you say this isn't one of your favorite cakes but we made it so much, I thought you'd like to know how to make it.  This is probably the easiest cake you'll ever make. When you were were 9 we went to Lauren's birthday party. You had a gluten free cupcake and the birthday girl had a cake that looked sort of like this and you were swooning over it. I thought, I bet I could do that gluten and dairy free. You had your doubts, but that next weekend I gave it a try and it became on of your and Rowyn's favorite cakes! It was always a big hit to make when company comes over and always a cake we make when strawberries are in season.

I used a gluten free King Arthur’s yellow cake mix. Bake in two 8 or 9” round pans.  Bake as directed but cook about 5 minutes less than what the directions suggest.  Let cool. Slice fresh strawberries and sprinkle with sugar to bring out juices. Layer strawberries on cooled cake. Spread dairy free whipped topping (or regular for you now) on top of the strawberries. Place second cake on top, repeat with another layer of strawberries. Cover entire cake with whipped topping.  I always placed a few cut strawberries on top to make it look pretty. :) 

Flourless Peanut Butter Chunk Cookies

You made these back in 2019 and we all loved them.  Not sure we ever were able to get them to turn out this good again so we stopped making them.  LOL!  But they were so good so we definitely should keep trying.  

Ingredients:

1 cup peanut butter
1 cup sugar
1 egg
100 grams dairy free chocolate chips/chunks
1 tsp vanilla
1/2 tsp baking soda

Directions:

Preheat oven to 325 degrees. Prepare a baking sheet with parchment paper. In a mixing bowl, use a mixer to combine peanut butter, sugar and baking soda. Add in the egg and vanilla extract and continue until incorporated. Fold in the chocolate chunks but reserve a few for topping. Use a cookie scooper to make 1 1/2 inch balls. Place the balls on the baking sheet and use the back of a measuring cup to press them down slightly.

Bake for 10 minutes. Press a piece of chocolate chunk in the center for a chocolate topping. Continue baking another 2-3 minutes or until edges are brown but center still looks soft. Remove from oven and let cool completely - they may be fragile until fully cooled.

Strawberry Cupcakes

These were definitely a family favorite.  King Arthur’s Gluten Free vanilla cake mix for the cupcakes (always bake about 5 minutes less than recipe states) then top with a delicious strawberry frosting and a fresh strawberry - but make sure the strawberry is dry or it will "melt" the icing. 

 
Dairy Free Strawberry Frosting:

1 cup freeze dried strawberries
1 cup earth balance butter, room temperature (if you aren't dairy free, just use real butter)
4 cups powdered sugar
4 Tablespoons coconut milk (cows milk is fine if you are not dairy free)
pinch of salt
fresh berries, for topping

Directions:
Add freeze dried berries to a food processor and grind into a powder. Set aside. Add the butter to a large mixer bowl and mix until smooth. Add 2 cups of the powdered sugar and mix until smooth. Add 3 Tablespoons of the milk and mix until smooth. Add remaining powdered sugar, powdered berries and 1 more Tablespoon of the milk. Mix until desired consistency and all ingredients are incorporated. Put into a piping bag with tip of choice - pipe icing on your cupcakes! Top with a sliced strawberry.

Ginger Snap Cookies

 

These are actually Lilly's dad (Nathan) from NY's family recipe that I loved eating at Christmas time in NY.  They transferred to being gluten free so well and are so easy to make and a family favorite anytime of the year. I used King Arthur’s GF flour and Earth Balance baking sticks to make this Gluten and Dairy free but you could always try regular butter sometime too.

Bake a little less (closer to 10 minutes) for more of a softer almost sugar cookie - bake more (12+ min, but keep checking so they don’t burn) for a more gingery crunchy/chewy cookie.

 
Preheat oven to 350 degrees
2 cups gf flour
1 T ginger powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup dairy free butter
1 cup sugar (some extra for rolling)
1 egg
1/4 cup molasses
Mix first five ingredients in one bowl, set aside. Mix butter, sugar, egg and molasses in separate bowl. Mix dry ingredients and wet ingredients until fully combined. (I did use my hands here a bit to make sure the butter was fully incorporated)
Pour some sugar in a bowl. Roll cookie dough into balls, then roll in sugar. Place on cookie sheet and bake 10-12 minutes. Enjoy!

Gluten & Dairy Free Sugar Cookies and Cookie Icing

This is the best sugar cookie recipe I have found so far and the one we always use to make our Christmas cookies.

Cookie recipe:
Ingredients:
3/4 cup Earth Balance Butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups GF flour
1 tsp baking powder
1 tsp salt

Directions:
Mix butter, sugar, eggs and vanilla. Mix in 1 cup flour, baking powder and salt and add to wet mix. Then add the remaining flour and mix. Cool in fridge until firm - about 30 minutes.

Preheat oven to 375 degrees. Roll out dough into floured surface and cut out into the shapes you want. Bake on cookie sheet for 5-6 minutes. More than 6 minutes and the bottoms will burn!

Christmas Cookie Icing Recipe:

Ingredients

1 cup shortening
1 tsp vanilla extract
1 tsp almond extract
8 cups powdered sugar (about a 2
pound bag)
1/2 cup coconut coffee creamer
Food coloring if desired

In a mixing bowl with paddle attachment, mix shortening and extracts until creamy, at least 1 minute.

Add powdered sugar 1 cup at a time. Add cream 2-3 Tablespoons at a time alternating with the powdered sugar.  Mix until creamy. Use more or less cream to reach desired onsistency.
Divide out frosting and color if desired. I like to put the icing on piping bags with different piping tips. We made red, green black and kept some white and had plenty to decorate all the cookies.

Fresh Berry Cups

My friend Becca brought these beautiful desserts to my house a few months ago.  They are so pretty and after one bite, I was hooked.  We had family coming over for dinner and I needed a dessert that was nut, egg, dairy and gluten free.  This was perfect!  Adults and children gobbled these up, there wasn't one left.  The best part, I didn't have to turn on the oven!  :)  

They are chocolate cups filled with coconut cream topped with fresh raspberries and blueberries.  The only thing you need is silicone baking cups.  I bought these ones from amazon.  

Ingredients:

1 bag enjoy life chocolate chips (if you want to keep this dairy free)

2 cans full fat coconut milk

1 tsp vanilla

pinches of sugar to taste

fresh raspberries and blueberries

Directions:

Place cans of coconut milk in the refrigerator overnight.  This will help the coconut milk thicken and separate from the water.  

Melt the chocolate chips in a saucepan or double boiler until you have a smooth consistency.  

Coat the bottom and sides of your candy cup with about 1 spoonful of melted chocolate.  Place candy cups in the freezer.  

Remove chocolate cups from the freezer once firm and carefully pop the chocolate cups out of the silicone mold.  I did have a few of my edges break, but that's okay.  Doesn't effect the taste! I put my cups back in the freezer before filling as the chocolate was starting to get soft.

Remove the coconut milk from the refrigerator and scoop out the solid coconut cream at the top of the can and place in a large bowl.  Do not use the water at the bottom for this recipe.  I made quite a mess with this as coconut cream was flying everywhere when I was whipping it.  Maybe a stand mixer with a shield would be nice next time!

Add the vanilla and sugar to taste and start whipping your coconut cream until light and fluffy.  I had some very stubborn hard pieces in mine that didn't want to whip.  Keep whipping if that happens to you.  I also thought it was a little runny but it fluffed up nicely in the refrigerator.   

Once your cups are hard again, scoop some of your coconut filling into the chocolate cups.  Top each cup with a few raspberries and blueberries.  Refrigerate until you are ready to eat.  

This made 24 cups but I only had enough coconut cream for 18.  With the extra cups, we just put a scoop of dairy free ice cream in there!  Yum!

Peach Pie Struessel

I took two recipes and sort of combined them to get a peachy delicious dessert.  I had large jars of canned peaches that I made from when we went peach picking when you were little.  They are great to use for any sort of peach pie or cobbler.  

Ingredients:

For the topping:

1 gluten free pie crust (I had a gluten free pie crust in the freezer I wanted to use up.)
Large canned jar of peaches (if you don't have canned peaches, no worries. Just use 5-6 cups of peaches, sliced, 3 T sugar, 3 T gluten free flour, 1 tsp cinnamon, mix the dry ingredients and toss with the peaches) 

8T Earth's balance butter, cold
3/4 cup sugar
1 1/4 cup GF flour mix
1 tsp cinnamon
pinch nutmeg

Place dry ingredients into mixer.  Cut butter into 1 inch cubes.  Add to dry blend until desired consistency.

Directions:

Pour peaches onto the gluten free pie crust, drain if you are using canned.  Sprinkle the topping until you have covered the peaches.  You may have crumb topping left over - use for muffins or another pie!

Cover pie crust edges with aluminum foil so it doesn't burn.  I removed the foil and wished I would have left it on the whole time.  Gluten free crusts tend to get dried out quicker than regular and it was super crispy.

Bake in oven at 350 for 20-30 minutes or until topping is a nice golden brown and peaches are bubbly.    Serve with ice cream.  If you are trying to keep this dairy free, there are many choices for dairy free ice cream that are delish!

Chocolate Peanut Butter Bars

I love chocolate and I love peanut butter and this recipe fits that craving perfectly!

Ingredients:
1.5 cups confectioners sugar, sifted
1.5 cups gluten/dairy free graham cracker crumbs (I used Kinnikinnick brand)
1 cup creamy peanut butter (I used some crunchy as I ran out of creamy)
8 tablespoons Earth Balance vegan "butter"
1 cup coconut cream
8 ounces dairy free chocolate chips (I use enjoy life)
1 tsp flaky sea salt (I wouldn't add this next time)

Directions:

Coat the bottom and sides of an 8x8 baking dish with nonstick spray, I use coconut oil.  In a large bowl, stir to combine the sugar, graham cracker crumbs and peanut butter and melted butter.  Press mixture into the baking dish and set aside.

Place chocolate and cream in a small saucepan.  Stir over medium heat until the chocolate has melted and is smooth.  Pour the melted chocolate over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes.  Sprinkle evenly with flaky sea salt.  Cut into squares and serve.

So happy with how this turned out!  Such a yummy and rich treat that I didn't have to turn the oven on for.  It kept well for over a week in the fridge.  Will definitely be making this one again soon!

Chocolate Crinkle Cookies {Gluten & Dairy Free}

People hear the words "gluten free" and instantly think, gross.  So I have stopped telling them it's gluten free until after they've eaten.  And raved about how good it is.  Gluten free, baby.  ;)

This recipe is no exception.  In fact, these are to die for.  No grains whatsoever.

The key to not being able to eat what the majority of the population eats, is to have things on hand that you can have.  These will become a regular sweet in our house!

Ingredients:
1 1/2 cups bittersweet chocolate chips, divided {I use these so they are dairy free}
3 large egg whites
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 Tbsp cornstarch
1/4 tsp salt

Directions:
Preheat oven to 350 degrees.  Spray 2 large baking sheets with nonstick spray, or use a silpat liner.  Melt 1 cup chocolate chips in microwave, stirring twice, about two minutes.  Cool.

Using electric mixer, beat whites in a large bowl to soft peaks.  Gradually beat in 1/2 cup powdered sugar.  Continue beating until mixture resembles soft marshmallow creme.

Wisk 1 cup powdered sugar, cocoa, cornstarch and salt in medium bowl to blend.  On low speed, beat dry ingredients into meringue.

Stir in lukewarm chocolate and 1/2 cup chocolate chips.  Refrigerate until dough is stiff.  Place 1/2 cup powdered sugar in a bowl.  Roll 1 rounded tablespoon into a ball; roll in sugar, coating thickly.  Place on prepared baking sheet.  Repeat with remaining dough; spacing 2 inches apart.  Bake until puffed and tops crack, about 10 minutes.  Cool before removing.

Try not to eat the whole sheet.  But I won't judge you if you do.  :)

Peep Surprise Cupcakes

We had so much fun making these together.  We gook them to Mason and Addison's easter party and all the kids and a few adults even, enjoyed finding the little candy surprise inside.  You both had so much fun helping with all the baking and decorating.  

Ingredients:
1 box of your favorite yellow cake mix (King Arthur's Yellow GF Mix)
water/vegetable oil and eggs called for on the box
bag of peanut butter m&m candy & sprinkles if desired (or any small candy)

1 container white frosting
green food coloring
24 PEEPS® brand marshmallow chicks

 
Directions:
Heat oven to 350 degrees. Place paper baking cup in regular sized muffin tin. Make cake batter as directed on box. Divide batter evenly among muffin tins, about 2/3 full. Bake as directed on box for cupcakes, 5 minutes less for GF. Cool in pans 10 minutes, remove from tins and cool completely.
Using a small kitchen knife, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 candy egg and sprinkles.  Spoon frosting into a bowl. Stir in enough green food coloring until you have the desired green color. Frost cupcakes and top with a marshmallow peep. 

  

Gluten & Dairy Free Chocolate Chip Cookies

My family gave me a gluten free cook book for Christmas and my girls were really wanting to try a recipe from it.  We found a chocolate chip cookie recipe and decided to give it a go.  I made a few changes, one being using a gluten free baking flour mix.  

So the girls loved these.  I thought it was a good base recipe but needed work.  They were very sugary - almost like a sugar cookie with chocolate chips.  The girls thought that because they were gluten free that they were healthy.  No, with all that sugar, definitely not healthy but cookies that mommy can eat!

Ingredients:

1 cup vegetable shortening (next time I will try bacon grease)

1 cup granulated sugar (Would cut back to 1/2 cup next time)

1/2 brown sugar

2 eggs

1 1/2 tsp baking soda

2 cups plus 2 Tablespoons flour mixture

1/2 tsp salt

12 oz chocolate chips

Directions:

Preheat oven to 375 degrees.  Lightly grease cookie sheet or use a silpat baking mat.  

Beat shortening and sugars with an electric mixer.  Add eggs and vanilla and beat until combined.  

Add dry ingredients, mix until combined.  Add chocolate chips and stir.

Drop heaping spoonfuls of dough onto cookie sheet.  Bake for 8-10 minutes until light golden brown.  I had to cook for 10 minutes in my oven.  Cool cookies on tray for 2 minutes before transferring to a wire rack to cool completely. 

Almond Joy Coconut Macaroons

One of my favorite candy bars is Almond Joy.  I came across this recipe on Bake Love Give and knew I had to make them!  Super yummy and best part, they are gluten free!

Ingredients:
4 egg whites
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
14 oz bag sweetened flaked coconut
24 whole almonds
1/2 cup semi sweet chocolate chips, melted

Directions:
Preheat oven to 350 degrees.  Line baking sheets with parchment paper and set aside.

In a large bowl, whisk together egg whites, sugar, salt and vanilla until foamy.

Fold in coconut flakes until mixture is evenly distributed.

Scoop golf sized mounds of coconut mixture and roll into a ball.  Push almond into center and push coconut mixture over the top to cover the almond.  Place macaroons about 1 inch a part on the baking sheet.

The original recipe calls to bake for 20-25 minutes.  My first batch was burnt by then.  I would check at 15 minutes then add 5 minutes to it if they aren't done yet.  You want the outsides to be a light golden brown color.

Cool completely before dipping in chocolate.

Melt chocolate chips in the microwave.  Dip bottoms of cooled macaroons and transfer to parchment paper to set.  I put mine in the refrigerator to set quicker.  Put the rest of your melted chips into a small zip lock bag and cut the very tip off.  Drizzle over the macaroons.  

Enjoy!

Flourless Pumpkin Pie Muffins

Most people hear gluten free and think "gross!"  I know I used to.  But honestly, everything gluten free that I have made has been really delicious.  Take these muffins for example.  I just made these an hour ago, the recipe made 7 and there is only 1 left!

No sugar.  No flour.  No oil.  

And my kids gobbled these up!!  My oldest even said I could give this to her for snack at school.  Whoohoo!  The only downside is that it didn't make enough!  I would definitely double the recipe on this one from now on.  

I am so thankful for pinterest and blogs that have already tried out recipes and put up ones that are good.  Check out Running With Spoons for this recipe and her other recipes look amazing too!

Here are the ingredients for double the regular recipe to give at least 12 muffins

Ingredients:

1/2 cup almond butter (I used natural peanut butter)
1.5 cups canned pumpkin
2 eggs
12 Tbsp. honey
1 cup rolled oats
4 Tbsp. ground flaxseed
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
2 tsp. vanilla extract
1 tsp. baking soda
1/2 cup mini chocolate chips, plus more for sprinkling

Directions:

Preheat oven to 375 degrees and spray a muffing pan with cooking spray.  

Add all ingredients excpet for chocolate chips into a blender.  Blend on high until oats are broken down and batter is smooth an dcreamy.  Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each until about 3/4 full.  Sprinkle tops with mini chocolate chips.  Bake for 10-12 minutes until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.  Mine took a little longer but I only got 7 muffins and her recipe said she got 9.  Cool in the muffin pan for 5-10 minutes before removing.  

Enjoy!

Gluten Free Peach Crisp

 

This was the very first gluten free dessert we made together after I was diagnosed with Hashimotos.  I am sure we've created better desserts together but it seemed like the first one should be included here. 

Ingredients:
Crumb Topping

1 cup almond flour
1 cup gluten free flour mix
1/2 cup sugar
1/2 tsp salt
1 stick of butter, cut in cubes
1 egg yolk
½ tsp vanilla extract

Fruit Filling

5-6 cups of peaches, sliced
3 T sugar
3 T gluten free flour
1 tsp cinnamon
(mix the dry ingredients and toss with the peaches)

Directions:

Preheat the oven to 375 degrees F.  Combine the dry ingredients in a large food processor. Pulse to mix.

Add the butter, egg yolk and vanilla. Pulse until crumbly (not smooth).  Press about 3/4 of the crumb mixture in an even layer into the bottom of a buttered 9 1/2-inch springform or pie pan to form a crust. 
Sprinkle the rest of the crumb mixture evenly over the fruit slices.  Bake the tart for 30 to 40 minutes, or until it’s lightly browned and the fruit juices are bubbling. (Check it after about 30 minutes, as ovens and thickness of fruit vary)

Remove from the oven and cool for 10 minutes.  It's best served warm with a scoop of vanilla ice cream.  Enjoy!

 

Mini Raspberry Cheesecakes

My husband is part of a BBQ team that enters into competitions once or twice a year.  This year they entered into a KCBS contest for the first time.  This competition had two new entries, Anything Butt Dessert and Anything Butt Meat.  I helped them out with the dessert category.  We had 3 trial runs with desserts and decided on this Mini Raspberry Cheesecake recipe that I found at Cookin Up Good Times.

The first time I made them, I followed her recipe exactly.  We thought the presentation was nice but that the white cheesecake filling was too fluffy and didn't have enough cheesecake flavor.  Below are our changes.

Ingredients:
1/2 cup fresh raspberries
1 tsp sugar
1/4 tsp lemon zest

1/4 cup graham cracker crumbs
2 tsp honey

1/2 cup softened cream cheese (she used whipped, which was nice, just very light)
1 cup whipped cream
1 tsp lemon juice

chocolate sauce of your choice
whole fresh raspberries

Directions:

Heat your rinsed and dried berries in a small skillet over medium heat.  Add sugar and lemon zest.  Squish berries down into a sauce.  Allow for berries and juice to reduce to about 1/3 volume and sauce thickens.   Refrigerate until cooled.

Microwave cracker crumbs and honey for 10 seconds.  Stir together to moisten, set aside.  Whip cream cheese and lemon juice, by hand or mixer, until smooth.  Add whipped cream, whip together.

Add crumbs to the bottom of shot glasses and press down to create crust.  Add cheesecake mixture (putting it into a large ziplock bag and cutting the corner makes for very easy assembly), add a layer of chocolate sauce, your cooled berry sauce and a dollop of whipped cream and a fresh raspberry.  We also added some chocolate shavings for a nice touch.  :)

So.  We thought we had a winner.  Wrong!!  We got last place out of 6!  Ouch!  There are 6 judges and everyone really liked it except 1 judge.  He gave us a 4 when all the other judges gave us a 7 or 8.  Someone must really hate raspberries!  :)  

That's okay, we'll just try even harder for the next time around.  But it still is a fabulous dessert.  This recipe will make 3 shot glass desserts.  (We tripled the recipe for the competition)  Great for a party and beautiful presentation.  Flavor isn't too bad either.  If you like raspberries.  :)

Lemon Burst Cookies

Has it really been three months since I have posted a recipe?!  Gasp!

I had been posting links to my facebook page but I guess nothing here.  Well, time to change that!

Every Christmas I make something new and yummy for a Christmas cookie exchange.  Chocolate is my favorite so it's usually something very chocolatey or at least dipped in chocolate.  :)  This year I decided to make something different - no chocolate!  My husband loves lemon so I started looking for a lemon cookie recipe.  I gave these lemon burst cookies from Brown Eyed Baker a try this year and they are really good and extremely pretty.  I don't normally like to use cake mixes but once in a while is okay, right?  :)

Give this one a try, I promise you won't be disappointed!

Ingredients:
1 (18.25 ounce) package lemon cake mix (Make sure it's this amount, I used an organic cake mix the first time I made this and it was a much smaller amount and the cookies were really flat.  Still yummy, but not puffy)
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
1/2 teaspoon lemon extract
1/3 cup confectioner's sugar

Directions:

Preheat oven to 375 degrees.  Line baking sheet with parchment paper.

Pour cake mix into a large bowl.  Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

Place confectioner's sugar in a bowl.  Drop heaping tablespoons of dough into balls and roll in confectioner's sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned.  Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Enjoy!