This week’s to do list is super simple. And it’s all about the cookies.

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Our annual holiday party and gluten-free cookie exchange is TONIGHT and we wanted to share all of the cookies on our list with YOU… just click the links for the recipes so you can add them to your to do list!



Thumbprints (a family favorite, Mr. CITC asks for them every year!)

gluten free thumbprint cookies


Chocolate Dipped Peanut Butter Cookies (no flour!)

Mint Chocolate Cookies (be sure to use gluten-free flour, it’s not GF as written)

Butterfinger BonBons

Peanut Butter Kiss Cookies (be sure to use gluten-free flour, it’s not GF as written)

Pumpkin Spice RumChata Rum Balls  (sub GF graham crackers for wafers)

Snickerdoodles  (just sub in Cup4Cup or other GF flour)

Butter Pecan Caramel Cookies

Soft Batch Apple Cider Gingersnap Cookies

And Miss Jessie, a new GFF to our group added her own recipe for Mini Spiced Raw Vegan “Cheesecakes,” inspired by THIS recipe.

And…a BONUS cookie from last year’s cookie exchange that folks were still talking about this year: Lemon Head Cookies!

Don’t you wish you were joining us?

I haven’t dug into this beauty yet, but there are plenty of cookies to try out from Elizabeth Barbone’s new book!









A special thanks to:

Cheryl’s cookies



Wausome Wafers Cheese Crisps 



THANK YOU for sending sweet & savory treats for our event!

  • Please, please, please and pretty please CHECK THE LABELS on your favorite baking ingredients and candies EVERY single time… companies change their information often and it is best to double, triple, quadruple check (and remind your families to do the same if they are cooking/baking for you!) to be sure they are still safe.


  • I often use family recipes and just swap in Cup4Cup gluten-free flour mix — it is worth the money for me to have my recipes turn out every time! (and I may or may not have stocked up this year with the 25lb bag!!!)


EnJOY your cookies. Tell me what YOU end up baking — I’ll be sipping cocktails in the sun or zip lining through the rainforest in COSTA RICA starting this weekend until the week of Christmas. (our baking and shopping are DONE!)




As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.


We had our annual Gluten-Free Cookie Exchange last night — my heart goes out to anyone who missed it!

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Plates of goodies.

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Mounds of hot cocoa toppings.

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But the top requested recipe at the end of the night?

The Christmas Sangria! (man, I love this group.)And ironically, TODAY is National Sangria Day. Who knew? Actually, Shirley from Gluten Free Easily knew and shared her sangria recipe on Facebook… which reminded me I had started typing this  post early this morning and didn’t finish. So you have her to thank for getting me in gear and getting this posted — just in time for you to take to your family get together, Katie! 😉

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(Adapted from Cook’s Illustrated)

2 large oranges, one sliced, the other juiced  (I’m talking BIG oranges. Barely fit in your hand. If not, use three.) 

2 lemons, sliced 

1-2 cups fresh cranberries (we’re flexible around here — use what you’ve got!) 

1/2 cup sugar

1/2 cup triple sec

2 bottles cheap red, fruity wine

2-3 cans club soda or white soda (optional — I used it in the sangria at the cookie exchange) 

Add sliced orange, lemons, and sugar to large pitcher. Using a wooden spoon, mash fruit and sugar. Pour in triple sec, wine and juice from second orange and stir to combine. If you choose to use the soda, add that as well, followed by the cranberries. Chill in the fridge for at least two hours — the longer the better! Serve over ice.


Have a JOYful weekend.

xoxo || Sarah

Pumpkin Spice Cookies with RumChata Cream Cheese Frosting

It doesn’t have to be October for you to enjoy pumpkin spice cookies — but doesn’t it kind of feel like fall in Milwaukee this week? 

I’m doing some recipe testing for a fellow blogger, and was left with some pumpkin puree to use up. These pumpkin spice cookies will leave nothing to waste. And as for the RumChata frosting? You don’t want to waste any of that bottle either, so feel free to add a little RumChata to your cup of hot chocolate, waffle batter, or mix up your next White Russian by adding some RumChata with the cream.

Trust me — a RumChata White Russian. Yes.

So, go forth and use up. Nothing to be wasted here.

Pumpkin Spice Cookies with RumChata Cream Cheese Frosting

Makes approx. 36 cookies

Pre-heat oven to 350 degrees. Unless you bake using a Silpat, (or other baking mat) you will need to grease your baking sheets or use parchment paper.

12 oz gluten-free flour blend: 4oz each of sorghum flour, sweet rice flour & tapioca starch

*you can use a mixture of any gluten-free flours/starches: white/brown rice flour, millet flour, potato starch, cornstarch, etc.

*for my non-GF friends, you can substitute 2.5 cups of all-purpose flour

1 teaspoon guar gum

1teaspoon baking soda

1 teaspoon baking powder

¼  teaspoon salt

2 teaspoons pumpkin pie spice

½ teaspoon cinnamon

¼  teaspoon ground ginger

*you can play with the spices, use nutmeg, allspice, etc. instead of the pumpkin pie spice, or use a mixture of both, as I did here)

½  cup sugar

½  cup brown sugar

1 egg (see egg substitutes here)

½  cup butter softened

1 ½  cup pumpkin puree

1 teaspoon vanilla extract

Combine flour mix and guar gum with baking soda, baking powder, salt and spices. Set aside. Cream sugars and butter. Add in pumpkin, egg,  and vanilla. Beat until nice and smooth. Slowly add in flour mix, until well blended. Drop by tablespoons onto baking sheets.

Bake 15-18 minutes, or until bottoms are lightly browned and cookies are firm enough to hold their shape. (I used a 1 ½ tablespoon scoop for mine, so they took around 18 minutes) You might like yours baked a tad longer. Go for it. Let them rest a few minutes on the baking sheet, then transfer to cooling racks. When cooled completely, frost.

RumChata Cream Cheese Frosting

The thing about frosting is that you can make it any way you’d like. So take these measurements as a guide. Throw it all in a bowl and beat ingredients to your desired texture. (note: the RumChata is not required for this frosting to be amazing on its own, just leave it out and carry on with the frosting party.)

2 cups powdered sugar
1 package cream cheese
1/4 cup butter
2 tablespoons real maple syrup
1 oz (or a few, if you’d like) RumChata
1 teaspoon cinnamon (or pumpkin pie spice, or skip it if you’d like)
Maybe frosting isn’t your thing (it shocks me when people say this). That’s okay too, you can serve them up with just a sprinkle of powdered sugar.
Do you have other ideas for using up pumpkin puree? Or what about RumChata — are you a fan of the “tastes like Cinnamon Toast Crunch milk” craze? I’m very open to new uses for that as well.  

Happy Valentine’s Day!

As we carried our bags filled with ingredients for our big dinner tonight out of our local Sendik’s, I had to laugh at the line of at least eight guys in the floral department. The looks are their faces were priceless.

Roses? Traditional, not much thought needed. Carnations? Seriously?! (my mom hearts carnations though, she can’t help it, her mom did too) A couple of guys had ventured into the “build your own bouquet” areas, but most backed away after catching a glimpse of an already made arrangement that caught their eyes. It’s a big decision. Girls are picky. I get that.

We got a good laugh out of it and commented on how we are glad we don’t do the gift giving thing anymore for this Hallmark holiday. Instead, we do food. On the menu for tonight: seared scallops drizzled with balsamic vinegar, white wine and crushed red pepper. Accompanied by caramelized patty pan squash and glazed carrots. And a little saffron rice. One of our favorite meals. Ever.

I planned to make a fruit cobbler type dessert, but was pleasantly surprised by this amazing g-free treat last night as our Valentine’s Day gift.

“Cupid” used a family favorite gf chocolate chip recipe for this. We found it in the newspaper at the very beginning of my gf adventure, and have been using it since. Sometimes, she even fills her cookie jar with these… and none of the kiddos know the difference. (and there are 21, yes 2-1 grandchildren…a good sized sample have been surveyed)

It’s perfect. Soft, chewy, delicious. Yes, I had some for lunch and will after dinner too. With vanilla bean ice cream.

I hear scallops sizzling! My sous chef duties are calling…