Tuesday To Do List — Gluten Free Thanksgiving

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list.

Today we’re talking turkey, pumpkin pie, and everything in between that you might just want to add to your gluten-free Thanksgiving To Do List!

The Gluten-Free Recipe Fix: Thanksgiving Edition is your one-stop-shop for the feast!

We love this stuffing and will make it again this year. (my Trader Joe’s insider says the GF candy cane Joe Joe’s arrive next week at the Glendale, WI location!)

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(it’s very stove-top-like, which is celiac sister’s fave. we use less water than called for and it’s pretty perfect.)

Word on the street is that Aldi has gluten-free fried onions for green bean casserole. Mamasita is thrilled about this so I’ll be buying some before heading home to MN for our fabulously gluten-free feast!

Shirley has rounded up FORTY, yes 4-0, pie crust recipes to choose from. (thank you!) I just sent this Best Gluten-Free Flaky Pie Crust recipe to my mama to check out.

Need a quick, easy snack mix? Try this.

Some of our family favorites for you to try — love grandma’s rice!

Want fresh baked bread with your turkey day meal? This recipe is for you.

You know I love a good graphic. (or seventeen) All things Thanksgiving in graphics.

There are always requests for my pumpkin spice cookies with cream cheese frosting.

Shauna and Danny have an app you can download but also a LIST of videos and recipes to try.

Be safe. If you aren’t as lucky as we are to have a fully gluten-free meal, Shirley has tips to remember when visiting the fam. (last weekend the stars aligned during my birthday weekend in Denver and I got to meet up with Shirley and Johnna for drinks and dessert…follow along with both of these lovely, down to earth, gluten-free friends!)

EnJOY the time with your families, my friends. This last week was filled with JOYful memory making, but also tragic events on a global and much closer to home level — I can’t make sense of it all, but in times like these, I gather with my tribe and look for the light.

The week from Instagram…

(follow along: @celiacinthecity)

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coffee with my BFF in Denver!

BFF feeds CITC well

 

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enchilada chicken stew from PaleOMG

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Ophelia’s Denver: doing gluten free right!

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Breck with the bees, birthday eve

 

 

 

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Mi Casa Breckenridge

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street tacos & margaritas at Mi Casa

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headtilting laughs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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best friends forever with new arrows of friendship from alex & ani

 

 

 

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christopher elbow chocolates & mint chocolate chip birthday treat

 

 

 

 

 

 

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our house on the hill (this weather!)

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hello, home.

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handsomepants

 

 

 

 

 

 

 

 

 

 

 

 

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#prayforparis

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

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.