Hurray, it's fall! Pumpkin lattes, leaves, frigid temperatures! Well, sort of hurray, we are definitely not used to the cold weather, but we certainly love the foliage we are getting in Idaho, and that we are starting to slide into all our favorite holidays. But, before we get to turkey and stuffing and latkes and gingerbread houses and rows of cookies, we are exited to helm our 7th, yes 7th, ingredient based instragram collaboration with Annie of What Annie's Eating! This seasonal celebration of ingredients has been our favorite way to connect with all the like-minded creative foodies we have found on instagram. We are constantly blown away by everyone's passion for food and community, and in all honesty, this is the community that has offered us respite in these crazy times and we are so grateful.

For this season, we have looked to the humble cranberry to offer up inspiration. For us, we really don't use it all that often except for our thanksgiving side dish, and dried for our granola or cookies over the rest of the year. However, cranberries are truly a special berry, packed with antioxidants and vitamin c. Their tart punch can lend themselves to both sweet and savory dishes, as their sweet and sour vibe can accompany meat or star in their own dessert as we have done here. Yes, they do need more than the usual amount of sugar to really bring out their charm, but, this pie is worth the extra! If you are someone who loves sour cherry pie, this is your winter pie. The streusel and oats give the pie an oatmeal cookie vibe, and the cranberries cook down with the orange and ginger to give you this delicious jammy filling. 

Be sure to check out our hashtag, #yesyoucranberry for everyone's amazing cranberry dishes and show us what you are making as well! 

​Cranberry Orange Streusel Pie
9” inch pie
1 Disc of Your Favorite Pie dough (can make from scratch or use a store bought)

​Filling:
4 cups fresh cranberries
1 1/2 cup sugar
zest of 1/2 orange
juice of ½ orange
pinch of salt
1 tablespoon of tapioca flour
½ tsp. ground ginger

Oatmeal Streusel Topping:
4 tablespoons unsalted butter, softened
1 cup of oatmeal
1 tablespoon of flour
1 tsp. cinnamon
¼ cup brown sugar
1 pinch salt
 
1 egg, beaten.
1 tsp. sparkling sugar
 
To make streusel, place all ingredients into the food processor. Pulse until crumbly and beginning to hold together, then set aside.  
 
Place all filling ingredients into a saucepan, cook for about 7-8 minutes until berries begin to burst, and the sugar and tapioca flour have dissolved.  Set aside to cool.
 
Preheat oven to 400.
 
Roll our dough and line a 9-inch pie tin, trim edges and crimp. Add cooled filling and top with crumble letting a few berries peek through. You can use your extra dough to make some designs and place on top of crumble or along the edges. Brush with beaten egg and sprinkle with sparkling sugar.
 
Bake pie for 10 minutes, then continue baking at 375 until evenly browned and berries are bubbling. Cover with tinfoil if the top gets too dark before the filling is bubbling. You really are just looking to insure your crust is baked as the filling has already been cooked.
 
Cool before slicing and serve with sweetened whipped cream or ice cream!

Check out these recipes from our friends!
What Annie’s Eating  Cranberry Mojitos
Easy and Delish -- Avocado Cranberry Hummus Dip
Flottelottehaan Buchteln with Cranberry Oranges Jam
The Cooking of Joy’s Cranberry Curd Tart
Jessie Sheehan Bakes - Cranberry Buckle
Ciao Chow Bambina - Cranberry Pecan Cracker Spread
Baking The Goods - Cranberry Apple Brown Butter Crumble Pie
Katiebird Bakes - Cranberry Sauce Breakfast Rolls
Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

Mom's apple tree produced mountains of apples this year, so the ones that have not yet found themselves tucked into pie, have become a myriad of other delectables. These bars are a riff on our classic fruit bar, and play up all those things we love about apple pie. We have quite a few recipes here that showcase the versatility of our recipe, the Lemon Blueberry Crumb Bar, Rhubarb and Mulberry Crumb Bar, Cranberry Orange, mixed fruit, Apricot, you get the idea. We love this recipe as it feels like dessert, but also feels like a decent snack for the kids. Win win!  

Apple Pie Crumb Bar
1 9x13 pan, about 16 bars

1-cup brown sugar
3 cups flour
1 tsp. baking powder
1 tsp. cinnamon, divided
½ tsp. salt
1-cup cold butter cut in cubes
Zest of 1 lemon
2 eggs
3 cups diced, peeled apples
½ cup sugar
2 tsp. tapioca flour
Juice of 1 lemon
1 tsp. Vanilla Extract

Preheat oven to 375

Grease a 9 x 13” inch Pyrex baking dish.

In a medium bowl mix flour, brown sugar, baking powder, ½ tsp. cinnamon, salt, and lemon zest. Then, add in the cold butter and egg, cutting it in with a pastry cutter or fork.  You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.

In another bowl, add sugar, lemon juice, ½ tsp. cinnamon, tapioca powder and Vanilla extract and mix. Carefully stir in apples. 

Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.

Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. 

It has been quite an adventure moving to Idaho. Moving out of Los Angeles was bittersweet, we miss our friends and family, but we have fallen even more in love with this special place we call home now. Surrounded by blue skies, mountains, and nature has filled each of us with a bit more zen, and we are exploring new places every day.

On Facebook, we found a lovely lady who was selling fruit from her garden, so we drove over and picked up a few pounds of the most glorious little apricots. Her garden was overflowing with bounty, we have our eye on her last cutting of rhubarb in a few weeks and the plums were just starting to come in. Some of the apricots got tucked into a pie, some into a galette, and then these we paired with some blueberries for a bar to die for. We are huge apricot fans, apricot jam is literally our jam, and we love a good crumb bar. These came out just sweet enough from the blueberries, and tart from those tasty apricots. If you can't find any apricots as the season here is almost over, sub in plums, or nectarines!

Apricot Blueberry Crumb Bars
Makes one 9” x 13” Pyrex
 
1-cup brown sugar
3 cups flour
1 tsp. baking powder
½ tsp. salt
1-cup cold butter, cut into pieces
Zest of a lemon
2 eggs
1-cup blueberries
3-4 cups sliced apricots
1-cup sugar
4 tsp. cornstarch or tapioca flour
Juice of 1 lemon
1 ½ tsp. almond extract
 
Preheat oven to 375
 
Grease a 9 x 13” Pyrex baking dish.
 
In a medium bowl mix flour, brown sugar, baking powder, salt, and lemon zest. Then, add in the cold butter and eggs, cutting it in with a pastry cutter or fork.  You can also use your fingers to break up any larger pieces of butter. Once the mixture resembles crumbs, press half into the pan, making sure you have an even base.
 
In another bowl, add sugar, lemon juice, cornstarch and almond extract and mix. Carefully stir in fruit. Let the fruit sit for a few minutes.
 
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
 
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
 
 
 
 

​​The galette is our go-to gal. She is relatively easy to put together, and is always a crowd pleaser. Once you get in the habit of making dough, if you double up each time you make it, you can have discs waiting for you in the freezer. This makes it very simple to see what fruit you have on hand, pull a dough out the night before and place in the fridge (or pull out just a few hours and let rest at room temperature) and whip up a treat. While we often use a mixture of whatever fruit seems like it is just past its prime, sometimes we want the the singular pop of blueberry. Combining this super fruit with lemon and ginger gives you a dessert worthy of any potluck. The flavors of the spice and lemon enhance the sweet tart tang of the berry and if you dollop on a big scoop of ice cream, you have a little bit of heaven. 


Lemon Blueberry and Ginger Galette
Makes one Galette that serves about 6-8
 
½ Batch Any Basic Pie Dough, or store bought. Enough for 1 disc of dough.
2-3 cups blueberries
1/2 lemon, juiced and zested
½ c sugar
3 tablespoons tapioca flour, cornstarch or flour
½ teaspoon ginger
½ teaspoon vanilla extract
1 egg, beaten
Sugar for sprinkling
 
Preheat oven to 375
 
Add tapioca flour, lemon juice, vanilla extract, lemon zest, sugar, and ginger to a bowl. Mix then add the berries. Carefully mix fruit, but mix well so juices begin being released. Mix until tapioca flour is almost dissolved then set aside.
 
Roll out your dough on a well-floured surface.  Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip.
 
Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon.  You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar.
 
Bake for 40-50 minutes until fruit is bubbling and dough is brown.  If it browns too quickly cover with foil and keep baking.
 
*You can also freeze before baking and then bake when you choose. It will take about 20 more minutes.
 
 

Rhubarb is one of those things that can be a little confusing. Technically, it is a vegetable but "legally considered" a fruit...Now what the heck does that mean? To us, it sort of is like a tomato, which is technically a fruit but eaten as a vegetable. Either way, rhubarb is something special, and if you have never tried it, these bars are an easy way to indoctrinate you into its sweet, tart unique flavor. Raw, it is stringy and super sour, but coupled with some sugar and acid, and baked, the layers of flavor unfold. The mulberry is a perfect counterpoint as these berries are super sweet when ripe, but lack that acidic kick that let's say a blackberry has. So, together you have sweet and tart, and with the oats in the crumble, you have created this delicious dessert that can be breakfast, snacks or topped with ice cream to end a meal. Try it soon, before both are out of season! 

Rhubarb and Mulberry Oat Bars
makes 1 8inch square baking dish
 
½ cup brown sugar
1-cup flour
½ cup rolled oats
½ tsp. baking powder
¼ tsp. salt
½ cup butter cut into small pieces
1 egg beaten
Zest of 1 lemon
1 cup diced rhubarb about 8 stalks
1-cup mulberries
½ cup sugar
½ cup brown sugar
1 tsp. vanilla extract
2 tsp. tapioca powder or cornstarch
Juice of 1 lemon
1 tsp. cinnamon
 
 
Preheat oven to 375
 
Grease an 8’ inch cake or Pyrex baking dish.
 
In a medium bowl mix flour, brown sugar, oats, baking powder, salt, and lemon zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork.  You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.
 
In another bowl, add sugar, lemon juice, cornstarch or tapioca powder and Vanilla extract and mix. Carefully stir in fruit.
 
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
 
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
 
 
 
 

The kids are obsessed with snickerdoodles, so to keep things interesting for us, we had to play around with the flavors. While we are solidly on team chocolate chip, the addition of the chai influenced spices took this cinnamon sugar cookie to new heights. By adding the ginger, cardamom, cloves and allspice, the cookie went from a childhood favorite to something a little more grown-up. We will make this version any time.

​
Salted Butter Chai Spiced Snickerdoodles
Makes about 12-15 cookies
 
½ cup room temperature salted butter
¾ cup sugar
1 egg
1 1/3 cup flour
½ tsp. baking soda
1 tsp. cream of tartar
½ tsp. salt
2 tablespoons sugar
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
¼ tsp. allspice
¼ tsp. cardamom
 
Preheat oven to 350
 
Line a baking sheet with parchment and set aside.
 
In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
 
While the butter and sugar beat, in a bowl whisk together the flour, baking soda, cream of tartar and salt.
 
Add egg to sugar and butter and mix well, then add the dry ingredients. Mix until incorporated.
 
Mix rest of sugar and spices in a bowl.
 
Pinch off a piece of dough and roll into about 1 inch balls. Roll until covered in cinnamon sugar and place on baking sheet about 2 inches apart. Cookies will spread.
 
Bake for about 9-11 minutes and cool on tray.
 

We are so excited to participate again in #margaritaweek organized by Kate Ramos of @holajalapeno. Last year, we did a strawberry margarita cookie which proved to be a delicious surprise, so we thought, hey, let's try to bake something else! While we do love a great margarita, they aren't in heavy rotation here as Mom is a vodka lady and I truly am a beer girl at heart. But, we both love a good cookie. This is a riff on the classic gluten-free coconut macaroon. We've added lime and tequila so you can imagine you are drinking your favorite Mexican cocktail while you scarf down a few cookies. They are not the prettiest cookie on the block, but they are chewy, sweet and have just a hint of citrus tang. Try them and dream of your next beach vacation! Be sure to check out the hashtag and Kate's website, for over a hundred recipes all through the week! Check them out here!

Put the Lime in the Coconut Margarita Macaroons
Makes about 18-20 cookies
 
14 oz. sweetened shredded coconut (one package)
14 oz. condensed milk (one can)
1-tablespoon tequila
2 egg whites
¼ tsp. salt
2 tsp. lime juice
Zest of 1 lime
 
Preheat oven to 325
 
Stir together the coconut, condensed milk, lime zest, lime juice, and tequila until incorporated.
 
In a mixer, beat the egg whites and the salt until you have stiff peaks. Fold the egg whites into the coconut mixture.  (If you loosen the mixture with a little egg white first, then add the rest you maintain more loft.)
 
On a parchment lined baking sheet, drop 1 tablespoon of mixture, leaving about 2 inches between cookies. Bake 25-30 minutes until golden brown.
 
Cool completely on tray. 

This lovely little tart was inspired by a collaboration with Muddy Boot Wines. We were charged with showcasing their tasty Rose and we decided to bake with it. Pear and rose seemed like a wonderful combination, and poaching the pears in the wine proved a delicious idea. By adding the cinnamon, ginger and vanilla to the wine, the sweetness of the pears was enhanced. The thyme in the crust added another herbal element that made the tart feel like the best pieces of a cheese plate thrown together. 


Rose Poached Pear Tart
Makes 1 tart serves about 6
 
1/2 batch of your favorite pie dough, or store bought. Enough for one disc.
 
1 bottle rose wine
½ cup sugar
1 ½ inch piece of ginger, peeled
½ of a lemon’s peel
1 vanilla bean
2 cinnamon sticks
5 ripe pears, peeled and cored
1/2 tsp fresh thyme, minced.
 
Preheat oven to 375
 
Take your vanilla bean and cut in half the long way, then scrape, adding both the bean and scrapings to a wide sauce pan. Add wine, sugar, lemon zest, ginger and cinnamon stick. Bring to a boil over high heat, stirring just until sugar has dissolved. Reduce heat to medium and simmer for 3 minutes to blend flavors. Gently place pears into poaching liquid. You may need to cover with parchment or a towel to insure the pears are submerged. Simmer until pears are tender when pierced with a knife, 15 to 25 minutes, depending on ripeness. Use a slotted spoon to transfer pears to a large bowl.
 
Bring poaching liquid to a boil until liquid has reduced and thickened slightly, 20 to 25 minutes. Strain and reserve.
 
Roll out half, one disc, of your dough on a well-floured surface.  Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Sprinkle with minced time.
 
Slice pears about 1/8 inch thick and try to keep in their halved shapes, then slightly fan them out. Place fruit in middle of the dough, on top of the thyme, fanning the pears as you go, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon.  You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle dough with sugar. Brush pears with reserved liquid.
 
Bake for 40-50 minutes until fruit is bubbling and dough is brown.  If it browns too quickly cover with foil and keep baking.

We normally are not snickerdoodle fans, our love falls somewhere in the dark chocolate peanut butter cookie zone. But, the kids, and some of the big kids, meaning the adults in the family certainly are. The littlest requested this cookie after many batches of Alison Roman's Instragram famous Salted Butter Chocolate Chunk Shortbreads found their way into the cookie jar. To be fair and kind, we said yes and got making the snicks as we like to call them. However, we needed a little twist on this cookie to satisfy our more salty palate, as a snick can veer to the sweet side. So, thinking about one of the reasons why we loved her cookie so much, we experimented with using salted butter and boom! Heaven! The cookie gets just a little salty bite mixed in with all that cinnamon sugar goodness. These are easy to make and the kids loved rolling them in the sugar, so get baking!! 



Salted Butter Snickerdoodles
Makes about 15 cookies
 
½ cup room temperature salted butter
¾ cup sugar
1 egg
1 1/3 cup flour
½ tsp. baking soda
1 tsp. cream of tartar
½ tsp. salt
2 tablespoons sugar
1 tsp. cinnamon
 
Preheat oven to 350
 
Line a baking sheet with parchment and set aside.
 
In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
 
While the butter and sugar beat, in a bowl whisk together the flour, baking soda, cream of tartar and salt.
 
Add egg to sugar and butter and mix well, then add the dry ingredients. Mix until incorporated.
 
Mix rest of sugar and cinnamon in a bowl.
 
Pinch off a piece of dough and roll into about 1 inch balls. Roll until covered in cinnamon sugar and place on baking sheet about 2 inches apart. Cookies will spread.
 
Bake for about 9-11 minutes and cool on tray.
 

​​We haven't made banana bread for awhile, so when we spotted some brown bananas in the fruit bowl, it was time to revisit the trusty favorite. However, then we realized while we had the right bananas we had no flour, too much pie and bread making going on! We did have a bag of gluten-free flour on hand from out gluten-free pie dough experimenting, so we thought we would give it a try. As we were experimenting anyway, we tried adding in some tahini and flax to play with texture and flavor. There have been a lot of recipes we have read lately using tahini is sweets, and we are digging the nutty sesame flavor it imparts. So far, as the loaf is half-way gone, no one has even suspected it is gluten-free, and the tahini gives it this unexpected buttery flavor. Looks like a win all the way around!!!  


Gluten-Free Tahini Banana Bread with Chocolate Chips
makes one loaf
​
1 1/3 cups gluten-free flour (we use Cup4Cup)
¾ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
5 tablespoons unsalted butter, softened
3 tablespoons tahini
1 tablespoon flax seeds
1/3 cup brown sugar
1/3 cup sugar
2 large eggs lightly beaten
1 tsp. vanilla extract
2 very ripe bananas, mashed
½ cup chocolate chips or you can omit chocolate and add ½ cup chopped nuts
 
Preheat oven to 350 and grease a 6-cup loaf pan, or line with parchment.
 
Whisk all dry ingredients together in medium bowl. In a stand mixer or using a large bowl and a hand-held mixer, beat on high speed the butter and the sugars until lightened in color and fluffy. Add Tahini and mix well. Add the dry ingredients and beat until the mixture resembles sand, making sure to scrape down the sides.
 
Slowly add in the beaten egg, a little at a time, and then add vanilla. When combined, carefully fold in banana and chocolate chips (or nuts). Scrape into prepared pan and bake about 60 minutes until a toothpick inserted in the center comes out clean.  Let cool entirely before unmolding.
 
If you omit the chocolate chips bump sugar up to ½ cup sugar, and ½ cup brown sugar.
 
Also, if the bread is browning too quickly, cover with tinfoil and continue baking
 
 

We have always been a puff pancake, dutch baby kind of family. There is the drama in the puff, and the delicate sweetness and custardy texture is a favorite. In all honesty, we would rather make one big pancake instead of many little ones so we can actually eat breakfast with everyone as opposed to standing by the stove working batches! This one was inspired by that classic combination of cherries and vanilla. The fruit inside makes it sort of like a French clafoutis, another custardy dessert we love. You can sub any berry in, but the cherries pack a nice sweet tart punch! Be sure to have everyone siting when you pull it from the oven as the puff doesn't last long!


Cherry Vanilla Dutch Baby
serves 4-6 in 9 inch oven proof skillet

3/4 cup milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/2 cup cherries, pitted and halved
6 tablespoons butter
1 tsp vanilla extract
1/2 tsp. vanilla bean paste (if you can't find add one more tsp. vanilla extract)
​

Preheat oven to 425
 
Whisk together the flour, milk, eggs,  sugar and vanillas until smooth.

In an oven proof 9 inch skillet melt butter and swirl along the sides of the pan.  Add batter and scatter cherries on top. After about 1 minute, place in oven and bake for 12-15 minutes.
 
Pancake will be puffed and golden brown.
 
Serve immediately with syrup or jam or a squeeze of lemon!

We have been adding cranberries to many a thing this past month, pies, applesauce, you name it, as we love the tart, acidic punch they give. So, when we found a bag of fresh cranberries tucked in the back of the refrigerator, (probably from Thanksgiving) we experimented with our trusty crumb bar recipe. Playing off the classic combination of cranberries and orange and knowing that the cranberries would need a bit more sugar then lets say a mixed berry crumb bar,  we tweaked the recipe a bit and came up with this delicious cookie/bar. Its sweet, tart, and sort of feels like breakfast without the carb load of a big cran-orange muffin, not that we have anything against a good cran-orange muffin:) Try these before you forget that you love cranberries, and have to wait until next Thanksgiving to enjoy them!

Cranberry Orange Crumb Bars
Makes 16 bars

1/2 cup Brown Sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, cut into cubes
zest of 1 orange
1 egg
2 cups fresh cranberries
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons corn starch
juice of one orange
1/2 tsp. almond extract

Preheat oven to 375
 
Grease an 8’ inch cake or Pyrex baking dish.
 
In a medium bowl mix flour, brown sugar, baking powder, salt, and orange zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork.  You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.
 
In another bowl, add sugar, orange juice, cornstarch and almond extract and mix. Carefully stir in cranberries.
 
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
 
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
 

We are addicted to Peanut Butter. It is one of our desert island foods, so we are constantly looking for ways to enjoy it. This grown up version of a peanut butter and jelly sandwich was inspired by a large batch of organic Costco concord grapes on the verge of being purged. On a whim, we cooked them down into this ridiculously good jelly, sweet, tart and bright, and then threw the jelly into these bars. Yes, it does involve an extra step, but it is well worth the effort. Next time, we are trying it with green grapes!!! 

Peanut Butter and Jelly Oatmeal Bars
Makes 1 dozen
 
1-cup flour
1-cup oats
1/3-cup brown sugar
1/3-cup sugar
½ tsp. salt
¼ tsp. baking soda
½ cup peanut butter
½ cup butter, room temperature
1-cup fresh grape “jelly”
 
Grape “Jelly”
3 cups grapes, any kind
¼ cup sugar
1-tablespoon cornstarch
¼ cup water plus 1 tablespoon
½ tsp. vanilla extract
 
For the grape jelly place all the grapes, sugar. Vanilla and ¼ water into a saucepan over medium heat. Stir grapes until they start to break down and release their juices.  About 5-8 minutes. Dissolve cornstarch into tablespoon of water and pour into grapes. Turn heat up slightly and let grapes bubble and thicken for about 2 minutes. Turn off and cool.
 
Preheat oven to 350
 
Grease an 8x8 square baking dish and set aside
 
Place the oats, flour, salt, baking soda, and sugars in mixer with a paddle attachment. Add peanut butter, then butter and mix until evenly combined.
 
Take 2/3 of your crumble and press into your prepared pan.  Bake for about 20 minutes until slightly brown.  Spread grape jelly on top and cover with remaining crumble, letting some grape jelly poke through.  Bake for another 20-25 minutes until brown and bubbling.
 
Let cool entirely before slicing.
 

​While we feel like we should be sick of pumpkin by now, we aren't! These bars are bananas, everything you love about pumpkin pie in a bite sized bar. The filling is luscious, creamy and full of all those holiday spices. We did a mash up of a few recipes to get here, and now we can't stop making them. Planning on trying a butternut squash version next...we shall see!! Also, if you use gluten-free graham crackers it is a great gluten-free dessert/cookie to take to any holiday party!

Pumpkin Pie Bars
Makes 12-16
 
¼ cup brown sugar
½ cup sugar
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt
2 eggs
1 15 oz. can pumpkin puree
1 12 oz. can evaporated milk
1 ¼ cups graham cracker crumbs (about 9 rectangles)
½ cups pecans
2 tablespoons brown sugar
5 tablespoons melted butter
 
Preheat oven to 350

Line 9x13-baking pan with parchment, with some overhang. Set aside.
 
In food processor pulse graham crackers, or crumbs with pecans until they are a sandy texture. Add sugar and melted butter and pulse until combined. Press firmly into pan on bottom and slightly up the sides. Bake for 9 minutes and set aside.
 
Whisk together the sugars, spices, and salt. Whisk in eggs, pumpkin puree, and evaporated milk and mix until smooth.  Pour into prepared crust and bake for 30-35 minutes until it no longer jiggles.
 
Remove and cool. Place in refrigerator for at least an hour before cutting. Lift out parchment and cut into 12-16 pieces.

Can be kept in the refrigerator for up to a week.
 

And, last few days of the Holiday Sale! Cards are running out, only a few more sets left, so grab them while you can!  

For anyone who is a lover of dark chocolate, these cookies are for you. They are intensely chocolatey without being too sweet and the ideal partner to an afternoon espresso. We have always loved a sable, the french version of a shortbread. They are a simple cookie that is delicate and crumbly with a sandy texture. You can flavor them with all sorts of things, lemon, vanilla, cheese, almond and of course, chocolate. The mix of both grated and chopped chocolate insures that the chocolate is distributed throughout the cookie. You can also have fun with the toppings, if you don't have sesame seeds, crushed nuts, flax seeds, or coconut would all be delicious.

Chocolate Brown Sugar Sables
makes about 16 cookies
 
2 oz dark chocolate, grated and chopped, finely
¾ cup flour
¼ cup cocoa powder
½  teaspoon salt
¼ teaspoon baking soda
¾ cup brown sugar plus 1 tablespoon
10 tablespoons butter, room temperature
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon water
½ teaspoon sesame seeds
pinch of sea salt
½  tablespoon sugar

Beat brown sugar and butter at medium high speed until light and creamy, scraping the bowl occasionally (about 4 minutes)
 
In a medium bowl whisk together flour, cocoa powder, salt and baking soda.
 
Add egg yolks one at a time to the sugar and butter mixture, and beat, scraping down after each.   Add vanilla and water. Reduce speed and add the flour mixture. When combined, add the chocolate and beat for 30 seconds to insure that everything is combined.
 
Place dough on a piece of parchment and role into about a 2 inch thick log. Chill until firm, about an hour.
 
Preheat oven to 350. With a serrated knife cut cookies into discs, about ¼ inch thick and place on parchment lined baking tray. Sprinkle with sesame seeds, remaining sugar and sea salt if you like.  Bake 11-13 minutes. 
 
*You can place cookie close together on baking sheet as they will not spread.
 
 
​

We have been making Dutch Babies, or puffed pancakes forever. They take a little more time then regular pancakes, but are so worth it. And beside, most of that extra time is just waiting at the table for them to bake! These pancakes are light, subtle sweet and decadent at the same time. The top ridge, crispy, while the bottom always has this custard quality. We have experimented over the years with many combinations including the classic with lemon squeezed on at the end, blackberries and buttermilk, matcha, and even chocolate. The same basic recipe can be tweaked with different fruit, and different extracts like Vanilla. If you need to make a larger pancake, you can do this recipe times 1.5 and place in a twelve inch oven proof skillet. Be sure everyone is at the table when it comes out of the oven as the puff never lasts!


Almond Raspberry Dutch Baby Pancake
Makes 1, 9 inch pancake
 
½ cup milk
½ cup flour
¼ cup plus 1 teaspoon sugar
2 eggs
½ teaspoon almond extract
4 tablespoons of butter
¼-1/2 cup raspberries
 
Preheat oven to 425
 
Whisk together the flour, milk, eggs,  ¼ cup of sugar and the almond extract until smooth.
 
In an oven proof 9 inch skillet melt butter and swirl along the sides of the pan.  Add batter and scatter raspberries on top. Sprinkle with the remaining sugar. After about 1 minute, place in oven and bake for 12-15 minutes.
 
Pancake will be puffed and golden brown.
 
Serve immediately with syrup or jam
 
 

​

These bars are always a hit in our house. We have done every sort of variation and these lemon blueberry ones were one of the tastiest combos. The acidity of the lemon plays nicely with the sweet berry, and the almond extract brings a nutty undertone. You can easily double this and freeze half which is what we do, and you can easily sub in any fruit. Check out our Mixed Fruit Crumb Bars for ideas! We also do a Raspberry Lime one that is worth a try!

Blueberry Lemon Crumb Bars
Makes one 8 inch cake pan or one 8 inch square Pyrex
 
½ cup brown sugar
1 ½ cups flour
½ tsp. baking powder
¼ tsp. salt
½ cup cold butter, cut into pieces
Zest of a lemon
1 egg
2 ½ cups blueberries
½ cup sugar
2 tsp. cornstarch
Juice of 1 lemon
1 tsp. almond extract
 
Preheat oven to 375
 
Grease an 8’ inch cake or Pyrex baking dish.
 
In a medium bowl mix flour, brown sugar, baking powder, salt, and lemon zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork.  You can also use your fingers to break up any larger pieces of butter. Once the mixture resembles crumbs, press half into the pan.
 
In another bowl, add sugar, lemon juice, cornstarch and almond extract and mix. Carefully stir in fruit.
 
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
 
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
 
 
 

Chai Spiced Tarte Tatin
makes 1 10 inch tart
7-8 of your favorite baking apples, peeled, cored, and quartered
3/4 cup of room temperature butter
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon cardamom
A few twists of freshly cracked pepper
½ cup sugar
1 whole vanilla bean
1 batch Sweet, short pastry

In a 10-inch sauté pan, press your room temperature butter into an even layer that covers the entire bottom of the pan. It should be about 1/8- ¼ inch thick and you should not see any of the bottom of the pan. Sprinkle your sugar all over the butter in an even layer then do the same with all of your spices. Split the vanilla bean and scrape all seeds onto the sugar. Also, place the whole bean in.
 
To arrange the apples, start on the outside of the ring and with the curved side of the apple facing out, place apples slightly overlapping in rings working your way until you get to the center. You can push them gently into the butter to help then stay.
 

​Over medium heat cook the apples and sugar. This will take about thirty minutes. Keep rotating the pan and gently pressing the apples down as they cook. You want the apples to soften and the sugar to turn a brown caramel. Adjust your heat if the caramel is cooking too quickly. You will know you are done when the apples are soft and caramel is less liquid and stickier.  Remove from heat and let cool.
 
*You can stop here and this, once cool can be kept in fridge for up to 2 days.
 
Preheat oven to 375
 
Roll out your dough on a floured surface to about ¼ inch thick and then lay over the apples. Fold over edges so they sit within the pan. If you are doing this right after you cook apples, be careful!  Bake for about 30 minutes until dough is brown.
 
Remove from oven and let sit for 5 minutes. Here, be very careful, as you need to invert the tart before it cools or apples will stick to the pan. With a large, platter with a small lip, invert tart and rearrange any apples that have stuck to pan or dislodged.
 
Remove the vanilla bean and serve with a big dollop of Crème Fraiche! 

Be sure to head over the #allisforalltheapples for some serious apple inspiration and also to these links below!

@cloudykitchen- Salted Caramel and Apple Babka
@Katie_Clova- Maple Apple Cake
@suburbanpiesandtreats- Rosemary Brown Butter Apple Pie
@especiallysouthern- Apple Pie Egg Rolls
@pensive_foodie- Bacon Crusted Apple Pies
@mykitchenlove- Bird's Nest Apple Caramel Cake
@pinch_dash_glug- Waldorf Salad's Twisted Sister
@joyosity- Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce 
@saltnpepperhere- Honey Apple Muffins
@inspiredbytheseasons- Brussels Sprout & Apple Slaw
@vanillaandbean- Spiced Apple Pecan Rum Bread 
@dukkah_queen- Caramelized Venetian Bread Pudding 
@weeknightbite- Apple Pie Chia Pudding
@catgrammer- Spiced Apple Cake with Bourbon Toffee Sauce
@playswellwithbutter
@amodestfeast-
@easygourmetliving
@moreicingthencake- Apple Butter Pretzels with Rosemary Cheddar Dip
@feedtheswimmers- Apple Buckwheat Galette with Halva and Maple Tahini
@thekitchensinkblog- Apple Cheddar Loaf
@christine.chitnis
@whatshouldimakefor- Hasselback Apple Puff Pastry Tarts
@thisdeliciouslife-
@amandaskrip
@jessiesheehanbakes- Apple Fritters
@farmandcoastcookery- Apple Cider Donut and Cinnamon Apple French Toast Casserole
@smartinthekitchen- Gluten Free Apple Cranberry Crisp
@helloflour-
@ful.filled- Milopita- Greek Apple Cake
@thishealthytable- Cardamon Apple Tart
@thegalettegirl- Apple Galette
@piegirlbakes- Apple Pie
@figsandflour- Apple Purple Potato Pizza
@somethingnewfordinner- Savory Bread Pudding with Apples, Sausage and Pecans
@alyssagagarin
@champagneandcookies- Apple Galette
@alwayseatdessert- Apple Spice Scones with Maple Bourbon Glaze
@rezelkealoha- Apple Poached Rose with Rosewater Reduction
@thesoupsolution- Fennel Sausage and Apple Dressing (stuffing)
@lemonthymeandginger- Smoky Maple Apple Dutch Baby
@worthypause- Thanksgiving in your Mouth Paleo Stuffing
@anniecampbell- Popcorn, Cheese and Apples
@blossomtostem
@cocoaandsalt- Vegan Apple Stuffin' Muffins
@ladyandlarder- Cheeseboard with Apples
@chefdanielagerson- Skillet Caramel Apple Pie
@gobblethecook- One Pan Pork and Sausages with Apples
@allomamanwhatscooking- Apple & Camembert Tarte Tatin
@lindarcampos
@holajalapeno- Fluffy Apple Chili Biscuits
@friendswhofete- Pomegranate Ginger Apple Cider Punch
@seedandmill
@bakingthegoods- Apple Cheddar and Thyme Scones
@whatannieseating- Butternut Squash and Apple Soup with Asiago & Sage Croutons
@lifeisbutadish
@its_a_vegworld_afterall-Individual Microwave Apple Crisp  
@myloveatfirstbite
@floursinyourhair- Brown Butter Bourbon Apple Pie
@cooksandkid- Apple Cabbage Jalapeno Slaw
@confettikitchen- Fall Kale Salad with Chicken and Apples
@saltedplains- Gluten-Free Apple Crumb Cake
@marypardoux- White Bean and Apple Soup
@plumluckypiepi- Pinot and Cranberry-poached Apple Slab Pie
@easyanddelish- Candy Corn Apple Pops
@motherfoodie-
@thismessisours- Easy Baked Apple Custard
@hazelzakariya- Apple Pie Smoothie
@butterlovescompany- Gingerbread with Brandied Apples
@measuring.cups.optional- Caramel Apple Upside Down Cake
@thewholeelchilada
@flottelottehaan- Apple Bread with Cinnamon Butter
@thegoodcooker
@korekitchen- Green Apple Pie Smoothie
@zestfulkitchen- Puffed Apple Pancake
@sweetpillarfood- Apple Honey Brie
@khabakom
@farmgirlsdabble- Peanut Butter Apple Cookies
@sweetisthespice- Maple, Walnut, Apple Cider Israeli Couscous
@ameecooks- Peanut Butter Protein Dip with Apples
@Whatskarencooking-Country Apple Bundt Cake with Cardamon Apple Compote 
​@bakingbandits- Apple Galettes with Hazelnut Frangipane and Brown Butter 
​@nyuberry- Moist Jewish Apple Pie

TESTING

Sometimes recipes happen due to necessity. The heat we have been having is wrecking havoc on any fruit we forget to put in the fridge! The plums were on the verge and we had some leftover ricotta from pizza night, so boom, muffins it was! We always like baking with plums as the fruit has a complex flavor, both sweet and sour, and here in Los Angeles we have varieties galore. Some plums are more acidic, some more mild, so you can adjust your sugar content after tasting. These were made with some yellow plums with low acidity, and medium sugar content. The combination of spices nudges you towards fall and offer a nice contrast to the fruit. For another delicious plum recipe try out Plum Snack Cake with pecans! 

​Spiced Plum and Ricotta Muffins
Makes 10-12
 
½ cup oats
½ tsp. ground ginger
1 tablespoon honey, warmed
2 cups flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. cardamom
¼ tsp. nutmeg
½ tsp. cinnamon
½ tsp. salt
1 tablespoon of ground chia
1 tablespoon flax seeds
½ cup brown sugar
½ cup ricotta
½ cup olive oil
2 eggs, whisked
1 tsp. vanilla extract
1 cup diced plums
 
Preheat oven to 350 and line a muffin tin with paper liners or spray with non-stick spray
 
In a small bowl mix oats, ginger and warmed honey and set aside for topping
 
Stir together in a large bowl the flour, baking powder, baking soda, salt, cardamom, nutmeg, cinnamon, salt, ground chia and flax seeds.
 
In another bowl mix the sugar, ricotta cheese, olive oil, eggs and vanilla.  Add the dry ingredients and mix until just blended. Fold in the diced plums.
 
Fill the muffin tin with the batter and top each muffin with a sprinkle of the oat mixture.
 
Bake about 30-35 minutes until a toothpick comes out clean. Cool
 
*This muffin can be easily changed up depending on what you have at hand. Whole wheat flour can be a substitute and chia seeds can be used instead of ground chia.
 

We have to admit that we were shocked that these worked and by worked we mean that the kids ate them and thought they were doughnuts! We are always looking for ways to get more fiber and protein in the kids and while you may think buckwheat is just that, wheat, but it isn't! Buckwheat is actually a seed, so for those that are gluten sensitive, it is gluten free, grain free. We didn't replace all the flour with the buckwheat, so this recipe is not gluten-free, but we did cut down quite a bit of it, and the buckwheat imparts a nutty, earthy flavor to these baked doughnuts. The kids preferred the chocolate drizzled ones, and we liked the powdered sugar so make some of each! 


Buckwheat Chocolate Chip Banana Bread Doughnuts
Makes about 6-8
 
1 c. flour
½ c. buckwheat flour
¾ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. nutmeg
½ tsp. cinnamon
6 tablespoons butter, softened
1/3 c. sugar
2 tablespoons honey
2 eggs, beaten
1 tsp. Vanilla extract
2 ripe bananas, mashed
½ cup dark chocolate chips
¼ cup semisweet chocolate chips
 
Preheat oven to 350
 
Grease doughnut pan
 
In a bowl, whisk all the dry ingredients together. In a stand mixture beat butter with sugar and honey until light an fluffy, about 2 minutes. Add dry ingredients and mix until resembling sand. Add a little bit of egg at a time, scraping down the side of the bowl. Add vanilla and mix. Fold in the mashed bananas and then the chocolate chips.
 
Carefully fill the doughnut pans and bake for 25-30 minutes, checking at 25 to see if a toothpick comes out clean. Cool for ten minutes then remove from pan.
 
Dust with powdered sugar or drizzle with melted chocolate and sprinkles. 


Be sure to check out our Etsy store for our BAKED GOODS blank notecards! 

​

​We love a good corn muffin and this recipe was help conceived by the 11 year old of the family. She has gotten our baking bug, or really she has had it all her life as if there was a girl who loved sugar and chocolate that was her! She has become quite a proficient baker and these were just sweet enough without being cloying. Serve them with chili or any summer grilled meat, and you have a home run! 

Corn Bread Muffins
Makes about 18 muffins
 
½ cup butter, cut into cubes
3 eggs, beaten until light and foamy
2 cups of milk
1 tsp. lemon juice
14 ¾ oz creamed corn
1 ¾ cups corn meal
2 tablespoons sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
 
Preheat oven to 425
 
Grease or spray the muffin tins.
 
Mix all dry ingredients in a large bowl. In another bowl where you have beaten the eggs until light and foamy, add the wet ingredients and whisk. Then, pour the wet ingredients into the dry and whisk until incorporated.
 
Place a small cube of butter into each muffin cup and add one ladle, about a cup, of muffin mixture to each.
 
Bake for about 18 minutes or until a toothpick comes out clean.
 
Serve with honey and butter!


And, don't forget, we have our wonderful cards for sale on our Etsy site! Get these muffins in out baked goods set, and check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back! And, for the next few days, we are having an end of summer sale where everything is 15% off!

Summer fruit really doesn't need much to make it sing. A little sugar, a little acid, perhaps a touch of spice and boom, you have a tasty dessert worthy for any summer evening spread. This crumble gets a little twist with the use of the hazelnut flour, as it imparts a nuttier flavor to the topping. Use any selection of stone fruits, we used some plums and some peaches and any berry, we used blackberry. Really anything you have at hand will work and this is a nice dessert to use up any fruit that is on the verge. Serve warm with ice cream or whipped cream or eat it cold for breakfast!

​
Hazelnut Oat Crumble with Stone Fruit and Berries
Makes 1 9x13 inch baking dish
 
6 stone fruits, sliced
½ cup butter, melted
½ cup blackberries
½ c plus ½ c sugar
1 lemon, zested
½ tsp. salt
½ tsp. plus ½ tsp. cinnamon
1 cup hazelnut flour
1 cup oats
½ cup flour
 
 
Preheat oven to 350
 
In a large bowl mix the fruit, lemon zest, ½ c. sugar, ½ tsp. cinnamon and let sit. In another bowl mix melted butter, the rest of the sugar, hazelnut flour, flour, cinnamon, salt, and oats. Squish with your finger tips until it comes together in crumbles. Pour onto a baking sheet and let air out for about 10 minutes.
 
Grease your baking dish and pour in the fruit. Top with crumble, being sure to squeeze some pieces together into large crumbs.
 
Bake for 30-40 minutes until fruit is bubbling and the topping has begun to brown. 
 
Serve with ice cream or whip cream!

Another great dessert to use stone fruits is our Plum Galette recipe and you can now get that recipe and more in our set of NEW GREETING CARDS! Check out our Etsy store and order now! 
And, for just a few more days if you use the code ENDOFSUMMER you get 15% off all orders! 
​

Summer is upon us and the farmers markets are bursting with stone fruit! One of our favorites is peaches as this versitile fruit with its juicy, tangy, sweetness can enhance both savory and sweet dishes. From pies to BBQ sauces, galettes to burrata salads, peaches make everything shine with the sweetness of the season. That was the reason we and Whatannieseating decided to organize another seasonal collaboration, #summerlovespeaches! This time we extended our reach to bakers and savory chefs alike, challenging all these talents to break out their favorite peach recipes! These inspiring instagrammers and bloggers like jojoromancer, pamelasalzman, cloudykitchen, julie_jonesuk, and bakingthegoods have come up with some amazingly creative and delicious recipes highlighting the peach, so be sure to check out their blogs and instagram accounts we've listed below.

Our recipe was inspired by trips back East to visit family and a little farm stand, Briermere Farms. Their pies, baked goods, and general offerings are amazing, and their cream pies are a family favorite. They don't ship, nor give any hints about their famous recipes, and seeing that we are on the West Coast, we were forced to come up with a way to emulate and pay homage from afar. After a few tasty trial and errors, we came up with a pie which comes as close to the original as we could while still giving it our own spin. Make it and tell us how we measure up! Its creamy, sweet, sour, tangy, and luscious, everything you want in a pie and more!

Fresh Peach Cream Pie with Cinnamon Cream Cheese Crust
Makes one pie
 
For Dough: (This makes enough for 2 pies)
1 cup chilled butter
4 tablespoons cream cheese
2 1/2 cups all purpose flour
1 teaspoon of salt
1 tsp. cinnamon
6 tablespoons water with ice cubes
2 teaspoons vanilla
2 teaspoons apple cider vinegar 

 
1 egg, beaten
 
Filling:
8 oz. package of cream cheese, softened
½ cup confectioner’s sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ¼ cup heavy cream
 
3 peaches, sliced
Juice of ½ lemon
1 tablespoon of sugar
 
For Dough: Put butter, cream cheese, 2 cups of flour, cinnamon, and salt into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and virally pulse. Pour mixture into a bowl and add vanilla, and apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use.  If freezing the dough, put in fridge the night before you want to make the tart.
 
Preheat oven to 375
 
Roll out one disc of dough and place into pie dish, crimping or decorating edges, as you like. Brush with beaten egg, poke the bottom all over with a fork, and weigh down middle with pie weights, or beans. Bake until edges begin to brown, about 20-30 minutes, then remove beans and put back into oven until bottom begins to brown. Remove and cool.

Check out these creative chefs bringing their passion for food to their blogs and instagram accounts!
www.lemonthymeandginger.com
www.amandaskrip.com
www.floursinyourhair.com
www.pricklyfresh.com​
www.mindyscookingobsession.com
www.cocoaandsalt.com
www.thegoodcooker.com
www.farmandcoastcookery.com
@glutenfrites
www.sproutingradiance.com
​www.smartinthekitchen.com
www.cooksandkid.com
@my.recipe.addiction
@thewholeelchilada
www.gobblethecook.com
www.weelicious.com
www.feedtheswimmers.com
www.thegingeredwhisk.com
www.itsavegworldafterall.com
www.blossomtostem.net
​www.holajalapeno.com
www.somethingnewfordinner.com
www.foodfash.com
@juangmaggie
www.allomamanwhatscooking.com
www.alwayseatdessert.com
@whatskarencooking
www.myafternoonkitchen.com
​@anna.culina
​@myloveatfirstbite
www.especiallysoutherndishes.com
@fabi_recipes
​www.easyanddelish.com
@easygourmetliving
​@dreamingitalian
@forktosummit
www.playzwithfood.com
@lazy_tyko
@m.pontikis
www.hatibon.comwww.carlydiaz.com
www.flottelotte.eu
@motherfoodie
www.piegirlbakes.com
@thegalettegirl
@khabakom
www.teebsie.com
​@ariaadjani
www.wellnesswithalyssa.com
@hunneedee
www.measuringcupsoptional.com
www.jessiesheehanbakes.com
www.weeknightbite.com
www.confettikitchen.com
www.ful-filled.com
www.lindarcampos.com
​@jewhungry
@candacenelson
www.thewoodandspoon.com


Also be sure to check out our wonderful photo cards on our ETSY site! These are all cards made from our photos of all the food we make, including pie! Supplies are running out:)


​

As we have many gluten-free friends, we are always experimenting with different desserts to satisfy their sweet tooth's. Using the gluten-free flour mix from Trader Joe's we were able to easily convert regular cookie recipes into gluten-free! These are chewy, tender, and jam packed with nuts, cherries and of course chocolate! 

Gluten-free Chocolate Walnut Cherry Cookies
Makes about 2 ½ dozen
 
2 ¼ cup gluten-free flour
1 tsp baking soda
1 tsp salt
1 cup of room temperature butter
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
2 eggs room temperature
1 cup semi sweet chocolate morsels
1 cup chopped bittersweet chocolate (about 3-4 oz)
½ cup chopped roasted walnuts
½ cup dried cherries
 
In a stand mixer with the paddle attachment, cream the sugars, vanilla extract and the butter until light and fluffy, about 2 minutes. In a small bowl mix flour, baking soda, and salt and set aside. Add eggs one at a time to butter sugar mixture, making sure you scrape the sides after each addition. Then add the flour mixture and mix until incorporated. Fold in the nuts, cherries and chocolate.
 
Chill batter for 3 hours or overnight (if you can wait!)
 
Preheat oven to 375.
 
Scoop batter into about 1 inch balls onto a parchment lined cookie sheet, leaving room as these cookies tend to spread. Bake for 11-13 minutes.