Hooray for Fall!!!

 

Fall just happens to be my favorite season.  I'm pretty sure it has to do with moving away from shorts (not that I wear them) and sleeveless tops to sweaters and boots.  And tomorrow, the high will only reach 66 degrees.  {That's downright chilly for south Texas.}

I wanted to ship some cookies to friends, friends I've never met, actually...namely a certain book editor and team. 

So, I went with a fall theme.  Original, right?

{PS...I really like photos of cookies from the side.  Bear with me; it's a weird little obsession I have.}

Both the pumpkins and the acorns are so easy to make...I'll show you the pumpkin how-to here.

To make the pumpkins, you'll need:

• pumpkin-shaped sugar cookies
• royal icing, tinted with AmeriColor orange, a darker orange (I used electric orange mixed with super red), chocolate brown and green
• disposable icing bags
• tips: #2 (and/or #1)
• squeeze bottles
• toothpicks

Use a #2 tip to outline the pumpkin shape in orange.

Thin the orange, darker orange and brown icings with water, a little at a time, until it is the consistency of thick syrup.  Cover with a damp dishtowel and let sit several minutes.

Stir gently with a rubber spatula to pop any large air bubbles that have formed. Transfer to squeeze bottles.

Working about 6 cookies at a time, fill (flood) the pumpkin with the thinned orange icing.  Use a toothpick to guide to edges and pop and large air bubbles that have formed.

Starting with the first cookie flooded, drop lines of the thinned darker orange icing on top of the wet orange icing to make the pumpkin "ridges."

Repeat the process with the thinned brown icing.

Let the cookies sit for at least 1 hour.

Use a #1 or #2 tip (I used a PME #1.5...right in the middle) to pipe on a stem and vine.  I like the stem piped rather than flooded to give it some texture.

Let dry 6-8 hours, or overnight. (Keep in mind that the colors will deepen as they dry.)

Package and mail to friends you've never met...
but hope to one day.

Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

A slice of vegan pumpkin pie heaven. Chill overnight for best texture.

Happy October! Good Goddess, I've been busy. Making a delicious mess in my tiny kitchen. Developing new gluten-free dairy-free dessert recipes for the Winter Food Issue of Allergic Living magazine. So I thought I'd dust the cocoa powder off my hands and take a quick break to share two inspirational things today. The first relates to Fall- my updated Favorite Gluten-Free Autumn Recipes index. Peruse at your leisure, ideally with a big mug of spiced hot cider close by.

The second offering had to be something pumpkin. I mean, it's October. And around here October baking means a certain voluptuous curcurbit is queen. So I did what any gluten-free goddess would do. I dug into the GFG recipe archives. And found a luxurious, creamy vegan pumpkin pie with sweet praline topping and a coconut-pecan crust. Just to keep you occupied until I return with a new gluten-free vegan muffin recipe you're going to love.

Let the pumpkin recipe frenzy begin!

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Happy Thanksgiving!

I hope you are are getting ready for a wonderful Thanksgiving....full of family, friends and PIE!

If you're in the mood to whip up some cookies to take to the feast, here's a simple idea for you.  This turkey doesn't require a special cutter....it's a combination of a few shapes you probably have already...or can cut by hand. 

I used a flower cutter, a small circle, and hand-cut a small rectangle.  A video of the process of putting them all together is on University of Cookie.

This turkey shape idea came from Paper Glitter's free Thanksgiving printables. Printables and kids' coloring books are great places to look for cookie inspiration.

Make your cookies, break out the royal icing along with Americolor food colorings in Super Red, Orange, Chocolate Brown, Egg Yellow and Super Black.   Have fun!

Happy Thanksgiving, you guys!  I am thankful for each and every one of you....except for you spammers, but other than that....each and every one. :)

Gobble, gobble!
{ps...to my cousin, Maura, currently in labor with her first little one...we are thinking of you! Can't wait to meet your little turkey!}

Gluten-Free Vegetarian Thanksgiving Recipes

Cider roasted vegetables- pair with polenta, rice or quinoa.

If, like me, you happen to be celebrating without the bird this Thanksgiving, here's a quick round-up of my favorite vegetarian Thanksgiving recipes to inspire you. Most of these recipes are actually vegan- a dairy-free plus for those of us gluten-free and casein-free. The few recipes garnished with cheese can be easily converted to dairy-free by using your favorite vegan cheese. Here's to a gentle Thanksgiving-

Peace!

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Gluten-Free Thanksgiving Side Dishes

Quinoa Mushroom Pilaf

Need some gluten-free inspiration for your Thanksgiving feast? Have I got some side dishes for you. From Quinoa Mushroom Pilaf to Pomegranate Glazed Green Beans, from Sweet Potato Cornbread to Cranberry Applesauce and more, I've gathered together my favorite gluten-free side dish recipes. One glance at these offerings should convince even the most die hard skeptics that living gluten-free can be more than delicious.

It can be beautiful.


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Gluten-Free Thanksgiving Recipes & Tips 2010

Need a gluten-free pumpkin pie recipe? No problem. And it's vegan to boot.

The Big T. Thanksgiving. Nothing sends shivers of trepidation up a gluten-free or dairy-free girl's spine like the mental image of Grandma's sage pungent white bread dressing or shimmying slabs of Aunt Ida's pumpkin pie. It's a butter and wheat flour gorge fest with danger at every turn. The gruesome gut-twisting threat of thirty-six hours chugging Pepto Bismol is poised to strike on every holiday decorated plate- jovial forkfuls of tradition and conviviality aside.

It can be a nightmare.

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Gluten-Free Cornbread Stuffing with Maple Roasted Acorn Squash

Gluten-free cornbread stuffing in maple roasted acorn squash.

While we're all adjusting to turning the clocks back (yawn), I thought I'd reprise two Thanksgiving friendly recipes today. Both recipes are redolent with old fashioned autumnal goodness. Warm and subtle spices. Maple. Apple. It doesn't get any comfy-cozier.


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Sweet Potato Pie

Gluten-free sweet potato pie- and vegan, too.

The afternoon sun is spinning the seaside air that particular autumn gold, burnished and warm and chilly all at once. Delicious. And gone too soon. The sun will officially set tonight at 4:50. I feel as if I am running out of time. There is so much I want to do- and never get done. I surrender my expectations day after day. The pile of choices snipped free by my dwindling energy is gathering a bulk and momentum akin to the dirty laundry (I’m still waiting for the post-menopausal zest promised by Margaret Mead).

But Santa Monica does not fade after dark. Her charms only deepen. So we walk after dinner to the Third Street Promenade and listen to the brave souls who risk their ego and their artistry (the unkind among us might quip, questionable talent) crooning songs or plucking violins or juggling. Palm readers and skateboarding bulldogs aside, it takes guts to stand in public and offer up a tune or a dance.

I come home inspired.

I am thinking a lot about my life these days. And what I want to do with the rest of it. Moving here is a new beginning (well, yeah, obviously). I am reinventing the woman I used to be. Spinning my own autumn magic from bits of bone and history.

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Turkey & Sweet Potato Enchiladas

Gluten-free turkey and sweet potato enchiladas.

This Friday is just like any other out here in the New Mexico hinterland. There were big-eared rabbits eating breakfast (nibbling spare tufts of grass). A chickadee or two in the junipers. Pink light on the distant mesas. And as far as I know, no scary crush of shoppers at the Espanola Walmart. At least I haven't heard any sirens off in the distance. Truth be told I haven't budged from my casita (and I have no plans to). Nope. It's just another day here, call it what you want. Black Friday is quiet as an empty nest. So I thought I'd share a recipe for leftover turkey and sweet potatoes- a surprisingly tasty combo.

As always, make it as mild or as spicy as your little heart desires.

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Finally, fall

It's is finally feeling like fall around here. As I type, it is 48 degrees outside and the high is expected to only reach 55!!! This is what I love....bring on the sweaters, jackets and boots! To go with our fall-like weather, we have some fall cookies! I made two versions of acorns and leaves...dotty and with GOLD sparkling sugar. I was in desperate need to update my acorns. You can see here...years ago, the first and only time I made them (with apples)...blah. I think my cookies turn out better if I try not to be so literal with them. Know what I mean? The dots make them fun...to me at least. Here's more info on applying dots. This gold sparkling sugar is so pretty. I found it online at sugarcraft.com. It comes in silver, too. I bought it for Christmas cookies, but couldn't wait to dig into it. I think these would be pretty with a monogram on the leaves for a fall wedding.Our dining room table was half covered in cookies (I have a hard time making one batch of cookies). A box went to our contest winner, a box to my nephew, 4 boxes with my husband for customers and one to the volunteers at the food pantry where my son & I work every Thursday. Someday, I'd like to do this. Lydia at The Perfect Pantry is the woman behind this wonderful idea!

Happy fall, everyone! I'm off to enjoy this weather while it lasts!

Gluten-Free Pumpkin Chai Bread with Cranberries

A vegan pumpkin chai bread recipe.

Thank you, Dear Readers for all your pre-Thanksgiving comment love. I'm paying attention. I am. In fact, I've had so many requests for a gluten-free pumpkin bread recipe that I'm sharing another baking success this week. Yup. Two goodies in one week. I usually balance my baking (sweet) and cooking (savory) posts a tad more fifty-fifty- especially when I am trying to lose those last five (stubborn!) pounds and all- but I couldn't ignore your requests for a Thanksgiving pumpkin bread, now could I?

See how I sacrifice for you, my Darlings? Developing, baking and taste testing Cinnamon Apple Muffins, Vegan Pumpkin Pie, Pumpkin Pecan Cookies, Pumpkin Raisin Cake, Pumpkin Waffles... Oy, the sacrifice. The pressure!

The 2008 Winter Holiday Frenzy has begun. Maybe for the sake of my sanity (now don't laugh about my alleged sanity, please) I'll put off trying to lose these last five pounds till 2009.

It'll be here before you know it.

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Gluten-Free Pumpkin Pie Recipe

Easy, delicious gluten-free pumpkin pie.

This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.

My secret? It's in the details.

First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving).

Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly.

Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin. 

Then you're screwed.

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Gluten-Free Pumpkin Bundt Cake

A warm and spicy pumpkin cake recipe for autumn.

Fall is my favorite season- for more reasons than I can count. Clear cool mornings that reinvigorate my affection for walking- not to mention- turning on the oven to bake. The freshened sense of new beginnings- yes, I know, I'm weird this way. Rather than the greening of spring, it's the winged migration of fall that kindles my creative spirit.

Fall feels like a fresh start, the smell of sharpened pencils, crisp white sheets of paper and a new box of crayons. Time to stack unread books by the bed, recycle old clothes, worn out paradigms and old ideas.

Time to get the broom and make a clean sweep of things.

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Gluten-Free Pumpkin Corn Muffins

Gluten-free corn muffins with a pumpkin twist.

Today's muffin recipe is seasonal favorite- a tender and golden pumpkin corn muffin. It's one of the most popular recipes on Gluten-Free Goddess.

The coyotes were up bright and early this morning, yelping in the cool blue air as my old English tea kettle sputtered and complained. Tea for breakfast is not an efficient way to wake up. It's more of a coaxing than the throttle of a double espresso fueled Americano, but right here, right now, it will have to do. At least this week.

The closest cafe is an hour's drive away. 

When people ask what it is I miss most living out here in the rural desert, my answer is always the same. But the list is growing...

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A Trio of Tasty Turkey Recipes

Stones in my garden.

The holidays aren't easy for me.

I tried to write about it. Yesterday. I sat here for an hour rummaging through drawers of words that refused to fit together. I picked out and tossed back. I mulled in silence (this is becoming a habit). I stared at the pale desert through the window frame above my beat up blue desk.

For the first time in five weeks I limped to the studio and stopped by the Buddha garden, tilting on crutches to place a pink rock on top of a dove gray stone. If I was religious, I wondered, would this be easier? If I had faith- if I believed in an invisible father figure who would somehow comfort me with broken bread promises of purpose and protection? Or an ancient mother goddess opening her earthy arms to cradle me in her seasonal wisdom? Would I be better able to cope with the stirrings of loss and anger and self loathing that the gloss and glitz of the annual Christmas energy inevitably evokes if I simply surrendered to the collective agreement that god is in charge and every small and deep and widespread bit of suffering happens "for a reason"?


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Gluten-Free Dairy-Free Holiday Tips

Getting through the holidays gluten and dairy free can be tough. Let me tell ya. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (meaning ovo-lacto vegetarian and sometimes vegan). In truth, Gentle Reader, my holiday foods have often tended, shall we say, to be a tad different from mainstream holiday fare.

Being the wild and free goddess-in-training I was back in those golden zen-kissed crunchy pre-celiac days, I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a vegan (non-dairy) sub in whipped sweet potatoes (everyone loved this!) and subbing butter and cream with vegetable broth and crushed roasted garlic in fluffy smashed potatoes. No one missed the animal fat (unless they were just being polite).

My stuffing back then (baked as a casserole) was naturally gluten-free. I used cubes of toasted cornbread tossed with a skillet of softened onions, celery, chopped apple and cranberries seasoned with a touch of curry- then moistened with broth and baked till golden- sometimes with pine nuts or pecans on top.

Instead of serving green beans swimming in canned mushroom soup (because I never- and I mean, never- got the appeal of that goopy combination) I roasted fresh green beans in sea salt and balsamic vinegar- just until tender-crisp. Or did this simple but elegant recipe with pomegranate glaze.

Lucky for me, I enjoyed thinking "outside the box". And in my vegan years- not once- did I make a turkey out of tofu.

Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?

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'Tis [Almost!] the [Gluten Free] Holiday Season

Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?

Getting through the holidays gluten-free can be tough. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (and some of those years were vegan), so, in truth, Gentle Reader, my holiday foods have forever tended to be a tad different from mainstream holiday fare. I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a delicious non-dairy sub in whipped sweet potatoes, squash, pumpkin pie, and creamy butternut soups. I used broth and roasted garlic in smashed potatoes instead of cream and butter. I have always enjoyed thinking outside the box. And in my vegan years- not once- did I make a turkey out of tofu.

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