Gluten Free Brownies with Maple Peanut Butter Frosting

This was my husband’s request for his birthday cake replacement. We prefer brownies over cake anyway! I did cheat a little and use a gluten free brownie mix. I really like the Bob’s Red Mill mixes but there are so many out there that are delicious too. I saw that Betty Crocker even has a gluten-free mix. Just watch your cross contamination factor when buying mixes or any flours for that matter. I try to find mixes made a strictly gluten-free factories or make my own. However, I do know how hard it is to make everything from scratch with children and working 50 hours a week – not easy! Either way – these were great. The frosting was perfect on these and gave a little hint of fall flavors with the maple flavor. For his birthday breakfast he wanted Maple Cinnamon Rolls. For some reason I made enough maple icing for 100 cinnamon rolls but I only made 12 rolls… so obviously I had an entire bowl of icing left. This was  great way to use it up – one of those rare perfect accidents!

1 box of gluten free brownie mix

1 egg
¼ cup applesauce
¼ cup plain greek yogurt
1 cup powdered sugar
½ cup peanut or almond butter
1 Tbsp maple syrup
¼ cup almond milk

• Mix together brownie mix, egg, applesauce and yogurt until well combined – batter will be thick.
• Spread batter into a greased pan (I used a 11x7 pan, but you could use a 9x9, just increase baking time).
• Bake at 325°F for about 25 minutes or until brownies are cooked through. Let cool about 10 minutes.
• While brownies are baking, make frosting. Melt peanut butter in microwave for about 15 seconds.
• Whisk together warmed peanut butter, syrup and almond milk. Gradually add in powdered sugar until desired consistency.
• Remember you are making a frosting not a glaze so you want it a little thick.
• Spread frosting over brownies and serve. Cover and store in refrigerator if you have any leftovers.
• Sprinkle with some Halloween sprinkles for an extra touch!

 

Maple Pecan Cookies

Sweet, soft, fluffy are great words to describe these cookies. Aside from pumpkin, maple may be my second favorite fall flavor! These little cookies are a great fall treat without the guilt and also store well so you can save some for another day! I think the best way to describe them is a mix between a fluffy maple cake donut and a pecan shortbread cookie. They have the nice pecan flavor but are very soft and moist. Makes about 2 dozen small cookies.

1 ½ cups GF all purpose flour

1 egg
¼ cup coconut sugar (or brown sugar)
3 Tbsp maple syrup
¼ cup apple sauce
¼ cup coconut oil
½ tsp baking soda
½ tsp xanthan gum
½ tsp sea salt
½ cup chopped pecans

• In a large bowl, mix together applesauce, coconut oil, sugar and syrup until well blended. Add in egg, flour, baking soda, xanthan gum, salt and pecans.
• Blend on medium speed for about 1 minute or until well combined, scraping sides if necessary.
• Using a cookie scoop, place cookie dough onto a greased baking sheet about 2” apart. Flatten cookies with palm if desired.
• Bake at 350°F for about 10-12 minutes or until cookies start to brown. Store in a sealed container for up to a week.

Maple Pumpkin Cinnamon Rolls

So today my husband and are I getting “more married”. Long story short of it – 5 years ago we had a civil ceremony (no dress, no flowers, no people, etc). On Valentine’s Day this year, he really proposed to me. He had the kids wear shirts that said “Will you”, “Marry” and his said “Me?”. I was of course confused until he got down on his knee and said “Will you marry me in the church?” I was completely surprised and it was perfect. Our faith has been tested but has grown in the last couple years. It’s only right for us to celebrate our love and faith in the most important place. We may not have done things right the first time, but better late than never I guess! Anyway – I couldn’t sleep. It’s a small ceremony but I just haven’t felt great so I’m nervous about it. I know everything will be perfect but I still couldn’t sleep. So I got up at 4:30 am and made these cinnamon rolls. Our awesome friends are coming over early to help with the kids (and my husband ha!) so it was only right to make them a tasty breakfast! These are also perfect for fall with the touch of pumpkin added. I hope you enjoy!

1 cup brown rice flour

½ cup white sorghum flour
¼ coconut flour
½ tapioca starch
¼ cup potato starch
¼ cup stevia or sugar
1 Tbsp xanthan gum
1 pkt of active dry yeast
1 tsp baking powder
½ tsp sea salt
2 Tbsp coconut oil
¼ cup applesauce
½ cup water
¾ cup almond milk, warm
1 egg
1 tsp vanilla
Filling
1 Tbsp coconut oil
¼ cup pumpkin puree
¼ cup brown coconut sugar
1 Tbsp cinnamon
2 Tbsp pecans, chopped (optional)
Icing
1 cup powdered sugar
3 tsp almond milk
½ tsp maple extract

• In a large mixing bowl, combine dry ingredients.
• In a small bowl, combine yeast, milk and water and let set for about 5 minutes.
• Add egg, applesauce, oil and vanilla to dry mix.
• Mixing on medium speed, slowly add in your milk mixture.
• Mix for about 2 minutes over medium speed. In a damp counter or table top, spread out a layer of plastic wrap about 2 feet long.
• Spoon dough onto plastic wrap and then layer another piece of wrap over the top of dough. Roll dough out until it is about ¼” thick and remove top layer of wrap.
• Spread coconut oil over dough. Next spread pumpkin over dough. Sprinkle with coconut sugar and cinnamon.
• Using the plastic wrap, roll up the dough into a long roll. Cut roll into 1” thick slices. Place rolls cut side up into a greased 9x13 baking pan. Let rise for about 30 minutes.
• Bake at 350°F for about 20-25 minutes or until rolls are cooked through.
• While rolls are baking, mix together icing ingredients. Let rolls cool for a few minutes and then drizzle icing over the tops.