I ended up not using my crock pot yesterday.  I found a bunch of different recipes for doing polenta in the crock pot, but as I wasn’t going to be home yesterday to be able to watch it (I like to do that with a new recipe so there is no yucky, undercooked or overcooked surprises when you get home and think dinner is waiting for you), I decided to try a crock pot polenta this weekend.

I am making pumpkin cookies today.  I have little sweeties who love to bake and a friend who needs a little tasty love after having close encounters with her doctors this past week or so.  These are tasty, soft, and very comforting.  I hope you all enjoy them.  They are a big hit at my house!

The Recipe: Gluten Free Dairy Free Pumpkin Cookies


  • 2 1/2 cup bean flour blend
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups dark brown sugar
  • 1/2 cup GFCF margarine, such as earth balance
  • 1 egg
  • 1 cup canned pumpkin
  • 1 tsp vanilla
  • 1/2 cup raisins or chocolate chips, optional


  • Preheat oven to 350 F. Combine gluten-free flour mix, xanthan gum, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
  • In a mixing bowl, cream margarine and sugar until light and fluffy. Beat in egg, pumpkin, and vanilla. Add in dry ingredients. Stir in raisins or chocolate chips, if using.
  • Drop by tablespoons onto an oil sprayed baking sheet or Silpat. Bake 15 to 18 minutes.

Monday, April 30, 2007 – 03:41 PM
I was bummed to find out I missed the Cookie Patrol yesterday! I am helping build a vineyard! How cool is that?!!?!?I adore the ‘love sprinkles’ on my pumpkin cookies, and as always they are simply delicious. Thanks a million to two of my favorite girls and one terrific mom for such a nice treat! It makes the past two weeks a lot more tolerable.

Monday, April 30, 2007 – 05:20 PM
We love ya, sweetie!