*What I Made for Christmas*
|I painted 3 pictures in all (I just mailed two of them away neglecting to snap pictures of them, oops!)|
|I sewed fleece travel pillow covers for my sons, and appliqued their names on them as well|
|I appliqued and sewed 3 pillows with my the hand prints of my children|
|My daughter and I made our own wrapping paper with brown parcel wrap and potato stamps|
|I made 5 pretty skirts in all, my daughter LOVED hers!|
Chocolate Chip Pumpkin Cookies (gluten-free)
1 cup shortening
2 cups white sugar
2 teaspoons vanilla extract (not imitation)
1 15 ounce can pumpkin puree
4 cups Bob's Red Mill All Purpose Gluten-free flour
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Baking Powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 bag semisweet chocolate chips
Preheat the oven to 375 degrees F. Grease cookie sheets.
In a large bowl, cream together the shortening and the sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and the pumpkin until well blended.
Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture. Mix in the chocolate chips. Drop by teaspoonfuls onto greased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
I know what you're thinking, aren't your recipes dairy-free as well? I know that chocolate chips generally aren't, but I found some great gluten-free, dairy-free chocolate chips from Enjoy Life, that are both safe for my allergy-ridden eater and taste identical to the real thing, SCORE!
I hope that all of my readers had a wonderful Christmas with their families as I know I did, especially now that it's done! Now if I could only get my house back in order we'll be all set! ;0)