Pumpkin Ginger Snaps

Um, yeah, anything with pumpkin (except pumpkin pie but that's a texture issue) usually tastes pretty darn good to me.  Andrew actually liked these because he couldn't taste the pumpkin...go figure!

Pumpkin Ginger Snaps

2 T butter, softened

2 T pumpkin, or pureed squash

1 egg

1/3 c brown sugar

1/4 c molasses

1/2 tsp baking soda + 2 tsp water

1 tsp each cinnamon, ginger, nutmeg, allspice, salt

2 c gluten-free flour blend

1. Combine the butter, pumpkin, egg, brown sugar, and molasses in your mixer.  Mix until smooth and creamy.

2. Dissolve the baking soda in the water and then add to the butter mixture.

3. Add dry ingredients and mix thoroughly.  

4. Roll out as thin as possible.  I divide the dough up into about thirds and roll out between gallon Ziplocs.  Transfer to greased cookie sheet.  Use a pizza cutter to cut to the desired size.  

5. Bake at 350 degrees for about 15 minutes.  Be sure to do them thin and they will crisp up quite nicely when you remove them from the oven.

Almond "Graham" Crackers

Okay, so in no way are these graham crackers...but they are easy and pretty tasty. That's just what Andrew asked if I was trying to copy, so to speak.  And they are, heaven forbid, relatively healthy!

Almond "Graham" Crackers

1 1/2 c almond flour*

1/4 tsp salt

1/2 tsp cinnamon

2-3 T water

Mix dry ingredients together.  Add water one tablespoon at a time until the dough comes together but is not sticky.  Form into a flat disk and roll out to cracker thickness between two gallon sized Ziplocs.  Carefully peel off one Ziploc and then lay (not pressing) it back down.  Flip over and peel of the other Ziploc.  Flip the rolled out dough onto a greased cookie sheet and cut into smallish cracker shapes with a knife or pizza cutter.  Bake in 350 degree oven for 10 minutes.  Take the crackers out and turn them over.  Continue to bake for another 5 to 10 minutes until you reach desired crispiness.  Don't eat all at once!

*Note:  I haven't purchased almond flour.  I used my dedicated spice (coffee) grinder and ground whole almonds and then put them through a sifter.  It took about 3 batches in the grinder with a couple redoes on the stuff that didn't get ground all of the way.  Don't let the blades get hot or you'll likely end up with almond butter (also tasty but not exactly what we're going for here).

This year's Christmas card...It's kind of fun!

5x7 Folded Card

View the entire collection of cards.

There's more inside and on the back.  Andrew and I had fun creating this together and love what we get from Shutterbug! But now he wants a leg lamp instead of a Christmas tree...what have I started?