{Almost} Wordless Wednesday: Cupcakes

Sophia decorated cupcakes and serenaded me for my birthday. 

The perfect treat from a sweet little lady.

Pumpkin Chocolate Chip Muffins // Gluten Free

I am always on the lookout for easy gluten free recipes that are tasty and stay moist. These muffins match that description are are the perfect treat for fall. I have made them several times over the past few weeks and they don't last long in our house. 

Pumpkin Chocolate Chip Muffins

slightly adapted from Running with Spoons

Ingredients

1/4 cup peanut butter

3/4 cup canned pumpkin
1/4 cup + 2 tbsp honey

1/2 cup rolled oats (gluten free)

1 tbsp ground flaxseed

1 tsp vanilla

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp baking soda

1/4 cup mini chocolate chips, plus more to top

Instructions

Preheat oven to 375F and spray muffin pan cavities with cooking spray.

(original recipe uses a high powered blender, which I do not have)

Use a food processor to turn oats into flour.

Mix all ingredients until smooth and creamy.

Fill cavities of muffin pan about 3/4 of the way full.

Top with additional chocolate chips.

Bake for 10-15 minutes until a toothpick entered into the center comes out clean.

Allow muffins to cool for ten minutes before removing from pan.

Store in an airtight container for up to a week.

Yield: 9 Muffins

Toddler approved (her favorite part is the chocolate chips, of course).

Linking up with Kate and Emily.

Cookies for Santa?

I have it on good authority that Santa is a big fan of peanut butter cookies.

These cookies are so easy to make and delicious.

Gluten Free Peanut Butter Cookies

Ingredients:

1 large egg

1 cup sugar (we use brown sugar)

1 cup peanut butter (we use chunky)

1 teaspoon vanilla

1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper.

Mix together eggs, sugar, baking soda, and vanilla.

Combine peanut butter until fully blended.

Drop by spoonfuls onto the parchment paper.

Optional add-ins: semi-sweet or white chocolate chips, raisins. (we use chocolate chips)

Optional toppers: sugar, m&ms, reeses pieces.

Bake 9-12 minutes or until golden brown.

Cookies will be very soft. Let stand on cookie sheet for five minutes.

Sophia didn't understand that we were leaving the cookies for Santa. 

She might have eaten them and slurped down the milk too.

Banana Ice Cream

Today was one of those days where there were constant meltdowns.
Sophia just wanted to be held and loved on today.
I blame teeth - cruelest.thing.ever.
Unfortunately no teeth are poking through yet, so this is going to be a long journey.

To save my sanity and provide some comfort we made banana ice cream.
Have you ever made it? Easiest thing ever!

Ahead of time you will need to slice and freeze some overripe bananas.

Then, all you do it pop them in the food processor until they are creamy.
Simple.

Just try not to eat it all!

I scooped some out in a bowl and put it in the freezer to let it firm up a bit.

Want to make it even better?
Add about three tablespoons of nutella and buzz until it is all mixed in.
You will need to scrape the sides to blend it evenly.

It will have the consistency of a runny soft serve, so make sure you put it in the freezer to let it harden a bit.

We couldn't wait to eat ours.
Sophia approved!

It was a much easier version of the nutella swirl ice cream that I want to make.

Although I love using my overripe bananas for banana bread, I think this will be my new summertime favorite.