I made gingersnaps for the first time the other day and I was pleasantly surprised with how they turned out. Not because I doubted that I could convert a recipe, but because traditionally I don’t like gingersnaps. I hate crunchy, crumby cookies. I like chewy ones. Our family calls hard, crunchy cookies “dunkers” because you have to dunk them in milk or coffee to become edible, whereas soft, chewy cookies are called “benders” for obvious reasons. But these had a crunch to the exterior and a nice, chewy inside. I ended up baking one cookie sheet for a little longer than I would normally just so I could have some extra crispy ones to make into a parfait.

Ingredients:

• 1 Tbs...

I learned of these cupcakes (from Brown Eyed Baker) from my neighbor, and I’ve since turned these into a gluten free version, with dairy free and egg free alternates.

For the Cupcakes:
1 1/4 cups gluten free flour
⅓ cup unsweetened cocoa powder
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2/3 cup  milk (canned, full fat coconut milk works)
½ cup strong brewed coffee, at room temperature
1 package Starbucks via instant coffee
1 tsp. vanilla extract
½ cup (1 stick) butter, at room temperature (you can also use non-dairy butter)
½ cup granulated sugar
½ cup light brown sugar
1 egg (you can put 1 Tbs. fax meal into 3 Tbs...

There’s something cozy about eating spiced cake and pumpkin everything at this time of year. I love sandwich cookies, but these are more like little cakes that you can eat with your hands…light and fluffy and quite easy to make! Adapted from Dreamy Desserts. Yield: about 18 cookies.

Cookie Ingredients:

• 1 1/2 c. gluten free flour blend
• 2 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/2 c. dark brown sugar
• 1/2 c. granulated sugar
• 1/2 c. vegetable oil
• 1/2 can of pumpkin puree
• 1 egg (alternately use your favorite egg alternate)
• 1 tsp. vanilla extract

Directions:

• Preheat oven to 35...

I love a good White Russian cocktail once in a while…my husband makes the best ones ever (but maybe that’s because cocktails always taste better when someone else makes it!). We were almost out of Kahlua when I looked in my cabinet, so I decided that I’d try to make my own since I had all of the ingredients. I thought it turned out so well that I entered it into the Alaska State Fair this year and I came away with a 2nd place ribbon! *Note: You need to prepare this in advance–don’t expect to make this one night and drink it the next as you need to allow time for the flavors to mature and develop.

Ingredients:

• 1 c. ground coffee (I used THIS one since I had it in my pantry...

Dilly beans are basically pickled green beans…and oh, so delicious in a bloody Mary or straight out of the jar! This recipe makes 4 pint jars; just enough to have on the pantry shelves for when you have unexpected guests, but not so much that you don’t have room in the pantry for anything else. These are easy to make, so they’re perfect if you’re new to canning…you can do it!

Ingredients:

• 2 lbs. green beans, cleaned, trimmed & cut into 4″ lengths
• 4 large cloves garlic
• 1 bunch fresh dill
• 4 tsp. mustard seeds
• 2-4 tsp. dried red chili flakes, like the kind you’d sprinkle on pizza
• 2 1/2 c. water
• 2 1/2 c. white vinegar
• 1/4 c. canning salt (I use this brand)

Directions:

1...