I can't believe Christmas is almost here! I had so many plans for blogs and recipes to share, but I found myself so incredibly busy this year. We are spending Christmas here and my mom is coming to visit, so I have been baking and preparing for the next few days.
Cinnamon has been helping out too. She baked these delicious chocolate mint cookies. She used the Triple Chocolate Cookie recipe from the Gluten Free Mama Cookbook and topped this one with crushed candy canes and used a Ghirardelli Peppermint Bark candy bar chopped up in place of the white chocolate chips.
She also made these using the Andes Creme De Menthe chips.
This past week was also Dan's fiftieth birthday! We surprised him with a yummy Gingerbread Pear Cake! I used the Kitchen Sink Gingerbread recipe from the Cake Mix Doctor Bakes Gluten-Free.
Today we have finished the baking, including dinner rolls, a Chocolate Almond Torte, and Apple Bread. Tomorrow we will finish up and enjoy a wonderful Christmas Eve spread that will include gluten free and dairy free favorites like spinach dip, clam dip, avocado salsa, chicken with a honey mustard dipping sauce, deviled eggs, shrimp salad, veggies and homemade ranch dip, and meatballs with Asian dipping sauce and an orange dipping sauce. We enjoy a buffet style meal and sit and talk while opening presents. We relax and take ALL night! Then on Christmas morning we attend Mass and spend the day with family and the focus on Christ.
I wish you all a very Merry Christmas!! May you all be blessed!
4 cups diced peeled apples (I used Granny Smith)
2 cups + 2 tsp sugar
2 sticks of butter (I used Earth Balance Butter to make this dairy free)
3 cups all-purpose flour (I used Gluten Free Mama's Almond Flour Blend)
2 tsp baking soda
2 tsp xanthan gum
2 tsp cinnamon
2 large eggs
1 tsp vanilla
Mix apples and 2 cups of sugar in a large bowl. Leave at room temperature for two hours, stirring occasionally.
Heat oven to 325 degrees. Grease two loaf pans.
Melt butter and let it cool.
Mix flour, baking soda, xanthan gum, and cinnamon. Stir into the apples. Stir in butter, eggs, and vanilla.
Pour half into each pan. Sprinkle each with 1 tsp of sugar.
Bake 1 1/4-1 1/2 hours or until toothpick comes out clean when inserted into the middle of the bread.
Cool 10 minutes before removing bread.
Refrigerate until ready to serve.