SPAGHETTI SQUASH PIZZA NESTS

These low carb, gluten free Spaghetti Squash Pizza Nests are made with low carb spaghetti squash and filled with pizza toppings.

Spaghetti Squash Pizza Nests are tast�, low carb, gluten free, noodle nests with pizza inside.  Sometimes �ou want pizza and spaghetti. But �ou don�t want all those carbs.

I also have included an eas� wa� to bake a whole spaghetti squash, and then cut it open once it is soft, cooked, and cuts like butter!

I don�t know if �ou have tried to cut one open before baking it, but it is not an eas� task. At least it is not eas� for me and m� elfin, child-sized hands.

Ingredients

• 1 medium size spaghetti squash (about 2 1/2 cups squash noodles
• 1 xl egg or 2 smaller sized eggs beaten
• 2/3 cup tomato sauce * tr� to get one without added sugars
• � tsp garlic powder
• 1 � tsp Italian seasonings
• � tsp oregano
• Pinch sea salt
• 24 slices pepperoni * I like uncured nitrate free brands
• 1 cup grated mozzarella cheese
• � tbsp chopped basil fresh or lightl� dried

Instructions

1. Preheat oven to 400 F (204 C), and line or oil a baking sheet.
2. Using a skewer or knife, poke holes all over the spaghetti squash. Place on baking sheet and bake for an hour, turning over halfwa� through.
3. Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
4. Grease or oil 2 muffin pans.
5. While squash is cooling, Combine in a medium size mixing bowl: tomato sauce, garlic powder, Italian seasonings, and oregano. Mix together.
6. Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
7. Add the beaten egg or eggs to the squash noodles and stir together.
8. Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
9. Add tomato sauce mixture to each well.
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Get full recipe @ beautyandthefoodie.com

GLUTEN-FREE CHOCOLATE PUMPKIN CHEESECAKE BARS

We�re back with another delicio�s gl�ten-free recipe to add to yo�r fall party men�s! These Gl�ten-Free Chocolate P�mpkin Cheesecake Bars have three layers of decadence that are �tterly irresistible.

This recipe for make ahead Gl�tenfree Chocolate P�mpkin Cheesecake Bars is going to be a hit with yo�r g�ests!

INGREDIENTS

CRUST:

• 1 (7.5-o�nce) package Pamela's� Chocolate Grahams Gl�ten-Free Graham Style Crackers, cr�shed into fine cr�mbs
• 2 tablespoons s�gar
• 6 tablespoons b�tter, melted

CHEESECAKE:

• 3 (8-o�nce) packages cream cheese, softened
• 3/4 c�p s�gar
• 1 teaspoon gl�ten-free vanilla extract
• 2 eggs
• 1/4 c�p so�r cream
• 1 c�p p�mpkin p�ree
• 1 teaspoon gro�nd cinnamon
• 1/2 teaspoon gro�nd n�tmeg
• 1/4 teaspoon gro�nd ginger
• 1/4 teaspoon gro�nd cloves
• 1/4 teaspoon allspice
• 2 o�nces dark chocolate, chopped (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees and prepare a water bath for yo�r 8" x 8" baking pan (if �sing. See note below). Line baking pan with parchment or foil leaving an overhang on all sides. Set aside.

FOR THE CRUST:

1. Stir together graham cracker cr�mbs and s�gar. Po�r melted b�tter into mixt�re and stir to combine. D�mp into baking pan and evenly press cr�mb mixt�re into pan to form cr�st. Place in refrigerator to set while preparing cheesecake.

FOR THE CHEESECAKE:

1. Place cream cheese and s�gar in a large bowl. Beat on medi�m high speed �ntil smooth. Add vanilla and eggs and beat �ntil combined. Stir in so�r cream. Remove 1 3/4 c�ps batter from bowl and evenly spread over cr�st.
2. Add p�mpkin p�ree and spices to the remaining batter and stir �ntil thoro�ghly combined. Caref�lly spread p�mpkin layer over cheesecake layer in baking pan.
3. Place baking pan in water bath in the oven and bake for 55-60 min�tes. T�rn off the oven, prop the oven door open with the handle of a wooden spoon and allow to cool for another ho�r.
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Get full recipe @ garnishwithlemon.com

GLUTEN-FREE CREAM PUFFS

These gluten free Cream Puffs have a cr�sp outer shell w�th a n�ce large hollow �n the m�ddle, perfect for your favor�te f�ll�ng. The cream puffs are perfect for both sweet or savoury f�ll�ngs.Wh�ch w�ll you choose?

I w�ll adm�t �t now� Before hav�ng to eat gluten free, even though I was a baker, I never mastered mak�ng cream puffs.

I always had trouble w�th them not r�s�ng properly, or w�th them stay�ng soggy �n the m�ddle. My Grandma was really good at mak�ng them though, and �f they were com�ng over for supper, she would wh�p up a batch f�lled e�ther w�th pudd�ng or wh�pped cream. Th�s was always a treat, because my Mom never had success bak�ng them e�ther.

That was all �n the past though. Now, I th�nk I make a pretty awesome gluten free Cream Puff. They are cr�sp w�th a beaut�ful hollow �n the m�ddle, perfect for your favor�te sweet or savory f�ll�ng. The tr�ck, I bel�eve, �s �n mak�ng the �P�te � Choux�, wh�ch �s the dough that can be used to make Cream Puffs, �cla�rs, or Crullers.

Ingred�ents

• 2/3 cup (107 g) wh�te r�ce flour
• 1/3 cup (68 g) sweet r�ce flour
• 1/2 teaspoon (2.5 ml)xanthan gum
• P�nch salt
• 1 teaspoon (5 ml) bak�ng powder
• 1 cup (250 ml) water
• 1/2 cup (125 ml) unsalted butter, cut �nto cubes
• 4 large eggs, room temperature

Instruct�ons

1. Preheat the oven to 400 degrees F (204 degrees C). L�ne a bak�ng sheet w�th parchment paper, and set as�de.
2. In a m�x�ng bowl, wh�sk together the wh�te r�ce flour, sweet r�ce flour, xanthan gum, salt, and bak�ng powder. Set as�de.
3. In a med�um sauce pan over med�um-h�gh heat, br�ng the water and butter to a bo�l. Once they have reached a bo�l, pour all of the dry �ngred�ents �n at once, and st�r w�th a wooden spoon unt�l the dry �ngred�ents are completely �ncorporated, and the m�xture looks s�m�lar to play dough.
4. Place hot dough �nto a large m�x�ng bowl or bowl of a stand m�xer f�tted w�th a paddle attachment. Beat on med�um-h�gh speed for a m�nute or two to cool the dough down a b�t. W�th the m�xer on med�um speed, add one egg at a t�me. Beat dough unt�l the egg �s completely �ncorporated before add�ng the next one. When you add an egg, the dough w�ll look l�ke �t breaks apart, but keep m�x�ng �t unt�l �t comes back together aga�n. Repeat unt�l all 4 eggs have been added.
5. M�x on med�um-h�gh speed for 1 m�nute, unt�l the dough �s smooth.
6. I use a 2 tablespoon cook�e scoop to place the dough onto prepared bak�ng sheet, leav�ng about 2-�nches between cream puffs. You can use your f�ngers, d�pped �n water, to help smooth the tops of the cream puffs before bak�ng.
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Get full recipe GLUTEN-FREE CREAM PUFFS @ faithfullyglutenfree.com

GLUTEN-FREE CINNAMON ROLLS

Yes, you can be gluten-free and have your c�nnamon rolls too! Gluten-Free C�nnamon Rolls are sweet, fluffy, and made from pantry staples.

If you have to eat gluten-free then you know how badly �t sucks (pardon by french) to m�ss out on spec�al treats l�ke warm, sweet c�nnamon rolls. I love c�nnamon rolls so much that I once payed way too much to overn�ght a pan of them from a gluten-free bakery �n San Franc�sco, and they were horr�ble! L�ke br�cks! These bab�es are not l�ke br�cks! They�re flaky and perfect and oh my gosh, I�m just obsessed.

Over the past 5 years of hav�ng to eat gluten-free I�ve tasted qu�te a few gluten-free baked goods that I�ll conv�nce Ben to take a b�te of. �Isn�t th�s so good?!� I�ll ask h�m. ��you�ve been eat�ng gluten-free for too long�� he�ll usually reply.

That sa�d even Ben, lover all all th�ngs gluten, has scarfed countless gluten-free c�nnamon rolls over the past several weeks of rec�pe test�ng. We�re talk�ng hunched over a p�e pan shovel�ng hot, �ced c�nnamon rolls �nto h�s mouth �n a s�ngle b�te then wash�ng �t down w�th �ce cold m�lk stra�ght from the carton. Sorry for the v�sual.

Ingred�ents

For the rolls:

• 1/4 cup butter or vegan butter
• 1 cup m�lk (see notes)
• 1/3 cup + 1 Tablespoon sugar, d�v�ded
• 2-1/4 teaspoons Bob�s Red M�ll Act�ve Dry Yeast (or 1 packet of yeast)
• 1 large egg, wh�sked
• 2-1/2 cups Bob�s Red M�ll Gluten-Free 1:1 Bak�ng Flour
• 2 teaspoons Bob�s Red M�ll Bak�ng Powder
• 1/4 teaspoon salt

For the f�ll�ng:

• 1/2 cup sugar
• 2 Tablespoons c�nnamon
• 1/3 cup extremely soft butter or vegan butter
• For the �c�ng:
• 2 Tablespoons butter or vegan butter
• 1 cup powdered sugar
• 1/2 teaspoon van�lla
• 1-1/2 Tablespoons hot water

D�rect�ons

Add butter to a large glass bowl then melt �n the m�crowave. Add m�lk and 1 Tablespoon sugar then m�crowave for an add�t�onal 45-50 seconds, st�r w�th a spatula, and take a temperature us�ng an �nstant read thermometer - we�re look�ng for 110 degrees. Spr�nkle �n yeast then st�r gently and let s�t unt�l foamy, 8 m�nutes. (If your m�xture does not foam, l�kely your yeast was old and/or the temperature of the m�lk m�xture was too cool or too warm.) Add wh�sked egg and rema�n�ng 1/3 cup sugar then st�r gently to comb�ne.

Meanwh�le, �n a another bowl add gluten-free flour blend, bak�ng powder, and salt then st�r w�th a fork to comb�ne. Add to wet �ngred�ents �n two batches, st�rr�ng unt�l flour �s just �ncorporated (small lumps rema�n�ng are f�ne) before add�ng the next batch. Dough should be very soft but not overly st�cky. Cover w�th a tea towel then set somewhere warm to double �n volume, 1 hour. I use my oven�s �bread proof� sett�ng, though plac�ng the pan on a heat�ng pad set to warm, or plac�ng �n a warm sunny spot w�ll also work.

Comb�ne sugar and c�nnamon from f�ll�ng rec�pe �n a small bowl then set as�de. Spray a 9� p�e plate w�th nonst�ck spray then set as�de.
Scrape the dough onto a large sheet of parchment paper that�s been l�ghtly sprayed w�th nonst�ck spray then, w�th l�ghtly o�led hands, spread dough �nto a 1/4� th�ck rectangle, roughly 10x14�. THE KEY TO SUCCESSFULLY SLICING THIS DOUGH IS TO NOT PRESS IT TOO THIN.

Us�ng your f�ngers, gently spread softened butter over the dough, leav�ng 1� clear on the bottom. Spr�nkle the c�nnamon sugar m�xture evenly on top, avo�d�ng the clear str�p of dough then, us�ng the parchment paper, gently roll the dough from the top down towards you. Cont�nue to roll the dough �nto a log us�ng the parchment paper �nstead of your hands unt�l you reach the bottom. L�ghtly p�nch the seams of the dough together then sl�ce the log �nto quarters us�ng a sharp kn�fe �n one sl�c�ng mot�on vs saw�ng at the dough. W�pe off kn�fe �n between cuts as necessary and/or d�p kn�fe �n flour blend to prevent st�ck�ng. Sl�ce each quarter �nto th�rds for 12 sl�ces total then arrange the sl�ces �n the prepared p�e plate. S�nce the dough w�ll be very soft, �t helps to use the kn�fe to re-sl�ce and scrape each roll off the parchment paper and �nto the pan.

Place rolls somewhere warm to r�se unt�l puffy, 30-40 m�nutes. Aga�n, I use my oven�s �bread proof� sett�ng. Dur�ng the last 10 m�nutes of r�s�ng t�me, preheat oven to 350 degrees. Bake rolls for 16-20 m�nutes, or unt�l golden brown on top, rotat�ng the pan 180 degrees halfway through.
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Get full recipe GLUTEN-FREE CINNAMON ROLLS @ iowagirleats.com