Cooking Success!!
Here are some recipes that I have made, that have turned out well!

Layered Peppermint Bark

17 oz. white chocolate chips
6 oz. crushed peppermint candy*
7 oz. semi-sweet chocolate chips
6 Tbsp. whipping cream
3/4 tsp. peppermint extract

Cover a baking sheet with tin foil. In a microwave-safe dish, heat the white chocolate chips on medium heat, until melted (about 2-3 minutes). Be careful that they don't burn! Pour about 2/3 of the chocolate onto the baking sheet, and spread evenly. Sprinkle with half the peppermint candy. Refrigerate about 15 minutes.
Mix together the semi-sweet chocolate chips, whipping cream, and peppermint extract in a microwave-safe dish; microwave on medium heat, until melted (about 2-3 minutes), stirring every 30 seconds. Pour mixture over cooled white chocolate in pan. Spread evenly. Refrigerate 15-20 minutes more.
Rewarm remaining white chocolate in the microwave on medium heat. Pour over chocolate in the pan, spreading evenly to cover. Immediately sprinkle with remaining peppermint candy. Chill until firm, about 20 minutes.
Lift foil with bark onto a cutting board. Trim around the edges of the bark. Using a spatula, gently remove foil from under bark, and set bark back on cutting board. Cut into desired-sized pieces. Can be stored in an airtight container in the refrigerator for up to two weeks.
Best served after sitting at room temperature for 15 minutes.
Makes approximately 36 pieces.
*To smash candy canes, place on a cutting board, and cover with a paper towel. Using an unopened can, or a hammer, firmly tap the candy into desired-sized pieces. I like mine more finely crushed, but coarsely chopped pieces work just as well.





























Pumpkin Roll



1/4 cup sweet rice flour
1/4 cup tapioca flour
1/2 cup white rice flour
1 tsp. xanthan gum
1 Tbsp. baking powder
2 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. nutmeg
3 eggs
1 cup sugar
1/4 cup vegetable oil
1 tsp. lemon zest
1 tsp. vanilla
3/4 cup canned pumpkin
8 oz. cream cheese
5 Tbsp. butter
1 1/3 cup powdered sugar
1 tsp. vanilla
1/4 cup powdered sugar (reserved)

In a large bowl combine flours and spices. Set aside. Place together eggs, sugar, and oil, and beat on medium speed for 2 minutes. Add lemon zest, vanilla and pumpkin; mix. Slowly add dry ingredients, continuing to mix. Evenly spread batter onto a large baking pan, or jelly roll pan, covered in foil and sprayed with cooking spray. Bake at 375 degrees for 15 minutes.
Lay out a kitchen towel the size of the pan, and sprinkle the reserved sugar evenly on towel. Once roll is baked, turn out onto towel and begin to roll it up. Allow to cool completely.
Place cream cheese and butter in mixer and cream. Add remaining ingredients and mix.
Take the completely cooled roll and carefully unroll until flat. Spread cream cheese filling over the pumpkin roll. Carefully re-roll, without the towel, and refrigerate for 2-3 hours, allowing flavors to meld and filling to set. Before serving, slice evenly and dust with additional powdered sugar.

Gluten Free Cheese Crackers

2 Tbsp. butter
1 egg
Pinch each of salt and chili powder
1 cup sharp cheddar cheese, finely grated
1 tsp. xanthan gum
3/4 cup white rice flour (brown rice flour makes them grainy)
1/4 cup potato starch (or tapioca starch)
additional salt, to taste

Preheat oven to 375 degrees. Mix butter, egg and seasonings in a mixing bowl until creamy. Beat in grated cheese one-third at a time. Be sure and blend very well. Add flours and
xanthan gum and beat very well again. Dough will be fairly stiff, like play dough. Roll dough out very thin and cut into small squares (cracker sized).
Transfer to cookie sheets. Press down to make crackers even thinner. Prick squares with a fork. Sprinkle with additional salt. Bake at 375 degrees for 6 minutes, then reduce heat to 250 degrees, and bake for approximately 15 minutes more. Keep careful watch to make sure they
do not turn brown. You want a deep golden orange-brown. Allow to cool before serving.
These crackers travel and keep very well. They stay crispy for up to three days.
Makes about 4 dozen 1-inch crackers.

































Chocolate Biscotti


1/2 cup butter or margarine
1 cup sugar
1/3 cup white corn syrup
1 tsp. vanilla
4 eggs
2 cups + 2 Tbsp. rice flour
2/3 cup potato starch
1/3 cup tapioca starch
4 tsp. baking powder
1/4 cup cocoa
1 1/2 tsp. xanthan gum
2 tsp. orange zest (optional)
1 tsp. cinnamon
1/4 tsp. salt
1 cup toasted almonds, chopped (optional)
1/2 cup each white and milk chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, beat together sugar, butter, corn syrup, and vanilla, until smooth. Add eggs, one at a time, beating well. In a medium bowl, mix together dry ingredients. Add to the wet ingredients and stir until well blended. Stir in nuts and chips.
Grease 2 cookie sheets. Spoon dough into four flat loaves on sheets. Each loaf should be 3/4 inch thick, 3 - 4 inches wide, and about the length of the cookie sheet. Bake for 20 - 25 minutes, until loaves are browned at the edges.
Let the loaves cool about 10 minutes on the cookie sheets. Remove to a cutting board, and slice diagonally into pieces 1/2 - 1 inch thick. Arrange slices on their sides on the cookie sheets, and return to the oven. Bake 12 - 15 minute, until cookies are brown and crisp.
After cooling, store in an airtight container in the refrigerator. Makes about 3 dozen cookies.