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Corn Free Peanut Butter Cookies

Peanut Butter Cookies!

OK, before you read on, you have to know that these cookies were stunning! I ran several tests on them, and they passed with flying colors! Furthermore, they are kid approved. When they are fresh, they melt in your mouth. The next day, they’re still good. Day three – good. Day four – good. Day five – still good but I remember when they were fresh.

With that said, here are the pictures, and recipe of course. Enjoy.

Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Yeast Free, Corn free, Nightshade Free, Sesame Free Read More

Pumpkin Frosting Recipe

This is just a small post to share something with you. Below is a recipe for a small batch of pumpkin frosting. I put this on the pumpkin bread that I made (recipe and pics will be posted) and it was soooo good. Have fun!

Pumpkin-y Frosting (small batch)

Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Legume Free, Sesame Free, Nightshade Free, Vegan

Ingredients:
1/2 cup organic spectrum shortening
2 cups organic powdered sugar (many non-organic brands use corn starch, many organic brands usually use tapioca starch, but check labels)
1/2 teaspoon organic vanilla sugar
1/2 teaspoon organic nutmeg
1 teaspoon organic cinnamon
1/4 teaspoon sea salt
3 Tablespoons water

You May Also Enjoy: Pumpkin Brownie Bars

Directions:
Start with the shortening in the stand mixer, and mix for a few moments to get things going. Add all of the other ingredients, except for the water. Mix shortly to get things slightly combined. Last, add the water, 1 tablespoon at a time. Once your icing is smooth, it’s ready to be used.

Enjoy!

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