For the Love of Food: Denial Cupcakes GF DF, and Choc/Cherry Cookies GF

I was reading an article in Health Magazine- April 2013 issue, titled "Clear Your Schedule" with such sub headings as What Weighs You Down and How to Lighten Up. One bit of advice is to "Stop the auto-yes." The article goes on, " 'Everyone lives in an optimistic world and thinks that if we say yes we will find the time, but the truth is we are in denial,' says Julie Morgenstern, one fo the top organization and productivity experts in the country." Well, that just hit me BOINK between the eyes. I mean, Amen, Sister!

So, then this evening around 5:30 with all the other nightly activities and obligations in full swing, my youngest daughter tells me that tomorrow her math class will be celebrating pi day as they missed it on March 14 and she signed US up for 30 dairy free gluten free cookies. They need to be like pi, could we do it... PPPLLLEEEAAASSSEEE?!

I live in that optimistic world and I said the magic word, yes.

My inspiration:

A card I have had forever. Cherries and chocolate and round and I need 30. Cookies. Yes again.

Cherry Chocolate Ice Box Cookies (adapted from an ancient Hershey's cookbook)
Ingredients and how to:

3/4 cup butter, room temperature
1 cup sugar
1 egg and 1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups GF flour
1/2 cup Almond Flour
1/2 teaspoon salt
2 teaspoons baking powder

Cream butter and sugar, add in egg and yolk, then vanilla. Mix dry ingredients and add in to butter mixture. This is the base.

Take out about 1 1/4 cups or so of the dough and put into another bowl. Add in:

1/4 cup chopped cherries
1 1/2 teaspoons cherry extract or 1/2 teaspoon almond extract
I added neon pink food coloring. Mix and set aside.

For the dough remaining:
In a small bowl mix 5 Tablespoons unsweetened cocoa,
1/4 teaspoon baking soda
2 Tablespoons water.
Turns into a glumpy mix. Add in to the dough and beat until smooth.

Now, we have chocolate dough and cherry dough.
Divide chocolate dough in half and cherry dough in half. With one half of the chocolate dough, make a rough roll, place onto parchment paper, cover with parchment paper (I just put it on half of parchment and fold the parchment over) and roll into a rectangle about 4 inches wide, maybe 12 inches long. With floured hands (remember gluten free flour!) take half of the cherry dough and form a long roll to fit on top of the chocolate dough. Then roll it all up!

I cut the rolls in half. Wrap them back into parchment. If you have the time - ya right - put them in the frige, even over night. If not, as in my case, pop them in the freezer to firm.

And then, as so frequents my life, that annoying BOINK between the eyes~

NO DAIRY. My first ingredient is butter. Dddrrrrrr.... Scroll down for continuation of cookie recipe. Out of time, quick quick. Livin' in denial~

Denial Cupcakes - dairy free and gluten free and ... quick!

Ingredients and how to:
Oven to 375. Paper two mini-muffin pans - we're going for at least 30.

1/2 cup grapeseed oil
1 1/4 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups Gluten Free flour
1/2 cup almond flour
1/2 cup unsweetened cocoa
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond milk
AND quick prayer that this works~

Whisk oil, sugar, eggs and vanilla together. In another bowl whisk dry ingredients. Add dry ingredients alternating with almond milk to oil mixture, ending with dry ingredients. Smooth but don't over mix.

Using small scoop, fill each mini-muffin paper. Bake for about 14 minutes. Test with toothpick or wooden skewer, don't let them overbake.

Prayer answered, Very moist and delicious! No frosting needed.

Back to my ice box cookies. Oven to 350. Line two baking sheets with parchment. Take a roll out, one at a time, and slice 1/4 inch or so thick or thin or thereabouts and place on prepared baking sheet.