Our Adventures In Baking ~ Gluten-Free Vanilla Snowball Cookies

This year I made gluten-free versions of our favorite German Vanille Hoernchen or Vanilla Crescent cookies as Vanilla Snowball cookies instead ~ and they’re absolutely delicious!

We use a traditional German recipe for making our Vanille Hoernchen (just Google Vanille Hoernchen or Vanilla Crescents), and all we did was substitute Bob’s Red Mill 1 to 1 Gluten Free Baking Flour for the regular flour called for in the recipe.  I used a small cookie scoop to make 48, 2″ cookies and carefully coated them in a bowl of powdered sugar while still warm.

With a fresh dusting of powdered sugar when served, my vanilla snowballs will be ‘picture perfect’ Christmas treats ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ Gluten-Free Caramel-Apple Upside-Down Cake

To finish off the weekend, my wife made a ‘Gluten-Free Caramel-Apple Upside-Down Cake’ based on a recipe called ‘Caramel-Apple Upside-Down Cake’ found on ‘Betty Crocker dot com.’

She substituted the flour called for in the recipe with ‘Bob’s Red Mill 1-to-1 Gluten-Free Flour’ and the recipe turned out wonderfully ~ and another keeper!  This was the same flour she used to make a roux for both soups she made this weekend, which worked perfectly and made both soups gluten-free as well.

I kept up with doing all the dishes over the weekend, but it was well worth it for sampling both soups and this delicious cake ~ enjoy! ☼ 🙂