Fall is probably one of my favorite times of the year to bake, especially since the weather is getting colder outside. I love all the warm spices, warm food and I also love to cozy up with a blanket and watch my favorite shows at night.
When I made these Gluten Free Pumpkin Quinoa Cookies with White Chocolate Cream Cheese Filling I hadn’t planned to make them gluten-free at first. You’d never know they were though, because they are so good!
With October already in full-swing, it feels like we never even had a break. Lunches, homework, after-school activities, chores, and of course, the germs. We’ve all had some form of the sniffles, sore throat or runny nose. I’m constantly telling my kids to wash their hands, stop biting their nails and stop picking their nose! Is it just me or is this a constant battle in your house too?
Good thing they didn’t help me bake up these cookies! When I bake I’m constantly washing my hands and I don’t allow anyone to taste-test until I’m all done. My kids know they rules so when they help and I do catch them sneaking a taste I kick them out of my kitchen! I know, I’m mean.
This weekend I’m off to Blissdom in Mississauga to meet new friends, learn new things and have some fun. I’m so excited and nervous all at the same time. Even though I love to get out and learn new things, I am shy to meet new people. This will be a great experience so I’m going to have to take a deep breath and put myself out there. I’m sure it’ll be awesome and I’ll let you know all about it when I get back. Wish me luck!
Cookie recipe adapted from Sally’s Baking Addiction
White Chocolate Cream Cheese Filling adapted from Kraft
This post originally appeared on What’s Cooking With Ruthie, where I’m a monthly contributor.