FaithFull Living

These were birthed out of a craving for the luscious maple bars in my local bakery. I hadn't had them in five years, and had decided it was high time for the treat. Whipping these together was surprisingly quick and easy. After I made them the frosting for the first time, I started to wonder how it would taste on chocolate cupcakes or sugar cookies. I haven't tried any of those combinations yet, but there are definitely possibilities to play around with. Mix Together: 4 eggs (whisked) 1 ¾ Cup Rice Flour 2 tbsp. coconut flour 1 tsp. baking soda ½ Cup maple syrup ¼ Cup Melted Butter 1 tsp. Vanilla 1 tsp. Cinnamon 1/8 tsp. Salt Fill lined muffin tins half full Bake 350 degrees for 15 minutes. Frosting: Mix to taste 2 heaping cups powdered sugar 6 quick pours maple syrup (1 pour = 2 tbsp) ½ stick butter (1/4 cup) 1 Tsp. Vanilla Milk to consistency Happy snacking!

Shower Infusers This idea came to me after nearly an hour of searching the internet for inspiration. The night before Christmas, I realized I had nothing to give my mom. So, I made these, stuck them in a mason jar, and wrapped it. Since then she's really enjoyed using them. What You'll Need: -Baking Soda -Corn Starch -Muffin Tins -Muffin Tin Liners -Essential Oils What to Do: 1. Mix 1 Cup of Baking Soda with 1 Tablespoon Corn Starch 2. Add 1/3 Cup Water 3. Mix 4. Add 5-10 drops of your favorite essential oil per infuser and mix. This may seem like a lot of oil, but you want it to be stronger than you think. (When I made them, I rubbed the oil on top of them, and they weren't strong enough. Do what you think is best.) 5. Line Muffin Tins with liners 6. Fill each liner 1/2 way (give or take how thick you want them) with the mixture. 7. Bake at 350 degrees Fahrenheit for 20 minutes. 8. Allow to cool completely and stor...

The Search for the Perfect Cookie When I first became Gluten-free, I struggled over the holidays to find a sugar cookie recipe that worked. Many of the ones I tried came out of packages and were admittedly temperamental. Everything had to be just so, or they wouldn't turn out. Often, they cookies would spread out over the entire tray and look like boiled dough. Finally, I started experimenting with this recipe. Originally it was a normal, Gluten-filled recipe. I began substituting ingredients and it worked like a charm. It turns out perfect every time. The Recipe Beat Until Creamy: 1 1/2 Cup Butter Softened 1 1/2 Cup Sugar Add and Beat Well: 2 eggs 2 Tablespoons Vanilla 1 Teaspoon Salt 1 Teaspoon Baking Soda 1 Teaspoon Cream of Tartar 4 Cups Flour (I use White Rice Flour) The secret is to bake the dough right away. Do not refrigerate! Roll out and bake at 350 Degrees Fahrenheit for 10-12 minutes (I like mine soft at ar...