Pumpkin Chocolate Chip muffins made with coconut flour (gluten and grain free)

I tend to experiment with recipes and forget what I did if I like it. So I'm keeping track of this one, because it was delicious and husband approved.

I still need to experiment more with sweetener. I didn't have anything but sugar. I'll healthify them even more next time. :-) 

Pumpkin Chocolate Chip Muffins (Gluten and Grain Free)

-1/2 can of pumpkin puree
-5 Eggs (I use cage free)
-1 Tablespoon apple cider vinegar
-1 Tablespoon of honey or sugar (you could sub with other sweeteners like swerve, stevia, etc. Taste it and see if you need to add more)
-1/2 Tablespoon of cinnamon
-1/2 Teaspoon of freshly grated nutmeg
-1/4 Teaspoon salt
 -1 Teaspoon baking soda
-1/2 Cup coconut flour
 -1/4 Cup coconut oil (make sure it's in oil form and not hard)
-A handful of chocolate chips or chocoperfection bar (eyeball it!)

Preheat oven to 330 degrees.

Mix pumpkin, eggs and cider vinegar. Add cinnamon and nutmeg. Mix in sweetener. Mix together baking soda, salt and coconut flour. Add to mixture. Mix in coconut oil. Blend well, then add chocolate chips.

Smear some coconut oil along the bottoms and edges of muffin pan, fill 2/3 full with batter. Bake at 330 for 30-35 minutes. Let them cool in pan, then store in fridge for moist muffins! Yum. :-)

Dear Lillian, today I made orange drop cookies

Dear Lillian,

When I was a little girl, my parents called me cookie monster. I loved to eat cookies. Nilla wafers, chocolate chip cookies and my all time favorite...orange drop cookies.

Today I had a craving for orange drop cookies. The are quite time consuming to make, but I went ahead and made them. I knew you would love them. You starting kicking really hard when I snuck a warm cookie.

Some day I will teach you how to make orange drop cookies. They aren't that complicated to make, but it does take technique to make sure they are soft and not burnt!

I may have snuck two cookies. Your dad loves them, too. I have to make sure I ration them out and get some myself before he comes home. However, he knows all of my hiding spots. I tried the microwave, cabinets, under our bed, drawers, etc. I always hear him rumbling around late at night looking for the cookies. I have a feeling...you will be the same. :-)

Orange Drop Cookie recipe from Betty Crocker Cookie Book:

• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 shortening
• 3/4 cup sugar
• 1 egg, room temperature
• 1/2 cup orange juice
• 2 tablespoons orange zest, grated

Directions:

1. Heat oven to 350 degrees.
2. Sift together flour, baking powder, baking soda and salt. Set aside.
3. In another large mixing bowl, mix butter, sugar and egg thoroughly. Stir in orange juice and rind.
4. Mix dry ingredients into wet ingredients.
5. Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet.
6. Bake 8-10 minutes or until delicately browned on edges.
7. Remove from cookie sheets and cool completely. Store in an airtight container.

Orange butter Icing:

Mix 2.5 TBSP of butter with 1.5 cups of powdered sugar. Add 2 TSP of orange rind and 2 TBSP of orange juice.

You can tell this recipe book has been used a lot!

-Me