Strawberry Jam Cookies

With Thanksgiving behind us, it’s time to think about holiday baking. These homemade strawberry jam cookies are both pretty and delicious! They’re perfect for holiday parties and gift giving.

These homemade strawberry jam cookies are both pretty and delicious! They're perfect for holiday parties and gift giving.

If you’re looking for more holiday cookie recipes, try our Cranberry Oatmeal Cookies, Chiffon Chocolate Chip Cookies, and Soft Ginger Cookies.

These homemade strawberry jam cookies are both pretty and delicious! They're perfect for holiday parties and gift giving.

Strawberry Jam Cookies
 
Ingredients
  • 1½ cups all-purpose flour
  • 5 tablespoons butter
  • 2 egg yolks
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ¾ teaspoon vanilla extract
  • ½ cup strawberry jam
Instructions
  1. Sift the all-purpose flour in a medium-sized mixing bowl.
  2. Dice the butter and add it to the flour. Mix together until crumbs form.
  3. Add in the egg yolks, sugar, and salt. Stir together then add in the vanilla extract. Mix on medium speed until a dough starts forming.
  4. Lightly flour a working surface and roll out the dough into a large round disc shape. With a cookie cutter, cut out round shapes with a ½-inch hole in the center.
  5. Cover cookies with plastic wrap and place in refrigerator for 1 hour. Remove from refrigerator and let sit for 20 minutes.
  6. Meanwhile, preheat oven to 350° F and line a 16-inch baking tray with parchment paper.
  7. Place cookies on the baking tray and bake for 15 minutes. Let cookies cool on a rack.
  8. Spread strawberry jam on the bottoms of the cookies and join them together like a sandwich.
Notes
For a chewier center and a crispier outside, cook on convection for 10 minutes.

 

 

This post may contain a link to an affiliate. See my disclosure policy for more information.

Pumpkin Cheesecake Bites

By contributing writer Tessa

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they’re utterly delicious – perfect for your next gathering this holiday season! And as a bonus, they’re gluten free.

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they're utterly delicious - perfect for your next gathering this holiday season! And as a bonus, they're gluten free.

Pumpkin and cheesecake is a match made in fall heaven. Years ago, I used to make little bites of cheesecake with Nilla wafers as a crust. While I knew I could create a gluten free equivalent, I figured going crustless would make it even easier.

The water in the pumpkin makes these cheesecake bites more moist than plain cheesecake, but you will be hard pressed to keep these around the house for long!

Gluten Free Pumpkin Cheesecake Bites
Serves: Makes 24 mini cheesecakes
 
Ingredients
  • 8 ounces cream cheese, at room temperature
  • ⅓ cup pumpkin puree
  • ⅓ cup palm sugar (or any granulated sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon (could use pumpkin pie spice)
  • Whipped cream or caramel sauce for topping
Instructions
  1. Preheat oven to 350° F and line 2 mini cupcake tins with paper liners (24 total).
  2. In the bowl of a food processor or blender, whir all ingredients except the whipped cream or caramel sauce until smooth and creamy.
  3. Pour batter into liners, filling about ⅔ full. Bake in the preheated oven for 20 - 25 minutes until set.
  4. Chill for at least two hours and serve with desired toppings.

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they're utterly delicious - perfect for your next gathering this holiday season! And as a bonus, they're gluten free.

You might also like…

 

This post may contain a link to an affiliate. See my disclosure policy for more information.

Caramel Apple Slices

With an easy crust on the bottom and apple pie spices, these Caramel Apple Slices will remind you of apple pie but with that great combination of caramel and apple flavors. This is a delicious and beautiful fall (or Thanksgiving!) dessert.

With an easy crust on the bottom and apple pie spices, these Caramel Apple Slices will remind you of apple pie but with that great combination of caramel and apple flavors. This is a delicious and beautiful fall (or Thanksgiving!) dessert.

Caramel Apple Slices
Serves: 5 - 8
 
Ingredients
For the Crust
  • 1½ cups flour
  • ¼ cup cold butter
  • 3 tablespoons cold water
  • 2 tablespoons sugar
For the Filling
  • 5 apples, sliced
  • ¼ cup butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon allspice
  • 1 teaspoon ground nutmeg
Toppings
  • Caramel sauce
  • ¼ cup confectioner’s sugar
  • 1½ tablespoons milk
Instructions
  1. Preheat oven to 350° F. Grease and flour a half-sheet baking tray and set aside.
  2. In a bowl, mix all the crust ingredients until you get a thick dough. Press into the baking tray. Use a fork to make small holes in the dough. Set aside.
  3. Prepare the apple slices in a bowl by coating them with a mix of the melted butter, brown sugar, vanilla, allspice, and nutmeg.
  4. Place the apple slices on top of the pie crust and bake for 15 - 20 minutes.
  5. For the sugar glaze, mix in a small bowl the confectioner’s sugar and milk until you get the desired consistency.
  6. Remove the pie from the oven and top it off with the sugar glaze and caramel sauce. Cut into squares.
Notes
You can also add vanilla ice cream as a topping.

With an easy crust on the bottom and apple pie spices, these Caramel Apple Slices will remind you of apple pie but with that great combination of caramel and apple flavors. This is a delicious and beautiful fall (or Thanksgiving!) dessert.

Other Delicious Apple Recipes

 

This post may contain a link to an affiliate. See my disclosure policy for more information.

Paleo Chocolate Pumpkin Cake

By contributing writer, Tessa

Sneak some veggies into your kids with this Paleo Pumpkin Chocolate Cake. The pumpkin (or other veggie) gives the cake a wonderful moist texture.

When I first started sneaking veggies into baked goods, my primary goal was to get additional fiber and nutrients into my picky kiddos. But along the way, I learned that pureed veggies also lend moisture to baked goods. And I became hooked on using them for the perfect texture!

Sneak some veggies into your kids with this Paleo Pumpkin Chocolate Cake. The pumpkin (or other veggie) gives the cake a wonderful moist texture.

In this cake, I used half pumpkin and half fresh spinach pureed together. Other vegetables I use and you could consider are: steamed cauliflower, cooked sweet potato, raw zucchini, pureed carrots, and cooked spaghetti squash. With chocolate in particular, steamed beets can be great, and one time, I saw pureed tomatoes used in a recipe for “Thunder Cake!” While each vegetable has its own flavor, I generally use milder or sweeter ones so I can use less sugar and be sure my kids won’t figure it out!

I kept this cake grain free, but I’m pretty sure an all-purpose flour would work too, gluten free or not! This cake disappeared really quickly in our house, and I bet it will in yours too!

Sneak some veggies into your kids with this Paleo Pumpkin Chocolate Cake. The pumpkin (or other veggie) gives the cake a wonderful moist texture.

Paleo Pumpkin Chocolate Cake
Serves: 12
 
Ingredients
Wet Ingredients
  • 1 cup pureed pumpkin (see note)
  • ¾ palm sugar (or any sugar), more to taste as necessary
  • ¼ cup butter, coconut oil, or palm shortening
  • 3 eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 1 cup almond flour
  • ¾ cup cassava or tapioca flour
  • ¼ cup sifted cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • Chocolate chips (optional)
Instructions
  1. Preheat oven to 350° F and grease a bundt pan.
  2. In the bowl or a food processor or a blender, place all the wet ingredients and blend until smooth.
  3. In a large bowl, whisk together the dry ingredients.
  4. Pour the pureed liquid ingredients over the top, and stir to mix. It is okay to add a few tablespoons of either type of flour if it feels too thin (some veggies have more water).
  5. Stir in chocolate chips if desired.
  6. Scrape batter into prepared pan, tap gently a few times on the counter to settle the batter.
  7. Bake in a preheated over for 40 - 50 minutes until just set in the middle.
  8. Let cool for 15 minutes before inverting onto a cooling rack, slice and enjoy!
Notes
You can use all pumpkin or a combination of veggies. I used pumpkin and pureed raw spinach. Other options include steamed cauliflower, cooked sweet potato, raw zucchini, pureed carrots, and cooked spaghetti squash.

You might also like…

This post may contain a link to an affiliate. See my disclosure policy for more information.