Holiday Joy

Holiday Joy DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Table of Contents As we head toward the holiday season, we’re feeling hopeful about returning to some beloved holiday traditions—while leaving room for new culinary adventures! We hope you enjoy our selection of delicious recipes for joyful holiday gatherings.

Party Bites • Cranberry Almond Popcorn • Cranberry Brie Bites • Cheesy Pull-Apart Christmas Tree Breakfast Joy • Breakfast Pizza • Gluten Free Vegan Pumpkin Muffins • Harvest Apple Dutch Baby The Main Dish • Bean Free Quinoa Chili • Crispy Farro with Wild Mushrooms • Turkey Pot Pie Festive Treats • Cranberry Hand Pies

• Gingerbread Shortbread • Pecan Pie Cheesecake • Peppermint Snowballs • Pumpkin Sheet Cake

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Cranberry Almond Popcorn

Caramel corn gets the deluxe treatment with the addition of Cranberry Almond Homestyle Granola. Whole almonds and crunchy clusters of whole grain oats makes this mix completely irresistible! Recipe by Tony Shasteen.

INGREDIENTS 8 cups popped Bob’s Red Mill® Yellow Popcorn (100 g, about ½ cup unpopped) One 11 oz package Bob’s Red Mill® Cranberry Almond Homestyle Granola

1 cup Maple Syrup 1 cup Corn Syrup INSTRUCTIONS • Preheat oven to 250°F.

• Remove all unpopped kernels from popcorn, and place popcorn in a large roasting pan with granola. Place the pan in the oven to keep everything warm while you make the caramel. • Heat maple syrup and corn syrup in a medium saucepan over medium heat, stirring occasionally. Once the temperature reaches 230–235°F on a candy thermometer, cook for an additional 3 minutes. Remove roasting pan from oven. • Immediately pour the mixture over the popcorn and granola mixture. Stir well to evenly coat. Bake for 1 hour, stirring every 15 minutes. Allow to cool completely, then tap the pan on the countertop to break into clusters.

Makes 12 cups.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Cranberry Brie Bites

Sweet, savory and full of flavor. Recipe by A Full Living.

INGREDIENTS Cranberry Filling 2 Tbsp unsalted Butter 1 Shallot, finely minced

1 tsp Dijon Mustard ¼ cup Water Zest of 1 Orange

3 cloves Garlic, finely minced 1 Tbsp minced fresh Thyme ¼ tsp Kosher Salt 1 cup Cranberries, fresh or frozen

2 Tbsp freshly squeezed orange juice ¼ cup Powdered Sugar Free Sweetener (we used Swerve) ½ tsp Baking Powder ½ tsp Kosher Salt 1 Egg, room temperature 1–2 Tbsp lukewarm Water, if needed

Mini Tart Crust 1 ¾ cups low moisture, part-skim shredded Mozzarella Cheese 1 ½ oz full fat Cream Cheese 1 ¼ cups Bob’s Red Mill® Almond Flour Topping 3 oz Brie Cheese, rind removed and cut into 24 pieces ¼ cup Walnuts, finely chopped

Fresh Thyme Zest of 1 Orange

INSTRUCTIONS • Melt butter in a small saucepan over medium low heat, then add shallots, garlic, thyme and salt. Cook 3–4 minutes. • Add cranberries, mustard, water, orange zest and juice, and sweetener. Bring to a boil and stir, then reduce heat and simmer 15 minutes, until thickened. Let cool completely. • Preheat the oven to 350°F. Grease mini muffin tins. Combine cheeses in a medium bowl and microwave in 20-second intervals, stirring until mostly melted. • Add almond flour, baking powder, salt and egg, and mix together with hands or wooden spoon. If needed, add water 1 tablespoon at a time. Dough will be sticky. • Place on a cutting board between pieces of parchment paper. Roll ¼ -inch thick, and cut 24 rounds with a 2 ¼ -inch cutter. Press into prepared tins and bake for 13–15 minutes, until puffed and golden. Cool for 10 minutes. • Fill tart shells with cranberry sauce, top with brie, and bake for 10–15 minutes, until melted. Cool for 10 minutes, then remove from tins. Garnish with crushed walnuts, orange zest and fresh thyme. Makes 24 bites.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Cheesy Pull-Apart Christmas Tree

This recipe is perfect for holiday gatherings this season. Recipe by A Full Living.

INGREDIENTS 2 cups Bob’s Red Mill® Almond Flour

5 Mozzarella Cheese Sticks, each stick cut into 5 pieces 1 Egg Yolk + 2 Tbsp room temperature Water Freshly grated Parmesan, for topping 5 Tbsp salted Butter

2 tsp Baking Powder 2 tsp Garlic Powder

1 ¼ tsp Kosher Salt 1 tsp Onion Powder 3 cups shredded low-moisture, part-skim Mozzarella Cheese 2 oz full-fat Cream Cheese 2 Eggs, room temperature

3 cloves Garlic, finely minced 1 Tbsp minced fresh Thyme (optional) 1 Tbsp minced fresh Rosemary (optional)

INSTRUCTIONS • Line a baking sheet with parchment paper and set aside. In a medium bowl, combine dry ingredients. Combine cheeses in a medium bowl and microwave in 20-second intervals, stirring until mostly melted. • Mix in dry ingredients and eggs with hands, a wooden spoon or a food processor. The dough will be sticky. Roll small pieces of dough around mozzarella pieces to make 24 balls. You’ll have one leftover piece. • Arrange rolls into a Christmas tree on prepared sheet, using picture as a guide. Freeze for 30 minutes–1 hour. Preheat oven to 425°F. In a small bowl, whisk together egg yolk and water, and brush rolls. Grate fresh parmesan cheese over the top. • Bake for 18 minutes, then broil for 2–3 minutes, until golden brown. Meanwhile, melt butter in a saucepan over medium-low heat. Add garlic, chopped rosemary and thyme, and turn heat to low, stirring constantly, for 4–5 minutes. Remove from heat and set aside. • Brush hot rolls with garlic butter sauce and top with parmesan cheese, sea salt and herbs. Serve with your favorite marinara sauce or other dipping sauce. Makes 24 servings.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Breakfast Pizza

This delectable savory breakfast pizza is made with our Paleo Baking Flour.

INGREDIENTS Dough 1 ¼ cups Bob’s Red Mill® Paleo Baking Flour ¼ tsp Salt ⅛ tsp Baking Soda Topping 2 Tbsp Maple Syrup, plus extra for drizzling 12 oz Thick-Cut Bacon, cooked and rough chopped, fat reserved 8 oz Pork Breakfast Sausage, crumbled and cooked

2 Eggs 2 Tbsp Water 2 Tbsp Oil

1 cup diced Red Bell Pepper ⅓ cup thinly sliced Red Onion 4 Eggs Salt and Pepper, to taste

Hollandaise Sauce 3 Egg Yolks 1 Tbsp Water 1 Tbsp Lemon Juice

3 Tbsp Bacon Fat, melted and cooled ⅛ tsp Salt

INSTRUCTIONS • Preheat oven to 350°F and set aside a baking sheet or pizza pan. • In a small bowl, combine flour, salt and baking soda. In a large bowl, whisk together eggs, water and oil. Add flour blend and mix thoroughly. Let rest for 5 minutes. • Roll out and shape dough between two pieces of oiled parchment paper. Remove and discard top piece of parchment and slide bottom parchment and crust onto the baking sheet. • Brush maple syrup on crust. Layer with cooked bacon, cooked sausage, red bell pepper and red onion, then crack eggs over the top. Bake until the yolks are just set, 15–20 minutes. • Whisk together egg yolks, water and lemon juice until frothy, then pour into a skillet set over medium-low heat. Whisk vigorously until the mixture begins to tighten. Whisk in cooled bacon fat, 1 tablespoon at a time, until the sauce is silky, thickened and doubled in volume. Remove from heat and reserve. • When yolks have set, remove pizza from oven, season with salt and pepper and drizzle with hollandaise sauce and additional maple syrup, if desired. Makes one 10-inch pizza. • Bake for 5 minutes, then remove from oven.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Gluten Free Vegan PumpkinMuffins

Tender, delicious and full of your favorite fall spices, these muffins are the perfect addition to your breakfast or brunch table.

INGREDIENTS ¼ cup Almond Milk 1 Tbsp Apple Cider Vinegar

1 ½ tsp Pumpkin Pie Spice 1 tsp Baking Powder ½ tsp Baking Soda ¼ tsp Salt 1 ½ cups Pumpkin Puree 1 Tbsp + ½ tsp Turbinado Sugar (for topping)

2 Tbsp Bob’s Red Mill® Gluten Free Egg Replacer , prepared according to directions, or 2 Eggs 1 ¾ cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 1 cup Sugar

INSTRUCTIONS • Combine almond milk and cider vinegar in a measuring cup; set aside. • Prepare egg replacer according to package directions • Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and spray lightly with oil. • In a large bowl, combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; mix well with a whisk to combine. Next, add milk mixture, prepared egg replacer or eggs, and pumpkin to the flour mixture and whisk until fully combined. • Divide batter evenly among the muffin cups. Sprinkle with turbinado sugar and bake 20–30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes, then remove from pan and cool on a wire rack. Makes 12 muffins.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Harvest Apple Dutch Baby This fluffy baked pancake is all dressed up for fall. It’s the perfect dish for breakfast or brunch, as it takes just a few minutes to prep and will be the stunning centerpiece to any meal.

INGREDIENTS 3 Eggs ¼ cup + 2 Tbsp melted unsalted Butter, divided ¾ cup Milk (170 g) ¾ cup Bob's Red Mill® Organic Unbleached All-Purpose White Flour OR ¾ cup Bob's Red Mill® Gluten Free 1-to-1 Baking Flour

1 Tbsp Sugar ½ tsp Kosher Salt

¼ tsp ground Cinnamon 2 Tbsp unsalted Butter 1 large Apple, sliced into ¼ -inch slices

2 Tbsp Brown Sugar 3 sprigs fresh Thyme

INSTRUCTIONS • Preheat oven to 425°F. Once oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. • While the pan heats, add eggs, ¼ cup butter, milk, flour, sugar, salt and cinnamon to a blender. Blend on high for 20–30 seconds until smooth. • Carefully remove hot cast iron pan from oven and place reserved 2 tablespoons of butter in the pan to melt. Once foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, 20–25 minutes. • While the Dutch baby bakes, slice an apple into ¼ -inch slices. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add apple slices, brown sugar and thyme, gently swirling together for 3–4 minutes until apple slices are soft but still intact. Remove from heat. Make one 10-inch pancake.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Bean Free Quinoa Chili This delectable Bean Free Quinoa Chili is gluten free, vegan and bean free—yet it's thick and full of rich, traditional chili flavor. Serve it up as an unexpected variation on the typical vegetarian chili at your next gathering.

INGREDIENTS Four 14.5 oz cans diced Tomatoes 2 medium Onions, diced 1 lb Carrots, diced 4.5 oz can diced Green Chilis 14 oz Portobello Mushrooms, diced ½ cup Bob’s Red Mill® Organic Quinoa Grain

32 oz Vegetable Broth 3 cloves Garlic, minced 3 Tbsp Chili Powder 1 Tbsp ground Cumin 1 tsp Salt 1 tsp Black Pepper

INSTRUCTIONS • Combine all the ingredients in a large pot. Bring to a boil, cover and reduce heat to medium low. Simmer for an hour to cook thoroughly. Makes 15 cups.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Crispy FarrowithWild Mushrooms This delectable vegan dish combines crispy farro with heirloom carrots, wild mushrooms and fresh herbs to create a substantial, satisfying side dish or entree!

INGREDIENTS 1 cup Bob’s Red Mill® Organic Farro

½ tsp Kosher Salt 1 Tbsp Balsamic Vinegar ½ cup Pomegranate Seeds 1 ½ tsp minced fresh Tarragon 1 ½ tsp minced fresh Thyme 5 oz soft Vegan Cheese

4 cloves Garlic, minced 2 Tbsp minced Shallot 6 Tbsp Oil, divided

1 ½ cups diced Heirloom Carrots 2 cups chopped Wild Mushrooms

INSTRUCTIONS • Bring a medium saucepan filled two-thirds with water to a boil. Add farro and cook until tender but still chewy, about 25 minutes. Drain well and cool (this can be done 1 day ahead). • Heat 3 tablespoons oil in a large skillet over medium-high heat. Add garlic and shallot, along with cooked farro. Sauté farro until it begins to get crispy and golden, about 10 minutes. Transfer to a plate using a slotted spoon. • Add remaining oil to hot pan along with carrots, and sauté until carrots begin to soften, about 4 minutes. Add mushrooms and continue sautéing until they begin to brown along the edges, about 5 minutes. • Pour crispy farro back into the pan and sauté with vegetables, adding kosher salt. Then push the salted farro and vegetables to the edges and pour balsamic vinegar into the center, using a wooden spoon to deglaze the pan. Incorporate vegetables and farro into the vinegar and remove pan from heat. • Add pomegranate seeds, tarragon and thyme, tossing to combine. Crumble soft vegan cheese on top and serve warm. Makes nine ⅓ -cup servings.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Turkey Pot Pie

Nothing satisfies more than pot pie on a cold winter evening!

INGREDIENTS 1 package Bob’s Red

½ tsp Salt, plus more to taste 1 tsp Ground Black Pepper 2 ½ cups roasted Turkey, cut into bite-size pieces 1 cup Green Beans, fresh or frozen, chopped into 1-inch pieces 2 tsp minced fresh Thyme

Broth, divided 2 Tbsp Bob's Red Mill® Cornstarch 2 cups peeled and chopped Russet Potatoes, cut into ¾ -inch cubes 1 cup peeled and sliced Carrots, cut into coins 1 tsp Poultry Seasoning

Mill® Gluten Free Pie Crust Mix , prepared according to package directions, formed into two discs, and chilled 1 Tbsp Butter 1 cup diced Onion 3 cloves Garlic, minced 4 cups low-sodium Chicken

INSTRUCTIONS • Remove prepared pie crust from the refrigerator and let sit at room temperature until workable. • In a deep skillet, melt butter over medium heat. Add onion and sauté 5–10 minutes. Add garlic and continue to cook until fragrant, 30 seconds. Add 3 cups chicken broth. Bring to a boil, then simmer on medium low. • In a small bowl, dissolve cornstarch in 1 cup broth. Pour into the skillet, stirring constantly, and cook for 3 minutes, until thickened. • Add potatoes and carrots. Let simmer 10 minutes, then add poultry seasoning, salt and pepper. • Once potatoes are tender (about 5 more minutes), remove from heat. Stir in turkey, green beans and thyme. Let cool. • Roll one disc of pie crust into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center over a 9-inch nonstick deep-dish pie pan. Press into place, then remove plastic wrap. Add filling. • Roll second disc into a 10-inch circle as above. Remove top layer of plastic; invert and center dough over filling. Press into place, remove wrap, then seal and flute the edges. Cut four vents in the top crust.

• Freeze at least 30 minutes. Meanwhile, preheat oven to 400°F.

• Brush top of pie with egg wash, tent with foil and bake until crust is golden and filling is beginning to bubble and has thickened, 1 hour 15 minutes–1 hour 25 minutes. Let cool slightly before serving. Make 9–12 servings .

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Cranberry Hand Pies

These buttery, flaky hand pies feature a tart-sweet filling and a colorful glaze. Recipe from Bakes by Brown Sugar.

INGREDIENTS Dough 2 ½ cups Bob’s Red Mill® Unbleached White All Purpose Flour 2 Tbsp Granulated Sugar ½ tsp Kosher Salt

20 Tbsp cold unsalted Butter, cut into ½ -inch cubes ½ cup Ice Cold Water 1 tsp Lemon Juice

Cranberry Filling 3 cups fresh or frozen Cranberries 1 tsp Orange Zest ¼ cup Orange Juice

1 cup Granulated Sugar ⅛ tsp Kosher Salt

Egg Wash 1 Egg

1 tsp Water

Cranberry Glaze (Optional) 1 cup Powdered Sugar ¼ cup fresh or frozen Cranberries

2 tsp Lemon Juice

INSTRUCTIONS • Combine flour, sugar and salt in a bowl. Cut in butter until the size of lima beans. • Combine water and lemon juice and add half to the flour-butter mixture, using a rubber spatula to toss together. Add remaining liquid and repeat. Dough should form a ball when squeezed. • Pour dough onto a floured surface and press into a rectangle. Fold in half and press into a 5 x 7-inch rectangle. Repeat once. Cut dough in half and shape each into a rectangle about 1 inch thick.

• Wrap in plastic wrap and chill for at least 60 minutes.

• Bring filling ingredients to a boil in a 3-quart saucepan, then reduce heat to medium low and cook until liquid is reduced and syrupy, about 10 minutes.

• Pour into a bowl and cool to room temperature.

• Let one piece of pie dough sit at room temperature for 10 minutes. Roll dough into a 13 x 10-inch rectangle on a floured surface, then use a ruler and sharp knife to trim to 12 x 9 inches.

• Cut into twelve 3 x 3-inch squares. Repeat with second piece of dough.

• Whisk egg and water together. Place 1 tablespoon filling in the center of 12 pieces of dough. Brush edges with egg wash and top with remaining pieces, stretching edges to meet. Seal with fork tines.

• Brush with egg wash and refrigerate for at least 30 minutes.

• Preheat oven to 400°F. Place hand pies on parchment-lined baking sheets. Brush a second time with egg wash and bake for 13–15 minutes, until doubled in height and light golden brown.

• Let cool to room temperature before glazing.

• Whirl glaze ingredients in a mini food processor until smooth. Drizzle over the hand pies and enjoy. Makes 12 hand pies

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Gingerbread Shortbread These crisp and flavorful cookies are simple to make, yet delicious enough for Santa. Enjoy with a cup of hot cocoa this holiday season. Recipe from Bakes by Brown Sugar.

INGREDIENTS ½ cup Granulated Sugar 1 cup unsalted Butter (2 sticks) ½ tsp Kosher Salt 2 tsp ground Ginger 1 tsp ground Cinnamon ¼ tsp ground Cloves

¼ tsp ground Nutmeg 2 ½ cups Bob’s Red Mill® Unbleached White All Purpose Flour ¼ cup Turbinado Sugar

INSTRUCTIONS • Place sugar, butter, salt and spices in the bowl of a stand mixer with the paddle attachment. Mix on medium speed until the mixture is smooth, about 2 minutes. • Stop mixer, scrape down the sides of the bowl. Add flour on low and mix until just combined. Dough will be crumbly at this point. Increase speed to medium and mix until dough has completely come together. • Place dough on a lightly floured surface, or on a large piece of parchment paper or Silpat. Shape the dough into a rectangle with hands and lightly flour the top, just enough to keep the rolling pin from sticking. • Roll the dough ½ inch thick and cut with a 2-inch square cookie cutter. Place the cookies-on a parchment-lined baking sheet about ½ inch apart. Prick each cookie in the center with a fork to ensure steam is released during baking and to keep cookies flat.

• Chill unbaked cookies for at least 20 minutes.

• Preheat the oven to 300°F. Press the top of each cookie into the turbina do sugar and place the cookies 1 ½ inches apart on the prepared baking sheet.

• Bake for 20–25 minutes, until the bottoms are lightly golden brown.

• Allow to cool for about 5 minutes on the baking sheet, before moving them to a wire rack to cool completely. Makes 20 cookies.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Pecan Pie Cheesecake

This gluten free and keto-friendly pecan pie cheesecake is a mashup of two decadent desserts! Recipe by A Full Living.

INGREDIENTS Crust 2 cups Bob’s Red Mill® Almond Flour ½ tsp Kosher Salt 1 tsp ground Cinnamon (optional)

4 Tbsp unsalted Butter, melted 3 Tbsp Brown Sugar replacement (we used Swerve) 1 tsp Vanilla Extract

Filling 32 oz full-fat Cream Cheese, softened (four 8-oz packages) 1 cup Powdered Sugar-Free Sweetener (Swerve) 2 Tbsp Vanilla Bean Paste or Extract Topping 6 Tbsp unsalted Butter ½ cup Brown Sugar replacement (Swerve) ½ tsp Kosher Salt ½ tsp ground Cinnamon

½ tsp Kosher Salt 1 tsp ground Cinnamon (optional) ½ cup Sour Cream, room temperature 2 Eggs, room temperature

½ cup Heavy Whipping Cream 1 ½ tsp Vanilla Extract 2 cups halved Pecans

INSTRUCTIONS • Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper. Mix almond flour, kosher salt and cinnamon in a medium mixing bowl. Set aside. • In a separate bowl, mix melted butter, brown sugar replacement and vanilla until well combined. Add to almond flour mixture and combine until a sand-like texture is achieved, using hands, a fork or a pastry cutter.

• Press crust into prepared pan. Bake for 15–20 minutes, until it begins to brown, then set aside to cool.

• In a large bowl, combine softened cream cheese and sifted powdered sweetener on medium speed with a hand or stand mixer.

• Add vanilla, salt, cinnamon and sour cream. Mix on medium speed until combined, making sure to scrape the bowl.

• Add eggs one at a time, and mix just until combined. Pour into cooled crust, and smooth with an offset spatula. Bake at 350°F on the middle rack for 45–55 minutes, until edges are set but center is still jiggly. • Turn off the oven and open door a few inches, leaving cheesecake inside. Let cool for 1 hour, then remove and cool for 1 hour at room temperature. Run a sharp knife along the edge to separate cheesecake from edges of the pan. Cool in fridge uncovered for 4 hours or preferably overnight.

• In a saucepan over medium heat, combine butter, sweetener, salt and cinnamon. Stir constantly until smooth and bubbly, 4–5 minutes. Reduce heat to medium-low and stir in heavy cream.

• Remove from heat and stir in pecans and vanilla extract. Let cool at room temperature for 30 minutes before topping the cheesecake.

• Remove cheesecake from fridge and run knife along the edges again before removing sides of the pan. Place a large plate on top, and flip cake upside down to remove bottom and parchment paper. Place serving plate face down on top of the crust, flip right-side up and remove top plate. • After sauce has cooled for 30 minutes, pour over the cheesecake and gently spread it to the edges with a spoon. Makes 14 servings .

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Peppermint Snowballs

These adorable peppermint cookies are perfect for your next cookie exchange! Recipe from Bakes by Brown Sugar.

INGREDIENTS Snowballs ½ cup Pecans 5 mini Candy Canes 1 cup Powdered Sugar ½ tsp Kosher Salt White Chocolate Glaze 4 oz White Chocolate ½ cup Heavy Cream

1 cup unsalted Butter, room temperature 2 cups Bob’s Red Mill® Unbleached White All Purpose Flour

8 mini Candy Canes

Topping 6 Tbsp unsalted Butter ½ cup Brown Sugar replacement (Swerve) ½ tsp Kosher Salt ½ tsp ground Cinnamon

½ cup Heavy Whipping Cream 1 ½ tsp Vanilla Extract 2 cups halved Pecans

INSTRUCTIONS • Preheat oven to 350°F and toast pecans for 7–10 minutes, until they just start to turn brown. Let cool to room temperature. Turn off oven. • Place candy canes in a plastic bag and beat with a rolling pin until finely crushed. Cut butter into 8 pieces. • In a food processor fitted with the metal blade, process powdered sugar, pecans and salt until fine. Add butter and process until dough is smooth and creamy. Scrape the sides of the bowl. Add flour and candy cane pieces and process until it clumps together. • Scrape dough into a bowl. Use a 1 ¼ inch scoop and hands to make 20 balls. Place balls on a parchment-lined board or baking sheet and refrigerate for at least 1 hour. Preheat oven to 350°F. • Place cookies on a parchment-lined baking sheet 2 inches apart. Bake for about 17 minutes, until they just barely begin to brown. Remove from oven and cool on the sheet for 2–3 minutes, then remove to a wire rack and let cool to room temperature. • Chop white chocolate into small pieces and place in a small bowl. Bring cream to a simmer in a small saucepan, then pour over chocolate and let sit for 30 seconds. Whisk until smooth. • Place candy canes in a plastic bag and tap with a rolling pin to create a combination of large and small pieces. • Dip each cookie into the white chocolate glaze and sprinkle with candy cane pieces. Let the chocolate completely set (it will be firm to the touch) and enjoy!

Makes 20 cookies.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

Pumpkin Sheet Cake

This one-bowl dessert is perfect for a crowd! Recipe by A Full Living.

INGREDIENTS Cake 6 Tbsp unsalted Butter, melted 1 cup Brown Sugar

¼ cup Bob’s Red Mill® Organic Coconut Flour 1 Tbsp Pumpkin Pie Spice 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Kosher Salt 1 tsp Xanthan Gum Spiced Cream Cheese Frosting 8 oz full-fat Cream Cheese, softened (1 block)

8 Tbsp unsalted Butter, room temperature (1 stick) ¾ cup Powdered Sugar-Free Sweetener (Swerve) 1 tsp Pumpkin Pie Spice ¼ tsp Kosher Salt 1 Tbsp Vanilla Bean Paste or Extract 2 Tbsp Heavy Cream, at room temperature

Cake replacement (we used Swerve)

¾ cup + 1 Tbsp

Pumpkin Puree 1 Tbsp Vanilla Extract 1 Tbsp Apple Cider Vinegar 4 Eggs, at room temperature 2 cups Bob’s Red Mill® Almond Flour

INSTRUCTIONS • Preheat the oven to 350°F. Grease a 9 x 13-inch pan.

• In a large mixing bowl with a hand mixer on medium speed, cream butter and sugar replacement until smooth, 2–3 minutes. Mix in pumpkin, vanilla and vinegar, then mix in eggs one at a time.

• Sift in dry ingredients, then fold together using a rubber spatula.

• Pour batter into prepared pan, and spread with an offset spatula. Bake for 26–31 minutes, until a toothpick comes out mostly clean. Cool completely in the pan on a cooling rack. • Cream together cream cheese and butter on medium speed for 2–3 minutes. Sift in sweetener, pumpkin spice and salt, scraping the sides of the bowl to ensure all ingredients are mixed in. • Add vanilla and heavy cream in a slow stream until completely smooth. Frost cake using an offset spatula, then sprinkle with more pumpkin spice! Makes 12–15 servings.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS

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