GF Apple Dump Cake

Yes I’m just this lazy and yes, 

totally worth it🍏🍎

Heat the oven to 350°F. Spray a 13x9-inch pan with cooking spray. 

Spread 4 cups of sliced apples (I used an assortment)evenly in bottom of pan. 

Top with GF Betty Crocker Yellow Cake Mix (dry). Shake the pan to cover apples evenly. I used a fork to toss a bit. And I tossed a bit here and there on the counter for good measure. 🙄

Pour melted butter over the pan of coated apples, tilting the pan to cover as much of the top with butter as possible. 

Optional - Add your favorite Toll House Morsels (in with the apples or sprinkle on top). I sprinkled the Toll House Butterscotch Morsels over the top.

And I am dreaming aboutButterfinger Baking Bits 😱

Bake 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges.

Let it rest for 10 minutes before cutting. 

And if you are a serious desserter, top with caramel, cinnamon, spice or vanilla ice cream. Or  drizzle caramel, chocolate or your favorite sauce. And there is always whipped cream!!! 

Enjoy.

GF Pumpkin Chocolate Chip Cookies

These cookies are soft and loaded with pumpkin pie spices. And then there is the chocolate!  This is my favorite fall, football opener, thinking about decorating treat! 

Servings: 30 cookies (if you use a scoop and don’t eat the dough) 

Ingredients

• 2 cups (248g)   Bobs Red Mill Gluten Free

                                 1 to 1 Baking Flour

• 2 tsp baking powder

• 3/4 tsp baking soda

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/4-1/2 tsp ground cloves

• 1/2 tsp salt

• 1/2 cup (100g) granulated sugar

• 1/2 cup (110g) packed light-brown sugar

• 1/2 cup (120ml) vegetable oil

• 1 large egg

• 1 tsp vanilla extract

• 1 - 15 oz can pumpkin puree

• 1 1/2 - 2 cups (255g) Nestle Toll House 

                                  Semi-sweet Morsels

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper. 

In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.

In a separate bowl blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg and vanilla then blend in pumpkin puree. 

With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed. The batter will be wet. 

With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 

Drop dough using 1 Tablespoon scoop at a time onto baking sheets lined with parchment paper, spacing cookies two inches apart. 

Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 

Allow to cool several minutes before transferring to a wire rack to cool. 

Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).

Notes

1. Use the scoop and level method to measure flour. If you are in a very dry climate you can reduce flour by a few tablespoons.

2. Use canned pumpkin for consistent results

Nutrition Facts(Best estimate)

1 cookie = Calories 147

- Calories from Fat 63

Fat 7g

Saturated Fat 5g

Cholesterol 5mg

Sodium 74mg

Potassium 125mg

Carbohydrates 18g

Fiber 1g

Sugar 10g

Protein 1g