I know Christmas is impending when the traffic within a ten mile radius of the mall is at a stand still. Thankfully, I went to yoga this morning and got my patience all sorted out, which made the traffic less bothersome.
Other signs of Christmas have included, but are not limited to:
-my mother cleaning the house, despite the cleaning ladies arriving the next day,
-my cat eating through the cord of Christmas lights (and is surprisingly still alive, currently digging through tissue paper),
-the arrival of family from all across the States,
-fifty degree weather (just kidding, not a sign of Christmas),
-a fridge filled with appetizers and salads up the wahzoo,
-eating cheesecake for dinner.
Just to add to the cookie craziness that has been in my kitchen and on my blog, here’s another recipe for the collection! One of my best friends is gluten intolerant, so with the help of another best friend, we adapted this recipe, Turtle Tassies, to suit a gluten free diet. These caramel pecan cookie cups are decadent, sweet, and perfectly bite-size. Not to mention, it was impossible for me to tell that these were gluten free. The package of cookie mix calls for vanilla, so if the gluten intolerant person you’re serving is severely gluten intolerant, make sure to use GF vanilla. Be careful taking the cookies out of the trays, as a few of mine weren’t baked enough and couldn’t support the caramel (my oven also cooks unevenly…).
1 package GF Chocolate Chip Cookie Mix
Butter, egg, vanilla (as noted on cookie mix)
3/4 cup GF semi-sweet chocolate chips
2 (14 oz) bags of caramels, unwrapped
1/3 cup whipping cream
1/2 cup chopped pecans
Preheat oven to 375 degrees. Spray a mini cupcake pan with cooking spray. Make dough according to cookie mix box. Make 36 balls of dough about one inch in size. Press each ball into pan, press up sides to create a shell. Bake 8 to 9 minutes until edges start to brown. In a small saucepan, place caramels and cream and heat until melted. Reduce heat to low. Remove pans from oven and use the back of a wooden spoon to press gently on the sides and bottom of each cup. Bake shells for 2-3 more minutes. Remove from oven, place 2-3 chocolate chips in each cup. Spoon about 1 tablespoon of caramel into cups, top with pecans and a sprinkle of sea salt.