Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What Kind Of Holiday Cookies Do You Make?

alex11602

Recommended Posts

alex11602 Collaborator
alex11602
Posted

With all the baking and candy making for the holiday I was just curious what kinds of goodies everyone else made for the holidays?

So far I have made:

Peanut Butter cookies (it's always been a tradition to have these)

Gingersnaps (hubby always liked them, hope they turned out well for him)

Chocolate Chip cookies (youngest daughter's favorite cookie)

Thumbprint cookies with blackberry jam (my favorite cookie)

Chocolate covered cherries (fairly easy to make and these say Christmas to me since my mom always bought me a box for Christmas)

Candy Cane fudge (pretty gift for the family)

Peanut Butter fudge (another gift, my family loves peanut butter)

Pomegranate clusters (first time making them, but they looked so nice and festive when I saw the picture)

White chocolate snowflakes (I love candy molds...that might be why I have over 30 of them...so the family usually gets molded chocolate)

I also tried almond biscotti this year but the recipe was very bland so I will have to work on that one.

And I almost forgot our Christmas morning apple pie...we have always had cinnamon rolls, but with our food issues I asked my girls to pick something else with cinnamon for breakfast on Christmas morning and they came up with apple pie.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted

I make Buckeyes every year. They're so easy and everyone loves them!

Buckeyes

1 pound softened butter

2 pounds peanut butter

3 pounds sifted confec. sugar

Mix well and make about a MILLION balls. They don't really "roll" so you kind of have to push them into a ball shape and your hands are kind of like claws when you're finally done.

Melt chocolate chips in the top of a double boiler and dip the ball into the chocolate so that a little of the peanut butter shows at the top (hence the buckeye name. They look like a buckeye nut). Refrigerate the cookie tray with dipped balls. When firm, they can be put into containers or zip lock bags and frozen. I keep 'em in the fridge till I package them up and give them away.

This year I dipped the balls completely because I didn't like the tiny hole left in the buckeye by the dipping toothpick. Then I sprinkled a little crushed toffee on top.

The good thing about the recipe is that it can be halved or even quartered so it doesn't take all day!

sa1937 Community Regular
sa1937
Posted

Actually I haven't made any but then I live alone and don't need all those cookies, etc. sitting around here tempting me. And I don't miss them. Hopefully my hips will thank me in January! :lol:

alex11602 Collaborator
alex11602
Posted
  • Author

Actually I haven't made any but then I live alone and don't need all those cookies, etc. sitting around here tempting me. And I don't miss them. Hopefully my hips will thank me in January! :lol:

I certainly don't need them either, but Santa needs cookies:) And we are going to my moms for dinner so I will once again share to show them that gluten free doesn't mean not good or completely changing traditions. I will probably have one thumbprint and if there are any cookies left I will freeze them.

pricklypear1971 Community Regular
pricklypear1971
Posted

I make Buckeyes every year. They're so easy and everyone loves them!

Buckeyes

1 pound softened butter

2 pounds peanut butter

3 pounds sifted confec. sugar

Mix well and make about a MILLION balls. They don't really "roll" so you kind of have to push them into a ball shape and your hands are kind of like claws when you're finally done.

Melt chocolate chips in the top of a double boiler and dip the ball into the chocolate so that a little of the peanut butter shows at the top (hence the buckeye name. They look like a buckeye nut). Refrigerate the cookie tray with dipped balls. When firm, they can be put into containers or zip lock bags and frozen. I keep 'em in the fridge till I package them up and give them away.

This year I dipped the balls completely because I didn't like the tiny hole left in the buckeye by the dipping toothpick. Then I sprinkled a little crushed toffee on top.

The good thing about the recipe is that it can be halved or even quartered so it doesn't take all day!

I am a buckeye addict. My SIL makes them but they moved so this year I'm making some. The key is SOME.

I'll eat them til I barf. Seriously.

alex11602 Collaborator
alex11602
Posted
  • Author

I am a buckeye addict. My SIL makes them but they moved so this year I'm making some. The key is SOME.

I'll eat them til I barf. Seriously.

I think I feel a bit deprived now...I have never had buckeyes!

love2travel Mentor
love2travel
Posted

With all the baking and candy making for the holiday I was just curious what kinds of goodies everyone else made for the holidays?

So far I have made:

Peanut Butter cookies (it's always been a tradition to have these)

Gingersnaps (hubby always liked them, hope they turned out well for him)

Chocolate Chip cookies (youngest daughter's favorite cookie)

Thumbprint cookies with blackberry jam (my favorite cookie)

Chocolate covered cherries (fairly easy to make and these say Christmas to me since my mom always bought me a box for Christmas)

Candy Cane fudge (pretty gift for the family)

Peanut Butter fudge (another gift, my family loves peanut butter)

Pomegranate clusters (first time making them, but they looked so nice and festive when I saw the picture)

White chocolate snowflakes (I love candy molds...that might be why I have over 30 of them...so the family usually gets molded chocolate)

I also tried almond biscotti this year but the recipe was very bland so I will have to work on that one.

And I almost forgot our Christmas morning apple pie...we have always had cinnamon rolls, but with our food issues I asked my girls to pick something else with cinnamon for breakfast on Christmas morning and they came up with apple pie.

Awesome! You have been busy. Your baking sounds wonderful.

As I am trying to lose a bit of weight I have not done as much baking this year (just some shortbread, chocolate chip cookies, coconut lime layer cake, rosemary fleur de sel crackers, focaccia). However, for gifts and such I have made:

Bourbon Vanilla (simply scrape vanilla pods and add pods and seeds to bourbon and let sit a month)

Herbed jellies

Several salsas

Marinara and other tomato-based sauces

Chutneys

Roasted Rosemary Applesauce

Lemongrass simple syrup

Probably a few more but at the moment I cannot recall.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


alex11602 Collaborator
alex11602
Posted
  • Author

Awesome! You have been busy. Your baking sounds wonderful.

As I am trying to lose a bit of weight I have not done as much baking this year (just some shortbread, chocolate chip cookies, coconut lime layer cake, rosemary fleur de sel crackers, focaccia). However, for gifts and such I have made:

Bourbon Vanilla (simply scrape vanilla pods and add pods and seeds to bourbon and let sit a month)

Herbed jellies

Several salsas

Marinara and other tomato-based sauces

Chutneys

Roasted Rosemary Applesauce

Lemongrass simple syrup

Probably a few more but at the moment I cannot recall.

Thank you! What you are making for gifts sounds delicious and I may have to put roasted rosemary applesauce on my to do list for the new year :)

dandt Newbie
dandt
Posted

I'm in Australia so cooking heaps at christmas time isn't really nice because it is jsut so damn hot! Despite this, and rather stupidly as the air conditioner is broken, I've decided to make gingerbread men. Made some last night but decided to try again today, this time with xanthan gum. Little nervous as I've never used it but it jsut wouldn't stick.

silk Contributor
silk
Posted

With all the baking and candy making for the holiday I was just curious what kinds of goodies everyone else made for the holidays?

So far I have made:

Peanut Butter cookies (it's always been a tradition to have these)

Gingersnaps (hubby always liked them, hope they turned out well for him)

Chocolate Chip cookies (youngest daughter's favorite cookie)

Thumbprint cookies with blackberry jam (my favorite cookie)

Chocolate covered cherries (fairly easy to make and these say Christmas to me since my mom always bought me a box for Christmas)

Candy Cane fudge (pretty gift for the family)

Peanut Butter fudge (another gift, my family loves peanut butter)

Pomegranate clusters (first time making them, but they looked so nice and festive when I saw the picture)

White chocolate snowflakes (I love candy molds...that might be why I have over 30 of them...so the family usually gets molded chocolate)

I also tried almond biscotti this year but the recipe was very bland so I will have to work on that one.

And I almost forgot our Christmas morning apple pie...we have always had cinnamon rolls, but with our food issues I asked my girls to pick something else with cinnamon for breakfast on Christmas morning and they came up with apple pie.

Wow! You are so ambitious! Can I come to your house?

I made cake lollies. I bake a yellow and a chocolate gluten-free cake mix. Crumbled each. Added a bit of orange juice to the yellow and a bit of marschino cherry juice to the chocolate. While molding them into small balls, I added a small piece of candied orange slice to the yellow and a marschino cherry to the chocolate and molded them into balls. Added a lolly stick to each one. Froze them and then dipped the orange ones into melted white almond bark and the chocolate ones into melted dark choco chips. They were amazing. My grandkids went crazy for them! I love it when we can come up with gluten-free stuff that is just as good or even better than the toxic stuff.

silk Contributor
silk
Posted

Thank you! What you are making for gifts sounds delicious and I may have to put roasted rosemary applesauce on my to do list for the new year :)

Would love to know what you do with the lemongrass simple syrup and if you would be interested in sharing your recipe for the coconut lime layered cake and the foccacia. They all sound so wonderful!

alex11602 Collaborator
alex11602
Posted
  • Author

Wow! You are so ambitious! Can I come to your house?

Sure you can! And I'm not sure it's ambition so much as relaxation. I love cooking and baking! It is so relaxing for me and now I have my 5 year old helping me out in the kitchen.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.