GLUTEN FREE HALF AND HALF RECIPES

Steps:

• Cook pasta per the instruction on the packaging. Rinse cooked pasta in cold water; set aside.
• Add the half and half to a small cooking pot and bring just to a boil, stirring occasionally.
• Remove from the heat. Add in the cayenne, onion powder, garlic powder, salt and mustard powder and stir until combined.
• Add in the sharp cheddar cheese and stir until combined and the cheese is melted.
• Add cheese sauce to the pasta and toss to combine.
• Serve hot.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• In a large bowl with a hand or stand mixer with a paddle attachment cream the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup) until light and fluffy. Scrape down the bowl as necessary.
• In the same bowl combine the Egg (1), Sour Cream (1/2 cup), Vanilla Extract (2 teaspoon), and 1 tsp of zest and 1 Tbsp juice from the Lemon (1). Mix until fully combined.
• In a separate bowl, mix the Gluten-Free All-Purpose Flour (2 1/2 cup), Kosher Salt (1 teaspoon), Baking Powder (1 teaspoon), and Baking Soda (1/2 teaspoon). Add the dry mixture to the wet ingredients on low speed until combined.
• Using an ice cream scoop (1/4 cup), place the batter on a baking sheet 1 inch apart. Use an off-set spatula to flatten the batter until about 4 1/2 inches in diameter circles and ½-inch thick. Bake for 9-12 minutes until the edges start to brown.
• Cool on the baking sheet for 5 minutes, then remove from the baking sheet and allow to cool fully on a wire rack.
• To make the vanilla icing, combine the Powdered Confectioners Sugar (1 1/2 cup), Light Corn Syrup (1 tablespoon), Lemon Juice (1 teaspoon), Vanilla Extract (1 teaspoon), and Water (2 1/2 tablespoon) until smooth.
• Divide the icing evenly between two bowls.
• Combine the Dutch Processed Cocoa Powder (1/4 cup) with half of the icing and stir to combine. It should be thick but spreadable. If it's too thick, add hot water. If it's too thin, add more powdered sugar.
• Turn the cooled cookies flat side-up and frost the vanilla first, then the chocolate after. Let the frosting set before serving.