Dessert Always Comes Before Dinner - GCCA Cookie Exchange & Pumpkin Merinuge Pie

You know that saying March comes in like a lion and out like a lamb? 

December, with it's powdery white snow and powdery white sugar needs a saying of it's own. So far, December has come in like a sugar rush... and, well,  at this rate it's going to go out like a like a sugar rush, too. 

Am I not making any sense? Maybe that's because I had just barely recovered from my sugar coma of last week's NEOCSG Holiday Cookie Exchange when I got the email for the Greater Cleveland Celiac Association's (GCCA) December meeting and Holiday Cookie Exchange. It's this Sunday, December 7th, at 2 pm at the Parma Community Hospital. 

Here's the info, straight from the email: 

How does the Cookie Exchange work you ask?

1. Bring a minimum of 2-4 dozen gluten free cookies that you have baked or candies that you have created. Bring as many cookies you choose (… the more you bring the more you take home!)

2. Place your cookies in Ziploc or Glad sandwich bags-2-6 cookies/candies per bag (depending on size)

3. Bring about 2-3 dozen copies of the recipe **Please put your name on the recipe in case people have questions**

4. An extra container will be needed to place your new cookie collection in.

5. The number of people participating determines how many of each cookie you can take home with you.

6. Take cookies home to share, to eat, or to freeze for later enjoyment!

E-Mail Cindy with any questions: glutenfree1@yahoo.com and to RSVP - and especially if you plan on participating! 

Now, I'm not one to play favorites when it comes to cookies, or events,  so I plan on being there, Tupperware of new gluten free cookies in hand. Looks like it's back to the cookie drawing board...

But there's still more on plate, as it were (har, har). It's been a whole week and I still haven't done a wrap up of my Thanksgiving. I don't know about you, but frankly, I'm a little Thanksgiving fooded out. So I'm getting to it in steps - and what's better first step than the last one? 

Pumpkin Meringue Pie 

recipe mildly adapted from the can of sweetened condensed milk - which amusingly enough, is the same recipe that appears on the can of Libby's Canned Pumpkin, only replacing evaporated milk and sugar with sweetened condense milk. ...it seems while there might not be no one way to make a pumpkin pie, there certainly is a right way...

the meringue recipe comes from Food and Wine Magazine's Pumpkin Meringue Pie

1 can pumpkin (not pumpkin pie)

1 can fat free sweetened condensed milk

1/2 teaspoon of salt

2 teaspoons of pumpkin pie spice

2 large eggs

1 - 2 tablespoons of amaretto liquor (which apparently finds its way into all of my pies) 

1 GF pie crust

I used a premade Whole Foods' one to cut down on my cooking time I've also had great success with Gluten Free Pantry when I made my apple pie) 

4 large egg whites 

(or the equivalent of 4 liquid egg whites)

1 cup of sugar

1/2 cup of water 

Preheat oven to 425 degrees. 

Combine pumpkin, sweetened condensed milk, eggs, amaretto, salt, and spices in a bowl.  Pour into pie crust. Bake pie at 425 degrees for 15 minutes. Turn temperature down to 350 degrees and bake for an additional 45 - 50 minutes, or until a knife poked into the center of the pie comes out clean. Take pie out of the oven and let it cool for at least 2 hours, if not overnight. 

For the meringue...

(Note: this makes a lot of meringue. According to the recipe, this is enough for two pies. We like meringue in my family and this was perfect for our one pie. I say, make it all and whatever you don't use you can bake into little meringue cookies by dolloping the extras on a piece of parchment paper and broiling for 30 seconds.) 

Combine the water and sugar in a small saucepan and bring to a boil, stirring just until the sugar dissolves. Let boil for 10 minutes (about the time it takes for a candy temperature to reach 220 degrees, if you have one). 

Meanwhile, beat the egg whites with an electric mixer at medium speed, until firm (about 5 -6 minutes). While still beating the whites, slowly stream in the water/sugar combination. Increase the speed to high and beat until the whites become stiff and glossy, and little peaks form. It will be somewhat cool at this point. 

Preheat the boiler and position an oven rack eight inches from the heat. 

Gently spoon the meringue around the edge of the pie and use a spatula to spread it across and over the top. Broil the pie for about 30 seconds, keeping an eye on it so as not to burn it and turning it as necessary for even browning. 

Enjoy your beautifully impressive, yet deceptively easy dessert!