Sugar Cookie: Classic and Gluten Free Inspiration. See Recipe(s) below.

The classic sugar cookie recipe included in this post is one that has been passed down from my grandmother to my mother, then from my mom to me and the grandchildren. The gluten free recipe options have been recent finds as I have had to changes to my diet and actually began to miss some of the cookies from my childhood.

My mom has always loved sugar cookies but they have always been my least favorite cookie. So at first when my diet changed I did not miss them. The biggest reason this has been my least favorite cookie was the after taste baking powder can leave behind when you finish the sugar cookie.

As I got older sugar cookies were more trouble than they were worth. I could never get the sugar cookies to retain their shape from the cookie cutter until I started pre-coating the cookie cutters with something like PAM. It didn’t seem to matter if I made the sugar cookie as a drop cookie or shaped, I was upset of the sugar cookie didn’t come out buttery. My family recipe calls for Crisco. When I tried using butter the cookies came out harder than a rock until I figured out that if I used butter helps but refrigerate the dough for 30 minutes prior to baking to retain softness. The final straw was that no matter how hard I tried I always burnt the edges of my sugar cookies. I felt like a sugar cookie failure because my mom and dad always made the best sugar cookies.

When I eat a sugar cookie I want it to turn out like all the gourmet cookies do: plump, buttery, a little crunchy on the outside but melt in your mouth when you get to the center. I could never get my sugar cookies to be like this. That is until this year when I tried two gluten free store-bought boxed batters.

During the years in which I was the business manager for a choir I never had enough time during the holiday season to make all the cookies from my youth. I started to keep cake and brownie mixes on the shelf that I could turn into gourmet style soft batch cookies. My favorite was Duncan Hines yellow cake batter. With the recipe on that box I could transform the cake mix into snicker doodles which were always a hit at the annual holiday party my church held.

This year I missed the annual church party because of family crisis. I also missed those drop cookies because I am trying to live gluten free (makes my life less painful). To cheer me up we decided to take the kids in our lives out to look at holiday lights. As per our holiday light tradition we take cookies and hot coco to enjoy in the car while driving.

I didn’t have any drop cookies I could easily make. So I took a gluten free cake batter and made a few adjustments to make sugar cookies. This was the best sugar cookies I had ever made! They ticked off every box on what I think makes a good sugar cookie: plump, buttery, a little crunchy on the outside but melt in your mouth when you get to the center!! Success!

Then I found out that Pillsbury had an actual boxed mix for gluten free sugar cookies. So I tried that boxed mix. Those were also quite delightful but I found my original batch to be more my taste. So below you have the option to take a gluten free cake mix and turn it into sugar cookies or to just buy the gluten free sugar cookie mix. Either way if your sugar cookie taste is like mine you can’t go wrong. Now if you really want to make a rolled sugar cookie dough then sadly I have yet to find the perfect gluten free recipe.

This year when I made the gluten free sugar cookies I found out something I didn’t know, my mom and dad always looked forward to my slightly burned sugar cookies. While I like my edges crisp they liked their edges slightly burnt but felt they always over baked their cookies when they tried to go for this option where as mine always ended up with burnt edges but perfect centers. Life is funny sometimes with the different perspectives we each have of the same memories.



Classic Sugar Cookie Recipe

Before starting grease your cookie pans (or line with parchment paper). Preheat your oven to 375 degrees.



2/3 cups Crisco (if using butter refrigerate the batter to retain softness and flavor)

¾  cups of granulated sugar

1 teaspoon Vanilla

1 egg

4 teaspoons of milk

1 ½ cup of all purpose flour

1 teaspoon of baking powder

¼ teaspoon of salt.



Thoroughly cream together the shortening, sugar and vanilla. Add egg and beat until light and fluffy. Stir in milk. Set aside.

Sift together all the dry ingredients. Once sifted blend the dry ingredients into the wet ingredients until thoroughly mixed.

Baking Instructions 1:  If doing as a drop cookie, by the teaspoonful drop the dough onto greased cookie/baking sheet and bake at 375 degrees for 10 to 12 minutes.

Baking Instructions 2:  If making as a rolled out shaped sugar cookie then wrap the dough in saran wrap and refrigerate for a minimum of 1 hour up to 24 hours. On a lightly floured surface place the refrigerated dough and roll to about ¼ of an inch thick. Remember to slightly grease all sugar cookie shapes so the dough does not stick to the cookie cutter. Use a cookie spatula to move the unbaked cookies from to the baking sheet. Bake at 375 degrees for 10 to 12 minutes.



Grammy Knauss’s Note: This is a great basic recipe. You have the plain sugar cookie you can sprinkle with sprinkles from store or you can make the recipe a bit different by adding raisins or orange rind shavings (or teaspoon of  orange juice) or lemon rind shavings (or teaspoon of lemon juice) or broken up peppermint pieces or anything you think might appeal to you. You can add a tablespoon of peanut butter to the mixture. You can frost them after they are cooked and make cookie “sandwiches from them”.


Gluten Free Sugar Cookie Inspiration


Before starting line your cookie sheets with parchment paper. Preheat your oven to 350 degrees.



1 box of Pilsbury Gluten Free Funfetti cake mix

½ cup of vegetable oil

2 eggs


Optional Ingredients for Frosting:

1 cup of powdered sugar

2 tablespoons of milk

2 to 3 drops of food color of choice

Icing bag for decorating



Combine the cake mix with the oil and eggs until the mixture is moistened. The mixture will seem a little more wet then expected for cookies. Use a cookie scoop to have the cookies be uniform. Roll the dough in your hands before placing on the parchment lined cookie sheets.

Bake in the oven for 10 to 12 minutes or until edges are set. Allow to cool for about 2 minutes before placing on a cookie rack. When cookies are thoroughly cool they can be decorated or eaten as is. Our family enjoys a coating of royal icing on sugar cookies. Right now deep blue in honor of Frozen seems to be the color of choice. Enjoy!

* I believe this recipe is just slightly richer than the gluten free boxed sugar cookie mix. However, if strapped for time, I still quite enjoyed the Pillsbury Funfetti Gluten Free sugar cookie mix.

Chocolate Chip Pumpkin Muffins. See Recipe Below

Ever since I was a kid I was crazy for pumpkin this and pumpkin that. From the moment I started really baking on my own I was adding pumpkin to every recipe I could think of starting with pancakes. As an adult my affinity for pumpkin has not really waned much. I even have my nephew hooked on pumpkin flavored things. Last year I shared several of my most favorite pumpkin recipes adapted for a gluten free diet. The chocolate chip pumpkin muffin recipe shared below is a slightly adapted version of the already shared gingerbread muffin recipe.

Although I love to watch Food Network in all of its glory I have my favorite cooks and chefs. In the past couple of years I have narrowed down my cooking shows to Dinners, Drive-Ins & Dives; Halloween Wars; and the baking championships. My other favorite cooking show is from across the pond, the BBC’s The Great British Bake-Off.

The reason why these shows call to me while others don’t is familiarity and comfortability. Like those TV shows, while I love cooking, baking and trying new recipes I also have my favorite recipes. This is the comfort food that I can make without really thinking about it. Since our Stinkerbell started eating solid foods, my gingerbread muffin recipe has become one of those items.

This year I hit a rough patch. At first I didn’t want to bake because of the exceptionally warm fall weather and then because of the forest fires in our area. Once the weather returned to normal (ish) and the fires were under-control my household was turned upside down with illness. My mom developed shingles and I had a bad sinus infection. My mom’s condition is certainly more serious and meant a lot of doctor visits to specialists.

In all the crazy scheduling and upheaval I needed some portable breakfast food that I wanted to eat on a daily basis. Not only did I need something quickly that I could grab but something that wouldn’t upset my stomach in the morning when I took my antibiotics.

My initial go to was my gingerbread muffins but my nephew and niece were visiting. While they both like pumpkin they don’t like raisins. However… they love chocolate! So I had this brilliant idea to change my go-to recipe with lessening some of the spices and adding milk chocolate chips. The change was a success! Since then I have made three batches of chocolate chip pumpkin muffins! This pumpkin muffin recipe has been a real life saver for me this past month.

These pumpkin muffins make a great breakfast item as well as a mid-day snack. Because this is a homemade item you can control how much spices and sugar goes into the batter. Play with the recipe to suite your taste buds and needs!



GF Chocolate Chip Pumpkin Muffins


Dry Ingredients

1 ½ cups Gluten Free Flour (this is a 1 to 1 ratio so regular flour can be substituted)

½ tsp of salt

½ tsp baking powder

1 teaspoon cinnamon*

½ teaspoons ginger*

½ teaspoon nutmeg*

½ teaspoon allspice*

½ teaspoon coriander*

¼ teaspoon clove*


Wet Ingredients

2 eggs

1 cup (packed) brown sugar

1 cup of pumpkin

1/3 cup of melted margarine

¼ cup of water (as needed) **


Other Ingredients

1 cup of milk chocolate chips (semi-sweet tends to leave a bitter aftertaste)


Preheat Oven 350°

Melt the margarine in a microwave safe container for 20 to 30 seconds and set aside.

Combine all the dry ingredients and stir until all the spices are evenly dispersed.

In a separate mixing bowl combine the eggs and brown sugar and blend using a hand mixer. Add in the pumpkin and melted margarine. Slowly add in the dry ingredients until thoroughly mixed together then fold in the optional ingredients.

Spray the muffin tins with Bakers Joy or use cupcake paper cups in the muffin tin to easily remove the cooked muffins. Use a ¼ measuring cup to fill each individual muffin tins 2/3 full. Bake for 20 to 25 minutes or until a toothpick once inserted into the center of a muffin comes out clean.

Makes 16 to 20 muffins

*If fresh pumpkin (rather then canned) is being used then you will want to increase spices according to your palate. Fresh pumpkin can often be a little bland and therefore additional spices are needed for a rich flavor.

** There is often more water in freshly cooked down pumpkin (if boiled and not roasted) then in the canned pumpkin. If fresh pumpkin (boiled) is being used then only 1/8 cup of water may be all that is needed.


See Recipe Below

When my husband asked me to make this treat up for our annual church picnic last weekend I knew instantly that I wanted to share the recipe on our blog. What I have been unsure of is what story I wanted to share. Finally two thoughts came to mind. A quick lesson on the diet I am following and the origins of this recipe for my family.

All of the recipes I have shared so far on our blog have been gluten free. Why? The no brainier is that I have been following the FODMAPS diet and one of the requirements of that diet is to go gluten free, at least at first. So yes the recipes I am sharing are of meals or treats that I can currently eat. I feel it is important to share recipes that I use regularly and not something I tried maybe once just for my blog. Each recipe I share is meaningful to me for a variety of reasons from knowing what it is like to struggle with a diet to having a recipe that has been passed down for several generations. I am in no way telling anyone else how to run their life and what they should eat. I do hope that the recipes I share help others struggle less with the diet that they might not want to be on or even find a yummy treat to share with their family.

I do want readers to understand one very important thing: A lot of what we already eat on a daily basis is already gluten free, from oatmeal with blueberries and walnuts to steak and potatoes.

So when I hear that my diet is denying me of much needed nutrients I just have to chuckle. It’s a hard diet to follow but more because I am someone of French and Italian decent who loves her pasta and bread. So cutting out gluten is hard but it won’t kill me. I still get to eat carbs just not wheat based carbs and that might not be permanent. As far as I know I do not have Celiac disease. I had to eliminate a lot of different food items on the FODMAPS diet that are hard on the digestive system. I get to slowly add these food items back into my diet to see what does and does not work for me but that doesn’t mean I have stopped eating veggies and fruit.

As for that origin story…

Anyone who has gone to college and lived on the meal plan offered understands the difficulties of finding a balanced meal. That doesn’t mean the food service doesn’t try but it is hard to find something everyone likes. We all come from different backgrounds with very different likes and dislikes.

What I witnessed as successes was the steak night for us meat eaters (until the grade of meat declined), the cereal bar was always a staple and in my last year the quesadilla bar where we got to make our own quesadilla’s that were hot and fresh as opposed to being room temp and dried out. I found that even when the food service tried to be consistent that items varied from week to week. One week a very yummy mushroom soup would be replaced by a very salty version the following week. The pasta was generally mushy and I am more an al dente pasta eater. The salad bar always had the basics but I am not a salad person, well not a “basic” salad person. Overall the food service was hit or miss for me. Mostly miss.

The one item that always seemed to be a great hit was the rare day when the dessert bar had O’Henry Bars. Sometimes it was advertised on the weekly menu and sometimes it wasn’t. On days where it was advertised, if you forgot all you had to do was see the students lined up all ready for the food hall doors to open. Students would first make sure to get the yummy treat before their main course. On the days where it wasn’t advertised you knew by the students leaving the food hall with disposable plates piled high with this confection.

It always amused me to see fellow student’s hording their favorite treats. One would thing the food service would get the clue and fix that treat more often but no. It was like they saved it up for the last day of that block (term) or when they knew one subject had a particularly hard test coming up, essentially something to cheer the students up with.

When that final day came and I graduated college the one food item I would come to crave and miss the most were those O’Henry Bars. My husband and I would talk about somehow getting that recipe but never did anything about it other then looking it up on the internet. The recipes we saw never sounded quite right. Then one day when swapping favorite recipes with a friend I found an O’Henry Bar recipe that sounded very familiar to the basic treat we loved so much.

The recipe I had found had some negative comments from the flavor was off to the bars never really set quite right. It took four or five tries making the recipe before finding a combination that worked well for us from taste to how the bars set. A lot of cooking is like that though. One tried and true recipe for me may be wrong for someone else. Some of that is varying tastes but also cooking styles. I am one of those people who can “wing” some recipes while my dad always stuck to following a recipe word for word.

The recipe below is similar enough to what our memory holds of those famous yummy treats from our college days. Much like those days back in college, my husband looks forward to when I bake up this treat and he still hates to share it.

Gluten Free O’Henry Bars


2/3 cup margarine (or butter)

1 cup brown sugar

4 ¼ quick cooking oats

½ cup of light corn syrup

1 tablespoon of molasses

3 teaspoons of vanilla

1/8 to ¼ teaspoon of salt

1- 12 ounce package of chocolate chips

2/3 cup of peanut butter


Pre-heat oven to 375°. Grease a 9×13” baking pan and set aside.

Cream the margarine and sugar. Add the oats, corn syrup, molasses, vanilla and salt. Stir together until oats are completely covered. Press oat mixture firmly into the greased pan.


Bake for 12 to 15 minutes until the top of the oats are golden. While the oats are still hot take a butter knife and gently fold the top edges of the baked oat bars slightly back. This will help release the bars from the pan when you are ready to cut them and serve them later.


Let the baked oats cool about 10 to 15 minutes before beginning the next step.

Put the chocolate chips and peanut butter in a microwave safe bowl. Heat for a minute, and then stir. If the chocolate chips are not completely melted return to the microwave for an additional minute. Stir to make sure all the chocolate chips are thoroughly melted and mixed with the peanut butter. Spread the melted topping over the cooling baked oats.


Let the entire pan of oats and chocolate air dry for fifteen minutes before scoring the bars into the desired serving size. Let the bars completely cool an additional fifteen to twenty minutes before serving. If you are in a rush put the pan in the refrigerator for five to ten minutes before scoring then an additional five to ten before serving. If try to serve this dessert up right after it is assembled you will have a hot gooey mess.

this one

See Recipes Below

While I give credit to the original recipe of these meatballs to my mom’s Better Homes and Gardens Cookbook, this is NOT your mama’s Porcupine Meatballs recipe.

At least once a year I see a post or hear a friend saying they are tired of the three recipes they know how to make with ground beef: hamburgers, meatloaf and chili. By this point these friends are asking for different recipe ideas of what to do with ground beef that their family will enjoy. Our family has a half dozen different go to recipes for ground beef from our homemade Sloppy Joe Bake to Shepard’s Pie. We even have different takes on making the tried and true three. That said the very first recipe I like to share with my friends is one that is often over looked but is so easy to make: Porcupine Meatballs.

This was one of my favorite childhood meals to eat. The only problem I had with this meal as a child was that there was never enough for left overs and my mom only made it once or twice a year. Generally one of those times would be for my birthday as I would beg for this to be my special birthday dish. Yes that is how much I have loved porcupine meatballs. The reason why we had this dish so infrequently was because my mom struggled on what to serve with the meatballs other then rice and either green beans or spinach. Neither of those vegetables were anyone’s favorites but mine so it was always easier to just make meatloaf because everyone enjoyed the vegetables and mashed potatoes she made up.

As an adult I have made this meal so often that I have made my own version of the recipe and have turned it into a meal option everyone loves.

Several years back Branden read an article that said if you combine brown rice with black beans you are creating a super food packed with nutrients that make you feel fuller longer. I am always keen on combining foods I love so trying brown rice with black beans didn’t bother me. At that time we would eat this on taco night as a side dish and add salsa and cheese.

Then one night when I really wanted porcupine meatballs but did not want my green beans or spinach Branden suggested the black beans because I was already cooking up rice as my side dish. It clicked and made perfect sense. Since then the side dish of choice with our meatballs and sauce is brown rice and black beans. Sometimes Branden even adds cheese to his bowl. It is a wonderfully simple meal that the whole family loves. For the kids who are not as fond of rice you can always put the meatballs over pasta or even serve with mashed potatoes and call the meal done.


Gluten Free Meatballs & Rice Recipe

Meatball Ingredients

1 egg (or egg substitute)

1 jar of spaghetti sauce

½ cup of instant white or brown rice

¼ cup plain instant oatmeal (optional)

¼ cup of minced onion

1 to 1 ¼ pounds of lean ground beef

4 tablespoons of Worcestershire sauce

½ teaspoon of basil

½ teaspoon of Italian spices

½ teaspoon of thyme

Salt & pepper to taste


Other Ingredients to finish off the meal:

2 servings of rice

Black beans

Shredded cheese


Meatball Mixture:

Combine egg, ¼ to ½ cup of spaghetti sauce, instant rice, minced onion, 2 tablespoons of Worcestershire and spices. Add beef and mix thoroughly. Purchasing exactly one pound of ground beef is always a difficult task so this recipe will need adjustment depending on how much ground beef you purchase. If the mixture is too wet (liquid squeezes out of the meat mixture) either add more instant rice or you may add ¼ cup of instant oatmeal. If the mixture is too dry (hard to form meatballs because the mixture breaks apart too easily) add a little more of the spaghetti sauce (or egg substitute).

Shape into 2” meatballs and place into an unheated skillet. Mix the remaining spaghetti sauce with the remaining 2 tablespoons of Worcestershire sauce. Pour the sauce mixture over the meatballs. Let the sauce come to a boil and remain boiling for five minutes before turning each meatball over. Reduce heat to low and cover the pan with a lid letting the meatballs cook on low heat/simmer for about 20 minutes. Check often to stir the sauce and make sure the meatballs are not sticking to the bottom of the pan.

While you are waiting for the meatballs to finish cooking prepare 2 to 4 servings of white or brown rice and mix with 1 can of black beans. When the meatballs are finished serve meatballs and sauce over the rice and bean mixture. Adding shredded cheese over the meatballs is a nice garnishing touch.


See Recipe Below

Anymore I am amazed when I get the chance to cook a meal when there is one toddler screaming and fussing at me. Today there were two toddlers trying to literally run circles around me as I was attempting to make breakfast. With three toddlers in my life I have found that toddlers tend to not care about that old adage about not biting the hand that feeds you. They will bite that hand and laugh while doing it. That is a side bar though…

As you will come to find out with any recipe I share there is also a story. For me cooking is about more then just about eating, it is about the story or memory behind the recipe. Today was no different.

My mom and dad had both my brother and I helping with cooking and baking since we showed an interest which was probably around the age of two. I started cooking whole meals on my own with just supervision when I was in the second grade because I very much wanted to earn a specific Brownie badge at the time. I believe that badge was earned by creating a full meal by solely using leftovers from the fridge.

After earning that badge all I wanted to do was cook and bake at every chance I got. My mom tried to be as patient teaching me as she could. What she found to be a good way to teach me the basics was by pulling out her Bisquick cookbook and have me follow the simple recipes and then try harder recipes and so on until I was using recipes from her Better Homes and Garden cookbook and even harder recipes from her Chinese cookbook.

Towards the end of the year I was in third grade, life had taken a turn for us and my dad was in the hospital more then he was out of it. Mom enjoyed having my help with the cooking as she was trying her best to keep the household together, visit my dad and raise two kids.

By the time I was in the fourth grade my dad was calling me the Bisquick and Microwave Queen. My dad was so proud that I could cook yummy cakes in the microwave and meals like chicken-n-dumplings with Bisquick. At this time my dad had to take a medical leave from work and my mom went back into the work force so I helped out a lot with dinner.

Fast forward 20+ years and I am still cooking with Bisquick. Most of the time I cook from scratch with flour but I always have a box of Bisquick on the shelf for when I need to make a quick meal. The good thing is that kids tend to like the quick and easy meals that can be made using Bisquick and the recipes are still some of the best for teaching kids the basics.

Now that I am observing a gluten free diet for a while, I am excited that Bisquick has been keeping up with the times and has a gluten free baking mix. I am still in the early days of this diet so I am sure I will try gluten free flour and adapting my favorite from scratch recipes at some point.

What has me so excited right now is that I can look at the recipes on the box of the GF Bisquick and compare it to the same recipes I am used to like biscuits and pancakes. What I have found is that in most recipes 1 1/3 cup of GF Bisquick equals 2 cups of regular Bisquick. That means I can easily adapt my regular Bisquick recipes with the GF Bisquick baking mix. And the best part… it still cooks up in much the same way regular Bisquick does. That means I know what the end product will taste like which is nice when you are unsure of how recipes will turn out because of a substitution.

The first recipe I adapted was a Sloppy Joe Corn Bread Bake that the kids in my house love. The adaptation of that recipe worked really well and is still a favorite even if it is gluten free.

This morning I woke up with Pumpkin Pancakes on my mind. One of my nephews is visiting and I have found that in recent weeks when he has visited that he prefers to have pancakes for breakfast. A new development is that he loves pumpkin flavored food as much as I do. He ate a lot of my pumpkin pudding last week and he keeps begging me to share my pumpkin flavored coffee. So I decided to combine his love of pancakes with his new love of all things pumpkin.

Since it’s the right time of year to share this yummy breakfast treat, I thought why not today! I hope you and your family enjoy this as much as my family does!

Gluten Free Pumpkin Pancakes

Pumpkin Pancake Ingredients

2 cups of Gluten Free Bisquick Mix

1 cup of pureed pumpkin (I use Libby’s)

¼ teaspoon ground coriander

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground clove

1 tablespoon cinnamon

1 tablespoon pumpkin pie spice

1 tablespoon granulated sugar

1 ½ cups of milk

2 eggs


Measure out the Bisquick into the mixing bowl. Add the pureed pumpkin, spices (I tend to be heavy handed with my spices so you will want to adapt for your palate) and milk into the bowl. Stir together. Add each egg one by one and mix. The batter should resemble a pudding consistency. If it is thicker then add 1 to 3 tablespoons of water to thin down the batter.

Heat your skillet. I tend to rinse my skillet before I put it on the stove. This is two-fold: I know there won’t be any debris like dust getting into my food and as I watch the water evaporating from the skillet I know when the skillet is ready and hot.

A lot of people use cooking spray or butter in their skillet when cooking pancakes. I tend to use spray butter. I don’t always like how cooking sprays flavor my pancakes and I don’t always have good portion control with melting butter in my skillet. Spray butter is the perfect in between.

Once my skillet is heated and I apply the spray butter, I use a ¼ cup measuring cup to portion out my pancake batter into the skillet. I can generally make for dollops in my pan. Pumpkin pancake batter is naturally thick so you will need to find a balance of knowing when is the right time to flip your pancake. With my skillet I generally do this at 45 seconds from when I dropped the batter into the pan as the pancakes don’t always bubble like regular batter.

These pancakes are naturally dense when cooked so I find that I only need two pancakes for a serving. Because the pancakes are so dense you can eat them with syrup, as is or even use the pancakes like bread and create a sandwich. One of my family’s favorite things to do is use a pumpkin cream cheese spread. Here is my pumpkin cream cheese recipe:



Pumpkin Cream Cheese Spread Ingredients

1 8oz package of cream cheese

½ a can of pumpkin (approx. 7.5 ounces)

¼ teaspoon coriander

¼ teaspoon nutmeg

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice

2 tablespoons of brown sugar
Cut the cream cheese into hunks as it is easier to cream with a mixer or food processor. Once the cream cheese is creamed add in the pureed pumpkin, spices (again I am heavy handed with my spices so do this to your palate) and brown sugar. Continue to mix until cream cheese is thoroughly dispersed and you can no longer see white hunks in the mixture.

Pumpkin cream cheese spread is a yummy addition to toast, muffins, and bagels as well as the filling inside of a pumpkin roll.