Monday, August 29, 2016

Coconut Joys

For as long as I can remember, my family has been making these coconut joy candies at Christmastime. We've always been big on making treats at that time of year, and my brother and I used to always make these together. They are buttery and rich with just the right amount of coconut and chocolate flavor.

Now that I'm older, and no longer eat coconut, I haven't made these in a while. But they are still a great recipe, and anyone who enjoys coconut is going to love them! Make them for the holidays, or make them any other time of the year. You and your family will like these special treats, no matter when you have them.


Coconut Joys
  • 1 1/2 Cup Coconut
  • 1 Cup Powdered Sugar
  • 1/4 Cup Butter, melted
  • 2 Tablespoons Chocolate Chips
  1. In a medium size bowl, add coconut, powdered sugar and melted butter. Stir together.
  2. Line a baking sheet with parchment paper and scoop small amounts of coconut mixture into the hand. Roll into balls, making an indent in the center of each.
  3. Melt chocolate chips and add a bit to the center of each candy.
  4. Store in the refrigerator or freezer.

Wednesday, August 24, 2016

Easy Gluten Free/Vegan Mug Cookie Recipe Video

A cookie that is packed with chocolate chips, microwaved, and ready to eat in a minute. Oh, and that is gluten free and vegan, too. Does it get any better than that?

I originally posted this recipe back in January. My younger brother helped me put together this video, so I thought that I would post it again.
My brother and I have been working on several of these recipe videos lately. He's done the hard work of editing them, and I've had the easier job of making the recipes. It's been fun. I hope to improve in making them as we keep learning.

Here's the recipe. If you haven't made it yet, I encourage you to do so now. It only takes such a short amount of time, and it tastes great!

Gluten Free and Vegan Chocolate Chip Mug Cookie
  • 1 1/2 Tablespoons Water
  • 1 Tablespoon Applesauce
  • 1/8 teaspoon Vanilla Extract
  • 1/2 Tablespoon Flaxseed Meal
  • 1 Tablespoon Sugar
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Cornstarch
  • 3 Tablespoons White Rice Flour
  • A pinch Salt
  • 2 Tablespoons Chocolate Chips
  1. Measure all ingredients besides the chocolate chips into a mug. Stir together until well combined.
  2. Stir in chocolate chips.
  3. Microwave for about 60 seconds.
  4. Remove from microwave and be careful not to burn yourself. Top with a bit of ice cream (optional) and eat.

Wednesday, August 17, 2016

Gluten Free Double Chocolate Zucchini Muffins

There has been a lot going on in my life recently. From the release of my first published novel to baking 100+ cupcakes for my sister's wedding, but I am still here! And I have a delicious recipe to share with you today.

Some mornings call for something rich, chocolately and fudgy. All of your cravings will be satisfied with one of these moist, double chocolate muffins.

I made mine with dark cocoa to give them an even richer chocolate flavor.

Gluten Free Double Chocolate Zucchini Muffins
  • 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
  • 1 Cup Brown Rice Flour
  • 2/3 Cup Sugar
  • 1/3 Cup Cocoa Powder (I used dark)
  • 1/3 Cup Cornstarch
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/4 Cup Butter, melted
  • 1/3 Cup Applesauce
  • 1/3 Cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 Cup Zucchini
  • 2/3 Cup Mini Chocolate Chips
  1. Prepare flax-egg.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, combine brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk together.
  4. In another, combine flax-egg, melted butter, applesauce, milk and vanilla.
  5. Make a well in the dry ingredients and add the wet, stirring until well combined.
  6. Fold in the zucchini and mini chocolate chips.
  7. Scoop into a greased muffin tin (makes 12) and bake for 20 to 25 minutes.
Adapted from this recipe.


Monday, August 8, 2016

Gluten Free Soft M&Ms Cookies

These M&Ms Cookies are super soft, packed with chocolate, and extra tasty. They have a special ingredient to help make them soft, and they are going to become your new favorite cookie!

Make up a batch of these Soft Gluten Free M&Ms Cookies, and no one will guess that they are missing the gluten!

Gluten Free Soft M&M Cookies
  • 3 Tablespoons Water
  • 1 Tablespoon Flaxseed Meal
  • 1/2 Cup Butter, softened
  • 1/3 Cup Sugar
  • 2/3 Cup Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2/3 Cup White Rice Flour
  • 2/3 Cup Brown Rice Flour
  • 1/3 Cup Tapioca Starch
  • 1 3.5 oz Box Vanilla Pudding
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 Cup Chocolate Chips
  • 1/2 Cup M&Ms
  1. Heat water about 20 seconds in microwave. Add flaxseed meal to it and set aside for 10 minutes.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, combine white rice flour, cornstarch, vanilla pudding, xanthan gum, baking soda and salt. Whisk together.
  4. In the bowl of your mixer combine butter and sugars and beat for 2 minutes.
  5. Add flax-egg and vanilla to butter/sugar mix on low until combined.
  6. Stir dry ingredients into wet ones, mixing only a few times before adding chocolate chips and M&Ms. Mix until incorporated.
  7. Scoop, roll in your hand and place on parchment lined baking sheets. Bake for 7 to 9 minutes. 

Tuesday, August 2, 2016

Gluten Free Chocolate Chocolate Chip Biscotti

If you are a fan of chocolate and biscotti, then you will be sure to love this special, double chocolate treat! Even if you are not too big a fan of one or the other, you will be converted once you have tried these gluten free chocolate chocolate chip biscotti cookies!

They are packed with chocolate flavor and have just the right amount of crunch! They would be great dipped in coffee or milk.

Go ahead and give this recipe a try. I bet you'll love it!

Gluten Free Chocolate Chocolate Chip Biscotti 
  • 1/4 Cup Butter, softened
  • 1/2 Cup Brown Sugar
  • 3 Tablespoons Water, heated
  • 1 Tablespoon Flaxseed Meal
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup plus 1 Tablespoon Brown Rice Flour
  • 1/4 Cup plus 1 Tablespoon Cornstarch
  • 1/4 Cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Xanthan Gum
  • 1/4 teaspoon Salt
  • 1/2 Cup Mini Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Heat water in the microwave about 20 seconds. Add flaxseed meal and let sit for 10 minutes.
  3. In a medium size bowl whisk together the brown rice flour, cornstarch, cocoa powder, xanthan gum, baking powder and salt.
  4. In the bowl of your mixer beat the butter and brown sugar for about a minute.
  5. Add the flax-egg and vanilla to the butter mixture and beat again.
  6. Add the dry ingredients and mix until combined.
  7. Fold in the chocolate chips.
  8. On a parchment paper lined baking sheet, form the dough into a 10" by 2" log. Bake for 20 minutes.
  9. Remove from oven and let cool for 30 minutes.
  10. Slice into 1/2" cookies (makes about 16), being very gentle to keep them from crumbling. Place on baking sheet and bake for another 5 to 10 minutes (being careful not to burn). Then flip and bake 5 to 10 more.
  11. Cool and enjoy.