Monday, May 22, 2017

Gluten Free Chocolate Chip Muffins

These gluten free muffins are moist and packed with mini chocolate chips. They are perfect for eating in the morning or snacking on at any time of the day. 

I have a slight obsession with muffins, and to me, these are everything that a muffin should be. Go ahead and make them, and I'm sure you will love them, too.

This is a small batch that can easily be doubled or tripled, if desired.

Gluten Free Chocolate Chip Muffins
  • 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
  • 1/4 Cup Butter, Melted
  • 1/2 Cup Sugar
  • 1/2 Cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 Cup White Rice Flour
  • 1/4 Cup Cornstarch
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 Cup Mini Chocolate Chips
  1. Prepare flax-egg (directions on side of blog.)
  2. Preheat oven to 375 degrees.
  3. Melt butter.
  4. In a large bowl, whisk together rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt. Stir in mini chocolate chips (saving some for the tops, if desired.)
  5. In a medium bowl, stir together flax-egg, melted and cooled butter, sugar, milk and vanilla.
  6. Add the wet ingredients to the dry slowly, being careful not to over-mix. Fold in just until combined.
  7. Scoop into a greased muffin pan (makes 6 or 7) and bake for 15 to 20 minutes.
Adapted from this recipe.


Monday, May 15, 2017

Gluten Free Moist Banana Cake

Who doesn't love a moist banana cake?

Bananas have long been one of my favorite ingredients to use in baking. I love how moist and fluffy they make everything, and this cake is no exception. The flavor is there, as well, making it the perfect gluten free cake.

Make this cake for you and your family and it will be gone before long.

Gluten Free Moist Banana Cake
  • 1 Flax-egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal, directions on side of blog)
  • 2/3 Cup Brown Rice Flour
  • 1/3 Cup Cornstarch
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/4 Cup Butter, softened
  • 3/4 Cup Sugar
  • 1 teaspoon Vanilla
  • 1/4 Cup Plain Greek Yogurt
  • 1 Banana, mashed (about 1/3 Cup)
  • 1/3 Cup Milk
  1. Preheat oven to 350 degrees.
  2. Prepare flax-egg.
  3. In a medium size bowl, whisk together brown rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt.
  4. In the bowl of your mixer, combine butter and sugar. Beat until light and fluffy.
  5. Add flax-egg, vanilla, Greek yogurt and banana to the butter/sugar mixture and beat until combined.
  6. Add half of the flour, mix, then half the milk and repeat.
  7. Beat on medium for about 30 seconds.
  8. Spread batter into a greased 8 inch round cake pan and bake for 25 to 30 minutes.
  9. Remove from oven, cool, and then frost.


Monday, May 8, 2017

Gluten Free Baked Chocolate Donuts

These chocolate donuts are gluten free, egg free, and baked, not fried! They have a delicious chocolate flavor and are extra good topped with frosting and sprinkles.

These delicious mini donuts are the perfect breakfast treat or snack for any time of the day!

Gluten Free/Egg Free Baked Chocolate Donuts
  • 1/2 Flax-Egg (directions on side of blog)
  • 3 Tablespoons Sour Cream or Applesauce
  • 2 Tablespoons Milk
  • 2 Tablespoons Oil
  • 1/4 teaspoon Vanilla Extract
  • 1/2 Cup Brown Rice Flour
  • 1/4 Cup Sugar
  • 2 Tablespoons Cocoa Powder
  • 2 Tablespoons Cornstarch
  • 1/4 teaspooon Baking Soda
  • 1/4 teaspoon Xanthan Gum
  • 1/8 teaspoon Salt
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine flax-egg, sour cream, milk, oil, and vanilla. Whisk together.
  3. In a medium size bowl, add the brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, and salt. Whisk.
  4. Add the wet ingredients to the dry and mix just until combined.
  5. Grease a mini donut pan for 10 to 12 donuts. Take a bit of the batter and put it in each of the rings.
  6. Bake for 7 to 8 minutes.
  7. Cool, frost, and serve.
Adapted from this recipe.


Monday, May 1, 2017

Inside Out Peanut Butter Cups

These no bake peanut butter cups are made inside out! Fluffy whipped chocolate ganache fills a peanut buttery chocolate shell!

These peanut butter cups are a fun take on the original, and they can be made peanut free using WOWBUTTER or another soy butter!

Inside Out Peanut Butter Cups
  • 1/4 Cup Peanut Butter or WOWBUTTER
  • 1/2 Cup White Chocolate
  • 1/4 Cup Heavy Whipping Cream
  • 1/2 Cup Chocolate Chips
  1. Line a mini muffin tin with 12 paper wrappers.
  2. In a microwave safe bowl, combine peanut butter and white chocolate. Microwave, stirring every 20 seconds, until melted.
  3. Divide half of the peanut butter mixture between all 12 wrappers, and spread it around the sides. Chill until solid.
  4. In another microwave safe bowl, combine heavy whipping cream and chocolate chips. Melt. Put in the fridge for a bit.
  5. Once the chocolate mixture is chilled, whisk or beat it until fluffy.
  6. Scoop teaspoons of the chocolate mixture into the chilled peanut butter cup wrappers. Top with more of the peanut butter mixture, spreading over tops. Chill until solid, remove from wrappers, and eat.

Monday, April 24, 2017

5 Tips To Make Starting On The Gluten Free Diet Easier

Starting off on the gluten free diet isn't easy, but these five tips can help!

1. Start by figuring out What You Can Still Eat
Potatoes. Rice. Masa Herena. These three foods are simple, cheap, and gluten free. They are three staples in my kitchen. The possibilities are endless when it comes to these foods, and they are easy to use. There are also other foods that are surprisingly gluten free, such as Chex cereal, Tootsie Rolls, and Cheetos.

2. Master a few Basic Recipes
Start by learning to make a few simple gluten free recipes and go from there. One of the first gluten free recipes I ever made were these breadsticks (shown below, left.) This bagel bread (below right) is another, and my chocolate cupcakes are super easy.


3. Buy what you Need
Make sure you have all of the gluten free foods you need to stay satisfied bought and sitting in your fridge, freezer, or pantry. Buy string cheese and rice cakes for snacking. Pick up some extra fruits and vegetables. Stock your kitchen with gluten free foods that you love, so that you never feel tempted to eat something that you shouldn't.

4. Buy in Bulk
As long as you are going out of your way to find gluten free products, anyway, you might as well buy in bulk. That way you will always have what you need on hand and won't be so worried about the cost.


5. Prepare Food ahead of Time
This is something that I've talked about before, and I still believe that it is important. Bake muffins and stick some in the freezer for when you crave them. Bring a few cookies with you when going out, so that you can have a treat when others are eating gluten-containing items. Have food prepared and always ready to eat, so that you will not cave and eat something with gluten, and so that you will not have to spend too much money on a specialty gluten free product, either.

I hope these tips help you out!

Monday, April 17, 2017

Birthday Cake "Cinnamon" Rolls

Sprinkles and a double sugar mixture make these "cinnamon" rolls extra special! They have a thick layer of buttercream frosting on top and all of the birthday cake flavors one could want in a gluten free "cinnamon" roll!

There are few treats I like better than a good cinnamon roll, and these birthday cake "cinnamon" rolls are so perfectly delicious and fun! Make them for a birthday breakfast, or for a treat any day, and your family is sure to love them.

Birthday Cake "Cinnamon" Rolls

  • 2 Tablespoons Butter 
  • 1/4 Cup Sugar 
  • 2/3 Cup of warm Milk 
  • 1 Tablespoon Yeast 
  • 1 Flax-Egg (directions on side of blog)
  • 1/4 Cup Canola Oil 
  • 1 Teaspoon Vanilla Extract 
  • 1/2 Cup Potato Starch 
  • 1 Cup Corn Starch 
  • 2 1/2 Teaspoons Xantham Gum 
  • 1/2 Teaspoon Salt 
  • 2 Teaspoons Baking Powder 
  • 1/4 Teaspoon Baking Soda 
  • 1/2 Cup White Sugar 
  • 1/4 Cup Brown Sugar 
  • 2 teaspoon Vanilla Extract 
  • Sprinkles 
  1. Preheat oven to 375 degrees. 
  2. In a medium bowl, mix together the butter and sugar. 
  3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
  4. Add the milk/yeast mixture to the sugar and stir together. Add the flaxegg, oil and vanilla, and mix again. 
  5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft/sticky). 
  6. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square. 
  7. Mix together the white sugar, brown sugar and vanilla. 
  8. Remove top layer of wrap and sprinkle sugar/vanilla mixture over dough. Shake on the sprinkles. Then, lifting up an edge of the plastic wrap to help you, roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit). 
  9. Bake for about 20 minutes (until tops are lightly browned), and frost when slightly cooled.
Buttercream Frosting
  • 6 Tablespoons Butter 
  • 1 1/2 Cup Powdered Sugar 
  • 2 Tablespoons Milk 
  • 1 teaspoon Vanilla Extract 
  • 1/8 teaspoon Salt 
  1. Cream butter in your mixer. 
  2. Add the powdered sugar to the butter and beat until combined. 
  3. Add the milk, vanilla and salt, and beat for about 2 minutes, until light and fluffy.

Monday, April 10, 2017

Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies

These cookies are soft, full of chocolate flavor and white chocolate chips, and are perfect for sharing at a summer get-together. But I don't blame you if you want to keep them all to yourself.

These cookies are a mix between your typical cookie and a brownie, and they are oh-so-good. But don't take my word for it. Go ahead and try them yourself (and try not to eat all of the dough before getting them into the oven!)

These cookies need to chill a bit before you bake them, so keep that in mind and mix up the dough an hour (or more) before you are ready to get baking.

Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Dark Cocoa Powder
  • 3/4 Cup Rice Flour
  • 1/2 Cup Cornstarch
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 1/2 Cup Butter, melted
  • 3 Tablespoons Water, heated
  • 1 Tablespoon Flaxseed Meal
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup White Chocolate Chips
  1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
  2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
  3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
  4. Stir in the chocolate chips.
  5. Scoop into balls and set on a parchment lined baking sheet, pressing down slightly then placing in the refrigerator for one hour. Makes 16 big cookies, or more if smaller.
  6. Preheat oven to 350 degrees. Bake for 8 - 12 minutes.

Monday, April 3, 2017

Easter Bunny Buddies

Easter is just around the corner, but it's not too late to add these Easter Bunny Buddies to your menu! This is a simple recipe that can be made on the day of, or before, and it has three times the chocolate deliciousness of your average puppy chow!

And not only are these Easter bunny buddies filled with chocolate, but there are sprinkles, too! This treat is colorful, fun, and perfect for spring!

Easter Bunny Buddies
  • 1/2 Cup Milk Chocolate Chips
  • Sprinkles
  • Easter Sixlets
  • 3/4 Cup Semi-Sweet Chocolate Chips
  • 3 Tablespoons Butter
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Salt
  • 4 Cups Rice Chex
  • 1 Cup Powdered Sugar
  1. Melt the milk chocolate chips in the microwave, running it for 20 seconds at a time and stirring to keep from burning the chocolate.
  2. On a small piece of parchment paper, spread out the chocolate into a thin layer. Sprinkle it generously and place it in the fridge until hardened. Once hard, break or chop into small pieces.
  3. In a medium size microwave safe bowl, combine the semi-sweet chocolate chips and butter. Microwave 20 seconds at a time, stirring, until melted.
  4. Add the vanilla and a dash of salt and stir. Then stir in the Chex cereal.
  5. Add the powdered sugar and stir or shake in a bag until evenly coated.
  6. Add in the chocolate bark and Sixlets and stir them in. Eat now or save for later in a covered container.

Linking up to Sunday Fitness and Food Link-up found here and here.

Monday, March 27, 2017

Gluten Free Chocolate Chip Bread

Soft and moist, this gluten free chocolate chip bread is the perfect breakfast treat.
This recipe is fairly simple and easy, and you will have a delicious, gluten free bread to eat before long.

Go ahead and make it for yourself or to share with the ones you love, and you will love every bite.

Gluten Free Chocolate Chip Bread
  • 3 Flax-eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
  • 1 Cup Milk, minus 1 Tablespoon
  • 1 Tablespoon Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 1/3 Cup Brown Rice Flour
  • 2/3 Cup Cornstarch
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 6 Tablespoons Butter, softened
  • 2/3 Cup Sugar
  • 1/2 Cup Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Make flax-eggs (directions on side of blog.)
  3. Combine milk and vinegar. Set aside for five to ten minutes.
  4. In a medium bowl, combine rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt. Whisk together.
  5. In your mixer bowl, beat butter and sugar.
  6. Add vanilla extract and one third of the egg at a time to the butter/sugar mixture, beating after each addition.
  7. Add half of the dry ingredients and beat. Add half the milk/vinegar mixture, beat, add the rest of the dry ingredients and repeat, being careful not to over-mix.
  8. Fold in the chocolate chips.
  9. Pour into a greased 9x5 loaf pan and bake for Bake 45 to 50 minutes.
Adapted from this recipe.


Linking up to Sunday Fitness and Food Link-up found here and here.

Wednesday, March 22, 2017

Easy Chocolate Bunny Cupcake Toppers

These chocolate bunny cupcake toppers are a fun Easter treat. They are surprisingly easy to make, and the kids (or kids at heart) in your life will love them!

I was in Walmart the other day and looking for something in the Easter aisle to buy for a recipe. I happened upon a $1 tube of Sixlets, saw the "gluten free" label on the front, and knew that they would be perfect. And that is how these little bunnies happened.

Watch the video to see just how these little guys are made!


Easy Chocolate Bunny Cupcake Toppers
  • Chocolate chips or White Chocolate Chips
  • Easter Sixlets
  1. Melt chocolate in the microwave, stirring every 20 seconds or so to keep from burning. 
  2. Take plastic bag that zips closed and cut off one corner, careful not to make the tip too large.
  3. Pour the chocolate into the bag and seal it up.
  4. Line a baking sheet with parchment paper. Take the chocolate baggy and draw a circle with two ears coming up. Then go to the bottom of the circle and make what looks like a neck, something long enough and thick enough to stick into the cupcake later on. Make all of it thick enough to keep it sturdy.
  5. Stick on a Sixlet for a nose.
  6. Refrigerate until solid. Frost cupcakes as normal and stick the stem of each bunny into the center, so that just their heads are showing.

Linking up to Sunday Fitness and Food Link-up found here and here.

Monday, March 13, 2017

Four Ingredient Mint Chocolate Fudge

This four ingredient mint chocolate fudge is not only easy, but it is tasty, too! It is the perfect little treat for St. Patrick's Day or any time of the year!

You will love how quick it is to throw this fudge together. It only takes four ingredients, and it comes together in minutes. The hard part is just in waiting for it to set in the fridge!

Four Ingredient Mint Chocolate Fudge
  • 3 Cups Dark Chocolate Chips
  • 1 Can Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract
  • Andes Creme De Menthe Thins
  1. Line an 8x8 baking dish with foil or parchment paper.
  2. In a microwave safe bowl, combine chocolate chips and sweetened condensed milk. Microwave 30 seconds at a time, stirring, until melted. Stir in vanilla.
  3. Pour fudge into pan and spread out.
  4. Unwrap as many Andes mints as you would like to use and chop them up. Press all over the top of the fudge.
  5. Refrigerate fudge until firm, then slice and eat. Keep leftovers in the fridge.


Linking up to Sunday Fitnesss and Food Link-Up found here and here.

Monday, March 6, 2017

Easy Mint Chocolate Sandwich Cookies

With St. Patrick's Day coming up this is the perfect time of the year for a minty recipe! And you are really going to love this recipe because it is super quick, easy, and tasty!

These sandwich cookies come together easily because I use store bought gluten free mint cookies and a simple, delicious ganache.

Easy Mint Chocolate Sandwich Cookies
  1. Put the chocolate chips in a small bowl. 
  2. Heat the heavy cream until not quite boiling, then pour over chocolate chips. Let sit for a bit, then whisk until melted. Chill.
  3. Once chilled, take out the mixture and beat it with a whisk or mixer until fluffy. Put into a piping bag.
  4. Take out two cookies at a time, pipe some ganache on one, and sandwich them together. And you're done!

Disclaimer: I am not sponsored by Goodie Girl, nor did they ask me to make the recipe.

Linking up to Sunday Fitness and Food Link-Up found here and here.

Monday, February 27, 2017

Gluten Free M&M Cookie Dough Ice Cream

The only thing better than cookie dough ice cream is... adding M&Ms to the mix! This gluten free M&M Cookie Dough Ice Cream is easy to make and so perfectly delicious!

It might not be summer yet, but it's always the right time for ice cream!

No ice cream maker is needed for this ice cream. You can just make it with your beaters or stand mixer. The cookie dough added to the basic vanilla ice cream is so yummy, and the M&Ms add a burst of color and extra deliciousness!

Gluten Free M&M Cookie Dough Ice Cream

Cookie Dough
  • 1/4 Cup Butter, softened
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons Sugar
  • 1 Tablespoon Milk
  • 1/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 Cup plus 2 Tablespoons White Rice Flour
  • 2 Tablespoons Mini Chocolate Chips
  • 2 Tablespoons Mini M&Ms
  1. Mix together the butter and sugars. Add the milk and vanilla and mix again. 
  2. Add the flour and salt, stir. Add in the chocolate chips and M&Ms.
  3. Line a pan with a piece of wax paper. Roll dough into little balls. Freeze.
Ice Cream
  • 2 Cups Heavy Whipping Cream
  • 1 (14 oz.) Can Sweetened Condensed Milk
  • 2 teaspoons Vanilla Extract
  • Dash of Salt (optional)
  • 1/4 Cup Mini M&Ms
  1. Beat the heavy whipping cream until soft peaks form.
  2. Mix the sweetened condensed milk, vanilla and dash of salt together and pour slowly into whipping cream with the mixer running.
  3. Once combined, fold in the cookie dough pieces and Mini M&Ms and freeze for 6 hours or more.

Linking up to Sunday Fitness and Food Link-Up found here and here.