Browsing Category



Gluten Free Snickerdoodles

June 13, 2016

Before I get into why I take poorly lit photos at night, I’d like to share the night time recipe that led to these photos.

Back in high school, before everyone had a food allergy or aversion to certain products (myself included), I would help make baked goods for homeroom birthdays.

*You know you went to an all girl’s school when…*

To be fair, I probably butchered half of my attempted baking treats. I tried, but I usually got distracted with homework and left things in the oven too long. I digress.

When I did succeed at baking, my success was usually snickerdoodle related. While I still love snickerdoodles, regular flour sometimes makes my stomach knot up. Thus, I went hunting for a gluten free snickerdoodle recipe and went even further to abridge it with coconut sugar.


Here is what you need:

  • 2 eggs
  • 1 & 1/4 cup coconut sugar
  • 1/4 cup butter softened
  • 1/4 cup shortening
  • 2 cups GF all purpose flour (I used Krusteaz)
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 375 degrees.
  2. In large bowl, combine and mix 1 cup sugar, the butter, the shortening, and eggs. Add the Krusteaz flour and mix.
  3. In a separate bowl (small) combine the remaining sugar with the cinnamon.
  4. Form the dough into 1/4 inch balls and roll each ball into the sugar/cinnamon mixture.
  5. Place the balls onto cookie sheet (uncreased) 2 ” apart.
  6. Bake for 10-12 minutes. Allow to cool on racks.


This recipe was adapted from the Betty Crocker website. See here.

My recipe is essentially the same but uses coconut sugar in lei of regular sugar. If you want them to test fairly normal I’d recommend using the Betty Crocker recipe with regular sugar, however if you are going for a health-conscious approach (I wish I could claim that’s what I was doing ….I was out of sugar lol) then the coconut sugar route is a great substitute.

Here is what I have found eating the coconut sugar version.

  • They are great frozen.
  • I tend to eat less because they are just sweet enough but not addicting.
  • The dough does not spread out like typical snickerdoodles may do. In other words it stays pretty much as formed.

There you have it! An accidental but pretty fortunate ingredient swap to make a summer snickerdoodle just a little bit healthier. Enjoy!






Simple Weekday Gluten Free Pesto Pasta Lunch

June 5, 2016

Little secret – I rarely if ever crave types of food.

I crave coffee pretty much always, but for me food is kind of whatever. I’m not too picky I just don’t like lasagna, pork chops, or olives. Those things bahhhhhh. I just can’t.

However, in the world of not craving, I do crave one thing pretty frequently and that is PESTO. I really really like Pesto sauce. I just do.

One of my favorite quick meals is pesto and gf noodles.

Here’s what you need:

-An entire box of Ronzini or Barilla Gluten Free Noodles.

-A container of Three Bridges Pesto (this is next to the cheese and yogurt in our grocery store)

-Chopped Chicken (if chicken isn’t your jam then just omit this)

Once the noodles are cooked, I strain them and rinse them. Gluten Free noodles tend to have a weird film so it’s good to rinse them in the strainer.

When the noodles are dry, I divvy them up into tupperware. I put about a cup of noodles in each container.

Dollop about a serving spoonful of pesto on top of the noodles and mix in the tupperware containers.

If adding chicken (I tend to use canned because I am lazy…or strategic.. you decide) mix in about a 1/4 a cup into each tupperware container.

Store the containers in the fridge until needed.


So there you have it! What quick and easy recipes do you make during the week?


Little Bunny Foo Foo

March 29, 2016

Happy belated Easter!

While today’s post may not be super relevant for this year anymore (unless just doing a springtime activity) I’m going to share it with you anyway.

Here’s a little recipe on how to make springtime bunny crescent rolls.

What you need:

-2 cans of crescent rolls

-Chocolate chips or raisins

-One egg


  1. Preheat the oven to 375 F
  2. Open the crescent roll containers and separate the pieces into triangles.
  3. Make each triangle into a rope snake.
  4. Rip off a small piece and form into a ball. Set aside.
  5. Curl the rope snake to make a six (but like a filled in six).
  6. Take a small knife and cut the top of the six about a centimeter. (Bunny ears)



7. Add the ball (bunny tail) to the six.

8. Crack your egg and whisk it. Then using a basting brush, add a little egg mixture onto your shape.

9. Place a raisin or chocolate chip where the bunny eye would be.


10. Bake for 8-10 minutes or until golden.


Bahhahah. We tried. We really did. I should mention they end up looking like um bunny snails. Yep. Snail bunnies.


In Honor of March Madness… A Substitution

March 23, 2016

It’s no secret in our household that we are not sports people. Like not even remotely. People will start talking about professional teams and a bit of my soul dies. I just have no interest at all in most sports. Actually, let me clarify- I have no interest in football. I applaud the athletes, but I don’t have it in me to watch it. The Super Bowl- meh. Sorry, sorry, I know how non-American that sounds.

I do however love March Madness.

I’m no expert on all of the teams, but I know enough to fill out a bracket and make some pretty educated guesses about which teams will make it to the elite eight or final four or gasp- win it all.

So in honor of March Madness and Kentucky’s participation in it- well not now but you know, I am presenting a little Kentucky inspired recipe.

Bourbon Chocolate Chip Banana Bread or in this case Gluten Free Bourbon Chocolate Chip Banana Bread


This recipe originally came from Miss Molly Vintage . The blog is awesome and run by a gal named Emily. There’s also an associated shop which sells so many fun and just unique Kentucky-inspired pieces. Check it out!!!

All that to say, this recipe comes from that great sight and I’m just here to share some simple Gluten Free substitutions- like the basketball pun?

To not take away from the original recipe’s step-by-step, I’m going to refer you to the original recipe on Miss Molly’s blog here.

However for GF bread here is your ingredient list:

-2 cups GF baking flour (a lot of local GF bakeries sell this or WholeFoods)

-3 tsp baking powder

-½ tsp salt

-½ cup butter, softened

-1 cup sugar

-2 large eggs

-3 mashed ripe bananas

-1 tsp lemon juice

-3 tbsp bourbon (or you know more if you are feeling feisty)

-2 cups chocolate chips (the original called for milk chocolate, I used dark as a preference thing)

For a step-by-step, follow the link, but the basics are mix your dry ingredients, separately mix your sugar butter- then add in rest of wet ingredients to sugar/butter mix, add dry ingredients to wet mix, fold in chocolate chips. Bake.



It was a super easy process and I cannot recommend this recipe more. Even with the GF substitution it tastes great!


What recipes would you recommend that give a taste of your hometown or state?



Magnet This Recipe to Your Fridge: S’mores Cookies

January 23, 2016

Who likes to cook?!?

Yeah me neither.

I am grateful every day that I married a man that makes sure we get fed. Cooking just isn’t my strength. I try, but as friends can attest, unless I made it in a crockpot it just isn’t that great. Don’t get me wrong. I’m going to keep trying to get better, but it may take a while.

While cooking isn’t my favorite, I do like its cousin- baking. Baking is therapeutic for me. The sifting of flour and the steady hum of the mixer somehow sooth my nerves.

I especially like baking when I know that the result is foolproof. Every lady, or guy, needs a go-to recipe to take to events or to host with; a recipe that is great and easy. S’mores cookies are just that for me.

This recipe is one I found in a Country Living magazine circa 2014. I ripped it out and saved it. It is one of those “put it on your fridge recipes”- so good it shouldn’t get lost.

I have copied the recipe here with some tips and tricks, but the original recipe and the credit for said great recipe can be viewed here .

S’MORES COOKIES (from Country Living)


  • 2 cups all-purpose flour
  • 10 graham crackers, crushed to crumbs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 oz dark chocolate chips
  • marshmallow cream
  • 2  1/4 teaspoons flaky sea salt (I usually omit this b/c it already is salty to me)

What to do- with some photos

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

*I usually do not have parchment paper so spray PAM on my baking sheets instead.

2 . In a large bowl, whisk together flour, graham crumbs, baking soda, and salt. Set to the side. – see below

*I use a food processor to fine grind my graham crackers.


3 . With an electric mixer, cream together butter and sugars for 2-3 minutes, or until pale and fluffy.

4 . Add vanilla extract and eggs to fluffy mix. Beat until fully incorporated.

5 . Add flour mixture to “wet” mixture and beat until just combined.

6 . Drop dough using 2 tbsp. portions onto baking sheet. Flatten with the palm of your hand until dough is about 1/2 inch thick.

7 . Bake 14-15 minutes or until edges are golden brown.

*I almost never bake mine the full time. I err on the side of less time as the cookies continue to cook even after taking them out.

8 . Let cool on baking sheet for a few minutes and then place on a cooling rack. ê


9 . In a small heatproof bowl set over a saucepan of simmering water, melt 8 oz of chocolate chips, stirring until smooth. -see below

*Tip for those who don’t like measuring: 8oz is 2/3rds of a typical chocolate chip bag.



10 . Dollop marshmallow cream atop each cookie. Then drizzle the melted chocolate on top of the marshmallow cream. (Sprinkle flakey sea salt on each cookie if desired).

11 . Allow the cookies to cool for 30 minutes before serving.

*I typically freeze the cookies if not serving immediately so that the mallow cream stays put.

12 . Enjoy!



These cookies are awesome. Best described they taste like a shortbread cookie with mallow and chocolate.

What are some recipes you like to use for hosting?