Month: February 2011

Peanut Butter Balls

Peanut Butter Balls 1 1/2 Cups Organic Peanut Butter (Crunchy or smooth, whatever you prefer, I used the smooth.) 1/4 Cup Crushed Gluten-Free Pretzels 1 1/2 Cups Powdered Sugar 2 Cups Gluten-Free Dairy-Free Chocolate Chips (I used the Enjoy Life brand.) If you or… Continue Reading “Peanut Butter Balls”

Blueberry & Walnut Banana Bread

Blueberry & Walnut Banana Bread With Streusel Topping Pre-heat oven to 350° and grease a non-stick loaf pan, set aside. 1/3 Cup Olive Oil 2/3 Cup Packed Brown Sugar 2 Large Eggs 1 tsp. Pure Vanilla 2 tsp. Baking Powder 1 1/4 tsp. Cinnamon… Continue Reading “Blueberry & Walnut Banana Bread”

Thyme Lemon & Rosemary Cookies

Lemon, Rosemary, & Thyme Sugar Cookies Makes 5 dozen cookies. *This dough needs to be refrigerated for at least 6 hours before using. After dough is prepared, flatten into two discs, cover with plastic wrap, and refrigerate. Pre-heat oven to 375 degrees. 2/3 Cup… Continue Reading “Thyme Lemon & Rosemary Cookies”

Rich & Spicy Chili With Cinnamon Rolls

Rich & Spicy Chili 1 lb. Ground Beef, I like to use extra lean 1/2  lb. Ground Hot Sausage, make sure it’s gluten-free 1 Medium Onion, diced 2 Stalks Celery, sliced down the middle & diced 1/2 Large Red Bell Pepper, diced 4 Cloves… Continue Reading “Rich & Spicy Chili With Cinnamon Rolls”

Clementine & Chocolate Shortbread

Clementine & Chocolate Shortbread Pre-heat oven to 325 degrees. Makes about 28-30 1 1/2 inch cookies. 1/2 Dairy Free Butter 1/2 Cup Powdered Sugar 2 tsp. Clementine Peel, finely grated 1/2 tsp. Pure Orange Oil (I buy mine in tiny bottles at Cost Plus… Continue Reading “Clementine & Chocolate Shortbread”

Mixed Berry Valentine Pie

1 Basic Dough Recipe (This recipe makes enough for 4 large pie crusts, you will only need two, you can freeze the other two) 2 16 oz. Bags of Frozen Mixed Berries (blueberries, blackberries, and raspberries) 1 Cup Sugar 3/4 Cup GF Flour or… Continue Reading “Mixed Berry Valentine Pie”

Carrot Cupcakes With Walnut & Ginger Topping

Pre-heat oven to 350 degrees. 1 Box Simply Organic Carrot Cake Mix 1/2 of a 15 oz. can of Organic Sweet Potato Puree 1/4 cup Organic Raisins, heaping 1/4 cup Sweetened Coconut 1/2 cup Shredded Organic Carrots 2 Large Organic Eggs 1/2 Cup Water… Continue Reading “Carrot Cupcakes With Walnut & Ginger Topping”

Cherry & Sea Salt Double Chocolate Sugar Cookies

Cherry & Sea Salt Double Chocolate Sugar Cookies Makes about 28 2 1/2 in. cookies, give or take 1 or 2 testers 1/3 Cup Butter (I used Earth Balance Vegan Sticks) 1/3 Cup Shortening (I used Crisco) 2 Cups Mama’s Almond Blend All Purpose… Continue Reading “Cherry & Sea Salt Double Chocolate Sugar Cookies”

Frosted Sugar Cookies

Gluten Free/Dairy Free Sugar Cookie Dough *Makes 64 3″ cookies 2/3 cup Dairy Free Butter 2/3 cup Spectrum Shortening 4 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling 2 Eggs 1 1/2 Cups of Granulated Sugar 2 tsp.… Continue Reading “Frosted Sugar Cookies”

Fruity Chocolates With Sea Salt

Fruity Chocolates With Sea Salt 24 oz. Dairy Free 72% Chocolate (Theo’s is my favorite) 1/2 tsp. instant coffee granules 1/4 cup dried, wild blueberries 1/4 cup mixed dried berries, chopped (I used cherries, cranberries, and strawberries.) 1/4 cup gluten-free pretzels, lightly smashed 1/8… Continue Reading “Fruity Chocolates With Sea Salt”