Archive for May, 2012

Strawberry-Rhubarb Coffee Cake (Gluten Free & Dairy Free!)

One of the things I made right before my kitchen was demolished was this amazingly scrumptious, fruit filled, crumb topped, melt in your mouth its so tender coffee cake! Ive been meaning to use up some of the fresh rhubarb I have (I used red, it tastes better to me than the green, but either works!) and what better pairing then strawberry-rhubarb!? This coffee cake makes a 9×13 inch pan…..which is a lot!! Normally I would just cut this in half and bake it in a 8×8 inch pan. But…..this was my plan, because i cut it up and froze it, and will have plenty to eat while my kitchen is out of order! LOL.  This is one of my favorite coffee cakes, my mom used to make it and it was the only way that I would eat rhubarb, plus i just love coffee cake! I’ll have some more recipes coming soon……wishing that i had my kitchen done already…I’m itching to cook! The drywall is going back up on the ceiling (thank goodness for a drywall lift or I’d be stuck helping!!) and then on the walls! Then the tile floor will be next! Can’t wait for the floor to be done cause as soon as its in I can get my stove back up and running!  I’m contemplating putting in a pot filler faucet over the stove….any words of advice on that?! Or any other kitchen must haves really!?  Anyhow……give this one a try! Oh, you can also use frozen fruit in this if you don’t have fresh…but now’s the season for fresh and it tastes much better!! Enjoy! 🙂

Strawberry-Rhubarb Coffee Cake (Printable Version)

Filling Ingredients:

2/3 cup sugar

1/3 cup cornstarch

2 cups chopped fresh rhubarb

2 c sliced fresh strawberries

2 tablespoons lemon juice

Cake Ingredients:

3 cups gluten free flour

1 1/2 tsp xanthan gum

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup cold non dairy butter

2 eggs

1 cup almond milk + 1/2 tsp lemon juice

1 teaspoon vanilla extract

Topping Ingredients:

3/4 cup sugar

1/2 cup gluten free  flour

1/4 tsp xanthan gum

1/4 cup cold non dairy butter


In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.

In a large bowl, combine flour, gum, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs,  almond milk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter.

For topping, combine sugar, flour and gum in a small bowl; cut in butter until mixture is crumbly. Sprinkle over batter.

Bake at 365° for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool on a wire rack.

A New Kitchen in the Making!

It’s finally, FINALLY here! I have been planning and designing and saving money for my brand new gourmet kitchen for 2 years now! I am NOT a patient person… so this was very hard for me! This project is a total overhaul, thank goodness for our amazing family and friends for their help! We’ve completely gutted my kitchen and old dining room from the studs out, both inside and out! We’re combining the 2 rooms to make one huge kitchen complete with a center island and breakfast bar, plus a nice office area! Yesterday and today were demo days…I am completely exhausted and my house is covered in dust! LOL. The walls are gone, the new windows and doors are in with new headers. Most of the ceiling is gone and has been re-framed to support the combined rooms, the layers upon layers of old flooring has been ripped out and we are replacing the sub-floor. The new sheeting and siding on the exterior and the hardybacker for the floor will be laid down soon. Still working on the new plumbing and electrical and we still need to get a ceiling put back up! It will be nice to have lighting again! Haha. It’s a good thing we have tomorrow too! With 5 trips to Home Depot and 2 trips to the landfill so far this weekend, and it’s an old house and full of construction “surprises,” it’s been more than a little crazy! It’s like going back in time seeing all the hideous layers of flooring and wallpaper, etc. Glad its gone, and we’re getting a fresh new start! So….. THAT is why I haven’t posted all week! I apologize…I’m usually much more consistent in my postings, but I was frantically trying to get as much cooked and frozen ahead of time. I will be without a working kitchen for between 2-3 weeks! And the whole thing won’t be finished until probably around 6-8 weeks! I don’t mind a plywood countertop for a little while if it means I can cook again! I made double batches of everything and my freezers are overflowing with muffins, granola bars, casseroles and a whole array of other easily frozen things! Having food allergies, I can’t just go grab some fast food for dinner… I did my best to stockpile my gluten free goodies ahead of time! LOL. I tried to make some new things too so that i would have some new recipes to post during my cooking dryspell…. but just a heads up my posts will be fewer and a little further in between for a few weeks. I’m sure as most of you enjoy cooking as I do, a new gourmet kitchen is well worth the wait! I’m SOOO excited I can hardly stand it! Which reminds me….I better get back to work! Lots and lots to do….it’s gonna be another long day! Stay tuned on the progress…..and I will have some new tasty recipes for you soon! Next up….Strawberry Rhubarb Coffeecake! 🙂

Triple Chocolate Scones (Gluten Free & Dairy Free)

OMG! Triple chocolate?! Need i say more?!? This was the perfect way to start the week! Makes Monday morning a little more bearable! LOL. These rich, simply delectable scones are melt in your mouth delicious, and each bite is full of ooey gooey chocolatey goodness! I was a bit skeptical mixing these up, they’re kinda dry and crumbly, but once the chocolate gets warm it holds it all together just fine! I felt a little guilty eating such a wonderful chocolatey treat for breakfast, but sometimes being bad is a good thing right?! These would be perfect for dessert too, with strawberries and whip cream (if I can ever find any dairy free and soy free?!?!) This one you’ve just gotta try!! Cause really, who doesn’t love chocolate?! Enjoy! 🙂

Triple Chocolate Scones (Printable Version)


1 cup gluten free flour

½ tsp xanthan gum
2 ½ Tbsp sugar
1/2 Tbsp baking powder
2 ½ Tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla
3 Tbsp non dairy butter
1/3 cup almond milk
1/4 cup semi-sweet Ghiradelli chocolate chips
2 Tbsp Ghiradelli dark chocolate chips


Combine dry ingredients in medium bowl. Cut in butter with pastry blender. Stir in chocolate chips. Stir in milk and vanilla until dough forms soft ball. Turn dough onto floured surface and pat into ½ inch thick circle. Cut into 4 wedges and place on parchment lined baking sheet. Brush with milk and sprinkle with sugar. Bake at 400 F for 15 minutes or until a toothpick comes out clean.

Cinnamon Raisin Scones (Gluten & Dairy Free)

This is a super busy weekend for me, but i just had to share this recipe with you, these are THAT good, i couldn’t wait! LOL! Even though I had a million things to do this morning, I took advantage of the fact that hubby is gone, and made these delicious cinnamon raisin scones. He hates raisins, so I made these for my bestie and i for breakfast while we held a yard sale! It was the perfect compliment to our tea….and I seriously fought with my self control on not eating more than one! One of the best things about these is how little time it takes to make! Its also NOT loaded with sugar or fat and it’s got great flavor and texture, two very important things in baked goods! I have a feeling I’ll be making these again soon….they may just make the cut in convincing hubs that raisins are tasty too! For those of you raisin haters out there, you could easily swap out the raisins for another dried fruit, or just leave them out! They’d be super yummy as plain cinnamon scones! Off to a fun but exhausting  girls afternoon out shopping! That last lonely scone will probably end up being dinner, but I can’t wait! Enjoy! 🙂

Cinnamon Raisin Scones (Printable Version)


1 cup gluten free flour

1/2 tsp xanthan gum

1/2 Tbsp baking powder

2 Tbsp sugar

1/4 tsp salt

1 tsp cinnamon

2 1/2 Tbsp non-dairy butter

1/4 cup raisins

1/2 cup almond milk



Plump the raisins for 3 minutes in boiling water, drain and set aside. Combine dry ingredients in a bowl. Cut in butter with a pastry blender. Add the raisins. Stir in the milk until the dough begins to form. Turn out onto parchment paper lined baking pan and form a thick, flat, 4-inch circle with the dough. Press the knife lightly into the dough to make indentations for 4 wedges. Sprinkle with sugar. Bake at 425 F for 15-18 minutes, or until a toothpick in center comes out clean. Cut into wedges.

Blackberry Scones (Gluten & Dairy Free)

Ok, so as promised (for once LOL)….here are my magnificent blackberry scones! These are melt in your mouth delicious, moist, flaky and tender. They have the perfect balance of sweet and tangy with the blackberries (if they were local and in season they’d be better, but you get what you get when you buy out of season at the store right!?) and just a hint of cinnamon. There’s just something about fruit and cinnamon that makes a tasty combination of flavors! These are not drop scones as the last ones were, but they’re still simple to make. I cut this down to make just 4, because scones really are best right out of the oven. If you do have leftovers, be sure to heat them up just a touch in the microwave so they’re nice and tender again! I’m still craving scones (I must be hooked!), so more to come. Enjoy! 🙂

Blackberry Scones (Printable Version)


1 cup gluten free flour

1/2 tsp xanthan gum
3 Tbsp sugar
1 tsp baking powder
1/4 tsp salt

1/4 tsp cinnamon
2 1/2 Tbsp non dairy butter
1/3 cup almond milk
1/2 tsp vanilla extract
1/2 cup blackberries, fresh or frozen
sugar & cinnamon for topping


Combine dry ingredients in a bowl. Cut in butter. Stir in blackberries. Stir in milk & vanilla until just combined. Turn dough out onto a lightly floured surface, and flatten dough to 3/4 inch thick circle.  Cut into 4 triangles. Place scones on parchment paper lined baking sheet. Sprinkle with toppings. Bake at 400 F for 20 minutes.

Blueberry Oat Scones (Gluten & Dairy Free)

So my new thing right now is scones. I’m trying to cut back on my sugar intake (darn sweet tooth of mine!) and I don’t really think about all the sugar in muffins, which is usually my breakfast standby. Scones are just as yummy but without all that sugar! And, contrary to what most people think, they really are quite easy to make! As long as you have a pastry blender handy, its simple! These are both gluten and dairy free and they couldn’t be any tastier! I like to think they’re actually pretty healthy too since they have minimal sugar and these are made with oats and of course, delicious blueberries! The cinnamon gives it a nice flavor, but now I’m thinking that some orange peel would be great in here too! These are even easier than “regular” scones because these are drop scones. You seriously just mix up all the ingredients in a bowl and then drop spoonfuls on a pan and bake. BAM…’re done and eating them in like 25 minutes! These are light and tender and flaky with juicy blueberries bursting in each bite! I used frozen blueberries so they mixed up a lot easier without breaking too. Hope you’ll give these a try…. next up: blackberry scones! Enjoy 🙂

Blueberry Oat Scones (Printable Version)


1 1/2 c gluten free flour

3/4 tsp xanthan gum

2 1/2 Tbsp brown sugar

2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/3 c non dairy butter

1/2 c old fashioned oats

1 c frozen (or fresh) blueberries

7 ounces almond milk

1/2 tsp vanilla






Combine dry ingredients in a bowl. Cut in butter. Stir in oats and blueberries. Stir in milk & vanilla until just combined. Drop dough into 2-inch mounds onto parchment paper lined baking sheet, spacing 3 inches apart. Sprinkle on toppings. Bake for 20 minutes at 400 F.

Yield: 7

Chocolate Zucchini Cake (Gluten & Dairy Free)

You can’t go wrong with chocolate zucchini cake! This moist, chocolatey cake is chock full of zucchini flavor! With a nice crunchy walnut topping and gooey bits of chocolate chips, every bite is melt in your mouth delicious! By replacing the oil with applesauce, you not only cut way down on the fat content, but you ensure a nice moist texture. Fair warning: this cake is addicting! I like to make cupcakes out of it, that way it’s already portion controlled for me! Then I’ll freeze most of them, so when i need a snack or am craving a chocolate dessert, I’ll just grab one of these outta the freezer and get my fix quick!! I’ve gotta credit my mom for the original recipe, I’ve since modified it, but growing up this was always one of my favorites, so thank you mom!! (Which is why I made this for mother’s day yesterday!) Hopefully with zucchini squash about to be overwhelming in produce (if you grow you own garden) this is a surefire way you’ll want to use them up!! On a side note, since I had the zucchini shredded already, I made my scrumptious Zucchini Cheese Casserole, but put it in 6 mini tart pans and baked for 30 minutes! Perfection! There’s just something about mini tart pans that makes everything taste better, maybe it’s cause they look just so darn cute!) Enjoy! 🙂

Chocolate Zucchini Cake (Printable Version)


1/4 c softened non-dairy margarine

1/4 c applesauce

3/4 c + 2 Tbsp sugar

1 egg

1/2 tsp vanilla

1/4 c almond milk

1 1/4 c gluten free flour

1/2 tsp xanthan gum

2 Tbsp cocoa

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp cloves

1 cup unpeeled, shredded zucchini



1/4 c Ghiradelli chocolate chips

1/4 c chopped walnuts

1/4 c sugar



Cream together the margarine, applesauce and sugar. Add egg, vanilla and milk and beat well. Add dry ingredients and zucchini. Put into greased 8×8 glass pan (or 12 greased muffin cups) and sprinkle with topping. Bake at 325 for 45 minutes or until a toothpick comes out clean.



Gluten Free Personal Pan Pizza’s

Everybody loves pizza right?!? Its an American favorite! The hard part for me was coming up with a version that i can have!! (no yeast, gluten, tomatoes or dairy) Thank goodness for gluten free Bisquick!! I like a softer crust….so when we make a big pizza it doesn’t turn out quite as I’d like. Solution: Personal pan pizzas!! I have a set of mini tart pans (4 1/2 inch) that works perfectly! Then each person can make their own, which works great with food restrictions! I made mine without sauce and just a little splurge of cheese and they were amazing!! To make them dairy free you can use soy cheese. I like a mix of Hawaiian and supreme while hubby went with more of a meat lovers. We didn’t even bother with sauce, but you could add pizza sauce or even a garlic ranch sauce and add chicken! YUM! I might have to try that since I’ve got a great dairy and gluten free ranch dressing recipe! Any way you like it, these bad boys taste amazing!! The crust is perfect and guess what?! NO yeast! YAY! I hope you’ll give these a try! I’ve got some other great pizza recipes, so check out my pizza section to see them all! Like I said….who doesn’t love pizza!!? Enjoy! 🙂

Gluten Free Personal Pan Pizza’s (Printable Version)


1 1/3 c GF Bisquick

1/2 tsp Italian seasoning

1/2 c water

1/3 c oil

2 eggs, beaten

Pizza toppings of your choice


Stir ingredients together until well combined. Spray 6 mini tart pans and divide batter equally. Bake at 425 for 10 minutes. Top with desired toppings and return to oven for 8 minutes. Let cool in pans 5 minutes.

Fruit Salsa & Cinnamon Sugar Tortilla Chips (Gluten & Dairy Free)

All this talk about salsa lately…. yup, it was just Cinco de Mayo and I swear everyone made some kind of salsa. Well… I can’t eat tomatoes, so what’s a girl to do?! Hmmmm….. how bout some amazingly delicious fresh fruit salsa. Not only is it gluten and dairy free, buts its tomato free too! YAY! Finally a salsa I can eat! Of course I had to compete with hubby for it…..he’s a salsa lover and this one was definitely on his win list! The home-made cinnamon sugar tortilla chips are a perfect complement to the salsa. Its a nice refreshing treat that’s really pretty healthy too! Just in time for spring and summer! Hope you’ll give it a try! Enjoy 🙂

Fruit Salsa & Cinnamon Sugar Tortilla Chips (Printable Version)


Fruit Salsa:

1-2 cups diced strawberries

1/2 cup diced fresh pineapple

(or crushed pineapple, drained)

1/2 cup diced peaches

1/2 cup diced mango

2-3 kiwis, diced

2 Tbsp berry jam

Extra sugar, if desired


Mix fruit and jam together in a bowl. Add sugar to taste if desired. Put in fridge or freezer to chill.


Cinnamon Sugar Tortilla Chips:

6-inch white corn tortillas

Pam or Crisco spray

White granulated sugar

Ground Cinnamon


Spray both sides of all the tortillas. Stack the sprayed tortillas and cut into 6ths. Place pieces on a foil-lined baking sheet. Sprinkle with sugar and cinnamon. Bake at 350 F for 1—15 minutes. Let cool on pan.

Mexican Cornbread (Gluten & Almost Dairy Free)

In the spirit of Cinco de Mayo, my office had a little fiesta where we all brought our favorite Mexican food in. I decided to make Mexican cornbread…..and omg it was goooood!! Its not your usual dry or gritty cornbread, its nice and moist and corny with just enough Mexican flavor. I’m not one for spicy food, but you could certainly add jalapenos instead of the peppers and add some chili powder, etc. Its also really easy to  make, you just mix it up and bake! Hubby had it with chili and cheese on top and said it was amazing, but I like it just plain! The only dairy in it was the cheese (yes i splurged!) but you could use soy cheese or just omit the cheese and it would be completely dairy-free. Yum! Hope you enjoy it as much as we do! 🙂

Mexican Cornbread (Printable Version)


1 cup yellow cornmeal

1/2 cup gluten free flour

1/2 tsp xanthan gum

2 Tbsp sugar

2 Tbsp baking powder

1/2 tsp McCormick taco seasoning

1/2 tsp salt

2/3 cup almond milk

2 lg eggs

1/3 cup vegetable oil

1/4 onion, finely chopped

1/2 cup mixed bell peppers, finely chopped

1 (14 oz) can creamed corn

1 cup frozen corn, thawed

1 cup grated Fiesta blend cheese



In a large bowl mix together all ingredients Pour the batter into greased 8×8 inch square glass baking dish. Bake at 350 F for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.

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