Archive for August, 2012

Oatmeal Raspberry Chocolate Chip Scones (Gluten & Dairy Free)

Ahhh….Saturday morning! I’m not quite so rushed as I am during the week… so I thought I’d take some time this morning and try out a new recipe. I DO have to work today though, so this will be a great way to start my day! And…. I’ll have something to snack on while I’m at work! Its been a long, stressful week…. but at least I had something to cheer me up!! We got the rest of our cabinets last nite so….. we can finally finish the kitchen! 3 months is a LONG time without a kitchen! LOL  Once its done, I’ll get some photos up, but for now…. I’ll just share this amazing recipe. These scones are pretty easy to make…..and oh they are worth it!! I couldn’t believe how tasty they were! I love the combo of raspberry and chocolate, and they compliment each other well! These are light and moist, not your typical super dry scone! The oats give it something extra too (and doesn’t make you feel so guilty eating them!) LOL. Anyways….give these a try and enjoy! 🙂

Oatmeal Raspberry Chocolate Chip Scones (Printable Version)

1 egg
1/2 cup almond milk
1 2/3 cups GF flour

1 tsp xanthan gum
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
10 tablespoons cold non-dairy butter
3/4 cup fresh raspberries
1/3 cup chocolate chips

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
2. Whisk together the egg and milk and set aside.
3. In a large bowl, whisk together the flour, gum, oats, sugar, baking powder, baking soda, salt and nutmeg. Cut in the butter with a pastry blender until crumbly. Pour the egg and milk mixture into the dry ingredients and mix until just combined.
4. Gently fold in the raspberries and chocolate chips.
5. Divide dough into 9 even portions and place on baking sheet.

6. Sprinkle with sugar.
7. Bake for 20 minutes or until golden brown.


Calzones (Gluten-Free)

For whatever reason yesterday, I was craving a calzone. One of the local pizza joints has what they call, “Oven Subs” and on Tuesdays, they’re BOGO! We used to get those alot, before I realized my food allergies. So…. I decided that I would just make my own, and they were going to be fantastic! I mean really…..who needs fast food anyways right?! LOL  (i do, i do! but maybe a home-made healthier version of things yeah?!) I’m not supposed to have yeast or dairy….but it’s been a reallllly long time, so i figured meh, why not?! So this is my BIG splurge! And ooooooooomg were they SO worth it! A-maaa-zing! This recipe can be varied as much as you want with the toppings, I went with Hawaiian cause its my fave! I don’t use sauce because I can’t have tomatoes, but feel free to use any sauce you want! These were absolutely fabulous! When we cut them and pulled out a slice, the cheese would string out with it, you know, like you see in only the best, most yummiest of pizzas! Hahaha….yeah, they were THAT good! I was definitely impressed with how they turned out…..they were just as good as the ones I was missing! That said…..hope you’ll give it a try and enjoy! 🙂

Calzones (Printable Version)


  • 1 box Hodgson Mill GF pizza crust
  • Toppings
    • 1 package mozzarella cheese slices
    • 1 package Canadian bacon
    • 2 green onions, sliced
    • Chopped up honey ham deli meat
    • Fresh pineapple, chopped
    • Bacon bits
    • Parmesan cheese
    • Italian or pizza seasoning


  • Spray 2 pizza pans with non-stick spray and sprinkle with cornmeal
  • Prepare crust as directed on box just thru the rise part.
  • Meanwhile, prepare your toppings
  • Once the dough has risen, top one of the pizza crusts with your toppings. (I layered mine with cheese, meat the rest of the toppings, the layered the meat and cheese on top again. )
  • Place the other pizza crust corn meal side up on top.
  • Press all the edges together to seal it up.
  • Spray with cooking spray and sprinkle with Parmesan cheese and Italian seasonings.
  • Bake at 375 for 30 minutes or until done.

Zucchini Brownies (Gluten & Dairy Free)

OK so I know its been awhile since I last posted…..and i apologize! Its been crazy hectic working on the kitchen and then we went on vacation…. Vegas baby! LOL It was a blast….but it sure felt good to get home! And back to a working kitchen! I’ll give you a little kitchen update real quick….I have cabinets, and counters and plumbing!! And I got a lot of my stuff moved back in! YAY!! Still waiting on some cabinets so I’ll have a center island soon, but its useable! Now I’ve been wanting to cook up a storm! Got lots of catching up to do! LOL I got to try some new restaurants out while we were there…so I’ll give you a little review. I’ve gotta say……my new fave place is Outback Steakhouse!! omg…..their honey mustard sauce is to die for!! I’ve already got my copycat recipe, and its on the menu for tonight… stay tuned! LOL  They actually have a gluten free menu, which is nice. We also ate at PF Changs, which has a gluten free menu, and it was soooo good too! The other places we ate were Hardrock cafe, which they made what i wanted how i wanted it. I wasn’t impressed with Planet Hollywood, but we went to the Rainforest Cafe in the MGM hotel, and the chef came out and personally talked to me, which was awesome! It was really delicious too! The only bad thing was we didn’t have a way to keep leftovers! I felt so bad wasting so much food, cause I don’t eat a whole lot at once, and it was all so yummy! Anyways… lets get on to the recipe already! These brownies are a-maz-ing! LOL Seriously this is the second batch Ive made in a week and I still didn’t end up getting a picture so i had to borrow this one! LOL They are so moist and fudgy and full of chocolatey goodness! (I’m a chocoholic if ya couldn’t tell!) But i don’t feel too bad cause its got a healthy “secret” ingredient….yup that’s right….zucchini! Which are overrunning my garden as we speak! This one is definitely a keeper! I hope you’ll like it as much as i do! Enjoy and stay tuned…cause I’m back with plenty more to come! LOL 🙂

Zucchini Brownies (Printable Version)

1 egg
2 tsp vanilla
1 cup sugar
1/4 cup vegetable oil
1 cup GF flour

½ tsp xanthan gum
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp instant espresso coffee
2 cups shredded zucchini
1/2 cup mini chocolate chips

Preheat oven to 350 degrees and spray a 8×8 in square pan with non stick cooking spray.

Combine the egg, vanilla, sugar, and oil in a large bowl until combined.

Add the flour, gum, cocoa, baking soda, salt, espresso, zucchini & chocolate chips.

Pour into pan and bake for 35-45 minutes or until a few moist crumbs stick to a tooth pick.

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