Category Archives: Recipes

Gluten Free/Dairy Free “Oreos”


 gluten free, dairy free, oreos, homemade, recipe

I think we can all agree that Oreos are amazing!! When accompanied by a tall cold glass of milk (almond of course! ) they are perfection!! These actually came about because I made some cupcakes for a little party I was having at my house and used this frosting. It really is awesome frosting if you are decorating because it keeps its shape really well and it pretty thick. I had a sudden revelation when I was eating it though, it seriously tasted like the middle of an Oreo!!!!! So it got me I googled homemade Oreos! I found this recipe but I had tons of leftover frosting so I used that, I did not make her frosting, only adapted her cookie part. Now, they dont taste like Oreos of course, to me anyways. The frosting definitely gives it that taste, but the cookie part is not as dark or crispy as regular oreos. All that to say, they are still darn good, they just wont be the perfect Oreo! If you want more authentic GF Oreos you can go buy some GF K-Toos at the store that run almost $6 for a little package, so this is definitely a cheaper way and you get more cookie!! Hope this helps your Oreo craving!

What you need: (Adapted from here)
*1/2 batch of this frosting: Perfect Crusting Buttercream ; I subbed coconut milk
* 2 cups GF white rice flour
*1/2 cup cocoa powder
*1/4 cup cornstarch
*1/2 tsp salt
*1/2 tsp xanthan gum
*1 cup & 2 tbsp sugar
*1/2 cup shortening
*1/3 cup water
*1/2 tsp vanilla

1.) Preheat oven to 375 degrees.
2.) Combine the flour, cornstarch, cocoa powder, salt, and xanthan gum together.
3.) In the stand mixer cream the sugar and shortening together. Next, add in the water and vanilla.
4.) Now add the flour mixture to the wet mixture until the dough forms. I had to pour in a little more water because my dough was so dry and wouldnt even stick together!
5.) Once the dough has formed, shape into a log and freeze for an hour at least.
6.) Cut the dough into rounds, try to make them thin so that they will be a little more crisp.
7.) Bake them for 15 minutes. Wait until they have completely cooled to frost them.


Gluten Free/Dairy Free Coconut Muffins

gluten free, dairy free, muffin, breakfast, coconut, homemade, recipe

 I dont know about yall but I really love some coconut! When we went dairy free my love for coconut grew since I was now using coconut milk for drinking and baking with and eating coconut milk ice cream! It has such a subtle but sweet flavor which I love. When I came across this recipe from Smitten Kitchen I fell in love! On Sundays I try and make a big batch of something that I can eat all week for breakfast because I am trying to get out of my regular cereal routine, I need a break! These looked like a perfect breakfast treat for the week and boy are they! They are so moist and yummy, and just the right amount of sweetness! This is the perfect way to start off the day! 🙂

What you need: (Adapted from Smitten Kitchen)
*1/2 cup & 1 cup coconut cream, used at seperate times
*1 & 1/4 cup GF white rice flour
*1 & 1/2 tsp baking powder
*1/4 tsp salt
*1/2 tsp xanthan gum
*1/3 cup sugar
*1 egg
*1 tsp vanilla
*3/4 cup shredded coconut

1.) Preheat the oven to 375 degrees.
2.) Use either paper liners, or spray 12 muffin cups.
3.) Warm the 1/2 cup coconut cream, only about 30 seconds or so, you dont want it really melted.
4.) In a bowl combine the flour, baking powder, xanthan gum, & salt. Stir in 1/2 cup coconut.
5.) In a seperate bowl combine the 1 cup coconut cream, egg, vanilla, & warmed coconut cream. Mix in the dry ingredients. There will be so chunks of cream so try to smooth them out but it is ok, as long as the dough has been mixed throughly. Divide batter into muffin cups & sprinkle more coconut on top. Bake for 20 minutes.


Gluten Free Breadsticks

gluten free, breadsticks, homemade, italian

I am so sorry for the long absence!! I hope you all have been well! Things have been a little busy, but I dont really have that many excuses for not posting 🙂 So, get excited because I have 3 more new posts for this week since I am a little behind!! This recipe is very exciting because I LOVE Italian food and although these breadsticks are not as fluffy as regular ones, they were still really good!! This recipe is really easy to make and a great side dish to any Italian meal!! You dont have to miss out just because you are gluten free!! I hope you enjoy!

What you need: (Adapted from this recipe)
*3 1/2 cups white rice flour
*1 package rapid rise yeast
*1 tsp sugar
* 1 1/2 cups almond milk
*2 tsp olive oil
* 2 tsp cider vinegar
*1 cup cornstarch
*2 tsp xanthan gum
*1/2 tsp salt
*1/4 cup Earth Balance butter
*shredded mozzarella
*garlic powder
*italian seasoning

1.) Preheat oven to 170 degrees. Warm the milk for about 30 seconds, you dont want it steaming, just a little warm. Dissolve the yeast and sugar in the milk and wait for the yeast to bubble so you know it has activated. Set aside.
2.) In a stand mixer with the dough hook, mix together the flour, salt, xanthan gum and cornstarch.
3.) Once you see that the yeast has activated pour the oil & vinegar into the yeast mixture and then mix with the flour. After the dough has formed let it rest for 5 minutes.
4.) Melt the butter and pour half of it on the pan. Place dough on the pan and let rest for another 2-3 minutes. Now spread the dough all the way to the edges. This took me a second because the dough kept breaking but keep working with it and it will stretch to the edges eventually!
5.) Now, pour the remaining butter all over the dough along with all of the seasonings and cheese. Now, with a pizza cutter cut into sticks. Put pan in oven for about 10 minutes for the breadsticks to rise.
6.) Next, heat the oven up to 350 degrees and cook 12 more minutes or until golden brown, which took mine more than 12 minutes. You will have to cut them again, but it will be easier since the original cuts have already been made. Now enjoy and dip in marinara sauce!!


Gluten Free Homemade Herb Tortellini

tortellini, homemade, gluten free, herb

I was so excited to come across a recipe about how to make homemade tortellini. I have found several recipes that I wanted to make but couldnt because I went to 3 grocery stores and no one sells GF Tortellini. I was a little wary about making it homemade because I thought it would be a really long and intense process, wrong!!! It is so easy and really takes no time at all. The best part is that it tastes good! The recipe makes a ton, which is great, so I just froze mine and will save for other recipes or just to have with some sauce!

What you need: (Adapted from this recipe)
*3 cups GF white rice flour
*4 eggs
*pinch of salt
*2-3 Tbsp of any spices you like (I used parsley, basil, oregano, italian seasoning, rosemary, garlic powder, onion powder, red pepper flakes)

*1 cup shredded mozzarella
*pinch of garlic powder

1.) Combine all ingrediants in stand mixer with a dough hook until it forms a ball. My dough was really dry so I had to add some water to it for it to create the ball.
2.) Knead the dough by hand for about 15 minutes, then wrap it up and place in the refrigerator for 30 minutes.
3.) Combine the cheese and garlic powder together. Split the dough into 3 parts and wrap up the parts that you are not using. Roll dough out as thin as you can get it and then cut into circles, I just used a glass to cut into circles!
4.) On one half of the circle place a little cheese, on the other half use your finger to put water on it and then fold in half and seal shut. Fold again to make the tortellini shape and seal the edges together. Keep repeating this until you have used up all the dough. I froze mine but you can use right then, or save for later!


GF/DF 7-UP Biscuits

7up, biscuits, gluten free, dairy free


Im sure most of you have seen this recipe floating around Pinterest and maybe have even tried it! I know as a GF person I long for biscuits, especially when we go somewhere like Cracker Barrel and I end up staring at everyone eating them and drooling which leads into a food depression and all I have to eat are  my 2 pieces of bacon and one egg. *sob* Well, NOT anymore!!! These biscuits taste like Popeye’s to me ( YUM!) and they are insanely easy to make! There are minimal ingredients and can be easily made allergy free!!

What you need: (Adapted from this recipe)
*2 cups GF Bisquick
*1/2 cup 7-UP
*1/2 cup DF Sour Cream (Tofutti)
*1/4 cup Earth Balance Butter, melted

1.) Preheat oven to 450 degrees. Mix together the 7-UP, Bisquick, & sour cream. The dough is going to be pretty sticky. I rolled mine into balls, but you can just press into the pan & cut once they are done.
2.) Melt the better & place in the 8×8 baking dish. Place the dough on top of the butter. Now, I had some problems with my dough cooking on both sides. The side that is down in the butter browned beautifully, but the side that is up looked like raw dough, so I flipped mine halfway through and added a little more butter so that both sides would brown. They ended up turning out fine, and tasted great, but just didnt look like the one in the recipe, which I am assuming is probably a GF quirk 🙂
3.) Cook the biscuits for 15 minutes, or until golden brown.


GF/DF Lemon Cake with Vanilla Bean Glaze


gluten free, dairy free, lemon, cake, birthday bunting, vanilla bean, glaze, icing

In today’s world I know this is surprising, but I really like my job & the people I work with! I have experienced the other side before and I know am truly blessed to have such a great group of people to work with everyday! It has been great because I now have a second “job” at work as the birthday person/caterer! I get to make desserts for every birthday we have and when we have team meetings I make the snack. I would bring in snacks and desserts leftover from Bible Study and then my boss just started asking me to make things for meetings & birthdays and giving me money for ingredients! So it has been really fun to be able to get paid for something I really love doing & that I am passionate about!

For this birthday, the birthday person requested something “healthy” and wanted a lemon cake. I really had no experience with lemon cakes, I’m definitely more of a chocolate person 🙂 They wanted a bundt cake, but I dont have a bundt pan, so its a little more like an angel food cake shape. There is a glaze on there even though it is hard to see, I wanted to try and make it as light and healthy as possible! Because the cake was a round one, there was no where to write anything on it. I had been seeing all these cute birthday cake buntings on Pinterest so I decided to try it. It was sooo easy & cost me nothing since I already had all the supplies. The best part is is that it can be reused for all the other birthdays!

The cake was gone by the end of the day and was very successful!! I really liked it alot, even though I only got 1 piece!! It tasted alot like the lemon poppyseed pound cake from Starbucks. I definitely think it could be made into a breakfast pastry or dessert! 🙂 I hope you enjoy it!!

What you need: (Adapted from this recipe)
*1 cup Earth Balance butter
*4 eggs
*3 cups GF white rice flour
*2 cups sugar
*1 1/2 tsps lemon juice/extract (I used a lemon and squeezed juice in until I got the taste I wanted)
*1 1/2 tsps vanilla
*2 tsps baking powder
*2 tsps xanthan gum
*1 cup almond milk
*1/2 tsp salt
*1 tbsp grated lemon peel

Glaze (Adapted from this recipe)
*2 tbsp Almond Milk
*1 vanilla bean
*1/2 cup powdered sugar

1.) Preheat the oven to 350 degrees & grease your pan.  Cream together the butter and sugar. Next add in the eggs and mix well. Add in the vanilla & lemon extracts. For the lemon, I just squeezed a fresh lemon until I got the desired lemon taste that I wanted.
2.) Mix together the flour, baking powder, xanthan gum, & salt. Add in alternating with the milk until combined. Stir in the lemon peel.
3.) Bake for 1 hour. Make the glaze while the cake is baking. Combine all 3 ingredients until you get the desired consistency. You want it to be pretty thin so that you can pour over the cake easily.
4.) Let the cake cool completely before you put the glaze on. I garnished with left over lemons that I cut into slices!


GF/DF Copycat Bahama Breeze Jerk Chicken Pasta


gluten free, dairy free, jerk chicken, pasta, bahama breeze, copycat

This is taking me back to the old school y’all. Bahama Breeze was the place! We used to go there all the time in high school, definitely went there for my birthday once. One year, my best friend in high school Lindsay & I did not have dates to our junior prom. So, of course what did we do?? We went to Bahama Breeze for dinner and then went to see the Lizzie McGuire. Yes, we were VERY cool in high school 🙂 We loved the soundtrack so much that that night after the movie we ran over to Best Buy to buy the CD. I know what you are thinking, what is a CD right?

Ok, enough embarrassment, onto the recipe! This was my favorite thing to get when I would go, and I thought I might try and recreate the magic! It was not exactly like I remember, but as a dish itself it was good! The chicken wasnt as “jerk” like so I would add some more spices to the chicken itself. My sauce  was not as creamy either, but thats probably good, it is probably healthier! 🙂 Overall I liked it, just was not the same as I remember!

What you need: (Recipe adapted from here)
*1 box GF Pasta (Deboles)
*1 cup asparagus, chopped
*2 cups cooked, diced chicken
*4 cloves garlic (1 tsp)
*1/2 cup Earth Balance Butter
*1/2 cup GF Chicken Broth ( Pacific)
*1 tsp cornstarch
*1 tsp herbs: oregano, basil, parsley
*1 tbsp cayenne pepper
*1 cup coconut cream

1.) Melt the butter and garlic together. Add in cayenne pepper and chicken and cook until chicken is no longer pink & cut up into strips or chop. Once chicken is cooked remove from the pan.
2.) In a pot, boil water for the pasta and cook, at the same time place a strainer over the pot and steam the asparagus by covering with lid. Once they are both done set aside.
3.) In a measuring cup mix together the chicken broth, coconut cream, cornstarch to create the sauce. Pour into skillet that you used to cook chicken in. Bring to a boil & stir constantly until sauce thickens.
4.) Stir in the herbs to the sauce. Once the sauce is done combine with the pasta and asparagus.


GF/DF Carmelitas


 carmelitas, gluten free, dairy free, oats, chocolate, caramel

 It feels like it has been forever since I have posted, sorry! Happy Friday to you all!! Nothing better than starting off the weekend with an easy, delicious dessert recipe!! I found this recipe on Pinterest and it really is so simple and soo good. It takes all things yummy and puts them together! I LOVE chocolate and caramel together, personally one of my favorites!! I didn’t have any caramels on hand and didnt feel like going out to the store so I actually made my own caramel using a previous recipe. It makes it a little more labor intensive but worth it! But, if you are short on time then definitely use the little caramel squares!  I highly recommend that you make this recipe soon 🙂

What you need:
* 1 Cup GF Oats (Bob’s Red Mill)
*3/4 Cup brown sugar
*3/4 Cup Earth Balance Butter, melted
*1 cup GF White rice flour (Bob’s Red Mill)
*1 tsp baking soda
* 1 bag Enjoy Life DF Chocolate Chips
*1 bag of caramel squares or homemade recipe
*1/2 cup coconut cream (will need for both caramel squares & if you make homemade)

1.) If you are using the caramel squares melt them with the coconut cream. If not, use the link above to go to the caramel recipe used in a previous post, which you will also need coconut cream and other ingredients for. Make either one and then set aside.
2.) Preheat oven to 350 degrees.  Mix together oats, brown sugar, butter, and baking soda together in a bowl. Grease baking dish and pat half of the mixture in for the “crust”. Bake for 10 minutes.
3.) Once the “crust” is done spread the chocolate chips over it and then the caramel and then top with rest of the oat mixture. Bake for 20 minutes or until top is golden. It takes awhile for them to cool so I put mine in the refrigerator for a bit so that it was easier to cut!


GF/DF Chocolate Cupcakes with Strawberry Buttercream



strawberry, buttercream, cupcakes, chocolate, gluten free, dairy free, valentines


Happy Belated Valentine’s! I hope everyone had a lovely day 🙂  I am honestly not a big Valentine’s fan, never really have been so we usually dont do anything. When we were dating we celebrated, but I think once we got married, we realized that we didnt have to keep proving ourselves 🙂 Even though Valentine’s Day is silly to me, it is always a good excuse for chocolate and yummy treats! We had a Valentine’s Social with our small group which was really fun, and just fun to be with people you care about, doesnt just have to be with your significant other! I saw this yummy recipe on Pinterest and decided it was the perfect Valentine’s gathering dessert! I did not dip them in chocolate due to time constraints and that honestly I was just lazy, but I think they are still delish without being dipped in chocolate!

What you need:
*1 carton fresh strawberries
*1 recipe for cupcakes seen here: use this recipe
*1 cup DF Earth Balance Butter
*3 1/2 cups powdered sugar
*1 tsp vanilla
*pinch of salt

1.) Make your cupcakes by following the recipe linked above! Let them cool all the way before you frost them!
2.) Make the frosting: take 1/2 cup of the strawberries and puree them in a food processor until liquid.
3.) In another bowl beat together the butter and pinch of salt. Add in the powdered sugar. Next, add the liquids; vanilla and pureed strawberries.
4.) Now frost the cupcakes and garnish with strawberries! If you want them dipped in chocolate, freeze them first and then go ahead and dip in chocolate and then garnish with strawberries!


GF/DF Copy of Maggiano’s Rigatoni D



 maggianos copy, rigatoni D, gluten free, dairy free


I am a huge Italian food lover, I could eat it all the time!! Before I was GF I didn’t go to Maggiano’s very often, it was usually reserved for only special occasions. At my old office everytime we celebrated birthdays we would usually get Maggiano’s catered in. The Rigatoni D was one of the few things that they made GF that I could have and it is good! It does have alot of dairy in it, so i always made sure to scrape off as much sauce as I could, but it really is so good, hard to resist! I found this recipe  online while searching for a Maggiano’s copy of the recipe, and it is pretty close to the original! I have not been able to find GF Rigatoni, so I stuck with penne for this recipe, so techinically it is Penne-D 🙂 If you have never tried the original I urge you too, and if you have this is a great substitute for any Rigatoni-D craving! I think with the DF changes that I made it feels alot lighter too, so maybe it is healthier than the original, at least that’s what I am claiming!

What you need:
*1 box GF Deboles Brand Penne Pasta
*olive oil
*3 Tbsp balsamic vinegar
*1/2 onion, chopped
*2 tsp garlic
* 5 boneless/skinless chicken breasts, shredded
*1/2 box GF Chicken Stock (Pacific Brand)
*3 ounces Marsala Wine
*2 ounces White Wine
*1/2 cup coconut cream
*1 Tbsp basil
*1 Tbsp parsley
*Mozzarella cheese (optional)
*4 Tbsp DF Earth Balance Butter, with some garlic powder mixed in

1.) First, chop the onions and then saute in the olive oil with a sprinkle of sugar to carmelize. Add in the balsamic vinegar, a dash of salt and pepper, and garlic. Saute a little more.
2.) Add the chicken to the onions and cook until no longer pink.
3.) Add in the chicken stock, Marsala, white wine. Cook until the liquid is reduced by half, this will take a little while so just be patient.
4.) Once the liquid is reduced add the coconut cream and cook on high until boiling and then turn down to low.
5.) While the chicken/sauce is cooking start the pasta and cook until al denti.
6.) Once the pasta is cooked, drain, and add back to the pot. Add in the garlic butter, cheese if you want, basil, and parsley. Shred the chicken and add everything to the pasta and mix together.