Snickerdoodle gluten free cookie


Snickerdoodles are one of my favorite cookies. I love the crisp crunch you get when you bite into them.  I love having them with tea, they are just plain old good!

If you’d like to try and make them here’s all you’ll need.

2 3/4 cups all-purpose gluten free flour (I make my own the recipe can be found on the blog) plus 1 1/2 teaspoon xanthan gum
1 1/2 cups sugar
1 cup unsalted Butter at room temperature
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

cinnamon candies -optional
Sugar Mixture
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Preheat oven to 400°F.
Combine eggs,sugar and butter until well incorporated about 3 minutes. Beat at low speed, scraping bowl often, until well mixed. Then combine flour, salt, baking soda, cream of tartar, and xanthan gum.  Slowly add flour mixture about a cup at a time to the egg and butter mixture.  When mixed well remember to scrape the bottom and sides.  Set batter aside
In a separate bowl stir together 3 tablespoons sugar and cinnamon.
Take batter and shape dough into 1-inch balls; roll in sugar cinnamon  mixture. Place 2 inches apart onto parchment lined cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from oven let sit for about 5 minutes then place onto cooling racks till completely cooled then place into airtight containers and enjoy!

NOTE:  I sometimes take a cinnamon candy and place in the center of cookie before baking.


Sugar cookies gluten free


My family loves sugar cookies at Christmas time like most folks however making gluten free ones can be a bit intimidating.   This recipe below takes a bit of time but it’s worth it.  And yes you can have those great  memory making  experiences with your kiddos.

If you’d like to give them a try here’s what you’ll need.

Sugar cookie ingredients:
3 cups all purpose gluten free flour plus 1 1/2 teaspoon of xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract


In a separate bowl whisk together the flour, salt, and baking soda. In a bowl beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture about 1 cup at a time and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour.
Preheat oven to 350 F and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and place between two sheets of parchment paper roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll. Slowly remove the top parchment paper then cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
Bake cookies for about 8-10 minutes (depending on size) . Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Frost and decorate . Store between layers of parchment paper or wax paper in an airtight container.
Makes about 36 cookies.

Thank you to all those great bakers out there that have taught me without even knowing.

Kielbasa Christmas Casserole

I always make this casserole for my family every Christmas morning but it usually has sausage or ham in it.  This year while making my annual trip to Kowalenicks in Shenandoah PA, the only place to buy Kielbasa if you ask me, I thought why not try this casserole with Kielbasa?    And if you enjoy Kielbasa you’ll enjoy this.

Here’s what you’ll need if you’d like to give it a try.


Kielbasa Christmas casserole
What you’ll need
6 eggs
8 slices of cubed gf bread
2 cups whole milk
Dash of Salt and pepper
1 lb of Kielbasa without casing
8 oz of cheddar cheese

Butter (liberally )a 9×13 baking dish
Mix bread cubes, eggs and milk together let sit a little and then put into casserole dish making a bottom layer
Cook the Kielbasa in a pan drain any fat off and put on top of bread later
Next top with cheese
Bake for 45 minutes at 350 F covered with aluminum foil
uncover and continue baking for 5-10 minutes
Let sit for 5 minutes before serving

Blueberries and white chocolate

C0C9830D-AA1E-4E24-B45E-ADFF9CE4D5B1I love dried fruit especially blueberries and I can just about eat them in anything.

So why not a cookie?  In this one I mixed them with white chocolate, why not?  Sounds simple but they’re good.

If you’d like to try them here’s the recipe.  I usually add a cup of crushed almonds but my nephew is highly allergic so I wasn’t taking any chances so the above photo is the cookies without the nuts  just add them if you’d like.


1 cup dried blueberries

1 cup white chocolate chips

1- cup crushed almonds

2 1/4 cup all purpose gluten free flour

1tsp. Baking soda

1/2 tsp. Salt

1 cup softened butter

3/4 cup granulated white sugar

3/4 cup packed brown sugar

1 tsp. Vanilla

2 eggs

1 1/2 tsp. Xanthan gum


Preheat oven to 350F, line cookie trays with parchment paper, sift all dry ingredients together in a large mixing bowl then add the blueberries, white chocolate, and almonds.

In a separate bowl mix softened butter, white sugar, brown sugar, salt, vanilla, and eggs.

Once combined slowly add the dry mixture till well encorporated.  Then spoon mixture one at a time unto cookie trays and bake for 15-16 minutes.  When you remove the cookie trays from the oven allow them to rest about 5 minutes then move them to a cooling rack to completely cool.  This makes about 2 1/2 dozen cookies.

These cookies look fairly simple but sometimes simple is best.


Shortcuts and leftovers

Good morning, shopping today I had left over chuck roast and veggies on my brain so when this caught my eye  at Walmart I ran with it, not literally!

I don’t know about you but I miss Chinese food so these noodles really spoke to me and I thought ok for a couple of bucks I’ll try it.

They are easy, awesome, and so versitale.

Here’s what I added to them to make this dish.

I used left over chicken, beef, onions, and shiitake mushrooms, turkey bone broth, garlic and ginger.

I cut up 1 extra onion, 1 red bell pepper, 1 yellow pepper 1 -2 inch fresh ginger coins, small package of pre-sliced mushrooms, and 2 cloves of garlic.

I sauté them all separately adding olive oil and butter, salt and pepper.

Then heated up the noodle packages I used 2 and added it all together.

I love the texture of the noodles it holds up well in this dish and really reminds me of those slurpy Chinese dishes.

I hope you enjoy it!

Gluten free coconut cake

My son made this for Thanksgiving and it was wonderful.  This is a cake that if you enjoy the taste of coconut but can’t handle the texture it’s for you.

If you’d like to try it here’s what you’ll need.


4 eggs

1 1/2 cup sugar

3 1/2 oz. butter at room temperature

26 Tbsp. Coconut milk

1 cup whole milk

1 1/2 cup gf flour ( my son used Bobs Red Mill cup to cup GF all purpose flour)

1 Tbsp baking powder

1 3/4 cup sweetened condensed milk

3/4 cup grated coconut


Seperate the egg yolks from the egg whites and store the egg whites in the refrigerator.

In a bowl, add sugar, butter, yolks and beat until the mix is clear and fluffy.

Add 13 Tbsp of coconut milk and mix.

Add gf flour and mix.  Stir with a spatula and beat for 30 seconds more.

Add 1/2 cup of whole milk and continue beating.

In another bowl, beat the egg whites to a stiff peak and transfer them to the previous bowl, mixing with care without beating.

Lastly, Add the baking powder and mix well.

Preheat oven to 350F.  Grease and flour a round cake pan and pour the cake mixture into it.  Bake for 30 minutes.

while the cake is baking, prepare the topping.  Mix the sweetened condensed milk with 1/2 cup of milk and 13 Tbsp of coconut milk.

when the cake is done remove from oven and pierce with a fork several times and pour the topping over the entire cake while still hot.

Garnish with grated coconut.


adapted from Tastemade

Homemade Gluten free waffles


Recently when visiting my son in Maryland I fell in love with his homemade waffles, he’s quite the cook!  So I thought ok I can do this.  So I went to Walmart purchased your average waffle maker nothing fancy I think it cost me $25.

This is the recipe I landed on and let me tell you if you were intimidated by making waffles, don’t be it’s super easy!

Here’s the recipe if you’d like to give it a try.

I used GF oat flour in this recipe but if you don’t have that you can just use what ever all purpose GF mix you have on hand.

1/2 + half of a  1/3 cup gf oat flour

1/2+ Half of  1/3 cup gf bisquick mix

1 1/4 cups of milk

3 TBS ghee

1 egg

1 teaspoon of vanilla

Mix all ingredients together till well blended

pour about 3/4 cup batter into the center of a well greased hot waffle iron. Close lid to Bake about 5 minutes mine has a ready light that comes on once  it’s done.

I hope you enjoy them as much as we do!

Gluten free carrot cake

Hi there on this beautiful Thursday!  I wanted to share this carrot cake recipe just in time for Easter.   If your looking for a dessert for your diner table and are trying to eat clean this is one you can put on your list.

A good friend of mine shared this with me thank you Laura! I can’t wait to try it!  I will be adding walnuts, raisins and some pineapple to the recipe when I make it.  Hope you enjoy! Happy Easter everyone!

Checkout the recipe.

Homemade bone broth

I’ve always wanted to try and make my own bone broth but for whatever reason found myself intimidated by the process.

Well let me just tell you there is really no process and it couldn’t be simpilar.

All you need is about 6 beef bones you can find them in some grocery stores in the meat section or if you have a butcher ask there.

On a cookie sheet lay the bones along with 4 cut up carrots, 3 ribs of celery and a whole small can of organic tomato paste along with a pinch of salt and pepper.

Roast this for about an hour at 350F.  After that transfer everything to a crock pot and fill with 8-10 cups of water, 2 bay leaves, 1 teaspoon of garlic powder, 1/2 teaspoon of thyme, salt and pepper.  Cook on high for about 4-6 hours.

Afterwards strain off the broth and you have a delicious healthy bone broth.  This can be frozen for later or used right away.  If you plan on using it the same day or next save those good roasted vegetables for a soup and your puppies will be happy for the bones.


If you’d like the recipe for the soup above here ya go.


You’ll need:

One large cooking pot

4 chicken thighs with skin and bones

1 onion cut up

6 cut up carrots

1 Tablespoon of parsley

2 Tablespoons of salt

1 and 1/2 teaspoons of black pepper

1 teaspoon of thyme

dash of ground sage

1Tablespoon of olive oil

3 good handfuls of cut up kale

1 cup of quinoa

3 potatoes

2 cups butternut squash

bone broth (about  8 cups whatever is left from the crockpot)

8 cups of water

Sauté  this together( except the quinoa, kale, carrots, potatoes, butternut squash and water) for about 30 minutes

Add 8 cups of water and let it all cook together for about 30 minutes you want all the flavor from the chicken skin.

Remove chicken and debone and remove the skin and add chicken meat back to the pot


Next Add:

6 cut up carrots with skin left on

3 potatoes skin left on

3 good handfuls of cut up Kale

2 cups butternut squash

1 cup of quinoa

All the bone broth and veggies from above bone broth recipe.

Cook in a large pot on stove top for about 1 hour on low – medium.