New Spins on Some Oldie But Goodies…Cupcakes

gluten free cupcakes with berries Blueberry muffins with brownbutter icing Coffee frosted cupcakes Gluten Free Blueberry muffinsThis is how I spent part of my weekend, baking for a bake sale. 
Our youth group at church participated in a Doggie Days Festival in our area.  The goal was to raise funds for an off leash dog park actually it will be the first of it’s kind for our area.
Yes we are a bit behind the times with somethings but there are strives to move forward at the same time there is a love for the small town surroundings that seem to be fading way too fast.

The pictures above are the gluten free goodies that I made for my donation to the bake sale table.  Blueberry cupcakes with and without brown butter frosting.

A vanilla butter cupcake with butter-cream frosting with berries and some with coffee frosting.

I was glad to try some new frosting and batter recipes out.  I think they where enjoyed by everyone who ate them, the nice compliments and thumbs up where a good indication.

Also I was glad that there where some leftovers to share with the soup kitchen that will be starting this Tuesday at our church as well.  Share the love I say.

If you would like to make any of these goodies here are the recipes.

Blueberry cupcakes with Brown butter frosting
2 cups sugar
4 eggs
2 1/2 sticks softened butter
3 3/4 cups gluten free all purpose flour + 1 1/4 tsp. xanthan gum(recipe on this blog)
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 tsp vanilla

1 tsp of cinnamon
2 cups of frozen or fresh blueberries
cupcake liners

Mix dry ingredients together in a bowl and set aside.
*To make buttermilk- add 2 TBSP of vinegar( reg clear) to a 2 cup measure then fill rest of cup with milk. I have used skim milk,1%, and 2% milk- they will all work, but I found the 2% works best. I usually make this first and set aside before I mix anything else.
After mixing buttermilk and dry ingredients,
Cream together sugar, eggs, and butter till thick consistency
Then add flour mix and buttermilk to creamed mixture, alternating dry with buttermilk. Batter will be thick add the blueberries last and mix them in by hand.
Bake using muffin tins and cupcake liners.
Bake at 350 degrees for approx 18 minutes. Done when knife comes out clean.
Let set before flipping out of pan- I let it set about 10 minutes.
Cool before icing

Brown Butter Frosting
You will Need:
1 stick of unsalted butter
2 cups – 3 cups of confectionery sugar
1-2 Tablespoons of milk

Melt 1 stick of unsalted butter in a frying pan melt till butter becomes slightly brown almost golden. You will start to smell the nutty fragrance be careful not to burn it. Take off the heat, let cool slightly and add 2 cups of confectioners sugar and mix well. If mixture is too dry add a little milk to loosen. (I had to do this) Just play with it till you find the right consistency that you are looking for. Let icing cool completely and then frost cupcakes and enjoy!

To make the vanilla butter cupcakes just follow the recipe above just don’t add the cinnamon and blueberries.

Here’s the recipe for Gluten Free Butter-cream Icing:
2 sticks of softened butter
2 lb. bag of confectioner sugar
1 TBSP vanilla
Pinch of salt
Add milk a little at a time until you reach desired consistency.
* Add 1 teaspoon of Pure coffee extract from McCormick to the butter cream recipe to make the coffee frosting.
*Use butter cream frosting recipe from above and add your favorite berries as a nice addition to the vanilla butter cupcakes.
I don’t know about you but I love when you can take one recipe and tweak it to make a couple different versions.
Enjoy the day!

This Weekend April 26-27

The Gluten Free Clan will be over at Healthy Habits Natural Market in Orwigsburg, PA this Friday evening April 26th.Healthy Habits Natural Market  This is a free event there will be Live Music, Great Company and Paleo, Gluten Free, and Vegan Treats!

This event will run from 6:00pm until 7:00pm.  So if your out and about stop by for some great snacks and some wonderful fellowship.

And then on Saturday April 27th from 11:00 a.m.- 6:00 p.m.

Join us at Christ Church McKeansburg For Their Famous Chicken BBQ

751 Chestnut St, New Ringgold, Pennsylvania 17960

christ church

Meal includes 1/2 of a chicken, Baked Potato, Pepper cabbage, Apple Sauce and drink, make sure to ask for your meal WITHOUT THE ROLL to keep it gluten free.  

Everything is home made by the good folks of Christ Church McKeansburg.
Cost for Adult Platter is: $8 Child Platter is: $4
Eat in or Take out
There will also be a lot of different homemade desserts to choose from for your sweet tooth, including
  gluten free ones.
If you would like to purchase tickets in advance please call 570-943-2822 we sell out fast!

 Proceeds help families in need. Come and join us for the Fellowship!

Matthew 25

Easy Nutritious Smoothies

Blueberry, Mango, Kale, Spinach smoothie

I have just started drinking smoothies on a daily basis. One because I have noticed without a doubt my diet is in serious trouble and I needed to address it, yes I know thank you captain obvious! I’m not completely there but at least I am taking a step in the right direction.
Two it is such a filling and easy way to get nutrients that I have been lacking.  This one above has frozen blueberries, mango, fresh Kale,spinach and low fat milk.

Those of us that have to eat gluten free you know that it is difficult  to get proper nutrient absorption. Drinking smoothies is such an easy way to do it. And all those fruits and vegetables that we buy during the week and have great intentions to consume..well if you are anything like me half the fresh veggies got tossed and some of the fruit.
But I find making smoothies with them is so easy and I’m not pitching them at the end of the week and I am noticing more energy yay!!! Saving money and beginning to get healthier sounds great to me!

How about you do you have any recipes for smoothies that you can share? I’d love to hear about them. Thanks a bunch, Jane

Gluten Free Easter Candy List…

chocolate lambs

With Easter coming this Sunday if you haven’t already filled your baskets with gluten free candies or your wondering where to even start.

Here is a list I found online to help make that stop and shop a little easier.

Sharing is caring and Knowledge is power.  As always I hope this makes your day a little easier.

Cranberry Almond Cookies


As we get closer to Easter so many of us will be having family over to our home for dinner.   And then there will be those of us who are the guest.

Having Celiacs disease and dinning away from home can be uncomfortable unless the person that is hosting dinner has taken the time to get educated.  I don’t know about your family but we meet at my Mother in-laws home or another family member and I always offer to bring a few cooked items along.  It makes it easier on them and us.  So don’t feel nervous about the dinner, take the initiative.

I usually make gluten free stuffing if we are having it.   That recipe can be found on the blog .  And of course a few desserts.

This year I am thinking of taking a platter of different kinds of cookies.  One that we really liked here at home, well the grown ups did, Jenna likes chocolate chips cookies period.   Then again who doesn’t like a good chocolate chip cookie right?One that I will be making is a cranberry almond cookie with white chocolate chips.  Cranberry Almond Cookies (2)If you have a sweet tooth this will do the trick.

Here is what you’ll need if you would like to give them a try.

1 cup of dried cranberries

1 cup white chocolate chips

1 cup of chopped almonds

2 1/4 cup all purpose gluten free flour (recipe on the blog)

1 tsp. baking soda

1/2 tsp. salt

1 cup of softened butter

3/4 cup granulated white sugar

3/4 cup brown sugar

1  Tsp. vanilla

2 eggs

1 1/2 Tsp. of xanthan gum

Parchment paper


Preheat oven to 350F

Line cookie trays with parchment paper

Sift all dry ingredients together in a large bowl then add the cranberries, white chocolate chips and almonds make sure they are all well coated.

Then in a separate bowl mix softened butter, white sugar, brown sugar then add the eggs and vanilla

Add the wet ingredients into the dry and mix well.

Then drop by the teaspoon or if you have a small-medium size cookie scoop onto the parchment lined cookie sheet.CookieScoop

I use this all the time it makes dropping cookie dough so much faster and for the most part all your cookies come out the same size, easy peasy!

Bake for 15 minutes and then remove to cool on a cookie rack.  Once the cookies are cooled they will keep nicely in an airtight container.

As for the rest of the Easter goodies I will probably make some kind of cake or pie.   There is no such thing as too much dessert!

I hope this has helped your Easter planning and as always enjoy the day!

I am the resurrection and the life.  Whoever believes in me, though he die, yet shall he live, and everyone who lives and believes in me shall never die. Do you believe this? John 11:25-26

Chocolate Chip Oatmeal Cookies…so good!

Chocolate chip oatmeal cookies

When I first started cooking and baking gluten free I have to say making cookies was hard.  They would be so dry or crumble, agh!  But the more I experiment these day the more I am comfortable with what works and what doesn’t.

Yesterday I ventured into an oldie but goodie.  Chocolate chip oatmeal cookies, I just love them!

The recipe I made makes about 3 dozen cookies, it really depends on how big you make them.  I sent two bags along with my nephew as he was home on spring break and heading down to visit my son at college.  They are all having dinner together tonight so I hope they will be a yummy snack.  And of course we kept some here for home for the rest of us…mmmm so yummy!

If you would like to try these here is what you will need:

2 cups of gluten free oatmeal

12 oz. semi sweet chocolate chips

1 1/2 tsp. xantham gum

2 1/4 cups all purpose gluten free flour ( I use the recipe on this blog)

1 tsp. baking soda

1/2 tsp. salt

1 cup softened butter

3/4 cup granulated white sugar

3/4 cup packed dark brown sugar

1 tsp. gluten free vanilla

2 eggs at room temperature

Parchment paper


Preheat oven to 350F

Cream butter and sugars then add the eggs one at a time and vanilla. Next sift all dry ingredients into a large bowl stir in chocolate chips and oatmeal make sure they are coated well with the flour mixture.

Add dry mixture to the wet use a heavy duty mixer or you can use a wooden spoon to start and then get in there with your hands (they work awesome)

Line cookie sheets with parchment paper and drop batter by the teaspoon bake at 350F for 15 minutes.  Take out of oven and put on cooling rack till completely cooled then put into an air tight container and enjoy!

Jeremiah 29:11

Twinkie Cakes

Good morning folks!  What a beautiful morning we are having here in PA.  The birds are singing, the air is just crisp not ridged and there is a sure promise that spring is around the corner.

Yesterday I was in the kitchen just playing with a new tool I found down in Reading, PA at the China and glass store.  I love that place.  If your like me and love to cook and bake this place is for you.  They have every gadget imaginable.  And ones you never even thought of 🙂

What I picked up last time I was there was a whoopie pie pan.  It holds 12 little halves.  That way you end up with a half dozen whole twinkie cakes  when your done.

whoopie pie tin

I myself haven’t quite come up with the right whoopie pie recipe that I am 100% good with but what I found was something a little different and my Jenna loves them.

I call them Twinkie Cakes.  They remind me of a twinkie but in a much different form.  They look kinda like whoopie pies but much bigger and fluffier, like a twinkie and the cream filling goes all the way through the entire cake…mmm 🙂

Twinkie Cakes

These make a nice little snack for after school or just the right size for dessert after supper.  If you’d like to give them a try here is what you’ll need.

For the cake part:

All purpose gluten free flour ( I use the recipe on the blog)  1 3/4 cup plus 2 Tablespoons

1 cup of white sugar

2 eggs

1 and 1/4 sticks of softened butter

1 tsp. baking powder

1 1/4 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 tsp vanilla

1 tsp. of xanthan gum

Preheat oven to 350 F

Cream together the sugar, eggs, butter and vanilla

Mix all dry ingredients in a separate  bowl and set aside

Next to the cream mixture slowly add the dry ingredients and buttermilk taking turns to slowly incorporate them all together.

Fill the whoopie pie tins half way with batter or if you would like it fluffier fill 3/4 way.

Bake about 12 minutes till center comes out clean with tested with a toothpick.

Let cool completely on a cooling rack before icing.

The Center Icing recipe:

1/2 stick of butter softened

3/4 cup of confectioners sugar

1 cup of marshmallow fluff

1/2 Tsp. vanilla

Use an electric hand mixer and mix till everything is well incorporated.  Then take one 1/2 of a twinkie cake and spread with center icing on the flat side of the cake.   Use how much icing you like some people like a lot of cream in the center and others like just a little, it’s really up to you.   Then take another 1/2 and repeat and put together for one whole twinkie cake. Store in an airtight container and enjoy!  This recipe makes about 12 little twinkie cakes.





I Love Gluten Free Biscotti……

biscotti pic

One cookie that I absolutely love is biscotti. I love dunking it into my coffee in the morning and the evening, it’s just good any time of the day.

When I found out that we had to eat a gluten free diet this is one of the things that I truly missed.

I thought about trying to make them myself but I was so intimidated.

You can find them in the grocery store where gluten free snacks are sold.  But honestly they were never as good and they cost a fortune $7.00 for 6 biscottis really?!

So I went on a research mission and found a regular biscotti recipe and adapted it to make it gluten free.  I have to say I am so happy with the results.   And am no longer intimidated by making them 🙂

Here’s is what you will be need to make Almond Anise Biscotti:

1 cup roasted blanched almonds

1 Tablespoon of Anise seed crushed

1 cup sweet brown rice flour

1 cup all purpose gluten free flour (you can make your own, to find the recipe look under gluten free flours)

1 teaspoon of xanthan gum

3 large eggs

1 teaspoon pure vanilla extract – McCormicks is gluten free

1/2 teaspoon pure almond extract- McCormicks is gluten free

3/4 cup granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

For Chocolate Dipped Biscotti: (optional) you will need:

6 ounces of semi-sweet or bittersweet chocolate, finely chopped

Directions To Make Almond Anise Biscotti:

  Preheat oven to 350F. Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown and fragrant. Let cool and then chop coarsely. 

Reduce oven temperature to 300 degrees F  and line a baking sheet with parchment paper.  

In a small bowl whisk the eggs with the vanilla and almond extracts.  

In a large bowl whisk the flours with the sugar, baking powder, xanthan gum and salt. Stir in the chopped almonds and anise seeds. Then add the egg mixture and stir until a dough forms, don’t be afraid to use your hands.

Divide the dough in half, and on a lightly floured surface roll each half into a 7 inch long log that is about 3 – 4 inches wide. Transfer logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch (log will spread during baking so remember that when placing them on the sheet). Remove from oven and let cool on a wire rack for about 10 to 15 minutes.

Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 – 1/2 inch thick on the diagonal. Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. (The longer you bake the biscotti the more crisp and crunchy they will be.) Remove from oven and let cool.  If you want them dipped in chocolate as the picture is above see directions below. 

For Chocolate Dipped Biscotti:

Place 4 ounces of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove from heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one biscotti at a time, dip bottom into the melted chocolate and place on a parchment or wax paper- lined baking sheet. Once all the biscotti have been dipped in the chocolate, place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Then store in an air tight container for several weeks.

biscottiWP_0025831 (2)

As always Enjoy!

Black Bean Salsa- gluten free

black bean salsa

Gluten free Black Bean Salsa
I got this recipe from a great friend that I met through adoption thank you Helena!
3 cans of Hanover black beans (rinsed and drained)
1 medium onion minced
2 large tomatoes chopped
1/2 cup fresh Cilantro
3 Jalapeno pepper chopped ( I take the seeds out if you don’t it will be very hot)
1 tsp. sea salt
3 garlic cloves minced
2 Tablespoons of fresh lime juice
1/2 cup olive oil
1 1/2 tsp cumin
7 Tablespoons of red wine vinegar
mix all the above ingredients and chill for a few hours before serving to give the flavors time to blend, serve with your favorite gluten free chip. I always use the scoops.

Spicey Gluten Free Chex Party Mix..

Gluten Free Chex Party Mix with more of an adult flavor and great for on the go!

This recipe comes from my sister in-law Lori Fish, it is so good and it is so hard to stop eating, yummo!!

4 Cups GF Corn Chex cereal

4 Cups GF Rice Chex cereal

½ bag GF Feng Shui Wasabi crackers (broken up)

½ bag GF Feng Shui Original rice crackers (broken up)

1 stick butter

1 ½ Tbsp GF Worchester Sauce

1 ¼  teaspoon GF steak seasoning


 (Spices include: Salt, Garlic, Dill Seed, Coriander, Chilly, Sunflower oil, Extractive of paprika.) I also used some extra garlic powder and some minced onion just sprinkle it on.

Preheat oven to 250 degrees.

In a very large bowl stir in chex cereals and broken pieces of Feng shui.

Melt butter and then add Worchester sauce & seasoning.

Pour over chex/Feng shui mixture, stirring until everything is coated.

Spread out on large shallow baking pan.

Heat in oven for 1 hour, stirring every 15 minutes

I poured the chex back into the bowl to stir. Then, after spreading it back onto the pan I used more steak seasoning…shaking it on after each time I stirred mixture. 

When done, spread on absorbent paper to cool.

Place in an airtight container Makes about 10 cups