Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Friday, December 21, 2012

SunButter Truffles

Peanut Butter Truffles are my all time favorite holiday treat!  The combination of chocolate, peanut butter, powdered sugar, Rice Krispies and coconut make a party in my mouth.  This year was the first time I've made them since Anna was diagnosed with a nut allergy.  I used SunButter instead of peanut butter and am thrilled to say she loves them too!  Welcome back little Truffles!

1 c Sunflower Seed Butter
2 c powdered sugar
1 c coconut (If you omit the coconut, then make it 3 c Rice Krispies)
2 c Gluten Free Rice Krispies
1 stick butter
1 package almond bark or Enjoy Life's chocolate chips

1.  Mix peanut butter, powdered sugar, coconut and Rice Krispies.  Pour butter over mixture and stir will.  Refrigerate for one hour.
2.  Shape into small balls and refrigerate again.
3.  Dip into melted chocolate and set on wax paper.

This recipe is shared on Gluten Free Fridays

I top mine with a Chocolate Sunflower Seed Drop from Trader Joes.

Makes about 2 dozen.

Wednesday, December 19, 2012

Puppy Chow - Gluten Free, Nut Free and Dairy Free!

When I was back in high school, one of my friends brought a treat to share during one of our classes.  I'll never forget her walking into the classroom, carrying a pillow case, taking out handfuls and eating what she called Puppy Chow.  Puppy Chow?!  She was eating dog food?!  I was kinda grossed out by the idea.  Then she told me it was NOT dog food and that I would like it.  When she said peanut butter and chocolate, that was all I needed to hear to get me to try her sweet treat covered in powdered sugar.  Whoa!  It was in instant favorite! 

I've been making Puppy Chow ever since then, mostly around the holidays.  Since my little girl's diagnosis of food allergies, I have changed the recipe to be Nut Free, Gluten Free and Dairy Free.  It is one of my kids' favorite holiday treats.  Since it is so easy to make, it is one of the first recipes they helped Mommy make when they were toddlers.

1 c Sunflower Seed Butter
1 c Enjoy Life's Chocolate Chips
4 c Corn Chex
4 c Rice Chex
2 c Powdered Sugar

1.  Melt the Sunflower Seed Butter and chocolate chips together, stir well.
2.  In a really large bowl, pour mixture over Chex and stir carefully.
3.  Add powdered sugar, cover bowl with lid securely and shake.  Or if you don't have a really big bowl with a lid, you can put the powdered sugar in a 2 gallon ziploc bag, then add the chocolate covered chex.  Seal the bag and shake to coat in powdered sugar.
4.  VOILA!  Yum!

Tuesday, December 4, 2012

Christmas Cookie Cutouts

Old Fashioned Christmas cookies stir up Christmas memories.  My mother, shared some of her old cookie cutters, ones that we used together years ago and now I get to use them with my little ones.  This recipe is gluten free, egg free, nut free and full of classic sugar cookie buttery flavor.  These cookies can be made in advance and frozen until ready to serve. 

If you are looking for a gluten free & vegan recipe, click here.


1 c butter
1 c sugar
1 egg (1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water)
1 t vanilla
3 c Natalie's Gluten Free Flour Mix (or if using a different gluten free flour mix, make sure there is xanthan gum in the mix or else you will need to add it)
2 t baking powder

1.  Cream butter and sugar, on low beat in egg and vanilla. Mix in flour and baking powder a little at a time. Do not refrigerate. Dough will not roll if cold. Preheat oven to 400 degrees.
2.  Sprinkle work surface with a couple drops of water then lay a sheet of wax paper down (the water will keep the wax paper from sliding, while rolling the dough).  Flour work surface, shape dough into a disc and sprinkle with flour.  Cover dough with another sheet of wax paper.  Place your roller on top of the wax paper.  Roll out dough to about 1/4 inch thick.  Cut with cookie cutters. Carefully transfer cookies to baking sheet covered with parchment paper.
3.  Bake 7-8 minutes at 400.  Transfer to wire rack to cool after a couple of minutes.  Cool completely on wire rack before icing.


6 c powdered sugar
1/4 c milk (or your favorite milk substitute rice, coconut...)
1/4 c light corn syrup
1 1/2 t vanilla extract
   * assorted food coloring (if you are looking for dye free coloring, I use India Tree's Natural Colors)

1. Mix together powdered sugar and milk until smooth. Add corn syrup and vanilla extract.  Mix until icing is smooth and glossy. If icing is too thick, add more milk or water.
2. Divide into separate bowls, and add food colorings to each to desired intensity.

Recipe shared on Gluten Free Wednesdays, Slightly Indulgent Tuesdays and Gluten Free Fridays. 

Saturday, December 1, 2012

And the winner of the Christmas book giveaway is...

Laura Chapman!  Congratulations Laura!  Your book be get mailed ASAP.  Thanks all for participating in the giveaway for this nice little book.