Homemade Snowman Marshmallows

Homemade Snowman Marshmallows

Homemade snowman marshmallows are a fun way to dress up your winter hot chocolate. It’s the perfect day to make marshmallows. Snowmageddon has hit the east coast.  Why bother digging out?  The roads are closed, flights are cancelled and the family is all in doors playing games. It is the perfect time to try something new. If you have never made homemade marshmallows it needs to go on your baking bucket list. They are delicious.


For printable recipe, click here.

Adapted from Alton Brown

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 Teaspoon peppermint extract
  • 1/2 cup confectioners’ sugar
  • Nonstick spray

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat and stir continually. Place a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees. Once the mixture reaches this temperature, immediately remove from the heat. This is not the time to multitask. Many things can go wrong if you leave the boiling sugar.

3. Turn the mixer on low speed and slowly pour in the sugar syrup down the side of the bowl into the gelatin mixture. Once all of the syrup has been added, increase the mixer to high speed. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 18 minutes. You definitely don’t want to under mix the marshmallow mixture. If you do the marshmallows can become weepy. Add the vanilla and peppermint extracts during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

To make into Snowman marshmallows:
1. Sift the powdered sugar into a small bowl. To make the thin marshmallows you will need a large jelly roll pan. I use a 16×12.

2. Lightly spray the metal baking pan with nonstick cooking spray. Use a sifter and dust the entire pan. Coat the bottom and the sides. Leave the remaining mixture to the bowl for later use.

3. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining powdered sugar. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.


While your snowman marshmallow batter is resting this is the perfect time to get together the colors for decorating. There are two options that you can choose from. You can either melt orange and black candy melts or you can use royal icing. Candy melts is the easiest to use. You can find Candy Melts at Amazon, Wal-Mart, Michael’s, and Hobby Lobby. You just follow the directions for melting the chocolate on the back of the bag and place in a plastic disposable pastry bag. Snip the tip of the bag and you are ready to decorate. Or you can make royal icing and color one small bowl black and one small bowl orange. Here is a great link to a recipe for a small batch of royal icing. {LINK} You want a thick consistency, so don’t add too much water when you prepare your royal icing.


Now it’s time to cut out your snowman marshmallows. Take a small 2″ or smaller round cutter. I took my circle cutter and placed it inside my hot chocolate mug so I could find the perfect size. Spray the cutter with vegetable oil or coconut oil. Spraying your cookie cutter will help keep the marshmallow mixture from sticking. Dust the sides of the marshmallows with powdered sugar and set in a large bowl.


Now that all your  snowman marshmallows are cut out, we can decorate them. Line up your homemade snowman marshmallows on a plate. Then dust off the tops of the marshmallows. If you do not dust off the tops you will become frustrated. Just ask me.  The royal icing or candy melts will not stick to the marshmallow if there is too much powdered sugar.  Next, take your pastry bags that are filled with royal icing or candy melts and place two small black dots for the eyes, the orange carrot nose and the black dots for the mouth. Let them sit out to dry.


Once you let your homemade snowman marshmallows dry, you can plop them in your favorite hot chocolate or package them up in mason jars as adorable gifts. I love the cute hot chocolate tins from Swiss Miss. I love giving a mason jar filled with the homemade snowman marshmallows alongside a tin of hot cocoa mix as a hostess gifts.



Enjoy and have fun!

homemade snowman marshmallows









White Chocolate Cherry Shortbread Cookies #FBCOOKIESWAP

White Chocolate Cherry Shortbread Cookies #FBCOOKIESWAP

It is that time of year. The time of year where I wonder, “what was I thinking?”  In our home bakery it is currently crunch time and we work about 16 hours a day from the week before Thanksgiving to December 20th. I woke up this morning knowing that I have a blog post due.  But then I am reminded what an awesome cause The Great Food Blogger Cookie Swap is. Did you know that the Great Food Blogger Cookie Swap raises money to help childhood cancers? How awesome is that? So it doesn’t matter how busy things are in the bakery, I will make time. Because kindness matters. Any one willing to roll up their sleeves matters.  Sometimes I think in this big world we don’t think a little contribution will make a difference, but I believe that it does.  Cookies for Kids’ Cancer is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. Take a moment to think about that for a second. I am so thankful to the sponsors below who matched our donations to Cookies for Kids’ Cancer, dollar for dollar (up to $3000)

The best part of the Great Food Blogger Cookie Swap is getting to meet new bloggers and have some actually make me cookies!  There are so many bloggers, I love how the swap introduces you to blogs you may have never run into before.

This year I received some amazing cookies from:

Christina from the Running Foodie  made these melt in your mouth orange pecan shortbread cookies. Our mail has been arriving late lately and these came at about 9 at night. Totally dangerous time to receive yummy cookies. It’s not like you are going to go for a run after indulging in them.

Jenny at Honey and Birch  made Chocolate Sea Salt cookies. You can’t go wrong with chocolate but I found myself crushing on her super cute business cards. You know I have to love them because I don’t use words like “crushing”

Lady Behind the Curtain made loaded chocolate chip pretzel cookies. Hello!!! Sweet and salty, my weakness.

I love the challenge of the Great Food Blogger Cookie Swap, because there is something about creating a cookie recipe for your peers. I wanted to create a little something that reminded me of Christmas. White chocolate cherry shortbread cookies seemed to fit the bill. It is the perfect cookie for the holidays. When you package it up, it looks so pretty with the white and the dark red pops of color.


Yields : 45, 2.5” squares

For printable recipe, click here.

  • 2 cups unsalted butter {room temp}
  • ½ confectioner sugar
  • ½ brown sugar
  • 4 cups minus 2 tablespoons unbleached flour
  • 1 cup dried tart cherries
  • 2 tbsps. Amaretto
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 cups white chocolate chips



For the cookies:

1. Place flour and salt in separate bowl.

2. Chop the dried cherries. Spray your knife with cooking spray. This will help keep the cherries from sticking to the knife.

3. In your mixing bowl, cream butter and sugar together on low until combined.

4. Add in salt and extracts.

5. Slowly mix in flour.

6. Add in the chopped cherries.



Helpful hint:  When you chop the dried cherries spray your knife with a little bit of cooking spray. This will keep the cherries from sticking to the knife.


7. Once the dough has come together you have a few options for chilling your cookie dough. You can break the dough into 4 medium sized disks. Wrap in plastic wrap and place in the fridge to chill for 2 hours. Or you can use this tutorial to roll your dough out how we do.

8. After the dough has chilled remove from the fridge and cut your cookie shapes.

9. Preheat oven to 350°F.

10. Line your baking sheet with silicon baking mats or parchment paper.

11. Bake for 13-16 minutes depending on your oven. Edges should be nice and golden brown.


For the White Chocolate Topping:

1. While the cookies are baking you can melt the white chocolate.

2. Place white chips in a medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 30 seconds at a time, just until smooth when stirred.

3. Then place bowl on top of a pot with a shallow amount of steaming water while stirring slowly.

4. Once the white chocolate is completely melted, pour the mixture into a disposal piping bag

5. Cut a small slit on the bottom.

6. Drizzle on top of the cookies. Want to see a quick video? Head over to instagram to see how easy it is? LINK to White Chocolate Drizzle


Now all that is left is to package up your white chocolate cherry shortbread and share them with your family and friends. Do you love the printables below? My friend, Kara, from Love Babble on Etsy created them. She was so kind to offer them for free on our blog.



Chocolate Peppermint Cake Jars

Tis the season for gift giving! Our chocolate peppermint cake jars are the perfect hostess or end of the year teacher gift. Nothing says we love you quite like chocolate peppermint cake. Kara from Love Babble and I decided to collaborate together to help you create an easy and fun gift.  One of the best things about these chocolate peppermint cake jars is that they can be frozen! You can make a large batch of the jars and then place them in the freezer till you need to give them as a gift during the Christmas season.


For the Chocolate Cupcakes:

Recipe from King Arthur Flour

Yields: 24 Cupcakes

  • 2 Cups King Arthur Unbleached Cake Flour
  • 1 ½ tsp. baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup high quality cocoa powder
  • 1 ¾ cups organic sugar
  • ½ cup unsalted butter
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup milk
  • ½ cup strong coffee or water
  • 4 large eggs

1. Preheat the oven to 350°F. Line the muffin pans with 24 paper liners.

2. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

3. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

4. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

5. Add the eggs one at a time, beating well at medium-high speed between additions.

6. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.

7. For cupcakes, scoop by the heaping 1/4 cup into the prepared muffin tins.

8. For cupcakes bake 21 to 23 minutes.


 Peppermint Buttercream:

  • 4 oz. Unsalted Softened Butter (about 20 minutes out of the refrigerator)
  • 2 1/2 Cups Powdered Sugar
  • ¼ Teaspoon Sea Salt
  • 1 Tbsp. Half and Half + 1 Teas.
  • 1 Teas. Vanilla Bean Paste or Vanilla
  • 1/4 Teas. peppermint extract
  • 1/4 Teas. lemon juice

1. In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 5 minutes and then add half of the powdered sugar and the half and half to the butter and beat again until combined.

2. Scrape down the bowl. Add the rest of the powdered sugar, the vanilla, peppermint extract and the lemon juice and beat until combined. Scrape down the bowl again.

3. Beat on high speed for 5-6 minutes or until the frosting is fluffy. Place in a pastry bag with the tip of your choice and set aside.



Now let’s put the chocolate peppermint cake jars together. I will be here with you the whole way. Here are some things you will need:

  • Mason Jars. I love to use the Quilted Mason Jars
  • Andes Peppermint Crunch
  • Peppermint Buttercream
  • Chocolate cupcakes
  • Disposable Pastry Bag {you can pick these up at most grocery stores, Michael’s, Hobby Lobby, JoAnns}
  • Wide Pastry Tip


Step 1: Cut a small slit in the bottom of the pastry bag. Slide in your pastry tip. The easiest way to fill a piping bag is to fold the edges over a cup. Then use a spatula to scoop your buttercream into the bag.


Step 2: Grab a serrated knife and your cupcakes. Cut each of your cupcakes in half. The little cupcake halves will become your different layers in the jar.


Step 3: I like to have all my materials in one place. I place my jars, cake layers, buttercream, and Andes Peppermint chips in an assembly line.


Step 4: Place one layer of cake in the bottom of jar.


Step 4: Place one layer of cake in the bottom of jar.  Then pipe a swirl of buttercream. Then sprinkle some of the Andes Peppermint Crunch.


Step 5: Place another layer of cake. Then pipe another layer of buttercream and sprinkle with peppermint chips. Now here is the crossroads. Do you like more cake or do you like more buttercream? If you are a buttercream lover, top your jar with the lid and you are good to go. If you are a cake lover add another layer of cake and press down. Then place a tiny amount of buttercream. Then top your jar with the lid. There you have it. Awesome, your chocolate peppermint cake jars all put together. Now here are some quick tips! You can make these ahead of time and place them in the freezer. Then pull them out and let the come to room temperature when you are ready to give them as a gift!


Step 6: Now let’s dress up those jars. My beautiful friend, Kara, is a graphic designer. She kindly offered to make these wonderful gift tags for you to use this holiday season. She has a beautiful Etsy Shop , called Love Babble, with her custom creations.  These jars a can make a perfect gift for teachers, neighbors, or as a hostess gifts. Now if you are looking for a way to make friends with your co-workers these are sure to do the job.






Add a little Holiday Cheer to your baked goods and packages this year with the latest printable gift tags from LoveBabble. The Christmas Chalkboard and Merry & Bright tags are yours free today! Visit LoveBabble’s Etsy shop for more Holiday printables, invitations, and custom photo greeting cards.

If you love these tags, follow LoveBabble on Facebook and/or Instagram to see her latest designs and future promotions.

Spiked Vanilla Bean Whipped Cream

 Spiked Vanilla Bean Whipped Cream

Sunday’s are one of my favorite days of the week. It is the day I play in my kitchen. I put work aside and tinker with recipes that are on my to do list. Today I am sharing my favorite spiked vanilla bean whipped cream and a new gluten free cookbook that I just bought.  My spiked vanilla bean whipped cream is an old favorite, but Kyra Bussanich’s new Sweet Cravings Cookbook is a must for any gluten free baker. Her recipes not only look amazing, they taste amazing. I decided to try her apple crisp first and test it on my small group. It did not disappoint.  Not a morsel was left.

spiked vanilla bean whipped cream


For printable recipe, click here

  • 2 cups organic heavy whipping cream
  • 2 tablespoons organic sugar
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon pecan liqueur (optional)

**Note: Pecan Liqueur can be hard to find. I attached a link so you can see what the bottle looks like. I get mine at Bevmo. You could also sub in Brandy, Whiskey or Amaretto


1. Place mixing bowl and whisk attachment in the freezer for 15 minutes.

2. In a prep bowl mix heavy cream and vanilla bean paste together. Place in refrigerator.

3. Remove bowl from the freezer and pour in whipping cream

4. Mix on high speed. While mixing sprinkle in the 2 tbsps of organic sugar

5. Mix until soft peaks form.

6. Add in the pecan liqueur if you have it. It adds a slight caramel taste.

7. Serve immediately or place the mixture covered in the refrigerator.


Do you want to make this amazing apple crisp too? Head over to the Amazon link below to purchase the Sweet Cravings cookbook. You won’t be disappointed. I am pretty sure I can not be left alone with the crumble topping. Highly addictive and dangerous. One tip that I will give you, head to Whole Foods.  They are the only store that carried the Sweet White Rice Flour and Millet Flour in the Arizona area. Don’t be fooled either. White rice flour and sweet white rice flour a very different. I love how sweet white rice flour acts in baked goods.

Delicious Banana Muffins Recipe

 Banana Muffins Recipe

Do you have bananas sitting on your counter ripening?  In our house, no one likes them if they are not bright yellow with a hint of green. If there is a speck of brown on the banana peel it is considered expired.   I toyed with making banana bread, but I completely changed my mind and decided to make banana muffins. I am a huge fan of portion sizes. Banana muffins are perfectly portioned for one serving.  Don’t want to make banana muffins today? Here is a great tip. Mash up your ripened bananas and place them in the freezer. Then when you are ready to use your bananas, let them thaw and place in your favorite banana recipe.



For printable recipe, click here.

  • 1 1/2 cups unbleached flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • pinch of nutmeg
  • 3/4 cup organic sugar
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon fresh lemon juice
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas

banana muffins recipe


1. Preheat oven to 375°F and line a standard muffin cup pan with 12 liners. Set aside.

2. Mash bananas in a bowl and add the lemon juice. Stir until combined and then set aside.

3. Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together into a bowl.

4. In a mixer bowl, beat vegetable oil and sugar together for one minute. Scrape down sides and bottom of bowl.

5. Beat in vanilla and egg until it just comes together.

6. Reduce mixer speed to low and add flour mix into the wet mix, alternating with the banana mix, in thirds. Stop mixer and scrape down sides and bottom of bowl.

7. Using a scoop or a spoon, distribute the muffin batter into the lined muffin cups.

8. Bake for 22-25 minutes, depending on your oven. Remove muffins and allow to cool.

**Baked muffins can be stored in an air tight container for up to 2 days.




Happy Baking.

Artisan Caramels Cookbook Review

Artisan Caramels Cookbook

Sandy Arevalo is an artisan caramels genius.  She hooked me a couple of years ago when I won a giveaway. A few apple pie caramels and I was hooked. My husband in the last week has said at least twice, “why is she sharing her awesome caramel recipes? I would lock those up like the secret to Coca-Cola.” I promise you, Sandy’s book will be the gift that keeps on giving. Dann’s favorite caramels are her Stout and Pretzel.  Right now in her shop she is featuring: Salted Caramel, Cinnamon Roll, Peppermint Mocha, Egg Nog, and Pfeffernuse. Pfeffer what? The cookbook arrived speedily in the mail from Amazon and I was determined to carve some time in my schedule to make some artisan caramels. I decided to make my husband’s favorite flavor combination. Chocolate and Orange. The good news is Sandy loves to share, so you can make the recipe too. I promise you will not be disappointed.



For printable recipe, click here

  • 4 cups heavy cream
  • 1 pound good quality milk chocolate chips
  • 2 cups light corn syrup
  • 4 cups sugar
  • 1/4 cup butter
  • 2 tablespoons orange extract
  • candied orange peel for topping

To prepare your pan:

1. Spray a sheet or jelly roll pan with baking spray and using a clean dry paper towel, lightly wipe excess off. Make sure to cover all the sides and corners of pan as this will help your caramel not stick in the end.

2. Cut a piece of parchment so it fits the bottom of your pan and hangs over a few inches- this will create the handles and help you lift up your finished product in the end.

3. Spray the parchment paper with baking spray and again, lightly wipe excess off with a clean paper towel. Set aside.

To make the caramels:

1. Into an 8-quart stockpot, combine the cream and chocolate chips. Set pot over medium-low heat and stir until chocolate is completely melted and smooth.

2. Add in the corn syrup and sugar and bring mixture to a boil, stirring constantly. Be careful during this step as the mixture can boil over very quickly.

3. Cook over medium-high heat, stirring frequently, until a candy thermometer inserted in the mix reaches 248°F. This should be just beneath the “firm ball” stage.

4. As soon as your mixture reaches that temperature, remove from heat and carefully stir in butter and orange extract. Continue to stir until butter in completely incorporated.

5. Immediately pour caramel into your prepared pan and allow to cool and set up for 8 hours.


6. Once your caramels are cool, cut up into squares and top each piece with the candied orange peel.

7. Finally, wrap up or place into an air tight container and enjoy!

**Packaging tip: I used mini cupcake wrappers to place my tiny square caramels in.

Recipe from Artisan Caramel by Sandy Arevalo


Do you want to own the book too?  Head on over to Firefly Confections, Barnes and Noble or Amazon.com.

Amazon.com: Artisan Caramels

Firefly Confections Cookbook

Barnes and Noble: Artisan Caramels



Gluten Free S’mores Brownies

It is officially campfire season; the season where families decide that a few nights in the great outdoors is fun, mosquitoes and all.  I, on the other hand,  prefer to “camp” in my backyard.  I am a big fan of the bug free indoors and indoor plumbing, which makes hanging out in my backyard and then retiring to the inside of my home ideal.   However, if you are headed out into the great outdoors, I decided to make your life a little bit easier with this new gluten free s’mores brownie cup recipe. All the goodness of your favorite summer dessert in an easy transportable cup. You’re welcome. It’s time to break out the good ole marshmallows and get roasting. Now here is the other dilemma of camping in the summer, it is hot and chocolate melts. That is why brownies make the perfect middle man for your s’mores. All the goodness of chocolate without the melting mess. Gluten Free S'mores You are going to need a few things for this recipe. The first thing you will need is a great graham cracker crust. A couple of weeks ago I created a recipe for gluten free graham crackers that is perfect for the crust of these gluten free s’mores brownie cups. We love making a large batch of gluten free graham crackers ahead of time and freezing them.

Gluten Free Graham Cracker Crust {Printable Version}


  • 1 cup gluten free graham crackers {approximately 8 to 10  3″ {gf graham cracker recipe}
  • 4 tablespoons melted unsalted butter
  • 2 tablespoons organic sugar
  • 1/4 teaspoon sea salt

Gluten Free S'mores Directions:

  1. Preheat oven to 375 degrees
  2. Place gluten free graham crackers in a food processor. Pulse until they are crumbs. Be careful not to over do it or it will turn into cookie butter.
  3. Place gluten free graham crackers in a medium bowl and mix with salt, sugar  and melted butter
  4. Line a muffin pan with 12 cupcake liners. Then press in your gluten free graham crackers to fill the bottom of the cup.
  5. Bake the crusts for 5  minutes.
  6. Remove pan and allow for the crust to cool. While the crust is cooling it is time to make the brownies. Turn your oven off for a few minutes. This will allow the temperature to drop. The brownies will bake at 350 degrees.

Gluten Free S'mores

Cup4Cup Gluten Free Brownie Mix


  • 1 Pouch Cup4Cup Gluten Free Brownie Mix {You can buy them online or at Dean and Deluca, Williams Sonoma, Sur La Table}
  • 1/2 cup melted butter
  • 2 eggs room temperature
  • 2 tablespoons water {if you want to get crazy like us, you can sub in espresso}


  1. Preheat oven to 350.
  2. In a medium bowl whisk together melted butter, eggs, and espresso.
  3. Add in the gluten free brownie mix. Mix till it just comes together. You don’t want to over mix.
  4. Use an ice cream scoop to place an even amount of the brownie mixture into 12 muffin cups.

Gluten Free S'mores Ovens can vary greatly. I have learned this recently with my new oven purchase. My old oven would have cooked this in 20 minutes and in my new “fancy” oven, it takes almost 30 to 35 minutes. I would suggest checking on the brownie mixture at the 25 to 30 minute mark. If the toothpick comes out with a few crumbs they are ready to add the marshmallows. I used large marshmallows and cut them in half. Then I placed two halves on top of the brownie mixture. Place back in the oven for about 5 minutes. Watch them closely. You do not want your marshmallows to disintegrate. If you have a torch you can also toast them that way as well. Gluten Free S'mores Enjoy. Gluten free s’mores brownies are turning into one of my family’s favorite treats. I like them because they are easy to transport to picnics and parties.

Gluten Free Graham Crackers

Gluten Free Graham Crackers

What is summer with out s’mores? You can’t have a s’more without really good graham crackers and charred marshmallows, right? I will admit, maybe not everyone loves a charred marshmallows like I do but they should. They are just better burnt.  The past couple of weeks I set out to create a recipe for yummy gluten free graham crackers. Who says gluten free graham crackers can’t taste even better than their gluten counterparts? Enjoy these delicious treats all by themselves with a tall glass of milk or utilize a batch in some of your favorite recipes. You can make smore’s, tarts, pie crusts and the list goes on.  Normally I would use unsalted butter in all of my baking, but this time I decided to go a little crazy. Have you ever had Kerrygold butter? While Kerrygold does sell an unsalted version our Costco only carries the regular. Pairing Kerrygold plus Cup4Cup turned out to be a winning combination.

Gluten Free Graham Cracker Recipe {Printable Version}

Yields 32 to 35 gluten free graham crackers

  • 2 1/2 cups plus 2 tablespoons of Cup4Cup Gluten Free Flour mix
  • 2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 1 cup Kerry Gold Butter {salted}
  • 1/2 cup packed light brown sugar
  • 1/4 organic sugar
  • 3 tablespoons honey

gluten free graham crackers


  1. Measure out flour, cinnamon, salt and baking soda. Whisk in a bowl for 30 seconds until well combined.
  2. Remove butter from the refrigerator. Cut in to small cubes. This will allow the butter to come to room temp. much quicker. Place butter, sugars, and honey in a bowl. Mix on KA level 2 till combined. This takes approximately 3 minutes. Scrape down the bowl
  3. Add half the flour mixture. Mix on low till just combined. Add the other half of the flour mixture.
  4. Make a mound out of the dough and wrap in plastic wrap for about 30 minutes. Or you can use our tutorial to roll the dough in sheet. http://thebakedequation.com/rolling-cookie-dough/
  5. While the dough is firming up, preheat the oven to 350 degrees
  6. Use powdered sugar to roll out your gluten free graham cracker dough.
  7. Use a rectangle cookie cutter, square cookie cutter or cut in shapes that you would like.  I use my favorite fluted square cutters from World Market.
  8. Roll cookies approximately 1/8 inch thick. Take a fork to lightly pierce your crackers.
  9. Depending on how you like your graham crackers cookie for 15 to 20 minutes or until golden brown.
  10. Store in an airtight container for up to two weeks. You can also freeze your gluten free graham crackers. Place them in a freezer bag tightly sealed.

** Note if using unsalted butter substitute in ½ tsp. salt.

gluten free graham crackers

If you are rolling your dough out immediately, place your baking sheet with the cut squares in the freezer for about ten minutes before putting them in the oven.

gluten free graham crackers

I am a big fan of letting cookie dough rest.  I make my cookie dough at least one day ahead of time and roll it in to sheets that are ready to cut. {Check out my dough rolling tutorial} I place them in the refrigerator for 24 hours before cutting shapes.  One of the best things about these gluten free graham crackers is that they freeze great. I love making a large batch and then pulling them out when we want to make s’mores or a gluten free tart crust. Well you will have to come back next week. I can’t wait to share with you my new favorite recipes for summer picnics. Gluten free brownie s’more cups. It’s like all of the wonderful things in the world colliding at once. I am pretty sure that adding butter to gluten free graham crackers should be illegal it is so good.

gluten free graham crackers

I am thinking these would also make great favor gifts as well.  Tie up some gluten free graham crackers in a cellophane bag with a few marshmallows and chocolate squares.

gluten free graham crackers



Gluten Free Brownies

Gluten Free Brownies

Going Gluten Free-ish – the long road to healthy with Roasted Vegetables & MahiMahi and Chocolate Quinoa Brownies

Gluten Free Brownies

When I told Melissa I was attempting to go gluten free to try and take control of my health, she immediately asked me to do a blog post about it. Of course I said yes.  If you’ve visited my blog Trilogy Edibles, you probably know about my journey with severe back issues.  In 2013 I went through two lower back surgeries and four epidurals to try and get me back walking without pain.  As we entered 2014, not yet 100%, I decided that it was my turn to take control of my health, even with all the restrictions.

Now I knew going completely gluten free was crazy.  I’m a baker after all.  I need to taste test everything.  Even after years of using these recipes and knowing them better than anything, you just never know when you make a bad batch.  I’m proud to say that’s never happened.

The first week was the easiest so far in the month.  You know that feeling after you decide to do something and you go full guns.   Then there are a few cheats the second week, then you don’t notice the cheats in week three.  And then there you have it, back to your old habits.  Now I’d like to say, I didn’t slide completely into my old habits, I stayed at the few cheats.

I also used MyFitnessPal.com to help me track what I ate.  I wanted to keep between 1200-1400 calories per day.  It’s not a lot but when you can’t really exercise, you can’t just eat whatever you want.

My menus for breakfast and lunch didn’t vary much each week.  I stuck with either a protein shake or eggs for breakfast and then either a salad or veggie burger no bun for lunch.  Then dinner was always a protein of some kind (chicken, fish, beef) with salad, quinoa with brown rice, or veggies.

I also decided to make a few gluten free recipes as well.  The best crock pot chili and a roasted garlic and butternut squash soup that tasted sinful but wasn’t.  I also made a roasted veggie dish with Inland Market Sea Salt and Roasted Garlic Mahi Mahi that was out of this world.  That’s one of the dishes I’m going to share with you today.

Now you’re probably wondering, how bad was the cravings and the cheating?  They were not bad actually but as I said, I knew that I would cheat.  I think that’s the trick, don’t beat yourself up about it.  I didn’t and I found I didn’t cheat nearly as much as I thought I would.

So after this experiment, would I go totally gluten free?  Nope, I love bread too much.  But it did introduce me to other options, like quinoa instead of rice as a side or using it in baking.  And that’s the second recipe I’m going to share with you today.

Enough about me, let’s get started shall we!  So here’s dinner.

Gluten Free Brownies 2

  • 1 zucchini chopped
  • 1 red pepper chopped
  • 1 cup chopped mushrooms (whatever you prefer)
  • ½ onion chopped
  • 1 clove of garlic minced
  • 1 tbsp olive oil
  • 1 filet Sea Salt and Roasted Garlic Mahi Mahi (Inland Market)


  1. Preheat oven to 400 degrees.
  2. In a cast iron skillet (or one that can go into the oven) heat olive oil.
  3. Sautee the onion until translucent then add in the rest of the veggies.
  4. Lastly add the garlic.
  5. Cube the mahi and add into the veggies.  Cook for a couple minutes.
  6. Put the skillet into the oven for an additional 10 minutes.
  7. Take out and serve.  The entire pan is 300 calories.  It’s usually two meals for me and it’s so so so good.
  8. Now you could do this with any pre-seasoned fish.   Salmon is also really really good.

So you’ve had a really healthy dinner, let’s splurge on dessert.  How about a gluten free brownie?

Gluten Free Brownies 2

Gluten Free Quinoa Brownies (makes 15 brownies)

  • 1 cup melted butter
  • 2 cups sugar
  • 1 cup good cocoa
  • 4 eggs
  • 1 1/3 cup cooked quinoa (follow the instructions on a package)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees
  2. In a blender blend the eggs until mixed, about 30 seconds.
  3. Add the quinoa and blend until smooth.
  4. Add the baking powder and salt.
  5. In a sauce pan, melt butter and add sugar and cocoa.  Mix well.
  6. Add the egg mixture to the sugar/cocoa mixture.
  7. When combined add the chocolate chips.
  8. Pour into a well-greased pan 9”x13”
  9. Bake at 350 for 30 minutes.
  10. Cool and enjoy!
  11. Each brownie is less than 200 calories with 3 grams of protein!

So there you have it, gluten free doesn’t have to be taste free!

Thanks for letting me share my little experiment with you and I hope you’ll swing by Trilogy Edibles and see what else I make up in the kitchen, both gluten and gluten free goodies!

You can also find me on Facebook, Instagram and Twitter.

Gluten Free Muffins: Orange Chocolate Chip

Gluten Free Muffins: Orange Chocolate Chip

People often ask if I eat gluten free. I don’t eat gluten free because I have to, but I eat mostly gluten free by choice.  Gluten free muffins can be a great snack with out a lot of sugar.  I really do believe most things are good in moderation.  With the rise of many gluten driven intolerances I have been wanting to broaden my skills and create delectable gluten free treats. While gluten free baking can be more expensive,  I believe the extra cost is worth it for high quality ingredients. In my personal opinion, I believe that cheap ingredients, the rise of chemicals in our foods and GMO created foods are leading to many of our digestive problems.

Gluten Free Muffins Orange Chocolate Chip

When I delved into the gluten free baking world I realized there are a lot of different ingredients that can make up a gluten free flour mix. I felt kind of lost. I would go to the store to look for some of the different gluten free ingredients and there was not a lot of selection. That is why I love Cup4Cup. While most people often tell me how expensive it is, it is also very expensive to buy all the ingredients that make up a mix: white rice flours, brown rice flours, tapioca starch, potato starch and xanthan gum.  You can order Cup4Cup at Vitacost for about $15.19 for 3 lbs. Another great resource is Cup4Cup’s website. You can find recipes and retailers who carry the product. What I like about Cup4Cup is that you can sub into so many recipes with the same great taste. We use at Cup4Cup in our Carrot Ginger Cake and people never know it is gluten free.

Gluten Free Muffins Orange Chocolate Chip

Gluten Free Muffins:  Orange Chocolate Chip {Printable Recipe}

  • 2 cups Cup4Cup gluten free flour mix
  • 1 cup organic sugar
  • 1 teaspoon gluten free baking powder
  • 1/2 baking soda
  • 1/2 teaspoon salt
  • 1 egg {room temperature}
  • 1/4 cup vegetable oil
  • 2 large oranges
  • 1 tablespoon orange zest
  • 1 tablespoon vanilla bean paste
  • 3/4 cup regular or mini chocolate chips

Orange Glaze

  • 1 cup powdered sugar sifted
  • 1 to 2 tablespoon orange juice
  • 1/4 cup heavy cream
  • 1 tsp. vanilla bean paste


  1. Preheat oven to 365 degrees. Line a 12 muffin cup pan with liners.
  2. Zest one large orange. Approximately, one large orange will yield 1 tablespoon of zest.
  3. Then cut both your oranges in half and juice. Use a strainer to strain out the pulp. Two large oranges will yield approximately 2/3 cup of orange juice. Set aside.
  4. In a large mixing bowl combine all dry ingredients. Cup4Cup flour, sugar, baking powder, baking soda and salt. Mix on the stir setting on your electric mixer until the dry ingredients are combined.
  5. Stir in wet ingredients: orange juice, zest, oil, egg, vanilla bean paste.
  6. Fold in chocolate chips.
  7. Use ice cream scoop to evenly distribute muffin cups.
  8. Bake for 20 to 25 minutes since ovens vary. Muffins will brown on top.
  9. To prepare the glaze whisk the ingredients in a medium sized bowl. If you want a thinner glaze add more milk.
  10. Once muffins have cooled place the cooling rack over a baking sheet.
  11. Use a spoon to cover the tops of the muffins with glaze or dip them upside down into the glaze.

Gluten Free Muffins Orange Chocolate Chip

Want a gluten free savory suggestion?  One of our favorite gluten free recipes right now is for pizza puffs from Alida’s Kitchen. We subbed Cup4Cup flour in the recipe and they were wonderful. The best review was from my son Jude. Jude has quite a discriminating palette and he had no idea these savor puffs were gluten free. You will love the versatility of Cup4Cup.

Here are some other gluten-free baking resources that we love: