Christmas needs Cookies

Christmas time was thoroughly improved when we went next door to help make cookies.  The kids got busy with their recipe, and us Moms tried out a Gluten Free recipe. It was a perfect Saturday afternoon.  So I am sharing our recipe- adapted from Land o Lakes (link at the bottom.) They turned out perfectly not-too sweet. 

Christmas Cut-Outs (Gluten-Free Recipe)
1 cup Butter softened
1 cup sugar
1 large Egg
2 tablespoons orange juice or milk (I used milk)
1 tablespoon gluten-free vanilla
2 1/2 cups Gluten-Free Flour Blend (see note)
1 teaspoon baking powder
optional—Red and green gel food colors or cocoa powder
White coarse grain sugar, if desired
How to make
1. Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, orange juice and vanilla; continue beating until well mixed. Add flour blend and baking powder; beat at low speed until well mixed.
2. If doing plain cut-outs, skip directly to the chilling the dough in the fridge step.
* If doing swirled colors— Divide dough into thirds; set aside one-third. Place remaining thirds into separate small bowls. Starting with small amount of gel food color, tint dough in bowls to desired shade of red and green dough, adding additional food color, if necessary.
If doing chocolate two tone cutouts, make two 1/2 batches of dough, make one normal vanilla, and add up to 1/2 Cup cocoa powder to the flour step of the second batch.
This recipe also makes great thumbprint cookies.
3. Shape each dough into a ball; flatten to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
4. Heat oven to 400°F.
5. Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto lightly floured surface in random pattern with dough touching. Roll out dough pieces to 1/4-inch thickness, forming marbled design. Cut with 2- or 3-inch cookie cutters. (for thumbprints, roll 1 to 1-1/2 inch balls in your hand, place on cookie sheet and press indentation with thumb… fill with 1/4 teaspoon of jam before baking.
6. Place 1 inch apart onto ungreased cookie sheets or line cookie sheet with baking parchment. Sprinkle with coarse grain sugar, if desired. Bake 7-9 minutes or until cookies are lightly browned. Cool fully on cookie sheet  as they are very tender and break easily till cool.

NOTE—Gluten-Free Flour Blend: Combine 1-1/2  cups coconut flour, 1/2 Cups extra fine sweet white rice flour (or sub all 2 cups with the coconut flour if you can’t find the extra fine rice flour ), 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Categories: recipes | 1 Comment

Gluten Free Cinnamon Crispy Bars

Some kitchen Experiments actually succeed!

The quest at my house for a long time, has been how to add nutrition, and sometimes just plain enough calories, to a whole pack of different sensory-driven picky eaters.  Generally speaking, a success is when at least half of the family will eat it.  This one is amping up a traditional treat with Oats and Chia seeds to sneak a little nutrition into a lunchbox snack.   Disclaimer– I am not a great showman in the kitchen, or foodie-photographer.  But the recipe is great; so here we go!

SO Good!  Food tasters at my house say they taste like cinnamon rolls.  Tempted to frost them for special occasions.

They were good enough that snitching began before the bars were even cool enough to hold their shape, and they were eaten with a spoon…

So- I spotted these new flavors recently, and in my quest to move my family to gluten free, it looked like a great product to try out. (by the way- if you find another bran of gf cinnamon rice crispies, go for it)

Also, needed is rolled oats (regular or quick- I used regular) and Chia seed.  I have totally fallen in love with this little seed- the nutrition density is amazing. I am finding all sorts of places to sneak this into.

And also butter,

and about 1+1/3 bags of mini marshmallows.


  • about 8 cups of “Cinnamon Pebbles” (full box)
  • 1 cup Cinnamon Chex, smashed to small pieces
  • 2 cups oats
  • 1/2 cup chia seeds
  • 1/2 stick of butter
  • 13 oz  (1+1/3 of the 10 oz bags) mini marshmallows.  (approximate- a little more, up to 1-1/2 bags is no big deal.)

Prep a 9″x 13″ cake pan by lining it with baker’s parchment (if you don’t have parchment, you can butter the pan with the other half of the stick of butter, but it makes for greasier lunch bars)

Put all the cereal and Oats and Chia seeds in a big mixing bowl, mix together and set aside.

in a large saucepan, on medium heat, melt the butter and the marshmallows stirring constantly (more or less, this is the directions on the back of the bag of  Kraft Marshmallows.)

Pour over the cereal and stir carefully with a sturdy spoon until the chia seeds are lifted from the bottom and mixed in with the rest of the cereal.  Dump into the prepared pan and flatten firmly (again, to avoid more butter, I use a silicon spatula to press with)

Cut pan into 3 long-wise rows and 8 short-wise rows. When fully cooled, bag each bar in a sandwich size ziplock bag, and it will stay fresh all week (if they last that long!)


(ps- I am fully aware of the sugar content- remember, I am trying to get calories into my kids.  I am also aware of the corn syrup debates (aka-marshmallows) but I am choosing my battles.)

Categories: going gluten free, recipes | Leave a comment

Jello-Chia food bars


Well- I promised the recipe for the bars I used for my sweetie to take with her to her Pioneer Trek.  As a success note- she tried her best, and ended up only needing to rely on these bars once.  (whoo hoo!!!!)

So, I found the original recipe here; and she does a really great job with cooking photos (which I don’t) so I am going to let you hop over to her site for that kind of details if you need them…

So, here’s the original recipe ingredients…

2 cups oats (regular or quick)
2 1/2 cups powdered milk
1 cup sugar
3 Tablespoons honey
1 3 oz package jello (orange or lemon–these bars already have a high sugar content, and a sweeter jello just makes them more sweet)
3 Tablespoons water

  1. Mix oats, powdered milk, sugar in a mixing bowl.
  2. Mix water, jello, honey in a saucepan. Bring to a rolling boil.
  3. Add jello mixture to oats mixture and blend well with a mixer. If the dough is too dry to stick together, add water one tablespoon at a time- here in dry Arizona, I needed 4 tablespoons to get a mix that clumped, but was not too wet.
  4. After it’s thoroughly mixed, press into a lined (with parchment paper) 9″x13″ pan. (*if you put another parchment paper on top, you can use your rolling pin, then discard the top paper) Make sure to press it down firmly.
  5. Cut dough into bars before you bake, and ensure they’re completely cut through. (I cut it into 24 bars, in a four pieces by six arrangement.)
  6. Bake bars at 200 degrees Fahrenheit for 1.5 to 2 hours. Remove from pan and allow to cool. (Alternatively, you can dehydrate them at 145 degrees for 4-6 hours.) (the goal is totally dry)
  7. After dry and cooled, separate bars and package in a foodsaver bag or mylar bag.


We used quick oats, for an easier to chew bar, and orange flavored jello; and I also added 1/4 Cup chia seeds, for the added protein and nutrition I have been trying to get into her.  The resulting bar is really sweet tasting (which she loved) and tasted a lot like a lemon drop in crunchy form.   For myself, I might try reducing the sugar a bit next try,  but it doesn’t bother me much as this is not a diet bar- it’s a trying to get food IN my kids bar.  🙂  Even so, it is still way under 200 calories per bar, when cut into 24 bars like I did, which easily compares with commercial brands.  I found another blog that tried this recipe too- and he did some basic math for calories- for those who are interested, here.

We are already planning our next flavors- starting with strawberry.  And I have also started playing with an idea in my head for bone-broth crackers.  I’ll let you know if they work.

Happy Trails!

Categories: recipes | Leave a comment

Oreo Dreams

There are many wonderful things I love about conference weekend.
One is the chance to hear the words of our Prophet and other inspired leaders.  Another,  is to be able to listen while laying down on the couch, jammies optional.   That doesn’t mean I get totally smooth sailing- I still ended up tight-hugging better a great many melt-downs and stress.  Yup,  even good changes in routine are still changes.  So after conference- instead of sitting down to some nice quiet time to ponder and write about the many things that touched my heart,  the better choice became looking up cupcake recipes with my lovely TeaRose.  🙂
This one turned out AWESOME– and that is no joke- especially since it was ME doing the translating of the recipe into GF (not someone like my sister who is very kitchen proficient.) It tastes just like a hostess cupcake without the cream in the center, since we couldn’t wait for them to cool enough to fill them.    Even at that- it was loved by only half my family, as the other half does not like chocolate… so for them,  I will try one of these other recipes.  And my pondering will come later.   🙂
Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

Portion size 12 cupcakes


  • 1-1/2 cups My Simple Gluten Free flour blend
  • 1/4 tea xanthan gum
  • 1/4 tea chia flour
  • 1 cups granulated sugar
  • 1/3 cup plus 2 tsp cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 Cup minus 2 Tbl. Water
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1-1/2  Tbl cider vinegar


  • 1/4 cup unsalted butter, softened
  • 2 cups icing sugar
  • whipping cream or milk (adjust for desired stiffness)
  • 1 tsp vanilla
  • 4 chocolate sandwich cookies, (such as Oreo), finely chopped


  •  chocolate sandwich cookies, (such as Oreo), quartered.

Preheat oven to 350 degrees. Line a 12 cup standard sized muffin pan with paper liners.

Mix all the dry ingredients together in a medium bowl.  in a small bow, add all the wet ingredients,  until the egg is fully mixed.  Add the wet ingredients to the dry ingredients, and beat for 2 minutes, till smooth.

Divide evenly into 12 muffin cups.  Bake for 18-20 minutes.

Cool before frosting if you can keep the kids away that long.

(Original, wheat flour recipe by Adell Shneer and The Test Kitchen Source: Canadian Living Magazine: May 2011
Photography, from the website that I found the recipe, by Jodi Pudge)
My simple gf flour mix.
In a gallon size ziploc plastic bag, or plastic contaner with a good seal, put–
2 parts Almond Flour
2 parts Super fine brown rice flour
1 part potato starch (not potato flour)
1 part Tapioca starch.
seal and mix till all one color

 Gluten Free Cheesecakes


  • 1/4 stick of butter
  • 1/2 cup almond meal
  • 2 8 oz packages of softened cream cheese
  • 3/4 cup of Sugar
  • 1tsp vanilla
  • 2 eggs


  1. Pre-heat your oven to 350 degrees.
  2. Melt the 1/4 stick of butter for the ‘crust’ of the cupcake. When the butter is melted stir in the almond meal, you should end up with a nice consistency.
  3. Place a small amount in the bottom of your cupcake liner and pat down to form the crust.
  4. For the cheesecake filling, in a stand mixer, add the cream cheese, eggs, sugar, and vanilla to the bowl and mix on medium speed until the mixture is smooth. When the filling is nice and smooth fill the cupcake liners almost to the top.
  5. Bake in the oven for 15-17 minutes. Cool on the counter then chill overnight for an awesome treat. You can top these with your favorite fruit topping or just some simple whipped cream.
  6. Enjoy




Gluten Free Strawberries & Cream Cupcakes


2 cups strawberries, hulled – use divided
1 cup superfine white rice flour
1/3 cup potato starch (not potato flour)
3 tablespoons tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher or fine sea salt
¼ cup sour cream or Greek yogurt – at room temperature
1 teaspoon pure vanilla extract
7 tablespoons unsalted butter (1 tablespoon shy of a stick) – at room temperature
1 cup plus 4 teaspoons granulated sugar – use divided
1 large egg – at room temperature
2 large egg whites – at room temperature
1 cup cold heavy whipping cream


Preheat oven to 350 degrees. Line a 12 cup standard sized muffin pan with paper liners.

Reserve 3 or 4 of the strawberries for garnish. Puree 1 cup of the strawberries in a blender or food processor until smooth. Cut the remaining strawberries into ¼ inch dice. Measure out 1/3 cup of the strawberry puree for the cupcakes and reserve the remaining puree (you should have a couple tablespoons) for the topping.

In a medium mixing bowl, whisk together the white rice flour, starches, xanthan gum, baking powder, baking soda and salt.

In a small mixing bowl, stir the sour cream or yogurt with the 1/3 cup strawberry puree and vanilla.

cream together the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the egg and egg whites, one at a time, mixing well with each addition. Add half the dry ingredients and mix on low until combined, then add the strawberry/sour cream (or yogurt) mixture, mixing until combined and finally mix in the remaining flour mixture. Do not over mix. Remove the mixing bowl from the mixer and with a rubber spatula, scrape the sides and bottom of the mixing bowl making sure all ingredients are well combined. Gently fold in the diced strawberries.

Divide the batter evenly between the prepared muffin cups, filling each almost to the top. Bake for 20 – 25 minutes or until the tops feel dry and springy and a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

Just before serving (or up to a couple hours ahead) whip the heavy cream with the remaining 4 teaspoons of sugar on high until it forms stiff peaks. Gently fold in the reserved strawberry puree leaving it a little streaky.

Dollop or pipe the strawberry whipped cream on the cupcakes. Cut the strawberries reserved for garnish into slices and top each cupcake with two slices, pointy end pointing up, or any other way you desire.

by Carol Kicinski on August 10, 2010  photo from the post where I found the recipe

Categories: recipes | 2 Comments

How to look like an awesome Mom in under 20 minutes- Mini German Pancakes

Somewhere between the regular stress of Sundays, the waning full moon,  a REALLY, hard school-week, and a church adult party last night — and ta-da- my energy level bottomed out at about the same moment that my pain levels started rising (No surprise.)  But along the way, I also discovered a great variation of a family favorite.  So- with very little effort,  Sunday had a tiny little bit of spectacular.   Wahoo!


(this recipe can be made with just 2 round cake pans, which I have done many times, but making them little made all the kids think they were getting a treat!  Makes 24, but it can also be easily halved.)


  • 1 Cup Simple GF flour mix – flour recipe follows (regular wheat flour also works well, same measurement)
  • 1/2 tea. salt
  • 1 Cup milk (any kind- I still love cows milk)
  • 4 large eggs plus 4 more egg whites (it’s ok to get extra yolks in it)
  • butter
  • 2- 12 muffin pans,  or 1-24 muffin pan

Pre-heat oven to 425 degrees F.    Slice butter cube in thin 1/8 inch slices (about    Put one slice into each well of muffin tray(s), set aside.

Add all other ingredients in a medium bowl and mix with a fork or spoon. Set aside to rest for a minute. Meanwhile put muffin tray(s) in oven to melt butter.  Watch carefully to avoid burning butter (about 1 or 2 minutes is all it takes)

Pull out tray (carefully).  Beat batter one last time to make sure it is smooth.  Then with a small measuring cup (I use my 1/3 C) scoop batter and pour into each well, till devided evenly between all the  wells.  Put pan(s) back into oven.  Bake for 12 to 13 minutes, or until golden.


The batter puffs awesomely while in the oven, and sinks almost as soon as it is removed, so if the kids want to see it puffy, have them near when it is freshly pulled out.


I’ve seen all sorts of magazines dress this simple dish up with fruit combos of all sorts, but my kids still love it with the simple topping handed down to my Mother, and then to me– Powdered sugar and lemon juice.  But today, I also tried it with the simple home-made refrigerator blackberry jam I made from an internet recipe.  Both ways are great! (wished I had some English clotted cream)


(I have been trying recipes from all sorts of sites, and I found that one of the flours is not agreeing with my digestion. Not sure which, so I went back to basics.  I’ll test the others out one at a time till I find it, but for now this mix is handling my scrumptious cravings just fine.)

  • 2 Cups brown rice flour – super finely ground
  • 2 Cups almond flour (not to be confused with almond meal)
  • 2 Cups starch- at the moment I am loving half and half potato starch and tapioca starch- the tapioca gives a great browning and crust.)

put all flours and starches into a 1 gallon size ziploc bag, and zip closed, shake and turn till it is all one color.  Mark contents on the outside with a permanent marker.  Almond flour has a lot of oils in it, so if it is not going to be used soon, store it in the fridge to keep it from going rancid too soon.

Categories: recipes | 1 Comment

Spaghetti Sauce is Better Fresh

In my quest to overhaul my families diet, one of the very first things I chose to tackle was Spaghetti Sauce.  It’s one of my families favorite go to meals, but I had never tried to forgo the bottled stuff and make home-made before.  (if I haven’t mentioned it before, I am very um -let’s just say the kitchen is not my natural habitat- and any success in this area is a HUGE victory for me)  But I was amazed at how easy this was.  I have decided that stove-top cooking is my thing.  At first, I would add a couple of tablespoons of sugar, to match the taste of the store-bought brands, then gradually I decreased the amount until  I fully weaned them off the added sugar.  Now, I get the highest compliment of them asking for home-made, even my oldest when inviting friends over for diner says “Can you make some of your Healthy Spaghetti sauce?”  🙂

Shard’s Simple Marinara type sauce to use with all sorts of things….


  • 1 can diced tomatoes (I like the petite diced) or fresh tomatoes, chopped to make almost 2 cups
  • 1 tbsp. coconut or olive oil
 (not needed if cooking with hamburger)
  • 1 Tablespoon onion, diced
 (fresh or dried)
  • ½ tsp. salt
  • Freshly ground black pepper, if desired, to taste
  • clove garlic, minced, or dried garlic, as available
- to taste (I am very light with this, for the benefit of sensitive stomachs)
  • Pinch of red pepper flakes if desired
  • ¾ tsp. dried Italian seasoning  (mostly Thyme, with a little Oregano, and Basil


Heat the oil in a large cast iron (or non-stick) skillet over medium heat.  Add the onion, salt, and pepper and garlic to the pan and cook, stirring occasionally till tender.  Mix in the tomatoes, and seasonings and cook just until fragrant, and heated through (for fresh tomatoes, cook a bit longer till skin starts to wrinkle)

Spaghetti with Veggies
Additional Ingredients

  • 2 mushrooms, chopped
  • 1/2 cup summer squash or zuchini, diced
  • 1/4 C shredded cabbage or broccoli slaw if desired
  • 1 lb, Hamburger (or other meat, such as ground or canned turkey, as available)
  • Spaghetti noodles (figure a bunch of dry noodles about the thickness of your thumb for every person)

Start the water for the noodles first/ add the noodles when the water is boiling. Cook about 10 minutes, till tender.
While noodles are cooking; brown the hamburger, make the marinara sauce in the same pan, adding  the veggies at the onion stage, cook it all together till tender- continue as directed.  Serve over noodles.

(note–there are some great GF noodles now available, my family especially likes the qinoa and corn versions, but they need LOTS more stirring)

Variation– serve over buns for Sloppy Joes!

Skillet Lasagna
Additional Ingredients

  • 1 lb. Italian sausage, crumbled or  ground turkey, or ground beef
  • 10 curly-edged lasagna noodles, broken into 2-inch lengths
  • ¾ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
¾ cup ricotta cheese
3 tbsp. minced fresh basil (optional)

Brown the meat and make the sauce without the vegetables.   Scatter the lasagna noodles in the skillet.  Increase the heat to medium-high and cover.  Let cook at a vigorous simmer, stirring often, until the pasta is nearly tender, add any desired veggies, finish cooking till pasta is tender (about 20 mins.)
When the pasta is tender, turn heat down to med.  Stir in cheeses.  Cook until the cheese is bubbling, about 5 minutes.  Remove from heat, sprinkle with basil and serve.

Categories: recipes | Leave a comment

Sweet Success- Morning Glory Muffins (GF/CF)

Well- today’s adventure was another in my efforts to learn to bake gluten free- I love muffins– and these are so cool because they are packed with veggies, and a little fruit.  Some things I am learning, they don’t quite smell the same as wheat coming out of the oven- not bad, just not the same… and even a tiny bit of buckwheat (for flavor and nutrition) makes the whole batter go very dark.  It’s ok, just different.   Now for the first taste-test (me)…drum roll……


Ohhhhhhh- the streusel topping makes for a crispy, sweet feel to the bite. The flavor and ……… sorry, your the recipe will have to wait till I have another one.


O.K.  I’m back-

First I made myself a small batch of All purpose GF mix,  I made it small, because I’m still experimenting, but I like this one.  (I am really enjoying learning about flours and the nutrition and properties of them, but I’m just a beginner, so I’m not going to say anything here.)

1 Cup rice flour ( I made a blend of 3/4 superfine sweet rice, and 1/4 superfine brown rice, but I wouldn’t be able to do the brown rice for white cookies.)

1Cup Sorgum flour ( less 2 Tbl- replaced with 2 Tbl buckwheat)

1Cup Tapioca flour

1Cup Cornstarch

1Cup Almond flour

whisk together thoroughly.


Now- preheat oven to 350*  and prepare muffin pan(s) (makes 24 muffins)

–Dry ingredients

2-1/4 Cup  GF all purpose flour mix (if your own mix contains xanthan gum or guar gum, don’t add the additional 1 teaspoon gum to the recipe)

1 teaspoon xanthan gum (OR guar gum)

1 to 1-1/2 teaspoons cinnamon (depending on taste- my family likes it mild)

2 teasoopns baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 Cup rolled oats

1/2 Cup chopped pecans

–Wet ingredients

1-1/4 Cups sugar

about 2 Cups grated carrots

about 1/2 C shredded zucchini (1 small one)

8 oz crushed pineapple – lightly drained (I had used a little on a pizza, so I added 1 tablespoon of apple juice.)

3 large eggs

7/8 Cup canola oil

1-1/2 teaspoons vanilla

(the recipe calls for raisins, but my kids can’t stand them, so I left them out- if you like them, add 3’4 cup golden raisins)

–Streusel topping

1/4 Cup sugar

1/4 Cup rolled oats

1/4 cup GF flour mix

about 2 Tablespoons margarine (or butter if you are not worried about dairy)

cut and smash together with a fork till thoroughly blended


in a medium to large mixing bowl, combine all the dry ingredients, whisk or use a fork to combine thoroughly.

In a separate bowl, combine all the wet ingredients mix till all the sugar is dissolved.  Add the wet ingredients to the dry ingredients… mix well.

fill muffin cups about 3/4 full (I use a 3/4 cup measuring cup as a ladle, it helps a lot)  Crumble about 3/4 teaspoon of the streusel over the top of each cup.  Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

And review are coming in– Hubby says ‘WOW- they taste like the old-fashioned cinnamon bread from when I was younger”.  now that is sweet success.  (happy sigh)

(Adapted from the Gluten-Free/Dairy free Morning Glory Muffin recipe on

Categories: recipes | Leave a comment

Favorite Basic Sugar Cookies


One sure sign that summer is here– I finally have the time and energy to bake cookies.  Of all the recipes we have tried, this is my oldest recipe, but still my kids favorite sugar cookie- so it’s probably the one I will adapt for our gluten free experiment this summer.

1 C sugar

1 C butter

2 eggs

1-1/2 tea. vanilla

1/2 tea. salt

1/2 tea. baking soda

3 C flour

*optional -small amount of poppy seeds

apple or berry jelly


In a large bowl, beat together sugar and butter.  Add eggs and vanilla, and salt and baking powder,  beat till fluffy.  Add flour.  Finish mixing with a wooden spoon as dough will be fairly stiff.




Heat oven to 400 degrees.

Gently roll dough into 1″ balls.  If desired,  roll balls in the poppy seeds, place on ungreased cookie sheet,  make an indent into the center of the ball with your thumb, or finger tip.  fill indent with  jelly.  Bake 8 to 10 minutes, or until edges just begin to brown.  Remove from cookie sheet to cool.

About 7 doz. cookies

——————————-SlicesDivide dough into thirds, shape each portion into a log about 1-1/2 ” in diameter.  Wrap and refrigerate at least 4 hours.  Heat oven to 400.Cut roll into 1/8 to 1/4 inch slices. Place 1 apart on ungreased cookie sheet.  Bake 8 to 10 minutes.

Categories: recipes | Leave a comment

Going Gluten Free– finding blogs and research


Picnics for Thanksgiving

Well- I’m still scared about learning to cook… but it’s time, the kids need it… I have been testing GF recipes and gathering ingredients, and I have warned the kids that I am ready to put the family on a personal experiment for a week as soon as summer break is here (less than 3 weeks!  yay!)


who said you had to have cake?

So-  here’s some of the great sites I have found—-

really good!!—

Categories: Blogs I like, LDS Mom of Autism, recipes | 2 Comments

A cup of comfort for my friends

Hot Chocolate on a Stick!


A clever candy that does double duty.  It makes great gifts (if any is left over after your kids find it) and you can make endless variations: besides adding the large marshmallows to the hot chocolate skewers.  Leave it plain for a darker chocolate,  roll the fudge blocks in crushed peppermint or cocoa, or drizzle them with white chocolate before packaging.   (My daughter loves just eating it plain like a fudge-pop.)
1 lb. semisweet chocolate
1- 14oz. can sweetened condensed milk
4 T. butter
bag of flat “smores” marshmallows
Butter and 8×8 baking dish and lay a sheet of parchment on the surface.
Fill bottom of double boiler with about 1 inch of water, bring to boil- then reduce to barely simmering.  Put first 3 ingredients in top pot, put on top of first pot. Heat, stirring frequently till melted.  Pour into baking dish.  Smooth with spatula,  refrigerate till set.  Cut into squares.
On a wood stick or skewer- stack a marshmallow and a fudge square.  wrap in a candy bag, and attach a how-to label.


how-to label;

Hot Chocolate on a Stick!
to use-
heat up a mug of milk* and dunk the fudge and marshmallow stick into the milk, stir until the fudge has completely dissolved.

(* no more than scalding on the stove, or 1 min. in the microwave)


Categories: recipes | 1 Comment

Blog at