Gluten/Dairy Free Mini Doughnuts

baking, recipe, Uncategorized




Happy #nationaldoughnutday everyone! I’ll admit I’m a sucker for a silly “holiday” like national talk like a pirate day or grilled cheese day. They always sneak up on me though, except for doughnut day! I’ve been planning these babies all week long.


I tried to simplify the recipe as much as possible because, well my toddler keeps me busy! The flavor is nice and well rounded, the crumb is tender and they are, forgive me if this word makes you cringe, moist.


You can substitute mashed banana for the applesauce. Depending on your banana sweetness you may need to reduce your sugar.




Gluten/Dairy Free Mini Doughnuts

1/2 melted coconut oil
1 cup applesauce
2 eggs
2 tsp vanilla extract
3/4 cup tapioca flour
1/4 potato starch
1/2 brown rice flour
1/4 sea salt
3/4 tsp baking soda
3/4 tsp xantham gum

1/2-2/3 cup organic sugar (use the former if you’re going to frost them, I didn’t and they were pretty sweet. Which is fine if you only eat one 😂)


1. Blend all ingredients in blender just until smooth.
2. Follow your mini dough maker directions for baking. I used a melon baller to scoop batter. Let cool before icing.

2 parts powder sugar
1 part cocoa powder
Milk of choice as needed (1-2 tablespoons)

1. Started with 1 tablespoon of milk stir until smooth and consistency of pancake batter. Let stand 5 minutes before using.
2. Dip tops of doughnuts in icing. Set aside to harden.



Xoxo Jessica



Pizza Muffins

baking, Cooking, recipe

Pizza Muffins

I needed snack food for the busy week ahead of me and was coming off of a very busy week so it needed to be easy. The next night I dreamt of these fun to make muffins! You can mix in your favorite pizza toppings as long as the won’t add too much moisture.

Note: the muffins will appear a bit soggy after baking if you eat it right away. Have patience to let the muffin cool and settle and you will love it even more!


Makes 12 muffins.

Pre-heat oven to 400 degrees. Grease a muffin pan well.

In a large bowl thoroughly combine 2 eggs, 1 T sugar, 2 cups cottage cheese, 1 T dried onion, 1/4 t each garlic powder and dried basil, and 1/2 green pepper chopped finely (make sure pepper is completely dry).

Stir in 1 cup Bob’s Red Mill all purpose flour, 2/3 brown rice flour, 1 1/2 t xanthan gum, 2 t baking soda, 3/4 t salt, 3/4 – 1 cup milk as needed until well blended.

Stir in 1/4 cup chopped sun dried tomato, and 1/2 cup mozzarella cheese.

Scoop into the muffin pan (each cup will be very full), using a wet hand smooth the tops of muffins, sprinkle a little mozzarella or parmesan cheese and Italian seasonings on each muffin.

Bake for 20-25 mins, let cool in for at least 5 mins before removing from pan, cool on wire rack and store in the fridge.

Spiced Pumpkin Creamcheese Bars

baking, recipe

Spiced Pumpkin Bars

These are the type of bars that will make you friends with the first bite! It takes elements of pumpkin pie + pumpkin cake + cheese cake to make insanely moist, mildly spicy, and creamy conversation starters. Enjoy these easy to make bars!



Makes 2 dozen bars.

For pumpkin base:


    • 8 oz creamcheese, softened
    • 1/2 cup of raw sugar
    • 1 tsp vanilla extract
    • 1 egg
    • 1/2 cup of butter, melted
    • 1 cup of raw sugar
    • 2 tsp each pumpkin pie spice & cinnamon
    • 2 cups pumpkin puree
    • 2 eggs
    • 1 1/3 cup of gluten free flour
    • 1/2 tsp xanthum gum
    • 1/2 tsp salt
    • 2 tsp baking soda

For cream cheese topping:

    • 8 oz cream cheese, softened
    • 1/2 cup of raw sugar
    • 1 tsp vanilla extract
    • 1 egg
  1. Prep: Soften cream cheese, butter a jelly roll pan (15.5″ by 11.5″), melt butter and let cool, and preheat oven to 350 degrees.
  2. In a medium sized bowl stir butter, 1 cup of sugar & spices together until smooth. Add in pumpkin puree, 2 eggs, gluten free flour, xanthum gum, salt, & baking soda.
  3. In a small bowl blend cream cheese, 1/2 cup of sugar, vanilla extract, and 1 egg until smooth.
  4. Pour pumpkin mixture into jellyroll pan, smooth top of batter, spread on cream cheese mixture.
  5. Bake 25-30 minutes until until a toothpick comes out clean. Let cool completely before chilling in the refrigerator. Cut into 2 dozen bars.

Buffalo Chicken Pizza

baking, Cooking, recipe

GF Buffalo Chicken Pizza

This is a bold and fun take on pizza that you will want to make again and again! All toppings can be prepped in advance 🙂

  • Double crust recipe, add 1 T of dried minced onion, & 2 T of chia seeds to crust. Divide in half.
  • Pre bake crusts at 425°F for 5 minutes.
  • Toss 2 cups of shredded chicken with 1/2 cup of hot sauce, set aside.
  • Mix together 1/2 cup of softened cream cheese & 1/4 cup of ranch dressing, set aside.
  • Seed & dice 1 tomato & 1 green bell pepper, set aside.
  • Mince 1 bunch of green onions, set aside.
  • Spread 1/2 of cream cheese mixture on 1 pizza. Top with mozzarella cheese, 1/2 each of the chicken, tomato, and bell pepper.
  • Lightly cover the pizza with 1/4 cup of shredded cheddar jack cheese blend.
  • Bake until cheese melts and crust is baked through.
  • Repeat for other pizza and enjoy!

Chocolate Chip “Peanut Butter” Cookies





Chocolate SunButter Cookies

Ah food intolerances. They can be a pain can’t they? Especially when you need to throw something together quick. These “peanut butter” cookies are made from sunflower seed butter which tastes similar. There’s no flour and they are gluten free. Ok are you ready for the easiest cookie recipe ever?

Preheat the oven to 375 degrees Fahrenheit. In a medium sized bowl mix together 3/4 cup of Sunflower seed butter, 1/2 cup clover honey, and 1 egg until well blended. Stir in 1/2 cup dairy-free chocolate chips (optional for you, but not me!). Scoop heaping tablespoons of cookie dough (it will be almost like muffin batter) 2″ / 5cm apart onto parchment paper lined cookie sheets. Bake for 10-12 minutes until cookies are golden. Try not to eat them all!

 Spiced Apple Cake

I’m not quite sure if this should be called bars or cake. Either way it’s wonderful! I think it would also be nice if you sliced the cake into triangles and drizzled them with white chocolate.

To make:

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 glass baking pan with butter.
  2.  Heat a large fry pan to medium low. Add 1 stick butter, and 2 cored and diced apples. Saute until apples start to soften and release their juices. Add 2 tablespoons minced crystallized ginger, and 1 tablespoon ground cinnamon. Off the heat and set aside to cool.
  3.  Meanwhile in a medium mixing bowl, whisk together 2 cups of gluten free all purpose flour mix (I used Bob’s Red Mill), 2 teaspoons each xanthum gum and baking powder, and ½ teaspoon sea salt.
  4.  Add 1 1/4 cups of milk to the saucepan, stir well. Add 2 eggs, and stir well. Carefully pour the liquids into the dry ingredients. Mix thoroughly. Pour into the prepared baking pan. Bake until a knife comes out clean.
  5. Let cool completely and then frost with cream cheese frosting.

{Make your own pizza}

baking, recipe

I love pizza. I love that you add whatever veggies you want and then cover it in cheese. Mmm, cheese 🙂 I love that it’s a cheap meal when you make it yourself even if you add a salad and ice cream for dessert. I love that my mom for many years made us pizza for parties and everyday dinners. Thanks mom again for instilling in me a desire for healthy and cost effective cooking, I love you!

The above unbaked pizza was made with all of the non-optional ingredients listed. I also used the seasoned olive oil that the olives came in for brushing the crust with.

{Basic Dough Recipe}

A tender, fairly light and flavorful dough that tastes delicious despite being mostly comprised of  whole grains. I use organic hard white whole wheat flour(unifine) from Azure Farms. You may have to sub more white flour if you use a coarser whole wheat flour.

This makes a ton of dough! At least enough for 6 medium pizzas. Also a good dough for cinnamon rolls and loaf bread.  You can freeze grapefruit sized portions wrapped in plastic wrap for up to a month. Thaw overnight in the refrigerator.

2 Tablespoons of raw sugar
1/2 cup of warm water
2 Tablespoons of yeast

2/3 cup of olive oil
2/3 cup of honey
2 Tablespoons of sea salt
3 cups of hot, not boiling water
2 cups oatmeal
2 cups white flour
6-8 cups of hard whole wheat flour

  1. Mix the first 3 ingredients together in a bowl that holds at least 4 cups. Let yeast proof for 5-10 mins, if it gets too bubbly stir it down.
  2. Add the olive oil, honey, salt and hot water to your stand mixer. Using a dough hook mix for about 2 minutes, add the oatmeal, white flour and 4 cups of whole wheat flour. Mix until the flour is moistened.
  3. Add the proofed yeast and enough whole wheat flour until the dough is barely sticky. Mix on a low speed for 6-8 minutes until smooth.
  4. Lightly grease top of dough with olive oil, cover with a damp towel and let rise for 30 minutes. Punch dough down and let rise again for 30 minutes.

{Delicious and healthy pizza}

Consider making 2 or more pizzas at a time and freezing the leftover slices. Choose your toppings wisely as you don’t want to overload your pizza. Spinach and kale cook down so much they are barely noticeable in taste but the nutrition is there. Substitute your favorite veggies or sprinkle some herbs on the crust.

Grapefruit-sized piece of basic dough

2/3 cup of pasta sauce(turkey is optional)

1/6 of an onion, thinly sliced

1 cup of organic fresh spinach or kale

1 1/2 – 2 cups of shredded or sliced mozzarella cheese

1/2 Roma tomato, diced

1/4 green bell pepper, diced

2 mushrooms, thinly sliced

4 olives, chopped

1/2 cup of cooked chicken, optional

Cornmeal or whole wheat flour, for the pan

Pizza stone or cookie tray

Olive oil for brushing, optional

Garlic powder or dried basil for sprinkling, optional

  1. Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius)
  2. Place 2 Tablespoons of cornmeal on pizza stone. Spread dough until it’s roughly half what you want the finished thickness to be. Brush olive oil 1-2″ from edge.
  3. Spread sauce over dough, add onions, then kale, cheese and remaining toppings.
  4. Bake for 8-12 minutes until cheese is melted, pizza crust is lightly browned and is no longer doughy.

Each pizza serves 2.

Peach Crisp Recipe

baking, recipe

Super easy and fantastic to boot!

A favorite with almost everyone and easier than peach cobbler.


Peach Crisp Recipe:

3(15 oz each) cans of peaches

2/3 each cup of oatmeal & 2/3 cup whole wheat flour (for gluten free use 1/3 each brown rice & tapioca flour, or 1/3 cup coconut flour)

2/3 cup of light brown sugar

1/4 tsp. salt

1/4 tsp. powdered ginger

1/4 tsp. cinnamon

5 T. of melted butter( you can substitute with canola oil for a non-dairy version)

1.Preheat the oven to 350 Fahrenheit.

Combine dry ingredients in a 1 quart sized bowl.


2. Pour all 3 cans of peaches in a glass 9″x13″ pan.

I used yellow cling peaches 🙂


3. Sprinkle 4 Tablespoons of dry mix over the peaches to help thicken the crisp.


4. Pour the melted butter in the dry mix and stir until combined.

It should have clumps, kinda like pancake mix 🙂


5. Spread the crisp mixture over the peaches.


6. Bake for 30 minutes or until bubbly and lightly golden on top.

Let cool and serve with whipped cream or vanilla ice cream!

Possibly the easiest dessert ever, you can even memorize the ingredients.


Creamed Spinach Chicken with Cream Cheese Biscuits

baking, chicken, Cooking

Yesterday I made cream cheese biscuits with creamed spinach chicken for dinner.

I followed a classic biscuit recipe subbing cream cheese for the butter.

Why? Honestly I didn’t want to wait to soften the butter!

I mixed in 1 cup of cheddar/Colby jack cheese and

sprinkled some parsley and garlic powder before stirring everything together.


Here they are scooped on the cookie tray and parchment paper.

After I plopped them on I shaped them a bit to be more rounded instead of the scary little buggers that come out when I usually make drop biscuits.

They smelled amazing as they baked!

How can you go wrong with cream creese, cheddar and Colby jack cheese?


I made gravy, mixed in dried onions, leftover rotisserie chicken,

frozen spinach and then stirred in cream cheese.



I cooked peas, broke the biscuits up into chunks and poured the creamed spinach chicken over everything.

It was so simple and yet it tasted pretty good!


Tonight Gil and I went out to our favorite Vietnamese restaurant.

Gil had the pho and I have the summer roll type dish with grilled pork and shrimp,

rice noodles, lettuce, sweet pickled carrots and radishes,

bean sprouts, Thai basil, cilantro and rice paper.

It was so amazing!

Now I can’t wait to make this at home 🙂


Baking Mania!



I made pizza for dinner!

I followed Sue Gregg’s recipe for the crust,

prebaked it.

Topped it with: Classico pasta sauce, smoked turkey sausage, herbs,

chopped onions sautéed in butter and garlic, thin slices of green bell pepper,

mozzarella, cheddar and Parmesan cheese.




I made a fruit cobbler.

There is my fruit mixed with tapioca.



And the cobbler unbaked.



And finished! It was sooo good that I think I’ll put it into



Little marshmallow surprises.

The surprise was that they burst open and released their delicious gooeyness.

I based it off of this recipe:


I also made vanilla pudding from here:


I am done with cooking for the day.