Showing posts from: recipe

Pumpkin Donut Muffins

It is pumpkin season! My goodness it is everywhere I look! But I am totally fine with it because I love me some pumpkin. So I just posted a new video on my channel showing how to make these pumpkin donut muffins. If you aren’t in the mood to read, come watch the video HERE. These little drops of heaven were super easy to make and got my husband’s approval! (basically they don’t taste gluten free!) I made these first with a little too much batter in each muffin tin, so the next time baking I filled them up only about half way and they turned out much better. I like how these are honestly a perfect mix between a donut and a muffin. Incredibly moist, satisfying and just the right about of pumpkin. I hope you all enjoy!

Gluten Free Pumpkin Donut MuffinsGluten Free Pumpkin Donut MuffinsGluten Free Pumpkin Donut Muffins

 What you will need:

(pumpkin donut muffins)
1 1/2 cups gluten free flour
3/4 cup pumpkin puree
1/2 cup milk
1/2 cup melted butter
1/2 cup sugar
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp xanthan gum
1 tsp vanilla
1 tsp salt
1 egg

(cinnamon sugar topping)
1/4 cup melted butter
1/2 cup sugar
1 tsp cinnamon

**$10 off your first Vitacost order

1. Combine all ingredients.

2. Spray muffin tin with non-stick spray and fill 1/2 way up with batter.

3. Cook for about 10 minutes at 350. (I stick a fork in one at 10 min. and if it comes out clean they are done. If there is still batter on the fork I put them back in for a few minutes.)

4. Brush just the tops with melted butter. Sprinkle cinnamon sugar all around entire donut muffin.

5.  Enjoy.

Gluten Free Pumpkin Donut Muffins

original recipe HERE

Gluten-Free Pumpkin Muffins

So I made these muffins last week and they were a hit! I might make them again today because I kinda miss them. They are so moist and soft, and have the best flavor. Another thing that is great about these muffins, is that they are great for breakfast. You can always add cream cheese frosting for more of a dessert, but I like them as is. Let me know if you try this recipe out! You won’t regret it! xoxo


3 large eggs
2 tablespoons molasses
1 can (15 ounces) pumpkin purée
1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup soft butter



1) Preheat the oven to 375°F. Line the pan with papers.

2) Whisk together the eggs, molasses, and pumpkin purée. Set aside.

3) Whisk together the gluten-free flour, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.

4) Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.

5) Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.

6) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that’s fine.

7) Let the muffins rest for 10 minutes.

8) Bake the muffins for 22 to 25 minutes (22 was perfect), until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Recipe: Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

Another pinterest recipe! I am actually using my pins, which makes me excited. I’m currently looking for some great Thanksgiving recipes for next week. If you have some favorites let me know in the comments. So a little background on this dessert. I first made in on Halloween and it didn’t turn out as great because I used way too much condensed milk on the top. It tasted fine, but it didn’t look too appealing. The next time around they were perfect. I could have cooked them a little less for more of an ooey gooey texture, but the peanut butter cups keep them super soft in the middle. If you are a fan of chocolate and peanut butter these are a must! (fyi: make sure to freeze your peanut butter cups) Below I have the recipe listed from Bru Crew Life.



1 box chocolate cake mix

1 egg

1/2 cup butter, softened

1/2 cup butter, softened

1 teaspoon vanilla extract

16 regular sized peanut butter cups, frozen and unwrapped

1/2 cup sweetened condensed milk (just enough to drizzle on top)

1/2 cup Reese’s Pieces


-Combine the cake mix, egg, butter, and vanilla in a mixing bowl. Beat until a soft dough forms. Press half the dough into an 8x8x2 baking dish that has been sprayed with non stick spray.

-Arrange the frozen peanut butter cups over the top of the dough. You may need to trim the edges of a few. Press the rest of the dough over the tops of the peanut butter cups evenly.

-Drizzle the sweetened condensed milk over the top of the dough. Sprinkle with the Reese’s Pieces. Bake at 350 degrees for 30-35 minutes. They will look very gooey and undone. Let the bars cool completely before cutting into 16 squares. Store in a sealed container on the counter.


*The recipe says use an 8x8x2 pan…that means make sure the sides of your pan are 2 inches high, so the mixture does not bubble over!!!!

*Make sure you freeze your peanut butter cups at least a few hours before you start to make these bars.

*Make sure you also let these bars set completely before cutting into them. They will appear very gooey and undone, but do not worry. They will set up.


Chocolate Peanut Butter Bars

Recipe: Gluten Free Pumpkin Cookies

pumpkin cookies pumpkin cookiespumpkin cookiespumpkin cookies


I stumbled across this recipe on Halloween and it’s the first recipe I have ever made from Pinterest. How many of you pin your life away and never actually do the things on your boards? Ya guilty. I was looking for something festive to bring to a Halloween party and these seemed perfect. A few things about these cookies. First, the original recipe is not gluten-free, but all you need to do is swap regular flour for gluten-free flour. Second, the recipe made so many cookies I didn’t know what to do with myself. I was pumping out sheet after sheet and my family thought I was entering a baking contest. So, I cut the recipe in half for you! Lastly, these are DELICIOUS. They have almost a cookie dough texture to them. They melt in your mouth and are super soft. Everyone at the party liked them too! The original recipe is HERE and hers look a lot prettier than mine because she scooped the batter with a cookie scoop. I just used my hands so they look kinda sloppy..but still amazing!



-1 cup softened butter

-1 cup granulated sugar

-1 teaspoon baking powder

-1 teaspoon baking soda

-1/2 teaspoon salt

-1/2 teaspoon ground cinnamon

-1/2 teaspoon ground nutmeg

-1 egg

-1 teaspoon vanilla

-1/2 can of pumpkin (about 8 oz)

-2 cups all-purpose gluten free flour

Cream Cheese Frosting

-1/4 cup butter

-1/2 package of cream cheese (4 oz), softened

-1/2 lb powdered sugar (about 2 cups)

-1/2 teaspoon vanilla

-ground cinnamon sprinkled on top


-Preheat oven to 350 degrees F. In a large bowl, beat 1 cup of butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occationally. Add egg and vanilla; beat until combined. Beat in pumpkin. Add the flour in slowly until combined. Dough will be wet.

-Drop dough by the tablespoon onto parchment lined sheets. Bake in preheated oven for 10-12 minutes, or until tops are set. Transfer cookies to a wire rack; let cool.

-For the frosting; beat all the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.

(makes about 2 dozen)


Recipe: Chicken Veggie Wrap

I have been been slightly sick of my usual meals that I make each week. So yesterday I gathered up some fresh ingredients and came up with a great wrap recipe. It tastes super fresh and is perfect for summer. Let me know if you make this yourself, OR let me know your favorite ingredients for wraps.

What you will need: tortillas sliced chicken breasts shredded carrots romaine lettuce sliced cucumber red onion gorgonzola cheese (feta would taste great too) hummus cilantro dressing (mine is from Trader Joe’s) t 1. First, spread the hummus onto a tortilla. 2. Add the grilled chicken and cheese. I sliced my chicken into strips then cooked it in a pan with coconut oil until it was started to brown a little. I like putting the cheese on top of the warm chicken so it melts slightly. 3. Cut up all your veggies and throw them in a bowl. 4. Mix in cilantro dressing. You could also use olive oil and apple cider vinegar, or another light dressing you have on hand. g   Place some veggies on top and enjoy!

Gluten-Free Coconut Brownie Cupcakes


 I have been a fan of these brownies for a really long time. You can’t even tell they are gluten free and taste freaking amazing. They also have chocolate chips in the mix so that is a big plus! So I wanted to do something different than pouring the mix into a sheet pan and making traditional brownies. Baking them like cupcakes was the best idea. The batter seemed to go much further and they were more fun to eat. I did realize next time I will cook them for a shorter time. They cooked a lot faster than when just poured into a pan. Also, adding some coconut gave them a nice taste that was sort of unexpected. Really delicious. Next time I will just use the shredded coconut. The coconut flakes tasted a little strange. You just follow the back of the box to cook these. You only need some butter and two easy! I hope you guys try this mix, it is the best!

(I get mine from Vitacost)



eat your greens!

I have been buying a lot more veggies at the grocery store lately. Since I know they will go bad, it sort of forces me to eat them. That may not be the best reasoning, but it’s been working for me! I also feel soo much better when I eat more greens. What I have been loving to do (ok not loving at the time, but it pays off), is to cut everything up right when I get home. I put everything in ziplock bags and it makes my meals so easy to prepare. Admit it, how many of you skip on healthy options because you don’t want to cut up an onion?? I’m totally with you!

When I make salads, I use whatever I have on hand at the moment. It keeps things fresh and easy.


For dressing I use  olive oil and either balsamic or apple cider vinegar (this salad has balsamic).

Then I add a lot of black pepper on top.


Now tell me that doesn’t look delicious??


bowl: macy’s

cutting board: crate & barrel

Pineapple + Parsley Smoothie


I have been obsessed with this smoothie lately. If you have a Robeks near you, they have a seasonal smoothie out called Sweet Sunshine. I looked up what exactly is in it and have created it myself! It is really sweet but the parsley adds a great kick! Parsley is packed with nutrients and this is a great way to make it taste wonderful! I purchased all the ingredients at Trader Joes, expect the spirulina is from Vitacost (here is $10 off towards your order).

I use a vitamix.


What you will need (i just eyeball everything):

1 cup apple juice

1 cup frozen pineapple

1/2 cup vanilla yogurt

about 6 green grapes

2 sprigs of parsley (this is the gem of the whole thing)

1 tsp spirulinacollage

Gluten-Free Banana Chocolate Chip Pancakes

We can all agree that pancakes are amazing, however, gluten-free ones are always questionable. I recently tried a new mix that not even my husband could tell was gluten-free. I added a few touches to make them my own and they turned out delicious! If gluten irritates you like it does me, then this recipe is a must!

What you will need:

King Arthur pancake mix

2 eggs

2 cups almond milk (it adds more flavor)

semi-sweet chocolate chunks

1-2 bananas

organic maple syrup



Crockpot Chili Recipe


I love making chili. It is such an easy meal to prepare once you have all the ingredients. Mine comes out a little different each time, depending on what I have on hand at the time. The best part of making crockpot chili, is that once everything is mixed together you are good until dinner time! Also, this tastes great for leftovers. Enjoy!

What you will need:

1 can kidney beans

1 can baked beans (or chili beans)

1 can pinto beans

1 can  whole kernel corn

1 can diced tomatoes

garlic (powder or crushed)


bbq sauce

cholula sauce

chili powder, salt & pepper to taste

ground turkey or sausage (optional)


I eyeball all of my spices, which is why it tastes slightly different each time.

It all depends on how much sweetness and spice you like.


Let it sit for about 6 hours. It will taste fine in 3, but the longer you wait,the more flavorful it will be.

Top with cheese, sour cream or avocado.



Calphalon 4 qt. Crockpot 

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