tinyB chocolate {Review}

tinyB chocolate

Brigadeiro – Brazil’s national dessert, a truffle which you will find at all of the major Brazilian celebrations.

tinyB chocolates are hand made in San Francisco at a family-owned artisanal company. The owners of tinyB chocolates are not themselves gluten-free, however their quest to make the tastiest, highest-quality chocolate just so happens to be naturally gluten-free! Here is a one minute video that shares the story behind tinyB chocolates: https://vimeo.com/141495718


I was sent a box of 15 chocolates to review which included the following flavors: coconut and cream, dark chocolate, dark chocolate and almond, pistachio, and milk chocolate. These are not dairy free (they are made with cream) and I tried a small piece of each flavor and shared with the family (who are HUGE chocolate fans!). Bryan’s mum tried the milk chocolate first and her only comment was “perfection”. They are the creamiest truffles I have ever tasted, perfect balance of flavors and texture. I loved them all and it is really hard for me to pick a favorite out of these five flavors. In addition to the flavors I received, there are an additional five flavors that are available upon request which include: dark chocolate mint, Brazilian coffee and chocolate, passion fruit and white chocolate curls, raspberry and white chocolate, and spicy dark chocolate.

A box of the tinyB brigadeiros would make a lovely gift for a birthday, celebration, party favors, or hostess gift! You can order different size boxes on their website.

Be sure to check out tinyB chocolates on social media as well:

Thank you again for the incredible samples! These are out of this world delicious.

*I received samples from tinyB chocolates – all comments and opinions are 100% my own.

Rawtella “Cheesecake” Brownies {37Cooks}


I love being a part of 37Cooks – even with my beyond busy schedule this year and turning a few submissions in late (sorry guys!), challenges like this help keep me on my toes and my creativity flowing. This challenge wasn’t for a sponsor but instead a fun little “Surprise Food Exchange” between the bloggers. We were asked to some something(s) from our state…I was chosen to send items from RI (or close by) to Donna of Cookistry. Sadly however her first box is M.I.A. so I sent her a second one which I hope was equally as good. I received some awesome gluten-free goodies from Linda…seriously these items were perfect and right up my alley. I received two bottles of Ginger People Hot Ginger Jalapeno Sauce and a jar of Rawtella.

Hot Ginger Jalapeno Sauce

(Image: ]http://gingerpeople.com/gluten-free-products/hot-ginger-jalapeno-spicy-dip.html)                                                        (Image:https://www.facebook.com/Rawtella/photos_stream)

Our challenge was to come up with a recipe using at least one of the products we received. At first I was pretty torn on which one to use. I had made a delicious burger with a bit of the Hot Ginger Jalapeno Sauce mixed into the meat, and topped with a Hot Ginger Jalapeno Aoli and avocado, and don’t get me wrong…it was delicious, however I forgot to actually get a good picture of it. Seeing as money is, lets say…tight right now I couldn’t actually recreate the recipe just yet so I went through my pantry to see what I had on hand. Turns out I had everything to make some delicious brownies…using a box mix of course. I have a great recipe for homemade brownies but I had a box of the Stonewall Kitchen Gluten-Free Brownie Mix, which I LOVE. It has such a great flavor (which is thanks to the coffee that is in it!). I’m not a huge chocolate person…I like it a lot better when it is mixed with something else, like nuts. I knew that I was going to use the Rawtella (obviously!) in this recipe but I was trying to think of something to break up all the chocolate. When walking through the grocery store this morning I saw some beautiful brownies with cream cheese swirls running through them and a light bulb went off, “I have that at home too!!”.

I have to say these are pretty easy and quick to make, especially if you are using a box mix. However, you do not have to…use whatever your favorite recipe is and even though the Rawtell is vegan, this recipe is not. I couldn’t afford to buy the alternative ingredients to make it that way so if you want to make it vegan, simply follow your favorite vegan brownie recipe, use the Rawtella and then use a vegan cream cheese. If anyone tries this…please let me know how it turns out.

Thank you Linda for the awesome, delicious ingredients to play around with. Hope you all enjoy the recipe!

Rawtella “Cheesecake” Brownies



  • 1 package of gluten-free brownie mix, prepared according to package or your favorite homemade gluten-free brownie recipe


  • 4 oz 1/3 fat cream cheese, softened
  • 1 large egg (separated)
  • 1 1/2 tablespoons powdered sugar, sifted
  • 1/4 cup Rawtella

Method of Preparation

  1. Pre-heat oven according to package or recipe
  2. Prepare brownie mix according to package or recipe
  3. Pour prepared brownie batter into an 8×8 baking dish that has been lined with parchment paper or to make individual brownies use the Good Cook Dessert Bar Pan
  4. In a small bowl add the softened 1/3 fat cream cheese and the yolk from the egg.
  5. Mix with a spoon until completely incorporated and there are no lumps.
  6. Add the sifted powdered sugar and mix well.
  7. In a second small bowl combine the Rawtella and egg white, mix until evenly incorporated.
  8. Place 1-2 teaspoons each of the cream cheese mixture and the Rawtella mixture of top of each brownie (if using the dessert pan) or evenly distribute globs of each on top of the brownie mixture in the 8×8 pan.
  9. With either a toothpick or knife, swirl the cream cheese and Rawtella mixtures together.
  10. Bake according to package or recipe.
  11. Cool completely, remove from pan and serve with fresh strawberries.





Peppermint “Hot Chocolate” Cookies {Good Cook Virtual Cookie Exchange}

The awesome bloggers and kitchen experts at Good Cook are hosting a Sweet Creations Virtual Cookie Exchange. Each of us that participated received a huge box filled with two cookie sheets, a cookie turner, sweet mixing bowls, cookie dropper/scoop, high temp rubber spatula, and a set of 12 cookie cutters pretty much everything you need to bake some delicious cookies. We were asked to use at least one of the items listed above in our recipe…I chose to use the cookie turner, cookie dropper, and cookie sheet…all of which were awesome! these sheet trays are some of my favorites and that cookie scoop is perfect – so easy to use, nothing got stuck to it, and the cookies came out pretty uniform.

964334_10151833454178848_1596390271_oI’m not going to lie…I am not the best baker due to the fact that measurements really do have to be precise, hence why I cook. I find that my creativity comes out more in cooking rather than baking and I utilize my other senses of smell, sight, and touch with cooking if I can’t taste something (basically in school if something isn’t gluten-free). When it comes to come up with an original recipe without looking at others for inspiration. I have to say thought I think I did rather well with this recipe. I just looked at some “regular” cookie recipes just to see what the ratios are and these came out pretty darn good.

As part of our virtual cookie exchange our readers are entitled to receive 5% off goodcook.com for any sweet creations products by entering the code: COOKIES during check out. Also be sure to check out the Good Cook to like these cookies (or any others) and be entered to be one of 10 lucky winners that will receive a great gift prize from Sweet Creations/Good Cook! Be sure to head to Good Cook on December 18th to vote for your favorite cookie(s) and be entered to win one of 25 Sweet Creations Cooking Making Kits! Contests ends on December 31, 2013!

Peppermint “Hot Chocolate” Cookies

(Think of all the delicious goodies you put into hot chocolate – chocolate, peppermint, marshmallows and wrap those up into one delicious cookie)


Yield: 24 cookies


  • 3/4 cup Sugar (granulated)
  • 3/4 cup Light Brown Sugar
  • 1 cup/stick Unsalted Butter
  • 1 large Egg
  • 1 cup Blanched Almond Four
  • 1 cup Gluten-free All Purpose Flour (Cup4Cup) (if your mix does not have xanthan gum in it add 1/4 teaspoon)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup Chopped Marshmallows (or mini ones, cut in half)
  • 1 cup Chopped Peppermint Chocolate (I used Chocolove, you can always add 1/4 teaspoon of peppermint extract instead)
  • 2 Candy Canes – crushed

Method of Preparation

  1. Heat oven to 375 degrees
  2. In the bowl of a stand mixer add granulated sugar, brown, sugar, butter, and egg. Mix on low-medium until creamed together.
  3. While the sugar, butter, and eggs are creaming together, add the almond flour, all-purpose flour, baking soda, and salt in a medium bowl, and mix until there are no lumps (a fork works just fine for this).
  4. Turn mixer to low and gently add dry ingredients. The dough will be a bit stiff.
  5. Add chopped marshmallows and chocolate chunks, mix until incorporated.
  6. Place unwrapped candy canes into a zip lock back and using a rolling pin, crush the candy canes until they are in small bits.
  7. Line two cookie sheets with parchment paper.
  8. Using the cookie dropper scoop 6 cookies on to each tray, gently press down each cookie.
  9. Top each cookie with a sprinkle of candy cane bits
  10. Bake for 12 minutes – turning half way through.
  11. Let cool on pan for 2-3 minutes and then transfer to a cooling rack.
  12. Serve warm with a glass of soy milk (or which ever milk you prefer).

Chef’s Note: the addition of the almond flour and marshmallow gives these cookies a nice little chew to them…they are a great mixture of crunchy and chewy cookies with a delicate peppermint flavor.

Disclaimer: This is a sponsored review – I was provided products for review from Good Cook. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind.

#goodcookcom #goodcookkitchenexpert #goodcookblogger #sweetcreations

National Peanut Butter Day : KIND Bar {Review & Giveaway}


This giveaway is now closed! The lucky winner was Rachel – please check your e-mail. Congratulations!

I don’t normally write posts about national such and such day for a few reasons but mostly because there are just too darn many of them and I wouldn’t be able to keep up. However, when KIND Healthy Snacks e-mailed me asking if I would like to do a review for them for their peanut butter line, I couldn’t say no! I will admit I am a sucker for KIND Healthy Snacks bars in general but I have a deep love for peanut butter. My grandfather and I used to eat it on slices of granny smith apples (still my favorite way to eat it). I could probably eat peanut butter by the spoonful (okay maybe I have once or twice).

I know many people who are gluten-free and miss those delicious peanut butter and jelly sandwiches (I know I get a craving for them every now and again). Many brands of peanut butter and jelly are naturally gluten free, but  KIND Healthy Snacks came up with a brilliant way to get these fixes and to give people (especially those gluten-free) a great alternative to the traditional ways of enjoying peanut butter!

They have two delicious bars:  Peanut Butter Dark Chocolate + Protein a healthy, satisfying blend of peanuts and antioxidant-rich dark chocolate and Peanut Butter & Strawberry, If you don’t have time to make a PB&J sandwich, this bar tastes strikingly the same, and is just as good! No lie, at first it was kind of weird because it tasted so much like at PB&J made with crunchy peanut butter and without the bread, but weird in a good way! Both of these bars are delicious, and I will be buying them again in the future!

They also have a peanut butter granola, Peanut Butter Whole Grain Clusters which is made with 100% whole grains like amaranth and quinoa. I haven’t had a chance to try this yet, but I can’t wait to dig into it this weekend.

So in celebration of National Peanut Butter Day and these delicious bars and granola – the wonderful people over at KIND Healthy Snacks has offered the following prize pack to one lucky reader! Entry is easy – one mandatory entry and a few extra optional ones to help boost your chances. Please leave a separate comment for each entry!


image004One lucky reader will win the Peanut Butter Cube which contains:

Peanut Butter Whole Grain Clusters (2 Pouches)

Peanut Butter Dark Chocolate + Protein   (4 bars)

Peanut Butter & Strawberry (4 bars)

Rules: Must at least complete the mandatory entry to qualify for the giveaway. Each person has a chance to enter 6 (six) times. Giveaway begins at 8:00am (EST) on Thursday January 24th and will end at 11:59pm (EST) on Thursday January 31st. Winner will be chosen using random.org and will be notified by e-mail. Winner will have 24 hours to respond – if no response is received a new winner will be chosen. Giveaway is open to all those living in within the United States.

Entries – leave a separate comment below for each entry! Good luck to all who enter.

  • Mandatory Entry: Which product in the above mentioned cube are you most excited to try?
  • Optional Entry: “Like” KIND Healthy Snacks on Facebook
  • Optional Entry: Follow KIND Healthy Snacks on Twitter
  • Optional Entry: Tweet about this entry (and be sure to include the link to the tweet in the comments below, must mention @Creatively_GF and @KINDSnacks)
  • Optional Entry: “Like” Creative Cooking Gluten Free on Facebook
  • Optional Entry: Follow Creative Cooking Gluten Free on Twitter

Good Luck!!

Also you should check out their store for more great KIND items! I just saw this on their site and I have a “wish list”🙂

*Disclosure: I was sent the above products for review from KIND Healthy Snacks, I was not paid for the review and all thoughts and opinions are 100% my own.

The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap 2012

I am very excited to be part of second annual The Great Food Blogger Cookie Swap. The Great Food Blogger Cookie Swap started up last year by Lindsay from Love & Olive Oil and Julie from The Little Kitchen. This event brings together hundreds of bloggers from all over to be “Secret Santa” to one another by baking and sending cookies. This year they partnered with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer and OXO (who will match donations up to $100,000.00! Read more about The Great Food Blogger Cookie Swap and how you can donate to Cookies for Kid’s Cancer on their website.

I was given the names of three lovely bloggers: Desiree of The Unconventional Kitchen, Lesley of Chef Lesley Palmer, and Heather of A Sweet Simple Life. I decided to go to the little book that my aunt, sister, and I made a few years back of my grandmother’s recipes and convert her chocolate chip cookie to be gluten-free. Who doesn’t love a classic chocolate chip cookie? I know I do. Just in case there were any nut allergies I left out the chopped nuts but feel free to add those in.


In return for baking a dozen cookies for each of my three matches, I was also sent cookies from three other bloggers! All of the cookies were delicious. The three bloggers that I received cookies from are Alicia of Alicia Carlson Photography: Food. Family. Life, Karen of FabGrandma, and Gina of Health Love and Chocolate.

Are you a blogger that wants to participate in next years event? Visit this link to fill out the contact form to receive information when the event gets closer!


Grandma’s Chocolate Chip Cookies

Inspired by my grandmother’s chocolate chip cookie recipe that I re-worked to be gluten-free.


2 ½ cups gluten-free all-purpose flour (I used a mock version of Cup4Cup from Gluten-Free on a Shoestring)

1 teaspoon xanthan gum (omit if your all-purpose flour already contains this)

1 teaspoon baking soda

¼  teaspoon grey salt (kosher, table, etc. is also fine)

¾ cup dark brown sugar (I used wholesome sweeteners)

¼ cup white sugar (I used wholesome sweeteners)

2 sticks/1 cup butter – cold, cut into cubes

2 large eggs

1 tablespoon pure vanilla extract (make sure this is gluten-free)

1 ½ cups chocolate chips (semi-sweet, milk, or dark – whatever you like the best)

½ cup chopped nuts (optional)

Method of Prep:

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with either parchment paper or a silpat (do not grease either one)
  3. In a medium bowl, combine the all purpose flour, xanthan gum (IF needed), baking soda, and salt – whisk to combine. Set aside.
  4. In the bowl of a stand mixer (or large glass bowl if using a hand mixer), add the sugars and mix on low to combine well.
  5. Add the cold butter and mix on low until combined – do not over mix.
  6. Add two eggs and vanilla extract, mix until combined – do not over mix.
  7. Slowly add the flour mixture into the sugar and butter mixture while on low-speed.
  8. Just when everything is incorporated, turn the mixer off and add in the chocolate chips and nuts (optional).
  9. You can mix with a wooden spoon to incorporate the chocolate chips and nuts (optional) or you can mix it with your hand…that is my preferred method.
  10. Using a tablespoon scoop out cookie dough and place onto prepared baking sheets. If using a large baking sheet you should be able to fit 12 cookies – these do not spread that much.
  11. Bake for 12-15 minutes and cool immediately on a wire rack.

 Makes about 40 cookies! Perfect for the holidays!




Fudgesicles {Homemade}

(My monster fudgesicle – gluten and dairy free! Happy Summer)

I’m always up for making things at home (beef jerky, granola bars, ice tea, etc.). I know there is convenience in buying many of these things, but I rather enjoy making things at home. One it’s a challenge for me, two I know exactly what is going into my food. I love making gallons of ice tea at home because I can control the amount of sugar (or honey, or agave) that goes into my tea. It is truly amazing how much can be found in a gallon of store-bought ice tea.

We don’t buy much ice cream at the store and I don’t ever make it only because I do not have an ice cream maker. Oh, how I wish I had one. Instead I make pops. We bought two packages of Monster Popsicle Molds (I found mine at Marshall’s/T.J. Maxx) which can be purchased from Amazon.com. We love these little things, maybe it brings out the inner kid in both of us, but they just make me laugh. I’ve taken regular juice and frozen it in these to make juice pops in the past and this works out rather well. You can even throw in some chunks of frozen fruit that you might have (I’m a fan of pineapple juice pops with chunks of pineapple and mango in them!).

Last night I was searching online for new recipes and came across one for homemade fudcesicles from one of my favorite blogs Baked By Rachel. Rachel’s recipe was an adaptation from Comfy Belly. I read through the simple ingredients and instructions and was a bit sad when I realized I didn’t have any milk in the house. I don’t normally have regular milk in the house because after so many years of thinking I was lactose intolerant (and Bryan really is lactose intolerant) the taste and smell of regular milk just make my stomach turn. I always have either soy, hemp, nut, or rice milk on hand though. I wasn’t sure if this would work out the same but I was pleasantly surprised today when I tried one! Woo Hoo – homemade fudgesicles made with chocolate hazelnut milk and agave nectar were a success!

The chocolate hazelnut milk I used in this recipe is both gluten-free and dairy-free. I also used this in my Samoa Rice Pudding recipe. These little pops are great during these warm days. The recipe below filled seven of the monster popsicle molds with a little extra left over that I just threw in a small ramekin and froze – if you do not have pops you can pour the mixture into ramekins and freeze for at least four hours (comes out like chocolate Italian ice!!! so good). The pops should be frozen for at least 12-12 hours before removing from the molds.

(In the freezer – don’t these molds just make you smile? The purple ones remind me of Leela from Futurama- see image below)

Fudgesicles (Gluten Free and Dairy Free)

Ingredients (serves 7)

1C milk – of your choice. I used chocolate hazelnut milk however you could use regular milk, soy, nut, etc.
1C water
1/2C agave nectar or honey (you could even do half and half)
1/4C cocoa
1/4 tsp salt
1 tsp vanilla


  1. In a small saucepan, over medium heat combine all ingredients. Cook and stir for about 5 minutes just until all ingredients are combined and well blended. Remove from heat, and set aside for at least 15 minutes or until the mixture has reached room temperature.
  2. In the meantime you can prep your molds. If you do not have popsicle molds you can pour the mixture into ramekins and freeze for at least four hours (comes out like chocolate Italian ice!!! so good)
  3. For easier pouring I followed Rachel’s note and I transferred my liquid to a large glass measuring cup and filled my molds that way.
  4. If using molds, put the tops on them (with the stick end) and place in the freezer freeze for at least 4 hours but freezing over night is much better.
  5. If using ramekins freeze for at least 4 hours but again freezing over night is much better.
  6. To release the pops from the molds dip them in a glass filled with warm water for 5-7 seconds to help release them. Pull straight up.
  7. Enjoy!

(Leela – Futurama, one of our favorite shows)

Whenever Bars (Pamela’s Products) Review and Giveaway!

UPDATE: 12/10/11 10:20 am – Giveaway has ended – The lucky winners are Karin A. and Cathi (please check your e-mails)!   Congratulations to you both and thank you to all who entered.

Have you heard of or tried the new Whenever Bars that Pamela’s Products released in October? I was asked if I wanted to give them a try – of course I said yes, I love Pamela’s Products! Plus with school I am always on the go and always looking for quick, delicious, convenient and gluten-free items to throw in my bag – these bars meet all of those requirements.  I actually ate these as breakfast bars and they are absolutely delicious.

The bars come in four different flavors: Oat Blueberry Lemon, Oat Cranberry Almond, Oat Chocolate Chip Coconut and Oat Raisin Walnut Spice.  At first I wasn’t so sure about the Oat Raisin Walnut Spice because I’m not a huge fan of raisins but they ended up being one of my favorites.  The flavor combinations that Pamela’s Products have created are perfect.  I especially loved the Oat Blueberry Lemon…delicious! I also really enjoyed the addition of the chia seeds in them.

The bars are gluten-free, dairy-free, low in sodium and cholesterol, and are sweetened (primarily) with agave nectar and coconut sugar. Each box contains 6 (six) individually wrapped bars.

I’ve also included the press-release that was sent to me.  I think you will all really enjoy these bars.  Great to send with your kiddos to school, purse, brief case, or school bag (if  you are in school like I am).  The bars were filling and satisfying.

I need to add these to my Amazon wish list!

The extremely generous and wonderful people over at Pamela’s Products has offered the following prize package to TWO of my readers!

1 Box – Oat Blueberry Lemon Whenever Bars

1 Box – Oat Cranberry Almond Whenever Bars

1 Box – Oat Chocolate Chip Coconut Whenever Bars

1 Box – Oat Raisin Walnut Spice Whenever Bars

1 Package Baking & Pancake Mix

To enter to win one of two prize packages scroll to the bottom of the post to see the entry rules!



Nuts, Fruit, Chia Seeds and Chocolate Make These Bars a Standout

UKIAH, Calif. – October 12, 2011 – Setting the gold standard in gluten-free baking since 1988, Pamela’s Products is launching a new line of snack bars inspired by their loyal customers. Whenever Bars are soft and chewy, gluten-free, whole grain bars that are as delicious as they are healthy and convenient.

Pamela’s gluten-free certified Whenever Bars come in four delicious flavors: Oat Blueberry Lemon, Oat Cranberry Almond, Oat Chocolate Chip Coconut and Oat Raisin Walnut Spice. The line is making its way to store shelves nationwide with an SRP of $4.99 per box, five bars per box and they are also available on Amazon.com.

“Whenever Bars are our first on-the-go gluten-free snack,” said President and Founder Pamela Giusto-Sorrells, a third generation natural foods entrepreneur and baker. “I wanted to create a great tasting snack that anybody can enjoy wherever, whenever. They’re made with simple, real ingredients such as cranberries, blueberries, raisins and dark chocolate so you’ll feel satisfied, not hungry, after you eat one.”

Only the highest quality ingredients are used in Pamela’s Whenever Bars, including gluten-free oats, almonds and walnuts. The addition of chia seeds gives the bars a significant Omega 3 essential fatty acids and dietary fiber boost. They’re also non-dairy, low in sodium and cholesterol, and lightly sweetened primarily with agave and coconut sugar. With nine grams of whole grains per serving, the bars meet the Whole Grain Council’s requirements for wholesome grain servings and include the council’s stamp on their packaging.

If anybody knows what it takes to produce a great tasting gluten-free product that everyone can enjoy, it’s Giusto-Sorrells. She’s honed her gluten-free baking expertise with delicious, simple, wholesome ingredients and a lot of patience during her more than 20 years in the business.

About Pamela’s Products

Since 1988, Pamela’s Products has created some of the best-selling gluten free products on the market, including Traditional, Organic and Simplebites Cookies, Biscotti, Baking Mixes and Ready-to-Eat cakes, found in natural food and grocery stores throughout North America, as well as online. For additional information about Pamela’s Products, including recipes, baking and allergy information, visit www.pamelasproducts.com.

Entries are open until Friday December 9th at midnight! Each person can enter up to SIX separate comments (see above guidelines). The two winners will be chosen on Saturday December 10th using random.org – the winners will have 24 hours to respond via e-mail with their contact information.  If I do not hear back within the allotted time frame, another winner will be chosen. The prize package will be shipped directly to the winners from Pamela’s Products. Giveaway is open to all who are residing in the contiguous United States.

1) Head on over to Pamela’s Products website and come back here to leave a comment  letting me know which bars you would like to try the most. (Mandatory)

2) Head on over to Pamela’s Products website and let me know which of the recipes listed on the Pamela’s Baking & Pancake Mix you would try first. (Mandatory)

3) Like Pamela’s Products on Facebook (Optional)

4) Follow Pamela’s Products on Twitter (Optional)

5) Like Creative Cooking Gluten Free on Facebook (Optional)

6) Follow Creative Cooking Gluten Free on Twitter (Optional)

All of the opinions expressed in this review are completely my own.  Pamela’s Products generously supplied me with samples to review and are sponsoring this giveaway to two lucky readers! Photos and log are courtesy of Pamela’s Products.  

Good luck to all who enter!

Stonewall Kitchen – Gluten Free and Delicious (Review)

In the last few months Stonewall Kitchen has rolled out some gluten-free products and they are absolutely delicious.  I have always been a fan of Stonewall Kitchens products, especially before being diagnosed with celiac disease.  They have always had the best jams, sauces, dips and mixes so when I heard that they were coming out with gluten-free mixes I got very excited.  I wasn’t sure how they would taste compared to their regular mixes but they exceeded my expectations.

I was sent some complimentary gluten-free mixes form Stonewall Kitchen to try.  They sent me their Chocolate Brownie Mix, Chocolate Cupcakes and Pancake/Waffle Mix.  Of course I started with the cupcake mix which comes with a chocolate frosting mix in the box.  The cupcakes mix has a hint of coffee too it, which balanced very well with the chocolate flavor, not too over powering.  The cupcakes were very flavorful and moist and the frosting was just perfect, not too sweet and the perfect amount to cover all of the cupcakes.  These cupcakes were so good you couldn’t tell that they were gluten-free – no one could!

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died.  Don’t these look amazing?)

Next up were the brownies (not in the same day!) and I have said many times before I’m not a huge brownie fan but slowly I am becoming one.  I decided to make some peanut butter brownies with this mix.  I made the brownies according to the package and poured the mix into a prepared pan.  I then I took about 1/4 – 1/2 cup peanut butter and softened it a bit in the microwave, then dropped tablespoons of peanut butter onto the prepared brownie mix and using a sharp knife made figure eights to incorporate the peanut butter into the brownie mix and baked according to the package instructions.  Absolutely delicious.  I love chocolate and peanut butter together and these brownies came out perfect. I had to give most of them away so I wouldn’t eat them all🙂

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died.  Imagine them with peanut butter, little squares of heaven)

When we had our great friends Warren and Joyce up one weekend I thought instead of going out to eat for breakfast we would have them over, I would make a big meal and then we would be off on our little adventure.  Perfect time to try the pancake mix…most people wouldn’t want to try a new product when you are having guests over especially if they aren’t gluten-free.  But, seeing as we both enjoyed the cupcakes and brownies so much I had confidence in the pancakes as well.  Talk about delicious and fluffy pancakes, wow are these good.  Bryan who absolutely loves the pancakes I make with the gluten-free Bisquick loved these even more.  They have a slight hint of sweetness also.  I can’t wait to make some waffles next with this mix. Everyone loved these and we didn’t have any left overs.

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died. Perfect pancakes, delicious, fluffy and a little bit of sweetness so less syrup)

If you haven’t tried Stonewall Kitchen’s new gluten-free mixes you really should.  You can order them online and also check your local stores for them.  I honestly don’t think you will be disappointed.  In addition to the three mixes I reviewed above they also have a chocolate chip cookie mix and a vanilla cupcake/frosting mix. Stonewall kitchen got it right with these mixes.  I’ll be sure to let you know if they come out with anything else that is gluten-free.  Well done Stonewall Kitchen – fantastic job on making these mixes and keeping the prices reasonable to your normal mixes.

Coconut Cream-Cheese Squares


I found this on Tropical Traditions website when I first ordered their Coconut Flour.  I was a little skeptical about making them because the Coconut flour is very dense and I’m not used to baking/cooking with it yet.  But these turned out great.  I didn’t have coconut oil so I just used canola oil. I added a chocolate topping to them too.

Coconut Cream Cheese Squares:

Pre-heat oven at 350 degrees F. Brush pan with coconut oil.

Beat butter and cream cheese in a mixing bowl with an electric mixer. Mix until light and fluffy. Add eggs one at a time. Beat well. Add sugar gradually, continue mixing. Add coconut flour and vanilla; beat until well blended.

Pour batter into a 11×7 inches rectangular pan (pre-greased, see above.)

Bake at 350 degrees F for 30 minutes.

Cool the pan on a wire rack for 10 minutes.

Chocolate Topping:

1/2 cup Dark Chocolate Chips

1 tablespoon of Butter cut in fours

1 table spoon of water

Add all ingredients to a microwave safe bowl.  Melt together in 30 second intervals, until completely melted.  Spread evenly over the top of the lightly cooled squares.  Once chocolate and squares have cooled completely, cut and enjoy.

Flour-less Cake

Saturday night was girls night (well Victoria, Martha and myself). Victoria made a great meal (Turmeric Chicken which will be posted up here at some point) with some strawberry-lemonade Martini’s and for desert was flour-less chocolate cake with home made whipped cream.

Flour-Less Chocolate Cake

4oz Chocolate
1 stick butter
3/4 cup sugar
3 eggs
1/2 cup unsweetened cocoa powder

~ Butter a 9inch cake pan and set aside
~ Set oven to 375°
~ Melt chocolate with butter either over a pan of simmering hot water or in the microwave (I vote for the second option)
~ Beat in sugar and add eggs
~ Whisk well
~ When mixture is well mixed, sift in cocoa powder
~ Whisk well
~ Pour mixture into buttered cake pan and bake for 25 minutes (check at 20)
~ Let cool and enjoy!

Thanks Victoria!!!

Chocolate Chip Cookies

Yay! Chocolate Chip Cookies…Gluten Free
I had a sweet tooth really badly the other day, and thought I would try some gluten free baking. Well the cookies didn’t turn out very well, they were pretty much like hockey pucks. So last night I was determined to make them better, and they were. It was a success, to the point I did a happy dance in my kitchen.

Gluten Free Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup (stick) margarine or butter, softened
1 teaspoon vanilla
1 large egg
1 1/4 cup almond flour
1 cup gluten free all purpose flour (Bob’s Red Mill)
1/4 teaspoon Xanthan Gum
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
2 cups chocolate chips

~ Heat oven to 375°
~ Mix sugars, butter, egg and vanilla in bowl. Stir in flours, Xanthan Gum, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips.
~ Place rounded spoonfuls of dough about two inches apart onto an ungreased cookie sheet.
~ Bake cookies 8-10 minutes or until light brown (centers will be soft).
~ Cool and transfer from cookie sheet to wire rack.