Gluten Free Chewy Chocolate Chip Cookies

This mama has been busy experimenting with GF recipes. One thing on my list to perfect are chocolate chip cookies. I made a batch last week and they were so gritty, my son had one and asked me if he could please just the regular cookies. Poor guy, I don't blame him. 
Then a few days later, I tried another recipe and they were so hard and dense. 
This time, I decided to try my regular recipe, but make it with my favorite gluten free flour mix and some xanthan gum. Well my friends, I did it! I found the perfect recipe for gluten free cookies. They are soft, chewy and no grittiness!  
My son and daughter both loved these and agreed that they taste just like the regular cookies. 

This recipe makes 12 big cookies. 

Print recipe HERE


1/2 teaspoon baking soda
1/2 tsp xanthan gum
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cups semisweet chocolate chips
1 cup butterscotch chips


Preheat the oven to 350 degrees F. Line your cookie sheet with parchment paper or silicone liner and spray with oil.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Sift in the dry ingredients  and mix until blended. Stir in the chocolate/butterscotch chips by on the lowest setting of your stand mixer or by hand with a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
3.Bake for 11-13 minutes, in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


Gluten Free Blueberry Muffins

As some of you may know, I have been on a mission to find wheat free recipes for my son. He has a wheat allergy along with a few other foods like apples and bananas. Yeah, the three things he ate the most every day, bread, bananas and apples!
I was at a loss at what to offer to him to eat, I bought a few different things from natural health food stores, but almost everything was inedible. Honestly, who buys this stuff? Just because you can't  have gluten, doesn't mean you should eat things that taste like cardboard. 

I make muffins once a week at our house, my kids eat them for a quick breakfast along with some fruit. Now that my son can't have wheat, I decided to find a gluten free recipe. I tried 2 last week and they were both fails.  I even bought a box of GF muffin mix which was highly rated, may I add.  Yet it tasted bitter and so dense.  I was getting pretty discouraged.

There are alot of recipes online which have you mix gluten free flours, I was not about to go buy 5 different flours and mix them together, I decided to try different flour blends instead. The first one I tried was gritty, but the 2nd one I bought was amazing! I love this flour! It feels and looks just like regular wheat flour. In fact I had to go back and check the bag to make sure it was gluten free :)
This flour blend is made with brown rice, tapioca starch, white rice, potato starch, sorghum flour, arrowroot starch, gaur gum, sweet rice, rice bran.

I love that it is already premixed so you don't have to mix gluten flours yourself. Amazon sells it for $15, but I found it for around $12 at my local health food store. 

To my muffins, I added some orange zest and fresh squeezed orange juice for an extra kick of flavor. They are so good, that don't taste gluten free at all. If you heat them up in the microwave for about 5-10 seconds, they will taste like you just pulled them out of the oven.

Print recipe HERE


1 1/2 cups of blueberries (fresh of frozen)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp Xanthan gum
1/2 cup (1 stick) unsalted butter SOFTENED
2 eggs
2tsp vanilla
1/2 cup of milk
1 TB fresh squeezed OJ
1TB orange zest

Crumble Topping:

2TB melted butter
2TB Pamela's flour
4 TB sugar


-Preheat oven to 350º. Line a muffin tin with paper liners or grease with cooking spray.
- Prepare the crumble topping by whisking the ingredients together in a small bowl.
-In a stand mixer, beat together the butter, sugar until light and fluffy. Add the eggs, vanilla, milk, orange juice/zest and continue beating until smooth. 
-Mix in the flour mixture, baking powder, xanthan gum and salt just until combined. 
-Gently fold in the blueberries. 
-Fill the muffin cups about 3/4 full of batter. Sprinkle the crumb topping over each muffin. 
-Bake at 350º, for 25-30 minutes. Or until toothpick inserted into the middle of the muffin comes out clean. 
-Let muffins cook for about 5 minutes in the muffin pan, and then remove to a wire rack.

Thanks for visiting, 


Fall family photos 2016

The rain cleared up for a day this weekend and we managed to squeeze in a quick family photoshoot. My cousin met us at the park and took our pictures, I am so grateful, because he took so many great photos, it was so hard to just pick a few to share with you all. 

We went to a beautiful local park which holds a lot of memories for me. I used to come here as a child, and hubby and I even came here while we were dating. We even had our wedding pictures taken here. 
Now we are coming here with our three kidos. Watching them run down the same paths I used to run down makes me tear up a little bit. The years fly by so fast, all we can do it enjoy every day given to us, and capture the moments with pictures. 

Chicken Kotleti (gluten free)

My family loves chicken kotleti. They are almost like a meatball meets chicken nuggets. 
I grew up eating kotleti, except my mom always used beef. Well once I tried making them with chicken, and have never gone back. Chicken tastes so much better, they are juicy, tender and full of flavor. 
My son Nico loves these so much, he always asks for them. He loves it when I pack them for lunch the next day. With him being on a wheat free diet, He can no longer get lunch at school, so I need to pack his lunch everyday. It can get pretty difficult to pack a gluten free lunch for a picky 5 year old. 
But when I pack these kotleti, I can be sure that he won't go hungry.

I have recently started making these with gluten free panko crumbs and breadcrumbs, they taste just as good as my previous ones and my son can eat them without getting an allergy reaction. 

Print Recipe HERE


2 lbs of chicken breasts
1 large onion (cubed)
4 cloves of garlic
1 cup of panko crumbs (I use gluten free)
1/2 cup of milk
1 egg
1/4 cup of sour cream
2 tsp salt
1/2 tsp pepper
Italian bread crumbs for dredging (GF version)
Vegetable oil for frying 


In a small bowl or glass measuring cup, combine the panko crumbs with the milk and let sit while you prepare the chicken. 

Rinse and cube your onion and chicken breasts.

7 Layer Bars - Gluten Free Dessert

I recently found out that my son is allergic to wheat. After suffering with allergy symptoms for almost a year, his doctor referred us to a allergy clinic, where he had a scratch test done as well as some blood tests. Turns out he is allergic to a number of things, one of them was wheat! I really didn't want to accept the fact that he was allergic to wheat, because that is such a huge part of our diet. I even cut out all the other things on the list and still left wheat in his diet, although his symptoms got slightly better, he still wasn't well. So finally I decided it was time to try a wheat free diet, It has been one week and he is already so much better! I wish I would have tried this right after I got the results instead of waiting. 

Going wheat free for my son not something that is easy, but it is doable. I love to bake, and now I have to be creative with my choices to include some gluten free versions so my son can eat them. He loves the 7 layer bars I make, so I decided to make them with gluten free graham crackers, they taste exactly the same as the regular 7 layer bars! Definitely a crowd pleaser.

If you want to make these diary free, you can use coconut oil, 

Print Recipe HERE


1/2 cup unsalted butter
Gluten graham crackers (7 oz) I used these
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 can (14 oz) condensed sweet milk
1 1/3 cup shredded coconut


Preheat oven to 350 F.

Place butter in a 13X9 inch pan and melt in the oven. Swirl to cover bottom and sides with butter. 

Fall Crafting

We have had a lot of rain here in the NW. In fact it almost seems like it has been coming down non stop for the past few weeks. The days are getting shorter, it is getting darker and we are spending more and more time in the house. A few things the rainy days are perfect for are crafting with the kids, reading books and watching family movies with a big bowl of popcorn. We rarely do that in the summer time, because if it is warm and light outside, the kids are always outside. 

A few days ago we decided to paint some pumpkins and leaves. I think William was the most excited, He kinda couldn't believe that mama was letting him paint. We usually only paint during his nap time, but I decided he is old enough now. He did such a great job, and only got the paint on his fingers and nowhere else. With a 2 year that is huge success!