Gluten Free Sugar Free Cherry Chocolates


Gluten Free Sugar Free Cherry chocolates

1 cup water

1/8 cup corn starch

2 – 8oz. packages sugar free chocolate chips

1- 12oz. package frozen Dark Sweet Cherries ( I used Great Value unsweetened)

1/4 Cup of your favorite sweetener ( I used Stevia)

2 Dozen Mini Muffin paper baking cups

In small sauce pan, whisk together water and corn starch, to make the cream filling. Place sauce pan on burner at medium high heat and continue to stir until it starts to bowl and thicken. This will go very fast, so watch it carefully.  Remove pan from heat and let cool.

Line mini muffin pan with baking cups. In a medium size glass mixing bowl, melt chocolate chips in microwave on high for 2- 3 minutes, stirring half way through. When done stir to dissolve all of the chips, then use a regular spoon to dip melted chocolate into baking cups, lining the bottom and sides by using the spoon to spread it, completely coat each cup so that none of the paper is showing.  Then add a frozen dark cherry into each cup. Place filled pan into the freezer for about 3 minutes.

Finely chop or puree’ the rest of the cherries and add to the filling in the sauce pan. Then stir in sweetener until all is blended. Remove muffin pan from freezer and spoon filling around cherries in each cup. Then top with remaining melted chocolate. Return muffin pan to freezer for another 2 minutes or until chocolate is set. Remove pan and serve, or fill candy boxes with cherry chocolates and give as gifts. Enjoy!

This recipe will make 2 dozen cherry chocolates.

Pineapple Cream Cake


Pineapple Cream Cake

7 large Eggs

1- 20 oz. Can of Pineapple Chunks,and Juice puréed  (or crushed or fresh pineapple)

4oz. of Original Cream Cheese, softened ( I use Philadelphia)

2 Boxes Betty Crocker Gluten Free Yellow Cake Mix

In large mixing bowl beat eggs, then add 1  1/2 cups of the pureed pineapple.  (reserve remaining pineapple for topping) Beat well until mixture starts to bubble. Then add chunks of the softened cream cheese, mixing until cream cheese is incorporated. Slowly fold in both cake mixes, and mix on high until well blended. Let batter set for about 15 minutes to absorb liquids.

Preheat oven to 350* When ready to bake, pour batter into a greased and floured 9×13 inch cake pan. Bake for 25- 30 minutes or until cake is set in the center and a toothpick inserted into the center of cake comes back clean.

Top with Gluten Free Whipped Cream and drizzle remaining pureed pineapple over the top of whipped cream.

Variations: You can add shredded GF Coconut or chopped pecans to change it up!


Gluten Free Blueberry Crisp


on November 1, 2014

Blueberry Crisp

½ cup butter (=1 stick)

4 ounces cream cheese ( I use Philadelphia)

¼  cup cold water

2 large eggs, beaten

1 tsp. vanilla

2 cups Bob’s Red Mill 1 to 1 Gluten Free flour

1 cup sugar,(reserve ¼ cup to sprinkle on top)

2 teaspoon gluten free baking powder

1/2 teaspoon salt

½ teaspoon baking soda

1 – 12 ounce package frozen blueberries

In glass mixing bowl soften butter in microwave for about 40 seconds, add cream cheese to bowl and return to microwave for another 30 – 40 seconds. Cream together and add water, beaten eggs, and vanilla. In another bowl whisk together all dry ingredients (except ¼ cup sugar) and pour into the bowl with all of the liquids. Stirring and folding until there is no dry flour left. Cover and place in refrigerator for at least 20 minutes.

Preheat oven to 375* F.

Grease and flour a 9 to 10 inch baking dish (I like to use additive free powdered sugar for this). Remove batter from refrigerator and add frozen blueberries. Gently fold berries into batter, trying not to crush berries. Pour batter and berries into baking dish, sprinkle the ¼ cup of sugar on top and bake for 40 – 45 minutes or until crispy on top and set in the center. Let cool and serve. This is good for a dessert or for breakfast.

Please note: In my opinion this is not a bread flour. I tried it in bread, cookies and pizza dough. It is a dense flour and I still prefer Tom Sawyer G F and Betty Crocker GF. That’s just me, yall may have a better experience with it than I did.

Peach Orange Frosty

IMG_2154 It’s hay season here on the ranch, and this frosty treat brings a lot of smiles to my guys working out in the hot sun.

Peach Orange Frosty

1 Large Orange, or 2 small ones peeled and sectioned

1 1/2  Cups peeled and sliced peaches

If you prefer, you can sweeten to taste with sweetener, honey, or agave nectar.

Add fruit, and sweetener to smoothie maker or blender and blend until smooth. Pour into glass and place in freezer for about 20 – 30 minutes or until frosty, and starting to freeze.

I have also made this with frozen fruit, and it is just as good on a hot day.


Instead of oranges use mango, strawberries, or 1 Tablespoon of grated ginger.

You can also blend up the fruit and pour into ice cube trays and freeze. Then use the cubes for tea.

Peachpopsicle Peachpopsicles2 I also like to make fruit popsicles. If you don’t have the popsicle molds, you can use the small paper cups with a popsicle stick or plastic spoon or fork frozen in the center for the handle.

Gluten Free Peaches and Cream Crisp

Peaches and Cream Crisp         IMG_2142 I have been up to my elbows in peaches the last few days. Our Peach tree was loaded this year. Thankfully! We didn’t get any last year, so I not complaining.

Gluten Free Peaches and Cream Crisp

Dough for Crispy Crust:

3  1/2 Cups All-Purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF flour mix, See flour mixes)

2 Teaspoons GF Baking Powder

1 Cup Sugar Brown  (  you can use White Granulated)

1/4 Cup White Granulated Sugar (reserved for sprinkling on top before baking)

2 Sticks Salted Butter ( melted)

1 Egg (beaten)

In large mixing bowl whisk together, flour, baking powder, and Brown sugar. Add melted butter, and egg. Mix until well incorporated and there are no lumps, this will make a stiff dough. Refrigerate while you mix the fillings.

Peach Filling:

4 Cups Peaches ( Peeled and chunked, depending on the size of your peaches this is about 8 – 10 peaches)

1/4 Cup Gluten Free Flour

1 Cup White Granulated Sugar

Mix all ingredients for filling and set aside.

Cream Filling:

16 oz. of additive free Cream Cheese softened ( I use 2 -8oz. packages of Philadelphia original)

1/2 Cup White Granulated Sugar

2 Eggs (beaten)

1 Tablespoon Pure Vanilla Extract

In food processer blend all ingredients until well mixed and creamy.


Preheat oven to 375*F.                                                                                                                                                            Either grease a 9×13 inch baking dish or line with parchment paper. Remove dough from fridge and divide in half. Roll out half of the dough in the bottom of pan, completely covering the pan and pushing the dough up the sides. Pour peach filling of the bottom crust, then pour cream filling over the top of peaches. Finally top this with the rest of the dough by pinching it of into bits and completely covering the entire pan. Bake uncovered for 35 minutes, then sprinkle top with 1/4 granulated sugar and bake another 10 minutes. (45 minutes total) Let pan completely cool before slicing. This is good served with GF ice cream or vanilla yogurt. Enjoy!

Gluten Free Banana Split Smoothie

IMG_2115  It is getting really warm here in our part of Oklahoma, and this is a great healthy treat for those warm days! Hope you enjoy it!

Banana Split Smoothie

1 frozen banana cut into slices

1/3 cup frozen dark sweet cherries

1 cup milk

1/3 cup plain GF Greek Yogurt

1 ½ Tablespoons Stevia ( or sweeten to taste, with honey, agave nectar, etc,)

Place all ingredients in to smoothie maker or blender. Blend until smooth and garnish with GF cookie crumbs, chopped nuts and sweet cherries. Enjoy!

Note: When my bananas start to turn I like to slice them up and freeze each banana in an individual bag. That way when I need them to make smoothies or use them for banana bread, I know I am getting the right amount. Also there is usually one banana that no one will eat.

Gluten Free Orange Cream Cake


Gluten Free Orange Cream Cake

2  Cups All-purpose Gluten free Flour ( I use Tom Sawyer/ Betty Crocker Gluten Free flour mix with xanthan gum already added)

2 Cups White Sugar

2 Teaspoons Gluten Free Baking Powder

1 Teaspoon Baking Soda

8 oz. additive free Cream Cheese softened ( I use Philadelphia brand)

1 Cup additive free Orange juice ( with the pulp)

Zest of 1 Orange

1 Stick Melted Butter

3 Medium Beaten Eggs

Preheat oven to 325*F.

In large mixing bowl, whisk together all dry ingredients. Then add cream cheese, orange juice, the orange zest, butter, and beaten eggs. Fold together liquid and dry ingredients, then mix well until large lumps are dissolved. There will be small lumps from the orange pulp and zest. Let batter rest for 10 – 15 minutes, then pour into a greased and floured 9×13 inch baking pan. Bake for 30 – 35 minutes or until center is set and tooth pick inserted into center of cake comes back clean.

Let cake cool and then poke holes into cake about an inch apart with the end of a chop stick or wooden spoon handle. Pour orange glaze ( recipe below) over cake until completely covered. To decorate top with orange slices, or GF orange candies. This cake is better served Cold.

Orange Glaze

2 Cups Orange juice

4 Cups Powdered Sugar

8 oz. additive free Cream Cheese

2 drops GF Red food Coloring (I use Gluten Free AmeriColor)

In food processor add all ingredients and blend until completely smooth.

Note: if you can find Blood oranges, you may omit the food coloring. The Orange juice in the cake and glaze will amount to about 4-5 oranges depending on their size.