We are on our Christmas break and good heavens we have SO much snow! The kids go out and play in it every afternoon when it finally warms up to a slightly warmer temperature. But all this snow makes for the perfect treat- vanilla snow ice cream! It is so easy and if you have snow then your set! Most of the ingredients for this recipe are usually in your fridge or pantry. If you are expecting ice cream texture you may be disappointed. It is more of like thick milkshake in texture and just as delicious!
Peach Hand Pies
There’s something about fall that makes you want to slow down, bake a yummy treat and snuggle in a blanket by the fire. Peach hand pies sounded like a yummy treat as I had just canned the last of my peaches in a yummy pie filling and I really wanted to use it. Hand pies are easier for my toddlers to eat and are mobile which makes them perfect for picnics!
This was a super fun and simple process that was perfect for involving all of the kids in. Even the toddlers got helped. My 12 year old loved decorating the tops with cute leaves. Perfect for fall. This is definitely something we will have to add to our Thanksgiving menu.
How to make your own Peach Hand Pies
- 1 quart jar of peach pie filling or two canned jars (about 4 cups of pie filling)
- Pie crust
- Egg Wash
- 1 egg
- 1 TB water
- Roll your pie crust out to be a little less than 1/4 inch thick. Use a round plate, or biscuit cutter and cut your circles. Ours were a little over 4 inches wide. But you can do whatever size you want!
- Take disk of dough and add a few tablespoons of the pie filling being careful to leave about 1/2-inch border, and top the pie filling with another dough disk and pinch the edges shut with a fork or your fingers. Place on a greased pan or silpat cooking mat.
- Chill for 30 minutes, we were in hurry and threw them in the freezer for 10 minutes. Beat together your egg and water and brush on top of the pies.
- Bake at 350 degrees for 20-25 minutes and cool on a rack for 10 minutes.
- We like them served warm. But you can serve them at whatever temperature you prefer.
- Makes about 24 pies.
Do you ever cook way too much rice for dinner? Do you hate leftovers but hate to waste the food?
This is the perfect recipe to use that leftover rice and give it a totally different spin. It won’t just be dinner leftovers… it’s dessert! Or even breakfast!
- 2 cups of cooked rice
- 3 cups of milk
- 1/3 cup of sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 1 1/12 tsp cinnamon
- Optional raisins-- we have an avid raisin hater at our house so no raisins here.
- Mix the rice, milk, sugar and salt in a sauce pan on medium heat and stir constantly until thickened. Lower heat and add cinnamon and raisins (if you're using them). Cook and stir for another 5 minutes. Remove from heat and add vanilla. If you'd like, sprinkle some cinnamon on top.
- Serve warm or cold.
- We prefer warm and we like to eat it for breakfast.
Never Fail Pie Crust…
seriously, cross my heart, not even kidding!
Making a good homemade pie crust use to be my nemesis. I could never, ever make a good pie crust. They would almost always without fail, fall apart. Usually, I would just purchase the dough at the store and stock it in my freezer. That was until my good friend shared her pie crust recipe with me and it is truly amazing! So I thought I better share it with the world because you just never know when you are going to need a quick pie crust recipe. Where would the world be without good friends?
Never Fail Pie Crust… seriously!
- 3 cups flour
- 1/2 cup sugar
- 3/4 cup butter flavor crisco
- 1 cup hot or warm water
- Mix your flour and sugar together and then take a pastry cutter and cut in crisco, until it is well-combined and soft and crumbly. Add your water until the dough pulls together and sticks. You may not need all the water.
My son found the gingerbread man cookie cutter and begged to make a gingerbread man. However, I am not a fan of a hard gingerbread cookie. So I made these soft molasses cookies and we made one just for my son in a gingerbread man shape. We were both happy.
Soft Molasses Cookies
Soft molasses cookies that are gluten free and sugar free.
- 1/2 cup butter
- 3 tablespoons coconut oil
- 1 egg
- 1/4 cup honey
- 1/3 cup Molasses
- 1/2 cup coconut flour
- 1 cup almond flour
- 3/4 cup arrowroot flour
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- Mix wet ingredients together, whip for two minutes. Add dry ingredients and mix until combined. Freeze for 30 minutes.
- Preheat oven to 375 degrees, spray cookie sheet or use a Non-Stick Silicone Baking Mat
- Bake for 6-8 minutes, being careful not to over bake. Cool and put in an airtight container.
How to Make Your Own http://www.howtomakeyourown.com/
We have had a love affair with crepes since we were married almost 12 years ago. Thankfully our children enjoy them just as much as we do. In fact, when asked what we should make for breakfast my 4 year old immediately responds with “crepes”! So when we decided to go gluten free we worried that crepes would be something difficult to replicate. Well, we tried and we SUCCEEDED! I love successes in the kitchen!
Gluten Free Crepes
Serving size: approx. 15 crepes
1 3/4 cup of your favorite gluten free flour blend- I used 3/4 cup Almond Flour
3/4 cup tapioca, and 1/4 cup Organic Coconut Flour ,
1/2 tsp celtic sea salt
3 eggs ( room temperature ) I just put them in warm water for a few minutes
2 tablespoons butter
2 cups milk
1/2 teaspoon vanilla
1/4 teaspoon baking powder
Put all ingredients in blender and blend until smooth. The batter will look fairly watery, but I swear it works. Heat a medium size pan to medium high, add a bit of butter or oil and add 1/4 cup of batter or less, swirl it around until it is the size you want and cook about 1 minute, so it is barely moist on top. Use a spatula to flip and cook other side for another minute.
We love to eat these with yogurt and our home canned peaches, sometimes we also add raspberry jam. SO good!
This gluten free pumpkin bread was a definite hit in our home. My husband took one bite and said “this is really good, is it gluten free?”. He didn’t believe that it could taste so much like the original, and still be gluten free. So hear ya go!
Gluten Free Pumpkin Bread
6 eggs (separated)
1/3 cup kefir, milk, or yogurt
1/2 cup whole cane sugar
1 Tablespoon vanilla
1 stick (8 tablespoons) butter, melted
1/2 cup Almond Meal / Flour
1/2 cup Organic Coconut Flour
1/4 cup tapioca
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon celtic sea salt
2 teaspoons pumpkin pie spice
1 cup pureed pumpkin
Preheat oven to 400º, adjust rack to middle position. Separate eggs, putting the egg whites in a separate bowl. Add yolks and add all wet ingredients to a large mixing bowl. Sift all your dry ingredients together in a separate bowl. Slowly add dry ingredients to the wet and mix just until combined. With beaters, mix your egg whites until stiff and small peaks form. Add to your batter and fold in carefully until all combined.
A few notes, sifting the dry ingredients help with the fluffiness of the bread as well as folding in the egg whites. That is what helps this bread have the height and light texture that you are use to with your regular version. Otherwise it could be quite dense.
Adults 5 star–Kids 5 star
Today was cold and cloudy, the autumn leaves are blowing off of the trees and fall is definitely in the air. So when my 4 year old asked to make cookies, I immediately wanted something with pumpkin. But I also wanted to stay within the guidelines we have set for our family with going gluten and sugar free (processed sugar). So we experimented and came up with the perfect and healthy pumpkin chocolate chip cookie!
Pumpkin Chocolate Chip Cookies
Serving size– 36 cookies
1 cup melted butter or 3/4 cup coconut oil
1/2 cup honey or
4 large eggs, room temperature
1 can of pumpkin puree
1 tablespoon vanilla extract
2 1/2 cups Almonds Natural (Unblanched) Almond Meal / Flour
1 cup tapioca flour
1/2 cup Organic Coconut Flour
2 teaspoons baking powder
3 teaspoons baking soda
6 teaspoons pumpkin spice blend
1 teaspoon celtic sea salt
chocolate chips (approx- 1 1/2 cups) put in what you want to suite your tastes.
Preheat oven to 350 degrees. In a bowl mix together wet ingredients. In a small bowl, whisk the dry ingredients together. Slowly add dry ingredients to the wet, and whisk, just until mixed. Add chocolate chips. Using a cookie scoop put on baking sheet and press down slightly, so they flatten out while baking. Otherwise you will have a nice round cookie. Bake for 10-12 minutes, cool for 2 minutes and then put on cooling rack.
These freeze well too!
Chocolate Nutella Rice Krispy Treats
- 6 cups rice cereal
- 2 tsp vanilla
- 1/2 tsp salt
- 1/2 cup nutella
- 1/2 cup honey
- 1/4 cup cocoa
- 1/2 cup coconut oil
- half a bag of marshmallows (about 15)
- 2-3 tablespoons of flax seeds
Measure rice cereal into large bowl, with flax seeds. In a medium saucepan melt vanilla, salt, nutella, honey, cocoa, coconut oil, and marshmallows over medium/low heat until melted. Pour chocolate mixture over cereal mixture and stir until all the cereal is coated in the chocolate. Press into a 9×13 pan and allow to cool.
The kids loved this recipe and didn’t even notice the healthier options I added to the mix. Score!
The kids loved making these homemade pop tarts. They were super simple and tasty. They are also super versatile so even your picky eaters will eat them since they can pick their own filling!
- 3 cups flour
- 3 Tablespoons sugar
- 3/4 cup butter shortening ( I have used half butter and half shortening before)
- 1/2 tsp salt
- 1 cup water ( you may not use all of it )
Mix your dry ingredients together in a food processor.
Add your shortening or butter and pulse until crumbly.
This will make enough dough for 2 pie crusts or 8-12 pop tarts depending on size.
Roll dough out to about 1/4 inch think or thinner and cut into rectangles about 3X4 inches.
- Jelly or jam
- Nutella and bananas
- Apples and cinnamon and sugar with a tiny bits of butter
- Peaches and cinnamon
- Butter/Cinnamon/Brown Sugar
Be creative and let me know what different fillings you have tried!
Put your filling on a rectangle and place the other rectangle on top, take a fork and go around the edges and press down to seal.
Beat one egg and brush on top of pop tart for a golden flaky crust.
Bake at 350 degrees for 20 minutes or until golden brown.
You can also frost the tops with a powdered sugar glaze.