Posted in Gluten Free, Must Make

Gluten Free Christmas Cranberry-Orange Pound Cake

This cake is rich, buttery and decadent. The Cranberry and hint of Orange accent with just the right amount of tang. The Ruby Cranberries pop to create a beautiful Christmas Cake.

Dry ingredients:

3 cups of Gluten Free Flour Baking Blend (King Arthur is the best)

1 tsp of baking powder

1 1/4 tsp baking soda

1/4 tsp salt

Wet Ingredients

1 cup of softened butter

3 cups of sugar

6 eggs

1 cup of heavy whipping cream

1 cup of mascarpone cheese, or Creme Fraiche (sour cream can also be substituted)

2 tsp of vanilla

1 tsp of almond extract

Juice of 1 orange

Zest of 2 oranges

2 cups of fresh cranberries


1/4 cup of melted butter

1/4 cup of whipping cream

1/2 tsp vanilla extract

Juice of 1 orange

3 cups powdered sugar


Cream butter, mascarpone and sugar together. Add in eggs and the remainder of the wet ingredients. Separately whisk the dry ingredients together.

Sift dry ingredients into batter. Stir until combined. Add in cranberries. Dump batter into greased 2 large bread pans, or 3 8×8 pans, or 1 large Bundt pan, or 12 mini loaves. Bake on 350 for 20 minutes for mini or 30-40 for large loaves until Golden and knife comes out clean. Only fill pans halfway full.

For icing, blend butter, cream, vanilla, orange and powder sugar together. Pour over warm cakes.

Posted in Must Make

Morello Cherry Butter with Fresh Mint

Cranberry and Pumpkin butter are normally on the menu for the holidays, but I’m changing it up this year with CHERRY! I love the Ruby bits of Cherry with bright green flecks of mint. Try all 3 variations: sweet, spicy, & savory!

2 sticks of salted butter

1 8oz cream cheese

1 cup of Morello Cherry Preserves

3 sprigs of mint

For sweet add:

1 tsp vanilla extract

1 tsp almond extract

1 1/2 cups of powdered sugar

*****For spicy & Savory version: add 1 seeded minced jalapeño and omit vanilla & almond extract & powdered sugar.

Add a Pinch of salt


Soften butter & cream cheese. Blend together until creamy. Add in Cherry Preserves, almond & vanilla extract. Mince mint and stir in. Lastly, add in powder sugar. Blend until lumps are gone. Refrigerate until serving.

Posted in Allergy Free, Gluten Free, Must Make

Gluten Free Mocha Chocolate-Chocolate Cookies

These cookies are a cross between a brownie and a cookie. They are double chocolate with chocolate chunks and a hint of coffee…what’s not to love?


1/2 cup of softened butter

1 cup of brown sugar

2 Tbsp of dark coffee

1 tsp vanilla

1/4 cup of dark cocoa powder

2 eggs

1/2 tsp salt

1/2 tsp baking soda

1 1/4 cup of King Arthur Baking Blend Gluten Free Flour

1 cup of dark chocolate chips or chunks

Powdered sugar, or raw sugar for rolling


Preheat oven to 350. Blend together butter, coffee, and cocoa. Add in sugar, salt, eggs, and vanilla. Whisk baking soda into flour blend. Fold in flour mixture to the butter mixture. Add chocolate chunks. Use a truffle scoop to form cookies into 2X2 or 3X3 balls. Roll in sugar. Pat onto a silicone mat that is on a thick baking sheet, or a baking stone. Bake for 12 minutes. Allow to set before eating.

Posted in Allergy Free, Gluten Free, Must Make

Gluten Free Buttery Sugar Cookies

These are the best gluten free sugar cookies I have ever tasted. These are an adaptation of 2 other recipes I found online. I combined them to create the best soft, gluten free sugar cookies. I also provided Vegan options.


1 1/2 cups of salted butter (or vegan butter)

1 1/2 cups of sugar

2 eggs (or replacer)

1 Tablespoon of vanilla

1/2 tsp salt

1 tsp of baking powder

1 tsp of baking soda

3 cups of gluten free King Arthur Baking Blend flour

M&M’s or sugar for topping


Preheat oven to 350. Line a baking sheet with a silicone mat.

Cream together butter, sugar, vanilla, & eggs. Whisk dry ingredients together separately. Add flour into creamed mixture. Stir until it comes together. For drop cookies: use an ice cream scoop to form. Drop 2 inches apart. Sprinkle with sugar. Bake for 12-14 minutes. For cutout cookies: roll entire dough mixture out onto the baking sheet. Form into a large rectangle. Sprinkle with sugar or m&m’s. Bake for 12-14 minutes. Once you remove the pan from the oven, cut out cookies and place on a rack to cool. Decorate with icing once cooled. Eat the scraps ❤️.

Posted in Gluten Free, Must Make

Perfect Gluten Free Gingerbread Cookies

There is nothing like soft, warm, gingerbread cookies. This is my favorite recipe. Not only is it gluten free, but I also provide Vegan options.


-3/4 cup of softened salted butter or for Vegan option replace with Vegan butter or coconut oil

-1/2 cup granulated sugar

-1/2 cup brown sugar

-1 large egg or for Vegan use a flax egg (2 Tbsp of ground flax, 1/4 cup of hot water)

-1/4 cup of molasses

-1 Tbsp of vanilla extract

-1 Tbsp of coffee

-2 1/4 cup of King Arthur Gluten free baking flour

– 1 tsp of salt

-1 tsp of baking soda

-2 tsp of ground ginger or 2-3 drops of ginger oil

-1 tsp of cinnamon

– 1/8 tsp allspice (optional)

– dash of nutmeg (optional)

-extra sugar for rolling

Optional: candied ginger or chocolate chips


Preheat oven to 350. Cream together butter, sugars, and molasses. Add egg and vanilla. In a separate bowl, whisk together remaining dry ingredients. Use a truffle scooper to form 2-3 inch balls. Roll in sugar and place 2 inches apart on silicone baking mat or baking stone. If using candied ginger, or chocolate chips, place one in the center and press down. Bake at 350 for 12-14 minutes. For thinner cookies, add in an extra T of butter to batter. For thicker, leave out.