Crepes have always been one of my favorite breakfast foods. My Dad made them for my brother and me a lot when we were growing up. And they were one of the first things I learned to make….mostly cause I wanted to eat them all the time. I’m not sure exactly when it was that I discovered crepe cakes, but I remember being SUPER impressed by them. I mean they basically combine two of my favorite things – crepes and cakes. So developing a crepe cake has been on my list for a while now. But I didn’t want to make just any old crepe cake. I wanted something a little different and so I decided to create a gluten-free Cannoli Crepe Cake.
Continuing with this week’s theme of baking without eggs and all-purpose flour! These gluten-free, vegan Triple Chocolate Brownie Cookies are the perfect cookie/brownie hybrid. Slightly crisp on the outside, but super fudgey on the inside and studded with three different types of chocolate. They’re basically a chocolate lover’s dream!
Over the past week, I’ve had a number of people reach out to me and say they’re having trouble finding eggs and all-purpose flour at their grocery stores. And while I don’t have any suggestions on where to find them – I do have a lot of great recipes that don’t need eggs or flour! So I figured I would put together a quick post for you guys with links to all the recipes as well as tips for baking without flour and eggs.
Now that December is here, it’s all cookies all the time in my kitchen! This month I plan on sharing a few new cookie recipes with you guys and first up are these Chocolate Chip Date Cookies. These bad boys are one of my favorite healthier cookies and are full of wholesome ingredients. They’re gluten-free, vegan, and naturally sweetened with both maple syrup and date syrup. They even have a secret ingredient to give them a bit of a nutritional boost. And if I’m being honest, these cookies are so good that sometimes I forgo the chocolate chunks in them…..crazy, I know.
It probably won’t surprise you to hear that one of my favorite things to do is spoil the people in my life with baked goods. There is seriously nothing I love more than baking for my friends and family – especially when they come to visit! Breakfast is usually the meal I go all out on, because it’s pretty hard to top waking up to a freshly baked treat. Pancakes and biscuits are always a good option, but when I want to go allllll out and really pamper my guests……I make coffee cake. And this gluten-free Chocolate Pecan Coffee Cake just happens to be my new favorite.
It’s hard to believe that fall is upon us and that next week will be October already. I don’t know about you guys, but I feel like we barely had a summer this year! The last few weeks of summer in particular felt like a blur to me, especially with all the studying for my nutrition courses. And while I always have a tough time letting go of summer, there are a few things I absolutely love about the fall. The first is that it’s the start of football season! Which means I get to geek out and obsess waaaaay too much over my fantasy football teams and get to watch my beloved Broncos play on a weekly basis (which might not necessarily be a good thing based on the past couple seasons). The second thing I love most about fall is that it’s a season filled with warm, cozy desserts. Think cinnamon spiked coffee cakes, hot apple fritters, and, if you’re like me, basically anything with Italian plums like these gluten-free/vegan Italian Plum Streusel Bars.
I’ve always said that one of my favorite parts about making cookies is getting to eat the cookie dough. I don’t know why, but sometimes cookie dough seems more alluring than the actual cookies. Maybe it’s because I know I’m not supposed to eat a lot of it or that it’s slightly controversial……or could it be that cookie dough is the bad boy of cookies and that just makes it sexier and more appealing?? Like we know we shouldn’t love it and there’s a slight danger in it, but no matter how hard we try – we just can’t seem to stay away.
Is it just me or has summer flown by this year?? I feel like it just started and now it’s already mid-August! Which means there’s a lot of hiking, camping, and hanging outside that I need to cram into the next month or so. It also means there’s only so much more time to take advantage of all the summer berries and fruit! I’ve found the best way to do this is to put berries on everrrryyyything……oatmeal, toast, ice cream, cookies and especially this Pistachio Cake that just also happens to be naturally sweetened and gluten-free.
As most of my friends and family will tell you, I’m so not a morning person. Mornings and I don’t get along very well. Like it takes me a good hour to be a functioning human being after waking up. Which is kind of weird because I LOVE breakfast. You would think that the excitement of getting to eat a crispy waffle or big stack of pancakes would make me become more of a morning person……but not so much. I mean it helps and definitely makes mornings better, but it still hasn’t converted me to a full-blown morning loving person.
Whenever people ask me how I come up with recipe ideas, I always tell them “Oh, I get inspired by a lot things like vintage cookbooks or what’s in season or a new dessert trend I’ve seen.” But if I’m being honest…..most of my ideas come to me because it’s something I really, really, really want to eat. Like something I’m seriously craving and need to develop a recipe for ASAP so I can eat as much of it as I want. And that’s exactly how the idea for these Healthier Peanut Butter Buckeyes came about.