Start the day with a little holiday cheer with this Gingerbread French Toast. A very simple addition gives regular French toast a big bang of wow! Continue reading
I love pancakes. I mean I love, love, LOVE pancakes. However, I cannot eat the same, boring plain pancake over and over. I must have variety, and from chocolate to granola, I will try it. This pina colada pancake was a definite hit. Continue reading
Cardamom Amaranth Granola is a nice change from the normal cinnamon type granola. It’s easy to make and SO good to eat!
Last week, the food blogging world lost one of it’s brightest stars, Joan Hayes of Chocolate, Chocolate and More. Today is National Chocolate Day, so in honor of Joan, many of us are posting chocolate recipes.
- 1½ cups gluten-free all-purpose blend
- ¼ cup cocoa
- ¼ cup coconut palm sugar
- 1 tsp xanthan gum
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 Tbsp butter
- ½ cup milk
- 2 tsp vanilla
- 1 egg
- 1 cup chocolate chips (mini chips would work really well)
- In a mixing bowl, whisk together the first seven ingredients (dry).
- With a pastry blender, cut in the butter.
- (You can also put this in a food processor to mix)
- Add the milk, vanilla, and egg.
- Stir in the chocolate chips.
- Divide the dough out onto two balls.
- Pat each into mounded circles on a gluten-free floured work surface.
- Cut each circle into four wedges.
- Place on a rimmed baking sheet.
- Bake in a preheated 400 degree oven for 12-14 minutes.
Who said you cannot have pie for breakfast? Apple Pie Oatmeal is a healthier way to enjoy the flavor of apple pie without any guilt. Continue reading
Chocolate French Toast is a delicious way to get chocolate into your breakfast without any guilt.
Dairy-free, gluten-free maple almond muffins are a perfect snack any time of the day.
This gluten-free cinnamon streusel coffee cake is a great way to start or end the day. Choose it for breakfast, snack or dessert and put a smile on your face!
Gluten-free Blueberry Muffins made with fresh or frozen berries are a perfect way to enjoy summer fruit all year long.
I found chestnut flakes at Whole Foods and knew exactly what I wanted to do with them. Grain-free granola bars! These are similar to an energy bar, but no refined sugar, no gluten, no dairy.
My favorite frozen fruit is the blueberry. I could add those sweet little orbs to any and all baked goods or eat them straight from the freezer bag. They don’t seem to lose anything by freezing, though, of course, they do tend to leak blue into everything. When I needed a quick brunch snack the other day, I reached for the blueberries and made these delicious gluten-free, dairy-free blueberry muffins.
Turn traditional cinnamon rolls into memorable Christmas Tree Cinnamon Twists!So many of us serve cinnamon rolls on Christmas morning. I thought it was just my family, but then I married into The Good Guy’s family and realized that it was a much more wide-spread tradition. As I have grown older and talked with friends about their holidays, it seems like many people serve something sweet while presents are being opened. So, after I found a photo of a Christmas tree shaped cinnamon roll with no directions, I set about fixing that problem. This Christmas Tree Cinnamon Twist is sure to put smiles on everyone’s faces!
Apple Pie Granola: pecans, dried apples and cinnamon make this granola a special way to start the day.
In November, I cannot get enough apples. I eat a fresh one topped with peanut butter every single day while they are in season. I supplement that regiment with pies, crisps and cakes, but those are mostly for my family. This year, I decided to add a little extra apple goodness to some homemade granola. The resulting Apple Pie Granola is something I am going to enjoy all year round because it uses dried apples instead of fresh. Continue reading
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are my own.
Sometimes I wish I could drive a little mini front loader into my kids bedrooms, scoop them up when their alarms go off and drop them onto the ground. Nothing seems to wake them up! Well, I take that back. Second Son, who is a senior, gets himself up all by himself. However, Third and Fourth Sons and lately, even Only Daughter, seem to have no ability to get up on time. So we rush and rush through the morning with me calling out, “10 minutes!” “5 minutes!” “Your ride is here!” “You are late…again!” Thank goodness for Aunt Jemima frozen waffles, now with #4morewaffles. Continue reading
I have had this recipe for Apple Cinnamon Cake printed out and ready to be made for years. I saw this cake with globs of apple pie filling in the middle and it screamed “MAKE ME!!!” Like many of you, however, I printed the recipe and then it slowly made its way into a pile and then to a shelf and then was forgotten. Then recently, I made up some apple pie milkshakes (and no, there are no milkshake recipes here, sorry), but I only used about 2 Tbsp of a whole can of apple pie filling. Suddenly, I remembered this cake. I dug through a few files, found it, made the cake and then promptly lost the recipe. Luckily, it was only yesterday and my memory extends that far.
It has always been really important to me that my kids love raisins. From the time they were little, I pushed California raisins as snacks because I knew they were full of fiber, potassium and iron. Also, I loved the portability of a super naturally-sweet snack. We could eat raisins anywhere and the kids wouldn’t have smudges on their cheeks or stains on their clothes. Now that they are mostly older (only one is still in elementary school, while three are in high school and one has flown the coop), they still love them. While eating them plain is fine, it’s fun to “fancify” them into fun snacks like these Oatmeal Clusters with Raisins.
I have long been a fan of Mediterranean cooking. I love fruit, vegetables, whole grains, olive oil, nuts and yogurt. When the opportunity arose, I jumped at the chance to review Idiot’s Guides: The Mediterranean Diet Cookbook. This series of books breaks the subjects down to the nitty gritty. I read the whole book while sitting by the community pool one afternoon. I knew the first recipe I wanted to make from it was Garlic Scrambled Eggs. They sounded like something my entire family would devour.
A recipe similar to this Cheesy Sausage Biscuit Skillet is pictured on my kitchen calendar. All month, fourth son has been staring at it and mentioning it as he walks by it. When I told him that I was actually going to be making it for dinner, he was a happy camper.
***ANNOUNCEMENT*** I have started a new blog that is called Just Me, Gluten Free. From now on, that is where all my gluten free recipes will live and where new ones will be published. Frugal Antics will be the home of any full gluten foods I make. Continue reading
No matter how old I get, I show no signs of outgrowing my love and adoration for peanut butter and jelly sandwiches. These days they are served up on toasted gluten free bread with unsweetened peanut butter and all-fruit jam. As I was making up smoothies this week, I got to thinking that a Peanut Butter and Jelly Smoothie would taste pretty good. I was SO right!
Oh how I love smoothies. They make filling breakfasts and they taste amazing. However, I draw the line at anything “green.” I prefer to chew my veggies, thank you very much. Instead, I opt for protein filled “dessert” type smoothies like this No Bake Chocolate Cookie Smoothie with oatmeal and peanut butter!
- 1½ Tbsp unsweetened peanut butter
- ⅔ cup plain Greek yogurt
- 4 cubes ice
- 2 tsp unsweetened cocoa
- 1 Tbsp real maple syrup
- 2 Tbsp gluten-free oats
- ¼ tsp vanilla
- Combine all ingredients in a blender.
- Blend until smooth.
- Serve immediately.