New Food Coming Soon

I was glutened.

It takes me like 2 weeks to recover from a pretty solid glutening, so I haven’t eaten anything, let alone cooked meals pretty enough to post. Then I went home from work after having ketones and getting sick. It’s been a fun time. But I do have a few recipes in the works, including:

  • Herb Roasted Chicken with Parmesan Garlic Risotto (made with Sabiscuit)
  • Arugula Pesto Pizza made with the best gluten free crust EVER
  • Margherita Grilled Cheese
  • Breakfast Potatoes (made with Ian)
  • Chocolate Mousse

If there is anything you would like me to add to my list, please let me know! You can leave me a comment or email me at


Peanut Butter Fruit Dip

This dip is an amazing substitute for anything peanut butter including, but not limited to, eating it off the spoon until you weigh 700 pounds. It’s okay, we aren’t judging. If you decide to do that, I recommend the light version at the bottom. This is so great at parties, because everyone loves fruit anyway. Just throw some peanut butter dip with it and you’re golden pony boy.
To keep apples nice and not so sour like with lemon juice, soak them in a bowl of orange juice after you slice them. I think it tastes way better and it definitely cuts the acidity.
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1/2 cup milk

In mixing bowl, place softened cream cheese, peanut butter, and brown sugar. Mix with electric mixer until smooth and creamy. Add milk and mix until well combined, scraping down sides as needed. Refrigerate until ready to use.

For a healthier, more protein-packed version, substitute milk and cream cheese with greek yogurt. Here’s the ingredients for that version: 

  • 1/3 cup peanut butter
  • 2 containers, or 11 ounces of vanilla Greek yogurt
  • 1 tablespoon honey

Add all ingredients to a bowl and whisk to blend until smooth.

Serve with fruit (recommended).

For serving: apples (cut into wedges and coated in orange juice to prevent browning), bananas, raspberries or strawberries. It’s also good with celery sticks, gingersnaps, marshmallows, or anything else you can think of. The sky’s the limit on this one.
Serving size is 2 tablespoons.
Peanut Butter Dip - Greek Yogurt Version

Peanut Butter Dip – Greek Yogurt Version

Peanut Butter Dip - Cream Cheese Version

Peanut Butter Dip – Cream Cheese Version

Apple Sandwiches

I used to make these after school all the time in high school. I LOVE apples, and I could live on peanut butter alone, so these are basically perfection. I think the best apples are Jonah Gold and Honeycrisp. They aren’t super sweet or super sour, and they are amazing with peanut butter. Bonus points if you grind your own.


1 Apple

1-2 tablespoons Peanut Butter

1 1/2 tablespoons Granola

1 tablespoon Raisins (or any other dried fruit)

  • Remove cores from apples and cut into ¼-1/2″ thick slices
  • Spread apple slice with peanut butter.
  • Top with granola and fruit.
  • Place another apple slice on top and gently press together.
  • Repeat with remaining apple slices.

apple sandwiches nutrition

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

I borrowed this one from good ol’ Martha Stewart. The woman can cook. She can pretty much do everything. I want to be her someday. Just no jail. But Martha doesn’t do gluten free, so I changed it up.

Graham cracker wise, there are a few options. Marilyn’s makes a pretty good graham cracker, but I’m not sure of their availability outside of Atlanta. I know Kinnikinnick makes some as well, but I haven’t tried them yet. Another great option are ginger snaps. There are a million different kinds, and they are pretty close to graham crackers. I just recommend more sugar if you use them.

When toasting the tops, if you do not have a kitchen torch, a regular torch (although super scary) works fine. I borrow my dad’s. I also borrow my dad and have him toast them. If you don’t have a torch casually laying around like I do, you can broil them in the oven, on high, but I don’t think it looks as good. You can also use a grill lighter or, in a pinch, a spaghetti noodle caught on fire. Be creative.

Yield Makes 2 dozen

Chocolate Graham Cupcakes

2 1/4 cups plus 2 tablespoons sugar

1 1/4 cup superfine white rice flour

1/2 cup plus potato starch (not potato flour)

1 1/2 teaspoon xanthan gum

3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

1 1/2 cups graham cracker crumbs (from about 20 squares)

1/2 cup unsalted butter, melted

9 ounces bittersweet chocolate, coarsely chopped

Marshmallow Frosting

8 large egg whites

2 cups sugar

1/2 teaspoon cream of tartar

2 teaspoons pure vanilla extract

  • Preheat oven to 350 degrees.
  • Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
  • In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
  • Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
  • Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
  • Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
  • Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  • Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
  • Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Smores cupcakes nutrition

Caramel Marshmallow Popcorn

This is a sweet popcorn twist, and it is an absolute gooey mess. But that’s okay. I love this for movie nights in and it’s so fun at sleepovers. Sometimes I add a pinch of salt as well, and its that salty sweet yummyness that’s all over pinterest right now. Gotta love it.

To cut the carbohydrates in this, I often substitute brown sugar for splenda’s brown sugar blend. For every cup of regular brown sugar, you use half a cup of splenda brown sugar, so it cuts the sugar and carbohydrates by 6 grams per serving in this recipe. It’s good stuff. I have never noticed a taste difference, but I am also pretty skeptical on the fake sugar, so I’ll let you be the judge. Nutrition for both splenda brown sugar and regular brown sugar are at the bottom.

Serves 6

1/4 cup brown sugar (or 2 tablespoons of splenda brown sugar)

1/4 cup butter

4-5 marshmallows

6 cup popcorn.

  • Microwave brown sugar and butter for 2 minutes.
  • Add marshmallows.
  • Microwave until melted, 1 1/2 to 2 minutes.
  • Pour over popcorn and stir with a spatula until all is coated.
Marshmallow Caramel Popcorn - Splenda Brown Sugar

Marshmallow Caramel Popcorn – Splenda Brown Sugar

Marshmallow Caramel Popcorn - Real Brown Sugar

Marshmallow Caramel Popcorn – Real Brown Sugar

Gluten Free Raspberry Cupcakes with Lemon Buttercream

I LOVE raspberries. Raspberries are the greatest food in the entire world. They’re like little bites of heaven, and I might be addicted. So raspberry cupcakes are obviously my favorite dessert in the world. Pair it with a lemon buttercream, and it tastes like spring in your mouth. Its. Amazing. But if you aren’t as obsessed with raspberries as I am, any sort of berry is almost as good. Especially blueberries. YUM.

Yield Makes 1 dozen

Raspberry Cupcakes

1 cup raspberries, plus garnish
1 cup superfine white rice flour
1/3 cup plus 3 tablespoons potato starch (not potato flour)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher or fine sea salt
1/4 cup sour cream or plain Greek yogurt – at room temperature
1 teaspoon pure vanilla extract
7 tablespoons unsalted butter (1 tablespoon shy of a stick) – at room temperature
1 cup granulated sugar
1 large egg – at room temperature
2 large egg whites – at room temperature

Lemon Buttercream

2 sticks (1/2 pound) unsalted butter, softened

1 lemon, juice and zest

3 3/4 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt


  1. Preheat oven to 350 degrees. Line a 12 cup standard sized muffin panwith paper liners.
  2. Puree raspberries in a blender or food processor until smooth. Strain out seeds. Measure out 1/3 cup of the raspberry puree for the cupcakes and reserve the remaining puree (you should have a couple tablespoons) for the topping.
  3. In a medium mixing bowl, whisk together the white rice flour, starches, xanthan gum, baking powder, baking soda and salt.
  4. In a small mixing bowl, stir the sour cream or yogurt with the 1/3 cup raspberry puree and vanilla.
  5. In an electric mixer on high speed with the paddle attachment, cream together the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the egg and egg whites, one at a time, mixing well with each addition. Add half the dry ingredients and mix on low until combined, then add the strawberry/sour cream (or yogurt) mixture, mixing until combined and finally mix in the remaining flour mixture. Do not over mix. Remove the mixing bowl from the mixer and with a rubber spatula, scrape the sides and bottom of the mixing bowl making sure all ingredients are well combined.
  6. Divide the batter evenly between the prepared muffin cups, filling each almost to the top. Bake for 20 – 25 minutes or until the tops feel dry and springy and a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
  7. For the buttercream: in a large bowl, using a handheld electric mixer, beat the butter, sugar, and salt at medium speed until creamy. Beat in the lemon juice and zest, plus the vanilla and continue for 3 to 5 minutes, until creamy.
lemon buttercream nutrition

Lemon Buttercream Nutrition Facts

Raspberry cupcake nutrition

Raspberry Cupcake Nutrition Facts