Gluten Free Chocolate Cake with Raspberry Whip Cream

I usually don’t try to fix anything gluten free (or in other words without flour) intentionally, but after my mother-in-law found out she had a severe gluten intolerance, I’ve been playing with some recipes. I made this cake for her birthday and it was so good! I kind of always thought that a flour-less cake would be, well, blaw. But I would totally make this cake again. It’s a cross between a browny and a molten cake. The outer rim of the cake is a browny consistency, and the middle is almost like a thick pudding. And the raspberry whip cream was just something I whipped up so that the cake had some extra flavor, although after tasting it, it was great by itself. But the raspberries really gave the chocolate such an awesome flavor. I mean, how can you go wrong with raspberries and chocolate 🙂

  • 12 ounces semisweet or bittersweet chocolate, chopped
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/4 teaspoon fine salt
  • 6 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 2 1/2 cups heavy whipping cream
  • 2 cups fresh or frozen raspberries, thawed
  • 3-4 tablespoons sugar
Preheat oven to 325 degrees. Butter and flour a 9 by 2-inch spring form pan. If you don’t have a spring form pan, then just use your round 9 by 2-inch pan. After greasing pan, stick a sheet of parchment paper to the bottom of the pan so you can take the cake out easily (like demonstrated below). 

Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave for 2 minutes. Stir and microwave again until completely melted, about 2 more minutes. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened. It should appear like this. Your not whipping the eggs completely, just getting them fluffy. Fold the melted chocolate into the whipped eggs until evenly combined. You will want to do this slowly and while continuously stirring to temper the eggs without cooking them.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour to 1 hour 25 minutes. Remove cake from the oven and cool on a rack. Warning, the cake will probably crack on the top, so don’t worry. You didn’t do anything wrong.

In a medium size bowl, whip heavy cream until firm. You want to whip the cream more then you usually would because the raspberries will soften the cream back to preferred texture. In a small bowl, use a fork and mash up the raspberries until no large pieces remain. Add 3 tablespoons of sugar. Slowly fold raspberry sugar mixture to whipped cream a little at a time. Fresh raspberries can be a little tarter then frozen raspberries so taste and add more sugar to the cream as needed.

When ready to serve remove from spring form mold. Dust cake with confectioners’ sugar or cocoa powder if desired. Serve with whipped cream or vanilla ice cream would be super yummy with this cake as well.

Chocolate cake recipe from


Homemade Bread

So, I love the smell of homemade bread, but sometime I feel like you put all that time and energy into making it, and then it smells better then it tastes. That is not the case with this recipe! The bread is definitely worth the time and energy that goes into making it. It’s kind of a sweet bread, so my favorite way to have it is either warm right out of the oven, or toast it with so apricot jelly! So amazing! But it is also so yummy with sandwiches or whatever you want to use it with.


  • 1 package dry yeast
  • 1/4 cup warm water
  • 3/4 cup scalded milk
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 eggs, beaten
  • 4 1/2 to 5 cups flour
In a small bowl mix yeast with warm water. In a large bowl combine scalded milk, melted butter, sugar and salt. Beat in eggs and then add yeast mixture. Sift flour into milk mixture 1 cup at a time.
Knead 10 minutes. Place in greased bowl and let rise for 1 1/2 hours or until dough has doubled in size. Preheat oven to 350 degrees. Place dough into greased bread pan and bake for 30 to 40 minutes.

Oreo Truffles

So, these are the new love of my life! Seriously one of the best things I’ve ever had! And so super easy to make. And also, you only need 3 to 4 ingredients. Which makes grocery shopping a whole lot easier! As a side note, the vanilla is just to add a little extra flavor, so if you have everything but that, then just go without it. I personally prefer it with, but it just makes the truffles a little better. They are still so good without it.


  • 1 lb Oreo Cookies (3 sleeves)
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon vanilla extract (using different extracts allows for subtle flavor changes. For mint flavor, add 1 tsp mint extract.)
  • 1 lb milk chocolate

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese.)

Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheets.

With a fork, drizzle chocolate over balls. Let cool.

Store in airtight container, in refrigerator.

Recipe from

Orlando Orange Fritters

I made these this morning for breakfast and my kids loved them! You can drizzle with honey and powdered sugar, or our favorite way to eat them was with a side of maple syrup and dip them. Just a little advice before you start, make sure you have your oil at the recommended temperature. This is extremely important because if your oil is too hot, the fritters will cook too quickly and the inside will stay gooey :/ No bueno.


  • 2 cups all-purpose flour
  • 1/2 cup sugar or 1 cup powdered sugar (I liked them just a little sweeter, so I change the recipe to 1 cup powered sugar)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup orange juice
  • 2 tablespoons butter, melted
  • 1 tablespoon grated orange peel
In a small bowl combine flour, sugar, baking powder and salt. In a separate bowl, combine eggs, orange juice, butter and orange peel.

Stir into dry ingredients just until moistened. It should look like this. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.

The recipe says to to drop batter by rounded tablespoonful, but when I tried to do it this way I could never get the batter off the spoon and they turned out really misshapen.  So I used my cookies scooper and everything went alot smoother.

Drop batter into hot oil a few at a time. Fry until golden brown and then turn, about 1 1/2 minutes on each side. Drain on paper towel.

When they have cooled a little, dust with confectioners’ sugar, serve with honey, or dip into maple syrup.

Recipe from The Taste of Home Cookbook

Reeses Peanut Butter Cup Cookies

I saw this recipe on one of my friends blogs and just had to try it! There are literally two ingredients, eggs and…

Reeses Peanut Butter Cups! I have to admit, I was skeptical about this working. But they turned out so good! I decided to try the same concept with Kit Kats to see if it would work too, and they were also so yummy! Your going to want to get the Reeses or Kit Kat fun packs since you’ll need 24 individual candies for either recipe.
Unwrap each candy and put them into the food processor. Process until an even consistency. Add one egg and process until mixed. Then scoop candy paste onto a cookie sheet and bake at 350 degrees. If you decide to make the Kit Kat cookies then you will need to bake for just a tad longer. Reeses cookies take 10 to 12 minutes and Kit Kat cookies bake for 12 to 15 minutes. If desired, sprinkle with sea salt before baking. My friends recipe called to have the Reeses cookies cook for longer, but when I cooked them for longer then 12 minutes they were over done. So keep this in mind when you are baking that it might take them a little longer. You’ll be able to tell they are done when the bottom is a golden brown and cookie has flattened out.
Recipe from

Italian Stuffed Mushrooms

I love stuffed mushrooms, but it always seemed to be something we ordered as an appetizer when we go out to eat. I have always been kind of apprehensive about trying a recipe because they seemed like they would be complicated… but they were so easy! And seriously so yummy! If you are looking for something to go with your spaghetti at dinner, do these as a side!


  • 4 bacon strips, diced
  • 30 large fresh mushrooms
  • 1 cup onion and garlic salad croutons, crushed
  • 1 cup (4 ounces) shredded part-skim mozzarella chesse
  • 1 medium tomato, finely chopped
  • 1/4 pound ground fully cooked ham, (Quick Tip: I couldn’t find this at the store, so I got ham lunch meat, and put it in the food processor and ground my own ham and it work just the same)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

Remove stems from mushrooms; set caps aside. Finely chop half of the stems (discard other half of stems). Add chopped stems to drippings with bacon; saute for 2-3 minutes. Remove from the heat. Stir in the remaining ingredients.

Firmly stuff crouton mixture into mushroom caps. Place in a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 425 degrees for 12-15 minutes or until mushrooms are tender.

Recipe from The Taste of Home Cookbook

Coconut Dream Stuffed Cookies

I got this idea when I was in the cookies aisle at the grocery store. It just kind of occurred to me, if I can put a milk dud inside a cookie, then why not a cookie inside a cookie. First thing you wanna do is make your cookie dough and place it in the fridge. This will make the dough easier to handle when it’s time to rap it around your crumb mixture.

I got one package of these Coconut Dreams cookies, and placed all the cookies into a food processor and processed until there were no large pieces left.

 This is what it should look like. Then add 2 tablespoons of melted butter to the cookie crumbs and stirred until butter is well incorporated into the crumb mixture. Now, it’s time to get your hands dirty, so take off any rings you might have on. Grab a portion of your crumb mixture, role into balls that are a little larger then a marble, and place on a cookie sheet.

Take your cookie dough out of the fridge, and with a spoonful size portion, flatten dough out onto your hand (Quick tip: if dough is sticking to your hands, powder your hands with flour before handling). Place crumb balls in the center and role dough around the aside. Place an inch apart on cookie sheet and bake for about 12 to 14 minutes. After the cookies have cooled drizzle melted chocolate over the top and enjoy!!

Cookie Dough-

  • 1 cup (2 sticks) of softened butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt

Crumb Mixure-

  • 1 packages Coconut Dream Cookies
  • 2 tablespoons melted butter

  • 1 cup melted milk chocolate to top cookies if desired

Start making your cookie dough first. Place softened butter and sugars into a mixing bowl and beat together until butter and sugar start to look creamy. Add vanilla and eggs and mix well. In a separate bowl mix together flour, baking soda, baking powder, and salt. Add to butter sugar mixture and mix well. Place dough into refrigerator.

Place Coconut Dream Cookies into food processor and process until not large pieces remain. Transfer crumbs to a bowl and add 2 tablespoons of melted butter and stir. Role crumb mixture into balls that are a little larger then a marble and place on cookie sheet.

Preheat your oven to 350 degrees. Cover crumb balls with cookie dough and place 1 inch apart on a cookie sheet. Bake for 12 to 14 minutes and let cool completely. If desired melt 1 cup milk chocolate and drizzle over the top of cookies. Enjoy 🙂