Tag Archives: GF desserts

What I’ve Been up To

20 Mar

Multnomah Falls and Mcmenamins Edgefield – we had some friends over for a weekend, and got to go exploring a bit with them!  Being a holiday, it was packed but the falls were so gorgeous and i can’t wait to go again!

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Our first lazy afternoon/evening in our front yard a few weeks ago. Commence working on the cars, on the grass, and if you’re lady – basking in the sunlight!

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My brand new mascara that I am loving so far! It is Tarte gifted Amazonian Clay Mascara that so far doesn’t bleed (or however you say it) onto my lower lids like all other mascaras have done. Thanks to a friend that has done makeup research, I am now benefiting from! The other fun makeup item I have gotten this new year is concealer,Nars brand.

what i've been up tosome seriously yummy lunch from Ya Hala – falafel wrap… mmmmm mmm good. (you know you take photos of your food too.)

How cute is this little honey pot? Thanks to Sur La Table (only the best kitchen store ever) I am now the proud owner of this little guy.


Dinner at Ya Hala with some fabulous friends!


My OH’s birthday cake the end of last month, I have plans to give you all the recipe so you can make your own delicious cacao cake that is gluten – dairy-chicken egg free! Plus, it has coffee in it… yes, it’s that amazing.

Until next time,


Delicious GF DF Pumpkin Pie

20 Nov

side note here – eventually i’ll get to where i post about once or twice a week. but for now, i’m going to when i think of something that i just have to share with you. =)

i love pie, but i’m pretty particular about it too. It can’t be too sweet or too blah. The crust cannot, cannot, cannot be under cooked or hard as cardboard. The filling cannot be dry or too runny (i hate it when the filling of apple pie just ‘leaks’ when you put it on your plate ). Of course, my particularity with pies mainly is when i bake it or – horror of horrors – buy one. I’m nice enough that if someone baked me a pie, i will love it and eat every bite quite happily.

But MY PIES? That’s another story. i will play with the recipe until i get it just right. Of course, that means i have get to eat more pie.What’s even better is that my OH (other half) loves pie as much as i do. I have baked and eaten more pumpkin pie this fall than the past 3 years together. I love it. 

So, here’s the PUMPKIN PIE recipe that we’ve been messing with. now, remember, we can’t eat gluten, dairy or eggs. we substitute eggs with duck eggs now – glory hallelujah. And in this, i use the Pamela’s GF Baking Mix – i’ll add a link below – it is my favorite flour mix, since i haven’t gotten around to making my own. 

i got the crust recipe off the blog simplygluten-free.com – she has a lot of good tips and advice! 

Perfect Gluten-free Pie Crust


½ cup unsalted butter or solid, all vegetable non-dairy shortening
2 to 4 tablespoons cold water
*1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling
1 teaspoon kosher or fine sea salt
2 tablespoons sugar – i added another 1 1/2 TB this time 

mix all ingredients – except the water – use pastry knife to cut up butter in flour mix completely , then add water. i like to use a fork and mix until the dough starts to follow the fork. i have not tried to roll this dough out. if you want to, go to her blog and see how she says to do it. but i plop it into the pie dish and use my fingers to push it out until it fills the pan like your regular pie crust would . use a fork and stab several times in the bottom

Preheat oven to 350 degrees. blind bake the crust for 30 min. then check it. this is what mine looked like. i let it get a little too dark – but i was watching a black and white slapstick comedy….Image


let cool completely.

Dairy Free Pumpkin Pie       from healthdiaries.com

3/4 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp ground cloves -have never used… but let me know how it tastes! 
2 large eggs – i use 1 duck egg..
1 can (15 oz) pumpkin puree
1 can coconut milk
1 unbaked 9-inch pie shell

Preheat oven to 425 degrees.

Beat eggs in large bowl. Stir in pumpkin, sugar, cinnamon, salt, ginger, and cloves. Gradually add coconut milk while stirring.

Pour into pie shell. Bake for 15 minutes at 425 degrees, then lower temperature to 350 degrees and bake for 40 to 50 minutes or until a knife inserted into the center comes out clean.

– i just put my oven at about 325 degrees and put it in for about 50 minutes. check and make sure it isn’t still runny in the middle. if it juggles like jello, pull it out. Image

and then do you know what my OH did? he bought us whipping cream…rice whip. in the can. SIGH. =) Image

side not – yes, that’s my dog in the background there. begging for a treat (she knows and hates the rule that she’s not allowed in the kitchen when i’m baking) .

okay. this is the finished product. absolutely delicious. the cooler you let it get —if you can keep from gobbling it down the minute it comes out of the oven – the more set it will be. as you can see from this picture, i didn’t wait quite long enough. but boy was it good. Image






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