Hmmm…What’s in the Pantry?

And yes, if you just said that in a slightly howling, tortured Brad Pitt in Seven imitation, you and I are on the same page.


Kind of how I was feeling the other night. Just instead of looking at a head in a box, I was staring longingly at my pantry shelves. In search of a sweet treat that was also comforting, due to a slightly upset stomach.

Needless to say not much was catching my eye.

Except the oats.

Did I want oatmeal? Nah, too hot.

Overnight oats? Not quick enough.

Oatmeal cookies? Hmmm, never done them before outside of the fall. After apple picking. And even then, not really oatmeal cookies, but an apple cookie with oats.

Could this idea satisfy my somersaulting stomach?

A deeper dive into my ingredients provided inspiration in the form of dried cranberries.

Nutritious, anti-oxidant filled, and comforting. All the boxes were checked.

Now to making this happen.

Obviously I was flying blind, and yet I didn’t want to research! I wanted to trust my gut. Go with my instincts. Play with abandon.

So I did. I began to happily throw things together with confidence and fun. And it was magical!

The result: A completely satisfying, cinnamon-y pillow of goodness with just the slightest chew. Everything I have ever wanted in an oatmeal cookie!

Give these a try! Your mouth will thank you!


Cranberry Oatmeal Cookies

(makes about 30 cookies)

1 Cup Teff Flour

2 Tblsp. Tapioca Starch

2 Tsp. Xanthan Gum

1 Tsp. Baking Soda

½ Tsp. Sea Salt

2 Tsp. Cinnamon

2 ½ Cups Gluten Free Oats

1 Cup Dried Cranberries

1 ½ Cups Coconut Sugar

¾ Cup Earth Balance

2 Eggs

1 Tsp. Vanilla Extract

Preheat oven to 350 degrees.

Lightly grease cookie sheet with Earth Balance.

In a large bowl, combine the Teff Flour, Tapioca Starch, Xanthan Gum, Baking Soda, Salt and Cinnamon.

Stir in Gluten Free Oats.


Stir in the Cranberries.


Set aside.

In a stand mixed fitted with the paddle attachment, cream the Coconut Sugar and Earth Balance together on high speed until light and fluffy.

Add the Eggs and Vanilla, stir on medium speed until just combined.

Add the dry mix to the sugar mixture, ½ at a time on medium speed until just combined.

Using a small ice cream scoop or a tablespoon, scoop a rounded mound of cookie mixture on to greased cookie sheet.


3-4 cookies to a row only, approx. 3 rows, depending on your tray size.

Freeze pan for 15 minutes.

Remove from freezer and bake for approximately 12 minutes.

Cookies should still be quite soft but holding together.

Don’t let this concern you! Don’t overcook these or they will become hard.

Remove from tray immediately and place on rack to cool.




As anyone who knows me can testify to, I love cake. And I love birthdays!

I think that everyone deserves to celebrate on their day. Take the day off, sleep in, do whatever makes your heart sing and your soul giggle.

And this year for my partner’s birthday he wanted to do nothing but watch movies, snuggle in warm under a blanket and shut out the world for a day.

So that is what we did!

However, the once caveat I have to celebrating is that everyone also must have a treat on their day. Whatever they want, I will make it.

Well, CJ loves pistachio! And rainbow sprinkles! So I wanted to come up with something that was hugely celebratory of his years on this planet, as well as combined his favorites. And I wanted it to be different. Because he deserved something that said “I took time and thought to make this and celebrate you!” Well, he deserves a lot more than that, because he is basically the best man I have ever met in my life, as well as an all around amazing human being. He is kind in an unwavering, steadfast way. He is humble yet the best cheerleader around for those he loves. He cares with his heart and his mind. He is a talented actor who in my opinion needs more recognition and opportunities. And he is a man with true conviction when it comes to treating all people with respect.I mean come on….this dude deserves to be celebrated!

And he is the love of my life.


But you are not here to listen to me wax un-poetically about my love.

This day is about cake!

So… after lots of researching, I decided upon a pistachio cake with chocolate mousse filling and Ermine Frosting. Ermine Frosting is a roux frosting, utilizing flour and milk and sugar cooked down and thickened. This allowed me to make frosting for a cake without using powdered sugar, and only coconut sugar. Awesome!!

*(Just a note here, as this was my first time making a roux frosting, I was wary to change the components totally. Since I was using coconut sugar and cashew milk, instead of traditional sugar and milk, I decided to use real butter. I chose KerryGold for its lack of animal hormones and additives and great flavor. However, upon completion, I am totally confident that Earth Balance can be substituted and it is what I will be using in this recipe going forward for sure!)

Now, this cake does take time. And it has three separate components that each need their own timing and space. But, it is well worth it!

Don’t be scared. You got this! It only appears big and scary and complicated.

This cake was light and moist and crumbly. The mousse was decadent and silky. And oh, the frosting! Airy like whipped cream but buttery and slightly sweet! All of these parts meshed so well with each other.

And finally who can forget the show-stopping….RAINBOW SPRINKLES.

I love that I love a man who loves rainbow sprinkles and isn’t afraid to share that love with everyone who knows him. Because let’s be honest, you can’t help but smile at a cake covered in these little colorful nuggets! And happiness is always the name of the game on birthdays and any day that involves cake!




Flour Blend:

1 1/3 Cup White Rice Flour

1 Cup Sorghum Flour

2/3 Cup Cornstarch

1/3 Cup Tapioca Starch

1 Tsp. Xanthan Gum

For the Pistachio Cake:

3 Cups Flour Blend

2 Tsp. Xanthan Gum

2 ½ Tsp. Baking Powder

1 Tsp. Baking Soda

½ Tsp. Salt

2 Cups Coconut Sugar

¾ Cup Earth Balance

4 Tsp. Pistachio Extract

½ Tsp. Vanilla Extract

2 Eggs (room temp)

2 Egg Whites (room temp)

1 Cup Cashew Milk + 1 Tblsp. Lemon Juice – mixed

Preheat oven to 350 degrees.

Grease and flour two round 9” pans (or a 9×13 sheet pan).

In a medium mixing bowl, combine the Rice Flour, Sorghum Flour, Corstarch, Tapioca Starch, Xanthan Gum, Baking Powder, Baking Soda and Salt.

In a stand mixer, cream the Coconut Sugar, Earth Balance, and Pistachio & Vanilla Extracts together until light and fluffy.

Add the two Eggs, beat on medium speed until combined.

Add the two egg whites, beat on medium speed until combined.

Add the Milk+Lemon Juice combination.

Add the dry ingredients, mixing well.

Separate mix evenly into pans.

Bake for approximately 30 mins or until toothpick comes out clean and cake is bouncy to touch.

Cool completely before proceeding with next steps.

Dark Chocolate Mousse Filling

1 Cup (250g) Dark Chocolate

7 Tblsp. Earth Balance

4 Egg Yolks

4 Egg Whites

2/3 Cup + 1 Tblsp. Coconut Sugar

1 ½ Tblsp. Dark Rum

Combine the Chocolate, Earth Balance and 2/3 Cup Coconut Sugar, in a double boiler.

Over medium heat, stirring consistently, melt the chocolate mixture.

Remove from heat and place bowl in ice bath to cool.

While cooling, add Egg Whites to stand mixer. Beat until almost peaks.

Once Egg Whites are almost at soft peaks, add remaining Tblsp. of Coconut Sugar.

Beat to soft peaks.

Once Chocolate mixture is cool, add the Egg Yolks and the Rum. Mix to just combine.


Gently fold in the Egg Whites to the Chocolate mixture.

Cover and put in fridge until ready to use.

Vanilla Ermine Frosting

½ Cup Flour Blend

2 Cups Coconut Sugar

dash of salt

1 ½ Cup Cashew Milk

2 Tsp. Vanilla Extract

2 Tsp. Vanilla Bean Paste (can omit if you don’t have)

3 sticks (approx. 24 Tblsp.) Butter, room temperature

(I used KerryGold Butter for this, but you can also use Earth Balance for Dairy Free verison)

Rainbow Sprinkles

In a small saucepan, combine the flour, sugar and salt.

Whisk to combine.

Add the milk.

Whisk to combine.

Over medium heat, whisking constantly (or with a hand mixer), stir mixture until it thickens and whisk leaves behind a trail when lifter out of mixture. Approx. 10 mins.

Pour mixture into medium sized bowl and immediately place atop a bowl of ice to cool.

Cool to room temperature and then whisk in Vanilla.

Place the mixture in a stand mixer with the paddle attachment.

Mix on Medium speed until smooth.

With mixer still on, add butter a tablespoon piece at a time.

The mixture will seem to almost curdle. This is normal!

Once all butter has been added, turn the mixer to High for approximately 3 minutes, until light and fluffy and pale yellow.

If frosting appears too thin or runny, place in fridge for about 10 minutes before frosting cake.


Once the cakes are cool, top the first cake with mousse. Be careful not to get too close to edges or overfill, as you don’t want mousse leaking down the sides of your cake.

*You will probably have more mousse than you need for this. So grab a spoon!*

Place the other cake on top.

Refrigerate for at least 1 hour, so mousse sets and doesn’t run out of the cake when you are trying to frost it.

Once mousse has set, remove cake from fridge.

Frost cake with Vanilla Frosting.

Cover with Rainbow sprinkles.

Serve immediately or refrigerate until 30 minutes before you are ready to serve.



Anyone who knows me knows I love cake. It is my choice above cookies, or pie, or ice cream, or brownies. And as I once stated quite poetically, “I spend an inordinate amount of time thinking about frosting. It takes up a large portion of my brain!”

And lately I have been trying to figure out ways to up my frosting game with different flavors and different ingredients. As someone who is always trying to lower the amount of refined, processed sugars in both my lifestyle and my baking, trying to get rid of powdered sugar in frosting is proving difficult. Sure, I could make a meringue frosting but most recipes call for regular sugar and substituting coconut sugar has proven to be a challenge thus far. Others, when omitting the powdered sugar, utilize corn syrup, which also defeats the purpose for me.

And then I read an article about sweet potatoes. And how people were using it as a base for frosting due to its starchy and sweet nature. WHAT?!?

Now I don’t like sweet potatoes. I have never been a big fan of the sweet savort thing, and my brain always halts my mouth shouting “Whoa, that is not what a potato tastes like” whenever I attempt to eat one.

But baking with a sweet potato? This I could get behind. They are naturally sweet. Baking is usually sweet. Now all that was left to be answered was would the frosting actually have the proper consistency and what deliciousness should I try this atop?

Wanting to include some of the principles I had been learning from my friend Christine ( ~ you should def check her out!) I decided to create a paleo-ish banana bread cake. And what goes great with banana’s, but chocolate! And this a one bowl cake and a super simple frosting, so that anyone can make this. I promise! Give it a try!


Banana Bread Cake with Sweet Potato Chocolate Frosting

 For the Bread Cake:

makes 1 9×13 sheet cake, or two 8×8 round cakes

3 Cups Almond Flour (Or Nut Flour blend, like Pamela’s)

¾ Cup Tapioca Flour/Starch

¾ Cup Coconut Sugar

2 Tsp. Baking Soda

½ Tsp. Xanthan Gum

1 Tsp. Chinese 5 Spice

½ Tsp. Salt

¼ Cup Earth Balance, melted

2 Tbls. Lemon Juice + ½ Cup Cashew Milk (or any milk you prefer), combine

2 Tsp. Vanilla Extract

4-5 ripened Bananas, mashed


Preheat oven to 350 degrees.

Grease 1 9×13 sheet pan with shortening, Earth Balance, butter, or any alternative you choose.

Mix all dry ingredients in a large mixing bowl. Create a hole in center of dry ingredients.

Dump the mashed bananas in the center. Do not mix.

Pour in the melted Earth Balance and the vanilla. Do not mix.

Pour the milk/lemon mixture over top.

Mix with a fork to evenly incorporate everything.

Pour into greased pan.


Bake for 26-28 mins.

Remove from oven and cool in pan completely before frosting.


For the Frosting:

 2 Cups of Sweet Potatoes (about 6 potatoes depending on size), cubed and boiled in large pot until tender


10oz. 70% dark chocolate


Puree the sweet potatoes in a food processor or with a potato masher

Place pureed sweet potatoes into a medium saucepan and heat on low heat.

Once heated through, add the chocolate in 1-inch pieces.

Mix until chocolate in thoroughly melted and incorporated.

Remove from heat and cool.

Frost Banana Cake and enjoy!




Inspiration is a weird thing. It can happen in the most unlikely and strange circumstances. And often, it is totally personal. What is inspiring to one, is not necessarily inspiring to another.

I have been away from this blog for months now, due to an injury and a surgery. Since surgery I have managed to bake a little, but each time I tried to write a post my mental clarity became as murky as a bog. This was due to a lot of reasons: pain, medications, lack of proper sleep, stress. I felt I just didn’t have the proper story or angle yet to discuss here. I couldn’t come up with a through-line for my writing to the recipe. And it was frustrating.

You see I am pretty proud of my brain. That’s not to say I am ever the smartest or most educated person in the room. I am proud of how my brain takes in the world, how it processes information, how it assists me in talking intelligently, and how it allows me to feel deeply.

And this brain seemed to be failing me. I would sit and stare at the computer trying to form words into cohesive sentences, to no avail. I tried to write my thoughts out on paper, and yet there were no thoughts to be had, just doodles. And I am not a great doodler.

And then today, inspiration. Write what you know. And this I know. My brain has been in overdrive. Trying to crunch data, make sense out of what my body has been going through, regulate my stress levels, and still allow me to function on some level like myself. This has not been a easy job. But my brain has done it valiantly.

Strangely enough, this recipe came after I willed a trip to the apple farm, just weeks before I had my ACL surgery. I wasn’t walking that great, I was in pain, and I tired super easy. But determination kicked in, joy filled my soul and my brain so OK, let’s do this. So I went apple picking. It was a deliriously delicious sort of day. The kind with no shadows, only light. Where laughter mingled with the smell of the great outdoors. I came home from that trip and set to making both the applesauce and the donuts. How? I don’t know. But my brain does.

So today I am inspired by that glorious, mysterious grey matter that makes me, me. And by the experience that it helped me to tattoo in my memory for years to come.

So here are two recipes for you to enjoy!


Homemade Applesauce

20-30 Apples; peeled, cored and diced (I used a mix of Honeycrisp and Golden Delicious for this batch, slightly sweet and tart)

Juice of 2 Lemons

1 Tblsp. Cinnamon

2 Tsp. Vanilla Extract


In a large saucepan over medium-low heat, place all the diced apples.

Combine the remaining ingredients and stir.

Stir every 5 minutes, until the apple juices start to release.

Place lid on saucepan, reduce heat to low and cook for 30-45 minutes, until apples are fork tender.


Using a potato masher, mash apples to the sauce consistency you desire.

Baked Applesauce Donuts

Makes 22 donuts

 2 Cups Gluten-Free Flour

½ Tsp. Xanthan Gum

2 Tsp. Baking Powder

1 Tsp. Baking Soda

1 ½ Tsp. Cinnamon

½ Tsp. Salt

½ Tsp. Nutmeg

1 Cup Coconut Sugar

6 Tblsp. Earth Balance, melted

2 Large Eggs, beaten

1 Cup Applesauce

½ Cup Cashew Milk (or any you prefer) + Juice of 1 Lemon, combine

1 Tsp. Vanilla Extract

Preheat oven to 400 degrees.

Grease donut pan with Earth Balance or GF Shortening (or your alternative).


Combine all of the dry ingredients through Coconut Sugar in large mixing bowl.

Add the melted Earth Balance, beaten Eggs and Milk mixture.

Stir to combine.

Add the Applesauce and the vanilla extract, fold in, until just combined.

Bake for approximately 10 minutes or until donuts are springy to touch.

Run the straight edge of a knife along the outer rim of the donuts, to loosen from pan.

Let cool to touch in pan, before removing.



Topping Options

Cinnamon Sugar:

Melt ½ Cup of Earth Balance and set aside. Combine ½ Cup Coconut Sugar, 2 Tsp. Cinnamon, and 1 Tsp. Lemon Zest. Brush the tops of the donuts with the warm melted Earth Balance and then tip the top in the Cinnamon mixture.


5 Spice Glaze:

Combine 1 ½ Cup Confectioners Sugar, ¾ Tsp. Vanilla Extract, 1 Tsp. Cinnamon,       1 Tsp. Chinese 5 Spice, and 4 Tblsp. Cashew Milk (or your choice). Dunk the top of the donuts in to the mixture and set on racks to set. Repeat dunking once the glaze has set.



This past weekend my friend Christine came over for an afternoon of chatting, dreaming and creating. I first met Christine (who most people lovingly refer to simply as “Perez”) through my PIC CJ. CJ’s day job is as a CrossFit coach and personal trainer. His journey with Perez began as a fellow athlete, then as her coach and now additionally as a friend. Eventually they started to spend more time together outside of box, grabbing coffee at the coffeeshop I work at. And, so I got to spend more time with this delightful human.

Christine runs a blog called and if you don’t know about it, you should definitely get it and her on your radar. This lady is awesome. She is so kind, smart and fun and you just wanna chat chat chat the more you are around her. Her energy is instantly warm and welcoming, and isn’t that what we all want from someone who is our friend and a foodie?!?!

We talked all about our mutual wants to demystify cooking and baking. To make this fun and accessible for anyone who wants to do it. We discussed our like-minded thoughts about starting our own business’ that were community and collaborative based. We discussed our journeys to this point and certain experiences, which helped us to embrace this present so strongly. And we baked! Pretty much a perfect Sunday afternoon!

This little bar is a collaborative, creative, and kinda spur of the moment creation. I had some idea about where I was going with this, but no idea how it would all turn out. And like everything I bake, I will probably do some more experimentation and playing with the recipe. But I whole-heartedly believe that any endeavor embarked upon in the spirit of fun and collective enjoyment should be shared. And this bar is quite delightful as is, so perhaps no tweaking is really necessary!

Just a side note…if strawberry-rhubarb jam is not your jam…don’t worry! Sub in a jam you love! Blueberry, Fig, Apricot, and play around with the spice combos. Baking is fun and should be individually inspiring. So go wild! Create! Don’t be afraid to see what happens. You could surprise yourself!




Approx. 12-18 servings

For the Cookie Layer:

1 Cup Earth Balance (or butter)

2 Cups Coconut Sugar

2 Tsp. Vanilla Extract

3 Tsp. Butterscotch Extract

2 Large Eggs

2 ½ Cups Gluten Free Flour (see earlier post)

2 ¾ Tsp. Xanthan Gum

1 Tsp. Baking Soda

½ Tsp. Salt

For the Jam Layer:

1 20oz Jar of Strawberry Rhubarb Jam

For the Crumb Topping:

¼ Cup Gluten Free Flour

¾ Cup Nut Flour (almond, coconut, or a blend will work ~ if you don’t have or like nut flour simply use 1 total Cup of Gluten Free Flour)

½ Cup Earth Balance (or butter)

½ Cup Coconut Sugar

½ Tsp. Salt

½ Tsp. Vanilla Extract

1Tsp. Almond Extract

1 ½ Tsp. Ground Ginger

For the Drizzle:

¼ Cup Powdered Sugar

2 Tblsp. Cashew Milk (or any kind of milk)

¼ Tsp. Vanilla Extract

¾ Tsp Almond Extract


Preheat oven to 375 degrees.

Grease a 9×13 pan with shortening or butter or Earth Balance.

To make the cookie layer, in a medium-size mixing bowl combine the Flour, Xanthan Gum, Baking Soda, and Salt. Set aside.

Cream together the Earth Balance, Coconut Sugar, Vanilla extract, and Butterscotch extract in your stand mixer, a hand mixer or by hand.

Once combined and slightly fluffy, add the eggs one at a time. Make sure to blend completely before adding the next egg.

Add the dry ingredients and mix until combined.

Pour the mixture evenly into the pan.

Scoop the jam onto the mixture and gently cover the entire top.


To make the crumb topping, in a medium-size mixing bowl combine all the ingredients. Using either a pastry cutter (see last week’s post), two knives or your hands to mix all the ingredients. The topping should be slightly wet and sandy once combined.

Crumble on top of the jam layer.

Bake for 30 mins.

Once removed, the bars will look undercooked and wobbly.

This is ok!

Allow the pan to cool to room temperature.

Once cooled to room temperature, put in fridge for at least an hour.

While the bars are in the fridge, make the drizzle by combining the Powdered Sugar, Milk, Vanilla extract and Almond extract. The result should be thick enough to coat the back of a spoon. If too thin, add a little more Powdered Sugar. If too thick, add a touch more milk.

Once the bars are cool, drizzle the mixture on in any pattern your heart desires!



Perhaps it was Better Than Ezra who said it best…

“You can feel it in the air
Feelin’ right this time of year
Well there’s a feelin’ in the air
Just like a Friday afternoon
Yeah you can go there if you want”

There is nothing quite like that song or the beginning of Fall. They both come into my life quiet and unassuming and then BLAM…I am in love.

I love the first time you open the windows wide and that cool air rushes in, when you put your well worn favorite sweater on in the morning to enjoy your coffee and a book, and when the skies elicit a glow that is magical and welcoming with its warmth.

This time of year I want to snuggle on the couch and watch “The Goonies”, drink Ho-Cho on a brisk walk, throw a football around and dream of wide open spaces filled with trees golden, red and burnt sienna.

And ohh, what a time for baking! Apples, berries, pears, cinnamon, pumpkin, sweet potatoes, chocolate, pecans, maple syrup, and more…oh my!!

My mom used to make blueberry peach cobbler for us as kids. It was blueberry muffin mix topped with blueberries, peaches and an amazing homemade cinnamon sugar crumble. Now some may say that this is not true cobbler or scoff at using boxed mix, well I counter that all baking no matter the substance or name, is connected with a common theme: LOVE. Everything my mom made us was with love and warmth. She wanted to feed her family. She wanted to make memories. And she succeeded in both. It was such a special treat; cobbler days were always the best days.

With that delight in mind, I wanted my first fall treat to be pay homage to those special mornings. Berries, peaches, buttery cinnamon sugar goodness (which, let’s not lie about it, is basically my favorite part of this whole thing and my mom’s original!). And the chance to use my favorite tool – a pastry blender. fullsizerender-3

Now we didn’t have this when I was growing up. My mom delicately cut the butter into the flour, cinnamon and sugar using two knives. I thought it was MAGIC! Then when I was old enough, I indelicately cut the butter in using the same method. Because I am nothing if not a whirling dervish in both my kitchen and in my life! However, last year my mother bought me this pastry cutter for Christmas. And let me tell you, it has changed my life! So easy, so fun to use, and it makes the process of cutting in butter to anything life changing. Plus it is inexpensive! Which is always a bonus in my world!

So I you are a fan of fall, warmth, berries and buttery cinnamon goodness this recipe is for you!



Makes approx. 8 cups

4 Cups frozen/fresh mixed berries (or any berries you prefer)

1 ½ Cup Sliced Peaches (canned or fresh)

1 1/4 Cup Coconut Sugar, divided

¼ Cup Gluten Free Cornstarch

3 ½ Tsp. Cinnamon, divided

½ Cup Earth Balance (or butter or margarine)

1 Cup Gluten Free Rolled Oats (not quick cooking oats)

¾ Cup Gluten Free Flour (see previous post)

½ Tsp. Salt

½ Tsp. Vanilla Extract

Preheat oven to 350 degrees.

Grease, with butter or shortening, an 8×8 or 9×9 square baking dish or round ceramic dish:


Like this one which is 2 ½ quarts (which I used for this dish)

In a large mixing bowl, mix to combine Berries, Peaches, ½ Cup of Coconut Sugar, Cornstarch and 1 ½ tsp. Cinnamon.fullsizerender

Pour into baking dish.

In a medium mixing bowl, cream together (with pastry cutter, 2 knives, or your hands!) Earth Balance, Oats, Flour, remaining ¾ Cup Coconut Flour, Salt, Vanilla Extract and remaining 2 tsp. Cinnamon.

Once mixture is combined, it will be somewhere between paste and just getting to that sandy consistency.

Top the berries with the Cinnamon Oat mixture, making sure to cover the entire top of the berries.

Bake for 30-45 minutes, until the filling is bubbly and the topping is lightly browned.


Enjoy warm, with ice cream or even cold for breakfast!


Hummingbirds & Butterscotch, odd-couple perfection.

It is hot outside. The kind of unbearably hot day where the city and it’s inhabitants literally seem to be melting all around me.

Now usually record-breaking temps are no cause to turn on the oven, but I have bananas that are ripening at break-neck speed in our hothouse kitchen. And I cannot bear to throw away food. Unless it is moldy, and even then it makes me sad.

So, what to do?

Sure banana pancakes would be easy……but that bores me.

Perhaps continue to experiment with banana oat bread recipe…..but that bores me.

Then those little grey cells get to working and remember something called hummingbird cake. I am not entirely sure what it is, but I am sure that it contains bananas. I quickly set about discovering exactly what makes up hummingbird cake and where it originated.

This cake is indigenous to the island of Jamaica and was named after the island’s national bird (the hummingbird).  It is also referred to as the Doctor Bird cake (Doctor Bird is another name for the island’s national bird). The cake made it’s way to the South and became quite popular after a 1970s Southern Living recipe.

The cake is made with bananas, pineapples, spices, vanilla and pecans. And often accompanied by cream cheese frosting.

This got me thinking, as cream cheese frosting has never been a favorite of mine, what other flavor might compliment this delightful concoction of fresh flavors?

Coconut might be nice…..but sometimes coconut frosting with toasted coconut can overwhelm a cake. And I wanted the hummingbird to be the STAR!

As it would happen, as I was researching and developing on paper this recipe, I stared off in thought at my bookshelf. Now this is not an occurrence that is rare. Books are a huge part of my life and my apartment. But this day I happened to rest my wandering gaze on To Kill A Mockingbird. You may be thinking to yourself, oh Southern, got it. And I can see how that thinking makes sense, but my thinking is a little more train-of-thoughty, with a side of ramble.

So it went something like this…..To Kill A Mockingbird, oh great book. Loved reading that in school. I should read it again sometime. Hmm, what other books haven’t I read for a while? Ohhh, Deenie. Oh, Little Women. I should plan to read that around Christmas, all snuggled up with some cocoa.

Then, that one little thought linking food to story, created a detour to a time in 5th grade when our teacher was reading us Maniac Magee. To bring us more into the story she also bought us all butterscotch krimpets to eat while listening. Now, I can’t tell you anything about Maniac Magee except that the main character loved butterscotch krimpets, but I can attest to the quiet love affair I have had with butterscotch most of my life.

I find butterscotch to be overlooked by most, in favor of caramel. Each has their place in the ethos of my childhood and in my life in general, but on any given day butterscotch is king. On an ice cream sundae, I would always choose butterscotch. Hard candy choice at my grandmother’s house…right again! Butterscotch! Again and again it has delightfully insinuated itself into my heart and soul and palette.

So with this windy train of thought going, I set about creating some hummingbird whoopie pies with…..wait for it…….BUTTERSCOTCH FROSTING. Creamy and dreamy, complimentary of the buttery-ness of the bananas and vanilla in the cake. I also decided to add toasted coconut to the hummingbird for more flavory goodness. This of course is a preference which you can omit if not your thing!


For the Cakes:

2 1/2 Cup Gluten-Free Flour (found in first earlier post)

1 1/2 Tsp. Baking Powder

1 1/2 Tsp. Baking Soda

1 Tsp. Xanthan Gum

2 1/2 Tsp. Cinnamon

1/2 Tsp. Nutmeg

3/4 Cup Earth Balance (I use the Soy Free variety)

2 Cups Coconut Sugar

2 1/2 Tsp. Vanilla Powder (or gf vanilla extract)

2 Large Eggs

1 – 20 0z. Can of Crushed Pineapple in juice (juice drained)

4 Ripened Bananas, mashed

1 Cup Coconut

1/2 Cup Cashew Milk

Preheat oven to 400 degrees. Place shredded coconut on a cookie tray lined with foil. Bake for 10 minutes, or until just browning.


Remove and reduce heat to 350 degrees.

Combine the first 6 ingredients in a bowl. Set aside.

Cream together the Earth Balance, Coconut Sugar and Vanilla, until fluffy.

Add the 2 eggs, one at a time. Mix just to combine.

Add the Cashew Milk, mix for a few seconds to combine.

Add the Pineapple, mashed Banana’s and toasted Coconut. Mix once again to just combine.

Add the dry ingredients (that were set aside), in 3rds, combining well after each addition.

Batter will be slightly sticky but creamy.


Scoop the mixture into a whoopie pie pan that has been greased or buttered. Fill each section about 3/4 of the way. Do not overfill.

Bake for 10-12 mins, until springy to the touch.

Allow the cakes to cool on a rack before removing them from the pan.


For the Butterscotch Frosting

1 Cup Spectrum Shortening

1/2 Cup Earth Balance (the Soy-Free kind)

3 – 4 Cups Powdered Sugar

1 Tsp. GF Vanilla Extract

3 Tsp. Butterscotch Extract

2 Tblsp. Cashew Milk

Cream the Shortening and the Earth Balance together.

Add the Powdered Sugar, one cup at time.

Add the Vanilla and Butterscotch extracts.

If consistency is a little too sticky or stiff, add one tablespoon at a time of the milk.

Spread on cooled cakes.



For The Love of Chocolate

I have noticed a trend on my site thus far. CHOCOLATE! I love it. Morning, noon, night….doesn’t matter. I was contemplating not putting this recipe up today because here it is, one more chocolate recipe. But since I promise you that Apple Pie Oatmeal Cookies, Blueberry Peach Cobbler Muffins, and Pumpkin Sweet Potato Whoopie Pies with Marshmallow Frosting are coming, I feel secure in giving you this delightful choco-centric treat.

These are super simple and quick to make! This recipe utilizes Teff Flour, which I think is underutilized in most gluten-free kitchens. This flour is great paired with anything chocolate, as it has a deep “roasty-ness” to it!


1 Dark Chocolate Bar, chopped

1/4 Cup Cacao Powder

1/2 Cup Earth Balance

(I use the Soy Free one, but hey butter will work too!)

1 Cup of Coconut Sugar

(or regular White Sugar will work!, so don’t fret)

3 Large Eggs

1/3 Cup Teff Flour

1 Tsp. Vanilla Extract

Preheat oven to 350 degrees. Grease an 8×8 or 9×9 square brownie pan.

Melt the Earth Balance, chopped chocolate and cacao on the stove in a small saucepan over low/med heat. Stir consistently and don’t let burn.

Let chocolate mixture cool to the touch.

 In a separate bowl, add sugar. Pour the cooled chocolate mixture over the sugar and stir with a spatula or spoon to dissolve the crystals.

Add an Egg, one at a time. Stir in between each addition.

Add Vanilla, stir.

Fold in Teff flour, just to combine.

Pour into pan and bake for about 20 mins.



A Delightful Popum

I will confess. Coconut is not my favorite flavor in the world. I love the idea of it much more than I ever end up loving the baked good. And strangely neither is chocolate frosting. Annnnd, I am also not a huge cupcake fan. But I wanted to challenge myself, and my taste buds, this week and make something different. I was also, strangely trying not to make anything chocolate, because I am starting to notice a trend here. But alas, that failed….which is ok by me because this recipe is quite amazing!

My original idea was a whoopie pie that tasted like an inside out coconut chocolate candy bar. But I also wanted to experiment with Almond Flour, since I had it on my baking shelf and had yet to try to use it. My brain pinged with excitement about this idea. Almond, Coconut, Chocolate….ummm probably delightful! Now I just had to figure out how to make something out of this.

Once the batter was made, I kinda noticed that it might be too delicate to be a whoopie. Now truth be told, this realization could have derailed the whole operation. But I am learning to trust my instincts more and more in this beautiful kitchen fun zone, and I just readjusted. I had some mini muffin liners an old roommate had left for me from a work photo shoot. Hmmm…..that might work. Cook the cakes a little longer in a smaller more concentrated area. What the hey! It either works or doesn’t work, right?!

After about 30 minutes (15 mins of cooking, 15 mins of waiting to cool a bit), I had to see. I bit into this little bite sized (or in my case two bite size) coconut powerhouse and what I discovered was a light cake, super coconutty-nuttiness, slightly chewy yet moist and crumbly. This cake was quite the contradiction in terms. Yet, so am I most days, so of course this is love! Once the Cacao Frosting was added, I had a satisfyingly delectable treat that was not overly sweet yet hit all the right notes in my mouth. For a “Notta Coconut, Chocolate Frosting, Cupcake” lover, these are pretty damn delightful!

Coconut Macaroon Cakes

2 ¾ Cups Almond Flour

4 Tblsp. Coconut Flour

¼ tsp. Cream of Tartar

½ tsp. Salt

2 Cups Coconut Sugar

4 Large Eggs

1 Cup Earth Balance

1 Tblsp Lemon Juice

1 Cup Almond Milk

1 ½ tsp. Vanilla Extract

½ tsp. Coconut Extract

1 ½ Cups Shredded Unsweetened Coconut

On a Large cookie sheet lined with foil, spread out the coconut in one layer.

You can add more or less coconut, depending on your taste buds!

You can add more or less coconut, depending on your taste buds!

Bake on 400 degrees for 10 minutes, until just about starting to brown but not.

Set aside to cool. Reduce oven heat to 350 degrees.


In bowl, mix first four ingredients and set aside.

Separately, mix lemon juice and milk and set aside.

Cream the Earth Balance and the Coconut Sugar together in stand mixer or by hand.

Add the Eggs, one at a time, beating until just combined before adding the next one.

Add the Vanilla and Coconut Extract.

Add the milk mixture.

Slowly, add in the flour mix, being careful not to over mix.

Using a spatula, gently fold in the toasted coconut.



Line small mini muffin tins with liners.

Fill each to the top.

Cook for 15 minutes until cakes come out clean when toothpick is inserted.

While the cupcakes cool, make the…….


¾ Cup Cacao Powder

½ Cup GF Shortening

½ Cup Earth Balance

2 tsp. Vanilla

2-3 Cups of Powdered Sugar

Mix Shortening and Earth Balance together until slightly fluffy.

Add the Cacao Powder and Vanilla.

Add ½ cup Powdered Sugar to the mix until you get the sweetness and consistency you desire.

Frost the top of cooled Mini Cupcakes.



The Gilmore Girls, Mallomars and A Dream!

Hmm….you may be wondering what the title three have in common, and for that you have to take a step inside my carnival of a brain!

A few weeks ago I was watching an episode of the Gilmore Girls (which is one of my fave shows, ever…I will try not to gush too much about it here!) and they were eating and discussing Mallomars. For some reason, my brain went “Mallomars….mallowmars….yum….ohhh marshmallow, marshmallow cake, marshmallow pie, marshmallow whoopie pie! Wait, how to make marshmallow….hmm gluten free marshmallow fluff….” and you get the picture. So marshmallow became my obsession and I quickly set about trying to find a recipe to make it from scratch. After some searching I found a recipe on Cooking from Chuck Hughes. Then I quickly pondered if I could substitute coconut sugar for white sugar. And then I decided pondering was useless and I should just get my bake on.

While I was whipping up some marshmallow on the stove, I realized I had not stopped to think what the rest of the whoopie pie was going to consist of. Since it is summer, my brain was of course swirling with the idea of something light and fruity…OH ORANGES!!!

Now I am not a huge fan of oranges. Not that I don’t like them, I just get pretty particular about their flavor. They must be sweet and crisp, anything else is dead to me. Plus I always feel that orange sweets are too artificial in flavor, and I wanted these to really pop with that citrusy sweet goodness. Enter the mandarin orange! A childhood fave from way back, I decided to incorporate them with navel orange juice and zest.

So with that all figured out, I was pretty ready to dive in and bake. Did I have a recipe? No. Was I worried? No. I was pretty confident that I could figure this all out as I went along. Taking note from a gluten free orange cake I had seen years ago online, I set to work with buttermilk, egg whites, and a mix of all purpose gf flour and sweet white rice flour. The result? Less than stellar….in fact the most epic fail I have had in the kitchen yet. The cakes were sticky and wouldn’t seem to set up, then had to be scraped from the whoopie pan and I was consistently left with a crumbled glob of undercooked cake for about three hours. Coming to the conclusion that it was not the cooking time or temperature, but the ingredients themselves, I called it a day.

That night, I awoke from some dream (which I have no recollection of!), woke up my peacefully sleeping boyfriend and informed him I had figured out what was wrong with the cakes! He kindly told me to write it down before going back to sleep, which is pretty nice for someone I had woken up in the middle of the night!

Now I am not a scientist and I am not a classically trained baker, but I am pretty sure that the issue lay in sweet white rice being a stickier flour, too much acid from both buttermilk and orange juice and egg whites being incorrect. At least that is what I garnered from my dream.

So utilizing a new mixture the cakes came out beautifully, with a delightfully sweet yet not cloying flavor. And the marshmallow buttercream frosting? Come on, when you start with something conceived during an episode of the Gilmore Girls, you know it is gonna be amazing!


For Cake:

2 1/2 cups gluten free flour mix (see earlier post)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp xantham gum

3/4 cup Earth Balance

1 1/2 cups Coconut Sugar

2 1/2 tsp. vanilla

2 eggs

2 8oz. cans of Mandarin Oranges (drained and pulsed in blender to liquid)

2 large Navel Oranges (juice and zest of each)

Whisk together the first four ingredients and set aside.

Cream the Earth Balance, sugar and vanilla until slightly fluffy.

Add the eggs, 1 at a time. Combine after each addition.

Add the mandarin orange juice, navel orange juice, and zest.

This is what the mandarin oranges look like after being drained and blended! Such a great color!

This is what the mandarin oranges look like after being drained and blended! Such a great color!

Mix on low just to combine.

Add the dry ingredients, 1/3 at a time.  Mix on low until just combined after each addition.

Scoop into whoopie pie pan.

Bake on 350 degrees for 6-9mins.


Let cool for 2-3 mins in the pans before trying to remove.

Cool cakes on wire racks.


For the Marshmallow:

1 egg white, room temperature

1 tsp. honey

1/2 tsp vanilla

1 Tblsp. water

1/2 cup coconut sugar

Mix all ingredients together

Place a double boiler on the stove (or a small saucepan filled with a little water and a bowl on top that fits in slightly!)

Over simmering water, use a hand mixer and beat the mixture until soft peaks appear (5-7mins, maybe more!)

The coconut sugar will make this creamier in color than the bright white fluff some of you may know and love!

The coconut sugar will make this creamier in color than the bright white fluff some of you may know and love!

Remove from heat and whip for 2 minutes more.  Place in refrigerator to cool slightly.

For the Frosting:

1/4 cup shortening

1/8 cup Earth Balance

1/8 cup powdered sugar (I have yet to figure out a better sugar replacement in frosting)

1tsp. vanilla

Combine all ingredients for 30 seconds in stand mixer.

Add the marshmallow “fluff”.

Mix until combined and creamy.

Scoop frosting in between two cakes, and enjoy!