Gluten Free Pumpkin Spice Cupcakes

Gluten Free Pumpkin Spice Cupcakes

If you’re still on the fence about what dessert to make this year's Thanksgiving feast look no further because I'm making Gluten Free Pumpkin Spice Cupcakes. I am making my Gluten Free Pumpkin Spice Cake from last year into cupcakes because I happen to like cupcakes a lot better and it’s gluten-free.  If you don’t want to make them gluten-free you can exchange the gluten free flour in the recipe one-to-one for regular flour if you like.    As you may have guessed, I like all the recipes that I post on my blog which is why I post them, but I absolutely love this recipe. I have to make sure when I make either the cake or cupcakes that I have lots of friends and family around so that I don’t end up eating the entire batch myself. The cream cheese frosting really makes the yummy spice cake over the top delicious.   It’ll be hard for me to choose between this recipe and my pumpkin crème brûlée recipe to make for Thanksgiving, but I’m leaning on making this one. I guess you will have to check out my Instagram to find out which one I make.  If you end...Read More
cinnamon sugar pecans

Cinnamon Sugar Pecans

Well, in case you haven't guessed, I love sweets and desserts.  I love them so much that have to make sure that I don't over do it, like the time my parents told me not to eat all the Halloween candy the first night and I did....Ugh.  When I do have sweets I usually like them to be very sugary.   Go big or go home right?  Take these cinnamon sugar pecans for example, they use real sugar and are the definition of delicious. There are so many ways and times to enjoys these delicious cinnamon sugar pecans.  I love to add them to salads, have them as a snack or put them out for guests at a party.  I actually gave them to a friend recently along with her baby shower gift and she loved them.  You can also store them in an airtight jar for up to 3-4 weeks without loosing any of the wonderful flavor. Enjoy! Cinnamon-Sugar Pecans 1/2 cup granulated sugar1/2 cup light brown sugar1 tablespoon ground cinnamon1 teaspoon salt4 cups unsalted pecans halves1 egg white1/2 teaspoon vanilla extract1 teaspoon water Preheat oven to 300 degrees F.Line a large baking sheet with parchment paper and set aside.In a medium bowl, add...Read More
peach crisp

Peach Crisp- In Honor of National Peach Month

Happy National Peach Month! In its honor, I’m making a Peach Crisp.  If you follow me on Instagram you may have seen my Harry and David peaches that I posted. Well I asked you guys what you wanted me to make and you guys said peach crisp, including Harry and David. So I happily obliged. The peach crisp is a bit different then the blueberry crisp I made last month and that it doesn't require flour in the fruit mixture.  I also decided to make a bit more of the crisp topping. I made the blueberry crisp for my aunt and relatives last month and my younger cousin was a little sad when she got a middle scoop and it had tons of blueberries but hardly any crisp.  So, I did not want that to happen with this peach crips so I made sure to add a bit more of the topping to the recipe.  I must say it turned out amazing just check out the photos. Please check out this week’s Gluten Free Avenger Episode 24: Peach Crisp, you can click below to start viewing or use this link ( Please scroll below to see the full recipe. Peach Crisp Filling:5 cups fresh peaches (sliced...Read More

Gluten Free Pastry How-To with ReMixed Bakery

This week I have Dana Lieverman from Remixed Bakery here in Los Angeles on my YouTube show.  I first found out about Dana and her wonderful treats on Instagram, well I can say that her treats taste as good as they look. We highlight some of her amazing treats and she gives you some great tips on how to make your own pastries and how to roll out dough and things like that. I'm not an expert at making pastries I wanted to bring her in to give you guys a few tips and tricks. Please check out this week’s Gluten Free Avenger Episode 22: Gluten Free Pastry How-To with ReMixed Bakery, you can click below to start viewing or use this link ( Please scroll below to see the full recipe. Here is ReMixed Bakery's upcoming farmer's market schedule: Every Sunday- Brentwood Farmers Market 9am-2pm    741 S. Gretna Green Way 90049 *Starting Aug. 12th Wednesdays- Miracle Mile 11am-3pm   5700 Wilshire Blvd. 90036 For delivery, catering, or corporate subscriptions in the LA area you can email: Here are some fun photos from our shoot: [caption id="attachment_880" align="alignleft" width="1024"] Re:Mixed Bakery Pop-tarts and Cinnamon Roll Cookies[/caption] [caption id="attachment_881" align="alignleft" width="683"] Dana showing off...Read More
blueberry crisp

Blueberry Crisp- In Honor of National Blueberry Month

Happy National Blueberry Month! In its honor, I’m making a Blueberry Crisp. This is a crisp rather than a cobbler, because the crust is crispy instead of doughy or biscuit-like. This takes me back to my childhood. Berry crisps/ cobblers have always been one of my favorite desserts. Unfortunately, many times they are made with regular flour so I haven’t been able to enjoy them out in quite a while. I’ve been working on perfecting this recipe for a while now, so that it’s simple and most of all tasty. Is it ever, ever bite takes me back to eating out with my mom at Cracker Barrel….now their cobbler had a more doughy crust, I like this cinnamon crunchy one so much better.  When I lived in New York after college, my mom and I would go to Cracker Barrel in Milford, Connecticut as an escape from the overly saucy, non-homey food (at least to me) in New York….sorry, this California/ Texas girl likes to keep it simple. I would always order the grilled fish with a side of veggies so that I could “afford” the calories in the blackberry cobbler. I would never share my desert either, it was mine,...Read More