Flaky Gluten Free Crust


Forgive the poor picture… We ate them all before I could take a good photo! 

I don’t do well in confined places… I really do need supervision.  When I’m trapped inside (without satellite tv) I usually end up baking.  Why couldn’t I compulsively exercise or something healthy?  Nope, not me… I gotta bake.

Mom and I bought a gigantic jar of cherry pie filling from a farmers market while we were in Door County, WI and it was just calling to me… ‘bake me!’

I saw this recipe for Cherry Hand Pies from Wicked Good Kitchen and it’s been roaming around in the back of my head for a while…. ‘bake me.’

Right now I’m living in an RV and traveling all over the universe… okay, just the Northeast, but anyway…


Another terrible pic, but look at that flaky deliciousness! 

I didn’t have all the ingredients called for in the crust recipe from Wicked Good Kitchen. I’m bad about not following directions… they’re just suggestions anyway, right?  I figured I could substitute Cup4Cup Gluten Free Flour for WGK’s flour recipe.  Annnddd?  It worked!

I’ve made a number of recipes from Wicked Good Kitchen’s blog and they’ve all turned out delicious, so I’d bet this crust would have been super delicious if I’d actually followed the recipe…. but since I’m lazy and living with an under-stocked kitchen at the moment… I’m really pleased with how this crust turned out.  I’m already imagining using it for other pies.  It turned out flaky and tender….buttery…. so good.  No one would ever guess this was gluten-free.


Flaky Gluten Free Crust 


  • 2¼ cup Cup4Cup Flour
  • ¼ teaspoon baking powder
  • 1 cup chilled unsalted butter
  • 1 8-ounce package chilled cream cheese
  • 1 tablespoon granulated cane sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt


In a medium bowl, whisk together flour and baking powder; set aside.
Using an electric stand mixer fitted with paddle attachment, lightly cream together butter and cream cheese. Beat in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated.
Wrap dough tightly in plastic wrap and refrigerate at least 1 hour or overnight. Thaw a few minutes to allow dough to become pliable before rolling and using in recipes. Roll out dough on lightly floured work surface with a lightly floured rolling-pin.
Makes enough pastry for two 10-inch pies or one 10-inch pie with double crust.
Bake according to pie recipe instructions.

Apple Dump Cake

It’s been a boring, yucky couple of days around the RV.  Yesterday I woke up with another headache and just generally felt crappy.  It was moving day, but Mom and Brian let me be a big baby and they handled most of the packing up (which mostly consists of stowing loose stuff so that it doesn’t fly around the RV while we’re moving) and loading the car on the tailer.  It was only a three hour drive from West Bend to Door County, most of which I slept…. ON MY ARM!  I’m not sure how long I sleeping on my arm, but when I woke up it was gone.  From my fingers all the way up to my elbow…. the whole arm was missing. Don’t worry… it came back to life… eventually.

Our new RV site is really pretty.  All the RV sites are separated by trees and tucked back into pretty little wooded areas.  Very peaceful and secluded. I took a couple photos yesterday, but I wasn’t feeling really into it.. my head still hurt.  Mom and Brian took our laundry up to the on site laundromat (yay!) and left me to take a hot shower and more aspirin.  Which seemed like a good idea when they left…. but then Boo and I realized that we were all alone… in the dark…. in the woods.  So we locked the door…. and forgot to turn the porch/awning lights on…. so we locked Mom and Brian out in the dark, scary woods.  (oops)

This morning we woke to heavy rain and overcast skies.  Boo was freaked by the heavy rain and thunder and she ran around the RV looking for a good place to hide.  Brian finally piled the pillows up on the bed into a nice fort for her to hide in and she was okay then.

Our plan for the day had been to visit the shops in Door County, but that sounded like a lot less fun in the rain.  We caught up on a few of the shows we’d managed to record on the DVR.  (I cannot wait until we can have Netflix again… I’ve missed so many shows.  I’m going to need to spend a month binge watching to catch up!)

I tend to bake when I’m bored, but in the RV we only have this little convection/microwave oven thingie.  It’s worked pretty well on the few things that I’ve tried so far, but I haven’t tried anything major.  Since I had the time and I was super bored… I thought I’d give it a try today.

I took inspiration from one of my favorite bloggers, Sweet Recipea’s, Caramel Apple Cookie Cobbler.  I adore Peabody, but her recipes are SO not gluten free…. mostly I just drool over her pictures, but I figured this recipe could be modified to GF fairly easily.  I divided the recipe in half since I only have the mini oven to work with.  And I also added crystalized ginger… because for some reason, Mom and I both had 2 jars (each)…. and pecans, ’cause, why not?


Apple Dump Cake


  • 3 large apples (I used Honeycrisp), peeled and diced
  • 1/3 cup brown sugar
  • 1/2 tsp. lemon juice
  • 1 cup Pamela’s Products GF Spice Cake Mix
  • 1/2 cup unsalted butter, melted
  • 1/4 cup Crystalized Ginger, chopped
  • 1/4 cup Pecans, chopped


  1. In a large pan over medium heat add apples, sugar, and lemon juice. Let it cook until the apples are tender and juicy.
  2. Grease an 8×8-inch baking dish with butter.
  3. Sprinkle cake mix over the top of the apples.
  4. Sprinkle pecans & crystalized ginger over the cake mix.
  5. Pour melted butter over the cake mix.
  6. Bake at 350F for 40 minutes or until top is golden brown.
  7. Serve warm

Grain & Gluten Free Quesadilla

Today I had some time on my hands and wanted to try a recipe that I’d pinned forever ago…IMG_7924Low-Carb Quesadillas!  I am just in love with Up Late Anyway‘s low carb recipes… she takes ingredients that I’d never imagine using together and makes the most delicious Grain Free, Gluten Free, Low Carb Bites of Heaven!

I’ve made several of her recipes before and have even experimented around with a few of my own variations.  I mostly followed the instructions this time, with a minor variation on fillings, but this time I figured out what I’d been doing wrong the last couple of times that I was experimenting … I burned the cheese.  Not enough that you could really tell at first, but I’d crispied the cheese when I was melting it initially…. just not paying attention when I was microwaving it.  The rest of the ingredients just wouldn’t incorporate correctly after that.

The important things to pay attention to:

  1. Don’t fry the cheese!  Microwave for 45 – 60 seconds. Watch it!  After that do an additional 10-15 seconds and then check and stir.
  2. Weigh the cheese.  I bought a kitchen scale specifically for these recipes.  It makes a HUGE difference.
  3. Shred your own cheese.  The pre-shredded stuff has something on it to keep it from sticking together and this recipe is sensitive enough that it’ll mess it up.
  4. Don’t buy the low-fat cheese.  Fat is good.  And the low-fat stuff will mess up the recipe too.

Low Carb Quesadilla


1 1/4 cups shredded mozzarella (140 grams)
1 egg
2 tbsp coconut flour
1 tbsp heavy cream

Quesadilla Filling

1/2 cup cheddar cheese
1/2 cup seasoned ground turkey (I used Wildtree Taco Seasoning)


Preheat oven to 350 degrees

Melt cheese in microwave making sure to not overheat.

Add the cream and coconut flour to the cheese.  Stir until incorporated and then add the egg.  It takes some squishing around, but suddenly a beautiful, soft dough forms.  If you still see veins of mozzarella stick the whole thing back in the microwave for 10-15 seconds. It should all be a smooth even consistency.

Once everything is totally incorporated roll the dough between two sheets of parchment paper.

Bake for 10 minutes (until it’s brown) and remove from oven.  Next add your toppings to one side of the quesadilla… since you’ll be folding it in half after its done.  Return to oven to bake until the cheese is melty.

Remove from oven and fold in half.  I used a pizza cutter to slice the quesadilla in half.


Grain Free Waffles

 IMG_7843I’ve been craving waffles lately, but I want to stay grain free.  After some searching around on Pinterest I found a few promising recipes…. I tweaked them a bit and came up with this recipe.  They taste wonderful and they should be perfect for the Wheat Belly lifestyle.
I have also tried this recipe with applesauce in place of the banana, since Brian doesn’t like banana…. it  tasted pretty much the same to me, but Brian said he could tell the difference…. less banana-y.

Grain Free Banana Waffles

  • 3 eggsGrain Free Waffles, Gluten Free
  • ½ cup almond meal
  • ½ cup cashews nuts
  • ¼ cup coconut flour
  • ⅓ cup milk
  • 1 banana (or 1/4 c. applesauce)
  • 3 tbsp butter (or coconut oil)
  • 1 tsp baking soda
  1. Preheat the waffle iron.
  2. In a food processor chop the cashews nuts.
  3. Add all the others ingredients and blend until soft.
  4. Grease the waffle iron.
  5. Scoop the dough in to the middle of the iron, be careful not to overfill.
  6. Bake for 3 minutes or until golden.

Detox Day 3: Shaken

Day Three of the 10-Day Grain Detox Challenge:

I finally found one of the breakfast shakes in the Wheat Belly 10 Grain Detox book that I sorta, kinda like.  I wouldn’t call it yummy… but it’s not bad.

IMG_7902Brian couldn’t make it through the Mocha Coconut Shake on day one.  In retrospect, it might not have been so god-awful if we hadn’t used the raw potato and pumpkin seeds. (Sounds awesome, huh?)  You have the choice of raw potato or green banana to introduce prebiotics into your poor, grain abused tummy.  (Not the same thing as probiotics… we’re taking those in pills.) Since Brian isn’t a fan of bananas we made his shake with the potato… and it tasted like dirt… There’s just nothing nice to say about it.  It was a Dirt Shake.

I had the Tropical Storm shake on the first day.  I
used the green banana and the overall taste wasIMG_7904 much improved by the pineapple chunks.  On Day 2 & 3 we switched the pumpkin seeds for sunflower seeds and that really helped eliminate the grainy texture.

Day Two Brian got up early and grabbed breakfast before I could make him another tasty shake.  It was just eggs, so it was totally on the detox plan, but I was sad not to have a Shake Buddy.

Today is our 8 Year First-Date Anniversary, so I made us shakes in fancy glasses with pretty straws…. and forgot that despite the fact that I was on my third day of shakes (and I use IMG_7920Coconut Oil all the time) that this was only Brian’s first shake….. and that maybe 1/4 cup of coconut oil might cause him a bit of stomach discomfort…. Happy Anniversary!
I’m pretty sure he hates me now.
At any rate…. Day Three… we’ve made it this far… more or less (don’t ask Brian’s opinion on the whole thing right now).

We’ve gotten a strange Mid-February heat wave, so we’re making the most of it by grilling some steaks tonight.  Woo Hoo, Carnivores!



Gluten Free Cinnamon Biscuits

Ever since Brian made the “Happy Accident” Buttermilk Biscuits I’ve been plotting a version with cinnamon.

We debated different ways of incorporating the cinnamon… mixing it in with the dry ingredients or making half the batch of dough with cinnamon and the other half without and then twisting them together…. (This was my idea… Brian looked at me like I was stupid….) Finally we agreed to try rolling the dough up with a cinnamon & sugar filling.

The first batch we made with regular white sugar and cinnamon, but next time I would use brown sugar, cinnamon and butter… just for a bit more…. well… butter and sugar… duh.

Raisins and pecans would be a good add-in too…. if Brian didn’t hate raisins and pecans…

Gluten Free Cinnamon Biscuits

Cinnamon Biscuits


  • 2 1/2 cups Cup4Cup flour
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 stick  butter, cold, cut into ½-inch cubes
  • 1 1/2 cups buttermilk
  • 1 tablespoon cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup butter, melted

*Optional – Add pecans or raisins to the center before rolling


  • 1/2 cup powdered sugar
  • 2 tablespoons milk


Preheat oven to 425°F.

Using a whisk or food processor, combine all dry ingredients together and mix until wellGluten Free Cinnamon Biscuits blended.

Be sure butter is very cold. Using a food processor, add in the cold butter and pulse until it is incorporated into the dough and it resembles pea-sized shapes. If you do not have a food processor, use a pastry cutter or a fork to cut in the butter.

Place this mixture into a bowl. Using a fork slowly mix in the buttermilk until the dough is formed into a lumpy ball. The dough will be loose. Do not over mix.

Take the loose dough and wrap it in clear plastic wrap. Refrigerate for 30 minutes.

Using additional flour as needed, roll out the dough to 1/4 inch thick rectangle.

Combine cinnamon, sugar and melted butter in a small bowl.  Smear dough completely with the cinnamon/sugar/butter mixture.


Starting at the narrow end of the rectangle, gently roll the dough into a log.  Slice the roll into 1 1/2 in sections and space evenly on a cookie sheet.

Bake for 15 minutes or until golden brown.

Meanwhile, combine the powdered sugar and milk to make a thick frosting.  You can frost the rolls while they are still hot from the oven and the frosting will melt into the rolls, or you can wait until they have cooled a bit and the frosting will harden on top… or, you can do both!


Caramel Turtle Cookies

My aunt sent me a photo today and asked me if I knew what it was.


“Cat barf?” I guessed.

“No, it’s a cookie,” she texted back.  “Grandma used to make them.”

“Yeah, I’m pretty sure Grandma never made Cat Barf Cookies.”

“It’s not cat barf!”


I think she’s just screwing with me because she’s still mad at me for scaring the hell out of her last night.

Which was NOT my fault.

My cousin, her daughter, texted me last night to ask if I was still awake… Duh…. I’m always awake when my phone is going off.

Her mom hadn’t replied to her texts for over an hour…. Yeah, well maybe she was SLEEPING!  and she wanted me to go check on her.

Maybe that sounds a bit excessive, but not in my family.  This is the aunt that texted me one summer evening to say that she was pretty sure that she’d broken her leg and if I wasn’t too busy could I please come get her.


We found her sitting in the front yard, cussing like a sailor, with her leg broken in three places.  I mean… she’d broken the bone in three places… it wasn’t like there were three pieces of her leg laying around the yard. That would have been weird.

So when my cousin called I figured I’d better go check on her.  She had been at my house earlier…. and I might have shared a few bourbon balls and maybe a glass or two of wine…. so….

I got to her house and I banged on the door…. no answer.  I went inside, calling her name, and followed the sounds of the audiobook playing in the bathroom.

Shit! She’d said she was going home to take a bath… and I’d given my still slightly-limping aunt bourbon balls and wine… I killed her!!!!  She’d drowned in the bathtub and it was all my fault!

I’m good with guilt…. and overreacting.

Well, fortunately/unfortunately she wasn’t dead.  So when I yanked the shower curtain aside she was just a wee bit shocked.

And alive.  Yay!

I feel like she didn’t appreciate the fact that I’d rescued her from drowning.

Hence the cat barf cookies.

The following recipe is NOT Cat Barf cookies.  These are one of my favorite cookies that Grandma did actually make and thanks to Cup4Cup Gluten Free Flour I can have them again!


Caramel Turtle Cookies



  • 2 c.  Cup4Cup Gluten Free Flour
  • ½ c.  Butter
  • 1 c. Brown Sugar (firmly packed)


  • 1 lb.  Caramels
  • 4 Tbls  Butter
  • ½ c.  Milk

1 c.  Pecan Halves

12 oz.  Milk Chocolate Chips


In a large bowl, combine crust ingredients. Mix at medium speed until particles are fine. Pat crust firmly into an un-greased 13 x 9 x 2 pan.

Sprinkle pecans evenly over crust. Set aside.

In a small sauce pan or double broiler, combine caramels, butter and milk. Melt. Pour caramel over pecans.  Don’t forget the edges!

Bake at 350° for 18 – 22 minutes or until caramel is bubbly and crust is golden brown.

Remove from oven, sprinkle immediately with chocolate chips. Allow chips to melt and spread with a butter knife.

Allow cookies to cool and chocolate to harden.  Cut and serve.