Monday, November 8, 2010

Pecan Pie?! Don't mind if I do.

Everytime I mention anything about pecan pie, I never get the response that I want. It's always ewww! Pecan pie is gross, o so gross. NO THANK YOU! Then they try my pecan pie and realize it is delicious. I got the recipe from Betty Crocker's monthly calendar of baking. This chocolate pecan pie is quick and easy to make! enjoy!! xo

Gluten Free Chocolate Pecan Pie

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About Concordance™
Pamela's Gluten Free Bread Mix
2/3 cup sugar (cut it by half if using Stevia)
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt (cut in half if using salted butter)

3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces/1 cup) semisweet chocolate chips

We decided to make it a flower
Heat oven to 375ºF.
1. Follow the recipe for Pamela's pie crust.
2. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.    3. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
4. Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.
we wanted to decorate more!
so pretty & tasty


My favorite pie is Pumpkin!

This past weekend we had the pleasure of having an early Thanksgiving dinner with my grandpa & cousins in North Carolina. We had such an amazing feast (sweet potatoes with marshmallows on top, mashed potatoes, beans, deviled eggs, turkey, stuffing, & our dessert was gluten free pumpkin pie. Everything was so delicious & Pop had two slices of the pie! This was such a quick recipe to follow and the total time from start to end was about an hour. I look forward to making this pie in just a couple weeks for Thanksgiving! Enjoy the photos from our trip!
xo Mum & Shari

Gluten-Free Pumpkin Pie
  • Pamela's Gluten-Free Bread mix (this mix will yield 3 pie crusts)
  • 3/4 cup white sugar (Half this if you use Stevia)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can 100% Pure Pumpkin
  • 1 (12 fluid ounce) can Evaporated Milk


  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
    gluten free pumpkin pie
    Josh & Ethan
    Mike & Mum doing the crab dance
    Cotton Cotton Everywhere
    Pop doing the crab dance

    yummy pumpkin pie

    Monday, November 1, 2010


    What a great holiday this is! I loooove getting dressed up, decorating, baking, eating lots and lots of candy, making costumes (normally for myself; mum used to make most of our costumes), & baking + decorating. As we baked the last time, we also multitasked & made costumes for Derek & his friend Hunter. We decided we would share what we made & a couple pictures from Halloween. Enjoy!
    candy rush!

    Mum in my Rizzo wig
    Oompa Loompa costume

    scary haunted house
    Ethan wishing you a Happy Halloween!

    The Pink Ladies & The T Birds

    pumpkin carving

    oompa loompas post Trick or Treating & a Hay Ride

    The Camel got into the Halloween spirit too!

    Muffin Mania..not an entire failure.

    My mom and I have decided to bake some muffins tonight since she couldn't resist buying blueberries on sale the other day. I searched the internet for a gluten free recipe that did not use rice flour. There is nothing wrong with using this flour, but mum & I want a challenge and simply because she doesn't like using rice flour. I found this recipe from the blog, Tasty Yummies ( 

    **Ok! Mum & me decided that we wanted to do things a little different with the flour choices in this recipe. I noted it throughout the original recipe. This made the muffins still pretty doughy after baking for almost an hour. However! We had extra batter & added 1/2 c. rice flour (against our will) & about 2 tbs. sugar. This made the batter change the taste in flavor (the other batter was most delicious), but made us realize this experiment was not a total failure! We shall try this one again...

    blueberry mix
    Gluten-Free Blueberry Muffins with Almond Flour
    makes a baker’s dozen
    adapted from Gluten Free Goddess
    Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners.
    Sift together: (Note: Sifting is a must!)
    1 1/3 cups almond meal (use Bob’s Red Mill Almond Flour) (we used 1 1/3 c. coconut flour)
    1 cup sorghum (or brown rice flour, if desired) (we used tapioca flour) 
    1/2 cup tapioca starch or potato starch (not potato flour!) (we opted for potato starch)
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    3/4 teaspoon xanthan gum
    Beat in:
    1 1/3 cups organic light brown sugar
    2 tablespoons light olive oil
    1/2 teaspoon vanilla
    2-3 organic free-range egg whites (depending on the size, you are looking to get 1/4 cup of liquid), beaten until frothy
    1/2 cup warm water, more as needed, up to 3/4 cup*
    1 teaspoon fresh lemon juice
    Beat the batter until it is smooth, like a slightly thickened cake batter.
    *Sub milk for water- we used Vitamin D milk because it has more nutrients & it tastes better! Also with the flours we used we found the batter to be thick. In order to thin the mix to make it more of a cake batter instead of a cookie batter consistency, we added 1/4 c. at a time of milk (after adding up to the original 3/4 c). We used all together 2 1/4c.
    Add in:
    1 pint fresh blueberries, washed and patted dry
    Stir gently and briefly.
    Plop the blueberry muffin batter into the twelve lined cups. You’ll probably have some xtra- for a baker’s dozen.
    Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.
    Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them in the hot pan- they’ll get soggy).
    If your muffins are soggy or slightly underdone– due to unforeseen oven temperature variations– place them back into the warm oven directly on the center rack for five minutes or so.
    getting excited for the muffins!