Triple Ginger Pumpkin Muffins!! Gluten-free Deliciousness!

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Although spring is coming soon, I am still in the mood for winter comfort food.  We have been having some very cold days, so I was inspired to tweak a pumpkin muffin recipe that I often use and amp it up a bit with three types of ginger; candied, dried and fresh.  I hope you try these out, they are delicious.

Photo credit: Elsie Bauer
Photo credit: Elsie Bauer

Triple Ginger Pumpkin Muffins

Dry Ingredients:

1 1/2 cups of gluten-free flour (or all-purpose flour)

1 tsp Xanthan gum (omit if using regular flour)

1/2 tsp salt

1 tsp baking soda

2 tsp ground dried ginger

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

pinch of black pepper (optional)

Wet Ingredients:

2 eggs room temperature (or equivalent amount of egg replacer)

1 cup pumpkin puree

2 tsp grated fresh ginger

1 cup brown sugar

1/4 cup of coconut or other plant-based milk (use regular milk if not Vegan)

1/3 cup melted butter or Vegan substitute

1/4 cup finely chopped candied ginger

Preheat oven to 350 degrees F.  Line muffin pan with paper muffin cups.  Mix dry ingredients together well in a large bowl.  In another bowl mix wet ingredients together well until well mixed.  Add wet ingredients to the dry ingredients and mix gently until they are well incorporated.  Do not over mix.  Spoon into muffin cups and bake for 25 minutes until tester comes out clean.  Allow to cool if you can resist the urge to eat them hot out of the oven like I do.  These are spicy and delicious and great comfort food.  Hope you try them out.  Cheers, Michele

Zucchini Gingerbread Muffins!! Gluten-free!

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Since it is harvest time and zucchini is a bumper crop this year, I thought I would share a recipe to use up all those lovely green zucchini.

Image courtesy of
Image courtesy of

Zucchini Gingerbread Muffins

Dry Ingredients:

2 1/2 cups of gluten-free flour (or all-purpose)
1 tsp baking powder
1/2 tsp baking soda
2 tsps ground ginger
1 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp salt

Wet Ingredients:

2/3 cup molasses
1/3 cup vegetable oil
2 eggs
1/2 cup brown sugar
1 tsp vanilla extract
2 cups of shredded zucchini
zest and juice of one orange

Preheat oven to 350 degrees F.  Line muffin pan with paper muffin cups.  Mix all dry ingredients together well.  Mix all wet ingredients together well.  Combine the two together and mix until just combined. Fill muffin cups.  Bake for 20 – 25 minutes until tester comes out clean.  Allow to cool and enjoy.  I hope you like this tasty use of fresh zucchini.  Cheers, Michele

Gluten-free Dessert Crepes Multiple Ways!!

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I found this recipe on and have made it several times with amazing results.  I have included three recipes for fillings plus some other options. If you want to use these crepes for a savoury recipe, omit the sugar and cook as usual before filling.

Image courtesy of
Image courtesy of

Gluten-Free Dessert Crepes

1 cup rice flour

1/4 tsp salt

1 Tbsp sugar

1 cup milk

2 eggs

1 Tbsp melted butter

Mix all ingredients together well until smooth.  In a lightly greased crepe pan over medium high heat, pour 1/4 cup of batter and swirl to cover bottom of pan evenly.  Cook until lightly browned on bottom, flip and cook 30-45 seconds more. Remove from pan and stack on a plate.  Cook all batter in the same way.

Bananas Foster Filling

1/4 cup butter

1/4 cup brown sugar

1/2 tsp ground cinnamon

4 bananas sliced

pinch of salt

1 Tbsp dark rum

In a non stick fry pan melt butter, add sugar and cook until sugar dissolves.  Add all other ingredients and cook until bananas are slightly soft.  Fill crepes with batter and serve.

Caramel Apple Filling

1/4 cup butter

1/4 cup brown sugar

pinch of nutmeg

1/4 tsp cloves

1/2 tsp cinnamon

pinch of salt

4 apples peeled, cored and sliced thin

In a large non-stick fry pan over medium heat, melt butter, add brown sugar and cook until bubbling.  Add all other ingredients and cook until apples softened and sauce has thickened.  Fill crepes with filling and serve.

Chocolate Peanut Butter Filling

1/2 cup chocolate chips

2 Tbsp cream

pinch of salt

1/2 cup peanut butter

In a heat proof bowl over a pot of boiling water, melt chocolate chips with cream and salt.  Once melted, allow to cool slightly until just warm to the touch.  Equally divide peanut butter and chocolate spread over the crepes and serve.

I hope you enjoy these three options of fillings for these delicious crepes.  You can also fill them with yogurt or whipped cream and fresh fruit.  Cheers, Michele

The Katie Wallbanger!! An Original Cocktail Recipe!

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Since it is Friday I thought I would share this cocktail recipe to enjoy after a long week of work or school or whatever you have done all week.  My daughter, Kate, is an amateur Cocktail Mixologist and she came up with her own version of a Harvey Wallbanger.

The Katie Wallbanger

1/2 oz of Galliano

1 oz of Vodka

pinch of cinnamon

pinch of good sea salt

sizable pinch of chili flakes

top off with fresh orange juice and ice

You can replace the Galliano and vodka with 1 1/2 oz of vanilla vodka or 1/12 oz of vodka with 1/4 tsp of vanilla.  Mix all ingredients. Rim the cocktail glass with orange juice and spicy sea salt. Pour into cocktail glass and top up with ice and the orange juice.  This recipe makes 1 cocktail.  Increase amounts according to your needs and taste.  Enjoy this delicious take on a Harvey Wallbanger, it is spicy, warm tasting from the cinnamon and just plain delicious.  Cheers, Michele

Quick Gluten-free Cinnamon Buns!! Comfort-food Recipe!

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My mom often made us these biscuit based cinnamon buns for breakfast.  I have made them gluten-free to fit my diet.  They are a quick and delicious snack or dessert too.  My daughter Katie made these the other day and drizzled on a lemon glaze.  You can leave out the filling and just cut these into circles and eat them as regular biscuits.  Enjoy.

Quick Gluten-free Cinnamon Buns

Dough Ingredients:

2 cups gluten free flour (or regular flour) plus more for dusting

1 tsp Xanthan gun (leave this out for regular flour)

1 Tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 Tbsp sugar

6 Tbsp cold butter

1 cup of milk

Filling Ingredients:

1 cup softened butter

1 cup brown sugar

1 Tbsp cinnamon

1/2 tsp cloves

1 cup raisins

Pre-heat oven to 375 degrees F.  Mix all dry ingredients in a bowl.  Cut in the butter until it resembles crumbs.  Mix in the milk gradually using only enough to make a stiff dough.  Dust the counter with flour and turn the dough out onto the floured surface.  Using a rolling-pin roll out to about 1/3 of an inch in a rectangular shape.  You may need to rub the rolling-pin with flour and move the dough around so it doesn’t stick.  Keep you surface well floured.

Once dough is the desired thickness, spread with the softened butter getting right out to the edges.


Sprinkle evenly with the sugar, spices and raisins.  Roll the dough up from the long side and then slice into 1 inch slices.


Place on a parchment lined baking pan leaving space in between as these will rise. Put in oven to bake for 25 minutes until the filling is bubbling and the tops are nicely golden brown.  Depending on your oven and how big your buns are, they may need an additional 5 minutes.  You can make a simple glaze or just eat them as is the way we always did.  Hope you enjoy these quick buns.  Cheers, Michele