Vanilla Fudge

Made with only 2 ingredients. Wow!

Eggs in Bell Peppers

Sometimes we need a breakfast that looks pretty aswell as tasty

Marmalade Chicken with Rocket Potatoes

Orange Chicken and Lemony Potatoes just go great togethor

Gluten free Mashed Potato Balls

So crunchy on the outside and creamy inside.

Sunday, 3 April 2016

I have to admit, i have tried so many different ways to make the chocolate chip cookie a gluten free chocolate chip cookie, and here is the winner. Here i share it with you all.

Cookies

These cookies are super moist chewy on the outside and just damn yummy. This recipe will make a lot of cookies. I think i got about 30 but of course it was not easy to count as they were gone pretty fast.

Chocolate Chip Cookies

”The chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient.”

The Best Gluten Free Chocolate Chip Cookies

You can add anything you want to these cookies, try mixing it up by adding m&ms, butterscotch chips, peanut butter chips or even more chocolate chips. Or just add it all to one cookie.I hope you enjoy these cookies cause i sure do and don’t know anyone who said they don’t.

Gluten Free Chocolate Chip Cookies

Ingredients:

  • 180g Margarine, melted and cooled
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp Vanilla Extract
  • 2 1/2 cups Gluten free self raising flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups Milk Chocolate chips

Method:
Preheat oven to 325*F/160*C fan/Gas mark 3.
In a large mixing bowl, combine margarine and sugars and mix until combined.
Add the egg and the egg yolk and vanilla, and mix until combined.
Add flour, baking soda, and salt, and mix until just combined.
Gently fold chocolate chips into the dough.
Spoon dollops of the mixture on to a lined cookie tray. About 1 tablespoon. No need to flatten them as they will spread in the oven.
Bake foe approx 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft.
Let them cool on the baking tray for 5-10 minutes, then remove to a cooling rack.

The Best Gluten Free Chocolate Chip Cookies

Friday, 1 April 2016

These are great for kids and adults. Especially kids that won’t eat bananas. I bet they will be mad to get chocolates right??

Gluten Free Chocolate Banana Bites

Well these chocolate banana bites will surely get them eating bananas.

Gluten Free Chocolate Banana Bites

Use whatever chocolate you prefair, dark, milk, plain or even white chocolate. Just remember to make sure its gluten free.

Chocolate Banana Bites

Add sprinkles or don’t. Whatever you prefair. Or why not crush a chocolate bar, maybe a crunchie or a flake. Yum right.

Chocolate Banana Bites

Ingredients:

  • 1 or more Bananas
  • Chocolate of your choice
  • Sprinkles of your choice

Method:
Chop your bananas into bite size pieces. Freeze them for at least a hour.
Melt your chocolate in a microwave or in a heat proof bowl over a pan of simmering water.
Dip in the banana pieces until fully coated.
Add your sprinkles at once before the chocolate hardens.



Kids really need their fruit and vegetables to keep healthy and to keep their growth at the right pace.

Gluten free Carrot Spice Cake

One vegetable my son loves is his carrots. I swear by them. They are a great vegetable as they are full of vitamin A that kids always need.

Gluten free Carrot Spice Cake

Here’s a few benefits of the carrot
  • Carrots really do help kids see in the dark, they also ease asthma and boost immunity.
  • Carrots are full of vitamin A which is essential for growth.
  • The vitamin A is transformed into a pigment in the retina of the eye which is essential for vision in dim light.
  • Carrots may prevent asthma in children, especially in kids regularly surrounded by smokers.
  • Getting kids to eat carrots may boost immunity. Vitamin A keeps the skin and the cells that line the airways healthy.
Carrot Spice Cake

So here I share a recipe that will have the kids eating carrots. They won’t even notice there’s carrots in these.

Carrot Spice Cake

What kid doesn’t want a big slice of cake right.

Well I baked mine in a square 9inch pan. Then I cut them into squares for handiness.
I love them this way as you can pack them in a small container and take them out as a wee treat.
You can make yours in a round 9inch pan and serve as a slice of cake.


Ingredients:
  • 225g/8oz gluten free self raising flour
  • 2tsp Ground Cinnamon
  • 1tsp Ground Ginger
  • 1/2tsp All Spice
  • 225g/8oz Light brown sugar
  • 225g/8oz Carrots, grated
  • 4 Eggs
  • 150g/6oz Butter, melted
Method:
Preheat oven to 180*C/350*F/Gas 4.
Grease and line a 9inch square pan with parchment paper.
Melt your butter now and leave to cool.
Put the flour, spices and sugar in a mixing bowl and mix together.
Add the carrots and mix until combined.
Add the eggs to the flour mixture and mix well, then add the melted butter and mix until all is combined.
Pour the mixture into the prepared tin.
Bake for 30-40 minutes or until cooked through and golden.
Remove from the oven and leave to cool completely.
Cut into squares and serve.


Just the last day I was trying to make cookies. Put one batch on and they were taking forever, so of course I touched one and guess what?? Ice cold, my oven was letting out cold air, so yea its broke. Awk.. now I have to wait for the repair man to come fix it.

Nutella Mug Cake

Just today I was thinking there’s loads I can make that doesn’t require an oven. Cheese cakes, pies, mug cakes but its shopping day so I didn’t have much ingredients in the house so I looked through my cupboard to see what I could whip up. Then I seen Nutella. Oooo, I love that stuff, well I thought I will make a yummy good oul Nutella mug cake, it only requires a microwave and 5 minutes of my time.

Gluten Free Nutella Mug Cake

It was so good, me and my son had it with ice cream with a spoon each and watched Ponyo which is one of his favorite movies.

Gluten Free Nutella Mug Cake

Ingredients:

  • 2tbsp Gluten free flour
  • 1 1/2tbsp Cocoa Powder
  • 1/4tsp gluten free baking powder
  • pinch salt
  • 1 egg
  • 1tbsp caster sugar
  • 2tbsp nutella

Method:
In a mug, combine flour, cocoa powder, baking powder, and salt.
Beat in egg, sugar and nutella with a fork until very well mixed.
Microwave on high for 1 minute, or until risen and center is set.
Let cool slightly before digging in.
Serve with Icecream.

Gluten Free Nutella Mug Cake

Wednesday, 30 March 2016

Yes its true you can make peanut butter cookies with just 3 ingredients. No flour needed just peanut butter, sugar and an egg.

3 Ingredient Peanut Butter Cookies

I do like to add a bit of vanilla to mine but I promise they work and taste just as good with out the vanilla so I keep it optional.

3 Ingredient Peanut Butter Cookies

These cookies are crisp on the outside with a yummy soft chewy center.

3 Ingredient Peanut Butter Cookies

The recipe does make a good amount of cookies depending on how big or small you make them.

I made mine just a bit smaller than any other kind of cookie.These cookies are so handy to make, they are so easy and it only takes like 2 minutes to prepare the dough.

3 Ingredient Peanut Butter Cookies

Ingredients:

  • 1 cup Smooth Peanut Butter
  • 1 cup Caster Sugar
  • 1 egg
  • 1/2tsp vanilla extract, optional

Method:
Line a cookie sheet with parchment paper.
Cream the peanut butter and sugar together then add the egg and vanilla. Mix until a dough forms.
Roll balls of the dough with your hands then place them on the prepared cookie sheet.
Flatten with a spoon or do the traditional criss cross pattern with a fork.
Bake at 325*F/160*C fan/Gas mark 3 for about 10 to 15 minutes.
Leave on the tray to cool completely before removing.

3 Ingredient Peanut Butter Cookies

Do you ever find when your making cookies you find yourself eating the cookie dough then you realize and you think yuck, there’s raw eggs in here but it tastes so damn good. Well that is why i thought of sharing an egg-less, edible cookie dough for you that you can eat straight from the bowl.

Edible Cookie Dough

Add whatever you want to this cookie dough, sprinkles, chocolate chips, nuts or even throw some m&ms in there. Whatever you desire. or why not separate the mix and add different add ins to each to make different variations of cookie dough. Store whats left in the fridge but do not eat it after 24 hours. Putting it in the fridge will also thicken the dough a little. 

Edible Cookie Dough

If you prefair your cookie dough a little thicker put it in the fridge for a couple of minutes. Or if you have stored it in the fridge and you prefair it a little softer take it out for afew minutes before you eat it.

Gluten Free Edible Cookie Dough

Ingredients
  • 1/2 cup packed brown sugar
  • 2tbsp butter, softened
  • 1/8 tsp vanilla
  • 1 and 1/2tbsp milk
  • 1/2 cup gluten free flour
  • Pinch of salt
  • Chocolate chips
Method:
Combine softened butter and sugar until nice and fluffy.
Gently stir in vanilla, milk, flour and salt with a spoon.
Mix until all is combined.
Then stir in as many chocolate chips as you like.

Gluten Free Edible Cookie Dough

Prepare your sweet tooth for a hit of golden syrup goodness. 

Gluten Free Golden Syrup Cake

This gorgeous cake is simply delicious. Its a rich, moist cake drenched with the wonderful flavor of golden syrup.

Gluten Free Golden Syrup Cake

It is beautifully moist and sweet without any icing and it goes wonderfully with a cup of tea.

Ingredients:

  • 150g/5oz Gluten free self raising flour
  • 150g/5oz Caster Sugar
  • 150g/5oz Margarine at room temperature
  • 3 eggs
  • 100g/4oz Lyles Golden Syrup, plus 3tbsp to drizzle

Method:
Preheat the oven to 160*C/325*F/Gas 3.
Grease a 8in cake tin and line it with baking parchment.
Place the sugar and margarine in a mixing bowl and mix until light and fluffy.
Add the eggs and the golden syrup and mix well.
Fold in the flour until smooth and creamy.
Spoon into the tin and bake for 30-40 minutes until golden and a skewer inserted into the center comes out clean. Cool in tin for 10 minutes.
Meanwhile, heat the remaining golden syrup in a small pan until very runny.
Make holes all over the top of the cake with a skewer or a cocktail stick and pour over the syrup.
Leave the cake to cool completely in the tin, then turn out.

Golden Syrup Cake

These healthy flourless chocolate muffins are seriously good. They are also so easy to make.  All you need is 4 ingredients.

Chocolate Muffins

Whats great they are healthy, flourless and are made without sugar. 

Flourless Chocolate Muffins

These flourless muffins get their sweetness from Bananas.Also they only take about 20 minutes from start to finish.

Fudgy Flourless Chocolate Muffins


I used peanut butter in my chocolate muffins to add a rich fudgy texture. 

Gluten Free Fudgy Flourless Chocolate Muffins

You could also use sunflower butter if you have a peanut allergy.


Ingredients:

  • 1 cup Creamy Peanut Butter
  • 2 very ripe bananas
  • 1/4 cup Lyle’s Maple syrup
  • 1/3 cup cocoa powder
  • Chocolate chips of your choice

Method:
Preheat oven to 180*C/350*F Gas 4.
In a bowl combine all the ingredients until all is mixed well, i would suggest a food processor for this
Once everything is mixed well, spoon batter into lined muffin cups. The batter will be very sticky.
I topped a few of mine with milk and white chocolate chips.
Place muffin pan in the oven and bake for about 15 minutes.
Wait until these are completely cooled before removing from the pan.
Store these muffins in the fridge. They should last at least 5 days.
You can also freeze them for longer storage.


Gluten Free Fudgy Flourless Chocolate Muffins

Monday, 28 March 2016

This lemonade is so refreshing on a hot summers day served with ice.

Delicious Homemade Lemonade

I enjoy a nice cold glass of this on a hot day, of course that’s if we get a good day.

Delicious Homemade Lemonade

This summer hasn’t been that great at the moment. We get an odd bit of sunshine followed by rain, dark clouds and a bit of wind. I’ve still been wearing my coat and its almost June. Hopefully the weather picks up for June. Here in Ireland we are lucky to get hot weather for two weeks… Anyways back to the lemonade…!!This lemonade is best using fresh lemons. Was funny watching me juicing my lemons today, i don’t have a Juicer so i used the end of a wooden spoon and then put the juice through a sieve to get the seeds and bits out. It sure did the trick.

Delicious Homemade Lemonade

I prefair to use a Blender to mix mine to make sure all the sugar is incorporated, Nobody wants to drink grainy lemonade. 
As you see from using the Blender a little foam developed on the top of the juice. This does nothing what so ever to the taste and will disappear after a few minutes. I just took the photos right after preparing mine.


Add more sugar to this to make it sweeter or lesson the sugar if you prefair it to be a little more bitter.

Ingredients:

  • 2 and 1/2 Cups of Freshly squeezed Lemon Juice
  • 1/3 Cup Sugar
  • 5 Cups of Water

Method:
Put all your ingredients in a blender and whiz until all the sugar is incorporated. Add more or less sugar depending on how sweet or Bitter you want your lemonade.
Store in a jug in the fridge. I like to store mine in this handy Fridge Door Jug.
Serve with ice and fresh lemon slices if desired.

Delicious Homemade Lemonade

“Monster Cookies” are peanut butter oatmeal chocolate chip M&M cookies.
Gluten Free Monster Cookies

These cookies are super moist, soft tender and crisp on the edges.These are great and of course i had to go over the top with my M&M’s and chocolate chips as usual but to me enough is never enough.

Gluten Free Monster Cookies

The secret ingredient in these are of course the oats. The more fine and ground up they are the better. Just give the oats a blitz in the food processor and that will do.

Gluten Free Monster Cookies

Another special ingredient is margarine, i find using melted margarine in gluten free cookie/biscuit recipes better than using butter. From experience using butter in gluten free cookie/biscuit recipes the results turn out to be more cakey and very dry. using margarine you get the perfect shape, taste and texture like a real cookie/biscuit.

Gluten Free Monster Cookies

So that’s a tip for you all use margarine when it comes to cookie and biscuit recipes.

Ingredients:

  • 1/2 cup Melted Margarine
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 3/4 cup  creamy Peanut Butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 and 1/4 cups Gluten Free Self-Raising Flour
  • 1/2 cup Gluten Free Oats (ground them using a blender)
  • 1 cup  M&Ms 
  • 1 cup chocolate chips


Method:
Preheat oven to 180*C/350*F Gas 4.
Line baking sheet with parchment paper.
In a large bowl, mix the melted margarine and sugars together until the sugars have dissolved.
Mix in the peanut butter, egg, and vanilla.
Slowly mix in the baking soda and flour.
Fold in the grounded up oats, M&Ms, and chocolate chips.
Roll out balls of dough and place them onto the prepared baking sheet. 
Bake for 9-10 minutes. The cookies will appear undone but remember cookies finish cooking while they cool.
Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Store cookies in an Airtight Container at room temperature for up to 1 week. These cookies also freeze well.

Gluten Free Monster Cookies