Homemade Red Hot Chili Oil Recipe

Not too long ago, I created a recipe for Hot Chili Oil, but it’s not red like the ones you purchase in the stores. Plus, it is not as hot, either. I don’t know why I didn’t think of this new recipe earlier. You get to choose which type of oil from which it is … Continue reading Homemade Red Hot Chili Oil Recipe
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Three-Layer Gluten Free Peanut Butter Cup Cake

The first time I made this cake, I used 5-1/2-inch round cake pans that I found on eBay for a steal of a deal. However, for my husband’s upcoming birthday party, I made a three-layer version and froze it. I decorated this one differently as I needed to leave room for the birthday message. It’s … Continue reading Three-Layer Gluten Free Peanut Butter Cup Cake
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Corn on the Cob Without Shucking + Steaming a New Way

Whether you’re a new cook and wish to learn how to boil corn on the cob, or a veteran looking for an easier way of removing the husks, this page will teach you a thing or two. We’re never too old to learn! Continue reading Corn on the Cob Without Shucking + Steaming a New Way

Gluten Free St. Patrick’s Day Cookies

This recipe for gluten free St. Patrick’s Day cookies is incredible! They’re in between a shortbread and sugar cookie. Shortbread cookies contain more butter than sugar cookies which makes them a bit softer and richer. Everyone loves these cookies. Adding a little green or Irish theme makes them that more special.

Also, be sure to read my article on Gluten Free Food Coloring at the below link. If you’re dairy-free, be sure to see my suggestions on how to make gluten free cookies to your liking using Earth Balance in the Cut-Out Cookie recipe. In addition, I have added a substitute for gluten-free meringue powder in my Royal Icing recipe. Enjoy your St. Patrick’s Day and be safe!  Continue reading Gluten Free St. Patrick’s Day Cookies

Chewy Gluten Free Peanut Butter Oat Cookies with Superseeds & Grains

This gluten free peanut butter cookie recipe contains whole grains, oats, superseeds, and inulin for plenty of fiber. No gums such as xanthan or guar are used at all. These chewy delights are lightly sweetened with sugar, but supplemented with natural sugar substitutes, making for a healthier cookie. Continue reading Chewy Gluten Free Peanut Butter Oat Cookies with Superseeds & Grains

Fried Gluten Free Wonton Wrappers

When you’re serving Chinese food, it’s nice to have at least one easy appetizer as others are usually labor intensive such as my Gluten Free Egg Rolls and Potstickers recipes. These fried gluten free wonton wrappers are super easy, yet delicious and versatile! There are no gluten free wonton wrappers to make! I share with you … Continue reading Fried Gluten Free Wonton Wrappers
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Low-Carb Gluten-Free Breaded Cauliflower

They say that cauliflower is the new kale for 2016. I don’t know about that, but I do know that it is the perfect substitute for high carb starches like rice and potatoes. This roasted cauliflower dish is the low-carb replacement for high-carb gluten-free breaded cauliflower. It’s not full of starch but provides the same … Continue reading Low-Carb Gluten-Free Breaded Cauliflower
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Gluten Free Boston Cream Pie Recipe II

I created a Gluten Free Boston Cream Pie recipe using my Self-Rising Cake Flour Blend Recipe a few years back. However, after publishing the Custard-Filled Strawberry-Topped Cake Recipe recently, it got me to thinking. It appears my Sponge Cake recipe truly is ideal for making a gluten free Boston cream pie recipe. It absorbs custard easily, making … Continue reading Gluten Free Boston Cream Pie Recipe II
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Rich Chocolate Frosting

This rich chocolate frosting is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes. There are two ingredients that make this frosting richer than traditional buttercream frosting recipes. Taste-testers loved it!
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Gluten Free Valentine’s Day Cookies

I love these gluten free shortbread cookies. They’re a tad different as they have a bit of an Italian flare. They are also firmer than traditional shortbread, which breaks apart easily. I’m sure you’ll love them as even gluten-eaters do. If you prefer a traditional version, I’ve included a recipe for those as well.
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