Peanut Butter Chocolate Brownies (Gluten Free)

Sweet and salty in a mouthful

Inspired By Boo

Peanut Butter Brownie

A few months ago I shared my Flourless Peanut Butter & Chocolate Chip Biscuit Recipe and told you about my love for peanut butter. But I just can’t go past the sweet and salty taste that peanut butter makes when it’s paired with the likes of honey or chocolate.

I know I’m not alone with this, so for the chocolate and peanut butter lovers out there I wanted to share my Peanut Butter Chocolate Brownies that I made yesterday. They have that perfect salty and sweet taste. Such a great treat – I even took a couple to the ballet for mum and I to share.

Peanut Butter Chocolate Brownies (Gluten Free)

– 1/2 cup unsalted butter, melted
– 1/4 cup sugar
– 1 cup unsweetend cocoa
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 2 large eggs
– 1 large egg white
– 3/4 cup plain…

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Red Velvet Cheesecake (Gluten Free)

How decadent

Inspired By Boo

Red Velvet Cheesecake

Now and then Jesse and I decide to make a ridiculously unhealthy dessert like Chocolate, Caramel, Cookie Dough Cheesecake we made at Christmas time.

Often we bake these crazy desserts for my family and the recipes always turn out nothing short of amazing. This Red Velvet Cheesecake was no exception and despite appearances and the long instructions below it is very simple to make!

As usual I adapted the recipe to be gluten free. Simply replace the gluten free flour for normal flour if you would like a gluten containing version. Either way it will taste fantastic.

Red Velvet Cheesecake (Gluten Free)


– 450g cream cheese, at room temperature
– 2/3 cup sugar
– pinch of salt
– 2 large eggs
– 1/3 cup sour cream
– 1/3 cup heavy whipping cream
– 1 teaspoon vanilla extract

Red Velvet Cake
– 2 ½ cups plain flour (gluten free)

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Banana and Raspberry Muffins (Gluten Free)

Another great muffin combination

Inspired By Boo

Banana and Raspberry Muffins

Over the past few weeks Inspired By Boo has been a little neglected.

I would love to say I was busy baking to share with you all but sadly I just haven’t had time.

Getting back into the kitchen this week though I decided it was probably time to bake something a little healthier.

Now I’ve probably lost a few points for choosing a healthy option but these Banana and Raspberry Muffins really are tasty. Bonus for being low fat, low in added sugar and full of fruit and fibre.

Banana and Raspberry Muffins (Gluten Free)

– 2 cups self-raising flour (Gluten Free)
– 1/2 cup LSA mix
– 3/4 cup brown sugar
– 2 tablespoons reduced fat margarine, melted
– 1 cup (250ml) skim milk
– 1 egg
– 1 teaspoon vanilla essence
– 3 medium (or 2 large) sized ripe bananas, mashed
– 1 cup frozen raspberries

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Creamy Tomato & Egg Caserole

Perfect for a special breakfast


I am always looking for new creative things to make for breakfast. To be honest though, sometimes I go into the kitchen just to make something I have already tried, but then something happens and I end up with a brand new recipe. 😀 This actually happens quite often.  The other day when I was beginning to cook a meal I said to my hubby, “I’m not sure what I am making yet.” And he said,”And how is that different than normal?” That made me laugh! He knows me so well! He knows I love to create new things and is a great encourager of me!

The sauce for this meal made it!  The coconut milk added just the right creaminess to it! It was so good and full of so much flavor! Love, Love, Loved it!




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Potato Flatbread – Gluten Free

Fill up your hungry teenagers with this gluten free flatbread.

Officially Gluten Free

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This Gluten Free Potato Flat Bread is easy to make and tastes delicious. Serve warm with Butter or use instead of a English Muffin for a tasty Eggs Benedict or with Smoked Salmon, Capers and Cream Cheese for a delicious Gluten Free Gravlax.


1 Large or 2 Medium Russet Potatoes

1/4 Cup Melted Butter

1 Egg

1 Cup Rice Flour

1/4 Cup Corn Starch

2 Tsp Baking Powder

1/2 Tsp Salt


1. Cook then mash the potatoes, then set aside to cool.

2. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

3. Pre heat oven to 450 F.

4. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice)…

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Orange Chocolate Mousse

One mouthful and you’ll be hooked


Happy Fiesta Friday everyone! Because I have been sick all week, I almost forgot about the party! Can you believe it?! But, thanks to the lovely Jhuls reminding me, here I am! 🙂 Thankful once again for Angie hosting us at her blog The Novice Gardener! Aren’t her creations amazing?! If you haven’t seen this recent postof hers, you have to check it out! Like I said to her, all I can say is, “Wow!!”

And a big thank you to Prudy and Indira for co-hosting this party! Woohoo!

I am still feeling really bad (sinus stuff I think…horrible headache, etc.), so I knew I needed to bring something simple this week. That is when I thought of mousse! You know me, my first thought was something sweet! 🙂

I, of course, had never made mousse before so I wasn’t totally sure what I was going to use…

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Thai Peanut Salad

A salad with taste and texture

Officially Gluten Free


This healthy Thai Peanut Salad is made with Cabbage and Slow Roasted Peanuts. It’s tossed in a delicious Spicy Thai Peanut Dressing. Serve it with a fresh slice of lime.


1 Cup  Red Cabbage (Thinly Sliced)

2 Cups Green Cabbage (Thinly Sliced)

1 Carrot

1/2 of a Red Pepper

1/2 of a Zucchini

1/4 of a Red Onion

1 Cup Peanuts

   For the Dressing :

2 Tbsp Coconut Oil

1 Tsp Red Curry Paste

2 Tbsp Peanut Butter

1 Tbsp White Sugar

2 Tbsp White Vinegar

1 Tbsp Fish Sauce (optional)

1/4 Cup Water


1. Pre heat oven to 275 F.

2. Lay the peanuts flat onto a baking sheet and roast in the oven for 15-20 minutes. Remove from the oven and set aside to cool.

3. In a small sauce pan, over low heat, melt the coconut oil. Then add the red curry paste. Stir…

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