Linzer Hearts (g/f)

I Need a Feed!


Due to time constraints I don’t often go for recipes that require a lot of resting time, etc. Also, I share this kitchen with mum and dad, and I don’t want to hog the oven if others are wanting it, so matter how delicious the prospective treat I’m making! But I couldn’t resist giving these linzer heart cookies a go! I made linzers quite a while back now, but after I stumbled on this particular recipe in the Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen cookbook, I couldn’t resist doing them again for Fiesta Friday! This cookbook was a bit of a steal! I found it not too long ago, and as I flipped through it I realised it was a great source for flavoursome and unique recipes. But what worried me was the fact that it recommended it’s own particular flour blend.

I don’t dislike unique flour…

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What’s For Dessert? Gluten-Free Turtle Brownies!

Deliciously wicked…

Gluten For Punishment

Why We Love It

We love a good brownie! This recipe takes brownies to a whole new level with caramels, nuts, and extra chocolate.


  • 1 package gluten-free brownie mix (enough for an 8×8 or 9×9 pan)
  • Ingredients called for on brownie mix box
  • 25 gluten-free caramels, unwrapped (we used Kraft caramels)
  • 2 tablespoons whipping cream
  • 1 cup gluten-free semisweet chocolate chips
  • ½ cup coarsely chopped pecans or peanuts


  1. Heat oven and prepare brownie mixture as directed on box. (We recommend a 350° or 325° oven.)
  2. Grease an 8×8 or 9×9 baking pan. Spread about 2/3 of the brownie mixture on the bottom of the pan. Cook for about 10 minutes.
  3. While the brownie mixture is baking, place the unwrapped caramels and whipping cream in a microwave-safe bowl. Microwave for about two minutes on high, stirring every 30 seconds, until the mixture is smooth.
  4. Remove the brownie base…

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Peppermint Log (Gluten Free)

Reminds me of a Mint Pattie crossed with a Golden Rough, the best of both…

Inspired By Boo


Growing up my mum made a slice she called Peppermint Log and with a love for peppermint chocolate it was a clear favourite of mine.

The slice is normally made with Arnott’s Chocolate Ripple biscuits, so being on a gluten free diet for the past 10 years has meant no peppermint log for me. This past weekend I decided it was about time I made my own gluten free version of the slice and it turned out perfectly. If you like chocolate and peppermint you will love this recipe, but I will warn you it’s addictive!

Thanks for reading. Hope you have a lovely weekend.

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Gluten Free Key Lime Cheesecake Bars

Enjoy these any time of the day…

Gluten Free Fabulous

gluten free key lime cheesecake barsI haven’t made a cheesecake in awhile, and as much as I wanted the cheesecake – I wanted it to be more portable and snack sized, without the hassle of a plate or fork. You can wrap these up and carry them on a picnic, or great for a smaller potluck. Who doesn’t love cheesecake?

8 oz gluten free graham crackers
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 stick unsalted butter, melted

16 oz cream cheese, at room temperature
2 large eggs
1/4 cup sugar
1/4 cup key lime juice
3 tablespoons lemon juice
zest from 2 small key limes

cheesecake2Preheat the oven to 325F. Using a food processor grind up the graham crackers and mix in the cinnamon and cloves. Mix the graham crackers with the melted butter. Using a 9×9 baking pan, line it with parchment paper (this makes for MUCH easier cutting later) and…

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Chocolate Whoopie Pies (g/f)

So tempting…

I Need a Feed!


I finished my first three shifts this week! It’s amazing to be back out there, working, earning, and doing things! I have to say, I’m glad that I got this job, and I’m glad to have something productive to do to during the week. It does mean, however, that I’ve had to take a good hard look at my schedule and my budget, and figure out the things that I can and can’t do. I get paid per fortnight, so that was another thing to adjust to. However, the earnings are far better now than in any of my other jobs, so I’m able to keep up with bills and the medical expenses much better now!

But because I am focusing on keeping to a budget, it does mean that I need to plan in advance for what I’m going to make. I can’t splurge on random ingredients for recipes, no sir, no…

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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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Anzac Cookies (g/f)

Everyone should have an Anzac Cookie recipe in their favourites

I Need a Feed!


ANZAC Day is an important national event here in Australia, and indeed in quite a few other places across the world. For Australians, it’s a day to remember the many soldiers that fought and died in the battle of Gallipoli, landing there on the 25th of April 1915. But I’m not only referring to the Australian soldiers when I say this, no. What some people don’t realise is that the word ANZAC actually stands for the Australian and New Zealand Army Corps, and that the Anzacs were soldiers from both Australia and New Zealand. It’s important to remember their sacrifice and their courage, even today. It’s important to remember where we came from, so that – hopefully, we don’t repeat our past mistakes, and we continue to strive for peace and understanding.

But this day also conjures thoughts of a very particular treat, a biscuit which I think has become as big a part to…

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