Food-a-licious Friday: Mini Gluten Free Cheesecakes

Hello my friends! For Food-a-licious Friday this week, I’m taking you on over to my husband’s blog, The Rescue Chef, for a delicious recipe. If you know me then you know I could live off of chips and salsa, hummus and veggies, and most of all, CHEESECAKE! Check out my husband’s recipe for Mini Gluten Free Cheesecakes! They are AMAZING!

cheesecake

Food-a-licious Friday: Gluten Free Peanut Butter Chocolate Coconut No Bake Cookies

Happy Friday! Let’s celebrate with some cookies, shall we? Don’t have to twist my arm!

With the heat of the summer coming upon us quickly, it’s nice to have treats to make that don’t require using the oven or stove top. I have a great recipe for such a time… Gluten Free Peanut Butter Chocolate Coconut No Bake Cookies. That’s a mouth full, isn’t it?

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They are so yummy and easy to make that it’s worth the extra long name. This recipe is easy enough for the kids to help make too! There’s very little ingredients and steps for these cookies, and more than likely you’ll have most of the ingredients on hand already. 

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Here’s the recipe so that you can make them too!

Gluten Free Peanut Butter Chocolate Coconut No Bake Cookies
A delicious gluten free, no bake cookie.
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Ingredients
  1. 1 1/2 cups steal oats
  2. 1 cup natural peanut butter
  3. 1 tablespoon coconut oil
  4. 1/4 cup raw honey
  5. 1 teaspoon vanilla
  6. 1/4 cup coconut
  7. 1 tablespoon cocoa powder
  8. 1/4 cup mini chocolate chips
Instructions
  1. Melt the peanut butter in a mixing bowl and add coconut oil, honey, and vanilla. Mix well.
  2. Add the rest of the ingredients into the mixing bowl and mix well until all ingredients are incorporated.
  3. Roll into small balls and place onto a wax paper lined cookie sheet and stick in the fridge for 10-15 minutes to set.
Mine for the Making http://mineforthemaking.com/
 Easy, right? I love that they are so quick to make too! This recipe yields about 10-12 cookies depending on how big you roll the balls. 

And don’t forget the (almond) milk to wash it down! YUM!

GF Cookies1

 

See you in a little bit for something FUN and new to Mine for the Making! I’ll give you a hint… it’s Pin-tastic! :) Stay tuned! 

Food-a-licious Friday: Heart Marshmallow Pops

Helloooooooo Friday! So good to see ya!

I’m in Valentine mode, my friends. So the other day my daughter and I made the cutest little treats to give to our friends… Heart Marshmallow Pops! These yummy treats were so super easy to make and turned out really cute. Plus, if you keep scrolling down there’s FREE printable Valentine’s tags to go with them!

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Here’s what you need and you can find it ALL at JoAnn Fabric and Craft Stores:

  • Marshmallow Peeps
  • Paper Straws
  • Pink Chocolate Melts
  • Sprinkles

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The package of Marshmallow Peeps came in a package of nine. I simply separated them while I melted my pink chocolates in the microwave (directions are on the package). I also added some white chocolate melts to the pink to lighten the pink a bit. I then inserted the paper straws into the bottom of the hearts and then drizzled the tops of the hearts with melted chocolate. I laid them on parchment paper on a pan and added sprinkles to the tops also. After I finished all 9, I popped them in the fridge so the chocolate could harden.

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Once the chocolate hardened (10-ish minutes), I pulled them out of the fridge and slipped them into clear plastic lolly pop bags. I tied them with baker’s twine and attached the cutest Valentine tags.

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These “Valentine you have my HEART” tags come in 3 color choices (aqua, red, pink) and are FREE for MFTM readers to download! Just click HERE and save them to your computer to print out. These tags are for personal use only.

I printed mine on white card stock, cut them out, and punched a hole in the top corner. Then attach them to ANY of your Valentine treats this year with a bit of baker’s twine!

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Thanks so much for stopping by today, friends! 

If you enjoyed this post, check out these 14 Valentine’s Day Kid Snacks and 10 Valentine’s Day Fonts!

 

Food-a-licious Friday: Mock Huckleberry Pies

Hello there friends and Happy Friday!

I am so excited to share the yummy Mock Huckleberry Pies my sister in law made for my (other) sister in law’s baby shower! With a “Tom and Huck” theme to honor my sister’s first son (whose name will be Huckleberry), this was the perfect dessert t make for the shower.

mock huckleberry pie1

 

Ingredients:

5 pts of fresh blueberries

1/2 c butter (1/4 cup reserved)

3 pts of blackberries

2 tsp lemon juice

1 c sugar

2 pkg. Pillsburry pie crust

Topping: 1/2 C flour, 1/2 C instant oats, 1/4 C butter, 1/4 C brown sugar

mock huckleberry pie3

Instructions:

In a small sauce pan heat 1/4 cup of butter and lemon juice until melted. Add the blackberries and cook until blackberries are completely broken down into a sauce. Remove from the heat and let it cool for 10-15 minutes. Mean while, mix the topping ingredients in a large mixing bowl. Using a pastry cutter, cut the butter into the dry mixture until it is a course crumbly meal texture.

Use a knife to trace the mini pie plate at its largest side and spray the inside of it to make sure it doesn’t stick. Place the crust inside the pie plate and repeat. Depending upon the size of your mini pie plates you should be able to get 10-12 mini pies.

Once your blackberry sauce is cool, mix it and the sugar in a large bowl. Add the blueberries and toss gently. Be sure the blueberries get well coated in the sauce. (Huckleberries are larger than blue berries, a bit tarter and have a larger seed. The blackberries are adding the sweet and tart to create a Huckleberry like taste.) Sprinkle the top of the pies with the crumb topping and dot with any left over butter. Bake at 350* for 30-40 minutes. They should be bubbly when they are done.

Once cooled, they can be topped with vanilla ice cream for an al a mode pie!

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Personally, my favorite pie top is a crumbly one…and anything is better with ice cream, let’s be honest.

Thanks so much to my sister in law, Arlena, for sharing this yummy Mock Huckleberry Pie recipe with us! Let us know if you try it.

Happy Labor Day weekend friends!

About the Guest AuthorArlena is a military wife and mom of four who has a passion for cooking, baking, canning, and teaching all things culinary. Arlena contributes to To Entertain and owns Children’s Culinary Institute

Food-a-licious Friday: Gluten Free Chocolate Chip Cookies

Happy Friday!!

What better way to celebrate the weekend than with a big glass of almond milk and warm homemade cookies?! Just recently (a little more than 4 weeks ago) I decided to change my diet. There’s plenty of reasons why, but the main one being that I need to find ways to be a healthier ME. So I decided to get rid of the gluten in my diet as well as eating more whole foods rather than process foods. But let’s be honest…I oday I would like to share my first ever gluten free recipe with you… Gluten Free Chocolate Chip Cookies!

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Ingredients:

1 c brown sugar

1/2 c white sugar

1 c butter

2 eggs

1/2 tsp baking soda

1/2 tsp cocoa powder

2 1/2 cups gluten free flour (coconut or almond flour)

1/4 tsp salt

2 tsp vanilla extract

2 cups chocolate chips

Directions:

In a large mixing bowl, combine sugars and butter.

Add vanilla, cocoa powder, and eggs to the mixing bowl and mix until combined. Don’t mix too long or your sugars will dissolve.

Add flour, salt, and baking soda to the mixture and combine well.

Fold in chocolate chips.

Cover with plastic wrap and allow your dough to chill in the fridge 20-30 minutes.

Scoop dough onto cookie sheet and bake at 300* for 15 minutes (give or take a few).

Remove from oven and place onto cooling rack.

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ENJOY!!

I tell you what, I was nervous to bake gluten free goodies but after this experience I am so excited to get my gluten free bake on!

Thanks for stopping by friends! Have a great weekend!

Food-a-licious Friday: Easy S’mores Parfaits

Hello there and happy first day of SUMMER!

I am stopping by tonight to share a SUPER easy dessert recipe that is just perfect for SUMMER! Are you ready to learn how to make Easy S’mores Parfaits? You just need a few ingredients…and boy are they yummy!

smores parfait4

 

Ingredients:

Chocolate pudding mix

Marshmallow fluff

Graham crackers

 

Directions:

Make pudding as directed on box (we use Almond milk instead of cow milk) and allow time to chill in the fridge for about an hour.

In a glass jar, cup, or narrow bowl, layer your chocolate pudding and marshmallow fluff until cup/bowl is filled. Be sure to clean your spoon before dipping into the fluff! Or use two spoons :)

The top layer of the parfait should be marshmallow fluff. Top it with crunched up graham crackers and it’s ready to serve!

You can also store them in the fridge (covered) for a few hours if you want to make them in advance for a party or special occasion.

smores parfait3

 

YUM! I think I’m going to go make one of these bad boys right now! (Minus the graham crackers since I’m now gluten free…but you could top with GF crunched up cookies.)

Thanks for stopping by today! I hope you enjoy your weekend!

 

Food-a-licious Friday {107} Patriotic Red Velvet Cake Mix Shakes

Well hello and HAPPY Friday, friends!

It’s been a while since I’ve shared a recipe, so it’s about due time. Today’s recipe is so yummy and so simple to make. It’s the perfect treat for the 4th of July and for those hot summer days. Let’s make some yummy Patriotic Red Velvet Cake Shakes, shall we?

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Ingredients:

Box of Red Velvet Cake mix

1 cup water

1/4 cup oil

4 cups milk

vanilla ice cream

whip cream

blue sprinkles

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Here’s how to make it:

1. In a large mixing bowl, mix the cake mix, water, oil, and milk with a whisk. (We used vanilla almond milk and vanilla soy ice cream.)

2. Add the mixture and vanilla ice cream (as much as you want…the more you add the thicker the shake) to your blender or Magic Bullet and blend.

3. Pour into glasses and top with whip cream and blue sprinkles…and don’t forget a cute paper straw!

red velvet cake shake6

This recipe makes a LOT of shakes so be prepared to share. You can also store your mix (minus the ice cream) in the fridge for a couple of days.

This recipe is totally kid-friendly too. I made a “Birthday Cake” version using Funfetti Cake mix  with the preschool cooking class I teach. In fact, my daughter helped me make the very shakes in the photos. We love to be in the kitchen making yummy treats.

Thanks for stopping by! Let m know if you try a cake mix shake!

Have a great night and I will see you back here tomorrow morning for another fun reveal of my daughter’s bedroom.

 

Linking up to Whipperberry and A Night Owl Blog and I Heart Nap Time

Food-a-licious Friday {100} Gingerbread Whoopie Pies

It’s black Friday!
I hope you had a wonderful Thanksgiving…we sure did!
Are you shopping out at the stores or online today? Usually (and by usually I mean every year) I get up super early and shop in the crazy crowds and lines. This year I decided to sleep in a bit longer, make a big breakfast, do some online shopping, and tackle a few DIY projects on my list. 
***EVERYTHING in my shop is 50% off using coupon code BLACKFRIDAY50 at checkout!***
Can you even handle that today’s Food-a-licious Friday post is number 100? I feel like I should have fireworks or a parade of some sort. Sorry to say that I do not have either of those. BUT I do have a simple and delicious holiday recipe to share with you! 
Can we still be friends?
Good : )
BOOM!
Glad we’re still friends aren’t you? Wait ’til you find out how easy these babies are to make…
I made them with my preschool culinary class and again with my daughter.
INGREDIENTS
1 box of gingerbread cake mix
2 eggs
1/3 cup of water
3 tbsp oil
whipped cream cheese frosting
DIRECTIONS
In a mixing bowl, add all of the ingredients.
Mix well with whisk.
Spoon gingerbread mix onto your baking pan.
Bake 8-10 min. at 350*.
Let cool.
Frost and smoosh into sandwiches.
Want to see them again?
Stop drooling on your computer.
{winks}
Thanks for stopping by today, friends!
Good luck on your shopping finds!
And don’t forget…
***EVERYTHING in my shop is 50% off using coupon code BLACKFRIDAY50 at checkout!***

Food-a-licious Friday {99} No-Bake Mini Pumpkin Pies

Can you even believe that I have shared 99 recipes and food ideas??! Maybe not every Friday…and I’ve definitely had some help from friends along the way… but either way I am pretty proud of the compilation of recipes here at MFTM. Have you tried any of them? I’d love to hear about how you liked it, adapted it, changed it to make it your own… tell me about it! Also, if you want to try any other of the recipes I have shared, just click on the RECIPES tab at the top of the page. 
Today I am going to share a fun and EASY no bake, kid-friendly recipe I used in my preschool cooking class. The kids had fun and it even tasted yummy…SCORE!
No-Bake Mini Pumpkin Pies
They may not be the prettiest pumpkin pies…but they were fun and tasty!
What you will need:
1 small can of pumpkin
1 box of vanilla wafer cookies
2 small boxes of french vanilla instant pudding mix
whipped cream
cupcake liners
cupcake pan
bowl
whisk
spoon
Directions:
In a large mixing bowl, whisk together the instant pudding and pumpkin.
Place cupcake liners in the cupcake pan. Put one vanilla wafer at the bottom of each cupcake liner. (You can also put the wafers in a baggy and crunch them up and put them at the bottom of the liner).
Spoon the pumpkin/pudding on top of the vanilla wafers in the cupcake liners.
Put into the fridge to cool for about 15 min. 
Remove from the fridge and spoon whipped cream on top.
DONE-ZO!
*Optional- Before or after cooking in the kitchen, read a fun book that’s related to whatever you made! This week we read the story The Pumpkin Patch while our mini pumpkin pies cooled in the fridge.

I’m thinking you could even use this idea to make an entire pumpkin pie rather than the minis. 
Super fun to have the kids in the kitchen helping you…this really is such a great recipe for them! 
Thanks for stopping by!
I hope you have a wonderful Friday and a beautiful weekend!
Don’t forget to enter the Scentsy GIVEAWAY!!

Food-a-licious Friday {97} Chocolate Chip Pumpkin Brownies

Happy Friday, friends!
Do you have lots of fun Halloween plans for the weekend? We sure do! Trunk-or-Treat at our church tonight, a murder mystery party tomorrow night, and a fun kiddo Halloween party to get ready for on Monday. Talk about a fun and packed weekend…the perfect weekend to make a fast and easy dessert for your friends, family, or neighbors.
Not only are these delectable morsels tasty, they are SUPER easy and fast to make!
Ingredients:
1 box of brownie mix
1 1/2 cups of fresh pumpkin (or a small can of pumpkin)
1/4 teaspoon nutmeg
1/3 cup mini chocolate chips
powder sugar
pumpkin Hersey Kisses
Directions:
Whisk together the pumpkin, brownie mix, and nutmeg.
Fold in the mini chocolate chips.
Bake at 350* in a cupcake tin for 25-30 min.
Remove from oven and let cool.
Sift powder sugar of the top of the brownies.
Add a pumpkin Hersey Kiss to the top.
You’ve all tried the easy pumpkin muffins right? Well, essentially this is the same thing but with brownie mix! 
The pumpkin flavor is faint, but it’s there. Also, this version of brownies is so much healthier…no eggs and no oil! The pumpkin takes care of that. 
Let me know if you try them out! 
Have a great Friday!
I’ll see you back here tomorrow morning for a fun and fast tutorial on a Halloween inspired piece of jewelry.