Gluten Free Pumpkin Bread

Hello there makers! I’m all about Christmas decorating, crafting, and shopping… how about y’all? Although I’m completely in the Christmas spirit, I’m still looking forward to Thanksgiving (around the Christmas tree) with my family. I’ve been experimenting in the kitchen, turning some of my favorite recipes into gluten free versions. I’m also trying to limit my sugar intake and completely get rid of dairy. But I love food, so I had to figure out a way to not sacrifice some of my very favorite things because of my new no sugar, no dairy, no gluten choices. And one of my favorite things to bake up during fall and winter is pumpkin bread. After some trial and error, I have a delicious Gluten Free Pumpkin Bread recipe to share with y’all.

I wish you could have smelled my house as this was baking. My daughter kept coming downstairs to ask if it was ready to eat. It’s an absolute MUST try if you love pumpkin bread.


  • 1/3 cup coconut oil, melted (butter replacement)
  • 3/4 cup of maple syrup (sugar replacement)
  • 2 eggs
  • 1 cup of pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla
  • 1/4 cup of vanilla or plain nut milk (I used almond)
  • 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 – 1 3/4 cups of gluten free baking flour (I use Bob’s Red Mill)


Preheat your oven to 350* and grease your loaf pan with coconut oil. In a mixing bowl, whisk together the coconut oil and syrup. Then add the eggs, milk and pumpkin and whisk again. Next, whisk in the seasonings, baking soda, and flour (start with 1 1/2 cups of flour and add a bit more if needed). Don’t over whisk…it’s not good for the bread! It’s okay if it’s a little lumpy. Pour the pumpkin bread mixture into your greased loaf pan and sprinkle the top with cinnamon. Bake for 50 minutes to an hour. I always check it at 50 minutes with a toothpick. If it needs a bit more time, I turn off my oven but leave the loaf in it for another 5-10 minutes. Remove from the oven and allow cool time. Then it’s ready to serve!

If you wanted to, you could add chocolate chips or raisins or chopped nuts to your mix also! Variety is always a good thing. 

I love it just like this, but my husband and daughter love to smear butter on it. I probably would if I wasn’t trying to limit my dairy intake. Either way, it’s delicious with or without!

What’s your favorite thing to bake during this season? Are you a pumpkin bread fan too?

Have a great weekend and don’t forget to get your bake on!


Baked Cinnamon Vanilla Pears

This shop has been compensated by Smart & Final. All opinions are mine alone.

Hello and Happy Monday, makers! I just got back from a blogger conference trip and I am refueled and ready to crush some creative goals. I have a few recipes that I have wanted to share for a while now, so I thought no better time than now! One of my favorite desserts to make for my family is my Baked Cinnamon Vanilla Pears. This recipe is super easy (even the kids can help!), it’s so delicious, and it makes your house smell AMAZING.

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Don’t they look amazing? Okay here is what you are going to need to make them for your family (recipe feeds 8). Everything can be found at your local Smart & Final.

  • 4 pears
  • 1-2 tsp cinnamon
  • 4 tsp vanilla
  • 4 tsp brown sugar
  • honey and oats granola with almonds

Pear Bake1

While you prep your dessert, preheat the oven to 350*. First, cut your pears in half and use a spoon to carve out the centers where the seeds are. Lay them in a pie dish, open side facing up.

Pear Bake2

Next you are going to sprinkle each pear half with cinnamon, 1/2 teaspoon of brown sugar,  and 1/2 teaspoon of vanilla.

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Now all you need to do is top each pear half with granola. My favorite granola is Smart & Final’s Honey and Oats Granola with Almonds, so I used that.

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Your oven should be preheated by the time you finish prepping your pears. Just pop them in the oven for 10-15 minutes, rotating the pie dish half way through.

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Once your pears are done baking, take them out to cool for a couple of minutes. Then they are ready to serve and eat!

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The sweetness of the pear and the crunch of the granola are a match made in heaven. It’s even great paired with a scoop of vanilla ice cream!

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As I said before, all of my ingredients for this dessert were purchased at my local Smart & Final. By the beginning of summer, Smart & Final will have opened more than twenty new stores across California. Smart & Final Extra! are terrific new format stores that offer expanded “everyday” groceries such as shampoos, fresh produce, baked goods, to-­go meals and baby products, all at warehouse prices (without needing a membership!). I absolutely love that Smart & Final is a one­-stop shopping market with the lowest prices in town… perfect for time-­starved moms like myself.

Join me for the Grand Opening sponsored Twitter chat on Wednesday April 27, 12-1PM PST, where Smart & Final will be giving away a $250 Smartcash Card to a random winner. We will be posing questions throughout the day about our Grand Openings and what makes Smart & Final great. Anyone who follows the @SmartFinal handle and tweets at least once with the #SFSnackChat tag, will be qualified and entered to win! How exciting is that?! So set your phone alarms so you are ready to party with myself and Smart & Final this Wednesday!

Now, get to your local Smart & Final to pick up the few ingredients you need to make these delicious Baked Cinnamon Vanilla Pears for your family and friends!

Frozen Banana Cheerios ™ Pops

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GiveABox #CollectiveBias

Hello there Makers and Happy Monday! I’m excited to share a yummy, kid-friendly recipe that makes the perfect breakfast on those busy school mornings or a wholesome afternoon snack. Plus, it’s so easy that the kids can make it themselves. Check out these delicious Frozen Banana Cheerios ™ Pops!

Frozen Banana Cheerios Pops1

They are so good and kids will love them! When I was growing up, Cheerios ™ was a staple in my home. It was used as breakfast with a bowl of milk or as an afternoon snack, dry. The best part about this recipe is that it’s gluten free. That’s right… even the Cheerios! Cheerios products will maintain the same great taste that consumers love and with the exception of Multigrain, none of the other products needed to be reformulated. Cheerios are made with Whole Grain Oats as the first ingredient. Oats are inherently gluten free, but the supply of oats contain small amounts of wheat, rye and barley that are inadvertently introduced at the farm or during transportation which prevents the product from being labeled Gluten Free. General Mills developed a process to remove the wheat, rye and barley from our supply of whole oats in order to ensure that the oats in Cheerios are Gluten Free. To celebrate the new Gluten-Free line, Cheerios has launched the Buy-A-Box-Give-A-Box Coupon program. Each box of Cheerios will have a unique code where shoppers can enter that online and give an e-card and mailed coupon for a free box of Cheerios to a recipient of their choice! How fun is that? I sent a box to my friend of mine with Celiacs disease and it was so simple…I did it right from my phone!


After grabbing a box of Cheerios from Walmart, enter the Give a Box code on the website HERE. Fill in the information including a friend or family member’s email address who you want to Give a Box to. Then you can type in a message and pick a cute E-card to accompany your gift. (I didn’t take a picture of the E-card I picked for my friend, because she reads my blog and I want it to be a surprise! But trust me when I say ADORBS.) Took me two minutes…it was that easy!


Now that you’ve purchased your  Cheerios ™ and have gifted a box to a friend, it’s time to try out this yummy snack recipe with the kids.


  • Bananas
  • Nut butter
  • Cheerios ™
  • Cake pop or popsicle sticks

First, you want to cut your bananas in half and peal them. Insert the sticks into the bottoms of the bananas and wrap them in plastic wrap and stick them in the freezer for a few hours (or until frozen).

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Next, soften your nut butter (we used peanut butter) in the microwave. Be sure it’s not hot. Remove the bananas from the freezer and plastic wrap. Coat the outside of the bananas with the softened nut butter.

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Then roll or sprinkle the bananas with Cheerios ™. Put them on wax paper or a Silpat and stick back in the freezer for about an hour.

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Remove the Frozen Banana Cheerios ™ Pops from the freezer and enjoy! If you make them ahead of time, just wrap them back up in the plastic wrap and stick them in the freezer. Fun and easy for the kids to make and they are super fun to eat too.

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What are your favorite kind of Cheerios ™? Who would you gift a box to?


As you may have heard, some select boxes of Cheerios™ and Honey Nut Cheerios™ produced over two weeks in July at the Lodi, California plant, have been recalled due to a wheat allergen.  This recall only affects consumers with Celiac disease or a gluten-sensitivity. To learn more about the recall, and if your product is affected please go to:

Avocado Cilantro Lime Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#DelimexFiesta #CollectiveBias

With Cinco de Mayo just around the corner, I’m preparing a simple fiesta dinner for my family of three. We are super busy right now, so I’m not able to get crazy with the homemade enchiladas, refried beans, and tortillas. Instead, I think I found just the thing. Today I am sharing a yummy recipe for Avocado Cilantro Lime Dip!

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This dip is quick and easy to make! It’s fresh flavors are so yummy and it pairs great with Delimex Taquitos and Tacos, making it a really easy meal! #momwin 

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Here’s what you will need to make your own delicious dip for Cinco de Mayo…

  • 4 avocados
  • small handful of cilantro
  • lime
  • 1/2 teaspoon sea salt

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First, slice around your avocados and remove the pits. Carefully use a knife to cut into the meat of the avocado, making a checkers pattern. Use a spoon to scoop to avocado away from the skin and into a bowl.

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Using the backside of a fork, gently smash you avocado.

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Next, finely chop your handful of cilantro and add it to the bowl.

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Sprinkle 1/2 teaspoon of sea salt in the bowl. 

Quarter your lime and squeeze half of it into the bowl, making sure to avoid the seeds. Carefully fold ingredients together.

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While you are making this dip, you can have your Delimex Taquitos and Tacos in the over baking. After they cool, dip them right into the Avocado Cilantro Lime Dip and enjoy! It’s so so good you guys!

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This recipe is so easy on those busy weeknights and completely kid friendly and healthy. Head over to your local Walmart and pick up your Delimex Taquitos and Tacos along with the recipe ingredients and you’ve got dinner covered!

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Want to see the Avocado Cilantro Lime Dip recipe in action? Check out the video below…


And click over to for more delicious recipe ideas. Which one is your favorite?

Three Tips for a Healthy Feline Friend

I don’t know about you, but we are an animal loving family. We LOVE our pets and they are literally part of our family! We have Bruzer (our Chihuahua), Olaf (our dwarf bunny) and Daisy (our Tabby cat). If we had more room, we’d have more animals! We love to keep our pets happy, which means keeping them healthy. Today I am going to share three tips for a healthy feline friend.

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1. Feed your cat a healthy, nourishing cat food.

Until recently, I haven’t paid much attention to the ingredients in my pets foods. Since our family has transitioned to a mostly gluten free, more healthy conscious diet, I have been a label reading crazy person. I noticed that the foods I had been purchasing my cat were not at all nutritious for her, which was probably contributing to her weight issue. So I decided to try out Rachael Ray Nutrish cat food after reading the label. 

  • Real whitefish is the #1 ingredient
  • Zero grains, glutens or fillers
  • Zero meat or poultry by-product meal
  • Zero artificial preservatives, colors or flavors
  • First zero grain dry cat formula 

I introduced Rachael Ray Nutrish to my Daisy girl by giving her half of her old food and half Rachael Ray Nutrish for the first week, then I slowly started weening out the old cat food. Daisy had no problem taking to Rachael Ray Nutrish at all! She LOVES it! Get a $3 off coupon for it HERE!

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2. Play time!

Cats can be super lazy animals (now you know where the term “cat nap” comes from) if you don’t encourage them to play. It can be something as simple as a piece of yarn or a cat toy with a bell. Either way, get out that toy and play with your kitty at least once a day.

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3. Set aside time for brushings.

Purchase yourself a good animal brush and set aside time to brush your cat. This helps with shedding, fur balls, and they absolutely LOVE it. It’s like the best pet session ever. I typically do this once a week, but you can always do it more. I’m sure your kitty won’t object!

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Keeping a healthy pet means a happy, content pet is so important. With these three tips, I guarantee your kitty will be a happy one!

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Follow Rachael Ray Nutrish on Twitter, Facebook, and Instagram for more information and updates on products. 

Food-a-licious Friday: Easy Gluten Free Pumpkin Donuts

Happy Halloween friends!!

I’m stopping by quickly to share a new favorite recipe at hour house. Recently my daughter joined me on my gluten free journey so we have been adding recipes to our gluten free stock pile. One day she was craving donuts…and let’s be honest…who doesn’t crave a good donut? So we decided to make our very own, super duper Easy Gluten Free Pumpkin Donuts. They just sound delicious don’t they?

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They look good too, don’t they? And trust me friends. They taste good too!

You will need:

  • 1 box of yellow gluten free cake mix
  • 1 can of pumpkin puree
  • 2 tbsp pumpkin spice creamer
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • a donut pan
  • coconut oil (to grease the pan)
  • powdered sugar


1. Preheat the oven to 350* and grease the donut pan.

2. In a mixing bowl, mix all ingredients (except powdered sugar) together.

3. Put mix into a piping bag and pipe into the donut pan.

4. Bake in the oven for 13-15 minutes.

5. Remove from the oven and allow time to cool.

6. Remove the donuts from the pan and dust the tops with powdered sugar.

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This recipe is easy enough to let the kiddos help with. It’s a recipe I used in my kids’ cooking classes, and even the 3 year olds love it! Especially the piping and the dusting…those are always the favorite steps in this recipe. 

A yummy cinnamon cream cheese frosting would be good on these too. And I dare you to just have one…it’s almost impossible. 

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Have a safe and magical Halloween, friends! 

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!


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.
Write a review
  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
  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
 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!

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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: 10 Gluten Free Muffin Recipes

It’s Friiiiiiiiiday!! Oh yes I have been looking forward to this day, haven’t you? It’s been a busy week and I am looking forward to an evening in with the family. 

I’m stopping by this morning to share 10 Gluten Free Muffin Recipes with you. I think making a batch of muffins one day a week is a great way to have healthy breakfasts and snacks on hand. Muffins are great because they are serving size, they bake quickly, and they are kid-friendly! Check out these yummy muffin recipes…

10 Gluten Free Muffin Recipes

Who’s ready to make some muffins?! Talk about yummy, right! Just click on the recipe names above to go to the original site with the full recipe. 

Are you friend with Mine for the Making on Facebook?? During the month of May I am sharing reading tips, tricks, strategies and even an I Can Read books giveaway! My daughter and I will be participating in the I Can Readathon as well… meet us over on Facebook for the details! Click HERE for the first Facebook post.

I hope you guys have a great weekend!


Food-a-licious Friday: Gluten Free Chocolate Chip Banana Bread

Here’s the deal. I’ve been gluten free for almost a year now but I’ll be honest and tell you that I miss bread. It’s delicious comfort food. Wouldn’t you agree? And up until this past week, I haven’t attempted to make any gluten free breads. Lucky for me, I had 3 over ripe bananas on my counter just begging to become something amazing… like Gluten Free Chocolate Chip Banana Bread. 

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I was so nervous to try out a gluten free bread recipe, but it turned out so SO good that I just have to share it with you. The only I change I would make next time around is to use mini chocolate chips so that they don’t sink to the bottom, although the chocolate ‘crust’ was super tasty as well. 

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It was so moist and so flavorful… I have to admit that I was super impressed with myself! I had to eat 2 slices right away. And it was a hit with the rest of the family too! You know what this means… more gluten free bread baking is in my future. 

Ready for the recipe? Here ya go friends!

Gluten Free Chocolate Chip Banana Bread
A delicious gluten free version to a yummy comfort food that everyone loves.
Write a review
Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
  1. 3 over ripe bananas
  2. 2 cups gluten free flour mix
  3. 1 tsp baking soda
  4. 1/2 tsp sea salt
  5. 1 cup sugar
  6. 2 tsp vanilla
  7. 1/2 tsp nutmeg
  8. 1/4 tsp cinnamon
  9. 2 eggs
  10. splash of apple juice
  11. 1/2 cup of coconut oil
  12. 1/2 cup of mini chocolate chips
  1. Preheat oven to 350*
  2. In a large mixing bowl, mix sugar and coconut oil.
  3. Add eggs, vanilla and bananas and mix well.
  4. In a separate bowl, mix all dry ingredients and then mix into the wet ingredients.
  5. Add the chocolate chip last OR sprinkle them in after the bread bakes for 15 minutes.
  6. Grease the loaf pan and flour the bottom.
  7. Pour mix in the pan and bake for 50-60 minutes.
  8. Remove from oven and allow to cool.
  1. You can also use 3 mini loaf. Bake for 40ish minutes.
  2. Check the loaf with a toothpick in the center to make sure it's finished baking.
Mine for the Making
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Have a great weekend!!