Gluten Free Caramel Pecan Pumpkin Bar Bites with a Cinnamon Cream Cheese Frosting

Pumpkin Bar Bite

I look for ways to make gluten free foods taste normal and delicious, this mission was no different. I was happy with the results! Best of all, it’s super simple. Recipe below!


  • 1 box Betty Crocker Gluten Free Yellow Cake Mix
  • 1 Can of Pumpkin (15 oz)
  • 1/2 cup milk (my first batch I missed this and it turned out fine)
  • 1/3 cup oil
  • 1 tsp cinnamon
  • 1/4 cup crushed pecans
  • 4 eggs (or 2 eggs, 4 egg whites)


  • 1 can of Betty Crocker Whipped Cream Cheese frosting
  • 1 tsp cinnamon
  • 1/4 cup gluten free caramel sauce. Check around, some sneak wheat starch or flour in as a thickener, I found mind in the gluten free section of my grocery store.


  • Preheat oven to 350 degrees.
  • Mix all ingredients together (no heavy duty mixer required).
  • Pour into mini-muffin tins (greased if going straight into the tin, not greased if using a mini-cupcake wrapper).
  • Bake for 15 minutes or until toothpick comes out clean.
  • Mix ingredients for the frosting.
  • Allow to cool, pipe frosting over the cupcakes, and done!

Simple and delicious. Give them a try today!


Honey Grilled Peaches with a Cinnamon Brown Sugar Topping

Honey Grilled Peaches with Cinnamon and Brown Sugar Whipped Topping

As many of you are aware, one of my favorite aspects of this summer has been our CSA! We joined up in the winter, not knowing what to expect. The results have been fantastic and I’m loving finding new ways to incorporate the fresh produce into our daily routine! It’s been a fun adventure that I cannot wait to repeat!

Last week’s box included fresh peaches and right away, I knew what I wanted to do. It took a couple of days to actually get around to it (have I mentioned things have been a little crazy here!) but, last night it finally happened. The end result was fantastic and eagerly approved by the whole family: Honey Grilled Peaches with Cinnamon Brown Sugar Whipped Topping.

Want to repeat it? I’m adding the directions for oven roasting (easier with our schedule), but this could easily be completed on the grill. Totally your choice, just take my advice and jump on it today!

Honey Grilled Peaches with Cinnamon Brown Sugar Whipped Topping


  • 6-8 large, fresh peaches – peeled and halved
  • 2 TB Honey
  • 1 cup heavy whipping cream
  • 1 tsp ground cinnamon
  • 2 TB Brown Sugar


  • Preheat your oven to 400 degrees (or start your grill over medium heat)
  • Drizzle peaches with honey
  • Place peaches in oven for 15 minutes (or grill for 10 minutes)
  • In the meantime, combine cream, brown sugar and cinnamon. Whisk with an electric blender on medium-high speed until stiff peaks begin to form. This can be prepared in advance and stored in the refrigerator.
  • Remove peaches from oven (or grill)
  • Place over ice cream (totally optional but wholeheartedly recommended)
  • Top with whipped topping.

It’s that easy. Again – crowd pleaser. Give it a go today!

Chocolate Ricotta Cake

Last night it totally happened. I was craving something sweet like no other. Specifically, I was craving Italian Ricotta Cake that Piazza Sorrento in Hershey makes that can only be considered gluten free perfection. I didn’t have a lot of time, and wanted to make it a LITTLE better for us.

So, I started playing around. What happened wasn’t what I was originally going for, but the whole cake was gone within an hour of completion (not just because of me, but my parents stopped by and, well, John and the boys loved it).

Check it out below and by all means give it a try!

Chocolate Ricotta Cake

Chocolate Ricotta Cake



  • 1 box or bag of the chocolate gluten free cake mix of your choice…this can also be made with regular cake mix if you’re not gluten free!
  • 3 eggs
  • 5 egg whites
  • 2/3 cup applesauce
  • 1 1/3 cup water
  • 1 cup ricotta cheese
  • 1 cup light sour cream
  • 1 cup agave nectar
  • 1 tsp vanilla extract
  • 1 TB unsweetened cocoa powder


  • Preheat oven to 350 degrees.
  • Mix the cake mix, 1 egg, 2 egg whites, applesauce and water. Pour into prepared 9×13 cake dish.
  • In a separate bowl, mix the ricotta cheese, sour cream, agave, vanilla, cocoa powder and remaining eggs and egg whites.
  • Pour evenly over the UNBAKED chocolate cake mix.
  • Bake for 55 minutes, or until toothpick inserted comes out clean.

You can add an icing if you’d like, I recommend a whipped cream cheese one, but, this is great as a stand alone cake.



NOTE: I am entered into ZOOMA’s Run to Napa contest, which depends on your vote! The winning blogger AND a reader (could be you!) will win a trip to Napa for the ZOOMA Women’s Half Marathon in June. Right now, I’m in third place, and would appreciate daily votes through February 24! LINK!