Every year I try to stick to a budget at Christmas, and most of the time I blow it! If this sounds familiar then have you considered thrifting some of your gifts this year? I found this lovely basket & beautiful wine glasses to create a cozy mulled wine kit

I added a homemade recipe card & gift tag which I printed on Dollar Store sketchbook paper. I tore the edges to give it a vintage feel. Fill the basket with the rest of the ingredients and tie it all together with ribbon & some foraged greenery. The result looks far more luxurious than it cost. The printable recipe card can be found at the end of this post if you’d like to use it for your own gifts.

I hope you have fun thrifting your own gifts.

Happy Holidays!

This Black Velvet Halloween Cake is a beautiful rich chocolate cake with a moist, velvety crumb. It’s filled with sweet strawberry jam and cloaked in luxurious black cocoa buttercream. Topped with fresh blackberries and chocolate skulls, this darkly elegant dessert is perfectly balanced, hauntingly beautiful, and utterly decadent free!

This Black Velvet Halloween Cake is the ultimate treat for spooky season. Its deep, natural black hue comes from rich black cocoa powder, no food dye needed! You can find this special ingredient on Amazon or at most specialty baking shops. To balance the bold chocolate flavour, I’ve added a layer of sweet, fruity strawberry jam for the perfect touch of contrast. For the chocolate skulls, I used a mould filled with melted milk chocolate. These moulds can be found on Amazon or Dollorama.

INGREDIENTS

• Black Velvet Cake
• 2 cups White granulated sugar 
• 2 cups All purpose flour sifted 
• ¾ cup Black cocoa powder sifted 
• 2 teaspoon Baking soda 
• 1 teaspoon Baking powder 
• 1 teaspoon Salt 
• 2 Eggs room temperature 
• 1 cup Buttermilk room temperature 
• 1 cup Coffee hot
• ½ cup Canola oil 
• 2 teaspoon Vanilla extract
• Strawberry Jam

• Black Cocoa Frosting 
• 8 oz Cream cheese softened 
• ½ cup Unsalted butter softened 
• 3 cups Powdered sugar sifted 
• 1 cup Black cocoa powder sifted 
• ¼ teaspoon Salt 
• 1 teaspoon Vanilla extract 

• Decorations
• Chocolate skulls
• Fresh blackberries 
• Edible gold

INSTRUCTIONS

• Black Velvet Cake
• Preheat your oven to 350°F (175°C). Lightly spray two 8-inch cake pans with nonstick spray, then line the bottoms with parchment paper.
• In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
• Create a well in the centre of the dry ingredients and pour in the wet mixture. Stir until fully combined, then mix in the hot coffee, this will deepen the flavour and create a beautifully moist texture.
• Divide the batter evenly between the two pans and bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean.
• Let the cakes cool completely in their pans before removing.
• Black Cocoa Cream Cheese Frosting
• In a large bowl, beat together softened cream cheese and butter until smooth and fluffy. Sift in the powdered sugar, black cocoa powder, and salt, then mix until creamy. Scrape down the sides of the bowl, add the vanilla extract, and mix again until fully incorporated.
• Assembly
• Once the cakes are completely cool, remove them from their pans and level the tops with a serrated knife or cake leveler if needed.
• Spread a small dab of frosting onto your cake plate or stand to hold the first layer in place. Add the first cake layer, then pipe a ring of frosting around the edge to create a “dam.” Fill the centre with a generous layer of strawberry jam, spreading it evenly to the edges.
• Top with the second cake layer, then frost and decorate as desired.

Store this Black Velvet Halloween Cake in an airtight container for up to five days.

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BLACK VELVET HALLOWEEN CAKE

This Black Velvet Halloween Cake is a beautiful rich chocolate cake with a moist, velvety crumb. It’s filled with sweet strawberry jam and cloaked in luxurious black cocoa buttercream. Topped with fresh blackberries and chocolate skulls, this darkly elegant dessert is perfectly balanced, hauntingly beautiful, and utterly decadent free!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Decorating Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 slices

Author adapted from The Epicurean Mouse

Ingredients

Black Velvet Cake

• 2 cups White granulated sugar
• 2 cups All purpose flour sifted
• ¾ cup Black cocoa powder sifted
• 2 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 2 Eggs room temperature
• 1 cup Buttermilk room temperature
• 1 cup Coffee hot
• ½ cup Canola oil
• 2 teaspoon Vanilla extract
• Strawberry Jam

Black Cocoa Frosting

• 8 oz Cream cheese softened
• ½ cup Unsalted butter softened
• 3 cups Powdered sugar sifted
• 1 cup Black cocoa powder sifted
• ¼ teaspoon Salt
• 1 teaspoon Vanilla extract

Decorations

• Chocolate skulls
• Fresh blackberries
• Edible gold flakes

Instructions

Black Velvet Cake

• Preheat your oven to 350°F (175°C). Lightly spray two 8-inch cake pans with nonstick spray, then line the bottoms with parchment paper.
• In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
• Create a well in the centre of the dry ingredients and pour in the wet mixture. Stir until fully combined, then mix in the hot coffee, this will deepen the flavour and create a beautifully moist texture.
• Divide the batter evenly between the two pans and bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean.
• Let the cakes cool completely in their pans before removing.

Black Cocoa Frosting

• In a large bowl, beat together softened cream cheese and butter until smooth and fluffy. Sift in the powdered sugar, black cocoa powder, and salt, then mix until creamy. Scrape down the sides of the bowl, add the vanilla extract, and mix again until fully incorporated.

Assembly

• Once the cakes are completely cool, remove them from their pans and level the tops with a serrated knife or cake leveler if needed.
• Spread a small dab of frosting onto your cake plate or stand to hold the first layer in place. Add the first cake layer, then pipe a ring of frosting around the edge to create a “dam.” Fill the centre with a generous layer of strawberry jam, spreading it evenly to the edges.
• Top with the second cake layer, then frost and decorate as desired.

Notes

Store this Black Velvet Halloween Cake in an airtight container for up to five days.

These Gluten Free Shortbread Cookies are buttery and crumbly, and easy to add to, if you wanted too add chocolate chips or fruit. You’ll never know they are gluten free!

INGREDIENTS

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup  unsalted butter, at room temperature
• ¾ tsp salt
• 1 cup granulated sugar (or can do 1/2 cup coconut sugar)
• 1 teaspoon vanilla extract
• 3/4 cup of fruit or chocolate chips if adding
• ROYAL ICING
• 4 cups confectioners sugar (sifted)
• 3 tbsp meringue powder
• 7-10 tbsp of room temperature water
• gel food colouring if using

INSTRUCTIONS

• Shortbread Dough
• .Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, and fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in cling wrap and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 15-20 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

I hope you enjoy this Gluten Free Shortbread as much as my family does. These freeze really well, so you can make a big batch to enjoy. They would also make wonderful gifts for teachers, neighbours, friends & family.

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Gluten Free Shortbread

These Gluten Free Shortbread are buttery, crumbly & full of flavour.

Course cookie, Dessert

Keyword gluten free, shortbread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

freeze time 2 hours hours

Author Recipe adapted from Fraiche Table

Ingredients

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup unsalted butter at room temperature
• ¾ tsp salt
• 1 cup granulated sugar or can do 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• ¾ cup fruit or chocolate chips if using

Instructions

• Shortbread Dough
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, any fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

Notes

• • • Freezer-friendly shortbread cookies.

      1. Store in refrigerator or room temperature for 1 week.
      2. Freeze for up to 1 month.
    •  

These healthy lemon poppyseed muffins are gluten free & refined sugar free! The almond flour & lemon juice make them fluffy, bright and packed full of flavour. 

RECIPE MAKES 8 MUFFINS

INGREDIENTS

• 1 large egg
• 1/2 cup coconut flour ( or granulated organic cane sugar if you don’t mind refined sugar)
• 1 tbsp coconut oil, melted and cooled
• 1/4 cup salted butter, melted and cooled
• 1 lemon, juice & zest
• 1 tsp vanilla extract
• 1/2 cup milk, room temperature
• 1 cup gluten free flour
• 1/4 cup almond flour
• 1/2 tbsp baking powder
• 1/4 tsp baking soda
• 1 tbsp poppy seeds

Optional Lemon Glaze (not refined sugar free)

• 1/2 lemon, juice & zest
• 1/4 cup powdered sugar
• 1-2 tbsp milk of choice if needed

INSTRUCTIONS

• Whisk together the egg and sugar until light and fluffy
• Add in the butter, coconut oil, milk, lemon juice, lemon zest and vanilla extract
• Mix until fully combined
• Fold in the flours, baking powder and baking soda
• Mix until fully combined then fold in the poppy seeds
• Let the batter rest for 30 minutes to 1 hour, at room temperature, covered by a kitchen towel.
• Preheat oven to 400 degrees F
• Using about 1/4 cup, or an ice cream scoop, fill the muffin liners with batter. The liners should be filled to just below the top
• Bake for 8 minutes at 400 degrees F, then reduce the oven temperature to 350 degrees F. Bake for an additional 8 minutes
• The muffins are done when slightly golden on top and a toothpick comes out clean.
• Let cool for 10 minutes
• Optional glaze – In a small bowl, combine the lemon juice, zest & powdered sugar. Whisk until smooth. Add sugar (1tbsp at a time) or milknuntil a drizzly consistency is reached. Pour over cooled muffins and enjoy!

These muffins are delicious warmed up in the microwave for 10 seconds. They also freeze really well in an airtight container or freezer bag.

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Gluten Free Shortbread

These Gluten Free Shortbread are buttery, crumbly & full of flavour.

Course cookie, Dessert

Keyword gluten free, shortbread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

freeze time 2 hours hours

Author Recipe adapted from Fraiche Table

Ingredients

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup unsalted butter at room temperature
• ¾ tsp salt
• 1 cup granulated sugar or can do 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• ¾ cup fruit or chocolate chips if using

Instructions

• Shortbread Dough
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, any fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

Notes

• • • Freezer-friendly shortbread cookies.

      1. Store in refrigerator or room temperature for 1 week.
      2. Freeze for up to 1 month.
    •  

These delicious lemon blueberry pancakes are made with greek yogurt for an extra boost of protein! These healthy lemon blueberry pancakes are made from oat flour, so are completely gluten free and are filled with extra flavour from fresh blueberries, lemon juice & zest. 

INGREDIENTS

For the dry ingredients:

• 1 cup oat flour + 1 tablespoon
• 2 teaspoons baking powder
• ¼ teaspoon salt

For the wet ingredients:

• ½ cup vanilla greek yogurt or sub dairy free yogurt
• 1 egg
• Zest from 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• ¼ cup unsweetened vanilla almond milk, plus more if necessary (any milk should work!)
• 1 tablespoon coconut sugar or organic cane sugar
• 1 teaspoon vanilla extract

To mix-in:

• 2/3 cup fresh blueberries, plus extra for serving. You can also use frozen blueberries, but it will colour the pancakes purple.

For cooking:

• Butter, olive oil or coconut oil

INSTRUCTIONS

• In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder and salt. Set aside.
• In a separate large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar until well combined.
• Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (The batter mix will vary slightly due to the different yogurt brands)
• Lightly coat a skillet or griddle with butter or spray oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on the other side.
• Add more butter or spray oil to the pan if needed for remaining pancakes. Makes 8 medium pancakes total. Serve with maple syrup and extra blueberries on top.

Freezer-friendly lemon blueberry pancakes

You can make these fluffy lemon blueberry pancakes ahead of time and serve them at a later date!

Place the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes (this is called a flash freeze).

Simply add pancakes to a plate and microwave for 30-60 seconds to warm up.

Place the frozen pancakes in freezer safe bags or containers and freeze for up to 3 months.

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Gluten Free Shortbread

These Gluten Free Shortbread are buttery, crumbly & full of flavour.

Course cookie, Dessert

Keyword gluten free, shortbread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

freeze time 2 hours hours

Author Recipe adapted from Fraiche Table

Ingredients

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup unsalted butter at room temperature
• ¾ tsp salt
• 1 cup granulated sugar or can do 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• ¾ cup fruit or chocolate chips if using

Instructions

• Shortbread Dough
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, any fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

Notes

• • • Freezer-friendly shortbread cookies.

      1. Store in refrigerator or room temperature for 1 week.
      2. Freeze for up to 1 month.
    •  

These Gluten Free Marble Sugar Cookies are soft in the middle and hold their shape while baking. Make them with your favourite cookie cutters for any holiday or occasion! I made a big batch for my daughter’s School Bake Sale & friends Valentines gifts. They were so quick & easy which makes them perfect for busy moms.

INGREDIENTS

• 1 cup butter softened, 227g
• 1 cup granulated sugar 200g
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup sour cream 60g (dairy-free sour cream works!)
• 3 tablespoons cornstarch
• 2 1/2 cups gluten-free 1:1 baking flour 380g

FOR THE FROSTING

• 2 cups powdered sugar
• 4 tbsp milk (can use dairy free)
• 1 tsp vanilla extract
• gel food colouring drops

INSTRUCTIONS

• MAKE THE DOUGH:
• In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) cream together the butter and sugar until light and fluffy, about 3 minutes. 
• Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined. 
• With the mixer running on low, add half of the sour cream followed by the cornstarch. Add 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the bowl then mix again until totally combined. 
• Divide the dough into two balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
• BAKING INSTRUCTIONS:
• Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the 1/4″ thickness on the lightly floured surface. If it’s too hard to roll, leave at room temperature for a 5 minutes.
• Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the prepared pan. 
• Bake the cookies for 15-20 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

FOR THE FROSTING:

• Using a spoon, mix together the powdered sugar, milk & vanilla extract. You will want the icing be fairly thick. Either add more milk to thin out, or more sugar to thicken if needed.
• Once mixed, make a couple of drops of the gel food colouring in the bowl & use a toothpick to swirl around.
• Dip each cookie into the icing and lift out. Let some of the icing drip off back into the bowl & place on a baking sheet lined with parchment paper.
• Leave to set for 4 hours or overnight.

These freeze really well, so you can make a big batch to enjoy throughout the month. They also make wonderful gifts for teachers, neighbours, friends & family.

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Gluten Free Shortbread

These Gluten Free Shortbread are buttery, crumbly & full of flavour.

Course cookie, Dessert

Keyword gluten free, shortbread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

freeze time 2 hours hours

Author Recipe adapted from Fraiche Table

Ingredients

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup unsalted butter at room temperature
• ¾ tsp salt
• 1 cup granulated sugar or can do 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• ¾ cup fruit or chocolate chips if using

Instructions

• Shortbread Dough
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, any fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

Notes

• • • Freezer-friendly shortbread cookies.

      1. Store in refrigerator or room temperature for 1 week.
      2. Freeze for up to 1 month.
    •  

This is the BEST gluten free carrot cake you will ever make. It is deliciously moist, fluffy and full of flavour and so easy to make. I topped it with my favourite cream cheese icing, which promises this cake will be devoured.

This is everything that a carrot cake should be, moist, soft and fluffy, and packed with flavour from different spices, the carrot and the coconut sugar. It is also so easy to make and totally fool proof.

This is an oil based recipe, which keeps it so light and fluffy. Because oil is a liquid fat, the cake is also lovely and soft straight from the fridge, unlike a butter-based cake, where you would need to bring it to room temperature to reach the perfect softness. (You do need to keep this carrot cake in the fridge if you are using the cream cheese frosting )

I know that Carrot cake isn’t the first thing you think about for Christmas, but I feel if you decorate it in a festive way, you can totally get away with it. At the end of the day, who doesn’t love carrot cake? I piped burgundy coloured icing around the bottom of the cake, and then using a an offset spatula, I pulled it up into the white icing at an angle. It created a pretty effect around the bottom of the cake.

INGREDIENTS

Carrots: Obviously and they do create a good amount of moisture to the cake! I would recommend putting your carrots into a food processor or small blender to save time. Do not buy the pre grated carrot, it is too chunky for this recipe.

Oil: Oil is an essential ingredient when baking gluten-free. As gluten-free cakes tend to be much dryer than cakes containing gluten. Oil is going to create moisture in the cake and help keep it moist in the days to come.

Spices: The use of cinnamon, nutmeg and all spice give this cake its rich flavour.

Flour: Always use a quality 1:1 gluten-free flour.

Arrowroot: This helps to keep gluten-free baked goods soft and fluffy.

Sugar: I used coconut sugar, which gave the cake a rich brown sugar taste, but regular sugar can also be used.

Salt 

Baking powder

Baking soda

Eggs: Eggs provide flavor, texture, tenderness, color, and structure/stability. They also help give this cake its rise. 

Vanilla: I just used regular vanilla extract and it tasted great, however using a high quality vanilla will give the cake a richer flavour.

Frosting: Cream cheese icing is a must for carrot cake. I used lactose free cream cheese and butter in mine, however regular cream cheese and butter will work just fine. Click HERE  for my go to, delicious and easy-to-make frosting.

INSTRUCTIONS

• First, preheat oven to 350 °F. 
• Next, lightly grease 2 8×8 round cake pans, then cover the bottom of the pans with parchment paper, that’s been cut to size. I like to draw around my pan and then cut it out so it fits perfectly in the pan.
• Using a mixer, whisk together the eggs and sugar on medium speed for one minute.
• Next, add oil and vanilla extract to the mixture. Mix on medium speed for 30 seconds.
• Add your dry ingredients to a bowl and stir well.
• Add half of your dry ingredients and mix on medium speed for 20 seconds. Make sure to scrape down the sides. Add remaining dry mixture and mix on medium speed for 30 seconds until fully combined. Your batter will seem a little runny, this is normal.
• Lastly, evenly distribute into 2 8×8 round cake pans. I like to weigh mine out so they rise to the same size. Bake in the oven for 30-40 minutes or until a toothpick inserted into the middle, comes out clean.

NOTES

• This recipe could easily be turned into cupcakes.
• I made 1 1/2 x this recipe to make a 3 layer, 8″ cake.
• Store the cake in the fridge if you are using the cream cheese icing.
• This cake will freeze easily.

Happy Baking!

EASY GLUTEN FREE CARROT CAKE

recipe adapted from Golden Grace Kitchen

This is the BEST gluten free carrot cake you will ever make. It is deliciously moist, fluffy and full of flavour and so easy to make

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Cake, Dessert

Ingredients

  

• 2 cups gluten free 1:1 flour
• 1 tablespoon arrowroot
• 1 ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoon cinnamon
• 1 ¾ cups coconut sugar
• 1 cup vegetable oil or olive oil
• 4 eggs room temperature
• 3 cups carrots grated
• 1 ½ teaspoon vanilla extract

Instructions

 

• First, preheat oven to 350 °F.
• Next, lightly grease 2 8×8 round cake pans, then cover the bottom of the pans with parchment paper, that’s been cut to size. I like to draw around my pan and then cut it out so it fits perfectly in the pan.
• Using a mixer, whisk together the eggs and sugar on medium speed for one minute.
• Next, add oil and vanilla extract to the mixture. Mix on medium speed for 30 seconds.
• Add your dry ingredients to a bowl and stir well.
• Add half of your dry ingredients and mix on medium speed for 20 seconds. Make sure to scrape down the sides. Add remaining dry mixture and mix on medium speed for 30 seconds until fully combined. Your batter will seem a little runny, this is normal.
• Lastly, evenly distribute into 2 8×8 round cake pans. I like to weigh mine out so they rise to the same size. Bake in the oven for 30-40 minutes or until a toothpick inserted into the middle, comes out clean.

Notes

• • • This recipe could easily be turned into cupcakes.
    • I made 1 1/2 x this recipe to make a 3 layer, 8″ cake.
    • Store the cake in the fridge if you are using the cream cheese icing.
    • This cake will freeze easily.

Keyword carrot cake,, gluten free

These Gluten Free White Chocolate Cranberry Shortbread Cookies are buttery, crumbly, and packed with white chocolate chips and sweet cranberries. They are the perfect addition to your holiday baking and you would ever know they’re gluten free.

INGREDIENTS

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup  unsalted butter, at room temperature
• ¾ tsp salt
• 1 cup granulated sugar (or can do 1/2 cup coconut sugar)
• 3/4 cup dried cranberries, finely chopped
• 1/2 cup white chocolate chips
• 1 teaspoon vanilla extract
• 200 grams white chocolate (if dipping the cookies)* optional

INSTRUCTIONS

• White Chocolate Cranberry Shortbread Dough
• Start by chopping the dried cranberries. You can choose do that with a cutting board and a sharp knife or with a small food processor. Add 10g of the granulated sugar used in the recipe and toss it with the cranberries to help make them less sticky.
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, white chocolate chips and chopped cranberries and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for White Chocolate Cranberry Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• If you choose to dip yours in white chocolate, melt 200g of white chocolate using a double boiler. Once melted, pour into a small measuring cup or mug. Dip each shortbread cookie into the choc, let the excess chocolate drip off and place on a parchment paper lined baking tray to cool and harden

I hope you enjoy this Gluten Free White Chocolate Cranberry Shortbread as much as my family does. These freeze really well, so you can make a big batch to enjoy throughout the holidays. They would also make wonderful gifts for teachers, neighbours, friends & family.

Print

Gluten Free Shortbread

These Gluten Free Shortbread are buttery, crumbly & full of flavour.

Course cookie, Dessert

Keyword gluten free, shortbread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

freeze time 2 hours hours

Author Recipe adapted from Fraiche Table

Ingredients

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup unsalted butter at room temperature
• ¾ tsp salt
• 1 cup granulated sugar or can do 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• ¾ cup fruit or chocolate chips if using

Instructions

• Shortbread Dough
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, any fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

Notes

• • • Freezer-friendly shortbread cookies.

      1. Store in refrigerator or room temperature for 1 week.
      2. Freeze for up to 1 month.
    •  

I remember having an Advent Calendar as a child, loving the magic of opening each door to reveal each yummy chocolate. Once my son was born I wanted to give him the same magical experience. So when he was two, I decided to create an extra special calendar for him that I could add different gifts to, not just chocolate. Eleven years later, I still use this same calendar although I now fill it for my daughter too. They absolutely love it and still get so excited when I hang it up every Christmas.

This is a very easy DIY project with minimal supplies. I have created new tags that you can download below. The original ones that I used are so old that I couldn’t recreate the exact same ones. Just print them onto cardstock, (don’t forget to make sure they’re printed at 100% scale). Cut them out and use a hole pinch to create the hole.

I used thin ribbon to add a bow to the top of each tag. I then used Fiskars decorative punch to create the pretty top to the white paper bags. I used 4.75″x9″ bags from any craft store.

I then folded over the top of the bag, and taped a small piece of ribbon to the back of the tag, and again to the bag, under the folded flap.

I always take some of the Halloween candy to use as fillers as it free. Then I add some extra candy, cookies, hot wheel cars, socks, chocolate coins, hair ties and any other little bits I find along the way.

This would be great to do for your other half, if you don’t have kids, or even a friend or family member.

I hope you have fun making and filling this easy DIY

Happy Holidays!

We always have Thanksgiving up at our family cabin. It is the most beautiful in the Fall, with all the yellow aspens & the sparkling lake in the sunshine. We are so blessed to have it and to share with friends & family.

This year I wanted the table decor to be simple, easy & affordable. I also love to use decorations that are edible as they are usually budget friendly & they don’t go to waste. So I used lots of gourds, mini pumpkins, fruit & veg to create a colourful harvest table.

I made DIY air clay leaves, that I painted in copper & gold to add a little sparkle to the table.

I used a small wildflower to go on the napkins, but you could use leaves or a tiny branch instead. I simply wrapped a piece of velvet ribbon around the stem and that was it. Super simple & such a pretty statement.

I used dark red spiral candles that I bought at Dollorama that I put in thrifted glass candle holders. This just finished off the look beautifully.

Just a few simple, budget friendly items can create a stunning centrepiece for any occasion.

Happy Thanksgiving!