Cleanser

 I have tried so many facial washes and I have never found one that makes my sensitive skin so happy! It’s all natural botanicals leave my skin so smooth and it’s soap-free! It’s gentle and yet even strong enough to remove make-up (waterproof mascara too!)
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Gluten Free Chocolate Cake with Marshmallow Frosting

For the cake:
1/4 cup (vegetable oil
2 large eggs
1tsp vanilla extract
3/4 cup  caster sugar
3/4 cup  light brown sugar
1 and 3/4 cups  gluten free flour
1/4 cup  cocoa powder, sifted
1tsp baking powder
1/2tsp baking soda
Pinch salt
3oz (85g) dark chocolate, melted and slightly cooled
1 cup (240g) lactose free sour cream

1. Preheat the oven to 180C/350F and grease and line two round 8 inch cake tins.

2. Place the oil, eggs, vanilla and sugars into a large bowl or the bowl of your stand mixer and beat until smooth and well combined, 1 minute on med-high speed.

3. Add in the flour, cocoa powder, baking powder, bicarb and salt and mix until just combined.

4. Add in the melted chocolate and mix on low until well combined.

5. Add in the sour cream and mix on low-medium for 30 seconds-1 minute until well incorporated and smooth.

6. Divide the cake batter between the two cake tins and level with a spatula/wooden spoon.

7. Place in the oven for 30-35 minutes, until risen and an inserted skewer into the centre, comes out clean.*

8. Leave the cakes to cool in the tins for at least 30 minutes before transferring to a wire rack to cool completely.

MARSHMALLOW FROSTING
1/2 cup (120g) unsalted butter, softened to room temperature
1 cup organic marshmallow fluff
1 teaspoon vanilla extract
3 Tablespoons  heavy cream*
2 cups confectioners’ sugar
1/2 teaspoon salt

For the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 2 cups confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners’ sugar. Frost cooled cupcakes however you’d like.

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Perfect Gluten Free Pancakes

Man, oh man, I was so excited to have found this flour; the previous gluten free flour I loved; but it came in such a small bag it felt like I was going through it so quickly, wondering around Costco I found Namaste flour in a big bag, noticed that it was gluten free I HAD to try it, used my previous recipe …it looked like bread dough, staring at it beyond confused to what in the heck I was supposed to do with this ball of dough when I was trying to make pancakes for breakfast. I figured I had gotten distracted (ky had been screaming with annoyance that I was taking too long to make breakfast for her) I added a bit more milk and attempted to fix it.. ha not so much, cooked it how it was. Turned out good; just not exactly the prettiest pancake you’ve ever seen.

decided to search the website and they didn’t have a pancake recipe that was just for normal everyday pancakes… I read a couple of the recipes and threw this one together this morning. seriously. the fluffiest pancakes ever!

1 cup Namaste Flour
1 teaspoon baking soda
3 teaspoons baking powder
1 cup milk
3 eggs, beaten
1/4 cup salted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Totally forgot to take a photo, we topped ours with organic blueberry syrup! HUGE HIT

 

Greens?

Who has a munchkin who doesn’t like veggies? I DO! Kyleigh has a terrible diet, (everything is organic and gluten free; plus everything else she isn’t supposed to have) Texture bothers her so much that it makes getting “good” food into her system hard. Especially greens; veggies; etc. Jokes on her; I have found the amazing way to get her to have her greens, as her momma that helps me feel a little better knowing she’s getting a well-rounded diet, even if it happens to be in popsicle form.

What you’ll need:
popsicle mold
blender
1 cup fruit – ((she loves strawberries, “booyum” (blueberries) banana I’ve used cherries too ))
1/2 scoop greens
1 cup water; give or take for texture or Ripple Milk

mix it all up in the blender
pour into mold
freezer 2-4 hours

The greens include – (Alfalfa Grass, Astragalus, Barley Grass, Bitter Melon, Chlorella Cracked Cell, Gotu Kola, Kale, Spirulina, Oat Grass, and Wheat Grass.) This booster delivers a massive dose of antioxidants, improves nutritional intake and lowers acidity levels in body to create a more balanced pH. It also delivers 3 grams of greens and 3 grams of dietary fiber per serving.

Gluten-free Banana Oatmeal Chocolate Chip Cookies

This one my girls love! I’m sneaky and usually sneak in a cup of protein(:

2 Ripe Bananas – mashed1 c. Apple Sauce
2 eggs
1 tsp. Vanilla

Mix all in one bowl
1 c. Sugar
1/2 tsp. Ground Cloves
1 tsp. Cinnamon
1 tsp. Baking Soda
2 cups. Flour
2 cups. Gluten-free Old fashioned Oats
1 cup. Chocolate Chips

Combine all together in a bowl, when done add the “wet” ingredients and mix well.
The dough will be sticky.
Drop by rounds onto a greased cookie sheet.
Bake at 375 for 10-12 minutes. Remove onto cooling racks and eat (:

Gluten free Chocolate Chip Cookies

I found this recipe on Pinterest today; and decided I had to make it! It turned out really well; not my absolute favorite cookie recipe, but really good. I’ll post my favorite one next (: 
2 1/4 cups  gluten-freeflour blend 
1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)1 tsp. baking soda

1 tsp. salt

2 ounces lactose-free cream cheese, room temp

3/4 cups unsalted butter, melted

1 cup packed brown sugar

1/2 cup sugar

1 1/2 tsp. vanilla extract

2 egg yolks (room temp)

2 cups semi-sweet  dairy free chocolate chips

First is the addition of cream cheese. I found this tip in this recipe from Just a Taste and thought it was worth a try. That small 2 ounces of cream cheese is just enough to cover any grit that would have been in these cookies otherwise. I wish I had thought of this many years ago!

Melting the butter is another key to this perfect cookie, as it adds to the chewiness and overall flavor profile. I have not tried making these dairy-free, as the cream cheese and melted butter are essential to these turning out perfect for me. Feel free to make some adaptations to suit you though, and come back and let me know how they work!

Using just egg yolks, no egg whites to help with the chewiness of the cookie. This is an old trick I learned from Alton Brown. I like to use an egg separator so that I don’t end up with any stray shells or break the yolks in the process. This is the egg separator I have and like because it sits flat over a small bowl or glass.

Using a good quality all-purpose gluten-free flour blend. Stay away from the blends that are primarily rice flour or that have any bean flours. I’ve had best results making this with Gluten Free Mama’s Almond Blend, and recently tried with Cup4Cup gluten-free flour with great results too. (Note, usually gfJules is one of my go-to blends, but it is a little too starchy to get the right chewy texture with gooey center in this recipe. It still makes a very good cookie, just won’t be as chewy or gooey.) I will update this as I try it with other flour blends as well.

Chill the dough at least 4 hours before baking any cookies. These will not come out like my photos or with best texture if you bake these without chilling thoroughly. You can also chill for 3 days, or you can scoop immediately and freeze the balls of dough to bake later.

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