Sloppy Joe Turnovers

My mom used to make Sloppy Joe Turnovers for my brother and I when we were kids. Back then she used sour cream and Hungry Jack Biscuits. Fond memories of growing up made me copy the recipe down before I got married (some people fill hope chests, I filled shoe boxes with recipes) and it's taken me oh...many years...to finally make it for my daughters. These meaty turnovers are definitely kids

Raspberry Thumbprint Cookies

This recipe for thumbprint cookies is from Ball's Blue Book of Canning and Preserving. Originally egg-free, I've made it gluten, casein and nut free as well. It is my family's favorite holiday cookie, and very easy to make!Raspberry Thumbprint Cookies1 cup powdered sugar 1 cup Earth Balance Soy Free Margarine 2 tsp. vanilla extract 2 cups GF flour blend (I used this one) 1/2 tsp. salt 1/2 tsp.

Dark Chocolate Brandy Truffles

While DH was in grad school we hung out with a core group of friends who all liked to cook and bake. One member of our group made truffles one Christmas- the most evil, rich and decadent bits of chocolate I've ever had - and he shared the recipe with me. This year I've made them dairy-free, and they are just as fabulous as they were then. The original recipe called for 2 pounds of chocolate, 1

Chocolate-Dipped Shortbread (Gluten Free & Vegan)

It has been three years since I've had Scottish Shortbread! And finally, I've made some! The years just seem to go by so fast, and there are so many old recipes to convert. But it was shortbread's turn this year, since it is my mom's favorite. Now that she is also gluten free, I am very motivated to send these to her. I hope they travel well!2 1/2 cups GF flour blend (I used High Protein)1

Gluten Free, Vegan Gingersnaps

Happy Holidays! Here is my version of gluten free and vegan gingersnaps...not only are they really good, they smell just like Christmas. I love that they are a snap to throw together - no chilling needed! The original recipe (which I modified slightly) can be found here. I have used prune butter to replace the egg (I love, love, love using prune butter in cookies!), but you may try applesauce

Hooray for Soyatoo Casein and Soy Free Whipped Cream!

This Christmas, thanks to Soyatoo's Rice Whip whipped topping, I can enjoy a proper Irish Coffee! And the girls can enjoy a lovely hot cocoa! There is no casein, no gluten, no corn and contrary to its name, no soy in this stuff. And it tastes pretty darn good! It's not too sweet and it's light and fluffy like whipped cream should be. The price tag is a bit shocking, but for the holidays its

Gluten Free and Vegan Ultra-Rich Brownies

I cannot make fudge. Every year I try, and every year I fail. Fudge is not supposed to be terribly finicky, but I just cannot get it right. I can make a mean nut brittle, but forget about fudge. So I've given up on fudge! This Christmas instead, I will serve peppermint brownies! I've been tinkering with this recipe for months - unlike Cake Brownies, these brownies turn out rich, dense and

Cranberry, Pine Nut and Quinoa Tart (Gluten Free and Vegan)

Here's another extreme makeover of one of my favorite dishes ever. It used to be Cranberry, Walnut and Blue Cheese Tart. It was savory and wicked good. Here I've replaced the wheat, cream, eggs, cheese and walnuts of the original and turned it into Cranberry, Pine Nut and Quinoa Tart, which makes it officially gluten free and vegan. Okay, I used millet for this one in the picture, but quinoa

Tian De Courge (Squash Gratin)

Tian De Courge is easily my very favorite autumn dish. DH's aunt made it one Thanksgiving years ago and I've been making it ever since...well, ever since a couple of years ago. I've missed it, and this year instead of grumbling about it, I reworked it to be safe for my family. Although there is no chance the girls will go near this dish yet, I'm making it egg-free anyway against the time they