Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Tuesday, July 16, 2013

Better for You EggNog

You know I couldn’t come off and say it’s “good” for you because then it just wouldn’t be eggnog. You know what I’m sayin’? But I did manage to make it “better” for you so you can drink it with a lot less guilt.


  • 6 eggs
  • 1/2 cups sugar (I used Coconut Sugar. It’s Low Glycemic)
  • 1/4 teaspoon salt
  • 4 cups coconut milk (the refrigerated kind), divided
  • 1 tablespoons rum extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Additional nutmeg, optional


  • In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 2 cups of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. This is the labor intensive part.
  • Pour into a large heat proof bowl; stir in the rum extract, nutmeg and remaining coconut milk. Place bowl in the freezer for about 2 hours or until mixture is completely cool. You could put it in the fridge but if you’re like me you don’t want to wait that long. If mixture separates, process in a blender until smooth.
  • When ready to serve, beat cream in a large bowl (put beaters and bowl in the freezer for 10 minutes to speed up the process) on high until soft peaks form; whisk gently into cooled milk mixture. Pour into your favorite Christmas glasses and enjoy! Sprinkle with nutmeg if desired. Yield: Approx. 7 servings.
  • This could easily be doubled for a party.
Let me know if you try it and like it!

Pumpkin Cream Cheese Scones with Streusel Topping

I was hankering for something pumpkiny yesterday and ended up making these. I like them because they aren’t super sweet (which scones aren’t supposed to be) and they have a nice pumpkin flavor.
I’ve adapted the recipe to be GF but will you can replace the amount of flour for regular all purpose if you so choose. The rest of the recipe remains the same.
Pumpkin Cream Cheese Scones with Streusel Topping
1 cup brown rice flour
1 cup sorghum flour
1 TBS. baking powder
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp pumpkin spice mix
1/3 cup coconut sugar (or regular sugar)
1/4 cup of butter, cold and cut in pieces
1/4 cup coconut oil
2 large eggs
8 ounces cream cheese, soften
1 15 oz. can pumpkin puree
Streusel Topping ( 1 1/2 cups of oatmeal, 1/4 cup of sugar, 1/2 chopped walnuts and enough coconut oil to make it stick, about 1/3 cup)
Preheat oven to 375 degrees. Place parchment paper on a large cookie sheet.
Mix together flour, baking powder, salt, cinnamon, ginger, nutmeg and sugar in a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in coconut oil.
In a food processor (or you can do it by hand) mix together eggs, cream cheese, and pumpkin. Add this to your flour mixture just until combined.
Drop dough onto your cookie sheet using an ice cream scoop or a 1/3 cup measure.
Sprinkle your streusel topping on top of each scone and bake for 15-22 minutes.

Apple Sauce Cake! Gluten Free

This cake came out so moist and delicious. I had made homemade applesauce the day before and used it in this cake and let me tell you, it’s worth the little effort to make your own sauce. It was out of this world delicious.
Here is the picture I posted on FB yesterday. Everything looks so wonderful and pretty doesn’t it?
Stay tuned till after the recipe for the behind the scenes photo that should make you chuckle.
2 eggs
2 cups unsweetened applesauce, preferably home-made
½ cup honey
1/3 cup coconut oil
2 cups brown rice flour (replace with regular flour if you aren’t GF)
1 ½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt
  1. Pre-heat oven to 350 degrees F. Coat a large bundt pan with cooking spray.
  2. Place your eggs, applesauce, honey and coconut oil in a blender and puree. Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl. Pour your wet ingredients into your dry and stir until combined.  Plop it into the prepared pan, smooth it out and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
  3. Let cool in pan 10 minutes before turning out onto a cooling rack.
Okay so I happen to have been out of non-stick cooking spray so I improvised and did a oil and flour thingy. You know like back in the olden days? Yeah, now I know why they invented non stick cooking spray. *sigh*
Here’s what happened as I tried to turn it out onto the cooling rack. IMG_4577
Ain’t it purty?
I took a piece of the intact chunk and got the picture at the top of this post. But I thought you’d like to see that things don’t always turn out for me either.
 But regardless of what it looked like, it tasted DELICIOUS!
I hope you give it a try. Let me know if you do and how you liked it.