This past week I got the honor of testing recipes and doing a review of “What a Good Eater!” by Alessandra Macaluso  & Amy Godiwalla of http://www.whatagoodeater.com, along with testing the Vidalia Chop Wizard and an Infinity Jar which help make food prep and storage a breeze.

First, I love a cookbook with gorgeous photos, and this one has amazing photos. Seriously, baby food has never looked so appetizing. Where was this cookbook when I fed my kids off-the-shelf baby food?! Second, I love how the book is separated into foods for different age ranges going from 6 months, 8 months, 10 months, 12 months and 15+ months...

This past weekend I picked a ton of raspberries at a friend’s house. I made two batches of jam and had about 1/3 cup that wouldn’t fit into a jar. I took that and decided to make raspberry cream sweet rolls. I hope you like it!

Roll Dough:
2/3 c. milk (I used almond milk)
1/4 c. sugar
1 Tbs. yeast
2 Tbs. butter or nondairy butter
1 egg
1 1/2 c. gluten free flour mix (I use this one)
1/4 c. sorghum flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
– Heat milk to 110 degrees F and mix in sugar and yeast. Let sit until yeast bubbles and “grows”.
– Mix remaining ingredients in a mixer until well incorporated.
– Spray a piece of wax paper with nonstick spray, spoon ...

The other day I wanted to make chocolate chip cookies, only I discovered that I didn’t have any chocolate chips. I had white chocolate chips though, so I decided to make macadamia white chocolate chip cookies. Then I discovered that I didn’t have any macadamias! I found some coconut and decided to make do with what I have…and I came out with a gluten free cookie that even my gluten-loving husband ate (and ate lots of them)! These cookies were inspired by Baked by an Introvert.

Ingredients:

• 1 cup sweetened flaked coconut
• 1-1/2 cups gluten free flour blend (I use this one. If your flour blend doesn’t include xanthan gum, add some according to package directions)
• 1/2 teaspoon ...

Many of you might wonder what “Baked Alaska” is. In a nutshell, it’s a brownie or cake base, topped with ice cream, wrapped in a fluffy meringue that is then toasted with a kitchen torch. To be honest with you, I’m not sure why it is even called Baked Alaska, except that the little mounds sort of look like little igloos (because all of us up here in Alaska live in igloos!). I’ve only eaten Baked Alaska once in my life, but when one of our friends said they wanted mini Baked Alaska for dessert, I had to accept the challenge! I mean…how hard could it be?! Note: it seems intimidating, but it really isn’t that hard!

Ingredients:
One batch of my gluten free (dairy free!) triple ...

I learned of these cupcakes (from Brown Eyed Baker) from my neighbor, and I’ve since turned these into a gluten free version, with dairy free and egg free alternates.

For the Cupcakes:
1 1/4 cups gluten free flour
⅓ cup unsweetened cocoa powder
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2/3 cup  milk (canned, full fat coconut milk works)
½ cup strong brewed coffee, at room temperature
1 package Starbucks via instant coffee
1 tsp. vanilla extract
½ cup (1 stick) butter, at room temperature (you can also use non-dairy butter)
½ cup granulated sugar
½ cup light brown sugar
1 egg (you can put 1 Tbs. fax meal into 3 Tbs...