Gingerbread Cake Bites with Orange-Molasses Glaze

Gingerbread cake bites

Holidays call for fancy looking and fancy tasting desserts! Gingerbread is perfect for the holiday season and the orange glaze adds a nice pop to this yummy cake.

Gingerbread cake bites

Dry Ingredients:

2 cups gluten free baking flour

½ tsp pink salt

1 tsp. Baking powder

1 ½ tsp. ground ginger

¾ tsp. ground cinnamon

¼ tsp. allspice

¼ tsp. ground nutmeg

Wet Ingredients:

2 T.  neat egg powder or 1 whole egg

2 T. ground flaxseed meal

½ cup water

½ cup coconut oil

½ cup plus 1 T. maple syrup

¼ cup molasses (not blackstrap)



  1. Preheat oven to 375. Grease cake bites pan with coconut oil spray. I used a fall decorative pan or a muffin pan would work great too.
  2. Stir together dry ingredients in a medium mixing bowl.
  3. Mix together wet ingredients and pour into dry ingredients bowl and stir to combine.
  4. Scoop 1/4 cup batter into baking pan per mini cake.
  5. Bake 20-25 minutes until toothpick comes out clean and mini cakes are golden brown.
  6. Set aside to cool at least 30 minutes then carefully flip mini cakes onto a decorative platter.

Yield: 16 cake bites

To make orange-molasses glaze:

½ cup full fat coconut milk (put can in fridge overnight to separate liquid from the fat.) or culinary coconut milk

3 T. maple syrup

1 T. molasses

1 tsp orange zest

1-2 T. juice from an orange


  1. Whisk together glaze ingredients. Sweeten to taste.
  2. Add more orange juice for a thinner consistency.
  3. glaze each mini cake before serving.

Yield: 1 cup glaze


This recipe is adapted from my original recipe available on

Cherry Cheesecake Dip

Cherry cheesecake dip

Love cheesecake but no time to bake?? Oh and you’re not into all that heavy dairy, me neither! Whip up this no bake dip and top with crumbled cookies for a fancy looking and delicious dessert. Serve in a pie plate or make individual portions! Either way, get ready for raves reviews.


Ingredients for Cheesecake dip:
8oz vegan cream cheese
1 can full can coconut milk (place in fridge to chill then scoop out solid milk for recipe, about 1 cup)
¼ cup maple syrup
1 tsp vanilla

Ingredients for Cherry topping:
2 cups organic frozen cherries, pitted
½ cup water
2 tsp vanilla
2T. Organic cane sugar
1 T. Tapioca flour

1 box vanilla honey graham Cookies


1. Whisk together until smooth vegan cream cheese, coconut milk cream, maple syrup and vanilla.
2. Cover and chill for an hour.

For topping:

1. Add cherries, water, vanilla, and sugar to a small sauce pan.
2. Bring to a boil then simmer 5 minutes.
3. Stir in tapioca then remove from heat.
4. Set aside to cool then place in fridge to chill.
Note: Do not put warm cherry topping on cheesecake dip. Duh! 😉

1. Layer cheesecake dip on pie plate then top with cherries and crumbled cookies.
2. Or portion into individual cups layering with dip first then cherries and cookie crumbles.

Yield: 6 servings

Homemade Turkey Meatballs

Cooking meatballs with my Mom and her BFF Nancy who I have known since my childhood! Cooking with family is the best Smile

These are hubby and baby approved too! I cut these into little bites and my one year old daughter loved them!




16 ounces pasta sauce (homemade or jarred, simmer on stovetop)

1# ground turkey – 94%lean (I use Plainville Farms, humanely raised)

1 Tablespoon ground flax mixed with 3 Tablespoons water (flax egg), set aside for 5 minutes until it gels (this is your binder) – or use 1 whole egg

1/4 cup brown rice bread crumbs (I use Holgrain Brown Rice Bread Crumbs)  – or use regular breadcrumbs

1 medium carrot (or 3-4 baby carrots) finely shredded, about 1/3 cup

1 garlic clove, crushed (or 1/4 tsp each garlic and onion powder)

1/2 tsp. basil and oregano

1/2 tsp. salt and pepper


  1. Preheat oven to 350.
  2. Combine ground flax with water to make your flax egg, then set aside for 5 minutes until it gels.
  3. In a medium-sized mixing bowl, add ground turkey, flax mixture, brown rice bread crumbs, shredded carrot, crushed garlic, and spices.
  4. Use your hands to mix together all ingredients.
  5. Use a mini cookie scooper (1 Tablespoon in size) to scoop meatballs so they are all uniform size.
  6. Line a baking sheet pan with parchment paper for easy cleanup and place rolled meatballs onto baking pan.
  7. Bake meatballs for 20-25 minutes until cooked through.
  8. Once meatballs are cooked, removed from oven then place into simmering pasta sauce to coat.
  9. cook pasta of choice (regular or gluten free) then serve with meatballs.


Yield: 24 mini meatballs

Pumpkin Chocolate Chip Cookies


Pumpkin is very seasonal and you see pumpkin in everything from the Fall all the way through winter. We are in the middle of winter so I wanted to share my pumpkin chocolate chip cookie recipe with you. These are a new twist on the pumpkin bars that my husband loves!


1+1/2 cups Vitacost garbanzo flour

½ tsp. pink salt

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ cup pumpkin puree

¼ cup coconut oil

¾ cup organic turbinado sugar

1 tsp. vanilla

2 T. water

1 T. raw apple cider vinegar

½ cup chocolate chips or chunks


1. Preheat oven to 375.

2. Combine dry ingredients flour, salt, pumpkin pie spice, baking powder in a medium size bowl.

3. Mix together wet ingredients: pumpkin puree, coconut oil, sugar, vanilla, water, and vinegar.

4. Pour wet ingredients into bowl of dry ingredients. Stir to combine.

5. Stir in chocolate chips or chunks.

6. Scoop out 2 Tablespoons of batter per each cookie (use a medium ice cream scoop).

7. Bake cookies at 375 for 18-20 minutes until done and brown on the edges.

8. Enjoy!

Yield: 1 dozen cookies

Strawberry & Cucumber Salad with Minty Coconut Dressing

It’s getting hot outside, especially in South Florida! You may already be craving cooling foods like salads and fresh fruit. Sweet strawberries and cooling cucumbers along with this minty fresh coconut milk dressing are sure to satisfy a sweet craving and cool you down all at once. Refreshing! I made the dressing with regular coconut milk but feel free to use light coconut milk.

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