Chocolate brownies are my second favorite dessert behind chocolate chip cookies. My fudgy gluten free brownies disappeared too quickly, so I felt the need to whip up another batch for the holiday weekend.

Did you have a great holiday? Are you still recovering from all the fun? Boy oh boy, we sure are! We are suffering from the case of too much fun…Yeah, sounds like a real problem, right? :p Our fun started early Friday with a small neighbourhood party. Sir is in the Summer baseball league at his school so his coach (and our neighbor) invited us over for a relaxing night of drinks, good food and fun.

We feasted on waaay too many potato chips of all things. My sweet neighbor remembered Mr. Naughty couldn’t eat any brand of chips unless it was Cape Cod Potato Chips (they use canola oil instead of sunflower oil). She made sure to grab the huge bag at Costco so he could enjoy some food too. Small gestures like that are HUGE with food allergies. She thought of us and took the TIME to find the safe brand. That’s a home run! 😀

We mingled on the patio munching on appetizers while the kids were off running around the yard. I found Mr. Naughty is quite a charmer when he see something he wants. He’s obsessed with cars or anything with wheels. As soon as we arrived, we saw one of those battery powered 2 seater cars and Mr. Naughty couldn’t help but stare. Sure enough, the bigger kids were driving around the yard and Mr. Naughty runs over and shouts stop!

Thankfully the kid driving stopped (since he was standing in her path.) The other kids eventually let him in and he sat shot gun for almost the remainder of the night. I had to grab him when he thought he could put the pedal to the metal and start driving… he was aimed point blank for the host’s mini van.



  • 1 batch Fudgy Brownies
  • Salted Caramel
  • 8 medjool dates
  • 3 Tbsp oil (I used avocado oil)
  • 3 Tbsp water
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • rock sea salt for garnish



  1. Bake and allow to completely cool before topping with caramel.

Salted Caramel SaucePit dates and coarsely chop.

  1. Combine all ingredients in a high powered blender or large food processor.
  2. Process until smooth.
  3. Pour over brownies and evenly spread.
  4. Garnish with rock salt.

You can find complete recipes of this SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE) in

Healthy Fudge Brownies

Healthy Fudge Brownies

A friend of mine is on “The Virgin Diet” (gluten free, soy free, dairy free, egg free, no sugar) and recently was telling me how she was dreaming of just eating a brownie. I got to thinking that I’m sure a great fudgy brownie could be made with a couple substitutions. I’ve been trying to lose baby weight (cough my baby is 7 months old) still, so I thought it’d be great to find a dessert recipe that was somewhat healthy for me. These were delicious and RICH. Even me a lover of chocolate could only eat half of one in a sitting because they are so rich. But they were the perfect way to satisfy a craving for chocolate in a healthy way. My friend loved them too! (Even though they do have maple syrup and agave which I don’t know if those are technically okay on the diet, but it was a tiny splurge 😉
I started off with a recipe from Grain Free Foodie, found here. I altered it slightly to make it dairy and egg free, and have noted my alterations below. Then I added my favorite healthy chocolate frosting made with coconut oil. I love frosted brownies. My husband loves them unfrosted. We have been known to frost half the pan and divide the treats.

Healthy Fudge Brownies
Healthy Fudge Brownies

Brownie Ingredients:

  • 2/3 c. honey (I used 1/3 c. maple syrup, 1/3 c. agave nectar—but I’m sure honey tastes great too, just didn’t have any)
  • 1/2 c. melted butter melted coconut oil
  • 1 tbsp. vanilla extract
  • 3 eggs 1 c. applesauce
  • 1 c. almond flour brown rice flour (almond flour is pretty expensive (like $10 for a 4 cups) so I opted for gluten free brown rice flour)
  • 1/2 c. cocoa powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt


  1. Heat oven to 350 degrees F. Whisk honey, melted coconut oil, vanilla and applesauce until smooth. Add flour, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately
  2. 25 15-20 minutes, until center no longer jiggles and top feels cakey. Cool on a wire rack at least until sides pull away from the edge of the pan before cutting. (Cutting with a plastic knife keeps it from getting crumb-y.)

Raw Chocolate Frosting Ingredients:

  • 1 c. coconut oil, melted
  • 1/3 c. cocoa
  • 2/3 c. agave nectar


  1. Whisk cocoa with melted coconut oil until smooth, slowly add agave whipping with whisk. Let sit at room temperature or in fridge to set for 10-15 minutes before frosting, to bring the coconut oil back to a thicker state. Frost brownies when they’re cool.

You can find complete recipes of this Healthy Fudge Brownies in



This is the best gluten free red velvet cupcakes recipe ever.  Moist cupcakes with a hint of chocolate and vanilla. Dairy free and vegan options!

I developed this gluten free red velvet cupcake recipe last summer when I was running my gluten-free baking company, and then I never actually baked it to sell at the market. I guess red-velvet isn’t a big summer flavor, more for holidays and special occasions. Like Valentine’s day. Red velvet is perfect for Valentine’s day.

The very first Valentine’s day that I was married I spent the whole morning baking a special dinner for my hubby. I made a bunch of dippers for fondue, and baked several mini red velvet cakes with cream cheese frosting. I was really proud of myself for pulling it off, that week we were moving from our first apartment( a less than 500 sq foot studio) to our second apartment and I was 7 months pregnant with our daughter (we had been married 11 months.)

I proudly served these cute little mini red velvet cakes that were covered in sweet cream cheese frosting and my sweet hubby only ate half of his. I had not yet discovered that he doesn’t like cream cheese, at all. So for him the cream-cheese frosting ruined the yummy red velvet.



For the Cupcakes

  • .75 oz (about 3 Tbs) cocoa powder
  • 9.5 oz ( 1¼ c minus 1 Tbs) white sugar
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • 8.25 oz (1½ c) Gluten-Free Flour Blend (I have only tested with my GF Cookie/cake blendand have gotten great results)
  • ½ c milk *see note
  • ½ c. vegetable oil
  • 2 eggs**see note
  • 1 tsp vanilla
  • 1 tsp vinegar
  • ½ – 1 tsp red food coloring***see notes
  • 1 recipe Easy Cream Cheese Frosting


  1. For the Cupcakes+
  2. Preheat oven to 350F. Line cupcake pan with paper liners.
  3. Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients.
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Fill the muffin pan cups about ¾ way full (about 1 Tbs of batter for mini muffins) and bake until the cupcake springs back when you touch it, about 18-22 minutes. (30-35 minutes for a layer cake.)
  6. Cool before frosting with Easy Cream Cheese Frosting

You can find complete recipes of this {BEST} GLUTEN FREE RED VELVET CUPCAKES in

Low Carb Blueberry Cobbler

Low Carb Blueberry Cobbler

So here I am posting a low carb dessert recipe for the second day in a row! This has got to be a first in IBIH history, since I usually post around one a month if that – and now I’m posting 2 in the same week! That should tell you that this is a good one!

As I mentioned yesterday in the Low Carb Blueberry Cheese Danish Coffee Cake post, it’s been blueberrypalooza for the last week in the IBIH kitchen! I had planned to stagger the desserts and post this low carb blueberry cobbler next week with some savory low carb recipes in between, but the plain fact is, I’ve got a super busy weekend coming up with overnight guests and a party Saturday night, and this recipe is the closest one to being ready to post right now at 6:30am!

Such is the life of a food blogger sometimes. Schedule – Shmedule. Sometimes you just go with what you’ve got! And I doubt I’ll get any complaints over this incredibly easy and delicious low carb blueberry cobbler recipe!

ull disclosure – I had some epic fails with this concept this week. The low carb blueberry cobbler recipe itself was fine, but I was determined to find a way to do it in the microwave so I didn’t have to make my kitchen feel like the surface of the sun from the horrible leaky oven in our rental.

Unfortunately, the blueberries would boil over the sides in the microwave before the crust would cook through. I tried different ratios, different topping styles – all with disastrous results.

My microwave was begging for mercy and I’d wasted over 2 pints of blueberries so I finally cried uncle and just made this low carb blueberry cobbler in the oven.

It only takes 20 minutes or so to bake, which is just enough to cook some of the blueberries down into syrup, but also leaves some whole just at the point of bursting which makes for a lovely texture when eating it.

Low Carb Blueberry Cobbler
Low Carb Blueberry Cobbler


For the filling:

  • 3 cups blueberries
  • ¼ tsp xanthan gum (to thicken)
  • 2 Tbsp Swerve (or other sweetener)
  • 1 tsp lemon juice

For the topping:

  • 2 Tbsp butter
  • ⅔ cup almond flour
  • 2 Tbsp Swerve (or other sweetener)
  • ½ tsp lemon zest


  1. In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.
  2. Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
  3. Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.

You can find complete recipes of this Low Carb Blueberry Cobbler in



Start the apple season off with some Gluten Free Apple Pull Apart Bread.  This trendy bread is a mix between a cinnamon roll and cinnamon loaf bread.  Now you can enjoy a gluten free apple pull apart bread that is also dairy free, egg free, nut free and Vegan.

Apples showing up in Fall means we’ll start the long transition to cooler weather. Apple and pumpkin recipes are popping up everywhere. I even asked all of you what you’d like to see next, either pumpkin streusel muffins or this apple pull apart bread. And DANG. Apple kicked some serious butt leave the poor pumpkin muffins in the dust. But I can’t blame you. I’ve seen so many version of apple pull apart breads lately on Pinterest. This is one of those ‘must try’ recipes. After all, it must be good if everyone else trying it. <—– peer pressure. gotta love it, right? 😉

I love fall but always find myself struggling a bit to make that transition. I feel like I just got the hang of having 2 energetic boys home all Summer. It’s like we just figured out what to expect, and then things change with school starting. School is not going to be a picnic in the park, or so I’ve heard. I’ve been told by the parents of older kids, 2nd grade is hard. The homework is different and the curriculum also includes first communion and first reconciliation (our school is Catholic)

So it’s a transition in season and in life.




  • 3 cups gluten free white all purpose flour mix
  • 1¼ cup + 2 tbsp milk of choice
  • 1 rapid yeast packet or 2½ tsp
  • 3 tsp xanthan or guar gum (omit if mix already contains gum)
  • ½ tsp salt
  • ¾ cup sugar
  • 2 Tbsp melted vegetable shortening + extra for parchment paper


  • 3 Tbsp shortening
  • 3 small apples (thinly cut)
  • ¾ cup brown sugar
  • 2½ tsp cinnamon

Glaze (optional)

  • 1 cup powdered sugar
  • 4 tsp water


  1. Heat ¼ cup of milk of choice to 100 degrees. Add yeast and set aside for until foaming.
  2. Mix all dry ingredients for the dough. Combine yeast, melted shortening and remaining milk of choice.
  3. Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes. Work on apples while waiting.
  4. Wash, peel and core apples. Thinly slice apples into small bite size bits, set aside until needed.
  5. Lightly grease a sheet of parchment paper the size of a baking sheet. With greased hands, gently press out dough to form a rectangle approximately 16×20 inches.

You can find complete recipes of this APPLE PULL APART BREAD in

Oatmeal Apple Banana Low Fat Muffins

Oatmeal Apple Banana Low Fat Muffins

Low Fat Oatmeal Banana Apple Breakfast Muffins – A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you’ll never miss it.

Oatmeal Apple Banana Low Fat Muffins are a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast.

These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.

Oatmeal Apple Banana Low Fat Muffins
Oatmeal Apple Banana Low Fat Muffins


  • 1½ cups large rolled oats
  • 1 cup 60% whole wheat flour ( you can use all-purpose flour if you prefer)
  • 3 tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs
  • 4 tbsp vegetable oil
  • 6 tbsp sugar
  • ⅔ cup milk
  • 1 cup mashed ripe banana
  • 1 cup grated unpeeled apple (approximately one large apple)


  1. Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
  2. Beat together the eggs. oil and sugar until fluffy.
  3. Blend in the milk.

You can find complete recipes of Oatmeal Apple Banana Low Fat Muffins in



This single serving microwave cinnamon roll mug cake has cinnamon swirls mixed throughout a fluffy cinnamon flavored cake. It’s cinnamon roll meets cake in an easy mug cake form.

I’m pretty excited with how this mug cake turned out. It may be my new favorite. I especially love how the cinnamon swirls separate pieces of cake, just like they do for cinnamon rolls, so you can actually pull this apart and eat it with your hands if you wanted to.

My feed has been filled with “first day of school” stuff. Even though I’ve been in California for more than a decade, it still is mind boggling to me that school starts in August. Growing up in NY, Labor Day signified the end of the summer and the start of school. It must suck to start school in early August when the weather is still so nice and everyone is still in summer mode. But maybe once I have kids I’ll be looking forward to school starting as soon as possible. Until then, I’m trying to get as much of my summer to-do list done as possible this month.

This cake does take a little more effort than a regular mug cake because you have to do the cinnamon sugar swirl and the frosting, but it comes out so pretty and it’s well worth the effort.




  • 4 tbsp all purpose flour
  • 3 tsp granulated white sugar
  • 1/4 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/16 tsp nutmeg
  • 3 tbsp fat free milk
  • 1/2 tbsp vegetable oil

Cinnamon swirl

  • 1 1/2 tbsp brown sugar
  • 1/8 tsp cinnamon
  • 1/2 tbsp butter

Frosting (makes enough for 2)

  • 1/2 tbsp butter
  • 1 tbsp cream cheese
  • 2 – 2 1/2 tbsp powdered sugar


  1. Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.
  2. In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small liquid container that has a narrow pouring spout.

You can find complete recipes of this CINNAMON ROLL MUG CAKE in



This lighter dairy free mac and cheese is super creamy but still healthy. This sneaks carrots in place
of cheese to make this dairy free, Vegan, gluten free, peanut free, tree nut free and
soy free.

Macaroni and cheese is just one of those comfort foods that always sounds good. Especially for kids. I grew up
eating this almost every other day from a very familiar blue box. Even in college, this was an
easy (and super cheap) go to meal. A dairy free mac and cheese is a great way for people allergic to dairy to once again
enjoy their favorite comfort food.
After I had Sir, I found an organic boxed version which was a little bit healthier as far as
pre-packaged foods go. Of course, he loved it and I enjoyed it too. And like so many of our
other easy foods, we had to give it up when Mr. Naughty was diagnosed with his food allergies.
More specifically after he had a scary reaction after eating it.

I never told you guys about the time when Mr. Naughty woke up with a swollen eye. This
must be close to one year ago, so maybe I wasn’t here yet. Anyways, lunch one day consisted
of a boxed gluten free macaroni and cheese. He’d eaten it before and didn’t have any problems.
This particular day, I decided to add some frozen spinach, chicken, basil oil, and olive oil.
He woke up from his nap crying and scratching at his very swollen eye. My immediate thought
was to administer an epi-pen. My husband and I quickly looked over the rest of his body and
didn’t find any signs of hives or other symptoms. Instead of giving him the epi-pen, we gave him
some benadryl. Within 10 minutes his swelling went down and he seemed less irritable. We
watched him like hawks for the next few hours with no follow up problems.
I still don’t know what actually caused it.
He can have dairy in small amounts. (we’re all lactose intolerant)
He’s had spinach before.
He’s had olive oil before.
He’s had basil before.



  • 1 box favorite gluten free macaroni pasta
  • 1½ cups unsweetened dairy free milk of choice
  • 16 oz bag of fresh carrots
  • 3 Tbsp oil
  • 3 Tbsp white rice flour
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¾ tsp salt or to taste
  • pepper optional


  1. Prepare boxed gluten free pasta using directions from the box. Drain and rinse, running under cold water to stop cooking. Set aside.
  2. Boil carrots until fork tender. Blend with a hand stick or food processor until smooth consistency. Set aside.
  3. In a sauce pan, heat oil under medium-low heat and whisk in gluten free flour. Cook for about 2 minutes.

You can find complete recipes of this DAIRY FREE MAC AND CHEESE in

Gluten Free Strawberries and Cream Cake

Gluten Free Strawberries and Cream Cake

Gluten free strawberries and cream cake is a family favorite dessert recipe! Layers of white cake, sweet berries, and homemade whipped cream make this gluten free cake as beautiful as it is delicious!

Happy Mother’s Day! Since #SundaySupper is all about bringing families together around the dinner table, of course we have to celebrate that special person who is often the one responsible for leading the way on gathering families together – mom! At this time of year, there is nothing more classic than juicy berries and sweet whipped cream. My grandma is being honored today, with this wheat free version of her favorite dessert – Gluten Free Strawberries and Cream Cake.

Gluten Free Strawberries and Cream Cake
Gluten Free Strawberries and Cream Cake

For the cake:

  • 2 cups Gluten Free All Purpose Flour Blend (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (one stick) unsalted butter, at room temperature
  • 1¾ cups sugar
  • 4 egg white, at room temperature
  • 1 teaspoons vanilla
  • ⅔ cup milk
  • ⅔ cup plain Greek yogurt

For the strawberry filling:

  • 2 cups sliced fresh strawberries
  • 1-2 teaspoons sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:

  • 1 pint heavy cream, well chilled
  • ¼ cup powdered sugar
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
  3. Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
  4. Add egg whites and vanilla and beat for about 30 seconds.
  5. Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
  6. Beat on high for an additional 30 seconds.
  7. Divide the batter evenly between the pans.
  8. Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
  9. Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.

For the strawberry filling:

  1. Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

You can find complete recipes of this Gluten Free Strawberries and Cream Cake in



This White Chocolate Raspberry Vanilla Cake is the perfect way to satisfy all of your guests. It’s gluten free and so incredibly delicious no one will ever know!

When I first got married I really had no idea how to cook. At least not well. Which was a real shame considering I come from a long line of really great cooks. I guess I just had no interest in learning early on. Until I did…

I’ll never forget my first Martha Stewart cookbook. It was like reading a foreign language. What is all this stuff she speaks of where do I find it?? Since I live in a small town a lot of the fancier things are hard to find. That’s why I’ll also never forget discovering Big Lots.

Many of the things I couldn’t find anywhere else I could find here. Or, many of the things I couldn’t afford anywhere else I could afford here. And that’s how I learned to cook…by slowly picking my way through all of those upscale ingredients found in my first Martha Stewart cookbook. And by finding things I couldn’t find anywhere else at Big Lot’s.




  • 2 – Bob’s Red Mill Gluten Free Vanilla Cake Mix
  • 6 large eggs, at room temp
  • 1 cup vegetable oil
  • 1 cup water, at room temp
  • 1 1/2 cups raspberry jam, divided


  • 1 cup butter, softened
  • 2 lbs Powdered Sugar
  • 2 tsp vanilla
  • 8 oz white chocolate chips, I used Nestle
  • 1 TBS Vegetable oil or shortening (I used Coconut Oil), for melting
  • 1/4 – 1/2 cup heavy cream


  1. Bake cake according to package directions, allow to cool.
  2. Cream softened butter until nice and fluffy. Slowly add in all of powdered sugar. Mixture will be crumbly. Microwave to melt chips per package directions (Directions call for mixing with vegetable oil to melt. I chose to use coconut oil instead of vegetable oil here). Pour melted chips into butter/sugar mixture and beat on medium until well incorporated. Slowly add in up to 1/4 heavy cream until desired consistency is reached. Use more only if needed.

You can find complete recipes of this White Chocolate Raspberry Vanilla Cake in