reese’s peanut butter eggs

i love peanut butter eggs so i thought i would share yet a nether one with you .




  • 1 cup creamy peanut butter (reese’s)
  • ¼ cup butter-melted
  • 2 Tablespoons brown sugar
  • 2 teaspoons vanilla
  • Dash of salt
  • 2 cups powdered sugar
  • about 10-12 oz. chocolate or chocolate chips (I used half semi sweet baking chocolate and half milk chocolate)



  1. Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later.
  2. Stir together peanut butter, melted butter, brown sugar, vanilla and a dash of salt, just to combine.
  3. Gradually mix in powdered sugar.
  4. Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
  5. Place it in the freezer until firm enough for cutting.
  6. Line a tray with parchment paper, set aside.
  7. Using egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer for 45-60 minutes.
  8. Melt the chocolate and line another tray with parchment paper.
  9. Using a fork, dip each egg into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered eggs on the parchment paper lined tray. Refrigerate until chocolate has set.
  10. Store in the fridge or freeze for longer storage.
  11. I made 16-17 eggs, but the number depends on the size of your cookie cutter. I use mu 2 inch circle metal cookie cutter and squeeze it to make egg shaped cutter. Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more eggs.

Potato Latkes

it’s time to get cooking in the kitchen again . one of my favorite vegetables  to cook with are potatoes they are so versatile you can my french fries, mashed potatoes or latkes and so many other thing as well . i hope you enjoy another recipe




    • 3 large starchy baking potatoes

    • 1/2 small to medium sweet onion, minced

    • 1/2 to 2/3 cup all-purpose gluten-free flour blend, as needed

    • 2 large organic free-range eggs, beaten

    • 1/2 teaspoon sea salt, to taste

    • A pinch of nutmeg, to taste

    • Peanut, Canola, or high heat safflower oil, for frying


Grate the potatoes by hand or in a food processor
(follow the manufacturer’s instructions for grating potatoes and vegetables). Press the grated potatoes between clean paper towels, or tea towels, to extract the moisture.

In a large bowl, combine the grated potatoes with the onions and gluten-free flour such as rice flour. Add the beaten eggs, sea salt and pepper. Stir well.

Add more flour or liquid as you go, if you need to. Heat a good inch and a half of peanut oil or safflower oil in a deep sided skillet over high heat.

Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula.

Cook the latkes until they are golden on each side – crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke. Remove the latkes with a slotted spatula and place on paper towels, to drain. Keep the drained latkes warm in a hot oven until all the latkes are ready to serve. Try to work fast, as latkes are definitely best hot from the pan.

pistachio pudding

st patricks day give me a reason to make green food yes !


  • 1(3 1/2 ounce) package pistachio instant pudding mix
  • milk
  • lucky charms cereal
  • whipped cream


  1. Prepare pudding as directed on package.
  2. once the pudding is set you can add the whipped cream and lucky charms Marshmallows.

gluten free and vegan butternut squash and sweet potato soup

since the weather outside can’t make up it mind weather it is going to be spring or winter i at least made up my mine about making this soup.

once of the children i care for during the day his mother had made a soup like this one my daughter and i loved it so much it inspired me to try and make it myself .


2 tablespoons of oil

1 small onion (finely chopped)

2 carrots (peeled , finely chopped)

1/4 teaspoon salt

1 medium butternut squash, peeled and diced

1 large sweet potato ( peeled and diced)

4 cups of vegetable broth

1/2 cup full fat coconut milk

1/2 teaspoon garlic

1/4 teaspoon ground ginger

1/4 teaspoon curry powder

1/8 teaspoon nutmeg



in a large pot, warm the oil over medium heat . add the carrots and onion, sprinkle with salt. and cook for 5 minutes . add the spices then stir together.


add the diced squash and sweet potato to the pot then add the vegetable broth and bring to a boil . reduce to a simmer and cover while allowing it to cook for 20 minutes.


blend the vegetables until smooth you can use what ever you have on hand . put the puree back into the pan .once you vegetables are smooth add the coconut milk then heated the soup through.


and enjoy i hope you like this soup as much as we do it is nice to make ahead so that you can just heat it up and enjoy on a cold snowy day like today .

pink cupcakes

Pink Velvet Cupcakes

valentine times day is fast approaching .so why not whip up some fantastic cupcakes with your kids. and who doesn’t like a pink cupcake with frosting




  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2-3 drops pink food coloring
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1/4 teaspoon baking soda
  • 1 teaspoon red wine vinegar


  • 4 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter (1 stick), room temperature
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream



  1. Preheat oven to 350 degrees F. Line cupcake tins with liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy on medium speed, about 3 minutes. Beat in the food coloring. Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract.
  4. Reduce the speed to low and slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. In a separate small bowl, combine the baking soda and vinegar. It will fizzle. Mix into the batter until combined.
  5. Divide batter into prepared baking liners. Bake for 12 – 15 minutes or until a toothpick inserted into the center comes out clean.


  1. In the bowl of an electric mixer, beat butter and cream cheese on medium high until completely smooth about 2-3 minutes.
  2. Reduce speed to low and add sugar, one cup at a time. Beat on low until combined. Add vanilla extract and heavy cream and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy.
  3. If buttercream is not thick enough, place in fridge for 20 minutes to an hour until firm enough to pipe.

Heart brownies

what a great idea for valentines day to make with the kids.


1 cup butter

 8 ounces bittersweet chocolate, coarsely chopped


3 ounces semisweet chocolate, coarsely chopped

4 eggs, lightly beaten

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoons vanilla

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup coarsely chopped pecans or walnuts, toasted

Vanilla Glaze (recipe below)


  1. Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
  2. In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.
  3. In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Stir in pecans. Spread the batter in the prepared pan.
  4. Bake in a 350 degree F oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool in pan on a wire rack. Store, covered, in the refrigerator for 12 to 24 hours before serving.
  5. To serve, remove pan from refrigerator. Use foil to lift brownies out of pan. Cut brownies with 3-inch heart-shape cookie cutters.


Vanilla Glaze


  • 2/3 cup powdered sugar
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla


  1. In a small bowl, stir together powdered sugar, milk, and vanilla. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes about 1/2 cup.

don’t forget the sprinkles they make everything better.

valentines sugar cookies



1 1/2 cups powdered sugar

1 cup butter or margarine, softened
1teaspoon vanilla
1/2teaspoon almond extract
2 1/2cups all-purpose flour
1teaspoon baking soda
1teaspoon cream of tartar


2 cups powdered sugar
1/2teaspoon vanilla
2tablespoons milk or half-and-half


  • 1. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
  • 2. Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
  • 3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4.  In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

homemade bean and rice burritos

being a busy mom of two and working from home taking care of toddlers i need quick and easy lunch for me to throw in the microwave while they eat.



1pk of McCormick’s chicken taco seasoning or any you like

rice any kind will work

2 can refried beans(1 can will make 8 depending on you portion size) or whole beans  or homemade


1pk of tortilla  i used the gluten free ones i think they our the small size

sour cream


homemade refried beans


  • 2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
  • 3 quarts of water
  • 1/2 cup chopped onion (optional)
  • 2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
  • 1/4 cup water
  • Salt to taste
  • Cheddar cheese (optional)

2 Cook the beans in water:

Regular method Put beans into a pot and cover beans with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.

The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.


Strain the beans from the cooking water.

3 Sauté onions in fat: Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.)

4 Add beans, mash them in pan: Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée.

5 Add water,&salt: Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste.


to cook the  rice

cook rice as per direction on bag  + add the whole packet of seasoning to the uncooked rice . the rice will soak up the flavor as it cooks

now you get to assemble the burrito how ever you want

i put 6 squares of  saran wrap down so i could do 6 at a time then tortilla , refried beans, cheese ,rice and avocado. if you are going to freeze them i would also wrap then in tin foil. and leave out the avocado it dosen’t freeze will you can always unwrap your burrito and put it in that way.





Spring rolls

I love egg Roll and have been craving them But being gluten free I can’t eat egg roll wrappers so I decided to make spring rolls.

Ingredient. Makes 12 ( depending on how big you make them)

2 carrots

1 zucchini

1 avacodo

1 small red cabbage

Rice noodles

1/2 can of Chick peas
1. Finally chop or grate your veggies

2. Boil the noodle according to the packaging

3. Once everything is ready  get you self a flat container to put water in for your wrappers

5. Grease your work surface so your wrappers don’t stick. Then put the wrapper in the water tell soft.

6 assemble your spring rolls

You can put whatever you like in the wrappers .

They turned out pretty good . You will have wrappers left over just place the top back on . And reuse when you like .

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