Gluten Free Strawberry Shortcake

Week 3 of this wonderful experience and we are trying some strawberry shortcake. I found this recipe on the back of the Gluten Free Bisquick box. Very easy to make and doesn’t require too many ingredients. Recipe below.


2 1/3 cups of Gluten Free Bisquick

1/4 cup sugar

1/3 cup butter

3/4 cup milk

3 eggs, beaten

1/2 tsp vanilla


Whipped topping


1. Mix the bisquick and sugar together. Cut in the butter, and then stir in milk, eggs, and vanilla.

2. Drop onto a cookie sheet and bale on 425 degrees for 11-12 mins.

3. Once cool, cut in half and fill with strawberries and whipped topping of your choice.

Looks amazing doesn’t it? It was good, didn’t taste like it didn’t have gluten on it. I don’t really like shortcake in general so it was just ok for me. I am really just in it for the strawberries and whipped cream. It is good though if you are into shortcake. 

Dairy Free, Gluten Free Dirt Cake

When I found out I had to go gluten free for 5 weeks, everyone gave me suggestions on which blog’s to follow to find some good recipes. One of those blog’s was Iowa Girl Eats. I have found so many delicious sounding recipes on this blog and this one just fell into my email this week and I knew I had to try it. Recipe below.


For the Vanilla Pudding:

1/3 cup sugar

2 Tablespoons gluten-free cornstarch (I used Argo)

1/4 teaspoon salt

1-1/4 cups almond milk

3 egg yolks

3 Tablespoons Vegan Butter(I didn’t use vegan butter)

2 teaspoons vanilla

For the Dirt Cake:

4oz vegan cream cheese, room temperature

9oz coconut cool whip (I couldn’t find dairy free cool whip so I got the dairy kind)

1/2 cup powdered sugar

3 Tablespoons Vegan Butter, softened to room temperature (I didn’t use vegan butter)

1 teaspoon vanilla

2 cups homemade vanilla pudding (entire recipe above)

8oz package GF/DF chocolate sandwich cookies (I used Glutino)

Gummy worms, for decoration


For the Vanilla Pudding:

1. Place a fine mesh strainer over a large glass bowl then set aside. Add sugar, cornstarch, and salt to a medium-sized saucepan then whisk to combine. Add 1/4 cup almond milk then whisk vigorously until smooth. Add egg yolks then whisk until smooth. Add remaining 1 cup milk then whisk until smooth.

2. Place saucepan over medium heat then cook, whisking often, until pudding begins to thicken and bubble. Turn heat down to low then switch to a spatula and cook until pudding has thickened, 4-5 minutes. Remove pan from heat then stir in butter and vanilla, and then pour pudding through fine mesh sieve to strain.

3. Place a piece of saran wrap directly over the pudding to prevent a skin from forming on top then refrigerate until set, 2 hours.

For the Dirt Cake: 

1. Whisk vegan cream cheese in a large bowl to ensure it’s entirely smooth. Add coconut cool whip then whisk until smooth. Add powdered sugar, butter, and vanilla then whisk until smooth. Add homemade pudding then whisk until smooth.

2. Add chocolate sandwich cookies to a food processor then process until smooth.

3. Layer ingredients in a 1-1/2 – 2 quart sized glass bowl: 1/4 cup cookie crumbs, 2 cups pudding filling, 3/4 cup cookie crumbs, remaining pudding filling, and remaining cookie crumbs. Refrigerate for at least 1 hour, or overnight then top with gummy worms and serve.

So I realize this is a dairy free recipe and I did not make it 100% dairy free. I couldn’t find the dairy free cool whip at Publix and since my dairy allergy isn’t too bad, I went for regular cool whip. I also didn’t use vegan butter, I used just normal unsalted butter. I may have also used a little too much butter, I didn’t measure before throwing it in the pan! Oh well! 

This recipe is very very sweet so you may not be able to eat a big serving. It is good though! I have never made pudding that wasn’t from the box so this was quite the experience for me. I think I did ok for my first time!


Gluten Free Vanilla Wafers

For the next 5 weeks I have to go gluten free, doctor’s orders. I promise to make really good things that even people who can eat gluten will enjoy! This recipe from looked pretty easy for my first gluten free baking experience and they actually taste pretty delicious. Recipe below.


Ā½ cup butter

1 cup granulated cane sugar

1/8 tsp. sea salt

1 large egg white

1 Tbs. pure vanilla extract

1 Tbs. milk (I used almond milk)

1 tsp. baking powder

1 1/3 cup + 1 Tbs. gluten free flour


1. Beat butter, sugar, and salt together until fluffy.

2. Add in the egg, milk, and vanilla.

3. Slowly add the baking powder and flour

4. Drop dough onto cookie sheet and bake on 350 for 13-15 mins. Mine took a little longer because I had two trays in at once.

They taste more like a wafer than a soft cookie. They also take like sugar, so really, how can you hate it? They are really good and even the non gluten free folks enjoyed them. I am sure you can substitute real flour instead of the gluten free flour if you prefer. 


Baked Dairy Free Crab Rangoon

I am trying to cut back on the dairy and it is hard to find dairy free items that actually taste good. I have found some cream cheese that pretty much tastes the same so I knew I could make my favorite Chinese appetizer! I found a lot of different variations of the recipe so I kind of just made up my own based on the ones I read. Recipe below.


1 can of crab meat

4 oz, Tofuti Cream Cheese

1/8 tsp garlic powder

1/4 tsp Worchestershire sauce

Green onion, cut up small

Wonton wrappers


1. Mix crab meat, cream cheese, garlic powder, Worchestershire sauce, and green onion in a bowl.

2. Fill wonton wrappers with the mixture.

3. Bake on 425 for 12-14 mins. or until brown.

I think I needed to add more cream cheese because it tasted a bit too crabby, but if you are into that then you are good! The dairy free cream cheese didn’t make it taste any different than the kind you get at your favorite Chinese restaurant. I still prefer the kind that is fried, but these were still good! 

For my first try, I think I came pretty close to the real thing. I didn’t put green onion in mine so if you don’t like them it is safe to leave out.


Red, White, and Blue Cake

Happy 4th of July!! If you are heading out to a picnic or having people over, I have the perfect dessert for you. It is super easy too!! Recipe below.


White cake mix

Ingredients on the cake mix box

Red food coloring

Blue food coloring

White frosting


1. Mix cake per directions on the box.

2. Split up the cake batter into 3 bowls. One bowl for blue, one for red, and one that stays white.

3. Add red food coloring to one bowl and blue to another. 

4. Pour the red batter into the bottom of the cake pan (I used a bundt pan). Pour the white batter over the red so the white covers the red. Pour the blue batter over the white, the blue does not have to cover the white.

5. Bake according to the box.

6. Once the cake cools, frost the cake with the white frosting. Split some frosting between 2 bowls, and put red food coloring in one and blue in the other. Heat up the frosting for 5 seconds in the microwave to make it easy to pour on the cake.

You really can’t go wrong, cake tastes great and it is festive!

Mini Pies

Happy Father’s Day to all the dads reading the blog today! I recently bought a brownie pan from Pampered Chef and found this pie recipe to go with it. Dad likes pie so I made them for him for our Father’s Day celebration. Recipe below!


1 can crescent dough, the seamless kind

1 can of your favorite pie filling. I used apple and cherry.

Topping for whichever pie you choose. For the apple, I topped with cinnamon sugar and for the cherry, I topped with sugar.


1. Roll out the crescent dough and flatten it.

2. Cut enough squares for each opening in the brownie pan.

3. Place the square dough pieces into the slot and fill with the pie filling.

4. Fold over the corners of the squares. Top with your topping of choice.

5. Bake on 350 for 15-17 mins.

If you aren’t serving them right away, I suggest putting them back in the oven to warm before serving. I am told they were delicious, I’m not allowed to eat anything this weekend so I can’t tell you if I liked them. Everyone seemed to like them though! 

Nutella Cookies

Nutella is delicious on its own so having it in cookie form should be good too. This recipe also only has 4 ingredients! It doesn’t take long to make so it is a really quick and easy recipe. Recipe below.


1/2 cup Nutella

1 cup flour

1/3 cup sugar

2 eggs


1. Mix all ingredients together.

2. Drop onto cookie sheet and bake for 10 minutes on 350.

They are ok. I wouldn’t say they are my favorite cookie ever, but they aren’t bad. I was expecting better. It might just be me who thinks that though. Give it a whirl and let me know!