Chocolate Chip Peanut Butter Banana Bread {gluten-free}

My husband and I have a bad habit of buying bananas and letting them go bad before we can eat them. I could be wrong, but I think it might be because we love banana bread so much.

I hope you enjoy this recipe. I found it on Simply Recipe but made a few tweaks to make it gluten-free and a little more unhealthy (and by unhealthy, I mean delicious).


For this recipe, you’ll need a cup-for-cup gluten-free flour blend. I’ve found that baking with one type of gluten-free flour (like rice or almond) doesn’t give you the same result that a blend gives you. You can find several different options at your local grocery store or make one yourself. Make sure that your blend has xanthum gum in it. If it doesn’t, you’ll need to add some to this recipe to hold the bread together.


I use Andrea’s Gluten-Free flour blend. Everything I have made with it has turned out amazing. Gluten eaters don’t even notice a difference. Andrea’s Gluten-Free is a local company, so you might not have this option, but find a blend that you love and you’ll be set!


  • 3 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/4 cup of peanut butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups gluten-free (cup-for-cup) flour
  • 1 cup semi-sweet chocolate chips


1.  Preheat the oven to 350 °F.

2.  Mix smashed bananas and melted butter in a large bowl.

3.  Mix in sugar, egg, vanilla and peanut butter.

4.  Add baking soda and salt to the mixture.

5.  Mix in gluten-free flour blend.

6.  Pour mixture into greased loaf pan.

7.  Bake for one hour. It may need to bake a little longer depending on the size of the bananas you used.

8.  Let cool and serve.



Gluten-Free Chocolate Truffles {aka Oreo balls}

Oreo balls are one of my favorite desserts. They are easy to make and addicting to eat. In college, my roommates and I would make them every time finals week rolled around. It was tradition.

Last weekend, I made my first batch of gluten-free Oreo balls. They were just as good as I remembered. I used Glutino chocolate vanilla creme cookies – the best Oreo substitution out there.



  • 1 bag Glutino chocolate vanilla creme cookies
  • 4 ounces of cream cheese (1/2 block)
  • bark chocolate


1.  Put the entire bag of cookies into a food processor.  Add the cream cheese.


2.  Pulse until well-blended.


3.  Roll mixture into balls. Then freeze for ten minutes.


4.  Dip each ball into the melted bark chocolate.


5.  Keep the chocolate truffles refrigerated until serving.


6.  Enjoy.

Pumpkin Crunch {gluten-free}

I am beyond blessed to work in an environment where my coworkers are not only accepting of my gluten-free lifestyle, but also accommodating. A couple of weeks ago my coworker brought in a gluten-free pumpkin crunch dessert that was incredible. Before she made the dessert, she even double-checked with me that all the ingredients would be safe.

When I got to taste it the next day, I immediately asked for the recipe. None of my coworkers even knew it was gluten-free until they noticed that I was eating too!

This week, I made the recipe for myself and was not disappointed. It is quite possibly one of the easiest and most delicious pumpkin desserts ever.

But before I give you the recipe, I want to share this video with you. I think you will agree that it is pretty funny.

Don’t worry about not being able to eat Royals, because this dessert will satisfy your cravings – no problem.


  • 15 ounce can pumpkin
  • 12 ounce can evaporated milk
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 1/2 teaspoon cinnamon
  • 1 yellow cake mix (I used Betty Crocker’s gluten-free mix)
  • 1 cup melted butter


1.  Preheat oven at 350 degrees.

2.  Combine pumpkin, evaporated milk, sugar, eggs and cinnamon.



3.  Pour mixture into greased 9×13 inch pan.


4.  Sprinkle the cake mix on top of the pumpkin mixture. Pour the melted butter over the top.


5.  Bake for 1 hour and 10 minutes.


6.  Let cool and serve.


Alfredo Spaghetti Squash {Gluten-Free}

Last weekend, I went to my first (and last) farmers market of the summer season with a few of my friends. Sad, I know, considering it is already fall. I really enjoyed it, and there were lots of great fresh food options for us gluten-free folks. I even got to daydreaming about opening my own booth and selling gluten-free treats next summer. Wouldn’t that be fun?

Anyway, we came across a stand that was selling squash, and I immediately thought of this recipe that I found on Pinterest by Family Fresh Meals. You’ve probably seen it too. It looks really good. So… I bought the squash.

Honestly, I was expecting it to taste pretty bad. I have only heard negative reviews from friends and family members, so my hopes were not very high.

I was surprised at how much I liked the spaghetti squash. Don’t get me wrong, it was not as good as regular alfredo pasta, but I would make it again. And if you want to try spaghetti squash, this is probably the recipe you should try.


  • 1 or 2 spaghetti squash
  • 1 jar alfredo sauce (I used Classico, because it says “gluten-free” right on the jar)
  • 1 1/2 cups of shredded mozzarella cheese
  • salt and pepper to taste


1.  Preheat oven at 350 degrees.

2.  Place the washed squash on a rimmed baking sheet. Cut 2-3 vents in the squash by poking it with a sharp knife. I was surprised at how hard this part was. Squash has tough skin.


3.  Bake the squash for 60-65 minutes. Remove from oven and let rest for 10-15 minutes.

4.  Cut squash in half, length-wise, and scoop out the seeds.


5.  With a fork, shred the inside of the squash. This is the step where you form the ‘noodles.’ Season with salt and pepper.


6.  Mix half a jar of alfredo sauce in with each half of the squash’s noodles. Top with shredded cheese.


7.  Place squash under broiler for 2-3 minutes until the cheese is melty.


8.  Serve and enjoy.

Gluten-Free Chocolate Cookie Dough Cupcakes

Okay. I admit it. I have a sweet tooth. I love all things chocolate. Who doesn’t? Naturally, I stumbled upon this recipe from Pillsbury for Gluten-Free Chocolate Cookie Dough Cupcakes, and you know I was excited to try it.

This recipe was a little out of the box for me, because it looked so fancy. I like easy recipes. However, it was simple. Because Pillsbury has gluten-free cookie dough, it saves a big step during the process. It is a recipe that anyone is capable of making, which is why I am sharing it on my blog.


  • 8 oz Pillsbury Gluten Free refrigerated chocolate chip cookie dough (from 14.3 oz. container)
  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup melted coconut oil or canola oil
  • 1 cup warm water
  • Cream cheese frosting
  • Chocolate chips


1.  Preheat oven at 350 °F. Line muffin pan with paper liners and spray with cooking spray. Set to the side.

2.  Bake 12 three-fourth inch balls of cookie dough for 6 minutes. Let cool.


3.  While the small cookies are baking, roll the remaining cookie dough into 12 one inch balls. Set aside.


4.  Mix flour blend, cocoa, baking soda, xanthan gum, salt, sugar, oil and water in electric mixer for several minutes until blended.


5.  Spoon cake batter into the muffin tins (about half full). Place one cookie dough ball into each muffin tin, on top of batter. Cover the balls with another spoonful of batter. *Make sure the tins are about three-fourths full. My tins were almost all the way full and the cupcakes ended up a little too big.


6.  Bake 30 minutes (until a toothpick comes out clean). Cool about 30 minutes.

7.  Frost, sprinkle with chocolate chips and top with mini-cookie.