Chicken Piccata

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I've made many chicken piccata recipe's over the past few years and this one is by far our favorite. The chicken stays juicy on the inside and crispy on the outside. It's also super easy. I used almond flour in my breading, but really any GF flour will work.  Enjoy!
4 Boneless, Skinless Chicken Breasts
1/3 C Arrowroot or Cornstarch
1/3 C Blanched Almond Flour
1/4 Tsp. Pepper
1/2 Tsp. Sea Salt
4 Tbsp Earth Balance Butter, divided + more as needed
1 Tbsp Olive Oil + more as needed
2 Cloves Minced Garlic
1/3 C Chicken Stock or White Wine
2 Lemons (juice from 1, garnish with the other)
2 Tbsp. Capers
1/4 C Parsley


1. Wrap chicken in plastic wrap (so juice doesn't fly everywhere) and pound chicken with mallet until it's 1/4 in. thick. If you don't have a mallet use a heavy skillet. Your family and friends will think you've gone wacko beating the chicken but it's an important step... don't skip it! Repeat with the rest of the chicken.
2. Heat 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat until butter is melted.
3. While that's heating, mix together the arrowroot, almond flour, salt, and pepper in shallow bowl.

4. Dredge the chicken in the flour and place in skillet. Cook for 3-4 minutes per side, or until nicely browned.  Do not over crowd pan, cook in batches adding more butter and oil if needed. Set aside on nice serving dish and cover with foil to keep warm.
5. Have your chicken broth ready to go, then add the garlic and cook maybe 15 seconds or until fragrant.  Add chicken broth or white wine to pan and use a wooded spoon to de-glaze. Then, turn heat to high and add the juice of 1 lemon and capers. Let bubble for about a minute.

6. Remove from heat and stir in parsley and 3 Tbsp butter until melted.
7. Pour sauce over chicken and garnish with sliced lemon. 
De-lish!!!
this post is part of Slightly Indulgent Tuesday and Gluten Free Wednesdays

Grain Free Fruit Squares

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I originally set out to make a batch of my Oatmeal Fruit Squares (sooo good by the way!), but at the last minute decided to make a grain free version. They have a shortbread-type crust, sweet fruit filling, and a streusel-like topping... all grain, dairy, and refined sugar free (depending on the type of preserves you buy)!!! 
They're not overly sweet because we like to eat these at breakfast -- don't judge me... they have protein, fiber, fruit & nuts :) --  but if you would like your squares to be sweeter, just add in an extra tablespoon or two of coconut palm sugar to the topping. Also, I added cinnamon to the topping because cinnamon goes so good with blueberries, which is what I used. But you can use any berry variety you'd like for the filling and coordinate the spices for the streusel topping. For example: seedless raspberry filling with some unsweetened coconut (only a Tbsp or 2) or even some lemon zest in the topping instead of cinnamon... the possibilities are endless.
I know I've been a little obsessed with my pie crust recipe lately. I've used it to make pop tarts, fresh strawberry pie, a lemon meringue pie that I'm still perfecting, and now these fruit squares. But I have some different-type recipes coming up. I promise! 
Well not really.
I have my eye on an apple pie recipe I want to try.
Maybe then I'll move on to a new obsession. Maybe.
But for now you can enjoy all of my creations based on my pie crust recipe. Namely these fruit squares.


1 C Blanched Almond Flour, Honeyville Brand
1/2 C Arrowroot Flour
2 Tbsp. Coconut Flour
2 Tbsp. Whole Psyllium Husks (or 1 tsp. xanthan gum)
1/4 tsp. Sea Salt
1/4 tsp. Baking Soda
4 Tbsp. Earth Balance Butter or Coconut Oil
1 Large Egg
1 Tbsp. Honey
1/2 Tsp. Pure Vanilla
1/2 C Preserves Of Choice (I used blueberry)
1/2 C Chopped Walnuts Or Pecans
1 Tbsp. Coconut Palm Sugar
1/2 Tsp. Ground Cinnamon
1. Preheat oven to 350 degrees.
2. Line an 8 x 8 inch pan with foil leaving about an inch of foil over the pan (so you can use as a handle to remove bars) and lightly spray with gfcf cooking spray. Set aside.

3. In a food processor combine the almond flour, arrowroot, coconut flour, psyllium husks, salt, and soda. Give it a good whirl until it's one lovely flour. *If you don't have a food processor, mix with a whisk then cut in butter with a pastry cutter or 2 forks

4. Add the butter, then pulse until the flour looks like sand with small balls in it.


5. Add the egg, vanilla, and honey. The texture should be similar to play-dough. Add 1 tsp. ice cold water at a time or 1 tsp. arrowroot until it reaches the right consistency.

6. Press half of the dough into the prepared pan, then spread the preserves over the dough leaving 1/2 inch on the outside bare.



7. Add the walnuts or pecans, cinnamon, and sugar to the remaining dough and pulse until crumbly.

8. Lightly press the topping into the preserves.

9. Bake 15 - 20 minutes or until very nicely browned. Cool completely.

10.  Use foil to remove bars from pan. Cut into 9 squares.

this post is part of Slightly Indulgent Tuesdays and Allergy Free Wednesdays

Homemade Chocolate Chip Cookie Dough Lara Bars

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Welp, here's another copycat recipe! I get addicted to gluten free bars and then I start thinking "I could make this and save some money!" That's especially true with Lara Bars because at my local health food store they're $1.49 a pop!!!

One of the things I like about Lara Bars is the ingredient list. Take a look:


If you're having trouble reading it, it only has 4 ingredients: Cashews, dates, chocolate chips, and sea salt!!! 
Unprocessed -- Raw -- Gluten Free -- Dairy Free -- Grain Free -- Soy Free -- Vegan 
Since the ingredient list is so small I figured they couldn't be that hard to make. I've seen several Lara Bar copycat recipes around but I decided not to look at them when creating my recipe because I didn't want to be tempted to copy. Really... how hard could it be?
I knew there were more cashews than dates since they were listed first in the ingredient list so I started with 1/2 C cashews and just winged it from there. I made them 3 times and finally got it perfect. Now time for the side by side. Which one is the real Lara Bar and which one is the fake???

Ready? The real Lara Bar is on the left and my fake Lara Bar is on the right :)
So let's grab a food processor and get started:

I found these at Wal-Mart!!!

I have no idea why the lighting looks so crazy!

1/2 C Raw Cashew Pieces (I haven't tried this recipe with roasted cashews)

7 whole dates, about 1/3 C
1 Tbsp. Enjoy Life Mini Chocolate Chips
Pinch of Salt
1. Place the dates in lukewarm water to soften. Let soak 3 -5 minutes then drain off water.

2. Process the cashews until they are finely chopped. Set aside in a small bowl.

3. Add the softened dates and pulse until they are also finely chopped. Add the cashews back to the bowl along with the chocolate chips and salt. Pulse until it all comes together and is almost like a paste, scraping down the bowl as necessary.

4. Lay out 2 pieces of plastic wrap, then evenly divide the dough between the plastic wrap.

5. Using wet hands, form each half into a bar: 3 1/2 inches long, 1 inch wide, and 3/4 inch thick. Tightly wrap the plastic around the bars and store in the fridge.

makes 2 bars but can easily be doubled or tripled

Coconut Cream Pie

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I made another pie!  I don't know why I'm so into pies right now, but nobody around here's been complaining! I guess it's the country girl in me trying to come out, which can be hard to find. Ask anyone who knows me and they'll say that I am so not country. I scream at every spider or bug I see, have horrific allergies, and recently made my husband come home from work to kill a wasp in the kitchen (he works down the street!)... but there's a country girl deep down in there.

I remember spending lots of weekends and summers in Francis, OK where my mom grew up. Anyone know where that is? Anyone? Every time we would go visit my granny was always making pies, any and every kind of pie imaginable. She was known for her pies. And if you go to any diner in the small town we live in they don't have fancy cupcakes. They have pies! So I guess my Oklahoma roots are shining through :)

This time I decided to make coconut cream. I bought a huge bag of unsweetened coconut for this no-bake energy bite recipe a few weeks ago and had a ton left over. So I decided to use my leftover coconut for a coconut cream pie. It was simple to make and my family loved it.

Most coconut cream pies call for a meringue topping but I wanted to be different and use coconut cream and might I say... I think it was a good choice! If you like coconut I'm sure you'll love this pie :)


1 Pre-Baked Grain Free Perfect Pie Crust Recipe


1/2 C Granulated Sugar (I used coconut palm sugar)


1/2 C Earth Balance Butter (coconut oil would probably work but I haven't tried it)


2 Tbsp. Honey


1/4 Tsp. Salt


1/2 C So Delicious Coconut Milk, or preferred milk alternative


3 Egg Yolks


1/4 C Arrowroot Flour


1/4 C Cold Water


1 C Unsweetened Coconut 


1/2 Tsp. Vanilla Extract


Coconut Cream Topping:


1 Can Full Fat Coconut Milk, refrigerated 24 hours


1/2 Tsp. Vanilla Extract


2 Tbsp. Honey or Sugar, to taste


1/2 C Unsweetened Coconut, for garnish




1. Pre-bake pie crust according to directions and set aside to cool.


2. In a small bowl, mix together the arrowroot and water. Set aside.


3. In a medium-sized saucepan, mix together the butter, sugar, salt, honey, milk, and egg yolks. Use a wire whisk to break up the egg yolks and stir up the mixture a bit.

4. Place over medium heat and very slowly bring to a boil, whisking constantly... you don't want to scramble the eggs*!
*If you're worried it, which I wasn't, you can temper the eggs: Whisk eggs in separate bowl. When mixture reaches a boil, very slowly add the mixture to the eggs whisking constantly then transfer back to saucepan.

5. Stir the arrowroot and water again then slowly add to the egg mixture stirring constantly until thickened, 30 seconds to a minute. Remove from heat and stir in the vanilla and coconut. Pour into the cooled crust.

The brownish color is from the coconut palm sugar

6. Place plastic wrap directly on the pie filling and place in fridge 2 hours. Top with the coconut cream.

Coconut Cream Directions:


1. Start by toasting the coconut: Pre-heat oven to 350 degrees. Spread coconut on baking sheet and bake until browned, 2-3 minutes. Keep a close eye on it so it doesn't burn! Set aside to cool.

2. Scoop out the coagulated cream from the coconut milk and place in a large mixing bowl.

3. Add the vanilla and honey then beat on high until well mixed.

4. Spread cream on top of the filling and garnish with the toasted coconut. YUM!!!

this post is part of Slightly Indulgent Tuesdays

Simple Summer Spaghetti

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I'm so happy it's summer! Not only does it mean taking the kids to swimming lessons, summer vacations, and sleeping late but it means I finally have basil in my garden! So now I can break out all of my fresh summer recipes that call for basil.
For this recipe I not only used fresh basil but I also used zucchini, summer squash, and tomatoes... all of which scream summer! You might be thinking "this seems kind of plain" but let me re-assure you that it's bursting with fresh flavor and is going to become part of our regular summer-time meal rotation.
You also might be wondering "where's the meat"? I know! I think I can count on one hand the number of times I've made a dinner without meat, but I promise you - you won't miss it. And besides, if you must, you can add some grilled chicken :)

1 Lb. Tinkyada Spaghetti, reserve 1 C cooking water
1/4 C Extra Virgin Olive Oil
5 Cloves Garlic, minced
Pinch of Crushed Red Pepper, to taste
2 Small Zucchini
2 Small Summer Squash
2 C Tomatoes, chopped
1/4 C Fresh Basil Leaves, torn + more for garnish
1/2 Tsp. Salt, to taste
1/2 Tsp. Pepper, to taste
1 Tsp. Seasoned Salt, to taste
1 Tsp. Nutritional Yeast, optional but gives it a cheesy flavor (on the spice aisle at your health food store)
1. Cook spaghetti according to package directions, reserving 1 C of the cooking water. Set aside.
2. Cut up the zucchini, squash, and tomatoes into bite-sized pieces. Set aside. 
3. In an extra-large skillet combine olive oil, garlic, and red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften (but don't let it burn or get too brown!).

4. Add the zucchini, squash, tomatoes, cooking water, basil, salt, pepper, and seasoned salt. Continue to cook over medium heat uncovered until veggies are tender, about 10 minutes. 
5. Stir in the pasta and nutritional yeast. Taste and adjust seasonings. Sprinkle with chopped fresh basil.

hummingbird bakery's vanilla cupcakes.

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It's true. I'm obsessed with finding the perfect vanilla cupcake. I thought I'd already covered all my possible candidates but no, there's more.


This one is a Hummingbird Bakery recipe and I must say, it's not too shabby. It's fluffy and sturdy, but came across as slightly dry to me, not because I overbaked it but because that's the texture it's supposed to have, I think. The upper part of the cupcake in contact with the frosting was moister and absolutely delicious. The cupcakes could use a tad more salt and a little less sugar, but there's nothing left to criticize about them. In fact, a bonus about them is that the cupcakes themselves are lower in fat as compared to most. That is, before you slather on the frosting.


If you've made cupcakes a couple of times before, the amount of batter you mix up following this recipe may not seem enough for 12, which is the stated quantity. I managed to stretch the batter out but I would not recommend that you do so. Even if the batter did rise quite significantly (be careful not to overfill!), all of my cupcakes did not rise to the brim because of the meagre amount of batter portioned for each one. So make 10 instead of 12 and you will be rewarded with beautiful chubby cupcakes.


Vanilla Cupcakes
makes 10
adapted from The Hummingbird Bakery Cookbook via here

The original recipe said that it would yield 12 cupcakes but in my case, it didn't give me enough batter to fill the cupcake liners such that the cakes would rise to the brim. I feel that it would be much safer to divide the batter amongst 10 cupcake liners.

1 cup all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
pinch salt
3 tbsp butter
1/2 cup milk
1 egg
1 tsp vanilla extract

Put the flour, sugar, baking powder, salt and butter in a mixing bowl and beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half the milk and beat just until the milk is incorporated.

Whisk together the remaining milk, egg and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for another 30 seconds until batter is smooth. Do not overmix.

Divide batter amongst cupcake liners and bake at 325F for about 15 to 20 minutes or until a skewer inserted in the centre comes out mostly clean. Cool before frosting.

Vanilla Frosting
lightly adapted from Baked
makes enough to frost about 16 cupcakes

3/4 cup sugar
2 tbsp + 2 tsp all-purpose flour
1 cup milk
40ml heavy cream
3/4 cup butter
3/4 tsp vanilla extract

In a saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.


Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add the vanilla extract mix to combine. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency.

gateau saint honore.

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It's my take on a saint honore gateau with inspiration from Pierre Herme Pastries. His recreated this classic into individual pastries filled with passionfruit cream and topped with a green tea cream with fried chestnuts and passionfruit compote scattered in and around. I replaced the two creams with vanilla and mango versions and the fried chestnuts and passionfruit compote with candied ginger cubes and adzuki beans. Overall, I enjoyed the flavour combination but I wished I could do something about the cumbersome choux and puff pastry base.


Even though I changed some of the ingredients, I followed the book's instructions. You can't tell from the picture but each pastry is 4 1/2 inches in diameter. It's an unrealistic size for any one person, unless you're really hungry. Plus, instructions for filling the pastry were extremely unclear. If you have the book, read through it and you would know what I mean. The quantities for both creams were also insufficient. I didn't manage to pipe a nice spiral of cream to top the pastries. Geez, they look like something out of horror movie. I think the reason why I'm most upset is because of their appearance. I almost always eat with my eyes first.

And I totally burnt the caramel. Sigh.

condensed milk cookies.

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Umm... how do I put this. It was a great idea but not-so-great recipe. There was too much baking powder and that led to pockets of sharp sourness. Other than that really unfortunate glitch, the cookies had a beautifully crunchy shell but were not crunchy all the way through. The condensed milk worked its magic here, the cookies giving of a wonderful milky aroma. The condensed milk and vanilla somehow elevated the buttery-ness of the cookies. In short, these were milky, buttery and crunchy. What more could you ask for?


Condensed Milk Cookies
adapted from here
makes 54

I have reduced the baking powder by a 1/2 tsp (it was originally 2 tsp) so that the cookies would not taste sour due to an excess of baking powder.

1 cup unsalted butter
1/2 cup sugar
1/2 can condensed milk
3 cups cake flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp vanilla extract

Stir together the flour, baking powder and salt. Cream the butter and sugar until creamy. Beat in the condensed milk and vanilla. Mix in the flour mixture until just incorporated.

Roll the dough into rough 1 inch balls and bake at 350F for 15 minutes or until the cookies start to brown.

golden almond and pear cake.

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Skimming through the pages of The Cake Bible, you will notice that there's no lack of wonderful butter cake recipes. Delicious no less, due to the reverse creaming method that yields a cake with a crumb that dissolves on your tongue with a slight nudge.


Not too long ago, I made a pound cake recipe from the very same book. In eggshells too, for Easter! The texture was so fine and the cake tender. There's a variation of it which uses less butter and icing sugar to create a denser texture, and there's no doubt that I will try it in the near future.


But I digress. I was betting that the book's golden almond cake recipe would be even more sublime as part of the flour is replaced with a gluten-free component, resulting in an even more melt-in-your-mouth crumb while being perfumed by the nutty aroma of almond. And if you're an ardent fan of sour cream cakes, well then, rejoice! The sour cream in this cake makes it moist and tender, and should be added to your to-bake list. If you're like me, it would have stretched way into the hundreds by now.


Before baking, I decided to artistically arrange slices of poached pear in a concentric circle on top of the batter but as you can see, they sank to the bottom. Oh well. If you're planning to add pears too, which I think is a brilliant combination with almond, you might as well lay them down at the bottom of the pan before pouring the batter over.

The Cake Bible suggests that this cake is best eaten when warm, minutes out of the oven. I second that notion.


No doubt, this recipe is not your most almond-iest cake- there are other recipes which utilize almond paste, and at a higher proportion to flour, to give a cake that screams almond through and through. This cake is a little more subtle with the almond, using a modest percentage of ground almonds and a bit of almond extract.

You may be a little turned off at this point. Almond extract? How artificial. Indeed, when used excessively, the intense flavour is hard to scrub off your tastebuds, rendering the recipe an unappetizing flop. But that is not the case here. The amount of extract used is just nice such that the cake is imbued with the flavour of almond but not overly so. There is no cause for disgust, really.

All in all, another winner from The Cake Bible!


Golden Almond and Pear Cake
adapted from The Cake Bible
makes a 7-inch cake

I halved the original recipe and metric measurements would have as such become a bit of a pain. I suggest you get out those weighing scales to ease your headache.

1 large egg
1/3 cup sour cream, divided
1/2 tsp almond extract
1/8 tsp vanilla
5/6 cups sifted cake flour
1/6 cup ground, unblanched sliced almonds, toasted and finely ground
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 tbsp softened butter

2 poached pears, each sliced into eighths

Preheat oven to 350F. Grease and line a 9 x 2 inch round cake pan. Arrange the pear slices on the bottom of the pan.

Lightly combine the eggs, 1/4 of the sour cream and extracts.

In the bowl of your stand mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.

Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition. Scrape down the sides and pour the batter into the prepared pan and smooth the surface with a spatula.

Bake for 35 to 45 minutes or until a skewer inserted in the center comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 10 minutes before unmolding. Now's the best time to tuck into the cake or you could wait for it to cool down completely before storing airtight.

the no-bake peanut butter cookie.

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Sometimes I just want to potter about the kitchen and do something with my hands that doesn't require too much effort. (Strangely enough, cooking never comes to mind.) The urge struck again last weekend, and I turned to this recipe which does not require the blast of oven heat.

While I love the combination of peanut butter and chocolate (and who doesn't really), the uncooked oats had an odd taste that I didn't quite take to very well. It tasted stale and woody, and made me feel rather much like a rabbit at first. I don't have anything against oats, and there was a time I practically lived on cereal bars, but I feel that if they were pre-toasted, the cookies would taste much better.


The No-Bake Peanut Butter Cookie
makes 36
adapted from Baked Explorations

I replaced the regular sugar originally called for in the recipe with brown sugar, and reduced the total amount by a half cup. The addition of salt is of my own doing and you can always leave it out if you rather not add it. Also, the espresso beans are a bomb with this cookie! As mentioned above, I feel that toasting the oats before adding them to the mixture would lessen the their staleness and heighten the cookies' taste.

1/2 cup whole milk
1 1/2 cups brown sugar
1/4 cup unsweetened cocoa powder
1/2 cup butter, diced
1 cup peanut butter, smooth or chunky, but not natural
3 cups rolled oats
1 tsp vanilla extract
pinch of salt

36 chocolate-coated espresso beans

Line two baking sheets with parchment paper.

In a heavy saucepan over medium heat, stir together the milk, brown sugar, cocoa powder and butter until the butter is melted and sugar is dissolved. Bring the mixture to a boil for a full 90 seconds. Remove the pan from the heat and add the peanut butter, vanilla extract, salt and oats. Stir until the mixture is combined.

Use a small ice cream scoop with a release mechanism or alternatively, a tablespoon to drop the mounds of chocolate-peanut-butter-goop onto the baking sheet, leaving some room around them as they spread. Press a chocolate-coated espresso bean into the centre of each mound. Let the cookies cool, then refrigerate them for at least 1 hour or up to 3 days. They can be eaten directly from the refrigerator or at room temperature.

chocolate cake with instant fudge frosting.

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I made this chocolate cake recipe before in my chocolate cherry cupcakes. I remembered that it tasted so darn good that I wanted to eat a huge slab of it. So this time, I baked it into one layer and smothered it with a healthy dose of instant fudge frosting, just to make sure that this was really the ultimate chocolate cake. Well, it is, at least for now.


I underbaked it on purpose, maybe a tad much on hindsight, and the texture of the cake was chewy, fudgy and dense. It's not brownie-like, not even cakey-brownie-like. It's a whole different texture. You have to try it for yourself to know. I don't regret cutting back a few minutes on the baking time one bit, but if you prefer a lighter crumb but with enough chocolaty oomph, try this one by Ina Garten.


No cake is complete without frosting, and I needed a new reliable chocolate one ever since I outgrown the mild cocoa frosting I used to love. I turned to this instant chocolate frosting recipe which uses unsweetened chocolate in hopes that the bitterness would provide the intense chocolaty-ness I was looking for.


I thought it was just okay. It's definitely more chocolaty than the cocoa frosting recipe but it's still not as intense as I would like. It was also a little grainy from the icing sugar, which is a problem I've always had with all previous batches of chocolate frostings. Perhaps more time in the mixer would solve that problem? More milk? (Although I fear that extra liquid would result in a watery frosting.)

If you have a chocolate frosting recipe that is bittersweet and intense, I would love to check it out so please leave a link!


Chocolate Cake
follow the recipe here

For a 6 inch 1 layer cake, use 1.5 times the quantity in the link or visit the source (Smitten Kitchen) and divide it by 4 for easier calculation.

Instant Fudge Frosting
makes 5 cups
adapted from Smitten Kitchen

6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups icing sugar (no need to sift)
3 sticks unsalted butter, at room temperature
6 tbsp half-and-half or whole milk (I used low-fat)
1 tbsp vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

I used just one cup to top the 6 inch cake. It is enough to cover the top generously.