Tuesday, August 25, 2020

Gluten Free Peanut Butter Chocolate Pretzel Bars

 Gluten Free Peanut Butter Chocolate Pretzel Bars

     I have had this idea for a dessert for years. Something that combined three of my favorite treats, gluten free pretzels, peanut butter, and chocolate. I saw a recipe recently from Trisha Yearwood for some bars that contained those ingredients. They were not gluten, dairy, or refined sugar free, but I knew I could adjust the recipe and they would be just as delicious! When they were set up I took one bite, then got in the car and took a plate of these over to my younger sister's house. I had to share them with her, and also didn't want to eat them all. The consensus from her family ( which includes two picky toddlers) and mine is that they are a new favorite! She text me to say thank you for sending her five bars she she could have two of them. I told her that meant she didn't share one with her one year old son. haha  My son also kept counting how many we had left in our fridge, he didn't want to think he was getting one for dessert and find out we were out of them. Thankfully I cut them in small enough pieces he's been able to have an after dinner treat all week! I hope you enjoy them as much as we have!


PB Pretzel Bar

1 cup gluten free crushed pretzels (the cup measurement is of crushed pretzels, not whole, crush before you measure) I used Quinn Gluten Free Pretzels 

6  TBSP melted dairy free butter, coconut oil, or butter ( if you use coconut oil it will have a slight coconut taste) 

1/2 cup creamy peanut butter 

1/4 cup maple syrup

Chocolate Topping 

3/4 cup semi-sweet chocolate chips, I use Enjoy Life to keep them dairy free



1) Line an 8x8 baking dish with parchment paper and set aside 

2) In a large bowl mix the crushed pretzels, butter, 1/2 cup peanut butter, and maple syrup. Stir until well combined. 

3) Spread the mixture into the parchment lined baking dish and use your hands or the back of a spoon to push down. You want to make sure the mixture is well pushed into the pan so that it will hold together. 

4) In a small microwave safe dish melt the chocolate chips and 2 TBSP peanut butter in 30 second increments until melted. 

5) Stir the chocolate peanut butter mixture and using an offset knife spread it evenly over the PB pretzel bar.

6) Place the bars uncovered in the refrigerator for 3-4 hours until set. You will want to make sure they are well set before you cut them. They set best if left overnight but it's hard to wait to eat them for that long!

Cut bars into 12 equal pieces, or less if you want larger bars. 


* Make sure to keep these in the refrigerator and serve cold, the bars will start to loose their shape slightly when they get to room temperature. 

* Store tightly covered in the refrigerator for up to 7 days. 

This recipe was inspired by 

Tuesday, August 18, 2020

Mason Jar Instant Latte

Mason Jar Instant Latte

     When I was in college I worked at Starbucks for a few years. It was a lot of fun, I learned a lot about coffee, and I loved the people I worked with. It also was the first time I drank coffee on a daily basis, and I became addicted! I don't drink coffee daily anymore because of health reasons, at least not a whole carafe black like I used to. When I'm craving a little coffee treat though this is my new go-to. I have never really liked the taste of instant coffee but it's gotten so much better over the years! It's important to use a high quality instant coffee in this recipe so it won't taste as bitter, I will list a few brands in the notes. Funny story about instant coffee, I used to be so addicted to caffeine and strong black coffee that I would bring Starbucks instant coffee packs with me to restaurants, hotels, and even when I stayed at someone's home to add to their weak coffee! I'm glad I'm not quite as addicted as I used to be, but this latte is so good I could see it happening again! 


1 TBSP good instant coffee or 1 packet of Starbucks Via instant coffee

1 TBSP water

1 Cup milk of choice, I use Coconut

1 TBSP maple syrup or sweetener of choice 

1/2 tsp vanilla extract ( optional )

1 cup of ice or ice to the top of the mason jar

1) In a 16 oz. mason jar add the instant coffee and 1 TBSP of water, swirl to mix until coffee is somewhat dissolved. 

2) Add the milk, sweetener, vanilla extract, and ice.

3) Place the lid tightly on the mason jar and shake! This is optional, you can stir if you don't have a lid, but it helps to dissolve the instant coffee and crates a slight froth at the top of the latte.

4) Top with whip cream or dairy free whip cream!


Note on instant coffee 

I like Mount Hagen Organic Fair-trade Instant Coffee, they are one of the only decaf instant coffee brands I have found that is Organic and also tastes good!

Starbucks VIA instant coffee is really good, it is strong and finely ground so you will only need one tiny pouch of the instant coffee instead of a TBSP if you use Starbucks VIA.



Thursday, August 13, 2020

Easy Iced Matcha

Easy Iced Matcha

     The first time I heard about Matcha was about 15 years ago. I was at a local coffee shop and my friend's boyfriend ordered it and then went on to explain the complicated way in which it was prepared with a bamboo whisk in a bowl. The whole process seemed more than I wanted to deal with at the time so I never attempted to make it. When I started drinking it myself I found out a prefer it iced and there is a lot easier way to prepare it by shaking it! I have even saved some empty jelly jars with lids to make tiny matcha shooters to have as an afternoon pick me up! 

6 oz water


1 tsp Matcha, I use Jade Leaf Organic Matcha

1/2 tsp Maple Syrup or more to taste

2 oz coconut milk or milk of your choice


1) In a mason jar add the water, ice cubes to almost the top of your jar, and maple syrup.  You want to make sure you leave a little room for the coconut milk! 

2) Place the lid on the mason jar and shake the jar until the matcha is well mixed.

3) Top with the coconut milk and stir to combine.

If you find the Matcha flavor is too strong for you, you can use 8 oz total of coconut milk to make a latte instead!


Monday, August 10, 2020

Homemade Taco Seasoning

 Homemade Taco Seasoning 

     I realized about 8 years ago when I needed to start eating gluten free that most store bought taco seasoning had wheat in it as a thickener. I started experimenting with making my own and never turned back! My husband's favorite food is ground beef tacos so I make them at least once a week for him. This recipe is for a pound of ground beef, but if you would like to quadruple the recipe it stores well in a mason jar, you can then just shake it before use to mix the spices and add what you need. 

Homemade Taco Seasoning

( for one pound of ground meat)


1 TBSP chili powder

1 tsp sea salt

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp parsley

1/4 tsp paprika


1) Measure all of the spices into a small container and mix well.

2) Brown your choice of meat.

3) Once the meat is browned and cooked through, add the taco seasoning and 1/4 cup of water in the skillet, reduce the heat and simmer until most of the water evaporates.


Wednesday, August 5, 2020

Matcha Blender

Matcha Blender 
     I started drinking Matcha instead of my morning coffee a year ago and love it! It gives me a little bit of energy without the crash or jitters I would get from coffee. This summer I wanted to switch up my matcha so I decided to make a refreshing matcha blender. It was so good I started looking forward to it each morning when I got up, almost as much as I used to look forward to coffee. I love to enjoy my drink on my deck in the sunshine while my son has a smoothie, it's become one of my favorite times of the day!


Matcha Blender


1 cup coconut or other milk

1 cup Ice

1 tsp maple syrup ( or more to taste)

1 tsp matcha, I use the Organic Jade Leaf Matcha brand


1) Place all ingredients in a high speed blender, or smoothie maker and blend until smooth!