Category Archives: Holiday

5 Gluten-Free Easter Desserts

Easter’s not a holiday that’s know for its desserts. That’s probably because after too many Peeps and lackluster chocolate eggs, more chocolate doesn’t seem all that appealing. I promise you these desserts are better than any Peep you’ve ever had(although unless you’re a hardcore Peep fan that’s probably not saying much).

Once you’re done serving ham and asparagus, try slicing out some of these Spring dessert recipes. Some might require special gluten-free flours, but others do not or could even be made with regular all-purpose flour. All of these can be made in advance and set aside so you can sit back and enjoy the day.

Peanut Butter Swirl Brownies

Gluten-Free Peanut Butter Swirl Brownies aren’t necessarily an Easter dessert, but you can never go wrong serving some. Add in some ice cream and hot fudge and you might want to consider skipping Easter dinner to save space.

Lemon Cornmeal Cake

Lemon Cornmeal Cake is definitely a dessert to welcome Spring. The slightly-coarse cornmeal gives a rustic and homemade touch to a simple dessert, and you can even save a slice for a sweet breakfast the next day.

Homemade Reese's Peanut Butter Eggs

Homemade Reese’s Peanut Butter Eggs are the DIY solution to possibly the best drug store candy ever. The peanut butter to chocolate ratio beat out all the other variations hands down. Since these are fresh and homemade though, they might melt in your hand so best to keep these wrapped until dessert time.

Grain-Free Carrot Cake

Grain-Free Carrot Cake isn’t quite your traditional carrot cake, but it’s equally as spiced and delicious. This cake uses almond flour instead of regular, and has all my favorite fixings for carrot cake: Carrots, raisins, spices, pecans, and–of course–cream cheese frosting. It’s long overdue to be remade on this blog.

Gluten-Free Lemon Crinkle Cookies

Nothing says Easter dessert more like lemon and powdered sugar. If you don’t feel like cake or something time intensive, Gluten-Free Lemon Crinkle Cookies are a perfect light dessert with coffee or goodie bag gift. You can make a big batch and keep the extras for yourself, too.

4 Winter Brussels Sprout Side Dishes

Winter Brussels Sprout Salad3

Brussels sprouts are easily one of my favorite vegetables. Whenever I hear someone say they don’t like them I think “they must not have had them cooked right.”

My last recipe for Life by DailyBurn was a Winter brussels sprout salad that I’m sure could turn around even the biggest picky eaters. It has walnuts, apples, and a little lemon for tartness in addition to savory roasted sprouts and would fit into any Christmas or holiday menu. 

If–for reasons unexplained–those aren’t the right brussels for you, here are a few other recipes that might suit your sprouty palate:

Fennel Roasted Brussels Sprouts

Fennel roasted brussels sprouts is a new favorite that actually makes me want to put fennel into my grocery cart. Because of the honey and cranberries, this dish is a little bit sweeter than the rest. 

Maple roasted brussels sprouts are better for a picky palate. Their simplicity makes them a crowd pleaser while still having just the right sweet & salty balance.  

Balsamic brussels sprouts with red wine is the tangiest of these dishes. It’s great for a dinner or hearty meal, especially paired with whichever wine you cook with. 

4th of July Flourless Chocolate Cake

Gluten-Free Flag Cake

Cake is never my favorite dessert. Brownies, fudge and frosting are. So when I make a cake the fudgier and dense it is the better.

My mom’s made this flourless cake for years. I first had it during passover at a bake sale when it was one of the few flour-free treats people would flock to. Since then it’s been a go-to recipe.

The cake is just eggs, sugar, chocolate, and butter; it can’t get any simpler than that. For the frosting I used a basic vanilla buttercream and fresh berries to make it festive. When adding berries to baked goods you make the shelf life much much shorter, so add them at the last minute and make sure to eat it up fresh!   

Flourless Flag Cake

If you do prefer a lighter and cakier base, try this gluten-free recipe using almond and coconut flours. 

4th of July Flourless Chocolate Cake

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients(Makes 20 servings):

For the cake:

  • 1 stick butter, melted

  • 3/4 cup sugar

  • 6 eggs

  • 1 cup chocolate chips OR 8.5 oz chocolate, melted

For the frosting:

  • 1 stick butter, room temperature

  • 2 1/2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2 Tablespoons milk or cream

  • 1 pint strawberries, sliced

  • 1 pint blueberries

Gluten-Free Chocolate Cake


  1. Preheat your oven to 350 degrees.
  2. Beat together the butter and sugar, adding in eggs one at a time until all of them are incorporated. The batter should be smooth and ribbony.
  3. Melt the chocolate in a double boiler or microwave.
  4. Slowly temper the melted chocolate into the batter until it’s completely mixed in.
  5. Grease a 9-inch cake pan and pour the batter in.
  6. Bake for 40 minutes or until a cake tester inserted into the center comes out clean.
  7. Remove the cake and let it sit undisturbed until it cools to room temperature. It should deflate as it cools. Don’t worry if the top cracks since it will get covered eventually.
  8. To make the frosting, whip together the butter, sugar, vanilla, and milk until smooth.
  9. Lightly dust the top of the cake with powdered sugar to make sure the frosting doesn’t pull crumbs.
  10. Spread the frosting on gently and evenly.
  11. Arrange the strawberries and blueberries however you’d like right before serving. Store leftovers in a air-tight container in the refrigerator for up to 2 days.  

4 Memorial Day Dessert Recipes

When the Summer comes around, it makes me realize how boring the Winter was. Every weekend someone’s having a picnic or a party or a birthday. It’s a really good problem to have.

Assuming you have one(or all) of those lined up for Memorial Day weekend, I wanted to share 4 of my favorite recipes to celebrate the warmer weather(of course if it’s too warm and chocolate starts melting, then it’s a travesty).

Any of these are a great way to finish off a picnic or a backyard barbecue depending on what your mood is. Each recipe is also gluten-free or easily tailored to be. 

Gluten-Free Chocolate Flag Cake

Gluten-Free Chocolate Flag Cake–Because every memorial day needs some patriotism. The great thing about cake is that it can’t melt, so if it’s hot out you can still have a tasty time. This cake defies normal gluten-free cakes with a super moist base and a rich vanilla frosting. You can’t really go wrong.

Chubby Hubby Cheesecake

Chubby Hubby Cheesecake is on my short list of recipes to make soon. It’s pretty much a home run with any crowd with good taste. It’s easy to make gluten-free, too, by using gluten-free pretzels or even vegan with dairy-free substitutes.

Chocolate-Covered Strawberries

Chocolate Covered Strawberries are of course a classic dessert for any Summer party. As long as it’s not too hot out, these are a refreshing way to cool down. Create a variety by using milk, white, and dark chocolate.

Red White and Blue Stuffed Strawberries

Red, White, & Blue Strawberries take the chocolate covered strawberry idea and flip it inside out(literally). These take a little more time and skill but they’re worth the effort. If you’re up for a challenge and ready to impress, give these a go.

Happy Memorial Day!

4 Egg-Filled Easter Brunch Recipes

4 Egg-Filled Easter Brunch Recipes

Easter doesn’t make a lot of sense when you think about it. There’s a bunny but bunnies don’t lay eggs, so why are you searching for them? And where does the candy come in?

Assuming you’re not having plastic eggs filled with dollar bills and chocolate candies, you might want to have something a little more satisfying. Maybe for a brunch crowd–maybe for just yourself. Here are 4 of my favorite egg-cellent(I’m already sorry I made that pun) brunch recipes for you. 

For something traditional…

Easy Broccoli Frittata Serving

Easy Broccoli Frittata is a great way to feed a crowd something healthy and satisfying. I’m a big fan of frittatas for breakfast or dinner. Even as just one person, they’re good to make on the weekend and heat up through the week. Add some potatoes or toast and you’re golden.

For just two(or one—no judging)…

Mushroom and Herb Cheese Omelette

I’d never make omelettes for a crowd because they’re hard to keep warm while the rest cook, and if you have other distractions going on in the kitchen they’re a nightmare. But a Mushroom and Herb Cheese Omelette is satisfying and just the right amount of food for one or two people and goes great with just about any side. 

For something spicy…

Thai Deviled Eggs

Thai Deviled Eggs have just the right amount of flavor and kick mixed with tradition to please just about anyone. I assumed I didn’t like deviled eggs until I toughened up and tried some. Hopefully the peanut butter and kick of these will get a few deviled egg nay-sayers to bite. 

For something sweet…

Gluten Free Chobani Pancakes

Chobani Pancakes may not be egg-filled but the egg helps to make almond flour and greek yogurt into a delicious, hearty, and gluten-free breakfast. It’s a much better option than the white flour pre-made pancake mixes. And at the end of the day who doesn’t like pancakes for brunch?

Happy Easter!

3 Irish Cream Dessert Recipes

St. Patricks Day has never been a favorite holiday. Perhaps because my birthday’s right around the corner, or Easter which is centered around chocolate eggs filled with candy(I mean, what’s not to love?). Potatoes, beer, and colcannon just don’t do it for me. But there’s one Irish food I can get down with.

Irish cream is made with just about everything bad for you, so naturally it’s one of my favorites. There’s nothing better than making a dessert with it and then sitting down to enjoy it with an ice-cold glass on the side. These are 3 of my favorite recipes with Irish cream you can enjoy this weekend(after the potatoes and beer, of course).

Bailey's Frosted Brownies

Bailey’s Frosted Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

For the brownies:

  • 3/4 cup oat flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup + 2 Tablespoons cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 4oz bittersweet baking chocolate
  • 1/3 cup Irish cream

For the frosting:

  • 6 Tablespoons butter, room temperature
  • 1 1/4 cup powdered sugar
  • 1 1/2 Tablespoons Irish cream


  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together the chocolate and butter.
  4. While the chocolate is melting, beat together the eggs, sugar, vanilla, and Irish cream.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
  9. To make the buttercream, beat the powdered sugar, butter, and Irish cream heavily until it’s entirely mixed. Add a touch more buttercream if it’s too dry at first.

Bailey's Hot Chocolate Truffles Yield

Bailey’s Hot Chocolate Truffles

Prep time: 25 minutes

Cook time: 0 minutes


  • 1 cup(8.5oz) semi-sweet chocolate chips
  • 6 Tablespoons Irish cream
  • 2 Tablespoons butter
  • 1/2 cup powdered hot chocolate mix*

*I wouldn’t recommend using a mix that is overly processed or full of chemicals. You could also mix 6 Tablespoons of sugar and 2 Tablespoons of cocoa powder for a nearly identical coating.


  1. Melt the chocolate chips and butter together in a microwave or over a double boiler.
  2. Mix the Irish cream into the melted chocolate until it’s smooth and shiny.
  3. Refrigerate or freeze the chocolate until it’s semi-soft and doesn’t stick to your hands. You want it to be a little colder than you think it should be since your hands will warm it over time.
  4. Pour the hot chocolate mix into a small bowl or onto a small plate.
  5. With a melon-baller or a spoon, carve out pieces of chocolate about 1-inch in width. Roll the chocolate into as round a ball as you can and drop it into the hot chocolate mix.
  6. Roll the ball around in the hot chocolate mix until the sides are all covered and move it to an air-tight container.
  7. Refrigerate the truffles for 30 minutes for the right consistency before eating.  Keep them refrigerated when not enjoying.

Hot Amaretto Mocha

Hot Amaretto Mochas

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

  • 6oz fresh brewed coffee
  • 1 Tablespoon hot cocoa mix
  • 1 1/2oz Irish cream
  • 1/2oz amaretto


  1. Make sure the coffee you’re using is steaming hot. If not, heat it up gently.
  2. Stir in the hot cocoa mix until it’s completely dissolved.
  3. Pour in the Irish cream and almond liqueur and stir well until blended.
  4. Garnish with whipped cream and chocolate if desired. Serve hot.

12 Months Of Recipes: 2013

“Oh God, not another list!” is admittedly what I think whenever someone posts one of these year-end roundups. Bear with me if you feel the same.

Last year I had gone through all my posts from 2012 and picked my favorites from each month. I liked the idea a lot and wanted to do it again. Most months were a struggle to pick just one recipe—a good problem to have I imagine.

Here are all of my favorite recipes from each month of 2013. I hope you browse through them and find a favorite, too.


January: Vegetarian Buffalo Chicken Dip


February: White Chocolate Peppermint Brownies


March: Maple Hazelnut Granola


April: Homemade Strawberry Sauce


May: Red, White, and Blue Stuffed Strawberries


June: Gluten-Free Pumpkin Bread


July: Reese’s Lovers Bark


August: Gluten-Free Cornbread


September: Coconut Caramel Muffins


October: Low-Fat Butternut Squash Casserole


November: Peanut Butter Swirl Brownies


December: Hot Amaretto Mochas

Here’s to another delicious year of recipes!

Last Minute Christmas Desserts


T’was the day before Christmas

When all through the house

Not a stove pot was stirring

So I went and grabbed my mouse.


Click after click,

Page after page

I searched for a dessert

That’d be all the rage.


Chocolate or Nutella,

Peanut butter or not,

I just needed something quick

I could make on the spot.


I found a list

With time to spare

And blogged about it

For all to share.


Easy Nutella Brownies

Chocolate Peanut Butter Bars

Coconut Pistachio Bark

Bailey’s Hot Chocolate Truffles

Chubby Hubby Cheesecake

No-Bake Peanut Butter S’mores Bars

Dark Chocolate Peppermint Bark


Hot Amaretto Mochas


I’ve gone through stages of coffee drinking. First was the “decaf black coffee is the way to go.” Then came the “I don’t drink coffee, just tea,”  followed by “I only drink coffee when my coworkers do.”

Now comes the “I’ll drink coffee when you put Bailey’s in it” time of year.

This drink is so easy it’s a little scary(scary that you can make it whenever you want, that is). Be sure to keep all the ingredients on hand for a dessert aperitif on Christmas day or for any holiday party and watch the pot of coffee disappear.


You can use any flavored liqueur instead of the amaretto, or even make a non-alcoholic version with coffee creamer and a splash of almond extract for the kiddos.

Hot Amaretto Mochas

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

  • 6oz fresh brewed coffee
  • 1 Tablespoon hot cocoa mix
  • 1 1/2oz Irish cream
  • 1/2oz amaretto


  1. Make sure the coffee you’re using is steaming hot. If not, heat it up gently.
  2. Stir in the hot cocoa mix until it’s completely dissolved.
  3. Pour in the Irish cream and almond liqueur and stir well until blended.
  4. Garnish with whipped cream and chocolate if desired. Serve hot.


Holiday Vanilla Chex Mix

Holiday Vanilla Chex Mix

I don’t know about you but I usually don’t expect to like any cereal without “Chocolate” or “Reese’s” in its name—Those are just my personal preferences. But shockingly I’ve found a new favorite that doesn’t fit into either of those categories.

I got a box of Vanilla Chex back in September when they invited me to the Wine & Food festival. Skeptical, it took me a month or so to open it, but after I did I just kept eating it by the handful. The vanilla-coated Chex are surprisingly sweet and delicious. It’s impossible to stop after just one.

After I ate half the box, I felt like I should do something with the rest that’d be more exciting than handfuls of cereal. Since it’s (already) the holiday season, what better way to use it than make holiday Chex mix? The vanilla, cinnamon, almond, and chocolate flavors blend perfectly for an addictive and delicious party snack.

Holiday Vanilla Chex Mix

This recipe has you make your own cinnamon sugar almonds but you can cut out the cooking completely by buying flavored almonds at your specialty grocery store.

Holiday Vanilla Chex Mix

Prep time: 5 minutes

Cook time: 10 minutes


  • 4 cups Vanilla Chex cereal
  • 1 1/2 cups whole almonds
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon oil
  • 1 Tablespoon water
  • 3 Tablespoons sugar
  • 1 cup M&Ms


  1. Preheat your oven to 300 degrees.
  2. In a bowl, mix together the almonds, cinnamon, oil, sugar, and water until the almonds are covered and there’s no liquid on the bottom.
  3. Pour the almonds in a single layer onto a non-stick baking tray and roast for 10 minutes or until the cinnamon sugar begins to clump on the almonds.
  4. Remove the almonds from the oven and let them cool briefly.
  5. In a clean bowl, combine the almonds, Chex cereal, and M&Ms and toss well before serving.
  6. Keep in a sealed bag at room temperature when not enjoying.