Saturday, April 3, 2021

Reese's Peanut Butter Pie for Two


1/4 cup graham cracker crumbs (I use Annie's Bunny Grahams for this)
1 tablespoon salted butter, melted
1/4 cup heavy cream
1/2 teaspoon sugar substitute (I use for my sugar substitute) 
3 tablespoons creamy peanut butter
2 ounces cream cheese softened
4 tablespoons powdered sugar
Chopped up Reese's Peanut Butter Cups or Minis for garnish


Heat oven to 350° F.
Pour graham cracker crumbs into a small bowl and stir in melted butter.
Butter or spray the bottom and sides of an 8.5 ounce ramekin or baking dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers, the bottom of a drinking glass or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
Place the baking dish in the oven and bake for 8-10 minutes. 
Remove from the oven and set aside.
Pour the cream and sugar into a small bowl and whip at high speed using a hand mixer until stiff peaks form. Set aside.
In a separate bowl, whip together the peanut butter, cream cheese, and powdered sugar.
Gently fold the whipped cream into the peanut butter mixture with a spatula until completely blended. Spoon into the cooled ramekin and smooth out the top. Place the pie in the refrigerator for at least 2 hours or until ready to eat. Top with your favorite garnish, peanut butter style!

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Tuesday, March 23, 2021

Gluten Free Cornbread for Two

My husband is not keen on cornbread, he'll eat it once in a while but not a lot. I grew up with the old southern cornbread eaten at every meal, literally. So I was so happy to run across this recipe and to be able to convert it to gluten free without any problems. I've made my mini skillet of cornbread many times but always seem to make a little too much! This was prefect! 


  • 2 1/2 tablespoons salted butter , melted
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup + 1 tablespoon plain (not cornmeal mix) yellow cornmeal
  • 1/4 cup all purpose flour (I use Pillsbury Gluten Free)
  • 1 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt


  • Heat the oven to 400 degrees F (200 degrees C). Let skillet if using one get hot. This makes for a crispier crust.
  • In a medium sized bowl, whisk together the melted butter, milk, and egg until well blended.
  • In a separate bowl, mix together the cornmeal, flour, sugar, baking powder and salt.
  • Add the liquid mixture to the cornmeal mixture and stir just until the flour is moistened.
  • Pour batter into small greased pan (I used a mini cast iron skillet) and spread evenly. 
  • Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Thant's all friends and it is so good, a little crunchy on the top just the way I like it.

Thanks for stopping by y'all and please cone again soon!

Friday, March 12, 2021

Gluten Free Snickerdoodle Apple Bread

I was recently introduced to a new healthier sugar substitute and I LOVE IT. After I received my first shipment I decided that I was ready to do some baking! This turned out wonderful, it is low sugar but I did use the brown sugar in the recipe although Whey Low makes a brown sugar that I am decided about using in the future.


  • 1 1/2 tsp baking powder
  • 1 1/2 cups gf flour
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/4 cup Whey Low granulated sugar 
  • 1/2 Tbsp cinnamon
  • 2 eggs
  • 1 Tbsp vanilla
  • 1/2 cup milk
  • 1 Med apple of your choice (I use whatever I have on hand)


  • 2 Tbsp granulated sugar
  • 1 tsp cinnamon


  1. Preheat oven to 350°
  2. Spray a 9×5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.
  3. Whisk together salt, baking powder and flour. Set aside.
  4. In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.
  5. Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.
  6. Finally add in apples and stir until just combined and pour batter into prepared pan.
  7. Mix together the sugar and cinnamon for topping and sprinkle on top of batter.
  8. Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.
  9. Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature.
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Thursday, December 10, 2020

Classic Beef Chili with Corn Dinner Rolls

 I made my homemade chili recipe and wanted cornbread with it, it's a southern thing. But, Honey doesn't eat much cornbread so I only wanted a small amount. So I brainstormed with is very dangerous and came up with an idea. These Rolls were delicious and I will definitely be making them again.

First my Chili recipe:

Classic Beef Chili
Servings: 6

1 pound lean hamburger
1 sweet onion; chopped
2 cloves of garlic; finely chopped
1 TBLS. chili powder
1 tsp. ground cumin
1 14-oz can tomato sauce
1 15-oz can red kidney beans; drained and rinsed
1 10 oz can mild tomatoes with chilies
1 4 oz can tomato paste
½ cup water; warm

Cook beef and onion together, drain. Add chili powder and cumin. Stir to combine. Combine tomatoes. beans, and tomato paste in slow cooker. Stir in beef mixture, cover and cook until flavor blends well. About 1 hour.

And for the Rolls:

Cornbread Dinner Rolls


1/4 cup flour (I use GF)

3/4 cup Bob’s Red Mill Cornbread Mix

1/2 tsp baking powder

1/2 tsp salt

2 TBL Mayonnaise

3/4 cup cold milk


Preheat oven to 375 degrees.
Combine all ingredients well, spoon in to a greased muffin pan.
Cook for 20 minutes or until done and golden brown.

This recipe makes 5 large Rolls or 6 small ones.

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