Category: Recipes

Rainbow Lickety-Split Cupcakes + Marshmallow Treats {GF, Vegan}

Who doesn’t love a perfectly fluffy gluten free, vegan cake recipe?! What if I told you it has a decoration that doubles as the main ingredient for some extra marshmallow treats?! Well, look no further than my grandma’s Lickety-Split Cake.

Though I don’t personally celebrate St. Patty’s day, this rainbow treats are sure to fit right in on the 17th– or at any other celebration!

When my grandma learned I tested positive for an egg allergy, it became her mission to always clip safe recipes for me.

One such recipe was her Lickety-Split cake– a cake she made in the depression era when eggs and butter were scarce.

Lickety-Split Cake has also proven to be one of the only simple cake recipes that results in an airy free-from cake! With the appropriate ingredient choices, it turns out just right when top 8 free!

A few weeks ago, I decided to use her recipe to make rainbow-decorated mini cupcakes using Fruity Pebbles!

Lickety Split Cupcakes

But, there I was stuck with almost a whole box of leftover pebbles…

So I grabbed a quick marshmallow treat recipe and I was party-ready!

Fruity Pebble Treats

See the simple dual-recipe below and be sure to tag me {@breezygfreezy} if you make these cute, festive goodies for St. Patty’s day or otherwise!

Take it easy, but take it.


Rainbow Lickety-Split Cupcakes + Marshmallow Treats {GF, Vegan}

Yield: 24

Rainbow Lickety-Split Cupcakes + Marshmallow Treats {GF, Vegan}


    For the Lickety Split Cake:
  • 1 1/2 c. gluten free all-purpose flour {I love buying a big bag of Namaste from Costco!}
  • 1/2 c. sugar
  • 1/4 c. baking cocoa {I love Rodelle!}
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. water
  • 1 tbs. vinegar
  • 1/4 c. + 2 tbs. canola oil
  • 1 tsp. vanilla {I love Rodelle!}
    For the Topping:
  • 1 can frosting of choice {I chose Simple Mills!}
  • 1 box Fruity Pebbles
    For the Marshmallow Treats:
  • 3 tbs. butter/coconut oil
  • 10 oz. bag of marshmallows {I use Jet Puff minis}


    For the cake/cupcakes:
  1. Combine dry ingredients in large bowl.
  2. Add wet ingredients and stir until smooth.
  3. Pour into greased tin {regular cupcakes, mini cupcakes, or 8-9 in. round pan work}
  4. Bake at 350 for ~40m {less for minis!}
  5. Cool in pan.
  6. Frost and dip into Fruity Pebbles for a fun topping!
    For the marshmallow treats:
  1. Melt butter/coconut oil in large pot.
  2. Add bag of marshmallows and stir consistently until melted and combined.
  3. Add remaining Fruity Pebbles and stir.
  4. Put into 9x13 pan lined with parchment paper and let cool before cutting.

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

*All opinions are truthful and my own. This post was generously sponsored by Pascha Chocolate & I am an unpaid ambassador for Barney Butter*

While I’ve been gluten free since I was diagnosed celiac almost 20 years ago, but my inability to eat peanuts {non-anaphalactic} and inability to eat eggs {also non-anaphalactic} came along in the last handful of years. Between those restrictions and my often-unattended-to lactose intolerance, making– and eating!!– delicious desserts often isn’t the first thing people think I can do.

Well, I’m here today to tell you that’s just plain incorrect!

I love my Barney Butter Bare Butters {smooth and crunchy} by the spoonful and after polling all of you on my Twitter, it’s apparent that regardless of the kind of nut butter, you all love your chocolate, just like me.

That’s why I’ve partnered with Pascha Chocolate, an extremely allergy-friendly, pure chocolate brand, to showcase their baking chips {made with rice milk!} as we chug along through the wintry baking season.

They have extensive certifications, are free from the top 8 allergens and more, and are dedicated to providing safe chocolate options that are forward-thinking, like baking chips!

Their baking chips come in milk and white chocolate options and, due to the low boiling point of rice milk, are best melted in the microwave {not a pain-in-the-behind double boiler!}

Despite their unusual milk choice for chocolate products, they taste entirely like their allergen-full counterparts. The first microwave attempt, I used my melt function. Bad idea, folks. Just use your microwave on 50% power in 30-60s intervals, stirring in between, and it’ll melt beautifully.

As a reminder, Barney Butter makes non-GMO, vegan, certified gluten free almond butters, flour, and meal using a blanching technique on California almonds. Their blanching results in a beautifully smooth {non-gritty, finally!} almond butter that is safe for those with peanut allergies! Though I go through at least a jar a month, if I’m being conservative, I love to bake with the flour and butters; I made gluten free/vegan/paleo almond flour pancakes last month!

With my new-found love for {and the ease of} using Pascha baking chips, I knew it was time for a match made in heaven: Barney Butter Bare Smooth Almond Butter Cookies with a  Pascha Chocolate drizzle.

Gluten Free Vegan Almond Butter Cookies

For the almond butter cookies: I adapted a recipe from Spice Up the Curry to make it peanut, dairy, egg, and gluten free!

For the chocolate drizzle: I don’t have any fancy piping bags so I put the melted chocolate into 2 Ziploc bags and put a teeny cut in the corner! In sweeping strokes across the cookies aligned on a baking sheet, I got the perfect drizzle!

See below for the recipe and get baking!

And, how about getting some Pascha baking chips for your own creative kitchen adventures?! Use the link below to enter on the blog + additional entries on Instagram and Twitter.

a Rafflecopter giveaway

Take it easy, but take it.


Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

Yield: 14-18 cookies

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle



  1. Combine flour, baking powder, baking soda, and salt in bowl-- set aside.
  2. Beat softened coconut oil/butter in large bowl until smooth.
  3. Add white and brown sugar; beat until smooth.
  4. Add almond butter; beat until smooth.
  5. Add milk; beat until combined.
  6. Add flour mixture; mix until incorporated and don't over mix!
  7. Put dough in fridge for 30+ min.
  8. Preheat oven to 275 and line cookie sheets with parchment paper.
  9. Using ice cream scoop/tablespoon, place balls of dough 2 inches apart on cookie sheets.
  10. Using fork, make traditional cross-hatch pattern on top.
  11. Bake for ~15 minutes, or until golden brown.
  12. Let cool on the cookie sheet for 5 minutes before transferring to cooling rack!
  13. Move to cooling rack and allow to finish cooling.
  14. Melt one flavor of Pascha chocolate baking chips in microwave-safe bowl and transfer into double Ziploc bag.
  15. Cut corner of bags and use sweeping motion to drizzle across cookies.
  16. Repeat with other type of chocolate, if desired.
  17. Put cookies in fridge/freezer to harden and serve.


Fudge-Striped Turkey Cookies — GF/EF/PF

*This post was sponsored by Goodie Girl Cookies; all opinions are my own, as always*

Whether you were diagnosed celiac or with a food allergy/intolerance, I guarantee you can imagine the Keebler Fudge Stripe Cookies. Remember them?

I always wondered: why are gluten free, allergy friendly cookies as cute as their gluten counterparts?

Well, thanks to Goodie Girl, now they are! They recently released their fudge striped cookies which are gluten free, egg free, and peanut free {they contain dairy and soy, but not soybean oil– so they’re safe for me}.

Goodie Girl Fudge Striped Cookies

And they’ve made the commitment to purity protocol oats for their oat flour in the Fudge Striped {and the rest of their cookies!}. Hallelujah.

According to Alyssa, their social media coordinator:

“Yes, our supplier uses Purity Protocol.  Avena Foods has documentation on how they practice Purity Protocol when growing, milling and transporting the oats used in our products.”

For those interested in the ingredients:

Goodie Girl Fudge Striped Cookie Ingredients

So, I set out to make an adorable, 3-dimensional treat for a Friendsgiving I recently attended. Everyone exploded with smiles– the best part of sharing a meal.

Gluten Free Fudge-Striped Turkey Cookies

Alright, here’s your to-do list:

  1. See below for the simple recipe {always check ingredients for the other parts of the recipe!}
  2. Stop by your local Walmart to snag these bad boys…ahem girls…or order them online where they’re 15% off until November 30th!
  3. + as always, I’m running a giveaway over on Instagram so you can create some holiday treats! Perhaps some melted snowmen cookies or reindeer or menorahs? Get creative!

Take it easy, but take it.

Fudge-Striped Turkey Cookies — Gluten Free/Egg Free/Peanut Free

Yield: ~20


  • 1 box Goodie Girl Fudge Striped Cookies
  • 1 box Cella's Chocolate Cherries {or any turkey body you like!}
  • Melted baking chocolate of choice
  • Candy Corn
  • White + Black frosting pens


  1. Slice off bottom of each cookie to make a flat edge.
  2. Use melted chocolate to adhere Cella's candy body, align to center of flat edge.
  3. Use melted chocolate to adhere candy corn, point side toward flat edge {hold in place until dry!!}
  4. Put in fridge for 30 minutes to cool.
  5. Remove from fridge and dot white, then black, at top of candy corn for eyes.
  6. Keep in fridge until serving!


Paleo/Vegan/Gluten Free Almond Flour Pancakes

Disclaimer: I now serve as a Barney Butter Ambassador. BB provides me with product only, in exchange for use in my daily life. You all know I’ve been obsessed with BB for years, so I’m excited to begin my ambassadorship with them!

Okay, for someone who has to eat gluten free, egg free, and low carb, pancakes are far from the simplest breakfast option. FAR FROM.

However, when BB sent me their almond flour to play with this quarter, I knew one of my first attempts would have to be delicious fall pancakes that are not only GF/EF, but also don’t have any added fruit purees that wreck havoc on my morning BGs.

And folks, I’m proud to say I’ve done it.

My family has a tradition of pancakes on Thanksgiving morning while we watch the parade. For the last couple years, I haven’t found anything worth eating or sharing. This year, I’ll be stacking these high and reigniting our tradition.

Paleo/Vegan/GF Pancakes

Paleo/Vegan/GF Fall Pancakes

Yield: 3-4


  • 1 cup almond flour {I used Barney Butter Almond Flour, made in a peanut-free facility!}
  • 1/2 cup cassava flour {I used Otto's}
  • 1 1/4 cup almond milk {I used Califia Farms}
  • 2 tbsp. almond butter {I used Barney Butter Smooth}
  • 1 tsp. honey
  • 1 tsp. cinnamon
  • 1/8 tsp. baking soda
  • Ingredient of choice to continually grease the pan
  • Berries, or topping of choice


  1. Combine flours.
  2. Add remaining ingredients + baking soda and stir until well combined.
  3. Grease the pan well + drop pancakes when hot {it took me 3 batches in my pan to use all batter}
  4. Flip when edges turn brown {don't wait for it to bubble, because it may not!}

Take it easy, but take it.


PS- These are delicious with some maple syrup for that fall flavor {Cary’s makes a great sugar free syrup!}

No-Bake Gluten Free, Egg Free, Lactose Free Cheesecake

Alas, the long awaited cheesecake recipe.

I’ve posted photos of my favorite dessert many times on Instagram {@breezygfreezy} and continually get the comment: “Recipe please!”

Well, I’m finally getting around to it.

I’ve always loved cheesecake– my mom has a famous recipe and made it for many special occasions when I was growing up.

Her recipe morphed into a perfect GF cheesecake that I enjoyed for years, but when I was slammed with a severe egg intolerance, everything cheesecake came to a screeching HALT.

How could we re-make Brianna’s favorite dessert {again} so it’s safe?!

Well, folks. We did it– thanks to my mom’s ingenuity, some recipe tweaking {okay, a lot}, and some of my favorite products. This recipe/post is not sponsored– I’m simply sharing it because it’s:

a. absolutely delicious

b. the perfect breakfast, lunch, dinner, snack, and midnight treat

c. only possible because of the brands I’ve found and fallen in love with over many years

No Bake Cheesecake GF/EF/LF

Without further ado…

No-Bake Gluten Free/Egg Free/Lactose Free Cheesecake

Yield: 12

No-Bake Gluten Free/Egg Free/Lactose Free Cheesecake



  1. Put cookies into food processor and pulse until crumb texture.
  2. Add melted butter and mix.
  3. Press cookie-butter mixture into 9 inch springform pan.
  4. In a stand mixer/using hand mixer, beat cream cheese, sugar, and vanilla until smooth.
  5. Remove from mixer and gently fold in the Cool Whip.
  6. Fill crust with filling.
  7. In a small pot, melt Smucker's Sugar Free Jelly over low heat until liquid consistency.
  8. Slice strawberries and arrange as desired.
  9. Drizzle warm jelly liquid over the top.
  10. Chill in fridge 2-3 hours or longer before serving.

Take it easy, but take it.