Gluten Free Zucchini Muffins with Cream Cheese Frosting

zucchini spice COVER

I discovered the magic of zucchinis awhile ago and made these Zucchini Chocolate Cups.  Since then I’ve been obsessed with zucchini everything.  I wanted to make a zucchini bread for Christmas but clearly zucchini bread < zucchini muffins < zucchini muffins anything with cream cheese frosting and there you have it… frosting won.

zucchini spice ingredientsZucchini Muffins Ingredients

  • 1 1/4 cup GF all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 egg
  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini


  • 1 cup cream cheese
  • 2 tbsp. honey
  • pumpkin pie spice

Whisk all dry ingredients in a small bowl and set aside.  In a larger bowl, mix oil, syrup, egg, carrots and zucchini.

zucchini spice dry mix

Add dry ingredients to wet and mix until combined.  Scoop into mini cupcake tins and fill 3/4 full.  Bake at 350 degrees for about 15-20 minutes.  The batter is really gross so don’t eat it raw!  There are a few things where the batter is better  (funfetti cake mix, for example) but not this.  I love raw funfetti so much, I made a dip out of it… skinny funfetti dip 🙂

zucchini spice batter   zucchini spice zucchini

When done, let cool before adding frosting.  When I started this receipt I envisioned a zucchini bread recipe but these transformed into a dessert… at least it’s GF and has healthy healthier ingredients, right?

zucchini spice cakes

Frosting:  Mix cream cheese and agave nectar.  Spread on top of  cooled muffins and sprinkle with pumpkin pie spice. I found these tasted better when they were refrigerated.

Emmie joined me for the entire cooking session (right under my feet!) to catch any scraps!  I had to snap a picture of her in her favorite kitchen spot.

zucchini spice Emmie

Bon Appetite!

Gluten Free Brie with Cranberry Sauce

A few days I posted on Gluten Free Turkey Pot Pie.  This used half a container of Pillsbury GF Dough (below).  For the other half of the container, I decided to make baked brie.  Actually, let me back track – this is how it really went down….

  • Cassie: “Man, I’m craving some baked brie”
  • Emmie, the dog:  (slight tilt of the head) oh really, what falls on the floor is mine!
  • Cassie: “I should make it gluten free”
  • Emmie: (lays on the floor) – again with the GF?!
  • Cassie: “And it should have cranberries for the holidays.”
  • Emmie: (runs to the door) Just let me know when you’re done and take me outside!

So off to Publix I went for a small piece of brie!  If you make this for multiple people, I would suggest using a round piece of brie.  It was just me so I tried to get the smallest piece I could find which ended up being a triangle. This is the best GF dough I’ve been able to find!  At Publix, it’s by the butter and crescent rolls.

gf brie dough

This was definitely one of those – make it up as you go type of dishes…  Ingredients I used are: Brie, walnuts, fresh cranberries, agave nectar, cinnamon, nutmeg and GF dough.

GF brie nuts

Chop up walnuts and measure out about 1/4 cup.  Roast these in the oven for about 5 minutes at 375 degrees.

In a saucepan, simmer about 2 cup of whole fresh cranberries,  1/2 cup water, 3 tbsp agave nectar and a dash of cinnamon and nutmeg for about 10 minutes.  The cranberries may start popping and this is ok.  That means they are almost done!

GF brie cranberriesGF brie nectar

After 10 minutes, add the walnuts and mix until combined.  The cranberry mixture should be the consistency of a thick sauce.

GF brie cran mix

Now for the fun part… knead half a container of Pillsbury GF dough very well.  I didn’t knead it enough so the dough broke.  Knead, knead and knead some more until it is very flexible and doesn’t break.  Roll it out and place the brie on top.

GF brie pre bake

Scoop the cranberry mixture on top of the brie and fold the dough up over the brie and sauce.  Close it all up as much as you can — I didn’t knead the dough enough so it crumbled and I made a stripped brie dish… yeah – attempt to be sophisticated with brie – presentation – FAIL, taste – PASS!

GF brie pre bake (2)

Bake at 375 degrees for about 25 minutes until the crust is golden.  Serve alone, with veggies or crackers.


I can’t wait to make this again and next time I hope to do better with the presentation part.  baker-in-training

Bon Appetite!

Pot Pie: The Turkey and Gluten Free Edition

turkey pot pie cover

I [might] be obsessed with yummy gluten free recipes!  After Thanksgiving I had a ton of turkey leftovers.  This meant a lot of turkey sandwiches.  In order to cut back on the bread, I decided to make a gluten free turkey pot pie for dinner one evening instead.   I used all the white meat turkey and cut it up in chunks.  The best part about this dish is that you can use what you probably already have in your pantry.  It’s a great solution to leftovers!

turkey pot pie crustI think the magic of this recipe is in the dough… that I didn’t make… I just kneaded and kneaded and kneaded it.  I wish I could take credit for this dough, but Pillsbury got it right!

I found a great gluten free pastry dough made by Pillsbury!  This stuff is the best ever!  The package says to continue to knead it until it’s not crumbly.  This does take some time but then it is very moldable and perfect!

Here’s the ingredients I used for my Turkey Pot Pie but you can definitely substitute with your favorites.

  • turkey pot pie turkey1/2 container of Pillsbury Gluten Free Pie and Pasty Dough
  • 1 can Progresso Creamy Mushroom Soup (perhaps leftovers from green bean casserole?)
  • 1 12oz bag frozen mixed veggies
  • 2 cups chopped turkey
  • 1/4 cup greek yogurt
  • 2 cloves garlic, mined
  • 1/2 onion, chopped
  • Thyme, Cilantro, salt and pepper to taste

Preheat the oven to 425 degrees.   In a saucepan, heat all ingredients to a boil except the turkey and yogurt.

Remove from heat and stir in turkey and yogurt.  I left the turkey out until this last part because it is already cooked.  Spoon into the bottom of a 2-quart casserole.

turkey pot pie filling turkey pot pie cilantro

For the pie crust – knead until softened.  This took a little a lot longer than I thought it would!  Flatten into a round and place between 2 pieces of parchment (or waxed) paper.  Slowly and carefully remove the bottom side of the paper while simultaneously laying over the pie pan.  Keep peeling the paper back until it is off.  Peel off the top.  Press crust edges and make small slits in the dough.

turkey pot pie pre bake

Bake for 20 minutes until hot and bubbly and the top is golden brown.  Serve this yummy dish and look at how much turkey you have gotten rid of!

turkey pot pie done

Next time I make this, I think I will use little single serve ramekins.  I think they are cute and just something different.  🙂

Anyway, I know it’s a little after the Holiday Turkeys but if you find yourself with extra turkey, give this a try!

Bon Appetite!