PB and J Baked Oats

It seems like for that last couple of weeks my Instagram feed has been nothing but baked oats. So, I figured that I would give it a try and create my own spin on it!

Why Should You Make Baked Oats?

  1. It’s a fun way to take your classic bowl of oats to the next level!
  2. It’s basically like eating cake for breakfast, and that’s reason enough for me!
  3. There are endless flavor possibilities! So get creative!

INGREDIENTS:

  • 1/2 Cup oats
  • 1/3 Cup non-dairy milk
  • 1 Tbsp applesauce
  • 1 Tbsp powdered peanut butter
  • 1/2 Tsp baking powder

Center fillings

  • 1 Tbsp peanut butter
  • 1 Tbsp strawberry jelly

DIRECTIONS:

  1. Preheat oven to 350F
  2. Add all ingredients except center fillings into a blender
  3. Blend until a pancake batter consistency, and pour into an oven safe ramekin (or container)
  4. Add the Tbsp of extra PB and jelly into the center of the batter
  5. Bake for 7-9 min
  6. Top with more PB and jelly then enjoy!

Gluten-free Cut Out Sugar Cookies

One of my favorite Christmas traditions is decorating sugar cookies!

These cut-out sugar cookies don’t spread which make them perfect for decorating! Just choose your favorite cookie cutter and voila!


INGREDIENTS:

  • 1 Cup cold butter
  • 1 Cup granulated sugar
  • 2 Eggs
  • 3 – 4 Cups GF 1:1 baking flour
  • 1 Tsp vanilla extract

DIRECTIONS:

  1. Cream butter and sugar together (see bottom for more info)
  2. Mix in eggs and vanilla until combined
  3. Add in flour until a dough consistency
  4. Roll out on parchment paper or floured surface until desired thickness
  5. Cut out shapes using your fav cookie cutters, then chill for 20 min
  6. Preheat oven to 350 F
  7. Bake for 8-12 min
  8. Let cool then enjoy!

Hot Cocoa Muddy Buddies

There is nothing that embodies the holidays more than hot chocolate! Well, maybe Santa Clause… but you get the point! You can’t get anymore classic than a good ole cup of steamy hot cocoa! Add in some peppermints and a few marshmallows, and you got yourself a cup of Christmas!

While hot chocolate may be the ultimate holiday drink, muddy buddies are the classic party snack! So, why not put the two together? And after you taste this combo, you will wonder why you’ve not thought of it before! Here’s how to make it…

  • First, mix the Chex cereal and 1 cup of the mini marshmallows together in a bowl.
  • Next, heat the chocolate and butter in the microwave until completely melted.
  • Pour the melted chocolate over the cereal mixture.
  • Mix until the cereal is completely coated in chocolate
  • Next, put the mixture into a tubberware, ziploc bag, or any other enclosed container that can be shaken.
  • Add the cocoa mix and the crushed peppermints to the container and SHAKE SHAKE SHAKE!
  • Shake until the powder is covering all of the cereal
  • Lastly, add in all the remaining marshmallows and Enjoy!
  • Keep in a sealed container for up to a week!

These make the PERFECT party snack! They also work well for small gifts. Just put them in a cute bag with a gift card and voila! You have the cutest and yummiest Christmas gift for your co-workers and friends!

Serving Size: 12 servings

Prep Time: 15 min

Total Time: 15 min


INGREDIENTS:

  • 3 Cups Chex cereal ( I did corn)
  • 1 1/2 Cup mini marshmallows
  • 1/2 Cup melted semi-sweet chocolate
  • 2 Packets of hot chocolate mix
  • 1/2 Cup crushed peppermints

DIRECTIONS:

  1. Mix the cereal and 1 cup marshmallows together
  2. Melt the chocolate and butter and mix into the cereal
  3. Put the cereal into an enclosed container and add in the cocoa and peppermint
  4. And SHAKE until completely coated
  5. Add in the rest of the marshmallows and enjoy!
  6. Keep in a sealed container for up to a week!

Classic Jalapeño Poppers

These Classic Jalapeño Poppers are cheesy and creamy with a hint of spice! They are perfect as an appetizer, side dish, or for anything else you can think of!


How To Make:

  1. To begin, preheat your oven to 400 Fahrenheit.
  2. Next, take your jalapeño peppers and cut off the top stem.
  3. Slice them long ways (vertically) into either halves or fourths, depending on the size of your peppers. (remember they will shrink a tiny bit in the oven)
  4. Remove all of the seeds from the halved peppers. (If you would like them EXTRA spicy then feel free to keep a few in!)
  5. Next, in a large bowl mix together the cream cheese, Parmesan cheese, and spices.
  6. Fill each pepper with the mixture. (I filled each one with about a tbsp.)
  7. wrap your uncooked (or cooked) bacon around each pepper, securing it with a toothpick if necessary.
  8. Line a baking sheet with aluminum foil or parchment paper and place the peppers on.
  9. Bake around 12-20 min, just until the bacon is crispy, the peppers have softened, and the cream cheese mixture is a bit golden.
  10. Let cool and enjoy!

Spicy warning:

The spice level of this dish depends on your peppers. Some jalapeños are more spicy than others. It is just the luck of the draw! If you wish to make it more spicy, than feel free to keep some seeds in or add a Tbsp of hot sauce or cayenne into the cream cheese mixture before baking.


Classic Jalapeño Poppers

Serving size: 10

Prep Time: 15 min

Total Time: 20 ish min

INGREDIENTS:

  • 5 Whole Jalapeños
  • 1 8oz Block of Cream Cheese
  • 1/2 Cup Parmesan Cheese
  • 1 Box of Uncooked Bacon
  • 1/2 Tbsp Garlic powder
  • Salt and pepper (to taste)

DIRECTIONS:

  1. Preheat oven to 400F
  2. Slice jalapeños and remove seeds
  3. Mix cream cheese, Parmesan, and spices together
  4. Fill each jalapeño with the mixture
  5. Wrap the bacon around filled peppers and hold in place with a toothpick if necessary
  6. Bake for 12-20 min until bacon is cooked
  7. Let cool and enjoy!

Check out more recipes here…

Pumpkin Cheesecake Dip

Is it just me or does it feel like the seasonal holidays often go by in a blur? I feel like I am rushing to get everything done! From Halloween to Thanksgiving, Christmas then straight into the new year, it is exhausting! I feel as if I don’t give the holidays my full attention, as I am always looking ahead to the next one. But this year, I am determined to not overlook a single one! So, since Thanksgiving is the next one, I have been collecting gluten free recipes to put on the table! That is where this Pumpkin Cheesecake dip comes into play.

The Possibilities are endless…

There are so many ways to use this dip! Of course, you can do the most obvious and dip it into your favorite gluten-free graham crackers or cookies or get creative and dip with apples and pineapple!


Serving Size: 10 snackers

Prep Time: 5 min

Total Time: 5 min


INGREDIENTS:

  • 1/3 Cup of Pumpkin
  • 1 8oz Block of Cream Cheese
  • 1 Cup Cool Whip
  • 2 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • (optional) 1/3 Cup Gluten Free Graham Craker Crumbs

DIRECTIONS:

  1. With an electric mixer (or hand beater) mix together pumpkin, cream cheese, and spices until blended and smooth
  2. Next fold in cool whip and graham cracker is desired
  3. Refrigerate until ready to enjoy!

Did you make this recipe? If so then let me know! Tag me on Instagram at..

Spiced Cranberry Tea

The holidays are my favorite time of year! Between Thanksgiving, Christmas, and New Years, there is never a dull moment. One of my favorite parts about the season is all of the traditions. Every year my family does the same thing, and every year I fall in love with it all over again. One tradition we have is setting up the Christmas tree on Thanksgiving night, while watching Elf! It never gets old!

Another tradition my family has is making Spiced Cranberry Tea. It is a secret family recipe passed down from 4 generations, so you know its good! My grandmother will always make a big pot of it and give it to us, but then we would have to wait until she made another one. You have not seen chaos until you have lived in my house when there is only one container of cranberry tea for the 4 of us! Lets just say, we get serious… but this year my grandmother finally passed down the coveted recipe so I could share it with you guys!

This tea is made in a big batch, but trust me it goes fast!


Ingredients:

  • 1 Gallon of Water
  • 6 Regular Black Teabags
  • 3 Cinnamon Sticks
  • 3 Tsp Whole Cloves
  • 1 Cup Sugar
  • 1 6oz. Box of Strawberry Gelatin
  • 32oz. Cranberry Juice
  • 32oz. Apple Juice
  • 6oz. Frozen Orange Juice (no pulp)
  • 3 oz. Frozen Lemonade (no pulp)

Directions:

  1. Bring water to a boil in a big pot
  2. Once boiling, turn off heat and seep the tea bags for 6 minutes
  3. Soak cinnamon sticks and cloves in the tea for 30 minutes
  4. Remove the spices and stir in the sugar and gelatin until dissolved
  5. Lastly, stir in all the juices until combined
  6. Enjoy!

Harvest Pumpkin Alfredo Sauce

Is it just me, or do you feel like Thanksgiving is often overlooked? I mean between Halloween, Christmas, and New Years, there is barely enough time to breathe, let alone decorate your house with turkeys! I guess that is why the holidays, although being the most magical and heartwarming time of year, are also the most stressful!

You must try to understand my shock when I finally looked up and realized that the Fall foods were rapidly leaving the shelves, being replaced by gingerbread, eggnog, and everything spiced. So as you could probably guess, I rushed to the store to buy a can pumpkin puree, determined to finish this season off with a bang!

There isn’t another sauce out there that embodies the taste of Fall quite like this pumpkin alfredo! With its creamy base and Pumpkin-y notes, you will be wishing it was Fall all year round!


INGREDIENTS:

  • 1 TBS Salted Butter
  • 1 TBS Minced Garlic
  • 1/3 Cup Pumpkin Puree
  • 1 Cup Half and Half
  • 1/4 Cup Parmesan Cheese
  • 2-4 TBS Pasta Water

DIRECTIONS:

  1. After you have cooked your pasta noodles, set aside a little bit of pasta water
  2. Sautee butter and garlic in a skillet on low heat until fragrant
  3. Add in the pumpkin puree and half and half (make sure to frequently stir)
  4. Once that is combined, add in your Parmesan cheese (keep stirring)
  5. Once that has completely incorporated, start to add in the pasta water (or plain water) until you reach your desired consistency. and simmer on low until fully incorporated
  6. Mix your pumpkin sauce with pasta for a delicious Fall themed meal

Did you try it? Tag me on Instagram so I can see all of your amazing creations!

https://www.instagram.com/wheat_is_for_wimps

Multi-purpose Gluten Free pie crust

Raise a hand if you have ever tried making a gluten-free dessert and failed miserably! My two hands are held up high! It is no secret that gluten-free baking can be a challenge. Gluten is a very important aspect of baking. It is what gives goods their texture and elasticity. Think of your favorite piece of bread… warm, fluffy, chewy… that is the result of all the gluten found in the flour. That is why most gluten free baked goods have a gummy texture. All of this to say that gluten-free baking is evidently harder than if you were to just use normal flour. Finding that perfect texture to resemble your favorite desserts is a bit more time consuming, but never fear! I have gone through all the trouble for you and created this masterpiece! My favorite multi-purpose pie crust (gluten free of course) is easy to make and really elevates any recipe. Don;t believe me? Try it for yourself!!

Tips for making the perfect dough..

1) COLD COLD COLD

If I didn’t make it clear enough… cold! One of the main reasons why this crust turns out so amazing is that my ingredients and dough are cold! One of the hardest parts about rolling out gluten-free dough is that it falls apart. Since there is no gluten to hold it together, most dough can’t be thinly rolled (which is essential for pies, galletes, and much more)! When you have cold ingredients it comes together much easier, and is much more manageable than if they are warm. Make sure your butter and water are extremely cold, the colder the better.

2) Use a food processor

Although this is not necessary, it makes all the difference! Not only does it cut the prep time immensely, it creates a much better quality dough. When you knead it by hand, your body heat affects the temperature (remember COLD COLD COLD). The dough will come together in a ball all by itself when you pulse it in the processor, which saves so much time! If you do not have one, then you can just knead by hand. Just make sure to put the dough back in the freezer afterward until it is super cold!

SWEET OR SAVORY??

Since this dough is multi-purposeful, you can make it sweet or savory! It works well for both! I use the sweet one for pies, galettes, and crumble toppings. And I use the savory one for chicken-pot-pie and other things of that sort! Just add the following ingredients to your dough to customize your crust!

Sweet:

  • 3 tbsp of powdered sugar
  • 2 tbsp of cinnamon (optional)

Savory:

  • 1/2 tbsp of garlic
  • 1 tsp of pepper
  • 1/4 tbsp salt
  • any spices you want! (make it your own!)

Healthy Egg Muffins

It’s back-to-school time, and we all know what that means… on-the-go breakfasts!

“I don’t have time for breakfast!” Is this ringing a bell?! With everyone going back to work and school, breakfast can be put on the back burner. It is hard to find the time to make a balanced breakfast every morning, am I right? Never fear!! These egg muffins are delicious, filling, low cal, and lots of other delicious adjectives!They are the perfect meal prep breakfast and can be stored up to 5 days in the fridge or 2 weeks in the freezer!

Classic Egg Muffins

Serving: 12 muffins

Prep Time: less than 10 min

Total time: 30 min


Ingredients:

  • 16 oz liquid egg whites
  • 3 cups chopped spinach
  • 1 package of cherry tomatoes
  • 1 cup shredded cheese

Directions:

  1. Pre-heat oven to 350 F and grease a muffin tin to prevent sticking
  2. Cut your cherry tomatoes into halves and start the assembly process
  3. Start by adding a mix of spinach and tomatoes to each tin until 3/4 full
  4. Next, pour in liquid egg whites until almost full and sprinkle with cheese
  5. Bake at 350 F for 20-25 min
  6. Let cool and enjoy!!

There are a million different flavor combos you could use for this recipe… here are a few of my favorites!!

Ham and cheese

Pizza (cheese, pepperoni, marinara)

Greek (ham, feta, tomatoes, olives)

Tag me @wheatisforwimps on Instagram to see all of your amazing variations!!

Healthy gluten free chocolate muffins

Tips For Smooth Baking…

  1. My favorite flour to use is the Bob’s Red Mill 1:1 GF Baking Flour…. The results are incredible!! I buy mine off Amazon (link below), but you can also buy it in most grocery stores. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour 22 oz (623 grams) Pkg
  2. The secret to the bakery style muffin tops is the temperature change! Going from really hot to a lower heat creates the perfect domes that every good muffin needs.
  3. Do Not Over Mix!! The results from over mixing are sad, flat muffins. Trust me… it’s not worth it.
  • 1 Cup Gluten Free 1:1 Baking Flour
  • 1/3 Cup Cocoa Powder
  • 1 Large Mashed Banana
  • 3/4 Tsp Espresso Powder
  • 1 Tsp Baking Powder
  • 2 Eggs
  • 1/3 Cup Sugar
  • 1/3 Cup Unsweetened Applesauce
  • Chocolate Chips (optional)

Directions:

  • First, pre-heat the oven to 425 F and line a muffin tin
  • Mix all the wet ingredients together, then in a separate bowl combine all the dry ingredients
  • Combine the two bowls and whisk until there are no more lumps (careful not to over mix! )
  • Divide the batter into the tin and bake
  • Bake the batter for 5 min on 425 F, then change the temp. to 350 F and bakke for another 15-18 min
  • Let cool and enjoy!!