Where has the time gone? It has been a year since Mary and I had lunch together at Egg Harbor Cafe (a favorite gluten-free dining spot) and wrote our first blog post together. Blogging is so much more than I thought it would be. I had envisioned it as a journal to get my thoughts on paper. It has blossomed into a link to many wonderful people that share a gluten-free lifestyle.
I never thought writing my stories about living gluten-free would help introduce me to a whole world of folks that share the same passion and interests. It has been a thrill to meet so many parents who also try to cook gluten-free for their kids. We have shared stories, recipes, and coupons!
What has truly been a blessing, has been watching the girls really get into writing. I feel that this blog has given Mary Genevieve, Judy, and Katie a way to express their feelings about living gluten-free. Let’s face it, no matter how much we try to fool ourselves into believing it is easy, living gluten-free is just tough. Really tough – especially for kids. This blog has allowed the girls to share the good things they have found in their food. It has been a very positive experience. Even the picky eaters will say, “Well, I’ll try it so I can blog about it.” The girls are having fun and that is the way it should always be in life.
Since our parents died, Mary and I have tried to live every day to the fullest. See something new. Try a new food. Travel and experience a different city or beach. We get out there and live. We continue to learn new ways to live a wonderful gluten-free lifestyle. Every day is a blessing. I love writing this blog and sharing my crazy gluten-free life with you. Thank you for following along!
A HUGE thank you to Milton’s Craft Bakers for sending us a big box of goodies. We were so excited to sample all the food- we finished one bag of baked crackers the first night. Katie loves the Green Chili Salsa baked crackers and I really like the Himalayan Salt baked crackers. We’ve had the Crispy Sea Salt baked crackers before and already really liked it, so it’s awesome that we have two more bags of the Crispy Sea Salt.
Also, they are perfect to travel with. I am actually writing this part of the blog from camp right now, Milton’s Gluten Free Baked Crackers are awesome for a quick snack!!!
I was so excited to get the box from Milton’s! I have loved their crackers! My favorite baked crackers would have to be the Cheddar Cheese ones. My mom loves the Crispy Sea Salt baked crackers. I was also very excited to find out they now have cookies! I liked the Double Chocolate a lot! I can’t wait to try all the other flavors of crackers and cookies. Thank you so much Milton’s!
Thank you Lisa and Milton’s Craft Bakers for these wonderful boxes of goodies. Jennie and I are very grateful. The girls were super excited to come home from a wonderful vacation and see these boxes that came in the mail. I personally really like the Crispy Sea Salt baked crackers. They are delicious. I love that they are baked and not fried, and not greasy at all. They are delicious crackers to eat alone or perfect to accompany with a dip at parties. The cookies are a big hit in my house with not only Judy but with my gluten-eating sons. They love the cookies. As a mom, I love that these products are NON GMO verified, and there is no trans fat or cholesterol. They are also peanut and nut free. Thank you again Milton’s, we really appreciate the goodies and for sure will continue to buy your wonderful gluten-free products!
Here is the link to Milton’s Craft Bakers website:
There are several locations to buy these amazing products:
I saw this recipe on Udi’s website and I knew I had to try it. We love peanut butter and we love chocolate; this recipe was a perfect match. This recipe was posted from an amazing gluten-free blogger, Michelle, from mygluten-freekitchen.com on the Udi’s recipe page. I loved that the pie crust was made with Udi’s Chocolate Chip Cookies. I made this dessert for Easter and my daughter and my nieces instantly claimed this as one of their favorite gluten-free desserts! A big thank you to Michelle and Udi’s. Check out both of their websites, lots of wonderful gluten-free recipes and information.
Over Spring break, my mom took me to Sprinkles in Downtown, Chicago. Although there are not a lot of gluten-free options, the two they had tasted delicious. I ate the gluten-free red velvet cupcake and the gluten-free chocolate chip cookie. My favorite part was the pink Sprinkles cupcake ATM! If you have not tried Sprinkles, you need to take a trip there!
Super Easy Cookie Cake
Mary and Judy
Happy Valentine’s Day from The Celiac Pack!
One of our favorite birthday cakes or holiday cakes are cookie cakes. When Judy was little, she loved seeing the giant cookies in the mall. With the help of Pillsbury’s gluten-free premade chocolate chip cookie dough, I can bring that magic back to our birthday and holiday celebrations. It is super easy and tasty. I typically buy disposable aluminum pizza pans so I can leave the cookie cake at the party and not need my pizza pan returned to me. I always buy 2 containers of the gluten-free cookie dough and I use 1 tub and 2/3 of the additional tub. I press it down so it is smooth in the pan. I bake it as directed but normally add about 5 minutes; I just watch it to make sure it is golden brown and not burning. It will all depend on how fast your oven bakes.
When the cookie is cool, I frost it and decorate it just like a cake. We normally serve it with ice cream on the side. This is easy and always a big hit!
Pillsbury sells this premade dough in the refrigerated section at the grocery store. They also make premade gluten-free pizza dough and pie crust, however I have not tried those yet.
I love when my mom makes these big cookies. They are delicious! I am so glad we found this cookie dough and my mom makes it into a cookie cake. It is so fun to decorate the cake too!
We went to Juicy-O and these were the greatest gluten-free pancakes I have EVER eaten!!! These pancakes were so filling I could only eat 3 of the 4 of them!!!! I ate the pancakes with the warm syrup and a little bit of butter; however they were delicious and sweet alone. Along with the richness, the pancakes were very fluffy. They were very delicious and I would definitely recommend!!
February 11, 2016
Six months ago we started our blog! Thank you for taking this gluten-free journey with us through reading our blog posts, liking us on Facebook, and following us on Twitter. We are so grateful for your support! We hope to continue our blog for a long time to come. Thanks again!
Mary and Judy
Flourless Peanut Butter Cookies
Over the weekend we were at a fundraiser and Judy’s teacher made gluten-free flourless peanut butter cookies for Judy to try. They were delicious. She told us they were the Three Ingredient Recipe but she added pure vanilla extract as well. My friend, Verna, shared this recipe with me last month and I read on our gluten-free blogger pal, Michelle’s website (gfforlife.com), a similar recipe. They all had different amounts of the same three ingredients (peanut butter, sugar, and eggs) and I combined the recipes and experimented with the amounts and added pure vanilla extract as per Judy’s teacher’s recommendation. Since we are chocolate addicts, I also topped the cookies with Hershey’s Kisses. These peanut butter cookies were always a favorite of mine growing up as my mother baked them yearly at Christmas. I have been struggling to find the right gluten-free flour ratio for these cookies ever since Judy was diagnosed over 5 years ago. I am thrilled to say these are quite tasty and no flour is needed! My gluten-eating son told me they were delicious and the whole family loved them. A big thanks to Judy’s teacher, Verna, and Michelle for sharing this recipe with us.
By the way, Michelle is a wonderful gluten-free blogger and you should check out her webpage at gfforlife.com.
These cookies were really, really good. I am so happy my mom finally made them. Don’t forget the Hershey’s Kiss!
The Three-Ingredient (plus a bonus) Peanut Butter Flourless Cookie Recipe
1 cup of peanut butter
1 cup of sugar
1 teaspoon of pure vanilla extract
Mix all the ingredients together in a bowl.
Drop dough by rounded tablespoon and place on the cookie sheet.
Take a fork and press down making an X or cross with the fork.
Bake for 9-11 minutes at 350 degrees.
When cooling- if you want some added sweetness, sprinkle some sugar on top of the cookie and top it with a Hershey’s Kiss.
S’mores dip. What more can I say? By far the most delicious late night snack I’ve made (with some help from Katie). The only ingredients were chocolate chips, marshmallows, and milk. I used Kinnikinnick gluten-free graham style crackers to dip. This S’mores dip was perfect for our first snow fall! I loved experimenting with gluten-free foods on a recipe I’ve seen on many videos. I recommend this to all!
I am so happy to finally write my first blog, starting high school is very time consuming 😉
Speaking of high school, I am getting ready for the Homecoming dance right now! While I am getting my hair done, I am also eating this delicious gluten-free Pumpkin Chocolate Chunk Bread, by Williams-Sonoma. My aunt who baked this quick bread mix did add extra chocolate chips, but this yummy snack is delicious! The sweet bread is actually moist and the pumpkin taste isn’t over powering. Great treat for the fall!!