Dry erase from a picture frame


This may seem a simple idea, but I found such joy in enjoying my own gift of creativity from God. Sitting in His Presence, being me.
This is the fruit of letting go of being my own worst boss, and listening to what God has to say, letting go of the voices that drive me, not into love, but to be my own dictator to myself. Freedom is accepting God loves me and taking His word as my truth. It’s so much easier to be ME!
I could go into more detail, but would like to do a project before I get the kids up.
To sum it up, enjoying being the true me from knowing His LOVE for me and from it flows creativity that I thought was lost!
Off to have fun,
Hope you’re enjoying you!
Ps will try to post finished background when it drys in my cool frame

Thankful thoughts


Thankful that my husband didn’t put the kids in jammies, since it was an early out the door morning, and miraculously they were still clean!
Thankful my grandparents watch my three boys, 5 and 4 so I can go to the grocery store alone!
Thankful for my fun bathroom that’s almost done being remodeled by my favorite contractor;)
Enjoying the wonderful color in my bathroom
Thankful for the fun we’ve had so far this summer.

My 5 year old know more than me…


In case you read my blog and see fun (odd) pictures added…
Recently discovered my oldest had found my blogger app on my phone and edited my posts and added pictures, fun blurry ones of his choice:)
I’ll be glad when he’s older and knows more than me…..

Beet cupcakes for Colby’s award’s night

05 Was my beet cupcake base but I substituted my own blend of gf flour. where I found the frosting recipe.
goat cheese frosting with vanilla bean and pistachios
This frosting is inspired by Always With Butter’s birthday cake. It is creamy, dreamy goodness.

4 tablespoons butter, room temperature
8 ounces cream cheese, room temperature (I substituted coconut oil)
8 ounces goat cheese, room temperature
1 tablespoon vanilla
1 vanilla bean, scraped
pinch of salt
2 1/2 cups powdered sugar
pistachios, shelled and chopped

In a standing mixer, beat butter, cream cheese and goat cheese until smooth and slightly whipped, about 3 minutes. Add vanilla, vanilla bean and salt, and beat until combined. Turn mixer to low, and slowly add the powdered sugar [about 1/2 cup at a time] until combined. Increase speed to medium high, and beat frosting until smooth and slightly whipped, 4-5 minutes. Frost cupcakes and sprinkle with pistachios, if desired.

Blackberry Smoothies


That’s what I call our snack today!
Frozen blackberries picked last summer
Coconut milk with vanilla
Frozen banana (great way to use them up besides banana bread)
Flax seed ground
That’s it= we are all happy and df/gf
A nice break from packing and selling everything

Broken down but not down and out


I awoke (not so eagerly as my early risers) excited to get ready for a play day and a new recipe I wanted to try out. had this recipe: grain free pumpkin muffins
They are amazing!!! I used butter since I am out of coconut oil. Going to try something new and order my food through Azure, that includes my newly discovered coconut oil.
So while my muffins were baking, I decided to check my car to make sure it was running. I killed my battery Saturday night, so much to my children’s delight, we had to take the “bubble butt” truck to church and out and about. I thought it was up and running, but sadly no:( No play day for us out, but the smell coming from my oven meant one thing we were looking forward to was happening. The kids keep asking for one every hour, I guess they are a hit. (I just got the call from my hubby- no errands or coffee dates this afternoon, charging our two batteries-again). So I guess that means less caffeine and more packing for me!
Nap times a coming along with my lunch and packing time.
I’m eager to share more on life, not just food! Maybe later after I’ve got some boxes packed….or another day. I’m learning to roll a bit more with life and not be so grumpy when I don’t get my way. That’s not to say I don’t wish I was having some of my aunt’s home roasted espresso and a good chat!

I stumbled upon a great yummy blog


In a hurry the other day, I googled gf carrot and zucchini muffins:) I quickly found a recipe that looked good. Today, I had a few mins and was able (on my iphone) to find more recipes that are healthy and look yummy! I love to eat and I enjoy feeding my family foods I know will nourish their bodies. Besides eating gluten and dairy free for my oldest and I, we recently have been trying to just eat more veggies. I find my energy levels are higher on those days I eat more balanced. This newly discovered blog helps support what I’m already attempting.

Grain Free zucchini carrot muffins. The only thing I modified was a grated small apple for the applesauce it called for and added that with the grated carrots and zucchini that I grated in my food processor.
Find the recipe at cookbakenibble.con
Tomorrow I try her grain free pumpkin muffins!

Gluten Free Brownies


1-15oz can black beans, drained and rinsed (I cooked them from scratch with no salt)

1/3 c coconut oil

3 eggs

1/2 c coconut flour (or GF flour of your choice, or all-purpose (not GF) )

3/4 c brown sugar & white sugar (total)

1/2 c cocoa powder

1 tsp. vanilla extract

1/4 tsp baking powder

1/4 tsp salt

1/2 C 60% cocoa chocolate chips

1 tbl. instant espresso powder, optional


Preheat oven to 350 degrees. Spray an 8in. pan with cooking spray. Using a food processor, pulse the black beans until almost smooth. Add all other ingredients except chocolate chips and blend until smooth. Add chips in and pulse just until mixed in. Spread into baking pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean. Optional: sprinkle a few chocolate chips on top for a quick “frosting” and spread around once melted. (also optional, top with toasted coconut)

note: these are definitely best right out of the oven, warm. they get dry and crumbly as they sit so gobble up quickly
I modified this from
My picture of mine are after putting them in the freezer and baking them to thaw. I still want to experiment a bit more, I would like them a touch more fudgy. I didn’t add the chocolate chips for “frosting”, which I’m sure is scrumptious. I also like the fact that I feel good giving this high fiber dessert to my kids. Do you have a favorite gluten free brownie?



So I found a good deal for brandy, and at the time used it for cooking often! Somehow I can’t remember what recipes I use it in, so the bottle just sits there. Then it came to me, Kahlua!
So I’m mixing all the yummy stuff together and in a month I’ll test it out! I modified the below recipe from

4 c. sugar
2 oz. instant coffee
2 vanilla beans, cut into 1″ pieces
4 c. water
1 pt. brandy
Boil 1/2 cup water and dissolve coffee. Combine sugar, 3 1/2 cups water and bring to rolling boil. Add coffee and let cool. Add brandy and vanilla beans. Makes 2 quarts. Age for 1 month in closed container. (The older it gets, the better!

my changes: I brewed fresh coffee (strong) in my French press and added it after I pulled the boiling sugar water off, didn’t want to cook my yummy brew.
Wrapping my quart jar in brown paper- could have used a 1/2 gal next time.
Here’s to waiting a month and hopefully updates on IEP’s, digestive solutions, prayer, did I mention, MOVING!

Update: after one month = delicious
Still sipping over raw cream and ice!!

Gluten Free Corn Dogs


This was a simple and yummy kid (& husband) friendly treat! We had seasoned sweet potato fries (baked) on the side. A fun and happy family dinner time! As you can imagine with three talkative boys!
I used coconut milk for the milk, always a great flavor. It was so thick it almost fell off the dog when dipping, could be the coconut milk, I’ve found it’s a thicker milk. Could try thinning a tad with water. Made it work with a slow turning twist as I pulled the dog out of the pint glass of batter. Also instead of using sticks, i just used fingers and a 6 pack of regular sized hot dogs (plus 2 spicy sausages I had sitting in the fridge). Have fun!