Morning Glory Muffins (grain free)



But they don’t look like muffins!  Yes, yes…I know.  I was in the final stages of mixing the muffin batter when I opened my bottom oven drawer that houses all of my baking pans.  Where’s my muffin pan?  It’s not there!  So after a quick (and unsuccessful) search of possible places it could be in my kitchen, I decided to line a 9×9″ pan with parchment paper and scrape all the batter into it.  I slid the pan in my heated oven hoping for the best.

Lo and behold!  These “muffin squares” turned out AMAZING!  They do have that “Plain Jane” look about them but WOW do they taste great!  Super moist — you can’t eat just one. Impossible. The Hubs couldn’t believe how good they were!

This recipe contains no grains of any kind.  I used almond flour which is just finely ground up almonds. No one will ever know that these gems are gluten free.  What a treat!  Make them for a weekend breakfast or a mid-day snack or anytime, really.  Next time, I will try them out as actual muffins.   But where is my muffin pan? Continue reading

Grandma’s Gingersnaps

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The cardamom in this recipe brings this cookie to a whole new level.  You can make it without but it’s worth putting it in!  As well, this cookie is slightly crunchy on the outside and chewy on the inside. A perfect and easy (not to mention inexpensive) Christmas Cookie. Double the recipe if you’re making them for a bake exchange or bake sale.

Note: The next time I make this recipe I will update with photos.

Grandma's Gingersnaps
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Preheat oven to 350° F. Line baking sheets with parchment paper. Note the original recipe did not state to grease or line sheet with parchment, but I still do.
  • ¾ cup Butter, room temperature
  • 1 cup White Sugar
  • 1 Egg
  • ¼ cup Fancy Molasses (not Blackstrap)
  • 2 cups Flour
  • 1 Tbsp Ginger, ground
  • 1 tsp Cinnamon, ground
  • ¼ tsp Cardamom, ground
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup White Sugar for decoration (optional)
  1. In a medium bowl, cream together the Butter and 1 cup Sugar until smooth. Beat in the Egg and Molasses until well blended. Combine the Flour, Ginger, Cinnamon, Cardamom, Baking Soda and Salt; stir into the molasses mixture to form a dough.
  2. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies balls 2 inches apart onto ungreased cookie sheets, however, I still line my sheets with parchment paper.
  3. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.