Carrot Cake Cupcakes

Along with pumpkin, butternut squash, cinnamon and sweet potato, carrot is another top contender for flavors of fall (though I realize at this point, we have segued into winter.  But carrot cake is fitting for all cold months).  Carrot cake, bread, muffins, cookies, its all delectable.  There is something so homey, down to earth and invitingly earthy about a slice of this flavor of cake.  I love the slightly spiced taste that this sweet bread lends.

These carrot cake cupcakes are refined sugar-free, gluten-free and dairy-free (though the frosting I recommend is not dairy free.  But man oh man, a carrot cake sweet bread just isn’t the same without a cream cheese flavor of frosting).


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Perfect Pumpkin Chocolate Chip Bars


Do not let the name of recipe #14 fool you!  These babies are lactose-free, sugar-free, and 90% gluten-free!!  (And they can be made totally gluten-free if you like).  How is that for a super sweet treat?  And you would never guess it based on the taste.  They are AWESOME!  I got rave reviews on these. They disappeared in a flash, both to friends, colleagues, and as a result of my not being able to stop eating them.

Those who know me personally know that I adore autumn.  Everything about this season is awesome to me.  The feeling of new beginnings and anticipation that dances in the air.  The boots and scarves making a re-emergence.  All things plaid.  Roaring fireplaces becoming commonplace in homes once more.  Warm drinks a permanent fixture in peoples hands again.  Leaves the color of flames dancing on street curbs.  The air dipping into brisk and chilly territory, inviting everyone to spend more time cozying up.  Movie marathons and thick books are especially enticing.  AND, the explosion of all things pumpkin flavored!!

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Healthy Carrot Cake


Here it is folks.  Breaking into the double digits with recipe #10.  This one is a fitting followup to the previous pumpkin recipe.  Carrot being another quintessential fall flavor.  Though its funny, I didnt always think that.  When I was younger, I thought carrot cake was repulsive.  Carrots in a cake?  Who would consider such a thing.  Vegetables were the vile things our parents forced us to eat in order to “be healthy.”  Not interesting, fun, nor tasty to a child.

Another one of the many great changes that come with age.  Embracing desserts made with vegetables, like this delectable carrot cake.  This version is a signifigantly lighter and healthier version as opposed to traditional carrot cake.  As you can see from the barrage of photos, I am particularly pleased with how this one came out!

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Baked Stuffed Autumnal Apples



Recipe #4!  While admittedly I am not a huge fan of apple desserts, this one knocked my socks off.  Its cozy, sweet, totally tasty.  Its a roaring fire and movie marathon afternoon kind of dessert.  A snuggle under the covers with a great book type of sweet treat.  And its refined sugar-free, gluten-free and lactose-free!

Photos for this recipe were a combined effort and teaming-up of Brooke and Dali.  To check out Dali’s work (both writing and photos), here is his travel blog!

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