Alyssa's Favorite Raw Snacks

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A post completely dedicated to my dehydrator

I've started playing around with raw foods lately. I don't know what sparked my interest, but as I was reading all the gluten-free blogs that I follow, raw foods just kept popping up. Not often, but enough that I was interested, so I started doing some research and eventually this lead me to purchase a dehydrator.

I found two amazing sites that I have continued to go back to when I'm feeling inspired to make something raw.

1. Choosing Raw
This blog is amazing. Although Gena is not dedicated to gluten-free eats, the majority of her recipes are, and she's vegan, so everything is dairy free as well. Perfect for me! She has a mixture of raw and cooked recipes, and each one looks just as amazing as the next. Also, Gena is a full-time student, so her recipes tend to include lower budget ingredients and are usually pretty easy to put together. What could be better? If you haven't checked our her blog, I highly recommend it!


2. Rawamzing
I don't know how I stumbled upon this amazing site, but boy am I glad I did. The recipes, the photographs, the ingredients, all stunning. Susan's raw foods are absolutely mouth watering. Many of her recipes are a bit more involved than those on Choosing Raw, but the end result seems totally worth it. (I have to admit, I haven't made any of her recipes yet - they're my goal, not my reality at the moment).

These women have inspired me - along with the delicious meal that I had at Crudessence on our trip to Montreal - to try experimenting with more raw foods. I've started with the basics: dried chips, fruits, cereal and desserts (my Carrot Cake Bites & Chocolate Coconut Balls are both awesome!). So far, everything has turned out great - especially my Zucchini Chips - and I'm excited to continue to experiment and learn more about this new world of food.

The following THREE RECIPES (I know a bit over zealous, but I'm leaving for the weekend and want to leave you all with some yummy recipes to try) are a few of my trials!


See the Full Recipe »

We're moving!!

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I have big news: the Queen of Quinoa is moving!

Make sure all your links are updated - we're going to be living at queenofquinoa.me!

I'm sorry if it seems like I've been a bit MIA lately, but I've been busy getting my new site up and running. I'm super excited about this move and can't wait to see you all over there! Please bear with me as we work out the kinks and I would love to hear what you think.

In case you missed them, here are my latest posts:


Detox Salad {gluten-free & vegan}



Balsamic Strawberry & Rhubarb Crisp


Mango Cardamom Juice

Goode's Pecan Pie Recipe- best pecan pie EVER!

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This will be your one and only pecan pie recipe you need! It is delicious and moist and has a the best flavor..... it has a secret ingredient that makes it just the best pecan pie you've ever had- EVER! If you have never had a Goode's pecan pie, you really haven't had pecan pie.... yea it's that "goode". I'm a huge fan of pecan pie and fell in love with the first bite. Now you can too

So the secret ingredient is- Drum roll please..... vinegar. I don't know what it does, but it makes it perfectly sweet! Wait no longer here is the recipe for the world renown Goode's pecan pie. This pie is simply delicious and just in time to make for your thanksgiving dinner. We are starting to make our pies in just 2 days!!! We also have a fool proof {15 minutes from start to finish} pie crust recipe.

 Goode's Pecan Pie Recipe

3 eggs, beaten
3/4 cup sugar
3/4 cup white karo
3 tblsp melted butter
1 tsp vanilla
1 tsp white vinegar
1/8 tsp salt
1 cup chopped pecans

Mix all ingredients thoroughly, except the pecans. Add the pecans and pour in the mixture into a unbaked pie shell. Preheat oven to 375 and bake for 25-30 minutes. Testing for doneness with a knife inserted in the center. Pie is done when knife comes out clean.

****Note: I had Goode's pie over a year ago and recently went back to Houston last month and had their pecan pie again. There pie is quite gooey in the center, but not runny and is still done. If you want a firmer filling center {like typical pecan pies} you will want to cook yours for 45-50 minutes.

Happy Baking!

Karina's Gluten-Free Apple Crisp

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The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Gluten-Free Corn Muffins - A Spicy New Recipe

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Our newest gluten-free muffin recipe- grainy and tender with a hint of spicy.

My heart is often tugged in multiple directions. Yanked this way, and pulled that way. Like one long, drunken walk of contradiction. Opposing strategies, assumptions, and intentions collide and churn and grip my emotional little pump like a fist- far more often than I care to admit. For all kinds of reasons. If I was a believer in astrology I would now confess my Gemini imprint. Which allegedly explains my dual nature and divergent tendencies. I have always pursued two paths at once, and wrangled opposites like the celestial twins I supposedly embody. But the only current subscription card I carry is not to the stars above in any connect-the-dot sense, but to the Big Kahuna. The Mother of All. That's right.
Love.
That's why this past year was so tough, Babycakes. 
So much anti-love. So much devoted divisiveness. So much snide finger pointing and blame. So much snark and cynicism. So much collective denial. So much hurt and incredulity for anyone who has a heart. Or tenders a tendency to listen rather than rail. And this year's ending. Its post-hurricane holiday season bruised by glass-eyed shock and long, long heartache. Every mother in the world nested that cold pit of terror darkly inside her deepest, secret place. That place without words. The terror is clean and razor sharp. It beats, too, like a heart.
So I must write about it. In words that sting and stutter in their inadequacy.
I am tired of our culture of death. I am weary of our appetite for power and violence. I am numb from the depth of greed that poses as success.
I tell you this because I must. I have no choice, truth be told. I gotta talk about it. If you visit for the recipes only, or stop by for encouragement and celiac support, you may be raising an eyebrow right about now. You might prefer fun and perky chit chat. Not all this complicated feeling stuff. I know.
Recipes, inspiration and support- it's all here for you. My family and I knit our love of good food and gluten-free support for you. We have for seven years. And will continue to do so in the new year. 
But you should know- goddess status aside- I struggle with this stuff every day- just like you. I know you do, too, because you are here right now. Reading these words. You care. You love. You worry. You are tired of the superficial, the weak reasoning, the shrugging dull acceptance that this is the way it has to be. Because you know- like I do- it doesn't.
Love can win. Light can penetrate the darkest hour. Denial can be pinched and prodded awake. Common sense values can be sexy. Golden Rule ethics are still hot. Still small voices can be excavated. And heard.
I am turning to the new year with hope for a better one. Where not one single child is riddled with bullets (is this really too much to hope for?). Where our political process is governed by doing the right thing- and not by money, and its corporate culture of greed. Where guns are not sexy. And our appetites are hungry for knowledge, art, culture and truth.
I know, I know. My Age of Aquarius hippie artist proclivities are showing.

And if I could? I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.

A match made in heaven.

Or hatched by a Gemini goddess wrestling with light and dark.

You decide.

Warm from the oven corn muffin, waiting for butter.

Gluten-Free Corn Muffins - A Spicy New Recipe

Steve whipped up these chile studded golden morsels of corny goodness this week to have on hand for the Crock Pot stew and soup we planned to make. These would also be killer with this chili.

As we started gathering ingredients for our favorite corn muffins, we just so happened to have some leftover canned pumpkin in the fridge. And some Trader Joe's roasted green chiles. What happened next? A new recipe was born.

Ingredients:

1 cup sorghum flour
3/4 cup (gluten-free certified) cornmeal
1/2 cup potato starch (not potato flour)
1/2 cup organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 teaspoon GF chili powder
1/2 teaspoon cinnamon
2 free-range organic eggs, beaten
1/2 cup expeller pressed organic Canola oil
1/2 cup warm milk or non-dairy milk
1/2 cup canned pumpkin or winter squash
1 4-oz can chopped roasted green chiles, drained
A sprinkle of cinnamon and GF chili powder for topping

Instructions:

Preheat your oven to 375ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl whisk together the sorghum flour, GF cornmeal, potato starch, brown sugar, baking powder, baking soda, xanthan gum, sea salt, chili powder, and cinnamon.

Add in the eggs, oil, milk/non-dairy milk, pumpkin and beat until a smooth batter forms. You can use elbow grease and a wooden spoon, or your trusty mixer.

Stir in the chopped roasted green chiles by hand.

Spoon the batter into the muffin cups, and smooth out the tops with wet fingers. Sprinkle with a touch of cinnamon or chili powder.

 Bake in the center of a preheated oven for 20 minutes, until domed and golden. The tops should be firm to a light touch. Test doneness with a clean toothpick, if you like.

Cool the muffins on a wire rack. Serve warm for fabulous flavor.

Wrap, bag and freeze leftover muffins to preserve fresh-baked texture and taste. Reheat on a griddle with a dab of butter, or olive oil.

Wonderful with a bowl of hot soup or chili. Delicioso with Mexican food.

Makes one dozen muffins.


Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Notes:

For my vegan companions- Steve made this corn muffin recipe with eggs, but I know they'd also work with Ener-G egg replacer. See this older corn muffin recipe for proof.

We used organic soy milk- but any milk or plain non-dairy milk will work.

No pumpkin on hand? I've also made a version of these using cooked sweet potato. 

As for flour changes- I hesitate to recommend any rice flours these days. I'd say- use your favorite blend- but- realize you may not achieve the lovely crumb we got here, with sorghum flour, cornmeal and potato starch (there really is a difference in GF flours- the blends we are whisking up these days are not gummy or gritty or dense- they are light and tender). 

Remember to keep your added ingredients on the room temperature to warm side- adding in ice cold pumpkin puree or milk will chill down the batter and require a longer bake time. 

Happy New Year!

Easy Apple Tart

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I know a lot of people like simple recipes.  I’m weird… when I look at a recipe with just a few ingredients I usually assume it’s not going to be very good.

I’ve seen simple apple or pear tart recipes for years… they look pretty, but I’ve always thought “it’s just crust and fruit… how good could it be?”  Well my friends, they answer is REALLY good!  In fact, I feel like I’ve been missing out by not trying this kind of recipe before!

This apple tart is so easy to make, smells amazing while it bakes, and tastes delicious too!

The recipe starts with Pepperidge Farm’s Puff Pastry.  This is a great item to keep on hand, because you can just store it in the freezer, and then make this delicious recipe whenever you want!

Be sure to plan time to defrost the puff pastry according to the package directions (about 45 minutes at room temperature), but once the dough is thawed, this recipe comes together in no time!

Easy Apple Tart

Only a few simple ingredients are needed to create this delicious apple tart.

Yield: About 10 slices

Ingredients:

1 sheet (1/2 package) Pepperidge Farm® Puff Pastry

2/3 cup brown sugar (light or dark)
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated if possible)
1/8 teaspoon salt
1 teaspoon corn starch

2 large apples
Juice of 1/2 lemon (about 1 tablespoon)

Directions:

Thaw puff pastry at room temperature about 45 minutes (according to package directions).

Preheat oven to 400*F.

On a lighly floured work surface, unfold one sheet of pastry. Cut the pastry in half, creating two rectangles. Place the dough on a baking sheet lined with parchment paper, or a baking sheet sprayed lightly with cooking spray.

In a small bowl, combine brown sugar, cinnamon, nutmeg, salt and corn starch.

Prepare apples by peeling and removing the core,then slice thinly.
Put apple slices to a large bowl, and squeeze the juice from 1/2 of a lemon onto apples. Stir to coat.

Then, add the contents of small cinnamon/sugar bowl to the apples. Stir to coat.

Arrange apple slices on puff pastry dough (like shingles), leaving about 1/4 inch of dough exposed on all sides.

Bake in preheated oven for 20 minutes. Cool slighly, and move to a serving plate.

Sprinkle with sifted powdered sugar, as desired.

Enjoy warm, or at room temperature. Serve with fresh whipped cream, or vanilla ice cream.

Recipe Source- Glorious Treats

Notes- Puff pastry is sold in the freezer section, near pie crusts. Plan your time to properly thaw the puff pastry before use (about 45 minutes).

I used one granny smith apple, and one fugi apple for this recipe, and it was a nice combo.

I’ve included images below to show some of the step-by-step directions, but read the entire recipe above for the full instructions.

Once thawed, unfold the puff pastry onto a lightly floured surface.

Peel, core and thinly slice apples and put in a large bowl.   Squeeze lemon juice on apples, and toss to coat.

Add cinnamon sugar mixture (according to recipe above), and stir to coat.

Arrange apple slices on pastry dough.  I experimented with two different ways to arrange the apples.  On the left, I slightly scored the pastry about 1/2 inch from the edges, so the pastry would bake up and create a defined edge around the apples.  Then, I layered the apples in a single layer.  On the right, I staggered the apples to more fully fill the pastry, leaving just about 1/4 inch of exposed pastry edge.  You’ll notice in the photo below, both tarts baked up beautifully, and either way works great.  In the future, I think I’ll go with the style that holds more apples, and has a smaller crust around the edge.  Note, the pastries are on opposite sides of the photo, between the image above and below.

Another note- In the image above, the apples are arranged on the dough before being placed on the baking sheet… don’t do it this way!  Put your dough on the baking sheet, then add the apples.

Once baked, cool slightly, then sprinkle generously with powdered sugar.  Move to a serving platter, and enjoy.  Eat the tart while still warm, or at room temperature.

 

Enjoy this simple tart as is, or top with fresh whipped cream or vanilla ice cream.

Be sure to visit the Puffection ^TM tab on the Pepperidge Farm Puff Pastry Facebook page and share your own holiday Puff Pastry recipes, and www.puffpastry.com for more recipes, tips and how-to videos.

Disclosure-  Pepperidge Farm has provided me with supplies and/or compensation for time invested in the Pepperidge Farm® Puffection ^TM Holiday Entertaining challenge.  All text, photos and opinions are my own.

Christmas Marshmallow Pops

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As we quickly approach Christmas, you may still be looking for a few quick treat ideas.  These simple marshmallow pops are easy to make and are perfect little treats, especially for kids.

You can serve the pops as a cute addition to a dessert table (as I did this year for our Gingerbread House Decorating Party), or wrap them up as little favors or gifts.

All you need…

One bag of large marshmallows

Chocolate

Sprinkles

Lollipop sticks

Small cellophane bags (if you want to wrap them up)

~ Directions ~

1.  Push a lollipop stick into each marshmallow.

2.  Melt some chocolate (I usually use Ghirardelli chocolate, or Merckens chocolate candy melts).  You will probably need 8-12 oz. of chocolate, depending on how many marshmallows you dip.

3.  Dip one marshmallow at a time into the chocolate.

4.  Allow excess chocolate to drip off, then sprinkle your choice of sprinkles onto the chocolate (hold marshmallow over a plate or bowl, to catch the excess sprinkles).

5.  Set the marshmallow pop (stick down) in a mug to allow the chocolate to set (you can put the mug of pops in the fridge or freezer for a few minutes)

6.  Once the chocolate is set, wrap each pop in a small cellophane bag, if desired.

A few notes on melting chocolate…

Melt the chocolate in the top of a double boiler, or in the microwave at 50% power.  If heating in the microwave, be sure to heat it for short intervals (about 30 seconds) at a time, stirring between intervals.  When the chocolate appears about 1/2 melted, remove from the microwave, and stir until fully melted.  Do not over heat the chocolate, it will burn and will not be usable.

If you plan to ship the marshmallows, or they will not be eaten for a few days, you may want to use a chocolate candy melt product, such as Merckens brand (available from several shops on-line, including Shop Bakers Nook).  Pure chocolate will begin ”bloom” (develop white spots) after 3-4 days (if the chocolate has not been tempered), the chocolate candy melts usually do not have this problem.

I used red striped lollipop/cake pop sticks I found this year at Cost Plus World Market.  As an alternative, you could use striped paper straws, or simply use white lollipop sticks, commonly available at any craft store.

To wrap up the marshmallow pops I used small (3″x4″) treat bags (available from most craft stores, such as Michael’s and Hobby Lobby), and tied the bags with red bakers twine (from The Twinery).

I was happy to discover that 6 wrapped marshmallow pops fit perfectly in the small (7″x 4.5″) cookie boxes from BRP Box Shop.

I packed up a couple boxes for friends, and finished them with some pretty labels (from Littlebeane Boutique).

Happy treat making!

Quick and Easy Christmas Treats

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With Christmas just around the corner, it may be time to simplify our ”to do” lists and make sure we’re allowing time to actually enjoy the holiday!

If you’d like to make some pretty and delicious treats, but are short on time, here are 7 quick and easy Christmas desserts.  These treats are perfect for gift giving, or serving at your holiday gatherings.

Most of these treats can be made from start to finish in less than an hour.  The Chocolate Peppermint Cupcakes and the Simple Snowball Cookies may take a bit longer, but you can spread out the work by baking (the cupcakes or cookies) one day, and frosting the next day.

For each recipe, click on the image itself, or the title below each image.

 Candy Cane Hearts

Simple Snowball Cookies

 Christmas Marshmallow Pops

 Chocolate Peppermint Cupcakes

Peanut Butter Cup Cookies

 Rolo Pretzel Bites

 Peppermint Oreo Krispie Treats

 

Happy baking, wrapping, snacking and celebrating!

Merry Christmas from Glorious Treats

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It’s December 24th… the presents are wrapped, cookies baked, now it’s time to enjoy Christmas.  I’m looking forward to spending the next few days enjoying my family, eating some yummy food, and taking a break from all the activity of a normal work week.

As I take a little time to reflect on 2012 I am so thankful for each and every one of you who read this blog, leave sweet comments, and share this site with your friends.  Your support and encouragement mean so much to me!

I have lots of fun (and delicious) plans for Glorious Treats in the coming year, and I’ll look forward to having each of you along for the ride!

Merry Christmas and Happy New Year, from my family to yours!

 

“But the angel said to them, Do not be afraid, for behold, I bring you good news of a great joy which will come to all people.  For unto you is born this day in the city of David a Savior, who is Christ the Lord.”  Luke 2:10-11

The Best of 2012

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2012 has now come to a close.  Looking back through a full year of posts reminded me of all the special celebrations I made treats for, all the sweets I’ve shared with family and friends, and all the fun little projects I’ve had the privilege of sharing with you over the past year.  Thank you for an amazing year!

This blog has become such a big part of my life.  I often stay up very late working on posts, my kitchen almost always shows the signs (the mess) of my current “project”, and my grocery bill is full of more pounds of butter and cream cheese than I care to calculate!  This is my passion, my hobby and my job.  I take it very seriously, and it is very important to me.  I guess it sounds funny to say I take making cupcakes and cookies “very seriously”… but I do.  It’s part of who I am.  Between planning posts, baking and decorating treats, taking photos, writing posts, replying to e-mails, and lots of other little things that keep this site running, I spend many hours a week on this “little” blog.  It is a lot of work… but also very rewarding!

After a long day that may include failed recipes, photos that took much longer than planned, more e-mail questions than I have time to answer, and a family (my sweet family) who somehow needs dinner every night… I will get an e-mail… an e-mail that keeps me going.  An e-mail from a 12 year old who is learning to bake using my recipes, an e-mail from a mom who just used my ideas to pull off a beautiful party, an e-mail from someone who took cookies into work that were “a huge hit”, and sometimes an e-mail from someone just saying thanks for all the things I share.  What I’m telling you is your words are very important to me… in fact, they are everything.

If you have spent time on my site this year reading posts, thank you!   If you “like” me on Facebook, follow me on Twitter, Pinterest, or Instagram, thank you!  If you have left an occasional sweet comment, thank you!  If you have sent me an encouraging e-mail, thank you!   Your support and encouragement mean I can continue doing what I love… baking, party styling, crafting… and for that I am very, very grateful!

I chose a few unscientific approach at choosing my “top 10″ posts of the year… I looked at the posts that had been pinned to Pinterest the most, posts that received the most comments, and posts that were personal favorites of mine… and kind of merged them together to create this list.

Without further ado, here are some of your (and my) favorites of the year…

Heart Cutout Cupcakes

Early in the year I made these sweet, heart cupcakes.  Like many projects, this concept (originally from Just Jenn Recipes) had been on my “to bake” list for quite some time.  I was so glad to finally get to play with the idea.  I liked it so much I made a St. Patrick’s Day version a couple months later.

Vintage Bunting Baby Shower

This baby shower was extra special to me!  This was for my younger sister and her very first little baby, a sweet boy.  I had a great time planning the details, and then sharing the day celebrating this beautiful occasion with our friends and family.  In addition to all the party details (in the link above), I did a full post with the Fabric Bunting Sewing Tutorial.

Banana Caramel Cream Dessert

This one actually surprised me… this post (and this image) was my #1 most pinned post of the year!   I guess when you layer homemade pastry cream, whipped cream, bananas and caramel… you really can’t go wrong!

Purple Ombre Mini Cakes

These mini cakes were inspired by my original Pink Ombre Swirl Cake (from August 2011).  I saw lots of pretty versions of my larger Ombre Swirl Cake pop up all of the internet this year.  I love the colors of these mini cakes, and hope to have time in 2013 to try other color variations.  These little cakes were also featured in an August issue of Woman’s World Magazine (one of four features of my work in Woman’s World Magazine this year!)

Grace’s Cake Decorating Party

My oldest daughter, Grace, is a craft loving, art loving, mini baker and requested a cake decorating party for her 8th birthday.  We had a great day, and all the little guests really enjoyed decorating their own mini cakes.

Watermelon Krispie Treats

These watermelon shaped krispie treats (directly inspired by Dine and Dish) were so fun to make!  I made several batches these cute treats over the summer.  Later in the year, I made some Candy Corn Krispie Treats, and then Christmas Tree Treats using the same concept.

Strawberry Blueberry Cheesecake Trifles

These cute, simple and delicious treats were based on my Cherries on a Cloud, and Candy Corn Cheesecake Mousse.  The basic cheesecake filling is so easy to make, and is delicious with any variety of toppings!

Blackberry Vanilla Cupcakes in a Jar

 Continuing my love of desserts in jars, I snuck in a couple more this year!  One of my favorite (and quite popular) elements of these cupcakes was the use of a cupcake liner as a jar topper.  I’ve used this idea several more times, as it’s such a simple and pretty way to finish off a jar of treats.

3-D Pumpkin Cookies

The idea for these 3-D cookies was born early in the year, and it was hard to wait until fall to share it!  It was one of the fun times (and few times!) that an idea I had in my head actually came together the way I had imagined!  Later in the year I made some 3-D Christmas Drum Cookies using the same concept.

Gingerbread Cookies, for a Gingerbread House Decorating Party

I made lots of decorated cookies this year!  These sweet gingerbread people were certainly the simplest of the bunch… but they represent so much of what I love about baking.  They are cute, delicious, and are very likely to make you smile… and for those reasons they are pretty much perfect to me.  I made these for a Gingerbread House Decorating Party we hosted for my daughter’s and their friends.  It was a beautiful way to kick off the Christmas season and it was a very special day of enjoying sweets, being creative, and spending time with friends.

Did you see your favorites in this post?

Did you make any recipes, or try any ideas from my site this year?

Any special request for things you like to see more of in 2013?

I’d love to hear from you!

Thank you again sweet readers for making 2012 a wonderful year!

Happy New Year!