Glamour & Green's Gluten Free Blog

Gluten Free Gals Living Glamorously AND Green!

Gluten Free Lavender Peach Pie September 26, 2011

Peach pie sounds good, right? What about LAVENDER Peach Pie??!! Yep, I said Lavender!! Infusing just a hint of lavender in your favorite gluten-free recipes can add just a little extra punch to make a delicious recipe, extraordinary!

 

Thanks to Digital Scrapbooks and More for providing exciting info on making a gluten-free Lavender Peach Pie… and info on how to digitally scrap this delicious recipe! Take photos of your favorite GF food creations and make your very own Gluten Free Cookbook with the help of Digital Scrapbooks and More:

 

Today we are going to make Lavender Peach Pie!

This easy and delicious recipe can give your taste buds an introduction to the exotic taste of lavender.

The nice thing about lavender peach pie is that you can make a Gluten-Free (wheat free) version! So let’s get started….

Lavender Pie Recipe

Ingredients:

1 (15 ounce) package pastry for a 9 inch double crust pie (or use your favorite pie crust recipe) Note: For Gluten Free pie crust see recipe below!
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour (or All-Purpose Gluten Free Flour)
1 cup Lavender sugar – See recipe in this article
1/4 teaspoon saltThe Cooking and Scrapping with Lavender Peach Pie
2 tablespoons butter

Directions:
  1. Start by Preheat the oven to 450 degrees F (220 degrees C).
  2. Line the bottom and sides of a 9 inch pie plate with one pie crust. Then brush the bottom of this crust with some of the beaten egg to keep the dough from becoming soggy later.
  3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, Lavender sugar, and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until the crust is brown andThe Cooking and Scrapping with Lavender Peach Pie the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil, or make a foil tent to cover pie about halfway through baking. Cool before serving. This tastes better warm than hot.

 

To read the rest of the article, go to Digital Scrapbooks and More’s Blog… includes remaining GF recipes (GF pie crust and GF lavender sugar recipes at Digital Scrapbooks and More’s blog article)!

YUM!!!

-Glamour and Green Gluten Free

 

Get Gluten Free Easter Egg Pancakes and Scrap them too April 22, 2011

Easter scrapbookingMake Easter morning extra fun by cooking some Gluten Free Easter Egg Pancakes!

My mother made us always eat breakfast before we could see our Easter Baskets loaded with candy.

I think see was smart to have us eat breakfast first, then we didn’t fill up on candy and then be sick the rest of the day.

But just because we want our kids to have breakfast first doesn’t mean it can’t be fun!

How about making Gluten Free Easter Egg Pancakes for Easter breakfast?!

This makes it fun and memorable – yet it can be quick and easy too!

See the step by step directions and recipe here ~Make Gluten Free Easter Egg Pancakes! And a Digital Scrapbooking Recipe Page!

Easter Pancakes on Plate

What kid wouldn’t want to start Easter morning with a fun Gluten FREE Easter Egg pancake?  Make Easter extra fun this year and when you take the time to make memories don’t forget to scrap the fun too!

After you read this article and get fun ideas on how to make Gluten Free Easter Egg Pancakes get some Digital Scrapbooking kits too and scrap the fun!

Get the Scrapbooking Kit used in this blog:

 Digitally scrap all the fun of Easter with the Easter Egg Hunt Digital Scrapbooking Kit with 12 x 12″ Scrap Pages. The Easter Egg Hunt Scrap Kit is the perfect Kit to scrap you and the kids on this very special day. Scrap this year’s Easter kitsEaster traditions; whether that’s looking for Easter Eggs or enjoying yummy treats from the Easter Bunny himself!

Scrap all of your Easter traditions with the kids this year using the Easter Egg Hunt Scrap Kit. Create an entire Digital Scrapbooking Project showing-off the kids having fun as they search for those special Easter Eggs hidden by the Easter Bunny! This fun-to-scrap kit is filled with perfect pastel Digital Papers that include green grass, pretty flowers, and all sorts of exciting Easter Eggs!

If you want to learn more about Digital Scrapbooking or Photo Editing please check out Digital Scrapbooks and More’s  Scrap Shop for great video tutorials and wonderful digital scrapbooking supplies!

See the Digital Scrapbooks and More’s Scrap Shop for great digital Scrapbooking Supplies at – www.shop.digitalscrapbooksandmore.com

Also get training in Digital Scrapbooking for Elements or Photoshop!

Sign up for FREE Digital Scrapbooking Supplies today!

Get FREE Digital Scrapbooking Supplies:

Start Scrapbooking today with FREE Digital Scrapbooking Supplies!

Get some good digital scrapbooking tips and FREE Digital Scrapbooking Supplies when sign up for the FREE Newsletter that gives FREE tips and Free digital supplies too – Sign up today!

 

Gluten-Free Mini Pineapple Cakes August 17, 2010

 

House Number 0065175F1 I love having tea parties. I am obsessed with gourmet teas, Victorian teaware, and yummy desserts (gluten-free, of course). I love getting a few of my best girlfriends together for afternoon tea at my house to talk, drink, and eat… It’s the best!

I found a fabulous recipe for Pineapple Mini Cakes by Giada De Laurentiis and I have translated below to be gluten-free. It would make an excellent & adorable dessert to serve alongside your favorite tea the next time you want to invite your best friends over for tea time. Enjoy!

Ingredients
  • 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook’s Note
  • 2 tablespoons pineapple juice plus 2/3 cup
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 3 egg whites
  • 2/3 cup water
  • 2/3 cup vegetable oil
  • 1 1/2 teaspoons almond extract
  • 1 (18.25-ounce) box gluten free white cake mix

*Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe. 🙂

  • Special Equipment: 6-cup mini Bundt pan

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan (use all-purpose gluten-free flour to dust your pan).

For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.

In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, GF cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.

Cook’s Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.

-Glamour & Green Gluten-Free

 

Gluten-Free Pork Chops with Peach Barbecue Sauce August 13, 2010

Pork Chops with Peach BBQ Sauce_Photo by Eating Well Try this yummy gluten-free recipe from Eating Well.com the next time you are in the mood for pork!
Ingredients
  • 1/4 cup plus 1/2 teaspoon kosher salt, divided
  • 1/4 cup firmly packed brown sugar
  • 2 cups boiling water
  • 3 cups ice cubes
  • 4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
  • 2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
  • 1 medium tomato, quartered and seeded
  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion, preferably Vidalia
  • 2 teaspoons finely chopped fresh ginger
  • 2 tablespoons honey
  • 1/4 teaspoon freshly ground pepper, plus more to taste
*Use organic ingredients whenever possible for a yummier, better-for-you version of this dish!
Preparation
  1. Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Puree peaches, tomato and vinegar in a food processor until smooth.
  3. About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
  4. Preheat grill to medium.
  5. Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
  6. Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.
Tips & Notes
  • Make Ahead Tip: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.

-Glamour & Green Gluten-Free

 

Ridiculously Delicious Gluten-Free BBQ Sauce: Daddy Sam’s August 10, 2010

Daddy Sam's Gluten Free Sawces Now that my pregnancy is over and my beautiful baby boy is finally here, those long 9 months were an exciting, but challenging journey. The first half of my pregnancy, I didn’t seem to have many food cravings (I was so ridiculously sick, that pretty much nothing ever sounded good), but even though I was nauseous until my very last day of pregnancy, it seemed like I craved something new every day in my third trimester when I could handle food better. Here are some of the things I’ve craved:

-Pizza with root beer & cream soda

-Nachos with extra cheese sauce

-Mint chocolate chip ice cream

-Anything Banana (bananas with chocolate, mango sorbet with bananas, chunky monkey- banana- ice cream)

-Fresh Oranges

-Celery with peanut butter and raisins (this was the weirdest craving for me, as it reminded me of snacks provided in kindergarten? haha)

-BBQ sauce

Things I used to LOVE but couldn’t eat while pregnant:

-Too much Garlic

-Eggs

-Indian & Thai curry

-Orange Juice (actual oranges were fine, but the juice would always make me sick)

Weird, huh? At least I never craved dirt, or paint chips… Yikes! One of my friends told me that her cousin craved ice cream with sauerkraut on top. That’s so nasty to me- pregnant or not.

Since most of my cravings were not unusual foods, I had no trouble getting them when I needed them. The only one I seemed to struggle with was the BBQ sauce. Obviously, BBQ sauce is not a rarity, but a gluten-free version? That was a challenge. I went to my local grocery store and must have spent 45 minutes reading every single bottle’s label. Even the more upscale and expensive brands seemed to have wheat or gluten in them! And even if the bottle didn’t mention possible allergens, many of the ingredients looked suspicious.

That’s why I was so relieved when I discovered Daddy Sam’s All Natural Bar-B-Que Sawce. This “sawce” is AWESOME- not only is it gluten-free (which would have sold me right there), but there’s no artificial preservatives, no artificial flavors, no artificial thickeners, no corn starch, no MSG, no dairy, no tree nuts, no peanuts, no high fructose corn syrup, no fat, no cholesterol,  no soy… yeah. It’s pretty much PERFECT. 🙂

The Daddy Sam’s Story is so cool too:

Daddy Sam Oglesby wanted to be a cowboy. In 1883, when he was 16, he rode a stagecoach from Virginia to West Texas. He went third class and had to ride on top.

His hat blew off one night while he was sleeping. He got off the stagecoach in Mertzon, Texas to buy a new one. With his last five dollars he bought a cowboy hat from a 14 year old girl at the General store. Two years later they eloped-against her father’s strong and reasonable objections!

He mortgaged his horse to pay for the train tickets to San Angelo Texas. At the courthouse, they interrupted a trial and asked the judge to marry them. The judge stopped the trial and the jury served as witnesses. Then they went home to face the music.

They were married for over 50 years and raised eight children on a ranch with no running water or electricity. Everyone called him Daddy Sam.

Daddy Sam’s Bar-B-Que Sawce was born on his ranch in West Texas. The Oglesby family had a lot of Family picnics and made a lot of Barbeque. Carefully nurtured through the generations, this great sawce is now available to you. We hope you like it.

This sawce story makes me all the more attached to this fabulous GF sawce. I feel like it came from the wild west. Like a cowboy made it for me. Haha. 🙂

And Daddy Sam’s Bar-B-Que Sawce is sooooo good- I’d recommend it to anyone. Gluten-free eaters or not. The Daddy Sam’s Original Bar-B-Que flavor is unbelievably tasty- perfectly sweet & salty with the right amount of tang. It’s $5.50 for a 19 oz jar and the Daddy Sam’s philosophy is: “Good Goods are Never Cheap. Cheap Goods are Never Good.” I couldn’t agree more. This sawce is GOOD and worth every cent.

And they don’t stop at their original sawce flavor. They also offer a Ginger Jalapeño Bar-B-Que (for those that want a little more heat!) and Salmon Glaze flavor. Both fantastic and both gluten-free!!! If you need a gift for a special someone that loves to grill (or just a hungry pregnant lady with hardcore cravings for BBQ sauce), Daddy Sam’s even offers a gift set with all three flavors for $17.95. You can even include some of the recipe ideas they offer on their website using their sawces… Brilliant!

Try Daddy Sam’s ( buy at: www.DaddySams.com ) and use one or all of these delicious gluten-free sawce flavors the next time you decide to use the grill!

-Glamour & Green Gluten-Free

 

Gluten-Free Dinner- Rice August 9, 2010

House Number 0065855F1 I often like to make rice as my starch for dinner. Since regular (gluteness) bread is out of the question, rice serves as a good replacement. It’s inexpensive, filling, and a good side choice to pretty much any meat dish.

But I’ll admit it, rice is kind of boring. That’s why I was super excited to find this super tasty rice dish that turns an ordinary side into a full-on fabulous gluten-free main meal. Try it tonight!

Nonna Luna’s Rice

Ingredients

  • 1 stick (4 ounces) unsalted butter, divided, at room temperature
  • 2 cups parboiled long-grain rice
  • 3 1/2 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 clove garlic, minced
  • 2 pounds small shrimp, peeled and deveined
  • 1/2 cup lemon juice (about 2 lemons)
  • 1 tablespoon hot sauce
  • 1 cup whipping cream
  • Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

 

Chocolate Gooey Butter Gluten-Free Cookies August 6, 2010

Chocolate Gooey Butter Gluten Free Cookies I woke up this morning with a huge craving for chocolate. Yes, I always like & am in the mood for chocolate, but this morning was different. I would not be OK unless I stuffed my face with something super rich & chocolate-y. But I also wanted to try something new. Regular ol’ GF chocolate cake or brownies just didn’t seem good enough.

But then I found Paula Dean’s Chocolate Gooey Butter Cookie Recipe and translated it below to be gluten-free. It’s awesome & totally hit the spot. Give it a try, my chocoholic friends:

Chocolate Gooey Butter Cookies

Servings: Makes 2 dozen
Ingredients:

  • 1 brick (8 ounces) cream cheese , room temperature
  • 1 stick butter , room temperature
  • 1 egg
  • 1 tsp. gluten-free vanilla extract
  • 1 box (18 ounces) moist gluten-free chocolate cake mix
  • Confectioner’s sugar for dusting

*Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe.

 

Directions:
Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the GF vanilla extract. Beat in the GF cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired. Then keep cookies in the fridge until ready to serve!

Tip: I served this amazing little treats with Mighty Leaf’s Vanilla Bean hot tea… incredible!!!

-Glamour & Green Gluten-Free

Ps. Sorry it’s taken me so long to write. With a big move and a new baby (he’s awesome!), it’s been busy to say the least! But, not to worry, I’m baaaaaaack and have plenty of new & fabulous finds to come…

 

Gluten-Free Chocolate Dipped Bananas June 16, 2010

Is it just me, the 39 week pregnant lady, or is it HOT in here?! 🙂

It’s warming up and it’s time to cool off! Instead of eating something traditional, like popsicles, in the summer heat- try something else that’s cold, easy to make, and super-satisfying without having to succumb to the high-fat ice cream in the freezer… chocolate covered bananas!

Chocolate Dipped Bananas

Ingredients

  • 5 bananas
  • 8 popsicle sticks
  • 3 cups good quality GF chocolate bar
  • 3 tablespoons butter, cut up
Toppings:
  • Chopped nuts
  • Toasted coconut
  • GF Cookie crumbles
  • Colored sprinkles
  • Mini chocolate candies or mini semi sweet chips, for chocoholics

 

Directions

Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

*Use organic ingredients whenever possible for a better-for-you tastier version of this recipe

-Glamour & Green Gluten-Free

PS. CONGRATS to Rebekah Yalcinkaya from Columbus, OH who won the GF Jane Iredale Lip Fixation contest! Thanks to everyone who participated & stay tuned for more fabulous G&G discounts & giveaways! 🙂

 

Host a Gluten-Free Tea Party this Mother’s Day May 6, 2010

Host a Gluten Free Tea Part this Mothers Day There’s nothing better than a tea party. I’m obsessed with high-quality teas, and I’m always in the mood for a sweet, gluten-free treat. Hosting a tea party for that special mom is a great way to show her how much you love and care about her without breaking the bank (Mother’s Day just right around the corner!). Plan an “afternoon date” to enjoy gluten-free tea and dessert with mom and just have fun talking & being girls!

Here are some gluten-free tea-time tips for this Mother’s Day:

  • Make a special Mother’s Day Afternoon Tea Invitation: Take Digital Scrapbooks and More’s “Making Cards Training” to learn how you can personalize your very own party invitation! Including photos of you & mom, special notes inside, and details on the time and place for Mother’s Day tea will make your invitation much more than a regular card, but a Mother’s Day keepsake that she’ll treasure!

 

Note: Digital Scrapbooks and More also has training that can help you make place cards (decorate a beautiful table with tea accessories and include two personalized place cards with your names on it) and design your very own gluten-free tea-time menu!

  • Serve high-quality tea: If you haven’t tried Mighty Leaf tea, you have no clue how incredible tea can be! Mighty Leaf only uses the finest of herbs in biodegradable silken tea bags (that are hand-sewn closed). This is tea at it’s finest. Brew a pot of this gourmet tea and pamper a well-deserving mom. Flavors that go well for a special girls-only tea date? The oh-so delicious Vanilla Bean and Chocolate Mint Truffle. Mom will be in heaven! Digital Scrapbooks and More also mentions a special discount on Mighty Leaf tea! Read this blog for more info on saving money and giving this fabulous tea a taste!

 

  • Bake a delicious gluten-free dessert: You don’t have to spend a million bucks to make mom smile. Take your time in making the little details count, and you’ll surely impress mom and make her feel loved. Bake a delicious gluten-free cake that you can splurge on over Mother’s Day tea. Try this Gluten-Free Banana Pound Cake for a tasty treat!

 

 

Happy Tea Time & Happy (Early) Mother’s Day!

-Glamour & Green Gluten-Free

 

Scrumptious Gluten-Free Banana Pound Cake April 29, 2010

I made the most fabulous gluten-free dessert yesterday… A gluten-free banana pound cake!!! It was ridiculously good and so incredibly moist my husband had a really hard time believing it was gluten-free! Truly, this is one of the best gluten-free desserts I’ve ever made.

Try this super-fabulous treat the next time your in the mood for a delicious treat. It also makes a great tea-time dessert! Invite a few friends, bust out the tea pot, and serve this yummy cake warm or cold.

Lee’s Gluten-Free Banana Pound Cake

Note: I slightly modified the recipe below. For the original recipe, click on the link above.

 

Ingredients:

3/4 cups white rice flour (120g)
1/4 cup sorghum flour (30 g)
1/4 cup potato starch (48g)
1/4 cup tapioca flour (30g)
1 (3.4 oz) box Jell-O Instant Banana Cream Pudding and Pie Filling
1 tsp baking powder
1/2 tsp Vanilla Extract
1/4 tsp xanthan gum
2/3 cups Bakers Sugar (extra fine granulated)
1/3 cup brown sugar
1 medium banana (3.8 oz)
1/4 cup butter, room temperature
2 oz Philadelphia Cream Cheese, softened
2 eggs
2 tsp banana extract
1/2 cup 2% milk

Frosting (optional)
1 cup powdered sugar
1 Tbs butter , softened
1 Tbs whole milk or half and half
1 tsp banana extract

*You may even want to add chopped pecans on top! 🙂

* REMEMBER TO USE ORGANIC INGREDIENTS WHENEVER POSSIBLE FOR A TASTIER & BETTER-FOR-YOU VERSION OF THIS DESSERT

Directions:

1. Pre-heat oven to 350°F.
2. Stir together all Dry Ingredients in a bag or lidded container. Shake to completely mix.
3. In a large mixing bowl, combine the wet ingredients(except milk)until completely blended. Gradually add Dry Ingredients, beating at low speed until well mixed (about 2 minutes). Add milk gradually to the mixing bowl, stir until mixed. Beat for 2 minutes on medium speed.
4. Pour batter into greased 4-cup Bundt or 6-inch tube pan. Bake for 80 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; invert cake pan onto a plate or cake dish. Tap bottom lightly to loosen cake from pan.
5. Place all frosting ingredients in a small mixing bowl, blend with a hand mixer until smooth. Optionally drizzle with frosting. Refrigerate any leftover frosting in a covered container.

SO YUMMY!!!! 🙂

-Glamour & Green Gluten-Free

PS. More tomorrow about hosting a gluten-free tea party for Mother’s Day!