Best Gluten Free Christmas Cut-Out Sugar Cookies



These are the best, easiest to make sugar cookies in the world. I’m not saying that because it’s my recipe. It isn’t. It’s my mom’s. Kinda. I changed the “secret ingredient”, mostly because I didn’t have any of the “secret ingredient” in my fridge. I don’t have express written permission to use her recipe, but since this recipe is online in various places (minus the “secret ingredient”, which I cannot divulge, so please don’t ask), and I adapted it ever so slightly to make it gluten free, I figured it was okay to share. (The recipe works with regular flour, too.)

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 t vanilla
  • 1 1/2 T heavy cream or half and half
  • 1/2 T lemon juice
  • 1/8 t salt
  • 1/2 t baking soda
  • 1 1/2 c GF flour (any all purpose GF flour will do. Just make sure it has xanthan gum.)


CREAM the BUTTER and SUGAR until they are uniform.

ADD the EGG, VANILLA, CREAM, and LEMON JUICE, and MIX until uniform.

In a small bowl, MIX the SALT, BAKING SODA, and FLOUR.

ADD the dry mixture to the wet, and mix until smooth.

REFRIGERATE for at least 30 minutes. (The dough will last a couple of days in the fridge, if need be.)

PREHEAT oven to 350.

Take dough out of the fridge, let it sit for about five minutes, shape it into a disc, add a little flour to keep it from sticking to everything, and ROLL OUT between two pieces of parchment paper. (The thinner you roll, the crisper the cookies will be. If you don’t want crisp cookies, roll a little thicker.)

CUT OUT (Find some kids to do this part if you don’t care about your kitchen being a disaster afterward.)

BAKE for 7-10 minutes, depending on how thick you rolled the dough.

MOVE to rack and allow to cool completely.

FROST  and decorate with your favorite frosting and decorations. (We are pretty low key around here with the decorating. It’s way more fun to eat them.)







The Easiest Blackberry Pie on Shortbread Crust


Crust? What crust? (I may have overdone it with the blackberries. I’m sure you won’t make the same mistake.)

My 11 year old son and I went out early yesterday morning and picked blackberries for about a half an hour. It had recently rained for the first time in over a month. Seattle’s weather has been unusually hot and dry this summer, and the berries are reflecting this. My dad is a famous berry picker, and has been for some years. He says that the berries are small and particularly sweet this year. The smaller, drier berries made for a fantastic pie that doesn’t drown in berry juice.

Since we had been out picking berries, and I had a family dinner to prepare, I decided against the time consuming top crust. I also didn’t want a fussy bottom crust, so I decided to go with a tried and true shortbread crust that is nearly foolproof. The result was this pie that was gone by nightfall. (Even I had a piece, and I don’t really like pie, which is why I make them all the time.)


1/4 cup softened unsalted butter

1/4 cup powdered sugar

1 egg yolk

1 1/4 c flour

1/2 t salt


4 cups blackberries

1/4-1/2 cup sugar (to taste, depending on how ripe your berries are)

3 T flour

1 T lemon juice

1/4 t salt

To make the crust:

Set oven to 375. Cream the butter and sugar in a food processor. Add the egg yolk and blend until uniform in color. Add the flour and salt and mix until it looks like sand, and holds together when squeezed. Turn out over a 9 inch pie plate, and press into the bottom and up around the sides. Put the plate into the freezer until the oven is pre heated.

To make the filling:

Mix the berries and all other ingredients in a big bowl. Let sit until the oven is preheated.

Put it all together:

Scrape the berries into the chilled crust. Put the pie plate on a cookie or baking sheet, and put into the middle of the oven on the middle rack. Bake for an hour. Cool on a rack. Put it in your mouth.

Cannabis Infused Five Minute Chocolate Cake

Gluten free, dairy free, grain free, sugar free, and is made in less than 5 minutes, start to finish. Bonus: a not very secret ingredient that reduces pain and inflammation, is legal in Washington and Colorado, and is literally growing in my back yard.


Okay, my front porch.

  • 1 very ripe medium banana
  • 1 large egg
  • 1/4 t vanilla
  • 1 T peanut or almond butter
  • 1 T canna-coconut oil (or if you prefer not to be medicated, another T of nut butter)*
  • 2 heaping T cacao powder
  • 2 t sweetener (of any kind)

Put the banana, egg, vanilla, nut butter and canna-coco oil into a food processor and blend until uniform in color. Add cacao powder and sweetener. Mix until it looks like chocolate cake batter.

Pour into two greased coffee mugs, and put those mugs into the microwave for about a minute. Remove (carefully) and flip over onto a desert plate. Or eat it right from the mug, but if you flip it, it will stop baking and the bottom will act as a sort of ganache.

*Everyone’s THC tolerance is different. If you don’t already know how to make your own canna-coconut oil, click here for some general information.

Easy Gluten Free Biscuits



I found this recipe at Simply Gluten Free, which is one of my very favorite gluten free sites. I’ve never made anything of Carol’s that hasn’t turned out beautifully. Well, not as beautiful as Carol’s, or maybe she’s a better photographer. Or both.

In any case, here are the directions, copied and pasted because why not. Be sure to visit her site!



1½ cups white rice flour
1 cup tapioca starch
½ cup sweet rice or glutinous rice flour plus more for kneading
½ cup powdered milk
2 teaspoons sugar
1½ teaspoons kosher salt
5 teaspoons baking powder
1 ½ teaspoons baking soda
½ cup (1 stick) cold unsalted butter, cut into small pieces
½ cup vegetable shortening
1 large egg
1 cup buttermilk
¼ cup melted butter, optional


Preheat oven to 500 degrees.

Combine the white rice flour, tapioca starch, sweet rice (glutinous) flour, powdered milk, sugar, salt, baking powder, and baking soda in a food processor. Pulse several times to combine. Add the butter and shortening and pulse several times until the mixture resembles coarse crumbs with some larger pieces. Add the egg and buttermilk, pulse to combine. Flour a work surface generously with sweet rice flour, dump the dough onto the flour and knead several times until the dough is no longer sticky.

Pat the dough into a circle a full 1 inch thick; the circle will not be very large in diameter. Cut out 3 inch biscuits using a well-floured cookie cutter or the top of a drinking glass. Place the biscuits into a cast iron skillet or non-stick 9 inch round cake pan. Reform the scraps and cut until the dough is used, you should have seven 3 inches by 1 inch biscuits.

Bake at 500 for 5 minutes then reduce the temperature to 450 and bake another 15 – 20 minutes or until a light golden brown on top. Brush with melted butter if desired.


A gluten free recipe that makes 7 giant biscuits.

Gardens, Kitchens, and Social Media Detox

Summer is notoriously busy around here, what with kids and the activities and the tomatoes that look like we live near a nuclear power plant…


(Yeah. And this was a couple of weeks ago. They are about 8 feet tall and out of control. I have to water them so much, I might as well be growing them hydroponically. Wait, is that a word? What am I trying to say? By the way, did you know that weed was legalized in Washington state this week? Not that that has anything to do with this post. Man, I’m STARVING!)


The rest of the gardens are coming along nicely, and I’ve either used, frozen or stored more herbs than ever this year.

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