Chocolate Chip Bread Bombs

I like chocolate and I like bread. (Probably too much, honestly.) So when I saw the recipe for these Chocolate Chip Bread Bombs on Chebe’s website, I knew that I had to try them out! I mean seriously, mini rolls loaded up with chocolate? What could be better?!

Lucky for me, I had all of the ingredients I needed already in the house. To make your own, here is what you will need:

1 package Chebe All-Purpose Bread Mix
2 large eggs
2 tbsp. softened butter
1/2 cup sugar (original recipe calls for 1/4 cup)
4 tbsp milk or milk substitute
Chocolate Chips (to your liking)

Directions for Baking:

Preheat your oven to 375 degrees. Mix the Chebe mix, eggs, butter and sugar together. Then, add the milk 1 tbsp. at a time. If you’re anything like me, you may find that once the milk has been added, kneading the dough with your hands is easier than using a mixer. It’s okay to get your hands dirty on this one! Once well mixed, add in the chocolate chips.

Separate dough into small balls on an ungreased cookie sheet. Bake at 375 for 12-15 minutes or until done.


Enjoy the chocolatey goodness! 🙂


Domata is a Girl’s Best Friend

I’d like to introduce you to my new best friend: Domata Gluten Free Flour. For those of you who have cooked using Domata before, you understand the incredible goodness that it creates. For those of you who have not used this flour before, let me open your eyes to this wonderfulness. (And in case you were wondering, Domata is in no way affiliated with this post or my excessive love for their products).

So let me bring you back to today. And the best peanut butter cookies I have ever made.

The. Best. Peanut. Butter. Cookies. Ever.


Don’t those look glorious? Here’s how you can make some of your own:


1/2 cup peanut butter
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup brown sugar
Dash of vanilla extract
1 egg
1 1/4 cups Domata Gluten Free Flour
3/4 teaspoon baking soda
Pinch of salt


Combine the peanut butter, butter, sugar, brown sugar, egg and vanilla in a large bowl. Mix together. Then mix in the flour, baking soda and salt. Mix thoroughly.

Roll cookie dough into balls on ungreased baking pan and press down with a fork.

Bake at 375 degrees for 8-10 minutes. After removing from oven, sprinkle sugar on top of each cookie.



Explosion of Gluten Free Goodness

That’s right. I said explosion of goodness. Maybe greatness. I am not even being dramatic about how good this recipe is. And I use the word recipe lightly because it is really the easiest thing you will ever make in your life.

What do you need to create this explosion? Only two things:

1. Pillsbury Gluten Free Chocolate Chip Cookie Dough
2. Glutino Chocolate Vanilla Creme Cookies

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I told you this was going to be easy, didn’t I?

Here’s what you do. Take a cupcake/muffin pan and line it with cupcake wrappers. Spray them with cooking spray. Then, add a layer of cookie dough to the bottom of each wrapper. Easy, huh?

Next, add a single Glutino cookie on top of the cookie dough layer.


Last, cover the cookie with cookie dough so it is completely surrounded by Pillsbury gluten-free goodness!

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Follow the instructions on the Pillsbury container and bake your cookie muffins as directed.

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Remove from the oven and enjoy. And when I say enjoy I mean try not to die from excitement over how incredibly amazing these are! Easiest and most delicious gluten free recipe ever? Possibly so. 😉

Easiest Cookies of All Time!

It’s no secret that I love to eat and that my husband and I both have a serious sweet tooth. But being gluten-free has its definite disadvantages when it comes to baking. Don’t get me wrong – I enjoy spending time in the kitchen. But sometimes a girl just wants a freshly baked cookie without all the hassle!

So when I found this gluten free chocolate chunk cookie dough from Immaculate Baking Company, I had to try it! Back in my gluten days, I loved popping in some simple Pillsbury cookies from the packaged dough I bought at Kroger and knowing that I would be eating and my house would smell like freshly baked cookies within 10 minutes. I mean, how easy was that?! Immaculate Baking was promising the same thing!


The cookies were simple to bake. I only made 6 of the 12 cookies. (The other 6 are in my refrigerator waiting to be baked at a later date. Ah, the joys of pre-prepared dough!) Once my oven was preheated, I popped them in the oven for about 12 minutes and soon I was enjoying one of the greatest gluten-free cookies I had tasted in some time.


No joke, these cookies were PHENOMENAL. Both my husband and I could not eat them fast enough. They were the perfect texture and consistency and best of all – SO RIDICULOUSLY EASY!!! I will definitely be making these again. Hopefully soon!