Gluten Free Chocolate PB Whoopie Pies

Remember how I mentioned wanting more time in the day?
Yep, I’m still wishing for that.


Today’s recipe is another quick and easy recipe…in keeping with my crazy busy schedule lately. (Thankfully, life calmed down a little this week!)

Best of all? This recipe is another great one for all of my gluten free buddies out there. At work, gluten eaters and gluten free-ers both loved it. I figure the ultimate taste test for a gluten free recipe is for people never to realize it’s truly gluten free.


Click here for gluten free baking tips!

These whoopie pies are a wonderful mix of chocolate and peanut butter. Yumm!!!

Oh, and this recipe also uses one of my new favorite things: almond coconut milk.


GF Chocolate & Peanut Butter Whoopie Pies

Makes ~18 small whoopie pies

Preheat oven to degree specified on your GF cake recipe. Line baking sheets with parchment paper.

Prepare your favorite chocolate cake batter (scratch or box mix), and use a cookie scoop to drop circles of batter onto lined baking sheets. Allow 2″ between circles of batter.

Bake 12-15 minutes, or until tops of cake circles spring back to the touch. Allow to cool on baking sheet for a few minutes, then transfer to cooling rack while you make the filling.

Prepare mousse filling:

  • Using a whipping attachment on an electric mixer, beat butter and powdered peanut butter until combined. Slowly add 1 cup powdered sugar and salt. Beat until combined.
  • Add almond-coconut milk, beat until combined. Add remaining 3/4 cup powdered sugar.
  • Beat on high speed 1-2 minutes, or until filling is smooth and whipped-cream texture. Careful not to over-beat!

Place about 1-2 Tbsp mousse filling between 2 pieces of cake.

Refrigerated in a covered container, with parchment paper between layers of whoopie pies.

Aah, another crowd favorite that is super simple and fast. Exactly what you need with a busy schedule.


Have you tried other whoopie pie recipes? Which flavor combination has been your favorite??


Here are a few others posted on this site: Heart-shaped whoopie pies, Cookies and Cream whoopie pies



Cinnamon Swirl Cake

Do you ever wish for more hours in the day? More time to tackle your to-do list, more time to spend with family and friends, more time to sleep??

Lately, I’ve definitely been searching for more time. So when I needed to make a cake for a coworker’s going away party, I needed it to be fast. There is a time and a place for extravagant cakes (click here to see one of my favorites!) but this definitely wasn’t the time to spend hours decorating. I had to throw something together that looked presentable but tasted delicious.

Enter this cinnamon swirl cake.

The reason I love this cake is simple…’s simple! No crazy ingredients, it can be thrown together in a matter of minutes, AND everyone loved it. Use whatever white or vanilla cake recipe you love, add the cinnamon swirl, bake, and frost with your favorite cream cheese frosting.

The flavor of this cake is like a cinnamon roll but a little less sweet. Best of all, your house will smell amazing as it bakes!


Cinnamon Swirl Cake

Makes one 13X9 cake

  • Your favorite vanilla cake recipe, prepared (homemade or from a box)
  • Cinnamon swirl
    • 1 stick (1/2 cup) butter, softened
    • 1/2 cup brown sugar, unpacked
    • 1 Tbsp flour
    • 1 Tbsp cinnamon
  • Cream cheese frosting (canned or homemade)

Preheat oven to temp specified by your cake batter recipe. Line the bottom of a 13X9 pan with parchment paper. Spray sides of the pan with nonstick spray.

Prepare your favorite vanilla cake batter and pour into prepared pan.

In a small bowl, mix butter, brown sugar, flour, and cinnamon together until well combined. Drop tablespoons of cinnamon swirl mixture on top of batter.

Using a butter knife, swirl cinnamon mix into cake batter in a figure 8 pattern. Swirl until cinnamon mix is spread around cake (do not mix in completely).

Bake as specified by your cake batter recipe (or by box instructions if you’re using a mix).

Allow cake to cool. Frost and decorate as desired.


Here’s how I decorated my version: I sliced the cake into two layers and filled with cream cheese frosting. Then, frosted the entire cake and piped borders along the bottom and top edges. For a final touch, I sprinkled cinnamon along the top border.


Another “for special occasions” recipe (aka it isn’t one of my healthy recipes) but great for a quick and easy dessert that will impress a crowd!

Now, off to tackle more of my to-do list…..

Recipe review: Skinny Pancakes

There are a few foods that I rarely ever eat. (Notice, I did NOT say “never”)

I rarely ever only have pancakes for breakfast. I love pancakes, don’t get me wrong. But they’re usually all carbs with no fiber and protein, leaving me hungry way before lunch time.

So when I found a recipe on Pinterest for “skinny” pancakes that would be healthful and filling, I was intrigued.


Ok, so I ALWAYS refer back to a recipe I’m writing about if I’m not the original author. However, I can’t find the origin of the pin that contains this recipe. So I’m sharing it here. Kudos go to the original author. 🙂

Here’s the recipe and instructions, then my review below:

Skinny Pancakes

Makes 1 serving

  • 1/2 cup oats (instant or old fashioned oats)
  • 1/2 very ripe banana (about 3″)
  • 2 egg whites
  • 1/2 tsp vanilla
  • Tiny pinch of salt (I added this to the recipe)

Place all ingredients in a blender. Blend on high about 20 seconds.

Cook on hot griddle that has been sprayed with nonstick cooking spray.

Estimated nutrition information (entire recipe): 237 Calories, 3.2g Fat, 0.6g Saturated fat, 220mg Potassium, 307mg Sodium, 39g Carbohydrates, 5.5g Fiber, 7.5g Sugars, 11.5g Protein

Now my review:

They were good! Much more dense than regular pancakes. These are not IHOP’s fluffy short stack. But if you’re wanting pancakes that are a bit more filling and nutritious, these may be for you. Try them out and tell me what you think!

Final verdict: I would make them again. Although they’re not a dead ringer for my favorite flapjacks.


Breakfast Made Simple

A while ago, I posted a recipe for an easy breakfast bar for all of you “too busy to eat breakfast” people.  (Click here for that post) Now that I’ve finished clinicals for my RD internship, I’ve gone back to my stand-by breakfast: a fruit ‘n yogurt parfait!

This isn’t a post with a ground-breaking new recipe to try.  But if you’re looking for another quick and easy breakfast, this is a great option.   Why? It’s packed with great vitamins and nutrients to get your day started.  Calcium and protein in the yogurt, vitamin C and fiber in the strawberries (among other nutrients), and additional fiber and nutrients from the cereal.

I admit, my parfaits rarely look like this.  Usually it’s just all of the ingredients thrown into a bowl and mixed together.  But how pretty is this?!

In this version, I used by stand-by trio of ingredients: 8oz light vanilla yogurt, 1/2 cup chopped strawberries, and 1/2 cup cereal (this time it was Mom’s Best Naturals Honey Nut O’s).  Yes, many people use granola in recipes, but I find it’s a lot of calories for a small serving….and I tend to like bigger servings for fewer calories.

I also use Greek yogurt often, which is a great choice if you’d like a little more protein in your breakfast.

What are some other combos to try?

  • Tropical:  Light coconut yogurt, crushed shredded wheat, pineapple, and a sprinkle of coconut
  • Banana: Vanilla yogurt, 1 small banana (~4-5″ long), cereal of your choice
  • Chocolate strawberry:  Strawberry yogurt, 1-2 tablespoons mini chocolate chips, 1/2 cup chopped strawberries, 1/4-1/2 cup Special K chocolate lovers
  • PB&J:  Strawberry yogurt (or mixed berry), sliced strawberries, Peanut butter multi-grain Cheerios

Really, there are a TON of possibilities.  What sounds good to you?  Feel free to share your ideas!