New Direction…

Hi my fellow foodie friends!  I just wanted to let you know about some changes that will be happening on the blog.  I will try to make this as short and sweet as I can.  My daughter, 14, has been going through some testing trying to figure out what is causing some different health issues she has been having.  Well… the results that have come back so far show that she is gluten intolerant and has Hashimotos Thyroiditis.  We were a bit surprised to hear this but are so happy to finally be getting some answers.  We have switched her to a totally gluten free diet and she is already feeling improved.  We are also working on converting our whole household to gluten free, or at least mostly.

Anyway… this blog will be going in a new direction of mostly gluten free recipes.  I will also be working on recreating many of our favorites on here to be gluten free so I will update those recipes with that option soon too.  We can’t just give up our favorites!

Thanks again to everyone who frequents this blog.  I hope to be sharing lots of new yummy gluten free things with you real soon!

Cinnamon Streusel Pizza

Cinnamon Streusel Pizza |

Whenever we go to our local pizza buffet, we immediately check out the dessert cart to make sure that they have this on there.  If not, we request that they make it.  I know you aren’t surprised since you already know my love for ALL things cinnamon sugar.  The funny thing is that I had never made it at home before.  Well, until this week.  Oh my goodness.  I probably shouldn’t have made it because now we are going to be craving it.

This recipe is  one of those great short cut recipes too because it uses Pillsbury Crescent Roll dough.  I am all about shortcuts  and Pillsbury is definitely a go to in that area.  This is especially true on busy weeknights.  I am planning to try one with a homemade crust soon and will be sure to let you know how it compares.

In the meantime, here is a GREAT little sweet treat that I know your whole family will enjoy.

Cinnamon Streusel Pizza
  • ¼ cup butter, cold
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ tsp. cinnamon
  • dash of salt
  • ½ cup flour
  • 1 can Pillsbury crescent rolls
  • ½ cup powdered sugar
  • 1 Tbsp soft butter
  • 1¼ tsp vanilla
  • 1½ Tbsp milk
  1. Preheat your oven to 400 degrees. Line a large cookie sheet with parchment paper and set aside.
  2. In a bowl, add sugar, brown sugar, cinnamon, salt and flour. Now cut in the cold butter to form crumbs.
  3. Separate crescent rolls dough into the pre-scored triangles and place on your cookie sheet.
  4. Sprinkle with crumb mixture.
  5. Put in the oven and bake for 10-12 minutes or until golden brown.
  6. Mix together your glaze ingredients. Microwave for 15 seconds and stir again.
  7. Now drizzle over the pizza.
  8. Enjoy!

Adapted from Chef in Training

Flan (My Grandpa Jack’s Recipe)

Flan - An Egg Custard |

If you like egg custard, you will really like Flan. We’re continuing our Mexican theme week here on the blog.  Flan is a Spanish egg custard. It has it’s own special texture and flavor. This recipe came from my Grandpa Jack who is a great cook and likes to experiment with recipes.

Flan - An Egg Custard |

This recipe can be served with berries, whipped cream, or extra Carmel sauce. It is very versatile.

Flan - An Egg Custard |

My grandmother’s family came to this country from Spain so our family meals always had a lot of different flavors.

Flan (My Grandpa Jack's Recipe)
  • 7 large eggs
  • ¾ cup of sugar
  • ¼ teaspoon salt
  • 2 cans of evaporated milk (13 or 14 oz)
  • 2 teaspoons pure vanilla extract
  • ½ cup brown sugar
  1. Preheat oven to 350°.
  2. Beat the eggs, add sugar & salt. Beat in cans of milk, and add vanilla.
  3. Place brown sugar in the bottom of a round pan. (The pan should be 8 or 10 inches by about 2½ to 3 inches deep so it will hold the fluid).
  4. Even the brown sugar so it covers the bottom of the pan.
  5. Pour the milk solution over a spoon onto the brown sugar. (The spoon is to prevent disturbing the brown sugar).
  6. Place this pan in another pan with about 1 inch of water in the bottom to prevent it from burning.
  7. Place in oven and bake for approx. 1 hour.
  8. Test with fork or knife and cook until nothing sticks to the fork/knife.
  9. Remove from oven, cool, cut around the edges and quickly turn over on a plate held tightly to pan.