Gluten Free Pumpkin Pie


Happy Fall!

Although it is still about 85′ here in Georgia, it is technically fall. Without our mom noticing, we snuck three cans of pumpkin into the shopping cart this week.

The first thing we asked our mom to make was a pumpkin pie. It was delicious! Our mom follows the recipe on the Libby’s Pumpin can, but we made our own pie crust using Cinamon Chex Cereal.

Here is the recipe for the crust:

1 1/2 cups crushed Cinamon Chex cereal (you can use whatever flavor Chex you like)

6 Tbsp. melted butter

Mix butter and cereal together and then press into a greased deep dish pie pan.

Set the oven on 350′ and bake for about 10-15 minutes until the crust is crispy enough to fill with the pie mixute. Keep in mind the crust will keep baking when you put it back in the oven with the filling.

Cool the crust for a few minutes and then pour the pie filling in and follow the recipe on the can for baking.

Enjoy your fall and all the fun things you can do with pumpkin!

Jacob, Jax and Sydney

P.S.-We planted pumpin seeds in the empty pie can. Tyler drilled holes in the bottom for us so that the water could drain through, we added some soil and pumpkin seeds. It has already started to sprout!


Cinnamon Muffins


Since traveling with two children who have celiac can be challenging, we pack most of our food on road trips. The last time we went to Disney our mom made Cinnamon Muffins for breakfast. They were a big hit! For Father’s Day, our dad requested that we make them…so here we go!

Since gluten free flour is expensive and can be difficult for us to use, our mom started to try different box mixes and found Pilsbury Gluten Free Classic Yellow Cake Mix. We love using it and it makes things easier for us in the kitchen.

To get started, you will need:IMG_2640

  • 1 box of Pilsbury Gluten Free Classic Yellow Cake Mix
  • We follow the recipe on the back of the box:
  • 3 eggs, 1/3 cup oil, 1 cup water (we add 1tsp almond extract because we like it)

For the filling and topping, you will need:

3/4 stick of melted butter

1 cup brown sugar

3 Tbsp. cinnamon

Preheat oven to 350′. Line muffin pan with liners. Follow the recipe on the back of the cake mix. (almond extract is optional). Melt butter in a pot or microwave. Once the butter melts, add the brown sugar and cinnamon. The mixture should not be runny so add more brown sugar and cinnamon if you need to. Fill the muffin liners about 1/3 full with cake mix.

Put a spoonful of the brown sugar mixture in the middle, then top with more cake mix.

After that, we put a little bit more brown sugar mixture on top and swirl it with a knife or your finger. Bake according to the cupcake directions on the box.


Hope you enjoy our recipe and Happy Father’s Day Daddy!

Sydney, Jacob and Jax


Chocolate Chip Cookie Ice Cream Sandwiches


New kids on the blog…Sydney, Jacob and Jax will be sharing their favorite recipes this summer. Hope you enjoy cooking with them over the next few months.

IMG_2564 (2)

We found Glutino Gluten Free Chocolate Chip Cookies at the store and decided to give them a try. They are thin and crispy, kind of like how our grandma makes them. Our mom told us that our grandma used to make the best chocolate chip cookie ice cream sandwiches every summer when she was a little girl. So, for our first blog post we decided to make them. They are very easy and very tasty!


  • Glutino Chocolate Chip Cookies
  • Hershey’s Chocolate Syrup
  • Vanilla Ice Cream

First we took two cookies and put a scoop of vanilla ice cream on one cookie and poured Hershey’s syrup on top of the ice cream.IMG_2558

Then we carefully put the other cookie on top so we wouldn’t break it.IMG_2559 (1)

We wrapped the cookie sandwich in wax paper and put it in the freezer.IMG_2560

That’s all we did! Our mom says the longer you keep them in the freezer the yummier they get but we ate ours within an hour and they were great! đŸ™‚

Hope you enjoy this fun summer treat!