Wednesday, September 3, 2014

Invite Me Back Muffins

Listen carefully to me! If there is any recipe that you should try it is this one! I am altering it just a bit from its original post which you can find here to make it more gluten free friendly :) 

Invite Me Back Muffins

Crumble Topping
1/2 cup sugar
1/3 cup gluten free flour
1 1/2 tsp ground cinnamon
1/4 cup butter, melted
2 cups gluten free flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter (1/2 cup), softened
1 cup sugar
2 eggs
2/3 cup milk
2 cups fresh or frozen blueberries (if using frozen, do not defrost them first, but toss them in a few tsps of flour before stirring them into the mix in step 3)

Preheat the oven to 450 degrees.  Spray a 12 cup muffin tin with cooking spray or line the cups with paper or foil liners; you can also use eight 5-oz ramekins, spritzed with cook spray, instead.

Make the crumble topping:  In a medium bowl, using your fingers, mix all of the crumble ingredients until small clumps form.  Put the mixture in the freezer to chill and firm up while you work on the batter.

Make the muffins:  In a medium bowl, combine the flour, baking powder, and salt.  In a large bowl, with a mixer on high speed, beat the butter and sugar until creamy.  Add the eggs one at a time and beat on medium speed between additions until smooth.  Add the flour mixture in 2 batch, alternating with the milk, beating on low speed between additions until just combined.  Fold in the blueberries.
Spoon the batter into the prepared cups, filling all the way to the top.  Sprinkle with the crumble topping (if using).  Bake for 5 minutes.  Reduce the oven temperature to 375 and bake for about 20 minutes longer (or more if in ramekins), until the muffins spring back when lightly touched with a finger.  Set the pan on a rack and let cool for 15 minutes.  Carefully remove the muffins from the pan, running the flat side of a knife gently around their sides to loosen them, if necessary.
Recipe from 100 Recipes Every Woman Should Know by Cindi Leive and the Editors of Glamour

Monday, September 1, 2014

Eyelash extentions? Aint nobody got time for that.

Wow do I have some awesome news to report! 
We have got a special kudos for this month that just blows anything else away. 
 As soon as you hit a party of $200.00 you will get a half off item plus Younique cash credit to spend on anything you wish. But this month we have a bonus gift. If you sell $350 not only do you get whats mentioned above but also you get a FREE set of 3D lashes! 
 We have new lip liners, new eye liners, new eye serum for those pesky wrinkles and sagging spots AND a new lash and brow brush. 

So what do you think?! 
 Want to throw a party? Where you dont have to cook? Clean? Put a bra on? Or get out of your pajamas? Lets do this! Lets earn you some free makeup!


God judges hearts.

Praise be to God!

used by permission" in the caption, with a link to or

This world has changed so much of our outlook of what beauty is. This has been a battle my entire life. So much so that when people say Melissa you are so beautiful or that is so beautiful or your eyes are so beautiful it almost makes me angry because I just "know" they are bluntly lying to me. It is definitely my issue and I am a work in progress when it comes to that but the one thing I am thankful for is that even when I don't think I am beautiful, the world may not think I am beautiful in a worldly way my Father God knows my heart and He see's that as beautiful and for that I am so very thankful. 
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Sunday, August 31, 2014

Pick and choose wisely.

A long time ago I read something that really rocked my world and opened my eyes on something that I needed to have more understanding and wisdom in. Every person comes in your life for a reason, season or a lifetime. Now with this being said I often get confused or even hope and pray that someone is one or the other but then normally God sheds some light on my happy thoughts and shows me that the people I thought were lifetime were in fact seasons or even reasons. I have to admit that in the beginning of that realization I often end up hurt but that's my own doing. 

 used by permission" in the caption, with a link to or

But when God reveals what people are in your life it takes so much off of my heart. So when you have people in your life, guard your heart, they may be there for just a season of life, maybe there is a specific reason they are there and then they will be gone and then when you are blessed to find the few people that God gives you for a lifetime, love them, cherish them and hold them close. As iron sharpens iron a friend sharpens a friend. Don't throw your eggs in baskets with holes.

Saturday, August 30, 2014

Why yes we CAN have fluffy delicious bread!

There you have been warned!
Notice the smaller print?  

Yammie's site has a MUCH better and in depth breakdown for this recipe and you can find that

But here are the ingredients and recipe break down.
The Best Gluten Free White Bread

3/4 cup warm water
1 1/2 tablespoons active dry yeast
3 egg whites
1/4 cup brown sugar
1/4 cup olive oil
1 tablespoon apple cider vinegar
2 cups Tapioca Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
2 teaspoons Xanthan Gum
3/4 teaspoon salt
1/2 teaspoon baking powder

In a large bowl combine the water and yeast. In a separate clean bowl, beat the egg whites to stiff peaks. After one minute, add the brown sugar, olive oil, and vinegar to the water and yeast. Once the egg whites are stiff, slowly pour in the water mixture while continuing to beat on medium speed. Mix together the flours, starch, xanthan gum, salt, and baking powder and add to the wet mixture. Beat for one minute until smooth. Pour into a well greased bread pan. Let rise in a warm, moist place until doubled (about an hour). Score the top if you want with a sharp knife. Bake at 350ºF for about 45 minutes. Allow to cool before cutting (if you can bear the suspense). If you're not going to use the bread immediately, you can freeze a sliced loaf and just get out a slice as needed and let it thaw on it's own, in the toaster, or in the microwave. If you don't freeze it, it will dry out in a day or two.


Friday, August 29, 2014

"Flaky" Buttermilk Biscuits

We make this quite often in our home and they are incredible. The tapioca flour leaves a bit of a bitter taste in your mouth but its not horrible and its definitely worth it. They do not "fluff" like regular biscuits do so make sure you make them very close to the size that you would like them to be in the end. Also some times we brush them with butter while baking and they turn out incredible. We have tried multiple different ways either by dropping balls of dough or rolling out and using a cookie cutter to make a round biscuit shape. Try them both ways and see which you like best. Enjoy! 
"Flaky" Buttermilk Biscuits
10 minutes to make
Serves 12
This recipe is reprinted with permission from Gluten Free Every Day Cookbook (Andrews McMeel Publishing), by Rob Landolphi...looks like a good cookbook to own. Read more


How to make it

  • 1. Preheat the oven to 425 degrees. Grease a baking sheet.
  • 2. In a medium bowl, combine the tapioca flour, sweet rice flour, white rice flour, potato starch, cornstarch, xanthan gum, baking powder, baking soda, sugar and salt. Stir with a whisk to blend.
  • 3. Using your fingers, a pastry blender, or two dinner knives, rub or cut the shortening and butter into the dry ingredients until the mixture is coarse and crumbly. Add the buttermilk and stir just until the dry ingredients are moistened.
  • 4. Drop ¼-cup mounds of dough 2 inches apart on the prepared pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and let cool slightly. Serve warm.

Simple and sweet.

I FINALLY got around to making a craft that I have had on my wish list for quite some time now. They are simple and sweet little hanging candle holders. I made five of them to hang on our back porch for when we are relaxing in the hot tub. I miss creating things and allowing that part of me to work. I am excited to get back in the swing of things. Wait till you see the Christmas presents I am working on.

Oh the roll of sticky lovliness!

Here it is ladies and gentleman my very first tip and trick goes to the cleaning department! 

A lint roller to clean lampshades!

I had a friend helping me clean my house that's been a professional home cleaner for years! She saw me trying to clean my lampshades with a rag and said... Do you have a lint roller? Roll those bad boys clean. It was life changing!!! In seconds all the dust and cat hair was gone. Just be careful the first time to see how your shade handles it. I have one that is textured and it's too powerful and lifts the shade off its base but the others takes me literally seconds to clean now. FYI it also works on different surfaces like curtains so try it around your house see what other difficult to clean things it will work with. And if you don't have a lint roller use duct tape rolled into a ring on your hand. I hope this helps save you some time. Are there any other uses, other then the obvious, that you use your lint roller for? I would love to know. Leave a comment below :)

Faith is happening now!

Best Gluten Free Brownies Yet!

For all of my chocolate loving and gluten free friends this recipe is the best I have found but keep in mind they are VERY rich and NOT at all healthy. So if you make them be sure to share with neighbors, friends and family. They also freeze very well. 


Gluten-Free Fudgy Pecan Brownies

Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make.
  • prep: 20 mins
    total time: 50 mins
  • yield: Makes 16


  • 6 tablespoons unsalted butter, cut into pieces, plus more for pan
  • 1/3 cup cornstarch (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon (I prefer them without the cinnamon)
  • 1/2 teaspoon fine salt
  • 12 ounces semisweet chocolate chips
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup chopped toasted pecans (or nut of choice...macadamia was great)


  1. Step 1

    Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
  2. Step 2

    Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.