Cakes and Cupcakes

Spiked Oatmeal Cake

Spiked Oatmeal Cake -- Gluten Free

Living in a rainy climate like we do here in Oregon means lots of indoor days. I’m not used to this, and the girls aren’t used to this. We’re trained to expect a daily trek outside that ends up at the local grocery shop, random park, or the beach. Living on a student family budget also means we don’t get to cheat by stocking up on museum passes and extra-curricular activities. Luckily there’s always baking. 

Spiked Oatmeal Cake -- Gluten Free

I had to be strict not letting the girls lick the spoons after the the final steps of this cake had been completed as it’s magical flavor comes from rum soaked oats. Although they saw it was cruel and unusual punishment, they forgave me when we moved on to prepping the frosting and I let them have at it with as many finger scoopin’ tastes they wanted.

Spiked Oatmeal Cake -- Gluten Free

Being pregnant, my feelings towards food change constantly and are irritatingly unpredictable. That’s why I turned to this cake for our latest bake, because cinnamon rum spiked oats and can never ever be wrong.

Spiked Oatmeal Cake -- Gluten Free

I most certainly did excuse a cold square of this cake for breakfast the next few days because, ca’mon, I’m not going to wait until the afternoon to taste it again, and the extra punch of sugar than I’m used to does a sleepy preg-body some good.

Spiked Oatmeal Cake -- Gluten Free

In other non-food related updates, we know this next offspring of ours will be a boy. Yay for teeny-weenies! I am considering calling in retirement after this one because now we’ve secured our little bub I don’t have to worry about any future “I wonder… what if…”

Andrea and her family have finished their stay in France and have taken temporary harbor in Canada, the beautiful Motherland. Speaking of which, I am trying to perfect the Nanaimo bar, and a variety of other Canadian specialty foods that Phil misses constantly. If any of you have a Canadian food requests, please send it my way as I’m in the zone right now figuring out these new wonders until thisMontreal Boy of mine give is the big approval. When that Nanaimo bar is ready, I promise to be kind and share the love here.

Spiked Oatmeal Cake
Recipe type: desert cake
Prep time: 
Cook time: 
Total time: 
  • 1¼ cups water
  • 1½ cups gluten free flour (regular flour can be used)
  • 1 cup rolled oats
  • 2 tablespoons of bourbon
  • 1 stick unsalted butter, cubed-at room temperature
  • 2 large eggs, beaten
  • ¾ cup sugar
  • 1¼ cups brown sugar
  • ½ teaspoon salt
  • 1½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons of cinnamon
  • (ca’mon, if you have it add a pinch of cardamom!)
  • ————-
  • 8 ounces chopped pecans
  • ½ teaspoon bourbon
  • 2 tablespoons GF flour
  • ————-
  • 4 tablespoons salted butter, at room temperature
  • 6 oz. cream cheese, at room temperature
  • ¾ cup powdered sugar
  • pinch of cinnamon
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375°. Grease a 9″x13″ baking pan.
  2. This first step is not only to add flavor, but it helps the nuts from all sinking to the bottom of the pan: Begin by tossing the chopped pecans with ½ teaspoon bourbon in a small bowl. Sprinkle 2 tablespoons of GF flour over the nuts and toss until coated. Set aside for later.
  3. Place the oats and butter in a large bowl. Bring 1¼ cups water to boil. Pour boiling water over oats and butter. Wait 30 seconds, then stir to moisten oats and melt the butter. Add the 2 tablespoons of bourbon. Set aside to soak for 30 minutes. *I’d recommend you lean over the bowl several times during this 30 minute period and take a massive whiff of the warm butter/bourbon/oat magic.
  4. Whisk together eggs, the sugars, salt, baking soda, baking powder, and cinnamon. You’ll probably have to tap your fingers here for a moment waiting for the oats to soak; or you can be diligent and clean up the mess so far like a pro would. I’ll also remind you to make sure the butter and cream cheese is sitting on the counter for the frosting later.
  5. When the timer is up on those oats, fold all these remaining mixed ingredients in with the oatmeal, stirring until well combined.
  6. Lastly fold in 1½ cups flour and the prepped pecans. Pour batter into greased pan.
  7. Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool raised on a rack about 30 minutes.
  8. For the FROSTING: Beat room temp butter until smooth. Add cream cheese and beat until combined. Add bit by bit the powdered sugar, cinnamon, & vanilla extract until smooth.
  9. Frost the cake and enjoy both fresh and cold from the fridge! Top with extra chopped pecans and cinnamon if you’re a gourmand like me.


Posted on by Tawny in Cakes and Cupcakes, Desserts, Gluten-Free Meals We truly love to hear from you, Please Leave Us a Comment.

Gateau au Chocolat Fondant de Nathalie aka BEST Chocolate Cake EVER

Gateau au Chocolat Fondant de Nathalie, best chocolate cake in the world, french chocolate cake
 What do you get when a oooey gooey  and perfectly chewy chocolate brownie makes sweet passionate love to a moist and rich chocolate cake?  This baby right here. Her name: Le Gateau au Chocolat Fondant de Nathalie. I am telling you right now, there is NO chocolate cake in this WORLD that is better than this one. I dare you to challenge it.
If you look at any other blog that features this cake, they say the same thing.
This cake is from its own planet and if finding this recipe is the only thing we leave with from France- well, it has all been worth it!
And get this, the original recipe can easily and unnoticably be transformed into a completely gluten free item because this cake only has a tablespoon of flour as is! Click here to Read More
Posted on by Andrea in Cakes and Cupcakes, Desserts, Gluten-Free Meals, Living in France, Travel Inspired, Uncategorized We truly love to hear from you, Please Leave Us a Comment.

Chocolate Roulade with Blackberry & Lemon Zest Cream (GF)

Blackberry Chocolate Roulade

Let’s talk French. After all, Andrea is living up her first week in her new home of Bordeaux, France, so I think the occasion calls for it!

We’ve decided to raise our children with solely French in the home. But the trick is Teya, 6 yrs old, wasn’t introduced to intense French until Eden was born. Eden, on the other hand, has heard only French since the day she was born. I’ve been asked a lot WHY?! Why take it on when it’s not my mother tongue, when Teya would be starting from ground zero at 4 years old, when it’s “not useful in America” (as so many people have told me), and when it takes so much darned effort all day long???

Blackberry Chocolate Roulade

Let’s start with the number one reason: I’m passionate about language. If granted three wishes, the first would be fluency in every language of the world. Reason enough. But I also believe Click here to Read More

Posted on by Tawny in Cakes and Cupcakes, Desserts, Gluten-Free Meals We truly love to hear from you, Please Leave Us a Comment.

Apricot Loaf- GF

apricot loaf GF

I should know by now, but somehow in the moment it always feels so right… word of advice for any who has yet to experience this-when you are pregnant….never ever buy in bulk! I can’t count how many times I have walked through a grocery store and seen something that looks more appetizing then anything else, and so I buy a bunch thinking, “yes, I found something, I actually like right now”! Most of the time I can’t even wait until I am finished shopping to pop whatever that magic food of the moment is in my mouth. Almost always, if not every single time, after that I never want to see that food again. Pregnancy is the most bizarre thing as I am sure many of you can attest!

You may have noticed a lot of baking on my end and I apologize for the lack of diversity! I would love to show some cooking stuff but my spice cupboard is still a scary space. Every time I open it I face my nose in the opposite direction and breathe out trying to avoid any chance of inhaling  any type of scent as a grab what I need. Has anyone else experienced this or am I just being a big wuss? My hubby swears he can’t smell anything-but that is impossible…completely impossible! Normally I love cooking… probably more than baking, but my meals lately are as fancy and fun as take out and cereal. I hope to crossover to the cooking soon, but until then I will take care of your sweet tooth and baking needs :) Click here to Read More

Posted on by Andrea in Breads, Cakes and Cupcakes, Gluten-Free Meals We truly love to hear from you, Please Leave Us a Comment.

Banana Cream Cloud with Nilla Pecan Crust

Inspired by my mother in law who hands me a large jar of vanilla wafer cookies, with a request  to make something yummy for a family gathering- tonight. I love  a task like this. It feels like a challenge on chopped-use ‘this’ ingredient and you have X amount of time-go!
Hmmm… the night before there was a lot of talk about trifle, so I thought that would be an easy pleaser, but somehow I ended up with this concoction of layers. Starting with a baked vanilla wafer cookie crust with crushed pecans and brown sugar, followed by a cinnamon cream cheese layer, topped with loads of fresh sliced bananas between another layer of vanilla hazelnut pudding, a drizzle of caramel and finished off with a cloud of whipped cream! Click here to Read More
Posted on by Andrea in Cakes and Cupcakes, Desserts We truly love to hear from you, Please Leave Us a Comment.

Hawaiian Carrot Cake – GF

Hawaiian Carrot Cake, Gluten Free

Let’s talk Carrot Cake. As a young girl it disgusted me. I couldn’t believe people were willing to eat something so flat and dry and filled with carrots! At any family gathering I was horrified by this concept of vegetables in a sweet cake. Forget about it!

However, now that I’m all growed up, and a mature married woman, it’s time to face the facts: carrots and cakes are allowed to mix. It’s my husband’s favorite cake, especially cold out of the fridge the following day, so this loathed desert became something I was obligated to master. After studying roughly 50,000 carrot cake recipes over the years, and implementing a few ideas of my own, we’ve finally settled on what is the ultimate carrot cake from Heaven, a.k.a. from Hawaii.

Hawaiian Carrot Cake, Gluten Free

Now, although carrots and cake never felt like a natural option for me, Pinapple and cake certainly did. I could take this idea and have fun with it: Click here to Read More

Posted on by Tawny in Cakes and Cupcakes, Gluten-Free Meals We truly love to hear from you, Please Leave Us a Comment.

Hazelnut Infused Chocolate Cheesecake with Hazelnut Caramel Drizzle and Skor Chips- Naturally GF Crust

Hazelnut Infused Chocolate Cheesecake with Hazelnut Caramel Drizzle and Skor Chips- Natually Gluten Free!

Lynette, This one is for you! I made a cheesecake that had a naturally  gluten free crust and tested it out! A good gluten free crust option is using nuts as a base. My favorite nut happens to be hazelnuts, and if you ever have the chance to be in France and taste the hazelnut chocolates and every other delicacy that the French put these soft nutty gems into, you will fall in love with them too. Click here to Read More

Posted on by Tawny in Cakes and Cupcakes, Desserts, Travel Inspired We truly love to hear from you, Please Leave Us a Comment.

GF Apple Cake with Brandy Sauce and Versatile Blogger Award!

First of all, Tawny, Thank you for sharing your story.You are such an amazing person. The way you handle life’s bumps is done with such finesse and balance. From an outsider, it looks like you have it all- you are beautiful, you have a wonderful family, friends, your talented and you would never know that your life has anything but perfect in it- it is only because you handle the unexpected so positively, your prospective is so consistently clear and somehow you are so wise! You have seen a few dark days in your life and you have risen above everything and remained such a shining light. You are a wonderful example- I know you so well, and I can truly say you are genuine, and in every category purely amazing! – I admire you to the fullest.You melt my heart and I am so blessed to have you as a friend!! And I mention this on here because this is a girl you want to stick by! She is amazing, and she has so much to offer!


Second of all, before we jump into one of my most favorite gluten free, egg free, sugar free cakes in the world… Tawny and I would like to give a big thank you  to Heather from Sunday Morning Banana Pancakes for nominating Tawny and I for the Versatile Blogger Award! Wooohoo! We are stoked and flattered to even be thought of, let alone awarded, so thank you, thank you!

We were asked to share 7 things about ourselves that you guys may not already know so here they are…. Tawny you are up first!


I use to compete in Tahitian Dance!

I lived just out side Bordeaux, France for a year to study the Language and his is now my dream destination to live and be!

I spent a summer in the Amazon doing volunteer work building houses.

My favorite drink is a green tea frappe from Starbucks

I love anything adventurous and am down for pretty much anything anytime.

My hair almost touches my butt right now.

I have been made fun of my whole life for unknowingly making up my own words!


I come from a family of 7 kids, and married into a family of 7 boys!

My husband and his family own a mom and pop + 7 boy restaurant on the North Shore, Hawaii- Kahuku Grill.

I drink hot chocolate most every day with cereal on top- a habit I never grew out of I suppose!

My BA is in teaching English as a second language, yet I don’t think I could learn a language my self  shhhhh…

I have taught English in Korea a couple of times, Hawaii, Canada, and Italy.

I am a dreamer, and I constantly look at airline tickets online and look for an excuse to plan a trip!

When I was in Elementary school I use to walk to school on top of the snow banks (in Saskatchewan) in the dead of winter, dreaming about Hawaii, looking at the sun thinking, “wow that is the same sun in Hawaii. And now I live and married here! –I believe in dreams! Click here to Read More

Posted on by Andrea in Breads, Breakfast, Cakes and Cupcakes, Desserts, Gluten-Free Meals, Snacks and Healthy Treats, Spreads and Sauces We truly love to hear from you, Please Leave Us a Comment.

Good Stuff- Done two ways!

better than sex, good stuff, chocolate, dessert, recipe

‘Good Stuff’ -is what my mom called this number. It wasn’t until I was about 15 that I found out the real name- ‘Better Than Sex Cake’. I guess she decided that the name was too advanced for our little minds to filter! I loved the name Good Stuff. It just happens to live up to it’s name- both names actually. Ha.

This really is one of my favorite desserts! The problem is, I have a hard time stopping once I start. It is like I have a second stomach specially designed for this dessert. Well, that and my mom’s apple crisp. Those are my ultimate love affairs! Click here to Read More

Posted on by Andrea in Cakes and Cupcakes, Desserts We truly love to hear from you, Please Leave Us a Comment.

Gluten Free Carrot Cake Muffins with Dairy Free Cream Cheese Frosting

gluten free carrot cake muffins

This recipe has been passed from women to women, to my sister, to my mom, who made it for me and now I am here to create the root system effect, and send it out to all. This is one is a keeper.

As many of you know it is not always easy to bake gluten- free. A lot of recipes are flavorless, dense, and just not really desirable in the least bit.  You end up eating it because you simply don’t want  it go to waste.

Not this one, this carrot cake is moist and flavorful! Works well as a cake or as muffins. For Tama, I leave some unfrosted, to make for a healthier option- or the truth- because it is potentially less mess. He loves them! Click here to Read More

Posted on by Andrea in Cakes and Cupcakes, Dairy Free, Gluten-Free Meals, Muffins We truly love to hear from you, Please Leave Us a Comment.