Sugar Free Pumpkin Spice Muffins 

I’m so ready for fall. Here’s to pretending it’s not in the 80s here in Birmingham. 

  • 1 can pumpkin
  • 1 cup buttermilk (don’t use regular milk unless you want flat muffins!) 
  • 3/4 cup of coconut sugar
  • 1/2  cup of sour cream
  • 1 egg 

    Mix together wet ingredients and in a separate bowl mix together:

    • 1 cup of flour
    • 2 teaspoons baking soda
    • 1 tablespoon of cinnamon (don’t you dare skimp on this one!) 

    Slowly mix together the dry and wet ingredients. Sprinkle tops with old fashioned oats and extra cinnamon for a nice fallish touch.  Bake in lined muffin tins for 20 to 25 minutes at 350 degrees. 


    Homemade (Flavorful) Saltine Crackers

    We can go through SO MANY boxes of crackers per week if I buy them at the store. And at $3 per box (for the ones without a ton of preservatives in them) that can get very expensive. So, in the interest of saving money and making an easy snack for the kids, here’s the recipe I use! *Disclaimer: I did not come up with this recipe. I complied it based on my research on the subject. There are about a billion variations on this, too, but here’s the plain old (much more flavorful than store bought) saltine.

    • 4 cups white unbleached flour
    • 1/2 cup of extra virgin olive oil
    • 1 teaspoon active dry yeast
    • 1/2 teaspoon of salt
    • 3/4 cups water (or more if you’re in a dry climate)
    • 3 tablespoons butter (for brushing)
    • Pink Himalayan salt (for sprinkling)

    In a large bowl place 4 cups of unbleached white flour. Dissolve the yeast in a tablespoon of water and stir in until combined. Slowly add the water (with salt dissolved) and oil in alternating pours. Mix with your fingers until a dough forms. Turn out onto a lightly floured pastry board or parchment paper. Knead until the dough is smooth. I had to adjust some of the recipes to add more water because my dough was too crumbly.  Place the dough ball into a bowl and cover. Let rise until doubled (mine took about 3 hours in my 75 degree house. It’s a dense dough, so it might take some time.)

    Once it’s doubled, cut it into 5 equal pieces. Roll each one out until very thin (about 1/10 of an inch). Cut into your desired cracker sizes (I varied mine for different uses) and prick holes into each one with a fork or a wooden skewer. Brush with butter and top with your favorite herb, cinnamon, or just plain salt. Bake at 390 for 7-10 minutes watching closely. They will burn quickly!Remove to a wire rack to cool. Store in an airtight container after cooling for up to a week. 

    Enjoy with any spread or just on their own. Also enjoy not having to break down those horrible cracker boxes every couple days. That’s almost my favorite part.


    Hope you enjoyed. Cheers!

    On Raising Helpful Boys 

    This is by no means a post from vast years of experience, but it is a post from experience. I’ve learned recently how much people often expect a mother to wait on her sons hand and foot.  To let them play their sports and mow the lawn and let that be the extent of what they spend their time at home doing. Moms clean their rooms for them and make all their meals . We wash and iron their clothes for church and school. We pack their lunches. The standard set in this area for modern American teenage boys is so low I don’t even know if it’s there.  This is a detrimental way for young men to grow up. 
    Real men know how to clean bathrooms. Real men can make meals for their tired, worn out wives. Real men whip up a loaf of homemade bread to take to a grieving family in the church. Manhood is so much stronger than watching sports and doing yard work. Christian moms, let’s teach our sons to be able to come alongside their wives and help dig her out of that housework trench. Let’s teach them to walk into a room and leave it improved by their presence (either by their influence on people or by their work to improve the cleanliness of the area). 

    So, moms of young boys, let us enable our sons to be helpful human beings. To take dominion over their households alongside their someday wives. To leave the world a better place than it was when they entered it. 

    2 Minute Sugar-Free Vanilla Creamer

    The very first thing I missed when I went sugar free was flavored creamer. It was so hard to imagine my morning coffee without it. Since no major brand of creamers have created anything that I would touch with a 10 foot pole, I naturally had to create my own. Necessity is truly the mother of (recipe) invention! 

    1 cup of half and half (or heavy cream if you’re feeling naughty) 

    10-12 drops of liquid stevia sweetener 

    1-1 1/2 tablespoons true vanilla (not imitation!) 

    Place all ingredients in a glass jar andbshake to combine. Adjust to taste. For different varieties just swap out the vanilla. 

    Copy Cat Quaker Chocolate Granola Bars (Sugar Free, Gluten Free)

    Guys, these might be the best granola bars I’ve ever had. They are chewy, crunchy, salty, and sweet. There really is no better combination. Plus, CHOCOLATE. I’ve really struggled with not being able to have granola bars since going gluten free. All you low carbers out there, these do have honey in them, so they are for treat time only if you’re on that team.

    Here we go!

    Copy Cat Quaker Chocolate Granola Bars

    • 4 cups of old fashioned oats, split into 2 cup groups
    • 1 cup roughly chopped almonds
    • 1/2 cup of fat (butter, coconut oil, or peanut butter)
    • 3/4 cup of honey
    • 1 cup sugar free chocolate chips (Lily’s is my favorite!)

    Toast oats and almonds in 400 degree oven 2 cups at a time. I spread mine out on a cookie sheet and toasted for about 20 minutes until golden brown. While those are toasting, melt the honey and fat together until bubbly. Remove from heat and cool slightly. Lower the oven to 300 when oats are done. Remove oats to a bowl and then combine with the honey mixture. Press it all into a lined 8×8 pan FIRMLY. Sprinkle the chocolate chips on top and then place into the oven for about 5 minutes. Watch them closely! You just want the chocolate to be spreadable. Remove, spread chocolate, and refrigerate until firm. Cut into bars after firm and then place into an airtight container to store. Keep refrigerated.

    Clean Banana Streusel Muffins

    If you’ve been baking gluten free for any amount of time, you probably know that the best way to add moisture to coconut  flour is either tons of liquid or banana (ok, that’s probably overly simplistic, but you get it).Today I chose the latter. Mostly because I had several overly ripe ones that needed to be used up. Added to the wonderful banana taste is some honey-sweetened granola and coconut sugar streusel.

    For the muffins:

    • 3 ripe bananas
    • 1/4 cup honey or agave nectar
    • 4 eggs
    • 1 cup coconut flour
    • 1 tsp baking powder

    For the streusel:

    • 1/4 cup granola or almond flour
    • 2 tbs coconut sugar
    • Cinnamon for sprinkling

    ☝My littlest helper. 

    Preheat the oven to 350. Mash the bananas until mixable, add the honey and eggs. Blend well. Mix in the coconut flour and baking powder until well combined. Don’t overmix. Add almond milk if the mixture is too tacky. I didn’t have to add any because it’s a very wet day out today, but if it’s dry, I’d add at least 2 tbs of liquid. Coconut flour is picky! Fill greased muffin tins about 3/4 of the way and add the combined granola and coconut sugar. Sprinkle on cinnamon and place in the oven for 23 minutes. Let them rest for about 10 minutes before you remove them from the muffin tins. Makes 12 large muffins.


    Hope you enjoy!


    3 Ingredient Strawberry Refrigerator Jam (sugar free) 

    A jar full of jam you can make without fuss and eat without nutritional compromise! 3 ingredients and it can be made in 10 minutes. I’m not sure it can get any simpler than that. 

    • 1 bag of frozen, organic strawberries 
    • 2 packets Knox gelatin 
    • 2 teaspoons stevia (I used 2 Aldi brand stevia packets) 


    Pour bag of strawberries into medium saucepan and heat until mushy. Use blender (I used my stick blender. I can see the surprise on your face) to purée. Add 1 envelope of gelatin at a time pulsing until blended. Add your stevia and give it one or two good pulses. Pour in a sealable jar and refrigerate. This jar lasts us about a week. We use it on yogurt, pancakes, PB&J, etc.  Enjoy!