Friday, July 29, 2016

Good Summer ☀ Read

A photo posted by Pati Clark (@pati_clark) on


Summer Read


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Gluten free 🍍 Pineapple ☀ Sunshine Cake

  • 1 box gluten free yellow cake mix
  • 3 eggs
  • 1 cup water
  • ½ cup oil (I used avocado oil)
  • 1 (8 oz) can crushed pineapple with juice(I used fresh pineapple crushed using my vitamix)
  • 1 pkg of Vivian's Live Again Vegan Whipped  topping ( You can substitute any whipped topping example cool whip or cocowhip, )
  • 1 small box instant vanilla pudding( I used French vanilla)
  • 1 (8 oz) can crushed pineapple with juice (I used fresh pineapple crushed using my vitamix)
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.(I used a glass baking dish)
  2. In a large bowl or stand mixer, combine cake mix, eggs, oil, and fresh crushed pineapple or 1 can of crushed pineapple with the juice. Mix well.
  3. Pour into prepared baking pan/dish and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
  4. In a medium sized bowl, fold together  the whipped topping( I followed direction on pkg to make whipped topping), box of (french)vanilla pudding, and 8 oz of fresh crushed pineapple or  1 can crushed pineapple with the juice. Spread over the top of cooled cake. I sprinkled the top of cake with some more crushed fresh pineapple.


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Friday, July 15, 2016

Every Bunny Needs SomeBunny Sometimes

Every Bunny Needs SomeBunny Sometimes !!!!
 This Some Bunny was in need of some Tender Loving Care!!!!

We are Praying for this baby bunny we call our lil Bun Bun makes it and keeps getting stronger each day ...
starting to eat so much better!!!

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Gluten/Dairy free Apple Spice Muffins-Vitamix

Recipe by Pati's Recipes


  • 1 2/3 cups gluten free all purpose flour –Marilyn's Flour 2 Flour 
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3- small red apples (you can use any variety of apple) chopped 
  • 1 large egg
  • 3/4 cup Truvia(Stevia)
  • 2/3 cup avocado oil 
  • 1-4 oz container of unsweetened applesauce (no high fructose corn syrup )  
Topping: Combine light brown sugar(2-3 Tbsp), pumpkin spice(1-2 Tsp) & Turbinado sugar(2-3 Tbsp)


  • Preheat the oven to 350°F . Spray a 12 cup muffin tin with cooking spray or line with paper/or silicone liners . 
  • Place GF flour, baking soda, and spices in a medium-size mixing bowl and SIFT altogether. Set aside.
  • Place chopped apples, egg, stevia and olive oil in the Vitamix container and secure lid.
  • Select Variable 1. Turn machine on and increase the speed to Variable 5.
  • Blend for 30 seconds until thick and creamy.
  • Pour apple mixture into flour mixture mixing by hand (do not over mix batter) then fold in the applesauce to combine. Spoon or scoop the mixture into the prepared muffin tin.
  •  Sprinkle Sugar spice topping over each muffin. 

  • Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve. 
  • These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month. (Optional : You can also add dried fruit or nuts to these muffins)


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Tuesday, July 12, 2016

Gluten free Corn bread Stuffed Mushrooms



1.     2 Tbsp of  non-butter spread or unsalted butter.
2.     2 large eggs.
3.     1½ cups of chicken or vegetable broth.
4.     1 cup diced onion.
5.     1 cup diced celery.(optional)
7.    extra-virgin olive oil(drizzle over mushrooms)
8.     20 large (2 1/2-inch-diameter) white mushrooms, clean & stemmed
9.     Gluten free seasoned bread crumbs (topping) 
10. Italian seasoning (dried)


Preheat oven to 350 degrees. Heat a skillet and add 2Tbsp of non-butter spread or butter. Saute the onion & celery( I omitted the celery)  until translucent. Set aside to cool. Add the package of Glutino's gluten free corn bread stuffing mix in a mixing bowl , and the cooled down sautéed vegetables , 2 eggs, & chicken/or vegetable broth .
Wash mushrooms caps with a damp paper towel and remove the stems. Scrape out the center of each mushrooms.
Using a small 1 inch diameter scoop, insert corn bread stuffing into the center of each mushroom .
For an extra crunchy topping  mixed ½ cup of gluten free bread crumbs and add  more Italian season to the mix(1 tbsp). Sprinkled mixture over the tops of  the stuffed mushrooms.
Drizzle the stuffed mushrooms with extra-virgin olive oil . Cover with foil and bake for 25  minutes.  Uncover and bake for additional 5-8 minutes.

Enjoy !!!

 Product & Review

Glutino's gluten free corn bread stuffing mix

 Worked perfect for a Quick

Yummy Appetizer

(or a side dish too) 

You can also stuff any vegetable ...

This corn bread stuffing mix would also work great with 

Stuffed Zucchini boats or Stuffed Artichokes !!!


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