Wedding DIY: Takeout Boxes

I got some requests to do more wedding DIY tutorials and I was super happy to comply!

I’m a big advocate on trying to make weddings greener and not have as much waste. For this week’s video, I saw these biodegradable kraft takeout boxes and thought they were a great way to send guests home with leftover wedding cake. How many times have you seen uneaten slices just sitting on the tables!?!

These takeout boxes are not only for weddings, use them at dinner parties to send guests home with leftovers so that you never have to worry about getting your Tupperware returned to you.

I’ve also included a recipe for my signature Gluten Free Oatmeal Cookies that you can use to fill your boxes and turn them into wedding favors.

Don’t forget to SUBSCRIBE to the YouTube channel, so close to the 1,000 goal!


  • Tags – Michaels
  • “Thanks” Stamp  -Target


20130509-220148.jpgUse at Thanksgiving and other dinner parties to send home leftovers with your guests

20130509-220203.jpgAdd your wedding monogram


Gluten Free Banana Bread

This post is way overdo, things have been a little busy lately!

Whenever I have bananas that have ripened too much I throw them in the freezer to use in smoothies or in this banana bread recipe (just let them thaw before baking). This is my mom’s classic banana bread recipe which I converted to be gluten free. It will yield about 18 cupcakes or 1 loaf of bread. Enjoy!



  • 1 egg
  • 1 cup sugar
  • 1/2 cup butter (room temperature)
  • 1 tsp baking soda
  • 2 cups gluten free flour
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 3 mashed bananas


  1. Preheat oven to 350 degrees.
  2. Using a mixer, beat egg and sugar together.
  3. Beat in butter to egg and sugar mixture.
  4. Add flour, baking soda, bananas and salt to mixture.
  5. Bake muffins for about 15 minutes.

Gluten Free Vanilla Cake w/ Strawberry Cream Cheese Frosting

Smash cakes seem to be the new thing for a youngster’s birthday, a small round cake that the kid can dive into and get messy with.  I had a request this past weekend to bake a smash cake and cupcakes for my favorite 1 year old’s birthday. I went with a classic vanilla cake with fresh strawberry icing, recipe below.

In addition, I made a number “1” topper for the cake. Cut out the number 1 on card stock paper, paint with Mod Podge Glue and sprinkle with gold glitter. Once that dries make sure you do a coat of Mod Podge over the glitter, this seals the glitter so that it doesn’t fall onto the cake. Then hot glue the number to a toothpick.

If you live in the Phoenix area and like to bake I highly suggest you check out ABC Cake Baking Supply Store. They have everything you need from baking pans, decorations, cookie cutters, boxes, etc. Last week was my first time to the store and I was memorized by all the stuff they had.


Addie enjoying her smash cake

Gluten Free Classic Vanilla Cake (original recipe from Martha Stewart)


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose gluten free baking flour
  • 1/2 teaspoon of Xanthan Gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk


  1. Preheat oven to 350 degrees. Butter and flour a 5-by-3-inch cake pan, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
  3. Fill pan 3/4 full with batter; smooth top. Bake until cakes pull away from sides of pans, 50 to 60 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

Baker’s Note: This recipe makes enough for the smash cake and about a dozen cupcakes. Also, when it came to the cake I did the toothpick rule when testing to see if it is ready.

Strawberry Cream Cheese Icing (original recipe from


  • 1/2 cup butter, room temp (1 stick)
  • 1/2 cup pureed fresh strawberries
  • 8 ounces cream cheese, room temp
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar (powder sugar)


  1. Using a mixer, cream the cream cheese and butter until nice and smooth.
  2. Add the vanilla extract and pureed strawberries.
  3. Gradually add the powder sugar until it has the consistency and sweetness you desire. You can alter this to your liking. If you make it a bit too sweet, add just a little bit of lemon juice. This will help balance out the sweetness.

Baker’s Note: I realized after making this that it is a icing rather than a frosting, the consistency isn’t as thick as traditional frosting.

“Really” Oatmeal Cookies


I developed this recipe on accident…I had written it on a recipe card from a cookbook that my mom had and I somehow did not transfer it correctly. Let’s just say the ingredient list had an egg in it but the directions had no use for an egg…So,  I ended up merging a few recipes to come up with the one below. These cookies are much more crunchy granola rather than chewy or overly sweet. This is my ideal cookie.


  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup of brown sugar
  • 1 teaspoon of vanilla
  • 1 egg
  • 1 cup all-purpose gluten free flour
  • Pinch of xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups of quick-cooking gluten free rolled oats (Trader Joe’s has a 32oz bag that are gluten free, wheat free, dairy free!)
  • 1/2 cup of semisweet chocolate chips or walnuts or raisins (whatever you prefer!)


  1. Preheat oven to 350 degrees.
  2. Put butter, sugar, brown sugar, and vanilla in large mixing bowl. Mix.
  3. Add egg and mix on medium until well blended.
  4. Add flour, xanthan gum, cinnamon, baking powder, baking soda and salt. Mix.
  5. Add oats and chocolate chips (or whatever you decided to add). Mix.
  6. Measure 1 ice cream scoopful of dough onto cookie sheet. Using bottom of scoop, press down on the dough ball to flatten.
  7. Cook 15-18 minutes. Or just until the edges are golden.