The Milestones Winter Cravings Contest

I want to encourage you all Gluten Free peeps to go out for a date night or night out with friends to Milestones! It’s fantastic for GF options and they have great staff there! I’m also going to post the Milestones Winter Cravings Contest. There are lots of prizes to be won and a chance to to see the premier of Winter’s Tale in New York. Good luck to everyone and I hope you have a great night at Milestones.

P.s. I’m bringing Ashley to Milestones for Valentines Day, It should be lots of fun!




Baxter Soups


I would highly recommend Baxter’s soup! It has a great flavor plus it’s filled with real food! Obviously it’s gluten free which if you know by now is very hard to find for a decent price. It’s 2.99 a can however we have seen it on sale in Loblaws stores.

Hope you enjoy and may be the GF be with you!

Gluten-Free Vanilla Cupcakes Recipe with Mocha Icing

ImageGluten-Free Vanilla Cupcakes Recipe with Mocha Icing

Who’s up for the challenge???

The recipe comes from Gluten Free Goddess Recipes

I frosted these little vanilla beauties with mocha flavored icing because I love the combo of coffee and chocolate. But straight up chocolate would also be delicious. As would vanilla.


1 cup sorghum flour or brown rice flour
1 cup potato starch (not potato flour!)
1 cup cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup vanilla non-dairy milk
1/4 cup organic free-range eggs, beaten, or Ener-G egg replacer, mixed per directions
3 tablespoons coconut oil, melted
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice


Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.

In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice.  Beat with a mixer until the cake batter is smooth. Do not over-beat.

Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Make your icing.

Dairy-Free Mocha Icing Recipe

When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner’s sugar to thicken it. You can also put the icing in the fridge for an hour to help stiffen it.


2 cups confectioner’s (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Earth Balance sticks or vegan butter
2 ounces cold strong coffee, more as needed (or use vanilla coconut or riice milk if you don’t like coffee) 
1 teaspoon bourbon vanilla


Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a tiny amount at a time. Beat for two minutes or so until smooth to see what you’ve got- it becomes more moist as you beat.

If you need to stiffen the frosting, add more confectioner’s sugar.

Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Cook time: 1 hour Yield: Serves 12

Read more:

Gluten Free Restaurants: List By Gluten Free Ontario!

Gluten Free Restaurants: List By Gluten Free Ontario!

I want to post this link and thank the writer of Gluten Free Ontario! Because of this website Ashley and I have enjoyed so many restaurants that we wouldn’t have thought about! I hope it is as helpful and fun for you as it has been for us!