Gluten-Free & Vegan Chocolate Cake

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Sometimes I feel like there are few things better than a chocolate cake. The sweetness of the frosting mixed with the bitter cocoa add such amazing flavors on your tongue.

My chocolate cake production ramps up in the fall. Between my sisters birthday in September to the last birthday of fall being my moms in October, I probably make about 5 chocolate cakes. The majority of my family loves chocolate cake and they all happen to be born in two months back to back! Funny how those things work!

After a few years of being states away for my families birthdays, I took advantage of the fact that we were close together this year to test out a no fail chocolate cake recipe!

I can honestly say this is my favorite chocolate cake to both make and eat. It is easy, truly no fail, and full of rich chocolate flavor. This cake even lasts up to 3 days in the fridge post baking, pre-frosting. You can make it ahead and frost it the day of!

Let’s start baking!

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Gluten-Free & Vegan Chocolate Cake

  • Author: Paige
  • Prep Time: 35
  • Cook Time: 55
  • Total Time: 1 hour 30 minutes
  • Yield: 1 cake 1x
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Description

the chocolate gluten-free & vegan cake of your dreams!

Scale

Ingredients

Chocolate Cake

  • 1 cup of fresh brewed coffee
  • 1 cup of hot water
  • 2 cups of granulated sugar
  • 2 tsp of vanilla extract
  • 1 tsp of salt
  • 2 flax eggs
  • 1/2 cup of vegetable or coconut oil melted
  • 2 tsp of baking powder
  • 2 tsp of baking soda
  • 1 cup of unsweetened cocoa powder
  • 1 3/4 cups of gluten-free flour *for high altitude do 2 cups

Chocolate Frosting

  • 3 1/2 cups of powdered sugar
  • 1/2 cup of vegan butter
  • 1/2 cup of cocoa powder
  • 1 tsp of vanilla extract
  • 1/2 tsp of salt

Instructions

  1. Pre-heat your oven to 350°F and grease two 7″ or 8″ spring form pans
  2. Place 1 tsp of cocoa powder in each pan and toss the cocoa powder over the butter you used to grease the pan and toss the extra once every wet edge is coated
  3. Brew your 1 cup of coffee and start to warm up your 1 cup of water
  4. In a bowl or your stand mixer mix your sugar, vanilla extract, salt, cocoa powder and oil
  5. Next, add in your warm coffee and hot water into the sugar mixture and on low speed combine until the bowl feels cool to the touch, about 6 minutes
  6. Once your bowl is cool, add in your flax eggs, gluten-free flour, at this point your batter will start to come together but still be on the thinner side
  7. Pour your batter evenly into each prepared cake pan, and tap on the counter to release any air bubbles
  8. Place each cake pan into the oven to bake for about 55 minutes, each oven will vary but once it starts to firm on the top test with a toothpick around 55 minutes
  9. Remove from the oven and let cool completely before frosting
  10. In a bowl with the whisk attachment or a hand mixer, whip your vegan butter by itself for a few minutes until fluffy
  11. Next add in your cocoa powder, vanilla extract, salt and powdered sugar 1 cup at a time
  12. Your frosting will start to be fluffy and soft
  13. Once your frosting is soft and fluffy, coat your cake payers with a thin layer as your crumb coating and set in the fridge
  14. After about 6 minutes remove from the fridge and frost with a thick layer of frosting, place the second layer over the cake that is frosted.
  15. Frost the top of the cake and the sides, top with powdered sugar and enjoy!

Notes

* if you eat eggs, feel free to use 2 eggs rather than flax eggs

The key to this cake is the fresh brewed coffee. Coffee adds the best flavor to chocolate cake. The richness in the coffee melts the cocoa powder in this cake.

If you make this cake, tag me so I can follow along on your baking adventure! @frontpaigebakes

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gluten-free & vegan lemonade cake

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Before I decided to completely re-do my website, I made the most delish cake. This gluten-free & vegan lemonade cake, is like taking a sip of iced cold lemonade on a hot day. Although it is currently snowing in Montana, I am determined to find the last batch of strawberries at the grocery store.

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gluten-free & vegan lemonade cake

  • Author: Paige
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Description

soft, bright, tangy and sweet just like lemonade

Ingredients

Cake:

– 1/2 cup of softened earth balance butter

– 1 1/3 cup of sugar

– juice of 1 whole lemon

– 1 tsp lemon zest

– 1 tsp vanilla extract

– 2 tsp baking powder

– 3/4 cups of Strawberry Lemonade Kombucha

– 1 tsp salt

– 2 cups of gluten free (1:1 flour)

Glaze:

– 3 tbsp of Strawberry Lemonade Kombucha

– 1 cup of powdered sugar

Instructions

1. Preheat your oven to 350° F and grease your loaf pan with butter, dust with flour and set aside

2. in a bowl, cream your vegan butter with your sugar

3. next add your lemon juice, vanilla, salt and baking powder until combined

4. alternating 1/2 cups of flour to 1/2 cups of Strawberry Lemonade Kombucha mix those into your butter and sugar mixture until smooth

5. next lemon zest

6. spread evenly into your loaf pan and bake for 45 – 50 minutes

7. steep black tea in hot water for 5 minutes, set aside to let cool

8. once it is cool add your strawberries and ice to the tea and drink

9. let your cake cool completely and mix your glaze

11. once the cake is fully cooled, cover in the glaze, top with strawberries and enjoy!

This cake is moist, soft, and full of bright citrus flavor. I have a family recipe for lemon bread, that recipe is amazing but this cake embodies all things that lemonade has. The bright, the sweet, the tart and the palate dance.

Chocolate Miracle Cupcakes

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The “OH MY GOD” Cupcake of your Dreams!

Let me just preface you all by saying, I am not being dramatic, at all! This is The cupcake of your dreams, the “I can eat 5 of these” and the don’t feel guilty cupcake. Two years ago, I was in full swing of recipe testing and developing for our wedding cake. I knew that as a baker, I had to make my wedding cake or I really wouldn’t love what anyone else made for me. Everyday after my full time job, I would bring out my mixer, my cake pans and all the ingredients to perfect my vegan & gluten-free vanilla cake recipe! After about 3 months and 4 recipes, I created, the most delicious vanilla cake.

I consider myself someone who loves chocolate and vanilla. My goal in the end of 2018 was to create the cupcake of your dreams. A chocolate cupcake that was sugar free, gluten-free, dairy free and drumroll please….low carb!

On a sunny Saturday afternoon, I grabbed my trusty kitchenaid, a notebook and my apron and set to the kitchen. My timer buzzed, I pulled the first batch out of the oven, waited impatiently staring at the cupcakes for 15 minutes to be cool enough to remove from the cupcake tin and sliced my first cupcake in half to examine the texture.

Not only were these deeply rich in chocolate flavor, but the texture was something that rivaled a 4 star restaurant chocolate cake. Full of air pockets, moist through the center, a firm top and a nice squish when you bit into it. These cupcakes were visually a work of art, and tasted like a devil’s food box cake mix. My house smelled like a bakery. The scent of chocolate and vanilla extract coated the air and I knew this recipe needed to be shared with the world!

Let’s take a step back! How many of you have had a “gluten-free/healthy” treat that tastes like grass? Me! I have had so many bakery items that were health, vegan, gluten-free, nut free, sugar free, you name it and they all tend to be very disappointing. I do not skimp on flavor. Having dietary restrictions myself and living with celiac, I made it a point to myself, family and community of gluten-free eaters to never create a recipe that was “meh”. This recipe is truly the “OH MY GOD” Cupcake of your dreams!

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Chocolate Miracle Cupcakes

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 cupcakes
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Description

the healthiest cupcake you will ever eat! close to no net carbs and tastes like a boxed cake. yes you read that correctly!

Ingredients

Cake

– 1 cup of egg whites (room temperature)

– 1 tsp of baking soda

– 1 tsp of baking powder

– 1 tsp of vanilla extract

– 1/2 cup of almond milk

– 1/2 cup of flax meal

– 1 tsp of peanut butter per muffin (optional filling)

– 2 tsp of stevia

– 2 tbsp of maple syrup

– 1/4 tsp of salt

– 1/2 cup of unsweetened cocoa powder

– 2 tbsp of coconut flour

– 3 tbsp of melted coconut oil

Frosting

– 4 tbsp of room temp vegan butter

– 2 tbsp of cocoa powder

– 1 tsp of vanilla extract

– 1/4 cup of canned coconut milk

– 3 cups of powdered sugar

Instructions

1. preheat your oven to 350° F and grease your cupcake tin (make sure you get in the edge)

2. in a bowl with either a stand mixer or a hand mixer with the whisk attachment, whip your egg whites for about 10 minutes until soft peaks form and they are white in color

3. while your egg whites are whipping, in a separate bowl mix together your dry ingredients (baking soda, baking powder, stevia, salt, cocoa powder, flax meal and coconut flour

4. when your egg whites have reached soft peaks, with the whisk attachment moving, slowly add in your coconut oil, vanilla extract, maple syrup and almond milk

5. remove the bowl of egg whites from the mixer and slowly (1 cup at a time) fold the egg whites into the dry mixture until fluffy and fully combined. *be careful on step 5. you want to keep air in your egg whites while adding in your dry mixture this creates lightness in your cupcake*

6.add 1/2 cup to batter to each cup in your cupcake tin – if opting to add Peanut butter, add 1/4 cup of batter, a scoop of peanut butter and the remaining 1/4 cup of batter on top – repeat until batter is gone

7. Bake for 20-25 minutes until crackly on top and a toothpick inserted into the center comes out clean

8. let the cupcakes cool for about 30-40 minutes until removing them from the tin

9. To make the frosting, cream your vegan butter in your mixer with a whisk attachment

10. add your coconut milk, cocoa powder and vanilla extract until fully combined

11. slowly add in your powdered sugar 1 cup at a time until fluffy

12. using a spatula or a piping bag frost your cooled cupcakes

13. eat and enjoy!

Plain or with Frosting?

This recipe can be eaten as a chocolate muffin (without frosting) or as a cupcake for any occasion with frosting. Something that I find hard when making frosting healthy, is that you really do need a powdered sugar to help whip your vegan buttercream. Although, the cake itself in your cupcake is sugar free, a little frosting never hurt anyone! It’s simply the best of both worlds, healthy cake, rich, creamy, sweet frosting! If chosen to omit the frosting, these muffins are perfect for breakfast room temp, warmed up as an afternoon snack for tea or perfect for an after dinner indulgence!

Now that we have established the fact that this recipe is what dreams are made of, let’s start baking!

The goal with this recipe was to create a cupcake that was healthy, delicious and something you could bring to a party and surprise your friends with its flavor and health! If you guys make these, please tag me in your Instagram pictures so I can see your creations! Cheers to happy baking and a healthy life!

gluten-free & vegan chocolate protein cookies

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This recipe has been in my books for a while now! After weeks of testing different protein powders and nut butters, I finally have found the perfect ratio! Think of the softest brownie, mixed with the crisp edges of a cookie with melted peanut butter on top. I mean straight PERFECTION!

These cookies are not only delicious but they are the easiest cookies to make! Just a few simple ingredients, packed with fiber and protein!

Peanut butter and chocolate are two of my absolute favorite flavors together. I love how the creamy peanut butter offsets the sharp notes in chocolate and adds depth to both flavors. When baking with protein powder, there is a delicate balance of adding flavor to make it still taste light and fresh instead of chalky. With vegan protein powders especially, the pea protein adds a grassy flavor to the protein, but this is easily muted with the fat and flavor of nut butter!

Let’s start baking!

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gluten-free & vegan chocolate protein cookies

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
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Description

easy, tasty and healthy!

Ingredients

– 1/2 cup of creamy peanut butter

– 2 tbsp of unsweetened cocoa powder

– 2 tbsp of coconut oil (melted)

– 2 scoops of chocolate vegan protein powder

– 2 tbsp of flax meal

– 1/2 tsp of stevia

– 1 tsp of vanilla extract

– 1 tsp of baking powder

– 1 tbsp of melted peanut butter

Instructions

1. preheat your oven to 350° F

2. in a bowl mix together your creamy peanut butter, melted

coconut oil and vanilla extract until combined

3. next add in your cocoa powder, protein powder, stevia, baking powder, flax

4. form 2″ cookie dough balls and place on a baking sheet, continue until all batter is used

5. bake for 12 minutes and let cool on a baking sheet

6. once cool, melt your remaining 1 tbsp of peanut butter and drizzle over your cookies

7. eat and enjoy!

Let me know what you think and tag me in your photos on instagram! I love seeing your creations! Share the love and who doesn’t love a healthy cookie?!

gluten-free apple spice cupcakes

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Leaves have fallen, the air is starting to get REALLY crisp and all I can think about is apple spice, cinnamon and cozy nights by the fire! Apples and all things cinnamon make my heart sing, truly apple season is the most wonderful time of the year!

I live in a neighborhood here in Utah that is known for the abundance of fruit trees! When the weather started getting cool enough, apple blossoms started to bloom and form buds. Soon, the trees were heavy with apples and ready to pick! I have been knees deep in our neighborhood harvest and loving every moment of it!  

From baked apples and cinnamon, to apple fritters and now my kombucha apple spice cupcakes, I have been embracing the harvest! Last year was my first year hosting Thanksgiving dinner. We were living in Florida and it was just my husband, me, and our friend. It was our first holiday as a married couple, and our friends first holiday away from his family. I wanted to make it the best holiday ever. I cooked for 2 days to prep dinner and it was a real success! This year, we are going to my parents house with 20 other people and I am in charge of curating the menu! SCORE! Since my sister and I both have celiac, we are having a 100% gluten free dinner with some vegan options as well! For inspiration, follow along our Thanksgiving menu below!

We’re starting the meal off with tons of fresh roasted vegetables with herbs and hearty mashed potatoes! A side of cornbread, a big green salad with roasted squash and pomegranates, sweet and tangy cranberry sauce, and the main event being a roasted turkey! At the moment I am keeping my kombucha apple spice cupcakes at the forefront, and will add a few pies to the menu probably the day of!

These cupcakes are super easy to make, and clean-up is a breeze! The full pieces of apple baked into the middle add a great deal of texture and flavor. A subtle pink lady apple icing tops off the palate and brings the meal full circle!

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gluten-free apple spice cupcakes

  • Author: Paige
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
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Description

full of apples, flavor and fall deliciousness!

Ingredients

Cake:

– 3 peeled and cubed green apples

– 1 cup of pink lady apple Health-Ade Kombucha

– 1/2 cup of vegan butter

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 tsp ground nutmeg

– 1 tsp ground cinnamon

– 2 cups of sugar

– 1 tsp of vanilla extract

– 1/2 tsp ground ginger

– 3 cups of gluten-free flour blend

Streusel:

– 1 tbsp of vegan butter

– 2 tbsp of gluten free oats

– pinch of ground cinnamon

Icing:

– 2 tbsp of pink lady apple kombucha

– 1/2 cup of powdered sugar

Instructions

  1. preheat your oven to 350°F and grease or line your cupcake tin
  2. in a small saucepan on medium low heat, reduce your kombucha and sugar together until fragrant and brown in color, once brown add your butter and let it reduce further about 5 minutes
  3. peel and cube your apples in preparation for your cupcakes
  4. in a bowl add your flour, spices, remaining cup of sugar and baking powder, stir until combined
  5. pour your reduced liquid into the bowl of the dry ingredients and whisk until there are no clumps
  6. fold your cubed apples into the batter until evenly combined
  7. in a smaller separate bowl combine your streusel ingredients and set aside
  8. scoop about 1 cup of batter into each cupcake mold, top with crumb topping and bake for 15-22 minutes until golden brown
  9. remove from the oven and let cool completely
  10. mix together your kombucha and powdered sugar to form an icing, drizzle over cooled cupcakes and enjoy!

Double the recipe, drop them off at a local retirement home or homeless shelter and share the joy of home cooking with your local community! That’s what Thanksgiving is all about, being thankful for the moments you have and the ability to share those joys with your friends, family and community. Give the gift of joy, cheerfulness and love this Thanksgiving. A smile, and a fresh baked cupcake can go a long way! Cheers to a healthy and happy holiday season.

Gluten-Free & Vegan Blondies

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I first had a blondie when I was around 12 years old and realized that I needed more blondies in my life! They are sweet, soft & taste like a huge in a square! I was inspired to recreate these yummies because I had a hankering for blondies and they turned out exactly how I remembered them!

let’s bake!

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Gluten-Free & Vegan Blondies

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 12, 2″ thick blondies
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Description

sweet, soft and full of flavor!

Ingredients

– 1/3 cup of coconut oil

– 1 1/2 cup of sugar or coconut sugar

– 1 tsp of baking powder

– 1/4 cup of almond flour

– 1/2 cup of coconut flour

– 1 cup of coconut milk or cashew milk

– 1 tsp of vanilla extract

– 1 1/2 cups of gluten-free flour

– 1/3 cups of chopped pecans

Instructions

  1. preheat your oven to 350°F and grease your 9″x9″ pan
  2. in a bowl combine your melted coconut oil with your sugar until smooth
  3. add in your baking powder, almond flour, coconut flour, coconut milk and vanilla extract
  4. combine until smooth
  5. add in your gluten-free flour until the dough thickens, be careful not to over mix
  6. chop your pecans and fold in half of your yield to your batter
  7. pour batter into your prepped baking dish and top with remainder of pecans and a sprinkle of sugar
  8. bake for 45 minutes until fluffy and crunchy on the top
  9. eat and enjoy!

Notes

* can omit pecans and add in other nut or chocolate chips

Vegan No Bake Chocolate Cereal Treats

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As a kid my mom would make delicious rice krispie treats! They were always so chewy and sweet! In college my husband and I went through a HUGE peanut butter marshmallow phase (recipe here!). But, there is no secret here that marshmallows and butter aren’t healthy for you! I used KNOW foods, healthy marshmallows with no refined sugar to make the best chocolate marshmallow treats!

This is hands down one of my favorite recipes now and here is why!

easy

fast

chocolate…just chocolate

crunchy

GUILT FREE!

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Vegan No Bake Chocolate Cereal Treats

  • Author: Paige
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 15 squares
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Description

healthy, chocolatey, and delish!

Ingredients

– 1 bag of KNOW foods chocolate marshmallows

– 1 tbsp of vegan butter

– 6 cups of gluten-free rice cereal

Instructions

  1. in a saucepan melt your butter
  2. once your butter is melted, add in your marshmallows stir until fully melted
  3. add in your rice cereal while the saucepan is still on low heat
  4. coat your cereal in marshmallows and spread evenly on a baking sheet to cool
  5. once your treats have set, eat and enjoy!

One thing to note! Keep your heat on low when you stir your cereal into your marshmallows, and always grease your pan! Try these and you won’t be disappointed! 

Tag me and KNOW foods when you try these out!

Nut free Vegan & Gluten-Free Chocolate Chip Cookies!

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THEY ARE HERE THEY ARE HERE! I have been working on this recipes for what seems like ages and I am finally sharing it with you guys!

These cookies are….

vegan

gluten-free

nut free

delicious

amazing

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Nut free Vegan & Gluten-Free Chocolate Chip Cookies!

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 20 cookies
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Description

soft, tender and full of good ingredients! these are vegan, gluten-free & nut free!

Ingredients

– 1/2 cup of vegan butter

– 1 cup of brown sugar (or coconut sugar)

– 1 2/3 cups gluten-free flour

– 1/4 cup of coconut milk

– 1 1/2 tsp of vanilla extract

– 1/2 tsp of baking powder

– pinch of salt

– 1/2 cup of dairy free chocolate chips

Instructions

  1. preheat your oven to 350° F and line your cookie sheet with parchment paper or a silicon mat
  2. in a bowl using an electric mixer or stand mixer, cream your sugar into your vegan butter (about 2 minutes until light and fluffy)
  3. next add in slowly your vanilla extract, coconut milk, baking powder and salt
  4. adding 1/2 cup at a time, add your gluten-free flour to the mixture and combine until smooth
  5. using a rubber spatula, fold your chocolate chips into your dough
  6. scoop 1 tsp of dough onto a cookie sheet until your sheet is lined with cookie dough
  7. bake until cracked and golden brown (about 12 minutes)
  8. eat and enjoy!

Notes

can make cookies bigger, just add a minute or two to your cook time!

These taste 100% identical to store bought cookies containing all the butter & gluten…but these won’t make you sick!

Try these out today and give me a tag!

Mint Chocolate Protein Brownie Bites

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SO one of my favorite go to desserts when I want to be healthy is a warmed up protein bar covered in peanut butter. This week since I have continued my no-sugar January into a no-sugar February, I decided to try making something that tasted like a brownie but still had a healthy twist!

I grabbed my favorite No Cow Mint Cacao Chip Bar, some delicious peanut butter and went to baking! One thing I absolutely love about being a recipe developer is the amazing products I get to play with on a daily basis! From brands I love, like No Cow to delicious homemade peanut butters and extracts from local brands! Not to mention these experiments need to be tested also! (YUMMY!) 

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Mint Chocolate Protein Brownie Bites

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
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Description

full of mint brownie flavor, but not full of carbs!

Scale

Ingredients

  • 1 No Cow Mint Cacao Chip Bar
  • 1/2 cup of peanut butter or nut butter
  • 2 tbsp of cacao powder
  • 1/4 tsp of stevia
  • 3 tbsp of water
  • 1 serving of chocolate vegan protein powder

Drizzle:

  • 1 tsp of cacao powder
  •  2 tbsp of peanut butter
  • 1 drop of liquid stevia

Instructions

  1. roughly chop 1 No Cow Mint Cacao Chip Bar and set aside
  2. in a bowl combine your protein powder, peanut butter, cacao powder, stevia and water until smooth
  3. next add in your chopped protein bar and roll into 1 tsp balls
  4. place your protein bites on a cookie sheet and set in the fridge for about an hour until set
  5. remove from the fridge and combine your cacao with peanut butter and stevia
  6. drizzle onto your bites and enjoy!

Made in collaboration with No Cow. All recipes, and opinions are my own! Thank you for sponsoring and collaborating with me on this post!

Gluten-Free & Vegan Chocolate Snickerdoodles

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DRUMMMM ROLLLL Please! 

Introducing the new cookie of the season!

CHOCOLATE SNICKERDOODLES!

Think chocolate brownie meets spicy snickerdoodle! Not only are these perfect with a glass of almond milk, but they are amazing in your afternoon espresso!

Dunk. Bite. Dunk. Bite. Repeat. Repeat. Repeat! OOPS I ate all the cookies!

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Gluten-Free & Vegan Chocolate Snickerdoodles

  • Author: Paige
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Description

soft, sweet, spicy and perfect cookie for the winter months!

Scale

Ingredients

  • 1/2 cups of vegan butter
  • 3/4 cups of granulated sugar
  • 1 tsp of ground cinnamon
  • 1 cup of 1:1 gluten-free flour (bob’s red mill is my fave!)
  • 1/2 cup of unsweetened cocoa powder
  • 1 tsp of vanilla extract
  • 1/2 tsp salt
  • 1 tsp of baking powder
  •  1/4 cup of almond milk

Topping

  • 1/2 cup of granulated sugar
  • 2 tablespoons of ground cinnamon

Instructions

  1. preheat your oven to 350°F and line your baking sheet with parchment, reusable silicon pad or grease with vegan butter
  2. in a bowl with a mixer cream your vegan butter with your sugar – about 3 minutes until light and fluffy
  3. once they are mixed add in your vanilla extract, almond milk, baking powder, salt, cocoa powder and ground cinnamon
  4. next add in your gluten-free flour, 1/4 cup at a time until well combined
  5. in a separate bowl, mix your ground cinnamon (2 tbsp) and sugar until evenly mixed and set aside
  6. pinch 1″ ball of dough and roll in the palms of your hands to form a ball, roll each ball in the sugar and cinnamon topping and set onto the baking sheet 2″ apart
  7. repeat until your dough is all rolled
  8. bake for 10-12 minutes and enjoy warm!

Notes

* can use regular milk or any milk alternative *ovens may differ in temperature, so bake times might change

Test out these for the holidays! For sure these delicious nibbles will be at our table! 

One tradition we have at Christmas is serving tons of cookies, candies and pies for ultimate dessert game after dinner! Instead of classic snickerdoodles this year we are including more new recipes! In a family of chocolate lovers, they are sure to love this recipes! Test it out and let me know what you think, I love the feedback! Tag me on your posts @frontpaigebakes!