easy to make

Danish Strawberry Cinnamon Pudding


Oh how I love strawberries! "But, it's fall!" you say. No matter! Pull out those frozen strawberries you tucked away from when you went to the you-pick farm this summer. Didn't make it to the farm? No worries, pick up some yummy frozen strawberries in the freezer section at the store. 

This makes a quick, elegant and very impressive dessert that you can make ahead for guests. You can put it in small ramekins, pretty wine glasses, martini glasses, dessert bowls, or you may choose to chill the mixture in one large bowl and serve it into individual bowls. 

Another amazing thing about this delicious dessert is that it only has only 1 1/2 teaspoons of sugar per serving! That is awesome! Ideally we should only consume 6-9 teaspoons or fewer per day, so this makes a great dessert to enjoy! 

Danish Strawberry Cinnamon Pudding: 

Adapted from the book: The Cooking of Scandinavia by Dale Brown.

Makes 4-6 servings depending on the size of the dessert cups.

Frozen Strawberries, thawed (about 3 cups- will make 2 1/3 cups pureed berries. I would recommend having extra strawberries on hand to add in until you have the desired 2 1/3 cups of strawberry puree) 

2 tablespoons organic sugar

2 tablespoons arrowroot starch

1/4 cup cold water

3/4 teaspoon ground cinnamon

Optional: Serve with whipping cream or coconut milk poured over. 

1. Thoroughly thaw the strawberries. Then, place the thawed berries into a food processor or blender and blend them until they form a puree. Measure out the puree until you have 2 1/3 cups. 

2. Mix the arrowroot starch together with the cold water in a small bowl. Set aside near the stove. 

3. Place the berry puree and 2 tablespoons sugar along with the ground cinnamon into a medium saucepan over medium high heat. Bring to a boil while stirring constantly. This will take a few minutes. Then, add in the arrowroot starch/water mixture. Stir and bring the mixture to a simmer, not a boil. Take off the heat. 

4. Pour into a serving bowl or into individual bowls or glasses. Chill for 2 hours before serving. 












Pumpkin Seed and Chili Hummus

pumpkin seed and chili hummus

This is another recipe that came to me bit by bit in little daydreams. First, I thought it would be interesting to create a hummus that is made from kidney beans. Then, I wondered what would happen if I added a seed butter to the mixture, and then the flavors of chili such as cumin and chili powder. 

Bit by bit, flavor by flavor, the idea was born. 

Then, it took some adjustments with seasonings, blending in different amounts until I was really happy with the smooth texture and the lovely flavor of this hummus! I love how it is  spicy, but not overly so, and it contains a hint of smoked chilies as well. It does increase the spiciness of the hummus if it sits in the fridge for a few hours. I took it out a bit later on and it had a kick to it, but not too spicy! I love it! Such great flavors!! 

I can imagine this hummus would be lovely to serve alongside an amazing display of vegetable sticks, grape tomatoes, radishes and more at a party and would make a great, healthy appetizer or anytime snack. 

I invite you to this party of flavor, I hope that you will join in! 

Pumpkin Seed and Chili Hummus: 

1/2 cup pumpkin seeds

2 tablespoons olive oil

1 1/2-2 teaspoons kosher salt (add salt to taste) 

3 teaspoons red pepper flakes (Note: You may add less if you want your hummus to be milder) 

1 can organic kidney beans, rinsed

2 1/2 teaspoons chili powder

1 four-ounce can mild green chilies

1 teaspoon cumin

2 cloves garlic

1 teaspoon garlic powder


1. In the bowl of a food processor place the pumpkin seeds, olive oil and kosher salt. Process until the pumpkin seeds become a smooth paste. 

2. Then, add all of the other ingredients and process until smooth. 

3. Scoop the hummus into a serving bowl, top with olive oil and sprinkle with more pumpkin seeds. 

Enjoy and snack on! 

This hummus is great served with gluten free crackers, corn chips or veggie sticks! 


Chuleta Recipe: Mexican Patties with Blue Corn

The Cheery Chef has revised this chuletas recipe so it is gluten free. This recipe uses blue corn chips. Check out all of our gluten free recipes. 

Green Onion Potato Waffle!


I absolutely adore breakfast! If I could I would basically eat breakfast foods for every meal of the day- and sometimes, I do! 

This is why I love this potato waffle recipe. Sometimes during the week for a weeknight meal I like to serve breakfast for dinner. It is quick, easy and fun! 

My son really loved these potato waffles and called them "big hash browns" and that is what they are like. They are super yummy! You can make a full meal out of this by serving it with scrambled eggs and a side of fruit or sauteed veggies. 

I hope you enjoy this yummy meal soon. It is perfect for those cold nights that are upon us this fall. 

Green Onion Potato Waffles: Vegetarian and Gluten Free: 

2 pounds baking potatoes, peeled, coarsely shredded and squeezed dry. (I use the shredder attachment for my stand mixer or you can use a food processor with a grater attachment, or a box grater. (I put the shredded potatoes in the middle of a clean kitchen towel and then squeeze the water out of them over the sink. Get as much liquid as you can out.)

2 large eggs, lightly beaten

3 tablespoons gluten free flour mix (recipe below) (if you aren't gluten free you can add all purpose flour here) 

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

3/4 cup shredded mozzarella cheese

3 tablespoons melted butter, plus more for brushing

2 tablespoons green onions, finely chopped

Sour cream + more green onions for topping


Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 

1. Heat a waffle iron and preheat the oven to 200F. (You will keep the finished potato waffles in the oven to stay warm while you make the rest.)

2. In a large mixing bowl, mix the grated/squeezed potatoes with the eggs, flour mix, salt, baking powder, cheese, green onions and melted butter. 

3. Brush the waffle iron with more melted butter. (I like to use a silicone brush.) Scoop and spread 1/4 of the potato mixture onto each square of the waffle iron. (My waffle iron has 2 squares/rectangles.) Close and cook the waffles on high for 5-7 minutes. Make sure they are cooked through and golden brown on the outside. Place the finished waffles on a rimmed baking sheet in the oven to keep warm. Keep making waffles with the remaining potato batter. 

4. You may serve the waffles with the sour cream and extra chopped green onion. Feel free to add other toppings such as more cheese, spinach, onions & more! 

If you enjoyed this yummy recipe, pass it on to a waffle-loving friend!