Gluten-free Pigs in a Blanket Cake Pops

People, I present to you Pigs in a Blanket Cake Pops!

A pigs in a blanket that’s pop-able! This definitely was a good idea! I made 3 batches of these for batch-cooking, but my family hit them pretty hard, so we have a few less than I planned on for the week. My thought was to make them ahead of time for quick breakfasts, but they are so easy to make, I could easily make a batch in the morning, too, with prepped ingredients.

I used an entire bag of Pamela’s Gluten-free Baking & Pancake Mix to make approximately 72 cake pops. I make them at the beginning of the week and we eat them for quick fix breakfasts to dip in syrup, throw in a baggie for recess snack, or for a fun breakfast for lunch addition to a lunch box. These are a huge hit and they do not last long, do not let the size of this batch fool you. Your family will gobble these up fast.

pigs in a blanket cake pops 1

Gluten-free Pigs in a Blanket Cake Pops
Recipe type: Breakfast, Meal Prep
Serves: 72 cake pops/ 4 per serving
  • INGREDIENTS: (Makes 72 cake pops)
  • 1 22oz. pkg. Pamela’s Gluten-free Baking & Pancake Mix
  • 3 Burroughs Family Farms organic, pastured eggs
  • 2¼ c coconut milk (or cow, almond, etc)
  • 3 tbsp Burroughs Family Farms lemon olive oil
  • 2 tbsp coconut nectar or alternative sweetener
  • 1 tbsp raw honey, optional
  • 24 breakfast sausage links, each link cut into 3 equal parts, about ½″
  1. Generously grease cake pop pan, both the bottom and the top. I prefer to use coconut oil.
  2. Cook sausage, then cut each sausage into 3 equal pieces. Set aside.
  3. Add all remaining ingredients into a large pourable mixing bowl. Mix until all lumps are gone.
  4. Pour batter into one side of cake pop vessel. I like to fill them generously. Add one piece of sausage.
  5. Place top on cake pop pan, put brackets in place.
  6. Bake on 350 for 15-17 minutes, or until cake batter pops out the top.
  7. Cool for about 5 minutes, remove brackets, gently pull off top ( slide a knife between the top and bottom pan to make it easier to separate them). Using a small rubber spatula or spoon, gently ease the cake pops out, then cool on cooling rack.
  8. Store in a large glass rectangle glass container with each layer separated by wax paper.


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Almond Butter Birthday Cake for Dogs (yes, really)

Today is the day my pit bull Cookie was born. I know, I know, a dog’s birthday, really?

Yes, really.

Cookie, the birthday girl!

Cookie, the birthday girl!

If you own a dog, you probably get it. My dog, well, one of three, is just about the gentlest soul ever. Despite what the media tells you about my dog’s breed, most pitbull owners will tell you that they are the best dogs they have ever owned. Cookie, a shepherd and pit mix, is the smartest, sweetest, and silliest dog I have ever had, and we love her like a member of the family. And the day we adopted her, one of my kids was smart enough to ask the Valley Oak SPCA what her birthday was, so that we would always remember to celebrate it. I didn’t think at the time that we would ever really do so, but here we are on year 4, and I baked her another birthday cake today.

So, happy birthday to my favorite pooch and the sunshine in my day, Cookie.

If you need a cake recipe for your dog, this is guaranteed to please! And let’s face it, our dogs bring us so much joy and love, a simple gesture like a special treat would make your dog’s day. Try it!

For this recipe we used Burroughs Family Farms organic eggs, almond butter, and lemon olive oil. 

Cookie's first birthday cake.

Cookie’s first birthday cake.

Almond Butter Birthday Cake for Dogs (yes, really)
Serves: 1
  • CAKE:
  • 2 cups Otto's Cassava Flour
  • 1 teaspoon baking soda
  • 1 cup shredded carrots (or sauerkraut)
  • ½ cup Burroughs Family Farms almond butter
  • 2 tablespoons honey
  • 3 tablespoons Burroughs Family Farms organic, lemon olive oil
  • 2 large Burroughs Family Farms eggs
  • ½ cup water
  • 8 ounces cream cheese, room temperature
  • 2 tablespoon honey
  • DECOR:
  • Grainfree doggy treats (or fresh fruit)
  1. Preheat the oven to 350 degrees F.
  2. I used a heart shaped cake pan. I greased it with coconut oil.
  3. In a large bowl, mix the cassava flour and baking soda. Add the shredded carrots, almond butter, honey, olive oil, eggs and water.
  4. Spoon the batter into the cake pan. Smooth the top.
  5. Bake for 30-35 minutes.
  6. Turn the cake out onto a wire rack and cool about 10 minutes. Flip cake onto a cake pan. I used a large bowl so that my dog's crumbs would stay inside the bowl. Well, hopefully, most of them.
  7. To make the frosting, add the cream cheese and honey together and mix thoroughly.
  8. Spread the frosting evenly over the top.
  9. Decorate with the doggy treats, if you're fancy.
  10. Happy Birthday, pooch! Enjoy! Woof!
Instead of doggy treats for decor, you can use fresh fruit. My dog LOVES bananas and we've used those in years past. She really loved the one pictured in the blog post here.

Burroughs Family Farms Creamy Almond BUtter Burroughs Family Farms Organic Lemon Olive Oil

Cool completely.

Cool completely.

almond butter dog birthday cake 1

Flip baked and cooled cake onto large plate or bowl.

almond butter dog birthdya cake 2

Spread frosting evenly over the cake.

almond butter dog birthday cake 3


almond butter dog birthdy cake 4

Woof! Best doggy birthday cake ever!

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Almond Butter Cookie Dough Truffles

Have you ever eaten something that brought tears to your eyes? Something so surprisingly good that it catches you by surprise? I was dreaming of chocolate ideas the other day and my love for the combination of lemon and chocolate. I was reminded of a recipe by Simply Taylor that I had seen floating around for a while and thought I could add a few twists to it to include Burroughs Family Farms organic almond butter and lemon olive oil. This did not disappoint in many ways- 1) these were a breeze to make, so please don’t let the word “truffle” scare you from trying these, 2) the combo of chocolate and lemon is mesmerizing, and 3) these are pretty guilt-free, with no refined sugars, no conventional flours so they are gluten free and Paleo.

And yes, I did cry a bit when I tasted my first one, they are that good…and then I had to store them in the freezer to stop myself from eating them ALL!

Almond Butter Truffles 1

Almond Butter Truffles 2

Almond Butter Truffles 3

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Almond Butter Cookie Dough Truffles
Recipe type: Dessert
Serves: 20
  • ½ cup coconut flour
  • ½ cup almond flour
  • 1 cup Burroughs Family Farms Organic Creamy Almond Butter
  • 2 tsp Burroughs Family Farms Lemon Olive Oil
  • 1 tbsp honey
  • 2 tsp vanilla
  • ½ cup Chocolate Chips
  • For the chocolate coating:
  • ½ cup Dark Chocolate Chips
  • 1 tbsp Burroughs Family Farms Lemon Oilve Oil
  1. Add all truffle ingredients in a medium sized bowl; combine until throughly mixed together,
  2. Roll into bite sized balls, about 1". Line up on a plate or baking sheet lined with parchment.
  3. Put in freezer.
  4. Harden in freezer for about 15-20 minutes.
  5. Prepare your chocolate coating by melting chocolate chips and lemon olive oil in a small saucepan on LOW heat. Stir frequently to avoid scorching.
  6. Remove truffles from freezer, drizzle or completely coat truffles with melted chocolate. I like to drizzle with a slotted spoon.
  7. Return to freezer to harden chocolate.
  8. Serve from freezer, leaving them in freezer until consumed. The chocolate will melt at room temp and become difficult to handle without mess.


Piece of old cheese in cube shape

Piece of old cheese in cube shape

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Peppery Honey Mustard Vinaigrette with Crispy Prosciutto Peach Salad

I have something that will make you very happy. I have two recipes to share with you, to enjoy the salad of your dreams. One of my girlfriends made this for me a while back and I think of it often. I remade it for myself on a long, hot summer day when nothing besides a nice, cold salad would do. But not just any salad. No. A salad with crispy prosciutto wrapped peaches and a peppery honey mustard vinagrette, made at home with fresh and local ingredients, including Burroughs Family Farms Lemon Olive Oil. 

If you’ve never had prosciutto before, it’s a bit like bacon, but bacon’s fancy cousin. It’s thinner, so you can wrap it around fruit or veggies, or other meats, and cook it quickly, and it crisps up fast. It’s a bit saltier than bacon, too, so if you combine it with something sweet like peaches, the combo is amazing.

Here’s how I did it.  (click here)

Does that make you happy? It made me happy. That sizzle, that crisp, the sweetness of the summery peach combined with the cured saltiness of the prosciutto. It’s amazing.

It’s so yummy I declare it one of the best things I’ve ever eaten. Still is. I’ve been inspired ever since to give it a go several times.


Peppery Honey Mustard Vinaigrette
Serves: 2 salads
  • 6 slices thick prosciutto, cut length-wise in half (12 pcs.)
  • 2 XL fresh peaches, cut into 6 large wedges (12 pcs.)
  • 1 C mixed greens
  • 10 Cherry tomatoes, halved
  • 10 Grape tomatoes, halved
  • ¼ C Burroughs Family Farms Lemon Extra Virgin Olive Oil
  • ¼ C White Balsamic
  • 1 T raw honey
  • 1 T Dijon mustard
  • 1 T homemade mayo
  • ½ t coarse black pepper
  • Pinch pink salt
  1. Prosciutto Wrapped Peaches: wrap lengthwise prosciutto around peaches.
  2. In a medium saucepan with lemon evoo heated over medium-high heat, crisp prosciutto wrapped peaches until desired doneness; I prefer mine well-done like bacon, so I turn mine frequently until dark red and extra crispy, avoiding over-cooking the peaches.
  3. Salad: Arrange mixed greens and tomatoes on 2 plates.
  4. Arrange peaches on top- 6 each salad.
  5. Vinaigrette: Add all remaining ingredients to a mason jar, add lid, and shake vigorously.
  6. Pour over salad and enjoy.

Prosciutto wrapped peach salad with peppery honey mustard vinaigrette



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