Gluten Free Cheese Cake

I love cheesecake! I would even marry it…. Okay maybe not but, I do really love it. I love being gluten-free and dairy free because I don’t get my usual headaches and tummy aches all the time. One thing I don’t appreciate about cheesecake is that it is dairy. So I can only have a little tiny piece. :( Though there is always a bright side to it. I’m not eating a big piece of cheesecake everyday until it’s gone.

So here’s my take on gluten free cheesecake! Have fun and good luck! :)



  • 4 cups of gluten free rice chexs
  • 1/2 tsp of pumpkin spice
  • 2 tbsp of agave nectar (any sweetener works)
  • 4 tbsp of butter
Cheesecake Batter:
  • 1 (8 oz) pkg. cream cheese (softened)
  • 1 tbsp lemon juice
  • 1/2 cup sugar
  • 1/4 cup milk
  • pinch of salt
  • 1 tsp. vanilla
  • 2 eggs

To begin add all of the crust ingredients to the blender except for the butter and agave nectar and blend until powder. (You should decide how you want the crust to be, before you blend it.) Dump the crust mixture into a 8 x 8 square pan (pie pan will do) and put aside. Get out a small sauce pan and put in the butter and agave nectar. Melt. Pour butter mixture into crust mixture and fully mix. Then press until completely covered.  Yahoo your this far! :)  Preheat the oven for 325 degrees.

Cheesecake batter: In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla. Add eggs, 1 at a time, mixing well after each time. Pour filling into crust!  Bake for 25 to 30 minutes or until set. Take it out and jump up and down saying I did it… Hehe! You don’t have to do the last part if you don’t want to. Chill for 3-4 hours or more before serving. Eat within 1 week! Bon appetite!  Stay tune for more gluten free deliciousness!

Almond Joy Shake (The good kind)

Hello everyone! Today is an awesome day and it’s day of gratitude towards the Lord. I’ve been able to eat raisin and chewy foods in 3 weeks after the surgery. I LOVE almond joy candy bars. Except for the part that they have tons of sugar in them and milk. (I am sort of sensitive to milk) so I have created a recipe where you have the same taste of an almond joy but has lots of protein and little sugar.


  • 1/2 almond milk (you could use coconut milk also)
  • 1/4 unsweetened coconut
  • 1 big handful of ice
  • 1 big chunk of a dark chocolate bar
  • 1/2 cup almonds
Get out your nice blender, that I’m sure everyone has and put in the the almonds and dark chocolate in and blend until fine. Use a butter knife if the almonds and chocolate stick to the blender. Then put in all the rest of the ingredients and blend until everything blended smooth. ENJOY!

Liquids and Soft Foods: Piña colada protein smoothie

Yesterday was January 18th today is January 19th and these two days have been some of the best days ever! I got my new laptop which is drum roll please oh never mind I got a a MacBook Pro. I got gum line surgery on Jan 16th and was in a little pain the next day. But I have been taking pain meds to slow down the pain just a wee bit. I will be eating soft foods and liquids for the next 2 months. I have been drinking cold soups, cold protein smoothies, and already I have been able to get eggs and pancakes down my throat. YEAH! Its has been a good life and God has helped me heal quicker. So for todays recipe I am going to share with you my take on piña colada.

Here is the list of ingredients you will need to make this recipe:

  • 1/2 can of pineapple chunks and all the juice
  • cottage cheese (2-3 spoonfuls)
  • 1 c of ice
  • protein powder (I use Vega Vanilla Almondilla) (1 spoonful full)
  • half a can of coconut milk
  • 1/2 half cup rice milk (My body doesn’t process cow milk very well)
To start, add in all the ingredient after another into a blender and blend for about 3-5 minutes. It’s as simple as that. Pour into cups and ENJOY! It makes about 4-6 servings depending how much a person wants!
Have an awesome day and adieu!





Peanutty Chocolate Chip Crinkles

Peanutty Chocolate Chip Crinkles

Makes: 1 1/2 dozen


  • 1/2 Cup butter
  • 1/2 Cup white sugar
  • 1/3 Cup packed brown sugar
  • 1/4 Cup peanut butter
  • 3/4 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 Cup rolled oats
  • 1 Cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Want to Try Something Yummy and Help Someone Too? Sweet Treats and Bake Sale Secrets is HERE!

This time last year, I was “patiently” waiting for my book to be FINISHED the design and editing process! I am grateful to all of my supporters who helped me to raise over $400 for Kids with Cancer.

(Read this article for more information on how I raised over $300 in one day for kids with cancer!!! I got so excited after that day that I want to do more!)

Will you help me sell another 30 books at the county fair in Sacramento ?

You can order my cookbook for only $10 by clicking the link below:

** If you are in the Greater Sacramento Area and want to pick up the cookbook you will save the $3 that it costs to ship it. 😉


Here’s what’s inside by book, Cooking With CC, Sweet Treats and Bake Sale Secrets:

  • 48 Yummy Sweet Treats Recipes
  • 21 Bake Sale Secrets
  • My TOP 7 Kitchen Tips

I also left room for you to make notes and write in your own tips for future reference!

If you are willing to help me reach my goal even faster you can contact my business adviser (Mom) for discounts on bulk orders of 10 or more.

Here are some reasons you might want to get more than one copy:

  1. Learn how to make awesome treats and sweets
  2. Gifts for women you visit in ministry work
  3. Gifts for your kids or grandchildren that want to cook or that like to cook
  4. A gift for someone you know who has cancer
  5. Teacher Appreciation gifts
  6. Just-Because-I-Am-Thinking-Of-You gifts

Looks like you will be needing at least 10 copies! 😉

Thanks so much for stopping by my site and for your support of me as a young entrepreneur!

– CC

PS – I want to give a special shout out to Melissa Breau of Melissa is the creative designer and editor for my book.  If it weren’t for Melissa, I would never have been able to get the project finished and raise so much money for kids with cancer. Melissa does great work and she has a wonderful heart!

I also want to give a special shout out to Mrs. O’Neill who coached my mom on how to help me go about getting my book finished.  Mrs. O’Neill’s son, Jason is the founder of Pencil Bugs!  I love Pencil Bugs!

Another shout out goes to Picture Me Cooking!  They recently spotlighted me for my efforts in the kitchen! It was such an honor to be chosen as a Junior Chef and very fun to receive the $50 Barnes and Noble gift card!  Their website is so cool!

I wouldn’t want to miss giving a shout out to Kids Are Heroes! They also spotlighted me on their site for my contributions to charity and in serving others! Be sure to check out the other amazing kids on their site!

International Yumminess Dessert

A awesome dessert……

Ingredients :

2 tablespoons Semolina
2 tablespoons oil
4 tablespoons sugar
1/2 cup water
seeds of 3 small Cardamoms
1. First put the Semolina and oil in a pot along with the Cardamom seeds and fry on very low heat until slightly brown.
2. Then combine sugar and water to make syrup, (Or just buy some at your nearest grocery store).
3. Next add this to the Semolina mixture taking care not to burn yourself and cook on low heat to desired thick consistency.

Serve warm.

Sweet Pie

Sweet Pie

Here is what you need to make the crust:

18 sugar cones crushed

½ teaspoon coarse salt

2 tablespoons granulated sugar

6 tablespoons of butter melted and cooled

  1. In a food processor, combine cones, salt and sugar; process until fine crumbs form.

With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with removable bottom. Bake at 375* until crust is golden brown or 25 minutes.

Let cool completely in a pan on a wire rack.

2. Filling and crust: 1/3 cups of peeled raw hazelnuts, ¼ cups granulated sugar, ¼ teaspoon coarse salt, 1 3/4 cups heavy cream, 5 oz bittersweet chocolate, (coarsely chopped) 2 Tsp confectioners’ sugar

3.  Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and ¼ cup of water. Bring to boil; cook 1 minute. Strain hazelnuts and spread in a single layer on parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.

4.  To make the filling: In a medium saucepan, bring ¾ cup whipped cream to simmer; remove from heat and add chocolate. Let stand 5 minutes and whisk to combine, then let cool in room temperature. In a large bowl,  add 1 cup of  confections’ sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled completely set.

Serve on top with the hazelnuts!

7th week of Cake Decorating

Week Seventh of my Cake Decorating I made a Barbie Cake which if you want to make this cake you need a Star Tip. When making the cake if you want to use a barbie doll make sure you make round pan cake and a glass measuring cup… if you don’t you will need to cut off the barbie legs which I do not think you want to.


7th week of Cake Decorating

Week Seventh of my Cake Decorating I made a Barbie Cake which if you want to make this cake you need a Star Tip. When making the cake if you want to use a barbie doll make sure you make round pan cake and a glass measuring cup… if you don’t you will need to cut off the barbie legs which I do not think you want to.


6th week of Cake Decorating


Today in Cake decorating class we learned how to make a full basket.

It had a vine going all the way around on the cake which I thought was pretty cool.