How to Make an Easter Butter Lamb


We’re Polish, so naturally no Easter meal is complete without a butter lamb.

Wait! Did you just say that you FORGOT to buy a butter lamb this year?!?!  Never fear, here is a quick and easy tutorial to get you started:


Step 1: Get a good quality stick of butter (for the completely dairy-free, a stick of margarine could work as well).  We always buy unsalted butter–because everyone knows the taste of stale butter, sometimes dairies mask it by turning the “older” butter into salted butter.  Buy in bulk and freeze to keep the butter fresh.

**Note: For this tutorial I used a stick of butter that had been in the freezer and then defrosted for 30 minutes.  You need cold butter for this project, otherwise it could melt too much and not work the way you want it to.

Step 2: Cut 1/3 of the butter off the stick and set aside–this will be the head.  If you cut too much and it looks too much like a rectangle, don’t worry, you can trim the piece a bit and work the extra butter into the fleece at the end.


Step 3: Cut triangular corners off of the head (all corners of the cube).  Save these pieces for the ears and tail.  Find a point on the head/cube that can be used as a snout/front of the face.  Set head aside while you sculpt the body.

Step 4: Rough up the stick of butter, trim square edges.  Using a butter knife, smooth some of the leftover pieces of butter onto the “fleece.”  I used some of the extra pieces from trimming the head to make the folded legs of the lamb.

Step 5: Cut a slit or ditch at the back end of the butter and insert one of the triangles cut from the head to form the tail.  Smooth into place with the butter knife.

**Note: If the butter is getting too soft, stick it back in the refrigerator for a few minutes so that it hardens up again.

Step 6: Using two similarly sized triangular pieces from the head, form the ears.  Lamb ears are generally straight across, so smooth the butter back and forth across the head to attach the ears.

Step 7: Attach the head by smoothing the butter back and forth over the neck.  Chill the butter lamb if necessary before smoothing out the snout.  Extra butter can be worked into the back of the butter lamb.


Step 8: Use two whole cloves to form the eyes.  With a spatula, transfer butter lamb to final plate.  Chill until needed.


Voilà!  Happy Easter!


How to Naturally Dye Easter Eggs


For those of us trying to live a healthier lifestyle, it can sometimes be hard to sacrifice ease of preparation, taste, and the aestheticism of food presentation in order to eat healthy. It is all too easy for most of us to buy packaged foods that are not only loaded full of chemicals that we can’t even pronounce, but also artificial substances that make the food look pretty.  Food dyes are usually an excellent source of petroleum (i.e. gasoline), but trying to stay away from them gets hard during the holidays–especially with all the cute cupcake designs and eggs dyes available for Easter.

Here is a quick and easy tutorial on how to naturally dye your Easter eggs. Because the ingredients used are natural, the colors will not be as vibrant as a food dye, but do you really want your eggs to glow in the dark with artificial-ness?


Yellow: 1 tbsp turmeric + 1 tsp paprika

Pink: 1 can beets, fresh beets are best

Blue: 1 cup blueberries or other dark berries

Dark Red: the skins of two yellow onions

Light Green: the skin of one red onion (we used one, two would have been better)

Dark Blue: grape juice

Brown: tea bags


Step 1: Wash your white eggs in water with a little vinegar added. Sometimes eggs from the store have been washed with a soap that tends to repel any dye you try to use, but this can be easily removed by rubbing the raw eggs gently for a few seconds in the vinegar solution.


Step 2: Cook the eggs. This is the fun part.  Add a little vinegar to the water just to be sure that the dye will stick.

Step 3: Pour off the water and remove the onion skins, etc, and let the eggs dry in peace–otherwise the eggs will dry with interestingly shaped spots!


Enjoy!  Happy Easter!

Guiltless Chocolate Cake // Happy Birthday Dad!

My dad is a chocoholic.  End of story.  He would eat just about anything if it were covered in chocolate–so we have to watch him 😀

For his birthday, we whipped up a flour-free, dairy-free, sugar-free chocolate cake.  With so much “missing” from this cake (as compared to a traditional cake recipe), we were genuinely surprised as to the quality and richness of the texture.  This cake is hearty enough to be eaten at a tea party, coffeehouse, or evening snack.  Its rich, moist, chocolate, fudge-like qualities will romance your taste buds and make them ask for more!

Flourless Chocolate Cake


8 oz baking chocolate

1/2 cup cocoa powder

1 cup dates

1/2 cup hot water

3 eggs

1 tsp vanilla

3 tbsp coconut oil

In a food processor, blend dates until smooth.  Add cocoa powder, eggs, vanilla, and coconut oil.  Melt the chocolate squares and add to mixture–be careful not to let the warm chocolate cook the eggs!  Pour batter into greased round cake pan.

Bake at 350 degrees for 20-25 minutes, or until toothpick comes out clean from the center.

Serve warm or at room temperature with coffee, espresso, coconut ice cream, or just on its own!

Free Recipe: GF, Dairy Free Rice Pudding

*Check out our Chocolate pudding recipe in our free ebook: The Twins' Guide to Going Gluten-Free

*Check out our Chocolate pudding recipe in our free ebook: The Twins’ Guide to Going Gluten-Free

We hope everyone is having a great time getting ready for Thanksgiving!  Hopefully our new cookbook with recipes for GF yummy pies and cakes is enough to get you started so that you can celebrate this holiday with ease.

We whipped up the following rice pudding recipe a few weeks ago for a potluck at a friend’s house.  It was such a hit that we didn’t bring any home!

We found that when making rice pudding, it’s easier to cook the rice first. Sorry there aren’t any pictures…the pudding was gone before we had a chance to take any!

Rice Pudding

Serves: 10 or more

3 cups cooked rice

3 eggs

3 3/4 cup coconut milk (either canned, which is creamier, or from a box.  We liked a mix of both)

1/2 cup sugar (or agave, or honey)

2 tsp pure vanilla extract

1/2 tsp cinnamon (to sprinkle on the top)

In a pot with the cooked rice, heat the coconut milk until the milk/rice mixture is near boiling. Add the vanilla extract and the sugar.

Beat eggs until frothy in a bowl.  Take about a 1/2 cup of the milk/rice mixture and mix it with the eggs, stirring constantly (you don’t wan’t hardboiled eggs in your pudding). Keep adding cupfuls of milk/rice until the eggs are well incorporated.  Add to pot on the stove.

Cook for a couple of minutes until the eggs are cooked.  Pour into a serving dish and sprinkle with cinnamon. Let cool until warm to the touch.  Chill in the refrigerator for serving. Enjoy!

Since Thanksgiving is all about saying what we’re thankful for, we thought we might list a few things.

We’re thankful for:

-awesome family and friends who support us in our cooking and writing endeavors

-the great reviews we’ve been getting on our books (thanks, folks.  You’re amazing.  You make us want to write another book).

What are you thankful for this year?

And with that, we’d like to wish you and your families a very happy and wonderful Thanksgiving!


Giveaway Day 4: What People Are Saying

Hey there!

Today is the 4th day of our FREE ebook giveaway!  The giveaway ends on September 8th, so be sure to download it soon.

Here’s the link (click on the book cover):


Here are some comments and feedback we’ve received:

I would often see these flours in recipes but I didn’t have a clue what they were like and therefore I would never try them.  But the explanations about the different kinds of flours and what they were like is extremely helpful  and probably will save me a lot of expensive mistakes!

The recipes I’ve tried so far taste great and non of them had that grittiness that you sometimes get with gluten free baking. I think this is a great addition to anyone’s stash who loves baked goods but has to be gluten free.

Do yourself a favor and include this cookbook in your “kitchen library” so that you can easily delight the gluten-free people in your life!

Do you like our book too?  Leave us a comment on our page!