Baked Apple with a Twist

I made these for dessert for Thanksgiving dinner, as it was something light after the huge meal we were going to eat.

The twist is orange zest and whiskey. Yummy!

You will need:
2 tbsp unsalted butter
4 large apples
½ tsp cloves
3 tbsp brown sugar
Zest of 1 orange
1 tsp ground cinnamon
1 tsp mixed spice
1 ½ tsp whiskey
¼ cup raisins


1. Preheat the oven to 180°C/350°F.
2. Use an apple corer to remove the cores from your apples.
3. With a knife, score around the middle of each apple. This prevents the apple from bursting during the cooking process.
4. Lightly butter the bottom of a baking dish and place the apples in it.
5. Cream the butter in a small bowl with brown sugar.
6. Add in spices and orange zest and mix well.
7. Add in the whiskey and raisins, then stuff it into the apple core.
8. Bake for 35 to 40 minutes.

Brownies - Gluten Free

If you weren’t told they have been made with rice flour, you could never tell.  Definitely will be making these again!

1/3 cup butter (use dairy free butter for dairy free brownies)

2 squares unsweetened chocolate

1 cup sugar

2 large eggs

1 tsp Pure Vanilla Extract

2/3 cup Rice Flour (Club House used)

1/8 tsp baking powder

1/8 tsp salt

¾ cup chopped nuts or raisins (optional, but I prefer not to)

1.    In medium saucepan, melt butter and chocolate over low heat.

2.    Stir in sugar and let stand 5 minutes.

3.    Beat in eggs and Club House Pure Vanilla Extract until light and fluffy.

4.    Stir together Club House Rice Flour, baking powder, salt and nuts or raisins (if using).

5.    Add to chocolate mixture and mix until smooth.

6.  Pour into lightly greased 8 x8 inch (20 x 20 cm) pan. Bake at 350°F (180°C) for 20-25 minutes. Cool on rack before cutting into squares.

Double Chocolate Chip Cookies - Gluten Free

Another first time recipe to try out gluten free desserts. Very easy to make.


1 cup of sugar
1 cup of brown sugar
2 cups of peanut butter
4 eggs, beaten
1/2 tsp vanilla extract
1/2 cup shredded coconut
2 cups chocolate chips (dairy free is possible)


Mix together in a large bowl and let cool in the refrigerator for an hour.
Preheat oven to 350 degrees.
Drop heaping teaspoons of dough onto cookie sheet.
Bake for 10 to 12 minutes.
Let cool for 5 to 10 minutes (at least) bscore removing from cookie tray to a cooling rack. The cookies are soft when warm and can fall apart.

Peanut Butter Cookies - Gluten Free & Dairy Free

This recipe is so easy and perfect for everyone out there with Gluten and Dairy allergies.  It is the perfect sugar fix.


All you will need it:
1 egg
1 cup sugar
1 cup peanut butter


1. Preheat oven to 350 degrees.
2. Whisk egg until frothy (1 minute).
3. Add sugar and whisk until pale yellow (2 minutes).
4. Add peanut butter and mix thoroughly.
5. Drop teaspoon fulls onto cookie sheet and bake for 8 to 12 minutes, depending on size.
6. Let the cookies cool for at least 20 minutes, until they are harder and can come off cookie tray without squishing. 

Finished Product

Berry Sorbet

Perfect for a hot summer day.

2 cups water
1 1/2 cup sugar
Pinch of salt
4 cups of berries, defrosted (either raspberries or mixed -blackberries, blueberries, strawberries, raspberries)

In a large pot, melt sugar and water on medium-low heat.
Add berries and salt and remove from heat.
With hand blender, blend berries until combined.
Strain half of blended berry mixture, through a fine wire strainer, into a large air tight container. If you don't want any seeds in the sorbet, strain all of the berry mixture.
Pour the non-strained berry mixture in the air tight container as well.
Refrigerate or put in the freezer until fully cooled.
Pour into ice cream maker and let it mix for 15 to 20 minutes.
Freeze for 2 hours or until desired consistency.