Flourless Peanut Butter Blondies

A few weekends ago I had another fun baking sesh with our good friend Lauren! We’ve baked together before (Gluten-Free Rosewater Cupcakes) and it’s always a pleasure to learn about the amazing food blogs she follows and the gluten free tips and tricks she passes along. While I don’t usually eat gluten free, I’m always interested in bringing it back to the basics, and these blondies do just that! It was also a nice surprise that they weren’t made with nuts, so Curtis was able to snack on some (he’s allergic to tree nuts).
Flourless Peanut Butter Blondies adapted from My New Roots
2 large eggs
2 teaspoons vanilla extract
1 cup unsalted peanut butter (ingredients should just be peanuts)
1 cup sugar
1 teaspoon baking soda
1/8 teaspoon fine grain sea salt
3.5oz dark chocolate (70% or higher), roughly chopped
Preheat oven to 325°F. In a small bowl whisk eggs and vanilla extract together, and set aside. In a measuring cup, combine sugar, salt, and baking soda. Measure out the peanut butter and place in a large bowl. Add the egg mixture to the peanut butter and stir thoroughly to combine. Add the sugar mixture and fold together (the dough will be very thick). Add about half of the chopped chocolate and stir to combine.
Press the dough into a parchment-lined 8×8″ brownie pan. Sprinkle the remaining chocolate over top and press each piece slightly into the dough. Bake for 25-30 minutes, until the blondies are golden-brown. Remove from the oven and let cool in the pan completely before cutting.
Also – how cute is her Jadeite cake stand?? Here are some similar options 1, 2 & 3.


Cinnamon Sugar Almond Flour Donuts

We’ve collabed with our friend Lauren before and she is always down for a delicious healthier treat. Donuts are one of our fall favorites, so when she called saying she had gotten a super cute donut mold, we were super excited to indulge in these baked goodies!
Cinnamon Sugar Almond Flour Donuts, adapted from Roost (makes 6 donuts)
1 1/4 cup almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3 eggs
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons honey
1/2 teaspoon pure vanilla extract
Preheat oven to 350F. Whisk all dry ingredients together in a bowl, then transfer them to a blender. Combine all wet ingredients in a bowl, then pour them into the blender. Blend until batter is very smooth. Pour batter into greased donut molds, filling them about 2/3 the way. Bake for 10 minutes and allow to cool on a baking rack.
Cinnamon-Sugar Topping
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup sugar
1/4 teaspoon cinnamon
The cinnamon sugar mixture needs something to grab onto (we know this because we forgot to add anything). To make sure your topping stays on, melt the butter in a sauté pan, and in a small bowl, mix sugar and cinnamon together. Once the butter is melted, remove pan from heat and lightly dip each donut in the butter, then in the cinnamon sugar.
And enjoy 🙂

Pizza Club // Backstage Pizza


You may have noticed that pizza is taken very seriously on G&M…because it’s one of our favorite items of food ever, haha. And I am lucky enough to have found that my coworkers are as into pizza as I am. I’m not sure how the idea sparked, or how it actually managed to come to fruition, but the gals of Hartford Prints! have created a delicious Pizza Club.

We are fortunate to get out early on the 2nd Friday of the month, so we thought it would be a perfect time to grab some za. We picked our spot, grabbed a beer and had a wonderful afternoon. The main gist of Pizza Club is to find all of the delicious pizza places in our area (and eat at all of them), and the only “rule” per say, is that the location has to have a gluten free pizza option for our coworker Kait.

We started off with Backstage Pizza in West Hartford Center.


I was the only person who had been in our group, but it had been awhile ago, so we decided to give it a shot. And it didn’t disappoint!


I ordered the BBQ chicken, Lauren ordered a white pizza with chicken, Nina ordered the Classic – which consisted of sausage, peppers and onions, and Kait got a gluten free margarita. We were very happy to see that their small was pretty much the perfect personal sized pizza (we were starving, so we finished them pretty quick haha).


We got a beer, chatted away and scarfed our pizza, overall it was a wonderful 1st Pizza Club meeting! The weather was amazing, we ate on the patio and there was some casual light music to set the mood. We all enjoyed our pizzas, and Kait was pleasantly surprised by the gluten free option (with gluten free beer as well!). Kait’s gluten free pizza below:


We’re giving Backstage pizza 3.5 stars!

We’re not quite sure where our next Pizza Club will bring us, but we’re already getting excited already. Do you guys have a favorite pizza place in the Hartford area? We’d love to hear about it!

Flourless Almond Butter Cookies

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It should come as no surprise by now that Christa and I both have a serious sweet tooth, so any time I can put a healthy spin a baked treat without sacrificing taste, I’m in. This past weekend was terribly grey and rainy in Boston, so I cuddled up to watch Gossip Girl on Netflix (zero shame) and made these paleo/gluten free cookies. My roommate had one before I could tell her that they were healthy(ish), and she didn’t believe me. No butter or flour? No. Freaking. Way.

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You’ll need:

1 cup of unsalted creamy almond butter

3/4 cup sugar

1 egg + 1 egg yolk

1 1/2 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1/2 cup dark chocolate chips or chunks


To make:

01. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper

02. In a medium sized bowl (or stand mixer) add almond butter. Stir in the sugar, baking soda, salt and vanilla until combined.

03. In a separate bowl, whisk eggs together. Add to almond mix until thoroughly blended. Turn mixer off and fold in chocolate chips/chunks.

04. Measure 2 packed tablespoons per cookie and place on parchment paper. Leave about 2 1/2 inches in between each cookie, because they spread very wide. This should leave six cookies per sheet.

05. Bake for 10-14 minutes. The less time, the chewier (but also more pale). Allow to cool about 5 minutes before moving to a drying rack.

06. Sit down with a glass of milk, dip, and watch Gossip Girl.

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Recipe via

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100th Post!

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Today is our 100th post, and while that might not seem like much, we’re so proud! We’ve pushed ourselves and worked together to keep chuggin away day to day, and we’re not stopin’! We’re so happy that you all like to stop by from time to time!

In honor of our 100th post, we’re going to look back at our top 10 fav posts!

Spring Fever for Jean Jacketsgm_HappySpring_JeanJacketJean jackets are a serious part of our wardrobe in the spring, so it was an easy (& exciting) task finding inspiration on how to style them! Also – it was super fun making this graphic!

Sweetheart Blueberry Hand Piesgm_heartpieface copyThese ended up being the easiest, cutest and most delicious little treats! They also made for adorable instagram photos (don’t judge).

Artist Profile // Tyler VarsellGM_TylerVarsell_inventors_m_23_OKSIZE
It was such an honor to talk to Tyler Varsell and hear about how she creates these gorgeous pieces! Her work is amazing, and she is the sweetest!

Wild Outfit Pairinggm_wildoutfitpairingThis book stuck with me, and creating an outfit to match was surprisingly hard! It was satisfying when it was done, and now we’re getting excited for the movie!

Our Fashionable Mengm_MensFashion1We were so proud of our Hartford & Boston men for making it into a list of the most fashionable men! We couldn’t agree more!

Winter’s End Cocktailsgm_endofwintercocktailsCelebrate spring with some warming cocktails!

Gluten-Free Rosewater Cupcakesgm_glutenfree_41Some homemade gluten-free treats will hit that sweet tooth we all know you have!

Five Minute Date Makeupgm_beauty_7_In a time crunch for a going-out makeup look? This post has a super quick and easy makeup tutorial!

DIY Floral Wall Artwall-art-final-11If you have any small awkward wall spaces, make these wall decals with just four materials you already have at home!

Grape, Feta & Pear Salad salad_11Easy, hardy salad to satisfy that hunger!

Gluten-Free Rosewater Cupcakes


I spend this past Saturday with my good friend and fellow blogger Lauren making cupcakes! She eats gluten free and was excited to try a new recipe, so I stuck around to help and see how it all turned out. The overall consensus was that they were delicious!

Gluten-Free Rosewater Cupcakes adapted from here
Makes about 10 cupcakes

– 3 cups blanched almond flour – we used Bob’s Red Mill
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 cup coconut oil, melted
– 1/2 cup raw honey
– 3 eggs
– 2 teaspoons vanilla extract
– 1 teaspoon rosewater – we used Alwadi

Preheat your oven to 325 degrees fahrenheit and position a rack in the center. Line a cupcake pan with 10 cupcake liners. In a large bowl, mix the dry ingredients. In a separate bowl, whisk the wet ingredients until smooth. Combine the wet with the dry and stir until just combined. Scoop the batter evenly into the lined cupcake tins. Bake for 25-27 minutes, until a toothpick comes out clean and they are golden brown on top. Remove from the pan and let cool completely before frosting.



– 1 cup heavy whipping cream
– 1/2 teaspoon rosewater
– Raw honey to taste (we used around 2 tablespoons)

Place metal bowl and whisk attachment into the freezer for 5-10 minutes, or until it’s sufficiently cold. Once cold, pour in cream and set your mixer to medium-high. After a minute or two, add in rosewater and honey, and beat until stiff peaks form. Spread frosting on cooled cupcakes and top with sprinkles, if you’d like (the gold was adorable on the crisp white!).


Lauren mentioned that gluten-free cakes have a tendency to not keep their shape and their texture can be a little crumbly, but the cupcakes were holding together perfectly! As demonstrated after 2 delicious bites…


Our little helper Penny!