This is our festive gluten-free gingerbread house with fresh fallen snow!  Here in Northern California, we have to pretend we are snowed in.  When I look at this gingerbread house, I imagine it's my little "It Crumbles Gluten-Free Lifestyle" workshop where I write blog posts to help others and develop new gluten-free recipes.  

The last several years I've used the easy instructions from Pamela's Products.  I altered the house recipe just a bit to make it dairy-free and substituted Earth Balance Buttery Sticks for the butter and water for the milk.  Pamela's website provides the recipe, templates, and even a slide show on how to construct the house.  It's really easy and great fun.  Here's how I did it...

Our family loved being the taste testers for my peppermint stick ice cream. The idea started from a peppermint craving I was having last Christmas season when I had many leftover marshmallows from my gingerbread house and hot chocolate.

Eggs are often used as an ingredient in ice cream to enhance the richness and add a creamy texture.  I've experimented with marshmallows and a bit of gelatin instead. And, the results are delicious!  You don't even taste the coconut flavor from the coconut milk.  This is a super easy recipe and just right for the holidays (or mid summer)

This recipe was born out of leftovers, which is how so many of my meals develop.  The key is to start with well-seasoned mashed potatoes that have been waiting to be used up.  And, the surprise ingredient is...