Perspectives of a Lady, Gentleman & Dane

dessert Archive

Hannah Sheflyand

Last weekend we were running around Ventura, CA with family. We had an amazing time and I wish we could go back again very soon. However the weekend activities and the flying back and forth definitely exhausted us and I am happy that we will be spending this weekend mostly lounging around. Saturday is our anniversary but since its so close to the holidays we are staying in and just relaxing.

I am hoping that with some energy I will cut out a few hours from the weekend and gets my hands deep into some flour and sugar and have some fun in the kitchen.

There are so many great ideas floating around the blog world but below are a few of my favorites right now that I want to give a try with:

Gluten Free Snowballs

Vegan Peppermint Hot Chocolate

Sticky Buns

Chocolate PB Cookies

Peppermint Marshmallows

Chocolate Tart

PB Balls

Gluten Free Sugar Cookies

What are your plans for the weekend? Any baking or kitchen time in the works?

Here are also a few recipes that I have posted before: Cinnamon rolls, pumpkin bars, pumpkin pie and cookies!

Hannah Sheflyand

I am so excited for Thanksgiving, it is also Brians favorite holiday of the year (mine is New Years). I am more excited that we get to spend a weekend getaway in Niagara Falls. In the mean time I am doing some prep work with baking and played around with a new recipe that I would love to share.


Pumpkin Pie! (Gluten Free & Vegan); Unfortunately it is also crustless, but it is healthy and low calorie.


2-4 tsp cinnamon

2 tsp baking powder

1 tsp salt

1/2 cup gluten free flour (I used almond flour)

1/2 cup brown sugar

1 can of pumpkin

1 cup creamy coconut milk

2 tsp vanilla extract

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Hannah Sheflyand

This gross cold weather has gotten me into the mood for a lot of fall baking so I think this weekend will be filled with a lot of powdered sugar and sweet cookie scents. A few weeks ago Brian and I tried a new recipe and I would love to share it, I am hoping to repeat it this weekend.

Giant Skillet Cinnamon Roll


1 cup milk

1/2 cup sugar

1 1/2 tsp salt

4 1/2 tsp active yeast

1 tsp sugar

1 cup warm water

2 eggs

6 cups bread flour

4 tbsp unsalted butter melted


1/2 cup butter melted

1 cup sugar & 1/2 cup brown sugar

3 tsp cinnamon


4 oz cream cheese

4 tbsp butter

2 cups powdered sugar

3 tbsp hot milk

2 tsp vanilla extract

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Hannah Sheflyand

I am very super excited to have the cool weather and the beautiful fall atmosphere with the colorful leaves falling all around. We are spending the weekend relaxing, me packing for my trip, and hopefully baking up some more fall desserts. I am also hoping to finish this book before I leave to Italy.

These are some of the pumpkin inspired dessert recipes I am considering playing around with this weekend:

Pumpkin Brownies


Pumpkin Milkshakes

Pumpkin Pie Cookies


My Pumpkin Bars

What about your plans for the weekend? Any fall baking in the mix?

Hannah Sheflyand

We spent a beautiful weekend outside of the city. We stayed in a little town near Woodstock and up there the weather was colder and the leaves already started changing. I was happy to bundle up in a comfy sweater and a warm cup of tea, and spend my weekend enjoying the view from our porch.

How are you doing with the fall weather slowly sneaking in? This time of year kick starts me into baking again, there is always a hiatus with the heat in the summer. Now that it is a little chillier I thought it would be fun to start with experimenting with pumpkin. My first go at Pumpkin bars had some great flavor but the texture was more like dense bread rather then chewy thin bars. My second attempt was successful enough that I am excited to share this simple yet delicious recipe!

Gluten Free Pumpkin Bars (with an Optional Lactose Free Cream Cheese Frosting)


1 cup of gluten free flour (I used Bobs Red Mill)

2tsp cinnamon

1/2 tsp baking soda & 1/2 tsp baking powder

1/2 tsp salt

2 eggs

3/4 cup sugar

1/4 cup coconut oil

1 cup pumpkin

1/2 tsp vanilla

For the Cream Cheese Frosting:

1 cup powdered sugar

4oz vegan cream cheese

1/4 cup of any butter softened (I used goat butter)

1/2 tsp vanilla

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Hannah Sheflyand

About 2 years ago I went on a very strict regiment due to arising health issues from some food allergies. I eliminated over 20 every day food items from my diet, including gluten, egg and dairy products. It was tough at first but with advice from different friends and blogs I learned to be creative with my chocolate and pastry cravings. Most of the time I would make my own desserts at home, but it was nice to once in a while find some products at the store when I wanted something to fulfill a craving.

Just a few weeks ago something amazing popped up in the refrigerated section of my whole foods- EatPastry Gluten Free Chocolate Chip Cookie Dough (& it’s Vegan). I went home and popped that right into my mouth and then after enjoying a few spoonfuls, I threw some onto a cookie tray to bake. It is one of the BESTĀ gluten free vegan cookies I have ever had.


It all starts with this super cute packaging

It all starts with this super cute packaging.

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