This recipe was inspired by an email I received from a fellow gluten-free blogger and mother of a toddler. Her son is allergic to wheat, dairy, soy, eggs, oats, and nuts.

What to do when the weather gets warm? Make ice cream. We've been making "ice cream" quite often lately. Last week the temperature lingered in the low 80's for most of the week. This week has been beautiful too...in the 70's.

Last week I received an email from the President of Omega Nutrition. You all know of this company right? They are most well-known for their flax seed and coconut oils.

You are in for a real treat today! The other night I had an early morning dream of these cupcakes with the recipe clearly spelled out for me. I was in sort of a lucid dream-like state and knew I needed to write it down.

I received an email last weekend from someone who has our book and also has a toddler about the same age as our twin boys (who are 15 months now). She was asking about snacks to take on outings and play dates. I replied to her and mentioned the obvious for us: green smoothies, nori, rice cakes, fresh fruit.

Sound too good to be true? Here I present to you a fabulous-tasting chocolate layer cake. Moist and delicious. Tender and rich. Chocolate at its best. Allergen-free. No gluten, dairy, eggs, soy, corn, or sugar!

Seriously, you just can't go wrong here.

Love is in the air now, can't you feel it? The girls and I have been making Valentine's for over a week now. There is glitter all over the house!

What do you do to celebrate Valentine's Day?

I know for most of us chocolate is involved. Maybe roses, a massage, a nice dinner. These are all wonderful things, but what about love?

When it comes time for dessert how about celebrating the day with what's perfectly in season....pumpkins! I have a relatively new recipe to share with you that is super easy to prepare and always a crowd pleaser. A Pumpkin Spice Cake, cooked to perfection in a bundt pan.