There are two things that I love most in this world – making gorgeous cakes and eating them.  (Ok, so technically I love the husband, daughter, and son more, but that’s not what this blog is about!)  That’s where this blog comes in.  I couldn’t eat my own cakes!  Ack!


I have chronic migraines that are brought on by weather, hormones, emotions, food, time of day – ok not really that last one, but I have so many triggers that it feels like a migraine comes on whenever it feels like.  Sugar and carbs were a big contributor to my migraines.  I learned to control my blood sugar level through food so that I didn’t have large spikes or lows.  And the difference that made to my headaches… huge!


But then how do I get to enjoy my deliciousness??  I forged my own way and developed recipes that have a low glycemic index.  What does that mean?  Well, I remove flour and replace it with gluten-free alternatives.  I also remove white and brown sugar and replace it with sweeteners or other alternatives.  Now, I know what you’re going to say “Sweeteners?  Yuck!”.  I agree.  Most sweeteners have an awful aftertaste and some still give me migraines.  I only use sweeteners that have a low glycemic index and actually taste like the white or brown sugar we have grown to love.


So, if you’re ready, join me on this adventure of baking mouthwatering, put on 20 pounds because I ate a whole batch of cookies in one night, delicious treats!