Category Archives: Dessert

Gluten Free Pecan Pie Bars

Every now and then you just need pecan pie bars to brighten your life. I tried for something a little more solid with these, the crust is a bit like that of lemon squares, and the pecan part just melds into it in a perfectly seamless fusion.

I hope you enjoy them as much as we did! 🙂

Pecan-pie-bars-whatimademonday

Pecan Pie Bars

Crust

  • 1 cup gluten-free all-purpose flour
  • 1/2 cup (1 stick) butter, melted
  • 1 Tablespoon sugar

Filling

  • 3/4 cup brown sugar
  • 6 Tablespoons white sugar
  • 1 Tablespoon gluten-free all-purpose flour
  • 1/4 cup (1/2 stick) butter, melted and cooled
  • 1 Tablespoon whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 2 eggs
  • 3/4 cup chopped pecans
  1. For the crust, mix flour, butter and sugar, and press on bottom of 8×8 square baking pan. Bake 350 degrees for about 20 minutes, or until golden. Allow to cool completely.
  2. For the filling. Mix sugars, flour, whipping cream and vanilla in a medium bowl.
  3. Add eggs and mix thoroughly.
  4. Add pecans and mix until combined.
  5. Pour over cooled crust.
  6. Bake in 350 degree oven for about 30-40 minutes or until top is browned.
  7. Let cool. Cut into squares.
  8. Eat at room temperature or refrigerated. Enjoy!

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Red, White And Blue Shortcake

Nothing screams summer quite as much as strawberry shortcake. That’s why I’ve put a festive twist on this classic summer treat for our Fourth of July dessert. Use both strawberries and blueberries to make this shortcake red, white and blue. And it’s completely gluten free, so that means more people can enjoy it. 🙂

Red-white-and-blue-shortcake

Strawberry Shortcake

Vanilla donuts (makes 9)

  • 2 Tablespoons almonds
  • 1/4 cup water
  • 1/4 cup apple sauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) butter, melted
  • 1 Tablespoon milk
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  1. Preheat oven to 350 degrees.
  2. Blend almonds and water in a blender until no chunks remain.
  3. Combine almond mixture, and apple sauce through milk in a medium sized bowl.
  4. Mix flours and baking powder in small bowl.
  5. Add dry to wet and mix until combined.
  6. Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
  7. Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.

 

Strawberries

  • 2 cups frozen strawberries
  • 1/4 – 1/2 cup white sugar (depending on desired sweetness)
  • Splash water (optional)
  1. Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
  2. Stir strawberries around and sprinkle with sugar, then mix it in.
  3. Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
  4. Transfer to a bowl and the refrigerator until cold.

 

Blueberries

  • 2 cups frozen blueberries
  • 1/4 cup or so white sugar (more if you want it sweeter)
  • Splash water (optional)
  1. Follow same directions as with the strawberries.

 

Whipped topping

  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 2 ounces cream cheese
  • 2 Tablespoons sour cream
  • 1/2 tsp vanilla extract (optional)
  1. Beat sugar, cream cheese and sour cream until smooth.
  2. Add in whipping cream and vanilla and beat until peaks form.
  3. Use immediately or store in refrigerator for up to two days in an airtight container.

 

Bringing it together

  1. Assemble shortcake in layers. Cake, strawberries, cream, cake, blueberries, cream. Enjoy!

I’m sharing this with my friends at Fiesta Friday. I hope you all have a perfectly lovely Independence Day weekend! 🙂


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Gluten Free Mini S’mores Pies

Toasted marshmallows, perfectly melted chocolate, graham cracker crust. It’s the first day of summer, and what better way to kick off the new season than with mini s’mores pies?

I love how easy these are, no need for a campfire (though those are lovely) and they’re not nearly as messy as traditional s’mores either. But, you know, when gooey chocolate and melted marshmallows come together, there’s always that possibility.

smores-pies-2

Mini S’mores Pies

  • 4 mini pie tins
  • 1 cup crushed gluten-free graham crackers (I used chocolate)
  • 2 Tablespoons melted butter
  • 1 cup chocolate chips
  • 2 cups mini marshmallows
  1. Mix crushed graham crackers and butter together, then divide evenly among the pie tins, pressing to the bottom.
  2. Bake “crusts” for 5-7 minutes at 350. You’re just looking for them to harden.
  3. Place 1/4 cup chocolate chips in each pan, spreading evenly.
  4. Add in 1/2 cup marshmallows on the top and spread them out so the chocolate’s covered.
  5. Bake for 3 minutes.
  6. Switch the oven to broil and cook for another 2 minutes or until the marshmallow tops are beautifully browned and toasted.
  7. Enjoy! 🙂

What are your favorite summer treats? I’d love to hear about them in the comments? 🙂


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Strawberry Shortcake

Mmm… Strawberry shortcake. It’s the perfect summer dessert. And it’s so easy to bring to BBQs or other cookout, potluck type events.

Growing up, strawberry shortcake was often a Memorial Day or Fourth of July treat, so it brings me right back to those summer celebrations.

For this dessert I wanted to do something a bit different. So I made vanilla cake donuts for the base, strawberries, and a thicker whipped cream with a bit of cream cheese. It’s still light and satisfying while carrying a bit more substance.

Strawberry Shortcake

Strawberry Shortcake

Vanilla donuts (makes 9)

  • 2 Tablespoons almonds
  • 1/4 cup water
  • 1/4 cup apple sauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) butter, melted
  • 1 Tablespoon milk
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  1. Preheat oven to 350 degrees.
  2. Blend almonds and water in a blender until no chunks remain.
  3. Combine almond mixture, and apple sauce through milk in a medium sized bowl.
  4. Mix flours and baking powder in small bowl.
  5. Add dry to wet and mix until combined.
  6. Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
  7. Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.

 

Strawberries

  • 2 cups frozen strawberries
  • 1/4 – 1/2 cup white sugar (depending on desired sweetness)
  • Splash water (optional)
  1. Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
  2. Stir strawberries around and sprinkle with sugar, then mix it in.
  3. Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
  4. Transfer to a bowl and the refrigerator until cold.

 

Whipped topping

  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 2 ounces cream cheese
  • 2 Tablespoons sour cream
  • 1/2 tsp vanilla extract (optional)
  1. Beat sugar, cream cheese and sour cream until smooth.
  2. Add in whipping cream and vanilla and beat until peaks form.
  3. Use immediately or store in refrigerator for up to two days in an airtight container.

 

Bringing it together

  1. Assemble shortcake in layers. Cake, strawberries, cream. Enjoy!

 

Today I’m sharing this with Fiesta Friday. 🙂


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Chocolate Chip Cookies

Thank you Nestle! I decided to try making traditional Toll House cookies substituting the flour. They turned out amazing! I’m so glad I tried it! Making some more this weekend. 🙂

Chocolate-Chip-Cookies

Gluten-Free Nestle Toll House Cookies

  • 2 cups all purpose gluten-free flour (I used Arrowhead Mills)
  • 1/4 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) softened unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. bag) chocolate chips
  • 1 cup chopped walnuts (optional)
  1. Preheat oven to 375° F.
  2. Combine both flours, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Beat in one third of flour mixture at a time just until combined.
  6. Stir in chocolate chips and walnuts.
  7. Drop by rounded tablespoon onto parchment lined baking sheets.
  8. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  9. Enjoy! 🙂

I’m sharing these with my friends at Fiesta Friday. Co-hosted this week by Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife. Won’t you check out the party? 🙂


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New Chapter Cheesecake

Cheesecake

Last week I made this amazing cheesecake. It was simply perfect, and so easy to make. Cheesecake seems to be my go-to dessert. I absolutely love it and there are so many variations that it’s never boring. (Like my bacon brown sugar cheesecake.)

For this one I started out with unsweetened shredded coconut for the crust. Just layer it on the bottom of a springform pan until it’s covered. Then I made the cheesecake part of a Philadelphia cheesecake.

Once the cheesecake was cooled I made the dark chocolate ganache. Place 12 ounces (one bag) of dark chocolate chips in a medium bowl. Bring 3/4 cup whipping cream to a boil over medium heat, then pour over chocolate. Let sit and stir. Once all the chocolate is melted and you have a smooth texture pour the ganache over the cheesecake and allow to cool in the refrigerator until it is hardened.

For the blueberries, heat 2 cups of frozen blueberries in a pan with 1/4 cup white sugar. Until the juice begins to bubble. Refrigerate until cool (or eat warm if you like). Then dollop on top of the cheesecake and enjoy.

The cheesecake was so good we ate it in three days. Oops! So worth it though. 🙂

What’s your go-to dessert?


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Gluten-Free Chocolate Donuts

Mmm… Chocolate donuts, what could be better?

Cocolate-donuts

I was so pleased with this recipe because it was one of those times that I threw a bunch of things in a bowl to make a batter, and figured I’d need to do some adjusting, but nope! These are perfect just as they are!

They’re grain-free, dairy-free, and even Paleo approved (correct me if I’m wrong on that). I hope you enjoy them even half as much as we did. Needless to say, they didn’t last very long and I found myself needing to make another batch.

It’s very versatile and makes lovely cupcakes as well. I can already think of several variations on the recipe to make other flavors, so I’ll definitely be giving some of those a try in the (hopefully near) future.

Enjoy!

Chocolate donuts

 


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Gluten-Free Carrot Cake

Yum. Carrot cake! What could be better? It was one of my absolute favorite cakes as a child (actually pretty much the only cake I would eat) and, since it had been so long since I’d had one, I thought it was time I try it.

carrot cake

I used this recipe and just substituted all purpose gluten free flour for the regular flour. It came out great! My one issue is that the cake did seem a bit delicate at first, so be sure to grease your pans well and maybe even line them with parchment so it doesn’t stick.

For the frosting I used my cream cheese frosting recipe (scroll to the bottom for the recipe) which worked perfectly on the rich cake.

I hope you enjoy it as much as I did!

 


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Orange Fudge

 

Orange Fudge

This holiday season I’ve loved the chocolate and orange combination. I know the holidays are over, but I just had to share this delicious chocolate orange fudge recipe. It was a hit with everyone who tried it and I think it would be just perfect for a winter’s snack.

I hope you’ve all had a wonderful holiday season and I look forward to spending this coming year with you. Happy New Year! 🙂

Chocolate Orange Fudge

Peppermint Oreo Cake

It is now the week of Christmas and I have the perfect dessert to share with you! There’s peppermint, chocolate and frosting. What could be better?

Peppermint-Oreo-Cake

I took my Oreo cake and Christmasified it. (Is Christmasified a word? I’m going to say it is.) I seem to be making a lot of cakes lately and this is definitely one to add to our Christmas traditions.

I modified my Oreo cake recipe to use Trader Joe’s gluten free peppermint Oreos instead of the plain ones. Then I used crushed candy canes around the edges of the cake, and mixed some of the crushed candy canes and red food coloring into the icing to decorate.

Enjoy! And have a lovely Christmas week! 🙂

Update: I just noticed that Fiesta Friday is celebrating its 100th week. How exciting! As it’s Christmas Day I thought it would be fitting to bring this cake along. Thank you so much to Angie for creating and hosting Fiesta Friday, as well as the co-hosts this week, Judi, Molly, Steffi, and Suzanne. I love seeing the new recipes everyone brings. Have a very merry Christmas! 🙂