My mom’s birthday was coming up and as always I make her, her birthday cake. This year I went the easy route and used boxed cake mix and a boxed brownie mix.
The brownie layers perfectly complimented the yellow cake. The cake truly turned out pretty and very tasty!
I am sharing this semi-homemade version of the recipe here. That is one box of gluten free yellow cake and one box of gluten free brownie mix. You can even use canned frosting if you didn’t even want to make that. Regardless, you can most definitely make this from scratch! AND – You can always use my favorite From-Scratch Gluten Free Brownie Recipe.
On National Pi day I decided to make a Gluten Free Chocolate Chip Pie for the family. Well the pie came out delicious and the kids demanded the leftover pie be their dessert in their school lunches!! So yeah, I think I did well! Deliciously well!
Gluten Free Chocolate Chip Pie
2 unbaked gluten free 9-inch pie shells*
3 large eggs
1/2 cup all-purpose gluten free flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup (2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- PREHEAT oven to 325° F.
- BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon 1/2 of mixture into first pie shell and then remainder of mixture into the second pie shell.
- BAKE both pies for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack.
* If using frozen pie shell, thaw completely.
Adapted from NESTLÉ® TOLL HOUSE® Chocolate Chip Pie
My husband has been having a huge sweet tooth lately and has been asking me to try new desserts. He saw a recipe for a Strawberry Cheesecake in a Jar and wanted to know if I could do my magic and make it food friendly for our family. He even went as far and bought a basket of raspberries too!
Nevertheless… I worked my magic and came up with a pretty good recipe I think. And it was tasty too!!
My husband saw a recipe in a magazine of this really yummy looking Creamy Lemon Pie and hinted at wanting me to make it for him. Since Father’s Day was around the corner, my daughter and I decided to make it as our dessert for Father’s Day.
It had a silky consistency like ice cream yet it had a nice lemon flavor! Not overpowering lemon flavor at all!
We made the gluten free graham cracker crust since I have no idea where to find one in the stores around here.
Nevertheless, it was a nice ending to a long day.
My parents were coming to visit last week so my family could celebrate my Mother’s birthday on Friday. I decided that I was going to try making her a 4-layer Butterbeer Cake. Of course I don’t think she has ever seen Harry Potter, but I didn’t care.. I so wanted to make this moist cream soda and butterscotch infused cake regardless!
I have had my pizzelle maker for years and today was the first time I decided to try it out and so glad I did!!
I knew the kids have been wanting ice cream. And since it was a warm spring day I decided I wanted to make these delicate waffle cookies and see if I could make them into ice cream cones.
HOWEVER, I guess if you don’t have a cone roller it isn’t that simple — so I improvised instead, LOL!
Nevertheless, while the pizzelles are still hot you can form them into dessert cups, cannoli shapes, or cones and fill them with anything you want.
And depending on the ingredients and method of preparation the cookies can be crispy or soft and chewy.
When I was making my Gluten Free No-bake Peanut Butter Oreo Pie I wanted to make my own homemade fudge sauce to use in the recipe instead of buying a jar at the store.
So I got out a bag of semi-sweet chocolate chips and a can of Sweetened Condensed Milk to get started.
This recipe is wonderful in recipes, drizzled over ice cream, fruit, pie whatever you want it for!
If you are craving something sweet and want something that takes little work putting it together, then this recipe is just what you are looking for!
Anyhow, easter is a time when I love trying new recipes and seeing if the family approves.
While they said the Peanut Butter Oreo Pie was very rich, they all loved it!
So I say that is “yes vote!” for it being oh so yummy!!
The day before Christmas vacation started my daughter had a cookie exchange for Girl Scouts that we needed to contribute 4 dozen cookies.
My first thought was Spritz Cookies since you can knock out like 30 cookies a cookie tray with a Cookie Press!! And since they are quite easy to prepare, 7 dozen would be a breeze. And on top of it we even dipped the cookies in Ghirardelli Dark Melting chocolate to make the cookies yummier and prettier when presented.
These cookies are delicate and crisp with a rich, buttery flavor that will keep you coming back for just one more… and then another, and then another…. LOL!
So I was bored before dinner the other night and decided to make the family some Gluten Free Pretzel Toffee Candy. Let’s just say it is pure heaven! Sweet, salty and had a nice crunch! OH! And the recipe only had 4 ingredients: butter, brown sugar, pretzels & dark chocolate chips.