Key Lime Tart
Yield: 8 servings
Gluten-Free, Nut-Free, Soy-Free

For the Crust
½ cup unsalted butter, very cold
1½ cups all-purpose gluten-free flour blend
1 teaspoon lime zest
½ teaspoon salt
¼ cup granulated sugar
3 to 4 tablespoons ice water

For the Filling
3 egg yolks
2 ½ teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
¾ cup key lime juice or regular lime juice
Optional: whipped cream for topping

1. Cut butter into small pieces, about ½-inch think. Place pieces of butter in a bowl and place in the freezer until ready to use.
2. In the bowl of a food processor, combine gluten-free all-purpose flour blend, lime zest, salt and sugar. Pulse just until blended.
3. Add in the butter pieces and pulse until the dough forms into coarse pea-sized granules. Add the ice water, one tablespoon at a time until the dough begins to pull together. Remove the dough from the food processor and mold into a large ball.
4. Place the dough into a gallon-sized ziplock bag or between two layers of plastic wrap. Using a rolling pin, roll the dough into a large disc. Refrigerate for 2 hours.
5. Meanwhile, to make the filling, combine egg yolks and lime zest in the bowl of a standing mixer. Using the whisk attachment, beat the yolks and zest until they are light and very fluffy, about 4 to 5 minutes. Slowly add in the sweetened condensed milk and lime juice and mix on low-speed just until combined.
6. Preheat oven to 350 degrees F. Remove the crust from the refrigerator and let it sit on the counter at room temperature for 10 minutes.
7. Place the disc of dough on top of a large piece of wax paper that has been dusted with all-purpose gluten-free flour. Sprinkle a bit more gluten-free flour on the top portion of the disc and and roll the dough until it is approximately 12-inches in diameter. Carefully transfer the rolled-out dough to a 9-inch tart shell and press it into place.
8. Pour the key lime filling into the tart shell and bake for 10 to 12 minutes until the center begins to set. Remove tart from oven, cool to room temperature and then refrigerate for 2 hours before serving. Top with fresh whipped cream if desired.

2 (15-ounce) boxes of Betty Crocker Gluten-Free Yellow Cake Mix
2 sticks (1 cup) butter (softened)
4 teaspoons vanilla
6 eggs
1 1/3 cups water
3 containers of Betty Crocker Rich and Creamy Gluten-Free Cream Cheese Frosting
3 (14-ounce) bags of sweetened shredded coconut
Pink food coloring
Blue food coloring
Gluten-free jelly beans
Gluten-free gumdrops

1. Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans with butter or olive oil spray.
2. In large bowl, beat cake mixes, butter, vanilla, eggs, and water with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
3. Bake for approximately 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Place one cake in center of large platter for bunny’s head. Place other cake on cutting surface; cut two football-shaped pieces from each side of cake to use for ears. Place ears on top of bunny’s head. Place remaining piece under bunny’s head for bow tie.
5. Reserve 3 tablespoons frosting. Frost entire cake--except insides of ears--with remaining frosting. To reserved frosting, stir in 1 drop pink food color; frost insides of ears with pink frosting.
6. In a small food-storage plastic bag, shake 1/2 cup of the coconut with 1 drop blue food color. Carefully sprinkle blue coconut over bunny’s bow tie.
7. Sprinkle remaining (un-dyed) coconut all over bunny’s head and edges of ears, leaving centers of ears pink.
8. Make whiskers, eyes and mouth with jelly beans. Use gumdrops for the nose and bow tie buttons.

From our Delight family to yours, enjoy your Happy Easter!

Learn more about Maureen at her Hold The Gluten site!  Check out Maureen and Delight's Editor Vanessa Maltin Weisbrod Hold The Gluten Podcast featuring all topics on living life gluten-free.

¾ cup soy powder (Better Than Milk Soy Vegan Beverage Mix) 
1 cup creamy peanut butter
¼ cup agave nectar


1. Mix all ingredients until thoroughly combined. Dough will be soft.
2. Form into 1 inch balls.
3. Roll balls in coconut, cinnamon & sugar, or cocoa powder.
4. Refrigerate for 30 minutes enjoy!

NUTRITION: Calories per serving: 263, Total fat: 15.86g, Carbohydrate, by difference: 8.03g, Total dietary fiber: 2.84g, Protein: 27.17g, Total sugars: 3.16g, Sodium: 159mg

3 tablespoons Earth Balance vegan butter spread
4 cups Dandies vegan marshmallows 
6 cups crispy rice cereal

1. Lightly grease a square pan and set aside. Melt butter in a saucepan on medium/low heat.
2. Add marshmallows and stir until completely melted. Add cereal and continue to stir.
3. Transfer to pan and press with a spatula. Let cool and cut into square shapes.

NUTRITION: Calories: 235, Total fat: 5.32g, Cholesterol: 11.4mg, Carbohydrate, by difference: 43.63g, Total dietary fiber: 0.16g, Protein: 2.63g, Total sugars: 14.43g, Sodium: 22.25mg

1 package (12-ounce) Mori-Nu Silken Soft Tofu 
1 cup chocolate chips (Enjoy Life)
3 tablespoons sugar

1. Heat chocolate chips in microwave until thoroughly melted.
2. Place tofu, melted chocolate chips, and sugar into a blender or food processor.
3. Blend on high speed to thoroughly combine. Scrape down the sides of blender to ensure a smooth consistency.
4. Transfer to a bowl and refrigerate for 24 hours. Serve in individual ramekins with a dusting of cocoa powder and fresh berries.

NUTRITION: Calories per serving: 249, Total fat: 12.56g, Carbohydrate, by difference: 36.82g, Total dietary fiber: 2.50g, Protein: 2.77g, Total sugars: 32.52g, Sodium: 5mg



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For the Cake Layers
½ cup butter
1 cup brown sugar
1 egg
¼ cup Hershey’s cocoa
2 cups Pamela’s Products Baking & Pancake Mix
2 teaspoons baking powder
1 teaspoon salt
1 cup skim milk
1 teaspoon vanilla extract

For the Filling
1 ½ cups powdered sugar
1 cup butter
1 cup marshmallow fluff
1 cup creamy peanut butter
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a whoopie pie baking pan or a regular baking sheet and set aside. In the bowl of a standing mixer, cream together butter, sugar, and egg. Add the milk and vanilla. In a separate bowl, sift together cocoa, Pamela’s Baking & Pancake Mix, baking powder, and salt. Add the dry ingredients into the mixer and mix on medium speed until well combined.If using a whoopie pie baking sheet, divide the batter into the 20 circle molds. If you’re using a regular baking sheet, drop the batter in 1/8 cup dollops, leaving about 2 inches between cakes. Bake 12 to 15 minutes, or until each cake is firm to the touch. Remove from the oven and cool completely. To make the filling, combine powdered sugar, butter marshmallow fluff, peanut butter, and vanilla. Mix with an electric mixer until well combined. Spread a generous portion of the filling on the flat side of a piece of cake. Top with another cake and press down gently to evenly distribute the filling. Repeat with all of the cakes to make 20 pies. Serve with a glass of milk!

1. Preheat the oven to 350 degrees F. Grease a whoopie pie baking pan or a regular baking sheet and set aside.
2. In the bowl of a standing mixer, cream together butter, sugar, and egg. Add the milk and vanilla.
3. In a separate bowl, sift together cocoa, Pamela’s Baking & Pancake Mix, baking powder, and salt.
4. Add the dry ingredients into the mixer and mix on medium speed until well combined.
5. If using a whoopie pie baking sheet, divide the batter into the 20 circle molds. If you’re using a regular baking sheet, drop the batter in 1/8 cup dollops, leaving about 2 inches between cakes.
6. Bake 12 to 15 minutes, or until each cake is firm to the touch.
7. Remove from the oven and cool completely.
8. To make the filling, combine powdered sugar, butter, marshmallow fluff, and raspberry preserves. Mix with an electric mixer until well combined.
9. Spread a generous portion of the filling on the flat side of a piece of cake. Top with another cake and press down gently to evenly distribute the filling. Repeat with all of the cakes to make 20 pies.
10. Serve with a glass of milk!

1. Preheat oven to 350 degrees F.
2. In the bowl of a standing mixer, beat together butter, sugar, eggs, and banana.
3. Add Pamela’s Baking & Pancake Mix, salt, and vanilla extract; mix together until well combined.
4. If using a whoopie pie baking sheet, divide the batter into the 20 circle molds. If you’re using a regular baking sheet, drop the batter in 1/8 cup dollops, leaving about 2 inches between cakes.
5. Bake 12 to 15 minutes, or until each cake is firm to the touch.
6. Remove from the oven and cool completely.
7. To make the filling, combine powdered sugar, butter, marshmallow fluff, and vanilla. Mix with an electric mixer until well combined.
8. Spread a generous portion of the filling on the flat side of a piece of cake. Top with another cake and press down gently to evenly distribute the filling. Repeat with all of the cakes to make 20 pies.
9. Serve with a glass of milk!

For the Cake Layers 
½ cup butter
1 cup brown sugar
1 egg
¼ cup Hershey’s cocoa
2 cups Pamela’s Products Baking & Pancake Mix
2 teaspoons baking powder
1 teaspoon salt
1 cup skim milk
1 teaspoon vanilla extract

For the Filling
1 ½ cups powdered sugar
1 cup butter
2 cups marshmallow fluff
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. Grease a whoopie pie baking pan or a regular baking sheet and set aside.
2. In the bowl of a standing mixer, cream together butter, sugar, and egg. Add the milk and vanilla.
3. In a separate bowl, sift together cocoa, Pamela’s Baking & Pancake Mix, baking powder, and salt.
4. Add the dry ingredients into the mixer and mix on medium speed until well combined.If using a whoopie pie baking sheet, divide the batter into the 20 circle molds.
5. If you’re using a regular baking sheet, drop the batter in 1/8 cup dollops, leaving about 2 inches between cakes.
6. Bake 12 to 15 minutes, or until each cake is firm to the touch.
7. Remove from the oven and cool completely.
8. To make the filling, combine powdered sugar, butter, marshmallow fluff, and vanilla. Mix with an electric mixer until well combined.
9. Spread a generous portion of the filling on the flat side of a piece of cake. Top with another cake and press down gently to evenly distribute the filling. Repeat with all of the cakes to make 20 pies.
10. Serve with a glass of milk!


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Just like Grandma’s apple pie but new and improved because now it’s gluten-free. Your non-gluten-free friends will not be able to tell the difference. 

For the Crust
2 cups gluten-free baking mix (we used Pamela’s Products Baking & Pancake Mix)
2 cups gluten-free quick cook oats (we used Bob’s Red Mill)
½ cup sugar
1 cup butter, cold
10-12 tablespoons cold water

Filling
4-5 cups sliced apples, approximately 3-4 apples
½ cup butter
1¼ cups sugar
1 tablespoon cinnamon
2 tablespoon gluten-free baking mix (we used Pamela’s Products Baking & Pancake Mix)
1 egg white

1. Heat oven to 350 degrees.
2. Place gluten-free baking mix, oats, and sugar into a bowl; use a pastry cutter to cut in butter until there are pea-sized pieces of dough. You can also use a standing mixer.
3. Slowly add water, blending in with fork until dough holds together.
4. Press half the dough into a greased 9 x 13 inch baking dish. Reserve remaining dough for the topping.
5. Place sliced apples on top of bottom crust. Cut ½ cup butter into small pieces and spread evenly across apple slices.
6. In a mixing bowl, combine sugar, cinnamon, and baking mix and sprinkle over apples.
7. Cover with remaining crust dough by crumbling the dough on top and gently pressing it down into the apples.
8. Brush the top of the bars with lightly beaten egg white and sprinkle with cinnamon sugar.
9. Bake for 35-40 minutes or until golden brown. Serve either piping hot out of the oven with a scoop of vanilla ice cream, or chill and serve with a slice of white cheddar cheese.

This dish reminds me most of fall and growing up in the Adirondacks. When it bakes, the scent of brown sugar and apples will fill your rooms, creating a sense of home. If you love topping, try doubling the amounts in this recipe.

6 cups apples, peeled and thinly sliced (about 5 medium apples) 
1 cup frozen raspberries
1 cup frozen peaches
½ cup butter, divided
1 teaspoon cinnamon, divided
¾ cup sugar, divided
1 teaspoon fresh lemon juice
1/8 teaspoon salt
½ cup oats (I used Bob’s Red Mill Quick Cooking Gluten-Free)
¼ cup light brown sugar
¼ cup sugar
2 tablespoon cornstarch

1. Heat oven to 375 degrees.
2. Lightly grease an 8” glass baking dish.
3. Place half of the fruit (apples, raspberries, and peaches) in the dish; top with 2 tablespoons butter, ¼ teaspoon cinnamon, ¼ cup sugar, and half the lemon juice.
4. Add the remaining apples, 2 tablespoons butter, ¼ teaspoon cinnamon, ¼ cup sugar, and half the lemon juice.
5. In a small mixing bowl, combine ½ teaspoon cinnamon, salt, oats, brown sugar, ¼ cup sugar, and cornstarch. Mix well and press firmly over apples.
6. Bake 1 hour. Serve hot—try it à la mode!

This dessert is perfect any time you want that special creamy dessert and don’t want to use your oven. This dessert is great because it has a homemade topping—you will never use a canned topping again! Your friends will ask you to make this over and over!

Crust:   
6 tablespoons butter
½ cup sugar
8 ounces crushed gluten-free graham crackers (I used Kinnikinnick graham cracker crust)

Filling:
16 ounces cream cheese
2 cups heavy cream
½ cup sugar
2 teaspoons fresh lemon juice
2 teaspoons vanilla
1 teaspoon cinnamon

Topping:
4 tablespoons butter
2 apples, peeled and thinly sliced (multipurpose apples—I used Gala)
½ cup sugar
1 tablespoon cinnamon

1. To make the crust, melt the butter and in a small mixing bowl, combine butter with the gluten-free graham cracker crumbs.
2. Press the mixture into the bottom of a 9” pie dish or a spring form pan.
3. To make the filling, in a mixing bowl and using an electric mixer, beat the heavy cream with the sugar to soft peaks. Set aside.
4. In a separate bowl, mix softened cream cheese, vanilla, lemon juice, and cinnamon on low speed. Gently fold the whipped cream into this mixture. Pour on top of crust and place into the refrigerator to set.
5. Meanwhile, in a pan over medium heat, melt the butter for the topping and add the sugar, cinnamon, and the apples. Cook until the apples are softened; remove from heat and cool.
6. Serve the cheesecake with the apple topping.

2 cups water 
4 cups granulated sugar
1/3 cup distilled white vinegar
4 cinnamon sticks
5 cloves
3 cloves nutmeg
4 pounds firm, tart apples—peeled, cored, (optional: slice the apples)

1. Combine water, sugar, vinegar, cinnamon, cloves, and nutmeg in a large saucepan.

2. Bring to a boil; reduce heat and simmer 5 minutes, stirring constantly.

3. Add apples; cook 10 minutes.

4. Serve hot or cold.

5. Serve whole or with meat dishes such as ham, duck, lamb.

1. Cover a rack with paper towels. In a mixing bowl, prepare pancake mix according to package instructions. Add nutmeg and cinnamon to the batter.
2. In a large high-sided skillet, heat oil until it starts to glisten. While the oil is heating, core apples and cut into circular slices (no need to peel).
3. Dip each slice of apple into the pancake batter and then place into the hot oil. Cook until the slices of apple float and become golden brown. Remove from oil and dry on paper towel covered rack.
4. Sprinkle with confectioners sugar and serve. Or serve topped with vanilla ice cream.

3 large Granny Smith apples, peeled, cored, and sliced  
¼ cup apple cider
1 tablespoon freshly squeezed lemon juice
2 tablespoons cornstarch
1 teaspoon ground cinnamon
Pinch of nutmeg

Topping
½ cup rolled oats, certified gluten-free
½ cup walnuts, finely chopped (optional)
½ cup light brown sugar
1 teaspoon ground cinnamon
2 tablespoons softened unsalted butter

Preheat oven to 350 degrees F. Spray an 8x8 baking dish with nonstick cooking spray.
In a large bowl, toss together sliced apples, lemon juice, apple cider, cornstarch, cinnamon, and nutmeg. Transfer to the baking dish.
In a separate bowl, combine all of the topping ingredients together by mixing with your hands. Make sure that the butter is well dispersed throughout.
Sprinkle the topping mixture evenly over the apples. Bake for 25-30 minutes, until apples are soft, juices are bubbling, and the topping is browned.
Serve immediately.

For the Cupcakes:
2 cups granulated sugar
1 ¾ cups all-purpose gluten-free flour 
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 ½ cups coconut milk
½ cup vegetable oil
2 teaspoons vanilla extract
½ cup boiling water

For the Chocolate Ginger Cream Frosting:
1 stick unsalted butter
2/3 cup cocoa
3 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup coconut milk
1 tablespoon freshly grated ginger
Shredded coconut

1. Preheat oven to 350 degrees F.
2. In a standing mixer, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Mix together well.
3. Slowly add in eggs, coconut milk, vegetable oil and vanilla extract. Mix on medium speed for about 2 to 3 minutes.
4. Slowly add in boiling water and mix for another minute. Pour batter into greased cupcake tray and bake for 25 to 30 minutes or until a toothpick comes out clean. Allow cupcakes to cool before frosting.
5. For the frosting, combine butter, cocoa, powdered sugar, vanilla extract, coconut milk and grated ginger in a standing mixer until creamy. Frost cupcakes and top with shredded coconut.

For cupcakes:
4 ounces fine-quality bittersweet chocolate
½ cup (1 stick) unsalted butter  
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder

For topping:
1 cup heavy cream
2 teaspoon sugar
7 strawberries or other topping of choice for garnish

1. Preheat oven to 375 degrees F. Grease a muffin or cupcake tin with butter or Pam and line seven cups with paper liners.
2. Melt chocolate and butter together in a small saucepan over low heat until melted and combined. Remove from heat and whisk in sugar. Whisk in eggs. Sift cocoa over chocolate mixture and mix until just combined.
3. Pour batter into cups and bake for 25 minutes or until a thin crust has formed on top. Remove from oven and let cool five minutes. Remove cakes from the muffin tin and let cool another five minutes.
4. While cakes are cooling, whip together heavy cream and sugar until stiff peaks appear. Pipe onto cupcakes; place strawberry on top for garnish.

1 stick (1/2 cup) butter, melted
1 cup granulated sugar
1 teaspoon gluten-free vanilla extract
2 large eggs
½ cup gluten-free all-purpose flour
1/3 cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts or pecans

1. Preheat oven to 350 degrees F. Grease a 9-inch baking dish with non-stick spray.

2. In the bowl of a standing mixer, cream together butter, sugar and vanilla extract. Add eggs one at a time, mixing well after each addition.

3. In a separate mixing bowl, mix together gluten-free all-purpose flour, cocoa powder, baking powder and salt. Slowly add these dry ingredients into the wet ingredients and mix until well incorporated.

4. Gently fold nuts into the mixture and then pour evenly into greased baking dish.

5. Bake for 20-23 minutes until the brownies pull away from the side of the pan or a toothpick inserted into the center comes out nearly clean.

6. Cut into squares and top with your favorite frosting if desired.

2 (5.5 oz) packages Dr. Lucy’s Chocolate Chip Cookies
1 stick (1/2 cup) butter, melted
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
3 eggs
2 cups peanut butter
2 cups semisweet chocolate chips
Chocolate shavings for garnish
Fresh whipped cream for garnish

1. Preheat oven to 350 degrees F. In a food processor, combine Dr. Lucy’s Chocolate Chip Cookies with melted butter. Pulse until a finely ground crust forms. Lightly spray a spring form pan with non-stick spray. Press the chocolate chip cookie crust into the bottom of the pan and set aside.
2. In the bowl of a standing mixer, combine cream cheese, sugar and vanilla extract and mix on medium speed until well combined. Add in the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each addition until blended.
3. In a glass microwave safe dish, melt the peanut butter and chocolate chips together. Pour into the rest of the batter and mix well.
4. Pour the batter over the chocolate chip cookie crust and bake for 50 to 55 minutes until the center is set. Transfer to a cooling rack and cool completely.
5. Garnish with fresh whipped cream and chocolate shavings if desired.

1. Preheat oven to 350 degrees F. In a food processor, combine Dr. Lucy’s Gingersnap Cookies with melted butter. Pulse until a finely ground crust forms. Lightly spray a spring form pan with non-stick spray. Press the gingersnap cookie crust into the bottom of the pan and set aside.
2. In a food processor, combine the cream cheese and sour cream. With the machine running, slowly add in the sugar and eggs and mix until completely smooth. Add in the vanilla.
3. Pour the mixture onto the crust and bake for 50 minutes, or until the center is set. Transfer to a cooling rack to cool in the pan for 45 minutes to an hour. Transfer to the refrigerator to cool completely for 3 to 4 hours.
4. To make the lemon curd, combine lemon zest, lemon juice, sugar, and butter in asaucepan and bring to a boil over medium heat. In a separate bowl, whisk the egg yolks until liquid.
5. To temper the egg yolks, beat one-quarter of the boiling liquid into the egg yolks. Over low heat, return the remaining lemon juice liquid to a boil.
6. Whisk the egg yolk mixture into the boiling liquid and continue whisking until it thickens slightly, about 2 minutes. It may come to a slight simmer, but do not allow the custard to boil.
7. Pour the lemon curd into a clean container; press plastic wrap against the surface to prevent a skin from forming.
8. Drizzle or spread the cooled lemon curd on top of the chilled cheesecake. Chill for an additional hour until set and firm. Garnish with candied citrus rind or fresh mint leaves if desired.


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For the Crust:
1 ½ cups packed dark brown sugar  
2 ½ sticks butter
1 teaspoon vanilla extract
¾ cup brown rice flour
¾ cup sweet rice flour
½ cup tapioca flour
1 tablespoon cornstarch
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon salt
2 cups quick cook Bob’s Red Mill gluten-free oats

For the Filling
1 (12-ounce) package white chocolate chips
1 cup chopped walnuts
2 cups butterscotch sauce
2 tablespoon brown rice flour
2 tablespoons sweet rice flour
1 teaspoon cornstarch

1. Preheat oven to 350 degrees F.

2. For the crust, cream together the brown sugar, butter, and vanilla extract in the bowl of a standing mixer.

3. In a separate bowl, sift together brown rice flour, sweet rice flour, tapioca flour, cornstarch, xanthan gum, baking powder, and salt. Add these dry ingredients slowly into the mixer bowl. Once fully incorporated, slowly add the oats. Mix together on medium speed until well combined.

4. Grease a 9 x 13 inch baking pan and press half of the dough into the bottom of the pan. Bake for 10 minutes. Remove from oven and cool for five minutes.

5. For the filling, sprinkle all of the white chocolate chips over the entire surface of the semi-baked dough.

6. Heat the butterscotch sauce in the microwave for 20 seconds. Stir the brown rice flour, sweet rice flour, and cornstarch into the sauce and stir until well combined. Drizzle the butterscotch mixture over the white chocolate chips.

7. Crumble the remaining dough over the top of the filling. Make sure the top is completely covered with dough.

8. Bake for 25 to 30 minutes until golden brown. Cool completely on a wire rack before slicing into bars. Serve with a glass of milk.

1 cup heavy whipping cream
16 ounces dark chocolate, grated or finely chopped
2 tablespoons Raspberry brandy
½ cup crushed almonds

1. Using a double boiler, heat whipping cream until warm, but not boiling.
2. Add grated dark chocolate, stirring constantly until fully melted. Remove from heat and stir in Amaretto.
3. Transfer to a fondue pot and garnish with crushed almonds.

1 cup heavy whipping cream
½ cup creamy peanut butter
8 ounces milk chocolate, grated or finely chopped
½ cup crushed peanuts (lightly salted)

1. Using a double boiler, heat whipping cream until warm, but not boiling.
2. Add peanut butter and grated milk chocolate, stirring constantly until fully melted.
3. Remove from the heat and transfer to a fondue pot.
4. Sprinkle crushed peanuts on top and serve immediately.

2 cups whole almonds
1 cup yellow cornmeal
1 cup cornstarch
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 egg
⅔ cup sugar
¼ cup honey
2 tablespoons melted butter
1 teaspoon vanilla extract
½ cup chocolate chips
½ cup white chocolate chips
¼ cup slivered almonds

1. Preheat oven to 350 degrees F.In a food processor, pulse almonds until finely ground. Put into the bowl of a standing mixer and add cornmeal, cornstarch, baking soda, and cinnamon.
2. Mix well on medium-low speed.In a separate bowl, whisk egg. Add sugar, honey, butter, and vanilla, mixing as you add each one.
3. Add the wet ingredients into the mixer and mix until a stiff dough forms.
4. Gently fold in chocolate chips, white chocolate chips, and slivered almonds. Scrape dough onto a greased 9 x 13 pan and press with the palm of hand until dough is in an even layer covering the bottom of the pan, about ½ inch thick.
5. Bake for 30 minutes until firm. Cool for about 5 minutes and then Invert on cutting board and cool completely.
6. Cut into 3 strips and then slice each strip every ½ inch into cookies.
7. Put biscotti back in the oven for another 15 minutes to crisp.
8. Store between sheets of parchment paper or in a tin with tight-fitting cover.

1 cup unsalted butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking gluten-free oats
1 cup chopped nuts
1 cup raisins
1 cup chocolate chips

1. Preheat oven to 350 degrees F.
2. Cream together butter, brown sugar, and granulated sugar in a standing mixer. Add eggs and vanilla and mix well.
3. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add this mixture into the wet ingredients. 
4. Add oatmeal, chopped nuts, raisins, and chocolate chips. Mix well.
5. Roll dough into 1-inch balls and place on a greased cookie sheet. Flatten each cookie by gently pressing a fork into it.
6. Bake for 10 minutes. Allow cookies to cool on sheet for about 5 minutes before removing to a cooling rack or serving plate.

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4cups gluten-free all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 tablespoons ground cinnamon

1. Preheat oven to 350 degrees F.

2. In the bowl of a standing mixer, cream together butter, sugar, and eggs.

3. In a separate bowl, combine gluten-free all-purpose flour, cream of tartar, baking soda, and salt.

4. Blend dry ingredients into the wet ingredients and mix until a smooth dough forms.

5. Transfer dough to a bowl. Cover and refrigerate for at least 20 minutes.

6. While the dough is chilling, mix sugar and cinnamon in a small bowl.

7. Drop 1 inch balls of dough into the sugar/cinnamon mixture and coat well by gently rolling balls in sugar mixture.

8. Place coated balls of dough onto greased cookie sheet and bake 10-12 minutes. Remove from pan and serve!

1 cup butter, softened 
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose gluten-free flour
1 teaspoon baking soda
1/2 teaspoon baking powder

1. Preheat oven to 375 degrees F.

2. In the bowl of a standing mixer, cream together the butter and sugar until smooth. Beat in egg and vanilla.

3. In a small bowl, sift together flour, baking soda, and baking powder.

4. Gradually add the dry ingredients into the wet ingredients and mix on medium speed until a smooth dough forms. Roll rounded teaspoonfuls of dough and place onto a greased cookie sheet. Alternatively, roll out into a ¼ inch layer of dough and cut out your favorite cookie cutter shapes.

5. Bake 8 to 10 minutes or until golden brown.

6. Allow cookies to cool for a few minutes before removing to wire racks or serving plates.

1 stick butter
1 cup granulated sugar 
2 eggs
2 cup all-purpose gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1 ½ cups pumpkin puree
1/3 cup milk
Cupcake baking liners

Cream Cheese Frosting
8 ounces cream cheese, softened
3 tablespoons butter, softened
2 1/2 cups powdered sugar
2 teaspoons vanilla

1. Pre-heat oven to 350 degrees F.

2. In a standing mixer, cream together butter and sugar. Add egg and mix well.

3. Into a separate mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

4. In a small mixing bowl, whisk together pumpkin and milk.

5. Slowly add the pumpkin and milk mixture into the butter and sugar and mix on low speed. Slowly add the dry ingredients and mix until well combined and smooth.

6. Pour batter into greased cupcake liners in a cupcake-baking tray and bake for 25-27 minutes, until a toothpick test comes out clean.

7. While the cupcakes are cooling, make the frosting.

8. In the bowl of a standing mixer, combine cream cheese and butter and beat until fluffy.

9. Add powdered sugar and vanilla and mix until smooth.

10. Frost cupcakes with a generous portion of frosting.

For the Crust: 
2 cups walnut
1 tablespoon ground cinnamon
2 tablespoons granulated sugar
2 tablespoons butter, melted

For the Filling
2 (8 ounce) packages cream cheese, softened
1 ¼ cups granulated sugar
1 (15 ounce can) pumpkin puree
½ cup sour cream
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
½ tablespoon allspice
1 teaspoon nutmeg
½ teaspoon salt
4 eggs

1. For the crust, preheat oven to 350 degrees F.
2. In a food processor, combine walnuts, cinnamon, sugar, and butter and process until the nuts are finely chopped.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes. Set crust aside; leave oven set at 350 degrees F.
5. For the filling, in a standing mixer, mix together cream cheese and sugar until smooth.
6. Add pumpkin puree, sour cream, and vanilla extract and mix on medium speed until smooth. Add eggs one at a time. Finally, add cinnamon, allspice, nutmeg, and salt.
7. Pour mixture into springform pan over the crust. Set the pan in a water bath that is one inch deep. Place in the oven and bake for 1 hour, until the cheesecake center is set.