Gluten Free Sweet Potato Brownies are a rich and creamy treat, perfect for fall, topped with vanilla bean ice cream and drizzled with caramel syrup!
Imagine the softest, most chewy and decadent brownie you’ve ever had…. then make these sweet potato brownies and have your mind BLOWN!!
Nutella Chocolate Chip Cookie Dough + Nutella Brownie Batter = My Idea Of Heaven!
There’s really nothing better than a super delicious dessert… well unless that super delicious dessert also comes in a super cute little package! Enter: Mason Jars!
This summer I made delicious little Raspberry Lemon Desserts in these jars, so I decided that it was time for a fall/winter dessert that utilizes the cuteness of mini mason jars!
Is it just me or do you think of popcorn balls and Halloween hand-in-hand? It’s kind of like stuffing and Thanksgiving. Why do we not eat popcorn balls and stuffing year-round? I mean, they’re both really super delicious! I think I’m going to start the year-round stuffing and popcorn ball trend, who’s coming with me? 😉
Any who, while thinking of new fall recipes, including ideas for fall holidays, like Halloween, I came up with my own little twist on the delicious popcorn ball!
Well hello there delicious cuteness in a jar!
This Saturday kicked off the first day of Summer and I, for one, couldn’t be more excited!
Summer means weekends at the beach, BBQ’s, 4th of July and deliciously festive food!
It really doesn’t get much better than a fresh fruit pie on a warm spring day, and now that peaches are in season, it’s the perfect time to whip up this scrumptious peach pie recipe!
It’s Friday… the 7th of February… which means it’s one week until Valentine’s Day. Whether you’re single and making desserts for friends, family or co-workers, or you’re in a relationship and making something delicious for your significant other, nothing says “Be My Valentine” more than chocolate!
When your friends daughter is visiting on her 7th birthday and you’re a food blogger, you make her a cake!
When her little brother is allergic to nuts, eggs and dairy, you make her a very special cake that both her and “Bubba” can enjoy!
These little treats are my newest obsession! The perfect combination of sweet, salty and simple!
Ingredients
Begin by breaking the pretzels into pieces simply by using your hands to break them apart in the bag.
Melt the butter in a large saucepan over medium heat, then add the marshmallows. Stir consistently while the marshmallows melt, 3-5 minutes.
Once the marshmallows have melted, add the pretzels and stir well.
Remove from the heat and add the white chocolate chips.
Spread into an 8 x 8 pan lined with parchment paper coated with cooking spray.
Allow to cool for 20 minutes. Slide the parchment paper out of the pan and slice the treats into 1 inch squares.
These are the perfect treat to toss together when you’re short on time but want something uniquely delicious to take to a party!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
Ingredients
Instructions
Note: This page contains affiliate links. I only link to products I use & love!
Inspired by Summer Desserts and my favorite Sonic drink from childhood, I created these delicious Mini Cherry Limeade Tarts filled with zesty, creamy cherry lime filling and topped with fresh lime zest and maraschino cherries!
I made this dessert gluten free by creating a gluten free tart dough made with Premium Gold Gluten Free Flour blend.
The result was a super cute, super delicious treat, perfect for the summer BBQ I took them to yesterday!
Ingredients
Prepare the tart dough by combining the flour and sugar in a large mixing bowl. Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms. If it’s too sticky, add more flour, not sticky enough? Add more water!
Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.
While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.
Begin by adding the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.
Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.
Place the mixture into the refrigerator and remove the dough.
Cut the dough into 24 mini tarts using a 3″ pastry cutter.
Place into a tart or mini-muffin pan.
Bake for 12 minutes. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.
Top with zest from the one remaining lime and a maraschino cherry for each mini tart!
Serve immediately or chill in the refrigerator until ready to serve.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten free.
Ingredients
Instructions
Last week I picked up a box of delicious gluten free lemon wafer cookies with the idea that I could use them as a base for a new fresh and light summer dessert recipe!
I decided that I didn’t want to go with a pie or bar recipe (since I’ve been going kind of bar crazy lately!) and it was then that I remembered “Dirt Dessert”, one of my favorites as a kid!
There was a cool creamy layer, then a delicious chocolate Oreo layer, I decided I could make a similar version, but with a lemony twist!
I was preparing this delicious dessert for a girlfriends birthday dinner, so I decided these individual mason jars would be an adorable way to present the light and refreshing treat!
I topped them with fresh mint and raspberries for a little POC (pop of color)! The result was an adorable, delicious, simple, light and refreshing gluten free dessert!
Ingredients
Begin by adding the lemon wafers to a food processor.
Blend into a fine crumb mixture.
Next, whip together the cream cheese and cool whip.
Then add the zest and juice of two lemons.
Cream together then begin preparing the jars.
Place a large spoonful of the creamy filling in the bottom of a ½ pint jar, then add a layer of the lemon wafer crumbs.
Add another layer of creamy filling, then top with another layer of lemon wafer crumbs.
Zest the third lemon on top of the jars and serve.
Add fresh fruit or mint if you prefer!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten free.
Ingredients
Instructions
Note: This page contains affiliate links. I only link to products I use & love!
A few years back I was part of a co-ed softball team… so I never actually held a bat or caught a ball, but I did cheer on the team and make fresh baked goods for every game!
And lets be real, having a cheering section and fresh baked goods is an essential part of an adult co-ed softball league so you might just say I held the more important role on the team 😉
These bars were the absolute favorite of everything I made for them! They were requested on the regular by the team!
I hadn’t thought about them, much less made them, in years but after making my Frozen Strawberry Cheesecake Bars last week, they came into my mind and I knew I had to whip some up!
This time around I used my delicious Gluten Free Premium Gold Flour to make these babies gluten-free! They were just as scrumptious as I remembered with no gluten in site!
Ingredients
Begin by creaming together the butter and peanut butter.
Next add the eggs, vanilla and sugars.
Beat well then add the flour and salt.
Mix until combined well and creamy, then hand mix in 1 cup of chocolate chips.
Pour the batter into an 8 x 11 baking dish.
Bake at 350° for 25 minutes. Remove from the oven and top with the additional chocolate chips.
Wait 5 minutes for the chocolate to melt, then spread it across the top of the bars.
Allow to cool for 15 minutes.
Slice into squares and dig in!
These bars and so simple to make and great for taking to summer cookouts and parties! Make this gluten free version of the bars to make sure that everyone attending the party can enjoy the delicious treats 🙂
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten free.
Ingredients
Instructions
Note: This page contains affiliate links. I only link to products I use & love!
One of my good friends Jes, who happens to be gluten free, asked me to cater her graduation party yesterday!
Of course I was so proud of her for graduating from grad school, I couldn’t say no, so I took on the job!
The menu consisted of LLB Gluten Free Favorites including Buffalo Chicken Dip, Sweet Potato Tots, Buffalo Pickle Chips, Gluten Free Chocolate Cake, and these delicious cookies!
Everything was a hit and Jes’ step dad even said these were the best Oatmeal Raisin Cookies he’d ever had 🙂
Ingredients
Begin by combining the flour, baking soda and cinnamon in a small bowl.
Next, cream together the butter and brown sugar.
Add the eggs and vanilla and combine well, then add the flour mixture.
Mix the flour into the dough, then hand mix in the oats and raisins.
Mix all of the ingredients together then form the dough into small balls and place on a baking stone.
Bake at 325° for 20-25 minutes.
This recipe is perfect for those with a gluten-intolerance, all of the deliciousness of the classic cookie with none of the gluten!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
Ingredients
Instructions
Note: This page contains affiliate links. I only link to products I use & love!
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