A crostata by any other name… August is peak blueberry season in New England, and this gluten-free Blueberry Crostata is one of my favorite desserts to make. Crostata is the Italian name for a rustic pie; in French it is called a galette. No matter what you call them, they are delicious and one ofContinue Reading
Failed baking experiments, stale bread, leftover pastry… Gluten-free Caramel Bread Pudding is the perfect way to use up extra baked goods and is a delicious, comforting dish perfect for brunch or dessert. Bread pudding has been around, in one form or another, for centuries. It originated as a way to use up stale bread andContinue Reading
This recipe for gluten-free peach caramel blondie cheesecake came about after a member of my gluten free Facebook group asked about converting a recipe from another website. Often with converting recipes nothing needs to be changed except for switching to good gluten free 1:1 flour. I found with this recipe that it worked better ifContinue Reading
What is red velvet cake? Red velvet cake is an American Southern staple, with its own unique flavor and texture. Not quite chocolate cake or vanilla cake, red velvet cake is a vanilla buttermilk cake with a few tablespoons of cocoa powder and red food coloring. The vinegar and buttermilk bring acid to the batter,Continue Reading
This is the only gluten-free chocolate cake recipe you will ever need! I adapted this recipe from the Hershey’s chocolate cake recipe 20 years ago, and it is the only chocolate cake recipe I have used since. This cake is perfectly moist and chocolatey every time and holds up to anything you frost it withContinue Reading
This Chocolate Cream Pie recipe can be made in a 10″ tart pan with a removable bottom using the tart shell recipe for the base or it can be made in a 10″ pie plate using the Fool Proof Pie Crust recipe as the base. The Tart shell is a Pate Sucre (basically a sugarContinue Reading
