easy gluten free carrot cake using Bob's Red Mill All Purpose Gluten Free Flour from knowguten.me

Easy Gluten Free Carrot Cake

My daughter made the most amazing carrot cake yesterday. Continue reading

Gluten Free Peanut Butter Cheesecake Bites from knowgluten.me

Gluten Free Peanut Butter Cheesecake Bites

A lovely, little peanut butter cheesecake that you can eat with your fingers. Continue reading

Easy Gluten Free Ice Cream Cake from Knowgluten.me

Easy Gluten Free Hot Fudge Caramel Brownie Ice Cream Cake

Almost as easy as making an ice cream sundae! This is one of my favorites for special events.
Gluten Free Pumpkin Mousse Shortcake from knowgluten.me

Gluten Free Pumpkin Mousse

All the kids are back at school, Labor day is over, September has begun. It’s still 90F here, but I’m calling fall. And with fall comes FOOTBALL!! Oh, wait, that has absolutely nothing to do with this blog. I mean, with fall comes PUMPKIN!!! Continue reading
strawberries and strawberry cream

Gluten Free Strawberries and Strawberry Cream with Bonus Homemade Strawberry Sauce Recipe

Strawberry season here in Louisiana is in April. Perfect for us this year. We bought a whole box of roadside stand strawberries for the girls sweet 16 party and dipped every single one in chocolate. Then we served just under half. (Because, you know, quality assurance testing and such). But strawberry season “back home” where I grew up in Canada starts in June. And it’s June, and I’m in the mood for strawberries. Continue reading
Lower fat coconut flour cupcakes from knowgluten.me

Lower Fat Coconut Flour Cupcakes with Marshmallow Cream Cheese Icing

My house is populated by health conscious teens and I was scolded for my flagrant butter abuse in my coconut flour cupcakes. This morning I made a lower fat version and they turned out to be just as tasty! I replaced the 1/2 cup butter with 1/4 cup coconut oil and 1/2 cup apple sauce. My main victim taste tester, the 3 year old, also approved. Continue reading

Gluten Free Pumpkin Gingerbread with Lemon Curd

I’m looking at the weather reports back “home” in Canada, and it’s still so COLD!! Yesterday my daughter’s boyfriend actually had a SNOW DAY! In April! I’m so sorry. I feel that sympathetic sinking in my stomach every time I see those little snowflakes dance across the weather app on my phone. So in honor of all you cold sufferers, here’s a tasty winter worthy treat. Enjoy with a warm cup of chai tea. Continue reading

Gluten Free Rum and Spice Apple Tart

This is a fantastic, easy cake made with apple sauce and spices. The apples on top are beautiful and add a bit of flavor and texture, but if you’re pressed for time, you can just add the brown sugar topping mixed with 1/4 tsp cinnamon. I’ve served this for brunch and brought it to friends as a dessert. It’s a small thin cake, but the recipe is easily doubled. I use Bob’s Red Mill White Rice Flour for a nice light texture.

Gluten Free Rum and Spice Apple Tart

Ingredients:

  • 2 eggs
  • 1/2 cup apple sauce
  • 2 T melted butter
  • 1/2 cup sugar
  • 1 1/2 tsp rum extract
  • 1 cup rice flour
  • 1/2 Tablespoon baking powder

Directions:

  1. Combine all ingredients.
  2. Pour into a 9″ round cake pan lined with parchment paper.
  3. Top with apple slices.
  4. Bake at 400F for 12-15 mins or until top springs back when lightly touched. Remove from oven and sprinkle with 2 T brown sugar.
  5. Return to oven until sugar begins to melt (about 2 mins).

Topping Ingredients:

  • 1/2 apple, cored, peeled and thinly slices
  • 2 Tablespoons brown sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cinnamon

Directions:

  1. Combine slices, sugar, juice and cinnamon in a ziplock bag and lightly massage to coat slices.
  2. Lay slices on cake before baking.

 

Gluten Free Cashew Butter Brownies with Chocolate Cream Cheese Icing from knowgluten.me

Gluten Free Cashew Butter Brownies with Chocolate Cream Cheese Icing

I finally did it. I finally came up with a gluten free brownie that everyone likes. Not only that, they actually like them more than wheat flour based brownies. These are a cashew butter based brownie similar to the controversial peanut butter brownie I shared a while ago. The cashew butter has a blander taste than peanut butter, so you just taste the chocolate. It’s also more expensive, so this one will be reserved for very special occasions.

The icing is amazing. That is all. Continue reading

Peanut Butter Caramel

This caramel uses only 2 ingredients and is done completely on the stove.

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Just sweetened condensed milk and peanut butter!

You just pour two cans of sweetened condensed milk into a sauce pan, bring it to a slow boil over medium-low stirring constantly, until it’s nice and thick and bubbly (like a thick cake batter). (This step is easy, but it takes FOREVER)

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Thick and bubbly

Then remove it from heat and stir in a cup of peanut butter.

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Stir in the peanut butter

Pour it into a parchment lined cake pan and refrigerate for at least 4 hours.

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Caramel in a pan

This caramel is really hard to mess up. Even if you slightly burn the bottom and have little brown flakes floating around in it, you just end up with a bit more of a marshmallow flavor caramel.

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Photo enlarged to show brown flakes.

I almost called this Idiot Proof Peanut Butter Caramel. Every single other sweet thing I’ve tried to make this week has resulted in a total inedible failure, but I was actually able to make this one work. Twice. I can’t in good faith call it totally idiot proof, because the caramel gets really hot and an idiot might scoop the hot caramel off the spoon with her finger and then pop her burning finger into her mouth. (Not that I’m speaking from experience or anything. Ouch.)

So, a more appropriate title might be Super Easy But You Might Burn Yourself Peanut Butter Caramel.

Gluten Free Peanut Butter Caramel

Click here to download a printable recipe.

Ingredients

  • 2 14oz (397g) cans of sweetened condensed milk like Eagle Brand
  • 1 Cup of peanut butter

Directions

  1. Pour sweetened condensed milk into a sauce pan
  2. Stirring constantly, bring to a slow boil over medium-low heat
  3. Heat until milk is light brown in color and as thick as a thick cake mix
  4. Remove from heat and stir in peanut butter
  5. Pour candy into a parchment lined cake pan
  6. Refrigerate for at least 4 hours, candy will firm up but will still be soft