Gluten-free Chocolate Almond Macaroon Recipe

cookiesThis super simple gluten-free chocolate almond macaroon recipe will keep you reaching for the cookie jar. Perfect for the holidays, and any other days. (Apologies for the mix-up. This email for this post was accidentally sent on December 4, 2021, instead of today when the link would be live.)

  • 1 14 oz bag sweetened coconut
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped almonds
  • 1 14 oz can sweetened condensed milk
  • Preheat the oven to 325 F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  • Stir until combined.
  • Scoop the dough onto prepared cookie sheet. I use two spoons to scoop the mixture onto the cookie sheet, and flatten the tops slightly.
  • Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
  • Let cool on baking sheet.
  • Store cookies in an airtight container.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Pecan Pie Muffins Recipe

gluten-free pecan pie muffinThese gluten-free pecan muffins are as easy and yummy as pecan pie, but not nearly as rich.

  • 1 cup light brown sugar, firmly packed
  • ½ cup gluten-free flour
  • ½ cup chopped pecans
  • 2 eggs, beaten
  • 2/3 cup butter, softened (make sure the butter is soft before mixing)

Preheat oven to 350°. Line muffin cups with paper muffin liners. 

In large bowl, stir together brown sugar, flour, and pecans. 

In separate bowl, beat eggs and butter together until smooth.

Stir into dry ingredients until just combined. 

Spoon batter into muffin cups, about 2/3 full. 

Bake for 20 to 25 minutes or until done.

Make sure to cool completely on wire racks. This allows the paper liners to come off easier.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Sour Cream Pound Cake Recipe

This gluten-free Sour Cream Pound Cake recipe has been in my family for decades and never ceases to impress.

  • 2 1/2 sticks of butter
  • 3 C sugar
  • 6 eggs
  • 3 C gluten-free flour
  • 1/4 teaspoon baking soda
  • 1 C sour cream
  • 1 tablespoon vanilla

Cream butter and sugar.

Add eggs one at a time.

Add baking soda to flour.

Gradually add flour to bowl, alternately with sour cream.

Add vanilla.

Pour batter into greased and floured tube or bundt pan. Bake for 15 minutes at 300 degrees F. Then bake at 275 degrees F for 75 minutes longer, or until done.

Cool completely before removing from pan.

Enjoy!

You can find my April Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Oatmeal Peanut Butter Cranberry Cookie Recipe

This hardy gluten-free Oatmeal Peanut Butter Cranberry Cookie recipe with a soft and chewy center is super simple to make. The recipe is adapted from Jocelyn Delk Adams of Grandbaby Cakes.

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or coat with nonstick cooking spray.

  • 2 cups quick oats
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 3/4 tsp salt
  • 2/3 cup applesauce
  • 2/3 cup peanut butter (I used chunky)
  • 1/2 cup mashed ripe banana
  • 1/4 cup maple syrup
  • 1/2 cup dried cranberries

In a large bowl combine quick oats, ground cinnamon, ground allspice, salt, applesauce, peanut butter, banana, and maple syrup.

Fold in dried cranberries.

Drop dough from a tablespoon onto the baking sheet. Press down slightly.

Bake 15-17 minutes or until tops are browned.

Enjoy!

You can find my March Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Ginger Cookies Recipe

These aromatic Gluten-free Ginger Cookies are easy to make and very tasty. This recipe makes about two dozen 2-inch cookies.

  • 2 1/4 cups gluten-free flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup cane syrup
  • 2 tablespoons sugar

Preheat oven to 350 degrees F.

In a small bowl combine flour, baking soda, ginger, cinnamon, and cloves. Set aside.

In a large bowl beat butter and sugar at medium speed until fluffy. Add egg and syrup. Beat well.

Stir flour mixture into egg mixture using a wooden or plastic spoon.

Roll dough into 1-inch balls, then roll balls in 2 tablespoons sugar.

Place balls about 2 inches apart on ungreased cookie sheet.

Bake about 12 minutes or until light brown. Don’t overcook, or they will become hard.

Let stand on cookie sheet about 3 minutes. Transfer to rack to cool completely.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

 

Gluten-free Apple Snickerdoodle Pie Recipe

If you like apples, brown sugar, and cinnamon, then this delicious gluten-free Apple Snickerdoodle Pie recipe may be just the thing. The recipe came from Rosevine Cottage.

  • 1/4 Cup Butter
  • 6 apples peeled and thinly sliced (the juicier the better)
  • 1/3 Cup Brown Sugar
  • 3 Teaspoons Cinnamon

Melt butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and cinnamon. Toss to coat.

Cook for 5-8 minutes over medium-low heat, stirring often until the apples just become translucent. Set aside to cool while you make the topping.

Cookie dough:

  • 3/4 Cup Butter
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon Cream of Tartar
  • 1/2 Teaspoon Salt
  • 2 Cups Gluten-free Flour

Preheat oven to 350°F. Cream butter and granulated sugar in the bowl. Beat in egg and extract. Mix together baking soda, cinnamon, cream of tartar, and salt. Add to batter. Slowly mix in flour.

Pour apples into a 9×13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the apples in a single layer.

Topping:

  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Cinnamon

Mix cinnamon and sugar in a small bowl. Sprinkle evenly over cookie dough.

Bake for about 24-26 minutes and serve. The dough can become dry, so check with a toothpick to test doneness.

Top with vanilla ice cream or whipped cream if you like.

Enjoy!

I wish you well,

Sandy

Gluten-free Pistachio Torte Recipe

This super simple Gluten-free Pistachio Torte recipe has been adapted from The Ultimate Kids’ Baking Book by Tiffany Dahle. It is absolutely delicious!

  • 2 cups gluten-free flour
  • 1/2 lb (2 sticks) butter, cubed
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1 1/2 cups powdered sugar
  • 8 oz frozen whipped topping, thawed
  • 2 boxes (3.3 oz each) pistachio pudding mix
  • 2 cups milk

Preheat oven to 350 degrees F.

In a medium bowl, use two forks to combine flour and butter until dough resembles coarse crumbs. Stir in pecans.

Pour into 13X9 inch baking dish. Press crumbs into a smooth crust along the bottom of the dish.

Bake 18-20 minutes, or until lightly toasted. (It took longer in my oven.)

Remove from oven and let cool to room temperature.

In a medium bowl, beat cream cheese on medium speed until smooth. Add powdered sugar and beat until well combined. Fold in 1 cup whipped topping.

Carefully spread cream cheese mixture over prepared crust and smooth with a spatula.

In medium bowl, beat together pudding mix and milk for 2 minutes on high speed.

Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding.

Chill in the refrigerator 1 hour before serving.

Enjoy!

You can find my July Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Pistachio Nut Cake Recipe

This delicious gluten-free Pistachio Nut Cake is simple to make using a box of gluten-free yellow cake mix.

Cake

  • 1 box gluten-free yellow cake mix
  • 1   3 1/2 oz package instant pistachio pudding mix
  • 4 eggs
  • 8 oz sour cream
  • 1/2 cup vegetable oil
  • 1/2 teaspoon almond extract

Topping

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts – I use pecan

Mix all cake ingredients together until well blended.

Pour 1/3 of the batter into a greased and floured 10″ tube pan. Sprinkle 1/2 topping over the batter.

Pour 1/3 batter over the topping. Sprinkle rest of topping over this layer.

Top with remaining batter.

Bake 50 minutes at 350 degrees F, or until done.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

One of my posts is on Inspire a Fire today, March 3, 2020. I would love for you to stop by and read it.

Gluten-free Blueberry Dessert Recipe

This delicious gluten-free blueberry dessert is a tasty way to enjoy summer blueberries.

Blueberry filling:

  • 2 C blueberries (You can use fresh or frozen blueberries. If you want to skip making the filling, use a 16 oz can of blueberry pie filling.)
  • 1 C sugar
  • 2 Tablespoons cornstarch
  • 1 C water

In a saucepan combine the sugar, cornstarch, and water.

When mixed well and the sugar is dissolved, add the blueberries. Crush them into the mixture.

Cook over medium heat. Stir constantly until blueberries thicken, and the filling boils.

Cool.

Crust:

  • 2 C gluten-free graham crackers crumbs
  • 1 stick butter, melted
  • 1/4 C sugar

Mix cracker crumbs, sugar, and butter.

Press to form crust in 9 X 11 dish.

You can save 1/4 C of the mixture to sprinkle on top, if you’d like.

Topping:

  • 8 oz cream cheese
  • 1/2 C milk
  • 8 oz container whipped topping

Soften the cream cheese. Mix together with milk and topping. Beat well.

Assemble the dessert:

Layer 1/2 of the topping mixture over the crumb crust.

Spread all of the berry filling over that.

Add the remaining topping mix over the berries.

If you saved some of the crumb crust, sprinkle it over the topping.

This should be refrigerated 3-4 hours before serving.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Blueberry Lemon Pound Cake Recipe

Are you looking for a tasty gluten-free blueberry lemon pound cake recipe?

Then look no further.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries

Cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in lemon and vanilla extracts.

Combine the gluten-free flour, baking powder, and salt; beat into creamed mixture alternately with milk.

Fold in blueberries.

Pour into a greased 8×4 inch loaf pan.

Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack.

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Enjoy!

I wish you well.

Sandy