Category Archives: Desserts

Gluten-free Pistachio Torte Recipe

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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

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Gluten-free Pistachio Nut Cake Recipe

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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

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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

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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

Gluten-free Flourless Chocolate Mini Cakes Recipe

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This tasty gluten-free flourless chocolate mini cakes recipe is super-simple to make, and oh so good.

  • 8 tablespoons (1 stick) unsalted butter, plus 2 teaspoons butter, at room temperature, for greasing custard cups
  • 8 oz semisweet chocolate chips
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • Confectioners’ sugar, ice cream, berries, or whipped cream for topping

Place a rack in the center of the oven and preheat the oven to 400 degrees F. Rub eight 1-cup ceramic or glass ramekins or custard cups with the 2 teaspoons of butter. Place these on a baking sheet and set them aside.

Place the 8 tablespoons of butter and the chocolate chips in a heavy saucepan over low heat. Heat, stirring until the chocolate has melted, 3-4 minutes, then remove it from the heat.

Place the eggs, sugar, vanilla, and salt in a large mixing bowl and beat with an electric mixer on medium-high speed until the eggs are frothy and have almost doubled in size, about 4 minutes.

Add the chocolate mixture a little at a time, beating continuously on low speed or whisking with a wire whisk. (Do not add all the chocolate at one time or the heat of the chocolate will cook the eggs.) The batter will thicken as the chocolate is incorporated.

Divide the batter among the prepared custard cups, spooning about 3/4 cup into each. Put the baking sheet with the cups in the oven.

Bake the cakes until they have risen and the edges are set ,12-15 minutes. (Because the inside of these cakes should have a pudding-like consistency, be careful not to cook them too long.)

Remove the cakes from the oven and let them cool for 10 minutes.

To serve, run a knife around the edge of each cake and turn it out onto a dessert plate. Add whatever topping you choose, or leave plain. Either way, they are delicious.

Enjoy!

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I wish you well.

Sandy