Desserts

PEACH CRUMBLE​

BROWN BUTTER GLUTEN-FREE CHOCOLATE CHIP COOKIES

BLUEBERRY MUFFINS

CHOCOLATE FROSTING

PUMPKIN CHEESECAKE BARS

PLACEHOLDER

Dessert

PEACH CRUMBLE​

HIDDEN VEGGIE LASAGNA

BROWN BUTTER GLUTEN-FREE CHOCOLATE CHIP COOKIES

PEACH CRUMBLE

Ingredients:

– 6-8 peaches (if they’re the jumbo peaches you could use 4) you want enough that they fill the cast iron pan up about 2/3 of the way
– 1/4 c white sugar
– sprinkle of sea salt
– juice of 1 lemon
– pinch of cinnamon

For the crumble
– 1/2lb of butter (2 sticks)
– 1 cup of rolled oats
– 1/4 cup brown sugar
– 1 cup of gluten free flour (my favorite is Cup4Cup)
-1/2 tsp baking powder
– pinch of sea salt
– pinch of cinnamon

This gluten-free warm peach crumble is the perfect simple summer dessert. Served best warm with some vanilla ice cream or whipped cream!

Instructions:

  1. For the base take a large cast iron pan and grease it with butter. Thinly slice your peaches, think around 1/4 inch thick. You can leave the skin on or off, your preference. Pour the sugar, cinnamon, lemon juice, and salt over the peaches. Let it sit while you make the crumble.
  2. For the crumble soften the butter and mix it in a bowl with the oats, brown sugar, flour, baking powder, sea salt, and cinnamon. It should be dry and crumbly.
  3. Spread the crumble over the peaches  and smooth it out. It should be close to the top.
  4. Bake at 400 for 30 min. The crumble should be starting to brown on top, then turn the oven down to 250 and cook for another hour. This make the peach juice caramelize and the crumble will absorb some of it. 
  5. Pull it out and let it cool a little. Serve with vanilla ice cream or whipped cream and enjoy! 

BROWN BUTTER GLUTEN-FREE CHOCOLATE CHIP COOKIES

Ingredients:

Dry ingredients

  • 17 oz Flour ( I use Cup4Cup)
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Flakey salt

Wet Ingredients

  • 8 oz Butter (I use Kerrygold, it’s the best)
  • 12 oz Brown sugar (C&H dark brown sugar)
  • 8 oz Ultra-fine Baker’s Sugar (I use C&H)
  • 1/4c Vanilla (I know this seems like a lot, trust me it’s delicious)
  • 1/2 tsp Almond extract (this adds a little something you can’t really taste it but it makes them delicious, it’s also okay to remove if you are allegoric)
  • 2 Eggs (free range eggs have much more flavor and are darker in color)
  • 16 oz Chocolate chips (I use Guittard semisweet, they are my favorite chocolate chip I really think the quality is unmatched however Guiradelli semisweet are also good and can be substituted)

These cookies are so freaking good. They’re thick and crispy on the outside gooey on the inside with a little flakey salt on top. Everyone I’ve given these to have at least 3 cookies. They are addictive and almost indistinguishable from glutinous cookies according to everyone that’s tried them. There’s a few things that are important to make this recipe work. I use a scale and measure everything by weight. When you use cup measurements you almost always get different amounts. This recipe has been through 8 rounds of testing and is specific to the 0.5 oz so a slight difference in how tightly packed your cup of flour is makes a change and they won’t turn out the same. The other is the ingredients. I’ve included the exact brands I use for each ingredient. Really good butter is important, the specific brand of flour since each gf flour blend is different, etc. These things all contribute to the perfect cookie. I hope this helps and you love it!

Instructions:

  1. Start by mixing together the white and brown sugar. You want them fully emulsified. I like to use a large wire whisk. This helps mix things but doesn’t get batter stuck in it the way a more dense whisk does and incorporates less air.
  2. In a saucepan add your kerrygold butter and bring to a simmer. I use medium heat. Occasionally stir and watch the butter.  It should become fragrant and golden brown in about 7 min. If you don’t stir it periodically it will brown unevenly.
  3. Pour your browned butter into the mixed sugar and stir. It should heat up the sugar and give you a crumbly buttery mixture it won’t be emulsified yet.
  4. Add your vanilla and whisk vigorously. The alcohol in the vanilla will dissolve the sugar and it should start to get a caramel texture.
  5. Add your eggs and continue to whisk vigorously.
  6. Add you almond extract, mix a little more and set aside.
  7. In a separate bowl add your flour, salt, baking powder, and baking soda. Mix everything together thoroughly.
  8. Pour your wet mixture into your flour mixture and whisk vigorously. If it gets too thick to whisk with your whisk use a spatula.
  9. Add in your chocolate chips. And continue mixing. I strongly recommend trying the batter it is  delicious. It also might not be as thick as other cookie dough recipes you’ve made. This is just because the butter is melted. Don’t worry!
  10. Cover in Saran Wrap and refrigerate for 4-5 hours. You can also do overnight
  11. Using an ice cream scoop scoop out large balls of cookie dough. Roll them in your hands to form a perfect ball. The heat from your hands will melt the edge of the ball a bit making the edges crispier when you cook them.
  12. I make big balls because big cookies are better.  Place them on a lined baking sheet and bake at 375 for 13 min. They should be crisp and brown on the edges and gooey in the center.
  13. Sprinkle with flakey sea salt while they’re still warm and enjoy!

BLUEBERRY MUFFINS

For the Batter:

  • 2 eggs

  • ½ cup avocado oil

  • 1 cup lactaid sour cream

  • ½ tsp almond extract

  • 1 tsp vanilla extract

  • 1 ½ cup sugar

  • 4 tsp baking powder

  • 2 cups gf flour

  • ½ tsp sea salt

  • 2 cups washed and dried not frozen blueberries

  • Zest of 1 lemon

For the Topping:

  • ½ cup softened butter

  • 1/3 cup gf flour

  • 1/3 cup brown sugar

  • ⅓ cup rolled oats

  • Pinch of cinnamon

  • Pinch of nutmeg

Instructions

1. In a large bowl mix together the eggs, avocado oil, sour cream, almond extract, vanilla, sugar, and lemon zest. In a separate bowl mix together the baking powder, flour, and sea salt. Slowly add the wet mixture to the dry ingredients, stirring constantly. Gently fold in the blueberries. 

2. In a separate bowl mix together the butter, flour, oats, sugar, cinnamon and salt and nutmeg until its a crumbly paste.

3. Grease muffin tins and fill ¾ the way with batter and top with the sugar crumb mixture

4. Bake at 370 for 20-30 min until fragrant and golden brown (my oven is somewhat broken so pls check regularly)

CHOCOLATE FROSTING

I’m a powdered sugar hater. It’s just sugar and cornstarch and in my opinion there’s really no need for cornstarch in frosting bc the butter and chocolate make it thick enough.

Ingredients:

  • 1/2lb softened kerrygold butter

  • 1/2 a cup sifted cocoa powder

  • 1/2 a cup light corn syrup

  • 1 tbs vanilla

  • 1/2 tsp sea salt 1 tsp If you’re using unsalted butter

  • 1 cup of melted and cooled semisweet chocolate chips

Instructions

1. Mix together everything but the melted chocolate in a stand mixer on high for 3 min scraping down the sides so everything is incorporated

2. Add your melted chocolate slowly scraping down the sides till it’s fully combines, whip for about 5 min total it should get lighter in color and fluffy

3. If you refrigerate it just remix it for a min before frosting

PUMPKIN CHEESECAKE BARS

For the Crust

  • 1 box of gf graham crackers, I love pamelas
  • 6 tbs butter
  • 1/4 cup sugar

For the Topping

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 pod of vanilla bean

For the Filling

  • 2 packages cream cheese
  • 1 cup sour cream
  • 1 cup of white sugar
  • 2 eggs
  • 1 can pumpkin puree
  • 1/4 tsp nutmeg
  • 2 tsp cinnamon
  • 1/2 tsp salt

These are the perfect not too sweet, just right bars with a crunchy delicious crust and creamy filling. Ingredients

Instructions:

  1. Preheat the oven to 350 degrees
  2. Get a heavy duty ziplock bag and add the graham crackers to it, using a meat pounder or something smash the graham crackers to a crumble. Add the butter and sugar and shake around.
  3. Line a springform square pan with parchment paper on the bottom and butter on the sides. Using the bottom of a glass, I like to use a rounded wine glass, press the crust mixture flat with a tiny but going up the sides. 
  4. Bake for 10-12 minutes.
  5. Remove and let cool fully
  6. For the filling, make sure the cream cheese is room temperature. Using a stand mixer or handheld beat together the cream cheese, sour cream, sugar, eggs, pumpkin, nutmeg, cinnamon, and salt. The mixture should be smooth and creamy with no lumps.
  7. Pour the filling on top of the crust and reduce the oven heat to 325. Bake at 325 for around 1:15. Check periodically, the mixture should be just set in the middle with slight browning at the edges. You want no jiggle. If it’s jiggly in the middle it’s not done.
  8. Remove and let cool covered for an hour, then move to fridge and cool overnight.
  9. For the topping using a stand mixture mix together the heavy cream, sugar, and vanilla. Mix until light and fluffy peaks form.
  10. Cut the bars into pieces and top with the whipped cream! Top with a sprinkle of cinnamon for decor.