This Gluten-Free Gingerbread Pear Cobbler is just right for the holidays. Cobbler isn’t complicated; in fact it’s about as far from complicated as you can get in the dessert department, but that doesn’t mean it’s any less welcome at the table. This version combines juicy pears – a terrific in-season fall and winter fruit – with tender gingerbread. Continue Reading
No exaggeration, this is THE best baked good I’ve ever eaten. Ever. EVER.
I’ve made pull apart bread for you in the past – the traditional version and my Christmas Morning version – and these are one of the most popular recipes on the site (next to my Indulgent Macaroni ‘n Cheese and my award winning Cornbread), but this one, if you love pumpkin, you must try it before fall is gone. The recipe is similar, but has fewer ingredients and a couple of significant changes so that it works well with the moisture of pumpkin.
Almost all of you will be able to enjoy it because it’s free from gluten, dairy, soy, peanuts, tree nuts, eggs, yeast, corn and it is full of pumpkin flavor! Honestly, the bread is great on its own, but that caramel. It cooks up so thick and silky that you would swear there was butter or cream in there, but it’s totally dairy-free. Continue Reading
Every year it feels like we jump from cooking out on Labor Day to making all things pumpkin in anticipation of fall. I don’t mind pumpkin at all, as you will see if you enter “pumpkin” in the search box here on the site, but I also love apples. After all, October is Apple Month! (I secretly say it’s Pumpkin Month, too!). This Whipped Cream Cheese Apple Dip is the perfect quick, easy appetizer, snack or dessert for just about any time, but it’s definitely more special in the autumn when apples are at their peak locally.
While most of the recipes here are dairy-free (as well as gluten, soy, peanut and tree nut free), this one, I wanted to share with real dairy ingredients for those who can enjoy them. Continue Reading
Where I grew up near the Blue Ridge Mountains in the Carolinas, we were surrounded by peach and apple orchards. Summers found us slurping big juicy peaches at roadside stands, swatting yallahjackits (yellow jackets, but we’re Southern) and wiping our chins. Then, in a stinging blink, we seamlessly slipped into our jeans and flannels, hiked into the hills and plucked apples, tossing them into bushel baskets we would lug to the car, haul home and eat until our tummies ached. Continue Reading
These cool little parfaits were born out of leftover whipped cream/mascarpone that I had for a layer cake (I always make extra frosting because you really never know when you need it) and a box of Le Veneziane Gluten-Free Cookies with Berries, which are the most delicious gluten-free (or non gluten-free, for that matter) store bought cookies I’ve ever tasted. Ever.
They are just another testament to the fact that having a gluten-free Love with Food box land on my doorstep every month is a must! If you haven’t tried Love with Food yet, don’t wait! You can get 50% off your first box with this link, so it’s an absolute bargain. Not to mention you’ll be so glad you tried it.
Anyway, those cookies and that leftover frosting just seemed like the perfect match for fresh summer strawberries, so I layered it up and voila! Best dessert ever. You can make these ahead, too, so if you’re like me and you love, love having friends over, but you do not love, love being in the kitchen prepping and fussing over food while everyone else is out sipping crisp cool sauvignon blanc on your veranda, then this is a must-have for your recipe box. :) Continue Reading
Until a few years ago, I associated key lime flavored foods with summertime. That burst of light, fresh zesty key lime in a mouthful of cool creamy pie is the perfect warm weather treat, after all. But when we started taking off for the Florida Keys each January as soon as the New Year begins, I’ve come to connect this flavor with winter. It has become my injection of warm memories spent with family on the water, lazing in the sun all day, into a cold and dreary time of year (at least when we’re back in Atlanta). Continue Reading