Mini Cheesecakes

Mini Cheesecakes
Yield: 12 muffin-size cheesecakes

Ingredients

• 1 1/4 cups almond flour
• 1/4 cup white sugar
• Small pinch of salt
• 1 Tbsp grated lemon peel
• 3 Tbsp unsalted butter, melted and slightly cooled
• 2 (8 oz) packages cream cheese, room temperature
• 1/2 cup white sugar
• 1 tsp vanilla
• Small pinch of salt
• 2 large eggs, room temperature

Directions

1. Prepare the Oven and Muffin Pan: Preheat oven to 350°F. Line a muffin pan with 12 muffin liners to ensure the cheesecakes don’t stick and are easy to remove after baking.
2. Make the Crust: In a medium mixing bowl, stir together almond flour, sugar, salt, and lemon peel. Once combined, stir in the butter until the mixture is thoroughly mixed and crumbly. Divide the crust mixture evenly among the muffin liners, using about 3 1/2 tsp per liner. Lightly press the mixture down with the bottom of a shot glass to form a compact crust base.
3. Bake the Crust: Place the muffin pan in the preheated oven and bake the crusts for about 10 minutes, or until very lightly browned. Once done, remove from the oven and let cool for at least 10 minutes while you prepare cheesecake filling.
4. Prepare the Cheesecake Filling: Using a stand mixer fitted with the beater attachment, beat the cream cheese and sugar together at medium speed until the mixture is light and creamy. Add the vanilla and salt, and continue to beat until combined. On low speed, beat in the eggs, one at a time, just until each is incorporated. NOTE: Be careful not to over mix the batter as this can affect the texture of the cheesecakes.
5. Fill and Bake the Cheesecakes: Fill each muffin liner about 2/3 full with the cheesecake batter. Return pan to the oven and bake for another 10 minutes, or until the centers of the cheesecakes remain firm and don’t jiggle when the pan is gently tapped. Then, open the oven door at least 1 foot wide and let the cheesecakes cool to room temperature over the next 1 1/2 hours.
6. Chill and Decorate: Chill the cheesecakes in the refrigerator for at least 2 hours before serving. This helps them set properly and enhances their flavor. Once chilled, decorate with berries and dust with powdered sugar, if desired. Store any leftovers in the refrigerator for up to 4 days.

Recipe adapted from Molly's Home Guide.

Cocoa Banana Bars

Cocoa Banana Bars
Yield: 9x13 pan

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups mashed bananas (about 4 bananas)
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1 cup mini semisweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Grease 9x13 baking pan with nonstick cooking spray.
3. Beat butter and sugars in large mixer bowl until light and fluffy.
4. Add egg and vanilla; beat until well combined.
5. Stir in mashed bananas.
6. Stir in flour, baking soda, baking powder, and salt until just combined.
7. Remove half of batter and place in another bowl. Mix in cocoa powder. Spread cocoa batter in bottom of prepared pan.
8. Stir chocolate chips into remaining light batter. Spoon chocolate chip batter on top of cocoa batter in pan.
9. Swirl batter into marbled design, if desired.
10. Bake about 25 minutes, or until edges are golden brown.
11. Allow to cool before cutting into bars.

Recipe adapted from Allrecipes.

Chocolate Pudding Cookies

Here is the traditional chocolate counterpart to the white chocolate pudding cookies in the previous post!

Chocolate Pudding Cookies
Yield: 3 dozen

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/3 cup granulated white sugar
• 2 large eggs, room temperature
• 2 1/4 tsp vanilla extract
• 2 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 box (3.9 ounce) instant chocolate pudding mix
• 3 Tbsp unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 3 cups semisweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Beat butter and sugars in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla.
5. Beat in flour, pudding mix, cocoa powder, baking soda, and salt.
6. Stir in chocolate chips.
7. Drop by rounded tablespoon on baking sheet lined with parchment paper or silicone mat. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste.)
8. Slightly flatten cookies to even layer for more even cooking. Make sure edges stay rounded!
9. Bake 8 minutes, or until golden brown. Cool on baking sheet for 2-3 minutes. Remove to wire rack to cool completely.
10. For best results, bake one pan at a time in center of oven.

Recipe adapted from Princess Pinky Girl.

White Chocolate Chip Pudding Cookies

I know that it has been more than a hot minute since I've added a new recipe to my blog. Between moving across the country and going back to work full time, I have been rather busy the past couple of years! Rather than experimenting with new recipes, I've been making my family's tried and true favorites.

With my kids home for the summer, they eat through cookies rather quickly and I wanted to switch things up from my usual triple chocolate chip recipe. These pudding cookies stay super moist for days after baking... I have a feeling these will become a part of our usual rotation!

White Chocolate Chip Pudding Cookies
Yield: 3 dozen

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated white sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 box (3.4 ounces) instant white chocolate pudding mix
• 1 tsp baking soda
• 1/2 tsp salt
• 1 package (11 ounces) white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Beat butter and sugars in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla.
5. Beat in flour, pudding mix, baking soda, and salt.
6. Stir in white chocolate chips.
7. Drop by rounded tablespoon on baking sheet lined with parchment paper or silicone mat. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste.)
8. Bake 8 minutes, or until golden brown. Cool on baking sheet for 2-3 minutes. Remove to wire rack to cool completely.
9. For best results, bake one pan at a time in center of oven.

Recipe adapted from Life in the Lofthouse.

Caprese Salad

My daughter was given this recipe by one of her school friends who is gluten free. With the simple list of ingredients and basic chopping skills required, it's a great way to involve your kids in the kitchen!

Caprese Salad
Yield: 6-8 servings

Ingredients

• 1 English cucumber
• 4 tomatoes on the vine
• 4 oz mozzarella cheese pearls (about 1/2 cup)
• 6 fresh basil leaves
• 1 Tbsp olive oil
• 1 Tbsp lemon juice

Directions

1. Dice cucumber and tomatoes into bite-sized pieces; place in large bowl.
2. Add cheese pearls to bowl.
3. Slice basil leaves into thin strips and add to bowl.
4. Drizzle olive oil and lemon juice over ingredients in bowl; gently toss to coat.
5. Refrigerate an hour (or more) before serving.
6. Leftover salad keeps up to 2 days in refrigerator.

Variations

• Drizzle balsamic vinegar on individual servings for added flavor.
• Add quinoa to make more filling and turn into main entree.

Bagel Breakfast Casserole

Turn your favorite egg and cheese bagel sandwich into a make-ahead breakfast casserole!


Bagel Breakfast Casserole
Yield: 8-10 servings

Ingredients

• 5 gluten free bagels
• 8 large eggs
• 2 cups lactose free skim milk
• 1 lb turkey sausage
• 3 cups shredded cheese

Directions

1. Preheat oven to 350°F. Grease 9x13 casserole dish with nonstick cooking spray; set aside.
2. Using serrated bread knife, cut each bagel into bite-size pieces.
3. In large mixing bowl, whisk together eggs and milk until no yolk is visible and mixture is smooth. Add cut bagels to egg mixture and toss to coat. Set aside to allow bagels to soak while browning sausage.
4. In nonstick pan over medium-high heat, brown sausage and break into small chunks with wooden spoon as it cooks.
5. Once sausage is cooked through and no longer pink, add it to bagel and egg mixture. Add 2 cups shredded cheese. Stir until thoroughly combined.
6. Pour mixture into prepared casserole dish. Top with remaining 1 cup shredded cheese and cover with aluminum foil.
7. Make-ahead step: At this point, place casserole dish into refrigerator overnight. In the morning, remove casserole dish from refrigerator twenty minutes prior to baking, then proceed as follows.
8. Bake, covered with foil, in preheated oven for 25 minutes. Then carefully remove pan from oven, remove foil, and return pan to oven. Bake additional 15-20 minutes, or until surface has browned and center has set.
9. Serve hot!

Recipe adapted from Simply Recipes.