Category Archives: Desserts

Easy Gluten Free Lemon Meringue Pie

This refreshing summer time recipe is a great dessert to cool off on a hot, steamy day.

Prep: 15 minutes
Bake and Chill Time: 3 hours
Serves 8

Ingredients
Crust
1 gluten free pie crust
–OR–
1 box (6 oz) of gluten free shortbread cookies, crushed into crumbs
2 Tbsp butter, melted

Filling
2 cups milk
2 pkgs (3 oz) JELL-O Lemon Flavor Instant Pudding
1 Tbsp lemon zest
1 Tbsp lemon juice

Meringue Topping
1 tub (8 oz) COOL WHIP Lite Whipped Topping, thawed and divided
2 cups Miniature Marshmallows, divided
2 Tbsp milk

Directions
1. Bake empty pie crust according to package directions –OR– Preheat oven to 350°. In small bowl, mix cookie crumbs with melted butter. Add cookie crust mixture to greased pie pan. Flatten crust with spatula until smooth. Bake in the oven for 15 minutes to strengthen the crust.
2. Meanwhile, in large bowl add all the filling ingredients to bowl. Beat with wire whisk until well blended, about 2 minutes. The mixture will be thick.
3. Spread 2/3 of the the pudding mixture onto bottom of crust; set aside. Add half the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.
4. Place marshmallows in large microwaveable below. Add 2 Tbsp milk; stir. Microwave on high 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture.
5. Chill in refrigerator for 3 hours or until completely cooled. Top pie with leftover marshmallows and lemon zest if desired.

Mix up this recipe with your favorite pudding flavors and fresh berries. Enjoy!

Gluten Free Pudding Dirt Cups
Your kids will have a blast making this simple pudding recipe with you.

Fresh Gluten Free Raspberry Bars
This flavorful, mouthwatering dessert is a great summer time recipe for any event.

Gluten Free Chocolate Oatmeal Cookies with Crystallized Ginger

I woke up today feeling terribly nauseous. My love picked up a package of crystallized ginger at the store to naturally help reduce the nausea. Unfortunately, I quickly learned that eating pure crystallized sugar can be difficult due to its powerful flavor. Thankfully, I was able to whip up these cookies in no time, and have fallen in love with this recipe. This may  now be every pregnant women’s dream recipe.

These soft, chewy gluten free cookies are the perfect blend of oats, chocolate and ginger. The smooth chocolate and crisp ginger combination in these cookies will keep you coming back for more.

Prep Time: 20 minutes
Cook Time: 15 minutes
Yields 24 cookies

Ingredients
3 cups Gluten Free ‘Bob’s Red Mill’ Old Fashioned Oats
1 cup Gluten Free All Purpose Flour
1 tsp salt
t tsp baking soda
1/2 cup (1 stick) butter, melted
1-1/4 cup brown sugar, packed
2 large eggs
1/4 cup honey
2 tsp vanilla extract
1-1/4 cup chocolate chips
3/4 cup crystallized ginger, finely chopped

Directions
1. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
2. In food processor or blender, combine oats, flour, salt and baking soda. Pulse until oats are completely chopped, about six-1 second pulses.
3. In large bowl, beat melted butter and brown sugar until fluffy, 1-2 minutes. Add eggs, honey and vanilla, mix about 1 minute. Add oat mixture and stir just until incorporated. Stir in chocolate and ginger.
4. Use two spoons to drop round tablespoons of dough about 2 inches apart on prepared baking sheets. Bake cookies for 14-16 minutes on the top shelf. Cool on sheets about 5 minutes, then transfer to cooling racks to cool completely. Continue making cookies with remaining dough and cooled sheets.

Store Cookies - To keep cookies fresh, pack the cookies in sealed containers with waxed paper between each layer.

Oatmeal Cookies – I am most definitely going to make this recipe again with white chocolate chips and cranberries. Mix up these cookies by replacing the chocolate chips and ginger with your favorite oatmeal cookie fillings like raisins, nuts and peanut butter chips. Enjoy!

Gluten Free Pudding Dirt Cups
Your kids will have a blast making this simple chocolate pudding recipe with you.

Gluten Free Chocolate Snicker’s Cookies
These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

Gluten Free Pudding Dirt Cups

Dirt Cups were one of my favorite recipes to make when I was a kid. This recipe includes the gluten free version of Oreo cookies, chocolate pudding and gummy worms. Your kids will have a blast making this simple recipe with you.

Start to Finish: 10 minutes
Serves 5

Ingredients
15 cookies or 2 rows of KinniToo’s Chocolate Vanilla Sandwich Cookies
1 (3 oz) box Sugar-Free JELL-O chocolate pudding
3 cups skim milk
8 gummy worms

Directions
1. Transfer cookies to a sealed plastic bag. Smash cookies with rolling pin until crushed into crumbs. Set aside.
2. Mix instant chocolate pudding with milk as directed on package.
3. In 5 small cups, add half the cookies crumbs to the cups. Scoop pudding into cups, adding a gummy worm in the middle of the process. Sprinkle the rest of the cookie crumbs to the cups. Top each cup with a gummy worm. Enjoy!

Be creative and have fun with this recipe. Mix it up and use your favorite gluten free cookies and pudding flavors. If you’re not in a chocolate mood; try using gluten free shortbread cookies with cheesecake pudding – topped off with fresh berries. Simply delicious!

Gluten Free Chocolate Snicker’s Cookies
These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

Easy Gluten Free Cream Cheese Cookies
These melt-in-your-mouth cream cheese cookies are one of my families favorites! The cookies stay soft and moist for days… if there are any left.

Fresh Gluten Free Raspberry Bars


This flavorful, mouthwatering dessert is a great summer time recipe for any event. The lemon zest in this dish really brings out the refreshing raspberry flavor.

Prep Time: 20 minutes
Bake Time: 45-50 minutes
Chill Time: 3 hours
Serves 16

Ingredients
1 cup (2 sticks) unsalted butter, cut in 1-inch cubes
1/2 tsp salt
1 (12 oz) box gluten free sugar cookies
1/2 cup gluten free multipurpose flour or tapioca flour
3/4 cup seedless raspberry jam or preserves
2 cups (1 pint) fresh raspberries
1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1 Tbsp gluten free multipurpose flour or Tapioca flour
2 large eggs
2 Tbsp finely shredded lemon peel (zest)
2 Tbsp freshly squeezed lemon juice
1/2 tsp vanilla extract
2 Tbsp powdered sugar (optional topping)

Directions
1. Preheat oven to 350 degrees. Line a 13x9x2-inch baking pan with aluminum foil, leaving extra foil extending over ends; set aside.
2. In large bowl, beat the butter until it just begins to blend, about 30 seconds. Add salt, just mix it-don’t try to cream it. Add cookie mix; mix with your hands until dough is an even consistency, and can be made into a ball. Mix well to prevent crumbling, don’t be afraid to over mix this recipe.
3. Spread dough onto prepared pan; use fingers to press dough into an even layer. Bake 20 minutes or until dough has begun to puff. Cool for 5 minutes. Lightly brush parameter of the crust with softened butter to keep crust from sticking to the foil.
4. Spread jam evenly over crust. Sprinkle evenly with raspberries.
5. In large bowl, beat cream cheese. Mix in granulated sugar and flour until blended. Add egg, lemon zest, lemon juice and vanilla, mix well. Beat until smooth. Pour cream cheese mixture on top of prepared crust and move the pan side-to-side to spread evenly.
6. Bake in oven at 350 degrees for 25-30 minutes more. Raspberry bars are ready when the top appears firm. Chill on wire rack for 1 hour. Transfer to refrigerator for 2 hours. Carefully remove bars from pan by lifting the bars with the extra aluminum foil on the sides. Place bars on serving dish. Cut into 16 bars or smaller bite size pieces to share. Enjoy!

Olive Garden Gluten Free Pumpkin Cheesecake
This recipe tastes just like the Olive Garden Pumpkin Cheesecake – only gluten free.

 Ultimate Gluten Free Blondie Bars
Soft, delicious Blondie Bars with chocolate chips, vanilla ice cream and chocolate drizzle.

 

 

JELL-O Majic Mousse

Mix up your tradition JELL-O recipe with this fun, easy recipe.

Prep Time: 10 minutes
Chill Time: 8 hours
Yields 5 ½ cups

Ingredients
1-1/2 cups boiling water
1 pkg (3 oz) JELL-O Brand Gelatin
1 tub (8 oz) COOL WHIP Whipped Topping, frozen or thawed

Directions
1. Add boiling water to gelatin mix in large bowl; stir 2 minutes or until completely dissolved.
2. Remove from heat, whisk in COOL WHIP until blended.
3. Refrigerate 8 hours or until firm.

JELL-O makes a great, light snack with lunch or bedtime treat. Have some fun with your kids and use cookie stencils to cut cute shapes out of the jello. Enjoy!

 Is JELL-O and Pudding Gluten Free
Check to learn more on purchasing safe gluten free JELL-O and Pudding brands.

Gluten Free JELL-O Cake
This moist, refreshing dessert is easy to make and gluten free!

Olive Garden Gluten Free Pumpkin Cheesecake

This pumpkin cheesecake is the perfect dessert for Thanksgiving and fall festivities. This recipe tastes just like the Olive Garden Pumpkin Cheesecake – only gluten free.

Prep Time: 20 minutes
Cook & Chill Time: 5-1/2 hours
Yields 10-12 slices

Ingredients
Crust
1 ½ cup gingersnap cookie crumbs
6 Tbsp unsalted butter, melted

Filling
3 pkgs (8 oz) cream cheese, at room temperature
1 cup sugar
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

Toppings
whipped cream
gingersnap cookie crumbs
caramel drizzle

Directions
1. Grease a 9-inch spring form pan. Combine gingersnap crumbs and butter in bowl, mix well. Press mixture firmly into prepared pan and refrigerate.
2. Preheat oven to 350 degrees.
3. In large bowl, beat cream cheese, sugar and spices until smooth, light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping side of bowl after each addition. Stir in cream.
4. Pour batter into crust. Bake in preheated oven for 50 minutes. Let cheesecake remain in warm oven for another 45 minutes. Cover and refrigerate for at least 4 hours. Top each piece with whipped cream, cookie crumbs and caramel drizzle when serving. Enjoy!

Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer. If you don’t have gluten free ginger snap cookies, simply crush regular short bread cookies into crumbs. The shortbread cookies will taste just as delicious for the crust.  

Gluten Free New York Cheesecake
This light, refreshing dessert is unlike any other – it truly is the perfect cheesecake.

Simple Gluten Free Apple Streusel
This gluten-free recipe is real simple to make and taste incredible.

Gluten Free Chocolate Snickers Cookies

These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

Prep Time: 20 minutes
Baking Time: 10-12 minutes

Ingredients
1 bag Dove Milk Chocolate Miniatures
1/4 cup butter
1/4 cup firmly backed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups multipurpose gluten free flour
1/2 tsp baking powder
1 bag Snickers Brand Miniatures, chopped

Directions
1. Preheat oven to 350°.
2. In large microwave-safe mixing bowl, melt all dove promises in microwave for 1 to 1-1/2 minutes. Stir the chocolate until smooth.
3. Add butter, sugar, eggs and vanilla. Stir in the flour and baking powder. Add 1 cup of chopped Snickers.
4. Drop heaping Tbsp of batter on to ungreased cookie sheet. Bake in preheated oven for 9-10 minutes. Cool on cookie sheet for 1-2 minutes. Move to wire rack to cook completely.

Be sure to move the cookies from the cookie sheet to the wire rack to cool completely. This will prevent cookies from crumbling. Enjoy!

Gluten Free Cream Cheese Cookies
Easy gluten free cream cheese frosting taste great with these soft, easy to make cookies.

Delectable Gluten Free Chocolate Dessert
Check out this simple chocolate dessert the whole family will enjoy.

The Best Gluten Free Pumpkin Bread

Truly one of my all time favorite recipes! The main reason I always make several loaves of this Pumpkin Bread is because it freezes so well. I can keep it in my freezer for several weeks and then simply set the loaf out on the counter to thaw for breakfast the night before. This delicious gluten free bread tastes as moist and fresh as the day I made it.

This recipe works great with three-2lb loaf disposable aluminum pans.  These pans are easy to give away, freeze and reuse.

Prep Time: 10 min.
Cook Time: 1 hour
Makes 2-3 loaves

Ingredients
3 ½ cups ‘King Arthur Flour’ multipurpose gluten free flour
2 tsp baking soda
1 ½ tsp cinnamon
1 tsp pumpkin pie spice
3 cups sugar
1 cup vegetable oil
4 large eggs
2/3 cup water
2 cups Libby’s pumpkin puree
3/4 cup walnuts, chopped (optional)

Directions
1. Preheat oven to 350°. Grease and lightly flour 3 bread pans.
2. In large bowl, add all dry ingredients, mix well.
3. Add all other ingredients, mix until smooth and creamy.
4. Bake in preheated over for 1 hour or until toothpick poked in the middle of each loaf comes out clean.  Cool in pan. Enjoy!

I usually end up giving away the other two loaves, because otherwise I will eat all them all myself. This recipe truly is too delicious.

Easy Gluten Free Blueberry Muffins
This delicious, easy recipe makes a great breakfast and is easy to travel with.

Gluten Free Strawberry Shortcake
What’s better than fresh strawberries, whip cream and a sweet, moist shortcake underneath?

Gluten Free JELL-O Cake

This moist, refreshing dessert is easy to make and gluten free! Be creative and make tasty cupcakes, holiday cakes, birthday cakes and even carrot cakes with this process. Have fun and enjoy!!

Prep Time: 20 min
Cook/Chill Time: 4.5 hours
Yields 16

Ingredients
1 (15 oz) pkg ‘Betty Crocker’ gluten free yellow cake mix
1 cup boiling water
1 pkg (3 oz) JELL-O Strawberry Flavor Gelatin
½ cup cold water
1 tub (8 oz) COOL WHIP whipped topping, thawed

Directions
1. Prepare cake batter and bake as directed on package for 9×13-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2. In small saucepan, bring 1 cup of water to boil. Add boiling water to gelatin mix in small bowl; stir 2 min or until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours
3. Frost cake with COOL WHIP. Refrigerate 1 hour.

For lighter options; use COOL WHIP LITE whipped topping. Feel free to use any flavor JELL-O Gelatin of your choice. For colored frosting, add a few drops of food coloring into the COOL WHIP and garnish just before serving.

JELL-O Recipes
Check out other great JELL-O crafty ideas and recipes.

Delectable Gluten Free Chocolate Dessert
Check out this simple chocolate dessert the whole family will enjoy.

Gluten Free New York Cheesecake


This light, refreshing cheesecake is unlike any I have had before. This is an all time favorite for our family, and is a great dessert to bring to any event. It truly is the perfect gluten free cheesecake.

Prep Time: 30 min
Cook Time: 1 hour
Chill Time: 5 hours
Yields 12 slices

Ingredients
Crust
1 (7 oz) pkg ‘Schar’ Gluten Free Shortbread Cookies, crushed
2 Tbs butter, melted

Filling
4 (8 oz) packages cream cheese, softened
1 1/2  cups sugar
3/4 cup milk
4 eggs
1 (8 oz) sour cream
1 Tbs vanilla
1/4 cup gluten free all-purpose flour

Directions
1. Preheat oven to 350 degrees. Grease round 9-inch springform cake pan.
2. In medium bowl, mix short bread cookie crumbs and melted butter with fork. Press onto bottom of prepared pan with flat spatula. (Spray bottom of flat spatula with cooking spray to reduce sticking)
3. In large bowl, mix cream cheese with sugar until creamy and smooth. Blend in milk and eggs; stir well, about 3 min. Mix in sour cream, vanilla and flour until well blended and smooth. Pour filling into prepared crust.
4. Bake for 1 hour. Turn off oven and continue to keep cake in oven with door closed for 2 hours; this helps prevent cracking. Chill in refrigerator for 3 hours or until ready to serve.

Cracking occurs in cheesecakes from over mixing the filling or having too many air bubbles. Rapid chilling of the cheesecake may also cause cracking. This method of cooling will prevent cracking, but be sure not to over mix the filling.

If cracking does occur; thinly slice strawberries on top to cover the cracking before serving. Most people will not even notice the cracking, because the cheesecake is simply divine.

This dessert can be served as is, as well as with berries of your choice. Enjoy!

Gluten Free Cream Cheese Cookies
Easy gluten free cream cheese frosting taste great with these soft, easy to make cookies.

Delectable Gluten Free Chocolate Dessert
Check out this simple chocolate dessert the whole family will enjoy.