It’s TFC HOLIDAY DESSERT WEEK! I’m going to celebrate all week long. Oh yeah, I’m celebrating the end of 2020, with the hope that next year brings some light at the end of the tunnel. I’m celebrating Chanukah, Christmas, New Years, celebrating friends & family, and the challenges we’ve overcome. One of the ways to celebrate is eating what you love with a spirit of gratitude and a smile! I have a list of sweet old recipes that taste like great memories – Mom’s award-winning chocolate cake, the classic cheesecake, and Chanukah doughnuts! Of course, I’ve transformed my favorite gluten-free desserts with a few gluten-free swaps after 15 years of being a gluten-free family. Did you try any new desserts that you loved!? If not, you’ve got to try at least one of my favorite gluten-free desserts before the year is over! Hopefully, you can add one or two of these treats to your holiday baking!
Yes, my mom actually won an award for this recipe and got featured in the newspaper in the 70’s. Picture a chocolate mousse layer that’s baked and then topped with the rest of the fluffy and decadent chocolate to mimic a fluffy chocolate cake.
The challenge of gluten-free baking is to tweak the rich and classic delicacies of desserts like cheesecake and make them a little healthier. I’ve virtually eliminated dairy, gluten, processed foods, and almost all grains from my testing kitchen, but my kids begged me for the real dairy-rich version my mom makes. With a crumbly, buttery crust and just a hint of cinnamon, your first bite, is more like a creamy cheesecake party topped with a tart and sweet raspberry topping.
Did you know doughnuts are a Chanukah tradition? We look forward to these gluten-free jelly doughnuts every year! I love the mini size and oohed-gooey raspberry filling (that I’d suggest adding in abundance). These are super fun for any of the upcoming festivities.
This bread is a staple in our house for breakfast on Saturday mornings and when there’s the rare leftover, I serve it as an after-school snack with almond milk. Bake away.
I thought I would swap my favorite Pumpkin Spice Cookie recipe for a pan of ooey-gooey white chocolate pumpkin bars with cream cheese frosting. This recipe is everything you want in a fall dessert – moist, satisfying and full of pumpkin spice flavor.
My ideal gluten-free fudge brownie is chewy, moist and the right size to hit the spot without being too heavy. If that sounds like your ideal brownie too, get baking!
Double Chocolate Cake
Brought to you by Naturally Sassy‘s kitchen, this one’s a winner. It’s vegetarian, totally gluten-free, and only contains naturally occurring fruit sugars which keeps your body nourished and your taste buds exceptionally happy.
If you’re struggling with finding food you’re “allowed to eat” when you’re at holiday parties – please read this!
Hoping this post adds a little sugar on top of a not so sweet year, and that these recipes help you all keep the holiday spirit alive and sparkling!