Gluten Free Cheesecake Brownies

Experience pure decadence with these Gluten Free Cheesecake Brownies! You can’t eat just one! 

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These cheesecake brownies I tell you…they’re just too good!! In fact, you don’t even have to be gluten free to make them! We only have cousins who are gluten free which is why I started making gluten free brownies. It’s basically a flourless brownie but it doesn’t taste like your typical gluten free dessert, it’s actually the fudgiest, moistest brownie you will ever eat, and we absolutely love it! :)

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 Here’s what’s the difference between this cheesecake brownie and the Blackberry Cheesecake Brownies I made earlier: besides the brownie being gluten free, I used whipped cream cheese for the cheesecake part. That makes the cheesecake sooo much lighter and almost mousse-like! Dreamyyyy!!

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 I’m telling you…they’re simply divine!! Oh, and I’m definitely the type of girl who likes both of the dessert layers to be equal, you can’t have one thicker than the other!! They  need to be balanced! :)

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 Now this is my type of gluten free dessert! No sandy, weird, or complicated flavors in this recipe! As a gluten free person you can now enjoy a great dessert along with everyone else! And you don’t even have to tell anybody that it’s a gluten free dessert, nobody will even know! ;)

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 Plus, the great part about them is that if you’re having a casual get-together you can leave them plain, or if you’re making them for a more fancy event you can top them with some fruit. The possibilities are endless! We had these for our 4th of July get-together and I put some strawberries and blueberries on top to make them look patriotic.

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For my gluten free cousin’s wedding anniversary I made this in a round cheesecake pan and wrote “Happy Anniversary” with melted chocolate. It was a huge success because my cousin isn’t into sweets too much (how can a person even live like that?!?! ;) ) , but he requested seconds for this one!! Score!! :)

Have a sweet day!

Jessica the Baker

Gluten Free Cheesecake Brownies

Ingredients

For the brownie

1 cup white sugar
1 cup brown sugar
3/4 cup oil
4 eggs
2 tsp. vanilla extract
1 tsp. rum extract
1 1/2 cup cocoa powder

For the cheesecake

2 tsp. vanilla extract
1 cup + 2 Tbsp. sugar
3 8-ounce packages cream cheese, room temperature
3 large eggs
1/2 cup sour cream

Directions:

To make the brownie, in a large bowl combine both sugars and oil and beat until combined. Add the eggs and mix. Add in the vanilla extract and rum extract. Beat for about 1-2 min. Stir together the cocoa powder and salt. Fold the dry ingredients into the batter and blend until smooth. Pour into a greased 9 x 13 in. baking pan.

For the cheesecake, beat together cream cheese and sugar on low until blended. Add vanilla. Add eggs one at a time. Add sour cream. Mix until blended well. Pour the cheesecake batter over the brownie batter and bake for 50-60 at 350 degrees F. You want the center to be slightly jiggly, but not too much. Then turn the oven off completely and crack the oven door open and let the cheesecake cool in there for 1 hour. Afterwards remove the cheesecake brownie from the oven and let them cool completely before cutting and serving. You can top the cheesecake brownie with fruit or melted chocolate.

 

 

Enjoy! 

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Gourmet Blueberry Lemon Madeleine Cookies

Blueberry + Lemon…a heavenly combination that makes desserts so, so delicious! 

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 Of course I couldn’t make just strawberry madeleines without making a blueberry-lemon version!! :)

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 I am a big #lemondessertloverAs you can see here,  hereand here. By reading my blog, one wouldn’t even be able to tell that I was once a lemon dessert hater. Yep! It’s true! :)

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So what caused me to change my view? A lot of it, if not all of it has to do with the artificial lemon flavor that I would taste in different desserts. I don’t know what was put in them, but I just couldn’t stand that “fake” lemon flavor. So if we were at a potluck, or a gathering I would totally skip the lemon dessert (if there was any) and just go for chocolate dessert or whatever else they had. Now, if there was only lemon dessert, I would be doomed and would either force-eat it, or skip it altogether.

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It was a serious hate I tell you! Until one day I saw a lemon bar recipe that looked really delicious for my non-lemon-dessert self. I decided to give it a try and see how it comes out.

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Oh my goodness! That my friend was one of the greatest, most delicious, and genius dessert decisions ever! That lemon bar has opened my eyes to the decadence and goodness of lemon desserts! And again, it’s all about using natural ingredients in our baking!

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I’m not saying to use all organic ingredients, but artificial ingredients will make your dessert taste artificial. And it’s just not healthy!

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Oh, what a difference it makes when you use real ingredients!! It’s like a whole new dessert! That was just the beginning of my love for lemon desserts. I have now tried quite a lot of lemon dessert recipes, and I don’t think some have even made it on the blog yet! So expect more lemon desserts because the fun has only just begun! :)

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As for these blueberry lemon madeleines, what can I say? Only one thing…try them for yourself and see how elegantly decadent they truly are!! They are very easy to make, and they are perfect for a baby shower, bridal shower, birthday party, spring/summer party, or just your regular weekend treat!

Gourmet Blueberry Lemon Madeleine Cookies:

Ingredients:

2 large eggs

2/3 cups sugar

1 tsp. vanilla extract

Zest of 1 whole (medium) lemon

2 Tbsp. lemon juice

1 pinch salt

1 1/8 cups flour + 1 Tbsp.

10 Tbsp. melted butter

1 1/2 cups blueberries

powdered sugar

Preparation instructions:

Preheat oven to 375 degrees. Generously butter and flour pan for large madeleines.

Using electric mixer, beat eggs and sugar in a large bowl just to blend. Beat in vanilla, and salt. Add the lemon zest and lemon juice. Slowly fold in the flour, just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Mix the blueberries with 1 tablespoon of flour. Fold the blueberries in the batter.

Spoon 1 Tbsp. batter into each indention in your madeleine cookie pan. Bake until puffed and brown, about 10-16 min. Cool 5 min. Gently remove from pan, and allow them to cool completely. To serve, dust the madeleines with powdered sugar.

Enjoy! 

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Gourmet Strawberry Madeleine Cookies

You haven’t fully experienced the goodness of a Madeleine Cookie until you’ve tried Strawberry Madeleine Cookies!

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One thing that I really love about baking, is making different versions of the same dessert…bringing its flavors to a whole new delicious level!

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My sisters and I LOVE Madeleine Cookies! There’s just something so delicious and elegant about them, almost like they’re mini cakes in cookie form.

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 Recently I decided to experiment more with Madeleine Cookies and add strawberries in them. I had seen some really bright red strawberry Madeleine cookies on Pinterest, and wanted to recreate that.

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 But as  I was looking through the recipe, I saw that it called for red food coloring. Ah, so that’s how they achieved such a deep red color! Now if you know me, you know that food coloring is a big no no in my house! I try as much as possible not to use artificial chemicals in my baking. So I had to come up with another solution. I grabbed my trusted Gourmet Madeleine Cookie recipe and went to work.

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The first thing I did was add some pureed strawberries in the batter, only to have it turn a sick light pink. Not nice, but I wasn’t giving up! I put the cookies in the oven and started working on a strawberry glaze. Best decision ever! You not only get the strawberry flavor in the cookies, but you enhance it with an amazing strawberry glaze.

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I’m very happy with the color I achieved in the end. It’s still not as red as the original, but you can tell it’s a natural red which is what’s important! Everyone likes icing on their cakes, and the same is true for cookies! :) Try this recipe before summer says good-bye!

 Jessica the Baker

Gourmet Strawberry Madeleine Cookies:

Ingredients:

2 large eggs

2/3 cups sugar

1 tsp. vanilla extract

1 pinch salt

1 1/8 cups flour

10 Tbsp. melted butter

4 mashed strawberries

Strawberry Icing:

1 1/2 cups powdered sugar
4 mashed strawberries
1 Tbsp. lemon juice

Preparation instructions:

Preheat oven to 375 degrees. Generously butter and flour pan for large madeleines.

Using electric mixer, beat eggs and sugar in a large bowl just to blend. Beat in vanilla, and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Fold in the mashed strawberries.

Spoon 1 Tbsp. batter into each indention in pan. Bake until puffed and brown, about 10-16 min. Cool 5 min. Gently remove from pan, and allow them to cool completely.

To make the strawberry glaze, mix the powdered sugar with the mashed strawberries and lemon juice. Dip each Madeleine cookie into the strawberry glaze and place on a wire rack that sits on top of a cookie sheet to catch the drips. If necessary, you can double-dip the cookies after the first layer has set  a little. If the glaze is a bit too runny, add more powdered sugar. Allow the glaze to set completely before serving. You can also refrigerate them to speed up the process.

Enjoy! 

 

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Summer Fruit Tart

 A fruit tart is probably one of the most amazing ways to use fruits! Enjoy this decadent Summer Fruit Tart with your friends and family this Labor Day!

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I know it’s September already…but I don’t want to let go of summer!!!

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 Let’s just say that in CA you don’t always feel Autumn come until way later, so I think it’s still okay to share with you the last few summer recipes I had saved. Since we’ve been on vacation and then started school and work soon after, I have quite a collection of recipes that I didn’t get to share. :)

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 We had an amazing family road trip, and were able to see quite a few states that we haven’t seen before. Let’s just say that Colorado has stolen my heart completely, and also that I’m still dreaming of farms and cornfields. I want to go baaaack!!!

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  Now the busyness has started. School and work are taking up all of my time, so posts will probably be less frequent. I will try and do my best to schedule some posts ahead of time. And please bear with me as I finish the last of the summer recipes, and then I promise I’ll bring more fall baking. Hey, the first day of Fall isn’t until the 23rd of September anyway, so technically it’s still summer! :)

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I made this fruit tart a while back, and like I said, I can’t believe I waited this long to make a homemade fruit tart!! First of all it’s so, so easy to make! And not only that, it tastes like one of the most delicious and sophisticated desserts!!

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 This is truly one of those desserts that you don’t have to be scared that you’ll ruin. Plus it’s so versatile, you can use any fruit you want, or any fruit that’s in season…even fall fruits! :)

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Jessica the Baker

Summer Fruit Tart

Ingredients

Crust:

2 cups flour
1/4 tsp. salt
2 sticks (1 cup) very cold butter
4 tbsp. water (very cold)
2 tbsp. vinegar
1 tsp. vanilla

Filling:

6 large egg yolks
9 tablespoons granulated white sugar
6 tablespoons arrowroot powder (it can also be substituted with corn startch)
1/8 teaspoon salt
3 cup whole (full fat) milk
1 1/2 tablespoon  unsalted butter, at room temperature
2 teaspoon pure vanilla extract

Fruit

Any fruit of your choice. I used nectarines, strawberries, and blueberries because that’s what I had on hand.

Place the water & the vinegar in the freezer. Meanwhile, cut the butter into the flour and salt with a pastry cutter. Add the vanilla, vinegar, and water, and mix until dough forms. If it’s too crumbly, add another tablespoon of water. Wrap the dough in plastic foil, and refrigerate it for at least one hour.

Roll out your dough on a lightly floured surface about 1/8 in. thick. Place in a 9 in. tart pan and blind bake it for about 15-20 min. at 350 degrees F (to blind bake, line the dough with aluminium foil or parchment paper and fill with pie weights or about 1 cup of dried beans). When the crust is golden-brown, remove from the oven and let it cool completely.

In a medium-sized heatproof bowl, whisk the egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract, and cocoa powder. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm.

To assemble the tart, remove the pie shell out of the pan, and pour the pudding into it. Place the fruit top of the tart using fruit of your choice, and arrange in a nice decorative design. Refrigerate the tart for about 30 min. before serving. Slice and enjoy!

 

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Nectarine Pie

 Summer brings an abundance of peaches. They’re juicy, sweet, and delicious! A Nectarine Pie is one of the best ways to use up all those delightful nectarines! 

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 For me, nectarines and peaches are like fruit sisters. The only difference is, one is bald, and the other one has that hairy texture. :)

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Is it just me, or does it make you cringe when you lick the skin of a peach? I love peaches a lot, and I look forward to an abundance of peaches every summer. But there’s just something that makes me cringe whenever my tongue accidentally rubs on the skin. Funny thing is, I’ll eat them with the skin on, I’m just careful not to bite it the wrong way. :) I know, I probably sound very weird.

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Anyways, summer as you know, is my absolute favorite season! And peaches and nectarines play a big part in making summer my favorite season (not to mention all the other delicious fruits). Usually peach pies are very, very common this time of year, but you never really hear about a nectarine pie. So, I decided to try one! I don’t want the nectarines to feel left out of all this great summer baking. :)

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And when your sister gets creative and makes this awesome-looking design on your pie, you feel like you need a piece right now! Thanks Becky! :)

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 You will be surprised to see how delicious it is! Try it and see for yourself!

Have A Sweet Day! 

Jessica the Baker

Nectarine Pie

Ingredients

Crust:

2 cups flour
1/4 tsp. salt
2 sticks (1 cup) very cold butter
4 tbsp. water (very cold)
2 tbsp. vinegar
1 tsp. vanilla

Filling:

9 whole nectarines (chopped in small slices)
1 1/4 cup sugar
3 Tbsp. arrowroot powder (you can also use cornstarch)
1/8 tsp. cinnamon
Juice of half a lemon

Directions:

Place the water & the vinegar in the freezer. Meanwhile, cut the butter into the flour and salt with a pastry cutter. Add the vanilla, vinegar, and water, and mix until dough forms. If it’s too crumbly, add another tablespoon of water. Wrap the dough in plastic foil, and refrigerate it for at least one hour.

In a saucepan, mix the nectarine slices with the sugar, arrowroot powder, cinnamon, and lemon juice, and place on medium heat. Heat until the nectarines soften and the juices thicken. Allow the mixture to cool.

To assemble the pie, roll out your dough about an 1/8 in. thick, and place in your 9 in. pie pan. Pour the filling over the dough. Roll out the remaining dough and cut out heart shapes with a cookie cutter, and place in a design over the filling. You can also make it a lattice top if you want. Bake the pie for about 45-50 min. at 350 degrees or until golden brown.

Enjoy! 

 

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Blueberry Lemon Jam Swirl Ice Cream

*Disclaimer: This is not sponsored post. I just love Smucker’s Fruit & Honey preserves. All opinions are my own!

Summers are for Ice Cream! Especially when you add extra special flavors to it! 

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I just discovered something amazing and delicious!! I’m really excited to introduce you to Smucker’s Fruit & Honey Spreads!! Yes! There is actually a spread made with honey instead of sugar. How incredible is that?!?

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 For the past couple of years our family has switched from sugar to honey. We use it in everything. I only use sugar when I bake now, but for our coffee, hot cocoa, oatmeal, etc. we use honey. It’s so much healthier, plus it tastes amazing. We found an incredible local citrus honey that we have stocked up on. It’s divine!

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Blueberry Lemon Jam Swirl Ice Cream

 Now back to Smucker’s. You don’t know how excited (and jealous?) I was when I saw that they came out with this new Fruit & Honey spread! I’ve been thinking about trying homemade jam sweetened with honey, and here is Smucker’s getting ahead of me. :) I knew I had to try it soon, so I grabbed three flavors to sample: Blueberry Lemon, Strawberry, and Triple Berry. They are a-m-a-z-i-n-g!!! Oh my! They are so divinely delicious! You really can’t get any better than this. There’s also small pieces of fruit that you encounter here and there, and you can really taste the natural fruit flavor. When Smucker’s asked me to try their recipe for frozen yogurt swirled with their blueberry lemon spread, I readily obliged! :)

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Now, what do you do when you need to use frozen yogurt, but you have an unopened box of vanilla ice cream in the fridge? I guess you just use that instead! :D So that’s what I did. For this recipe I used the Fruit & Honey blueberry lemon flavor. What an amazing combination of flavors! And I’m sure that using other jam flavors will be incredible too. You can definitely use frozen yogurt (that will make the whole dessert much healthier), but vanilla ice cream works just as well. It doesn’t matter what you use, just TRY THIS A.S.A.P!! You need these Fruit & Honey spreads in your life right now!!

Swirl Ice Cream 7 It’s the perfect summer treat, and one that is very easy, but also extremely delicious! When you’re in the midst of hot summer days and you have friends over, what better dessert than serving ice cream or frozen yogurt swirled with this amazing Fruit & Honey spread? So try it, and tell me what you think!

Have a Sweet Day! 

Jessica the Baker

There’s really no recipe for this. Just grab a jar of Smucker’s Fruit & Honey spread, and a box of frozen yogurt (or vanilla ice cream) and swirl it in a big bowl. That’s it!! Make sure you don’t mix it so much that you color the ice cream with the jam, but only swirl it. If your ice cream or frozen yogurt is melting too much, pop it in the freezer for about 30 min. before serving.

Enjoy!

 

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Nutella Custard Cake

When in doubt, BAKE! Actually, when in doubt, BAKE something with NUTELLA!! Yes, that should give you an extraordinary dessert like this Nutella Custard Cake!

Nutella cake collage 2So, I don’t mean to sound like a weather reporter, but what is up with this weather? Actually I did think about becoming a weather reporter once…yeah, not anymore. :) Still, looking at our Californian weather lately, it’s been pretty crazy!

Nutella cake collage 4We went from having scorching hot days, to 2 full days of rain! I mean, it was enough to give me a winter feeling (since we only have rain in the winter). We don’t usually have this much rain in July, and I’m actually grateful for it since we have this drought.

Nutella cake 9I just don’t like it when it keeps me from going to the beach. :) Oh, and when it ruins some outdoor projects… :(

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Nutella cake 13Anyways, now let’s talk about this Nutella cake for a minute. My sister surprised me with it on my birthday, and let me tell you, if there’s one thing that will make your birthday happy, it’s Nutella!! I’m not even kidding, especially if you have extra Nutella left in the jar to eat by the spoonful…sooo yuuum!! :) Nutella cake collage 5Just look at how creamy, gorgeous, and delicious it is! All the ingredients make all those beautiful layers, and as if we didn’t have enough Nutella, my sister added a Nutella whipped cream on top!!  Too much goodness in one cake I tell ya! And did you know Nutella and blueberries work together really well? Yep, I found out when we put blueberries on top of this cake. We also added some apricot jam on top to make it even more amazing. Not to mention that leftover cake out of the fridge is, like, the best thing ever!

So if you love Nutella (I don’t know why you wouldn’t…) and if you love custards, and all things creamy, dreamy, and delicious, then this cake is for YOU!! :) The recipe below, so what are you waiting for?!? :)

Have a sweet day!

Jessica the Baker

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Nutella Custard Cake

Ingredients

4 eggs
2/3 cups sugar
1 stick (1/2 cup) melted butter
1 cup flour
1/4 cup milk
1/2 cup Nutella
Blueberries

Nutella Whipped Cream

1 pint heavy cream
1 cup Nutella
1/3 cup powdered sugar

Directions

Preheat oven to 300 degrees F.

Separate the egg yolks from the whites. In a large bowl mix together the egg yolks with the sugar, until mixture becomes pale yellow. Add the melted butter and mix well. Then add the flour and mix until fully combined. In small saucepan heat the Nutella with the milk, until Nutella is completely melted. Add the Nutella mixture with the egg mixture and mix well. Beat the egg whites until stiff peaks. Gently fold them into the Nutella/egg mixture. You will end up with a very liquid-y mixture. Pour the batter in a 9 in. cheesecake pan and bake for about 50 min. Allow the cake to cool completely, and then transfer on a cake platter.

To make the Nutella whipped cream, beat the heavy cream with the powdered sugar until stiff peaks. Take 1/3 of the whipped cream and mix it into the Nutella to loosen it up. Slowly fold the Nutella mixture into the rest of the whipped cream. Spread the Nutella whippped cream evenly over the surface of the cake. Garnish with blueberries. The cake is best served chilled, so you can make it a day ahead and leave it in the fridge overnight.

Enjoy!

 

 

 

 

 

 

 

 

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Bitty Bite Blueberry & Peaches Pies

 Get a taste of summer in your mouth with these delectable Bitty Bite Blueberry & Peaches Pies! They’re travel size for your convenience! ;)  

Bluberry & Peaches pies collage It was 8 p.m. Saturday, and I started baking! Yes, the next day we had to get up early for church, yes, it was almost time for bed, but we needed (emphasis on needed)  to take these bitty bite pies with us the next day. :)

Blueberry & Peaches Pies 2Welcome to my life, where there’s no such thing as “it’s too late to bake”. I’ve done it many many times, and I have the feeling I’ll continue doing it. It’s just how our family is! But sometimes it’s those hectic and crazy days that make the best memories. Blueberry & Peaches Pies 5

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The next day we stopped by our church’s coffee shop to snap some pretty pictures. How adorable is that coffee table?!

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Blueberry & Peaches Pies 13And so, the Bitty Bite Blueberry & Peaches Pies were greatly enjoyed, and quickly devoured. We waste no time. :) They were the perfect thing for one tired family.

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Blueberry & Peaches Pies 15So, I suggest you do the same! Get in your kitchen and make these! Take advantage of all these delicious summer berries…seriously, don’t let the summer go by without making something special with all the berries available! That would be such a shame! ;)

Have a sweet day! 

 

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Jessica the Baker 

Bitty Bite Blueberry & Peaches Pies

Yields: 22 mini pies

Ingredients:

Crust

2 cups flour
1/4 tsp. salt
2 sticks (1 cup) very cold butter
4 tbsp. water (very cold)
2 tbsp. vinegar
1 tsp. vanilla

Filling

3 cups fresh blueberries
2 cups sugar, divided
1 small lemon + 1 Tbsp.
1/8 tsp. cinnamon
1 1/2 Tbsp. arrowroot powder
4 peaches (peeled and sliced)

Crumb Topping

3/4 cup sugar
1 cup flour
8 Tbsp. butter

Directions:

Place the water & the vinegar in the freezer. Meanwhile, cut the butter into the flour and salt with a pastry cutter. Add the vanilla, vinegar, and water, and mix until dough forms. If it’s too crumbly, add another tablespoon of water. Wrap the dough in plastic foil, and refrigerate it for at least one hour.

In a small saucepan, mix the peach slices with 1/2 cup sugar, the arrowroot powder, cinnamon, and 1 Tbsp. lemon juice, and place on medium heat. Heat until the peaches soften and the juices thicken. Allow the mixture to cool. In a large bowl mix together the blueberries, remaining sugar, and lemon juice. Add the cooled peaches and mix until combined.

For the crumb topping, mix together the sugar and the flour. Cut in the butter with a pastry cutter until you have a crumby mixture.

To assemble the pies, roll out your dough on a floured surface and cut about 4-5 in. circles. Place each piece of dough into a muffin pan, pressing the dough up the sides (do not stretch the dough, if needed, cut the circles a little bigger). Fill each cup with the the blueberry and peach filling. Sprinkle the tops of each mini pie with the crumble topping, spreading it evenly.  Bake for about 50-60 min. at 350 degrees, or until lightly golden brown. Note: Place your muffin pan on top of a cookie sheet so that it will catch any juices that bubble up. Allow the pies to cool completely before serving with ice cream (optional).

Enjoy!

 

 

 

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Gluten Free Patriotic Fudge Brownies

GLUTEN FREE fudge brownies are the perfect dessert to make this 4th of July. But wait! You can decorate them with whip cream, strawberries and blueberries and you’ve got yourself one patriotic dessert!!

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I love the 4th of July!! It’s my favorite summer holiday, and I’m not going to lie, I’m the kind of person that likes the whole house decked in red, white, and blue… even my food, which is why I always make a dessert with strawberries and blueberries. A typical 4th of July for us means BBQ with family & friends, enjoying the beach and running as a family (we call it our annual ‘freedom run’) and then of course we have desserts like the one above, and watch fireworks while singing patriotic songs.

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It’s been a yearly tradition these past few years for me to make a flag cake. Lately though, I have branched out a bit more as you can see here. This year I decided to make gluten free brownies so that everyone will have something sweet to enjoy!

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It seemed fitting to shape these brownies into stars…but they actually turned out looking more like starfish. :D But that’s okay, since I live close to the beach it works!

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And yes, I love my country so I made some heart shaped ones too! :) I mean what better way to express your love for your country than with heart shaped flag brownies?

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 No matter what you shape them,  they’ll taste the same! :) You can also make a big flag cake…it’s really up to you! And the best part? You don’t even have to be gluten free to enjoy these because they are just flourless brownies aka the fudgiest brownies you’ll EVER eat!

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 What are some of your 4th of July traditions? What do you usually bake? I’m a curious gal and I wanna know. :) Usually on the 4th I imagine people all over the U.S. celebrating, eating, watching parades…etc. So please comment and tell me how you spend your holiday, then I’ll have a better picture of what everyone does! :)

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 Sadly, California doesn’t allow people to set off their own fireworks so we just watch some from a nearby park. But I’ll never forget one 4th of July that we spent in Oregon…the sky was literally on fire with fireworks. It’s not fair that people are allowed to have their own fireworks. :( How is it in your state? Does your family set off their own fireworks? If you do, I’m officially jealous! :) :)

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 I hope you have a Happy Independence Day!! 

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Jessica the Baker

Gluten Free Fudge Brownies

Ingredients

1 cup white sugar
1 cup brown sugar
3/4 cup oil
4 eggs
2 tsp. vanilla extract
1 tsp. rum extract
1 1/2 cup cocoa powder
1/4 tsp. salt

Topping

1 pint whipping cream
3-4 Tbsp. powdered sugar (or to desired sweetness)
Strawberries
Blueberries

Directions:

In a large bowl combine both sugars and oil and beat until combined. Add the eggs and mix. Add in the vanilla extract and rum extract. Beat for about 1-2 min. Stir together the cocoa powder and salt. Fold the dry ingredients into the batter and blend until smooth. Pour into a greased 9 x 13 in. baking pan. Bake at 350 degrees for about 25-30 min.

To make the whip cream, beat the whipping cream and powdered sugar on high until stiff peaks. To assemble, cut the brownie with either a star or heart cookie cutter. Spread about a tablespoon of whipped cream on each on and top with strawberries and blueberries.

Enjoy! 

 

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Bitty Bite Blueberry Lemon Yogurt Muffins with Lemon & Strawberry Glaze

 These bitty bite blueberry lemon muffins are pure sunshine in your mouth! Top them with a lemon glaze and a strawberry glaze and you’ve got a dessert that’s pretty, delicious, and super moist! 

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We’ve been having such beautiful days lately, and I’m loving every opportunity to go to the beach and jump in the waves. :) The water is actually very warm and it doesn’t take long to get used to. Not to mention that the days are longer and the sun doesn’t set until late.

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Aaahh…yes, I was made for summer days! I love these quotes I found on Pinterest “Bliss is the sand between my toes, and the sunburn on my nose” :) and another one that says “Take me to the beach, waves at my feet, sand in my toes, wind in my hair, sun on my face” :) That pretty much describes me. :)

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  There’s just something about those carefree summer days. The BBQs, visits with friends, bonfires at the beach with s’mores…reading the day away. :) Now that I’ve been busy with work, I haven’t had too much time for that. Gone are the childhood summer days where all you do is play, read, and enjoy ice cream, pizza, watermelon and jumping in the pool (or in my case, the ocean)…pure bliss!

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 Still, I’m grateful for the work I have, and that I’ve still been able to enjoy the beach amidst all the busyness. Oh, and did I mention visiting with friends is always a highlight? (smile)

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Now let’s talk about these muffins for a second. I made this recipe for the first time on Mother’s Day a few years ago here, and since then I’ve  made it countless times, experimenting with the recipe in different ways as you can also see here.

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 I can’t help myself! Not only do I really love lemon desserts, but I also love making desserts bitty bite because…well read my blog name. :)

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Another thing I love about summer is baking. Summer also brings potlucks and church picnics…as well as 4th of July (my favorite summer holiday). Many times we are faced with the same decision…what dessert to bring?

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 Might I suggest these bitty bite blueberry lemon yogurt muffins? :) They’re done in a jiffy, and making them bitty bite will feed an army!

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 They have the perfect amount of lemon flavor, and we all know that blueberries are the perfect addition to any lemon dessert. This time I also made a strawberry glaze and that was pretty much one of the best decisions! Why not add variety, as well as use all the fruits summer has to offer? Plus, these’ll pretty much melt in your mouth because adding yogurt to the batter makes these extremely moist!

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 They look rather patriotic as well, so you can also bring these to your 4th of July party! One thing I can guarantee is that everyone will love them. Trust me, I know from experience. :)

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Show me some love! Share this yumminess with your friends, Like me on Facebook, Pin it for your sweet tooth, and Follow me for more bitty bites! Have a Sweet Day! 

Jessica the Baker

Bitty Bite Blueberry Lemon Yogurt Muffins with Lemon & Strawberry Glaze

Ingredients:

For the muffins:

1 1/2 cups + 1 Tbsp. Flour
2 tsp. baking powder
1/4 tsp. salt
1 cup plain whole milk yogurt
1 cup sugar
3 eggs
2 tsp. lemon zest (about 2 lemons)
1 tsp. vanilla extract
1/2 cup oil
1 1/2 cups blueberries

For the Lemon Glaze:

1 cup powdered sugar
Lemon juice

For the Strawberry Glaze:
1 1/2 cups powdered sugar
2 tsp. lemon juice
3 whole strawberries (mashed)

Note: You do not need a mixer for this recipe, it actually comes out better if you whisk it by hand

Directions: In a large bowl sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Divide batter evenly in your mini muffin pan. Bake at 350 degrees F. for about 10-12 min. or until toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before glazing them.

To make the lemon glaze, mix 1 cup of powdered sugar with a few drops of lemon juice. It really depends how runny you want your glaze to be. Just keep adding lemon juice until you reach your desired consistency.

To make the strawberry lemon glaze, mix 1 cup of powdered sugar with 2 tsp. lemon juice. Then add the mashed strawberries. If the mixture is too runny, add more powdered sugar until you reach your desired consistency. It’s better to leave the glaze on the thick side so it doesn’t drip over the edges. Dip the top of each muffin in either the lemon glaze or the strawberry glaze. Allow the glaze to set for about 5 min. before serving.

Enjoy! 

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