Desserts

White Chocolate Cranberry Pistachio Snowflake Truffles

These no-bake White Chocolate Cranberry Pistachio Snowflake Truffles are the perfect appetizer or treat for your holiday entertaining.

White Chocolate Cranberry Pistachio Snowflake TrufflesNote: This post contains Amazon affiliate links.

If you’re looking for a no-bake, sweet treat, here it is! This is a great make ahead treat, as it does require a few hours of refrigeration prior to forming the truffles. But it’s worth it.

White Chocolate Cranberry Pistachio Snowflake Truffles

You could even make the mixture, refrigerate it overnight, and finish up the next day. Either way, this is a rich treat for cranberry and pistachio lovers.

Make sure you finely chop the cranberries and pistachios. This will help the truffles form round balls rather than strange shapes because the fruit and nuts are too big.

Truffles Collage

Once the mixture is created, it will need to chill for a few hours before the fun of rolling the truffles begins. Caution: confectioner’s sugar can be messy, despite your efforts to control its surface spread. 😉

White Chocolate Cranberry Pistachio Snowflake Truffles

The size of the truffle largely depends on how many truffles you wish to make. I made approximately 16 truffles but you could easily get 20 truffle balls out of this mixture by rolling a smaller diameter ball.

White Chocolate Cranberry Pistachio Snowflake Truffles

You will love these rich, no-bake White Chocolate Cranberry Pistachio Snowflake Truffles!

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White Chocolate Cranberry Pistachio Snowflake Truffles
 
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White Chocolate Cranberry Pistachio Snowflake Truffles
Author:
Serves: 16-20
Ingredients
  • 8 oz. white chocolate, chopped into very small pieces
  • 5 Tablespoons of unsalted butter
  • 3 Tablespoons of heavy cream
  • 1 teaspoon of vanilla extract
  • ⅓ cup dried cranberries, finely chopped
  • ¼ cup roasted pistachios, finely chopped
  • ⅓ cup powdered sugar, sifted to remove lumps
Instructions
  1. In a saucepan, melt butter over low heat. Add heavy cream and stir to combine. Stir in vanilla extract. Set aside.

  2. Using a double boiler over medium-low heat, melt chopped white chocolate, stirring constantly until completely melted. Do not overheat while melting. Slowly melting is better so that the chocolate does not separate.

  3. Remove from heat. Let melted white chocolate cool just a bit before slowly stirring in mixture of butter and cream.

  4. Stir in chopped pistachios and cranberries. Cover top of mixture with plastic wrap. Let mixture come to room temperature before refrigerating.

  5. Refrigerate mixture for several hours, or until firm.

  6. Sift confectioner’s sugar into a small bowl.

  7. When ready to roll truffle balls, use a melon baller to scoop out the mixture. (One-inch balls will render about 20 truffles. If you want fewer truffles, scoop out slightly larger amounts per truffle.)Roll each truffle into a ball using your palms. The warmth of your hands will help soften the mixture to form the balls.

  8. Roll each ball in confectioner’s sugar, shake off excess, and place on wax paper or in your serving/storage container.

  9. Truffles will keep up to 1 week in tightly sealed container.

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Gingerbread Loaf With Maple Glaze (Gluten-Free)

This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.

Gluten-free Gingerbread LoafNote: This post contains Amazon affiliate links.

If you’re looking for a delicious gluten-free gingerbread loaf without a ton of sugar obscuring the important flavors, then look no further. This is a moist, richly flavored gingerbread that gets its sweetness from a scant bit of coconut sugar in the loaf itself, but mostly from the maple-based glaze on the top.

Gluten-free Gingerbread Loaf

I used a stand mixer to whip up the batter which uses a healthy amount of molasses. Right before I added the batter to the loaf pan, I stirred in a handful of crystallized ginger bits which add delightful little ginger bursts when you bite into one after the loaf has baked. I love my stoneware load pan – it bakes evenly and cleans up easily.

 

Gluten-free Gingerbread Loaf

I opted for a maple glaze in place of my beloved cream cheese frosting because I didn’t want an overly sweet gingerbread. The glaze adds just the right amount of sweetness, in my opinion. However, you could easily double the glaze portion and glaze it twice if you’d like a little more “frosting” as opposed to glaze. The glaze is thick as is, so it should be easy to double that section of the recipe if you desire more glaze. Garnish with a pretty sprinkle of crystallized ginger bits on the top.

Make sure you let the loaf cool completely before glazing, that way the glaze will set rather than drip completely off. I store mine in the refrigerator so it truly sets.

Gluten-free Gingerbread Loaf

This gingerbread loaf is amazing if eaten while warm. Even though I store mine in the fridge, I’ll just cut a slice and microwave it for 20 seconds or so until it’s warm. Delicious!

Gluten-Free Gingerbread Loaf

I used my favorite Bob’s Red Mill 1-to-1 Gluten-Free Flour for this recipe, but feel free to use regular all-purpose flour if you don’t need the gluten-free option.

Gluten-free Gingerbread Loaf

Enjoy!

Gingerbread Loaf With Maple Glaze (Gluten-Free)
 
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Gingerbread Loaf With Maple Glaze (Gluten-Free)
Author:
Ingredients
  • For the Gingerbread Loaf
  • 2 cups gluten-free flour (Bob’s Red Mill 1-to-1 Gluten-Free Flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground ginger
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon of salt
  • ¼ cup organic coconut sugar
  • ½ cup unsalted butter, softened
  • ½ cup molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup crystallized ginger bits
  • For the Maple Glaze
  • 1 cup powdered sugar
  • ¼ cup maple syrup
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground allspice
  • Garnish: crystallized ginger bits
Instructions
  1. Preheat oven to 350 degrees.

  2. Line a 9 X 5 loaf pan with parchment paper and grease well. Set aside.

  3. In a large bowl, stir together the gluten-free flour, baking soda, baking powder, ground ginger, nutmeg, cinnamon and salt. Set aside.

  4. In the bowl of a stand mixer, cream together the butter and sugar until well blended.

  5. Add in the molasses and vanilla. Mix well.

  6. Add the eggs, one at a time, until well mixed.

  7. Add half of the flour mixture and half of the buttermilk to the sugar mixture and blend well; add the remaining flour and buttermilk and blend well.

  8. Stir in the crystallized ginger bits.

  9. Pour and/or spoon the batter into prepared loaf pan and bake at 350 degrees for 55 minutes.

  10. Remove from oven and cool in the pan for 10 minutes.

  11. Remove from the pan and cool completely before glazing.



  12. Glaze instructions:
  13. Sift powdered sugar in to a large mixing bowl.

  14. Whisk in maple syrup, vanilla extract and cinnamon.

  15. Glaze will be thick. If you need to thin it out, add dollop of maple syrup and whisk.

  16. Spoon/pour glaze slowly over top of cooled gingerbread loaf. Allow to drip down sides.

  17. Garnish top of loaf with crystallized ginger bits.

  18. Glaze can be set quickly by refrigerating glazed gingerbread loaf.

  19. *Glaze recipe easily doubled if you desire more glaze.

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This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.Save

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Italian Almond Pear Cake (Gluten-Free)

Rich almond flavor enhances the fruit in this classic Italian Almond Pear Cake made with gluten-free flour.

Almond Pear Cake Gluten-FreeNote: This post contains affiliate links. 

I knew I wanted to make this cake when I saw it on Seasons And Suppers site, but she sealed the deal when she described it as “more pear than cake.” She was right. I tweaked her recipe just a bit to make it gluten-free, and added in a few subtle spices. This cake is amazingly, crazy delicious. I could not stop eating it! So you should make it immediately if you’re into almonds and pears. 😉

Almond Pear Cake Gluten-Free

Notes: I used Bob’s Red Mill Gluten-Free 1-to-1 Flour.  I also ground my almonds (in small batches) in my Vitamix – worked beautifully. You’ll need three pears, any variety. Peal them, core them, and cut them length-wise. Once the pears are nestled on top of the batter, which will be thick, bake for 25 minutes. The cake will gently rise around the pears.

Gluten-free Almond Pear CakeRemove from the oven and top generously with sliced almonds. Put the cake back in the oven for another 7-10 minutes to toast the almonds a bit and to ensure that the cake is done. Check the cake during the last few minutes by inserting a knife into the center. When it comes out clean, it’s done.

Gluten-free Almond Pear Cake

Remove from the oven and let the cake cool a bit before removing it from the Springform pan. Lightly dust the top with sifted confectioner’s sugar. Make sure you sift the sugar, otherwise you’ll end up with little clumps of sugar rather than a lovely dusting.

Gluten-free Almond Pear Cake

When you’re ready, cut yourself a slice and be prepared to be amazed with how delicious it is!

Gluten-free Almond Pear Cake

Perfezione! Delizioso!

Gluten-free Almond Pear Cake

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Italian Almond Pear Cake (Gluten-Free)
 
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Italian Almond Pear Cake (Gluten-Free)
Author:
Serves: 8-10
Ingredients
  • ½ cup plus 1 Tbsp. unsalted organic butter, at room temperature
  • ½ cup plus 1 Tbsp. organic sugar
  • 2 large organic eggs
  • ⅓ cup plus 1 Tbsp. gluten-free flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Flour)
  • 3½ oz (about ¾ cup) ground almonds
  • ½ tsp. baking powder
  • ½ tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • 3 small to medium ripe organic pears, peeled, cored and halved
  • 1.7 oz sliced almonds (for top of cake)
  • Confectioner’s sugar (sifted), for garnish
Instructions
  1. Pre-heat oven to 375° F.

  2. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.

  3. In the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy.
  4. Add eggs, one at a time, beating well after each addition. Fold in the gluten-free flour, ground almonds, baking powder, cinnamon and ginger. Batter will be thick.

  5. Spoon the batter into the Springform pan and smooth out the top of the batter with the back of a spoon or knife.

  6. Peel, core, and slice pears lengthwise.

  7. Arrange the pear halves on top of the cake and bake in pre-heated 375° F. oven for 25 minutes. The cake will gently rise above the pears.

  8. Remove from oven and top generously with sliced almonds.

  9. Put the cake back in oven for another 7-10 minutes to toast the almonds a bit and to ensure that the cake is done. Check the cake during the last few minutes by inserting a knife into the center. When it comes out clean, it's done.

  10. Remove from oven and let the cake cool a bit before removing it from the Springform pan.

  11. Lightly dust the top with sifted confectioner's sugar and serve.

Italian Pear Almond Cake Gluten-Free

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Maple and Cinnamon Baked Pears

Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.

Maple Cinnamon Baked PearsNote: This post contains Amazon affiliate links.

It’s pear season and it’s the perfect time to infuse these delicate-flavored fruits with warm spices. Baking the pears allows the pears to soften and absorb the flavors of the maple, cinnamon and ginger.

There are so many pear varieties from which to choose, so take your pick. Here, I used organic Bartlett pears.

Wash and dry your pears. Leave the skins on. Cut the pears lengthwise down the middle and using a melon baller or a small teaspoon, remove the core and seeds. Arrange pears, cut-side up, in a casserole dish or sheet pan. Optional: I like to line my casserole dish with parchment paper for easier cleanup.

Baked Pears Collage
Sprinkle the pears with ground cinnamon and ground ginger. If you like lots of spice, add more. I’m fairly liberal with my use of the spices! Add vanilla extract to maple syrup and stir to combine. Carefully spoon or pour the mixture over the pears, making sure to cover all the flesh. You’ll probably have a small pool of syrup in the bottom of the dish. That’s fine; I like to spoon a bit of the warm syrup over the finished product right before serving. If you serve the pears with a scoop of ice cream, drizzle a bit of the syrup over the ice cream, too!

Maple and Cinnamon Baked Pears
Optional garnish: I like to add a chopped nuts to the pears before serving. Here, I used chopped pecans, but walnuts would be yummy, too.

Maple Cinnamon Baked Pears

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You may also like:
Italian Almond Pear Cake
Spiced Pear Custard Pie
Apple Cinnamon Protein Smoothie

Maple and Cinnamon Baked Pears
 
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Maple and Cinnamon Baked Pears
Author:
Serves: 4
Ingredients
  • 4 Bartlett pears
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • Optional toppings: chopped pecans or walnuts, a scoop of vanilla ice cream
Instructions
  1. Preheat oven to 375° F.

  2. Optional: Line baking dish or baking sheet with parchment paper for easier cleanup.

  3. Wash and dry your pears. Leave the skins on. Cut the pears lengthwise down the middle and using a melon baller or a small teaspoon, remove the core and seeds. Arrange pears, cut-side up, in a casserole dish or sheet pan.

  4. Sprinkle the pears with ground cinnamon and ground ginger.

  5. Add vanilla extract to maple syrup and stir to combine. Carefully spoon or pour the mixture over the pears, making sure to cover all the flesh.

  6. Bake pears, uncovered for 25-30 minutes until tender and lightly browned around the edges.

  7. Serve immediately, garnished with nuts and a side of vanilla ice cream.

  8. Optional garnish: Chopped nuts; pecans or walnuts. Drizzle with any remaining syrup mixture from baking dish.

  9. Note: Leftover pears will keep in the refrigerator, tightly sealed, for 2-3 days.

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Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.

 

 

 

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