FLOURLESS CHOCOLATE CAKE WITH GANACHE GLAZE You can whip up this flourless chocolate cake with ganache glaze in one bowl ~ no need for a mixer! This cake is dense and rich – perfect for chocolate lovers. Bonus: it’s easy!
GINGERBREAD LOAF WITH MAPLE GLAZE
This Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.
ITALIAN ALMOND PEAR CAKE
Rich almond flavor enhances the fruit in this classic Italian Almond Pear Cake made with gluten-free flour.
FLOURLESS CHOCOLATE BROWNIES
Who doesn’t love a rich brownie? These flourless chocolate brownies are amazing.They’re easy to make, they’re gluten-free, and they’re over-the-top full of chocolate! Just look at that crinkly, flaky top!
Cheesecake and pumpkin lovers rejoice! This simple Pumpkin Cheesecake With Gingersnap Crust will become your new favorite way to enjoy both.
Note: This post contains Amazon affiliate links.
This Pumpkin Cheesecake With Gingersnap Crust recipe is so simple that even I couldn’t mess it up! Listen, I love cheesecake, but I get intimidated with all the water bath instructions, so I just skipped that part with this recipe and it turned out amazing. No cracks on the top of the cheesecake. Your mileage may vary, but keep in mind that you can always add a dollop of freshly whipped cream to cover any imperfections. I’d add the dollop anyway; because freshly whipped cream.
Here’s how this cheesecake came together. I wanted to make it gluten-free, so I opted for Midel’s Gluten-Free Gingersnaps for the crust. Just crush them up, stir in butter, press into pan, bake for 8 minutes and you have your crust. See: easy!
I used my Vitamix to crush the cookies because it makes a better crumb than trying to do it with a rolling pin and ziplock bag. If you have a high-speed blender or food processor, I highly recommend using it for this.
I used an 8-inch pan, but I’d recommend a 9-inch if you don’t want the batter to come right to the top of the pan. Next time, I’ll grab the right pan. Also, a spring-form pan is recommended, but if you’re not concerned with taking it out of the pan for aesthetic purposes, feel free to use a cake pan.
You may also enjoy this Pumpkin Digital Recipe Card Bundle. Beautiful and colorful pumpkin recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.
I used a minimal amount of organic coconut sugar and subbed in some maple syrup for sweetness, too. I used full-fat organic cream cheese because I think it tastes better. I also used organic pumpkin puree and as well as organic eggs. If I’m going to enjoy a dessert, I want it to at least have the tone of health associated with it!
Full instructions are below in the details. This is a winner; give it a try!
You may also enjoy this Pumpkin Digital Recipe Card Bundle. Beautiful and colorful pumpkin recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.
1½ cups crushed gingersnaps (I used Midel Gluten-Free Gingersnaps)
¼ cup melted butter
For the Cheesecake
2 8 oz. packages cream cheese, softened
½ cup organic coconut sugar
⅓ cup maple syrup
3 tbsp gluten-free flour (or all-purpose flour if not making this gluten-free)
1 15 oz. can pumpkin puree (not pumpkin pie filling)
3 eggs
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp cloves
Instructions
Preheat oven to 350.
In a mixing bowl, stir together crushed gingersnaps and melted butter. Press mixture into the bottom of a springform pan. Bake for 8 minutes. Remove from oven and set aside.
In the bowl of stand mixer (or with an electric mixer) beat together cream cheese, sugar, and flour until creamy.
Add in maple syrup and mix until incorporated.
Add pumpkin, eggs, vanilla extract and spices to mixture and beat until smooth.
Carefully pour pumpkin mixture over the top of the crust and smooth out the top with the back of a spoon.
Bake for 35-40 minutes or until center is set and knife inserted in the center comes out clean. If the top starts to brown and the center isn't set, cover with aluminum foil to prevent further browning.
Remove to wire rack to cool for at least 1 hour before removing from spring-form pan and placing in the refrigerator for 2 hours or until completely cooled.
This healthy Cranberry Orange Relish is a holiday favorite during Thanksgiving and Christmas. It’s easy and it’s the perfect combination of tart and sweet.
Note: This post contains Amazon affiliate links. This easy and healthy cranberry orange relish uses only 4 ingredients and can be made in under 10 minutes. No cooking required! You do need a high-powered blender, such as a Vitamix, or food processor, though. I like to make this relish a day ahead and let the flavors deepen in the refrigerator overnight.
Here’s how to put it together in under 10 minutes:
You’ll need fresh cranberries, 2-3 large organic oranges, about 1/2 cup orange juice and a little maple syrup or organic sugar (or sugar substitute, like Swerve). Rinse the cranberries well and let them drain and dry. Wash the oranges well, too. I like to leave the orange rind on, so just cut each orange into quarters. Remove any seeds that you see.
Using your blender or food processor, add the orange sections and just a splash of the orange juice and blend for a few seconds. You don’t want the oranges totally pulverized. Add half of the cranberries and blend again, adding another splash of orange juice. Scrape down sides of blender, as needed and/or use the tamper if using a Vitamix. Add the remaining cranberries and blend, adding orange juice as needed. I like to leave the relish a little chunky, if possible.
Pour relish into a bowl and sweeten with maple syrup (or organic sugar) and stir well. Taste as you go. You can always add more sweetener if you desire. I like this relish on the tart side, so I tend to hold back on the sweetener. If you make it ahead and refrigerate it for a few hours or overnight, the flavors will develop. Taste again before serving to see if you need to adjust the sweetness. Enjoy!
You may also enjoy this Pumpkin Digital Recipe Card Bundle. Beautiful and colorful pumpkin recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.
Wash oranges, cut into quarters, leaving rinds intact. Remove any visible seeds.
Add oranges to high-powered blender or food processor, add a splash of the orange juice and blend into large chunks.
Add half of the fresh cranberries to the blender, add another splash of orange juice, and blend again. Scrape sides of blender, or use blender tamper if needed.
Add remaining cranberries and orange juice and blend until combined. Leave chunky, if desired.
Pour relish into bowl and add maple syrup or sugar. Stir well and taste. Add more sweetener if desired.
NOTE: can make ahead and refrigerate overnight. Flavors will deepen. Taste before serving and readjust sweetness if desired.
