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!
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!
This easy beef chili recipe is a favorite to make in the fall and winter.
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I almost always have the simple ingredients on hand for this beef chili. In the rare case I don’t have any beef on hand…I just omit it and serve it over rice. This recipe is very simple and quick to make.
The ingredients include ground beef, kidney beans, chopped tomatoes, onion, garlic, green pepper, chili powder, cayenne pepper, salt, and the two ingredients that I think are absolutely not optional: brown sugar and apple cider vinegar (ACV). Do this: follow the recipe right up until you get to the part where you add the brown sugar and ACV. Before you add those two ingredients, taste the chili. Lacking something, right? Now add the brown sugar and ACV. Let it simmer for a few minutes. Now go back and taste it. See what I mean? You definitely need those two ingredients. You can play around with the amount of each to suit your taste. Sometimes the vinegar really comes through and I might want to tone it down, so I’ll add just a little more sugar. Same goes for the spices…totally up to your taste buds!
Once you’ve added all the ingredients, let it simmer for 30 minutes, at least, if you have the time. Check on it and stir occasionally. You might need to add a bit of water if it gets too thick for you. Totally up to you. Some like it more like a soup; I tend to like it a bit thick and chunky. Garnish with some grated cheddar cheese or a dollop of sour cream. Cornbread or garlic toast on the side is always appreciated, too.
Heat olive oil in large pot, over medium high heat and brown the beef. Before beef is completely browned, add onion, peppers, garlic and a pinch of salt. Continue to brown until onions are translucent.
Add can of chopped tomatoes and can of kidney beans that have been rinsed and drained. Add chili powder and cayenne pepper. Bring to boil and reduce heat to simmer.
Add brown sugar and apple cider vinegar. Simmer. Taste and add more salt, chili pepper, cayenne, as needed. This is entirely up to your taste buds!
Simmer for 30 minutes, if possible. Otherwise; serve it up and enjoy!
Note: If you like your chili more like soup, feel free to add a bit of water to thin it out.
Optional: garnish with grated cheddar cheese and or sour cream.
Cheesecake and pumpkin lovers rejoice! This simple Pumpkin Cheesecake With Gingersnap Crust will become your new favorite way to enjoy both.
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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.
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!
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)
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp cloves
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.