Gluten Free Apple Pie Cheesecake

I love cheesecake.  There's just something about this rich and creamy dessert sitting on top of a crunchy crust that gets me.  Although I love all things chocolate, this Gluten Free Apple Pie Cheesecake makes me happy too.  The graham cracker crust is studded with bits of pecans and cinnamon, giving it that taste you associate with apple pie, as well as the cinnamon and sugar coated apples piled on top of the cheesecake.  Top all that off with a homemade caramel sauce and a bit of whipped cream, and oh my, what a treat!

Gluten Free Apple Pie Cheesecake

Of course you could use a store bought caramel sauce, but the homemade caramel sauce that is on the blog is so easy and so good, it's worth the little bit of extra time (click the link for recipe).  The Gluten Free Apple Pie Cheesecake is easy to make too, but will wow the people you make it for!  Bring a little summer back into your life and try out this recipe!

GLUTEN FREE APPLE PIE CHEESECAKE
Recipe from:  Goodies Gone Gluten Free
Adapted from: Taste of Home
click here for Printable Recipe

I cup gluten free graham cracker crumbs ( I used Kinnikinnick Graham Style Crumbs)
3 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup butter, melted
2 Tbsp. finely chopped pecans

Filling:

3- 8 oz. packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 tsp. vanilla extract

Topping:

2-1/2 cups chopped peeled granny smith apples
1 Tbsp. lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon
6 Tbsp. store bought or homemade caramel sauce (click link for recipe)

Combine the first five ingredients; press into the bottom of a lightly greased 9-inch springform pan.  Bake at 350 degrees F. for 10 minutes.  Cool.  In a mixing bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low just until combined.  Stir in vanilla.  Pour over crust.  Toss apples with lemon juice, sugar and cinnamon and spoon over filling.  Bake at 350 degrees F for 55-60 minutes or until center is almost set.  cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen.  Drizzle with 4 Tbsp. of caramel topping.  Cool for 1 hour.  Chill overnight.  Remove sides of pan.  Just before serving garnish with whipped cream, and drizzle with remaining caramel and sprinkle with pecans.  Store in refrigerator.

Gluten Free Chocolate Cream Filled Cupcakes

This is the ultimate Valentine's treat.  I was super excited when I made these yesterday to serve at a meeting at our house.  They not only looked amazing...they tasted amazing.  The cake was so fluffy and the chocolate cream filling was such a nice surprise bite in the middle...not to mention the frosting, which I rimmed with crushed Heath bar (I've really been into using Heath in my desserts these days!  I just love the crunch it brings) and chocolate sprinkles.  You just have to make these Gluten Free Chocolate Cream Filled Cupcakes.  I guarantee you will wow anyone you serve them to.

Gluten Free Chocolate Cream Filled Cupcakes

Make sure you scroll down the whole page, so you don't miss any of the pics of these beauties!

GLUTEN FREE CHOCOLATE CREAM FILLED CUPCAKES
Recipe from:  Goodies Gone Gluten Free

Cupcakes:

Recipe for Hersey's One Bowl Chocolate Cake

Filling:

1 cup whipped chocolate frosting (gluten free - I used Duncan Hines 14 oz which was enough for the frosting and the filling.)
1/2 cup marshmallow fluff (or creme)

Frosting:

1 cup whipped chocolate frosting (gluten free - I used Duncan Hines)
1/2 cup semi sweet chocolate chips
2 tsp. corn syrup
2 crushed Heath Bars or 1/2 cups sprinkles or topping of choice

Make cake recipe according to directions for cupcakes. For the filling, mix together the frosting and marshmallow fluff in a small bowl and put into a gallon sized zip bag. When the cupcakes are completely cool, using the end of a wooden spoon make a hole in the center of the cupcake, almost to the bottom, wiggling as you go to make the hole about 1/2 inch wide.  Cut a 3/4 inch corner off of the frosting filled bag and insert into the center hole of the cupcake, squeezing bag until the center of the cupcake is filled with filling.

In a microwave safe bowl, heat the frosting ingredients (except for the Heath Bar or sprinkles) for 30 seconds until smooth and completely melted.  Stir and heat an additional 15 seconds if needed. Dip tops of cupcake into melted frosting.  Immediately rim sides of cupcakes with Heath Bar, sprinkles or desired topping.  Let cupcakes set up.  The frosting will set up smooth and somewhat solid on top, like a ganache.

I added cute little bows to the cupcake liners and topped the cupcakes with candy hearts.

Look at that fluffy cake and cream filling!  Oh yum!

They really are pretty, aren't they?

Coconut Oil Chocolate Candy Bar

You won't believe how ridiculously easy this is to make...and it's actually healthy too!  I kind of take away from the health factor when I make mine, because I like to add Heath Bar chunks to it, but it is still on the healthy side, as it is made with Virgin Coconut oil, which is loaded with health benefits, antioxidant rich cocoa powder and Agave Nectar as a sweetener.  I like crunch in my chocolate, so I also add almonds. You can make this without any additions, though, and it is still so good.   This Coconut Oil Chocolate Candy Bar keeps best in the fridge, and is a great guilt free treat!

Coconut Oil Chocolate Candy

You have to use a liquid sweetener in this recipe as any granulated type sugar will not dissolve in the melted coconut oil.  The first time I made it I tried using Coconut Palm Sugar, but it just all sank to the bottom and was like sand at the bottom of the candy.  Lesson learned.  I hope you try this Coconut Oil Chocolate Candy Bar out!  Let me know how you like it!

COCONUT OIL CHOCOLATE CANDY BAR
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

2/3 cup cocoa powder
2/3 cup coconut oil
1/3 cup Agave Nectar ( or any liquid sweetener of choice)
1/2 tsp. vanilla extract
1 Heath or Skor bar, broken or chopped in pieces
1/4 cup of toasted slivered almonds

Heat coconut oil in a small saucepan over low heat.  Once it melts, add the remaining ingredients.  Stir and pour over a parchment paper lined 9" pie plate or small cookie sheet, depending on how thin you want your chocolate.  I used a 9" pie plate and it was the perfect thickness for me.  Place in refrigerator for 2-4 hours or until set, and break into pieces.  Store in container in the fridge.

Gluten Free Chocolate Dipped Toffee Brownies

I thought this recipe was a good way to kick off February. With Valentine's Day fast approaching and all things chocolate being glorified this month, I wanted to add to the glory! These Gluten Free Chocolate Dipped Toffee Brownies are so decadent. They not only taste amazing, but make a nice presentation when put in a little box tied up with a bow.

Gluten Free Chocolate Dipped Toffee Brownies

This is an easy recipe to make, but if you want to go real easy, you can start with a boxed gluten free brownie mix and just add the broken toffee to it. I make mine using the Toffee Brownie recipe on the blog.

I suggest you don't go spending lots of money on store bought chocolates when you can give a fudgy homemade gluten free brownie filled with crunchy toffee that has been chocolate dipped and topped with more toffee crunch. Now after that description, doesn't an old chocolate bon bon in a cardboard heart sound boring? I think the appropriate answer is "Yes, it does."

 GLUTEN FREE CHOCOLATE DIPPED TOFFEE BROWNIES
 Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

Brownies: (from Barefeet in the Kitchen):

1/2 cup butter

2 cups semi-sweet or dark chocolate chips

1 cup light brown sugar

1 Tbsp vanilla

4 eggs

2/3 cup brown rice flour

1/3 cup tapioca starch

1/2 tsp. kosher salt

1 cup toffee bits (like Heath or Skor), or chopped toffee bar, reserve 1/4 cup for topping 

Chocolate dip:

2 cups semi-sweet chocolate chips

1 Tbsp. shortening

Preheat oven to 325 degrees F.  Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter.  Melt the butter in a large saucepan, over medium heat.  When the butter has melted, add the chocolate chips ans stir with a whisk until they have melted.  Remove from the heat, add the sugars and whisk until smooth.

Add the vanilla and then whisk in the eggs, one at a time.  When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan.  Stir to combine thoroughly.  Add 3/4 cup toffee bits.

Spread the mixture into the bottom of the prepared pan and them sprinkle the top with the reserved toffee bits.  Bake for 28-32 minutes just until a inserted toothpick shows moist crumbs.  Let the bars cool completely and then put them in the freezer until they are somewhat frozen (not completely hard, but solid enough to not drop crumbs when cut).

Once hardened, remove brownies from freezer and cut into 1 inch long and 1/2 inch wide bars. Melt chocolate chips with shortening in microwave safe bowl on medium power at 1 minute intervals, stirring in between each time.  Once melted, dip brownies in chocolate, with fork, letting excess chocolate drip back into bowl.  Place brownie on a parchment paper lined baking sheet and sprinkle with chopped toffee.  Once all brownies are dipped, let them set up in the fridge.

Gluten Free Baked Penne With Sausage and Spinach

I love a good pasta dish.  I'd have to say, this Gluten Free Baked Penne with Sausage and Spinach is just that...a good pasta dish.  The fresh spinach and the tomatoes keep this dish tasting light.  You can use an Italian sausage, but I really like the combo of a chicken and apple sausage to pair with the spinach, tomatoes and olive oil.   Topped with the melted mozzarella and parmesan cheeses, this pasta is high on the "yum" meter!

Gluten Free Baked Penne with Sausage and Spinach

This Gluten Free Baked Penne with Sausage and Spinach is easy to make and is nice as a left over for the next day.  You can use any gluten free penne you like, just try this dish out!

GLUTEN FREE BAKED PENNE WITH SAUSAGE AND SPINACH
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

8 oz. gluten free penne pasta
2 tsp olive oil
8 oz. chicken and apple or Italian sausage, sliced
2 cloves garlic, minced or pressed
1 can (14 1/2 oz.) Italian seasoned diced tomatoes
1/4 tsp. each salt and pepper
2 cups shredded mozzarella cheese (8 oz.)
1/4 cup shredded parmesan cheese

Cook penne according to package directions, until tender to bite.  Drain.  Pour oil into a  large skillet and over medium high heat cook sausage.  Just as sausage is almost done, add garlic.  Add spinach and stir until wilted, about 5 minutes.  Stir in tomatoes with juice, salt, pepper, and cooked pasta.  Pour pasta mixture into a 13 x 9 baking dish.  Sprinkle with mozzarella and parmesan cheeses and bake in a 350 degree F. oven until cheese is browned and bubbling, 25-30 minutes.