Peppermint Cheesecake with an Oreo Crust

It’s never too early to practice your holiday recipes!

Yield: one cheesecake

You will need:

For the cheesecake:

  • 2 8oz packages of cream cheese, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon peppermint extract
  • Optional: peppermint bark for topping

For the crust:

  • 35 Oreos
  • 5 tablespoons butter, melted

Directions:

  • Let’s start with the crust. Preheat your oven to 350 degrees and have your pie tin or springform pan ready.
  • Crush 35 Oreos in a food processor until it resembles fine crumbs.
  • In a large bowl, combine the crushed Oreos with melted butter and mix.
  • Press the crust mixture down into a pie tin or springform pan. I use the bottom of a cup to evenly press the crust into the pan.
  • Bake the crust in the oven for 8-10 minutes and let cool.
  • For the cheesecake, add cream cheese and sugar into a large bowl. Use a hand mixer to beat the cream cheese and sugar together until smooth.
  • Add in each egg one at a time, mixing in between. Then add peppermint extract and mix one last time. The cheesecake batter should be smooth and almost fluffy, no lumps.
  • Pour the batter into the crust. Use the back of a spoon to evenly distribute the batter.
  • Bake in the oven for 30 minutes. Check in after 20 minutes to see the color of the cheesecake. If it is starting to turn yellow or golden yellow you can cover it with a foil tent to keep it from changing too much.
  • Remove from the oven and let cool for 1 hour before chilling in the fridge for at least 4 hours, ideally overnight.
  • When ready to serve, cut into slices and top with peppermint bark. Enjoy!

Gluten Free Chocolate Cupcakes with Cookies & Cream Frosting

A combo of my two favorite treats, cookies and cupcakes 🙂

Yield: 12 to 14 cupcakes

You will need:

For the cupcakes:

  • 1 cup gluten free flour (I like King Arthur’s Measure for Measure Gluten Free flour)
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 cup water
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/4 cup hot water
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt

For the frosting:

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 12 Oreos, crumbed (I use a food processor)
  • 2 teaspoons vanilla extract

Directions:

  • Let’s start with the cupcakes. Preheat your oven to 350 degrees and line a muffin tin with liners.
  • In a large bowl, combine all dry cupcake ingredients except the espresso powder. Mix until combined.
  • In a cup add hot water and espresso powder. Mix together and add to the dry ingredients.
  • Add in all the remaining wet cupcake ingredients. Mix until all the ingredients are well incorporated.
  • Fill each muffin tin 1/2 way to 3/4 of the way full. Bake in the oven for 18-20 minutes. Remove from the oven and let cool.
  • For the frosting, combine butter and sugar in a large mixing bowl. Use a hand mixer to beat the butter and sugar together. Add vanilla extract and crushed Oreos while you mix. Mix until there are no clumps of unmixed ingredients or chunks of butter. If the frosting isn’t coming together, add a splash of milk and mix.
  • Wait for the cupcakes to fully cool before frosting, then decorate and enjoy!

Caramel Apple Scones

A sweet fall treat, that’s what I want to eat!

Yield: 12 triangle scones

You will need:

  • 2 cups gluten free flour (I like King Arthur’s Gluten Free Measure for Measure)
  • 1/2 cup sugar
  • 1/2 cup butter, cold
  • 1/2 cup buttermilk
  • 1 egg
  • 2 & 1/2 teaspoons baking powder
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon vanilla extract
  • Splash of apple cider
  • Pinch of salt
  • Caramel, for topping

Directions:

  • Preheat oven to 350 degrees and lightly grease a cookie sheet.
  • In a large bowl, combine all dry ingredients (flour, sugar, baking powder, spices, and salt) and mix to combine.
  • Grate cold butter into the large bowl. Use a pastry cutter to work the butter into the dry ingredients to form small crumbs.
  • Add in the wet ingredients (buttermilk, egg, vanilla extract, and apple cider) and mix to combine.
  • Roll out the dough onto a lightly floured surface. Divide the dough in two. Form and flatten the dough into two 5 inch discs and slice into triangles (you should get 6 per disc).
  • If the dough is soft and not holding shape, it is likely too warm. Chill the dough for 20-30 minutes before baking to prevent it from spreading out in the oven.
  • Place the triangular scones onto the lightly greased cookie sheet and bake for 15-20 minutes. The tops should just start to turn golden brown.
  • Let the scones cool for 5 minutes, top with caramel, and enjoy!

Gluten Free Pumpkin Muffins

October is right around the corner!

Yield: 12 muffins

You will need:

  • 1 & 3/4 cup gluten free flour (I like King Arthur’s Gluten Free Measure for Measure Flour)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 15 oz can pumpkin purée
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cinnamon, and 1/4 tsp cloves)
  • pinch of salt

Directions:

  • Preheat oven to 350 degrees and prepare a muffin tin with liners or non-stick spray.
  • In a large bowl, add all dry ingredients (flour, sugars, baking soda, salt, and spices) and whisk until well incorporated.
  • In a medium size bowl, add all wet ingredients (pumpkin purée, vanilla extract, vegetable oil, and eggs). Mix until smooth.
  • Add the wet ingredients to the dry ingredients. Stir until combined, but be careful not to over mix.
  • Scoop muffin batter into muffin tins, fill to the brim.
  • Bake in the oven for 20 to 25 minutes.
  • Remove from the oven and let cool for 5 to 10 minutes, enjoy!

S’mores Whoopie Pies

A summer dessert mash up!

Yield: about 6 whoopie pies

You will need:

For the whoopie pie:

  • 1 & 1/3 cups graham crackers (about 4 graham cracker sheets), crushed
  • 2/3 cups flour
  • 2/3 cup brown sugar
  • 1/3 cup milk
  • 1/3 cup butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt

For the filling:

  • Fluffernutter or marshmallow topping
  • chocolate ganache or chocolate frosting

Directions:

  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • In a large bowl, cream the butter and brown sugar together.
  • Add the remaining dry ingredients and mix until combined.
  • Add the wet ingredients and mix until combined.
  • Scoop out 2 tablespoons of whoopie pie batter onto the prepared baking sheet, leaving 2 inches between each scoop.
  • Bake for 8 to 10 minutes.
  • Remove from the oven and let cool for at least 20 minutes.
  • When cooled and ready to serve, layer one whoopie pie half with chocolate ganache (or frosting) and the other whoopie pie half with Fluffernutter (or marshmallow topping) and make into a sandwich. Enjoy!

Cherry Cheesecake Bites

The perfect one-bite treat

Yield: about 20 cheesecake bites

You will need:

For the crust:

  • 8 whole graham crackers
  • 2 & 1/2 tablespoons melted butter
  • Pinch of salt

For the cheesecake:

  • 8 ounces (one package) cream cheese, room temperature
  • 1/3 cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Cherry purée (for topping)
  • Cherries (for topping)

Directions:

  • Let’s start with the crust. Preheat oven to 350 degrees and lightly grease a mini muffin tin or line with tin liners.
  • In a small bowl, melt the butter.
  • Crush the graham crackers until it resembles small crumbs and dust.
  • Mix butter and graham crackers together, add salt, and mix again.
  • Fill each muffin tin with enough crust to cover the bottom.
  • Set aside. Now time for the cheesecake filling.
  • In a large bowl, combine cream cheese with powdered sugar until smooth.
  • Add vanilla and egg, mix until smooth.
  • Optional: add a tablespoon of cherry purée into the cheesecake filling.
  • Fill the muffin tins with cheesecake filling.
  • Bake for 18-20 minutes, rotating the muffin tin 1/2 way through baking.
  • When done baking, let the cheesecake rest for 30 minutes, then transfer to set up in the fridge for 2 hours.
  • When ready to serve, top with cherry purée and a cherry. Enjoy!

Chocolate Fudge Truffles

Who needs a fancy chocolate store when you can make truffles at home!

Yield: it depends on the size of your truffles! I usually get between 8 and 12.

You will need:

For the fudge filling:

  • 1/4 cup cocoa powder
  • 2/3 cup heavy cream
  • 1 & 1/3 cups chocolate chips (I like dark chocolate for this recipe, but semi-sweet is great as well)
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

For the coating:

  • 1 cup melting chocolate

Directions:

  • Let’s start with the fudge filling. In a medium sized saucepan, heat the heavy cream, cocoa powder, and 3/4 cup of chocolate chips over medium heat. Stir the mixture and let cook for 5 minutes until it begins to thicken.
  • After 5 minutes, remove the saucepan from heat and stir in the remaining chocolate chips, butter, and vanilla extract until smooth. Transfer the fudge into a container and let set in the fridge for 30 minutes.
  • While the filling sets up, line a baking sheet with parchment paper and set aside.
  • After 30 minutes, take out the fudge filling. Scoop about 1 tablespoon of fudge filling and roll into a ball. Place each ball onto the prepared baking sheet. When done, put the baking sheet in the freezer for 15 minutes to let the truffles firm up.
  • After 15 minutes, heat the melting chocolate in a microwave safe bowl for 30 second intervals until smooth, or heat over stove top.
  • Dip the fudge filling truffles into the melting chocolate and cover completely. Place each truffle back on the prepared baking sheet. Repeat until all truffles are coated in chocolate and place the baking sheet in the fridge for the coating to harden. This takes about 20 to 30 minutes. Then enjoy!

Gluten Free Lemon Scones

The perfect treat for your next tea party!

Yield: 12 scones

You will need:

For the scones:

  • 2 cups + 2 tablespoons gluten free flour (I like King Arthur measure for measure)
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, frozen
  • 1/2 cup heavy cream
  • 1 egg
  • 1 tablespoon lemon juice
  • Zest of one lemon (save 1/2 the zest for topping)

For the glaze:

  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons confectioners sugar
  • Reserved lemon zest

Directions:

  • In a large bowl, whisk together all dry ingredients.
  • Use a grater to grate the frozen butter into the bowl. Mix with your hands to form crumb like mixture and set aside to let it rest in the fridge.
  • In a small bowl, mix together wet ingredients.
  • Slowly combine the wet ingredients with the crumb mixture until the dough begins to form. If the dough feels wet or sticky add one tablespoon of flour at a time until it is no longer sticky.
  • Place the dough on a lightly floured surface and begin forming it into two equal round discs about an inch in thickness each .
  • Cut each disc of dough in half and cut each half into three triangular pieces. You should have 6 scones sliced from each disc with 12 scones total.
  • Place on a lightly greased baking sheet and let chill in the fridge while the oven preheats. Preheat the oven to 400 degrees.
  • When the oven reaches temperature, bake the scones for 15 to 18 minutes.
  • To make the glaze: in a small bowl add all of the lemon juice and one tablespoon of confectioners sugar at a time until desired consistency. Sprinkle the zest into the glaze. Set aside until ready to serve.
  • Remove from the oven and let cool for 5 to 10 minutes. Top with glaze and enjoy!

Peanut Butter Bars

The easiest no-bake recipe ever!

Yield: 20 bars

You will need:

  • 1 cup peanut butter + 1 tablespoon
  • 1/3 cup butter, melted
  • 3/4 cup graham cracker crumbs
  • 1 & 1/2 cups powdered sugar
  • 1 cup chocolate chips or melting chocolate of your choice

Directions:

  • Line a 9×9 baking pan with parchment paper, set aside.
  • In a large bowl, mix the butter and the peanut butter together.
  • Add in the remaining ingredients (excluding the chocolate) and mix to combine.
  • Press the peanut butter mixture into the 9×9 pan trying to make an even layer.
  • Melt the chocolate and pour evenly over the peanut butter until the surface is covered with chocolate.
  • Place the pan in the fridge to let the bars set up for 2 hours. Cut into bars and enjoy!

Sea Salt & Honey Biscuits

I could eat these for breakfast, lunch, and dinner!

Yield: about 12 biscuits

You will need:

  • 2 cups flour
  • 8 tablespoons butter, cold
  • 2 eggs
  • 1/3 cup milk
  • 1 tablespoon baking powder
  • Butter, melted for topping
  • Sea salt, for topping
  • Honey, for topping

Directions:

  • Preheat oven to 400 degrees and lightly grease a baking sheet or line with parchment paper. Set aside.
  • In a large bowl combine butter, baking powder, and flour. The mixture should look like crumbs.
  • Add in the eggs and milk. Mix until dough begins to form.
  • Place dough on a well floured surface and begin to fold the dough over itself. Rotate the dough and continue to fold. Repeat this about 5 times. If the dough is sticky, add a little bit of flour to your hands and the surface of the dough.
  • Flatten the dough out to 3/4” thick using your hands, a rolling pin is not ideal for this. Use a biscuit cutter or a round cup to cut out biscuits and place them on the prepared baking sheet. Use the scraps to make more biscuits.
  • For a golden brown top, brush the biscuits with melted butter. Bake in the over for 12 to 14 minutes.
  • Remove from the oven and brush once more with melted butter. Sprinkle sea salt over the biscuits while the butter is melted so it will stick. When ready to serve, drizzle honey on top and enjoy!