I’ve always wanted to make a fresh strawberry sheetcake ever since I came up with our Texas Sheet Cake recipe. While that cake is rich, fudgy, and delicious, I wanted to make an alternative that was lighter and less intense for the summer time. We’ve been experimenting with this recipe ever since the Barbie movie came out - the first trial of the cake was actually decked out in Barbie decor! That first version was a bit too sweet though and tasted a bit artificial, but, like I said, we’ve been perfecting it ever since!

I feel like bundt cake don’t get enough credit for how delicious they can be. Some people find them difficult to make depending on the bundt pan they use, but this recipe utilizes a standard bundt pan that doesn’t have an intricate design that the cake could get stuck in! So, it’s pretty much foolproof. All of the component are really easy to make and doesn’t require you to be an expert baker at all! There are no strange ingredients - you most likely have everything you need sitting in your pantry and fridge. The only sad part about this recipe is that you have to wait the 45 minutes it bakes before you can enjoy it! Why must all good things take time?! 😭

This cake has a layer of brown sugar, walnut, chocolate chip streusel stuffed right in the center, forming a deliciously sweet, deletable filling. The top of the bundt cake also has a thick vanilla glaze and is topped with even more walnuts and chocolate chips! This cake could be served at any occasion in every season. It would be a perfect addition to your Easter dessert line-up and fit in just as well in your Christmas dessert table! It’s super versatile, which is why I love it so much!

I don’t think there was ever a chocolate dessert I didn’t like - but, this flourless chocolate cake is way beyond anything I’ve ever had before!! This cake is so thick and fudgy, but it instantly melts in your mouth when you take a bite. The smooth and creamy chocolate ganache layer adds to the pure richness to this dessert! Obviously, it’s optional to garnish with raspberries, but we highly recommend it to add a splash of color and freshness. It looks and tastes so good, you’ll feel like you’re at a fancy-schmancy restaurant!!!

This flourless chocolate cake is EXTREMELY easy to make and only requires a few ingredients, but looks and tastes so expensive. It’s made in a 9-inch springform pan, but serves around 15-20 people because of how rich and delicious it is - A small piece is all you need! If you’re not serving that many people, than you’ll have some irresistible leftovers to keep sneaking bites for a few days.

I’ve always been a chocolate + peanut butter gal and never really took interest in the whole chocolate-dipped banana craze for some reason….That was until I finally tasted one. I thought to myself “This would be epic with some peanut butter”. I was right, lol. I know I’m not the first person to put these three flavors together, but I think I’m one of the first to achieve them in a bread form! Not only are the flavors outstanding, but the loaf itself is beautiful and fun to look at, so the kids will love it!

This bread is the perfect blend of chocolate, peanut butter, and banana. It’s not too sweet either despite the addition of fresh, ripe bananas and peanut butter. The peanut butter also adds that irresistible nuttiness that pairs so well with chocolate. This gluten-free bread has become one of my favorite breakfasts lately and I hope you love it just as much! Bonus - it’s way easier to make than it looks!

Let’s face it: if you follow a gluten-free diet, finding a pizza crust that actually tastes good is like hunting for a unicorn. It feels like a nearly impossible task. Whether it’s the freezer aisle of your local grocery store or the menu of a trendy pizza place, there’s just one truth that everyone can agree on—most store-bought gluten-free pizza crusts are pretty much terrible.

You’ve probably been there: you pop one of those pre-made gluten-free crusts into the oven, expecting a golden, crispy treat, only to end up with something that’s soggy in the middle, too tough on the edges, and completely lacking in flavor. It’s the kind of experience that makes you seriously reconsider the whole concept of gluten-free pizza. And don’t even get me started on those frozen cauliflower crusts.

Banana cream pie is one of those things that I feel like everyone loves. The addicting gluten-free golden Oreo crust, the creamy pudding/custard filling that’s stuffed with fresh slices of bananas…SO GOOD!!! I think it might be one of my favorites! One of the best parts about this pie is that it’s incredibly easy…you could even do it in either a springform or a normal pie dish. The whole recipe doesn’t require a ton of ingredients either. Just a few things you probably already have in your fridge and pantry!

There’s one thing about banana cream pie that causes some trouble for a lot of people: the bananas turning brown inside of the pie. Well, we’ve come up with an SERIOUSLY SIMPLE TRICK to prevent that from happening!! So, no icky-looking, brown banana slices will mess up the look of your pie.

We’ve been working on these luscious whoopie pies for some time now so they’d be ABSOLUTELY PERFECT to share with the world! We spent months and months figuring out the best way to achieve a perfectly puffy shell without making them dry and crumbly. Obviously, since you’re reading this, we’ve achieved our goal!!! These Gluten-Free Chocolate Whoopie Pies are moist, fluffy, chocolaty, and perfectly balanced with the creamy vanilla filling - in our opinion, there’s nothing better!

While growing up and living in Pennsylvania was/is often times boring, the frequent visits to Amish farmers markets is definitely a highlight. Unfortunately, after going gluten-free, I was unable to enjoy those increible Amish whoopie pies 😭😭 I was then put on a mission to create gluten-free whoopie pies that were even better than the Amish ones…here’s what I’ve created.

I’ve been on a red velvet kick lately…maybe it’s because Valentine’s Day is right around the corner at the time I’m writing this. Speaking of which, why are red velvet desserts only popular during Valentine’s Day? I know it’s probably because of the red color, but there are so many more wonderful things about this flavor! The light tough of cocoa, the subtle sweetness, and the moist, tender crumb. Perfection 😍

This Gluten-Free Red Velvet Crumb Cake is all of what I described and more! The red velvet cake is so moist, it’s spectacular. It’s not too sweet, so the sweeter crumbs on top with a dusting of powdered sugar really balance the whole dessert out. The crumbs on top are actually red velvet too! - not just regular crumbs with some red food dye thrown in there for color. They have all of the signature red velvet flavor! It’s a Red Velvet explosion!!!!

Nothing else makes more sense than chocolate and peanut butter when paired together. The nutty, slightly savory flavor of the peanut butter melds with the smooth, rich chocolate and creates something magical. These gluten-free buckeye brownies are, simply, one of the best brownies you’ll ever eat in your life. They’re moist, ruch, fudgy, nutty, have a slight crunch from chocolate chips, and have a silky smooth finish with the two layers of decadence on top!

I’m not much of a candy eater, but I do like a good Reese’s Cup. Do you like Reese’s Cups? If you do, you’re going to LOVE these brownies. They taste like an amplified version of the classic candy. If you want an even more intense chocolate-peanut butter punch, top the brownies with chopped up Reese’s Cups…TO-DIE-FOR! 😍🍫🥜

Making these cut-out cookies has been a family tradition for as long as I can remember. When I was a kid my mom would make them for Easter; Lots of bunnies, chicks, and easter eggs. When I became a mom we continued the Easter tradition, but branched out and started making them for every holiday. My kids loved to decorate these cookies with anything and everything: Icing, sprinkles, candies, colored sugars, you name it - we used it.

It was always a great time making memories while we decorated (and ate) these wonderful soft and tender cut-outs. You're going to love these cookies - I promise! They are easy to roll and cut with you favorite cookie cutters. There is only a 15 minute long chill time and they hold their shape as they bake and keep a flat surface that's perfect for decorating. Bonus: they freeze perfectly!

I’ve said it time and time again, but Red Velvet is one of the most iconic and loved dessert flavors to ever exist. It’s bright red color and slight hints of cocoa make it hard to say “no”. I’ve never met a red velvet dessert I didn’t like…you can’t really mess it up! Since it' has such a subtle cocoa flavor that makes it easily distinguishable from straight chocolate or vanilla, it’s the perfect in-between flavor for something if you’re unsure what someone likes!

To me, red velvet desserts are a staple for Valentine’s Day. Not only does the striking red color make it perfectly suited for the holiday, but the lightly sweet flavor that it houses; it’s not going to be overwhelming in addition to all of the chocolates you’ll eat that day…it will be a perfect pair ♥️

Are you ready for a taste of summer? Blueberry season is almost upon us! - or at least it was when I wrote this…😂 So, let's get ready to bake up some delicious muffins made with freshly picked, juicy blueberries. Also, I'm pretty sure that blueberry is the most (or one of the most) popular muffin flavor of all time. Who can resist the tiny explosions of sweet, fresh blueberries in every bite? - They’re definitely one of my personal favorites.

These are soooo easy to make and taste 100% better than any gluten-free muffin you could find anywhere. In less than 40 minutes you can have a heavenly, homemade blueberry muffins with fresh blueberries bursting in every bite. Forget trying to find a good quality gluten-free blueberry muffin from a grocery store. Most of the time they’re dry and have those tiny pieces of fake blueberries in them that give them a super artificial taste. These muffins are leaps and bounds better than those, and may even be better than blueberry muffins made with traditional flour…well, you can be the judge of that, but take my word for it!