The Ultimate Baking Cookbook - Essential Guide To Perfect Cakes, Cookies, Pies, Tarts

THE
ULTIMATE BAKING
COOKBOOK
Essential Guide to Perfect Cakes, Cookies, Pies, Tarts, Cupcakes.
Delicious Bread and Pizza Gluten-Free Recipes The Whole Family Will Love
Jaxon Cooper
TABLE OF CONTENTS
INTRODUCTION
CHAPTER 1 : PIES
Japanese Fruit Pie
Blackberry Pie
Key Lime Pie
Pineapple Cream Pie
Raspberry Pie
Peach Pie
French Coconut Pie
Cranberry Pie
Creamsicle Pie
Banana Cream Pie
Mixed Berry Pie
Gluten-Free Chocolate Cream Pie
Gluten-Free Raspberry Pie
Gluten-Free Banana Cream Pie
Gluten-Free Lemon Meringue Pie
CHAPTER 2 : CAKES
Easy Caramel Cake
Tiramisu Layer Cake
Blueberry Sour Cream Coffee Cake
One Bowl Chocolate Cake III
Chocolate Brownie Cake
Coconut Cake
Gluten-Free Yellow Cake
Lemon Earthquake Cake
Vegan Simnel Cake Recipe
Blackberry & Orange Cake
Coffee & Walnut Cake
Red Velvet Cake
Gluten-Free Angel Food Cake
Gluten-Free Strawberry & Pistachio Olive Oil Cake
Gluten-Free Apple & Almond Cake
CHAPTER 3 : COOKIES
Gluten-Free Thumbprint Cookies
Monster Cookies
No-Bake Oatmeal Cookies
Chewy Lemon Sugar Cookies
Peanut Butter Blossoms
CHAPTER 4 : TARTS
Blueberry Tart
Easy Strawberry Tart
Lemon Tart
Chocolate Tart
Butter Tarts
Mini S'mores Tarts
Caramel Apple Tart
Strawberry Pretzel Tart
Apple Tart
Watermelon Cookie Tart
Summer Berry Tortilla Tart
Gluten-Free Pumpkin Tart
Gluten-Free Strawberry-Almond Tart
Gluten-Free Blueberry Key Lime Tart
Gluten-Free Vegan Matcha Mousse Tart
CHAPTER 5 : CUPCAKES
Cherry-Almond Vanilla Cupcakes
Pumpkin Cupcakes with Spiced Mascarpone Cream Filling
Lavender-Honey Cupcakes
Mochaccino Cupcakes
Velvet Rouge Cupcakes
Gluten-Free Vanilla Bean-Coconut Cupcakes
Gluten-Free Churro Cupcakes
Gluten-Free Choco-Zucchini Cupcakes
Peanut-Butter Chocolate Twist Cupcakes
Gluten-Free Pineapple-Carrot Cupcakes
CHAPTER 6 : GLUTE-FREE BREAD RECIPES
Gluten-Free Quinoa Bread
Gluten-Free Apple Cinnamon Bread
Gluten-Free Rosemary Garlic Bread
Gluten-Free Buckwheat Bread
Gluten-Free Oatmeal Bread
Gluten-Free Sweet Potato Bread
Gluten-Free Buckwheat Raisin Bread
Gluten-Free Chia Seed Bread
Gluten-Free Chocolate Banana Bread
Gluten-Free Zucchini Bread with Walnuts
CHAPTER 7 : GLUTEN FREE PIZZA
Gluten-Free Margherita Pizza
Gluten-Free BBQ Chicken Pizza
Gluten-Free Pesto and Tomato Pizza
Gluten-Free Hawaiian Pizza
Gluten-Free Mediterranean Pizza
Gluten-Free Barbecue Veggie Pizza
Gluten-Free Thai Chicken Pizza
Gluten-Free Sausage and Mushroom Pizza
INTRODUCTION
Are you looking for a cookbook that will take your desserts to the next level? Look no further than
The Sweet Life! With over 75+ mouthwatering recipes, you will discover the secret to creating
delicious and impressive desserts that will wow your family and friends. From classic favorites like
chocolate cake and apple pie to unique and exotic delights, this book has something for everyone.
Whether you are a seasoned baker or just starting out, The Sweet Life will help you satisfy your
sweet tooth and impress your guests with every delectable bite.
Welcome to the ultimate guide to baking! In this comprehensive cookbook, you'll find over 100
delicious and easy-to-follow recipes for cakes, muffins, breads, cookies, and more. Whether you're
a beginner or an experienced baker, you'll find something to love in this collection of mouth-
watering treats.
Inside, you'll find classic favorites like chocolate chip cookies and banana bread, as well as more
unique and creative recipes like matcha Matcha Mousse Tart andglute-free Mediterranean pizza.
Each recipe is accompanied by beautiful full-color photos and clear step-by-step instructions,
making it easy to recreate even the most complex baked goods.
In addition to the recipes, this cookbook also includes tips and tricks for perfecting your baking
skills, as well as advice on selecting the best ingredients and equipment. You'll learn about different
types of flour, how to properly measure ingredients, and techniques for decorating cakes and
cupcakes.
Whether you're baking for a special occasion or just want to satisfy your sweet tooth, this cookbook
has everything you need to create delicious and impressive desserts that are sure to impress. So
grab your apron and get ready to bake up some magic with this must-have cookbook for any home
baker.
CHAPTER 1 : PIES
JAPANESE FRUIT PIE
Total time: 50-60 minutes | Servings: 8
Ingredients:
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1/2 cup chopped walnuts
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped mixed fruit (such as strawberries, kiwi, and mandarin oranges)
1/4 cup honey
1/4 cup water
Directions:
1. Preheat your oven to 350°F (180°C) and line a 9-inch pie dish with parchment paper.
2. In a mixing bowl, cream the softened butter and granulated sugar together until light
and fluffy. Add in the egg and vanilla extract, and mix well.
3. Gradually mix in the flour until well combined. Then fold in the chopped walnuts.
4. Transfer the dough into the prepared pie dish and press it down evenly to form the
crust. Bake it for 15-20 minutes or until the edges are golden brown.
5. While the crust is baking, prepare the fruit filling. In a small saucepan, combine the
chopped fruit, honey, and water. Bring to a boil and reduce heat to low. Simmer for
10-15 minutes or until the fruit has softened and the liquid has thickened into a syrup.
6. Pour the fruit filling into the baked pie crust and spread it evenly. Return the pie to the
oven and bake for another 15-20 minutes or until the filling is set.
7. Let the pie cool completely before slicing and serving.
Nutritional Information per Serving:

Calories: 337 Total fat: 19g Saturated fat: 8g Total carbohydrate: 40g Total sugars: 26g Protein: 4g
BLACKBERRY PIE
Total Time: 1h 30min | Servings: 8
Ingredients:
1 9-inch pie crust (pre-made or homemade)

6 cups fresh blackberries
1 cup granulated sugar
½ cup all-purpose flour
1 tsp cinnamon
1 tsp vanilla extract
3 tbsp unsalted butter
Juice of half a lemon
1 egg (lightly beaten)
1 tbsp turbinado sugar (optional)
Directions:
1. Preheat oven to 375°F (190°C).

2. Rinse and drain 6 cups of fresh blackberries and place them in a large mixing bowl.
Add 1 cup of granulated sugar, 1/2 cup of all-purpose flour, 1 tsp of cinnamon, 1 tsp
of vanilla extract, and the juice of half a lemon.
3. Mix gently until the blackberries are coated.
4. Pour the mixture into the 9-inch pie crust and dot with 3 tbsp of unsalted butter.
5. Roll out the remaining pie crust and use a knife to cut strips to lay on top of the
blackberries to create a lattice crust.
6. Brush the lattice top with the lightly beaten egg and sprinkle 1 tbsp of turbinado sugar
on top (optional).
7. Bake for 40-45 minutes, or until the crust is golden-brown and the filling is bubbling.
8. Remove the pie from the oven and let it cool for at least 30 minutes before slicing and
serving. Enjoy!
Nutritional Information Per Serving (1 slice):

Calories: 396 Total Fat: 14g Saturated Fat: 6g Total Carbohydrates: 65g Sugars: 36g Protein: 4g
KEY LIME PIE
Total Time: 2 hours and 40 minutes (including 2 hours of chilling time) | Servings: 8
Ingredients:
1 ½ cups graham cracker crumbs

1/3 cup unsalted butter (melted)
3 large egg yolks
1 can sweetened condensed milk (14 oz)
½ cup key lime juice
1 tbsp lime zest
Whipped cream and lime slices for topping (optional)
Directions:

2. In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted
butter until evenly combined.
3. Press the mixture onto the bottom and up the sides of a 9-inch pie dish.
4. Bake for 10 minutes until lightly golden brown and let cool.
5. In a separate bowl, whisk together the egg yolks and sweetened condensed milk until
smooth.
6. Add key lime juice and lime zest, whisking until combined.
7. Pour the mixture into the cooled crust.
8. Bake the pie for 15 minutes, until set.
9. Let the pie cool to room temperature, then refrigerate for at least 2 hours or until
chilled.
10. Serve chilled with whipped cream and lime slices, if desired. Enjoy!

PINEAPPLE CREAM PIE
Total Time: 3 hours (including 2 hours of chilling time) |Servings: 8
Ingredients:
1 can crushed pineapple (20 oz, drained and juice reserved)
1 package cream cheese (8 oz, softened)
1 cup whipped cream (plus extra for topping)
¼ cup granulated sugar
¼ cup corn starch
3 eggs
1 tsp lemon juice
1 tbsp unsalted butter
Directions:
2. In a medium bowl, combine the crushed pineapple and 1/4 cup of granulated sugar.
3. In a separate bowl, beat the cream cheese and butter with an electric mixer until
smooth.
4. Add the drained pineapple and juice, corn starch, eggs, vanilla extract, and lemon
juice, and beat until well blended.
5. Gently fold in the whipped cream.
6. Pour the mixture into the 9-inch pie crust.
7. Bake for 40-45 minutes, or until the edges are golden-brown and the filling is set.
8. Allow the pie to cool to room temperature, then chill in the refrigerator for at least 2
hours before serving.
9. Serve cold with additional whipped cream, if desired. Enjoy!

RASPBERRY PIE
Total Time: 1 hour and 10 minutes | Servings: 8
Ingredients:

5 cups fresh raspberries
¾ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 egg
1 tablespoon water
Powdered sugar for dusting (optional)
Directions:

2. Rinse and drain 5 cups of fresh raspberries and place them in a large mixing bowl.
3. Add 3/4 cup of granulated sugar, 3 tablespoons of cornstarch, 1 tablespoon of fresh
lemon juice, and 1 teaspoon of vanilla extract. Mix gently until the raspberries are
coated.
5. Roll out the second pie crust and use a knife to cut strips to lay on top of the raspberry
mixture to create a lattice crust.
6. Whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the
lattice crust with the egg wash.
8. Remove the pie from oven and let it cool for at least 30 minutes before serving.
9. Dust with powdered sugar (optional).
10. Serve and enjoy!

PEACH PIE
Ingredients:
2 9-inch pie crusts (pre-made or homemade)
6 cups fresh peeled and sliced peaches
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter
Directions:
2. In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch,
lemon juice, cinnamon, nutmeg, and salt. Mix gently until the peaches are coated.
4. Cut the butter into small pieces and scatter them over the top of the fruit mixture.
5. Roll out the second pie crust and use a knife to cut strips to lay on top of the peach
mixture to create a lattice crust.
6. Pinch the edges of the lattice crust with the bottom crust.
8. Remove the pie from oven and let it cool for at least 30 minutes before serving.
9. Serve and enjoy!

FRENCH COCONUT PIE
Ingredients:
1 cup shredded coconut, sweetened or unsweetened
1/2 cup unsalted butter, melted
3 large eggs, beaten
1/2 cup evaporated milk
1 teaspoon white vinegar
A pinch of salt
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded coconut, granulated sugar, melted unsalted
butter, beaten eggs, and evaporated milk.
3. Add the vanilla extract, white vinegar, and a pinch of salt to the mixture. Stir well until
all the ingredients are well combined.
4. Pour the mixture into the pie crust and smooth the top using a spatula.
5. Bake the pie for 45-50 minutes or until the top is golden brown and the filling is set.
6. Once the pie is done, take the pie out of the oven and let it cool on a wire rack for at
least 30 minutes before serving.
7. Garnish the pie with toasted coconut flakes or whipped cream before serving.
8. Enjoy this delicious French Coconut Pie with your family and friends!

CRANBERRY PIE
Ingredients:

2 cups fresh cranberries, washed
1/4 cup light brown sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons unsalted butter, melted
1 egg, beaten
Directions:

2. In a mixing bowl, mix the granulated sugar, light brown sugar, cornstarch, all-purpose
flour, ground cinnamon, ground ginger, and salt.
3. Add the fresh cranberries, melted unsalted butter, boiling water, vanilla extract, and
beaten egg. Mix well.
4. Pour the mixture into the prepared 9-inch pie crust.
5. Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is
bubbling.
6. Once the pie is done, take it out of the oven and let it cool on a wire rack for at least
30 minutes before serving.
7. Serve your delicious Cranberry Pie with whipped cream or vanilla ice cream.

CREAMSICLE PIE
Ingredients:
2 cups vanilla ice cream, softened
1/2 cup frozen orange juice concentrate, thawed
1/2 cup sweetened condensed milk
1 tablespoon fresh orange zest
1/2 teaspoon vanilla extract
1 cup whipped cream
Orange slices, for garnish
Directions:
2. In a mixing bowl, mix the vanilla ice cream, frozen orange juice concentrate,
sweetened condensed milk, fresh orange zest, and vanilla extract until well combined.
3. Pour the mixture into the prepared 9-inch pie crust and smooth the top using a
spatula.
4. Bake the pie for 25-30 minutes or until the crust is golden brown.
5. Take the pie out of the oven and let it cool on a wire rack for at least 30 minutes.
6. Once the pie is done, spread the whipped cream over the top of the pie.
7. Garnish with orange slices. Chill in the fridge for at least 30 minutes before serving.
8. Serve and enjoy your creamy and refreshing Creamsicle Pie!

BANANA CREAM PIE
Total Time: 2h | Servings: 8
Ingredients:
3 large ripe bananas, sliced
1/3 cup cornstarch
1/4 tsp salt
2 cups whole milk
3 large egg yolks
1 cup heavy cream
1 tbsp powdered sugar
Directions:
1. Preheat oven to 375°F (190°C). Bake the pie crust according to package instructions
and let it cool.
2. Arrange sliced bananas on the bottom of the cooled pie crust.
3. Whisk sugar, cornstarch, and salt in a saucepan. Add milk and egg yolks, whisking
until well combined.
4. Cook mixture over medium heat, stirring constantly, until it thickens and comes to a
boil.
5. Remove the saucepan from heat and stir in the vanilla extract.
6. Pour the mixture over the sliced bananas in the pie crust. Smooth the top with a
spatula.
7. Let the pie cool to room temperature, then refrigerate for at least an hour to set.
8. Beat heavy cream and powdered sugar together until stiff peaks form.
9. Spread whipped cream over the top of the pie and chill for 30 minutes.
10. Serve and enjoy your creamy and delicious Banana Cream Pie!

MIXED BERRY PIE
Total Time: 2 hours and 15 minutes | Servings: 8
Ingredients:
2 pre-made 9-inch pie crusts (or homemade)

4 cups mixed berries (strawberries, blueberries, blackberries, raspberries, etc.), washed
and drained
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg, beaten
1 tablespoon coarse sugar (such as turbinado)
Directions:

2. Roll out one of the pie crusts and line a 9-inch pie plate with it. Trim the excess crust
around the edge of the plate.
3. In a mixing bowl, combine the mixed berries, granulated sugar, cornstarch, salt, and
lemon juice. Mix well until the berries are well coated.
4. Pour the berry mixture into the lined pie plate.
5. Roll out the other pie crust and cut it into strips for a lattice crust. Lay the strips of
dough over the top of the pie in a lattice pattern, trimming the excess as needed and
pinching the edges to seal.
6. Brush the beaten egg over the top of the lattice crust and sprinkle with coarse sugar.
7. Bake the pie for 40-45 minutes or until the crust is golden brown and the filling is
bubbling.
8. Once the pie is done, let it cool on a wire rack for at least 30 minutes before serving.
9. Serve and enjoy your delicious and fruity Mixed Berry Pie!

GLUTEN-FREE CHOCOLATE CREAM PIE
Ingredients:
2 cups gluten-free graham cracker crumbs

1 cup semisweet chocolate chips
1/3 cup cornstarch
1/3 cup cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
1/2 cup heavy cream
Chocolate shavings (optional)
Directions:
1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar.
Press onto 9-inch pie plate. Bake for 10 minutes. Let cool.
2. Melt chocolate chips. In a mixing bowl, whisk together cornstarch, cocoa powder, and
salt. In a saucepan, heat whole milk until hot but not boiling.
3. In a mixing bowl, whisk together egg yolks and sugar. Slowly add hot milk to egg
mixture, whisking constantly.
4. Add cornstarch mixture to saucepan and cook over medium heat until thickened.
Remove from heat and stir in melted chocolate and vanilla extract.
5. Pour mixture into cooled crust and cover with plastic wrap. Chill in the refrigerator for
at least 2 hours.
6. In a mixing bowl, whip heavy cream until stiff peaks form. Spread over pie and
garnish with chocolate shavings, if desired.

GLUTEN-FREE RASPBERRY PIE
Total Time: 2 hours | Servings: 8
Ingredients:
1 1/2 cups gluten-free all-purpose flour blend

2 tbsp granulated sugar
1/2 cup unsalted butter, cold and cut into cubes
1 large egg yolk
2 tbsp ice water
4 cups fresh raspberries
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp lemon zest
1/4 tsp salt
1/4 cup raspberry preserves
1 egg, beaten
Coarse sugar for dusting
Directions:
1. Preheat oven to 350°F (175°C). Mix flour blend, sugar, and salt.
2. Use a pastry blender or fork to cut cold butter into flour mixture.
3. Add egg yolk and 2 tbsp ice water to form a dough. Chill for 30 minutes.
4. Roll out dough to fit 9-inch pie plate.
5. Mix raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt.
6. Pour mixture into crust.
7. Heat raspberry preserves and brush over edge of crust.
8. Sprinkle coarse sugar on top.
9. Bake for 40-45 min or until golden brown.
10. Let cool, then serve and enjoy!
Nutritional Information per serving (1 slice):

GLUTEN-FREE BANANA CREAM PIE
Ingredients:
2 cups gluten-free graham cracker crumbs
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
3 ripe bananas, sliced
1 cup heavy cream
2 tablespoons powdered sugar
Directions:
1. Preheat oven to 350°F (175°C). Mix crumbs, melted butter, and sugar.
2. Press mixture onto bottom and sides of 9-inch pie plate. Bake for 10 minutes. Let
cool.
3. Whisk granulated sugar, cornstarch, and salt in mixing bowl.
4. In saucepan, heat whole milk until it starts to steam.
5. In another mixing bowl, whisk egg yolks then gradually whisk in hot milk.
6. Pour mixture back into saucepan and cook over medium heat until thickened.
7. Remove from heat and stir in unsalted butter and vanilla extract until smooth.
8. Add sliced bananas to filling mixture and stir gently to combine.
9. Pour mixture into crust and chill for at least 2 hours.
10. Whip heavy cream and powdered sugar together until stiff peaks form. Spread over
filling.
11. Chill pie for another hour.

GLUTEN-FREE LEMON MERINGUE PIE
Ingredients:
1 1/2 cups gluten-free all-purpose flour
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2 tbsp ice water
6 large egg yolks
1 1/4 cups granulated sugar
1/2 cup cornstarch
1/2 tsp salt
1 cup fresh lemon juice
2 cups water
6 large egg whites
1/2 tsp cream of tartar
Directions:
2. Combine flour, sugar, and salt for the crust. Use a pastry blender to cut in the cold,
cubed butter until the mixture resembles coarse crumbs. Add egg yolk and ice water,
stir until a dough forms. Roll out the dough and place it in a 9-inch pie plate. Bake for
20 minutes or until lightly browned.
3. Whisk the egg yolks until frothy for the filling. In a saucepan, combine sugar,
cornstarch, and salt. Gradually add water, whisking constantly. Cook over medium
heat until thickened. Remove from heat and add lemon juice and butter. Gradually
whisk in 1/3 of the mixture to the egg yolks, then pour back into pan and cook over
low heat for 2 minutes. Pour into the cooled crust and let set.
4. Beat the egg whites on medium speed until frothy. Add cream of tartar and beat on
high speed until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Spread over the lemon filling, completely covering the top.
5. Bake for 15-20 minutes or until lightly browned. Let cool and serve.

CHAPTER 2 : CAKES
EASY CARAMEL CAKE
Total Time: 1 hour and 30 minutes | Servings: 10-12
Ingredients:
2 cups all-purpose flour

1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1 cup light brown sugar, packed
1/4 cup whole milk
2 cups powdered sugar
Directions:

2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and granulated sugar, add eggs one at a time.
4. Stir in vanilla extract.
5. Gradually add flour mixture in three parts, alternating with buttermilk.
6. Pour batter into a greased 9x13 inch baking dish and bake for 30-35 min.
7. In a saucepan, melt butter over medium-high heat.
8. Add brown sugar and milk, bring to a boil.
9. Remove from heat and whisk in powdered sugar and vanilla extract.
10. Spread frosting over cooled cake.
11. Optional: Drizzle with additional caramel sauce and sprinkle with chopped nuts or
toffee bits.
12. Slice and serve!
TIRAMISU LAYER CAKE
Total Time: 2 hours and 30 minutes | Servings: 12-14
Ingredients:
1 box (15.25 oz) yellow cake mix
1/2 cup whole milk
1/2 cup brewed espresso, cooled
1/4 cup vegetable oil
3 large eggs
1 tbsp vanilla extract
16 oz mascarpone cheese, softened
1/2 cup powdered sugar
2 tbsp brewed espresso, cooled
1/2 tsp vanilla extract
1 tbsp unsweetened cocoa powder
1 tbsp powdered sugar
Chocolate shavings for topping (optional)
Directions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with
parchment paper.
2. Whisk cake mix, milk, espresso, oil, eggs, and vanilla until smooth.
3. Divide batter between pans and bake for 20-25 minutes or until toothpick comes out
clean.
4. Beat mascarpone, powdered sugar, espresso, and vanilla until light and fluffy.
5. Place first cake layer on plate and spread half of mascarpone filling on top.
6. Place second cake layer on top and spread remaining mascarpone filling on top.
7. Mix cocoa powder and powdered sugar and dust on top of cake.
8. Top with chocolate shavings (optional) and chill for at least 1 hour before serving.

BLUEBERRY SOUR CREAM COFFEE CAKE
Ingredients:
1/2 cup all-purpose flour

1/2 cup light brown sugar, packed
1/2 tsp ground cinnamon
4 tbsp unsalted butter, melted
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup sour cream
1 1/2 cups fresh blueberries
Directions:
1. Preheat the oven to 350°F (175°C).

2. In a bowl, whisk together flour, brown sugar, and cinnamon. Add melted butter and
mix until crumbly.
3. Grease a 9-inch springform pan. In a separate bowl, whisk together flour, baking
powder, baking soda, and salt.
4. In another bowl, beat butter and sugar. Add eggs, vanilla, and the flour mixture in
three parts, alternating with sour cream.
5. Fold in blueberries. Pour half of the batter into the pan.
6. Sprinkle half of the streusel on top. Pour remaining batter and sprinkle remaining
streusel on top.
7. Bake for 40-45 minutes until a toothpick comes out clean.
8. Let cool before slicing and serving.

Calories: 358 Total Fat: 18g Saturated Fat: 11g Total Carbohydrates: 45g Sugars: 28g | Protein: 4g
ONE BOWL CHOCOLATE CAKE III
Total Time: 45 minutes |Servings: 12-15
Ingredients:
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong brewed coffee, cooled
Directions:
2. Grease a 9×13 inch baking pan and set aside.
3. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking
powder, and salt.
4. Add eggs, buttermilk, coffee, oil, and vanilla extract to the dry mixture and whisk until
smooth and well combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the
center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool
completely.

CHOCOLATE BROWNIE CAKE
Total Time: 45 minutes | Servings: 12-16
Ingredients:
1/2 cup butter
3 large eggs
1 tbsp vanilla extract
1 cup flour
1/2 tsp salt
1/2 tsp baking powder
2 tbsp vegetable oil
1/2 cup heavy cream
Chocolate shavings or powdered sugar for garnish (optional)
Directions:
1. Preheat oven to 350°F. Grease and line a 9-inch cake pan with parchment paper.
2. Beat butter and sugar together. Beat in eggs and vanilla extract.
3. Mix together flour, cocoa powder, salt, and baking powder. Gradually add to butter
mixture.
4. Fold in chocolate chips. Pour batter into the prepared cake pan and bake for 25-30
minutes.
5. For the ganache, heat vegetable oil and heavy cream in a saucepan until simmering.
Remove from heat and add chocolate chips, stir until melted.
6. Pour ganache over the cooled cake and garnish with chocolate shavings or powdered
sugar.

Calories: 338 Total Fat: 19g Saturated Fat: 11g Total Carbohydrates: 42g Sugars: 32g Protein: 4g.
COCONUT CAKE
Ingredients:
2 large eggs
2 tsp baking powder
1/2 tsp salt
8 oz cream cheese, softened
1/2 cup sweetened shredded coconut
Directions:
1. Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
2. Beat butter and sugar together. Beat in eggs and vanilla extract.
3. Whisk flour, baking powder, and salt in a separate bowl. Gradually add to butter
mixture alternating with coconut milk.
4. Pour batter into the prepared cake pan and bake for 30-35 minutes.
5. Allow the cake to cool completely before frosting.
6. Beat butter and cream cheese together.
7. Gradually add powdered sugar, one cup at a time until smooth. Stir in vanilla extract.
8. Spread frosting on top of the cake and sprinkle with shredded coconut.
9. Chill in the refrigerator for at least 30 minutes before serving.

GLUTEN-FREE YELLOW CAKE
Ingredients:

1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup whole milk
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan and set aside.
2. In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda,
and salt.
3. In a separate mixing bowl, beat the sugar and butter together until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the flour mixture to the sugar mixture, alternating with the milk and
ending with the flour mixture.
6. Mix until the batter is smooth and well combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a
toothpick inserted in the center comes out clean.
8. Allow the cake to cool on a wire rack before frosting.

LEMON EARTHQUAKE CAKE
Ingredients:
1 box (15.25 oz) lemon cake mix
3 large eggs
1/4 cup lemon juice
1 cup sweetened shredded coconut
1/2 cup chopped pecans
Directions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking pan.
2. Mix cake mix, melted butter, and 1 egg until crumbly. Press into the prepared pan.
3. Beat cream cheese, vanilla, and remaining 2 eggs. Mix in powdered sugar and lemon
juice.
4. Pour cream cheese mixture over the crust.
5. Sprinkle with coconut and pecans. Bake for 40-45 minutes.
6. Cool completely on a wire rack before serving.

VEGAN SIMNEL CAKE RECIPE
Ingredients:
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegan butter, softened
1/2 cup unsweetened applesauce
1/4 cup almond milk
1/2 cup mixed dried fruit
1/2 cup chopped marzipan
1/4 cup apricot jam
10-12 marzipan balls
Directions:
1. Preheat oven to 325°F. Grease a 9-inch cake pan and line the bottom with parchment
paper.
2. Whisk flour, baking powder, cinnamon, nutmeg, and salt in a mixing bowl.
3. Beat vegan butter and sugar together in another mixing bowl. Beat in applesauce and
almond milk.
4. Gradually add flour mixture to the butter mixture, mixing well.
5. Stir in dried fruit and chopped marzipan. Pour batter into pan and smooth surface.
6. Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
7. Let cake cool for 10 minutes, then transfer to a wire rack.
8. Brush top with melted apricot jam. Arrange marzipan balls in a circle on top of cake.
9. Toast with kitchen torch or under the grill until golden brown.

BLACKBERRY & ORANGE CAKE
Ingredients:
3 tsp baking powder
1/2 tsp salt
2 large eggs
1/4 cup orange juice
1 tbsp orange zest
1/2 cup whole milk
1 1/2 cups fresh blackberries
1 cup powdered sugar
1/4 cup fresh orange juice
Directions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan.
2. Whisk flour, baking powder, and salt.
3. Beat butter and sugar together. Beat in eggs, followed by orange juice and zest.
4. Gradually add flour mixture and milk, alternating.
5. Gently stir in blackberries. Pour batter into pan.
7. Let the cake cool for 10 min before transferring to a wire rack.
8. Mix powdered sugar and orange juice until smooth; pour over cooled cake.

COFFEE & WALNUT CAKE
Ingredients:
1 and 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tbsp instant coffee mixed with 2 tbsp hot water
1/2 cup whole milk
1 tbsp instant coffee mixed with 1 tbsp hot water
Directions:
1. Preheat oven to 350°F. Grease two 8-inch cake pans.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter and sugar together until light and fluffy. Beat in eggs and coffee mixture.
4. Gradually add flour mixture and milk, alternating.
5. Gently stir in chopped walnuts. Pour batter into pans.
7. Let cakes cool in pans for 10 min before transferring them to a wire rack.
8. Beat butter until light and fluffy, gradually add powdered sugar and beat until well
combined. Mix in coffee mixture.
9. Frost cake and sprinkle chopped walnuts on top.

RED VELVET CAKE
Ingredients:
2.5 cups cake flour

1.5 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1.5 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 tbsp red food coloring
1 tsp white vinegar
1 cup cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
Directions:
1. Preheat oven to 350°F. Grease two 9-inch cake pans.

2. Whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
4. Gradually combine wet and dry ingredients, whisking until smooth.
5. Pour batter into cake pans. Bake for 25-30 minutes.
6. Let cakes cool for 10 min in pans before transferring to a wire rack.
7. Beat cream cheese and butter until light and fluffy.
8. Gradually add powdered sugar, mix well.
9. Mix in vanilla extract.
10. Frost cake once cooled completely.

GLUTEN-FREE ANGEL FOOD CAKE
Ingredients:
1.5 cups egg whites (about 10-12 large eggs), at room temperature
1.5 cups granulated sugar, divided
1 cup gluten-free cake flour, sifted
1/4 tsp salt 1 tsp cream of tartar
Fresh fruit and whipped cream, for serving (optional)
Directions:
2. In a bowl, whisk together the gluten-free cake flour, salt, and 3/4 cup of granulated
sugar.
3. In another bowl, beat the egg whites, cream of tartar, and vanilla extract until frothy.
4. Gradually add the remaining granulated sugar to the egg whites while continuing to
beat until stiff peaks form.
5. Gently fold the flour mixture into the egg whites until well combined. Be careful not to
overmix.
6. Pour the batter into an ungreased angel food cake pan.
7. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a
toothpick inserted into the center comes out clean.
8. Invert the pan onto a wire rack and let the cake cool completely.
9. Once cooled, loosen the edges of the cake and remove it from the pan.
10. Serve slices of the gluten-free angel food cake with fresh fruit and whipped cream, if
desired.

GLUTEN-FREE STRAWBERRY & PISTACHIO OLIVE OIL
CAKE
Ingredients:
1 cup gluten-free all-purpose flour
1 tsp baking powder
1 tsp salt 2 large eggs +
1 egg yolk
1/2 cup extra-virgin olive oil
1/2 cup milk (dairy-free milk can be used as a substitute)
1/2 cup chopped strawberries
1/4 cup chopped pistachios Whipped cream and additional strawberries/pistachios,
for serving (optional)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan with gluten-free
flour.
2. In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate bowl, beat the eggs, egg yolk, and granulated sugar until light and fluffy.
Gradually add the olive oil while continuing to beat.
4. Add the flour mixture and milk to the egg mixture in alternating parts, starting and
ending with the flour. Mix until just combined.
5. Fold in the chopped strawberries and pistachios.
6. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated
oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
8. Once cooled, sprinkle additional chopped strawberries and pistachios over the cake.
Serve with whipped cream, if desired.

GLUTEN-FREE APPLE & ALMOND CAKE
Ingredients:
1/2 cup granulated sugar 2 large eggs, at room temperature
1/2 tsp almond extract
1 and 1/2 cups gluten-free flour blend
2 tsp baking powder
1/4 tsp salt
1/2 cup milk (dairy-free milk can be used as a substitute)
1 large apple, peeled and thinly sliced
1/4 cup sliced almonds Powdered sugar, for garnish (optional)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan with gluten-free
flour.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the
eggs one at a time, beating well after each addition. Stir in the almond extract.
3. In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix
until just combined.
4. Pour the batter into the prepared cake pan. Arrange the apple slices on top and
sprinkle with sliced almonds.
5. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the
center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
7. Once cooled, sprinkle with powdered sugar, if desired. Slice and serve.

CHAPTER 3 :
COOKIES
GLUTEN-FREE THUMBPRINT COOKIES
Ingredients:
1 cup unsalted butter
softened 2/3 cup granulated sugar
1 large egg 1 tsp vanilla extract
2 cups gluten-free all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam Powdered sugar, for garnish
Directions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light
and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the gluten-free all-purpose flour and salt. Gradually
add the flour mixture to the wet ingredients, mixing until the dough comes together.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. Use your thumb or the back of a wooden spoon to make an indentation in the center
of each cookie.
7. Fill each indentation with raspberry jam.
8. Bake in the preheated oven for 15-18 minutes, or until the edges of the cookies are
lightly golden.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes
before transferring them to a wire rack to cool completely.
10. Once cooled, sprinkle the thumbprint cookies with powdered sugar.
Nutritional Information Per Serving (1 cookie):

MONSTER COOKIES
Total Time: 30 minutes | Servings: 24 cookies
Ingredients:
1 cup brown sugar
1 cup creamy peanut butter
2 large eggs
2 cups old-fashioned oats
1 tsp baking soda
1/4 tsp salt
1/2 cup M&M's
1/2 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Cream butter, sugar, and peanut butter.
3. Beat in eggs and vanilla extract.
4. Whisk oats, baking soda, and salt; gradually add to the wet mixture.
5. Fold in M&M's and chocolate chips.
6. Drop balls of dough onto the lined baking sheet.
7. Bake for 12-15 minutes.
8. Let cookies cool for 5 minutes before transferring to a wire rack.

NO-BAKE OATMEAL COOKIES
Ingredients:
1/2 cup milk
2 cups granulated sugar
1/2 cup creamy peanut butter
3 cups quick-cooking oats
Pinch of salt
Directions:
1. In a saucepan, melt the butter over medium heat.
2. Add the milk, sugar, peanut butter, and vanilla extract.
3. Stir until the mixture is smooth and begins to bubble.
4. Add the oats, cocoa powder, and salt. Stir until well combined.
5. Remove the pan from the heat.
6. Drop spoonfuls of the mixture onto waxed paper or parchment paper.
7. Let the cookies cool and set for about 30 minutes before serving.

CHEWY LEMON SUGAR COOKIES
Total Time: 30 minutes | Servings: 12-15 cookies
Ingredients:
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for garnish (optional)
Directions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, lemon juice, and lemon zest until well combined.
4. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and
salt until well combined.
5. Gradually add the dry ingredients to the wet ingredients until the dough is smooth and
well combined.
6. Roll the dough into 1-inch balls and place them on the lined baking sheet.
7. Bake for 12-15 minutes or until the edges are lightly browned.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a
wire rack to cool completely.
9. Once cooled, sprinkle with powdered sugar, if desired, and serve.

PEANUT BUTTER BLOSSOMS
Ingredients:

3/4 cup creamy peanut butter
1/3 cup light brown sugar
1 large egg
1 teaspoon baking soda
1/4 teaspoon salt
24 Hershey's Kisses, unwrapped
Directions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, peanut butter, granulated sugar, and
brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate mixing bowl, whisk together the flour, baking soda, and salt until well
combined.
5. Gradually add the dry ingredients to the wet ingredients until the dough is smooth and
well combined.
6. Roll the dough into 1-inch balls and place them on the lined baking sheet.
7. Bake for 8-10 minutes or until the edges are lightly browned.
8. Remove the cookies from the oven and immediately press a Hershey's Kiss into the
center of each cookie.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a
wire rack to cool completely.

CHAPTER 4 :
TARTS
BLUEBERRY TART
Ingredients:
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
4 cups fresh blueberries
1/3 cup cornstarch
2 tablespoons fresh lemon juice
Directions:
1. Pulse flour, sugar, salt in food processor.
2. Add butter; pulse until mixture resembles coarse crumbs.
3. Add egg and ice water; process until dough comes together.
4. Chill dough for 30 minutes.
5. Roll out dough; transfer it to a tart pan.
6. Toss together blueberries, sugar, cornstarch, and lemon juice.
7. Pour into prepared crust.
8. Bake at 375°F for 45-50 minutes.
9. Let cool before serving.
Nutritional Information Per Serving (1/8 of tart):

EASY STRAWBERRY TART
Total Time: 45 minutes | Servings: 8
Ingredients:
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup heavy cream
1 pound fresh strawberries, hulled and halved
2 tablespoons strawberry jam
Fresh mint leaves for garnish (optional)
Directions:
1. Pulse flour, sugar, salt in food processor.
2. Add butter; pulse until mixture resembles coarse crumbs.
3. Press mixture into 9-inch tart pan.
4. Bake for 20-25 minutes at 350°F.
5. Beat heavy cream until soft peaks form.
6. Beat cream cheese, sugar, and vanilla extract until smooth.
7. Fold the whipped cream into the cream cheese mixture.
8. Spread mixture into cooled crust.
9. Top with strawberries and drizzle with warm strawberry jam.
10. Chill for 20-30 minutes before serving.
11. Garnish with fresh mint leaves, if desired.

LEMON TART
Ingredients:
Crust:

1/2 cup unsalted butter, cut into small pieces
1/4 teaspoon salt
1 egg yolk
Filling:
1/2 cup fresh lemon juice

1 tablespoon lemon zest
3 large eggs
1/2 cup heavy cream
Directions:
2. In a food processor, pulse together the flour, butter, sugar, salt, and egg yolk until the
mixture resembles coarse crumbs.
3. Press the mixture into the bottom and up the sides of a 9-inch tart pan.
4. Bake for 15-20 minutes or until lightly golden brown. Allow it to cool.
5. In a mixing bowl, whisk together the lemon juice, lemon zest, sugar, eggs, and heavy
cream.
6. Pour the mixture into the cooled crust.
7. Bake for 30-35 minutes or until the filling is set.
8. Let the tart cool before serving.

CHOCOLATE TART
Ingredients:
Crust:

1/4 teaspoon salt
1 egg yolk
Filling:
1 cup heavy cream

8 oz bittersweet chocolate, chopped
Pinch of salt
Directions:

2. In a food processor, pulse together the flour, cocoa powder, salt, butter, sugar, and egg
yolk until the mixture resembles coarse crumbs.
5. In a small pot, heat the heavy cream over medium heat until hot.
6. Remove from heat and add the chopped chocolate, butter, vanilla extract, and salt. Let
it sit for 2 minutes.
7. Stir until everything is smoothly combined and pour into the cooled crust.

BUTTER TARTS
Ingredients:
1/2 cup brown sugar, packed
1/2 cup corn syrup
2 eggs
1/4 teaspoon salt
1/2 cup raisins
12 unbaked tart shells
Directions:
2. In a mixing bowl, cream together the butter and brown sugar.
3. Beat in the corn syrup, eggs, vanilla extract, and salt.
4. Fold in the raisins.
5. Place the unbaked tart shells onto a baking sheet.
6. Divide the filling equally between the twelve tart shells.
7. Bake for 15-20 minutes or until the filling is set and the crust is golden brown.
8. Allow the tarts to cool before removing them from the tart shells.
Nutritional Information Per Serving (1 tart):

MINI S'MORES TARTS
Ingredients:
1 cup graham cracker crumbs
1/2 cup heavy cream
Mini marshmallows
Crushed graham crackers
Milk chocolate chips
Directions:
1. Combine graham cracker crumbs, butter, and sugar. Press mixture into the tart pan.
2. Bake at 350°F for 5-6 minutes. Cool crust.
3. Heat cream in a pot. Add chocolate chips and vanilla. Stir and pour into crusts.
4. Top with mini marshmallows, graham crackers, and milk chocolate chips.
5. Bake another 5-7 minutes until marshmallows are golden brown.
6. Allow to cool before removing from pan.
Nutritional Information Per Serving (1 tart):

CARAMEL APPLE TART
Ingredients:
1 sheet puff pastry, thawed
2 apples, peeled and thinly sliced
1 tablespoon unsalted butter
1/4 cup caramel sauce
Powdered sugar, for dusting
Directions:
2. Roll out the puff pastry and place it onto a baking sheet lined with parchment paper.
3. Arrange the sliced apples on top of the puff pastry.
4. In a small saucepan, melt the granulated sugar and butter together over medium heat.
5. Stir in the ground cinnamon.
6. Spoon the mixture over the apples.
7. Bake for 25-30 minutes or until the edges of the pastry are puffy and golden brown.
8. Remove from oven and drizzle caramel sauce over the top.
9. Allow it to cool before dusting with powdered sugar.

STRAWBERRY PRETZEL TART
Total Time: 1 hour 30 mins | Servings: 8
Ingredients:
Crust:
1 cup pretzels, crushed

Filling:

1/2 cup heavy cream, whipped
Topping:
2 cups strawberries, quartered

3 tbsp strawberry jam
1 tbsp water
Whipped cream (optional)
Directions:
1. Combine pretzels, butter, and sugar. Press into tart pan.
2. Bake at 350°F for 10-12 minutes. Cool crust.
3. Beat cream cheese, sugar, and vanilla until smooth.
4. Fold in whipped cream, spread mixture into crust. Chill for 30 mins.
5. In a pot, heat jam and water. Stir in strawberries.
6. Pour strawberry mixture over filling. Chill for 30 mins.
7. Serve with whipped cream if desired.

APPLE TART
Total Time: 1 hour | Servings: 8
Ingredients:
Crust:

2 tablespoons granulated sugar
1 egg yolk
Filling:
4 medium apples, peeled and thinly sliced

1/4 teaspoon nutmeg
Directions:
2. In a mixing bowl, combine flour, cold butter, sugar, and egg yolk. Mix until the
mixture resembles coarse crumbs.
4. Overlap the apple slices on top of the crust.
5. In a small bowl, mix together the sugar, melted butter, cinnamon, and nutmeg. Drizzle
the mixture over the apples.
6. Bake for 45 minutes to 1 hour or until the apples are tender and the crust is golden
brown.
7. Allow it to cool before slicing and serving.

WATERMELON COOKIE TART
Ingredients:
1 and 1/2 cups vanilla wafer crumbs
Red food coloring
1 cup Cool Whip, thawed
Green food coloring
2 cups diced watermelon, drained
Mini chocolate chips
Fresh mint leaves for garnish
Directions:
2. In a mixing bowl, combine the vanilla wafer crumbs, melted butter, granulated sugar,
and red food coloring.
5. In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
6. Fold in the Cool Whip and green food coloring until fully incorporated.
7. Spread the mixture into the cooled crust.
8. Chill in the refrigerator for at least 30 minutes.
9. Spoon the diced watermelon on top of the filling.
10. Sprinkle mini chocolate chips over the watermelon.
11. Garnish with fresh mint leaves.
12. Chill in the refrigerator for another 30 minutes before serving.

SUMMER BERRY TORTILLA TART
Ingredients:
2 large flour tortillas
2 tablespoons melted butter
2 tablespoons granulated sugar Filling:
8 ounces cream cheese, softened
4 ounces Cool Whip, thawed Topping:
1/2 cup mixed berries (strawberries, blueberries, raspberries)
1 tablespoon honey
Directions:
2. In a bowl, brush the melted butter onto each of the tortillas, then sprinkle with the
granulated sugar. Cut them into quarters and place onto a baking sheet lined with
parchment paper.
3. Bake for 12 minutes or until lightly golden brown. Allow them to cool completely
before assembling.
4. In a separate bowl, beat together the cream cheese and powdered sugar until smooth.
Fold in the Cool Whip until fully incorporated.
5. Place four of the cooled tortilla quarters into a 9-inch tart pan so that they form an
overlapping pattern in the center and fit snugly up against the sides of the pan to create
a crust edge.
6. Spread the cream cheese mixture into the center of the tart pan over top of the tortilla
quarters using an offset spatula or a spoon.
7. Place fresh mixed berries on top of filling and drizzle with honey if desired.
8. Chill in refrigerator for at least 30 minutes before serving chilled or at room
temperature.

Calories: 305 - Total Fat: 15g - Saturated Fat: 9g - Total Carbohydrates: 33g - Sugars 21g - Protein
4g
GLUTEN-FREE PUMPKIN TART
Total Time: 1 hour | Servings: 8
Ingredients:
Crust: 1 and 1/2 cups gluten-free graham cracker crumbs
1/4 cup melted unsalted butter
2 tablespoons granulated sugar
Filling:
1 can (15 oz) pumpkin puree

1 can (14 oz) sweetened condensed milk
2 large eggs 1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Directions:
2. In a mixing bowl, combine the gluten-free graham cracker crumbs, melted butter, and
granulated sugar.
4. In another mixing bowl, whisk together the pumpkin puree, sweetened condensed
milk, eggs, cinnamon, ginger, cloves, and salt.
5. Pour the filling mixture into the prepared crust.
6. Bake for 35-40 minutes or until the filling is set and the edges of the crust are golden
brown.
7. Allow the tart to cool before slicing and serving.

GLUTEN-FREE STRAWBERRY-ALMOND TART
Ingredients:
Crust:
1 3/4 cups almond flour

1/4 teaspoon salt
4 tablespoons unsalted butter, melted
Filling:

1 cup sliced strawberries
Directions:
2. In a mixing bowl, combine the almond flour, granulated sugar, salt, and melted butter.
4. Bake for 12-15 minutes or until lightly golden brown.
5. Allow the crust to cool.
6. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until
smooth.
7. Spread the mixture into the cooled crust.
8. Arrange the sliced strawberries on top of the cream cheese mixture.

GLUTEN-FREE BLUEBERRY KEY LIME TART
Ingredients:
Crust: 1
1/2 cups gluten-free graham cracker crumbs
1/4 cup melted unsalted butter
Filling: 1 can sweetened condensed milk
1/2 cup key lime juice
2 large egg yolks
1 tsp key lime zest
Blueberry Topping: 1 cup blueberries
1/4 cup water
1/2 tbsp cornstarch
1 tbsp fresh lime juice
Directions:
1. Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, melted butter,
and sugar for the crust.
2. Press the crust mixture into a 9-inch tart pan.
3. Whisk together sweetened condensed milk, key lime juice, egg yolks, and key lime
zest for the filling.
4. Pour the filling into the crust and bake for 15-20 minutes until set.
5. In a saucepan, cook blueberries, sugar, water, cornstarch, and lime juice until
thickened for the topping.
6. Pour the blueberry topping over the cooled tart.
7. Chill the tart in the refrigerator for at least 1 hour before serving.

GLUTEN-FREE VEGAN MATCHA MOUSSE TART
Ingredients:
For the crust:
1 1/2 cups almond flour

1/4 cup maple syrup
1/4 cup melted coconut oil Pinch of salt
For the matcha mousse filling:
14 oz can of full-fat coconut milk

1/4 cup maple syrup
1 tbsp matcha powder
1 tsp vanilla extract Pinch of salt
Directions:
2. In a mixing bowl, combine the almond flour, maple syrup, melted coconut oil, and a
pinch of salt. Mix until well combined.
3. Press the mixture into a 9-inch tart pan, spreading it evenly on the bottom and up the
sides. Bake in the preheated oven for 10-12 minutes, or until lightly golden.
4. While the crust is baking, prepare the matcha mousse filling. In a separate bowl,
scoop out the solid coconut cream from the can of coconut milk (leaving the liquid
behind). Whip the coconut cream using an electric mixer until smooth and creamy.
5. Add the maple syrup, matcha powder, vanilla extract, and a pinch of salt to the
whipped coconut cream. Mix until well combined.
6. Once the crust has cooled, spread the matcha mousse filling evenly over the crust.
7. Place the tart in the refrigerator and chill for at least 1 hour, or until the mousse has
set.
8. Before serving, you can garnish the tart with additional matcha powder, coconut
flakes, or fresh berries if desired.

Calories: 295 Total Fat: 25g Saturated Fat: 16g Total Carbohydrates: 16g Fiber: 2g Sugar: 11g
Protein: 4g
CHAPTER 5 :
CUPCAKES
CHERRY-ALMOND VANILLA CUPCAKES
Total Time: 45 minutes | Servings: 12 cupcakes
Ingredients:

1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
2 tsp almond extract
1/2 cup whole milk
1/2 cup diced cherries (fresh or frozen)
2 tbsp whole milk
1/4 tsp almond extract
Sliced almonds and fresh cherries for garnish
Directions:
1. Preheat oven to 350°F (175°C) and fill muffin cups with liners.
2. Mix flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until fluffy.
4. Beat in eggs and almond extract.
5. Add dry ingredients and milk, mix well.
6. Fold in diced cherries.
7. Fill muffin cups with batter and bake for 20-25 min.
8. Mix butter, powdered sugar, milk, vanilla, and almond extract.
9. Once cupcakes are cool, frost each with buttercream, and garnish with sliced almonds
and cherries.
Nutritional Information Per Serving (1 cupcake):

PUMPKIN CUPCAKES WITH SPICED MASCARPONE
CREAM FILLING
Total Time: 1h 30m | Servings: 12 cupcakes
Ingredients:
Cupcakes:

1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each nutmeg, ginger, cloves
2 large eggs
1 cup canned pumpkin
Filling:
8oz mascarpone cheese

1/4 tsp cinnamon, nutmeg, ginger
Pinch of cloves
Directions:
1. Preheat oven to 350°F (175°C) and prepare muffin tin with liners.
2. Whisk flour, baking powders, salt, and spices.
3. Whisk granulated sugar, oil, eggs, pumpkin, and vanilla extract.
4. Mix wet with dry ingredients and fill muffin cups with the batter.
5. Bake for 18-22 min.
6. Beat mascarpone cheese, powdered sugar, vanilla extract, and spices together.
7. Fill each cupcake with spiced mascarpone cream filling.
8. Store in the refrigerator until ready to serve.

LAVENDER-HONEY CUPCAKES
Total Time: 1 hour | Servings: 12 cupcakes
Ingredients:
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup whole milk
1 tbsp dried chopped lavender flowers
2 tbsp honey
2 tbsp whole milk
1 tsp dried lavender flowers
Directions:
2. Whisk flour, baking powder, baking soda, and salt together.
3. In another mixing bowl, cream butter and sugar together.
4. Beat in eggs, vanilla extract.
5. Add dry ingredients with milk alternatively, mix well.
6. Fold in lavender flowers and honey and fill muffin cups with batter.
7. Bake for 18-20 minutes.
8. Beat butter, powdered sugar, milk, vanilla, and dried lavender flowers together.
9. Frost with lavender frosting once the cupcakes cool.

MOCHACCINO CUPCAKES
Total Time: 1h 15m | Servings: 12 cupcakes
Ingredients:
1 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 cup hot brewed coffee
1/2 cup whole milk
2 tbsp hot brewed coffee
2 tbsp cocoa powder
1/4 tsp salt
Directions:
2. Whisk cake flour, baking powder, baking soda, and salt together.
3. Cream butter and sugar together until light and fluffy.
4. Beat in eggs.
5. Mix cocoa powder and hot brewed coffee together and alternate between it and whole
milk when adding to wet ingredients.
6. Fill muffin cups with batter.
7. Bake for 18-20min.
8. Beat butter, powdered sugar, hot brewed coffee, cocoa powder, vanilla extract, and salt
together.
9. Frost each cupcake with mochaccino frosting once the cupcakes cool.

VELVET ROUGE CUPCAKES
Ingredients:
For the Cupcakes:

1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 tbsp unsweetened cocoa powder
1/2 cup buttermilk
1 oz red food coloring
For the Cream Cheese Frosting:

softened 8 oz cream cheese
softened 3 cups powdered sugar
Pinch of salt
Directions:
1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the softened butter and granulated sugar until light and
fluffy.
4. Beat in the eggs, one at a time, and then mix in the vegetable oil and vanilla extract.
5. Sift in the cocoa powder and mix until well combined.
6. Alternate adding the flour mixture and buttermilk to the batter, beginning and ending
with the flour mixture. Mix until just combined.
7. Stir in the red food coloring until the batter is evenly colored.
8. Fill each cupcake liner with the batter, filling them about two-thirds full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool completely.
10. While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl,
beat the softened butter, cream cheese, powdered sugar, vanilla extract, and salt until
smooth and creamy.
11. Once the cupcakes are cooled, frost them generously with the cream cheese frosting.
GLUTEN-FREE VANILLA BEAN-COCONUT CUPCAKES
Ingredients:
Cupcakes: 1
1/2 cups gluten-free all-purpose flour
1 and 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup whole milk
1 vanilla bean, split and scraped
1/2 cup shredded sweetened coconut
Vanilla-Coconut Frosting:

1/4 cup whole milk
1/2 cup shredded sweetened coconut
Directions:
1. Preheat oven to 350°F and line muffin tin with cupcake liners.
2. In a bowl, whisk gluten-free flour, baking powder, and salt.
3. Cream softened butter and granulated sugar until light and fluffy.
4. Beat in eggs and mix in whole milk, vanilla extract, and the seeds from the vanilla
bean.
5. Add dry ingredients to wet ingredients in three parts, mixing well.
6. Fold in shredded coconut.
7. Fill muffin cups with batter and bake for 18-20 minutes. Let cool.
8. In a separate bowl, beat softened butter, powdered sugar, whole milk, vanilla extract,
and shredded coconut for frosting.
9. Frost each cupcake with vanilla-coconut frosting and sprinkle with shredded coconut.

Calories: 385 Total Fat: 17g Saturated Fat: 11g Total Carbs: 56g Sugars: 45g Protein: 2g
GLUTEN-FREE CHURRO CUPCAKES
Ingredients:
Cupcakes: 1

1 and 1/2 tsp baking powder
1/2 tsp
salt 1/2 cup unsalted butter
softened 1 cup granulated sugar
2 large eggs
1/2 cup milk
Topping: 1/2 cup unsalted butter,
melted 1/4 cup granulated sugar
1 tbsp ground cinnamon
Cream Cheese Frosting:
1/2 cup unsalted butter,

softened 8 oz cream cheese,
Directions:
2. In a bowl, whisk gluten-free flour, baking powder, and salt.
3. Cream softened butter and granulated sugar until light and fluffy.
4. Beat in eggs and mix in vanilla extract and milk.
5. Gradually add dry ingredients to wet ingredients, mixing well.
6. Fill muffin cups with batter and bake for 18-20 minutes. Let cool.
7. In a separate bowl, mix granulated sugar and ground cinnamon.
8. Dip cooled cupcakes in melted butter, then roll in the cinnamon sugar mixture.
9. Beat softened butter, cream cheese, powdered sugar, and vanilla extract for frosting.
10. Frost each cupcake with cream cheese frosting once the cupcakes are cool.

GLUTEN-FREE CHOCO-ZUCCHINI CUPCAKES
Ingredients:
Cupcakes: 1
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1/2 cup brown sugar
2 large eggs
1 and 1/2 cups grated zucchini
1/2 cup gluten-free chocolate chips

softened 8 oz cream cheese
Directions:
2. In a bowl, whisk gluten-free flour, cocoa powder, baking powder, baking soda, and
salt.
3. In another bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, folding in zucchini and chocolate
chips.
5. Fill muffin cups with batter and bake for 18-20 min. Let cool.
6. Beat butter, cream cheese, powdered sugar, and vanilla extract for frosting.
7. Frost cupcakes with cream cheese frosting.

PEANUT-BUTTER CHOCOLATE TWIST CUPCAKES
Total Time: 1h | Servings: 12 cupcakes
Ingredients:
Cupcakes:
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2 large eggs
1/2 cup milk
1/2 cup peanut butter
Frosting:
1/2 cup butter, softened
1/2 cup peanut butter
Directions:
1. Preheat oven to 350°F and prepare muffin tin with liners.

2. Mix dry ingredients, then mix in wet ingredients.
3. Divide batter into 2 bowls with cocoa powder and peanut butter.
4. Fill muffin cups with alternating layers of chocolate and peanut butter batter.
5. Bake for 18-20min.
6. Beat frosting ingredients together, then divide into 2 bowls.
7. Frost each cupcake with alternating layers of chocolate and peanut butter frosting.

GLUTEN-FREE PINEAPPLE-CARROT CUPCAKES
Total Time: 45 minutes | Servings: 12 cupcakes
Ingredients:
Cupcakes: 1
1/2 cups gluten-free flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
2 eggs 1 teaspoon vanilla extract
1 cup grated carrots
1 cup crushed pineapple (drained)
1/2 cup unsalted butter,
softened 8 oz cream cheese,
Directions:
1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
3. In another bowl, cream together the softened butter, granulated sugar, and brown
sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and crushed pineapple.
5. Fill each muffin cup with the batter, filling them about 2/3 full.
6. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely.
7. To make the cream cheese frosting, beat the softened butter and cream cheese
together in a mixing bowl until smooth and creamy. Gradually add the powdered
sugar and vanilla extract, beating until well combined.
8. Frost each cupcake with the cream cheese frosting.

CHAPTER 6 : GLUTE-FREE BREAD
RECIPES
GLUTEN-FREE QUINOA BREAD
Makes 1 loaf (12 slices) | Prep Time: 20 minutes
Ingredients:
1 cup quinoa flour
1/2 cup coconut flour
1/2 cup arrowroot flour
1/4 cup flaxseed meal
1 tablespoon honey
1/2 teaspoon salt
1 egg
1/2 cup warm water
1 tablespoon instant yeast
Directions:
1. Preheat your oven to 375°F.
2. In a mixing bowl, combine all the dry ingredients and mix well.
3. Add the egg, honey, and warm water to the dry ingredients and stir until a sticky
dough forms.
4. Transfer the dough to a greased loaf pan and let it rest for 15 minutes.
5. Bake the bread in the preheated oven for 45 minutes or until the top is golden brown.
6. Remove the bread from the loaf pan and let it cool on a wire rack for at least 10
minutes before slicing.
Nutrition Info (per slice):

Calories: 92, Fat: 2g, Carbohydrates: 16g, Fiber: 3g, Protein: 3g
GLUTEN-FREE APPLE CINNAMON BREAD
Ingredients:
2 cups gluten-free flour blend
3 apples, peeled and diced
2 eggs
1/2 cup maple syrup
1/4 cup coconut oil
1/2 teaspoon cinnamon
Pinch of salt
Directions:
3. In a separate bowl, whisk together the eggs, diced apples, maple syrup, coconut oil,
and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Transfer the batter to a greased loaf pan and bake in the preheated oven for 50-60
minutes or until a toothpick inserted in the center comes out clean.
6. Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes
before slicing.

GLUTEN-FREE ROSEMARY GARLIC BREAD
Ingredients:
1 teaspoon xanthan gum
1 tablespoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon chopped fresh rosemary
2 cloves of garlic, minced
2 tablespoons olive oil, plus more for greasing and drizzling
1 cup warm water
Directions:
1. In a mixing bowl, combine the gluten-free flour blend, xanthan gum, active dry yeast,
sugar, salt, chopped fresh rosemary, and minced garlic. Mix well.
2. Add 2 tablespoons of olive oil and 1 cup of warm water to the dry ingredients, and stir
until a sticky dough forms.
3. Transfer the dough to a greased baking dish or sheet pan, and let it rest in a warm
place for 30 minutes.
5. Using your fingers, make small dimples in the dough, and drizzle with olive oil.
6. Bake the bread in the preheated oven for 30-35 minutes or until golden brown.
7. Remove from the oven and let it cool on a wire rack for at least 10 minutes before
slicing.

GLUTEN-FREE BUCKWHEAT BREAD
Ingredients:
2 cups buckwheat flour
1/2 cup almond flour
1/4 cup sesame seeds
1 tablespoon honey
1/2 teaspoon salt
1 egg
1/2 cup warm water
Directions:
dough forms.

GLUTEN-FREE OATMEAL BREAD
Ingredients:
2 cups oat flour
1/2 cup tapioca flour
1/4 cup rolled oats
1 tablespoon honey
1/2 teaspoon salt
1 egg
1/2 cup warm water
Directions:
dough forms.

GLUTEN-FREE SWEET POTATO BREAD
Ingredients:
1/2 cup mashed sweet potato
2 eggs
1/2 cup maple syrup
1/4 cup coconut oil
Pinch of salt
Directions:
3. In a separate bowl, whisk together the eggs, mashed sweet potato, maple syrup,
coconut oil, and vanilla extract.
before slicing.
Nutrition Info (per slice): Calories:

147, Fat: 6g, Carbohydrates: 21g, Fiber: 2g, Protein: 2g
GLUTEN-FREE BUCKWHEAT RAISIN BREAD
Ingredients:
2 cups buckwheat flour
1/4 cup raisins
1 tablespoon honey
1/2 teaspoon salt
1 egg
1/2 cup warm water
Directions:
2. Combine all the dry ingredients and mix well.
dough forms.
4. Mix in the raisins until evenly distributed.

GLUTEN-FREE CHIA SEED BREAD
Ingredients:
1/4 cup chia seeds
2 eggs
1/2 cup honey
1/4 cup coconut oil
Pinch of salt
1/2 cup almond milk
Directions:
2. Mix all the dry ingredients and mix well.
3. In a separate bowl, whisk together the eggs, honey, coconut oil, vanilla extract, and
almond milk.
before slicing.

GLUTEN-FREE CHOCOLATE BANANA BREAD
Ingredients:
1/2 teaspoon salt
2 ripe bananas, mashed
1/2 cup coconut oil
1/2 cup honey
2 eggs
1/2 cup almond milk
Directions:
2. Combine the gluten-free flour blend, unsweetened cocoa powder, baking soda, and
salt. Mix well.
3. In a separate bowl, whisk together the mashed bananas, coconut oil, honey, eggs, and
almond milk.
5. Transfer the batter to a greased loaf pan and bake for 50-60 minutes or until a
before slicing.

GLUTEN-FREE ZUCCHINI BREAD WITH WALNUTS
Ingredients:
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut oil
1/2 cup honey
2 eggs
1 cup finely grated zucchini
Directions:
2. In a mixing bowl, combine the gluten-free flour blend, baking soda, baking powder,
and salt. Mix well.
3. In a separate bowl, whisk together the coconut oil, honey, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Fold in the grated zucchini and chopped walnuts.
6. Transfer the batter to a greased loaf pan and bake for 50-60 minutes or until a
before slicing.

CHAPTER 7 : GLUTEN FREE PIZZA
GLUTEN-FREE MARGHERITA PIZZA
Makes 1 pizza (8 slices) | Prep Time: 30 minutes
Ingredients:
1/2 teaspoon salt
1 tablespoon olive oil
3/4 cup warm water
1/4 cup tomato sauce
1/2 cup shredded mozzarella cheese
2-3 fresh basil leaves, chopped
Directions:
2. In a mixing bowl, combine the gluten-free flour blend, baking powder, and salt. Mix
well.
3. Add the olive oil and warm water to the dry ingredients and stir until a smooth dough
forms.
4. Roll out the dough on a floured surface, then transfer it to a greased pizza pan.
5. Spread the tomato sauce evenly on top of the dough, leaving a small border around
the edges.
6. Sprinkle the shredded mozzarella cheese over the tomato sauce.
7. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and
the cheese is melted.
8. Remove from the oven and sprinkle the fresh chopped basil on top.
9. Cut into slices and serve hot.

GLUTEN-FREE BBQ CHICKEN PIZZA
Ingredients:
1/2 teaspoon salt
3/4 cup warm water
1/4 cup BBQ sauce
1/2 cup diced cooked chicken breast
1/4 cup diced red onion
1/4 cup shredded cheddar cheese
Directions:
well.
forms.
5. Spread the BBQ sauce evenly on top of the dough, leaving a small border around the
edges.
6. Sprinkle the diced chicken breast and red onion over the BBQ sauce.
7. Top with the shredded cheddar and mozzarella cheese.

GLUTEN-FREE PESTO AND TOMATO PIZZA
Ingredients:
1/2 teaspoon salt
3/4 cup warm water
1/4 cup prepared pesto sauce
1/2 cup sliced fresh tomatoes
1/4 cup crumbled feta cheese
Directions:
well.
forms.
5. Spread the prepared pesto sauce evenly on top of the dough, leaving a small border
around the edges.
6. Layer the sliced tomatoes over the pesto sauce.
7. Top with the crumbled feta and shredded mozzarella cheese.

GLUTEN-FREE HAWAIIAN PIZZA
Ingredients:
1/2 teaspoon salt
3/4 cup warm water
1/2 cup diced cooked ham
1/4 cup sliced pineapple
Directions:
well.
forms.
the edges.
6. Sprinkle the diced ham and sliced pineapple over the tomato sauce.
7. Top with the shredded mozzarella and cheddar cheese.

GLUTEN-FREE MEDITERRANEAN PIZZA
Ingredients:
1/2 teaspoon salt
3/4 cup warm water
1/4 cup hummus
1/2 cup sliced artichoke hearts
1/4 cup sliced Kalamata olives
1/4 cup crumbled feta cheese
Directions:
well.
forms.
5. Spread the hummus evenly on top of the dough, leaving a small border around the
edges.
6. Layer the sliced artichoke hearts and Kalamata olives over the hummus.
7. Top with the crumbled feta and shredded mozzarella cheese.

GLUTEN-FREE BARBECUE VEGGIE PIZZA
Ingredients:
1/2 teaspoon salt
3/4 cup warm water
1/4 cup BBQ sauce
1/2 cup sliced bell peppers
1/2 cup sliced red onion
1/4 cup crumbled goat cheese
Directions:
well.
forms.
5. Spread the BBQ sauce evenly on top of the dough, leaving a small border around the
edges.
6. Layer the sliced bell peppers and red onion over the BBQ sauce.
7. Top with the crumbled goat cheese and shredded mozzarella cheese.

GLUTEN-FREE THAI CHICKEN PIZZA
Ingredients:
1/2 teaspoon salt
3/4 cup warm water
1/4 cup peanut sauce
1/2 cup diced cooked chicken breast
1/4 cup sliced red bell pepper
1/4 cup sliced green onions
Directions:
well.
forms.
5. Spread the peanut sauce evenly on top of the dough, leaving a small border around
the edges.
6. Sprinkle the diced chicken breast, sliced red bell pepper, and sliced green onions over
the peanut sauce.

GLUTEN-FREE SAUSAGE AND MUSHROOM PIZZA
Ingredients:
1/2 teaspoon salt
3/4 cup warm water
1/2 cup sliced mushrooms
1/2 cup cooked and crumbled Italian sausage
Directions:
well.
forms.
the edges.
6. Layer the sliced mushrooms and crumbled Italian sausage over the tomato sauce.


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What are some of the dessert recipes included in the cookbook?

What are some of the dessert recipes included in the cookbook?

What chapters does the cookbook cover?

What chapters does the cookbook cover?

THE

Nutritional Information per Serving:

1 9-inch pie crust (pre-made or homemade)

1. Preheat oven to 375°F (190°C).

Nutritional Information Per Serving (1 slice):

1 ½ cups graham cracker crumbs

1. Preheat oven to 350°F (175°C).

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

1 9-inch pie crust (pre-made or homemade)

1. Preheat oven to 375°F (190°C).

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

1 9-inch pie crust (pre-made or homemade)

1. Preheat your oven to 400°F (200°C).

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

2 pre-made 9-inch pie crusts (or homemade)

1. Preheat your oven to 400°F (200°C).

Nutritional Information Per Serving (1 slice):

2 cups gluten-free graham cracker crumbs

Nutritional Information Per Serving (1 slice):

1 1/2 cups gluten-free all-purpose flour blend

Nutritional Information per serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

2 cups all-purpose flour

1. Preheat oven to 350°F (175°C).

Nutritional Information Per Serving (1 slice):

1/2 cup all-purpose flour

1. Preheat the oven to 350°F (175°C).

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

1 1/2 cups gluten-free all-purpose flour

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

2.5 cups cake flour

1. Preheat oven to 350°F. Grease two 9-inch cake pans.

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 slice):

Nutritional Information Per Serving (1 cookie):

Nutritional Information Per Serving (1 cookie):

Nutritional Information Per Serving (1 cookie):

Nutritional Information Per Serving (1 cookie):

1/2 cup unsalted butter, at room temperature

Nutritional Information Per Serving (1 cookie):