The Ultimate Baking Cookbook: Essential Guide to Perfect Cakes, Cookies, Pies, Tarts, Cupcakes. Delicious Gluten-Free Recipes the Whole Family Will Love

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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 mouthwatering 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 granulated sugar 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: 1. Preheat oven to 350°F (175°C). 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!

Nutritional Information Per Serving (1 slice): Calories: 390 Total Fat: 20g Saturated Fat: 11g Total Carbohydrates: 48g Sugars: 39g Protein: 6g

PINEAPPLE CREAM PIE Total Time: 3 hours (including 2 hours of chilling time) |Servings: 8

Ingredients: 1 9-inch pie crust (pre-made or homemade) 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 vanilla extract 1 tsp lemon juice 1 tbsp unsalted butter

Directions: 1. Preheat oven to 375°F (190°C). 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!

Nutritional Information Per Serving (1 slice): Calories: 360 Total Fat: 22g Saturated Fat: 12g Total Carbohydrates: 33g Sugars: 21g Protein: 7g

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

Ingredients: 1 9-inch pie crust (pre-made or homemade) 5 cups fresh raspberries ¾ cup granulated sugar 3 tablespoons cornstarch 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 egg 1 tablespoon water Powdered sugar for dusting (optional)

Directions: 1. Preheat oven to 375°F (190°C). 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. 4. Pour the mixture into the 9-inch pie crust. 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. 7. Bake for 35-40 minutes, or until the crust is golden-brown and the filling is bubbling. 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!

Nutritional Information Per Serving (1 slice): Calories: 282 Total Fat: 9g Saturated Fat: 3g Total Carbohydrates: 49g Sugars: 27g Protein: 3g

PEACH PIE Total Time: 1 hour and 45 minutes | Servings: 8

Ingredients: 2 9-inch pie crusts (pre-made or homemade) 6 cups fresh peeled and sliced peaches 3/4 cup granulated sugar 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: 1. Preheat oven to 375°F (190°C). 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. 3. Pour the mixture into the 9-inch pie crust. 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. 7. Bake for 45-50 minutes, or until the crust is golden-brown and the filling is bubbling. 8. Remove the pie from oven and let it cool for at least 30 minutes before serving. 9. Serve and enjoy!

Nutritional Information Per Serving (1 slice): Calories: 365 Total Fat: 15g Saturated Fat: 8g Total Carbohydrates: 57g Sugars: 31g Protein: 3g

FRENCH COCONUT PIE Total Time: 1 hour and 10 minutes | Servings: 8

Ingredients: 1 9-inch pie crust (pre-made or homemade) 1 cup shredded coconut, sweetened or unsweetened 1 cup granulated sugar 1/2 cup unsalted butter, melted 3 large eggs, beaten 1/2 cup evaporated milk 1 teaspoon vanilla extract 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!

Nutritional Information Per Serving (1 slice): Calories: 412 Total Fat: 23g Saturated Fat: 14g Total Carbohydrates: 47g Sugars: 35g Protein: 5g

CRANBERRY PIE Total Time: 1 hour and 30 minutes | Servings: 8

Ingredients: 1 9-inch pie crust (pre-made or homemade) 2 cups fresh cranberries, washed 3/4 cup granulated sugar 1/4 cup light brown sugar 2 tablespoons cornstarch 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup boiling water 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1 egg, beaten

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

Nutritional Information Per Serving (1 slice): Calories: 235 Total Fat: 8g Saturated Fat: 3g Total Carbohydrates: 41g Sugars: 29g Protein: 2g

CREAMSICLE PIE Total Time: 1 hour and 15 minutes | Servings: 8

Ingredients: 1 9-inch pie crust (pre-made or homemade) 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: 1. Preheat your oven to 350°F (175°C). 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!

Nutritional Information Per Serving (1 slice): Calories: 290 Total Fat: 15g Saturated Fat: 9g Total Carbohydrates: 33g Sugars: 25g Protein: 5g

BANANA CREAM PIE Total Time: 2h | Servings: 8

Ingredients: 1 9-inch pie crust (pre-made or homemade) 3 large ripe bananas, sliced 1/2 cup granulated sugar 1/3 cup cornstarch 1/4 tsp salt 2 cups whole milk 3 large egg yolks 1 tsp vanilla extract 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!

Nutritional Information Per Serving (1 slice): Calories: 428 Total Fat: 24g Saturated Fat: 13g Total Carbohydrates: 47g Sugars: 27g Protein: 6g

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 3/4 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 tablespoon lemon juice 1 egg, beaten 1 tablespoon coarse sugar (such as turbinado)

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

Nutritional Information Per Serving (1 slice): Calories: 349 Total Fat: 13g Saturated Fat: 4g Total Carbohydrates: 57g Sugars: 33g Protein: 3g

GLUTEN-FREE CHOCOLATE CREAM PIE Total Time: 2 hours and 30 minutes | Servings: 8 Ingredients: 2 cups gluten-free graham cracker crumbs 1/2 cup unsalted butter, melted 1/4 cup granulated sugar 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 cup granulated sugar 1 teaspoon vanilla extract 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.

Nutritional Information Per Serving (1 slice): Calories: 492 Total Fat: 28g Saturated Fat: 16g Total Carbohydrates: 59g Sugars: 44g Protein: 7g

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 1/2 cup granulated sugar 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. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Preheat oven to 350°F (175°C). Mix flour blend, sugar, and salt. Use a pastry blender or fork to cut cold butter into flour mixture. Add egg yolk and 2 tbsp ice water to form a dough. Chill for 30 minutes. Roll out dough to fit 9-inch pie plate. Mix raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Pour mixture into crust. Heat raspberry preserves and brush over edge of crust. Sprinkle coarse sugar on top. Bake for 40-45 min or until golden brown. Let cool, then serve and enjoy!

Nutritional Information per serving (1 slice): Calories: 312 Total Fat: 13g Saturated Fat: 8g Total Carbohydrates: 47g Sugars: 26g Protein: 3g

GLUTEN-FREE BANANA CREAM PIE Total Time: 3 hours | Servings: 8

Ingredients: 2 cups gluten-free graham cracker crumbs 1/2 cup unsalted butter, melted 1/4 cup granulated sugar 1/2 cup granulated sugar 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.

Nutritional Information Per Serving (1 slice): Calories: 514 Total Fat: 30g Saturated Fat: 17g Total Carbohydrates: 56g Sugars: 38g Protein: 6g

GLUTEN-FREE LEMON MERINGUE PIE Total Time: 2 hours and 30 minutes | Servings: 8

Ingredients: 1 1/2 cups gluten-free all-purpose flour 1/4 cup granulated sugar 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 1/4 cup unsalted butter 2 cups water 6 large egg whites 1/2 tsp cream of tartar 1/4 cup granulated sugar

Directions: 1. Preheat your oven to 375°F (190°C). 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.

Nutritional Information Per Serving (1 slice): Calories: 401 Total Fat: 16g Saturated Fat: 9g Total Carbohydrates: 63g Sugars: 49g Protein: 6g

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 1/2 cup unsalted butter, softened 1 1/4 cups granulated sugar 2 large eggs 1 tsp vanilla extract 1 cup buttermilk 1/2 cup unsalted butter 1 cup light brown sugar, packed 1/4 cup whole milk 2 cups powdered sugar 1 tsp vanilla extract

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Preheat oven to 350°F (175°C). Whisk together flour, baking powder, baking soda, and salt. Beat butter and granulated sugar, add eggs one at a time. Stir in vanilla extract. Gradually add flour mixture in three parts, alternating with buttermilk. Pour batter into a greased 9x13 inch baking dish and bake for 30-35 min. In a saucepan, melt butter over medium-high heat. Add brown sugar and milk, bring to a boil. Remove from heat and whisk in powdered sugar and vanilla extract. Spread frosting over cooled cake. Optional: Drizzle with additional caramel sauce and sprinkle with chopped nuts or toffee bits. 12. Slice and serve! Nutritional Information Per Serving (1 slice): Calories: 453 Total Fat: 18g Saturated Fat: 11g Total Carbohydrates: 70g Sugars: 54g Protein: 4g

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.

Nutritional Information Per Serving (1 slice): Calories: 464 Total Fat: 29g Saturated Fat: 16g Total Carbohydrates: 43g Sugars: 30g Protein: 6g

BLUEBERRY SOUR CREAM COFFEE CAKE Total Time: 1 hour and 10 minutes | Servings: 10-12

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 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 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.

Nutritional Information Per Serving (1 slice): 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 all-purpose flour 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 1/2 cup vegetable oil 2 teaspoons vanilla extract

Directions: 1. Preheat your oven to 350°F (175°C). 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.

Nutritional Information Per Serving (1 slice): Calories: 337 Total Fat: 9g Saturated Fat: 1g Total Carbohydrates: 61g Sugars: 41g Protein: 5g

CHOCOLATE BROWNIE CAKE Total Time: 45 minutes | Servings: 12-16

Ingredients: 1/2 cup butter 1 1/2 cups granulated sugar 3 large eggs 1 tbsp vanilla extract 1 cup flour 1/2 cup cocoa powder 1/2 tsp salt 1/2 tsp baking powder 1 cup semisweet chocolate chips 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.

Nutritional Information Per Serving (1 slice): Calories: 338 Total Fat: 19g Saturated Fat: 11g Total Carbohydrates: 42g Sugars: 32g Protein: 4g.

COCONUT CAKE Total Time: 1 hour and 30 minutes | Servings: 10-12

Ingredients: 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, softened 8 oz cream cheese, softened 4 cups powdered sugar 1 tsp vanilla extract 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.

Nutritional Information Per Serving (1 slice): Calories: 512 Total Fat: 25g Saturated Fat: 17g Total Carbohydrates: 72g Sugars: 57g Protein: 4g.

GLUTEN-FREE YELLOW CAKE Total Time: 45 minutes | Servings: 12-16

Ingredients: 1 1/2 cups gluten-free all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs 2 teaspoons vanilla extract 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.

Nutritional Information Per Serving (1 slice): Calories: 170 Total Fat: 9g Saturated Fat: 5g Total Carbohydrates: 19g Sugars: 11g Protein: 2g

LEMON EARTHQUAKE CAKE Total Time: 1 hour and 15 minutes | Servings: 10-12

Ingredients: 1 box (15.25 oz) lemon cake mix 1/2 cup unsalted butter, melted 3 large eggs 8 oz cream cheese, softened 1/2 tsp vanilla extract 1/4 cup lemon juice 2 cups powdered sugar 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.

Nutritional Information Per Serving (1 slice): Calories: 456 Total Fat: 25g Saturated Fat: 12g Total Carbohydrates: 57g Sugars: 44g Protein: 5g.

VEGAN SIMNEL CAKE RECIPE Total Time: 1 hour and 45 minutes | Servings: 8-10

Ingredients: 2 cups all-purpose flour 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 granulated sugar 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.

Nutritional Information Per Serving (1 slice): Calories: 386 Total Fat: 15g Saturated Fat: 3g Total Carbohydrates: 61g Sugars: 31g Protein: 4g.

BLACKBERRY & ORANGE CAKE Total Time: 1 hour and 15 minutes | Servings: 8-10

Ingredients: 2 cups all-purpose flour 3 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 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. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 350°F. Grease a 9-inch cake pan. Whisk flour, baking powder, and salt. Beat butter and sugar together. Beat in eggs, followed by orange juice and zest. Gradually add flour mixture and milk, alternating. Gently stir in blackberries. Pour batter into pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 min before transferring to a wire rack. Mix powdered sugar and orange juice until smooth; pour over cooled cake.

Nutritional Information Per Serving (1 slice): Calories: 414 Total Fat: 12g Saturated Fat: 7g Total Carbohydrates: 71g Sugars: 49g Protein: 5g.

COFFEE & WALNUT CAKE Total Time: 50 minutes | Servings: 8-10

Ingredients: 1 and 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tbsp instant coffee mixed with 2 tbsp hot water 1/2 cup whole milk 1/2 cup chopped walnuts 1/2 cup unsalted butter, softened 2 cups powdered sugar 1 tbsp instant coffee mixed with 1 tbsp hot water 1/4 cup chopped walnuts

Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 350°F. Grease two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt. Beat butter and sugar together until light and fluffy. Beat in eggs and coffee mixture. Gradually add flour mixture and milk, alternating. Gently stir in chopped walnuts. Pour batter into pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 min before transferring them to a wire rack. 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.

Nutritional Information Per Serving (1 slice): Calories: 548 Total Fat: 31g Saturated Fat: 16g Total Carbohydrates: 66g Sugars: 51g Protein: 5g.

RED VELVET CAKE Total Time: 1 hour and 30 minutes | Servings: 8-10

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 vanilla extract 1 tsp white vinegar 1 cup cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature 3 cups powdered sugar 1 tsp vanilla extract

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Preheat oven to 350°F. Grease two 9-inch cake pans. Whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Gradually combine wet and dry ingredients, whisking until smooth. Pour batter into cake pans. Bake for 25-30 minutes. Let cakes cool for 10 min in pans before transferring to a wire rack. Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, mix well. Mix in vanilla extract. Frost cake once cooled completely.

Nutritional Information Per Serving (1 slice): Calories: 647 Total Fat: 36g Saturated Fat: 12g Total Carbohydrates: 78g Sugars: 59g Protein: 5g

GLUTEN-FREE ANGEL FOOD CAKE Total Time: 1 hour and 30 minutes | Servings: 10-12

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 1 tsp vanilla extract Fresh fruit and whipped cream, for serving (optional)

Directions: 1. Preheat the oven to 350°F (175°C). 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.

Nutritional Information Per Serving (1 slice): Calories: 135 Total Fat: 0g Saturated Fat: 0g Total Carbohydrates: 32g Sugars: 25g Protein: 3g

GLUTEN-FREE STRAWBERRY & PISTACHIO OLIVE OIL CAKE Total Time: 50 minutes | Servings: 8-10

Ingredients: 1 cup gluten-free all-purpose flour 1 tsp baking powder 1 tsp salt 2 large eggs + 1 egg yolk 1 cup granulated sugar 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.

Nutritional Information Per Serving (1 slice): Calories: 310 Total Fat: 15g Saturated Fat: 2g Total Carbohydrates: 40g Sugars: 29g Protein: 4g

GLUTEN-FREE APPLE & ALMOND CAKE Total Time: 1 hour and 30 minutes | Servings: 8-10

Ingredients: 1/2 cup unsalted butter, at room temperature 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.

Nutritional Information Per Serving (1 slice): Calories: 346 Total Fat: 18g Saturated Fat: 9g Total Carbohydrates: 41g Sugars: 22g Protein: 5g

CHAPTER 3 : COOKIES

GLUTEN-FREE THUMBPRINT COOKIES Total Time: 1 hour and 10 minutes | Servings: 18-20

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): Calories: 163 Total Fat: 9g Saturated Fat: 6g Total Carbohydrates: 20g Sugars: 8g Protein: 2g

MONSTER COOKIES Total Time: 30 minutes | Servings: 24 cookies

Ingredients: 1/2 cup unsalted butter 1 cup brown sugar 1 cup creamy peanut butter 2 large eggs 1 tsp vanilla extract 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. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream butter, sugar, and peanut butter. Beat in eggs and vanilla extract. Whisk oats, baking soda, and salt; gradually add to the wet mixture. Fold in M&M's and chocolate chips. Drop balls of dough onto the lined baking sheet. Bake for 12-15 minutes. Let cookies cool for 5 minutes before transferring to a wire rack.

Nutritional Information Per Serving (1 cookie): Calories: 212 Total Fat: 12g Saturated Fat: 4g Total Carbohydrates: 23g Sugars: 16g Protein: 5g

NO-BAKE OATMEAL COOKIES Total Time: 10 minutes | Servings: 12 cookies

Ingredients: 1/2 cup unsalted butter 1/2 cup milk 2 cups granulated sugar 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 3 cups quick-cooking oats 1/4 cup unsweetened cocoa powder Pinch of salt

Directions: 1. 2. 3. 4. 5. 6. 7.

In a saucepan, melt the butter over medium heat. Add the milk, sugar, peanut butter, and vanilla extract. Stir until the mixture is smooth and begins to bubble. Add the oats, cocoa powder, and salt. Stir until well combined. Remove the pan from the heat. Drop spoonfuls of the mixture onto waxed paper or parchment paper. Let the cookies cool and set for about 30 minutes before serving.

Nutritional Information Per Serving (1 cookie): Calories: 312 Total Fat: 13g Saturated Fat: 6g Total Carbohydrates: 46g Sugars: 35g Protein: 5g

CHEWY LEMON SUGAR COOKIES Total Time: 30 minutes | Servings: 12-15 cookies

Ingredients: 1/2 cup unsalted butter, softened 1 cup granulated sugar 1 large egg 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 1 and 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt Powdered sugar, for garnish (optional)

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest until well combined. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Gradually add the dry ingredients to the wet ingredients until the dough is smooth and well combined. Roll the dough into 1-inch balls and place them on the lined baking sheet. Bake for 12-15 minutes or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, sprinkle with powdered sugar, if desired, and serve.

Nutritional Information Per Serving (1 cookie): Calories: 158 Total Fat: 7g Saturated Fat: 4g Total Carbohydrates: 23g Sugars: 14g Protein: 2g

PEANUT BUTTER BLOSSOMS Total Time: 40 minutes | Servings: 24 cookies

Ingredients: 1/2 cup unsalted butter, at room temperature 3/4 cup creamy peanut butter 1/3 cup granulated sugar 1/3 cup light brown sugar 1 large egg 1 teaspoon vanilla extract 1 and 1/2 cups all-purpose flour 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.

Nutritional Information Per Serving (1 cookie): Calories: 150 Total Fat: 8g Saturated Fat: 3g Total Carbohydrates: 16g Sugars: 10g Protein: 3g

CHAPTER 4 : TARTS

BLUEBERRY TART Total Time: 1 hour and 30 minutes | Servings: 8

Ingredients: 1 1/2 cups all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup unsalted butter, chilled and cubed 4 cups fresh blueberries 1/2 cup granulated sugar 1/3 cup cornstarch 2 tablespoons fresh lemon juice

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Pulse flour, sugar, salt in food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg and ice water; process until dough comes together. Chill dough for 30 minutes. Roll out dough; transfer it to a tart pan. Toss together blueberries, sugar, cornstarch, and lemon juice. Pour into prepared crust. Bake at 375°F for 45-50 minutes. Let cool before serving.

Nutritional Information Per Serving (1/8 of tart): Calories: 304 Total Fat: 13g Saturated Fat: 8g Total Carbohydrates: 46g Sugars: 25g Protein: 3g

EASY STRAWBERRY TART Total Time: 45 minutes | Servings: 8

Ingredients: 1 cup all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup unsalted butter, chilled and cubed 1/2 cup heavy cream 8 oz cream cheese, softened 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 pound fresh strawberries, hulled and halved 2 tablespoons strawberry jam Fresh mint leaves for garnish (optional)

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Pulse flour, sugar, salt in food processor. Add butter; pulse until mixture resembles coarse crumbs. Press mixture into 9-inch tart pan. Bake for 20-25 minutes at 350°F. Beat heavy cream until soft peaks form. Beat cream cheese, sugar, and vanilla extract until smooth. Fold the whipped cream into the cream cheese mixture. Spread mixture into cooled crust. Top with strawberries and drizzle with warm strawberry jam. Chill for 20-30 minutes before serving. Garnish with fresh mint leaves, if desired.

Nutritional Information Per Serving (1/8 of tart): Calories: 383 Total Fat: 27g Saturated Fat: 16g Total Carbohydrates: 31g Sugars: 18g Protein: 5g

LEMON TART Total Time: 1 hour and 15 minutes | Servings: 8

Ingredients: Crust: 1 cup all-purpose flour 1/2 cup unsalted butter, cut into small pieces 1/4 cup granulated sugar 1/4 teaspoon salt 1 egg yolk Filling: 1/2 cup fresh lemon juice 1 tablespoon lemon zest 1/2 cup granulated sugar 3 large eggs 1/2 cup heavy cream

Directions: 1. Preheat your oven to 350°F (175°C). 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.

Nutritional Information Per Serving (1/8 of tart): Calories: 305 Total Fat: 20g Saturated Fat: 12g Total Carbohydrates: 26g Sugars: 16g Protein: 5g

CHOCOLATE TART Total Time: 1 hour and 15 minutes | Servings: 8

Ingredients: Crust: 1 and 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1/4 cup granulated sugar 1 egg yolk Filling: 1 cup heavy cream 8 oz bittersweet chocolate, chopped 1/4 cup unsalted butter, softened 1 teaspoon vanilla extract Pinch of salt

Directions: 1. Preheat your oven to 350°F (175°C). 2. In a food processor, pulse together the flour, cocoa powder, salt, butter, sugar, 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 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. 8. Chill in the refrigerator for at least 30 minutes before serving.

Nutritional Information Per Serving (1/8 of tart): Calories: 473 Total Fat: 38g Saturated Fat: 23g Total Carbohydrates: 32g Sugars: 14g Protein: 6g

BUTTER TARTS Total Time: 45 minutes | Servings: 12

Ingredients: 1/2 cup unsalted butter, softened 1/2 cup brown sugar, packed 1/2 cup corn syrup 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup raisins 12 unbaked tart shells

Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Preheat your oven to 375°F (190°C). In a mixing bowl, cream together the butter and brown sugar. Beat in the corn syrup, eggs, vanilla extract, and salt. Fold in the raisins. Place the unbaked tart shells onto a baking sheet. Divide the filling equally between the twelve tart shells. Bake for 15-20 minutes or until the filling is set and the crust is golden brown. Allow the tarts to cool before removing them from the tart shells.

Nutritional Information Per Serving (1 tart): Calories: 290 Total Fat: 13g Saturated Fat: 6g Total Carbohydrates: 42g Sugars: 26g Protein: 2g

MINI S'MORES TARTS Total Time: 45 minutes | Servings: 12

Ingredients: 1 cup graham cracker crumbs 1/4 cup unsalted butter, melted 2 tbsp granulated sugar 1 cup semisweet chocolate chips 1/2 cup heavy cream 1/2 tsp vanilla extract Mini marshmallows Crushed graham crackers Milk chocolate chips

Directions: 1. 2. 3. 4. 5. 6.

Combine graham cracker crumbs, butter, and sugar. Press mixture into the tart pan. Bake at 350°F for 5-6 minutes. Cool crust. Heat cream in a pot. Add chocolate chips and vanilla. Stir and pour into crusts. Top with mini marshmallows, graham crackers, and milk chocolate chips. Bake another 5-7 minutes until marshmallows are golden brown. Allow to cool before removing from pan.

Nutritional Information Per Serving (1 tart): Calories: 235 Total Fat: 14g Saturated Fat: 8g Total Carbohydrates: 26g Sugars: 19g Protein: 2g

CARAMEL APPLE TART Total Time: 45 minutes | Servings: 8

Ingredients: 1 sheet puff pastry, thawed 2 apples, peeled and thinly sliced 1/4 cup granulated sugar 1 tablespoon unsalted butter 1/4 teaspoon ground cinnamon 1/4 cup caramel sauce Powdered sugar, for dusting

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat your oven to 375°F (190°C). Roll out the puff pastry and place it onto a baking sheet lined with parchment paper. Arrange the sliced apples on top of the puff pastry. In a small saucepan, melt the granulated sugar and butter together over medium heat. Stir in the ground cinnamon. Spoon the mixture over the apples. Bake for 25-30 minutes or until the edges of the pastry are puffy and golden brown. Remove from oven and drizzle caramel sauce over the top. Allow it to cool before dusting with powdered sugar.

Nutritional Information Per Serving (1/8 of tart): Calories: 186 Total Fat: 7g Saturated Fat: 3g Total Carbohydrates: 30g Sugars: 15g Protein: 2g

STRAWBERRY PRETZEL TART Total Time: 1 hour 30 mins | Servings: 8

Ingredients: Crust: 1 cup pretzels, crushed 1/2 cup unsalted butter, melted 2 tbsp granulated sugar Filling: 8 oz cream cheese, softened 1/2 cup granulated sugar 1/2 tsp vanilla extract 1/2 cup heavy cream, whipped Topping: 2 cups strawberries, quartered 3 tbsp strawberry jam 1 tbsp water Whipped cream (optional)

Directions: 1. 2. 3. 4. 5. 6. 7.

Combine pretzels, butter, and sugar. Press into tart pan. Bake at 350°F for 10-12 minutes. Cool crust. Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream, spread mixture into crust. Chill for 30 mins. In a pot, heat jam and water. Stir in strawberries. Pour strawberry mixture over filling. Chill for 30 mins. Serve with whipped cream if desired.

Nutritional Information Per Serving (1/8 of tart): Calories: 371 Total Fat: 25g Saturated Fat: 15g Total Carbohydrates: 34g Sugars: 26g Protein: 3g

APPLE TART Total Time: 1 hour | Servings: 8

Ingredients: Crust: 1 and 1/2 cups all-purpose flour 1/2 cup unsalted butter, cold and cubed 2 tablespoons granulated sugar 1 egg yolk Filling: 4 medium apples, peeled and thinly sliced 1/4 cup granulated sugar 1/4 cup unsalted butter, melted 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg

Directions: 1. Preheat your oven to 375°F (190°C). 2. In a mixing bowl, combine flour, cold butter, sugar, and egg yolk. Mix until the mixture resembles coarse crumbs. 3. Press the mixture into the bottom and up the sides of a 9-inch tart pan. 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.

Nutritional Information Per Serving (1/8 of tart): Calories: 335 Total Fat: 19g Saturated Fat: 12g Total Carbohydrates: 40g Sugars: 21g Protein: 3g

WATERMELON COOKIE TART Total Time: 1 hour and 30 minutes | Servings: 8

Ingredients: 1 and 1/2 cups vanilla wafer crumbs 1/4 cup unsalted butter, melted 2 tbsp granulated sugar Red food coloring 8 oz cream cheese, softened 1/2 cup powdered sugar 1 cup Cool Whip, thawed Green food coloring 2 cups diced watermelon, drained Mini chocolate chips Fresh mint leaves for garnish

Directions: 1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine the vanilla wafer crumbs, melted butter, granulated sugar, and red food coloring. 3. Press the mixture into the bottom and up the sides of a 9-inch tart pan. 4. Bake for 8-10 minutes or until lightly golden brown. Allow it to cool. 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.

Nutritional Information Per Serving (1/8 of tart): Calories: 323 Total Fat: 21g Saturated Fat: 12g Total Carbohydrates: 31g Sugars: 24g Protein: 3g

SUMMER BERRY TORTILLA TART Total Time: 45 minutes | Servings: 8

Ingredients: 2 large flour tortillas 2 tablespoons melted butter 2 tablespoons granulated sugar Filling: 8 ounces cream cheese, softened 1/4 cup powdered sugar 4 ounces Cool Whip, thawed Topping: 1/2 cup mixed berries (strawberries, blueberries, raspberries) 1 tablespoon honey

Directions: 1. Preheat your oven to 350°F (175°C). 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.

Nutritional Information Per Serving (1/8 of tart): 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: 1. Preheat your oven to 375°F (190°C). 2. In a mixing bowl, combine the gluten-free graham cracker crumbs, melted butter, and granulated sugar. 3. Press the mixture into the bottom and up the sides of a 9-inch tart pan. 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.

Nutritional Information Per Serving (1/8 of tart): Calories: 280 Total Fat: 11g Saturated Fat: 6g Total Carbohydrates: 38g Sugars: 29g Protein: 6g

GLUTEN-FREE STRAWBERRY-ALMOND TART Total Time: 1 hour and 15 minutes | Servings: 8

Ingredients: Crust: 1 3/4 cups almond flour 1/4 cup granulated sugar 1/4 teaspoon salt 4 tablespoons unsalted butter, melted Filling: 8 oz cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 1 cup sliced strawberries

Directions: 1. 2. 3. 4. 5. 6.

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, granulated sugar, salt, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 12-15 minutes or until lightly golden brown. Allow the crust to cool. 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. 9. Chill in the refrigerator for at least 30 minutes before serving.

Nutritional Information Per Serving (1/8 of tart): Calories: 305 Total Fat: 26g Saturated Fat: 8g Total Carbohydrates: 18g Sugars: 13g Protein: 6g

GLUTEN-FREE BLUEBERRY KEY LIME TART Total Time: 2 hours | Servings: 8

Ingredients: Crust: 1 1/2 cups gluten-free graham cracker crumbs 1/4 cup melted unsalted butter 2 tbsp granulated sugar 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 granulated sugar 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.

Nutritional Information Per Serving (1/8 of tart): Calories: 360 Total Fat: 13g Saturated Fat: 6g Total Carbohydrates: 54g Sugars: 42g Protein: 5g

GLUTEN-FREE VEGAN MATCHA MOUSSE TART Total Time: 1 hour and 30 minutes | Servings: 8

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: 1. Preheat the oven to 350°F (175°C). 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.

Nutritional Information Per Serving (1/8 of tart): 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 and 1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 tsp almond extract 1/2 cup whole milk 1/2 cup diced cherries (fresh or frozen) 1/2 cup unsalted butter, softened 3 cups powdered sugar 2 tbsp whole milk 1 tsp vanilla extract 1/4 tsp almond extract Sliced almonds and fresh cherries for garnish

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat oven to 350°F (175°C) and fill muffin cups with liners. Mix flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs and almond extract. Add dry ingredients and milk, mix well. Fold in diced cherries. Fill muffin cups with batter and bake for 20-25 min. Mix butter, powdered sugar, milk, vanilla, and almond extract. Once cupcakes are cool, frost each with buttercream, and garnish with sliced almonds and cherries.

Nutritional Information Per Serving (1 cupcake): Calories: 341 Total Fat: 16g Saturated Fat: 10g Total Carbohydrates: 48g Sugars: 39g Protein: 2g

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

Ingredients: Cupcakes: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/4 tsp each nutmeg, ginger, cloves 1 cup granulated sugar 1/2 cup vegetable oil 2 large eggs 1 cup canned pumpkin 1 tsp vanilla extract Filling: 8oz mascarpone cheese 1/4 cup powdered sugar 1/2 tsp vanilla extract 1/4 tsp cinnamon, nutmeg, ginger Pinch of cloves

Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 350°F (175°C) and prepare muffin tin with liners. Whisk flour, baking powders, salt, and spices. Whisk granulated sugar, oil, eggs, pumpkin, and vanilla extract. Mix wet with dry ingredients and fill muffin cups with the batter. Bake for 18-22 min. Beat mascarpone cheese, powdered sugar, vanilla extract, and spices together. Fill each cupcake with spiced mascarpone cream filling. Store in the refrigerator until ready to serve.

Nutritional Information Per Serving (1 cupcake): Calories: 263 Total Fat: 15g Saturated Fat: 6g Total Carbohydrates: 29g Sugars: 17g Protein: 3g

LAVENDER-HONEY CUPCAKES Total Time: 1 hour | Servings: 12 cupcakes

Ingredients: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1/2 tsp vanilla extract 1/2 cup whole milk 1 tbsp dried chopped lavender flowers 2 tbsp honey 1/2 cup unsalted butter, softened 2 cups powdered sugar 2 tbsp whole milk 1/2 tsp vanilla extract 1 tsp dried lavender flowers

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat oven to 350°F (175°C) and prepare muffin tin with liners. Whisk flour, baking powder, baking soda, and salt together. In another mixing bowl, cream butter and sugar together. Beat in eggs, vanilla extract. Add dry ingredients with milk alternatively, mix well. Fold in lavender flowers and honey and fill muffin cups with batter. Bake for 18-20 minutes. Beat butter, powdered sugar, milk, vanilla, and dried lavender flowers together. Frost with lavender frosting once the cupcakes cool.

Nutritional Information Per Serving (1 cupcake): Calories: 308 Total Fat: 16g Saturated Fat: 10g Total Carbohydrates: 39g Sugars: 29g Protein: 2g

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 1/4 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1/4 cup cocoa powder 1/4 cup hot brewed coffee 1/2 cup whole milk 1/2 cup unsalted butter, softened 3 cups powdered sugar 2 tbsp hot brewed coffee 2 tbsp cocoa powder 1 tsp vanilla extract 1/4 tsp salt

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat oven to 350°F (175°C) and prepare muffin tin with liners. Whisk cake flour, baking powder, baking soda, and salt together. Cream butter and sugar together until light and fluffy. Beat in eggs. Mix cocoa powder and hot brewed coffee together and alternate between it and whole milk when adding to wet ingredients. Fill muffin cups with batter. Bake for 18-20min. Beat butter, powdered sugar, hot brewed coffee, cocoa powder, vanilla extract, and salt together. Frost each cupcake with mochaccino frosting once the cupcakes cool.

Nutritional Information Per Serving (1 cupcake): Calories: 340 Total Fat: 14g Saturated Fat: 8g Total Carbohydrates: 53g Sugars: 41g Protein: 3g

VELVET ROUGE CUPCAKES Total Time: 1 hour | Servings: 12 cupcakes

Ingredients: For the Cupcakes: 1 1/2 cups gluten-free all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/4 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1/2 cup vegetable oil 1 tsp vanilla extract 1 tbsp unsweetened cocoa powder 1/2 cup buttermilk 1 oz red food coloring

For the Cream Cheese Frosting: 1/2 cup unsalted butter softened 8 oz cream cheese softened 3 cups powdered sugar 1 tsp vanilla extract 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.

Nutritional Information Per Serving (1 cupcake): Calories: 388 Total Fat: 19g Saturated Fat: 10g Total Carbohydrates: 52g Sugars: 40g Protein: 3g

GLUTEN-FREE VANILLA BEAN-COCONUT CUPCAKES Total Time: 1 hour | Servings: 12 cupcakes

Ingredients: Cupcakes: 1 1/2 cups gluten-free all-purpose flour 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 whole milk 1 tsp vanilla extract 1 vanilla bean, split and scraped 1/2 cup shredded sweetened coconut Vanilla-Coconut Frosting: 1/2 cup unsalted butter softened 4 cups powdered sugar 1/4 cup whole milk 1 tsp vanilla extract 1/2 cup shredded sweetened coconut

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

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

Nutritional Information Per Serving (1 cupcake): Calories: 385 Total Fat: 17g Saturated Fat: 11g Total Carbs: 56g Sugars: 45g Protein: 2g

GLUTEN-FREE CHURRO CUPCAKES Total Time: 1 hour | Servings: 12 cupcakes

Ingredients: Cupcakes: 1 1/2 cups gluten-free all-purpose flour 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 tsp vanilla extract 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, softened 4 cups powdered sugar 1 tsp vanilla extract

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Preheat oven to 350°F and line muffin tin with cupcake liners. In a bowl, whisk gluten-free flour, baking powder, and salt. Cream softened butter and granulated sugar until light and fluffy. Beat in eggs and mix in vanilla extract and milk. Gradually add dry ingredients to wet ingredients, mixing well. Fill muffin cups with batter and bake for 18-20 minutes. Let cool. In a separate bowl, mix granulated sugar and ground cinnamon. Dip cooled cupcakes in melted butter, then roll in the cinnamon sugar mixture. Beat softened butter, cream cheese, powdered sugar, and vanilla extract for frosting. Frost each cupcake with cream cheese frosting once the cupcakes are cool.

Nutritional Information Per Serving (1 cupcake): Calories: 463 Total Fat: 25g Saturated Fat: 15g Total Carbs: 59g Sugars: 47g Protein: 3g

GLUTEN-FREE CHOCO-ZUCCHINI CUPCAKES Total Time: 1 hour | Servings: 12 cupcakes

Ingredients: Cupcakes: 1 1/2 cups gluten-free all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup canola oil 1/2 cup granulated sugar 1/2 cup brown sugar 2 large eggs 1 tsp vanilla extract 1 and 1/2 cups grated zucchini 1/2 cup gluten-free chocolate chips Cream Cheese Frosting: 1/2 cup unsalted butter softened 8 oz cream cheese softened 3 cups powdered sugar 1 tsp vanilla extract

Directions: 1. Preheat oven to 350°F and line muffin tin with cupcake liners. 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.

Nutritional Information Per Serving (1 cupcake): Calories: 371 Total Fat: 19g Saturated Fat: 7g Total Carbs: 50g Sugars: 37g Protein: 4g

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 1/2 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup milk 1/4 cup cocoa powder 1/2 cup peanut butter Frosting: 1/2 cup butter, softened 8 oz cream cheese, softened 4 cups powdered sugar 1 tsp vanilla extract 1/2 cup peanut butter 1/4 cup cocoa powder

Directions: 1. 2. 3. 4. 5. 6. 7.

Preheat oven to 350°F and prepare muffin tin with liners. Mix dry ingredients, then mix in wet ingredients. Divide batter into 2 bowls with cocoa powder and peanut butter. Fill muffin cups with alternating layers of chocolate and peanut butter batter. Bake for 18-20min. Beat frosting ingredients together, then divide into 2 bowls. Frost each cupcake with alternating layers of chocolate and peanut butter frosting.

Nutritional Information Per Serving (1 cupcake): Calories: 463 Total Fat: 24g Saturated Fat: 12g Total Carbohydrates: 59g Sugars: 47g Protein: 7g

GLUTEN-FREE PINEAPPLE-CARROT CUPCAKES Total Time: 45 minutes | Servings: 12 cupcakes

Ingredients: Cupcakes: 1 1/2 cups gluten-free flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla extract 1 cup grated carrots 1 cup crushed pineapple (drained) Cream Cheese Frosting: 1/2 cup unsalted butter, softened 8 oz cream cheese, softened 3 cups powdered sugar 1 teaspoon vanilla extract

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.

Nutritional Information Per Serving (1 cupcake): Calories: 315 Total Fat: 16g Saturated Fat: 10g Total Carbohydrates: 41g Sugars: 33g Protein: 2g

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 Makes 1 loaf (12 slices) | Prep Time: 15 minutes

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 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon Pinch of salt

Directions: 1. Preheat your oven to 350°F. 2. In a mixing bowl, combine all the dry ingredients and mix well. 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.

Nutrition Info (per slice): Calories: 162, Fat: 6g, Carbohydrates: 25g, Fiber: 2g, Protein: 2g

GLUTEN-FREE ROSEMARY GARLIC BREAD Makes 1 loaf (8 slices) | Prep Time: 45 minutes

Ingredients: 2 cups gluten-free flour blend 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. 4. Preheat your oven to 375°F. 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.

Nutrition Info (per slice): Calories: 151, Fat: 5g, Carbohydrates: 24g, Fiber: 2g, Protein: 2g

GLUTEN-FREE BUCKWHEAT BREAD Makes 1 loaf (12 slices) | Prep Time: 20 minutes

Ingredients: 2 cups buckwheat flour 1/2 cup almond flour 1/2 cup arrowroot flour 1/4 cup sesame seeds 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: 107, Fat: 4g, Carbohydrates: 14g, Fiber: 2g, Protein: 3g

GLUTEN-FREE OATMEAL BREAD Makes 1 loaf (12 slices) | Prep Time: 20 minutes

Ingredients: 2 cups oat flour 1/2 cup almond 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 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: 98, Fat: 3g, Carbohydrates: 16g, Fiber: 2g, Protein: 3g

GLUTEN-FREE SWEET POTATO BREAD Makes 1 loaf (12 slices) | Prep Time: 15 minutes

Ingredients: 2 cups gluten-free flour blend 1/2 cup mashed sweet potato 2 eggs 1/2 cup maple syrup 1/4 cup coconut oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt

Directions: 1. Preheat your oven to 350°F. 2. In a mixing bowl, combine all the dry ingredients and mix well. 3. In a separate bowl, whisk together the eggs, mashed sweet potato, 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.

Nutrition Info (per slice): Calories: 147, Fat: 6g, Carbohydrates: 21g, Fiber: 2g, Protein: 2g

GLUTEN-FREE BUCKWHEAT RAISIN BREAD Makes 1 loaf (12 slices) | Prep Time: 20 minutes

Ingredients: 2 cups buckwheat flour 1/2 cup almond flour 1/2 cup arrowroot flour 1/4 cup raisins 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. 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. Mix in the raisins until evenly distributed. 5. Transfer the dough to a greased loaf pan and let it rest for 15 minutes. 6. Bake the bread in the preheated oven for 45 minutes or until the top is golden brown. 7. 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: 107, Fat: 4g, Carbohydrates: 14g, Fiber: 2g, Protein: 3g

GLUTEN-FREE CHIA SEED BREAD Makes 1 loaf (12 slices) | Prep Time: 15 minutes

Ingredients: 2 cups gluten-free flour blend 1/4 cup chia seeds 2 eggs 1/2 cup honey 1/4 cup coconut oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt 1/2 cup almond milk

Directions: 1. Preheat your oven to 350°F. 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. 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.

Nutrition Info (per slice): Calories: 169, Fat: 7g, Carbohydrates: 25g, Fiber: 3g, Protein: 3g

GLUTEN-FREE CHOCOLATE BANANA BREAD Makes 1 loaf (12 slices) | Prep Time: 15 minutes

Ingredients: 2 cups gluten-free flour blend 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 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: 1. Preheat your oven to 350°F. 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. 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 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.

Nutrition Info (per slice): Calories: 199, Fat: 10g, Carbohydrates: 26g, Fiber: 3g, Protein: 3g

GLUTEN-FREE ZUCCHINI BREAD WITH WALNUTS Makes 1 loaf (12 slices) | Prep Time: 20 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking soda 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 1/2 cup chopped walnuts

Directions: 1. Preheat your oven to 350°F. 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 toothpick inserted in the center comes out clean. 7. Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing.

Nutrition Info (per slice): Calories: 206, Fat: 11g, Carbohydrates: 25g, Fiber: 2g, Protein: 4g

CHAPTER 7 : GLUTEN FREE PIZZA

GLUTEN-FREE MARGHERITA PIZZA Makes 1 pizza (8 slices) | Prep Time: 30 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking powder 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: 1. Preheat your oven to 425°F. 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.

Nutrition Info (per slice): Calories: 143, Fat: 6g, Carbohydrates: 19g, Fiber: 1g, Protein: 4g

GLUTEN-FREE BBQ CHICKEN PIZZA Makes 1 pizza (8 slices) | Prep Time: 30 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon olive oil 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 1/4 cup shredded mozzarella cheese

Directions: 1. Preheat your oven to 425°F. 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 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. 8. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and the cheese is melted. 9. Cut into slices and serve hot.

Nutrition Info (per slice): Calories: 167, Fat: 7g, Carbohydrates: 20g, Fiber: 2g, Protein: 6g

GLUTEN-FREE PESTO AND TOMATO PIZZA Makes 1 pizza (8 slices) | Prep Time: 30 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon olive oil 3/4 cup warm water 1/4 cup prepared pesto sauce 1/2 cup sliced fresh tomatoes 1/4 cup crumbled feta cheese 1/4 cup shredded mozzarella cheese

Directions: 1. Preheat your oven to 425°F. 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 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. 8. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and the cheese is melted. 9. Cut into slices and serve hot.

Nutrition Info (per slice): Calories: 152, Fat: 7g, Carbohydrates: 20g, Fiber: 1g, Protein: 4g

GLUTEN-FREE HAWAIIAN PIZZA Makes 1 pizza (8 slices) | Prep Time: 30 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon olive oil 3/4 cup warm water 1/4 cup tomato sauce 1/2 cup diced cooked ham 1/4 cup sliced pineapple 1/4 cup shredded mozzarella cheese 1/4 cup shredded cheddar cheese

Directions: 1. Preheat your oven to 425°F. 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 diced ham and sliced pineapple over the tomato sauce. 7. Top with the shredded mozzarella and cheddar cheese. 8. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and the cheese is melted. 9. Cut into slices and serve hot.

Nutrition Info (per slice): Calories: 167, Fat: 7g, Carbohydrates: 20g, Fiber: 1g, Protein: 6g

GLUTEN-FREE MEDITERRANEAN PIZZA Makes 1 pizza (8 slices) | Prep Time: 30 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon olive oil 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 1/4 cup shredded mozzarella cheese

Directions: 1. Preheat your oven to 425°F. 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 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. 8. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and the cheese is melted. 9. Cut into slices and serve hot.

Nutrition Info (per slice): Calories: 157, Fat: 7g, Carbohydrates: 19g, Fiber: 2g, Protein: 5g

GLUTEN-FREE BARBECUE VEGGIE PIZZA Makes 1 pizza (8 slices) | Prep Time: 30 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon olive oil 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 1/4 cup shredded mozzarella cheese

Directions: 1. Preheat your oven to 425°F. 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 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. 8. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and the cheese is melted. 9. Cut into slices and serve hot.

Nutrition Info (per slice): Calories: 159, Fat: 6g, Carbohydrates: 21g, Fiber: 2g, Protein: 6g

GLUTEN-FREE THAI CHICKEN PIZZA Makes 1 pizza (8 slices) | Prep Time: 30 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon olive oil 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 1/4 cup shredded mozzarella cheese 1/4 cup shredded cheddar cheese

Directions: 1. Preheat your oven to 425°F. 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 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. 7. Top with the shredded mozzarella and cheddar cheese. 8. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and the cheese is melted. 9. Cut into slices and serve hot.

Nutrition Info (per slice): Calories: 175, Fat: 8g, Carbohydrates: 18g, Fiber: 2g, Protein: 8g

GLUTEN-FREE SAUSAGE AND MUSHROOM PIZZA Makes 1 pizza (8 slices) | Prep Time: 30 minutes

Ingredients: 2 cups gluten-free flour blend 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon olive oil 3/4 cup warm water 1/4 cup tomato sauce 1/2 cup sliced mushrooms 1/2 cup cooked and crumbled Italian sausage 1/4 cup shredded mozzarella cheese 1/4 cup shredded cheddar cheese

Directions: 1. Preheat your oven to 425°F. 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. Layer the sliced mushrooms and crumbled Italian sausage over the tomato sauce. 7. Top with the shredded mozzarella and cheddar cheese. 8. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and the cheese is melted. 9. Cut into slices and serve hot.

Nutrition Info (per slice): Calories: 180, Fat: 8g, Carbohydrates: 18g, Fiber: 2g, Protein: 8g