Posted on November 29, 2013 - by Jules Shepard
This gluten-free upside-down apple pie brings the best of pecan pie and apple pie together into one deliciously decadent dessert!
Posted on November 24, 2013 - by Jules Shepard
Sweet potatoes are one of the most versatile, healthy, and yummy staples in a gluten-free diet. Here, they add flavor to a light and fluffy casserole that can be enjoyed hot out of the oven or cold straight from the pan as leftovers!
Posted on November 11, 2013 - by Jules Shepard
This is the most complete how-to explanation of making, rolling and transferring a gluten-free pie crust. My step-by-step photos, videos and simple recipe will teach you everything you need to know!
Posted on October 29, 2013 - by Jules Shepard
These Halloween Witches’ Fingers are almost as spooky as they are delicious!
Posted on October 22, 2013 - by Jules Shepard
There are hardly any flavors that complement one another as well as pumpkin and chocolate. In this easy gluten-free recipe, they are perfectly matched in a light, moist and tender muffin!
Posted on October 13, 2013 - by Jules Shepard
This time of year, I find myself craving everything apple! But I also want zucchini bread, carrot cake, anything with cranberries … so I decided to make a harvest cake with all this yumminess, and turn it on its head! Voilà! Apple Upside-Down Cake!
Posted on October 4, 2013 - by Jules Shepard
One of my new favorite secret ingredients makes this autumnal side dish a deliciously low fat, flavorful addition to your fall table.
Posted on September 29, 2013 - by Jules Shepard
Whether you avoid dairy or not, this pumpkin cheesecake is going to knock your socks off. It’s a simple but oh-so-delicious autumnal twist on traditional cheesecake that just might have you rethinking your Thanksgiving desserts!
Posted on September 21, 2013 - by Jules Shepard
There is something about this moist, sweet loaf that no one can refuse, no matter how gourd-phobic they are. This easy quick bread could actually be served for dessert, but we tend to love it for breakfast.
Posted on September 15, 2013 - by Jules Shepard
I’m a big fan of fruits and veggies in my breads, and I also try to use as little oil, fats and sugar as possible. I used pumpkin butter in these gluten-free muffins to replace some of the fat and add even more flavor, and the results were spectacular: beautiful, moist, delicious zucchini muffins with a hint of pumpkin.