Berry Icebox Cake

 Strawberries and whipped cream, with crunchy graham crackers put together in layers to make the perfect light summer dessert… that’s what you get when you make berry icebox cake. It’s a tasty no-bake dessert and the best treat for a hot summer day. You will love this refreshing berries and cream icebox cake recipe.

Looking for a few more cool and refreshing summer desserts? Both this Dole Whip and our Watergate Salad are not only light and delicious, but super easy to make! Both are perfect for a hot summer day.

INGREDIENTS

1 – 8 oz package cream cheese

3 1/2 cups heavy whipping cream

3/4 cups sugar

1 tbsp vanilla

1 tbsp lemon juice

1 – 14 oz box graham crackers

2 1/2 cups blueberries divided

3 cups strawberries divided (2 cups thinly sliced, 1 cup sliced in half for top)

INSTRUCTIONS

In a large bowl cream the cream cheese and sugar together until smooth.

Add the heavy whipping cream, vanilla, and lemon juice and beat until mixture begins to thicken and forms soft peaks. Set aside.

On the bottom of a9x13 pan, place a single layer of graham crackers.

Next, place one-third of the cream cheese mixture over the graham crackers spreading gently.  Top this layer with one cup blueberries, andone cup thin sliced strawberries. Repeat this layering process twice more. Forthe top berry layer place the strawberries that were cut in half in rows withblueberries in between (or however you want to decorate the top.)

Refrigerate 2 to 4 hours before serving sothat the layers can “settle” into each other.

Pumpkin Cheesecake with Gingersnap Crust

 This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. With just two steps, the gingersnap cookie crust could not be easier to make, and the creamy filling is the perfect combination of rich cream cheese and spicy pumpkin flavors. This is the ultimate Autumn cheesecake.

Cheesecake fans, look no further, we’ve got you covered with a few more of our favorite cheesecake recipes. These Cherry Cheesecake Cookies and Lemon Cheesecake Bars are so delicious. And don’t forget this No Bake Blueberry Cheesecake. Yum!

INGREDIENTS

32 gingersnap cookies finely crushed into crumbs

1 3/4 cup sugar divided

1/2 cup butter softened

1.4 cup butter melted

3 8-oz packaged cream cheese softened

1 15-oz can pumpkin puree

1/4 cup all-purpose flour

1 tbsp cornstarch

1 tbsp pumpkin pie spice

4 large eggs slightly beaten

1/2 cup heavy cream

1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 325 degrees.

Using 2 layers of heavy duty aluminum foil, wrap only the outside of a 10 inch springform pan. This will offer an extra layer of protection for the cheesecake in the water bath.

Fill a 4 1/2 to 5 quart roasting pan 1/2 way with water. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking.

Lightly spray the springform pan with nonstick spray.

In a small bowl, combine the gingersnap cookie crumbs, 1/4 cup sugar, and 1/4 cup melted butter.

Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Set aside.

In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. Mix for 1 to 1 1/2 minutes only. Too much air will also cause the cheesecake to crack.

Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Mix just until well blended.

Using a wooden spoon, not the mixer, carefully fold in the slightly beaten eggs just until there is no yellow visible. Again, creating too much air in the batter will cause cracking.

Carefully pour the batter into the prepared springform pan. Then carefully place the springform pan into the water bath/roasting pan.

Place the roasting pan/cheesecake onto the center baking rack.

Bake cheesecake for 1 hour.

After baking, turn the oven off and do not open or remove the cheesecake from the oven. Allow the cheesecake to remain in the oven and finish baking for another 30 minutes.

Remove the cheesecake from the oven. Discard the water from the roasting pan.

Allow the cheesecake to rest for 5 to 10 minutes. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to walls of the springform pan. Do not loosen the sides of the pan.

Let the cheesecake rest in the springform pan for a further 1 hour. This helps encourage the cheesecake to relax while cooling without cracking.

Place the cheesecake in the refrigerator to chill completely before serving.

Pumpkin Pie (gluten-free, dairy-free option)

 This Pumpkin Pie is made with an easy, flaky, gluten-free pie crust, and a perfectly spiced and smooth pumpkin pie filling. This from scratch pie recipe can also be made dairy-free too!

The mashed potatoes? Those were a big deal at my house growing up.

Maybe the turkey, or some other meat? My Mom cooks the turkey in a slow cooker so it’s super moist and falling apart. It’s amazing.

Ingredients

Pie Crust

1 1/4 cup gluten-free all purpose flour (or regular flour)

1/2 cup butter or refrigerated coconut oil (or dairy-free butter alternative)

1/4 tsp salt

4-5 tbsp cold water

Pumpkin Pie Filling

2 eggs

3/4 cup brown sugar (or 1/2 cup maple syrup)

2 tbsp cornstarch

2 1/2 tsp pumpkin pie spice

1/2 tsp salt

1 tsp vanilla

15 oz pumpkin puree

1 1/4 cup coconut milk (or heavy cream)

Instructions

Pie Crust

To begin, add your flour and salt to a food processor with your s-blade in. Cut your butter into small, pea-sized pieces and add it to your food processor. Pulse together till the butter has been finely ground into the flour (looking like thick sand). Then, while pulsing, add one tablespoon of ice cold water at a time. Pulse until your pie crust almost becomes one large ball.

Place a large piece of parchment paper on your counter. Place your pie crust on top, and gently push it together to form a thick disk. Place another piece of parchment paper on top. Using a rolling pin, gently roll the rough out till you have one, uniform, thin, round pie crust. You should be able to place your pie dish on top of the dough and still see extra dough sticking out around the pan, about two inches all around.

Spray your pie pan with non-stick spray.

Gently and slowly remove the top sheet of parchment paper from your pie crust. Quickly place your hand under the pie crust and parchment paper, and flip the pie crust over into the middle of your pie pan. Gently remove the second piece of parchment paper from the top.

Gently press the dough around the pie pan, so that you have one smooth, even layer, on the bottom and around the edges. If you have excess dough coming over the edges of the pie pan, you can cut or tear it off.

Smooth out the top edge of your pie crust or crimp it in a pattern.

Gently wrap your pie crust with plastic wrap and place it in the fridge for at least 4 hours, for the butter to harden and develop more flavor.

Pumpkin Pie Filling

Prepare your filling after the crust has chilled in the fridge for 4 hours. Preheat your oven to 425.

To a large mixing bowl, add your eggs and beat them till they're fluffy. Then, add in your brown sugar, cornstarch, and pumpkin pie spice and whisk them together. Add your vanilla and pumpkin puree and whisk them in. Slowly whisk your coconut milk in. Pour the filling into your pie shell.

Bake in the oven for 15 minutes, then lower the temperature to 350 and bake for another 40-50 minutes. Gently insert a knife into the pie and remove it, to see if the filling has set. There should be no (or little) residue on the knife.

Let cool entirely before slicing into 8 pieces. Top with cool whip or ice cream, and devour!

Skinny Mini Pumpkin Cheesecakes (gluten-free, grain-free)

 Skinny Mini Pumpkin Cheesecakes filled with pumpkin puree and pumpkin spice, complete with a crust made of chopped pecans and maple syrup. Made “mini” size, so there’s no messy cutting or long bake times; these are a great, healthier Holiday dessert, made gluten-free, grain-free, and refined sugar-free.

The last recipe I posted, I shared an easy cookie recipe for the Holidays.

In that post, I promised there would be more desserts coming your way that were perfect for the Holidays. That are a little more “fancy,” for those of you who like to kick your entertaining up a notch or two 🙂

Ingredients

Pecan Crust

1 cup pecans, finely chopped

3 tbsp maple syrup or honey

2 tsp water

1 tsp butter, melted

Pumpkin Cheesecake

8 oz reduced fat cream cheese

1/2 cup Greek yogurt (I used 2%)

1/4 cup maple syrup or honey

1/2 cup pumpkin puree

1 1/2 tsp pumpkin spice seasoning

1 tsp vanilla

1 egg

Instructions

Pecan Crust

To prepare, preheat your oven to 325 and line a muffin tin with cupcake liners. I like to spray a little non-stick spray in mine too, just in case!

In a small bowl, stir together your chopped pecans, honey, water and butter. 

Add an overflowing tablespoon of your pecan mixture to each cupcake liner, then use the back of your tablespoon measure to press the pecan mixture into the bottom of the liner in a flat, firm layer. 

Bake in the oven for about 13-14 minutes, or till the edges of the crust are starting to brown a touch and the crust feels a bit firm. *Create your pumpkin cheesecake filling while your crust is in the oven*

Pumpkin Cheesecake

In a large mixing bowl, beat your cream cheese with a hand mixer for a minute or two, till it's creamy and smooth.

Add in your Greek yogurt, honey, pumpkin puree, pumpkin spice and vanilla, and blend again till smooth and everything is well incorporated.

Add your egg into the mixture and blend briefly - only till the egg is well incorporated, do NOT over beat the mixture at this point!

Once your mini pecan crusts are out of the oven, preheat your oven to 350. Fill each cupcake liner almost full (till just below the top of the liner). Repeat until all cupcake liners are filled with your pumpkin cheesecake filling.

Bake in the oven for 17-20 minutes, or till the cheesecakes are set (with only a slight wiggle in the middle, when you jiggle your pan).

Let your cheesecakes cool for 30 minutes on the counter. Then, put them in an airtight container and store them in your fridge. 

Serve with cool whip on top and extra pecans. Devour!

Mexican Hot Cocoa Cookies (gluten-free)

 Looking for a fun, new cookie recipe to add to your Christmas Cookie collection? Check out these gluten-free Mexican Hot Cocoa Cookies; filled with chocolate, cinnamon, marshmallows and a touch of cayenne, for a sweet and warm treat that is guaranteed to wow your friends and family!

Or Mexican Hot Chocolate? Whether you call it Hot Chocolate or Hot Cocoa, it really doesn’t matter.. The important part is that it’s a warm cup full of drinkable chocolate. 

Mexican Hot Cocoa is filled with chocolate, AND THEN cinnamon and a touch of cayenne. I don’t know about you, but if you add cinnamon to pretty much anything I’m ALL IN. I absolutely love cinnamon.

Ingredients

Dry Ingredients

1 cup gluten-free all purpose flour (or regular flour)

1/3 cup cocoa powder

2 tsp cinnamon

1/4 tsp cayenne

1/2 tsp baking soda

1/4 tsp salt

Wet Ingredients

1/2 cup butter, softened (or coconut oil, for dairy-free)

1/2 cup brown sugar (or coconut sugar)

1/4 cup white sugar

1 egg

1 tsp vanilla

1/2 cup chocolate chips

1/2 cup mini marshmallows or mallow bits

Chocolate Drizzle

1/4 cup chocolate chips

1/2 tsp coconut oil, melted (or butter)

Instructions

Preheat your oven to 350 and line a pan with parchment paper (or spray with non-stick spray).

In a small mixing bowl, combine your dry ingredients (flour, cocoa powder, cinnamon, cayenne, baking soda, and salt) and whisk till well combined and you have no cocoa powder clumps.

In a large mixing bowl, combine your butter, brown sugar, and white sugar and beat together till creamy. Add your egg and vanilla to the bowl and mix again briefly. 

Pour your dry ingredients into your wet ingredients and stir together till everything is well incorporated. 

Using a cookie scoop, scoop your cookie dough into cookies. Evenly space them a few inches apart on your pan, with no more than 12 cookies per pan.

Bake in the oven for 7-8 minutes. 

Take your cookies out and place 4-5 mini marshmallows on top of each cookie (towards the middle), gently pressing them into the cookies.

Place your cookies back in the oven for another 3-4 minutes, or till the edges are set.

Take your cookies out, let them cool for about 10 minutes on the pan, then put them onto a cooling rack till they have cooled completely.

Chocolate Drizzle

In a small microwaveable bowl, add your chocolate chips and coconut oil. Microwave in 20 second increments, stirring in between, till your chocolate is melted entirely. 

Drizzle the chocolate on top of your cookies, by hand. Alternatively, you can scoop the chocolate into the corner of one ziploc bag, trim a tiny bit of the end off, and “pipe” the chocolate across the cookies. 

Devour!

Gingerbread Cutout Cookies (gluten-free, dairy-free option)

 Thick, soft Gingerbread Cutout Cookies that hold their shape and don’t spread in the oven! It’s not Christmastime without a batch of these spiced cookies made, to decorate with frosting and sprinkles.

I love soft cookies. I grew up on homemade crispy cookies, and always longed after the store-bought soft cookies. Now, I get to make my own cookies as soft as I like! 🙂

These Gingerbread Cutout Cookies are a great example of that. Cutout cookies can easily be too crispy or dry, to make sure they don’t spread in the oven.

Ingredients

1 1/2 cup + 2 tbsp gluten-free all purpose flour (or regular flour)

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 1/2 tsp ginger, cinnamon each

1/4 tsp cloves, allspice and nutmeg each

1/2 cup butter, softened (or dairy-free butter alternative)

1/4 cup brown sugar

1/4 cup molasses

1 egg

1/2 tsp vanilla

Instructions

To a small mixing bowl, add your dry ingredients (flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, allspice and nutmeg) and whisk together.

To a large mixing bowl, add your butter, brown sugar and molasses and beat them together with a mixer till creamy. Add your egg and vanilla and briefly mix in.

Pour your dry ingredients into your wet ingredients and stir/fold together. Keep folding till you have one consistent cookie dough.

Place a large piece of saran wrap on your counter and put your cookie dough in the middle. Wrap the saran wrap around the dough till it's covered entirely. Gently push your dough into a thick, disc-like shape (not a large ball). Place in the fridge and chill for at least 2 hours.

After 2 hours, remove your dough from the fridge. Preheat your oven to 350 and spray two pans with non-stick spray (or line with parchment paper).

To a large area on your counters, sprinkle flour across the top so the dough won't stick. Unwrap your dough and place it on your flour-covered counter. Sprinkle a little more flour across the top of the dough, to prevent it from sticking to your rolling pin.

Roll your dough out to about 1/4 inch thickness, all around. Continue to sprinkle more flour on top if it gets too sticky.

Using a cookie cutter, cut the dough into shapes. Use a spatula to remove the cookie cutouts and place it onto your pans. I recommend placing similarly sized cookie cutouts on the same pan, for consistent baking results.

Bake for 7-12 minutes, or till the edges are set and the cookies are cooked through. Smaller cookie cutouts will take closer to 7-8 minutes, medium will take 8-10 minutes, and large will take 10-12 minutes.

For the leftover cookie dough, you can push it together and re-roll it with your rolling pin (on lightly floured counters again) and cut more cookies out again. I recommend only re-rolling your dough two times.

After your cookies have cooled entirely, it's time to decorate! Top them with your favorite frosting and sprinkles, and devour!

Peppermint Mocha Oatmeal Cookies (gluten-free, dairy-free option)

 These Peppermint Mocha Oatmeal Cookies are a Holiday-flavored everything but the kitchen sink type of dessert! Made with chocolate, peppermint, oats, and instant coffee, these cookies are a personal favorite of mine. They’re the perfect Christmas cookie to make at home or share with family and friends.

I could never decide, so I made my Double Chocolate Oatmeal Cookies and shared the recipe recently. They’re one of my all time favorite cookies.

Let’s take that cookie and put a holiday spin on it, shall we? How about peppermint? And more chocolate? And… coffee?

Ingredients

3/4 cup gluten-free all purpose flour (or regular flour)

1/2 tsp baking soda

1/4 tsp salt

1/3 cup cocoa powder

1/2 cup butter, softened (dairy-free butter alternative or coconut oil)

1/2 cup brown sugar (or coconut sugar)

1/4 cup white sugar

1-1 1/2 tbsp instant coffee*

1 tsp vanilla extract

1/4-1/2 tsp peppermint extract*

1 egg

1 1/4 cups rolled oats (certified gluten-free)

3/4 cup chocolate chips (peppermint, milk, semi-sweet, or dark)

Optional: More chocolate, candy canes or sprinkles.

Instructions

To a small mixing bowl, add your flour, baking soda, salt, and whisk them together. Add your cocoa powder (through a fine mesh strainer, ideally) and whisk together till well combined.

In a large mixing bowl, add your butter, brown sugar and white sugar and beat together with a mixer till creamy. Add your instant coffee, vanilla and peppermint extract and beat together again. Lastly, add your egg and briefly mix it in.

Add your dry ingredients to your wet ingredients and stir them together till well combined. Add your oats and chocolate chips and fold them in, till well combined.

Let your batter rest and preheat your oven to 350 and line a pan with parchment paper (or spray with non-stick spray). *If your batter doesn't rest the cookies will spread too thin.

Using a small cookie scoop, scoop the dough onto your pans, evenly spaced apart with no more than 12 cookies per pan. Gently flatten the tops of your cookies (as these cookies don't spread much). Bake in the oven for 9-11 minutes, or till the edges of the cookies are set.

Let cool. Top with a chocolate drizzle and crushed candy canes sprinkled across the top, for some pizzazz! Devour!