These gluten free poached pears are a fantastic dessert that is great to make ahead for a party! These super easy port poached pears are a mostly healthy and delicious end to any meal! I love how light they are after how heavy most holiday meals are. Plus they literally take 5 minutes to prepare and your crockpot does the rest of the work! The first time I made these port poached pears was about 10 years ago and my brother in law and sister in law were living with us at the time. I decided that every few weeks we would do a theme dinner and this was one of the desserts we made during those dinners. We had lots of fun trying new food and sharing that time together. What do you need to make these Port Poached Pear- gluten free? You need some pears. I made 1/2 a pear per person. If your group likes dessert a lot you might need a whole pear per person. 1 bottle of port wine. I bought this bottle a while back at a local AZ winery, however, I am not really a port drinking person, because I don’t like sweet drinks. It was a small 350 ml bottle. Pumpkin pie spice. You could add them all separately but I find it easier to add it from one spice jar. A crockpot. Or pot you want to cook this in slow and low for a few hours. Heavy cream to whip for the top with your choice of sweetener. The Step By Step:One: wash your pears and cut them in half. Remove the core and stem. I used a spoon to scoop it out. Two: Put your pears in the crockpot. Three: Sprinkle Pumpkin pie spice on the pears. Four: Pour the bottle of port wine over the pears. Five: Cover with the lid. Let it cook on low for 4-6 hours. Six: Serve with a dollop of fresh whipped cream on top and a drizzle of the delicious pear port sauce that is in the bottom of the crockpot. If you want to be really fancy, you could add a tsp of vanilla to the whipped cream or cinnamon. Or liquor since it’s the holidays. Step Seven: Try not to eat them all Here are some other desserts you might like if you liked these Gluten Free Port Poached Pears: Flourless Chocolate Cake Rum Chata Cupcakes Pin This NOW make it later Here’s the RECIPE! Super Easy Port Poached PearsThese delicious port pears take 5 minutes to prep and your crockpot does all of the cooking! Serve with fresh whipped cream and your dessert is ready! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
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This Giant Skillet Gluten Free Chocolate Chip Cookie is super easy to make and delicious topped with your favorite ice cream flavor! You need this Giant Skillet Chocolate Chip Cookie in your life! This chocolate chip cookie was so easy to make and yummy!!! Plus it was perfect for National Cookie day! It would also be perfect for National Pazookie Day… Just add ice cream when it is warm. You will be fighting over who gets the last bite! I love warm chocolate chip cookies! Dark chocolate chips in this cookie are my favorite and I love how they balance out the sweetness. I am not a huge sweet eating person, so I love the dark more bitter chocolate. How you make this deliciousness! Start your oven to 350 degrees. My oven has convection so that is what I used. Cream butter and sugar together. That means mix soft butter with sugar in the mixer until it looks slightly fluffy. Add an egg and vanilla to the fluffy butter and mix until combined. Add Gluten Free Flour blend and mix to combine. I used Pamela’s Baking mix. It has baking baking powder in it. IF yours doesn’t have baking powder in it add 1 tsp. Add 1 cup of dark chocolate chips. Rub Coconut oil on the skillet so it is well greased. You don’t want this baby to stick. Put the cookie dough into the skillet and flatten it out! Bake it in the oven for 14 minutes. Try not to eat it all until it cools for a few minutes so you don’t burn your mouth lol! Add ice cream on top or any of your favorite toppings! Enjoy! Here are some other recipes you might like from my Blog if you like this Chocolate Chip Cookie! Rum Chata Cupcakes Chocolate Covered Strawberries Pin this NOW and make it later! Here’s the FULL recipe!
Giant Skillet Chocolate Chip Cookie This cookie is so delicious! It’s perfect for sharing. Eat it warm and top it with ice cream for a real treat! INGREDIENTS
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I used Pamela’s baking and pancake mix which contains baking powder. IF your mix doesn’t contain baking powder add 1 tsp of baking powder to this recipe so your cookie rises As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Rum Chata Cupcakes are so much fun to make and just as much fun to eat! Rum Chata Cupcakes are so much fun to make and just as much fun to eat! They are definitely NSFK (not safe for kids) because they have Rum Chata in the cupcake and in the frosting. These are the perfect dessert for a girls night or Holiday party. I recommend making mini rum chata cupcakes for a holiday party so they are one bite and less likely to slop crumbs on your clothes. Or maybe that’s just me! Rum Chata is the alcohol version of Horchata. You could sub horchata for the Rum Chata and serve them to kids. They would be just as delicious. Horchata is a rice-based drink made in Mexico and Central America with spices. It is delicious and usually has cinnamon in it. If you like these Rum Chata Cupcakes, you might also like: Giant Skillet Gluten Free Chocolate Chip Cookie Gluten Free Boozy Balls I was blessed to be able to bake today with my friend Jamie. Jamie is also gluten-free, so I was thankful to be able to share this with her. I am also happy to have sent home some cupcakes with her so they are not at my house lol. Delicious but I am not a big sweets eater. If you missed us making them on Instagram live or Facebook live you can watch it here from YOUTUBE. Rum Chata Cupcakes
Boozy Rum Chata cupcakes are perfect for the holidays or girls night. They are sweet with a hint of cinnamon. SERVINGS 24 cupcakes INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Pumpkin collagen Pie is a great way to get the fall flavors and collagen into one dish! Pumpkin season has arrived!
It’s official.. Starbucks has released the Pumpkin Spice Latte! There are pumpkins in all of the stores and fall decor is up! I haven’t had a PSL in a few years, mostly because I don’t like drinking that much sugar in one cup and I am always nervous about their additives to the syrup. Is it really gluten-free? I know it’s GMO and has lots of ingredients I can’t pronounce so I am just like NAH! You can make my Pumpkin Spice Coffee Creamer and have something much more healthy and delicious though! It even has pumpkin in it! I have been playing with recipes using collagen lately. I know it is gut healing so I am trying to incorporate it into my diet more. Usually, I throw a scoop into my smoothie, but my daughter gave me an idea the other day when she made her smoothie with collagen in it and left it in the fridge. It turned into pudding. She said it was delicious so I thought….. hmmmmmmmm. Here you have my concoction of pumpkin pie deliciousness. It took me about 10 minutes to make the pie then refrigerate for an hour or so it can solidify. I topped it with whipped coconut cream (put a can of coconut milk in the fridge for about an hour. The cream will solidify. Separate the cream from the liquid and Voila you can whip it with a little sweetener if you like and you have coconut whip!) So many delicious combinations going on. Hope you enjoy this pumpkin pie as much as we did. I loved making it in my blender and the crust in my food processor so the dishes went right into the dishwasher! Quick to make and clean up! Here’s the recipe for Pumpkin Collagen Pie Pumpkin Collagen Pie This delicious pumpkin dessert has collagen which is beneficial for gut health, skin, nails and hair health. Just in time for Fall! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Cha Cha Cha Chia! I love pumpkin anything! This pumpkin chia puddin’ is delicious! It tastes like the inside of a pumpkin pie! I love eating it for breakfast with my coffee because it tastes just like I am having pumpkin pie and coffee! So yummy and filling. I had to call it puddin’ because that is how I say it in my head…. with a very Southern accent. It makes the pudding taste better.. promise!
If you would like you can change out the coconut milk for any milk you would like. I know that this photo isn’t super pretty, but I promise it tastes so much better than it looks! Usually, it is the other way around with beautiful desserts- they don’t taste as yummy as it looks! But sometimes they do! Why?I made this recipe because I am doing a two week trial of being vegetarian/vegan and wanted a breakfast option that I could make ahead for a fast breakfast. It’s also awesome that you can make a big batch at once. Once my trial is over I will keep this in the breakfast rotation because it is so yummy! I am on day 6 of no meat/animal products and I am surprised at how my body is responding. I thought I would be crabby and hungry all the time, and that is not the case! So happy to feel good and hoping for the best blood work ever.. cause I might still miss bacon. Even if you don’t eat vegeterian/vegan this is a delicious breakfast or dessert option! My Dad really liked this recipe and I think he still makes it now. You can also use other fruit with the chia seeds to make the pudding. You might also like these easy breakfast options! Blueberry cheesecake stuffed French toast Fathead Dough Cinnamon Buns Here’s the recipe for gluten free pumpkin chia puddin’ Pumpkin Chia Puddin’ You can whip this together the night before so it is ready for a fast breakfast in the morning. It would also be delicious as a dessert! You could whip some coconut cream to put on top to fancy it up! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This basic keto cream cheese frosting is what I used to put on top of my keto cinnamon rolls. It is so yummy you could eat it on its own. I honestly wouldn’t blame you! It’s so delicious! I also like to dip strawberries or other low carb fruit into it as a treat! I have even used it on low carb cookies as well. Your imagination is the limit when it comes to what you can put this on!
It is really easy to make and only takes a few minutes and ingredients. Ingredients to Make This Keto Cream Cheese Frosting:
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I am a cinnamon bun lover! In fact I am wanting to make these keto cinnamon buns with keto cream cheese frosting as I am typing this! They don’t take very long to make and I usually keep the ingredients in my fridge and pantry just in case I get a craving for this sweet treat! Since it uses fathead dough, I feel less guilty about eating them than I would full sugar and regular gluten free flour cinnamon rolls. LOL! Only guilty because have been trying so hard to stick to the ketogenic lifestyle! I love that so many recipes can be converted to lower carb which is awesome! Is there a recipe you would like for me to convert? Let me know! Keto Cream Cheese Frosting Low carb high fat ketogenic cream cheese frosting. Sweet and creamy! Delicious! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Keto Chocolate Covered Strawberries are a fancy-looking dessert that is super easy to make! They taste sweet and delicious with lower carbs! Chocolate covered strawberries are one of my favorite desserts! They are so pretty and delicious! You can pair them with champagne, red or white wine, and sparkling cider and they taste wonderful! Or no wine at all! They are the perfect two-bite desserts that don’t make you feel like you overindulged.
I made this version of keto chocolate covered strawberries using Choczero chocolate pots. They come in a cute container and you microwave them to melt. I have also mixed a little cream cheese and strawberry right into the cup and made a two-bite cheesecake. I had to hide these strawberries from my family so they would wait until dinner to eat them. There is something so romantic about chocolate and strawberries. I think it’s the beautiful color combination. Plus the fresh taste of sweet strawberries is so refreshing! Don’t get me wrong, I love flourless chocolate cake too, but this dessert is light and the perfect end to any meal. Keto Chocolate Covered Strawberries A fast and delicious dessert using low carb chocolate. Yummy! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Keto Chocolate Cheesecake Strawberry Triffle is perfect for dessert! It is lower carb and fantastic for Valentine’s Day or any day! This keto chocolate cheesecake trifle comes at the perfect time for Valentine’s Day! It is fast to make and delicious! Plus you don’t have to break your diet by eating it! I made this recipe ketogenic so it would be a part of the ketogenic eating plan I have been following. I am not exactly sure how many carbs are in it but I am guessing around 7 – 10. That’s a little high but it is dessert and not to be eaten every day.
I used pretty red champagne glasses to layer this keto chocolate dessert in that I found at Ross for fifty cents! Super great deal! You can put this in any pretty dish you have and layer it. It’s very filling so you don’t need a whole lot at a time. This is filled with delicious fat from the whipped cream and cream cheese. So YUMMY! I love that it’s no bake and easy to assemble. You could make the chocolate cheesecake and whip cream ahead of time and assemble later. It is an easy dessert that looks like it took a lot of time and is fancy. Super sexy for date night or any romantic dinner. It would be a delicious dessert to go along with my lamb roast! Keto Chocolate Cheesecake Strawberry Trifle Delicious low carb dessert! Layered chocolate cheesecake and whipped cream with strawberries. Yummy! SERVINGS 6INGREDIENTS
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I hope you love this recipe as much as we do! It’s always fun to be able to have dessert every once in a while even when you are not eating sugar. This really hit the spot and I was surprised at how sweet the strawberries tasted after not having them in a while! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Instant Pot Yogurt is actually pretty easy to make! It is rich, creamy, and delicious! Raw milk yogurt has been my fascination lately! I made another pot of it today! It is currently in the fridge waiting for me to make a delicious sauce to top it!
Instant pot yogurt can be intimidating the first time you make it. I promise you that it is worth it! Once you have it homemade you will never want store bought again. The additives in store bought yogurt hurt my belly, so I decided to make my own. I have an older Instant pot, but it does the job perfectly. I highly recommend the glass lid to go with it too! Use mason jars to store your yogurt once it is ready. I made a blueberry sauce with this batch but strawberry sauce is up next I think! Your imagination for sauces and toppings is the fun part and creativity with ingredients is exciting. Instant Pot Yogurt Creamy and delicious yogurt! Once you make it yourself you will never want store bought again! SERVINGS 8 jars INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle These gluten free ooey gooey butter cookies go together in a flash! They are homemade in the way that I made them in my house I use packaged cake mix, cream cheese, chocolate chips and vanilla and butter to make these dreamy cookies. The best thing about the ooey gooey butter cookies is that you can make them in any flavor! Just change your gluten free mix to the flavor you’d like. We like chocolate, red velvet, vanilla, etc etc etc. I made this batch into ice cream sandwiches. I used Haagen Dazs vanilla ice cream for the middle and dipped them in dark melted chocolate. They were melting so fast we had to sample them…. hehe! Just typing this makes me want to have them again. Like now….. Ooey Gooey Butter Cookies You can make these in any flavor you like. It’s just a box mix and a few simple other ingredients and you are on your way to a fast and easy dessert. INGREDIENTS
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If you like this recipe for cookies, you might also like: Gluten Free Apple Crisp Gluten Free Tiramisu Pro Tips for these Ooey Gooey Butter Cookie Ice Cream Sandwiches: You want to make sure the cookie are cooled so they don’t aid in melting the ice cream faster as you assemble them. I put the finished ice cream sandwiches on a parchment lined baking sheet and popped them in the freezer for a few minutes to harden before I dipped them in the chocolate. My wilton chocloate melter and it works fantastically for making these dipped ice cream sandwiches. I think any small crock pot would work well too. Just make sure not to burn the chocolate as it melts. You can store them once all finished in the freezer. Once you dip them in chocolate, put them back on the parchment lined baking sheet in the freezer to harden. Then, I wrapped them individually in parchment paper and put them into a baggy to keep fresh and ready to grab as needed. As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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