If you ever go to Florida, you can’t go back without a piece of key lime pie. It’s a popular treat among locals and needless to say, it’s tastes great. There’s even a key lime pie festival held in the state each year – that’s how big the dessert is in sunny Florida.

There are many fillings and toppings and different ways to prepare the treat. Some say it should be cooked, others say it should be fresh. There’s even a light key lime pound cake you can try if you’re health conscious and trying to lose weight.

Light Key Lime Pound Cake

Ingredients

• 1/3 cup key lime juice
• ¼ cup coconut flour
• 3 ½ cups almond flour
• 1 tablespoon baking powder
• ½ cup butter
• ¾ cup stevia
• ½ cup unsweetened almond milk
• 2 teaspoons key lime zest
• 4 eggs
• ½ a teaspoon of salt

Preparation

Mix the baking powder with salt and both flours. Whip the butter with stevia, then beat the eggs nicely. Half of the almond flour mixture goes in next. Mix the lime juice and zest with the almond milk, then add in the remaining almond flour mix.

Grease a 9×5 pan and pour the mixture on it. Leave it like that for 45 minutes. Bake it afterwards at 325F for 60 minutes covered with foil. Once the edges are golden brown and the top is firm, your cake is ready. Let it cool down completely.

Next comes the blaze. Here’s how to prepare it:

Ingredients

• 2-3 teaspoons key lime juice
• 3 tablespoons Stevia

Preparation

Just whisk both ingredients and drizzle the mix onto the cake. Remember – the cake must be fully cooled before the glaze comes on.

Everyone has a favorite dessert. Some people like chocolate, some love ice-cream, but if you ask us, fruit desserts are unbeatable. Especially if we’re talking about a recipe that involves lemons. That sour and sweet taste goes well in a bunch of recipes and adds a unique flavor. If we could make all dessert recipes with lemons, trust us that we would.

Today we have a lemon meringue cheesecake for you that you’ll fall in love with. It’s sweet, it’s sour and bold and every piece of it will melt in your mouth.

Cheesecake as we know it was invented in the XVIII century, but its history goes all the way back to ancient Greece. It grew to be one of the most popular desserts of all time and this lemon merengue bit suits it very well.

Dairy- and Gluten-Free Lemon Merengue Dessert

Ingredients

Crust

• ½ cup coconut oil
• 1 cup coconut flour
• 1 teaspoon vanilla extract
• 4 tablespoons honey

Filling

• ¾ cup honey
• 3 eggs
• 1/3 cup sour cream
• Four 8 oz. packs of cream cheese (dairy-free)
• 3 tablespoons lemon juice

Meringue

• 1 ¼ cups of honey
• 7 egg whites
• 1 teaspoon vanilla extract
• A pinch of cream of tartar

Instructions

To make the crust, mix everything in a bowl with a mixer at medium speed, then line it on a pie tin with parchment paper evenly.

Next comes the filling. Beat the cream cheese and sour cream nicely, add in the eggs, add the lemon juice, and then add the rest of the mixture. Set it aside until it settles on room temperature, then let it cool down in the fridge for 3-4 hours.

The meringue comes last. Beat the eggs with a mixer, add the cream of tartar, then in goes the honey. Add the vanilla extract when the mixture is thick. When you’re done, spread it over the cool cheesecake.

Finally, bake the pie in the oven (preheated at 325 F), let it cool down, cut nice slices and enjoy!

Keeping those little kiddos not hungry is a real deal. While they will pretty much eat whatever we bring to the table (except broccolis — ohh you kids will kill for this when you’re old, trust me) we all know how hard it is to make them eat. Especially healthy food.  That’s why I’ve come to great lengths to make them eat. I noticed how my baby sister would throw tantrums over doughnuts. I knew right there that I have to make her something sweet but healthy and looks like a doughnut. That’s how this Glazed Sweet Potato Doughnuts came to life and became the most snack in our household.

Full disclosure, I did not in any way invent this snack. A year ago, I was traveling in Malaysia and came across this delicious snack in one of the stalls in their night markets. When I was thinking of what to serve as a snack for my baby sis. I remembered their Glazed Sweet Potato Doughnuts (They call it Cucur Keria) and I decided to remake them. Lo and behold, it did not take me a few tries to be able to do so. I know that it was made of sweet potatoes and they have sugar, so I think I know what exactly I need to do. Now, let me share with you how to create my baby sister’s most requested snack.

QUICK AND EASY GLAZED SWEET POTATO DOUGHNUTS

Ingredients:

For the Dough:

• 600 grams mix of orange and purple sweet potatoes
• 5 tablespoons of wheat flour (or slightly more so the dough doesn’t stick to your hands)
• Water (just enough for you to be able to shape the dough)
• 1 teaspoon of salt

For the glaze:

• 1 tablespoon of sugar
• 6 tablespoon of water
• 1pc of pandan leaf

Directions:

For the Dough:

• Step 1: Wash the sweet potatoes and steam them for 20 minutes or until tender.
• Step 2: Peel off the skin and cut them into small cubes.
• Step 3: Mash them finely then knead with flour and salt.
• Step 4: Make them into small patties (about 60 grams each) then shape them into doughnuts. Add water if your dough is too dry to be shaped.
• Step 5: Deep fry until golden and then drain them on paper towels.

For the Glaze:

• Step 1: Wash the pandan leaf. Shred the leaf into 4 pcs and tie it to a knot.
• Step 2: Boil the water, salt, and pandan leaves until the syrup is thick and forms big bubbles.
• Step 3: Turn off the fire.
• Step 4: Throw in all the doughnuts and keep tossing it in the syrup until the sugar forms crystals.
• Step 5: Let it cool down, then serve.

Easy right? You can even make batches of these and store them in your fridge. Typically, they would last for a week. (well can be longer, but it is so good it runs out fast. lol!) Please. Please. Share photos with us if you’re recreating these. I would love to see how you did! 😉

This recipe is best paired with Fresh Strawberry Lemonade with Honey.

Hello, and Happy Summer! This is Stephanie from Steph in Thyme, and today I’m sharing a festive 4th of July recipe that you can bake and assemble with your kids, or bring along to a BBQ. This Gluten-Free 4th of July Sugar Cookie Pizza slices and serves like a savory pizza for a creative twist on a picnic dessert. (originally shared June 2015)

Over the past few years, there has been an explosion of gluten-free products in grocery stores. Every time I go to the store, I encounter a new product. My newest gluten-free find is a Gluten-Free Funfetti Sugar Cookie Mix by Pillsbury. I stumbled upon it in the baking aisle, intermingled with non-gluten-free baking mixes. Gluten-free funfetti?? What a pleasant surprise!

With 4th of July around the corner, I picked up a few boxes to create a treat fitting for the day (2 boxes for $4, I couldn’t resist). But the patriotic treat couldn’t be just simple sugar cookies – it had to be a fun, crowd-pleasing dessert people would reach across the picnic table for.

This sugar cookie pizza is really just one giant sugar cookie, but it’s fun to think of it as a large pizza, a simple crust ready for you to decorate with toppings. And what toppings are more festive for the 4th of July than bright red strawberries, deep blue blueberries, and a creamy white whipped cream?

To save time slicing the strawberries, I recommend using an egg slicer. It slices the strawberries evenly at one time to make pizza prep faster and efficient.

Keeping with the theme “fun and different,” I whipped up a dairy-free whipped cream made from chilled coconut milk instead of traditional whipped cream. This coconut whipped cream is silky smooth and simply divine, subtly flavored with coconut and a dash of almond extract.

In addition to serving as the “sauce” on this pizza, it’s also delicious dolloped over a bowl of fresh fruit or ice cream.

I arranged the blueberries and strawberries in a flower-like pattern, placing a large handful of fresh, ripe blueberries in the center then arranging the strawberries in a double-layer until I reached the edge of the sugar cookie crust, outlining the fringe of the whipped cream with more fresh blueberries.

You can serve the sugar cookie pizza immediately after you decorate it, but I found it easier to slice after it chilled in the fridge for an hour. The whipped cream sets and the fruit doesn’t move around as much when you’re slicing it like a pizza – because it’s just way more fun to eat it that way.  

Print Recipe

Gluten-Free 4th of July Sugar Cookie Pizza

Prep Time20 mins

Cook Time17 mins

Servings: 8 -10 slices

Ingredients

• 17.5 oz box Pillsbury's Gluten-Free Funfetti Sugar Cookie Mix
• 1/2 cup 1 stick unsalted butter, softened
• 1 egg
• 2 tbsp water
• 13.5 oz can full fat coconut milk (from the can, not the carton), chilled in the fridge for 24 hours
• 3 tbsp confectioners sugar
• 1 tsp gluten-free almond extract
• 2 cups thinly sliced strawberries
• 2 cups ripe blueberries

Instructions

To prepare the cookie:

• Pre-heat oven to 375 F. Spray a 12 " pizza stone, pizza pan, or baking sheet with cooking spray.
• In a large bowl, combine the butter, egg, and baking mix. Beat on medium for 1-2 minutes until combined. Add the water, scrape the sides of the bowl, and mix for another minute until a soft dough forms.
• Roughly shape the dough into a large ball with your hands and place on the center of your pizza stone, pan, or baking sheet. With wet hands or a damp rolling pin, gently roll out the dough into a circle about 10" in diameter. Bake for 15-17 minutes until golden brown.
• Remove cookie from the oven and let cool completely. (I left the cookie on the pizza stone and served it right on the stone). With a sharp knife, gently glide it between the cookie and pan, separating any areas that may have stuck.

To prepare the coconut whipped cream:

• Chill a large bowl or bowl of a stand mixer in the freezer for 10 minutes. Take the chilled canned of coconut milk and flip it upside down, opening it from the bottom. Pour off the liquid, either setting aside for smoothies or discarding.
• Remove the cold bowl from the freezer and scoop the solidified coconut milk into the bowl. Beat with a stand mixer or hand mixer for 2-3 minutes until fluffy and peaks form. Add the confectioners sugar and almond extract, beat for additional minute until well combined.

To assemble the cookie pizza:

• Spoon the coconut whipped cream over the cooled sugar cookie crust, spreading in an even layer over the cookie.
• Trace the outline of the outer edge of the coconut whipped cream with a single line of blueberries. Add a handful of blueberries to the center of the pizza. Arrange the strawberries around the blueberries in a circle, adding another layer of strawberries on top, if desired. Continue adding an alternating ring of strawberries and blueberries until you reach the outer ring of blueberries.
• Serve immediately, or chill in the fridge for an hour (ideal). Slice the pizza into 8 to 10 slices with a sharp knife or pizza slicer.

Notes

You can use your favorite gluten-free sugar cookie baking mix in place of Pillsbury, adjusting the butter/water content if the mix isn't a comparable size.
If making the coconut whipped cream ahead, refrigerate in an airtight container. Remove from fridge and allow to warm up to a chill temperature - not cold or room temperature. Beat for 1-2 minutes until fluffy again.
Depending on how you decorate the pizza, you can use more or less fresh fruit.