Sarah De Vicomte

This Giant Gluten-Free Pumpkin Skillet Cookie is a warm and comforting dessert that's perfect for fall. It's soft, chewy, and packed with the flavors of pumpkin, cinnamon, and nutmeg. The addition of dairy-free chocolate chips and pecans adds a delightful crunch and sweetness. Serve it with vanilla ice cream or whipped cream for an extra treat!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups gluten-free all-purpose flour. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips. 1/2 cup chopped pecans optional. Vanilla ice cream or whipped cream for serving.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Mix until well combined. In another bowl, whisk together the gluten-free all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the dairy-free chocolate chips and chopped pecans if using. Grease a 10-inch cast-iron skillet and press the cookie dough into it, spreading it out evenly. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly before slicing and serving. Serve slices of the giant gluten-free pumpkin skillet cookie with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy your delicious gluten-free pumpkin skillet cookie!

Prep Time: 15 minutes

Cook Time: 25 minutes

With these delectable cookies, you can indulge in the delectable combination of creamy white chocolate and tart cranberries. They're ideal for holiday parties, special occasions, or simply as a sweet treat at any time of year.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup white chocolate chips. 1 cup dried cranberries.

Instructions: Preheat your oven to 375F 190C and line baking sheets with parchment paper. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious White Chocolate Cranberry Cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes

These tasty and filling low-carb, keto-friendly meatballs with mozzarella filling are part of the Paleo diet. This dish is flavorful and comforting because it combines gooey melted mozzarella cheese with ground beef that has been spiced.

Ingredients: 1 lb ground beef. 1/4 cup almond flour. 1 egg. 1/4 cup chopped fresh parsley. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 4 oz mozzarella cheese, cut into small cubes. 2 tbsp olive oil.

Instructions: Set the oven's temperature to 375F 190C. Ground beef, almond flour, egg, parsley, onion and garlic powder, salt, and black pepper should all be combined in a mixing bowl. Mix thoroughly to ensure that everything is combined evenly. Flatten a tiny portion of the meat mixture in your palm. Form a ball shape out of the meat by encircling a cube of mozzarella cheese. Continue with the remaining cheese and meat mixture. In a skillet over medium heat, warm the olive oil. The meatballs should be browned for two minutes on each side. After the meatballs are browned, transfer them to a baking dish and bake for 15 to 20 minutes, or until they are thoroughly cooked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

A vegan bisque that is rich and comforting, perfect for winter. It has crispy sage and shallots on top to add flavor and texture.

Ingredients: 1 tbsp olive oil. 1 large onion, chopped. 2 cloves garlic, minced. 2 lbs butternut squash, peeled and diced. 4 cups vegetable broth. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried sage. 1/2 cup coconut milk. 8-10 fresh sage leaves. 2 shallots, thinly sliced. 1/4 cup flour. Salt and pepper, to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and saut until softened, about 5 minutes. Add the butternut squash, vegetable broth, salt, pepper, thyme, and sage. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and adjust seasoning if needed. In a small skillet, heat some olive oil over medium-high heat. Add the sage leaves and shallots, and fry until crispy, about 2-3 minutes. Remove from skillet and drain on paper towels. In the same skillet, add a little more olive oil if needed, then stir in the flour to make a roux. Cook for 1-2 minutes, then slowly whisk in 1/2 cup of water or vegetable broth until smooth. Cook for another 2-3 minutes, until thickened. To serve, ladle the bisque into bowls and top with the crispy sage and shallots.

Prep Time: 15 minutes

Cook Time: 35 minutes

These gluten-free dark chocolate cherry muffins are a delightful treat that combines the richness of dark chocolate with the sweet-tartness of dried cherries. Perfect for a snack or dessert, and suitable for those with gluten sensitivities.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1 cup milk dairy or non-dairy. 1 teaspoon vanilla extract. 1 cup dark chocolate chips. 1 cup dried cherries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. In another bowl, beat the eggs and then add the melted butter, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips and dried cherries into the muffin batter. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free dark chocolate cherry muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

You can enjoy a tasty and pretty Rainbow Jello Parfait that has the fruity goodness of Jello and the creamy texture of vanilla yogurt. It's perfect for a cool treat!

Ingredients: 6 cups of assorted flavored Jello cubes prepared according to package instructions. 2 cups of vanilla yogurt. 1 cup of whipped cream. Rainbow sprinkles for garnish.

Instructions: Place the different-flavored Jello cubes in layers in parfait glasses. Put some vanilla yogurt on top of the Jello cubes. Do this again and again until the glasses are almost full. Add a big dollop of whipped cream to the top of each parfait. Add rainbow sprinkles to the top for a bright look.

Prep Time: 30 minutes

Cook Time: 0 minutes

Enjoy the delicious flavors of a vegan blueberry crostata from Tutti Dolci! This simple Italian dessert has a flaky almond pastry with blueberries inside that are sweetened with maple syrup and a hint of lemon. It's a great treat for any event.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup almond flour. 1/4 cup granulated sugar. 1/4 tsp salt. 1/2 cup vegan butter, chilled and diced. 3-4 tbsp ice water. 2 cups fresh blueberries. 2 tbsp cornstarch. 2 tbsp maple syrup. 1 tbsp lemon juice. 1/2 tsp vanilla extract. 1 tbsp almond milk, for brushing. 2 tbsp sliced almonds, for topping. Powdered sugar, for dusting.

Instructions: Warm the oven up to 190C 375F. Put parchment paper on the bottom of a baking sheet. All-purpose flour, almond flour, sugar, and salt should be pulsed together in a food processor until they are all mixed together. Dice the vegan butter and pulse the mixture until it looks like coarse crumbs. Pulse as you add ice water, one tablespoon at a time, until the dough starts to stick together. Be careful not to mix too much. Move the dough to a surface that has been lightly floured. Knead it gently a few times until it is smooth. Roll it into a disk, cover it with plastic wrap, and put it in the fridge for 30 minutes. Toss the blueberries, cornstarch, maple syrup, lemon juice, and vanilla extract together in a bowl until everything is well mixed. Put some flour on a surface and roll out the chilled dough into a 12-inch circle. Move to the baking sheet that has been prepared. Leave a 2-inch border around the edge of the dough as you spread the blueberry mixture in the middle. Fold the dough's edges over the filling and pleat them if you need to. To finish, use almond milk to brush the edges of the dough and then add fresh almond slices. If you want the crust to be golden brown and the blueberry filling to bubble, bake it for 30 to 35 minutes. Place the crostata on a wire rack to cool down. Before you serve, sprinkle with powdered sugar. Have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the rich and delightful flavors of a peanut butter cookie cake that's easy to make and perfect for any occasion. The blend of peanut butter and chocolate chips creates a heavenly treat.

Ingredients: 1 cup peanut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. A pinch of salt. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and grease a round cake pan. Put peanut butter, white sugar, and brown sugar in a bowl and mix them together until they are well mixed. It will be smooth after you add the egg and vanilla extract. Add the salt and baking soda, and mix it in again. The chocolate chips should be carefully mixed in. Press the cookie dough into the cake pan that has been greased. After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown. Take it out of the oven and let it cool in the pan for a while before moving it to a wire rack to finish cooling. Cut it up and serve after it cools down!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the classic American cheeseburger with a juicy beef patty, melted cheddar cheese, and your favorite toppings. Perfect for a summer barbecue or a weeknight dinner!

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard. Pickles optional.

Instructions: Preheat grill or stovetop pan over medium-high heat. Divide ground beef into 4 equal portions and shape into patties. Season patties with salt and pepper. Place patties on the grill or pan and cook for about 4-5 minutes per side for medium-rare to medium, or to your desired doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble burgers: Place lettuce, tomato slices, and onion slices on the bottom bun. Add a cheese-topped patty, ketchup, mustard, and pickles if desired. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes