The canned, full-fat coconut milk in this pumpkin pie not only gives you a dairy-free version, it also provides the creamiest texture you could ever imagine. There’s no discernible coconut taste and the resulting recipe really is the Best Ever Crustless Pumpkin Pie recipe. Now I make this pie several times a year, always to rave reviews!
Most of us remember the boxes of three flavors of donuts from our pre gluten-free days. You know the one. It included cake donuts in three flavors … plain, powdered sugar, and cinnamon. In your mind’s eye, you can see them, right? You can even taste them, right? Those donuts were not the glazed or filled ones that made people “oooh” and “ahhh,” but they were simple flavors and sometimes made for fairly satisfying comfort food. Karina at Gluten-Free Goddess has the gluten-free version of those donuts for you. Gluten-Free Baked Donuts with Powdered Sugar or Cinnamon. And they taste sooo much better!
If you’re a lover of all things coffee, mousse just got a whole lot better! While I don’t drink coffee, I love all forms of it as flavoring in recipes. Mary of Gluten-Free Spinner has created this Cappuccino Mousse just for us. She says that her Cappuccino Mousse “tastes like a rich creamy vanilla latte that you eat with a spoon. Each bite coats your tongue in a velvety smooth cloud of cappuccino heaven. It’s sweet, but not overly so, and rich…yet light.” Ah, the stage is set even before you take your first bite! Mary also tells us how she sometimes uses this recipe to make mini desserts by piping the mousse into chocolate shells. Mary says these mini mousses are always the first to go from the dessert tray. I’m not surprised, are you?