Lemon Blueberry Cheesecake Bars with a Gluten-free Graham Cracker Crust

#Lemon #Blueberry #Cheesecake Bars. Rich and creamy as cheesecake, but much easier to make! For the full #recipe, visit OnlyTasteMatters.com

I am re-publishing the following post because this is what my kitchen currently looks like. I am truly starting to believe this renovation will never be over and I will not have a working kitchen again until we move. Meanwhile, the rest of you with working kitchens need Passover ideas. OK well, not all ofRead more

15 Gluten-Free Pound Cakes

15 gluten-free pound cakes

Every baker should have a great pound cake recipe in their repertoire. Gluten-free bakers are no exception. Here’s 15 of the best gluten-free pound cakes found in the blogosphere. I’m certain your go-to recipe is among them. Classic Pound Cake Copyright 2015 My Gluten-Free Kitchen Cream Cheese Almond Pound Cake from My Gluten-Free Kitchen (pictured) Classic GlutenRead more

Lemon-Ginger Icebox Cake

Make a Lemon Ginger Icebox Cake & impress your guests without turning on the oven! #gfree

Two years ago I mentioned meeting a lovely woman named Megan (pronounced MEE-gan) on a bus ride to visit my parents. She introduced me to the wonderful world of icebox cakes. I had heard of them but didn’t really know what they were. Basically, you alternate layers of cookies with whipped cream or mousse and put it in the whole thing in the refrigerator overnight. The cream or mousse seeps into the cookies and softens them and voila! They become soft like cake. Apparently, icebox cakes were big in the 50s and I am noticing they are starting to make a huge comeback. I mean who doesn’t want to be able to make a gorgeous dessert without turning on the oven?

Pistachio Lemon Bars

Take Pistachio Lemon Bars to your next gathering. They are always a hit and these happen to be gluten free!

I’ve never been a huge lemon bar fan. I know sacrilege. I mean, they seem to be at every party or bake sale. But no matter how many I tasted, I was always left cold. Give me a brownie instead thank you. Until I sank my teeth into these! It must be the pistachio (which, as a side note, I think is the most underused flavor in American desserts). The nuts break up the intensity of straight lemon curd, still leaving you with a pungent lemon flavor but one that doesn’t cause your lips to pucker. It also tempers that day glow yellow which is so pretty but not something I am 100% comfortable eating.

Meyer Lemon Bundt Cake with Chocolate Rum Icing

Meyer Lemon Bundt with Chocolate Rum Icing. #GFbaking #recipe #ontheblog

Until a year ago, I never heard of Meyer lemons. Apparently, they are huge in the foodie community. I mean HUGE. Really, just Google it. It’s crazy. I’m not sure how I remained so ignorant of something the food world deems so important but, clearly, I am not alone. Everyone I mentioned it to, sinceRead more