sweets

Gluten Free Peanut Butter Pie

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This gluten free peanut butter pie blends peanut butter and chocolate for a decadent dense dessert made with an easy chocolate cookie crust. 

gluten free peanut butter pie

Obviously, peanut butter and chocolate are pretty much the best combination in the world. I’ve had my fare share of desserts that combine the two but rarely ever in pie form. 

Gluten free peanut butter pie is an easy dessert to make because the ingredients are simple but the result will wow everyone. 

Easy Gluten Free Cookie Pie Crust:

This crust is incredibly easy to make.  I’m so happy to have tried this method because the possibilities for pie crusts are now endless.

Simply take one pack of gluten free sandwich cookies (a gluten free oreo version) and pulse it in the food processor until a a course meal is formed.  

Drizzle in 4 tbsp of melted butter and combine with cookie meal until a wet dense meal is combined. Press it into a 9 inch pie pan and bake at 350 for just 10 minutes and you’ve got an easy delicious crust you can use with any pie! 

For this recipe, I used one whole pack of Glutino chocolate vanilla cream cookie sandwiches. 

gluten free peanut butter pie

How To Make Gluten Free Peanut Butter Pie Filling:

  1. Let 8oz cream cheese come to room temperature to become soft. 
  2. In a stand mixer or bowl using hand mixer, add 1 cup heavy whipping cream and whip until stiff peaks are formed. 
  3. Add in softened cream cheese, peanut butter, powdered sugar, butter and vanilla extract and combine with paddle attachment slowly until all ingredients are fully combined. 
  4. Once peanut butter filling is mixed, spread on top off cooled cookie crust in pie pan. OPTIONAL: garnish with salted peanuts. 
  5. Set in fridge for at least 4 hours before serving. 
  6. Store in fridge covered for up to one week.

Recipe Questions and Tips:

What kind of peanut butter should I use? While I would love to say using natural peanut butter with few ingredients is best, I have not tried that when developing this recipe.  I used a name brand like JIF because the texture of it leads to a better solid filling.  Feel free to let me know if you tried this recipe with a natural peanut butter. 

Can I use Oreo or Other Cookies? Yes! Although using oreos would make this recipe not be gluten free, make sure you are using cookies that have a cream filling.  The cream filling is what helps bind the crust with the butter and make it pliable enough to use. 

Can I use Coolwhip instead of Heavy Whipping Cream or Whipped Cream?  this recipe does not use coolwhip, but you can use it as an alternative in the pie filling. 

Gluten Free Peanut Butter Pie

gluten free peanut butter pie

Gluten Free Peanut Butter Pie

Gluten Free Peanut Butter Pie

Yield: 10 pieces
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 25 minutes

This gluten free peanut butter pie blends peanut butter and chocolate for a decadent dense dessert made with an easy chocolate cookie crust. 

Ingredients

  • 8 oz Cream Cheese, softened
  • 1 cup Peanut Butter
  • 3/4 cup Powdered Sugar
  • 1 tbsp Butter, room temperature
  • 1 cup Heavy Whipping Cream
  • 1 tsp Vanilla Extract
  • FOR PIE CRUST
  • 1 pack Gluten Free Oreos, (see below recipe)
  • 4 tbsp Butter, melted

Instructions

For Filling:

  1. Let 8oz cream cheese come to room temperature to become soft. 
  2. In a stand mixer or bowl using hand mixer, add 1 cup heavy whipping cream and whip until stiff peaks are formed. 
  3. Add in softened cream cheese, peanut butter, powdered sugar, butter and vanilla extract and combine with paddle attachment slowly until all ingredients are fully combined. 
  4. Once peanut butter filling is mixed, spread on top off cooled cookie crust in pie pan. OPTIONAL: garnish with salted peanuts. 
  5. Set in fridge for at least 4 hours before serving. 
  6. Store in fridge covered for up to one week.

For Pie Crust:

  1. Take one pack of gluten free sandwich cookies (a gluten free version of oreos) and pulse it in the food processor until a a course meal is formed.  
  2. Drizzle in 4 tbsp of melted butter and combine with cookie meal until a wet dense meal is combined. Press it into a 9 inch pie pan and bake at 350 for just 10 minutes and you've got an easy delicious crust you can use with any pie! 

Notes

What kind of peanut butter should I use? While I would love to say using natural peanut butter with few ingredients is best, I have not tried that when developing this recipe.  I used a name brand like JIF because the texture of it leads to a better solid filling.  Feel free to let me know if you tried this recipe with a natural peanut butter. 

Can I use Oreo or Other Cookies? Yes! Although using oreos would make this recipe not be gluten free, make sure you are using cookies that have a cream filling.  The cream filling is what helps bind the crust with the butter and make it pliable enough to use. 

Can I use Coolwhip instead of Heavy Whipping Cream or Whipped Cream?  this recipe does not use coolwhip, but you can use it as an alternative in the pie filling. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 355 Total Fat: 30g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 53mg Sodium: 210mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 8g
instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.
© Valerie Skinner | Thyme and JOY
Cuisine: american / Category: sweets

 

Spiced Apple Cider Muffins

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These spiced apple cider muffins are the perfect recipe using apple cider. These fall muffins taste like an apple cider donuts and are gluten free.

Besides hot coffee, fall foliage and comfy sweaters, one of the things that really always told me it was fall was apple cider donuts.  Back in NJ, we would always head to a shop that had the best of the best.  Whenever I find them elsewhere, it takes me right back!

These spiced apple cider muffins taste JUST like those sugary, cinnamon sweet soft cake donuts made right at home.

What’s the difference between apple cider and apple juice?

Apple cider is different from apple juice because it has more of a true apple flavor.  It still contains the sediments and flavors from processing the apple.  In apple cider, the apples are ground up and juiced. What remains is apple cider. 

Apple juice is simply apple cider that is further processed by removing the any solids and processing it further by pasteurizing  and in most cases adding sugar. 

Using apple cider in recipes is much more flavorful than using plain apple juice. 

How To Make Apple Cider Muffins:

These spiced apple cider muffins are made to be gluten free with the help of a gluten free flour blend.  See below for a non gluten free apple cider muffin substitute. 

  1. Preheat oven to 350.  Line a muffin tin with 12 muffin tin or cupcake liners. 
  2. Add one cup of spiced apple cider to a small sauce pot and bring to a boil.  Let apple cider reduce until only 1/2 cup is left. Let cool. 
  3. In a large mixing bowl, add the dry ingredients: flour, baking powder, salt, brown sugar granulated sugar, cinnamon.
  4. In another bowl, add the wet ingredients: cooled, apple cider concentrate, melted butter, vanilla extract, 1/4 cup milk (can be dairy free) 1 egg.
  5. Mix dry ingredients into wet ingredients slowly until a batter is formed.  This is best done with a stand mixer but can also be done by hand. 
  6. Add apple cider muffin batter to each muffin tin and fill about 2/3 full on each.  Add to oven and bake for 18-20 minutes or until a toothpick comes out clean when inserted in the center. 
  7. While muffins are baking melt 1/4 cup butter in a small bowl. Mix granulated sugar and cinnamon in another. 
  8. Once muffins are cooled, dip the tops in melted butter, then in cinnamon sugar mix to coat top.
  9. Apple cider muffins will last up to 1 week in sealed container.

Substitute for Gluten Free Apple Cider Muffins:

Simply replace the gluten free flour blend with all purpose flour 1:1 in this recipe to make an apple cider donut that is not gluten free. 

Recipe Questions:

What if I cant find spiced apple cider? Apple cider is usually found year round in grocery stores, but spiced apple cider may only be available in the fall months.  If you can’t find spiced apple cider, simply add the following to the dry ingredients: 1/8 tsp ground nutmeg, 1/8 tsp ground ginger, 1/2 tsp additional ground cinnamon. 

Can I substitute apple cider vinegar for apple cider in a recipe? Please don’t!  They are 2 very different types of liquid that taste completely different.  However, if you have any extra apple cider vinegar around, feel free to make my apple pie flavored apple cider vinegar shots to help with digestion and overall health!

Also Check Out:

Spiced Apple Cider Muffins

apple cider muffins

 

Spiced Apple Cider Muffins

Spiced Apple Cider Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These spiced apple cider muffins are the perfect recipe using apple cider. These fall muffins taste like an apple cider donuts and are gluten free.

Ingredients

  • 2 cups Gluten Free Flour Blend
  • 1.5 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1 cup Spiced Apple Cider (to make concentrate)
  • 1/2 cup Butter, melted
  • 1 tsp Vanilla Extract
  • 1/4 cup Milk (can be non dairy milk)
  • 1 egg
  • TOPPING
  • 1/4 cup Butter, melted
  • 1/2 cup Granulated Sugar
  • 2 tsp Cinnamon

Instructions

  1. Preheat oven to 350.  Line a muffin tin with 12 muffin tin or cupcake liners. 
  2. Add one cup of spiced apple cider to a small sauce pot and bring to a boil.  Let apple cider reduce until only 1/2 cup is left. Let cool. 
  3. In a large mixing bowl, add the dry ingredients: flour, baking powder, salt, brown sugar granulated sugar, cinnamon.
  4. In another bowl, add the wet ingredients: cooled, apple cider concentrate, melted butter, vanilla extract, 1/4 cup milk (can be dairy free) 1 egg.
  5. Mix dry ingredients into wet ingredients slowly until a batter is formed.  This is best done with a stand mixer but can also be done by hand. 
  6. Add apple cider muffin batter to each muffin tin and fill about 2/3 full on each.  Add to oven and bake for 18-20 minutes or until a toothpick comes out clean when inserted in the center. 
  7. While muffins are baking melt 1/4 cup butter in a small bowl. Mix granulated sugar and cinnamon in another. 
  8. Once muffins are cooled, dip the tops in melted butter, then in cinnamon sugar mix to coat top.
  9. Apple cider muffins will last up to 1 week in sealed container.

Notes

What if I cant find spiced apple cider? Apple cider is usually found year round in grocery stores, but spiced apple cider may only be available in the fall months.  If you can't find spiced apple cider, simply add the following to the dry ingredients: 1/8 tsp ground nutmeg, 1/8 tsp ground ginger, 1/2 tsp additional ground cinnamon. 

Can I substitute apple cider vinegar for apple cider in a recipe? Please don't!  They are 2 very different types of liquid that taste completely different.  However, if you have any extra apple cider vinegar around, feel free to make my apple pie flavored apple cider vinegar shots to help with digestion and overall health!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 292 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 46mg Sodium: 253mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 1g Sugar: 26g Sugar Alcohols: 0g Protein: 3g
It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.
© Valerie Skinner | Thyme and JOY
Cuisine: american / Category: sweets

Gluten Free Cornbread

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This gluten free cornbread recipe can be served with any fall meal or eaten by itself topped with melted butter or maple syrup. It can also be turned into gluten free cornbread muffins or cornbread croutons. 

gluten free cornbread

Cornbread is one of my favorite foods.  To me it symbolizes that there are cooler months ahead and I love a piece of cornbread alongside a bowl of chili or even just by itself for breakfast.

This gluten free cornbread recipe does not use a mix and is easy to make at home with simple ingredients. 

What kind of cornmeal to use in cornbread?

When making cornbread, you want to make sure you use cornmeal.  Cornmeal is ground up corn that has been dried and processed into fine or medium grain. 

There are many types of cornbread or cornflour out there so you must read labels.  In this recipe I used a cornmeal that had a mix of medium and fine grain cornmeal with out any other flour in it. 

This cornmeal by Bob’s Red Mill works great in any cornbread recipe

I can’t find buttermilk!  What is a good buttermilk substitute?

Sometimes it’s hard to find buttermilk in stores but you can make your own!  Simply add 1 tbsp of lemon juice to 1 cup of whole milk, whisk and let it sit for 10 minutes.  That’s it!

gluten free cornbread

How To Make Gluten Free Cornbread:

  1. Preheat oven to 400.  Grease 8×8 pan and sprinkle with cornmeal to keep from sticking.
  2. In a large bowl, add dry ingredients: gluten free flour blend, cornmeal, granulated sugar, baking powder, salt and whisk together until fully incorporated. 
  3. In stand mixer or large bowl add: buttermilk, melted butter, egg and whisk together until fully combined.
  4. Add dry ingredients to wet ingredients in batches until a thick cornbread batter is formed. 
  5. Bake for 25 minutes or until toothpick comes out clean when inserted in the center. 
  6. Let cool fully before slicing and serving

Recipe Tips & Tricks:

This recipe uses a gluten free flour blend. My favorite gluten free flour blend is by Krusteaz because it contains a mix of flours and already contains xanthan gum.  If you are using a gluten free flour blend without xanthan gum, you must add it to the recipe. I love this brand because it can be found on amazon and at Walmart. 

To make gluten free cornbread muffins, add muffin tin liners to a muffin tin and fill each with batter 1/2-2/3 full.  Cooking time may decrease to 18-20 minutes because each muffin is smaller. 

To make this recipe dairy free, substitute the buttermilk with coconut milk and the butter with a vegan butter substitute. 

Does Jiffy Make a Gluten Free Cornbread Mix?  Gluten free cornbread mixes can be found in stores but at this time Jiffy does not make their cornbread mix gluten free.

Check Out These Other Gluten Free Sweets:

gluten free cornbread

Gluten Free Cornbread

Gluten Free Cornbread

Yield: 12 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This gluten free cornbread recipe can be served with any fall meal or eaten by itself topped with melted butter or maple syrup. It can also be turned into gluten free cornbread muffins or cornbread croutons. 

Ingredients

  • 1.5 cups GF Flour Blend
  • 3/4 cup Cornmeal
  • 1/2 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Buttermilk
  • 1/4 cup Melted Butter
  • 1 egg

Instructions

  1. Preheat oven to 400.  Grease 8x8 pan and sprinkle with cornmeal to keep from sticking.
  2. In a large bowl, add dry ingredients: gluten free flour blend, cornmeal, granulated sugar, baking powder, salt and whisk together until fully incorporated. 
  3. In stand mixer or large bowl add: buttermilk, melted butter, egg and whisk together until fully combined.
  4. Add dry ingredients to wet ingredients in batches until a thick cornbread batter is formed. 
  5. Bake for 25 minutes or until toothpick comes out clean when inserted in the center. 
  6. Let cool fully before slicing and serving

Notes

This recipe uses a gluten free flour blend. My favorite gluten free flour blend is by Krusteaz because it contains a mix of flours and already contains xanthan gum.  If you are using a gluten free flour blend without xanthan gum, you must add it to the recipe. I love this brand because it can be found on amazon and at Walmart. 

To make gluten free cornbread muffins, add muffin tin liners to a muffin tin and fill each with batter 1/2-2/3 full.  Cooking time may decrease to 18-20 minutes because each muffin is smaller. 

To make this recipe dairy free, substitute the buttermilk with coconut milk and the butter with a vegan butter substitute. 

Does Jiffy Make a Gluten Free Cornbread Mix?  Gluten free cornbread mixes can be found in stores but at this time Jiffy does not make their cornbread mix gluten free.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 165 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 353mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 3g
It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.
© Valerie Skinner | Thyme and JOY
Cuisine: american / Category: sweets
This gluten free cornbread recipe can be served with any fall meal or eaten by itself topped with melted butter or maple syrup. It can also be turned into gluten free cornbread muffins or cornbread croutons. #glutenfree #cornbread #cornmeal