Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip—perfect for fall parties, Halloween haunts or for whenever the desire for pumpkin hits!

Ingredients:

• 1¼ cup Chobani Whole Milk Plain Greek Yogurt
• ¼ cup reduced fat cream cheese, softened
• ¾ cup powdered sugar
• 1 cup canned pumpkin pie filling
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch of salt
• Fresh apple slices
• Gluten-free gingersnap cookies

Directions:

The perfect gluten-free breakfast for fall!

Muffin Ingredients:

Makes 1 dozen gluten-free muffins

• 1 box Enjoy Life Foods Muffin Mix
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup cold water
• 3 tbsp allergy-friendly oil (we recommend olive or grapeseed oil)
• 5 Enjoy Life Foods Caramel Apple Chewy Bars, (1 box) broken into thirds

Glaze Ingredients:

• 1/4 cup packed brown sugar
• 2 tbsp dairy-free buttery spread
• 1 tbsp dairy-free milk
• 1 cup confectioners’ sugar, sifted
• 1 tbsp vanilla extract

Directions:

1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
4. Bake for 20–30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.

Use Enjoy Life’s gluten-free Brownie Mix and dairy-free Mini Chips to make this amazing Brownie Bark recipe!

Makes about 25 pieces, depending on size
Ingredients:

• 1 box Enjoy Life Foods Brownie Mix
• 1/2 cup cold water
• 4 tbsp allergy-friendly oil, divided (we recommend olive or grapeseed oil)
• 1/2 cup Enjoy Life Foods Mini Chips
• 1 tbsp allergy-friendly oil

Directions:

1. Preheat the oven to 300˚F and line a baking sheet with parchment paper.
2. Combine the brownie mix, cold water, and 3 tablespoons of oil in a large bowl. Whisk until smooth. (Note: these directions and ingredient amounts are different than what is written on the brownie mix box).
3. Spread the mixture on the prepared pan, about 1/8-inch thick. Bake for 15 minutes, then use a pizza cutter or sharp knife to score the brownies into 2-inch pieces (any shape is fine!). Bake for an additional 12 to 18 minutes, until firm to the touch. Let them cool on the pan until room temperature. The brownies will firm as they cool.
4. Once the brownies are cool, gently break them into pieces along the scored lines. Leave them on the parchment paper.
5. Combine the Mini Chips and 1 tablespoon of oil in a microwave safe bowl. Microwave on high in 15-second intervals until melted and smooth.
6. Drizzle the melted chocolate mixture over the broken pieces.
7. Serve. Refrigerate the leftovers in an airtight container for up to 3 days, and any other leftovers to the freezer.

Ingredients:

• 1 bag of Lucy’s Gluten-Free Brownie Crisps

Directions:

1. Pop open a bag of Lucy’s Gluten-Free Brownie Crisps
2. Enjoy!

Alternative Ideas:

Lucy’s Gluten-Free Brownie Crisps are tasty enough to enjoy on their own, right out of the bag and they make a great companion to a wide variety of foods! Here are some ideas for your next indulgence.

• Use the Brownie Crisps as bookends for the ice cream sandwich
• Crumble Brownie Crisps on top of your favorite ice cream
• Dip Brownie Crisps in peanut, soy nut or almond butter
• Sprinkle over popcorn for a salty/sweet effect

From Chef Oonagh Williams of Royal Temptations Catering

These are based on my English Viennese Fancies shortbread recipe – a piped shortbread easily made at home. I make tiny ones similar to the size of a Hershey Kiss for client parties, and drizzle them with melted chocolate and chopped, toasted almonds once they’re cooked. In England, it is also sold in bakeries with raspberry jam and buttercream (frosting), sandwiched between two cookies. They remind me a bit of the American spritz cookie or melting moments. I have only made them with butter, but Earth Balance should work as a substitute.

Pre-gluten-free diet, I used to buy Athens mini filo tart shells. In all my cooking class dinner parties I would make a different appetizer using these shells. A recent e-mail from Athens Foods showed the mini filo tarts filled and arranged as a Stars and Stripes Flag. An individually portioned dessert is so easy for parties; you only bring out so many at a time, and doesn’t look “attacked” like a cake or cheesecake once cut.

Fill them with Greek Yogurt, sweetened cream cheese, my real cream “cool whip” dirt pie mix, and vanilla pudding. My dirt pie recipe is an easier option to be made into a flag with fruit in a 9” x 13” pan. Regular whipped cream should only be used just before serving because it melts the quickest in heat. These are also great for children’s parties. If you have a mini muffin pan that is no longer non-stick, line the pan with red, white and blue cupcake liners. I thought it was a cute idea to continue the red, white and blue theme, plus the liners make the shortbread more finger portable.

You need to make three or four times the shortbread recipe (42 or 56 tarts) to have enough for the flag.

2 x 24 hole mini muffin pan, plus leftover dough plopped on cookie sheet.

Gluten-Free Mini Shortbread Flag Tarts – Perfect for the 4th of July!

Makes about 14 minis

Ingredients:

• 1 stick of butter (4 oz., 115 g) softened at room temperature
• ¼ cup (25 g, 1 oz.) powdered (icing/confectioners) sugar
• 1 ½ tsp. (8 ml) gluten-free vanilla extract/essence
• ¾ cup less 1 Tbsp. (2 ½ oz., 75 g) Oonagh’s Gluten-Free Flour Mix (see below for recipe)
• 1 Tbsp. (15 ml) gluten-free cornstarch. Put the cornstarch in the ¾ cup measure and then add gluten-free mix to ¾ cup level. Put 15 ml cornstarch in bowl then add 2 ½ oz. (75 g) gluten-free mix to bowl)
• ¼ cup (3/4 oz., 25 g) gluten-free almond meal/almond flour/ground almonds
• 1/8 tsp. xanthan gum
• Salt

Filling Ingredients:

• 2 x 8 oz. (2 x 250 g) cream cheese, at room temperature
• Either 2/3 cup powdered sugar plus ¼ cup honey for flavor, or 1 cup powdered sugar
• 1 pint, 2 cups heavy or whipping cream
• Container of blueberries, washed and dried
• More strawberries than you thought you would need. Leftover filling can have any liqueur you like added and served as a dip for leftover strawberries. Plus, you need to choose small strawberries to halve and then slice to fit in tarts.

Tart Directions:

1. Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, stir in vanilla and mix well.
2. Add flours, xanthan gum, and salt and mix until a soft dough is formed. Bake as directed. They are still soft when baked and firm up when cool. They are very melt-in-your-mouth, crumbly, same as a good shortbread. Don’t add more xanthan gum. Think about different flavored extracts in dough.
3. No need to refrigerate the dough. These are a very tender shortbread, so it might be easier to line the mini muffin pan with paper cases for easy removal and so they don’t disintegrate. Using a number 60, 1+1/4 inch, 3.2 cm across scoop or a 1 Tbsp. metal scoop, scoop the dough into mini muffin pans. Bake in 350 degree oven for 25 minutes until nicely light golden brown. Don’t cook until dark brown or else they don’t taste very good at all. Remove from oven and leave to cool before removing from pan. You could also make these in regular muffin cup cases in a large muffin pan, pressing dough down to make larger shortbread cases to fill with even more fruit and cream. Adjust cooking time. Tarts still dome in the middle.

Filling Directions:

1. Combine cream cheese, confectioners’ sugar, vanilla and honey in a 6-8 cup bowl. Beat until smooth.
2. Whip the 2 cups of cream until stiff in a separate bowl and gently whisk into cream cheese mix. I find if you let the electric hand mixer gently mix cream in, you don’t need to gently fold the cream in by hand. Taste and see if it is sweet enough for you. If not, add some powdered sugar 1 Tbsp. at a time and gently beat in. Put filling in large sandwich bag, cut off corner and pipe filling into cooled tarts. Since these shortbreads don’t make a ‘big hole’ for the filling, you need a stiffer filling that can be mounded above shortbread, won’t run over sides and can carry weight of fruit. Plus, you want more filling to taste anyway.
3. Arrange 48 tarts, 6×8, on a platter. Cut the tip off of the bag, and fill each tart with the filling. Place 3 blueberries on each of the upper left corner 9 shells, a 3×3 square. To make the stripes: for each row of shells, alternate placing strawberry semi-circles at the top and bottom of the shells. Repeat this process with the strawberries until you have completed the red and white stripes of the flag.

Oonagh’s Gluten-Free Flour Mix

• 1 x 14 oz. bag potato starch (3 ½ cups)
• 1 ¾ cup of tapioca starch (7 oz.)
• Just under 1 cup of amaranth or millet (actually ¾ cup plus 2 Tbsp. or 4 oz.)
• Just under 1 cup of sorghum (actually ¾ cup plus 2 Tbsp. or 4 oz.)

Makes 8 servings

Ingredients:

Crust:

• 1 (4.25-oz.) box Blue Diamond Almonds Cinnamon Honey Nut Thins
• 1/3 cup butter, melted
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon

Filling:

• 3 (8-oz.) packages cream cheese, softened
• 2/3 cup sugar
• 1 tsp. almond extract
• 3 eggs
• 20 fresh raspberries
• 1/4 cup seedless raspberry jam or preserves

Directions:

1. Preheat oven to 350 degrees F. Process cracker crumbs, butter, sugar and cinnamon in a food processor until very finely chopped. Place equal amounts into four lightly greased 4 ½ -inch springform pans.
2. Place a piece of plastic wrap directly onto the surface and press crumbs firmly onto the bottom and partway up the side.
3. Beat cream cheese, sugar and extract with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
4. Spread equal amounts of batter into pans. Swirl a Tbsp. of jam into each and press 5 raspberries lightly into the batter. Bake for 30 minutes or until the centers jiggles just slightly when gently tapped. Let cool slightly, then chill for at least 1 to 2 hours.