Serves 10-12
Indredients:

• 1 T. oil
• 1 bag Enjoy Life Foods Mega Chunks
• 1 bag mini marshmallows (use Dandies to make this recipe vegan)
• Your favorite Enjoy Life Foods Cookies for dipping! We recommend our Crunchy or Soft Baked Our Mini Cookies work well too!

Directions:

1. Preheat oven to 400˚F.
2. Drizzle oil into the bottom of a 9” cast iron pan or a glass 9” round baking dish.
3. Pour the Mega Chunks into the bottom of the cast iron pan.
4. Top with the bag of mini marshmallows.

Ingredients:

• 1 package Schar Gluten Free Honeygrams
• 6 Tablespoons melted butter or coconut oil
• 2 x’s 8 ounce packages cream cheese, softened
• 1 x 14 ounce can condensed milk
• Grated lemon zest
• 1/3 cup lemon juice
• 1 1/2 teaspoon vanilla extract
• 12 + more to garnish rasperries or blackberries
• Sugar powder, to taste
• Cooking spray

Directions: 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This Almond Cake is naturally gluten-free, no leavening, no extracts, easily dairy-free for Passover, but wonderful any time.

Ingredients:

(No xanthan gum needed)

• 1 stick (4 oz., 125 g) very soft butter – Earth Balance or coconut oil can be a butter substitute
• 1 cup (8 oz., 250 g) ordinary sugar, divided in half
• 4 large eggs, separated into yolks and whites.
• Pinch of salt
• 2+1/2 cups (8 oz., 230 g) of almond meal/flour slightly rounded

If you don’t use almond extract, you really do need to add the zest of 1-2 lemons or 1-2 oranges if you eat the cake plain. You can also add 1-2 Tbsp. poppy seeds and make a melted lemon juice/sugar glaze to drizzle on top of baked cake.

Note: A Bundt Cake is only about 1+1/2 inches deep at deepest point.

Directions:

1. Preheat oven to 350 degrees F/ 170 degrees C. Grease and gluten-free flour a 10” (25cm) Bundt pan. Beat the egg whites until stiff in an 8 cup (2 liter) spotlessly clean (meaning no grease at all) mixing bowl.  Add the ½ cup of sugar and beat until the egg white mixture is meringue-like, stiff, glossy, shiny.
2. If you have a second 8 cup bowl, then you can make the rest of cake in a second bowl. Otherwise, scoop out meringue mix onto dinner plate, large cereal bowl and use the empty bowl for cake – no need to wash.
3. Beat very soft butter (Earth Balance, coconut oil), the second ½ cup sugar, egg yolks and almond flour together until thick and creamy. Beat in lemon or orange zest.
4. Scoop about ¼ of the meringue mix into egg yolk mix and beat to blend.
5. Add rest of the meringue mix and carefully fold and gently stir into egg yolk mix. Make sure to get down to the very bottom of the mixing bowl (the mix will be quite stiff and it is hard work). Scrape any zest off the beaters as it tends to stick there.
6. Scoop mix into Bundt pan and cook for about 45 minutes until well-risen, golden brown and set but still soft in the middle. There might be a dip in center of Bundt pan.
7. Remove from oven, let cool in pan for about 5 minutes and then turn out onto cooling rack to finish cooling. The texture should be similar to rolls of almond paste when cut, but cooked throughout. It is quite a tender cake so be careful turning it out.  If it breaks just serve it as slices. Serve on its own, or with raspberry sauce, fresh berries or mango.

Raspberry Sauce – makes about 2 cups

• 1 x 12 oz. (375 g) bag of frozen raspberries
• ½ cup (4 oz., 125 g) ordinary sugar
• 1/2 cup (120 ml, 4 fl oz) water
• ½ cup (120 ml, 4 fl oz) seedless raspberry jam or jelly for extra oomph of flavor
• Raspberry liqueur, Amaretto, brandy or rum for adults.

Directions:

1. Melt sugar and water together, add raspberries, and simmer for just a few minutes. Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste you might want to add more sugar.

This is not a baked custard cheesecake. It is a gelatin-set cheesecake that I first made in England and continue to make. Apart from the crust, there is no baking, no worrying if you’ve overcooked the custard, no cracking of cheesecake, no overnight cooling, etc. It’s very popular with my students and clients, and you can vary it with different chocolates and liqueurs. It is stiff when you remove it from the fridge, but softens to more of a mousse consistency when it’s been out of the fridge for half an hour.  My husband likes it firm, I prefer softer. This is a very mild flavor, since Irish Cream is very mild. Use a 7” springform or double the recipe for a 9-10” springform pan.

Almond Shortbread Crust Ingredients:

• ¾ cup (3 oz., 80 g) almond flour
• 3 Tbsp. (45 ml) powdered sugar
• 3 Tbsp. (1½ oz., 42 g) butter

Filling Ingredients:

• ½ lb. (1 brick, 8 oz., 225 g) cream cheese at room temperature. I use store brand lite cream cheese, but it does make a softer set.
• 2 Tbsp. (30 ml)  powdered sugar
• 1 4 oz. (112g) bar good quality white chocolate, broken into small pieces. (At the time of writing, Lindt are saying their white chocolate is gluten-free. Guitard is the only other white chocolate I know, but its flavor doesn’t compare to Lindt.)
• 1¼ cup (10 fl. oz., 300 ml) whipping or heavy cream, divided
• ½ tsp. gelatin from Knox gelatin packet, sprinkled on 1 Tbsp. (15 ml) water in small cup
• 3 Tbsp. (45 ml) Irish Cream liqueur (At the time of writing, Carolan’s says it’s gluten-free.)

Topping Ingredients:

• ½ cup (4 fl. oz., 120 ml) whipped cream
• 1 Tbsp. (15 ml) powdered sugar
• 1 Tbsp. (15 ml) Irish Cream liqueur

Directions:

1. For the crust, mix almond flour and powdered sugar. Rub in butter until mix resembles fine breadcrumbs. I do this in food processor, but stop while mix is crumbs and before it mixes to a paste.
2. Sprinkle evenly into base of 7” springform pan and press down.  Bake in a preheated 350°F oven for about 12 minutes. Base should be a light golden brown and about ¼” thick when cooked. Remove from oven and allow to cool.
3. Pour ¼ cup (60 ml, 2 fl. oz.) cream into a 4 cup microwave bowl and heat for about 44 seconds.  Add chopped chocolate, let stand for 2 minutes, then stir until chocolate mix is smooth. If necessary, heat for about 10 more seconds if there are lumps left. You have to treat white chocolate very carefully, as it has a tendency to harden (seize) if overheated.
4. In a separate 4 cup bowl, beat together cream cheese, sugar and 3 Tbsp. Irish cream liqueur until smooth and creamy.
5. Slowly beat chocolate mix into cream cheese mixture and beat for about 1 minute to increase fluffiness. I added a few drops of green coloring to mix.
6. Microwave the gelatin-water mix for about 10 seconds until it becomes yellowy clear liquid. Then beat into chocolate cream cheese mix.
7. Pour ½ cup (4 fl. oz., 120 ml) cream into bowl that was used for melted chocolate and beat cream until stiff.
8. Gently beat cream into cheese and chocolate mix.
9. Pour into chilled crust. Refrigerate for at least 4 hours or until firm.
10. Once chilled, run a thin plastic spatula around edge between cheesecake and pan, release spring form side and remove. Gently run a thin knife between base and bottom of pan and slide cheesecake onto serving plate. If you have a springform pan with a glass base, there is no need to move the cheesecake.
11. To finish, whip ½ cup (4 fl. oz., 120 ml) whipped cream with 1 Tbsp. powdered sugar and 1 Tbsp. Irish cream liqueur and pipe rosettes around top edge of cheesecake.