Cheesecake is a New Year’s family tradition. As is my grandmother always knocking over a huge thing of soda. Or pop. Or whatever you call it. I grew up in northern Indiana and always said “pop,” but I’ve lived in various south and southwest states for over a decade and my vernacular has changed to “soda.”

I can’t say our New Year’s Eve is ever really rock’in but it’s fun to us nonetheless. As a kid it was always at grandma’s house with pizza, cherry 7Up, and the aforementioned cheesecake. As a so-called grown responsible adult our NYE depends on whether or not the hubs has to get up for work the next morning (at 4 a.m. poor guy). On the years he doesn’t work we go all crazy and drink chocolate milk til we’re silly.

I promise we’re not nearly as lame as I make us sound!  Despite meeting in a bar (totally unoriginal), we never think to drink.  It’s not in the house and my grocery bill is high enough that I never want to add to it.  So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake.  It has the most amazing texture and depth of flavor.  Think New York style cheesecake but better.  Yet so simple to make!




  • Chex crust or GF cookie crust prepared in 9-inch spring form pan (If not doing the Chex crust I recommend
  • 1½ cups GF shortbread cookie crumbs plus 2-3 tbsp butter for a wonderful crust)
  • 3 8-ounce packages of cream cheese, softened
  • 14-ounce can sweetened condensed milk
  • 4 large eggs
  • 8-ounces sour cream
  • 1 tablespoon vanilla extract


  1. Preheat oven to 350 degrees; place pan of water on lowest rack in oven – this helps prevent the cheesecake from cracking during baking.
  2. In large mixing bowl beat cream cheese until fluffy.
  3. Gradually beat in sweetened condensed milk until smooth.
  4. Beat in eggs, one at a time, then sour cream and vanilla.
  5. Pour into 9-inch spring form pan.
  6. Bake 50-55 minutes until edges are light golden brown.
  7. The center will still be very slightly soft.
  8. Let cool, then refrigerate at least 4 hours to chill completely before serving.

You can find complete recipes of this THE BEST SOUR CREAM CHEESECAKE in

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.

But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!

These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes


  • 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour*
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate disks
  • Coarse salt, for sprinkling


  • 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread,
  • contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  • For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  • If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.


  1. In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  2. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.
  3. The dough will be thick.
  4. Add the chocolate disks, and mix until they are evenly distributed throughout.
  5. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
  6. On baking day, preheat your oven to 350°F.
  7. Line three large rimmed baking sheets with unbleached parchment paper.
  8. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
  9. Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
  10. Bake until golden brown all over but still soft toward the center (18 to 20 minutes).

You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in



These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.

In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.

Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.

The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.

And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.

Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.




  • ¼ cup Spectrum® coconut oil, melted
  • ¼ cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • 2 eggs, beaten


  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
  4. Add pumpkin puree, eggs and warmed coconut oil and honey.
  5. Stir until fully combined.
  6. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
  7. Bake for about 15-20 minutes until edges are lightly browned.
  8. Let cookies cool on baking sheet before moving to an airtight storage container.

You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in



Flour-less monster cookie bars are the perfect back-to-school snack! They freeze really well and who can resist these bars loaded with oatmeal, peanut butter, chocolate chips, and m&m’s?!

Are you ready for back-to-school? This is my first year sending a child to “real school”, like at an elementary school where he is there all day and rides the bus. I’m so nervous but yet so excited. I know he will love it.

With back-to-school comes the dreaded, “I’m starving mom!” the second they walk in the door. I remember doing that growing up, so I am sure my sweet little kindergartner will do the same thing. These (no flour!) monster cookie bars are so delicious and perfect for an after school snack to fill their little bellies after a long day.

The recipe makes an entire cookie sheet, so I always freeze some and pull them out when needed. I just put a couple in a Ziploc bag and freeze them that way. They only have to sit out for several minutes to thaw a bit or you could microwave for 20 seconds or so.

I mean, seriously!? WHO can resist that? I am a sucker for all things ‘monster cookie’. The combo of peanut butter, oats, and those cute mini rainbow m&m’s just can’t be beat.

I will note that this recipe calls for both quick oats and old-fashioned (regular) oats. You could use all quick, but I have found that using all quick oats results in a tough/dense cookie bar. Splitting the oats results in a soft and delicious cookie bar. Another tip is to use a pizza cutter to cut these into squares. I do that every time and it’s so easy!




  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) salted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups quick oats
  • 3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1-2 cups mini m&m’s
  • 1 cup mini chocolate chips


  1. Heat oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper.
  2. In large bowl, combine brown sugar, granulated sugar, peanut butter, and butter.
  3. With a hand-held blender, mix until pale in color and combined.
  4. Add the eggs and vanilla extract. Blend together.
  5. Add in the oats and baking soda.
  6. With a rubber spatula or wooden spoon, mix by hand until combined.
  7. Add in the m&m’s and chocolate chips (reserve some for top of bars if wanted).
  8. Stir together well until combined.
  9. Dump onto your parchment lined cookie sheet and spread out.
  10. This will take several minutes, but it can be done.
  11. Sprinkle the reserved m&m’s and chocolate chips on top (if wanted).
  12. Press down slightly into dough.
  13. Bake for 18-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools.
  14. Let cool for at least an hour so the bars can firm up and come together.
  15. You do not want to over-bake these!

You can find complete recipes of this MONSTER COOKIE BARS in

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

#SundaySupper knows sometimes it is time to push good manners aside because food is always more fun when you can eat it with your hands. So this week it’s a menu of Finger Foods for Dinner or Dessert. Whether you want a make-ahead breakfast to grab on the go or prefer to eat brinner, just make a batch of this recipe for Broccoli, Ham and Cheese Egg Muffin Cups.

The other day I was looking at the Timehop app on my phone and there was a video of The Bug as a baby shoveling yogurt into his mouth without bothering to use any utensils. I was the proud mama gushing about how great it was that he was figuring out how to feed himself, even if he was still struggling with the spoon. I was laughing that I would have a big mess to clean up, but it didn’t matter because it was all part of the learning experience.

Fast forward five years to my almost-six-year-old and he still eats the same way. And I am still cleaning messes. And I’m not gushing or laughing anymore.

I like to think my husband and I have good table manners and that we are capable of passing these down to our children. In fact, I am pretty confident that we do and we can because my three-year-old brandishes a fork and spoon just fine. He still makes a mess, but he is slow and methodical and manages to get most of the food into his mouth.

The Bug, from the first day I gave him solid food, has made it his mission to get the food into his mouth as fast as possible, and if using a utensil is going to slow his progress, then he is going to forego all manners and appropriate dinner table behavior and dig in with his hands.

Sometimes I have to just choose my battles. And trust me, with two small boys, sometimes fork usage is the least of my concerns for a peaceful meal. So you can imagine how thrilled The Bug was when I told him that this was acceptable finger food…

Broccoli, Ham and Cheese Egg Muffin Cups are as tasty as a broccoli, ham and cheese omelet, but in a much cuter package. Plus a package that is totally acceptable to pick up and eat with your hands. And especially convenient because you can make a bunch at a time and keep them in the fridge for the week, or even pop in the freezer for when you need a quick breakfast on your way out the door on busy mornings.

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes
How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes


  • 1½ cups chopped cooked broccoli
  • 1 cup diced ham
  • 1 cup (about 4 oz.) shredded cheddar cheese
  • 12 eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.
  2. Divide the broccoli and ham between the cups in the muffin tin.
  3. Top each with a slightly heaping tablespoon of cheddar cheese.
  4. Crack the eggs into a large bowl,
  5. add the dry mustard, kosher salt, and pepper, and lightly beat.
  6. Divide the egg mixture evenly between the muffin cups.
  7. You’ll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
  8. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.

You can find complete recipes of this Broccoli, Ham and Cheese Egg Muffin Cups in

How To Make Lemon Bars – Gluten Free | Food Recipes

A delicious Gluten Free lemon bars recipe with the best gluten free shortbread crust. They’re the tastiest gluten free dessert bars you’ll ever try and dairy free too.

Over Christmas I wanted to make mince pies, they are traditional British
pies filled with mincemeat and are common all over the UK during the festive period, I was yearning for a taste of home and so decided to throw some together at the last minute.

I’ve made Mince Pies with gluten free pastry in the past, I adapted a gluten shortcrust pastry recipe from an old British cookbook and they worked very well as I remember.

Now perhaps it’s because I’m totally disorganized or simply a function of being on the wrong side of forty, but I couldn’t remember which book or which recipe I’d used previously, so in a rush I turned to Google and pulled up a recipe for gluten free pastry off the internet, what could possibly go wrong?

“They’re a little bit chewy, Mom” said my ten year old son, he was being very generous.

They were basically inedible and tough as old boots. There was nothing else for it but to trash them, and I never did get around to trying Mince Pies again as all the Christmas busyness took over and we simply moved on to cooking other sugar filled goodies instead.

Well I’m happy to report that my gluten free Lemon Bars work well and the shortbread crust is perfect!

No baking disasters with them so far and no complaints from my son or anyone else in the house. They were so tasty that I ended up giving away some away for fear that I would eat the whole lot while the kids were at school.

How To Make Lemon Bars – Gluten Free | Food Recipes

How To Make Lemon Bars - Gluten Free | Food Recipes
How To Make Lemon Bars – Gluten Free | Food Recipes



  • 175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you don’t need to avoid dairy)
  • 75g (1/3 cup + 1 tbspn) sugar
  • 250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
  • 1tsp xanthan gum (omit if your flour has any gums added)
  • ½ tsp gluten free baking powder


  • 300g 1½ cups sugar
  • 120mls ½ cup fresh lemon juice
  • 4 large eggs, beaten
  • 30g ¼ cup all purpose gluten free flour, or cornstarch
  • gluten free powdered sugar to dust


  1. You will need a 9×13 baking pan, line the base and sides with parchment paper
  2. Preheat your oven to 350f
  3. Cream butter (or margarine) and sugar in mixer.
  4. In separate bowl add flour, xanthan gum, baking powder and mix well.
  5. Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
  6. Add flour mix to butter/sugar and mix well until combined.
  7. Your ‘dough’ may be soft, especially if you used dairy free spread.
  8. If you find it is super soft then put it in the fridge for half an hour to firm up a little
  9. Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
  10. It’s hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
  11. Bake at 350 for 20 mins or until lightly brown.
  12. While base is cooking make the filling, mix all the topping ingredients except the powdered sugar.
  13. When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
  14. Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
  • Notes
    1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.

You can find complete recipes of this Lemon Bars – Gluten Free in



These SUPER SOFT Sprinkle Pudding cookies are so so easy and loaded with vanilla flavor! Before you’re all, “yawnnnnn I’ve seen pudding cookies a trillionty times” stay with me for a second… I firmly believe in the value of a solid basic recipe. Basics are the recipes you make most often…

Of ALL THE BAKING I do here in my kitchen the recipe most requested and most baked is chocolate chip cookies. Certainly I am all about the special occasion dessert, I mean duh, but if I’ve learned anything from you nice folks it’s that easy, everyday classics are your jam. Those are the recipes you come back to time and time again.

So with that said, these super soft sprinkle pudding cookies will be a staple in your baking arsenal from this moment on. Trust me. They’re ridiculously easy, loaded with vanilla flavor, non-messy and did I mention sprinkles are involved? Yep.

Adding pudding to the cookie dough is a simple trick to amp up the flavor, but also to keep the cookies soft. Make sure you’re using instant pudding, not “cook and serve”. The coagulants in the “cook and serve” are different than the instant, containing a large amount of cornstarch. The texture will be altered and it won’t bake up as nicely.

I used regular old vanilla instant pudding… but you could really use any flavor you wanted to. Flavored pudding will add a nice subtle flavor to the cookies, like I did with my Butterscotch Apple Pudding Cookies.




  • ¾ cup butter
  • 1 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 (3.5-ounce packet instant vanilla pudding mix)
  • 2 cups flour
  • ½ cup sprinkles


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes.
  3. Add in the egg, vanilla, baking soda and salt.
  4. Mix until combined, scraping the sides of the bowl as necessary.
  5. Next mix in the pudding mix for 30 seconds.
  6. Turn the mixer to low and add in the flour, mixing until just combined.
  7. Finally add in the sprinkles and mix until incorporated evenly.
  8. Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set.
  9. Don’t over-bake if you want super soft soft cookies.

You can find complete recipes of this SUPER SOFT SPRINKLE PUDDING COOKIES in



These bars will transport you to the tropics.  Tart lemon, chewy coconut, thick oat crust, and covered in a sweet glaze – sounds amazing, right?  And then after chilling in the fridge, they become irresistible.  I’m speaking from experience.  Gluten and dairy free!

Today I’m going to tell you about you my traumatic tropical trip. (Triple alliteration, can I get a high five anyone?) Actually, we were just on the Florida/Alabama coast and I was just swimming in the ocean. We had gotten there the evening before so it was our first day in the water. All of us kids were really excited!

There was a red flag blowing, which meant big waves, but none of us were going to swim out deep and try to surf, and there were lots of people at the beach itself, so we decided to swim until there was lightning or thunder. I remember it being really breezy on the beach and I’m pretty sure the water was really cold. But I was young and at that point in life, didn’t really care.

Me and Nathan ‘swam’ aka waded, to our knees and then ran in and out of the water, trying to get away from the waves. All was going well until I felt this burning on my right thigh. I didn’t know what it was but it really stung. Leaving the water, I remember rubbing sand on it and it seemed to alleviate some of the stinging, but it wouldn’t go away. It became red and irritated really quickly and hurt! 🙂 So I reluctantly went over to Mom and showed her.

I think we went to the beach house because the last thing I remember was sitting on the bar stool and Mom rubbing lotion on it. It didn’t scar me too much because within an hour I was back in the water with everyone else. Turns out, a jellyfish had been blown in thanks to the windy conditions and had rubbed against my leg in the shallow water.

A jellyfish. It makes for a fantastic two truths and a lie fact, just saying. “I’m Indian, I’ve been stung by a jellyfish, and I’ve been on TV.”

(the first one is a lie – I’m 1/4 Japanese, not Indian. And as for the TV, it was all of 2 seconds for a local station because we were there on a field trip. Nothing too special.)





  • 1-1/2 cups gluten free certified oats (old fashioned or quick)
  • ½ cup unsweetened coconut shreds
  • ¼ cup sugar
  • ¼ cup melted coconut oil


  • 2 eggs
  • 5 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ½ cup sugar
  • 2 Tablespoons cornstarch


  • ¼ cup lemon juice
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ cup unsweetened coconut shreds


For crust:

  1. Preheat oven to 350. Lightly grease 8×8 pan.
  2. Add oats, coconut, and sugar to a food processor.
  3. Grind until oats are fine.
  4. Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
  5. Press mixture into prepared pan and bake for 10 minutes.
  6. Let cool until the crust is firm and the pan can be touched.
  7. It is important that your crust be cool so that you can pour your filling over it!

For filling:

  1. While crust is cooling, beat eggs well.
  2. Add in juice, zest, and sugar.
  3. Remove ¼ cup egg mixture and whisk in cornstarch.
  4. Add cornstarch mixture back to egg mixture and whisk well.
  5. Pour over cooled crust and bake for 18 minutes or until top is no longer wet.

For topping:

  1. Add juice, water, sugar, and cornstarch to a medium pot.
  2. Cook over medium heat until mixture thickens slightly.

You can find complete recipes of this COCONUT LEMON BARS in

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes

I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.

When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these!

Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.

A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes
How To Make Lemon Cheesecake Bars | Food Recipes


Crust :

  • 2 Large eggs (1 added after the picture),
  • 1 1/2 cups almond flour,
  • 1/2 tablespoon cinnamon,
  • 1/3 cup baking stevia,
  • 1/4 cup coconut oil,
  • 1/4 teaspoon salt,
  • 1/2 tsp baking powder.

Lemon Cheesecake :

  • 3 packages of 1/3 less fat cream cheese,
  • 3 large eggs,
  • 1 cup baking stevia,
  • 1 tsp vanilla,
  • 1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.



  1. Preheat oven to 325 degrees
  2. Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
  3. Evenly distribute a pan with the almond flour crust.
  4. If I were you, I’d use a 2x larger pan than the one I used.
  5. Bake the crust for 20 minutes at 325 degrees
  6. While the crust is baking, prepare the lemon cheesecake.

Lemon Cheesecake :

  1. The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
  2. Take the crust out of the oven and add the cheesecake mix evenly over the top.
  3. If you want a little extra, mix in a couple of white chocolate shavings on top!
  4. Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar.
  5. Bake for 45 minutes.
  6. The edges will be slightly brown.
  7. Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
  8. Once they’re firm, cut it into bars.
  9. I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces.
  10. Mine were just extra big.

You can find complete recipes of this Lemon Cheesecake Bars in


I’m just like every other person that loves to bake…once I see those leaves starting to change from green to red, yellow and orange, all I can think about is … pumpkin, pumpkin, pumpkin!

I think about baking all year long but … when fall rolls around, the flavors I crave start to change. If you’re like me, you start to think of all of the things you can make with pumpkin. Pies, bread, cookies and everything else in between! These Gluten Free Pumpkin Cookies are so soft and pillowy … they practically melt in your mouth!

What makes these little mounds of pumpkin heaven even better is a lightly sweetened yogurt cream cheese frosting that has very little fat and calories!
I hope you enjoy these as much as my family and I do!




Pumpkin Cookies

  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 1 15 oz. can pumpkin
  • 2 eggs lightly beaten
  • 1 tsp vanilla
  • 3½ cups gluten free all purpose flour blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 T pumpkin pie spice


  • 4 oz cream cheese, room temperature
  • ½ cup powdered sugar
  • ¼ cup Greek yogurt


  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
  5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
  6. Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
  7. Bake for 11-13 minutes.
  8. Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.

You can find complete recipes of this GLUTEN FREE PUMPKIN COOKIES in