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Mixed Berry Crumble Bars
Making a mixed berry compote has become a quarantine favorite. Using a bag of frozen fruit that includes blueberries, strawberries, blackberries, and cherries, I’ve been cooking the fruit down with some turbinado sugar, lemon juice, lemon zest, and vanilla extract. The final product is delicious on toast, over ice cream, or as a key component in these mixed berry crumble bars. Once again, I made berry bars before and couldn’t remember exactly which recipe I used, so I turned to Healthy Gluten-Free Family to use the Berry Crumble Bar recipe found here as inspiration. Since I already had the mixed berry compote ready to go in the refrigerator, that was…
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Cinnamon-Streusel Coffee Cake
Finally a gluten-free cake that tastes as delicious as it looks with all the same great textures and flavors of a traditional coffee cake. My favorite part is the cinnamon streusel topping, and this recipe adds an extra layer of strudel in the middle for even more cinnamon-sugar goodness. I looked for recipes to try online and found a good variety of gluten-free adaptations. When I came across a coffee cake recipe on the back of the King Arthur Baking Mix box, it was like it was meant to be! You can find the recipe here or follow the instructions below for the easy modifications I made to the recipe.…
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Raspberry-Lemon Cheesecake Bars
Light and refreshing, lemon cheesecake is the perfect spring dessert. Add in some raspberries and now you have a colorful, fruity dessert to share with friends and family. I’m so glad I came across this recipe from Kraft just the other day. I revised the steps a little bit below just to add in some implied instructions. I love that this cheesecake recipe was meant to be cut into bars which is perfect for smaller portions and individual servings. Family gatherings can get pretty big with lots of yummy desserts to try. With these bars, I can cut the pieces into the perfect serving size so even the little cousins…
