Best Gluten Free Coffee Cake Ever

prep: 20 minutes
cook: 45 minutes hour

serves 12

you’ll need…

1 cup chopped pecans

½ cup packed brown sugar

½ cup brewed coffee, chilled

1 8-ounce container sour cream

½ teaspoon vanilla

2 cups gluten free flour

2 teaspoons ground cinnamon

1 teaspoon gluten free baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups sugar

8 tablespoons (1 stick) butter, softened and cut into 1-inch pieces

2 eggs, beaten

½ cup gluten free chocolate chips

let’s get to it…

Place the oven rack in the middle of the oven. Heat the oven to 350°F. Grease a 12-cup Bundt pan.

Combine the pecans and brown sugar together in a small bowl. Spoon half of the mixture into the greased pan; set aside remaining nut mixture.

Whisk the chilled coffee, sour cream and vanilla together in a small bowl; set aside.

Stir the flour, cinnamon, baking powder, baking soda and salt together in a medium bowl until blended; set aside.

Beat the sugar and the butter together with a mixer until light and fluffy. Add the beaten eggs. With mixture on medium-low, alternate adding the flour mixture and the sour cream mixture and mix until smooth. Mix in the chocolate chips.

Spoon half of the batter into the greased Bundt pan on top of the nut mixture you sprinkled in earlier. Sprinkle remaining nut mixture on top of the batter. Top with the remaining batter.

Bake for 45 to 50 minutes, or until a toothpick comes out clean. Cool the Best Gluten Free Coffee Cake Ever in the pan for 10 minutes and then loosen the sides with a knife. Invert it onto a wire rack and remove the pan. Cool cake completely before slicing into a little piece of heaven.

If you’ve never made meringue before here are a few important things to remember:

1. Make this recipe when it’s not humid or rainy. Moisture makes meringues sticky.
2. The egg whites should be at room temperature so you get more volume.
3. Use superfine sugar so it dissolves easily into the egg whites.
4. Make sure the beaters and bowls are grease free.
5. Always beat the egg whites and cream of tartar together before adding the sugar.
6. Add the sugar slowly… very slowly… so the meringue fluffs up.
7. Use parchment paper when baking the meringues so they don’t stick to the sheet pan.

Butternut Squash and Caramelized Onion Tart

prep: 20 minutes
cook/bake: 90 minutes

serves 8

you’ll need…

2 tablespoons olive oil, divided

1 large onion, thinly sliced

3 cups butternut squash, cut into 1-inch pieces

1 refrigerated pie crust

1 box (5.2 ounces) Boursin cheese

2 eggs

½ cup milk

1 cup grated Gruyère cheese

salt and pepper to taste

let’s get to it…

Place oven rack in center. Heat oven to 425°F.

Heat one tablespoon of olive oil in a large skillet on medium heat. Add sliced onion and cook, stirring often, until golden brown, about 30 to 35 minutes. Season with salt and pepper to taste.

Meanwhile, while onions cook, toss squash in a large bowl with 1 tablespoon of oil. Spread squash on a baking sheet. Season with salt and pepper to taste. Bake 15 minutes (squash will NOT be cooked through); set aside to cool.

Press pie crust onto bottom of a 9-inch tart or pie pan. Line pie crust with a piece of parchment paper slightly larger than the bottom. Fill with pie weights. (Pie weights keep the bottom from puffing up or the sides from falling down.) Bake for 7 to 8 minutes. Remove from oven and cool.

Beat Boursin cheese, eggs and milk in a medium bowl until well blended; set aside.

Spoon sautéed onions and squash evenly onto bottom of pie crust. Pour Boursin cheese mixture on top of onions and squash. Sprinkle on Gruyère cheese.

Bake for 35 to 40 minutes, or until pie is golden brown and the center is set. Remove from oven and cool on a rack for 15 minutes before serving.

Spaghetti Squash with Roasted Red Pepper Alfredo

prep: 20 minutes

cook: 30 minutes

serves 6

you’ll need…

1 spaghetti squash (about 4 pounds), cooked 
3 roasted red peppers, roughly chopped
½ cup heavy whipping cream
1 egg
3 tablespoons unsalted butter
1 clove garlic, finely minced or pushed through a garlic press
1 cup grated Parmesan cheese, divided
½ cup diced red pepper, optional

let’s get to it…

Remove “spaghetti” from inside squash and place in a large bowl and keep warm.

Blend roasted red peppers, whipping cream and egg in a blender until smooth; set aside.

Melt butter in a small saucepan over medium low heat. Add minced garlic. Whisk in roasted red pepper cream mixture. Simmer for 2 to 3 minutes. Do not boil!

Stir ½ cup cheese into mixture and simmer for another 1 to 2 minutes.

Pour cream sauce over spaghetti squash and toss gently. Garnish with remaining Parmesan cheese and diced red pepper if using. Serve immediately.