Posts Tagged ‘gluten free’

The BEST Pumpkin Cheesecake {Gluten Free}

It may seem a touch arrogant to claim that this pumpkin cheesecake is “the best”, but I feel somewhat qualified to give it that distinction. You see, I have a certified cheesecake expert in our home (The Godfather), and given our time away from the more selective cheesecake-consuming metropolitan areas, I had to learn to make a really really good cheesecake. One that’s creamy but not slick, has texture but isn’t crumbly, sweet but not cloying, cheesecake that would make the Godfather look at me when we are in New York enjoying a slice at a deli and say “your cheesecake is just as good or better”. That is how we make cheesecake here.

Brown Butter Pecan Crust for Pumpkin Cheesecake

This recipe was derived from my standard cheesecake and created for a photography workshop hosted last year by Folks Photography. Unfortunately, I didn’t make it early enough that it had time to cool properly, but it still tasted great. I wanted to make a gluten-free dessert because another vendor at the event recently realized that gluten didn’t agree with her and had chosen to eliminate it from her diet. I wanted to be sure she’d have a dessert to enjoy, and this flavor combination just seemed so very appropriate for fall. Who doesn’t have a great pumpkin cheesecake recipe?

Pumpkin Cheesecake prepped for baking

I think this would make a great gluten free dessert for Thanksgiving if you have guests with gluten sensitivities. Just make sure they get a piece before everyone else devours it!

Pumpkin Cheesecake Recipe

If you’d like to see more of my cheesecake recipes, I have a Key Lime Cheesecake here and a Caramel Apple Vanilla Bean Cheesecake here.

Gluten Free Pumpkin Cheesecake by Goodie Godmother

The BEST Pumpkin Cheesecake {Gluten Free}
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A great make-ahead Thanksgiving dessert recipe, pumpkin cheesecake can be prepped up to two days in advance.
Recipe type: Dessert
  • 6 tbsp unsalted butter
  • 7 oz pecans
  • 1 tsp cinnamon
Cheesecake Filling
  • 4½ 8-ounce packages of cream cheese (36 ounces), softened
  • ¾ c pure pumpkin puree
  • 1½ c granulated sugar
  • 4 large eggs
  • ¼ c gluten-free flour (I use coconut or rice flour)
  • 1 vanilla bean
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
Chantilly Cream (optional)
  • 1 c heavy whipping cream
  • 1 tbsp sugar
  • 1 vanilla bean
  1. Preheat your oven to 425 F
  2. Butter or use non-stick spray to coat the inside of a 9" springform pan. Place a fitted parchment paper circle around the bottom of the pan to make transferring the cheesecake easier. Wrap the outside of the pan in foil. Set aside.
  3. In a small saucepan, melt the butter over medium low heat, swirling the pan occasionally until the butter has browned. Then remove from the heat immediately.
  4. While the butter is browning, place your pecans in a food processor and pulse until you have a medium-fine meal, about 5-7 1 second pulses. Combine the pecan meal and the cinnamon in a bowl.
  5. When the butter has browned, pour over the pecan mixture and stir well to combine. Press the crust evenly into the cheesecake pan and set aside.
  6. Combine the flour and spices (not the vanilla bean) for the cheesecake in a small bowl and set aside.
  7. Using the paddle attachment on your stand mixer, whip the cream cheese and pumpkin together at medium speed until well combined and slightly fluffy, about 3 minutes.
  8. Add the eggs one at a time, scraping the sides of the bowl after each addition.
  9. Scrape the vanilla bean and add the seeds to the mixing bowl.
  10. Dump the entire dry mixture into the bowl and stir on low speed until just combined.
  11. Pour the cheesecake filling into your spring-form pan and smooth the top with an offset spatula.
  12. Place the spring-form pan into a water bath. To create a water bath, place the spring-form pan into a larger pan and fill the larger pan with water halfway up the side of the spring-form pan (this is why the foil wrapping is important!).
  13. Place the water bath and cheesecake in the oven and bake at 425 F for 15 minutes. Then, without opening the door, lower the temperature to 350 F and bake an additional 30-35 minutes until the cheesecake is set but the center still jiggles slightly (this prevents over-baking).
  14. When the cheesecake is done baking, turn off the oven and prop the oven door open. Leave the cheesecake in the oven for 30 minutes. After 30 minutes remove the cheesecake from the oven and water bath and place on a cooling rack for another 30 minutes. Then you can transfer the cheesecake to the refrigerator to chill. The cheesecake can be made up to two days in advance.
  15. Optional: Make the Chantilly cream just before serving. Place well-chilled heavy cream in your stand mixer bowl with the whisk attachment. Slowly increase the speed to high. Add the sugar and vanilla bean seeds and continue whipping until stiff peaks form. Do not over-whip or you'll end up with butter. 😉 Serve immediately.


Crock-Pot Applesauce (No Sugar Added)

According to Merriam-Webster crock-pot is a hyphenated word, did you know that? I had to look it up since my spell-check always tells me I made a mistake when I write “crockpot”, but “crock pot” just seems funny, and I know not everyone uses the phrase “slow cooker”. I’m glad we all learned something today.

Organic Apples

One of the things I’ve been most excited about having a “real fall” is apple picking. We did go once in California, and I loved it, but there’s something about the idea of picking apples on a crisp cool day that seems so very “autumn” to me and it was a non-negotiable thing we had to do this season. So we headed out to a lovely 250+ year old farm nearby to pick apples and a perfect little pumpkin. Even though Princess is still a little young for apple picking, she seemed to enjoy it, and I like to feel as if maybe the time she spends shopping at farmer’s markets, visiting farms, and making things from scratch will help her in the long run to make conscientious food choices. She’s only 9 months old though, so I’m probably getting a little ahead of myself.

Apple Picking

If you are curious, she is wearing my necklace. Darling girl has a love for jewelry like her mama.

Slow Cooker ApplesauceBack to the apples, we picked just over 10 pounds of assorted apples, and I had my first actually delicious Red Delicious apple. Fresh Red Delicious taste absolutely nothing like the sandy-textured rather bland monsters you buy at the grocery store. All the apple varieties we picked, which I don’t remember, tasted wonderful, and more importantly, were grown without pesticides and other icky things.

Organic homemade applesauce

I have plans for all 10 pounds of apples, but the first thing I chose to make was this applesauce. First of all because it takes no time at all, second because it’s a great snack/condiment/side, and third because I have plans to make things that require applesauce.

Crockpot Applesauce Recipe

Given how popular this has been in our house, I will be procuring more apples and making another batch or two for the freezer before apple season is over. You’ll be surprised at how easy this is to make and will never buy applesauce again, pinkie promise.

You can cook the apples over the stove, but I like using my crock-pot because I think it gives the natural sweetness a little more time develop so you don’t have to add any sugar to the recipe. I don’t add any butter either, just four ingredients and that’s it. You don’t even have to use a specific blend of apples. I like to use a blend of sweet and tart apples, you may feel free to do whatever makes you happy.

Homemade slow cooker apple sauce recipe

If you can though, head to a local farm before the season is over and pick your own. It’s not only a fun experience, but you support a local producer, and you’ll end up with some of the best-tasting apples you’ve ever enjoyed.

Crock-Pot Applesauce (No Sugar Added)
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Making homemade applesauce is an easy and delicious way to enjoy one of autumn's best fruits!
Serves: 4 cups
  • 3 lbs fresh apples
  • ¼ c water or no-sugar added juice of your choice
  • 2 T fresh lemon juice
  • 2 whole cinnamon sticks (optional)
  • pinch of salt
  1. Wash and dry your apples.
  2. Peel, core and slice the apples, placing them into the slow cooker as you go.
  3. Toss the apple sliced with the fresh lemon juice, then add the water (or juice), pinch of salt, and cinnamon sticks (optional).
  4. Set the slow cooker to high for 2-2.5 hours or low 4-4.5 hours or until apples are tender and cooked through.
  5. Use a potato masher or food processor to reach the desired consistency and store in the refrigerator for up to two weeks or freeze for later.


Slow Cooker Apple Sauce Recipe with NO SUGAR added! So easy to make and healthy! * Recipe on

Roasted Butternut Squash Pumpkin Saffron Soup

Saffron Butternut Squash Pumpkin Soup

Happy first day of Fall darlings! After a warm weekend the Virginia weather is setting the stage for the change in season with just the slightest chill in the air, and I am “celebrating” with my first head cold in years. We are not amused in the slightest.

Butternut Squash for Roasting

Thankfully, the bug seems to be disappearing as quickly as it appeared, but I am limiting my kitchen time until I am better. I do have a few recipes that still need posting, so those are going up this week, AND, I had the perfect excuse to roast some vegetables and make a comforting autumn soup. You really don’t need an excuse to make this soup though, it’s delicious!

Oven Roasted Butternut Squash

Earlier this week, I picked up a butternut squash to make my “usual” butternut squash soup (not this one, another one I will post one day) because it’s one of my favorite fall comfort foods, and a pie pumpkin to roast for fresh pumpkin puree. The pumpkin puree was originally going to go into some pumpkin ravioli, and then a bourbon-spiked pumpkin roll (with a super cute Halloween-decorating twist). That was not to be this weekend though. Instead, we took advantage of the fact that People Who Are Not Healthy Should Not Be In The Kitchen to work on getting rid of a few more moving boxes. We even hiked out to Ikea to grab cabinets for our kitchen and a few other organizational odds and ends. Our house almost looks livable!

Back to kitchen stories… I roasted the pumpkin for puree Friday morning, when I was still feeling great, so I had some beautiful fresh pumpkin puree I wanted to use and I didn’t really feel like waiting until I felt better to follow the original plan. A quick glance at the spice cabinet to confirm that we had saffron in stock, a little of the homemade chicken stock I made last week, and one oven roasted butternut squash later, and I had the most delicious Plan B evah.

Butternut Pumpkin Puree Swirl

This soup takes about an hour to make, but most of that is just waiting for the vegetables to roast. Then you just scoop everything into a blender or use an immersion blender in a large pot, add seasoning, and serve. It’s also a great freezer-friendly meal, so don’t be afraid to double the batch.

Saffron Butternut Squash Pumpkin Soup by Goodie Godmother

If you have a baby, this is also a great opportunity to make some of your own baby food. I set aside a little extra of the roast pumpkin and squash, pureed together, and spooned it into the reusable baby food cubes I have. Four vitamin-packed preservative-free meals (4 ounces per cube), done!

Parenting side-note for those of you wondering… we are following a self-led weaning plan for Princess A. As she shows interest in age-appropriate foods, we allow her to try them and incorporate them into her diet. She frequently eats what we are eating, so I don’t have a large stash of pre-made baby food for her. Instead we opt to have at least one item on the table that is safe for her to eat, so we can expose her to “real” food and textures. I do like having a few back-up containers of baby-appropriate foods for those times when our food is too spicy, not age-appropriate, or when her meal time doesn’t quite match up to ours.

Roasted Butternut Squash Pumpkin Soup Topped with Crumbled Goat Cheese

I used chicken stock for the soup because that’s what I have on hand, but you may feel free to substitute vegetable stock to make a vegan/vegetarian version.

I like to top this soup with a little sprinkle of cheese, gouda and goat cheese (pictured) are my current favorite options, but I think a poached egg floating on top would also be delicious with a big hunk of crusty bread for dipping.

Roasted Butternut Squash Pumpkin Soup - Goodie Godmother

It might be time to go raid the leftovers…

Roasted Butternut Squash Pumpkin Saffron Soup
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Saffron scented butternut squash and pumpkin soup is a perfect healthy fall comfort food!
Recipe type: Soup
Serves: 6
  • 1 medium butternut squash
  • 1 small pie pumpkin (about 2 lbs)
  • 3 cups homemade chicken or vegetable broth
  • ½ tsp unpacked saffron threads
  • ½ tsp kosher salt
  • ⅛ tsp white pepper
  • olive oil
  • cheese to top (optional)
  1. Preheat the oven to 350 F. Line a large baking sheet or roasting pan with aluminum foil and brush with olive oil.
  2. Wash and dry the pumpkin and butternut squash. Using a sharp knife, carefully cut off the stems and cut the pumpkin and squash in half. Scoop out the seeds and place both on the baking sheet cut side down.
  3. Roast for 35-45 minutes until you can easily pierce the thickest part of the squash and pumpkin with a fork. Remove from the oven and set aside.
  4. Place the three cups of broth in a small sauce pan with the saffron threads. Bring to a simmer for 5 minutes then remove from heat.
  5. The butternut squash and pumpkin should be cool enough to handle by now. Using a spoon, scoop out the flesh, it should separate very easily from the peel.
  6. Measure out 4 cups of packed squash and 3 cups of packed pumpkin.
  7. Place into a large pot with the broth and blend until smooth with an immersion blender, or puree in batches using a traditional blender.
  8. Add salt and pepper, adjust to taste
  9. Serve warm, top with shredded or crumbled cheese before serving if desired.



Rice Flour Thyme Blossom Flat Bread

For a few months, I’ve had a box of rice flour sitting in my pantry. I’ve had flat bread on the brain recently and was tempted to try making some with the flour, but a lot of the recipes I’ve seen have seemed so bland and uninteresting, but with some fresh-picked thyme blossoms in my hot little hands, I had the perfect excuse to try a rice flour flat bread. flatbread 1

It was much easier than I thought and I plan to repeat whenever we need a quick starch to accompany a meal. The entire process took about 20 minutes, and the resulting flat breads were soft and flavorful – a perfect accompaniment for our meal, and the few that were left over were still great the next morning with eggs for breakfast. flatbread 2

Rice Flour Thyme Blossom Flat Bread 

  • 1 cup rice flour
  • 1 cup hot water
  • 2 tsp coconut oil
  • 2 tbsp thyme blossoms, chopped
  • 1/2 tsp salt (adjust to taste)
  1. Put the water in a small saucepan and bring to a simmer. Meanwhile, place flour in a medium mixing bowl and measure out the other ingredients (don’t mix yet).
  2. Once the water comes to a simmer, pour into the mixing bowl and stir until smooth. Let the mixture sit for about 5 minutes until it’s cool enough to handle.
  3. Knead in the rest of the ingredients until the dough is well blended.
  4. Measure dough out into desired size rounds. I weighed mine at 2 ounces each – the recipe made 6.
  5. Heat a skillet to medium and then flatten and cook the breads about 2-3 minutes per side (until they get a bit of color). Watch them closely though because they go from perfect to burnt in no time.
  6. Wrap in a towel or tortilla warmer until ready to serve. flatbread 3


Coconut Rice

This post edited July 2015 as part of the #ThrowbackThursday photography project. I re-make and re-shoot older recipes to better showcase how wonderful they are!

A unique and easy side dish, savory coconut rice pairs well with Thai food and tropical dishes. Learn how to make it on

I have a “thing” with Thai food. Actually, I kind of have a “thing” with a lot of different types of food! Thai has always been one of my favorites though because I adore the layering of flavors in well-prepared dishes, especially when you find a place that really knows how to add heat to make a dish very spicy without sacrificing flavor! Heaven!  (more…)

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