Sunday I celebrated my birthday with my two loves and this incredible Gluten Free Nutella Cheesecake! We ate cake at a park in the most glorious sunshine and Lyla sang the “hooray” part of the happy birthday song.
The cheesecake has a smooth creamy texture, with a gluten free oreo style biscuit base, nutella filling and ganache. I’m salivating just thinking about it. Lucky for me my husband made it. Jesse used Simply Wise Gluten Free Choc’o Biscuits (think Gluten Free Oreo’s) for the biscuit base that’s we picked up from the Gluten Free Food Show in Melbourne. He also made homemade honeycomb for decoration on the top of the cheesecake. I’ll be sure to link to the honeycomb recipe soon.
If you like nutella though you might also like these Gluten Free Nutella Brownies!
Thanks for stopping by!
If you like Chai then you will LOVE these Gluten Free Chai Spiced Cupcakes! Even if you haven’t tasted chai before I still think you will love these cupcakes. I infused a blend of chai tea in the milk used to create the cupcakes and used a selection of chai spices in the mouth watering buttercream. The end result was a perfect balance of chai flavour without overpowering the recipe.
My piping skills are still a “work in progress” but I love these cupcake liners. If anyone knows of a great online store to buy cupcake liners from I’d love to hear from you. Just comment in the section below?!
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These Gluten Free Monte Carlos are a real delight to make and eat. Though I’ve never tried gluten containing monte carlos, I’ve been told this gluten free version is a lot nicer. These Gluten Free Monte Carlos have a soft crumbly texture with a hint of coconut and a plum and cream like filling.
I sourced the original recipe from a Women’s Weekly cookbook and modified it to be gluten free. I also chose plum jam instead of the traditional raspberry for something a little different and made the the biscuits quite a bit bigger. By all accounts, the modifications made the recipe even better! A recipe that would go perfectly for a morning or afternoon tea party.
I would have loved to share this recipe with you all last week but unfortunately our house was struck down by a delightful tummy bug and writing or thinking about food was far from my mind.
I’m hoping everyone else is well and enjoying the spring weather (for those in Australia of course).
Thanks for stopping by and take care,
This Gluten Free Lemon Mascarpone Tart has a special place in my heart. It was the first dessert Jesse (my husband) made for me when we started dating. The night we had this tasty dessert I actually arrived at Jesse’s to find the house empty, with a series of sticky notes that eventually led me to the tart in the fridge.
So technically I can’t claim this recipe as mine, it’s really my husband’s. It only requires 6 ingredients and goes perfectly with a scoop of ice cream or cream. I would be doing a disservice to you all if I didn’t share the recipe. So here it is!
I made this Gluten Free Black Forest Layer Cake for my husbands birthday last Tuesday! It was the first time I’ve made and tasted a Black forest cake before and I have to say I absolutely loved it. Oh and so did the birthday boy!!
The chocolate cakes were filled with white chocolate ganache and cherry jam and a dark chocolate icing to top finish off the cake. I realised I didn’t make quite enough ganache or cherry jam, so I made sure to double the quantities in the recipe below so you don’t run out!
I know this isn’t one of my quickest or simplest recipes, so I will forgive you if you don’t go out and make it this weekend. I’d seriously consider it for your next birthday celebration though, it was so divine. You might also want to read a little bit about why birthdays are so important in my family. I shared it on my blog last year with a recipe for Gluten Free Chocolate and Salted Caramel Layer Cake. Just excuse the fact the cake wasn’t very even shaped or flat.
Anyway, I must say thanks to Delicious magazine for the original recipe. I adapted it to be gluten free with a few less steps. Thanks for stopping by!