Gluten Free Red Velvet Cheesecake Brownies

Remember me?

Erin, who??

Hasn't this past month been so fun!

(And it's going to continue)

I had to share another tradition:

my December Birthday!

Yep, yesterday I celebrated with my husband, kids, and these beauties:

Gluten Free Red Velvet Cheesecake Brownies!

Everyone always asks, what's it like to have a birthday around Christmas?

Well, for all I know, it's great!

I have never had an issue, or felt "ripped off".

I think that it was because my mom and husband do a great job of keeping the two days separate.  

Birthday presents aren't wrapped in Christmas paper and it's not a "Christmas Party", it's a birthday celebration and it's just one more thing to add to the fun festivities!

Yesterday was a great day.  One of the best.

My husband and daughter made breakfast while I exercised, recipe to come.  My brothers and sisters surprised me with a Gurgle Pot, more on that later.  And my dream came true and my parents got me a Silhouette Craft cutter, more on that too.  

My husband and kids got me a new pair of running shoes, which I tried out and I swear they made me run faster, I'm so spoiled.

We then (we being husband and kiddos) went swimming at our community center and had a great time.  Both girls are such water babies, this summer is going to be great!

Next we had a friend watch the girls and Paul and I finished up some Christmas shopping and had the most wonderful dinner at the Rodizio Grill.

It was amazing!  And most of the menu is gluten free!!

It's a Brazilian-style steakhouse where the guys brings the different meats around and gives you a thin slice.  The tri-tip was my absolute favorite.  And they also have these cute little appetizer bread roll things, not sure what they are called that are made out of yucca flour, so GF and so delicious.  They have a nice Parmesan flavor to them.

Hungry now.  

Well, sign up for the Rodizio club and you too can get a free meal on your birthday!

On to the cake.  

My 3 year old danced with joy when we got to blow out all the candles, which I almost did in one breath!

I am such a sucker for Red Velvet anything, so I knew these were going to be good.  The brownie part is moist and dense, with a light cheesecake swirled on top.

They were amazing.

And kinda Christmas-y.

Hope you enjoy!

Gluten Free Red Velvet Cheesecake Brownies

1/2 cup butter

1/3 cup semi-sweet chocolate chips

1 cup sugar

3 eggs

1 t. vanilla

2 t. red food coloring

2/3 cup GF mix

1 t. xanthan gum

1/4 t. salt

8oz cream cheese, room temperature

1/3 cup sugar

1 egg

1/2 t. vanilla

Preheat the oven to 350.  Line an 8 inch square pan with foil and grease.

In a double boiler, melt butter and chocolate chips together.  Stir until very smooth and there are no lumps.  Set aside while you prepare the other ingredients.

In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. 

Add flour, xanthan gum, and salt.

Stir in chocolate until just combined.  

If you want a deeper red color, add 1/2 t. more red food coloring.

(I just used 2 t.)

Pour into prepared pan and spread into an even layer.

In a medium bowl, beat cream cheese, sugar, egg and vanilla until smooth.  Drop onto prepared brownie batter.  Swirl with a knife.

Bake for 35-40 minutes, until cheesecake is set and a toothpick comes out clean.  

Refrigerate overnight.

Little Cherry Cheesecakes

Hi my name is Shunae and I am delighted to be a guest blogger today. When Erin asked me to share a Christmas memory and recipe I immediately thought of these little cherry cheesecakes. Every year I would help my mom make them and we would take them around to all of our friends/neighbors for Christmas. You could say she was famous for them. The best part about them is that they are very easy and delicious. They are perfect for holiday parties too because they are already single serve and festive. I did take step-by-step photos too:) Alright enough of that...here is the recipe.

Makes 20-24
2 8oz cream cheese (softened)
1 TB lemon juice
2 eggs
3/4 cup sugar
20-24 gluten-free shortbread cookies
1 can cherry pie filling

Preheat oven 350 degrees. Mix all ingredients (except the cookies/ pie filling) together with and electric mixer till smooth. Then fill cupcake liners 1/2 full and bake 20 min or until lightly golden brown. Let cool the top with pie filling. Your done!

Here is my lil helper. We are carrying on the tradition. She ALWAYS has to help me cook everything. This is the face I got when I told her to look at the camera and smile...stinker.

All mixed together

FYI: If you haven't used these little gems before you are missing out! They are cheap and hold there shape and color. I got mine at Walmart.

Here they are all ready for the party! I haven't ever tried it but I think it would be really fun to play with different variations of cookies and toppings too.

White Chocolate Pumpkin Cheesecake

Let's be honest here...

Pumpkin pie- delish

White Chocolate- so good

Cheesecake- is there anything better?

So let's combine them all and get one delectable holiday White Chocolate Pumpkin Cheesecake!

I made mine for Thanksgiving dinner. It was amazing. I didn't hear one moan or groan about being GF, it was gone too fast. In fact there wasn't even time to take a picture. And the next day after an early morning and all day Black Friday shopping, I come home to find the lazys who didn't wake up at the crack-of-dawn for the amazing deals finished up what was left. Next year, I'm hiding a piece.

White Chocolate Pumpkin Cheesecake

1 box Pamela's butter shortbread cookies, made into crumbs (I just run them through my food processor)

1/4 cup butter, melted

3 8-oz packages cream cheese, softened (that is the secret to good cheesecake making. The cream cheese must be at room temperature.)

1 cup sugar

3 eggs, lightly beaten

1 t. vanilla extract

5 squares (1 oz each) white baking chocolate, melted

3/4 cup canned pumpkin

1 t. ground cinnamon

1/4 t. ground nutmeg

In a small bowl, combine the cookie crumbs and butter. Press into the bottom of a greased 9 in springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. (This is a very vital step, the cream cheese must have NO lumps.) Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. (Also, if you can't find baking white chocolate, I just used 5oz of white chocolate chips.)

Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.

Bake at 350 for 55-60 mins or until the center is just set.

Carefully run a knife around the edge of the springform pan to loosen; cool 1 hour longer. Refrigerate overnight.

Just before serving, remove sides of the pan. Refrigerate any leftovers- if you have any!

Strawberries & Cream Pie

I've been a little obsessed with making pie.

I love pie.

I love the crust and the fruity middle, the flavors that melt in your mouth.

Anyways.

Here's another pie recipe.

Paul said he liked this one better than the Blueberry Dream made a few weeks ago. I think I might have to agree.

This is so easy, a no-bake pie and is so good. If you don't want to make a graham cracker crust you can also use the Chex cereal crust, Pamela's shortbread cookies in place of the grahams, or there's a chocolate shell on the bottom that I think could take the place of a crust.

Yum.

Strawberries & Cream Pie

1 cup (6oz) semisweet chocolate chips, divided

3 t. shortening, divided

1 graham cracker crust

1 8oz package cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 t. vanilla

1 8oz carton Cool Whip

2 cups fresh strawberries, halved

1/2 cup seedless strawberry jam

In the microwave, melt 3/4 cup chocolate chips and 2 t. shortening; stir until smooth. Brush over crust. Refrigerate until firm.

In a small bowl, beat the cream cheese, sugar, sour cream, and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Refrigerate for 1 hour.

Arrange strawberries over pie. In the microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

Blueberry Cheesecake

This cheesecake is so good.

It's rich and dense and very fruity.

Yum.

For the crust I like to use Pamela's butter shortbread cookies. I run the cookies and the pecans through the food processor for easier crumbling and chopping.

Blueberry Cheesecake

Crust:

1 box Pamela's butter shortbread cookies, crushed

1 cup finely chopped pecans

1/3 cup butter, melted

Filling:

2 cups 4% cottage cheese

2 8oz packages cream cheese, softened

1/2 cup butter, softened

1 1/2 cups sugar

2 cups (16oz) sour cream

6 T. cornstarch

6 T. GF mix

4 eggs, lightly beaten

4 1/2 t. lemon juice

1 t. vanilla

Blueberry Glaze:

3 1/2 cups fresh blueberries, divided

1 cup sugar

2 T. cornstarch

In a bowl, combine the cookies, pecans and butter. Press onto the bottom and 2 inches up the sides of a greased springform pan. Place on a baking sheet. Bake at 375 for 8 min. Cool on a wire rack. Reduce heat to 325.

Process cottage cheese in a blender or processor until smooth; pour into a large mixing bowl. Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch and flour; beat well. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla just until combined. Pour over crust.

Return pan to baking sheet. Bake 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For glaze, puree 2 1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled. Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with edible pansies and mint if desired. Refrigerate leftovers.

Blueberry Whipped Topping Dessert

This is an amazing Sunday Night Treat.

My husband loves blueberry pie filling and was not disappointed.

The recipe caption is 'tastes like summer in every bite' is so true!

Blueberry Whipped Topping Dessert

1 cup GF mix

3/4 cup chopped pecans

6 T. melted butter

1 envelope unflavored gelatin

1/2 cup cold water

2 (8oz) packages reduced-fat cream cheese

2 cups powdered sugar

1 (8oz) carton Cool Whip, reduced fat

1 can (21oz) blueberry pie filling (the Comstock and Wilderness Brand are GF)

In a small bowl, combine flour, pecans, and butter. Press onto the bottom of a greased 9x13 pan. Bake at 350 for 10 minutes. Cool on a wire rack.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.

In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in gelatin mixture until blended. Fold in Cool Whip. Pour over curst. Spoon pie filling over top. Cover and refrigerate for at least 4 hours or until firm. Refrigerate leftovers.

Peanut Butter Cup Cheesecake

This is my new favorite dessert.

I love peanut butter.

My husband does not share the same infatuation that I have.

But he sure does love this cheesecake!

When served to a friend, she said it reminded her of the Cheesecake Factory cheesecakes- I'll take the compliment!

*Note: I used Pamela's Butter Shortbread cookies for the crust.

Peanut Butter Cup Cheesecake

3/4 cup GF cookie crumbs

2 T. sugar

2 T. melted butter

3/4 cup peanut butter

Filling:

2 pkg. (8oz) reduced fat cream cheese, softened

1 pkg (8oz) regular cream cheese, softened

1 cup reduced fat sour cream

3/4 cup sugar

2 eggs

1 1/2 t. vanilla

3/4 cup hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of a 9-in springform pan coated with cooking spray.

Place pan on a baking sheet. Bake at 350 for 10 mins. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust.

In a large bowl, beat the cream cheese, sour cream, and sugar until smooth. Add eggs; beat on low speed just until combined. Sir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 20 seconds (don't scorch it!) or until thin; fold into reserved filling. Carefully pour over the cheesecake layer.

Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping on high for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cup wedges. Refrigerate overnight.

Trust me, you will dream about this cheesecake!

Layered Pudding Dessert

Hands down this is my favorite dessert, indulgence, comfort food, whatever....it's delicious!

It's so easy to make and looks impressive!

It's nutty crust, creamy cheesecake-like filling, and smooth pudding adds up to a winner. Ahhh, it's a joy-ride for the taste buds!

(I have never met anyone who doesn't love this!)

Layered Pudding Dessert

Crust:

1 cup rice flour

1 cup chopped pecans

1 stick (1/2 cup) butter

Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.

Cheesecake Layer:

1 8oz cream cheese

1 cup powdered sugar

1 tub Cool-Whip

Beat the cream cheese and sugar until creamy. Fold in the Cool-Whip until well blended. Spread over crust.

Pudding Layer:

1 large pkg. chocolate pudding

1 large pkg. vanilla pudding

6 cups milk

Combine pudding mixes and whisk in the milk. Whisk for 2 mins or until thickened. Pour over cheesecake layer.

Refrigerate until firm. (I like to let it sit overnight.) Top with more Cool-Whip and chocolate-covered toffee bits (found by the chocolate chips) when ready to serve.

Get ready to get rave reviews!

*Note: The chocolate-vanilla pudding combo is my favorite, but I have also tried coconut-butterscotch, with toasted coconut on top, and vanilla-pistachio. All very good, just would be personal preference on what you like.

Chocolate Raspberry Cheesecake

I made this for a Valentine's treat and it's a huge success!

If you like the chocolate-raspberry flavor combo, this is for you!

Chocolate Raspberry Cheesecake

1 1/2 cups GF oreos, crushed

2 T. butter, melted

4 pkg. (8oz each) cream cheese, softened

1 1/4 cups sugar

1 cup sour cream

1 t. vanilla

3 eggs, lightly beaten

9 oz. semisweet chocolate

1/2 cup raspberry preserves

Topping:

6 oz. semisweet chocolate, chopped

1/3 cup heavy whipping cream

Fresh raspberries and whipped cream, optional

Place a greased 9in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1 1/2 cups; pour remaining batter over crust.

In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired.

So rich and so delicious!