Desserts

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Gluten-Free Apple Fritters

Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb. More

The Ultimate Snickers Pie

This ice cream pie takes all of the flavors of our favorite Snickers bar and turns them into a chewy, creamy, peanut-y delight. A crisp, chocolate pie crust base stopped with a layer of chewy bittersweet chocolate caramel sauce, followed by a caramelized condensed milk ice cream studded with white chocolate and peanut butter frozen streusel. Finally, a second layer of fudgy caramel sauce on top and a sprinkling of salted peanuts. Now this is what we call a dessert that really satisfies. More

Easy Gluten-Free Chocolate Bundt Cake

This chocolate bundt cake follows the inelegantly named "dump cake" method. You dump all the ingredients into one bowl, whisk, and you're done. Be sure to whisk the dry ingredients together before adding the coffee, oil, and eggs. This prevents clumping of the xanthan gum and tapioca starch. An optional chocolate or confectionary glaze finishes it off. More

Banana Split No-Bake Greek Yogurt Cheesecake From 'Seriously Delish'

Indulge in a little no-bake bliss with this cheesecake from Seriously Delish. Greek yogurt is mixed in alongside cream cheese, with a little sweetened condensed milk for, well, sweetness. It's tart, creamy, but not too dense; just the kind of cake you can enjoy more than once in a while. The simple base allows for all kinds of toppings, an assortment of which are suggested. Feel free to eat it plain or switch it up entirely. More

Light and Tender Chinese Lotus Seed Buns

Fluffy and sweet, lotus seed buns are a popular treat at Chinese bakeries. As the name implies, they're flavored with a paste made from lotus flower seeds, which have a light, chestnut-like flavor. This recipe for homemade buns has been perfected to work with either low-gluten flour, or all-purpose. Hot from the steamer, they're a confection not to be missed. The only thing that could make them either better is a cup of bubble tea. More

Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'

This dessert was developed for Tonia George's young daughter, who was diagnosed with Celiac disease. Not wanting to exclude her from enjoying sweets, The Ginger & White Cookbook author came up with this Middle Eastern-inspired loaf cake heavily flavored with pistachios and lemon. It's a crumbly take on pound cake, made super-sweet with the addition of a sugar and rosewater syrup. More

Orange & Almond Tray Bake From "The Ginger & White Cookbook"

A "tray bake" sounds like a peculiar thing, but it merely references a sweet dish baked in a rectangular container, cut into pieces—we're talking everything from brownies to fruit bars to sheet cakes. This iteration from The Ginger & White Cookbook may look to be a standard orange sponge, but that's far from the case: Ground almonds and egg form the base of the cake, with a flavorful orange purée folded into the mix. More

Layered Toasted Coconut Puddings With Red Fruit Puree and Coconut Cream

In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort. More

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch. More

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