You will never have a banana cupcake as fluffy, light, and moist as this! When taking a bite, it literally feels like you’re eating air! This can sometimes be a problem because it makes them super easy to eat - I could accidentally eat a few of these without thinking 😂 Not only are the cupcakes themselves super light, but the cinnamon marshmallow buttercream is sooooo dreamy and comforting - it’s a small taste of Fall that you can get at any time of the year. We also sprinkled some chopped walnuts on top to give a lovely crunch and nuttiness that adds to the essence of Fall in these cupcakes.

I feel like it’s inevitable to have a bunch of ripening bananas laying around the house. We’ll go through kicks of buying enough bananas for the week and then only eating 1-2 of them because we forget that they’re there. They get way to brown to even consider eating normally, so the next best thing to use them for is this Gluten-Free Banana Cupcake recipe! What I love about this recipe is that it only makes 1 dozen cupcakes and not some obscene amount that you can’t store anywhere. It makes the perfect amount for you, your family, and your friends!

Who loves pumpkin dessert??? 🙋🏻‍♀️🙋🏻‍♀️ I LOVE when the Fall season finally comes around and it’s time to feast on pumpkin desserts. This pumpkin lush is the perfect embodiment of Fall - it’s warmly-spiced ginger/cinnamon crust, the tangy cream cheese layer, a luscious pumpkin filling, fluffy whipped topping, and crunchy walnuts make this the ideal autumn dessert. I find that this dessert is a fantastic alternative to traditional pumpkin pie! My family actually prefers it when offered both options - not only is the flavor superior, but the textures are unmatched - it melts in your mouth!

In my opinion, this lush should be replacing pumpkin pie on your Thanksgiving dessert table. If you’re not willing to give up the classic dessert, then make both and see which one gets eaten quicker! I can guarantee that this pumpkin lush will be so greatly enjoyed that you won’t have much left over (if any at all). A good ol’ friendly competition: Classic Pumpkin Pie vs. Pumpkin Lush! Give it a try - you’ll be pleasantly surprised. Everyone will be so impressed not only with the flavors, but with the fancy layering as well. The compliments will be flooding in!

We are two ladies that are notorious for sneaking something chocolaty in the morning…especially after a birthday. A rule in our house is that the morning after your birthday, you HAVE to eat a slice of your birthday cake for breakfast! Unfortunately, as we’ve gotten older, our ability to eat such a heavy breakfast has dwindled with our stomach tolerance. So, to combat that, we’ve created this chocolate peanut butter bread that won’t make your stomach hurt while you enjoy a luscious chocolate breakfast!

This bread is soooo dreamy and chocolaty, but not super heavy and dense like a thick piece of chocolate cake. It’s perfectly moist and pairs perfectly with a warm cup of coffee. It’s drizzled with a chocolate peanut butter “icing” that adds the perfect amount of sweetness and nuttiness that keeps you coming back for more. This bread truly melts in your mouth, but doesn’t fall apart when you slice into it. It’s honestly the best breakfast of all time!

I love brownies…you love brownies…EVERYONE LOVES BROWNIES!! You wouldn’t be here if you didn’t! Well, I can confidently say that these gluten-free brownie are the best brownies that will ever grace your kitchen. They’re soooo thick, fudgy, and chocolaty, you can’t get enough of them! Not only are there milk chocolate chips laced through the batter, but there are also semi-sweet chocolate chips MELTED into the batter along with some Hershey’s cocoa powder, making these the ultimate chocolate-lover’s dessert or snack.

We’ve crafted these brownies to deliver you the perfect bite. They can be served room temperature, warm, cold, or even frozen! They don’t turn rock hard in the freezer, so storing them is a breeze. If a week later you’re craving one of these bad boys, you can just pop one out of the freezer and start snacking! Now, I can tell you that the ability to eat them frozen was intentional, but I would be lying 😂. That discovery was made when I was too impatient to let it thaw on the counter for a torturous 15 minutes before digging in, but hey, who can blame me? Now, why don’t you grab all of the ingredients and get yourself a little bit closer to heaven in a pan!

The PERFECT cupcake recipe has officially been created!! These chocolate peanut butter explosion cupcakes are FINALLY making their debut! These cupcakes consist of a moist, peanut butter cupcake which is cored and filled with a smooth, fudgy chocolate ganache with bonus crunchies from salted peanuts. On top of that deliciousness, there’s a fluffy peanut butter frosting that gets DUNKED in a milk chocolate “magic shell” before getting garnished with a Mini Reese’s Peanut Butter Cup! Is there anything that could possibly live up to this excellence? Of course not!!!

We take serious care to ensure that our recipes don’t taste gluten-free, especially our cupcakes. Not only do our cupcakes ever taste gluten-free, but they taste better than a fancy bakery! These cupcakes a serious crowd-pleaser and are surely going to impress your guests. They aren’t super heavy either, so your guests (and you) can eat 1-2 of them without feeling like you just ate an entire cake. I’m certainly guilty of sneaking an extra cupcake whenever they’re sitting around and these cupcakes are simply irresistible, so don’t be surprised if you can’t help yourself to a few extra bites! 😂

One thing about us is that citrus flavors are one of our favorites! Citrus goodies fit perfectly into any season/holiday breakfast, brunch, lunch, dinner, and dessert. These orange muffins are refreshing on a summer morning, but a warm and cozy breakfast to greet you on Christmas morning. The fresh pop of orange flavor paired with the sweet glaze on top makes for a truly delectable experience!

If you’ve been a viewer of our blog for a while, you may have noticed that we are a few ladies can be referred to as “muffin maniacs”. We LOVE creating muffin recipes because it marries dessert with breakfast in a seamless, delicious way. These orange muffins are certainly one of our favorite recipes. Sometimes, citrus flavors in baked goods can be tricky to incorporate due to the acidity and bitter flavors that come through. Not only that, but adding fresh-squeezed fruit juice to recipes can actually dry baked goods out because of the high water content - Well, this recipe has the perfect punchy citrus flavor while maintaining a soft, fluffy muffin texture!

When zucchini season comes around, this will always be the first recipe I make. This loaf is so decadent and chocolatly without being cloyingly sweet. The chocolate icing on top is the perfect sweet touch that brings the slight sweetness to the semi-sweet chocolate chunks laced within the loaf. My favorite thing about this bread is that you can eat a pretty large piece without feeling like you just ate a big piece of cake even though that’s what it tastes like. Also, you can’t even tell that there’s a cup of zucchini in it! It’s absolutely insane!!! 🍫🍫

We’ve been known to secretly toss fruit/veggies into our recipes while keeping them extremely DELICIOUS and MOIST, but not mushy! It’s very difficult to incorporate fresh produce into recipes because of the high moisture content, so we take a lot of pride in these types of recipes and this loaf is one of our absolute favorites!

I’ve always wanted to make a fresh strawberry sheetcake ever since I came up with our Texas Sheet Cake recipe. While that cake is rich, fudgy, and delicious, I wanted to make an alternative that was lighter and less intense for the summer time. We’ve been experimenting with this recipe ever since the Barbie movie came out - the first trial of the cake was actually decked out in Barbie decor! That first version was a bit too sweet though and tasted a bit artificial, but, like I said, we’ve been perfecting it ever since!

I feel like bundt cake don’t get enough credit for how delicious they can be. Some people find them difficult to make depending on the bundt pan they use, but this recipe utilizes a standard bundt pan that doesn’t have an intricate design that the cake could get stuck in! So, it’s pretty much foolproof. All of the component are really easy to make and doesn’t require you to be an expert baker at all! There are no strange ingredients - you most likely have everything you need sitting in your pantry and fridge. The only sad part about this recipe is that you have to wait the 45 minutes it bakes before you can enjoy it! Why must all good things take time?! 😭

This cake has a layer of brown sugar, walnut, chocolate chip streusel stuffed right in the center, forming a deliciously sweet, deletable filling. The top of the bundt cake also has a thick vanilla glaze and is topped with even more walnuts and chocolate chips! This cake could be served at any occasion in every season. It would be a perfect addition to your Easter dessert line-up and fit in just as well in your Christmas dessert table! It’s super versatile, which is why I love it so much!

I don’t think there was ever a chocolate dessert I didn’t like - but, this flourless chocolate cake is way beyond anything I’ve ever had before!! This cake is so thick and fudgy, but it instantly melts in your mouth when you take a bite. The smooth and creamy chocolate ganache layer adds to the pure richness to this dessert! Obviously, it’s optional to garnish with raspberries, but we highly recommend it to add a splash of color and freshness. It looks and tastes so good, you’ll feel like you’re at a fancy-schmancy restaurant!!!

This flourless chocolate cake is EXTREMELY easy to make and only requires a few ingredients, but looks and tastes so expensive. It’s made in a 9-inch springform pan, but serves around 15-20 people because of how rich and delicious it is - A small piece is all you need! If you’re not serving that many people, than you’ll have some irresistible leftovers to keep sneaking bites for a few days.

I’ve always been a chocolate + peanut butter gal and never really took interest in the whole chocolate-dipped banana craze for some reason….That was until I finally tasted one. I thought to myself “This would be epic with some peanut butter”. I was right, lol. I know I’m not the first person to put these three flavors together, but I think I’m one of the first to achieve them in a bread form! Not only are the flavors outstanding, but the loaf itself is beautiful and fun to look at, so the kids will love it!

This bread is the perfect blend of chocolate, peanut butter, and banana. It’s not too sweet either despite the addition of fresh, ripe bananas and peanut butter. The peanut butter also adds that irresistible nuttiness that pairs so well with chocolate. This gluten-free bread has become one of my favorite breakfasts lately and I hope you love it just as much! Bonus - it’s way easier to make than it looks!

Gluten-free pizza crust is one of the most difficult foods to find that actually tastes edible. We’ve tried every possible brand of frozen and fresh crusts/doughs and they’ve always let us down tremendously. They either taste like the packaging they came in or have the texture of the packaging they came in. Making homemade gluten-free pizza crust always seemed to leave us wanting something more, so after years of trial and error, we finally created the ABSOLUTE PERFECT gluten-free pizza crust recipe that you will ever find, make, and taste.

This gluten-free pizza crust is a bit of a “trust the process” situation. The dough is initially on the looser side, but after the rise, it takes shape a bit better. Also, you MUST use a specific flour for this crust - it has been the only one to yield such fantastic results with this recipe. So, before you dive into this recipe, get your hands on the Caputo Gluten-Free Flour. This flour gives this crust that irresistible chewy inside with a crispy outside that is so common among regular, glutenous pizza crusts!