Perfect bite sized desserts for any special occasion or Easter brunch this weekend. With a buttery, flaky flower crust and sweet, tart creamy filling, this dessert will have all of your guests wanting more.
of an edible cookie bowl. The secret to success? Just flip the Wilton Ice Cream Cookie Bowl pan over to mold cookie bowls with a scalloped edge. Bonus: Use the cookie bowl pan to bake fun shaped brownies or mini cakes, too!
cup melted coconut oil cup maple syrup cup coconut sugar 1 cup canned pumpkin 4 eggs 1 cup almond flour cup coconut flour teaspoon baking soda 1 teaspoons pumpkin pie spice teaspoon cinnamon teaspoon salt AND crumb topping too