It was an honor to bake three pies for my dear friend’s wedding. Our friendship began in kindergarten and has lasted more than twenty years.

The apple pie features a decorative lattice crust and a variety of apples for optimal flavor and texture. The filling is made with fresh apple cider and is caramelized for a nice thick filling.

The brownie pie is simple yet decadent. Its graham cracker crust is thick with a pleasant chew. Powdered sugar or vanilla ice cream make the perfect pairing.

Lastly, is the heart-shaped blueberry lemon tart. My lemon bar recipe served as inspiration for this dessert. The crust is unbelievably tender and buttery. Homemade blueberry jam is swirled into a lemonly custard for a sweet and refreshing filling.

This was such a beautiful wedding! I was elated to find out the older sister of one of my best friends was getting married. All the desserts were made gluten free, expect for the Cookies n’ Cream Cupcakes. Baking gluten free is outside my regular process, but I truly enjoyed recipe testing and conquering the challenge.

The wedding cake was a Praline Butter Pecan Cheesecake. The base is a white chocolate cheesecake with sugared pecans mixed in. The crust is made from soft gluten free snickerdoodle cookies and toasted pecans. All the decadence without the flour!

The gluten free vanilla cupcakes are filled with a homemade raspberry jam. The frosting starts with a buttercream base and is mixed with a touch of mascarpone and extra jam.

The gluten free Red Velvet Cupcakes are incredibly tender and moist. Topped with cream cheese frosting, this is a timeless combination.

Lastly, the Cookies n’ Cream Cupcakes. These are an extra chocolatey version complete with a moist chocolate cake, dark chocolate ganache, and Oreo frosting.