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Mini Funfetti Cheesecakes

What about you – do your kids, grandkids, nieces, nephews like sprinkles?

I mean how many times have you seen a kid pick a certain donut because it has sprinkles?!

But sprinkles aren’t just for kids. Sprinkles are fun, and adults need to have fun too.

These mini funfetti cheesecakes are l-o-a-d-e-d with sprinkles. Sprinkles in the graham cracker crust, sprinkles in the cheesecake, and topped with sprinkles.

You’ll want to use rainbow jimmies for this recipe. Jimmies are the long, skinny, rod shaped like sprinkles. The ball sprinkles, there fancy name is nonpareils, can bleed when you bake with them, so for best results I recommend jimmies.


Ingredients:

  • CRUST
  • 1 cup graham cracker crumbs
  • 1/4 cup rainbow jimmie sprinkles
  • 4 tbsp unsalted butter, melted
  • CHEESECAKE
  • two 8 oz packages cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, added one at a time
  • 1/3 cup rainbow jimmie sprinkles

Directions:

  1. CRUST
  2. Preheat the oven to 350º F.
  3. Line a regular sized muffin pan with 12 muffin liners.
  4. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
  5. Gently mix in the sprinkles.
  6. Put 1 heaping tbsp of graham cracker crumbs in each muffin cup.
  7. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
  8. ..................................


for full instruction please see : thefirstyearblog.com

COCONUT CREAM CHEESECAKE CUPCAKES

These Coconut Cream Cheesecake Cupcakes were a special request for a friend who wanted to serve them at a birthday party. Since I had broken down the recipe for her into a cupcake version, I decided to post it as a stand-alone recipe for Rock Recipes readers who have fallen in love with the idea of mini cheesecakes.

As I’ve written about before, a full 9 or 10 inch cheesecake can weigh in at several pounds and is meant to serve up to 16 people. That can be more than a lot of people want to bake, for more reasons than one.

Portion control is something that is essential for dessert to prevent over indulgence. Having half a whole leftover cheesecake in the oven is a constant source of temptation for many, myself included.


Ingredients

  • For the Graham crumb base
  • ¾ cup graham wafer crumbs or chocolate cookie crumbs
  • 1 1/2 tbsp toasted coconut
  • 2½ tbsp melted butter
  • 1 tbsp sugar
  • For the Cheesecake Batter
  • 1 cup cream cheese one 8 oz block
  • ⅓ cup sugar
  • ½ tsp pure vanilla extract
  • ½ tsp Pure Coconut Extract 8 oz, 8 Ounce" target="_blank" rel="nofollow">pure coconut extract
  • 1/4 cup coconut milk
  • 1 egg
  • 2 tbsp whipping cream
  • 3 tbsp toasted coconut
  • For the Coconut Whipped Cream (to garnish)
  • 3/4 cup whipping cream
  • 1/4 tsp coconut extract or vanilla extract
  • 1 1/2 Tbsp icing sugar powdered sugar
  • US Customary - Metric

Instructions

  1. First toast about 1/2 cup of dried coconut (see note)
  2. For the Graham crumb base
  3. Preheat oven to 300 degrees F.
  4. Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar.
  5. Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
  6. ................................


for full instruction please see : www.rockrecipes.com

Mini Peanut Butter Cheesecakes

These mini cheesecakes are wonderful in all kinds of ways.  First and foremost they are peanut butter and who doesn’t love peanut butter?  They are topped with a drop of delicious Ghirardelli chocolate and Reese’s mini peanut butter cups. 

They are the perfect size.  You can’t overindulge with just a mini.  It is the perfect size to stay disciplined and still satisfy your sweet tooth!


Ingredients

  • 16 golden Oreo cookies
  • 2 tablespoons butter melted
  • 12 ounces cream cheese
  • 1/4 cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1/4 cup creamy peanut butter
  • 1 large egg
  • 1/2 cup chocolate chips
  • 1 (4 ounce) bar semi sweet chocolate premium baking bar
  • 10-12 Reese's miniature peanut butter cups cut in quarters

Instructions

  1. Preheat oven to 325 degrees.
  2. Spray mini cheesecake pan with non stick cooking spray.
  3. Crush Oreos in food processor. Combine crushed Oreos with melted butter. Divide crumb mixture evenly in the twelve mini cake holes. Press down gently with a spoon.
  4. ..........................


for full instruction please see : www.smalltownwoman.com

Mini Chocolate Chip Cheesecakes

Hello friends! I hope you had a great weekend. Today I have a new recipe and fun giveaway to share with you guys. A couple years ago I shared my Mini Lemon Cheesecakes and they have been a big hit! Mini cheesecakes are my go-to when I need an easy dessert recipe and they’re the perfect bite size treats. I thought I would try out a few new combinations, like these Mini Chocolate Chip Cheesecakes.

If you remember my Mini Lemon Cheesecakes, you know how much I raved about my cheesecake pan. The mini cheesecake pan is a staple in my kitchen. It’s easy to use and the cheesecakes pop right out. Simply press the graham cracker mixture to the bottom, fill with batter, bake and let cool before pressing on the bottom plate. The pan is almost like a mini version of a spring form pan. The plates in each cavity come out so you can easily press the mini cheesecake out. The pan makes 12 cheesecakes; if you’re planning a big party you may want to grab two! This recipe makes about 16 mini cheesecakes but can easily be doubled.


Ingredients

  • 2 8-ounce packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup miniature chocolate chips
  • For the crust:
  • 1 cup crushed graham crackers
  • 3 tablespoons butter melted
  • 1 tablespoon sugar
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • optional: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees
  2. Use a food processor (or Ziploc bag) to make graham cracker crumbs. Mix graham cracker crumbs with melted butter.
  3. Press a heaping tablespoon of crumbs into the bottom of each cavity.
  4. ....................................


for full instruction please see : apumpkinandaprincess.com

Chocolate Chip Cookie Dough Ice Cream Bites

ICE CREAM + COOKIE DOUGH + BITE-SIZED = Bliss.I was inspired to make these treats as my sister and I were sitting in Starbucks recently for our usual Saturday morning meal planning. And we came across these cream cheese stuffed chocolate chip cookie dough bites. And these looked like heaven. I awed over these and told her I loved them. She was like but it is cream cheese and that is when I realized it wasn’t ice cream. Bummer! I thought for sure we would be making them. But that is when I told her, I would figure out how to make these into ice cream bites. And no bake.

So using my recipe for Chocolate Chip Cookie Dough Bites for the cookie dough part and then, of course, a classic vanilla ice cream. Voila, I made these little pieces of heaven.


Ingredients

  • 1 cup flour
  • 2 teaspoons cornstarch
  • 1/2 cup butter melted
  • 6 tablespoons brown sugar
  • 6 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup mini chocolate chips
  • 1-2 tablespoons milk

Instructions

  1. Line a serving plate or small baking with parchment paper. Then using a melon scooper, scoop out 18 pieces of vanilla ice cream. You will have a little more than a teaspoon sized ice cream ball.
  2. Set them on top of prepared parchment paper. Set immediately in freezer.
  3. ...............................


for full instruction please see : www.dashofsanity.com

S'mores Brownies

S'mores brownies are the BEST way to eat s'mores. The brownie stays so gooey and fudgey. You won't be able to stop.


INGREDIENTS

  • Cooking spray, for pan
  • 6 graham crackers
  • 1 box brownie mix, plus ingredients called for on box
  • 1 c. chopped Hershey's bars
  • 1 (10-oz.) bag marshmallows


DIRECTIONS

  1. Preheat oven to 350° and line and spray a 9”-x-9” baking pan with cooking spray. Layer bottom of pan with graham crackers. Make brownie mix according box and then fold in chopped Hershey’s bars.
  2. Pour brownie batter over graham crackers. Bake until almost done, 30 minutes. Remove from oven and top with marshmallows and bake another 10 minutes or until brownies are cooked through and marshmallows are golden. 
  3. ...............................


for full instruction please see : www.delish.com

CREAM CHEESE AND CHICKEN TAQUITOS

We have Hispanic food EVERY week. Without fail, we are having tacos, enchiladas, quesadillas or taquitos one day during the week and the kids love them. I’m so grateful for that because I love these recipes too, and they’re usually really easy to make. Today, I wanted to share our favorite taquitos recipe –  Cream Cheese and Chicken taquitos.

They are very similar to the chicken tacos we make all the time, but they have cream cheese, salsa, and baby spinach mixed in with it too. Tacos are usually folded, and these taquitos (aka Flautas) are rolled. Since my husband LOVES cream cheese, I knew he’d love this recipe and it’s become a family favorite since!

We’ve had these a few times this last month. What I love is I make the cream cheese and chicken mix and freeze the leftovers in ziploc bags so I could make them other nights. They day I’m ready to make them, I just pull them from the freezer and let them thaw completely, which is perfect for those crazy busy days.

Another thing I love about this recipe is that they are great to make as the main dish or even an appetizer. Either way, I know you’ll love these Cream Cheese and Chicken Taquitos because they are DELICIOUS!


INGREDIENTS

  • 3 cups cooked shredded chicken
  • 6 ounces ounces cream cheese, softened
  • ⅓ cups sour cream
  • ½ cups salsa
  • 1½ cups colby jack cheese
  • 1½ cups chopped baby spinach, stems removed
  • 12 - 6 inch corn tortillas
  • vegetable or canola oil, for frying

INSTRUCTIONS

  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. ..............................


for full instruction please see : lilluna.com

Sweet Cream Cheese Wontons

Friends, I’ve had a revelation. And THAT, is that SWEET cream cheese inside of a crunchy, golden wonton, equals heaven.

Do you ever have the weirdest most random cravings after getting sick? Like once you’re healthy again? I got a stubborn little stomach bug last week and afterwards, my appetite was like WHOA. And I wanted fried wontons. I’m not talking Crab Rangoon though, that’s altogether different. This stuff has a simple, sweet filling that’s just to die for.

When I say simple, I mean, the filling has *two* ingredients. And when I say that they’re to die for, I mean, my husband literally almost got up and did a happy dance when he tried these. In fact his exact words were: “EXPLOIT these, er… sponsor these…. advertise these, whatever it’s called, just… GET these on your blog now!!!” I’m telling you he was all frazzled by how STINKIN’ good these are. I don’t blame him.


Ingredients

  • US CUSTOMARY - METRIC
  • Wontons
  • 8 oz. softened cream cheese
  • ½ cup powdered sugar
  • 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu)
  • 1 egg whisked with a splash of water
  • To Fry:
  • 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil.
  • To Bake:
  • Nonstick Cooking Spray

Instructions

  1. Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
  2. Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
  3. ......................


for full instruction please see : thecozycook.com

PINA COLADA ICE CREAM

Pina Colada Ice Cream. Is there even anything else that sounds quite as perfect for summer?

Imagine ordering your favorite tropically frosty cocktail – or maybe your fifth one – and not quite finishing it. In the to-go box it goes (because we don’t waste alcohol in this family, Shirley,) and your freezer keeps it safe and sound until the following day.

Voila. You’ve just elevated your cocktail – and created pretty much this exact ice cream recipe.

An added bonus to this Pina Colada Ice Cream is that it’s vegan AND dairy free!

That’s right – these lovely scoops are made purely from coconut milk and coconut cream, with some tasty fresh pineapple (and its juices) to add some zing and texture. Can your cocktail say that?

This also a no-churn ice cream recipe! Meaning you don’t have to worry about buying any special machines or mixer attachments. Pop everything in your blender, pour it into a freezer-safe container, and in a few hours, you’ll be scooping it right out. No need to even bother with bowls!


INGREDIENTS

  • 3 cups fresh pineapple chunks, frozen, divided
  • 1/2 cup pineapple juice, chilled
  • 1 can coconut milk, chilled
  • 1 cup coconut cream, chilled
  • 3 tablespoons rum (optional)
  • 1 1/2 cups sweetened coconut flakes

INSTRUCTIONS

  1. In a blender, combine 2 cups frozen pineapple, pineapple juice, coconut milk, coconut cream, and rum (if using.) Pulse until well blended.
  2. Pour half the liquid into an airtight, freezer-safe container. Sprinkle in half of the flaked coconut, then pour in the remaining liquid. Plop remaining pineapple chunks into the liquid, then sprinkle with the rest of the coconut.
  3. ............................


for full instruction please see : www.yellowblissroad.com

OATMEAL CREME PIE BANANA PUDDING

This pudding is based on a friend’s recipe, and she promised that it was the best banana pudding ever…she is 100% right! I can’t even begin to tell you how delicious it is. I had been dying to make an oatmeal pie banana creme pudding for a very long time, but I wanted it to be perfect. It took a bit of thinking on how I could merge all of the flavors together, and you will love the end result.

You start by spreading half of the wafers at the bottom of a 13 x 9 pan. Top that with half of the chopped oatmeal pieces, and then all 8 sliced bananas. It seems like a ton of bananas, but it really isn’t, I promise! Next you will mix the milk and pudding mix together in a small bowl and set aside. In a mixing bowl, combine the cream cheese and the condensed milk until smooth. Fold in the cool whip, and when it’s combined, fold in the cinnamon. This is the KEY to this recipe. The cinnamon ties it all together and really brings out the flavor of the oatmeal pies. Add the cream cheese mixture to the pudding mixture until it’s fully blended.


Ingredients

  • 1 box vanilla wafers
  • 1 box Little Debbie oatmeal creme pies. coarsely chopped
  • 8 bananas, sliced
  • 2 cups milk
  • 1 box French vanilla pudding mix
  • 1 8 oz pkg cream cheese, softened
  • 1 14 oz can sweetened condensed milk
  • 1 tub whipped topping, thawed
  • 1 tsp cinnamon

Instructions

  1. In a 13 x 9 pan, place half of the vanilla wafers in an even layer at the bottom. Top that with half of the oatmeal pies. Cover both layers with all 8 sliced bananas. 
  2. In a medium bowl, combine the milk and pudding mix and set aside.
  3. ..............................


for full instruction please see : www.mysimplysweetlife.com

Paleo Almond Joy Cookies

My grandfather’s favorite candy bar when I was growing up was Almond Joy’s. Boy did I love them too! It’s a memory that I have not enjoyed since having my last one on Halloween 3 years ago.

I saw a video going around Facebook recently of a regular version of Almond Joy Cookies. I’m not sure if that was the name of them, but that’s what they looked like to me. I just had to re-create them in a Paleo version that we could eat. The only problem I had was making sweetened condensed milk.

So off to the internet to find out how to make Paleo sweetened condensed milk. It was one of those “slap yourself on the forehead moments”! Why didn’t I think of that! So Easy Peasy! My favorite way to cook!

Since I had all the ingredients, only 5! Wow! I went to work. So easy! These will definitely be a regular in our house!


Ingredients:

  • 1 14 oz. bag semi-sweet Enjoy Life Mini Chocolate ChipsPaleo Almond Joy Cookies! Gluten Free, Dairy Free! So easy & delicious! Slap your mama good! www.thehealthnutmama.com
  • 2 c. Unsweetened Shredded Coconut
  • 2/3 c. Sliced Almonds
  • 1 can full-fat coconut milk
  • 4 T. raw honey
  • dash or two of sea salt (optional)

Directions:

  1. To make Sweetened Condensed Milk
  2. Pour 1 can full-fat coconut milk into a small saucepanPaleo Almond Joy Cookies! Gluten Free, Dairy Free! So easy & delicious! Slap your mama good! www.thehealthnutmama.com
  3. Add raw honey & stir
  4. Simmer on low & stir occasionally until reduced (approx. 15-25 min.) or until the milk turns a slight beige in color, reduces & thickens) let cool. This could take longer than 25 min depending on how low you simmer.
  5. ..........................


for full instruction please see : www.thehealthnutmama.com

PALEO SAMOA COOKIE BARS

These Paleo Samoa Cookie Bars are just like the popular Girl Scout Cookies, but homemade and healthier! Gluten free, dairy free, and so delicious!

Are you familiar with Samoa cookies? They are a shortbread base topped with caramel and toasted coconut and drizzled with chocolate. They are also known as Caramel deLites and according to the Girl Scout website are the 2nd most popular cookie after Thin Mints. These bars have all those same components, but healthier of course! I also decided on bars instead of cookies because they’re easier and just as tasty!

I used the same shortbread base that I used for my Paleo Homemade Twix. It’s simple and so delicious. It’s the only baking part of this recipe and it’s super quick. It is not overly sweet which is good because the caramel layer is quite sweet so it balances out perfectly.


Ingredients

  • Caramel Layer
  • 1/2 cup honey
  • 1/2 cup  coconut sugar
  • 3/4 cup  canned coconut cream (the thick part on top of the coconut milk)
  • 1/4 teaspoon salt
  • 2  tablespoons  Golden Barrel Coconut Oil
  • 1 teaspoon  vanilla extract
  • 2 cups finely shredded unsweetened coconut
  • Shortbread Layer
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup Golden Barrel Coconut Oil, melted
  • 1/3 cup  maple syrup
  • 1 teaspoon  vanilla extract
  • Chocolate
  • 1 1/4 cups dairy free chocolate chips, divided

Instructions

  1. Caramel Layer
  2. Make the caramel sauce. This can be done ahead of time and stored in the fridge. In a small sauce pan, combine honey, coconut sugar, coconut cream, and salt.
  3. Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
  4. Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it. Pour the caramel into a glass jar and let cool at room temperature.
  5. .................................


for full instruction please see : www.goldenbarrel.com

PALEO CHOCOLATE SALTED COOKIE BARS

Here I am one day before Thanksgiving and instead of sharing all of my favorite Thanksgiving recipes (though you should definitely make this Apple Cider Sangria and these Paleo Pumpkin Bars) I thought it only appropriate to share a post-Thanksgiving recipe that’s guilt free.

I don’t know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I’m going to be craving a sweet treat, but my body surely won’t need sweets, hence the paleo salted chocolate cookie bar. And because they’re so darn good.


And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving.  This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.

Just like these cookie bars! There’s so much luscious, dark, chocolate happening and they’re so chewy and moist and I think the giant flakes of sea salt on the top are just right. Seriously, the texture of these cookie bars is ?. That’s my emoji for on point.

I made this recipe the first time and thought I would make them extra chewy by only using egg yolks like I’ve done for non-paleo desserts and well, it didn’t work. I cut them and picked up a piece and they crumbled in my hand and by the time I got it up to my mouth I had one measly crumb to munch on. ‘

So, round two happened. I added the full egg back in and that did the trick. Chewy, chocolatey bars of heaven. I would keep going but I can’t think of any more adjectives to describe how wonderful these paleo cookie bars are.


Ingredients

  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup Hershey's dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/4 cup almond butter
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup paleo chocolate chips
  • sprinkle of sea salt

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
  2. Whisk the almond flour, both cocoa powders, baking soda, baking powder and salt together in a large bowl. Set aside.
  3. ..............................


for full instruction please see : whatmollymade.com

DOUBLE CHOCOLATE PALEO BANANA BREAD

About ten years back, I had a major thing for banana bread. I made a loaf every few days, and each time I tweaked the recipe to make it as “healthy” as possible. I used whole wheat flour, extra wheat germ, and swapped out the oil and butter for apple sauce. I was working as an outside sales rep back then, and I sustained myself on banana bread at least 80% of the time.

When I finally quit that job, I also quit banana bread. I ate it so much that eventually I’d lost my taste for it altogether. It wasn’t until a few months ago that I finally came around again when I found an enticing recipe for brown butter banana bread and had a pile of rotting bananas on my counter. But this recipe wasn’t fooling anybody. This wasn’t health food. This was cake.


Of course it was tasty. But if I’m going to take in those kinds of calories, I want it to actually taste like cake and not something trying to pose as a nutritious breakfast. However, the dry, wheat-filled loaves of my past weren’t exactly something I wanted to revisit, so I began experimenting with a few different techniques, and that’s how this recipe was born.

This is a new kind of healthy banana bread, or at least it is for me. It’s made up of mostly bananas – six of them to be exact – and contains no added sugar, aside from what’s in the dark chocolate (which really isn’t much). There is lots of cacao powder, which gives it a rich, deep, chocolatey flavor in addition to antioxidants, vitamins, and minerals. It has coconut and almond flour for added fiber and protein, but they also provide a wonderfully moist, dense, and slightly chewy texture. It also has eggs to add structure and lightness. But I’m not using just any eggs, I’m using Eggland’s Best eggs

I’ve always seen Eggland’s Best eggs at the market, but I never realized they’re actually MORE nutritious than regular eggs. They have less calories, fat, sodium, and cholesterol, but contain the same amount of protein, along with significantly more omega-3 fatty acids, DHA, folate, lutein, and vitamins B, D, E.

It’s not sorcery, it’s because Eggland’s Best feeds their hens a nutrient dense, all-vegetarian diet consisting of healthy grains, canola oil, and a supplement of rice bran, alfalfa, sea kelp, and Vitamin E. It contains no animal by-products and no recycled or processed foods. Eggland’s Best never uses hormones, steroids or antibiotics of any kind, and that is music to my ears.

March is National Nutrition Month, so it’s a great time to learn more about the foods you’re using to fuel your body. If you can choose to eat an egg that contains more nutrients, yet still has an amazing taste and texture, why wouldn’t you? And if you could choose to eat a super tasty banana bread that’s gluten + dairy free, packed with fiber, vitamins, and minerals, why wouldn’t you? This double chocolate banana bread legit tastes like cake. CAKE! A dense, rich, melt-in-your mouth chocolate cake, only it’s made from wholesome, nourishing ingredients.

Ten years ago I thought that whole wheat flour, wheat germ, and apple sauce were the keys to making both healthy and tasty baked goods, but I was so wrong. Healthy? Depends who you ask. Tasty? That’s gonna be a straight up no for me, dawg. Tolerable is more like it.

for full instruction please see : coleycooks.com

Chocolate Quinoa Cake

This chocolate quinoa cake was a happy mistake. A very, very happy mistake.

A few years ago, Starbucks started carrying gluten free quinoa brownies. I loved the idea– but the reality was they were uber-sweet, and the ingredients were corn starch and sugar, with a little bit of quinoa in the mix.

I’ve been meaning to recreate those brownies with healthier ingredients and less sugar since I discovered them. I loved the little pops of quinoa– they were made with whole cooked quinoa, not flour.

I’ve made about 15 batches the past month trying to figure out how to make a brownie-textured dessert, and what I’ve ended up with are lots of dense brownie energy bars (awesome in their own way– we have been loving them smeared with sunflower butter), and cake. Light, fluffy, perfectly sweet, but not-too-sweet, cake.

Cake that inspired this amazing healthy chocolate frosting — a fudgey treat made with a base of sweet potatoes! Both recipes are gold mines. They are certainly ones that will be made over and over again in this house.


Ingredients

  • 1 1/2 cups quinoa cooked (about 1/2 cup raw quinoa)
  • 8 1/2 ounces dates*
  • 1/3 cup coconut oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 350 degree F.
  2. Line an 8x8 pan with baking paper and set aside.
  3. Pit dates, and then pour boiling hot water over the dates and allow to sit for 1-2 minutes to soften.
  4. Drain dates well, and then add to a food processor with cooked quinoa.
  5. ................................


for full instruction please see : sunkissedkitchen.com

Buckwheat Blueberry Muffins {Gluten-Free}

It’s texture is more “gritty” than wheat flour — meaning less soft. I use it often in pancakes with lots of eggs, but when I use it in muffins, I mix it with almond flour and arrowroot to help it bind and have a softer texture.

Buckwheat is an ancient grain, but has recently come back into the limelight because of it’s superfood properties.

I use the buckwheat flour in this recipe both in the batter and in the almond streusel topping. You do NOT want to skip this topping! It makes the muffins BEAUTIFUL, but also adds a fun pop of sweetness and texture!

MAKE YOUR OWN BUCKWHEAT FLOUR
If you purchase buckwheat flour at the store, it’s most likely toasted buckwheat, although it’s difficult to tell on the packaging. I prefer the taste and texture of raw buckwheat, so I make my own flour at home.


Ingredients

  • Dry Ingredients
  • 1/2 cup buckwheat flour ground from raw groats*
  • 6 tablespoons almond flour
  • 2 tablespoons arrowroot flour
  • 2 tablespoons coconut sugar or moscovado
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • Wet Ingredients
  • 1 small banana ripe
  • 2 eggs
  • 1/4 cup butter melted
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  • 1 cup blueberries fresh or frozen
  • Streusel Topping
  • 1 tablespoons sliced almonds
  • 1/2 tablespoon buckwheat flour
  • 1/2 tablespoon coconut sugar
  • 1/2 tablespoon butter melted
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all dry ingredients in a mixing bowl, and mix well. Then combine all wet ingredients (except blueberries) in a small bowl, and mix together well.  Pour the wet ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.
  3. ...............................


for full instruction please see : sunkissedkitchen.com

WHITE CHOCOLATE RASPBERRY KEFIR POPSICLES

Grab a delicious white chocolate raspberry kefir popsicle, sit back, relax, and enjoy the simple pleasures of life.

Made with swirls of raspberry puree, white chocolate, kefir, and cream, these popsicles are sophisticated yet so simple to make. The tangy, refreshing, bright flavors of kefir and fresh raspberries are balanced by the sweet, warm notes of white chocolate. These popsicles are pure perfection.


INGREDIENTS

  • 2 10 oz bags frozen raspberries
  • 2 tbsp maple syrup
  • 6 oz of white chocolate
  • 6 tbsp cream
  • 3 tbsp kefir

INSTRUCTIONS

  1. Mix raspberries and maple syrup together and simmer on medium-low heat until the mixture begins to boil. Make sure to stir regularly to keep the berries from burning. When the berries burst and release their juice, remove from heat and let cool.
  2. Strain the raspberries through a sieve into a small bowl. Discard the seeds.
  3. In a separate bowl, microwave white chocolate and cream in 20 second intervals, stirring thoroughly after each interval (approximately 40 seconds). When the white chocolate melts and evenly incorporates with the cream, gently whisk in the kefir.
  4. ...........................


for full instruction please see : www.eatthriveglow.com

OVERNIGHT OATS WITH KEFIR

I love making overnight oats, but I wanted to amp up the nutritious benefits. These overnight oats with kefir provide a filling breakfast with the added benefits of kefir and sweetened naturally with fruit!

Kefir is a fermented milk product that tastes similar to yogurt. However, kefir offers a more diverse group of cultures offering a great source of probiotics. With that being said, plain (unsweetened) kefir is very sour. Some people prefer to purchase the flavored kefir options but they have a lot of added sugar that comes along to the flavored kefir. Instead of using sugary kefir, I opt to add sliced fruit such as bananas and honey to balance out the sour from the unsweetened kefir.

I prefer to add the fruit in the morning to get a fresh texture. I also add a splash of almond milk to thin out the oats just a little. Feel free to tweak the recipe to fit your preference. Use any fruit or milk of your choice. The recipe I shared is my favorite Overnight Oats With Kefir combination, but with any recipe I share, feel free to make it just the way you like!


INGREDIENTS

  • ½ cup old fashioned oats
  • ¼ cup plain kefir
  • ½ cup unsweetened almond milk (plus more to serve if desired)
  • Optional Toppings: Sliced Banana, Chopped Walnuts or Pecans, Ground Cinnamon, Honey or Agave, etc.

INSTRUCTIONS

  1. Add the oats, kefir, and ½ cup almond milk in an airtight container (i.e. mason jar). Stir to combine. Top the container and place in the refrigerator overnight.
  2. .............................


for full instruction please see : www.tabsandtidbits.com

Rustic French Apple Tart

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple. One of my favorite food writers, Dorie Greenspan, wrote of her time living in France: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.” The recipes are often centuries old and passed down through the generations. In fact, the recipes are so tried and true, she writes, “many French women make them without recipes, or au pif. (I love the sound of this expression — oh peef; literally, it means ‘by nose,’ but it’s used for stuff you just do, by second nature, feel, guesswork. In cooking, it’s often a case of a-little-of-this-and-a-little-of-that.)” (Read Dorie’s wonderful article When French Women Bake here.)

This free-form apple tart is something the French might throw together au pif. Like an apple pie without the pan, it consists of a thin layer of sliced apples baked on top of a buttery, flaky crust. I know the mere mention of a homemade pastry crust and rolling pin is enough to send some people running for the hills but, rest assured, this tart relies on a dough that’s virtually foolproof and easy to roll to out — and it comes together in a food processor in under a minute. And the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate: you simply fold it casually over the fruit. The charm of this dessert lies in its imperfections.


Ingredients

  • For the Crust
  • 1-1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup very cold water
  • For the Filling
  • 1-3/4 lbs baking apples (3 large)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon salt
  • For Assembling & Baking
  • 1 tablespoon all purpose flour
  • 1 egg, beaten
  • 2 tablespoons turbinado sugar
  • 1 tablespoon apricot jelly or jam, optional for glaze

Instructions


  1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.
  2. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
  3. ......................................


for full instruction please see : www.onceuponachef.com

Ham Cheese & Spinach Puffs

Wow your guests for your next brunch with these ham & cheese puffs. Serve with a crisp salad for an easy yet impressive dish with little effort.


INGREDIENTS LIST FOR THE HAM CHEESE & SPINACH PUFFS
Makes 8:

  • 2 sheets puff pastry (homemade recipe here)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) warm milk
  • 1 pinch of salt
  • Freshly cracked pepper, to taste
  • Ground nutmeg (optional)
  • 1/2 lb (220g) cooked ham, diced
  • 2 cups fresh spinach, rinsed and chopped
  • 1 cup Swiss cheese, grated


DIRECTIONS

1. Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C).

2. For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.

3. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.

4...................................................

for full instruction please see : https://www.eatwell101.com/ham-cheese-spinach-puffs-recipe
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