Below you’ll find the best and super popular recipe: skillet sweet potatoes. Easy to make and hard to keep around because you’ll be scarfing these down in a hurry they taste so good!

Skillet Sweet Potatoes

Sweet potatoes are high in antioxidants such as beta-carotene, which makes them a healthy food choice. I personally can’t get enough of them! They are one of my favorite healthy carbs. I eat them probably about 4-5 times a week. I bake them, roast them, add the roasted ones to salads, use them in stir fries, pour chili beans on top of a baked sweet potatoe, add them to soups or burritos… the options are endless!

I wanted to share with you a simple side dish recipe using sweet potatoes, which could be an awesome choice for the holidays (Thanksgiving, Christmas, etc). I never would have thought CINNAMON AND GARLIC would be a good combination, but I promise you its wonderful. Even with the parsley too! Hope you’ll try it and enjoy it. Skillet Sweet Potatoes is easy to make and full of flavor!

Skillet Sweet Potatoes

• 3 medium sweet potatoes
• 2 cloves garlic, minced
• 1  tsp sea salt
• 2  TBSP fresh parsley, chopped
• 1/2 tsp ground cinnamon
• 1 TBSP coconut oil

1. Peel and cube the sweet potatoes.
2. Heat up a skillet with oil, add the potatoes and stir. Cook for about 15 minutes, or until tender. Stir often, making sure not to burn them.
3. Add minced garlic, salt, cinnamon and parsley. Stir repeatedly and cook for another 4 minutes. Stir often and try not to burn the garlic.
4. Enjoy when done!
5. You can roast these too, in the oven, instead if you prefer to do that. I just added all the ingredients to a roasting pan, stirred and baked at 425F for about 25-35 minutes – time varies on oven type and how big you chopped the sweet potato.

Hope you’ll enjoy your holiday celebrations with your family. For more tasty recipes, view our blog.

SEE MORE >>>https://www.yummly.com

Berry Tiramisu Trifle

Berry Tiramisu Trifle Recipe

Easy, no alcohol, no bake berry tiramisu trifle made with Mascarpone cream cheese, lady fingers and a blackberry blueberry puree

A decadent show stopper dessert perfect for Mother’s day, Valentine’s or a spring garden party!

Initially I came up with this recipe out of guilt, as I always make the Italian Tiramisu Cheesecake for myself. But the BatMan is not fond of coffee at all. So I came up with a caffeine free, berry loaded version to keep everyone happy, including the kids. Alcohol free!

Basically I replaced the espresso in the recipe with a homemade blackberry and blueberry sauce to die for!

I dipped the lady fingers in the liquid from the berries, then folded the berries in half of the mascarpone cream cheese mixture. Magic I tell ya !

For the sake of simplicity you can choose to mix the berries with all the mascarpone mixture. I wanted to have different color layers and plenty of time on my hands so the artist in me wanted to express herself.

By cooking the berries together first it intensifies their flavor, and gives me the most amazing syrup to dip the ladyfingers in.

You can build individual tiramisu trifles if you like, or just make one large trifle dish in a footed dessert bowl (<– amazon), for everyone to share.

t wouldn’t be me if i hadn’t garnished with some pretty blossoms and fresh basil, but you can skip that if you like and add your own finishing touch. 

Tough lady fingers are the traditional way to go when making Tiramisu, you could also use Italian Panettone (<– amazon), or even pound cake. And If you are having a grown up party you could dip them in Kahlua.

Note worthy: I heard some of you could not find mascarpone cheese in your area. So sorry to hear that, because mascarpone cheese is one of a kind awesomeness. But, don’t let that hold you back from making this berry tiramisu trifle. Just use a smooth nice cream cheese as a substitute. I know it isn’t quite the same, but definitely beats not making it at all, right ?

Berry Tiramisu Trifle Recipe

Prep Time

40 mins

Total Time

40 mins

A decadent no bake berry tiramisu trifle made with Mascarpone cream cheese, lady fingers and a blackberry blueberry puree.

Course: Dessert

Cuisine: Italian

Servings: 4

Author: Florentina

Ingredients

6 oz lady fingers

1/2 lb blueberries

1 lb blackberries

1 lb mascarpone cheese

4 egg yolks organic free range

5 tbsp granulated sugar

3/4 c heavy cream organic

4 tbsp honey + more to taste

2 lemons juices

2 tsp vanilla extract

2 tbsp water

leaves Basil for garnish

Lilac flowers for garnish optional

Instructions

In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.

Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.

In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.

Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.

See More >>>https://ciaoflorentina.com

Für eine 18cm Springform*

Boden:

150-200g dieser low carb Cookies

Belag:

150g Frischkäse

250g Mascarpone

200ml Sahne

1 Vanilleschote

250ml Rhabarber Curd (optional: pürierte Beeren)

100g Xylit

1 EL Zitronensaft

1 Pck. Pulvergelatine oder Agar Agar

Ca. 100g frische Erdbeeren

Die Kekse in einen Gefrierbeutel füllen und zerbröseln. Fest auf den Boden der Springform pressen und zur Seite stellen.

Die Gelatine nach Packungsanweisung zubereiten.

See More >>>https://lowcarbkoestlichkeiten.de

THESE APPLE FRIES ARE BATTERED, COOKED UNTIL GOLDEN BROWN, THEN COATED IN CINNAMON SUGAR AND SERVED WITH CARAMEL DIP. THE ABSOLUTE BEST WAY TO EAT APPLES!

Forget potato french fries, these apple fries are where it’s at! Part apple pie, part churro, these treats are the perfect dessert or party snack.

A platter of cinnamon sugar coated apple fries served with caramel dip.

These apple fries are one of the best things I’ve ever eaten, this recipe is a MUST TRY. It’s apple slices coated in batter, then fried and rolled in cinnamon sugar. While these apple fries are incredible on their own, they are even better when you add caramel for dipping.

HOW DO YOU MAKE APPLE FRIES?

The first thing you need to do to make apple fries is choose your apples. There are countless varieties of apples, but some of them are not suited for frying as they’ll turn to mush. I highly recommend using Granny Smith apples for this recipe, they hold their shape beautifully and are available at every grocery store.

Sliced Granny Smith apples.

You’ll need to core and peel your apples, then cut them into wedges. Be sure to cut your apples into similar sized wedges so they cook at the same rate.

The next step is to prepare the batter, which is similar to a pancake batter. While you make your batter, heat up some oil for frying.

An apple slice coated in batter.

Each apple slice gets dunked in the batter then goes into the frying pan until golden brown. Finally, roll each apple slice in cinnamon sugar as it comes out of the fryer; be sure to do this right away as the sugar mixture sticks best when the apples are hot.

A pile of cinnamon sugar apple fries with caramel sauce for dipping.

These apple fries almost taste like apple doughnuts, and they’re even better when you add a little caramel to the mix. You can use caramel ice cream topping, or a tub of caramel apple dip that’s typically found in the produce section near the fresh apples.

An apple fry being dipped into caramel sauce.

These apple fries are definitely a little on the indulgent side, but SO worth it. They always get rave reviews and are super fun to eat.

The next time you find yourself with a few apples on hand, give these apple fries a try. Or don’t wait, and run to the store today to grab the ingredients – you’ll be glad you did!

A platter of cinnamon sugar coated apple fries served with caramel dip.

APPLE FRIES

These apple fries are battered, cooked until golden brown, then coated in cinnamon sugar and served with caramel dip. The absolute BEST way to eat apples!

Course     Dessert

Cuisine    American

Prep Time  10 minutes

Cook Time  20 minutes

Total Time 30 minutes

Servings   6

Calories   254 kcal

Ingredients

3 large Granny Smith Apples peeled, cored and cut into wedges

3/4 cup milk I use 1%

1 cup flour

1 egg

1 teaspoon baking powder

1/2 cup + 2 tablespoons granulated sugar divided use

1 tablespoon cinnamon

oil for frying

1 cup caramel sauce or caramel dip

mint sprigs for garnish optional

Instructions

1.In a medium bowl, mix together the milk, flour, egg, baking power and 2 tablespoons of sugar. Stir until smooth.

2.Place the remaining sugar and cinnamon on a plate; stir to combine. 

3.Heat 1 inch of oil in a pot to 350 degrees F.

4.Dip each apple slice into the batter, then add to the pot of oil. Cook 4-5 apple slices at a time for 3-4 minutes or until golden brown, turning occasionally.

5.Remove the apples from the oil and immediately roll in the cinnamon sugar mixture.

6.Repeat the process with the remaining apples.

7.Serve your apple fries immediately with caramel sauce. Garnish with mint sprigs if desired.

Recipe Notes

Adapted from Delish.

source: https://www.dinneratthezoo.com/apple-fries/

There’s nothing better than curling up on the couch on a chilly day with a mug of hot chocolate that’s filled with soft marshmallows.

Unless it’s a chocolate cookie that tastes like hot chocolate complete with a big gooey marshmallow and a chunk of melted dark chocolate underneath the marshmallow.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. But better.

MY OTHER RECIPES

The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. I’d rather have chocolate cookies than graham crackers any day.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

The dough is very soft and must be chilled for two hours before forming into mounds and baking. It’s more like brownie batter than cookie dough but firms up in the fridge.

If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

We couldn’t get enough of this version of hot chocolate.

Rich, decadent, and a perfect holiday cookie.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

Hot Chocolate Cookies

YIELD: ABOUT 24 MEDIUM/LARGE COOKIESTOTAL TIME:ABOUT 3 HOURS, FOR DOUGH CHILLINGPREP TIME:10 MINUTESCOOK TIME:ABOUT 15 MINUTES, DIVIDED

The chocolate cookies tastes like hot chocolate complete with a big gooey marshmallows and chunks of melted dark chocolate underneath the marshmallows. The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. The dough is very soft and must be chilled for two hours before forming into mounds and baking. We couldn’t get enough of this version of hot chocolate. Rich, decadent, and a perfect holiday cookie.

Did you make this recipe? LEAVE A REVIEW »

INGREDIENTS:

1/2 cup unsalted butter

one 12-ounce bag semi-sweet chocolate chips

1 1/4 cups light brown sugar, packed

3 large eggs

2 teaspoons vanilla extract

1/4 cup unsweetened natural cocoa powder

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)

about 12 large marshmallows, cut in half

DIRECTIONS:

1.To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.

2.To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.

3.Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.

4.Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with  plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.

5.Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.

6.Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.

7.Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.

8.Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

9.Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Stepable

source : https://www.averiecooks.com/hot-chocolate-cookies/

THIS RECIPE FOR BUCKEYE BALLS IS THE CLASSIC PEANUT BUTTER BALLS DIPPED IN DARK OR WHITE CHOCOLATE. AN EASY NO BAKE HOLIDAY DESSERT!

Rich and creamy peanut butter balls are dipped in chocolate and decorated with festive sprinkles for a no bake treat that’s perfect for a special occasion. These buckeye balls make a great gift and are always a welcome addition to any holiday dessert table.

This recipe for buckeye balls is the classic peanut butter balls dipped in dark or white chocolate.

The holidays are here and we are busy decorating, crafting and creating delicious treats! Our lights are up and I’ve made quite a few batches of these amazing peanut butter buckeye balls to give out to family and friends. These chocolate covered peanut butter balls are a classic holiday treat that I make every year. They’re a great project to do with the kids, my kids call it “peanut butter play doh” which is actually pretty accurate!

HOW TO MAKE PEANUT BUTTER BALLS

All you need for these easy peanut butter balls are a handful of ingredients that you probably already have at home, like peanut butter, powered sugar and butter. After the ingredients are initially mixed together, you’ll want to knead the peanut butter mixture with your hands to get all the powdered sugar incorporated so that you can form the peanut butter balls.

I typically use a measuring spoon to portion out my peanut butter “dough” so that all of the balls are the same size.

The traditional way to do buckeye balls is to dip them in semisweet chocolate. I decided to mix things up a bit, and dipped half my balls in semisweet chocolate and the other half in white chocolate and holiday sprinkles. You can either use chocolate chips with shortening, or simply use candy melts, no shortening needed!

You can use whatever type of sprinkles you like, it’s fun to switch out the sprinkle colors to match whatever occasion you’re celebrating. Or you can leave off the sprinkles altogether, there are so many ways to decorate buckeye balls!

Peanut butter balls are a classic treat that never goes out of style – I have been eating them as long as I can remember! There’s just something amazing about the peanut butter chocolate combo, and I urge you to try these with the white chocolate too, you won’t regret it.

MORE NO BAKE TREATS

Microwave Caramels

Avalanche Cookies

No Bake Peanut Butter Cookies

No Bake Nutella Cookies

No Bake Pumpkin Cheesecake

This recipe for buckeye balls is the classic peanut butter balls dipped in dark or white chocolate. A holiday treat that's both easy and energy efficient to make!

BUCKEYE BALLS

This recipe for buckeye balls is the classic peanut butter balls dipped in dark or white chocolate.

Course     Dessert

Prep Time  1 hour

Cook Time  2 minutes

Total Time 1 hour 2 minutes

Servings   20 buckeye balls

Calories   212 kcal

Author     Dinner at the Zoo

Ingredients

1 1/2 cups creamy peanut butter

1/2 cup butter at room temperature

3 1/2 cups powdered sugar sifted

8 ounces chocolate chips or candy melts/almond bark can be dark chocolate, white chocolate or both

1 tablespoon vegetable shortening

optional: 1/2 cup holiday sprinkles

Instructions

1.Place the peanut butter, butter and powdered sugar in a large bowl. Mix until the ingredients are incorporated, then knead with your hands until a smooth dough forms.

2.Shape the dough into tablespoon sized balls and place on a sheet pan that's been lined with parchment paper.

3.Refrigerate the peanut butter balls for at least 30 minutes.

4.Place the chocolate chips and shortening in a medium bowl. If using 2 types of chocolate, place 4 ounces of each chocolate with 1 tablespoon shortening into 2 bowls.

5.Microwave the chocolate in 30 second intervals or until melted. Stir until smooth and thoroughly combined.

6.Remove the buckeye balls from the fridge. Use a toothpick to pick up each ball and and dip it into the melted chocolate. Quickly roll the ball in sprinkles if using (optional). Repeat with each ball. Use your finger to smooth over the top of each ball to remove the mark from the toothpick.

7.Refrigerate for 30 minutes or until set, then serve.

source: https://www.dinneratthezoo.com/buckeye-balls-peanut-butter-balls/

These Butterscotch Peanut Butter Cornflake Clusters are an easy 3 ingredient recipe perfect for a quick no bake dessert!

INGREDIENTS:

1 (11-ounce) bag butterscotch chips

1/4 cup creamy peanut butter

4 cups cornflakes

DIRECTIONS:

1.Line two baking sheets with parchment paper or wax paper.

2.Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. Stir, repeating as needed in 30 second increments, until melted and smooth.

3.Carefully stir in the cornflakes until they are coated with the butterscotch mixture.

4.Scoop 1 or 2-tablespoon sized scoops of the mixture onto the prepared cookie sheets. Chill to set the clusters, then transfer for a tin or serving plate and enjoy.

source: https://www.crazyforcrust.com/butterscotch-peanut-butter-crockpot-clusters/print/

A quick eggless orange mousse recipe that's served up parfait style and garnished with whipped cream and orange slices. Plus, this is an orange mousse recipe without gelatin, making it a fool-proof treat for any orange creamsicle fan!

ABOUT ORANGE CREAMSICLE MARSHMALLOW MOUSSE

Ever since my mother moved to Arizona, I’ve been raiding her cookbook stash, trying to (re)discover classic recipes. This means I now have a cooking to-do list that’s embarrassingly long, and if you couldn’t already tell, this orange mousse quickly found it’s way to the top.

However, this isn’t just “any” marshmallow mousse we’re talking about here. This creamy mousse also tastes like an orange creamsicle.

Those familiar with this little food blog already know how much I love that flavor, so when I stumbled across this recipe, I simply had to make it.

There was no other choice. It was simply meant to be.

An eggless orange mousse recipe that's perfect for any holiday, birthday, or event.

But despite all of that kismet, I ran into some trouble.

I made the recipe exactly as it was written and the orange mousse did not turn out right.

Now, there are a lot of reasons why this happened, like how this was actually a recipe for orange mousse bars and said bars simply did not have enough substance to keep their shape OR like how the ratio of orange concentrate to sugar was so off that this tasted more like a sweet tart can a creamsicle, but I digress.

You’re not here to read about how the original recipe failed. You want to read about what I did to make this recipe worth publishing.

And I accomplished that with two simple changes:

1 – Got rid of the bar idea and served these up parfait style. And oilà, now there’s no melty mess to worry about.

2 – Adjusted the ratios of sugar, marshmallow fluff, and cool whip so that the flavor is now happy and mellow instead of tart and angry.

Quick orange mousse recipe without gelatin that's topped with whipped cream and orange slices.

WHAT’S IN ORANGE MOUSSE?

A traditional mousse is made with a white or dark chocolate base, but as you can see, that isn’t the case with this recipe. You might even find some mousse that’s made with gelatin, but yet again, that’s not what’s going on here.

There are many different ways and ingredient combinations to make mousse, but in the end, what really makes or breaks a mousse is the consistency. A quality mouse is firm enough to keep a shape but yet soft enough to easily dig in with a spoon. It has a light, whipped texture while still packing a ton of flavor.

So, where does that leave this recipe?

While it may not have many of the traditional components of a mousse, the creamy consistency gives it the proper street cred. I had to classify it, this orange mousse is more of a “fruit whip” with a marshmallow fluff base, and the cool whip helps give it the light texture you normally expect with this kind of treat.

Plus, not only does this recipe not use gelatin, it’s also eggless, making it a fool-proof and crowd-friendly choice for any holiday, birthday, or event.

Delicious marshmallow mousse that's served cold and tastes like orange creamsicle.

NOTES & TIPS FOR THIS EGGLESS ORANGE MOUSSE RECIPE

 This recipe calls for thawed orange juice concentrate. If that doesn’t immediately ring a bell, it’s the canisters of juice you can find in the frozen food section. If you don’t have (or can’t find) any orange juice concentrate, check out this list of substitutions for orange juice concentrate.

Don’t have any marshmallow fluff on hand? You can also try making marshmallow fluff at home.

RECIPE DETAILS

YIELDS: 4 SERVINGS

ORANGE CREAMSICLE MARSHMALLOW MOUSSE

A quick eggless orange mousse recipe that's served up parfait style and garnished with whipped cream and orange slices. Plus, this is an orange mousse recipe without gelatin, making it a fool-proof treat for any orange creamsicle fan!

PREP: 15 MINUTESCALORIES: 454 KCAL

YIELDS: 4 SERVINGS

INGREDIENTS

 1 cup frozen orange juice concentrate thawed

 1/3 cup granulated sugar

 7 oz marshmallow fluff (1 jar)

 8 oz cool whip thawed (1 small tub)

 food coloring optional

 whipped cream for garnish, optional

 orange slices for garnish, optional

INSTRUCTIONS

In a large bowl, add thawed frozen orange juice concentrate, granulated sugar, and marshmallow fluff. Use a hand mixer or whisk and mix ingredients well.

Add cool whip to bowl and mix again until ingredients are combined. Tip: Before adding in the cool whip, I like to stir it until it becomes a little "soupy." This makes blending and pouring the mousse a little easier. See above video for example of consistency.

If desired, add a few drops of orange food coloring and give the mousse a final mix.

Pour prepared orange mousse into individual serving cups, then chill cups for at least 4 hours or until set.

Serve orange creamsicle marshmallow mousse with whipped cream and orange slices as garnish.

NUTRITION

454KCAL | FAT: 6G | SATURATED FAT: 3G | CHOLESTEROL: 20MG | SODIUM: 44MG | POTASSIUM: 561MG | CARBOHYDRATES: 102G | SUGAR: 84G | PROTEIN: 3G | VITAMIN A: 9.4% | VITAMIN C: 120.8% | CALCIUM: 9.9% | IRON: 1.4%

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

source: https://homemadehooplah.com/orange-creamsicle-marshmallow-mousse/

Butterscotch Lush is a 4-layer dessert of graham cracker crust, cream cheese, pudding, and whipped cream. Topped with butterscotch and chocolate shavings.

BUTTERSCOTCH LUSH

My best friend had been telling me about a chocolate lush her family would make at family gatherings for a few months.

The other night we were together, and rummaging through my pantry looking for a fun recipe to make.

found a couple of packages of butterscotch pudding. They were calling my name.

Butterscotch pudding is my favorite pudding flavor. It’s so rich and creamy.

This amazing layered dessert was everything I was hoping it would be, and more.

I had tasted each layer, licking the bowl, while making it, and they each were divine. I knew the recipe was going to be magical.

The layers are such a perfect combination, that this Butterscotch Lush is to die for.

Creamy layers, sweet layers, and then a magical graham cracker crush that ties it all together. Heavenly.

You can slice it into 9 big squares, and you’ll be happy you did, or cut them a bit smaller if you have a big group to share with.

The toppings really makes it such a pretty dessert, that it will be the first one devoured from the dessert table.

Butterscotch Lush

prep 30 minsinactive 2 hourstotal 2 hours, 30 mins

author janel

yield 9-12 servings

Butterscotch Lush is a 4-layer dessert of graham cracker crust, cream cheese, pudding, and whipped cream. Topped with butterscotch and chocolate shavings.

Ingredients

Graham Cracker Crust ~

1.5 cup graham crackers, crushed

1 stick butter (1/2 cup), melted

1/2 cup sugar

Cream Cheese Layer ~

1 package (8 oz) cream cheese, softened

2 cups heavy cream

1/4 cup sugar

Pudding Layer ~

2.5 cups milk

2 small packages butterscotch instant pudding

Whipped Cream Layer ~

1 cup heavy cream

3 Tbls powdered sugar

Toppings (optional) ~

Butterscotch ice cream topping

Chocolate bar, shaved

Instructions

Graham Cracker Crust ~

Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.

Press mixture into the bottom of a 8x8 baking dish. Bake for 15 minutes.

Cream Cheese Layer ~

Use a hand mixer to beat cream cheese and sugar until fluffy.

Add in 2 cups heavy cream and beat until stiff peaks form.

Layer over cooled graham cracker crust.

Pudding Layer ~

Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can't pour or smooth your pudding layer.

Spread over cream cheese layer.

Whipped Cream Layer ~

Beat heavy cream and powdered sugar, until it forms soft peaks.

Spread over pudding layer.

Chill 4 hours in the refrigerator, or until set.

Toppings (optional) ~

Drizzle warmed butterscotch topping across the top.

Sprinkle with shaved chocolate pieces.

courses dessert

source: https://simplesweetrecipes.com/butterscotch-lush/

These naturally sweet no bake coconut date energy bites are sweet little bites of absolute deliciousness, and just so happen to be gluten free, vegan and whole30 compliant!

I am sharing these no bake energy bites for this week’s Five Ingredient Friday (the series wherein I share a 5 ingredient recipe on Fridays.)

I think I’m really getting the hang of making energy bites. I made oatmeal cookie energy bites and loved them so much, that I wanted to keep making different kinds of energy bites!

These energy bites are naturally sweetened by the dates and contain no sugar – and to be honest, after making these delicious energy bites, I’m putting it out there that I don’t even miss a version of energy bites that include sugar, because these are rock stars all by themselves!!

Here are some tips to making the best ever no bake energy bites:

- Use a good food processor. I use this food processor, it really makes a difference texturally

- Process the nuts first, then add in the dates and other ingredients

- Use a cookie scoop to make even size balls, then roll with hands

- Fun little cupcake liners make the energy bites super enjoyable (we eat with our eyes too, right? And how cute are these?)

- Let your energy balls refrigerate for an hour or over night (and store in the fridge) this will allow them to come together

While making and enjoying these coconut energy bites I have been listening to books through audible.com (audio books through Amazon, currently just finished listening to Home Fire which was incredible – one of the best books I’ve listened to).

I love reading but have been reading books at a slower pace then I’d ideally like so listening to books on my way to and from work (which is a good 30 min plus each way) and while I cook has been so amazing. I’m always looking for recommendations – what are some of your favorite books?

Need a naturally sweet snack that gives you natural energy? Look no further! These energy bites are perfect for meal prepping – I make them over and over again, because they’re super delicious (and husband approved): below they’re pictured and I made 5 ingredient Hawaiian chicken and rice bowls, the best ground turkey tacos and the whole bowl with tali sauce – a favorite vegetarian dish)

NO BAKE COCONUT DATE ENERGY BITES

PREP TIME

5 mins

TOTAL TIME

5 mins

Author: Sweetphi

Serves: 12-13 energy bites

INGREDIENTS

⅓ cup cashews

10 medjool dates, pits removed

½ cup coconut, shredded, divided

1 Tbs coconut oil

1 Tbs water

INSTRUCTIONS

1.Put cashews in a food processor and pulsate for 10 seconds.

2.Add pitted dates, ¼ cup coconut flakes, 1 tbs coconut oil and water. Process for a minute or until the mixture comes together and no big nuts or dates remain.

3.With a tablespoon scoop or a spoon scoop out 1 tablespoon of the mixture and roll in between hands to form a ball.

4.Put remaining shredded coconut in a bowl, and then roll the ball in the coconut. Place ball in a mini muffin liner and refrigerate for an hour and then serve.Store in refrigerator.

source: https://sweetphi.com/no-bake-coconut-date-energy-bites/

I’ve searched for the perfect razzleberry pie recipe and I’ve found it! Razzleberry pie or mixed berry pie has raspberries, blueberries and blackberries.

I don’t know about you, but I absolutely love pie. I mean, I’d take a slice of this mixed berry pie over just about anything else. Cade is still a pretty big chocolate chip cookie fan, but he loves this pie recipe as well so that’s saying a lot.

WHAT IS A MARIONBERRY

When I was a little girl in Washington state I quickly learned about a very special berry, the marionberry. It’s a cross between a raspberry and a blackberry and it’s not something you can get everywhere in the US. It is sweet and packed full of more flavor than any other berry which is why it is hands down my favorite. Marionberry pie is especially wonderful. Unfortunately when you live in Utah you’re just not going to get your hands on Marionberries so the perfect razzleberry pie recipe is the next best thing.

WHAT IS THE PERFECT RAZZLEBERRY PIE

Alright, maybe you’re wondering, what is a razzleberry pie? It’s the exact same thing as a mixed berry pie. It’s raspberries, blueberries and blackberries all baked into a pie. Unlike other berry pies that are tossed with a sweet gelatin  mixture, this pie filling is cooked with a little sure gel or cornstarch as a thickening agent and then finished off in the oven. The different combinations of berries come together and taste similar to a marionberry, sweet, and full of flavor.

Generally you do not use strawberries in a razzleberry pie, but I won’t tell if you insist.

CAN YOU USE FROZEN BERRIES FOR PIE

Obviously anything fresh is going to have better flavor so I do try to buy fresh berries for this pie, but if you need to go frozen that definitely works too. Just make sure that you only buy frozen fruit and never the fruit that is frozen with a simple, sweet syrup. That’s a different ball game and we don’t need the extra syrup.

HOW TO THICKEN A BERRY PIE

There are a few different ways that you can thicken a berry pie. There’s corn starch, flour, sure gel, and tapioca. I’ve tested them all so much it’s almost ridiculous, but it has helped me make a clear decision on which is best so let’s go over the ways. Just scroll past the recipe and we will go over everything you need to know about how to thicken a berry pie.

MOM’S FAIL PROOF MAGIC PIE CRUST RECIPE

I always use Mom’s Fail Proof Magic Pie Crust Recipe because as easy as pie crust is, it’s also pretty easy to mess up. I stick with the recipe that’s easier on beginners but still just as flaky and perfect as an expert pie maker would use.

YIELD: 18 SLICES

RAZZLEBERRY PIE

total time: 55 MINUTES prep time: 10 MINUTES cook time: 45 MINUTES

I’ve searched long and hard for the perfect razzleberry pie recipe and now I’ve found it. Razzleberry pie or mixed berry pie has raspberries, blueberries and blackberries.

INGREDIENTS:

1 Double Crust Mom’s Magic Pie Crust Recipe

2 Pints Raspberries

2 Pints Blackberries

1 Pint Blueberries

1/2 – 3/4 Cup Sugar

1/4 Cup Cornaby’s Ultra Gel

1 Egg

1/2 Teaspoon Water or milk

Turbinado or Regular Sugar, about 1-2 Tablespoons

DIRECTIONS:

Prepare the pie crust and shape half of the dough into a pie plate. Slice the other half into strips and cover both with plastic wrap and place in the fridge.

Preheat the oven to 375 degrees.

Add the fruit, sugar and pectin into a saucepan and gently, using a rubber spatula, fold the berries with the other ingredients. Start with only 1/2 cup sugar, but if your berries are extra tart you should add more sugar, 1 tablespoon at a time. Turn the heat to medium low and cook until the berries are releasing their juices and beginning to thicken. Only stir occasionally as you don’t want to break up the fruit and turn it into jam.

Add the hot fruit mixture directly into the pie crust. Place strips across the pie and then lift up one end of every other strip and lay a new strip across the other way. Now, repeat but with the other strips that were not originally lifted up. Continue until you’re halfway across the pie then turn the pie around and repeat from the other side to make a lattice across the entire pie.

Whisk together the egg and water and then brush the top of the pie and immediately sprinkle with sugar.

Bake the pie for 25 minutes then drape with a piece of tin foil and continue to bake for another 20-30 minutes, or until the filling is bubbly and the crust is golden brown.

Remove from the oven and cool entirely on the counter. We prefer to let our pie rest over night as the filling will set up and not run. Refrigeration can make the filling sink and pull away from the crust.

NUTRITION INFORMATION Yield: 18 slices, Serving Size: 1 slice

Amount Per Serving:  Calories: 280 Calories Total Fat: 8.8g Cholesterol: 20mg Fiber: 10.4g Sugar: 23.4g Protein: 3.9g

All images and text ©Carrian Cheney for Oh Sweet Basil.

source: https://ohsweetbasil.com/perfect-razzleberry-pie-recipe/

This is a perfect treat for Valentine’s Day – Chocolate Brownies layered with frosting, chocolate and strawberry candy.

EASY VALENTINES DAY DESSERT

One of the things I like about this dessert is that since it based on a boxed brownie mix,  it is very quick and easy to make. I like to make treats that look complex but are really simple.

The brownies are frosted with a simple strawberry frosting, and then topped off with a layer of gooey melted chocolate.

Then they are finished off with a layer of crushed strawberry candies. My kids loved these, but they are pretty sweet!

So if you have a little bit less of a sweet tooth you could leave off the crushed candy and it would be more chocolatey.  Next time I am going to make half with the crushed candy for the kids and half without for the adults!

STRAWBERRY CHOCOLATE BROWNIE RECIPE

Strawberry Chocolate Brownies

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

Course: Dessert

Servings: 20 brownies

Calories: 193 kcal

Ingredients

One batch of brownies from a mix made in a 13 x 9 pan

Icing Layer:

2 1/2 cups powdered sugar

7 tablespoons butter

1 1/2 tablespoons heavy cream

1 teaspoon strawberry extract

Chocolate Layer:

8 ounces semi-sweet baking chocolate

6 tablespoons butter

Hard Strawberry candies crushed

Instructions

Bake brownies and cool completely.

Strawberry Icing Layer - Melt the butter for the icing. Then combine it with the powdered sugar, cream and strawberry extract until it is smooth and creamy. Spread it over the brownies evenly and refrigerate for half an hour.

Chocolate Layer – Chop the chocolate up, and combine it with the butter in a microwave safe bowl. Microwave it until it is melted, stirring it every 30 seconds. Pour the chocolate evenly over the brownies and top with crushed candy.

Refrigerate for another 30 minutes to set the chocolate, then cut into brownies.

Recipe Notes

Nutrition facts are estimates.

source: https://www.upstateramblings.com/strawberry-chocolate-brownie-recipe/

THIS HEALTHY VEGAN LEMON CURD IS CREAMY, SWEET, TART, AND DELICIOUS.  YOU’D NEVER KNOW IT’S SUGAR FREE, LOW CARB, GLUTEN FREE, AND DAIRY FREE TOO!

Lemon Curd has been on my Recipe Wishlist for years now!  I don’t know why it took me so long to make it…

Oh, wait, maybe it had something to do with all that butter, sugar, and egg yolks.  BUT I finally made a batch, and while I was at it, I made healthier.  I am SO glad I did!

My parents love lemon-flavored desserts so I knew they’d love this Lemon Curd.  Years and years ago, they were fast food-eaters, soda-drinkers, and “everything unhealthy consumers.”  They’ve adopted a healthier lifestyle since then, but are still suffering some of the effects from their old bad habits.  They’re trying their best to improve their cholesterol levels and LDL:HDL ratio, and they try to avoid excess added sugar as much as possible.  Of course, I didn’t want to make them a typical lemon curd filled with 1 heaping cup of sugar, 8 egg yolks, and 1½ sticks of butter.  Um, no thank you.

I am neutral to lemony desserts, it’s not really my favorite thing in the world (that’s what chocolate is for), but I’ll definitely eat this Vegan Lemon Curd.  It’s just too good to pass up!  After taste testing it along with some yogurt, I became a woman obsessed.  After my parents taste tested it, they became just as obsessed as I was.

Let’s just say we finished the entire batch in a short two days.  I think I’ll have to make a batch just for myself and not share.  Shhh.

Just look at the creaminess.  Make it for yourself and you’ll be so glad you did.

HEALTHY VEGAN LEMON CURD

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Fat per serving: 4.5

Calories per serving: 50

INGREDIENTS:

one 13.5oz can Full Fat Coconut Milk

½ cup Lemon Juice, freshly squeezed

1 tbs Lemon Zest

105g (¾ cup) Powdered Erythritol

40g (¼ cup, packed) Organic Corn Starch

½ tsp Ground Turmeric

⅛ tsp Salt

1 tsp Natural Butter Flavor

DIRECTIONS:

In a double boiler placed over medium heat, whisk together the coconut milk, lemon juice, and lemon zest.

In a small bowl, whisk together the erythritol, corn starch, turmeric, and salt.  Whisk the dry ingredients into the wet ingredients until completely smooth.  Whisk occasionally for ~5 minutes.  When the mixture begins to warm up, whisk a bit more often.  When you hear the water bubble in the bottom portion of the double boiler, whisk the mixture constantly until thickened.

Place a fine mesh sieve over a heat-proof bowl and strain the lemon curd.  Whisk in the butter flavor.  Let the curd cool on the counter for ~1 hour.  Cover and refrigerate overnight.

The next day, give the curd a whisk to make sure it’s even, then spoon into serving jars.  Serve and enjoy!

All images and text ©Desserts with Benefits.

source: https://dessertswithbenefits.com/healthy-vegan-lemon-curd/