Banana Chia Seed Pudding

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I originally tried this recipe over the summer when I was doing the Whole 30 diet (ugh), and even though thinking about the diet plan still makes me gag, there are a handful of recipes that I'm hooked on and will continue to make.

This chia seed pudding doesn't use any starch or grain, but after sitting in the fridge all night still gets thick and creamy to resemble a pudding. It's great if you have a sweet tooth in the morning or are trying to stay healthy but want a little dessert.

Printable Recipe

Ingredients

• 1 large banana, mashed
• 1 cup unsweetened almond milk
• 3 tbsp. chia seeds
• Dash of cinnamon
• Pinch of salt

Combine all ingredients in a mason jar and shake to combine. Refrigerate overnight. Enjoy!

Source: SK Original

2-Ingredient Banana Pancakes (Whole30)

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When you're told you can't have sweets, you crave sweets. Isn't that just how it works? So when I was desperately wanting something sweet on the third day of my Whole30 diet, I resorted to these 2-ingredient "pancakes." They don't have flour, sugar or any of the normal stuff that pancakes are made with. But they have a banana (so they have flavor). And they have eggs (so they rise a little). And the natural sugar from the banana gave them the sweetness I so very much craved. My kids loved these as well, so I call that a win. Enjoy!

Printable Recipe

Ingredients

• 1 large banana
• 2 eggs
• Strawberries, sliced, for serving
• Blueberries, for serving
• Raspberries, for serving
• Blackberries, for serving

Mash banana in a small bowl. Add eggs and stir well to combine.

Heat a frying pan over medium heat. Spray with cooking spray.

Using a 1/4 cup measuring cup, drop spoonfuls of the banana mixture onto the pan in a circle shape. Cook for about 3 minutes per side or until set and beginning to brown. Flip and cook the other side for an additional 2-3 minutes. Repeat with remaining banana mixture. Top with fruit and enjoy!

Source: SK Original

Mixed Berry Pie

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This recipe is the best because it's super easy, somewhat sweet, somewhat tart, and you can use any type of berries you want. Don't like a certain kind of berry? Double up on something else. You can really use whatever you want as long as you keep the same measurements. It's colorful and festive and would be a beautiful addition to your Memorial Day cookout. Enjoy!

Printable Recipe

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• Dash salt
• 1/3 cup water
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries
• 3/4 cup fresh blackberries
• 2 refrigerated pie crusts 
• 1 tbsp. lemon juice
• 2 tbsp. butter

Preheat oven to 400 degrees F. 

For filling, in a large saucepan, whisk sugar, cornstarch, salt and water until sugar dissolved and mixture is smooth; add blueberries. Bring to a boil; cook and stir 4-5 minutes or until thickened. Remove from heat and cool slightly.

Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. 

Line a 9-inch pie plate with one of the pie crusts. Trim pastry to 1/2 in. beyond rim of plate. Using a slotted spoon, add filling; dot with butter.

Cut remaining dough into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

Reduce oven setting to 350 degrees F; bake 45-50 minutes or until crust is golden brown and filling is bubbly. (I recommend covering the outer edge crust with aluminum foil or a crust shield 10 minutes into baking or once it starts to brown.) Cool on a wire rack.

Source: Adapted from Taste of Home

Banana Greek Yogurt Pancakes

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These pancakes are not only a cinch to make, but they're also really healthy! Packed with a lot of banana flavor and some tang from the Greek yogurt, these pancakes will be sure to fill you up and give you a little boost to start your day. Enjoy!

Printable Recipe

Ingredients

• 1 cup flour
• 1 tbsp. baking powder
• 2 eggs
• 1 cup banana flavored Greek yogurt
• 1 banana, mashed
• Butter, for cooking

Combine the flour and baking powder in a large mixing bowl. In a separate bowl, combine the eggs, Greek yogurt and banana. Fold the wet ingredients into the flour mixture.

Heat a large griddle to medium heat. Add about 1 tbsp. butter to pan. Pour about 1/4 cup batter onto the griddle for each pancake. After about 1-2 minutes, lift the corner of the pancake, and if the bottom is lightly golden, slide the spatula all the way under and flip the pancake. Cook for an additional 1-2 minutes or until golden brown. Repeat with remaining pancake batter.

Serve pancakes warm with syrup drizzled on top.

Source: SK Original

Crockpot Peach Cobbler

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This month's SRC post comes from Angel at Angel's Home Sweet Homestead. I admit I was a little intimidated going into her blog just because her recipe list is so extensive (and everything sounds SO good), but as soon as I looked in the dessert section and saw "peaches"...I was sold. Then to top it all off, it's a dessert that's done in the SLOW COOKER. Um, hello? Is that like the best thing ever or what?

And it is. It's pure genius. It takes less than 10 minutes to throw together and then you let your crockpot do the rest of the work. And want to make it even easier? Use one of those crockpot liners and you won't have any mess to clean up! This recipe is yummy and it's nice to have on hand for when you have company. You won't have to worry about leaving your guests to go in the kitchen to get dessert together. Just prepare this before your company arrives and by the time dinner is over...you're good to go. Enjoy!!

Printable Recipe

Ingredients

• 2 (16 oz.) cans peaches, drained (4 cups of frozen peaches, thawed and drained may be substituted)
• 1/2 cup, plus 1 tbsp. sugar, divided
• 1 1/2 tsp. cinnamon, divided
• Pinch of nutmeg
• 3/4 cup self-rising flour
• 6 tbsp. butter, cut into pieces

Grease the bottom and sides of a 6 quart crockpot and set aside.

In a medium-sized bowl, stir together the peaches, 1/2 cup of the sugar, 1 tsp. of the cinnamon, and nutmeg. Pour peach mixture into the greased crockpot.

In another medium-sized bowl, whisk together flour, and remaining 1 tbsp. sugar and remaining 1/2 tsp. cinnamon until combined. 

Cut butter into flour mixture using 2 knives or a pastry blender, until the mixture resembles coarse crumbs.

Sprinkle flour mixture evenly over peach mixture in crockpot.

Place a paper towel or thin dish towel over the top of the crockpot, then cover with the lid. Cook on HIGH for 2-3 hours or until the crust turns golden brown.

Serve with whipped cream or ice cream.

Source: Angel's Home Sweet Homestead

An InLinkz Link-up

Apple Pie Ice Cream

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Who wouldn't want this tomorrow after gorging themselves with turkey? Freshly baked, warm apple pie topped with APPLE PIE ICE CREAM!! Oh my goodness, please make this. It's so, so good and decadent and will work perfectly with the other desserts on your Thanksgiving table tomorrow. Just imagine creamy ice cream with scrumptious chunks of sweetened apple scattered throughout. Yum. Enjoy and have a wonderful day with your loved ones! 

Printable Recipe

Ingredients

For apples:

• 1 tbsp. butter
• 1/4 cup plus 2 tbsp. light brown sugar
• 2 apples, peeled, cored and chopped
• 1 tsp. cinnamon

For ice cream:

• 2 cups heavy whipping cream
• 1 cup half-and-half cream
• 1/2 cup sugar
• 2 tsp. vanilla extract

In a small saucepan, melt butter over low heat. Add sugar and stir until combined. Add apples and cinnamon and stir to coat in the butter mixture. Continue cooking over medium-low heat for 10-15 minutes, stirring occasionally, until apples are tender and liquid has reduced.

Transfer apple mixture to a bowl and refrigerate until 1-2 hours or until completely chilled.

In a bowl, combine the heavy whipping cream, half-and-half, sugar and vanilla. Gently stir in the cooled apple mixture. 

Freeze in an ice cream maker according to manufacturer's directions. I have a KitchenAid Ice Cream Maker and it took about 20 minutes. Transfer to an airtight container and freeze for 3-4 hours. Enjoy!

Source: SK Original

Apple Cinnamon Fruit Leather

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Fruit roll-ups used to be one of my favorite treats as a child. I can still hear that thin layer of plastic being peeled away from the sticky leathery treat. But with all the preservatives and sugar buried in the ingredients list, it's one of the last things I want to give Bradley. It was SO simple to make my own fruit leather at home and it came out amazingly similar to the store-bought stuff. I made this one with fall ingredients, but I can't wait to try it out with fresh strawberries and blueberries! Enjoy!

Printable Recipe

Ingredients

• 4 medium-large apples (about 4 cups)
• 1/4 cup lemon juice
• 1/2 cup apple cider
• 1/3 cup sugar
• 1/2 tsp. cinnamon

Preheat oven to 170 degrees. Line two baking sheets with silicone baking mats.

Core and peel apples. Chop into large chunks. Toss in lemon juice to avoid browning while prepping the remaining apples.

Drain the lemon juice from the apples and place them in a large saucepan. Add the apple cider, sugar and cinnamon. Cook over medium heat. When apples are tender, use a potato masher to slightly mash the apples. Continue cooking for an additional 5 minutes.

Carefully pour mixture into a blender or food processor to purée.

Divide purée evenly between pans. Use an offset spatula to smooth out the mixture.

Bake for 3 hours or until leather is slightly tacky and no longer wet. (*Time will vary depending on the thickness of your mixture.) Every hour, rotate pans 180 degrees and swap rack levels.

Allow leather to cool before slicing. Using a pizza wheel or knife, carefully slice fruit leather into desired sizes. Wrap in wax paper. Store in an airtight container.

Source: Adapted from Baked by Rachel

Buttermilk Blueberry Breakfast Cake

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Sometimes I just want a sweet breakfast that I can enjoy with a steaming cup of coffee. Nothing special or spectacular, just something to do the trick. A simple cake like this is exactly what I need on those mornings--a moist cake with pops of blueberries and a slightly sweet crust. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup unsalted butter, room temperature
• 2 tsp. lemon zest
• 3/4 cup + 3 tbsp. sugar, divided
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour, divided
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with butter or coat with non-stick spray and set aside. 

Cream butter with lemon zest and 3/4 cup plus 2 tbsp. of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. 

Meanwhile, toss the blueberries with 1/4 cup of flour.

In a separate bowl, whisk together the remaining 1 3/4 cup flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Spread batter into the prepared pan. Sprinkle batter with remaining 1 tbsp. of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If still wet, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) 

Let cool at least 15 minutes before serving.

Source: Alexandra's Kitchen

Slow Cooker Cinnamon Applesauce

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Our baby girl will be here in a little over one month and I could not be more excited about it! I know we have a while until we start giving her solid foods, but I am determined to make all of her first foods from scratch, just like I did for Bradley. I really think that's part of the reason why he has such an amazing appetite today! Testing out this slow cooker applesauce was a perfect decision because I realized how easy it is (and how convenient it will be once a newborn is around!) and how much Bradley loves it. Definitely saving this one to use all the time. Enjoy!

Printable Recipe

Ingredients
Makes 3-4 cups applesauce, depending on the size of your apples

• 7 medium-large apples, peeled, cored and finely diced
• 1 tbsp. sugar
• 2 tbsp. water
• 1/2 tsp. cinnamon

In a slow cooker, add the apples, sugar, water and cinnamon.

Cover and cook on HIGH for 4-5 hours, stirring occasionally.

Once tender, mash with a potato masher (or add to a blender/blend with an immersion blender if you want an extra-smooth consistency). Taste and add more cinnamon, as desired.

Store in an airtight container in the refrigerator.

Source: SK Original

Overnight Apple French Toast Strata

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This breakfast strata can be prepared the night before and popped in the oven the next morning for a quick and easy warm breakfast! Fresh apples, cinnamon and nutmeg make the flavors of the season come to life in this French toast-style breakfast casserole. It will leave your belly full and your house smelling delicious. Enjoy! 

Printable Recipe

Ingredients

• 1 tbsp. butter
• 2 medium tart apples, peeled, cored and thinly sliced
• 2 1/2 tbsp. sugar, divided
• 5 pieces of white bread, cut into small cubes
• 1/4 cup pecans, chopped, divided
• 3 eggs
• 3/4 cup milk
• 2 tbsp. half-and-half
• 1/4 tsp.vanilla
• 1/2 tsp. cinnamon
• Dash of nutmeg
• Pinch of salt
• Maple syrup, for serving

Melt butter in a large nonstick skillet over medium-high heat. Add apples and 1/2 tbsp. sugar to pan; saute 8 minutes or until apple is tender and lightly browned. Remove from heat; cool 5 minutes.

Coat an 8-inch glass or ceramic baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture; top with 2 tbsp. pecans. Arrange remaining bread over pecans.

Combine the eggs, remaining 2 tbsp. sugar, milk, half-and-half, vanilla, cinnamon, nutmeg and salt in a medium bowl, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Sprinkle with remaining 2 tbsp. pecans. Cover and chill overnight.

Preheat oven to 350 degrees F. Uncover dish and bake for 30 minutes or until knife inserted in center comes out clean. 

Serve pieces with a drizzle of maple syrup.

Source: Adapted from Cooking.com

Waffled Banana Bread

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During the week, my family has staples that we stick to for breakfast. Bradley has toast/pancakes, fruit and yogurt while Chris and I have whatever we pick off the pantry shelf that day. But on the weekends it's a completely different story. We like trying new recipes and sitting down to a hearty and delicious breakfast as a family. And what sounds more delicious than taking a moist banana bread recipe and putting it in a waffle maker? Uhh, not much. Enjoy!

Printable Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup chopped walnuts (optional)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1 cup smashed banana (2 to 3 small bananas)
• 1/2 cup vegetable oil, plus more for brushing waffle iron
• 1/2 cup sour cream
• 1 tsp. vanilla
• 2 large eggs
• Soft unsalted butter and confectioners' sugar, for serving, optional

Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's okay if there are lumps).

Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.

Spread with butter and dust with confectioners' sugar if you'd like.

Source: Food Network

Fruit and Nut Muffins

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It's safe to say I had a rolling list of about 20 recipes I was considering making from Nicole's blog, PicNic, for SRC this month. But as soon as I came across this recipe my search was over. (Don't worry--I plan on going back to make the other 19 recipes VERY soon).

I still had quite a few apples left from our apple picking excursion a few weeks ago, so a recipe with apples in it was a no-brainer. These muffins are packed with apples and berries, plus a few pecans are scattered throughout to give them some crunch. These are perfect for a chilly fall morning paired with some coffee or tea. The boys and I loved these and they will definitely be going into our rotation! Enjoy!

Printable Recipe

Ingredients
Makes 15 muffins

• 1 stick butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cup flour
• 1 tsp. baking powder
• 1/2 cup milk
• 1/2 cup pecans, chopped
• 2 apples, cored, peeled and chopped
• 1 cup frozen mixed berries
• 1/4 cup rolled oats

Preheat oven to 350 degrees F and grease or line 15 muffin cups.

Beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. 

Sift in the flour and baking powder and beat just until combined. Add the milk and beat on low until combined. Fold in the pecans and apples, then gently fold in the berries just until they are incorporated.

Spoon the batter into the prepared muffin tins. Sprinkle the top of each muffin with a spoonful of rolled oats.

Place in the center of the oven and bake for about 20-25 minutes, until the muffins spring back when pressed gently in the center and a toothpick inserted comes out clean.

Remove from the oven and allow to cool for approximately 10 minutes in the tin before turning out onto a wire rack to cool completely. Store in an airtight container.

Source: PicNic

An InLinkz Link-up

Snickerdoodle Apple Bread

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The other weekend my entire family went on our annual trip to go apple picking, and I came home with an enormous bag of delicious goodies waiting to be baked. As soon as we got home, I ran into the kitchen and made this bread. I had bookmarked it a while ago and it was just begging me to make it! It was light, moist and the perfect treat for fall. Plus it made the house smell divine. This is one recipe I know I'll be making again soon. Enjoy!

Printable Recipe

Ingredients

• 1/2 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 tbsp. cinnamon
• 2 eggs
• 1 tbsp. vanilla
• 1/2 cup milk
• 1 baking apple, finely chopped

Cinnamon sugar topping:

• 2 tbsp. granulated sugar
• 1 tsp. cinnamon

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.

Whisk together salt, baking powder and flour. Set aside.

In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.

Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.

Finally add in apples and stir until just combined and pour batter into prepared pan.

Mix together the sugar and cinnamon for topping and sprinkle on top of batter.

Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.

Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.

Serve warm or at room temperature.

Source: Cookies and Cups

Blueberry Strawberry Crumble Bars

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Hey guys! Today's SRC post comes from Jess over at Pumpkins and Peonies. I absolutely love everything about her blog from the look of it, to the recipe selection, to the assorted content. Definitely go check it out! And while you're there check out these crumble bars. They were to.die.for. 

I finally got our treadmill working again and we recently got a new elliptical, so both Chris and I have been on the hunt to restart our healthy lifestyles. But these bars kind of kicked that out the door. Well, for the day at least. And we still deemed them as healthy since they contain fruit. That's acceptable, right?

I made these when we had company this weekend and we all happily devoured them. Serve them warm with a little ice cream on top and it's heaven on a plate. You can even switch up the berries (i.e. use raspberries, blackberries, etc.) to fit your taste buds. Anything really goes here. Enjoy!!

Printable Recipe

Ingredients

Crust and Topping:

• 1 1/2 cups all purpose flour
• 1 1/2 cups old fashioned oats
• 1 cup firmly packed light brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1 cup unsalted butter, cut into chunks

Filling:

• 2 cup fresh blueberries
• 1 cup fresh strawberries
• 3/4 cup sugar
• 2 tbsp. cornstarch
• 1 tbsp. lemon juice

Generously coat 11×7-inch pan with nonstick cooking spray. Set aside.

For crust and topping: Place flour, oats, brown sugar, baking powder, salt, and ground cinnamon into a food processor. Pulse to blend (about 20 seconds). Add butter and pulse until you have a crumbly mass (not dry by sticking together).

For filling: Toss blueberries and raspberries in a small bowl with sugar, cornstarch, and lemon juice.
Spread half of crumble mixture into prepared pan and pat down gently. Spread fruit filling evenly over crust. Top as evenly as possible with remaining crumble mixture and press slightly. Chill 30 minutes.

Heat oven to 350 degrees F. After chilled, bake bars 40 to 45 minutes until fruit starts to bubble. Reduce oven to 325 degrees F and bake additional 15 to 20 minutes or until fruit that is bubbling is deeper in color and edges of squares are browned. Cool completely in pan before cutting or refrigerate 2 to 3 hours before cutting.

Source: Pumpkins and Peonies

An InLinkz Link-up

Blueberry Granola Coated Pork Chops with a Blueberry Sauce

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Today I'm posting a recipe for the Golden Girl Granola Blogger Recipe Challenge. Golden Girl Granola sent me a free sample of their Bluesberry Granola to try out in a new recipe. The only kick was…the recipe had to be an entree! I mean normally I have granola with milk or sprinkled on yogurt, so coming up with an entree recipe was a challenge. But a challenge I was up for!

I think that blueberry and pork pair extremely well together, so I used my normal Pork Cutlet recipe and replaced the breadcrumbs with ground up blueberry granola. Then I topped it with a sweet and savory blueberry sauce that complemented the pork and granola coating perfectly. The result was a perfectly moist and slightly sweet version of my favorite pork recipe. Enjoy!

Printable Recipe

Ingredients

For the pork chops:

• 1 cup blueberry granola (such as Golden Girl Bluesberry Granola)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup all purpose flour
• 2 eggs
• 1-1 1/2 lbs. pork cutlets, thinly sliced
• Canola or vegetable oil

For the blueberry sauce:

• 1 cup fresh blueberries
• 1 cup water
• 1/2 cup brown sugar
• 1/2 tsp. balsamic vinegar

For the pork: Preheat oven to 400 degrees F.

Add granola to a food processor or blender. Pulse until granola turns in to crumbs. Pour into a shallow plate and set aside.

In a shallow plate, mix flour, 1/2 tsp. salt and 1/2 tsp. pepper. In separate plate, whisk eggs.

Dip each cutlet in flour, then egg mixture, then granola crumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. canola oil over medium-low heat. Cook pork on each side until brown, about 2-3 minutes per side. Repeat with remaining cutlets, adding more oil if necessary.

Keep warm in a 200 degree F oven.

For the sauce: Add blueberries, water, brown sugar and balsamic vinegar to a small pan. Bring to a boil then reduce heat to a simmer. Continue to cook until reduced by half, stirring often.

Top pork chops with blueberry sauce.

Source: SK Original

Peanut Butter Fruit Dip with Yogurt and Honey

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Hey all! Sorry for being M.I.A. the past few weeks. We closed on our new house this past Friday (yay!) so we've been busy with that, packing and trying to get our current house ready for its new owner. We also find out the gender of our new baby this Thursday (double YAY!) so I just haven't had too much time to focus on the blog. But don't worry, I'll be back soon!

That being said, it was nice to get back onto the blog and post a new recipe for today! I didn't want to pass up my SRC post, and the Happy Go Lucky blog had a perfect recipe for me to make. It only required three ingredients and I could whip it up for a quick snack for Bradley and me. We are both obsessed with fruit these days (he's all about strawberries, blueberries and grapes, while I've been obsessing over mangoes), and all types are a perfect accompaniment to this dip. It's quick, healthy and super yummy. Enjoy!

Printable Recipe

Ingredients

• 1 (5.3 oz.) container plain or vanilla Greek yogurt
• 1/4 cup creamy peanut butter
• 2 tbsp. honey
• Fruit, cut up, for serving

Combine yogurt, peanut butter and honey in a small bowl. Serve with fruit.
Source: Happy Go Lucky

An InLinkz Link-up

No-Bake Apple Pie Bites

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I absolutely adore no-bake recipes. Especially in the summertime. I mean who really wants to turn their oven on 350 degrees and warm up the whole house when it's 80 degrees outside? Not me, that's for sure. 

No-bake bites are a staple for breakfast because they're packed with nutrients (i.e. fruit and oats) and you can grab a couple and be on your way. They also give you the boost you need in the morning or work well for a simple snack during the day. These bites taste just like apple pie and take 5 minutes to make. Enjoy!

Printable Recipe

Ingredients

• 1 apple, chopped (keep skin on)
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• Pinch of salt
• 1 tbsp. cinnamon
• 1 tbsp. granulated sugar
• 2 tbsp. agave nectar
• 1 1/2 tbsp. milk (plus more, if necessary)

In a microwave safe bowl heat the apples in 30 second increments until it has softened and caramelised and allow to cool. This should take about 2 minutes total.

In a large mixing bowl, combine the flour, rolled oats, salt, cinnamon, and sugar. Stir until combined. Add the agave and stir to combine.

Add in the cooked apple and mix until fully incorporated.

Slowly add the milk until a thick, firm dough is formed. Add more milk if necessary.

Form into bite sized balls and refrigerate for at least 30 minutes to firm up.

Store balls in the refrigerator.

Source: Adapted from The Big Man's World

Favorite Banana Cream Pie with a Banana Graham Cracker Crust

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My wonderful mom's birthday was last week, and we celebrated this past weekend at a winery with my family and a couple of her closest friends. We promised her no party, so that's the closest we could get to celebrating without getting her upset :)

As I've said before, each member of my family is assigned another family member's birthday cake (of their choosing) to make for their birthday celebration. I had my mom this year, and she chose a banana cream pie since that's her favorite dessert. I found this recipe and decided to give the pie a graham cracker crust instead of what the original recipe called for. I added some mashed banana into the crust mixture and it added a hint of banana flavor which was excellent with the creamy, dreamy pie. This is definitely a keeper. Enjoy!

Printable Recipe

Ingredients

For the crust:

• 2 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/4 cup banana, mashed
• 4 tbsp. (1/2 stick) unsalted butter, melted

For the pie:

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp. salt
• 3 cups 2% milk
• 2 eggs, lightly beaten
• 3 tbsp. butter
• 1 1/2 tsp. vanilla extract
• 4 large firm bananas
• 1 cup whipped cream

For the crust: Preheat oven to 350 degrees F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add melted butter and stir to moisten evenly. Press onto bottom and up sides of 9-inch-diameter glass pie dish. 

Bake crust until set and pale golden, about 15 minutes. Cool completely.

For the pie: In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. 

Pour custard into a ceramic or glass dish. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread 1/3 of the custard into pastry shell. Slice bananas; arrange half of them over filling. Pour another 1/3 of the custard offer the banana layer. Arrange remaining banana slices over custard and cover with remaining custard. 

Spread with whipped cream. Refrigerate 6 hours or overnight. Spread with whipped cream then serve immediately. Garnish with extra banana slices, if desired.

Source: Adapted from Taste of Home

Fruity Non-fat Vanilla Yogurt Popsicles

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Today is my beautiful mama's birthday, so HAPPY BIRTHDAY MOM! I hope you have a day that is just as fantastic as you are! Thank you for everything you do for us. We love you so, so much!

Since it's been scorching hot the past few weeks, I wanted to create a cold, refreshing and healthy dessert for us to enjoy in the evening. I only needed three ingredients for this recipe so it came together in a cinch. The hardest part was just waiting for them to freeze! You can play around with the ingredients by switching up the yogurt flavor or types of fruit also…ideas for this are endless. Enjoy!

Printable Recipe

Ingredients

• 2 cups low-fat vanilla yogurt
• 1/4 cup blueberries
• 4 strawberries, sliced thin

Arrange 6 popsicle molds (1/2 cup each) in the mold stand.

Pour a small spoonful of yogurt on the bottom of each mold. Put a couple blueberries on top of the yogurt and place two strawberries against the side of the mold. Pour more yogurt in each mold to cover up the fruit. Repeat process until filled to the top. Tap the molds lightly against the counter to get rid of any air bubbles.

Insert the popsicle sticks into the molds and place in the freezer. Freeze for 6-8 hours or until solid.

To remove from mold, run under hot water for a couple seconds. Popsicles will keep in the freezer for 1-2 months.

Source: SK Original

Pound Cake with Pineapple Whipped Cream and Berries

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We had one of Chris' friends and his new girlfriend over for dinner last week, and Chris decided he was going to grill for everyone while I made dessert. Oh, but what does it decide to do that day? Rain. Thunder. Lightening. All of the above.

So now who was in charge of dinner? This girl. But I didn't mind one bit. You know the kitchen is my favorite room in the house :)

Since I now had to prepare a whole meal AND dessert last minute, I decided to take a short-cut on dessert. I still wanted something that tasted amazing and had a bit of a homemade touch to it, so I made a version of this Angel Food Cake with Pineapple Whip Cream and Berries, but instead of Angel Food Cake I used Pound Cake and cut it into individual portions. Then I dolloped each piece of cake with the whipped cream mixture and sprinkled some fresh berries on top. I had a fresh, delicious dessert that was done in less than 10 minutes and was super pretty (and yummy!). Enjoy!

Printable Recipe

Ingredients

• 1 (20 oz.) can crushed pineapples, drained
• 1 (8 oz.) tub Cool Whip
• 1 (3.4 oz.) package instant vanilla pudding mix
• 1 store-bought pound cake
• 1 cup fresh strawberries, sliced thin
• 1 cup fresh blueberries

In a large bowl, mix the drained pineapples, cool whip and vanilla pudding mix. Let chill until ready to serve.

When ready to serve, cut the pound cake into 1-inch slices. Place the cake pieces on individual plates. Spread about 1/4 cup of the whipped cream mixture over each piece and sprinkle with strawberries and blueberries. Serve immediately.

Source: SK Original