Skillet Toasted Honey Oats + Yogurt Bowl

INGREDIENTS

1 cup quick oats

1 teaspoon Coconut Oil

1 tablespoon honey

dash of cinnamon

pinch of salt

Two 6 oz containers of non dairy coconut yogurt

1 banana sliced thinly on the diagonal

1 banana thinly sliced

2 tbsp shelled pistachios  

INSTRUCTIONS

In a large skillet, melt  coconut oil over medium heat. Once melted, add oats, salt and honey and toast for 4 to 6 minutes, stirring constantly, until the oats start to smell fragrant and nutty and get to the desired level of crispness.

Arrange half the yogurt am0ng 2 bowls. Top with toasted oats, banana and pistachios. Serve immediately or refrigerate.

Carrot Cupcakes w/Pink Cream Cheese Frosting Featuring Fisher Brand Walnuts

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I teamed up with Fisher Nuts to make their Carrot Cupcakes featuring their delicious Walnuts !

I added a twist by topping them with light pink cream cheese icing; perfect for Spring

Click here for the Fisher Cupcake Recipe.

I have listed my pink frosting recipe below.

If you make these be sure to use #fishertogether when posting in IG so we can see your beautiful creations

CREAM CHEESE FROSTING

INGREDIENTS

• 1 stick unsalted butter (softened)

• 1-2 drops red food coloring

• 8 oz cream cheese softened (brick-style, not spreadable) (226g)

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 4 cups powdered sugar (500g)

INSTRUCTIONS

• Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

• Add vanilla extract and salt and stir well to combine.

• Add one drop of red food coloring.

• With mixer on low, gradually add powdered sugar until completely combined.

• Add food coloring one drop at a time to intensify pink color (optional)

• Use to frost completely cooled cake or cupcakes.

Peanut Butter, Honey + Cinnamon Apple Slices

INGREDIENTS

2 Apples

3 Tablespoons Smooth Peanut Butter

1 Tablespoon Honey

1 Teaspoon Cinnamon

INSTRUCTIONS

Slice apples into wedges

Spread about 1 - 1.5 teaspoon of peanut putter onto each apple slice

Sprinkle apple slices with cinnamon and drizzle with honey

Strawberry Lemonade Cupcakes

I have a confession…cupcakes are my favorite dessert! Naturally as I was developing the menu for my Rose Soiree party (read more about the party here) back in June I decided to make these Strawberry Lemonade Cupcakes and they were a hit. They taste like an ice cold refreshing glass of strawberry lemonade but in cupcake form…let that sink in! The best part about this recipe is that it is semi homemade. It utilizes boxed cake mix with some additions that make them so delicious that your guests will never know! Give these a try and I promise you won’t regret it.

INGREDIENTS

1 box Duncan Hines White Cake Mix

1 cup water

3 Large Eggs

1/3 Cup Vegetable Oil

Zest and Juice of one large Lemon

Fresh strawberries thinly sliced for garnish

INSTRUCTIONS

Follow the cake box instructions for cupcakes. During the “BLEND” step, add the lemon juice and zest.

During The “POUR” step, line cupcake pan with cupcake liners. Pour batter 3/4 of the way full in each.

Lemon Glaze Icing

Ingredients

• 1 3/4 cups of confectioners sugar

• 1/4 cup of lemon juice

• the zest of one lemon (or more!)

• 1 tsp of salted butter

Instructions

Combine all ingredients in a bowl until well incorporated

ASSEMBLING THE CUPCAKES

Once the cupcakes are completely cooled drizzle them with a layer of glaze. Add a slice of strawberry to each cupcake. Add another layer of glaze and serve.

Sweet & Simple English Muffin French Toast

INGREDIENTS

2-4 English muffins (sliced in half)

2 eggs

1/4 cup milk

1/4 teaspoon ground nutmeg

1 tablespoon white sugar

1 tablespoon light brown sugar

2 tablespoons sugar

4 tablespoons butter

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

powdered sugar (optional for garnish)

1/2 cup maple syrup, warmed

INGREDIENTS

In a small bowl whisk together eggs, cinnamon, nutmeg, vanilla, and sugar and set aside.

In a skillet on medium heat. Melt butter in a pan. (1 tablespoon per batch)

While the pan is heating up, dip 1/2 of the English muffin at a time into egg mixture. Make sure that the muffin is totally submerged with the egg mixture (flip if necessary, to coat fully).

Place muffins in the pan and fry 1-1/2 mins until golden brown. Flip and cook the other side until golden brown, approx. 1 min.

Chocolate Covered Strawberries

INGREDIENTS

• 6 ounces german sweet chocolate, chopped

• 1 pound strawberries (about 20), washed and dried very well

• 1-2 tablespoons Coconut Milk

INSTRUCTIONS

1. Place the chocolates into a microwave safe bowl. Add a splash of coconut milk. Microwave in 30 second intervals until chocolate is completely melted (but not bubbling). Stir until smooth. set aside to cool for 2 mins.

2. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem or green leaves, dip the strawberries (one my one) into the chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat process with the rest of the strawberries.

3. Set the strawberries aside or place into the fridge until the chocolate sets, about 30 minutes.

Pineapple Strawberry Guava Ice Pops

Nothing screams Summer more than a juicy, cold and refreshing pop sickle. Frozen treats like these Pineapple Strawberry Guava Ice Pops are the freshest way to tingle your tastebuds with the flavor of sweet tropical fruit. Give these easy treats a try and I promise you will not be disappointed!

INGREDIENTS

• 1 cup pineapple chunks (fresh or frozen)

• 1 cup strawberries (fresh or frozen)

• 1/2 cup guava nectar

• 1/2 cup pineapple juice

EQUIPMENT

• Blender

• Ice Pop Mold

I purchased my mold at dollar tree (yes you heard me right). Many retailers sell pop molds online as well, See one option here.

INSTRUCTIONS

Add all ingredients to a blender and blend until smooth.

Pour or spoon mixture into molds being sure to fill each to the top.

Add sticks and Freeze for a minimum of 4 hours or overnight.

Before attempting to remove pops from the mold, run warm water over the mold base or sit mold in a shallow pan of water for 5-8 seconds to loosen pops.

Remove pops and serve immediately.

Yields 6 pops

Warm Skillet Cinnamon Apples

INGREDIENTS

• 4 apples

• 1⁄2cup brown sugar

• 1 1⁄2teaspoons ground cinnamon

• 1⁄2teaspoon ground nutmeg

• 1⁄2teaspoon ground ginger

• 2tablespoons water

• 2 tablespoons butter or margarine

• 2 tablespoons Dried Cranberries (or raisins)

DIRECTIONS

1. Peel/core apples and cut into slices.

2. Toss together the apples, brown sugar, cinnamon, ginger, and nutmeg either in a bowl or put in a zippered plastic bag and shake until coated.

3. Melt better in skillet. Cook apple mixture and in butter over medium heat, stirring occasionally. Add cranberries.

4. Cook for 8-10 minutes or until apples are tender - but not mushy.

Serve alone, as a side dish, pie filling, or topping for ice cream or oatmeal.