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No Campfire Needed: The Best Oven Smores Cookies

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Craving s’mores but stuck indoors? These Oven Smores Cookies are the answer. All the classic flavors—gooey marshmallow, melted chocolate, and sweet graham cracker—baked into soft, chewy s’mores cookies you can enjoy without a campfire. Whether it’s raining outside or you're just not up for a fire pit, this easy recipe brings the magic of s’mores straight to your oven.

I love a good campfire—the glow, the cozy sweatshirt, and that perfect, golden marshmallow roasted over an open flame. But let’s be real: sometimes the craving for a gooey s’more hits when there’s no fire pit in sight.

That’s where these oven s’mores cookies come in. They pack all the nostalgic flavor of your favorite campfire treat—graham cracker, chocolate, and marshmallow—into a soft, chewy cookie that bakes up beautifully right in your kitchen. No sticks, no smoke, no weather worries. Just cozy, melty s’mores cookie goodness any day of the week.

While these may look like a dressed-up chocolate chip cookie, the base is anything but basic. We take it a step further by blending finely crushed graham crackers right into the dry ingredients. It adds a deeper graham-forward flavor and a subtle crispness—just like the bite of a real s’more. That’s what sets these oven smores cookies apart.

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🍪  Ingredients

These simple ingredients come together to create soft, chewy oven smores cookies bursting with gooey marshmallow and rich chocolate flavor.

  • Flour
  • Sugar
  • Butter
  • Eggs
  • Graham Cracker
  • Chocolate Chunks
  • Marshmallow Bits

See recipe card for quantities.

✨ Why Oven Smores Cookies Are the Ultimate Crowd-Pleaser for Events

Hosting a party with a rustic or outdoorsy theme? These oven s’mores cookies are the perfect sweet treat for glamping bridal showers, nature-inspired baby showers, or even bachelor parties with a wild twist. With rich graham flavor baked right into the dough and a gooey marshmallow option on top, they deliver all the nostalgia of a classic s’more—no fire pit required.

Planning a summer gathering or outdoor celebration? These s’mores cookies make a fun, mess-free alternative to traditional campfire desserts. You can even torch a large marshmallow on top of each cookie right before serving to create a dramatic and delicious presentation. Whether it’s a picnic, BBQ, or cozy backyard movie night, these cookies bring that classic summertime flavor everyone loves, baked fresh and easy to serve.

Close-up of soft oven s’mores cookies topped with roasted marshmallows, showing melted chocolate chunks and golden graham cracker texture.
Freshly baked oven s’mores cookies cooling on a mesh wire rack, with marshmallows and chocolate chunks visible in the dough.
With or without the ooey, gooey, freshly roasted marshmallow on top, these are sure to please any crowd! 🔥

How to Store Oven S’mores Cookies for Maximum Freshness

To keep your oven s’mores cookies soft and fresh, store them in an airtight container at room temperature for up to 4–5 days. If you've added roasted marshmallows on top, they’re best enjoyed the same day, as the topping can become sticky over time.

Single oven s’mores cookie on a small plate in front of a stacked pile of cookies, next to a glass of milk with a straw and scattered mini marshmallows.

Real Tip

For the freshest flavor and texture, store the cookies plain and toast a marshmallow as you serve. Just torch or broil half a marshmallow and press it onto the cookie right before serving—it gives you that just-made s’mores feel every time!

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Stacked oven smores cookies with chocolate chunks and graham cracker pieces, topped with roasted marshmallows, served alongside a glass of cold milk with a straw

No Campfire Needed: The Best Oven Smores Cookies

All the flavor and nostalgia of oven s’mores packed into soft, chewy s’mores cookies—loaded with graham cracker, chocolate chunks, and mini marshmallows. No campfire needed, just a baking sheet and your oven.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert, Snack
Servings 2 dozen*

Ingredients
  

  • 2 ¼ cups Flour
  • ½ cup Graham Crackers, finely crushed
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • pinch Salt
  • 1 cup Butter, softened 2 sticks
  • 1 cup Brown Sugar, packed
  • ½ cup White Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cup Bittersweet Chocolate Chunks *additional for topping
  • ¾ cup Dried Mini Marshmallow Bits *additional for topping
  • ¼ cup Graham Crackers, broken into small/medium sized pieces *optional for topping
  • Large Marshmallows for topping & roasting *see notes

Instructions
 

  • If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
  • If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
  • Mix the flour, crushed graham crackers, baking soda, baking powder, and salt in a mixing bowl. Put to the side.
  • Using a mixer cream the butter, brown sugar, white sugar and vanilla together in another bowl. Add the egg, be sure to mix the egg with the butter mixture well before going to the next step.
  • Slowly add the dry flour mixture to the wet mixture. Once both mixtures are blended, mix in the chocolate chunks and mini marshmallow bits. Mix well to incorporate evenly.
    Oven smores cookie dough speckled with mini marshmallows, chocolate chunks, and golden graham cracker crumbs
  • Put the mixing bowl, covered in the fridge to chill for 30 minutes.
  • After 15 minutes of your dough's chill time, preheat your oven to 350 °F
  • Bake the cookies for 14-16 minutes. Be sure to watch the cookies and remove them when the edges are slightly golden.
  • As soon as the cookies come out of the oven, press some additional toppings of your liking into the tops of the cookies. You can add extra chocolate chunks, mini marshmallow bits, and crushed graham crackers.
  • Let the cookies cool completely. Just before serving, top each cookie with a large marshmallow and torch until golden and gooey for that extra marshmallow goodness.
    Freshly baked oven smores cookies with melted chocolate chunks and graham cracker bits, accompanied by a glass of milk with a straw

Notes

Using a rounded tablespoon, I ended up with closer to 36 cookies. If you scoop larger or smaller portions, your total yield may vary—so adjust based on your preference!
Just before serving, top each cookie with a large marshmallow and torch until golden and gooey for that extra marshmallow goodness.

Helpful Hint: Cut the marshmallow in half and press the sticky side onto the cookie so it stays in place while torching.
Keyword Baking, Birthday Parties, Buttery, campfire, chocolate, Chocolate Chunks, Cookie Exchange, Cookie Swap, Cookies, graham crackers, Holiday, Holidays, marshmallow, Party, Roasted, smores, sweet, Toasted Marshmallow
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Mozzarella Cheese, But Make It Fritta: Paired with a Lush Lemony Caper Sauce

by 1 Comment

Mozzarella cheese is always a hit, but this Mozzarella Fritta gets crispy perfection thanks to the air fryer. Paired with a creamy, tangy lemon caper sauce inspired by classic piccata, this vegetarian appetizer is indulgent and guaranteed to bring everyone to the table (and keep them there).

Anytime you can stretch your meal to include an appetizer or some small bites to start the conversation at the table while you wait for the rest of your meal to finish cooking is a win. Mozzarella Fritta is such a classic starter dish usually served with tomato sauce but rather than just going with the expected this dish takes something pretty familiar and brings an element of surprise. Not just in what it is, but the taste and how it shocks your tastebuds with the lemony zings and pops of brine from the capers.

Mozzarella Fritta got it start in the Southern region of Italy (looking at you Napoli and Sicily!). Then we take Lemon caper piccata style sauce, which derives from the North region of Italy, and when these opposites come together, it creates an explosion of flavor. You’ll seriously be wondering how this combination hasn’t made it to your plate yet—and once you’ve tried it, it’s hard to go back to the sad mozzarella fritta and tomato sauce ways.

No judgment—cheese is cheese. But try this recipe and tell me you’re not a total convert.

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🧀 Ingredients

This mozzarella fritta recipe comes together with just a few simple ingredients—including mozzarella cheese, of course—and a zesty lemon caper sauce that brings it all to life.

  • Fresh Mozzarella
  • Panko Breadcrumbs
  • Lemon
  • Capers

See recipe card for quantities.

Craving Chicken Piccata? Try This Vegetarian Appetizer Twist

All the bright lemon and caper flavors of classic chicken piccata—without the chicken. This easy air fryer mozzarella fritta appetizer is a perfect meatless piccata option and a crowd-pleasing fried cheese appetizer with a zesty lemon caper sauce.

Perfect for Sharing: Mozzarella Fritta Made Easy for a Crowd

This recipe is perfect for entertaining because you can easily make larger batches of mozzarella fritta in your air fryer and reheat them all together before serving. Prepare extra of the luscious, velvety lemon caper sauce to warm and serve on one big platter—or offer it on the side so guests can decide how much sauce they want with their individual servings.

Storage

Mozzarella Fritta (fried cheese): Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer or oven.

Lemon Caper Sauce: Store separately in a sealed container in the fridge for up to 4-5 days. Reheat gently on the stove or microwave before serving.

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cosori air fryer

📖 Recipe

Overhead view of golden crispy mozzarella fritta served with a creamy lemony caper sauce

Mozzarella Fritta with Lemony Caper Sauce

This vegetarian mozzarella fritta is a crispy, golden appetizer made in the air fryer and served with a creamy lemon caper sauce inspired by classic piccata. A meatless twist on an Italian favorite that’s perfect for entertaining.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Appetizer, Side Dish, Snack
Servings 5 servings

Ingredients
  

Mozzarella Cheese

  • 10 pieces Fresh Mozzarella cut into ½ inch thick slices
  • 3 tablespoon Flour
  • 2 Eggs, whisked
  • 1 cup panko breadcrumbs
  • Salt
  • Pepper
  • Cooking Spray

Sauce

  • 1 tablespoon Olive Oil
  • ½ cup Butter
  • ½ Shallot, finely chopped
  • 1 clove Garlic, finely chopped
  • ¼ cup White Wine
  • juice of 1 Lemon
  • 2 tablespoon Capers
  • Salt
  • Pepper
  • Fresh Parsley

Instructions
 

  • Preheat the airfryer to 375 °F
  • Spray the air-fryer pan with a generous amount of cooking spray.
  • Slice the mozzarella cheese into ½ inch slices.
  • Prepare bowls for breading the cheese. One with flour, one with eggs, and one with breadcrumbs. Bread the cheese in that order: flour, eggs, and breadcrumbs. Salt & Pepper to season your breadcrumbs to taste.
  • Once all of the mozzarella slices are breaded, place them on a plate or pan in a single layer, making sure they aren’t touching. Transfer to the fridge and chill for about 20 minutes.
  • While the cheese chills in the fridge, start making the sauce.
  • Air-fry the mozzarella slices for 6-8 minutes, checking them at the halfway point.
  • Once done, keep the fritta warm until you’re ready to serve. You can plate each slice individually or arrange them all together for a shared platter with the sauce or on the side to dip.

For the Sauce

  • Heat olive oil and butter in a small saucepan over medium heat until the butter is melted and slightly bubbling.
  • Add the finely chopped shallot and garlic, sautéing gently for about 2–3 minutes until soft and fragrant—but not browned.
  • Pour in ¼ cup white wine and let it simmer for 2 minutes to reduce slightly and mellow the flavors.
  • Pour in the lemon juice and stir to combine, letting it simmer for 1 minute to mellow the acidity.
  • Add the capers, salt, and pepper. Stir well and let the sauce simmer for another 1–2 minutes to blend the flavors.
  • Remove from heat and stir in chopped fresh parsley.
  • Serve warm on the plate with your individual slice of mozzarella fritta or on the side for dipping.

Notes

Makes about 10 pieces (serves 4–5; plan for 2 pieces per person)
Keyword Air Fryer, BBQ, Brunch, Capers, Cheese, Creamy, Lemon, Mozzarella, Mozzarella Cheese, Plant-Based, Spring, Summer, vegetarian
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Italian Silk Pie: A Nutella Twist on French Silk Pie

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A wise person once said, “Italians do it better.” Just kidding… no shade to France. I’ve spent plenty of time falling in love with the beauty — and the sweets — of that country. But today? We’re giving French Silk Pie a little Italian twist. The French have silk, Spain has spice, and Italy? Italy has hazelnuts. Meet the Italian Silk Pie — because, well, maybe Italians do do it better.

Slice of Italian Silk Pie with creamy Nutella mascarpone filling and whipped cream topping, placed on a white plate in front of the remaining pie.

Fun Fact: French Silk Pie isn't actually from France. Instead of coming from the middle of Europe, it comes from the Midwest of the US. It got the “French” added to its name because of the silky and elegant texture of the dessert, not the origin.

We took the classic dessert and put a spin on it using a worldwide favorite, Nutella, and to celebrate Italy’s iconic hazelnuts in every luscious bite of this pie. I was born in the States with Italian roots, so this Italian Silk Pie shares a similar backstory to the dessert that inspired it. Here’s how to make this creamy, Nutella-packed Italian Silk Pie.

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🍫  Ingredients

Inspired by the classic French Silk Pie but with an Italian twist, this dessert celebrates the magic of hazelnuts and Nutella. If you’ve ever searched for a Nutella French Silk Pie, you’re in the right place — this Italian-inspired version takes the silky, chocolatey layers you love and gives them a creamy, hazelnut twist with mascarpone and Nutella. Here are the key ingredients you’ll need to bring this luscious pie to your table.

  • Nutella
  • Mascarpone
  • Heavy Cream
  • Hazelnuts

See recipe card for quantities.

✨ Why Italian Silk Pie?

The inspiration for Italian Silk came from wanting a no-bake, cool, and refreshing pie that’s perfect for spring and summer gatherings. Bring this along to any BBQ or get-together, and it’s sure to become a favorite. With no oven needed and a light, airy filling, it’s never too heavy — even when the heat is on. Plus, just another excuse to use that Nutella!

Nutella French Silk Pie, the Italian Way

This isn’t your average French silk pie — this version uses Nutella and mascarpone for a uniquely Italian spin, served cold in a buttery shortbread crust.

How to make Italian Silk Pie

  1. Step 1: Add the chocolate ganache to the crust. Allow it to cool.
  1. Step 2: Sprinkle chopped hazelnuts over top.
  1. Step 3: Next, spread the Nutella Mascarpone over the ganache.
  1. Step 4: Top with whipped cream.
  1. Step 5: Drizzle with the hazelnut topping, edge the pie with chopped hazelnuts, and finish it off with Ferrero Rocher or any decorative chocolates you like for a final touch.

Storage

Italian Silk Pie will keep well in the fridge for 3 to 4 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container.

Real Tip

Let it chill overnight if you can — it slices cleaner and tastes even better. Four hours work, but overnight hits different.

Can I call this a Nutella French Silk Pie?

Absolutely — while I call it Italian Silk Pie because of the mascarpone and hazelnut roots, it’s definitely inspired by a Nutella French Silk Pie concept.

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slice of italian silk pie a twist on french silk pie featuring Nutella

Italian Silk Pie: A Nutella Twist on French Silk Pie

Creamy, cool, and no-bake — this Italian Silk Pie is a Nutella-lovers dream with a light, airy filling and rich hazelnut flavor in every bite. Perfect for warm-weather gatherings!
5 from 6 votes
Print Recipe Pin Recipe
Course Dessert, Snack
Servings 1 pie (8 slices)

Ingredients
  

For the Crust

  • 1 Shortbread Crust, pre-made

Nutella Ganache

  • ½ cup Nutella
  • ¼ cup Heavy Cream
  • 1 tablespoon Hazelnuts, chopped

Mascarpone Filling

  • 8 oz Mascarpone Cheese
  • ¾ cup Heavy Cream
  • ¾ cup Nutella
  • 2 tablespoon Powdered Sugar
  • 1 teaspoon Vanilla
  • 1 cup Heavy Cream

Topping

  • ¾ cup Heavy Whipping Cream
  • Hazelnut Topping * See notes
  • Hazelnuts, chopped
  • Ferraro Roche Chocolates, optional

Instructions
 

  • Place your pre-made shortbread crust on a plate or pie dish, ready to fill.
  • Warm the Nutella and heavy cream together until smooth. Pour enough to cover the bottom of the crust.
  • Mix the mascarpone, nutella, vanilla and powdered sugar. Whip the heavy cream separately until smooth and fluffy.
  • Fold the whipped cream into the Nutella Mascarpone mixture together until well combined.
  • Spread the filling over the ganache layer, smoothing it out evenly. Top with the whipped cream.
  • Drizzle nutella topping on top, sprinkle chopped hazelnuts around the edges, and add Ferrero Rocher or your favorite chocolates.

Notes

Also called: Nutella French Silk Pie, No-Bake Nutella Pie
Keyword Candy, chocolate, Creamy, Hazelnut, Hazelnuts, Ice Box Cake, Mascarpone, No-Bake, Nutella, sweet, Whipped Cream
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Roasted Cherry Burrata Appetizer with Honey and Basil

by 1 Comment

Just like how your clothes and fashion trends transition with the seasons, the produce we use tells the story of what’s on our tables. This Roasted Cherry Burrata Appetizer with honey, basil, and topped with chopped hazelnuts is the perfect transitional recipe — easing us gently into the abundance of summer fruit while still holding onto those fresh early spring vibes.

Close-up of creamy burrata cheese topped with roasted Bing cherries and cherry juice drizzle, fresh basil chiffonade, a drizzle of honey, and toasted bread slices nearby.

I’ll admit, I’m always way too premature when it comes to my produce selections. The minute I spot fresh Bing cherries, I just have to have some. I guess the scarcity of delicious fruits during winter and the long wait for seasonal produce only build up the anticipation even more. It can be a matter of luck, though, because sometimes the fruit isn’t quite ready and doesn’t live up to the hype. But with this roasted cherry appetizer recipe, it won’t even matter — even if the cherries aren’t at their spring or summer peak of juiciness, the prep and ingredients we use elevate their natural flavors.

Then there’s the burrata cheese… enough said. If someone simply gave you a piece of burrata on your plate, I don’t think much else would be needed to make you happy. Paired with roasted cherries, fresh basil, crunchy hazelnuts, and some toasty bread, this burrata combination is pure euphoria.

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Ingredients

To bring this vibrant roasted cherry burrata appetizer to life, gather these fresh, flavorful ingredients that balance sweet, creamy, and crunchy perfectly.

Close-up of ripe Bing cherries arranged on a baking sheet before roasting
  • Bing Cherries
  • Burrata
  • Fresh Basil
  • Hazelnuts

See recipe card for quantities.

Simple and Elegant Burrata Appetizers with Fresh Ingredients

Burrata makes such an easy, impressive appetizer, and this roasted cherry burrata recipe takes it up a notch. The creamy cheese paired with sweet roasted cherries, fresh basil, honey, and crunchy hazelnuts hits all the right notes. It’s perfect for spring and summer get-togethers, whether it’s a casual BBQ or a fancy dinner. Plus, it’s super simple to put together, so you can spend more time with your guests.

Creamy burrata cheese served with toasted bread slices and roasted Bing cherries on a dish next to the platter, perfect for a fresh appetizer.

How to Serve Burrata at BBQs, Parties, and Holiday Entertaining

Serving burrata at BBQs, parties, and holiday entertaining is a breeze with this roasted cherry burrata appetizer. One of the best things about this recipe is how much you can prep ahead of time—roast the cherries, toast the hazelnuts, and slice the bread early—so when guests arrive, you’re not stuck in the kitchen. Set everything out buffet-style and let everyone build their own perfect plate. Some might pile on extra burrata and bread, while others will load up on the sweet roasted cherries and fresh basil. The drizzle of honey ties it all together beautifully, giving your guests the freedom to customize their bites. This flexibility makes it a crowd-pleaser at casual BBQs, elegant parties, and festive holiday gatherings, all while keeping things fresh, seasonal, and effortless.

Storage

Store the roasted cherries, toasted hazelnuts, basil, and honey separately in airtight containers in the fridge for up to 3–4 days. Keep the burrata cheese refrigerated in its original packaging and add it fresh just before serving for the best texture and flavor.

Close-up of toasted hazelnuts, roasted Bing cherries, and creamy burrata cheese, showcasing the fresh ingredients of a delicious appetizer.
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Pairing

These are my favorite dishes to serve with this Roasted Cherry Burrata Appetizer:

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📖 Recipe

Bing Cherries with Burrata and Honey are the perfect accompaniments to a toasty baguette.

Roasted Cherry Burrata Appetizer with Honey & Basil

This roasted cherry burrata appetizer blends creamy burrata, sweet roasted cherries, honey, basil, and hazelnuts for a fresh, crowd-pleasing starter. Perfect with toasted bread and easy to prep ahead!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Appetizer, Side Dish, Snack
Servings 4 servings

Ingredients
  

Roasted Cherries

  • 18-24 Bing Cherries, pitted and sliced
  • 1 tablespoon Olive Oil
  • 2 teaspoon Honey
  • pinch Salt
  • splash Champagne Vinegar

Burrata

  • 2 Portions Burrata, sliced in half *serves about 4

Toppings & Garnish

  • Fresh Basil, chiffonade
  • Hazelnuts, roughly chopped
  • Extra Honey, Drizzle
  • Salt

To Serve

  • Toasted Baguette

Instructions
 

  • Preheat the oven to 375 °F
  • Prep cherries and add to a mixing bowl. Drizzle with olive oil, honey, and salt. Stir to coat evenly.
  • Pour the cherries onto a cooking sheet. Roast for 8–10 minutes, or until the cherries begin to soften and some start to burst
  • Remove the cherries and add them back to the mixing bowl. Add a splash of champagne vinegar.
  • Prep platter with burrata halves, top with chopped hazelnuts, basil, and the roasted cherries.
  • Drizzle with a little more olive oil and honey, and finish with a pinch of sea salt to taste. Serve with warm, toasty baguette slices on the side.
Keyword Basil, BBQ, Brunch, Burrata, Cheese, Cherries, Cherry, Cinco De Mayo, Hazelnut, Hazelnuts, Honey, Luau, Refreshing, Spring, Summer, vegetarian
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Carrot Cake Muffins with Cream Cheese Drizzle

by Leave a Comment

What’s better than a banana muffin? A banana-based Carrot Cake Muffin with Cream Cheese Drizzle! You get all the moisture and natural sweetness from the banana, but it’s the carrots and warm spices that truly steal the show.

Open carrot cake muffin displaying moist crumb texture with visible grated carrot and spices inside.

I’m officially making a case for all muffins to require some sort of drizzle or frosting. Don’t you think? It just feels a little cruel to leave them bare—like they’re the underdressed cousin of the cupcake.

Joking aside, this recipe is delicious with or without the cream cheese topping. But if you have the ingredients on hand and some extra time, don't skip it! This muffin recipe is honestly right up there with a classic carrot cake. It’s packed with fresh grated carrot and super moist from the banana, with all the warm spices in every bite. And that cream cheese drizzle? It just ties everything together and makes each bite feel complete.

While this muffin would be right at home on any brunch table or as a cozy breakfast treat, it could totally hold its own as a dessert too. I mean, it’s basically just an extra serving of vegetables… right?

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🥕  Ingredients

These carrot cake muffins combine fresh grated carrot, ripe banana, and warming spices, all brought together with a creamy cream cheese drizzle.

Carrot cake muffins cooling on a wire rack, with crumbly streusel topping.
  • Shredded Carrots
  • Banana
  • Flour
  • Sugar
  • Butter
  • Egg
  • Spices

See recipe card for quantities.

❓Are Carrot Cake Muffins Healthy?

They’ve definitely got some wholesome ingredients — like fresh grated carrots and mashed banana — but let’s be real: there’s still sugar, a buttery streusel (if you go for it), and a cream cheese drizzle on top. So while they’re not unhealthy, they’re more of a sweet brunch treat than an everyday breakfast. No need to feel bad enjoying one, just maybe don’t eat half the batch in one sitting (even though it’s tempting).

Spoon dipped in smooth cream cheese drizzle, ready to top the carrot cake muffins.

✨ Carrot Cake Muffins for Easter, Spring Brunches & Beyond

These muffins bring all the cozy spice and sweetness of a classic carrot cake, but in an easy-to-serve, handheld form. They’re the kind of treat that looks right at home on a spring brunch table — whether you’re hosting Easter, celebrating a baby or bridal shower, or just making a weekend morning feel a little more special. That hint of banana, the fresh grated carrots, and the cream cheese drizzle on top? It all works together to make these feel thoughtful, festive, and totally worth baking for a crowd.

Storage

How long do carrot cake muffins last? The muffins themselves can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days to keep them extra fresh.

The cream cheese drizzle should be stored separately in a sealed container in the fridge — it’ll keep well for about 5 days. Just drizzle it on right before serving for the best texture and flavor.

Above shot of easy carrot cake muffins with creamy cream cheese frosting

Real Tip

The riper the banana, the better. You want those deep brown spots — they add natural sweetness and richness without needing tons of extra sugar.

Close-up of a carrot cake muffin cut open, revealing its moist, spiced interior with grated carrot.
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Above shot of banana carrot cake mufifns with cream cheese drizzle near a woven basket of muffins.

Carrot Cake Muffins with Cream Cheese Drizzle

These carrot cake muffins are soft, moist, and naturally sweetened with ripe banana and fresh grated carrot. Packed with cozy spices and topped with a tangy cream cheese drizzle, they’re perfect for spring brunches, Easter spreads, or as a bakery-style treat any time of year.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Course Breakfast, Brunch, Dessert, Snack
Servings 16 muffins*

Ingredients
  

Wet Ingredients

  • 3 Bananas, mashed
  • 1 ½ cups Carrots, grated
  • ¼ cup vegetable oil
  • ¼ cup unsalted butter melted and cooled
  • ¼ cup sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 2 tablespoon milk dairy or non-dairy
  • 1 tablespoon vanilla

Dry Ingredients

  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shredded coconut
  • 1 ½ teaspoon ground cinnamon
  • pinch of nutmeg

Optional Streusel Topping

  • ½ cup Flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • pinch cinnamon
  • 1-2 tablespoon shredded coconut
  • ¼ cup cold unsalted butter cubed

Optional Cream Cheese Drizzle

  • 5 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 ½ tablespoon milk or as needed for consistency
  • ½ teaspoon vanilla extract
  • pinch of salt

Instructions
 

  • Preheat your oven to 425°F and line a muffin tin with paper liners.
  • In a large bowl, mash the bananas until mostly smooth. Stir in the oil and melted butter until everything comes together. Add both sugars and mix well, then crack in the eggs and pour in the vanilla—whisk it all until smooth.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry mix to the wet and gently fold until just combined. Now fold in the freshly grated carrots and the shredded coconut.
  • Scoop the batter into the muffin tin, filling each cup about ¾ full.
  • If you’re going to add the streusel topping, mix the flour, brown sugar, salt, coconut and spice in a small bowl. Cut in the cold butter with a fork until it looks crumbly, then sprinkle that over each muffin.
  • Pop the muffins into the oven at 425°F for 8 minutes. Without opening the oven, lower the temperature to 350°F and bake for another 7 to 8 minutes, or until a toothpick comes out clean.
  • Let the muffins cool completely before drizzling on the cream cheese topping.

Notes

*Yields approximately 16 muffins, depending on how full you fill the liners.
Keyword Baking, BBQ, Brunch, Buttery, Carrots, chocolate, Cinnamon Spice, Coconut, Cookie Exchange, Cookie Swap, Cookies, Cream Cheese, Easter, Holiday, Holidays, Marcona, Party, Spring, Summer, sweet, Tropical, vanilla, White Chocolate
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Garden Patch Carrot Mocktail

by Leave a Comment

This drink makes me think of gardening and being outside on a cool spring day. Fresh dirt still under your nails, and the quenching call for a good sip. This Carrot Mocktail, with its earthy carrot juice base, delivers the fresh flavors of spring, with tropical notes from the ginger and mango. Weeding out the bad and keeping the good—with a refreshing boost of healthy nutrients.

The bright color and mini carrot garnish scream Springtime and Easter, making it a showstopper signature mocktail (or cocktail) for your next gathering.

No need to worry about grabbing you gardening bag and heading outside. These ingredients are easily accessible and bring the garden patch indoors to you. The fresh flavors, not to mention the health benefits, are a joy to sip.

The mango nectar brings sweetness, and the fresh ginger provides a kick of unexpected spice. The bubbles from the mineral water offer a dry fizz on your tongue, making this drink a feast for the senses. If you're looking for a drink that’s not just all sugar, this one’s for you—delicious, refreshing, and with ingredients that leave you feeling as good as it tastes.

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🥕 Ingredients

This refreshing mocktail combines bright, fresh flavors with a hint of sweetness and a sparkling finish. It’s the perfect vibrant sip to celebrate spring and lighten up any gathering.

  • Mango Nectar
  • Carrot Juice
  • Topo Chico Mineral Water

See recipe card for quantities.

❓What are the advantages of drinking carrot juice?

Carrot juice offers many advantages thanks to its rich nutrient profile, including high levels of vitamin A, beta-carotene, and antioxidants that support eye health, boost immunity, and promote glowing skin. While its naturally earthy flavor might feel unfamiliar, blending it with sweeter and zesty ingredients like mango nectar and fresh ginger balances the taste, making it a refreshing and enjoyable drink for everyone.

✨ Easy Carrot Mocktail: A Sparkling Sip for Your Spring and Garden Parties

This vibrant carrot mocktail is the perfect addition to any garden party, Easter brunch, or casual weekend spent planting and enjoying your own outdoor space. With its bright orange color and charming carrot garnish, it’s as beautiful as it is healthy—packed with nutrients like vitamin A and antioxidants. Refreshing and lightly sweetened with mango nectar and a sparkling finish from Topo Chico, this mocktail brings a festive, wholesome touch to your spring gatherings and Easter celebrations.

Real Benefits

Carrot juice is loaded with vitamin A for glowing skin and healthy eyes. Mango adds a splash of vitamin C, and fresh ginger helps with digestion and inflammation. Top it off with mineral water for a refreshing fizz and a few bonus minerals. Want it drier? Add more bubbles. Prefer it sweet? Go heavier on the mango.

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📖 Recipe

Bright orange carrot mocktail in a glass with ice, garnished with a mini carrot, surrounded by Easter paper grass, fresh ginger, and a Topo Chico bottle.

Garden Patch Carrot Mocktail

This refreshing carrot mocktail combines carrot juice, mango nectar, fresh ginger, and sparkling mineral water for a vibrant, healthy sip—perfect for Easter, spring brunches, or garden parties.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Drinks
Servings 2 Mocktails

Ingredients
  

  • ¾ cup Mango Nectar
  • ¼ cup Carrot Juice
  • ½ teaspoon Fresh Ginger, grated
  • 1 12 oz Bottle of Topo Chico Mineral Water
  • Ice

Garnish

  • Mango
  • Carrots

Instructions
 

  • Add ice ¼ of the way up your drink mixer. Add the mango nectar, carrot juce, and ginger. Shake well.
  • Add fresh ice to each rimmed glass, then pour the mocktail about halfway up, leaving room at the top for bubbles and garnish.
  • Top off each glass with bubbly mineral water, then gently stir using a stir stick to blend without losing the fizz.

Notes

Health Disclaimer: I am not a physician or nutritionist. The nutritional benefits provided in this Carrot Mocktail recipe are for general informational purposes only. Always consult with a healthcare professional before making changes to your diet or lifestyle.
Keyword Carrot Juice, Carrots, Dry January, Ginger, Healthy, Lime, Mango, Mineral Water, Mocktails, Refreshing, Signature Drink, Spring, Summer, Topo Chico, Zero-Proof
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Have Your Cake and Drink It Too: Carrot Cake Mango Smoothie

by Leave a Comment

Who says you can't have cake for breakfast? After your morning run or post-gym, sip on this. Have your cake and drink it too with this Carrot Cake Mango Smoothie recipe– a nutrition-packed indulgence that feels like a cheat day treat.

Post-Workout Carrot Cake Smoothie with a Tropical Twist

If you're anything like me, you’ve got your go-to shake or smoothie after a gym flex. If you love a good mango smoothie recipe but want to try something new, you'll appreciate the mixture of mango, banana, and coconut. Most of the ingredients bring tropical vibes, while the carrot juice adds sweetness without the earthy flavors you'd get drinking it on its own. Cinnamon and spices round it out, giving it that warm "just baked" carrot cake flavor.

Whether you’re adding healthy ingredients to your smoothie routine or celebrating spring, don’t skip this Carrot Cake Mango Smoothie Recipe – it can totally hold its own. It’s also a great indulgence when you're craving a milkshake but don’t want the empty calories.

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🥕  Ingredients

This smoothie blends tropical fruits like mango and banana with carrot juice, warm spices, and creamy coconut yogurt for a dessert-inspired drink that’s both nourishing and indulgent.

Close up of a Carrot Cake Mango Smoothie topped with creamy coconut and garnished with fresh carrot and sprinkled with spices
  • Carrot Juice
  • Frozen Mango
  • Banana
  • Almond Milk
  • Shredded Coconut
  • Spices

See recipe card for quantities.

❓Are Mango Smoothies Healthy for you?

Yes! Mango smoothies are a delicious way to get vitamins, fiber, and natural energy. With carrot juice and warming spices added, this carrot cake mango smoothie feels like a treat but packs real health benefits.

✨ Sip the Season: Vibrant Carrot Cake Mango Smoothie for Spring and other Events

Perfect for Easter brunch or health and wellness events, these Carrot Cake Mango Smoothies make a delicious, healthier dessert option. Full-sized or mini, they bring all the flavor of carrot cake with a fresh, nutrient-packed twist—great for adding a thoughtful, tasty treat to any dessert bar.

Carrot Cake Mango Smoothie topped with creamy coconut and garnished with fresh carrot

Real Benefits

This smoothie tastes like dessert but sneaks in veggies and anti-inflammatory spices. Plus, the carrot juice packs a boost of Vitamin A for healthy skin and eyes — that’s a win-win.

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Healthy Tropical Carrot Cake Smoothie in Glass

Have your cake and drink it too: Carrot Cake Mango Smoothie

Enjoy this Mango Smoothie with a Carrot Cake twist—an eat-your-cake-too treat that’s healthy, packed with workout benefits, and perfect for a post-gym boost.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast, Brunch, Drinks, Snack
Servings 1 Serving

Ingredients
  

  • Handful of Frozen Mango
  • ¼ cup Carrot Juice
  • 1 Banana, peeled
  • ½ teaspoon Fresh Ginger
  • ¼ cup Coconut Yogurt
  • 1 cup Almond Milk, unsweetened
  • 1 tablespoon Shredded Coconut
  • 1 /2 teaspoon Cinnamon

Toppings

  • Shredded Coconut optional
  • Whipped Cream optional
  • Cinnamon optional
  • Carrot optional garnish

Instructions
 

  • Add all of the ingredients to a blender and blend until smooth and creamy.
  • Pour into a glass and top with anything you love—I added some shredded coconut, whipped cream, a sprinkle of cinnamon, and a carrot garnish.
Keyword Almond Milk, Banana, Carrot Juice, Carrots, Cinnamon Spice, Coconut, Ginger, Healthy, Hemp Hearts, Mango, Post-Workout, Refreshing, Shredded Coconut
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Bunny Basket Cookies: The Ultimate Easter Kitchen Sink Treat

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Bunny Basket Cookies, the ultimate Easter Kitchen Sink Treat. These cookies are packed with delicious, colorful ingredients inspired by the goodies you'd expect to find in an Easter Basket.

“Kid-friendly Easter Kitchen Sink Cookies on a green paper easter grass, perfect for an Easter egg hunt treat

I got a little behind on some of my easter and spring recipes, but save this recipe now and bake later! Throw in anything pastel into the mix and you have the makings of the perfect spring or easter dessert. These cookies are so much more than that. They are the base of the perfect chocolate chip cookie, combined with bits of chewy caramel, colorful M&Ms, mini pretzel pieces, and topped with a nod to the bunny itself! Not just any bunny though, a caramel oozing bunny as a surprise bite to the center of these Bunny Basket Cookies.

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🍪  Ingredients

When it comes to Easter Kitchen Sink Cookies, the magic is in the mix. Think sweet, salty, crunchy, and colorful—these cookies pack in all the best Easter goodies you have on hand. No two batches are ever the same, and that’s exactly what makes them so fun to bake.

Freshly baked Easter Kitchen Sink Cookies with layers of Easter candy and salty-sweet mix-ins
  • Flour
  • Sugar
  • Butter
  • Eggs
  • M&Ms
  • Pretzels
  • Chocolate Caramel Bunnies

See recipe card for quantities.

✨ Pastel Springtime Cookies: the perfect treat for any celebration

These pastel-colored cookies are the ideal treat for any springtime occasion. Whether you’re hosting a garden party, baby shower, a Peter Cottontail celebration, or simply embracing the soft hues of the season, these pastel cookies add a touch of charm to your event. With the option to add in more pastel candies and gooey caramel centers, their sweet, delicate hues and melt-in-your-mouth texture make them the perfect dessert for any gathering. Feel free to adjust the mix-ins to suit your celebration—remove the Easter-themed touches if your event calls for a more neutral spring vibe.

Close-up of gooey caramel center oozing from an Easter Kitchen Sink Cookie packed with colorful candies and cookie mix-ins
This caramel center is basically cookie heaven 💛🍪

Storage

How long do Bunny Basket Easter Kitchen Sink Cookies last in an airtight container?
These Cookies will stay fresh for up to 5-7 days when stored in an airtight container at room temperature.

spring kitchen sink bunny basket chocolate chip cookies

Real Tip

Keep it simple and sweet—just a hint of extra caramel or pastel candy can take these cookies to the next level!

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A batch of Easter Kitchen Sink Cookies loaded with colorful candies, chocolate chips, and pretzels on a pastel plate

Bunny Basket Cookies: The Ultimate Easter Kitchen Sink Treat

These Bunny Basket Kitchen Sink Cookies are loaded with everything you love in a sweet-meets-salty treat—classic chocolate chip cookie dough, pastel M&Ms, caramel, pretzels, and a little magic in every bite! 🐰🍪
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Servings 2 Dozen

Ingredients
  

  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup m&ms
  • ½ cup crushed pretzels

Toppings

  • Ghirardelli caramel milk chocolate bunnies
  • m&ms
  • soft caramels
  • pretzels
  • sea salt

Instructions
 

  • If you don't have time to let your dough chill, preheat your oven from the start to 375 °F
  • If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
  • Mix the flour, baking soda, and salt together in a mixing bowl. Put to the side.
  • Cream the butter, white sugar, brown sugar, and vanilla together in another mixing bowl.
  • Add the eggs, one at a time. Be sure to mix the egg with the butter mixture well before adding the next.
  • Slowly add the dry flour mixture to the wet mixture. Once combined add in your chocolate chips, m&ms, and crushed pretzels pieces. Mix well to spread the different ingredients throughout the dough evenly.
  • Put the mixing bowl, covered in the fridge to chill for 30 minutes.
  • After 15 minutes of your dough's chill time, preheat your oven to 375 °F
  • Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
  • Bake the cookies for 10-13 minutes. Be sure to watch the cookies and remove them when they are golden brown.
  • As soon as you remove your cookies from the oven add additional m&ms, soft caramel, and some sea salt on top. Last, add the caramel bunny to the center of each cookie before they fully cool.

Notes

-If you prefer bigger or smaller cookies, adjust the cooking time.
Keyword Baking, Candy, Caramel, chocolate, Chocolate Bunny, Cookie Exchange, Cookie Swap, Cookies, Easter, Easter Bunny, Holidays, Pastel, Pretzels, Spring, sweet
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Refreshing Mango Smoothie with Peach and Ginger

by Leave a Comment

This Refreshing Mango Smoothie with Peach and Ginger is the perfect post-workout boost. Combining tropical flavors with a zesty kick, it’s a tasty, energizing treat to help you recharge. Made with real, wholesome ingredients like frozen fruits, banana, and and creamy coconut, it’s simple to whip up and packed with nutrients.

Smoothies are a quick fix when you need something healthy, but making your own instead of hitting the drive-thru lets you skip all the extra stuff and keep things fresh. When you blend it yourself, you know exactly what’s going in.

This Refreshing Mango Smoothie with Peach and Ginger is another one of my go-to post-workout drinks. It’s super simple, made with real ingredients like frozen fruit, banana, and coconut, with a little kick of fresh ginger to leave you feeling energized and ready for the rest of the day.

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🥭  Ingredients

This smoothie comes together with a handful of tropical staples—nothing fancy, just simple, feel-good ingredients you probably already have on hand.

Bright and creamy mango peach smoothie with fresh banana and a hint of ginger.
  • Frozen Mango
  • Frozen Peaches
  • Banana
  • Coconut Yogurt
  • Almond Milk

See recipe card for quantities.

❓Are Fruit Smoothies Healthy for You?

So are fruit smoothies healthy for you? I know, I sound like a broken record—but it’s true: everything in moderation. That doesn’t just apply to how often you have smoothies, but also to what you’re tossing into them. The beauty of making your smoothie at home is that you control what goes in and how much.

I grew up with a mom who instilled healthy choices in me from a young age, so it’s second nature for me to think about this stuff before I even touch the blender. I’ll always choose real, whole foods over powders or mixes. Nature gives us everything we need—fiber, antioxidants, natural sweetness, and staying power—for a smoothie that actually fuels you and makes you feel good.

✨ Smoothie Party Ideas for Brunches, Wellness Events & Sunny Gatherings

If you’re hosting a group workout or planning a sunshine-filled brunch, this Mango Peach Smoothie is a vibrant way to keep things simple and nourishing. It’s easy to make in big batches and serves as a refreshing post-sweat sip or a feel-good party drink. For a playful twist, pour it into mini cups and serve as golden-hued tropical treats—perfect for kids, brunch tables, or wellness-themed gatherings. No powders or fillers here—just real mango, peach, banana, and creamy coconut for a smooth, energizing boost.

Real Tip

For a naturally creamy smoothie without any added sugar, freeze your fruit ahead of time. It keeps things cold, smooth, and flavorful—no need for ice watering things down.

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mango peach smoothie

Refreshing Mango Smoothie with Peach and Ginger

This tropical mango smoothie is your go-to blend of frozen peaches, ripe banana, zesty ginger, and coconut creaminess—refreshing, energizing, and ready in minutes. Whether post-gym or just craving sunshine in a glass, it’s a quick, healthy win.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast, Brunch, Drinks, Snack
Servings 1 Serving

Ingredients
  

  • Handful of Frozen Mango
  • Handful of Frozen Peach
  • 1 Banana, peeled
  • ¼ cup Coconut Yogurt
  • ½ teaspoon Fresh Ginger
  • 1 cup Almond Milk, unsweetened
  • 2 tablespoon Hemp Seeds

Toppings

  • Shredded Coconut optional
  • Fresh Mango, chopped optional
  • Peach Slice optional
  • Whipped Cream optional

Instructions
 

  • Add all of the ingredients to a blender and blend until smooth and creamy.
  • Pour into a glass and top with anything you love—I added some shredded coconut, fresh mango, peach slice, and a little swirl of whipped cream. (You gotta live a little, right?)
Keyword Almond Milk, Banana, Coconut, Ginger, Healthy, Hemp Hearts, Mango, Peach, Post-Workout, Refreshing
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Tropical Strawberry Banana Smoothie

by Leave a Comment

Strawberry Banana Smoothies are a go-to for good reason—they’re easy to make, always delicious, and use ingredients you can find year-round. This Tropical Strawberry Banana Smoothie Recipe is my favorite post-workout boost, keeping the classic flavors I love with a creamy coconut twist for a taste of the tropics.

Tropical Strawberry Banana Smoothie made with coconut yogurt, served in a glass with fresh strawberries.

Smoothies are everywhere these days—even fast-food drive-thrus have their own versions. While it's great to have healthier options on the go, making your own is the best way to control what goes in (and what stays out).

This Tropical Strawberry Banana Smoothie is my favorite post-workout go-to. It’s simple, made with real, whole ingredients, and gets a natural protein boost from hemp hearts—no powders needed. We bring the slight flavor of the tropics with the addition of coconut yogurt to the mix.

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🍓 Ingredients

Made with everyday ingredients you probably already have, this smoothie is as easy as it is delicious.

Strawberry banana coconut smoothie in a clear glass, surrounded by fresh fruit.
  • Frozen Strawberries
  • Banana
  • Hemp Hearts
  • Coconut Yogurt

See recipe card for quantities.

❓Are Fruit Smoothies Healthy for You?

So are fruit smoothies healthy for you? I will sound like a broken record, but we hear it constantly...everything in moderation. That isn't just to say the number of smoothies you have, but also how many different ingredients you add to them. As I mentioned above, by making this smoothie at home from scratch, you can control exactly how much of everything and what you are putting inside the smoothie.

I grew up with a mom who instilled healthy choices in me from a young age, so naturally, I think about these things before I even start tossing ingredients into the blender. I’ll always pick real, whole foods over powders or mixes any day of the week. Nature is packed with superfoods that offer antioxidants, fiber, and real staying power — everything you need for a smoothie that actually fuels you and keeps you feeling good.

✨ Healthy Smoothie Party Ideas for Brunches, Fitness Events, and More

If you’re hosting a big group workout or a healthy brunch, this Tropical Strawberry Banana Smoothie is the perfect way to keep things fresh and simple. You can easily make a large batch to serve everyone, offering a refreshing post-workout boost that’s packed with real fruit and clean ingredients. For a fun twist, pour the smoothie into mini cups to make healthy, pink Valentine’s treats for the kids. No fillers here—just creamy coconut, fresh strawberries, and bananas for a deliciously natural treat that’s perfect for a smoothie party or brunch spread!

Glass of tropical strawberry banana smoothie topped with fresh strawberry slices and a sprinkle of coconut.

Real Tip

For a naturally creamy smoothie without any added sugar, freeze your fruit ahead of time. It keeps things cold, smooth, and flavorful—no need for ice watering things down.

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Tropical Strawberry Banana Smoothie made with coconut yogurt, served in a glass with fresh strawberries

Tropical Strawberry Banana Smoothie

This Tropical Strawberry Banana Smoothie is an easy, healthy recipe made with clean ingredients and a creamy coconut twist — perfect for brunch, parties, or a refreshing post-workout boost.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast, Brunch, Drinks, Snack
Servings 1 Serving

Ingredients
  

  • ¼ cup Frozen Strawberries
  • 1 Banana, peeled
  • ¼ cup Coconut Yogurt
  • ½ cup Almond Milk, unsweetened
  • 2 tablespoon Hemp Seeds

Toppings

  • Shredded Coconut
  • Whipped Cream

Instructions
 

  • Add all of the ingredients to a blender and blend until smooth and creamy.
  • Pour into a glass and top with anything you love—I added some shredded coconut and a little swirl of whipped cream. (You gotta live a little, right?)
Keyword Almond Milk, Banana, Coconut, Healthy, Hemp Hearts, Post-Workout, Refreshing, Strawberries, Strawberry
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Simple Carrot Cake Cookies

by 2 Comments

Looking to eat more vegetables but have a relentless sweet tooth? I know the struggle—I GOT YOU. Make these Simple Carrot Cake Cookies and enjoy the benefits of carrots while satisfying your sweet cravings.

Close-up of carrot cake cookies, stacked and ready to enjoy, with a fluffy, sweet texture.

Honestly, being vegetarian, I'm sure I get my hefty amount of veggies required plus more but it's way more fun to eat a carrot when it's surrounded by these flavors in a fluffy cookie.

When the tulips start to peek through the soil, my palate begins to change. I haven’t had carrot cake in a while, but I was craving a quick way to enjoy it in small bites. So, I decided to make carrot cake cookies instead of cake—small indulgences that satisfy the craving.

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🍪  Ingredients

These Cookies are made with simple ingredients: shredded carrots, warm spices, and a touch of sweetness. Perfect for a quick, fluffy treat!

Fluffy carrot cake cookies on a plate, ideal for springtime and Easter celebrations.

See recipe card for quantities.

❓Why Carrot Cake Cookies are Better than Cake

Simple – they’re bite-sized, easy to enjoy, and perfect for when you're craving the flavors of carrot cake but in a quicker, more portable form. Plus, they’re less messy, and who doesn’t love a sweet, fluffy cookie?

Plate of delicious carrot cake cookies, fluffy and sweet with a touch of spring flavor.

✨ Carrot Cake Cookies: Perfect for Easter, Spring Garden Parties, and Earth Day Celebrations


🥕🐰 Easter:
These cookies are the perfect Easter treat—fluffy, sweet, and made with coconut, a classic ingredient in many spring desserts. They’re the perfect bite-sized indulgence after an egg hunt.

🥕 🌎 Earth Day:
Celebrate Earth Day with a sustainable treat! These cookies use coconut, a renewable resource, to bring a tropical twist while keeping things light and fresh—perfect for honoring both nature and your sweet tooth this Earth Day.

🥕 🌸 Garden Parties:
These cookies are an ideal addition to your garden party spread. With a touch of coconut and the vibrant flavors of spring, they’re as refreshing as the season itself.

🥕☂️ Spring Parties:
Bring spring to your party with these cookies, made with coconut for that signature springtime flavor. They’re a sweet and easy dessert that adds a tropical flair to any spring celebration.

Storage

How long do Carrot Cake Cookies last in an airtight container?
Carrot cake cookies can last about 1 week in an airtight container at room temperature.

Close up of stacked carrot cake cookies with cream cheese chips

Real Tip

If you can’t find cream cheese chips or morsels in stores near you, opt for high-quality white chocolate chips instead. They’ll still add that creamy, sweet delight to your carrot cake cookies, making them just as delicious!

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Carrot Cake Cookies with Cream Cheese Morsels

Carrot Cake Cookies

These Carrot Cake Cookies are the perfect blend of classic comfort and spring flavor. Made with shredded carrots, warm spices, and creamy white chocolate, these cookies offer a delightful balance of sweetness and texture in every bite. Inspired by the beloved carrot cake, with a twist of tropical coconut, they’re an easy and fun dessert for Easter or any spring gathering. Whether you're looking for a quick treat or craving a carrot-inspired indulgence, these cookies are sure to impress and become a new family favorite.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Servings 2 dozen

Ingredients
  

  • 2 cups Flour
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Butter, softened 2 sticks
  • 1 cup Brown Sugar, packed
  • 2 tsps Vanilla Extract
  • 1 Egg
  • 1 ½ cup Carrots, grated
  • ½ cup Shredded Coconut, unsweetened
  • 1 ½ cups Cream Cheese Chips *Shop Here , Or Substitute With White Chocolate Chips
  • 1 ½ teaspoon Cinnamon
  • pinch of Nutmeg

Instructions
 

  • If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
  • If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
  • Mix the flour, baking soda, and salt (if using) together in a mixing bowl. Put to the side.
  • Cream the butter, brown sugar, and vanilla together in another mixing bowl. Add the egg and mix.
  • Slowly add the dry flour mixture to the wet mixture. Once combined fold in the Grated Carrots, Cream Cheese Chips or White Chocolate Chips, and the shredded coconut.
  • Put the mixing bowl, covered in the fridge to chill for 30 minutes.
  • After 15 minutes of your dough's chill time, preheat your oven to 350 °F
  • Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
  • Bake the cookies for 13-16 minutes. Remove the cookies when the edges are golden brown.
Keyword Baking, BBQ, Brunch, Buttery, Carrots, chocolate, Cinnamon Spice, Coconut, Cookie Exchange, Cookie Swap, Cookies, Cream Cheese, Easter, Holiday, Holidays, Marcona, Party, Spring, Summer, sweet, Tropical, vanilla, White Chocolate
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Lucky Charms Shamrock Shake-Inspired Cereal Milkshake

by Leave a Comment

Let your cereal go soft and work its magic—infusing the milk with a rich green hue and the sweet, nostalgic taste of cereal milk. This Lucky Charms Shamrock Shake-Inspired Cereal Milkshake blends steeped cereal, vanilla ice cream, and extra green marshmallows for a thick and creamy treat. Whether you're celebrating something festive or just craving a little nostalgia in a glass, this shake is pure magic in every sip!

Close-up of a creamy Lucky Charms Cereal Milkshake with a festive green hue.

Usually, when I eat a bowl of cereal, I rush to maintain the perfect balance of milk and cereal—not too soft or soggy, with just enough crisp texture, and the milk still cold. But the real prize comes at the end: that distinct sweetness and lingering flavor in the leftover milk. Like the end of the rainbow, the last sip is a golden reward.

Rather than wasting that deliciously sweet, cereal-steeped milk, this Lucky Charms Shamrock-Inspired Cereal Milkshake shares the same vibrant green hue—but not from minty green ice cream! For this recipe, I used the special edition Lucky Charms box with extra green marshmallows, leaving behind a pure, bold green color. If it’s not the time of year for the green milk box, simply pick out as many green marshmallows as you can from the standard box to recreate that perfect shade!

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Ingredients

This Lucky Charms Shamrock-Inspired Cereal Milkshake combines simple ingredients for a fun, creamy treat.

A thick and creamy Lucky Charms Cereal Milkshake with swirls of green marshmallow color.
  • Lucky Charms Cereal
  • Milk
  • Vanilla Ice Cream
  • Toppings

See recipe card for quantities.

Lucky Charms Cereal Milkshake: St. Patrick’s Day Twist

This Shamrock Shake-inspired milkshake skips the mint ice cream and gets its vibrant green hue from the sweet, cereal-infused milk of Lucky Charms. A festive and delicious treat, it's the perfect way to celebrate St. Patrick’s Day with a fun, nostalgic twist!

Lucky Charms Cereal Milkshake topped with whipped cream and extra green marshmallows."
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Lucky Charms Shamrock Shake-Inspired Cereal Milkshake

This Lucky Charms Shamrock Shake-Inspired Cereal Milkshake blends steeped cereal milk, vanilla ice cream, and extra green marshmallows for a magically creamy treat!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dessert, Drinks
Servings 1 Serving
Calories 250 kcal

Ingredients
  

  • 1 cup Milk *See Notes
  • 1 cup Lucky Charms Cereal *Green Milk Edition
  • 2 tablespoon Marshmallow Cream
  • 2-3 scoops Vanilla Ice Cream *See Notes

Toppings

  • Lucky Charms Cereal
  • Marshmallow Cream
  • Whipped Cream

Instructions
 

  • Add one cup of Milk over one cup of lucky charms cereal in a bowl, cover and leave in the fridge for 30 minutes to an hour to steep the milk.
  • Once the milk has turned green, filter out most of the cereal and marshmallows, separating the green milk into another bowl. Set aside the softened cereal and marshmallows for later use.
  • Add the green milk to a blender, starting with 2 scoops of vanilla ice cream. Blend, adding more ice cream and milk as needed to reach your desired milkshake consistency. For a stronger cereal milk flavor and extra color from the marshmallows, add some (or all) of the softened cereal from step one. Blend until smooth.
  • Prepare your glass by coating the rim with marshmallow cream. Then, add some cereal and Lucky Charms marshmallows around the rim for a fun, festive touch.
  • Add the milkshake to the glass, top with whipped cream, and add some crushed cereal over top. Drizzle with some marshmallow cream and enjoy!

Notes

-More or less milk to desired consistency.
-More or less ice cream to desired consistency.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 54gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 58mgSodium: 242mgPotassium: 289mgFiber: 1gSugar: 87gVitamin A: 592IUVitamin C: 1mgCalcium: 189mgIron: 0.1mg
Keyword Cereal, Cereal Milk, Easter, Green, Ice Cream, Lucky Charms, marshmallow, Milkshake, Shamrock, St. Patrick's Day, St. Patty's Day, Vanilla Ice Cream, Whipped Cream
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White Chocolate Coconut Ice Cream Cookie Sandwich (Biscotti Gelato Style!)

by 1 Comment

What’s better than the most buttery, delicious coconut cookie? TWO! And even better than that? A White Chocolate Coconut Ice Cream Cookie Sandwich—coconut gelato nestled between two golden cookies, coated in delicate coconut shreds for the perfect bite.

White Chocolate Mar-Coconut Cookie Ice Cream Sandwich stacked with creamy coconut gelato between two golden, chewy cookies.

I know I’ve said this so many times, but coconut is something I can never get enough of. It’s the perfect mix of creamy and rich, and it pairs so well with so many flavors. The White Chocolate Mar-Coconut Cookies already highlight coconut, but the coconut gelato takes it to a whole new level.

I decided to use coconut gelato in this recipe because its texture and creaminess are the perfect match for these cookies. The gelato melts into the cookie, creating a unique experience where the flavors blend together beautifully without overpowering the chewy, coconut-filled cookies

In Sicily, and other parts of Italy, they have Brioche con Gelato—where a soft, buttery brioche is cut in half and filled with a scoop of fresh gelato. While our cookies aren’t as soft as the brioche, they’re buttery and nutty, thanks to the Marcona almonds and caramelized coconut baked right into the cookie. It’s a delicious twist that brings together the best of both worlds.

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Ingredients

Our freshly baked White Chocolate Mar-Coconut cookies are sandwiched with creamy coconut gelato and rolled in coconut for the perfect treat.

Close-up of a Biscotti Gelato-style cookie ice cream sandwich with white chocolate and coconut flavors.

See recipe card for quantities.

Easter & Spring Coconut Dessert Ideas

Coconut is a popular choice for Easter desserts, but if the spring weather is unusually warm where you are (or if you're lucky enough to have a hot climate year-round), these tropical coconut treats are perfect for any Spring or Easter celebration.

If you're looking for Easter or Spring Recipe Ideas, make a batch of these White Chocolate Mar-Coconut Cookies and surprise your guest with this cooling and refreshing treat! Prefer the same type of cookie, but without coconut? Make these White Chocolate Chip Marcona Cookies.

Tropical Coconut Gelato Sandwiches for Pool Parties

For a dessert recipe perfect for a pool party or backyard barbecue, these tropical coconut ice cream sandwiches make a refreshing, single-serve treat. They’re less messy and easy to enjoy by the poolside or on the go!

Biscotti Gelato-Inspired Italian Ice Cream Sandwiches

While ice cream sandwiches in the U.S. are often the pre-packaged treats from ice cream trucks or store brands, in Italy, biscotti means cookie. This Biscotti Gelato-inspired dessert combines a soft, buttery white chocolate chip coconut cookie with creamy Italian gelato, creating the perfect handheld treat with the best texture and flavor. So, you can have your biscotti, and your gelato too.

Storage

Store the assembled ice cream sandwiches in an airtight container in the freezer for up to 1–2 weeks for the best texture and flavor

Stacked, Italian-inspired cookie ice cream sandwiches filled with creamy coconut gelato and studded with white chocolate chunks—a perfect handheld treat!
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Close-up of a Biscotti Gelato-style cookie ice cream sandwich with white chocolate and coconut flavors stacked in a row. Ice cream scoop

White Chocolate Coconut Ice Cream Cookie Sandwich (Biscotti Gelato Style!)

Enjoy these homemade biscotti gelato-inspired ice cream sandwiches with creamy coconut gelato and rich white chocolate chunks. A perfect balance of soft, buttery cookies and smooth gelato for a refreshing, indulgent treat.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Servings 12 sandwiches

Ingredients
  

  • 24 White Chocolate Mar-Coconut Cookies *Get The Recipe Here
  • 1-2 pints Coconut Gelato *see notes
  • shredded coconut

Instructions
 

  • Bake The White Chocolate Mar-Coconut Cookies.
  • Once the cookies have cooled completely, place a scoop of coconut gelato in the center of one cookie, then gently press another cookie on top to form a delicious ice cream sandwich.
  • Roll the exposed coconut gelato of the sandwich into shredded coconut to fully coat the seam and add a touch of tropical flavor.
  • Repeat this until you have finished making all of the ice cream sandwiches. Be sure to put each finished sandwich inside the freezer to stay chilled while assembling the rest.
  • Once all the ice cream sandwiches are assembled, store them in a freezer-safe, airtight container to keep them fresh and ready to enjoy.

Notes

Depending on how many ice cream sandwiches you plan to make, the size of each cookie, and the amount of gelato per sandwich, the number of pints of coconut gelato you'll need may vary. But hey, a little extra gelato leftover never hurt anyone, right?
Keyword Almonds, Baking, BBQ, Biscotti, Brunch, Buttery, chocolate, Coconut, Cookies, Easter, Gelato, Holiday, Holidays, Ice Cream, Ice Cream Sandwich, Marcona, Party, Pool Party, Spring, Summer, sweet, Tropical, White Chocolate
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Cuban Salad Bowl – A Fresh, Tropical Twist on the Buddha Bowl

by 3 Comments

Like a deconstructed tropical dream, this Cuban Salad Bowl recipe brings together all the delicious flavors of a Caribbean meal in the beautiful style of a Buddha bowl. Each ingredient is perfectly grouped, allowing you to mix and match every bite for a unique taste experience. Make it fresh for dinner tonight!

Cuban Salad Bowl with creamy Manchego cheese, juicy mango, and crisp greens, drizzled with lime vinaigrette.

What I love about Buddha Bowls is the creativity and customization they allow. This Cuban Salad Bowl recipe is my Havana-inspired take on the trend, bringing bold, tropical flavors to the mix. I like to call it a TropicBowl. Don’t have all the exact ingredients? No worries! Swap in pantry staples or extra veggies and make it your own.

If you're meal planning, this Cuban Salad Bowl recipe takes the guesswork out of it! I pulled together some of my favorite ingredients from our Cuban-inspired meals and combined them into one fresh, flavorful bowl. The dressing is simple to make, but if you're short on time, a squeeze of lime over the top is just as delicious. This recipe is satisfying, refreshing, and might just have you hearing Caribbean music in the distance as you dig in!

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Ingredients

This Cuban Salad Bowl features fresh, vibrant ingredients for a tropical twist. It’s a quick and delicious way to enjoy bold, island-inspired flavors!

Healthy Cuban Salad Bowl with a fusion of island flavors, fresh greens, and Manchego cheese, perfect for a light meal.
  • White Rice
  • Red Bell Pepper
  • Black Beans
  • Mango
  • Avocado
  • Shredded Cheese

See recipe card for quantities.

Celebrate with a Cuban Salad Bowl: Ideal for Summer BBQs, Cinco de Mayo, and Tropical Parties

For a BBQ

This Cuban Salad Bowl is perfect for a BBQ gathering. You can easily scale up the recipe, making a larger salad and extra dressing to serve a group. It’s a fresh, healthy option that will please everyone while adding vibrant flavors to your spread.

For a Tropical Luau or Cinco de Mayo

The tropical flavors in this Cuban Salad Bowl are a great way to stay on theme for a Luau or Cinco de Mayo party. With its zesty, vibrant ingredients, it’s a delicious choice that lets you celebrate the occasion while still feeling good about your meal.

Looking for a Fresh Twist on a Buddha Bowl? Try This Cuban Salad Bowl!

This Cuban Salad Bowl is not just a refreshing take on a Buddha Bowl; it’s my version of the TropicBowl. Packed with vibrant tropical flavors, fresh ingredients, and a zesty lime dressing, it’s the perfect way to enjoy a healthy, customizable dish with a Cuban twist!

Storage

To keep your Cuban Salad Bowl fresh, store the salad components separately in airtight containers. The salad, dressing, and toppings like mango, black beans, and greens can be refrigerated for up to 2-3 days. However, for the best texture, wait to add the fresh avocado until you're ready to serve. This will help maintain the creaminess and prevent browning.

Overhead shot of a Cuban Salad Bowl recipe, showcasing bright ingredients and bold Caribbean-inspired flavors.
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These are my favorite drinks to serve with the Cuban Salad Bowl:

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Aroma Rice Cooker

📖 Recipe

A vibrant Cuban Salad Bowl with avocado, black beans, mango, Manchego cheese, and fresh greens drizzled with lime vinaigrette.

Cuban Salad Bowl

This Cuban Salad Bowl recipe is a tropical take on a Buddha bowl AKA TropicBowl, featuring avocado, black beans, Manchego cheese, mango, fresh greens, and a zesty lime vinaigrette for a vibrant, refreshing meal!
No ratings yet
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Prep Time 25 minutes
Cook Time 35 minutes
Course Main Course, Salad
Servings 4 Servings

Ingredients
  

Bowl Ingredients

  • 2 Cups White Rice, cooked *Yields approx. 4 cups cooked
  • 1 Red Bell Pepper, chopped
  • 3 Mangos, peeled and cubed
  • 1 can Black Beans, rinsed and drained
  • Spring Mix Lettuce
  • 1 cup Manchego Cheese, shredded
  • 2 Avocados, peeled and cut *see notes
  • 1 bag Tostones Chips

Lime Vinaigrette

  • ¼ cup Fresh Lime Jice
  • 2 tablespoon White Wine Vinegar
  • ½ cup Vegetable Oil
  • 1 small Garlic Clove, minced
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Agave
  • Oregano
  • Salt
  • Pepper

Instructions
 

Bowl Instructions

  • Prepare your White Rice according to package.
  • Prepare the Lime Vinaigrette: Combine all ingredients, except for the oil, in a bowl. Mix them together, then slowly whisk in the oil until fully emulsified. Set aside.
  • Prepare all the bowl ingredients by chopping and shredding them according to the amounts listed.
  • Once your White Rice is finished cooking, prepare your bowls.
  • Add even amounts of Mixed Greens, Mango, Black Beans, Red Bell Pepper, White Rice, Manchego Cheese, Avocado, and Tostones Chips to each bowl. Drizzle with your Lime Vinaigrette.

Notes

*Cut only the avocado you plan to use for the servings. Save the remaining avocado for leftovers or cut more as needed to keep it fresh.
Keyword Avocado, Bowls, Buddha Bowls, Cuban, Cuban-Style, Fresh, Fruit, gluten free, Healthy, Lime, Mango, Nutritious, Plant-Based, Refreshing, Tostones, Vegan, Vegetables, vegetarian, White Rice
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White Chocolate Mar-Coconut Cookies

by 1 Comment

If there’s one ingredient I can’t get enough of, it’s coconut. I love to eat it, I love the smell of it, and the sight of palm trees with coconuts in a tropical destination instantly puts me in vacay mode. These White Chocolate Mar-Coconut Cookies are a delicious escape in every bite.

Tropical coconut cookies with shredded coconut, white chocolate, and Marcona almonds, perfect for Easter dessert tables.

These cookies were inspired by my super delicious recipe for White Chocolate Chip Marcona cookies. Rather than using macadamia nuts, this recipe features Marcona almonds and incorporates unsweetened shredded coconut, taking an already tasty cookie and adding a tropical spin.

I’m not sure there are many recipes where adding coconut to baked goods could ever be a bad idea. In this cookie, I love that every bite has the texture of shredded coconut—especially near the edges, where the golden caramelization enhances its flavor ever so slightly.

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🗒️ Ingredients

These cookies combine white chocolate, Marcona almonds, and shredded coconut for a tropical twist. Each bite is a perfect balance of sweetness and texture.

Tropical coconut cookies with shredded coconut, white chocolate, and Marcona almonds.

See recipe card for quantities.

What are Marcona Almonds?

Marcona almonds are a special variety from Spain, known for their buttery texture and slightly sweet flavor. They're softer and more delicate than regular almonds, making them the perfect crunch to complement the creamy white chocolate in these cookies.

Marcona Almonds vs. Regular Almonds: What’s the Difference?

Marcona almonds are a unique type from Spain, known for their rich, buttery flavor and soft, melt-in-your-mouth texture. They're rounder and shorter than regular almonds, with a thinner skin, making them sweeter and more delicate, which works perfectly in this cookie recipe.

Close-up of coconut cookies with a golden caramelized edge, featuring white chocolate and shredded coconut.

🌸 Spring Baking & Easter Dessert Ideas

Coconut is a staple ingredient in many Easter and springtime desserts, adding a sweet, delicate flavor and a bit of texture that makes treats feel extra special.

For our family, coconut was always a big part of Easter traditions. Every year, we made lamb and Easter bunny cakes, both covered in fluffy shredded coconut to create their signature look. Going to my grandmother’s house and seeing those cakes was a sure sign that Easter was just around the corner. We loved helping her decorate them, carefully placing every detail, and those moments in the kitchen are memories we treasure forever.

If you’re short on time and can’t make a traditional Easter cake, a big batch of these White Chocolate Mar-Coconut Cookies is the perfect way to keep the tradition alive while still enjoying that classic flavor.

Looking for more Spring Baking and Easter Dessert Ideas? Try some of these recipes! Lucky Charms Marshmallow Treat Bars and Lucky Marshmallow Cookies both feature pastel colors, making them a perfect addition to any spring or Easter dessert table!

🥥 Coconut Cookies & Dessert Variations

Not feeling the tropical vibes but want to try out the more basic version of this cookie? It's really anything but basic when it comes to the taste, but it is the same key ingredients minus the coconut. Bake the White Chocolate Chip Marcona Cookies.

Another classic coconut dessert but featuring bittersweet chocolate instead of white chocolate, are the Magic Cookie Bars. This dessert could be more comparable to a piece of candy, than a cookie. The blend of the chocolate, coconut, and the caramalization of the sweetened condensed milk brings all the girl scout samoa, caramel delight vibes! YUM.

How to Store White Chocolate Mar-Coconut Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week.

Spring-inspired coconut cookies with a crunchy texture from Marcona almonds and sweet coconut flakes.
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White Chocolate Chip Marcona Coconut Cookies

White Chocolate Mar-Coconut Cookies

These White Chocolate Mar-Coconut Cookies are the perfect blend of tropical flavor and indulgence. Made with creamy white chocolate, Marcona almonds, and shredded coconut, these cookies offer a delicious balance of sweetness and texture in every bite. Inspired by classic treats with a tropical twist, they’re an easy and fun dessert for Easter or any spring gathering. Whether you're short on time or just craving a coconut-inspired treat, these cookies are sure to impress and become a new family favorite.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Servings 2 dozen

Ingredients
  

  • 2 cups Flour
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt *see notes
  • 1 cup Butter, softened 2 sticks
  • 1 cup Brown Sugar, packed
  • 2 tsps Vanilla Extract
  • 1 Egg
  • 1 ½ cups White Chocolate Chips
  • ¾ cup Marcona Almonds, chopped
  • ½ cup Shredded Coconut, unsweetened

Instructions
 

  • If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
  • If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
  • Mix the flour, baking soda, and salt (if using) together in a mixing bowl. Put to the side.
  • Cream the butter, brown sugar, and vanilla together in another mixing bowl.
  • Add the eggs, be sure to mix the egg with the butter mixture well before going to the next step.
  • Slowly add the dry flour mixture to the wet mixture. Once combined add in the white chocolate chips, chopped marcona almonds, (reserve some for topping the cookies) and the shredded coconut.
  • Put the mixing bowl, covered in the fridge to chill for 30 minutes.
  • After 15 minutes of your dough's chill time, preheat your oven to 350 °F
  • Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
  • Bake the cookies for 13-16 minutes. Be sure to watch the cookies and remove them when the edges are golden brown.
  • As soon as you remove your cookies from the oven add additional white chocolate chips and marcona almonds on top before allowing the cookies to cool.

Notes

-Omit Salt if your Marcona Almonds are salted.
-Reserve some of the White Chocolate Chips and Marcona Almonds for topping the cookies once they come out of the oven.
Keyword Almonds, Baking, BBQ, Brunch, Buttery, chocolate, Coconut, Cookie Exchange, Cookie Swap, Cookies, Easter, Holiday, Holidays, Marcona, Party, Spring, Summer, sweet, Tropical, White Chocolate
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Easy Vegetarian Caesar Salad (No Anchovies!)

by 1 Comment

This Easy Caesar Salad Recipe brings everything you love about the classic—minus what you don’t (at least, what I can do without: anchovies!). Roasted garlic chickpeas, parmesan crisps, cooling cucumbers, and refreshing romaine lettuce are coated in a sun-kissed, umami-rich, creamy sunflower faux Caesar dressing.

Easy Caesar Salad Recipe great for vegans and vegetarians no anchovies

I remember a time when I truly enjoyed a traditional Caesar salad—until I didn’t. The moment I realized what anchovies were, it was like I could instantly taste them before anything else in the salad. Was it all in my head? Maybe… but once you reach that point, it’s hard to shake.

When I fully committed to vegetarian eating, I knew I wanted to find real substitutes to enjoy classics like Caesar salad—without just swapping in ranch and losing the special, savory depth that makes the dressing so unique. Using Roasted Garlic Chickpeas in place of the familiar Grilled Chicken Caesar salad recipes, the chickpeas add extra garlicky flavor and provide protein, making this salad a filling option whether served as a main dish or a side.

The Caesar salad wasn’t created in Rome—or Italy for that matter. It was invented by an Italian chef named Caesar Cardini, who had moved to Mexico. One night, his restaurant ran low on ingredients, so he whipped up a salad with what he had, even dressing it tableside for a bit of flair. Like many great things, the Caesar salad was born out of need and a little luck.

For this Easy Caesar Salad Recipe, you won’t need luck, but you will need some key ingredients. Keep reading to find out how I make this delicious vegetarian Caesar salad—hold the anchovies!

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Ingredients

This salad comes together with roasted garlic chickpeas, parmesan crisps, and a creamy homemade sunflower dressing. It’s made from scratch—extra work, but totally worth it for the flavor!

Easy Caesar Salad Recipe great for vegans and vegetarians no anchovies
  • Romaine Lettuce
  • Chickpeas
  • Parmesan Crisps
  • Cucumbers

See recipe card for quantities.

How do you make a caesar salad from scratch?

Preparation is key here. For our Easy Vegetarian Caesar Salad, plan out which ingredients you have on hand and which you need to shop for. I suggest prepping your dressing before assembling the salad. Not only does this make the process less rushed, but it also allows the dressing to chill before serving.

Easy Vegan Caesar Salad Variation

This recipe as written is vegetarian, but curious how to make an Easy Vegan Caesar Salad with Vegan Caesar dressing? Here are some simple swaps you can make:

Faux Caesar Sunflower Dressing: Ensure the dressing is already vegan by replacing any dairy (like the mayonnaise, sour cream, and milk) with plant-based alternatives.

Parmesan Crisps: Replace the Parmesan crisps with vegan cheese or skip them entirely for a lighter version.

Roasted Garlic Chickpeas: These are already vegan, so no change is needed here!

Storage

To keep your Easy Vegetarian Caesar Salad fresh, store the salad (without dressing) in an airtight container in the fridge for up to 1-2 days. The romaine lettuce will start to wilt after that.

For the roasted garlic chickpeas, keep them in an airtight container in the fridge for up to a week.

The parmesan crisps should also be stored in an airtight container at room temperature for 1-2 days to maintain their crispness.

Be sure to store the chickpeas and crisps separately from the salad to avoid sogginess, and add them just before serving for the best texture.

Easy Caesar Salad Recipe great for vegans and vegetarians no anchovies
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Salad Bowl
Salad Dressing Whisk Mixer Container

📖 Recipe

Easy Caesar Salad Recipe great for vegans and vegetarians

Easy Vegetarian Caesar Salad with Sunflower Faux Caesar Dressing

This vibrant and delicious salad gives the classic Caesar a fresh twist—minus the anchovies! With crispy roasted garlic chickpeas, crunchy parmesan crisps, and a creamy sunflower-based dressing, it's the perfect vegetarian take on a beloved favorite. Whether as a main dish or a side, this salad is packed with flavor and texture.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Main Course, Salad, Side Dish
Servings 4 servings

Ingredients
  

Salad

  • 1-2 Large Romaine Heart Chopped
  • 1 Cucumber Chopped
  • 1 15oz Chickpeas Rinsed and Drained
  • 3 oz Parmesan Crisps Storebought container or bag
  • 1 small clove Garlic, minced
  • Salt
  • Black Pepper
  • Dried Parsley
  • 1 tablespoon Olive Oil

Pom-Citrus Vinaigrette

  • ¾ cup Mayonnaise
  • ½ cup Sour Cream
  • ½ cup Milk *more or less to desired consistency
  • 3 teaspoon White Vinegar
  • 1 teaspoon Balsamic Vinegar
  • 1 clove Garlic, minced *small clove
  • 1 tablespoon Sunflower Butter
  • pinch Paprika
  • pinch Cayenne Pepper
  • Salt
  • Black Pepper

Instructions
 

Salad

  • Pre-heat the oven to 375 °F
  • Prepare your dressing ahead of assembling your salad. See Below.
  • Add the chickpeas, olive oil, minced garlic, shake of parsley, salt and pepper to a bowl. Coat the mixture over the chickpeas evenly.
  • Pour the chickpeas onto a baking sheet and bake for 12-15 minutes. They should not be fully cooked—aim for a semi-crisp exterior with a chewy interior.
  • Remove the Chickpeas when they are slightly golden and allow them to cool.
  • Assemble the salad, add the chopped romaine, cucumbers, cooled roasted chickpeas, and parmesan crisps.
  • Drizzle each serving of salad with the Sunflower Faux Caesar Dressing.

Sunflower Faux Caesar Dressing

  • Mix together the Mayonnaise and Sour Cream until fully combined.
  • Add white vinegar, balsamic vinegar, sunflower butter, garlic, and spices. Whisk or stir to combine.
  • Slowly whisk the milk into the mixture until you reach your desired consistency. Season with salt, pepper, and any additional spices to taste.
Keyword Brunch, Cheese, Chickpeas, Cucumber, Garlic, gluten free, Healthy, Lettuce, Mixed Greens, Nutritious, Parmesan, Parmesan Crisps, Plant-Based, Protein, Refreshing, Romaine, Salad, Sunflower, Vegan, Vegetables, vegetarian, Vinaigrette, Weeknight Meals
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Spicy Strawberry Guava Mocktail

by 2 Comments

A Strawberry Mocktail, but make it Spicy and Tropical. You won't believe how refreshing this Spicy Strawberry Guava Mocktail is; it is a trip for the senses and yearns to be continuously sipped. Then that COLOR. I really love that about it, too..for obvious reasons.

Spicy Strawberry Guava Strawberry Mocktail

So whether you have your next planned trip somewhere tropical or not, this Strawberry-Guava drink recipe transports you, no passport necessary. The guava fruit is loved in many different places around the world including parts of Asia and Central America. I was inspired by my current obsession watching The White Lotus Season 3. The exotic destination envy is real. So whether you're waiting to binge watch the season with a tropical signature drink or just need a mental vacation, this Spicy Strawberry Guava Mocktail is waiting to whisk you away.

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Ingredients

This Spicy Strawberry Guava Mocktail blends fresh strawberries and guava nectar with a hint of lime. A chili honey salt rim adds a spicy twist to this refreshing drink.

Spicy Strawberry Guava Strawberry Mocktail
  • Guava Nectar
  • Freeze Dried or Fresh Strawberries
  • Fresh Lime Juice
  • Hot Honey
  • Topo Chico Carbonated Mineral Water

See recipe card for quantities.

Mocktail Recipes & Mindful Drinking

Mindful drinking is all about being present and intentional with what you drink, whether it's a refreshing mocktail or an occasional cocktail. It's about enjoying the experience and making choices that feel good for you, without overindulging.

What's great about this recipe is that when you choose a mocktail filled with these botanical, good-for-you ingredients, you're giving your body something more. It’s all about getting nutrition from your drink rather than the drink taking away from your well-being. Looking for more mocktails to stay on track with your mindful drinking plan? These refreshing options are sure to hit the spot! Shake up this Cucumber Lime Gimlet Mocktail, Paloma Mocktail, or the Blushing Pink Drink.

Strawberry Guava Health Benefits

Guava

  • High in Vitamin C, boosting immunity and skin health.
  • Rich in fiber, supporting digestion.
  • Contains antioxidants like lycopene, aiding in disease prevention.
  • Supports heart health by lowering blood pressure.

Strawberry

  • Packed with Vitamin C for immunity and skin health.
  • Full of antioxidants that fight inflammation.
  • Promotes heart health by improving cholesterol and blood pressure.
  • High in fiber, supporting digestion.

Hot Honey

  • Has antibacterial properties, promoting healing.
  • Aids digestion.
  • Contains antioxidants that reduce inflammation.

Limes:

  • Rich in Vitamin C, supporting immunity and collagen.
  • Promotes digestion and detoxification.
  • Contains antioxidants that protect against oxidative stress.
  • Has an alkalizing effect on the body.

Topo Chico Mineral Water:

  • Improves skin health by keeping you hydrated.
  • Replenishes electrolytes.
  • Supports digestive health with minerals like magnesium.
  • Promotes bone health due to calcium.

👉 Want to Make This a Spicy Strawberry Guava Margarita?

If you'd prefer to turn this into a Spicy Strawberry Guava Margarita recipe, simply add 2-3 shots of your favorite tequila or mezcal to enhance the spicy, smoky flavors. Shake it up, and Cheers!

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Health Disclaimer: Please note that I am not a nutritionist or physician. The health benefits mentioned are for informational purposes only and not intended to provide medical advice. Always consult with a healthcare provider before making any changes to your diet.

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freeze dried organic strawberries

📖 Recipe

Spicy Strawberry Guava Strawberry Mocktail

Spicy Strawberry Guava Mocktail

This Spicy Strawberry Guava Mocktail is the perfect mix of sweet, tart, and spicy. Fresh lime juice, bubbly mineral water, juicy strawberries, and tropical guava nectar create a vibrant, refreshing drink, while the chili hot honey salt rim adds just the right kick. Want to make it a cocktail? Just add tequila for a bold twist on this strawberry mocktail that’s just as fun to sip as it is to serve!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Drinks
Servings 2 Mocktails

Ingredients
  

  • Juice of One Lime
  • ½ cup Guava Nectar
  • 1 tablespoon Freeze-Dried Strawberries *or 2 Fresh Strawberries
  • ½ teaspoon Hot Honey
  • 1 12 oz Bottle of Topo Chico Mineral Water
  • Ice

Rim

  • Hot Honey
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • pinch of Chili Powder
  • 1 tablespoon Freeze Dried Strawberries, crushed
  • Fresh Strawberries

Instructions
 

  • Clean fresh Strawberries for garnish, set them to the side.
  • Crush the freeze dried strawberries into a powder. Combine the strawberries, salt, sugar, and chili powder for the rim.
  • Pour some hot honey onto a flat plate and dip the rim (or one side) of the glass into the honey, allowing the powder mixture to stick.
  • Dip the rim into the strawberry, salt, sugar, and chili mixture.
  • Add ice ¼ of the way up your drink mixer. Add the lime juice and freeze dried strawberries to the ice. Muddle and crush the strawberry with the lime. Add more ice to the shaker and add the guava nectar to the mixture. Add the hot honey and cover. Shake well.
  • Add fresh ice to each of the rimmed glasses, pour the drink halfway up your glasses leaving space on top.
  • Top off each glass with the Topo Chico Mineral Water. Add a fresh strawberry to the rim. Cheers!

Notes

-If you don’t have freeze-dried strawberries for the rim, simply omit them. You can replace the freeze-dried strawberries inside the drink with fresh strawberries—just muddle them in place of the freeze-dried ones.
-Looking to make this a Spicy Strawberry Guava Margarita cocktail instead? Follow the recipe as written but add 2-3 shots of your favorite tequila or mezcal to keep with the spicy, smoky flavor.
Health Disclaimer: I am not a physician or nutritionist. The nutritional benefits provided in this Spicy Strawberry Guava Mocktail recipe are for general informational purposes only. Always consult with a healthcare professional before making changes to your diet or lifestyle.
Keyword Chili Powder, Dry January, Guava, Healthy, Honey, Hot Honey, Lime, Margarita, Margarita Mocktail, Mineral Water, Refreshing, Signature Drink, Spicy, Spring, Strawberries, Strawberry, Summer, Zero-Proof
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Lucky Charms Marshmallow Treat Bars

by Leave a Comment

Looking for some variation from the usual Rice Krispie Treat? Not only are these Lucky Charms Marshmallow Treat Bars a sweet and gooey treat, but they also get a boost of protein from puffed quinoa. Now you really can have your treats and eat them too!

Lucky Charms Marshmallow Treat Bars Stacked High near a tray of Rice Krispie Treats

These treat bars delight with their pops of fun neon colors from the Lucky Charms Marshmallows. Unlike traditional Rice Krispie Treats, which use Rice cereal and mini marshmallows, this recipe used Lucky Charms Cereal as the base for the treat squares.

With the addition of puffed quinoa, we turn this classic sweet treat into a protein-packed, healthier alternative. Not saying you should eat an entire sheet (though we wouldn’t blame you!), but at least this version offers a little extra nutritional boost with every bite. If you love strawberries, check out the recipe for the Strawberries and Cream Rice Krispie Treats.

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🧁 Ingredients

This fun twist on a classic treat keeps all the sweet, gooey goodness you love while sneaking in a little extra boost. A simple addition transforms it into a more balanced indulgence!

Lucky Charms Marshmallow Rice Krispie Treat Bars

See recipe card for quantities.

🍀 St. Patrick's Day Rice Krispie Treats

These colorful Lucky Charms Marshmallow Rice Krispie Treat Bars are the ultimate leprechaun bait and a perfect St. Patrick’s Day dessert! With or without puffed quinoa, their pastel hues make them a fun Springtime or Easter dessert recipe, packed with sweet, gooey goodness.

Lucky Charms Marshmallow Bars. St Patrick's Day Rice Krispie Treats and Easter Rice Krispie Treats

Are Rice Krispie Treats Healthy?

Although these Lucky Charms Marshmallow Treat Bars aren't necessarily "healthy" per se, they do offer some nutritional benefits thanks to the addition of puffed quinoa. This is a fun (and sneaky) way to add protein and other nutrients without picky eaters or little ones even noticing!

What is Puffed Quinoa and What Health Benefits Does It Offer?

What is Puffed Quinoa?

Puffed Quinoa is is quinoa that has been heated under high pressure, causing it to expand and become light and crispy.

Puffed Quinoa Health Benefits:

High in Protein: Puffed quinoa is a complete protein, containing all nine essential amino acids.

Rich in Fiber: It supports digestion and helps promote satiety.

Packed with Antioxidants: Quinoa contains powerful antioxidants like flavonoids, which help fight inflammation and protect cells.

Gluten-Free: It is a great alternative for those following a gluten-free diet.

Contains Iron and Magnesium: Both of which are essential for energy production and bone health.

Storage

To keep your Lucky Charms Marshmallow Treat Bars fresh, store in an airtight container at room temperature for up to 3-4 days.

Lucky Charms Marshmallow Bars. St Patrick's Day Rice Krispie Treats and Easter Rice Krispie Treats
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pan

📖 Recipe

Lucky Charms Cereal Rice Krispie Treat Bars with Rainbow and Colorful Marshmallows near a pile of krispie treats

Lucky Charms Marshmallow Treat Bars

These colorful Lucky Charms Marshmallow Rice Krispie Treat Bars are a fun, protein-packed twist on the classic sweet treat! With a boost of protein and fiber, they offer a healthier take on the nostalgic, gooey, and crunchy favorite while still delivering that magical marshmallow goodness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert, Snack
Servings 9 squares

Ingredients
  

  • 4 tablespoon Unsalted Butter
  • 5 cups Lucky Charms Cereal *Both Cereal and Marshmallows
  • 2 cups Puffed Quinoa
  • 1 bag Mini Marshmallows 10oz

Topping

  • Additional Mini Marshmallows
  • Additional Lucky Charms Marshmallows

Instructions
 

  • Grease a 9x9 Sqaure Baking Pan.
  • In a large bowl, measure and add Lucky Charms cereal and puffed quinoa. Mix to combine.
  • In a large pot, melt the butter over medium heat until it’s completely melted. Add ¾ of your marshmallows to the butter, saving the rest for later. Stir the marshmallows into the butter until they’re well-coated and begin to melt. Lower the heat.
  • Once the marshmallow is melted and fully combined with the butter, it should be fluffy and creamy in texture.
  • Turn off the heat and adds your cereal/quinoa mixture to the pot. It will be sticky, but continue to stir well. Add a handful of extra mini marshmallows to the mixture and stir.
  • Pour the entire cereal-marshmallow mixture into the greased pan and push down so that it fills the entire pan evenly.
  • Top with the remaining mini marshmallows and sprinkle additional Lucky Charms Marshmallows on top.
  • Allow the rice krispie treats to cool completely. Slice into squares. I cut mine into 9 larger squares, but you can opt to cut in to smaller pieces.
Keyword Baking, Butter, Crispy, Easter, Lucky Charms, marshmallow, Party, Protein, Puffed Quinoa, quick, Rainbow, Shamrock, snack, Sprinkles, St. Patrick's Day, sweet, Unicorn
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Creamy Vegetarian Tortilla Soup

by 1 Comment

Obsessed with Mexican Food and Meatless Mondays? Love a cozy soup during the week? Have I got the recipe for you! This Creamy Vegetarian Tortilla Soup checks all the boxes and will have everyone at the table licking their bowls clean.

Creamy Vegetarian Tortilla Soup with Avocado Cheese Sour Cream and Tortilla Chips near cornbread

Traditional tortilla soup is often made with chicken, but this version stays true to its classic flavors—just purely plant-based. A cozy, creamy base of tomatoes and spices with a splash of cream, loaded with hearty beans, sweet corn, and toppings that take it to the next level.

❓What is Tortilla Soup?

Are you envisioning a pot of broth boiling with a bag of tortilla chips being dumped inside? 😂 If you're unfamiliar with this recipe, that's okay. I think the soup name allows the imagination to run wild.

As a teenager, the sound of 'Tortilla Soup' would’ve sounded like the ultimate rebellion, like having a bowl of nacho soup. But to your mother's displeasure, this soup is so much more. Tortilla Soup, also known as Sopa De Tortilla, is packed with the comfort of delicious Mexican spices and ingredients, while still offering a nutrient-dense base for a filling meal. What really makes this Tortilla Soup special? The addition of Masa Harina, a ground corn maize, which is blended into the soup to thicken it and enhance that authentic corn tortilla flavor.

Not to mention the convenience this soup offers for weeknight meals—most of these ingredients can be found in your pantry, with just a few fresh items needed to complete the dish.

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🥘 Ingredients

This Tortilla Soup is packed with flavorful Mexican ingredients for a comforting, hearty dish. This vegetarian version features veggies and hearty spices, making it a flavorful, meat-free option.

Creamy Vegetarian Tortilla Soup with Avocado Cheese Sour Cream and Tortilla Chips
  • Tomatoes
  • Black Beans
  • Corn
  • Vegetable Broth
  • Masa Harina

See recipe card for quantities.

🌽 Is Vegetarian Tortilla Soup Gluten-Free?

Yes, this Creamy Vegetarian Tortilla Soup is Gluten-Free as written. The Masa Harina we use to thicken the soup and add to the flavor is made from ground corn maize.

Is Vegetarian Tortilla Soup Vegan?

No, this recipe contains dairy, including cream in the soup, as well as, cheese and sour cream for toppings. However, you can easily make it vegan by substituting with your favorite dairy-free options.

Creamy Vegetarian Tortilla Soup with Avocado Cheese Sour Cream and Tortilla Chips by a plate of cornbread

Mexican Vegetarian Recipes

If you love recipes like this one, be sure to try out Loaded Vegetarian Nachos, Vegetarian Tacos, and this Meatless Vegetarian Chili.

Storage

Tortilla soup can last in the fridge for about 3 to 4 days when stored in an airtight container. For best results, store the toppings separately and add fresh toppings when serving leftovers.

Creamy Vegetarian Tortilla Soup with Avocado Cheese Sour Cream and Tortilla Chips near a plate of cornbread
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Creamy Vegetarian Tortilla Soup with Avocado Cheese Sour Cream and Tortilla Chips near cornbread

Creamy Vegetarian Tortilla Soup

This Vegetarian Tortilla Soup is a creamy, comforting dish filled with hearty beans, sweet corn, and diced tomatoes in a rich, spiced broth. Topped with crispy tortilla strips, creamy avocado, and melty cheese, it’s the perfect balance of bold flavors and satisfying textures. Whether you're craving a cozy weeknight dinner or a flavorful, Mexican-inspired meal, this soup is sure to become a favorite.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course, Soup
Servings 6

Ingredients
  

  • 2 tablespoon Olive Oil
  • 1 Medium Onion, finely chopped
  • 1 Jalapeño, minced
  • 3 cloves Garlic, minced
  • ¾ cup Heavy Cream
  • ¼ cup Masa Harina
  • 1 can petite diced tomatoes
  • 1 ½ cup frozen or fresh corn
  • 1 can Black Beans 15 oz, drained & rinsed
  • 32 ounce Vegetable broth
  • 1 teaspoon Chili Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • Salt & Pepper to Taste

Toppings

  • Monterrey Jack Cheese, shredded
  • Avocado, chopped
  • Sour Cream
  • Tortilla Strips

Instructions
 

  • Heat olive oil in a dutch oven or pot over medium heat. Once the oil is heated, add the onions and jalapeño. Stir and cook for about 4-7 minutes, until tender. Lower the heat to medium-low and add the garlic, cooking for about a minute
  • Sprinkle the spices over the cooked vegetables. Stir to coat. Now add the Masa Harina over the vegetables, and repeat to stir and coat the vegetables fully. Slowly add the cream, a tablespoon or so at a time. Continue to mix in between so it thickens until all of the cream is added.
  • Add about ½ to ¾ of the vegetable broth, reserving the remainder to thin out the soup later or before storing leftovers, as the soup will naturally thicken as it sits. Stir in the can of diced tomatoes, black beans, and corn. Season with salt and pepper to taste, and add additional spice if desired.
  • Raise the heat to Medium-High to allow the soup to come to a simmer. Then lower it and let is cook for about 15-20 minutes so that all of the flavors meld together.
  • When the soup is finished, add additional broth if it has reduced or thickened too much. To serve, top each bowl with chopped avocado, cheese, sour cream, tortilla strips, and any other desired toppings.

Notes

For sides, corn muffins or cornbread are perfect match with this soup.
Keyword Avocado, Black Beans, Cheese, Comfort Food, Comforting, Corn, gluten free, Masa Harina, meatless, Meatless Monday, Mexican, quick, Soup, Sour Cream, Tomato, Tortilla, Tortilla Chips, vegetarian, Weeknight Meals
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Lucky Marshmallow Cookies

by 2 Comments

If you're looking for a unique cookie recipe that’s both magical and delicious, this marshmallow cookie recipe is sure to impress. These Lucky Marshmallow Cookies are cloud-like soft, pillowy cookies with the added crunch of the Lucky Charms Cereal Crumbly exterior. Bonus points, no need to chase a leprechaun to the end of a rainbow to experience this pot of gold.

Unique Cookie Recipe Lucky Marshmallow Cookies with Lucky Charms Marshmallows

Not just saying this for the recipe, but Lucky Charms Cereal is seriously one of my all time favorites. I can't think of another cereal that could compete with it. The cereal pieces have just a touch of sweetness and only elevate with each bite of a magical marshmallow here and there. Not to mention the milk. The milk is transformed into a swirl of different colors from the marshmallows and sweetened perfectly by the time you finish the bowl.

Hopefully that read like a foreshadow. Well..if not, we used different parts of the cereal here including a sweetened "end of the bowl" milk. I know, I know people go mad over just the marshmallows. Stores are selling a bag of the Lucky Charms marshmallows alone. But I really wanted these cookies to be so much more than just about the marshmallows. Lucky Charms brings way more texture and taste from the mixture the cereal, marshmallows, and the flavored milk all combined. Pops of milky goodness from the white chocolate are reminiscent of the cold milk you’d usually fish the cereal out of on a sleepy weekend morning. This one’s bound to be on your list of favorite cookies.

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🍪  Ingredients

Gather these simple ingredients to create your magical Lucky Marshmallow Cookies. With a sweetened milk infusion and Lucky Charms cereal, these cookies are a fun twist on a classic treat.

Unique Cookie Recipe Lucky Marshmallow Cookies with Lucky Charms Marshmallows Dough
  • Lucky Charms Cereal
  • Flour
  • Sugar
  • Butter
  • Egg
  • Milk

See recipe card for quantities.

This recipe goes beyond your standard cookie with frosting and a couple of marshmallows on top. We infused the sweetened "end-of-bowl" milk into the dough and roll each cookie in a crumbly Lucky Charms mixture. This ensures you get even more of that iconic cereal taste we know and love with every bite of this delicious cookie.

Unique Cookie Recipe Lucky Marshmallow Cookies with Lucky Charms Marshmallows

✨ Perfect for Magical Celebrations

Whimsical Birthday Celebrations 🧚
Make any birthday party extra special with these magical, marshmallow cookies that everyone will love.

Princess Parties 👑
Delight little princesses with these whimsical cookies that add a sweet touch to any royal celebration.

Unicorn-Themed Events 🦄
Bring the magic of unicorns to life with these soft, marshmallow-filled cookies.

Rainbow-Themed Gatherings 🌈
Brighten up rainbow-themed parties with these colorful, sweet marshmallow bites.

Leprechaun & St. Paddy’s Day Parties ☘️
Celebrate St. Patrick’s Day or a leprechaun-inspired party with these lucky, marshmallow-filled treats.

Spring & Easter Festivities 🐰🌸
With their pastel-colored Lucky Charms marshmallows, these cookies bring the perfect pop of color for Easter and spring celebrations!

Storage

How long do Lucky Marshmallow Cookies last in an airtight container?
These Lucky Marshmallow Cookies will stay fresh for up to 5-7 days when stored in an airtight container at room temperature.

Unique Cookie Recipe Lucky Marshmallow Cookies with Lucky Charms Marshmallows

Real Tip

Time is everything. If you don't have time to steep the cereal and marshmallows in warm milk, feel free to skip the step entirely. Alternatively, you could try adding some cereal to cold milk, leaving the bowl to sit for a couple of minutes, and then straining out the marshmallows and cereal before adding the milk to the recipe. It may not provide as strong of a flavor as the method I used, but it’s worth a shot if it saves you time.

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📖 Recipe

Unique Cookie Recipe Lucky Marshmallow Cookies with Lucky Charms Marshmallows

Lucky Marshmallow Cookies

Looking for a unique cookie recipe? Try these Lucky Marshmallow Cookies, featuring a Lucky Charms touch! These chewy, magical marshmallow bites are perfect for any occasion and bring a fun, sweet twist to your baking. Whether you're celebrating or just craving something delightful, these cookies are sure to impress!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert
Servings 2 dozen

Ingredients
  

  • 2 ¾ cups Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • pinch Salt
  • 1 cup Butter, softened 2 sticks
  • ¾ cup Brown Sugar, packed
  • ¾ cup White Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Egg
  • White Chocolate Chips
  • 3 tablespoon "End of the Bowl" Infused Cereal milk *See notes
  • 1 box Lucky Charms Cereal *see notes
  • Edible Gold Glitter *optional

Instructions
 

Before Starting: Check the instructions for prepping the Cereal-Infused Milk & Cereal Crumble first! ⬇️

  • If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
  • If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
  • Mix the flour, baking soda, baking powder, and salt in a mixing bowl. Put to the side.
  • Using a mixer cream the butter, brown sugar, white sugar and vanilla together in another mixing bowl.Add the egg, be sure to mix the egg with the butter mixture well before going to the next step.
  • Slowly add the dry flour mixture to the wet mixture. Once both mixtures are blended, add the infused cereal milk by the tablespoon until it is well combined.
  • Put the mixing bowl, covered in the fridge to chill for 30 minutes.
  • After 15 minutes of your dough's chill time, preheat your oven to 350 °F
  • Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie, roll each ball of dough into the Lucky Charms Cereal Crumble and then onto a parchment-lined baking sheet. Be sure to leave space between the cookies.
    Unique Cookie Recipe Lucky Marshmallow Cookies with Lucky Charms Marshmallows Cookie Dough on a Baking Sheet
  • Bake the cookies for 14-16 minutes. Be sure to watch the cookies and remove them when the edges are slightly golden.
  • As soon as the cookies come out of the oven, press white chocolate chips and Lucky Charms marshmallows onto the tops of each one.
  • Let the cookies cool completely. Enjoy!

"End of the Bowl" Cereal Infused Milk

  • Heat ½ cup of milk over medium-low heat. Add ¼ cup of the Lucky Charms cereal and marshmallow mixture to the milk. Add the cereal, stir, and turn off the heat. Leave covered on the stove for 5-7 minutes. Pour the mixture into a sieve over a bowl to strain the cereal and marshmallow out of the milk. Put the milk to the side to cool.

Lucky Charms Cereal Crumble

  • Crush 1 cup of Lucky Charms cereal and marshmallows into a coarse mixture for coating the cookie dough. Transfer to a bowl, then mix in a tablespoon of white sugar and a pinch of edible gold glitter (if you’re feeling extra). Stir well and set aside.
    Unique Cookie Recipe Lucky Marshmallow Cookies with Lucky Charms Marshmallows Cookie Dough on a Baking Sheet
Keyword Baking, Birthday Parties, Buttery, chocolate, Cookie Exchange, Cookie Swap, Cookies, Holiday, Holidays, Lucky Charms, marshmallow, Party, Sprinkles, St. Patrick's Day, Sugar Cookie, sweet, White Chocolate
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Mango Avocado Cucumber Salad

by Leave a Comment

Were you searching for that viral cucumber salad? While this isn't that exact recipe, I promise you can create your own viral moment with this Mango Avocado Salad with Crisp Cucumbers. Bursting with fresh flavors and delightful textures, it's the perfect dish to impress at lunch or dinner!

When considering side dishes or salads, we often overlook how simple ingredients can be both delicious and satisfying. There doesn’t need to be a long, unique list of ingredients or complex techniques to create something that pleases everyone at the table.

Refreshing and palate cleansing, this recipe goes really well as a side dish to these Cuban Style Black Beans and this Vegetarian Cuban Picadillo. The hint of heat from the red pepper flakes is perfectly balanced by sweet mango and cooling cucumber, while creamy avocado ties it all together for a luscious bite.

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Ingredients

This Mango Avocado Cucumber Salad combines refreshing tropical flavors with creamy avocado, crisp cucumber, and sweet mango. Light and vibrant, it’s the perfect dish to complement any summer meal or gathering.

  • Mango
  • Avocado
  • Cucumber

See recipe card for quantities.

Perfect Summer BBQ Side

If you're looking for a recipe to make for your next summer BBQ or tropical luau party, this Mango Avocado Cucumber Salad is a great option with readily available ingredients, especially during the spring and summer months. You can easily prep all of your ingredients ahead of time (minus the avocado) and make a bigger batch of the Honey-Lime Vinaigrette to serve on the side. When you're ready to serve, chop the avocado and spritz it with fresh lime juice. Be sure to coat the avocado alone to help prevent oxidation and browning. The vibrant colors will make a statement and stand out among your spread of foods.

Storage

Without avocado: The salad base (mango, cucumber, etc.) can be stored in an airtight container in the fridge for 2-3 days. After that, the freshness starts to fade, and the texture may change.

With avocado: Once the avocado is added, the salad is best enjoyed the same day, as the avocado tends to brown quickly. If there are leftovers with avocado, remove the avocado before storing it, and keep it in an airtight container for 1 day.

To maintain the freshness, be sure to remove the avocado from the original serving if storing leftovers. When ready to enjoy, simply add fresh avocado and a bit of extra dressing to bring it back to life!

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These are my favorite dishes to serve with Mango Avocado Cucumber Salad:

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Salad Dressing Whisk Mixer Container

📖 Recipe

Mango Avocado Cucumber Salad Recipe

Mango Avocado Cucumber Salad

This Mango Avocado Salad with Cucumber is a refreshing, tropical side dish perfect for any occasion. With sweet mango, creamy avocado, and crisp cucumber, it’s the ideal addition to BBQs, summer parties, or family gatherings.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Appetizer, Main Course, Salad, Side Dish, Snack
Servings 4 servings

Ingredients
  

  • 3 medium Ripe mangos, peeled and diced
  • 1 English Cucumber, washed and sliced
  • 2 Ripe avocados, peeled and diced
  • Course Sea Salt
  • Pinch of Red Pepper Flakes

Lime Honey Dressing

  • 3 Limes, juiced
  • 1 tablespoon Honey

Instructions
 

  • Prep and chop the mango, cucumber, and avocado.
  • Add the mango to your platter or salad bowl, followed by the cucumbers and then the avocado. Sprinkle the red pepper flakes and sea salt evenly over the top.
  • Whisk together the fresh lime juice and honey dressing.
  • Right before serving, drizzle the Lime Honey Dressing evenly over the salad. Keep extra on the side for drizzling over individual servings as desired.

Notes

As a side dish, this Mango Avocado Salad with Cucumber serves 4-6, but as a main course, it will serve about 2-3.
Keyword Avocado, BBQ, Brunch, Cinco De Mayo, Cuban, Cuban-Style, Cucumber, Honey, Lime, Luau, Mango, Refreshing, Salad, Spring, Spring Salad, Summer, Summer Salad, Taco Tuesday, Tropical, vegetarian, Vinaigrette, Weeknight Meals
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Vegetarian Cuban Picadillo

by Leave a Comment

Picadillo got its name from the Spanish derivative of "picar" meaning to chop, because most of the ingredients inside the recipe are chopped or minced. Usually, the recipe’s main ingredient is some type of chopped meat, but in this Vegetarian Cuban Picadillo recipe, we use a mixture of other plant-based favorites combined for a warming and satisfying meal.

Vegetarian Cuban Picadillo Recipe

There are many different versions of Picadillo, with Mexico, Cuba, and Spain seemingly having some of the earliest records of this type of recipe. This version is most inspired by the Cuban take on Picadillo. Each variation has its own unique ingredients and cultural touches.

For this Cuban Picadillo recipe, we replaced the meat with a mixture of red quinoa and French lentils. This not only provides a substantial amount of protein and added health benefits but also creates a texture similar to chopped meat.

Picadillo is primarily a tomato-based sauce, but with surprisingly warming seasonings. As you read through the ingredient list, you may be shocked by some of the spices we add, but the result is absolutely delicious—a welcome change from typical flavor combinations.

This is a perfect alternative to the usual soup on a cold night. The ingredients are filling, and the spices really bring that cozy, comforting feeling. Looking for an amazing side dish to go along with it? Try out this Mango Avocado Cucumber Salad. 🥭

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Ingredients

This Cuban Picadillo recipe features red quinoa and French lentils as a plant-based twist on the classic. The dish is seasoned with warming spices and a rich tomato base for a flavorful meal.

Vegetarian Cuban Picadillo Recipe
  • French Green Lentils
  • Red Quinoa
  • Potatoes
  • Canned Tomatoes
  • Green Bell Peppers
  • Onions
  • Yellow Raisins
  • Green Olives

Not all ingredients are pictured, see recipe card for quantities.

Storage

You can store Vegetarian Cuban Picadillo in the refrigerator for 3 to 4 days in an airtight container.

Vegetarian Cuban Picadillo Recipe
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Vegetarian Cuban Picadillo Recipe

Vegetarian Cuban Picadillo

This vegetarian Cuban Picadillo swaps meat for red quinoa and French lentils, creating a hearty and flavorful dish. With a rich tomato base and warming spices like cumin and cinnamon, it’s the perfect comforting meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 5 servings

Ingredients
  

  • 1 ½ cups Red Quinoa, cooked *See Notes
  • 1 ½ cups French Green Lentils, cooked *See Notes
  • 2 cloves Garlic, minced
  • 1 medium Onion, finely chopped
  • 2 medium Potatoes, cubed
  • 1 Green Bell Pepper, finely chopped
  • ½ cup Green Olives, pitted and sliced
  • ¼ cup Capers
  • ½ cup Yellow Raisins
  • 1 can Tomatoes, petite diced 14.5 oz
  • 2 tablespoon Olive Oil
  • 1-2 tablespoon White Vinegar
  • 1-2 tablespoon Sugar *optional
  • 1 teaspoon Cumin
  • ¼ teaspoon Cinnamon
  • ½ cup Vegetable Broth
  • Salt and Pepper

Toppings & Serving

  • Tostones Chips
  • White Rice

Instructions
 

  • Before you start, cook the french green lentils and red quinoa. See notes for dry measurements.
  • In a separate pan, heat a teaspoon of olive oil and sauté the diced potatoes until they're lightly golden and nearly cooked through (about 5-7 minutes). Set them aside.
  • In a medium-large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté for 5-7 minutes, until the vegetables soften.
  • Stir in the cumin, cinnamon, salt, and pepper. Add the entire can of tomatoes, white vinegar, and the vegetable broth. Add the cooked lentils and quinoa. Stir well to combine.
  • Add the olives, capers, raisins, and sugar. Stir everything together and bring the mixture to a simmer.
  • Add the sautéed potatoes to the skillet, mixing them into the sauce. Let everything simmer for about 15-20 minutes, until the potatoes are tender and the flavors meld together. If the mixture gets too thick, add a bit more water or broth.
  • Taste and adjust the seasoning. Serve the picadillo over white rice, and garnish with tostones chips.

Notes

  • To make about 1.5 cups of cooked French green lentils, cook ¾ cup dried lentils according to package directions.
  • To make about 1.5 cups of cooked red quinoa, cook ¾ cup dried quinoa according to package directions.
This pairs perfectly with the Mango Avocado Cucumber Salad recipe.
 
Keyword Beans, Comfort Food, Comforting, Cuban, Cuban-Style, gluten free, meatless, Meatless Monday, Plant-Based, Tomato, Tostones, Vegan, vegetarian, White Rice
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Vegetarian Meatballs and Spaghetti

by Leave a Comment

One look at the title and picture, and you can almost hear that catchy Italian melody—dun-dun-dun-da-da 🎶 🇮🇹. Nothing says Italian-American tradition like a big plate of Spaghetti and Meatballs for dinner. This recipe gives you all the classic flavors, minus the meat. So, boil the water, heat up your Sunday sauce, and let’s make some Vegetarian Meatballs and Spaghetti!

Vegetarian Meatballs and Spaghetti piled high on a white plate

As I’ve said in other posts, the hardest part about being a vegetarian as an Italian is how many staple recipes incorporate meat. But with that challenge came experimentation—playing with different ingredients and spices to get as close as possible to the real thing. Obviously, no matter what you do with vegetables, they’ll never be meat. They lack the fat and texture that only meat provides. But what they do bring is a powerhouse of nutrition—lentils for plant-based protein, brown rice for whole grains, and fresh veggies for vitamins and fiber.

If you’re looking for something that tastes amazing and gives you that nostalgic, familiar flavor, this recipe delivers. Plus, if your Sunday Tomato Sauce is good, let’s be honest—just about anything tastes great with it. 🤣

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Ingredients

These vegetarian meatballs paired with spaghetti and your favorite sauce, are a hearty, plant-based take on an Italian classic!

Vegetarian Meatballs prior to cooking
  • Brown Rice
  • Lentils
  • Vegetables
  • Spices

See recipe card for quantities.

Storage

For best storage and freshness:

  • Meatballs: Store them separately in an airtight container in the fridge for up to 4 days.
  • Spaghetti & Sauce: Keep the cooked spaghetti and sauce in a separate container in the fridge for 3-4 days.
Vegetarian Meatballs and Spaghetti
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White Stock Pot with Gold Handles
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📖 Recipe

Meatless Meatballs and Spaghetti

Vegetarian Meatballs and Spaghetti

Enjoy a hearty plate of vegetarian meatballs and spaghetti made with protein-packed lentils, fiber-rich brown rice, and savory spices. This plant-based twist on the classic Italian-American dish is flavorful, nutritious, and perfect with your favorite tomato sauce!
5 from 1 vote
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Course Main Course
Servings 6 servings

Ingredients
  

Vegetarian Meatballs

  • 1 cup French Green Lentils, cooked
  • 1½ cups Brown Rice, cooked
  • 2 tbsps Olive Oil
  • 1 Small Onion, chopped
  • 2 Stalks of Celery, chopped
  • 1 Medium Carrot, chopped
  • 2 cloves Garlic, minced
  • 1 Bay Leaf
  • 1 tablespoon Tomato Paste
  • Splash Sherry Vinegar
  • ¼ cup Milk
  • Seasoned Breadcrumbs
  • Pecorino Romano Cheese, grated
  • 1 Egg
  • Salt
  • Pepper
  • Olive Oil *see notes

Spaghetti

  • 6 cups Tomato Sauce
  • 1 lb Spaghetti

Instructions
 

Vegetarian Meatballs

    Give yourself time to prep and make the Vegetarian Meatballs before boiling the water and preparing the Spaghetti.

    • Cook the lentils and brown rice ahead of time and allow them to cool.
    • Chop the onion, carrot, celery, and garlic. Heat the olive oil in a medium sauté pan over medium heat. Add the onion, carrot, celery, and bay leaf. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and cook for another minute.
    • Remove the bay leaf. Add salt, pepper, and tomato paste. Stir to coat the vegetables evenly. Add a splash of sherry vinegar to deglaze the pan.
    • Turn off the heat and let the vegetables cool down before they are added to the rest of the ingredients.
    • In a small mixing bowl, combine ¼ cup of seasoned breadcrumbs with ½ cup of milk. Stir and set aside.
    • Once the vegetables, brown rice, and lentils have cooled, add them to a food processor along with the hydrated breadcrumbs. Pulse until smooth and well combined.
    • Transfer the mixture to a large mixing bowl. Add the Pecorino Romano, salt, and pepper. Taste and adjust the seasoning as needed. Once you're satisfied with the flavor, mix in the egg. Gradually add more breadcrumbs until the mixture comes together and is less sticky.
    • Preheat the Oven to 400 °F
    • Grease a baking sheet with a little olive oil. Lightly coat your hands with olive oil for easier rolling. Using a rounded tablespoon, scoop out the vegetarian meatball mixture and roll into balls. Place them on the baking sheet, leaving space between each. Repeat until all the mixture is used.
    • Place the vegetarian meatballs in the preheated oven and bake for about 20 minutes.
    • Remove the vegetarian meatballs from the oven and let them cool before proceeding to the next step.

    Spaghetti

    • Bring a large stock pot of water to a boil. Salt the water generously.
    • Add the spaghetti to the boiling water and cook according to the package instructions or until it reaches your preferred texture.
    • While the spaghetti is cooking, heat up the tomato sauce.
    • In a separate small or medium sauté pan, add some heated sauce, leaving the majority of the sauce in the other pot to warm for the spaghetti. Coat the cooked vegetarian meatballs in the sauce, cover, and let them warm through before serving over the spaghetti. Heat for just a couple minutes and remove from the heat. Leave covered until ready to serve.
    • When the spaghetti is finished cooking, drain it well using a colander.
    • Add the spaghetti back to the stockpot you boiled it in, and add several scoops of tomato sauce to the spaghetti. Stir well to coat the spaghetti evenly.
    • To plate add a scoop of spaghetti, some vegetarian meatballs on top, some extra sauce, and a pinch of pecorino romano cheese.

    Notes

    -Depending on portion size and the number of meatballs per person, this recipe should serve approximately 4-6.
    -Additional olive oil for greasing the baking sheet and lightly coating your hands when rolling the vegetarian meatballs.
    -This recipe makes between 18-24 Vegetarian Meatballs when using a rounded tablespoon to measure.
    Keyword Cheese, Comfort Food, Comforting, lentils, Pasta, Plant-Based, Tomato, Vegetables, vegetarian
    Tried this recipe?Let us know how it was!

    White Chocolate Chip Marcona Cookies

    by 1 Comment

    Buttery and chewy, with rich brown sugar notes, sweetness from the white chocolate chips, and the perfect crunch from Marcona almonds—this should be your go-to White Chocolate Chip Cookies recipe.

    White Chocolate Chip Marcona Cookies next to a glass of milk with a straw

    Everyone has a favorite traditional chocolate chip cookie, but if you were asked to share a white chocolate chip recipe, would one immediately come to mind? Think of this cookie as the Spanish cousin of the classic white chocolate macadamia cookie. With its rich, buttery flavor and irresistible texture, you may find yourself reaching for this White Chocolate Chip Cookies recipe instead of your classic go-to. Marcona almonds have a similar texture and the same buttery richness that makes macadamia nuts so beloved.

    With chocolate chip cookies, the milk, dark, or semi-sweet chocolate chips are more noticeable against the buttery dough. But in this recipe, the white chocolate chips and Marcona almonds take on just as much of a starring role as the rest of the cookie. Each ingredient elevates every bite—not just coexisting but coming together to make each one more irresistible than the last.

    Make sure you choose high-quality white chocolate for these cookies. Like I said, it’s not just fading into the background—it’s very much at the forefront of the flavor. I used Ghirardelli White Chocolate Chips in this recipe and found that they’re not overly sweet, with just the right balance of creaminess.

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    Ingredients

    These White Chocolate Chip Cookies are made with a perfect balance of rich, buttery flavors and a delightful crunch from Marcona almonds. Each ingredient enhances the next, creating a cookie that’s as unique as it is delicious.

    White Chocolate Chip Marcona Cookies on a baking rack

    See recipe card for quantities.

    What are Marcona Almonds?

    Marcona almonds are a special variety from Spain, known for their buttery texture and slightly sweet flavor. They're softer and more delicate than regular almonds, making them the perfect crunch to complement the creamy white chocolate in these cookies.

    Marcona Almonds vs. Regular Almonds: What’s the Difference?

    Marcona almonds are a unique type from Spain, known for their rich, buttery flavor and soft, melt-in-your-mouth texture. They're rounder and shorter than regular almonds, with a thinner skin, making them sweeter and more delicate, which works perfectly in this cookie recipe.

    You can’t swap Marcona almonds for regular almonds in this recipe. Regular almonds have a firmer texture and a more neutral, slightly bitter flavor, which wouldn't give you the same sweetness and buttery richness that Marconas provide, especially when paired with the white chocolate.

    White Chocolate Chip Marcona Cookies on a baking rack

    Storage

    To keep these cookies fresh, store them in an airtight container at room temperature for up to a week.

    White Chocolate Chip Marcona Cookies with a glass of Milk
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    White Chocolate Chip Marcona Cookies with a Bottle of Milk

    White Chocolate Chip Marcona Cookies

    These White Chocolate Chip Cookies, featuring buttery Marcona almonds and creamy white chocolate, are a perfect balance of sweetness and crunch. A delicious twist on a classic treat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 12 minutes
    Course Dessert
    Servings 2 dozen

    Ingredients
      

    • 2 cups Flour
    • ¾ teaspoon Baking Soda
    • ½ teaspoon Salt *see notes
    • 1 cup Butter, softened 2 sticks
    • 1 cup Brown Sugar, packed
    • 2 tsps Vanilla Extract
    • 1 Egg
    • 1 ½ cups White Chocolate Chips
    • ¾ cup Marcona Almonds, chopped

    Instructions
     

    • If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
    • If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
    • Mix the flour, baking soda, and salt (if using) together in a mixing bowl. Put to the side.
    • Cream the butter, brown sugar, and vanilla together in another mixing bowl.
    • Add the eggs, be sure to mix the egg with the butter mixture well before going to the next step.
    • Slowly add the dry flour mixture to the wet mixture. Once combined add in the white chocolate chips and chopped marcona almonds (reserve some for topping the cookies).
    • Put the mixing bowl, covered in the fridge to chill for 30 minutes.
    • After 15 minutes of your dough's chill time, preheat your oven to 350 °F
    • Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
    • Bake the cookies for 13-16 minutes. Be sure to watch the cookies and remove them when the edges are golden brown.
    • As soon as you remove your cookies from the oven add additional white chocolate chips and marcona almonds on top before allowing the cookies to cool.

    Notes

    -Omit Salt if your Marcona Almonds are salted.
    -Reserve some of the White Chocolate Chips and Marcona Almonds for topping the cookies once they come out of the oven.
    Keyword Almonds, Baking, Buttery, chocolate, Cookie Exchange, Cookie Swap, Cookies, Holiday, Holidays, Marcona, Party, sweet, White Chocolate
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    Blushing Pink Drink

    by 1 Comment

    This drink is more than just a pretty sip. The Blushing Pink Drink Recipe is refreshing, vibrant, and full of surprises—because it actually blushes. As the eye-catching raspberry sorbet melts into the creamy raspberry lemonade base, the flavor transforms, becoming brighter, sweeter, and even more irresistible. With every sip, the drink evolves, making it a celebration in itself.

    Blushing Pink Drink Recipe

    Strawberry always gets the attention, but this drink shifts the focus to raspberry. The main ingredient here is raspberry, with raspberry lemonade blended with ice and coconut milk for a powdery pink drink base. A scoop of raspberry sorbet sits perfectly in the center of a coupe glass, but feel free to use any glass you have—this drink won’t disappoint.

    The best part? Even if you’re hosting and step away from your drink for a few minutes, the sorbet melts and stripes through the creamy raspberry lemonade, creating a surprising burst of stronger raspberry flavor with each sip. This drink has both the looks and the flavor to back it up. It's not just a pretty face drink.

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    Ingredients

    This Blushing Pink Drink comes together with just a few simple ingredients.

    Blushing Pink Drink Recipe

    See recipe card for quantities.

    Garnishes

    Garnishing this drink takes it up a notch and lets you customize it for any occasion. For the Blushing Pink Drink, as pictured, I used coconut flakes on the rim and added adorable gummy hearts on a wooden pick—giving all the Cupid Valentine vibes. You can swap the rim for sprinkles or choose different garnishes to match a bridal shower, Galentine’s, or a pink aesthetic anytime!

    Blushing Pink Drink Recipe

    Mocktail or Cocktail

    The choice is yours! This recipe is a refreshing mocktail, but if you’d like to make it a cocktail, try adding a splash of coconut or light rum. For a fizzy, Italian-nod to the Sgroppino, top each blushing pink drink with your favorite prosecco.

    Sgroppino Mocktail

    What is Sgroppino? Traditionally, Sgroppino is a light and frothy Italian cocktail made with lemon sorbet, Prosecco, and vodka—often served as a refreshing palate cleanser. To make this Pink Drink into a Sgroppino Mocktail keep the same creamy, citrusy essence but without alcohol, making it perfect for any occasion. Instead of Prosecco, swap in some bubbly soda like sparkling lemonade or club soda for a refreshing fizz. Blended with raspberry lemonade, coconut milk, and sorbet, it creates a smooth, velvety texture with a bright, fruity twist. Whether you're hosting a brunch, bridal shower, or summer party, this Italian-inspired pink mocktail is a must-try! 🍋✨

    Easy Party Drink

    Looking for a fun and festive easy party drink? This Blushing Pink Drink is a perfect choice! With a blend of raspberry lemonade, creamy coconut milk, and raspberry sorbet, it’s both refreshing and eye-catching. Serve it as a non-alcoholic pink mocktail, or add a splash of rum for a fruity cocktail with raspberry lemonade—perfect for bridal showers, brunches, or any celebration! 🍹✨

    Single Serving Blushing Pink Drink

    Party of one (or two?) I got you! See the notes section of our recipe for a single serving recipe.

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    Blushing Pink Drink Recipe
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    Glass Drink Pitcher

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    Blushing Pink Drink Recipe

    Blushing Pink Drink

    Blushing Pink Drink Recipe – a perfectly blended sip for Valentine's Day or any celebration. Creamy coconut milk, raspberry sorbet, and tangy raspberry lemonade delicious mocktail or cocktail. Refreshing, sweet, and irresistible!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Course Drinks
    Servings 8 servings

    Ingredients
      

    • 4 cups Raspberry Lemonade
    • 1 cup Coconut Milk
    • 3 cups Ice
    • Rasberry Sorbet *see notes

    Garnishes

    • Shredded Coconut rim, optional
    • Gummy Hearts optional

    Instructions
     

    • Blend the ice, raspberry lemonade, and coconut milk until just combined.
    • Pour the entire mixture into a pitcher and keep a large spoon available to stir the mixture as necessary. Be sure to stir before pouring into each glass.
    • Pour some of the Raspberry Coconut mixture to each glass. Add a scoop of Raspberry Sorbet to the center of each glass.
    • Garnish and serve.

    Notes

    -Let the sorbet sit for a minute before serving to allow it to slightly mix into the rest of the drink, enhancing the flavor with every sip.
    -This recipe makes a pitcher of Pink Drink that should serve between 8-10 glasses depending on how big your glasses are and how much you serve per glass.
    -Use a wooden spoon to stir the mixture inside the pitcher if it separates which is expected.
    -Keep any remaining mixture in the pitcher in the fridge until ready to serve. When serving, give it a quick stir before pouring into glasses.
    Single Serving Recipe
    • ½ cup raspberry lemonade
    • ¼ cup ice
    • 2 tablespoon coconut milk
    • 1 scoop raspberry sorbet (added to the glass)
    Using a mixer or blender, blend the first three ingredients and add to a glass. Top off with a scoop of raspberry sorbet any any garnishes desired.
    Keyword Bridal Shower, Candy, Coconut, Lemon, Lemonade, Party, Pink, Raspberry, Raspberry Lemonade, Valentine, Valentine's Day
    Tried this recipe?Let us know how it was!

    Air-Fryer Herb Crusted Goat Cheese & Pear Salad

    by 1 Comment

    Close your eyes and imagine the fresh saltwater air and buttery pastry swirling around you. The turquoise blue waters stretch out beneath cliffs, where homes are scattered across the hillsides—like a scene from a postcard. It feels surreal when you're standing there, taking it all in. This Air-Fryer Herb Crusted Goat Cheese & Pear Salad was featured on bistro menus all over the south of France, adding to the magic of French cuisine. The mix of tastes and textures just works, perfectly complementing one another.

    Air-Fryer Herb Crusted Goat Cheese & Pear

    Nice, France would definitely be among the top favorite destinations of my life. As magical as it sounds, nothing compares to actually being there. The Promenade des Anglais is famous, often captured in countless photographs of the beautiful blue waters stretching down the coast, leading to the long pier where you can take it all in. But some of the best places are the ones off the beaten path—those small bistros tucked away in hidden alleys, where you can stroll along cobblestone paths beneath decorative shutters and balconies, soaking in the true essence of the South of France.

    This salad is inspired by the French bistro classic, Salade de Chèvre Chaud, which loosely translates to "Salad with Warm Goat Cheese." But this version is so much more. We use the air fryer to bake the herb-panko crusted goat cheese, and top it off with a homemade pear vinaigrette for an extra layer of flavor.

    Salads don’t have to be basic. In fact, they can be a blank canvas, offering endless creative possibilities to transform them into something more than just a plate of leaves. 😄

    The French totally confirm this with their classic recipe, which is not only filling but such a unique take on salad toppings. The goat cheese is like a vegetarian dream—usually, I’m the one asking to hold the grilled chicken or breaded shrimp, but this time, the crispy, breaded goodness of goat cheese is the star of the show. Every bite is packed with flavor, perfectly rounded out by the pear vinaigrette.

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    Ingredients

    This Herb Crusted Goat Cheese Pear Salad is a perfect blend of romaine, mixed greens, Bartlett pears, Marcona almonds, and goat cheese.

    Air-Fryer Herb Crusted Goat Cheese & Pear Salad
    • Romaine
    • Spring Mix
    • Goat Cheese
    • Bartlett Pears
    • Marcona Almonds

    See recipe card for quantities.

    herb crusted goat cheese pear salad

    Storage

    For the air-fried goat cheese, it should last around 3–4 days in the fridge, stored separately from the salad. Make sure it's in an airtight container to preserve its texture.

    For the fresh vinaigrette, it should last around 5–7 days in the fridge. Keep it in an airtight container, and give it a good shake before using, as it might separate over time.

    herb crusted goat cheese pear salad, pear vinaigrette
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    Air-Fryer Herb Crusted Goat Cheese & Pear Salad

    Air-Fryer Herb Crusted Goat Cheese Pear Salad

    This Air-Fryer Herb Crusted Goat Cheese & Pear Salad is the perfect balance of crisp, creamy, and fresh flavors. Featuring warm, herb-crusted goat cheese, juicy pears, and a vibrant salad, it's an easy yet elegant dish you'll love!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Appetizer, Salad, Side Dish
    Servings 4 servings

    Ingredients
      

    Pear Vinaigrette

    • 1 cup Pear Nectar or Juice
    • ½ cup Vegetable Oil
    • 1 tablespoon Champagne Vinegar
    • 1 clove Garlic, minced
    • 1 tablespoon Dijon Mustard
    • 1 teaspoon Honey
    • Salt
    • Pepper

    Salad

    • 1 Large Romaine Heart, chopped
    • 5 oz Bag of Spring Mix Lettuce
    • 2 Bartlett Pears, sliced
    • ½ cup Marcona Almonds
    • ½ English Cucumber, chopped

    Herb Panko Crusted Goat Cheese

    • 10 oz Goat Cheese (see notes)
    • 1 ½ cups Seasoned Panko Breadcrumbs
    • ½ cup Flour
    • 2 eggs
    • Cooking Spray

    Instructions
     

    Pear Vinaigrette

    • Combine all of the ingredients, whisk until smooth and emulsified.

    Herb Panko Crusted Goat Cheese

    • Slice the goat cheese into evenly sized discs, then gently press each one with your hands until they are about 2–3 inches in diameter. You should get about 8-10 discs of goat cheese.
    • Place the goat cheese discs on a plate and put inside the Freezer for about 5 minutes.
    • Pre-heat Air-Fryer to 375 °F
    • Prep 3 separate bowls, one bowl with the whisked eggs, one bowl with the flour, and another with the seasoned panko bread crumbs.
    • After 5 minutes, remove the goat cheese from the freezer. Line up your bowls in this order: flour - egg - breadcrumb. Dip each goat cheese dip into the flour first, then the egg, then the breadcrumb. Repeat the egg and panko steps a second time for each goat cheese disc.
    • Lightly spritz each side of the panko-crusted goat cheese and line inside your Air-Fryer with some space between each.
    • Bake the goat cheese for 13–15 minutes, checking towards the end to ensure they don’t burn.

    Pear Salad

    • While the goat cheese is cooking, prep all of your salad ingredients.
    • Once everything is chopped, combine the lettuce, sliced pears, cucumbers, and Marcona almonds in a salad bowl or serving platter.
    • Place the finished Herb-Panko Crusted Goat Cheese on Top. To Serve, add salad to each plate, top with 1 or 2 pieces of goat cheese on top and drizzle with the pear vinaigrette.
    Keyword Cheese, Creamy, Crispy, Dragonfruit, Fresh, Goat Cheese, Nutritious, Pear, Salad, Vegetables, vegetarian, Vinaigrette, Weeknight Meals
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    Strawberries & Cream Rice Krispie Treats

    by 1 Comment

    What’s pink and white, sweet, and impossible to resist? These Strawberries & Cream Rice Krispie Treats! These aren't just your usual Rice Krispie Treats with some strawberry thrown in there… nope, this takes a good recipe and makes it even better. By better, I mean real strawberries (no red dye here!) and a few simple, nourishing ingredients that add a little extra goodness to every bite.

    Strawberries & Cream Rice Krispie Treats

    Rice Krispie treats are a satisfying sweet treat that are so easy to make. Just a couple of ingredients, and in less than 30 minutes or so, you can be biting into these gooey little squares of bliss. Most Rice Krispie recipes are gluten-free, which is great for those who have allergies or a gluten intolerance. While these treats are called "Strawberries & Cream Rice Krispie Treats," there’s no actual dairy cream in the recipe. The name reflects the creamy texture created by blending the strawberry into the marshmallow, giving it that classic strawberries & cream flavor without any dairy involved. It’s all about that sweet, creamy taste in every bite!

    These Strawberries & Cream Rice Krispie Treats are a perfect mix of indulgence and goodness. With freeze-dried strawberries delivering a burst of natural berry flavor and puffed quinoa adding extra protein and fiber, these treats are both delicious and satisfying. A tasty way to treat yourself without compromise.

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    Ingredients

    This simple treat comes together with classic brown rice cereal, butter, marshmallows, puffed quinoa, and freeze-dried strawberries.

    Strawberries & Cream Rice Krispie Treats Ingredients

    See recipe card for quantities.

    Puffed Quinoa: A Crispy Superfood with Big Benefits

    In addition to the Brown Rice Cereal I used Puffed Quinoa is this recipe. The Puffed Quinoa has a nuttier taste and is more firm than the Brown Rice Cereal. I added a greater amount of Brown Rice Cereal to Puffed Quinoa so that they would keep more of their airy texture.

    So what is Puffed Quinoa? Puffed quinoa is quinoa that has been heated until it pops, creating a light, crispy texture. Puffed quinoa still retains many of the same nutritional benefits as regular quinoa, though it may have slightly less fiber due to the puffing process.

    Strawberries & Cream Rice Krispie Treats

    Puffed quinoa is a complete protein, containing all nine essential amino acids, making it an excellent high-protein snack. It's also high in fiber, which aids digestion and keeps you feeling full longer. Packed with antioxidants, quinoa helps protect your body from oxidative stress and is rich in key minerals like iron, magnesium, and zinc, which support energy, bone health, and immune function. Plus, it’s naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. This makes puffed quinoa an ideal added-protein snack for anyone looking to boost their nutrition.

    Naturally Colorful: No Red Dye, Just Real Ingredients

    This recipe uses freeze-dried strawberries for a burst of natural strawberry flavor and a pop of color—no artificial dyes here! Perfect for Valentine's Day or whenever a sweet craving hits.

    Storage

    To store Strawberries & Cream Rice Krispie treats, let them cool completely, then place them in an airtight container. For optimal freshness, keep them at room temperature for up to 3 days.

    Strawberries & Cream Rice Krispie Treats
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    Strawberries and Cream Rice Krispie Treats Recipe

    Strawberries & Cream Rice Krispies Treats

    Savor the best of both worlds with Strawberries & Cream Rice Krispie Treats! These Marshmallow Rice Squares are made with freeze-dried strawberries for vibrant flavor and puffed quinoa for added protein and fiber—perfect for a sweet yet wholesome indulgence.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Dessert, Snack
    Servings 9 squares

    Ingredients
      

    • 5 tablespoon Unsalted Butter
    • 3 cups Brown Rice Cereal
    • 2 cups Puffed Quinoa
    • 1 bag Mini Marshmallows 10oz
    • 5 tablespoon Freeze-Dried Strawberries, ground

    Instructions
     

    • Start by grinding up a cup of Freeze-Dried Strawberries. Run the ground strawberries through a mesh sieve to remove any larger bits. You'll need about 5 tablespoons of the strawberry powder at different points in the recipe.
    • Grease a 9x9 Sqaure Baking Pan.
    • In a large bowl, measure and add your brown rice cereal and puffed quinoa. Mix to combine.
    • In a large pot, melt the butter over medium heat until it’s completely melted. Add ¾ of your marshmallows to the butter, saving the rest for later. Stir the marshmallows into the butter until they’re well-coated and begin to melt. Lower the heat.
    • Once the marshmallow is melted and fully combined with the butter, it should be fluffy and creamy in texture. Whisk or stir in about 3-4 tablespoons of the strawberry powder into the marshmallow mixture. Make sure to stir well so there are no lumps.
    • Turn off the heat and adds your cereal/quinoa mixture to the pot of strawberry marshmallow cream. It will be sticky, but stir well. Add a handful of extra mini marshmallows to the mixture and stir.
    • Pour the entire mixture into the greased pan and push down so that it fills the entire pan evenly.
    • Top with the remaining mini marshmallows and sprinkle additional strawberry powder on top.
    • Allow the rice krispie treats to cool completely. Slice into squares. I cut mine into 9 larger squares, but you can opt to cut in to smaller pieces.
    Keyword Brown Rice Cereal, Butter, Crispy, marshmallow, Party, Protein, Puffed Quinoa, quick, snack, Strawberries, Strawberry, sweet, Valentine, Valentine's Day
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    Strawberry Shortcake Ice Cream Sandwiches

    by 1 Comment

    Strawberry Shortcake Ice Cream Sandwiches—but this version is even better. Cool, creamy vanilla bean ice cream is nestled between strawberry shortbread cookies and coated in Good Humor-style shortcake crumbles. No red dye here—just real, natural ingredients and extra yum!.

    Strawberry Shortcake Ice Cream sandwiches made with Strawberry Shortbread Cookies

    In life, there aren’t too many sounds that can instantly transport you back or evoke certain feelings. One of them is the unmistakable jingle of the ice cream truck rolling down the street as a kid. It didn’t matter what you were doing—riding your bike, in the middle of a game of tag, or surrounded by the hum of lawnmowers and planes overhead. That heavenly sound cut through it all, leaving your mouth watering in anticipation.

    Grabbing some change (or in today’s world, a few bills) and sprinting to the truck to pick out your favorite frozen treat was the ultimate childhood indulgence. These Strawberry Shortbread Ice Cream Sandwiches take a little time to make and assemble, but every step is worth it. The Strawberry Shortcake crumbles are a nod to Good Humor’s iconic Strawberry Shortcake bar, bringing a bold, nostalgic strawberry flavor—made with whole, real ingredients and no red dyes.

    Strawberry Shortcake Ice Cream sandwiches made with Strawberry Shortbread Cookies
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    Ingredients

    Buttery strawberry shortbread cookies, creamy vanilla bean ice cream, and crunchy shortcake crumbles—nostalgic flavors made with real ingredients.

    Strawberry Shortcake Ice Cream Sandwiches Shortcake Crumbles
    Strawberry Shortcake Ice Cream Shortbread Cookies
    Strawberry Shortcake Ice Cream sandwiches made with Strawberry Shortbread Cookies
    • Strawberry Shortbread Cookies
    • Vanilla Bean Ice Cream
    • Strawberry Shortcake Crumbles

    See recipe card for quantities.

    Strawberry Shortcake Ice Cream sandwiches made with Strawberry Shortbread Cookies

    Storage

    These Strawberry Shortbread Ice Cream Sandwiches can stay fresh in the freezer for up to 2 weeks if stored properly. Keep them in an airtight container or wrap them individually in parchment paper and then plastic wrap to prevent freezer burn. For the best texture and flavor, let them sit at room temperature for a couple of minutes before enjoying!

    Strawberry Shortcake Ice Cream sandwiches made with Strawberry Shortbread Cookies
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    Strawberry Shortcake Ice Cream sandwiches made with Strawberry Shortbread Cookies

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    Strawberry Shortcake Shortbread Ice Cream Sandwiches

    Strawberry Shortcake Ice Cream Sandwiches

    These Strawberry Shortbread Ice Cream Sandwiches are a luxurious twist on Strawberry Shortcake Ice Cream—featuring natural, no red dye Good Humor-style crumbles for the perfect bite of nostalgia, minus the artificial stuff.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 15 minutes
    Course Dessert
    Servings 5 sandwiches

    Ingredients
      

    Strawberry Shortbread Cookies

    • ¾ cup Unsalted Butter softened
    • ½ cup Confectioner's Sugar
    • 1 cup Flour
    • ½ cup Cornstarch
    • ½ cup Freeze-Dried Strawberries, ground (approximately 1-2 tablespoon powder)
    • Vanilla Bean Ice Cream

    Strawberry Shortcake Crumbles

    Strawberry

    • 1 cup Freeze-Dried Strawberries, ground (approximately 4-5 tablespoon powder)
    • ½ cup Flour
    • 1 tablespoon Granulated Sugar
    • ¼ cup butter

    Vanilla

    • ½ cup Flour
    • ½ cup Granulated Sugar
    • 1 teaspoon Vanilla
    • ¼ cup Butter

    Before starting the recipe for the cookies, skip down to the shortcake crumbles instructions. Make the crumbles first so those are cooled and ready to use for assembly.

    Instructions
     

    Strawberry Shortbread Cookies

    • Finely grind the freeze-dried strawberries into a powder. Use a sieve to separate the fine powder from any larger pieces.
    • Using either a Stand or Hand Mixer, Cream the Butter.
    • In another bowl, sift the cornstarch, flour, and confectioners' sugar together.
    • Slowly add the Dry mixture to the Butter. I took about a ¼ cup at a time and mixed a little bit before adding more. Do this until all of the flour has been mixed with the butter and the dough starts to form. If the dough is too crumbly, use your hands to finish bringing it together. Don't over mix.
    • Chill the dough for 30-45 minutes.
    • Preheat the oven to 350 °F.
    • Once the dough is chilled and the oven is preheating, remove the dough from the fridge. Let it sit for a couple of minutes to soften slightly, making it easier to roll out to approximately ¼" thick. Use a cookie cutter to cut out your desired shapes, then place each piece on parchment paper or a cutting board and transfer them to the freezer for about 5 minutes. I used a scalloped circle cutter and got 10 cookies (5 sandwiches) since my cutter is fairly large.
    • Place each cookie with space between on a parchment-lined baking sheet and bake for 11-16 minutes. Baking time will vary based on your oven, the thickness, and the size of the cookie cutter you are using.
    • Cookies are done once they have a slightly golden edge. Remove finished cookies from the oven and allow them to cool on a wire rack. If you have remaining dough: roll it out again, cut, freeze, and bake repeating the previous steps for each batch.

    Strawberry Shortbread Ice Cream Sandwich Assembly

    • Take two of your cooled Strawberry Shortbread Cookies and add a generous scoop of Vanilla Bean Ice cream to the center of one of the cookies. Alternatively, you could use a silicone mold to measure/shape the vanilla bean ice cream more precisely for each sandwich. See our shop section for the molds.
    • Using a large plate, pour some of your Strawberry Shortcake Crumbles onto the surface. Roll and press the edges of your cookies into the crumble mixture so that they are evenly coated.
    • If you can't wait another minute, go ahead and take a bite! I assembled all of my sandwiches and placed them on a baking sheet in the freezer. Let the sandwiches freeze together for about an hour. Then, wrap each one in parchment paper and store them all in an airtight container in the freezer until you're ready to enjoy—whether you eat them all or decide to share... that's totally up to you! 😉

    Strawberry Shortcake Crumbles

    • Preheat oven to 350 °F
    • Finely grind the freeze-dried strawberries into a powder. Use a sieve to separate the fine powder from any larger pieces.
    • Starting with the strawberry crumbles, take all of the ingredients and put inside a bowl. Stir together and use a fork to cut the butter into the flour mixture until becomes crumbly.
    • In another bowl, add the vanilla crumble ingredients together. Mix and use a fork to cut the butter into that flour mixture until it becomes crumbly.
    • On a parchment-lined baking sheet, sprinkle the strawberry and vanilla crumbles. Use your hands to mix and crumble them together evenly. Spread the mixture out in an even layer and place it in the oven.
    • Bake 8-9 minutes, remove from the oven and do not stir or mix. Allow the mixture to fully cool. This can take awhile, 1-1.5 hours.
    • Once the mixture is completely cool, use your hands to break it up into crumbles. Leave some larger crumbles alongside the finer ones. Store your Strawberry Shortcake Crumbles in an airtight container at room temperature until you're ready to assemble your ice cream sandwiches.

    Notes

    -I got 10 cookies total resulting in 5 Strawberry Shortbread Ice Cream Sandwiches using a large cookie-cutter.
    Keyword Baking, Butter, Cookie Exchange, Cookie Swap, Cookie-Cutter, Cookies, Cut-Out Cookies, Fruit, Holiday, Holidays, Strawberries, Strawberry, sweet, Valentine, Valentine's Day
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    Air Fryer Buffalo Cauliflower

    by Leave a Comment

    It doesn't matter which team you're rooting for—when these are in front of you, I promise you won’t be paying much attention to the game. These Air Fryer Buffalo Cauliflower bites are a touchdown!

    Air Fryer Buffalo Cauliflower

    Depending on the sport or the team playing, I'll admit, sometimes I'm more focused on what snacks we are eating than the entertainment. Super Bowl snacks and game day foods are so good—small bites of different textures and tastes. It’s no wonder my attention is pulled away from the screen.

    These Air Fryer Buffalo Cauliflower bites are spicy and flavorful, minus the extra grease and fat. So, you can indulge in these and not feel as guilty about it.

    I used Frank's RedHot sauce for this particular recipe, but feel free to use whichever hot sauce brand and level of heat you prefer. When preparing these, be sure to allow time to chop up the florets and marinate them in the fridge for an hour or two. I find that by marinating them first, it allows the cauliflower to really soak up the flavors, in addition to the flavor the breading will provide.

    As a vegetarian alternative to Buffalo chicken wings, cauliflower truly holds its own. While it’s not quite the same as wings, it provides the perfect canvas to soak up that spicy breading and deliver all the bold flavor you crave. It’s a light, healthy twist on game-day favorites, so you can enjoy your Buffalo spice without the heaviness—and still feel like you’re in the game!

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    Ingredients

    These Air Fryer Buffalo Cauliflower bites come together with simple ingredients that deliver big flavor.

    Air Fryer Buffalo Cauliflower

    See recipe card for quantities.

    Storage

    Leftovers (without the blue cheese dressing) can be stored in an airtight container in the fridge for up to 3–4 days. To keep them crispy, it's best to reheat them in the air fryer or oven rather than the microwave. Just be sure to store the blue cheese dressing separately so it doesn’t affect the cauliflower’s texture.

    Air Fryer Buffalo Cauliflower
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    stainless steel dredging trays

    📖 Recipe

    Air Fryer Buffalo Cauliflower with Blue Cheese Drizzle for Super Bowl or Game Day Snacking

    Air Fryer Buffalo Cauliflower

    Spicy, flavorful, and perfect for game day! This easy Air Fryer Buffalo Cauliflower recipe is a delicious vegetarian take on Buffalo chicken wings, served with a creamy blue cheese drizzle. A must-have Super Bowl snack or party appetizer!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Course Appetizer, Snack
    Servings 6 servings

    Ingredients
      

    • 1 Head of Cauliflower
    • 1 ½ Cups of Milk
    • 2 tablespoon Cider Vinegar
    • ½ Cup of Frank’s Hot Sauce
    • ¾ Cups Flour
    • Vegetable Oil Cooking Spray

    Dry Flour Mix

    • 2 Cups of AP Flour
    • 2 tablespoon of Cornstarch
    • 1 tablespoon of Brown Sugar
    • 1 teaspoon cayenne pepper
    • 2 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon black pepper
    • 1 teaspoon salt or to your preference

    Toppings & Garnish

    • ¼ cup Butter, melted
    • ¼ cup Franks RedHot Sauce
    • Blue Cheese Dressing
    • Celery
    • Carrots

    Instructions
     

    Please read each step carefully as some of the flour and milk are used in varying amounts throughout the recipe.

    • Prep the head of cauliflower, rinse, and cut into equally sized Florets.
    • Put the Cauliflower to the side and mix the marinade for the cauliflower. Mix 1 cup of Milk, cider vinegar, and hot sauce until combined.
    • Put all of your cauliflower florets into a casserole dish or bowl with the marinade, cover, and refrigerate.  Let that refrigerate for 1-2 hours.
    • During the last 20-30 minutes of the marinade time, preheat your air fryer to 375°F.
    • Mix your dry Flour mix in a medium bowl by combining all of the dry ingredients listed.
    • In another medium bowl, mix 1 cup of milk with ¾ cup of flour.
    • Once the Cauliflower is finished marinating, take the cauliflower florets out of the fridge.
    • Set up a Baking sheet with parchment paper, this is just to prep and hold the dredged cauliflower before we air-fry it.
    • Shake off the excess marinade from the Cauliflower pieces and place the cauliflower onto the sheet tray. 
    • Line up the two bowls of the wet and dry mixes.  Take pieces of the cauliflower florets and place them inside the wet mix, then into the dry flour mix. Repeat this a second time for each piece.
    • When you have finished coating all of the cauliflower florets, spray the florets with vegetable oil and place them onto the cooking sheet inside your air fryer.
    • Cook the Cauliflower for 15 minutes, turning it over halfway.
    • When the cauliflower is done, remove and let the pieces cool.
    • Mix together the melted butter and hot sauce until combined. Using a pair of tongs put pieces of the cauliflower inside the butter/hot sauce mixture to coat each of the pieces. Remove and leave on parchment or a drying rack. Repeat with all of the cauliflower pieces.
    • Garnish over a bed of carrot and celery ribbons. Drizzle with blue cheese dressing, ranch, or some more hot sauce. 🌶️ 😉

    Notes

    -I used Frank’s hot sauce but use your favorite hot sauce!
    -To make this vegan, you can switch out the milk for your favorite non-dairy milk.
    Keyword Air Fryer, Blue Cheese, Cauliflower, Crispy, Crispy Cauliflower, Fast-Food, Game Day Snacks, Healthy, Party, Plant-Based, Spicy, Super Bowl, Vegan
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    Cupid's Kitchen Sink Cookie

    by 1 Comment

    You've been struck by Cupid’s arrow—but this time, your perfect match isn’t a person, it’s a cookie. Packed with Valentine’s M&Ms, heart sprinkles, and a little bit of everything sweet, Cupid’s Kitchen Sink Cookie recipe is love at first bite!

    Cupid's Kitchen Sink Cookie

    This recipe was inspired by our holiday version, the Festive Kitchen Sink Cookies. Made the same way, but this time, I used Cupid’s Blend M&Ms and heart-shaped sprinkles.

    These cookies have everything to love about an amazing chocolate chip cookie—filled with salty-sweet surprises and decked out in pink and red for Valentine’s Day... or whenever you’re feeling the pink aesthetic!

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    Ingredients

    This Cupid’s Kitchen Sink Cookie recipe is loaded with everything you love in a sweet-meets-salty treat—classic chocolate chip cookie dough, Cupid’s Blend M&Ms, heart sprinkles, pretzels, and a little magic in every bite! 💘🍪

    Cupid's Kitchen Sink Cookie
    • Flour
    • White Sugar
    • Brown Sugar
    • Vanilla
    • Chocolate Chips
    • Pretzels
    • Soft Caramels
    • Cupid's Blend M&Ms
    • Heart-Shaped Sprinkles

    See recipe card for quantities.

    Storage

    These cookies can be kept in an airtight container at room temperature and last for 3-5 days. To keep your cookies fresh for longer, store them in a cool, dry place away from heat and sunlight.

    Cupid's Kitchen Sink Cookie
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    Cupid's Kitchen Sink Cookies for Valentine's Day

    Cupid's Kitchen Sink Cookie

    These Cupid’s Kitchen Sink Cookies are loaded with everything you love in a sweet-meets-salty treat—classic chocolate chip cookie dough, Cupid’s Blend M&Ms, heart sprinkles, pretzels, and a little magic in every bite! 💘🍪
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 12 minutes
    Course Dessert

    Ingredients
      

    • 2 ¼ cups AP flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup 2 sticks butter, softened
    • ¾ cup granulated sugar
    • ¾ cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 cup semi-sweet chocolate chips
    • 1 cup m&ms Cupid's Blend M&M's
    • ½ cup crushed pretzels

    Toppings

    Instructions
     

    • If you don't have time to let your dough chill, preheat your oven from the start to 375 °F
    • If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
    • Mix the flour, baking soda, and salt together in a mixing bowl. Put to the side.
    • Cream the butter, white sugar, brown sugar, and vanilla together in another mixing bowl.
    • Add the eggs, one at a time. Be sure to mix the egg with the butter mixture well before adding the next.
    • Slowly add the dry flour mixture to the wet mixture. Once combined add in your chocolate chips, m&ms, and crushed pretzels pieces. Mix well to spread the different ingredients throughout the dough evenly.
    • Put the mixing bowl, covered in the fridge to chill for 30 minutes.
    • After 15 minutes of your dough's chill time, preheat your oven to 375 °F
    • Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
    • Bake the cookies for 10-13 minutes. Be sure to watch the cookies and remove them when they are golden brown.
    • As soon as you remove your cookies from the oven add additional chocolate chips, m&ms, soft caramel, heart-shaped sprinkles, and some course sea salt on top before allowing the cookies to cool.

    Notes

    -If you prefer bigger or smaller cookies, adjust the cooking time.
    Keyword Baking, Candy, Caramel, chocolate, Cookie Exchange, Cookie Swap, Cookies, Cupid, Hearts, Holidays, Pretzels, Sprinkles, sweet, Valentine, Valentine's Day
    Tried this recipe?Let us know how it was!

    Loaded Vegetarian Nachos

    by 1 Comment

    These Vegetarian Nachos are a product of our Vegetarian Taco leftovers repurposed. So if you are at the start of the week and looking for a way to make the most of your meal plan, meet your match.

    Loaded Vegetarian Nachos

    Who doesn't love Nachos? They are so easy to make and offer unending varieties to suit all dietary preferences and cravings.

    This recipe is a combination of several other recipes including vegetarian tacos, pico de gallo, and guacamole. Like I said early on, this recipe was born out of the goal to make use of all of my fresh ingredients and leave little waste. So if you have a Meatless Monday or Taco Tuesday tradition, by the end of the week, consider yourself lucky—because those leftovers can turn into these mouthwatering Loaded Vegetarian Nachos!

    All that’s left to do after assembling this heavenly pile of goodness is decide which football game or movie is on deck to watch next.

    Whenever we go to restaurants, the nachos always call my name. But unfortunately, they often come with meat as one of the toppings. I usually ask them to hold the meat, but sometimes, depending on what toppings are left, it can leave me with a pretty bare nacho platter—definitely more to be desired! With these nachos, you can clearly see all the ingredients in their freshest, most authentic form—no mystery ingredients here, just whole, real foods chopped to perfection. The Taco Lentils give them substance, so they are filling and healthy too!

    If you're in a time-crunch, feel free to opt for store-bought guacamole, pico de gallo and other toppings. Yes, it does take a little extra time to make these other toppings from scratch but there is nothing more refreshing than fresh guacamole and pico de gallo.

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    Ingredients

    These Loaded Vegetarian Nachos are made with wholesome, vibrant ingredients like crispy tortilla chips, creamy guacamole, shredded cheese, and our signature vegetarian taco lentils for a hearty, flavorful twist.

    Loaded Vegetarian Nachos

    See recipe card for quantities.

    Loaded Vegetarian Nachos
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    Loaded Vegetarian Nachos

    Loaded Vegetarian Nachos

    These Loaded Vegetarian Nachos are packed with fresh, whole ingredients—crispy tortilla chips, melty cheese, lentils, creamy guacamole, and vibrant toppings. A flavorful, easy-to-make snack or party favorite!
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Servings 4 servings

    Ingredients
      

    Instructions
     

    • Preheat oven to 350℉
    • Prep your toppings and ingredients. If using leftover lentils from the fridge, let them come to room temperature as you prep the other toppings.
    • Place a piece of parchment paper in the center of a sheet pan. Start with a layer of chips, spreading them evenly across most of the pan's length.
    • Take about ¾ to 1 cup of the lentil mixture and spread it evenly over the chips. Sprinkle cheddar cheese evenly on top, then add jalapeño slices if desired.
    • Add another layer of chips, focusing more on the center to create a slight pile in the middle. Spoon the remaining lentil mixture onto the center and over any bare chips. Repeat with the shredded cheese and jalapeño slices, distributing them evenly over the new layer of chips and lentils.
    • Bake in the preheated oven for about 10-12 minutes, watching for the cheese to melt. Remove when it reaches your desired level of meltiness.
    • Add the fresh pico de gallo, guacamole, and sour cream to the nachos.

    Notes

    Ingredient amounts are approximate—feel free to add as much or as little of certain toppings to your liking.
    Keyword Avocado, Cheese, Cinco De Mayo, gluten free, lentils, Mexican, Party, Plant-Based, snack, Super Bowl, Taco Tuesday, Tacos, Tomato, Vegan, vegetarian
    Tried this recipe?Let us know how it was!

    Guacamole

    by 1 Comment

    Guac is extra...by extra I mean it commands all the attention. Guacamole doesn't have to include a bunch of unique ingredients to stand out, on the contrary. This one keeps to a classic short list of ingredients, but without falling short on the flavor it brings. Make this Easy Guacamole recipe to put on top of Nachos with Pico De Gallo, Tacos, or as the perfect dipping mate for your favorite chips.

    Easy Guacamole with a Cilantro Leaf garnish and Lime

    I won't lie—like all good things, you can't rush this. The most time-consuming part of this recipe is chopping the ingredients, but trust me, it's worth it. You'll be glad you didn’t fold and grab store-bought. Taking the time to pick the ripest ingredients and letting the herbs and aromatics vibe will be well worth it.

    Picking out ripe avocados is such a thing. Sometimes if I'm planning for the week ahead I'll pick up avocados that are a little on the hard side and keep them in our fruit bowl near our bananas for a couple days. Then like clockwork, I know I can expect perfect avocados right when I need them. You could use dried spices in this recipe, but if at all possible use fresh as it will elevate the flavors and freshness in every bite.

    This is a great recipe to keep on hand for all sorts of occasions, use it to top Loaded Nachos for your next Super Bowl Party, as a side dish with chips to these vegetarian tacos on Cinco De Mayo or as a fresh swap for traditional veggie dip. A perfect gluten-free and dairy-free replacement.

    The possibilities are endless. Sure, making guacamole from scratch takes a little extra time and planning, but once you do, you’ll never go back.

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    Ingredients

    Guacamole is all about fresh, simple ingredients. Creamy avocados, zesty citrus, cilantro, and a pinch of salt come together for the perfect dip.

    Easy Guacamole with Cilantro Leaf Garnish
    • Ripe Avocados
    • Fresh Cilantro
    • Lemon
    • Lime
    • Jalapeños
    • Shallot
    • Salt

    See recipe card for quantities.

    Storage

    Guacamole is best enjoyed fresh, but you can keep it in the fridge for about 1-2 days stored in an airtight container. To help prevent browning, save a pit or two from your avocados and place the pits inside the Guacamole inside the airtight container. I don't remember where I got this tip, but it really works.

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    Pairing

    These are my favorite dishes to serve with Guacamole:

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    Easy Guacamole with Cilantro Leaf Garnish

    Guacamole

    Easy Guacamole that’s creamy and fresh. The perfect dip for tacos, chips, and more—simple ingredients, big flavor, effortlessly delicious!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Course Appetizer, Side Dish, Snack
    Servings 4 servings

    Ingredients
      

    • 3 Ripe Avocados, chopped
    • ½ cup Shallot, chopped
    • 1 Jalapeño, seeded and chopped
    • ½ cup Fresh Cilantro Leaves, chopped
    • 1 Lemon, juiced
    • 1 Lime, juiced
    • Salt

    Instructions
     

    • Peel all of the avocaodos and discard their skins. Save the pits to the side if you think you will need them to preserve leftovers(see notes). If not discard pits as well.
    • Chop up the avocado and put them into a medium-sized bowl or molcajete. In a bowl use a fork or potato masher to evenly mash the avocado (if using the molcajete use the pestle).
    • Once the avocado is mashed and evenly smooth in texture put to the side.
    • In a smaller bowl, add the chopped shallots, cilantro and jalapeno. Drizzle about a teaspoon of fresh lemon juice and a tablespoon of fresh lime juice over top. Sprinkle with salt and stir.
    • Add the bowl of aromatics to the bowl of your smooth avocado mixture. Stir well. Season with more salt to taste and extra lime juice as needed.

    Notes

    -Serving size is for 4 when serving as a dip alone. If making the Guacamole to use in a layer dip or over nachos, you may want to double the recipe.
    -To help prevent browning, save a pit or two from your avocados and place the pits inside the Guacamole inside the airtight container.
    Keyword Avocado, BBQ, Cilantro, Cinco De Mayo, Citrus, Creamy, Dip, Lemon, Lime, Mexican, Party, Refreshing, snack, Spring, Summer, Super Bowl, Superbowl, Taco Tuesday, vegetarian, Weeknight Meals
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    Pico De Gallo

    by Leave a Comment

    A recipe with a thousand steps or a ton of ingredients is not the only surefire way to create something delicious. With this recipe, it all comes down to really simple, really fresh ingredients that combined make the ultimate dip or topping to endless other recipes. This easy Pico De Gallo reminds us how simplicity can truly shine.

    Easy Pico De Gallo

    Use this pico de gallo as a fresh topping for vegetarian tacos or to cascade over the best Vegetarian Loaded Nachos and you’ll see how much these few ingredients can wake up any dish. 

    I chop up all of the ingredients and season them, but I believe this is the type of dish that continues to get better as the ingredients meld and marinate together. If prepping ahead is your thing, feel free to whip this up a couple of hours before you need it and keep it in the fridge to allow the flavors to develop. Naturally, if you make this ahead, you can expect more juice from the vegetables. If using this as a topping, just skim the top and drizzle some of the liquid for an extra punch of fresh flavor, if desired.

    Bookmark this recipe for future Superbowl parties, Cinco De Mayo, or for a refreshing appetizer at your next Outdoor BBQ. Whether a big event or not, it’s a recipe easily made with a couple of fresh and accessible ingredients all year round.

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    Ingredients

    Roma tomatoes, onions, cilantro, lime, and a touch of salt make up this vibrant pico de gallo. A drizzle of honey adds a perfect hint of sweetness.

    Easy Pico De Gallo
    • Tomatoes
    • Jalapenos
    • Onion
    • Garlic
    • Cilantro

    See recipe card for quantities.

    Storage

    To store pico de gallo, place it in an airtight container and refrigerate. It will last for about 2 to 3 days, as the ingredients are fresh and can start to lose their texture after that time. If you’ve made it ahead and notice extra liquid from the vegetables, you can drain some before storing to help keep it fresh longer.

    Pairing

    These are my favorites to serve with Pico De Gallo:

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    Pico De Gallo

    Pico De Gallo

    Looking for a fresh and simple pico de gallo recipe? This easy, quick-to-make salsa is perfect for any occasion, packed with vibrant flavors from ripe tomatoes, onions, cilantro, and lime. Ready in minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Course Appetizer, Side Dish, Snack
    Servings 5 servings

    Ingredients
      

    • 5-6 Roma Tomatoes, seeded and chopped
    • 1 Small Onion, chopped
    • 1 clove of Garlic, minced
    • ½ cup Fresh Cilantro Leaves, chopped
    • 3 tablespoons Fresh Lime Juice
    • 2 Jalapeño Peppers, seeded and minced
    • Drizzle of Honey
    • Salt
    • Black Pepper

    Instructions
     

    • Add the chopped onion, garlic, jalapeños, and cilantro to a medium-sized bowl. Pour the lime juice, honey, salt, and pepper over the top. Stir well and let the flavors develop while prepping the other ingredients.
    • Chop the tomatoes and add them to the bowl with the rest of the ingredients. Stir well to ensure the ingredients are evenly mixed. Adjust salt and pepper as needed.
    Keyword BBQ, Cilantro, Cinco De Mayo, easy, Fresh, gluten free, Healthy, Honey, Lime, Mexican, Plant-Based, quick, Refreshing, Spring, Summer, Superbowl, Tomato, Vegan, Vegetables, vegetarian
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    Cilantro Lime Rice

    by Leave a Comment

    Rice is such a staple when it comes to side dishes, and this recipe is a fairly familiar one. You see it on menus at different chains and restaurants, but can easily replicate it at home. Not to mention, it allows you to control how much of what flavors you want to come through most. Make this Cilantro Lime Rice as your next side dish for a bright, flavorful experience for you and your tastebuds.

    Cilantro Lime Rice

    Do you struggle sometimes with not knowing what to eat for your main dish, but also the sides? It's always this balance of making sure the main and side pair well, but also that it rounds out your meal. This recipe is on rotation in our house, especially when we make our Vegetarian Tacos for our main, chefs kiss 😚 combination. The best part is I use my trusty rice cooker so while it does its thing, I can prep all my toppings and finish making my main course.

    I've noticed it's all about efficiency and keeping some of these recipe combinations in your back pocket. The weeks are already busy, finding simplicity in how you plan out your meals and having delicious recipes like this to look forward to is a win-win. Also, This recipe is gluten-free, making it a great choice for those following a gluten-free diet.

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    Ingredients

    This Cilantro Lime Rice gets its signature fresh and zesty flavor from simple, vibrant ingredients. Fragrant cilantro and tangy lime bring brightness, while our recipe takes it up a notch by using both lime zest and juice for an even more intense citrus kick.

    Cilantro Lime Rice
    • White Long Grain Rice
    • Limes
    • Cilantro
    • Salt

    See recipe card for quantities.

    Storage

    Cooked cilantro lime rice can be stored in an airtight container in the refrigerator for up to 4–5 days. To maintain its freshness, let it cool completely before storing. When reheating, you can add a splash of water or lime juice to help restore its moisture and flavor.

    Cilantro Lime Rice as side dish to vegetarian tacos

    Pairing

    These are my favorite dishes to serve with Cilantro Lime Rice:

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    Cilantro Lime Rice

    Cilantro Lime Rice

    Bright, fresh, and zesty, Cilantro Lime Rice is the perfect side dish to elevate any meal. With fragrant cilantro and a tangy kick of lime, this easy recipe adds a refreshing twist to your favorite dishes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Course Side Dish
    Servings 4 servings

    Ingredients
      

    • 1 ½ cups White Long Grain Rice, dry (approximately 4-5 cups cooked)
    • 1 Lime, zest and juice
    • ¾ cup Cilantro, rinsed and chopped
    • Salt

    Instructions
     

    • Measure and rinse the white rice and follow your rice cooker instructions for water amount and cooking setting. If you're cooking the rice on your stovetop, you will need about 3 cups of water to cook 1 ½ cups of rice.
    • While the rice is cooking, rinse and prepare your cilantro and lime.
    • When the rice is finished, fluff the rice and add the zest of one lime, chopped cilantro, and add the juice by the tablespoon. I like to add a couple tablespoons and stir well. Make sure everything is incorporated evenly. Salt and add additional lime juice as needed.

    Notes

    -This recipe is the amount I make for a side and will serve about 4-5 people as a side dish portion.
    -Don't add all of the lime juice at once or it could be too much liquid to rice ratio.
    Keyword Cilantro, Cinco De Mayo, Citrus, easy, gluten free, Lime, meatless, Meatless Monday, Mexican, Plant-Based, quick, Taco Tuesday, Vegan, vegetarian, Weeknight Meals, White Rice
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    Vegetarian Tacos

    by Leave a Comment

    Meatless Monday's are just regular Mondays for me. But what is really better than a Meatless Monday? A Mexican-inspired Meatless Monday recipe! These Vegetarian Tacos are so easy to make you'll be reaching for this recipe anytime that craving for tacos comes along..and if you're anything like me..it's often.

    Vegetarian tacos served alongside flavorful lentil filling, topped with crisp lettuce and fresh tomatoes, with a refreshing margarita on the side.

    I'm very proud of my Italian heritage, but those who know me also know that I feel a deep connection to Mexican culture. Let’s put it this way—I’ve traveled to more parts of Mexico and visited more times than I’ve been back to Italy.

    Our flags aren’t that different; basically, an eagle front and center separates us. We’ve got sauce, they’ve got salsa… you see where I’m going with this. At the heart of it all, Mexico and Italy share a deep love for food. But more than that, it’s about family—gathering around the table, sharing our most beloved recipes, and creating moments together. Food and family come first.

    All those years ago, when I fully committed to my vegetarian diet, I missed the simplicity of a quick taco recipe. A little ground beef, a taco kit—boom, dinner on the table in less than 30 minutes. So when I set out to make a vegetarian version, I knew it had to be just as easy for a weeknight meal.

    For these Vegetarian Tacos, I usually pre-cook lentils for the week to skip an extra step on those busy nights when time is tight. If you don’t have lentils ready to go, be sure to allow an extra 20–30 minutes to cook them first. I’ve tried simmering them directly in the taco seasoning, but I found it muted some of the flavor and changed the texture more than I’d like. Looking for a great side dish to serve this with? Try our Cilantro Lime Rice!

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    Ingredients

    These Vegetarian Tacos keep it simple—no long list of ingredients or complicated techniques here. Just the basics.

    above shot lentil tacos plant-based
    • Lentils
    • Vegetable Oil
    • Water
    • Taco Seasoning
    • Taco Kit

    See recipe card for quantities.

    Vegetarian tacos served alongside flavorful lentil filling, topped with crisp lettuce and fresh tomatoes, with a refreshing margarita on the side.

    Storage

    For the best texture and freshness, store the lentil taco filling separately from the taco shells and toppings. Keep the filling in an airtight container in the refrigerator, where it will stay fresh for up to 5 days. When ready to serve, simply reheat and assemble with your favorite toppings!

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    Pairing

    These are my favorite dishes to serve with Vegetarian Tacos:

    Vegetarian tacos served alongside flavorful lentil filling, topped with crisp lettuce and fresh tomatoes, with a refreshing margarita on the side.

    Shop The Realest

    📖 Recipe

    Vegetarian tacos served alongside flavorful lentil filling, topped with crisp lettuce and fresh tomatoes, with a refreshing margarita on the side.

    Vegetarian Tacos

    These Vegetarian Tacos keep it simple—no long list of ingredients or complicated techniques here. Just the basics: lentils for a hearty, protein-packed base, classic taco seasoning for bold flavor, and your favorite toppings to make them your own. Quick, easy, and perfect for a fuss-free Meatless Monday dinner!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Course Main Course
    Servings 6 servings

    Ingredients
      

    • Garden of Eatin' Taco Kit Get the Same Kit Here
    • 2 ¼ cups Cooked Lentils Approximately ¾ cup dried and prepared
    • 1 tablespoon Vegetable Oil
    • 2 cups Water

    Toppings

    • 1 head Iceburg Lettuce, shredded
    • 2 Roma Tomatoes, chopped
    • Cheddar Cheese, Shredded
    • Sour Cream

    Instructions
     

    • Prep your toppings ahead of time and cover until ready to assemble your tacos.
    • Heat vegetable oil over low-medium heat in a Large Sauté pan. Using the Taco Seasoning from the kit or your own taco seasoning, add the entire packet or approximately 3 teaspoon to the oil. Stir until it looks like a wet-sand consistency.
    • Add about 1 cup of the water to the oil and seasoning mixture. Whisk until it fully combines and there are no lumps.
    • Add your cooked lentils to the mixture, and add the remaining cup of water. Stir the lentils into the seasoning/water mixture. Once fully combined, raise the heat to medium so that it comes to a gentle simmer. We aren't cooking the lentils, just looking for the sauce to thicken and the lentils to absorb some of the flavors. Cook for about 5-7 minutes. Stir occasionally.
    • When the lentil taco filling is done, assemble your tacos by adding about a tablespoon of lentil taco filling (or more) to each shell, shredded cheese, lettuce, tomatoes, and sour cream—or any of your favorite taco toppings.

    Notes

    -If you don't have your lentils pre-cooked, be sure to give yourself an extra 20-30 minutes to cook the lentils prior to starting the recipe.
    -To save time, prep your toppings ahead so once your lentil taco filling is done, you can start assembling right away.
    -I used this Garden of Eatin' kit if you're using another kit be sure to check that it includes a taco seasoning packet. This one has 12 taco shells and a taco sauce too. 
    Keyword Cheese, Cinco De Mayo, easy, Fresh, Healthy, lentils, Meatless Monday, Meatlesss, Mexican, Plant-Based, quick, Superbowl, Taco Tuesday, Tacos, Vegan, Vegetables, vegetarian, Weeknight Meals
    Tried this recipe?Let us know how it was!

    Chickpea Dumpling Soup

    by 1 Comment

    Dumplings. They don’t care if your hair’s been in a messy bun for 2 days straight or if your socks don’t match—just pure, cozy comfort in every bite. Chickpea Dumpling Soup is one of those recipes you reach for when it’s just been one of those days.

    Chickpea Dumpling Soup near dutch oven

    Filled with lots of vegetables enveloped in a creamy base and topped with the most delightful, airy, cloud-like dumplings that cook right on top of the veggies and broth. It’s the stuff of dreams, weeknight meal dreams—a little taste of comfort to help you step back from the chaos and into something simple, satisfying, and soul-soothing.

    Growing up, my grandmother would make this beef stew. She would spend hours over the stove making the stew and topping it with the fluffiest dumplings. When we sat down to eat, I was the one finished with my bowl in less than 5 minutes because I literally scarfed down only the dumplings being sure to keep my spoon from getting any of the beef stew beneath. Literally foreshadowing my future dietary preference as a vegetarian. In hindsight I look back and feel bad. My grandmother was an amazing cook and poured her heart into any recipe she made. But when you know, you know. Meat just wasn't it for me.

    On a pursuit to eat those fluffy dumplings once again, Chickpea Dumpling Soup was born. Filled with even more of what I love—hearty vegetables, creamy broth, and of course, those cloud-like dumplings that stole the show. It's the perfect comfort food, and this time, I’m all in, no beef stew in sight. A little taste of the past, reimagined for the present. Even though this is a meatless recipe far from the original, I still think of my grandmother and our fond memories with each bite of these delectable dumplings.

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    Ingredients

    This Chickpea Dumpling Soup is made with simple, wholesome ingredients—chickpeas, fresh vegetables, and fluffy dumplings, all simmered in a creamy broth for the perfect comforting dish.

    Chickpea Dumpling Soup near dutch oven
    • Chickpeas
    • Carrots
    • Celery
    • Potatoes
    • Corn
    • Cream

    See recipe card for quantities.

    Chickpea Dumpling Soup near dutch oven

    Storage

    Store the soup and dumplings separately in airtight containers. When ready to reheat, add a few dumplings to each individual bowl for the perfect texture and warmth.

    Both the soup and dumplings will stay fresh in the fridge for 3-4 days when stored separately.

    Chickpea Dumpling Soup near dutch oven

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    White Dutch Oven with Gold Handle

    📖 Recipe

    Cozy bowl of Chickpea Dumpling Soup with fluffy dumplings and creamy vegetable broth pinterest pin

    Chickpea Dumpling Soup

    Chickpea Dumpling Soup is the ultimate comfort food, packed with hearty, plant-based ingredients and topped with fluffy, homemade dumplings. This creamy, vegetarian soup is a cozy, nourishing dish perfect for cold nights.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Course Main Course, Soup
    Servings 6 servings

    Ingredients
      

    Soup Ingredients

    • 1 tablespoon Olive Oil
    • 1 15oz Can of Chickpeas, rinsed and drained
    • 2 Large stalks of Celery, cleaned and chopped
    • 2 Large Carrots, cleaned and chopped
    • 1 Medium Onion, peeled and chopped
    • 2 Medium Yukon Gold Potatoes, peeled and cubed
    • 1 ½ cups Yellow Sweet Corn, frozen
    • 2 tablespoon Butter
    • 2 cloves Garlic
    • 1 pinch Poultry Seasoning
    • 1 quart Vegetable Broth
    • 1 tablespoon Flour
    • ¼ cup Milk
    • Salt
    • Black Pepper
    • Fresh Parsley, chopped optional for topping

    Dumpling Ingredients

    • 2 cups Flour
    • 1 tablespoon Baking Powder
    • ¾ cup Heavy Cream
    • ¾ cup Sour Cream
    • Salt
    • Black Pepper

    Instructions
     

    Soup Instructions

    • Preheat Oven to 375 °F
    • Rinse and drain the chickpeas. Put chickpeas on a sheet pan and drizzle with about 1 tablespoon of Olive Oil. Coat the chickpeas evenly. Put into the preheated oven for about 5-7 minutes.
    • Remove the lightly roasted chickpeas from the oven and place on a plate so they don't continue to cook on the sheet pan.
    • Heat the butter in a medium-sized dutch oven or stock pot, add your chopped vegetables (all but the potatoes). Let them cook for 4-5 minutes until tender over medium heat.
    • Add the garlic and pinch of poultry seasoning. Stir. Lower the heat and add the tablespoon of flour to coat the cooked vegetables. Stir and cook for about a minute over medium-low heat. Add milk slowly and a little bit at a time. Stir and allow it to thicken. Continue this until all of the milk has been added. It should be a thick, creamy consistency. Add salt and pepper.
    • Add the roasted chickpeas, chopped potatoes, corn, and about 2.5 cups of the vegetable broth. Stir. Bring to a boil and drop to a simmer so that your potatoes can cook and your broth can continue to reduce a bit. About 10-15 minutes
    • While your broth is simmering, make the dough for the dumplings. See below.
    • When the potatoes are fork tender, taste the broth and adjust salt/pepper as needed. You can also add some more broth and stir if it is reduced too much. We need some room for the dumplings to fit, so don't overfill either.
    • Using a #2 scoop or a rounded tablespoon scoop and add the dumpling dough to the top of the broth. I usually start in the center of the pot and work my way around. The dumplings can touch and should go to the edges of the pot.
      Cozy bowl of Chickpea Dumpling Soup with fluffy dumplings and creamy vegetable broth pinterest pin
    • Sprinkle the dumplings with some fresh parsley. Cover the pot and keep on a low-heat simmer. Let the dumplings cook for about 12-15 minutes. The dumplings will puff up.
    • To serve scoop up 2-3 dumplings per bowl with plenty of the brothy chickpea soup to go underneath.

    Dumpling Instructions

    • In a medium bowl add the 2 cups of flour, baking powder, salt and pepper. Whisk together dry ingredients. Add sour cream and heavy cream to the dry mix and stir well. Just until the dough comes together. It will be thick enough to scoop the mixture which is what we want. Saran and keep in the fridge until the soup is ready.
    Keyword Chickpeas, Comfort Food, Comforting, Cozy, Creamy, Dumplings, Garbanzo Beans, Garlic, Plant-Based, Soup, Vegetables, vegetarian, Weeknight Meals
    Tried this recipe?Let us know how it was!

    Cucumber Lime Gimlet Mocktail

    by Leave a Comment

    This Cucumber Lime Gimlet Mocktail is super refreshing and the perfect blend of botanical and citrus flavors, all married together. Using our homemade Zero-Proof Gin, this drink covers all the bases and is sure to please even the most discriminating tastebuds.

    Cucumber Gimlet in a tall glass with cucumber ribbons, lime wedges, a water bottle, and icy beverage for a refreshing mocktail experience.

    This drink is one of my favorites to order when we go out. But it's nothing new ⎯the original Gimlet cocktail has been around a very long time, we're talking since the late 1800's. Apparently, a physician named Sir Thomas D. Gimlette would administer gin with lime juice to his patients as a medicinal remedy, using the lime juice to mask the bitter taste of the gin. Hence the name Gimlet.

    This Cucumber Lime Gimlet Mocktail won't need to cover up any Gin in this zero-proof cocktail. We use our homemade gin-like replacement for a touch of botanical flavor notes to mimic the original. I think Dr. Gimlette would have preferred our version since it provides some additional health benefits along with how refreshing it is to sip on. Just what the doctor ordered. 😉

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    Ingredients

    This mocktail features simple ingredients like cucumbers, lime, Topo Chico, zero-proof gin, all mixed together for a refreshing, flavorful drink.

    Cucumber lime gimlet above

    See recipe card for quantities.

    Cucumber Gimlet Mocktail: Refreshing with Botanical Health Benefits

    Cucumbers, lime, Topo Chico, agave syrup, lemon peel, and rosemary—are featured in both this mocktail and the Zero-Proof Gin recipe offering refreshing, wellness-boosting benefits.

    Cucumbers:

    • Hydration: High water content helps keep you hydrated.
    • Antioxidants: Rich in antioxidants that support skin health.

    Limes:

    • Vitamin C: Boosts the immune system.
    • Digestive Aid: Supports digestion and detoxification.

    Topo Chico Mineral Water:

    • Mineral-Rich: Provides essential minerals like calcium and magnesium.
    • Hydration: Helps replenish and hydrate the body.

    Agave

    • Natural Sweetener: A low-glycemic alternative to sugar.
    • Gut Health: Contains prebiotics that may support digestion.

    Lemon Peel:

    • Rich in Vitamin C: Supports immune function.
    • Detoxifying: Promotes natural detoxification.

    Rosemary:

    • Antioxidants: Protects cells from oxidative stress.
    • Stress Relief: Known for its calming and concentration-boosting properties.

    Lunar New Year - Year of the Snake Mocktail:

    Looking for a fun Lunar New Year mocktail to celebrate the Year of the Snake? Look no further! This refreshing drink features cucumber ribbons that mimic the smooth, slithering movement of a snake, adding a playful touch to your celebration. Perfect for a festive twist on the traditional!

    The ingredients in this mocktail are said to also carry symbolic meanings for luck and prosperity. The vibrant green cucumber represents renewal and longevity, while lime, a symbol of wealth and good fortune, adds a bright, refreshing touch. Together, these ingredients set the tone for a successful and blessed year ahead.

    Cucumber lime gimlet

    Health Disclaimer: Please note that I am not a nutritionist or physician. The health benefits mentioned are for informational purposes only and not intended to provide medical advice. Always consult with a healthcare provider before making any changes to your diet.

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    Pairing

    These go together perfectly:

    zero-proof gin, make it from scratch ready for mocktails when you are
    Zero-Proof Gin
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    📖 Recipe

    Cucumber Gimlet in a tall glass with cucumber ribbons, lime wedges, a water bottle, and icy beverage for a refreshing mocktail experience.

    Cucumber Lime Gimlet Mocktail

    Discover the Cucumber Lime Gimlet Mocktail—an easy, refreshing blend of cucumber, lime, and botanicals. Perfect for those looking for a crisp, zero-proof drink with a burst of flavor and wellness benefits.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Course Drinks
    Servings 1 mocktail

    Ingredients
      

    • 2-3 tablespoon Zero-Proof Gin Get The Recipe
    • 1 oz Lime Juice
    • 2 english cucumbers, for muddling and garnish
    • 1 cup ice
    • Lime, sliced for garnish
    • 1 Bottle of Topo Chico Mineral Water

    Instructions
     

    • Prep your Zero-Proof Gin, Get the recipe here.
    • Prep your garnishes: sliced limes and cucumber ribbons. Reserve the other cucumber for cutting up small pieces of the cucumber for muddling inside the mixer.
    • Juice the lime and pour 1 oz into the mixer. Add enough ice to just cover the bottom. Place ¼ cup of chopped English cucumber over the ice. Pour in 2-3 tablespoon of Zero-Proof Gin, adjusting to your preferred taste and sweetness. Add a slice of lime and muddle the ingredients together well. Cover and shake well.
    • To prep your glass, take a ribbon or two of the cucumber and lay it around the inside of the glass. Fill the glass with ice.
    • Pour the cucumber, lime, and zero-proof gin mixture into the glass first. It should fill about a ¼ to ⅓ of the glass. Top off with Topo Chico Mineral water or similar.
    • Stir and taste. Adjust sweetness by adding plain agave if desired.
    Keyword Agave, Agave Syrup, Botanical, Cucumber, Gimlet Mocktail, Healthy, Lime, Mocktails, Refreshing, Signature Drink, Zero-Proof, Zero-Proof Gin
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    Zero-Proof Gin

    by 1 Comment

    Now obviously we live in a world where there's so much we can buy right off the shelves, so if time is of the essence, store-bought is where it's at. But if you have a little time, this 4-ingredient Zero-Proof Gin offers notes reminiscent of the real thing. And rightfully so—made with real ingredients that deliver better benefits than bottled, preservative-ridden alternatives.

    Zero-Proof Gin

    There won't be much background here because the ingredients and directions are pretty straightforward. This Zero-Proof Gin recipe is meant to be added to Mocktails or could even be added as an earthy, pick-me-up to a cup of tea with a boost of some health benefits too.

    When warming up the ingredients be sure to not cook them too long or boil the ingredients. We are looking for a gentle simmer for a couple of minutes to steep their flavors into the liquid.

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    Ingredients

    Quick Botanical Blend: Just 4 Ingredients with Benefits perfectly suited for the Mocktail you are craving!

    Zero-Proof Gin alongside Cucumber Lime Gimlet Mocktail made with Topo Chico Mineral Water
    • Water
    • Agave
    • Fresh Lemon
    • Fresh Rosemary

    See recipe card for quantities.

    Botanical Benefits in Every Sip

    Although simmering with heat may slightly reduce the potency of some nutrients, the benefits of these botanicals remain worth it. Add this blend to your mocktail for an extra boost during Dry January and beyond, offering even more benefits to your zero-proof lifestyle:

    • Lemons:
      • Vitamin C: Boosts immunity and helps fight off colds.
      • Citrus Oils: Lifts mood and offers antimicrobial effects.
      • Digestive Support: Aids in digestion and detoxification.
    • Rosemary:
      • Antioxidants: Supports overall health and reduces inflammation.
      • Aromatherapy Benefits: Helps reduce stress and boosts concentration.
      • Antimicrobial Properties

    Pairing

    These go together perfectly:

    Cucumber Lime Gimlet Mocktail
    Cucumber Lime
    Gimlet Mocktail
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    📖 Recipe

    zero-proof gin, make it from scratch ready for mocktails when you are

    Zero-Proof Gin

    Upgrade your mocktail game with zero-proof gin. Add it to drinks for flavorful, alcohol-free sips perfect for any occasion.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Drinks
    Servings 4 servings

    Ingredients
      

    • 2 tablespoon agave syrup
    • ½ cup warm water
    • rosemary, 1 sprig
    • 1 lemon, just the peel and thin pieces

    Instructions
     

    • Whisk the warm water and agave syrup until combined over medium-low heat.
    • Add lemon peel and rosemary, bring to a simmer.
    • Once the mixture comes to a simmer, lower the heat and let it steep for 4-6 minutes. Swirl the mixture as needed. Not looking to cook or burn.
    • Use about 2-3 tablespoons of this mixture in the mocktail of your choice. Check out our Cucumber Lime Gimlet Recipe.

    Notes

    -Since we aren't looking to reduce the liquid much, you should end up with about a ½ cup of liquid.
    Keyword Agave Syrup, Botanical, Dry January, Mocktails, Signature Drink, sweet
    Tried this recipe?Let us know how it was!

    Citrus Fennel Salad with Pomegranate & Pom-Citrus Vinaigrette

    by Leave a Comment

    Every year as the holidays approach, I so look forward to a good Citrus Fennel Salad. Fennel is typically in season through the fall and winter months since it thrives in cooler temps, so I stock up and be sure to get my kick while I can.

    Vibrant citrus fennel salad with pomegranate gems served in a large acacia wood bowl, showcasing fresh, colorful ingredients and a homemade vinaigrette

    If you're not familiar with the flavor of fennel, I would compare it to a mix of celery and anise. Anise has a slight black licorice flavor, but with fennel, it's definitely more muted and has a fresher taste overall.

    In this salad, I added a lot of different flavors and textures that shine on their own, but together⎯fireworks. Besides the taste, several of the ingredients are considered superfoods due to their high nutritional value and added health benefits.

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    Ingredients

    This citrus salad is made with a colorful mix of fresh ingredients like fennel, citrus, and pomegranate, all packed with flavor and superfoods that offer great health benefits topped with a beautiful pink hued homemade Pom-Citrus Vinaigrette.

    Vibrant citrus fennel salad with pomegranate gems served in a large acacia wood bowl, showcasing fresh, colorful ingredients and a homemade vinaigrette
    • Mixed Greens
    • Oranges
    • Pomegranate Seeds
    • Fennel
    • White Quinoa

    See recipe card for quantities.

    Nutrient-Rich Superfood Benefits

    Pomegranate

    • Rich in antioxidants, particularly punicalagins, which support heart health by improving cholesterol levels.
    • Helps reduce inflammation and may improve blood pressure.
    • Promotes digestion.

    White Quinoa

    • High in protein, making it a great plant-based source of complete protein, ideal for muscle repair.
    • Naturally gluten-free, making it suitable for those with gluten sensitivity or celiac disease.
    • Rich in magnesium, which supports muscle and nerve function and helps regulate blood sugar levels.
    Vibrant citrus fennel salad with pomegranate gems served in a large acacia wood bowl, showcasing fresh, colorful ingredients and a homemade vinaigrette

    Citrus

    • High in vitamin C, supporting immune function and collagen production for healthy skin.
    • Contains flavonoids like hesperidin, which may help lower blood pressure and cholesterol.
    • Helps in detoxification due to its diuretic properties, aiding in the removal of toxins from the body.

    Fennel

    • High in fiber, which supports healthy digestion.
    • Rich in potassium, supporting heart health and helping to maintain healthy blood pressure.
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    Health Disclaimer: Please note that I am not a nutritionist or physician. The recipes provided are for general information and enjoyment purposes only. Always consult with your healthcare provider or a registered dietitian before making any significant changes to your diet, especially if you have specific health conditions or dietary concerns.

    📖 Recipe

    Vibrant citrus fennel salad with pomegranate gems served in a large acacia wood bowl, showcasing fresh, colorful ingredients and a homemade vinaigrette

    Citrus Fennel Salad with Pomegranate & Pom-Citrus Vinaigrette

    This Citrus Fennel Salad with Pomegranate and Pom-Citrus Vinaigrette is a vibrant mix of superfoods, crisp fennel, and juicy citrus—light, refreshing, and delicious!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Course Main Course, Salad, Side Dish

    Ingredients
      

    Salad

    • 1 Large Romaine Heart Chopped
    • 5 oz Bag of Spring Mix Lettuce
    • 1 Fennel Bulb Thinly Sliced
    • ¼ cup White Quinoa cooked and drained
    • 1 Pomegranate Segmented and Seeded
    • 3 Oranges peeled and segmented
    • 6 oz Goat Cheese crumbled

    Pom-Citrus Vinaigrette

    • ¾ cup Pomegranate Juice
    • splash Orange Juice
    • ½ cup Vegetable Oil
    • 1 tablespoon Honey
    • 1 tablespoon Dijon Mustard
    • 1 clove Garlic, minced
    • Salt
    • Black Pepper

    Instructions
     

    Salad

    • Bring a pot of water to a boil to cook the Quinoa according to package instructions.
    • Prepare your dressing while the quinoa is cooking. See Below.
    • Once the Quinoa has finished cooking, strain it and allow it to cool.
    • Mix the chopped romaine and spring mix together on a large platter or in a salad bowl.
    • Add your toppings; thinly sliced Fennel, Oranges, Pomegranate Seeds, Goat Cheese, and Quinoa on top.
    • Drizzle each serving of salad with the Pom-Citrus Vinaigrette.

    Pom-Citrus Vinaigrette

    • Add your Pomegranate juice, Orange juice, Dijon Mustard, Garlic, and Honey together. Mix Well.
    • Slowly add your vegetable oil while mixing to emulsify. Add salt and pepper to desired taste.
    Keyword Brunch, Cheese, Citrus, Fall, Fall Salad, Fennel, gluten free, Goat Cheese, Healthy, Lettuce, Mixed Greens, Nutritious, Orange, Plant-Based, Pomegranate, Protein, quinoa, Refreshing, Salad, Vegan, Vegetables, vegetarian, Vinaigrette, Weeknight Meals, Winter, Winter Salad
    Tried this recipe?Let us know how it was!

    Strawberry Flecked Shortbread Cookies

    by Leave a Comment

    Shortbread cookies remind us how amazing a simple recipe really can be. These Strawberry Flecked Shortbread cookies are a fruity twist on the buttery cookies we know and love. Flecked with little chewy morsels of Strawberry bits throughout, they are a match made in heaven for your favorite cup of tea.

    Stacked strawberry flecked shortbread cookies with strawberries scattered nearby and ribbons, showcasing their buttery texture and fruity accents

    It's hard to resist the melt-in-your-mouth texture of shortbread. Made with butter, sugar, and flour, the flaky cookie is a blank canvas. Strawberries, with their delicate flavor, seemed like a great pairing for the rich and buttery cookie. The freeze-dried pieces of strawberry undergo a transformation from their dry texture to a delightful surprise. Between bites of the buttery shortbread, you get chewy, sweet bursts of strawberry, with a flavor reminiscent of strawberry marmalade.

    Speaking of great pairings, these would be the cutest cookies to take a long to your next Galentine gathering or to butter up your Valentine. Even if you are your own Valentine this year, no judgement, more for you to enjoy! 😉

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    Ingredients

    These Strawberry Flecked shortbread cookies come together with just a few simple ingredients: butter, confectioner's sugar, flour, and strawberry bits. The result is a tender, buttery cookie with a delicate fruity twist.

    Strawberry Flecked Shortbread Cookie Dough on a floured mat

    See recipe card for quantities.

    Instructions

    A couple of helpful notes for when you make these Strawberry Shortbread Cookies.

    Strawberry Flecked Shortbread Cookie Dough with heart shaped cookies cut out on top

    When making the Shortbread dough, we do everything pretty basic as far as the recipe for shortbread. It is not until later in the recipe where we fold in the crushed freeze dried strawberry bits into the dough.

    I suggest breaking up the strawberry bits into medium-sized bits. If they are too big I noticed it made it difficult to cut the cookies out as the bigger bits would get caught on the cutter and make a giant hole in the cookie. I used the back of a wooden spoon (so Italian..I know 😂) to break the strawberry pieces up inside of a bowl. I then filtered out the pieces using a sieve to catch the pieces and filter out the powder left behind.

    Place the medium-sized pieces of strawberry on a plate and inside the fridge while you prepare the dough. This way the fruit pieces are cold when you are folding them inside the dough later on.

    Don't throw out the strawberry powder, I repeat, do not throw out the strawberry powder. One, its delicious, and two, it can be reused as a rim on this delicious Paloma Mocktail. Now you have a reason to make yourself a drink when you finish baking these amazing cookies!

    Once you fold your strawberry pieces into the cookies, let the dough cool in the refrigerator for 30 minutes. My suggestion is to roll and cut your cookies out, but pop them in the freezer for 5 minutes prior to baking them.

    Oh, and ill save you some elbow grease...don't even attempt to try and roll out the dough right from the fridge. Give the dough a couple minutes to come to room temperature. Your biceps 💪 will thank me.

    Strawberry Flecked Shortbread Cookie Dough with heart-shaped cookies cut out on top with cookie cutter

    Storage

    Store in an airtight container for up to 1 week to maintain freshness. Keep them in a cool, dry place away from heat and moisture.

    For extended freshness, store in an airtight container in the fridge for up to 2 weeks.

    strawberry shortbread cookies

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    rolling pin
    freeze dried organic strawberries
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    📖 Recipe

    Stacked strawberry flecked shortbread cookies with strawberries scattered nearby, showcasing their buttery texture and fruity accents

    Strawberry Flecked Shortbread Cookies

    These Strawberry Flecked Shortbread Cookies bring a luxurious, fruity twist to the traditional favorite. Real strawberry bits dot the buttery dough, creating a visually stunning and delicious treat perfect for any occasion. Whether paired with tea or enjoyed on their own, these cookies are a delightful nod to sweet indulgence.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 15 minutes
    Course Dessert
    Servings 24 cookies

    Ingredients
      

    • 1 cup Unsalted Butter room temperature
    • ¾ cup Confectioner's Sugar
    • ½ teaspoon Vanilla
    • 2 cups Flour
    • 2 tablespoon Cornstarch
    • ½ teaspoon Salt
    • ½ cup Freeze Dried Strawberries, crushed

    Instructions
     

    • Crush the Freeze Dried Strawberries into medium-sized pieces. I used the back of a wooden spoon to break the Strawberries up. Filter out the powder from the pieces of the strawberry. See notes above for more details on this.
    • Lay the Strawberry pieces on a plate and put in the fridge to chill while preparing the Shortbread dough.
    • Using either a Stand or Hand Mixer, Cream the Butter. Add Vanilla and mix.
    • In another bowl Sift the Corn Starch, Flour, Salt, and Confectioner's Sugar together.
    • Slowly add the Dry mixture to the Butter. I took about a ¼ cup at a time and mixed a little bit before adding more. Do this until all of the flour has been mixed with the butter and the dough starts to form. If the dough is too crumbly, use your hands to finish bringing it together. Don't over mix.
    • Fold the chilled Strawberry pieces evenly into the shortbread dough. Chill the dough for 30-45 minutes.
    • Preheat the oven to 350 °F.
    • Once the dough is chilled and while the oven is pre-heating, take the dough out of the fridge. Give it a couple minutes to warm slightly so it is easier to roll the dough out approximately ¼" thin. Using a cookie cutter, cut out your desired shape and put each piece on parchment or a cutting board into the freezer for about 5 minutes. I did this in groups of 8-12 cookies and baking one sheet at a time.
    • Once your cut cookies have chilled for 5 minutes, place each cookie with space between on a parchment-lined baking sheet and bake for 11-15 minutes. Baking time will vary based on your oven, the thickness, and the size of the cookie cutter you are using.
    • Cookies are done once they have a slightly golden edge. Remove finished cookies from the oven and allow them to cool on a wire rack. If you have remaining dough: roll it out again, cut, freeze, and bake repeating the previous steps for each batch.

    Notes

    -I got about 24 cookies using a 3" heart-shaped cookie-cutter. The amount of cookies you get will vary based on the size of the cookie-cutter and the thickness.
    -With rolling the cookies and having pockets formed from the strawberry bits, sometimes small bubbles can form on the surface. By freezing each individual cookie, this should reduce chances of that happening. 
    Keyword Baking, Butter, Cookie Exchange, Cookie Swap, Cookie-Cutter, Cookies, Cut-Out Cookies, Fruit, Holiday, Holidays, Strawberries, Strawberry, sweet, Valentine, Valentine's Day
    Tried this recipe?Let us know how it was!

    Pugliese Orecchiette with Roasted Broccoli & Cannellini Beans

    by 1 Comment

    Say that recipe title three times fast! HA! It's a mouthful, but one you won't regret when you take your first bite! Pugliese Orecchiette with Roasted Broccoli & Cannellini Beans is a rustic and wholesome Italian dish and an elevated Pasta with Broccoli recipe perfect for any weeknight meal.

    Pugliese Orecchiette with Roasted Broccoli & Cannellini Beans is a rustic and wholesome Italian dish and an elevated Pasta with Broccoli recipe perfect for any weeknight meal.

    A love letter to the grandmother I never met, this recipe is inspired by her town of Italy: Altamura, Bari which is located in the Puglia region of Italy. From stories and pictures I've seen, you can tell Bari is unique from a lot of places in Italy. For one, they have these white Trulli houses that are cone-shaped with stone tile roofs giving off more of a vibe you would expect from Greece, not Italy.

    The Orecchiette pasta actually originated in Puglia and some say was inspired by the shape of the Trulli houses there, while others say the pasta name meaning "little ears" is simply just a nod to the fact that they resemble an ear shape. Altamura is well known for the durum wheat produced there, known as Pane di Altamura, which is crucial in producing this delicious pasta.

    Pugliese Orecchiette with Roasted Broccoli & Cannellini Beans is a rustic and wholesome Italian dish and an elevated Pasta with Broccoli recipe perfect for any weeknight meal.

    The shape couldn't be more ideal, especially in recipes like this..the orecchiette act as little bowls within your bowl holding the many different textures and ingredients in each bite.

    Pasta with broccoli is an easy and nutritious weeknight meal, but this recipe is an elevated version. I roasted the broccoli to add a little smoky flavor and included cannellini beans for an extra protein punch. The crisp, garlicky toasted breadcrumbs on top of the melty mozzarella make this a hug in a bowl—just like something your Italian nonna would make!

    Food connects all of us. Even though I never met my Pugliese grandmother, I grew up eating pasta with broccoli, and I continue to make recipes like this to feel that connection.

    One day soon, I hope to make it to Bari so I can experience the heart of it all.

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    Ingredients

    This elevated Pasta with Broccoli features roasted broccoli for a smoky flavor, cannellini beans for added protein, and crispy garlic breadcrumbs for a satisfying crunch. Tossed with melty mozzarella, it’s a hearty, comforting dish from Bari with love.

    A dish piled high with orecchiette pasta, roasted broccoli, and golden toasted breadcrumbs, showcasing a vibrant and hearty Italian-inspired meal.
    • Orecchiette Pasta
    • Fresh Broccoli
    • Cannellini Beans
    • Garlic
    • Breadcrumbs

    See recipe card for quantities.

    Storage

    Pasta with broccoli can typically be stored in the fridge for 3 to 4 days in an airtight container.

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    📖 Recipe

    A dish piled high with orecchiette pasta, roasted broccoli, and golden toasted breadcrumbs, showcasing a vibrant and hearty Italian-inspired meal.

    Pugliese Orecchiette with Roasted Broccoli & Cannellini Beans

    Discover the essence of Puglia with this Pasta with Broccoli recipe. Try our Pugliese Orecchiette with Roasted Broccoli & Cannellini Beans for a wholesome, authentic Italian dish!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Course Main Course
    Servings 6 servings

    Ingredients
      

    Pasta Ingredients

    • 1 lb Orecchiette Pasta
    • 1 Large Head of Broccoli, cut into florets (approx. 4-5 cups of florets)
    • 15 oz Can of Cannellini Beans, rinsed and drained
    • pinch of red pepper flakes
    • 3 cloves Garlic, minced
    • ½ cup Olive Oil (used at different points of the recipe)
    • ¼ cup Pecorino Romano, Grated
    • Salt
    • Black Pepper
    • Shredded Mozzarella
    • Toasted Breadcrumbs

    Breadcrumb Ingredients

    • 1 cup plain breadcrumbs
    • 1 clove Garlic, minced
    • 2 tablespoon oil
    • 2 tablespoon butter

    Instructions
     

    Pasta Instructions

    • Preheat oven to 425 °F
    • Clean and cut broccoli into florets, try to keep them all similar in size.
    • Add your broccoli florets to a sheet pan and drizzle 2 tablespoons of olive oil over them. Using your hands, toss the broccoli to coat each piece evenly. If the florets look too dry, drizzle with a little more olive oil and toss again until they're well-coated and glistening. Sprinkle Salt and Pepper over the Broccoli Florets.
    • Roast the broccoli for 20-25 minutes so it is slightly caramelized, with crispy edges and tender centers.
    • While the broccoli is roasting, bring a large pot of salted water to a boil.
    • Add pasta to boiling water and cook the pasta until al dente or to your preferred level of doneness. Move to the next step as the pasta cooks.
    • While you wait for the broccoli and pasta to finish, prepare breadcrumbs. Skip to breadcrumb instructions and then return to the next step once complete.
    • Using the now empty sauté pan used for the breadcumbs, add 4 tablespoons of olive oil on medium-low heat. Add garlic and red pepper flakes, cook for about a minute. Lower the heat.
    • Rinse and drain Cannellini beans.
    • Remove roasted broccoli from the oven.
    • Strain pasta. Add your oil, garlic, and red pepper flake mixture over the pasta and toss. Roughly chop your broccoli florets and add those to the pot, as well as the Cannellini beans. Add pecorino or parmigiano grated cheese to the pot and mix well to incoporate all ingredients.
    • Taste, add salt, pepper, cheese, and extra drizzle of olive oil if required.
    • I served each bowl with a topping of shredded mozzarella and a generous sprinkle of golden, crispy breadcrumbs for the perfect finishing touch.

    Breadcrumb Instructions

    • Add butter and garlic over medium-heat in a sauté pan.
    • Once the butter is melted into the oil, add the garlic and cook for 1 minute.
    • Add the breadcrumbs and stir so fully hydrated with the oil.
    • Continue to stir over medium heat for 3-4 minutes or until golden.
    • Place in a bowl until ready to serve over pasta.

    Notes

    -½ cup of Olive Oil is an approximate amount used between the pasta recipe and toasted breadcrumbs, pay attention to the tablespoon measurements at each step.
    Keyword Bari, Beans, Breadcrumbs, Broccoli, Cannellini Beans, Cheese, Garlic, Healthy, Mozzarella, Nutritious, Orecchiette, Pasta, Roasted, Toasted Breadcrumbs, Weeknight Meals
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    Paloma Mocktail

    by 1 Comment

    This is the classic cocktail recipe—minus the alcohol and with a boost of added nutritional benefits. The Paloma Mocktail delivers everything you love about the signature drink, with an extra emphasis on Ruby Red Grapefruit.

    Refreshing Paloma mocktail with ruby red grapefruit, fizzy mineral water, agave, and a grapefruit slice garnish on a salty sweet rim.

    Lately, virgin drinks, mocktails, and zero-proof cocktails—whatever term you prefer to call them—have been all the rage.

    I'm a believer in all things in moderation. So this recipe isn't a means of swearing off all alcohol or beloved vino, but if you can swap out an alcoholic drink and sip something with health benefits in its place, why not? Since we are at the beginning of January, also known as "Dry January" use this as an opportunity to try something new, that is good for your health and equally refreshing. Who knows...maybe this will replace the old recipe from your rotation all together.

    The Topo Chico Mineral Water is a great substitute and helps keep the drink from being too sweet. I really love the flavors, especially the freeze-dried strawberries blended into the salty-sweet rim. The strawberry brightens up the taste of the Ruby Red Grapefruit and makes it shine.

    Refreshing Paloma mocktail with ruby red grapefruit, fizzy mineral water, agave, and a grapefruit slice garnish on a salty sweet rim.
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    Ingredients

    Ruby red grapefruit, fizzy mineral water, agave, and a salty-sweet rim—this zero-proof Paloma is a refreshing, vibrant drink perfect for any occasion!

    Refreshing Paloma mocktail made with ruby red grapefruit, fizzy mineral water, and agave, served in a glass with a salty-sweet rim.
    • Ruby Red Grapefruit Juice
    • Topo Chico Mineral Water
    • Agave Syrup

    See recipe card for quantities.

    Health Boosting Benefits of the Paloma Mocktail

    Topo Chico Mineral Water

    Hydration: Rich in minerals, Topo Chico helps keep you hydrated while offering a refreshing, effervescent alternative to still water.

    Mineral Content: It contains beneficial minerals like calcium, magnesium, and sodium, which can help support bone health, muscle function, and electrolyte balance.

    Digestive Aid: The carbonation in Topo Chico can help aid digestion, as it may promote a feeling of fullness and reduce bloating.

    Detoxification: The minerals in Topo Chico may support detox by helping flush out toxins and improve kidney function.

    Boosts Skin Health: The hydration and minerals may support healthy, glowing skin, keeping it nourished and refreshed.

    Refreshing Paloma mocktail

    Ruby Red Grapefruit

    • Rich in vitamin C, boosting immunity and skin health
    • High in antioxidants like lycopene, promoting heart health and reducing inflammation
    • Low in calories and high in fiber, aiding digestion and weight management
    • Helps regulate blood sugar levels
    • Supports hydration with high water content

    Agave Syrup

    • Natural Sweetener: Agave is a lower glycemic index sweetener, which may help prevent blood sugar spikes.
    • Rich in Inulin: A prebiotic fiber that supports gut health and aids digestion.
    • Hydration: Contains water, which can help with hydration.
    • Anti-inflammatory: Agave has antioxidant properties that may reduce inflammation.
    • Supports Immune System: Agave contains saponins that may boost immune function.

    Health Disclaimer: I am not a physician or nutritionist. The nutritional benefits provided in this Paloma Mocktail recipe are for general informational purposes only. Always consult with a healthcare professional before making changes to your diet or lifestyle.

    Refreshing Paloma mocktail
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    freeze dried strawberries

    📖 Recipe

    Refreshing Paloma mocktail with ruby red grapefruit, fizzy mineral water, agave, and a grapefruit slice garnish n a salty sweet rim.

    Paloma Mocktail

    Refreshing Paloma mocktail made with ruby red grapefruit, fizzy mineral water, and agave, served in a glass with a salty-sweet rim. A perfect zero-proof drink for any occasion!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 0 minutes
    Course Drinks
    Servings 2 Mocktails

    Ingredients
      

    • 1 tablespoon Agave
    • 1 cup Ruby Red Grapefruit Juice
    • 1 12 oz Bottle of Topo Chico Mineral Water
    • Ice
    • 1 Ruby Red Grapefruit, sliced for garnish rim
    • Salt rim
    • Sugar rim
    • Freeze Dried Strawberries, crushed rim *optional

    Instructions
     

    • Cut up wedges of grapefruit for garnish.
    • Crush the freeze dried strawberries into a powder. Combine the strawberries, salt, and sugar for the rim.
    • Rub a wedge of grapefruit along the rim of the glass or one side of the glass to add moisture for the rim mixture to stick to.
    • Dip the rim into the strawberry, salt, and sugar mixture.
    • Add ice half-way up your drink mixer. Add the Ruby Red Grapefruit Juice and Agave Syrup. Cover and Shake well.
    • Add fresh ice to each of the rimmed glasses, pour your Grapefruit and Agave mixture halfway up your glasses. (Pictured glasses are 11 oz)
    • Top off each glass with the Topo Chico Mineral Water. Add a slice of Grapefruit to the rim. Cheers!

    Notes

    Health Disclaimer: I am not a physician or nutritionist. The nutritional benefits provided in this Paloma Mocktail recipe are for general informational purposes only. Always consult with a healthcare professional before making changes to your diet or lifestyle.
    Keyword Agave, Agave Syrup, Dry January, Grapefruit, Healthy, Mineral Water, Paloma, Paloma Mocktail, Refreshing, Ruby Red Grapefruit, Signature Drink, Spring, Summer, Zero-Proof
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