If you’re looking for a snack that is high in fiber, tasty, and portable, then you’re going to love my Oat Bran Cereal & Fruit Bars! BTW, I have been meaning to share these for years now. You can probably tell that from the style of photos taken during my early blogging days. And, bonus, you can make these in gluten-free and vegan versions by checking the variations at the end of this post.
These Oat Bran Cereal & Fruit Bars are delicious. They’re sweet and a slightly heartier version of rice cereal treats with the added fruits and nuts. The base is made with marshmallows and your choice of butter, including vegan butter. Add any high-in-fiber oat bran cereal (I use Nature’s Path Multigrain Oat Bran Flakes) and 2 cups of other mix-ins, including your choice of dried fruits, almonds, coconut flakes, and pumpkin seeds/pepitas.
I’ve made these bars with all kinds of bran cereal, including using combinations of bran buds and oat bran flakes. This recipe is a great way to use up the last bit of cereal in a box and the last of any dried fruits on hand. Think of these bars as a ‘clean out the closet’ dessert option. Continue reading →
No-bake cheesecakes are a perfect summer dessert: they use ingredients you regularly have at home, don’t require an oven, and are easy to decorate with in-season summer fruits!
This recipe has been around for a long time. I remember it from when I was a kid, and I see it all the time on the Internet. It’s got a graham cracker crust that is topped with a cream cheese, condensed milk, and lemon/lime juice and zest. That’s it. Place it in the freezer or fridge to set, and top with whatever berries you have on hand. You can also top with cherry pie filling.
I make this no-bake cheesecake in a 9 or 10 inch springform pan. It’s easier and more presentable if you use a springform pan, but you can use a regular pie plate or dish. You can even buy a ready-made crust from the store.
I always have energy balls or squares on hand because they’re the perfect snack right before a workout! Sometimes you don’t have time to eat something that takes a lot of prep time before you go for a run or before you head out the door. These chocolate almond bites are perfect as a grab-and-go healthy option.
BTW, you can also check out my recipe for Vegan Chocolate Fudge that I have shared in the past. The ‘fudge’ recipe is date-based whereas the recipe I’m sharing today is made with almond flour.
I’ve tried making energy balls with almond flour in the past and I love the texture and taste of almond flour, so I was very pleased when I came up with this recipe with the addition of cocoa powder.
What I like about making energy balls is the different ways you can ‘dress’ up these treats. Here, I’ve topped them with sea salt, peanuts, and slivered almonds. I highly recommend topping them with either peanuts or almonds so everyone knows that these energy balls contain nuts! Plus, it’s a fun way to decorate these bites and to make them presentable for gifting.
There is nothing easier to make than chocolate bark, period. Chocolate bark is one of those desserts that you can make for any occasion: birthdays, holidays, graduations, confirmations, teacher gifts, office treats, hostess gifts, etc. All you need is baking chocolate and your choice of toppings. If you want to be extra fancy, you can use food coloring, different grades of chocolate, and unusual toppings.
With Passover and Easter this week, I thought I would post some fun recipes to make with ingredients you likely already have in your pantry. This Easter white chocolate bark is made with Baker’s White Chocolate, Cadbury Mini Eggs, Sweetapolita Sprinkles, and fresh pistachios. It took about 15 minutes from start to finish. The hard part is waiting for it to firm up!
Here’s how I made this Easter-themed White Chocolate Bark.
My first taste of fudge was when I moved to North Carolina to attend boarding school, in my sophomore year of high school. It was then that I fell in love with this North American dessert, at first bite!
I have a major sweet tooth, and it’s satisfied by super sweet North American and Middle Eastern desserts like: Texas Pecan Fudge Pie a la mode (specifically from House of Pies in Houston), pralines, fudge, cookie dough, Hello Dollies, knafeh, baklava, nammoura, and super sweet meghli. The last four are Middle Eastern and I make most of them at home when I can. Look for the meghli recipe in the next few weeks.
For the past few weeks, I’ve been making batches of this delicious peanut butter oatmeal freezer fudge and I wanted to share my recipe with you. These peanut butter oatmeal fudge pieces taste a bit like an Oh Henry or Baby Ruth candy bar! (BTW, check out this post for the recipe for Homemade Oh Henry Bars.)
I’m kind of addicted to freezer fudge these days, and for good reason: it’s easy and quick to make, there’s no cooking required, and it’s a satisfying treat. There’s something about having a cold snack/treat that makes it that much more tasty. I have a few other fudge recipes that I’ve also developed, and I will be sharing them with you over the next few months.
In the past, I’ve made tahini freezer fudge, and the recipe is on the blog, here. The main ingredient in freezer fudge is coconut oil, which helps the fudge set.