Apple Peanut Butter Delights

Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

12

Description

A favorite of moms (and kids) everywhere!

Ingredients

• 6 whole Whole Wheat English Muffins, Split
• 1 cup Creamy Peanut Butter
• 2 whole Apples, Cut Into Thin Slices
• ½ cups Sugar
• 2 teaspoons Ground Cinnamon

• 6 whole Whole Wheat English Muffins, Split
• 1 cup Creamy Peanut Butter
• 2 whole Apples, Cut Into Thin Slices
• ½ cups Sugar
• 2 teaspoons Ground Cinnamon

Preparation

Preheat the oven to 350 degrees.

Spread each English muffin half with about 1 tablespoon peanut butter. Lay slices of apple on top, overlapping and stacking a few.

Mix together the sugar and cinnamon, then sprinkle a teaspoon or two over each English muffin half.

Bake them for 10 minutes, then broil (watch them constantly!) until the top is nice and bubbly and starting to caramelize. (You can sprinkle on a little more cinnamon sugar after the initial 10 minutes of baking if you want to add a little more!)

Allow to sit for 5 minutes, then serve!

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Peachilious Smoothie

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

A light, refreshing, all natural, creamy smoothie made with peaches, oranges and banana.

Ingredients

• 1 cup Peaches, Frozen
• 1 whole Banana, Frozen
• 1 cup Orange Juice

• 1 cup Peaches, Frozen
• 1 whole Banana, Frozen
• 1 cup Orange Juice

Preparation

Add all ingredients in a blender and process until smooth.

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Hazelnut Raspberry Chocolate Thumbprint Cookies

Prep: 15 mins

Cook: 10 mins

Level: Easy

Serves: Updated

20

Description

These hazelnut raspberry thumbprints came together in a jiffy. A delicious, quick, easy and impressive cookie. Truly melt-in-your-mouth and tasty!

Ingredients

• ½ cups Hazelnuts
• 1-⅓ cup All-purpose Flour
• ⅓ cups Cocoa Powder
• ⅓ cups Cornstarch
• ⅔ cups Powdered Sugar
• ½ teaspoons Salt
• 1 cup Unsalted Butter, Room Temperature
• 1 teaspoon Vanilla Extract
• ½ cups Raspberry Jam, Warmed

• ½ cups Hazelnuts
• 1-⅓ cup All-purpose Flour
• ⅓ cups Cocoa Powder
• ⅓ cups Cornstarch
• ⅔ cups Powdered Sugar
• ½ teaspoons Salt
• 1 cup Unsalted Butter, Room Temperature
• 1 teaspoon Vanilla Extract
• ½ cups Raspberry Jam, Warmed

Preparation

Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a non-stick mat.

Put hazelnuts onto another pan and roast for 5 minutes. Remove from oven. Remove as much of the skin as you can using a dry towel. Chop them and set them aside in a shallow bowl.

In a mixing bowl, whisk together the flour, cocoa, cornstarch, powdered sugar, and salt until blended.

In the bowl of a stand mixer, beat the butter and vanilla until smooth. Add the dry ingredients to the butter and mix in slowly until just combined.

Scoop about 1.5 tablespoons of dough and roll into a smooth ball. Roll in the chopped hazelnuts. Flatten slightly then place onto the prepared baking sheet. Repeat with the rest of the dough, spacing them about 2 inches apart. Make an indentation with your thumb (or knuckle as I do) in the middle of each cookie, being careful not to break through the dough.

Bake for 9-13 minutes in the preheated oven. Remove from oven. Let the cookies cool before filling with jam. Warm up the jam a little bit for better flow and to get that shine! Spoon about 1 teaspoon of jam into each cookie.

Adapted from The Kitchen McCabe.

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Baked Peach Almond Oatmeal

Prep: 15 mins

Cook: 50 mins

Level: Easy

Serves: Updated

6

Description

An easy, healthy breakfast that can be made in about an hour and enjoyed throughout the entire week!

Ingredients

• 2 cups Old Fashioned Rolled Oats
• ⅓ cups Light Brown Sugar
• ½ cups Chopped Raw Almonds
• ½ teaspoons Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• 2 cups Unsweetened Almond Milk
• 1 teaspoon Vanilla Extract
• ¼ teaspoons Almond Extract
• 3 Tablespoons Coconut Oil, Melted And Slightly Cooled
• 1  Egg, Room Temperature
• 3 cups Chopped Peaches
• 1  Large Peach, Pitted And Sliced
• ¼ cups Shredded Unsweetened Coconut For Topping, Optional

• 2 cups Old Fashioned Rolled Oats
• ⅓ cups Light Brown Sugar
• ½ cups Chopped Raw Almonds
• ½ teaspoons Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• 2 cups Unsweetened Almond Milk
• 1 teaspoon Vanilla Extract
• ¼ teaspoons Almond Extract
• 3 Tablespoons Coconut Oil, Melted And Slightly Cooled
• 1  Egg, Room Temperature
• 3 cups Chopped Peaches
• 1  Large Peach, Pitted And Sliced
• ¼ cups Shredded Unsweetened Coconut For Topping, Optional

Preparation

1. Preheat oven to 350 F. Grease a baking dish (see notes for size) and set aside.
2. In a medium bowl, combine old fashioned oats, brown sugar, chopped raw almonds, ground cinnamon, ground nutmeg, baking powder and salt. Set aside. In another medium bowl, gently combine almond milk, vanilla extract, almond extract, melted coconut oil and egg.
3. Line the bottom of your baking dish with half of the chopped peaches. Pour half of the oat mixture evenly over the peaches. Spread the remaining half of the chopped peaches on top of the oats and pour the remaining oat mixture on top of the peaches. It should be layered as follows: chopped peaches, oat mixture, chopped peaches, oat mixture.
4. Gently pour the almond milk mixture over the oats. You may need to shake the dish to help the liquid spread evenly over the oats. Top the oatmeal with sliced peaches and the shredded coconut if you desire.
5. Bake for about 40-50 minutes. Your oatmeal will be done when the oat mixture has set and the top is golden brown. Remove from oven. Let it cool for 5 to 10 minutes prior to serving. This baked oatmeal tastes great with a splash of almond milk and will last about a week in the refrigerator, making it an easy, delicious breakfast during the week!

Notes:
1. I used a 10 1/2 inch diameter pie dish for my baked oatmeal. However, an 8 by 8 baking dish or any other medium sized baking dish you have will work.
2. Make this gluten-free by using gluten-free oats!
3. Recipe adapted from Two Peas & Their Pod.

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The Best Hot Chocolate

Prep: 5 mins

Cook: 10 mins

Level: Easy

Serves: Updated

1

Description

Not only is this hot chocolate a party for your tastebuds, it’s also dangerously easy to make! Top with whipped cream and enjoy!

Ingredients

• 1-½ cup Milk
• 4 teaspoons Unsweetened Cocoa Powder
• 1 pinch Ground Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla
• 1 dash Ground Cloves
• 1 dash Ground Nutmeg
• 1 Tablespoon Honey (or Sugar), More To Taste

• 1-½ cup Milk
• 4 teaspoons Unsweetened Cocoa Powder
• 1 pinch Ground Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla
• 1 dash Ground Cloves
• 1 dash Ground Nutmeg
• 1 Tablespoon Honey (or Sugar), More To Taste

Preparation

Heat the milk in a saucepan on medium-low heat until it begins to simmer.

Combine the rest of the ingredients in a mug. Add a teaspoon of the hot milk to the mug and stir until smooth and creamy. (Divide the mixture between two mugs if making two mugs instead of one.) Add the rest of the milk and stir.

Serve with whipped cream and sip in the deliciousness!

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