Chocolate Coconut Bites {no bake, vegan, healthy, gluten, egg, and dairy free}

Happy New Year!  My family has new goals.  I have new goals.  It's a new year, so I guess a new blog post is necessary. ;)  Actually, one of my goals is to post 3 times a week.  I want to go back to blogging more book reviews, more book lists, and share the many recipes I have been wanting to share with you for months now.  

Life has been busy, but isn't that the story of everyone's lives.  The past few months I have been working on a new business.  Right before Christmas I officially launched Meg's Cookie Crate.   My new business is a cookie business.  You order the cookies and I mail them anywhere in the USA.  It's actually really fun making and sending the cookies, but starting the business was far more time consuming than I thought it'd be.  

I truly credit the cookie business idea to my grandpa and a coworker.  My grandpa died in March, but for the previous 6 years or so I would send him cookies once a month or so in the mail.  My grandpa would give me good critique on the cookies including their taste, softness, and how they traveled.  Not only did my cookies make my grandpa happy (he loves chocolate and always have 1 cookie with lunch), but it helped keep him from getting too thin.  After my grandma's death my grandpa became quite thin.  It was at that point the cookie boxes, that even his postman came to know, began being sent.  In the many boxes I mailed him I was able to perfect the art of mailing cookies and keeping them fresh.
   
After I had many people comment on how they wish I'd mail them cookies it was my coworker who finally gave that final push to give this cookie crate business a try.  Now, you can easily order online from 14 different cookies (gluten free and egg free options as well) pick when and where I mail them, and you can even include a little message if sending it to someone.  

This new small business is busy, but it is still fun.  

That whole story was a long way of me telling you, I've slacked off the past few months with my blog.  However, I'm back and I have new goals that I can run my small business and not neglect my blog.  

To start off the year, I always feel like a somewhat healthy recipe is needed.  These no bake gluten free, egg free, dairy free, protein packed vegan chocolate coconut bites definitely fit that healthier recipe.  Enjoy!  

Chocolate Coconut Bites
Recipe: Alohamora adapted from my friend Liesl 
Active Time: 10 minutes
Inactive Time: 1 hour
Servings: 1.5 - 2 dozen small bites (2 tsp)

Ingredients: 
1/4 c. coconut oil
1/4 c. cocoa, unsweetened
1/4 c. chocolate protein powder*
1/2 c. maple syrup
1 1/2 c. shredded coconut, unsweetened
1/4 c. chopped nuts, almond or macadamia

*Choose a plant based protein powder for a vegan bite. 

Directions: 

1. In a medium bowl combine the first 5 ingredients.
2. Cover the bowl with plastic wrap or a lid and place it in the freezer for 30 minutes or so. 
3. Chop the nuts and place aside.  I love both almonds and macadamia nuts.
4. Use a small cookie scoop, or a spoon, to make 2 tsp sized balls.  
5. Roll the balls in the already chopped nuts. 
6. Store the bites in a sealed container and store them in the fridge.
7. Remove a bite as you desire to eat and enjoy them.  The bites will not become solid frozen. 
8. Enjoy! 

Happy Healthy Treat Eating! 

Cinnamon Ice Cream {Egg, Nut, and Gluten Free}

When I shared the oh so delicious Pumpkin Ice Cream recipe with you I shared how far ice cream makers have come.  I even included our ice cream maker on My Favorite Kitchen Toys, I mean Tools, of 2016. 

We have been exploring with many ice cream flavors, and today I am sharing another amazing one.  Cinnamon Ice Cream, I honestly never knew how delicious cinnamon ice cream could be until we made this one.  Before, if I had been at an ice cream parlor I would've never selected it, but now this ice cream is one of my favorites.  It's amazing. 

As a bonus, this ice cream is a little healthier than store bought ice cream b/c of the extra milk we added instead of heavy cream. Tho, we probably ruined our healthier aspect by adding some crunch in the ice cream through the Cinnamon Bun Oreos (Golden tastes delicious as well).  I guess you can't win them all.  ;) 

If you are wanting this to be gluten free be sure to leave out the cookies, or add GF cookies. 

Cinnamon Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
2 c. heavy whipping cream
1 c. milk (we use skim, but whatever you have)
3/4 c. sugar
1 1/2 tsp cinnamon
1/4 tsp vanilla

Optional Mix-Ins: 
10-15 crushed Golden Oreo or Cinnamon Bun Oreo cookies

Directions: 

1. In a small bowl mix all of the ingredients, except the mix-ins, together.
2. Cover and place it in the fridge for at least 2 hours the longer you leave it in the fridge the creamier the ice cream.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker.  Let the ice cream maker do all of the work for 20-30 minutes. 
4. When the ice cream is just about done you can add any mix-ins you desire and let the machine stir it all.  You can also remove the ice cream to an airtight ice cream storage bowl and add the mix-ins then.  Stir your desired mix-ins with a spoon. 
5. Your ice cream will be soft serve at this point.  We enjoy a scoop now, and then place the rest in a airtight container in the freezer.  The hard ice cream will set in about 8 hours.
6. Enjoy! 
7. Store leftovers in the freezer in that airtight container. 

Leaky Cauldron's Sumptuous Milk Chocolate Pudding {Gluten Free}

In Harry Potter and the Prisoner of Azkaban the Weasley's, Hermione, and Harry were staying at the Leaky Cauldron the night before taking the train to Hogwarts.  They had a 5 course dinner and topped off the meal with sumptuous chocolate pudding.

My Leaky Cauldron's Milk Chocolate Pudding is smooth, decadent, and luxurious, and even though it is from scratch it really isn't hard to make.  Now, I will say that the English Chocolate pudding is more like a steamed cake almost resembling a lava cake of sort.  It's delicious, but it is over 110 degrees here in Arizona, and cold desserts are a thousand times more enticing.  So, I opted for a luxurious milk chocolate pudding that is dairy based and therefore gluten free.  You'll love this cold dessert, and come winter time I will share a proper English pudding.   

This homemade milk chocolate pudding is incredibly smooth, rich, and decadent.  Way better than boxed puddings... so make sure you give this one a go.  So very yummy! 

Luxurious Milk Chocolate Pudding
Recipe: Alohamora slightly adapted from The Unofficial Harry Potter Cookbook
Active Time: 25 minutes
Inactive Time: chill time, 3+ hours
Servings: about 4 cups

Ingredients: 
1/2 c. sugar
1/4 c. cornstarch
2 Tbsp cocoa powder
1/8 tsp salt
2 1/2 c. milk
1 c. heavy whipping cream
1 c. bittersweet chocolate chips
2 Tbsp butter
1 tsp vanilla
Optional Toppings: whipped cream, chocolate shavings, sprinkles, melted peanut butter, etc. 

Directions: 

1. In a medium saucepan whisk the sugar, cornstarch, cocoa powder, and salt together until combined.
2. Add the milk (I used skim, but 1%, 2%, or whole would work just as well) and the heavy whipping cream to the pan and stir to combine it with a wooden spoon.  
3. Cook the mixture over medium to high.  Stir it constantly until the cocoa powder is dissolved.
4. Remove the pan from the heat and add the bittersweet chocolate chips to the mixture.  Stir the chocolate until it is melted.  You won't be able to see when they are melted so try and feel or scoop up any chocolate chips.  When you can't you will know they are melted.  
5. Return the pudding mixture to the stove and cook it over medium heat. Stir the pudding constantly but gently until it thickens and begins to bubble (aka boil).  When thickened and a good consistency remove the pan from the heat. 
6. Add the butter and the vanilla to the pudding.  Stir the pudding gently until the butter is melted and everything is combined.  
7. Pour the pudding into a small mixing bowl, and place a piece of plastic/saran wrap on the surface of the pudding. I also placed a lid on the bowl, but that step isn't necessary.  Place the pudding in the refrigerator to chill for 2-3 hours or until it is set.  This is a great dessert to make ahead.  
8. Enjoy this rich, smooth, and cold milk chocolate pudding plain or topped with whipped cream, chocolate shavings, sprinkles, melted peanut butter, or whatever other decadent toppings you desire. . 
9. Store leftover pudding in the fridge. 

Happy Harry Potter Week and Happy Sumptuous Milk Chocolate Pudding eating! 

Have you entered the Harry Potter Pop Funko Giveaway? Easy to enter and fun to win! 

Ron Weasley's Apple Pie Smoothie- No Sugar Added {Healthy} {Gluten/Dairy Free}

Ron Weasley is known for wanting to just eat and eat.  The food at Hogwarts may be his absolute favorite thing at school.  In Harry Potter and the Order of the Phoenix, the 5th year/book Ron is sitting in the Great Hall eating as usual.  Harry Potter is upset with Professor Umbridge (which to be honest, I hated that woman) and comes into the Great Hall to vent.  Hermione convinces Ron and Harry to leave as to not put on a show and make things worse; Ron begrudgingly puts his apple pie down follows them out.

If the House Elves had made this Apple Pie Smoothie he'd be able to take this healthy, no sugar added, diet friendly apple pie to go.  

Healthy Apple Pie Smoothie- No Sugar Added 
Recipe: Alohamora 
Active Time: 5 minutes
Inactive Time: 0 minutes
Servings: about 2 1/2 cups

Ingredients:
1 c. almond milk, unsweetened original
1/2 sweet potato (or 1 small sweet potato) cut in chunks
1/2 green apple, remove the core
1 medjool date, pitted
1/4 tsp cinnamon
1 c. ice

Directions: 

1. Place the ingredients in the order listed in a good blender.  We have a Blendtec, but I know there are other awesome blenders out there.  Be sure to remove the pit of the date.  That pit is brutal; don't try to put it in your disposal either. 
2. Blend until smooth. 
3. Enjoy! 

Happy Harry Potter Week, and Happy Healthy Apple Pie Smoothie drinking! 

Fudge Bottomed Cookies and Cream Pie aka Frosting Pie

One day I just whipped this pie up; I pretty much made it up as I went along with ingredients that I felt sounded tasty.  I mean, can you really go wrong with Oreo crust, a fudge layer, and a rich and light no bake chocolate cookies and cream filling?  I didn't think so; they all sound yummy to me.    

I was hopeful that this pie would be tasty, but I was honestly surprised with how delicious it really was.  I mean, it is pretty darn fantastic.  It was loved so much by friends and family that it was requested to be made multiple times for multiple occasions in a span of a week.   

The chocolate cookie sandwich crust is not your typical Oreo crust, and the filling is rich like cheesecake yet light like a pudding cream pie.  It really is in a league of it's own.  

I was also surprised by the reactions I received from others.  My kids refer to this Fudge Bottomed Chocolate Cookies and Cream Pie as Frosting Pie; they couldn't get enough of it.  I was also surprised that my anti-chocolate friends and family absolutely LOVED this pie too.  

Basically, this pie is amazing, and it's practically no-bake (an optional baking of the crust) so it's simple and easy to make.  

So yum!  

Fudge Layered Cookies and Cream Pie
Recipe: Alohamora
Active Time: 40 minutes
Inactive Time: 3-4 hours
Servings: 8-10

Ingredients: 
Crust
2 c. chocolate sandwich cookie crumbs (about 2/3 of an Oreo package)
1/4 c. sugar
4 Tbsp butter, melted

Fudge Layer
2 Tbsp milk
1/2 c. chocolate chips

Cookies and Cream Chocolate Filling
1 1/2 c. mini-marshmallows
2/3 c. chocolate chips 
1/4 c. milk
1 1/2 c. heavy whipping cream
1 Tbsp sugar
2 (4.2 oz) Oreo pudding box

Toppings (Optional): Oreo cookie chunks and/or whipped cream

Directions: 

1. In a medium pot melt the first three filling ingredients, the mini-marshmallows, chocolate chips, and milk, over medium heat.  Stir it constantly until melted; it should take about 5 minutes.  Remove pot from the heat and let the mixture cool. 
2. Preheat oven to 300 degrees.  You don't have to bake the crust, but I prefer to for the perfect texture.  If you aren't baking the crust obviously don't turn on the oven.  
3. In a small bowl mix 2 cups of Oreo, or chocolate sandwich cookie, crumbs, 1/4 cup of sugar, and 1/4 cup of melted butter with a spoon or fork.  
4. Press the mixture into a deep pie pan forming a crust on the bottom and sides of the pan.  You can use the back of a spoon or the palm of your hands to press the crust in the pan. If you are baking the crust place it in the oven and bake it at 300 degrees for 5-8 minutes. 
5. Remove pan from oven and place aside to cool. 
6. In a microwaveable bowl melt the fudge ingredients together in the microwave.  Either melt it on a "chocolate  melt" setting or melt it at 50% power for 30 seconds.  Stir it.  If it isn't melted and smooth, microwave for 15 seconds/50% power intervals stirring between each interval.  When it is smooth and melted spread the fudge on the bottom of the crust.
7. In a large bowl or stand mixer whip the heavy whipping cream and 1 tablespoon of sugar together until stiff peaks form. 
8. Using a spoon or the paddle on your stand mixer add the dry Oreo pudding boxes to the whipping cream until just combined. 
9. Finally, add the cooled marshmallow mixture to the bowl and stir/mix until just combined.
10. Pour the chocolate cookies and cream filling into the prepared fudge bottomed pan and evenly spread it around. 
11. Place the pie in the refrigerator for at least 3-4 hours or longer.  This is a great dessert to make ahead for a party or gathering.   
12. Enjoy your Fudge Bottomed Chocolate Cookies and Cream Pie! I prefer to enjoy it with milk, but my kids are purists and just like to gobble it up. 
13. Store leftovers in the refrigerator! 

Happy Frosting Pie aka Fudge Bottomed Cookies and Cream Pie eating! 

  

Lemon Buttermilk Pudding {Gluten Free}

I know Easter is coming up, and it is all about carrots.  I was actually working on some carrot themed cookies, but they are not quite up to my perfect cookie standards.  However, a few friends claim they're delicious, but I'm looking for the wow factor.  You'll get it soon; I promise.  
Speaking of wow factor, this savory Carrot Soup is down right delicious.  It's a creamy soup that is easily made in a crock-pot.  If you are in the same situation as many of my friends in Denver (they had a major blizzard Wednesday and Thursday with 20+ inches of snow and blowing winds) a warm and simple soup sounds perfect.  Though, if you are anything like me, you enjoy soup year round (even when it is 100+ degrees). 

Now, if you are looking for a dessert, and you are hoping for a more traditional Easter dessert you should make the most delicious and absolute best Carrot Cake ever.  If you are looking for a carrot cake recipe (cupcakes or cake) you need to look no further.  The recipe linked above is the best carrot cake recipe known to mankind.  I'm not even exaggerating; it's amazing.

However, if you are over the whole carrot themed Easter and are looking for something easy that you can make ahead of time and a bit more unique you should make this Lemon Buttermilk Pudding.  

This pudding is cold, refreshing, light, and yet rich enough to almost remind you of a lemon mousse.  Basically, this pudding is yummy!  The lemon seems very spring/summer like and therefore perfect for this happy and sunny time of year.  

Enjoy! 

Lemon Buttermilk Pudding
Recipe: Alohamora adapted from foodandwine.com 
Active Time: 30 minutes
Inactive Time: 4 hours
Servings: 4-6 people/approximately 2-3 c. 

Ingredients:
4 egg yolks, large
6 Tbsp sugar
1 1/2 Tbsp cornstarch
1/2 tsp salt
1 1/2 c. heavy whipping cream
1/2 c. buttermilk
1 tsp vanilla
1/2 tsp lemon zest
3 Tbsp lemon juice
1 c. whipped cream or 3/4 c. heavy whipping cream
Optional Toppings: fruit, berries, graham cracker crumbs

Directions: 

1. In a medium book whisk the yolks, sugar, cornstarch and salt until well blended. 
2. In a medium pan over medium heat bring the heavy cream, buttermilk and vanilla to a boil and let it simmer for 3-5 minutes. 
3. Drizzle 1/4 cup of the cream mixture in the whisked egg yolks ingredients. 
4. Whisk in the rest of the cream mixture and then pour everything mixed together back into the pan, 
5. Cook the pudding mixture over low to medium heat whisking/stirring about 7-9 minutes until it thickens.
6. Turn off the heat whisk in the lemon zest and lemon juice. 
7. Pour the pudding into a medium bowl with a lid if you have it. Press plastic wrap onto the surface of the pudding and allow it to cool to room temperature on the counter for about 45 minutes.  I like to place the bowl lid on top.  The saran wrap will help prevent a thin skin like layer forming on top of the pudding.  
8. Place the pudding into the refrigerator for at least 3 hours, or overnight, 
9. In a separate bowl, using the whisk attachment on a stand mixer or a hand mixer beat 3/4 cup of heavy whipping cream until stiff peaks form.  You can use 1 cup of already whipped cream, but I prefer to have unsweetened whipped cream for this recipe.  
10. Remove the pudding from the fridge and pull off the saran wrap. 
11. Using a large spoon or spatula fold the whipped cream into the pudding.
12. Serve your pudding with berries, fruit, graham cracker crumbs, shortbread cookies, whatever else you can come up with or naked. 
13. Enjoy! 
14. Store leftovers in the refrigerator.  

Happy rich and smooth Lemon Buttermilk Pudding eating!

   

Chocolate Peanut Butter Chia Pudding {Dairy Free} {Gluten Free} (Easy}

Chia Seeds are tiny but they are super healthy and full of nutrients including lots of fiber, protein, healthy fats, and omega-3 fatty acids.  They are also known to lower heart disease as well as lessen your risk of diabetes.  These benefits are only the tip of the iceberg; there are plenty of pluses for including chia seeds into your diet.

Chia seeds are super easy to begin to add to your diet.  I often throw a tablespoon into my smoothies or protein shakes in the morning, and my husband loves to have Overnight Oats, with chia seeds in them, for breakfast.  Though, please note that you should have no more than 2 tablespoons of chia seeds a day.

Chia seeds when soaked in a liquid expand; this expansion makes for the perfect gluten free and nutrient dense pudding substance.  Add chocolate and peanut butter to the pudding and it is absolutely delicious.  

Chocolate Peanut Butter Chia Pudding is a simple and quick dessert, though you do need a couple hours in the fridge to let the pudding set.  It is absolutely delicious as well!  

My baby, kids, and myself love this pudding, and I love that my dairy allergic baby could enjoy a treat with us and all I had to do was substitute almond milk.  It was a win-win for everyone.  

Chocolate Peanut Butter Chia Pudding
Recipe: Alohamora adapted from the Food Network Magazine
Active Time: 10 minutes
Inactive Time: 2 1/4 hours
Servings: 2-4 servings about 1 1/2 cups

Ingredients: 
3/4 c. milk or original almond milk
1 1/2 Tbsp chocolate syrup
1/4 c. chia seeds
3 Tbsp peanut butter, creamy
1 Tbsp cocoa
1 Tbsp powdered sugar
3/4 c. ice
Optional Toppings: peanuts

Directions: 

1. Mix the milk or almond milk and chocolate syrup together until combined. 
2. Add the chia seeds to the chocolate milk and let it soak in the refrigerator for at least 15 minutes.  You can let it soak for a couple hours if you desire or need. 
3. Pour the chia seeds and milk into a blender or a container you can puree in.  Add the peanut butter, cocoa, powdered sugar, and ice to the blender and puree it until smooth. 
4. Pour the smooth pudding evenly into 2 to 4 containers/cups and top with peanuts.
5. Cover the pudding cups and place them in the refrigerator for at least 2 hours. 
6. Enjoy! 
7. Store leftovers in a sealed/covered container in the fridge.

Happy Somewhat Healthy and Delicious Chocolate Peanut Butter Chia Seeds Pudding eating! Yum! 

S'mores Rice Krispie Treats {No Bake}

I love a good classic recipe, but I also love a delicious twist on a classic.  These S'mores Rice Krispie Treats is a scrumptious twist on a classic dessert recipe that you'll most definitely want to make.  Plus there is nothing better than a simple no bake dessert.  

S'mores Rice Krispie Treats
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 0
Servings: 8-10 people

Ingredients: 
1/2 (16oz) pkg graham crackers, coarsely chopped/crushed (about 3 c.)
2 c. Rice Krispies
1/4 c. butter

1 (10oz) pkg mini marshmallows (5-6 c.)

1 (7oz) giant Hershey chocolate bar, chopped
Optional Topping: 2 Tbsp creamy peanut butter and 3 Tbsp chocolate chips

Directions: 

1. Grease a 9x13 pan, and grease a large saran sheet.
2. In a medium to large bowl mix the graham crackers and the Rice Krispies together.
3. In a medium pot over low to medium heat melt the butter. 
4. Add the marshmallows and stir constantly until everything is melted and combined.
5. Add the dry ingredients to the butter and marshmallows and stir to combine everything. 
6. Add the chopped chocolate bar to the mixture and stir everything together.  
7. Pour the mixture into the prepared 9x13 dish.  Using the greased saran wrap press and distribute the Rice Krispie treats equally in the greased pan/dish. 
8. Melt the peanut butter and chocolate chips in the microwave at 50% power stirring every 30 seconds.  Stir to combine the chocolate and peanut butter and using a spoon drizzle it over the bars/treats. 
9. Enjoy the treats using a knife to cut squares or go savage and tear pieces.  It is delicious either way. 
10. Store leftovers in an airtight container or Ziploc bags.

Happy S'mores Rice Krispie Treats eating!

Vegan Cookie Dough Bites {Elimination Diet Friendly}

Elimination Diets are no fun.  You have to eat a sugar free, wheat/gluten free, egg free, dairy free, peanut free, soy free, and corn free diet.  Basically, you're eating nothing fun. :)

I like my sweets; if you follow my blog you know that already.  I think a little sweet every day is good for the soul.

I was really struggling on my doctor prescribed elimination diet b/c I couldn't have a sweet, but then I realized I just needed to get a little creative.  

We normally have these chocolate chip cookie dough balls in our freezer in a bag marked, "To My Love."  My husband is a big fan of cookie dough, I love my husband, and I like the convenience of cookies when you want/need.  

Since I couldn't eat the already made freezer treats (or any treats for that matter), I decided some Elimination Diet Friendly Cookie Dough Bites that I could put in the freezer were necessary for my sanity.  These cookie dough bites are kid approved.  If you are on a clean eating diet you need these. 

However, to be 100% honest these bites are good, and if you are on a diet with restrictions you will love them.  However, if you aren't on a diet these Vegan Cookie Dough Bites are probably not for you; you should make the cookie dough balls linked above.  

Vegan Cookie Dough Bites {Elimination Diet Friendly}
Recipe: Alohamora adapted from VK Rees
Active Time: 25 minutes
Inactive Time: Freeze time or about 2 hours
Servings: 2 dozen bites 

Ingredients: 
1 can (15 oz) chick-peas/garbanzo beans rinsed and drained
1/4 c. honey or maple syrup
1/8 tsp baking soda
3 Tbsp sunflower butter
1 tsp vanilla
1/8 tsp salt
1/4 c. chocolate chips (soy, nut, and dairy free)
Extra chocolate chips for toppings

Directions: 

1. Use liners in a 24 count mini-muffin pan. 
2. Rinse and drain your garbanzo beans well.  The better you drain the better your dough will be. 
3. Add all the ingredients but the chocolate chips to a food processor and process it all until the dough is smooth and mixed well.
4. Transfer the dough to a medium bowl. 
5. Add the quarter cup of chocolate chips to the dough and stir to combine everything. 
6. Using a small cookie scoop evenly distribute the cookie dough among the cupcake liners in the prepared mini-muffin pan. 
7. Top the cookie dough bites with the extra chocolate chips. 
8. Place the pan in the freezer to let the cookie dough bites freeze for at least an hour or until frozen. 
9. Enjoy! 
10. Store leftover bites in the freezer in a Ziploc, Tupperware, or any other freezer container. 

Happy Vegan and Elimination Diet Friendly Cookie Dough Bites eating! 

4th of July Menu {Healthy}

If you are looking for a healthy fourth of July barbecue/BBQ check out these recipes.  I guarantee they are all delicious, and your family, friends, kids, and adults will enjoy them all.

All of these recipes are relatively easy and can be prepped and mostly made ahead of time so you can enjoy all of the fun. 

Grilled Pineapple Teriyaki Black Bean Burgers

Absolutely delicious!

 Grilled Asparagus

The absolute best way to cook and enjoy your vegetables.  Kids LOVE these!

Strawberry Apple Chicken Salad

Yummy!

Cold Summer Bean Salad with a touch of a spicy kick

Sweet and Simple Strawberry Pie

Add some blueberries and you have a simple, delicious, and unique Red, White, and Blue dessert!

Who doesn't like Fudgesicles?  

They should make an appearance at every Fourth party. 

These cold popsicle treats made from scratch with a few ingredients is a classic summer treat!

I hope your party food is as delicious and healthy as these quick and easy menu items!

Happy Fourth of July party fun and eating!  

Be safe. 

Cold Summer Bean Salad w/ a Kick {Gluten Free}

In less than a week we'll be celebrating one of my favorite holidays.  I love Memorial Dayfor so many reasons.  It's usually the end of the school year, it's warming up and becoming time to play outside, and in Denver there is a huge 10k race (Boulder Boulder) that was an absolute blast to run.  If you are near Denver, you should plan on running this race.  The people watching alone makes it worth it, but the crowds often times provide some interesting refreshments ("Magic Brownies" and Beer they say to help you carb load) throughout the race. 

I love this holiday, and I love this Cold Summer Bean Salad w/ a Kick.  I love the BBQ's and fun that go on to kick the summer off right.  I love that this easy bean salad is diet friendly, flavorful, can be made ahead, and the perfect compliment to any summer meal.  

I love healthy no-bake salads, and I love how quick and easy it is to whip this salad up. 

Happy almost summer time, and happy Memorial Day! 

Cold Summer Bean Salad w/ a Kick
Recipe: Alohamora slightly adapted from Allrecipes
Active Time: 15 minutes
Inactive Time: 1 hour
Servings: About 6 cups

Ingredients: 
1 can (15 oz) kidney beans, rinsed and drained
1 c. roasted corn (frozen from Trader Joes, fresh, or 1 can of corn drained)
1 can (10 oz) Rotel or diced tomatoes with green chili or cilantro w/ lime
1/2 c. bell pepper (orange or yellow), diced
1/4 c. red onion, diced
3 Tbsp white vinegar
3 Tbsp brown sugar
1/8 tsp ground cumin (more or less depending on desired spiciness)
Salt/pepper to taste

Directions: 

1. In a medium bowl mix the first five ingredients together. 
2. In a mug or small measuring cup mix/whisk the remaining ingredients together until the sugar is dissolved. 
3. Pour the dressing over the bean mixture and stir to combine everything. 
4. Cover the bowl, and place it in the refrigerator for at least 1 hour, or longer if needed.  Feel free to make this a day or so ahead of time. 
5. Enjoy! 
6. Store leftovers in the fridge. 

Happy Cold Summer Bean Salad eating!

Sweet, Simple, and Speedy Peanut Butter Mousse {Gluten Free}

I'm pretty sure my family is officially addicted to these easy mousse recipes I've been making.  I initially thought my husband loved this Lemon Mousse, but when he offered to hold the not so happy baby while I take pictures of this Peanut Butter Mousse so he could then eat it is when I knew he truly loved this mousse the most. 

My son was all about the Chocolate Mousse, and he asked me over and over again for me to make it.  However, when he and my daughter were begging dad for more and more bites of PB Mousse I knew peanut butter mousse was the new mousse favorite. 

Basically, Peanut Butter Mousse is delicious!  It's quick and easy to make, sounds fancy, and tastes absolutely delicious. 

Peanut Butter Mousse
Recipe: Alohamora
Active Time: 5 minutes
Inactive Time: 2 hours+
Servings: 2-3

Ingredients: 

1 c. heavy whipping cream

1/2 c. peanut butter chips, melted

2 Tbsp creamy peanut butter, melted

Optional Toppings: Oreo Cookie crumbs

Directions: 

1. To make the mousse pour the heavy whipping cream in a medium to large bowl or a stand mixer to "warm" up a bit.  Your mousse will be smoother if your cream isn't stark cold from the refrigerator. 
2. In a small bowl melt your peanut butter chips in the microwave, or in a double boiler on the stove.  I like to melt the pb chips in the microwave for 30 seconds at 50% power, stir, and then 15 seconds at 50% power intervals if you need more.  Though the 30 seconds works well for me.  
3. In a separate small bowl melt your peanut butter in the microwave for 30 seconds.  Do not use natural peanut butter for your mousse.  It just doesn't taste right in my opinion.  
4. Using your whisk attachment on a mixer whip your cream for 1 minute on medium to high until it is slightly thickened. 
5. Add the melted pb chips and whip it all on medium to high for 2-4 minutes until soft peaks form. 
6. Add the melted peanut butter and whip until it is just combined.  
7. Spoon the mousse into two to four serving dishes and refrigerate for at least 2 hours.  You can make this mousse the night before or up to 3 days before you want to serve it. 
8. Enjoy!
9. Store leftovers in the fridge. 

Happy Sweet, Simple, and Speedy Peanut Butter Mousse eating! 

Easy No-Bake Cheesecake in a Jar w/ Oreo Crust and Chocolate Peanut Butter Ganache Topping

There are certain things you can make when you are baking for a party or bake sale.  You have to think of easy delivery; an entire cheesecake, pie, or cake is usually out unless it is an intimate party.  

Usually for a party or bake sale you either need a cookie, bar, brownie, or bite of something that can be easily handled or it needs to be in a jar or individual carrying case.

It is far too difficult let someone buy a slice of pie or cheesecake at a back sale.  They either need to buy the entire cheesecake or pie or you need to make small individual cheesecakes in a jar.  

Last week I told you my husbands work had a bake sale and I made these delicious Golden Oreo Truffles.  These truffles are bite size and therefore great for a party or bake sale.  

I had some more Oreos and cream cheese to use up so I made this Easy No-Bake Cheesecake in a Jar with Oreo Crust and Chocolate Peanut Butter Ganache for the bake sale as well.  According to my husband they were a big hit.  However, anything with Oreos, Cheesecake, and Ganache is bound to be a big hit I would think. . 

The whole cheesecake in a jar sounds complicated, but I guarantee it is easy.  Plus, it looks so fancy and cute in a little jar.

Whether you want to make a fun treat for a bake sale or a New Years Eve Party, give these Cheesecakes in a Jar a go.  They are delicious and their black and white appearance is so very appropriate.  

Easy No-Bake Cheesecake with Oreo Crust and Chocolate Peanut Butter Ganache

Recipe: Alohamora

Active Time: 45 minutes

Inactive Time: 1 hour

Servings: 8- 1/2 pint jars 

Ingredients: 

8 half-pint jars

For the crust: 

1 pkg (15 oz) peanut butter Oreos, or regular Oreos, crushed (approximately 3 cups)

1/2 c. butter, melted

For the Cheesecake Filling: 

2 (8oz) pkg cream cheese, softened

1 c. sugar

1/4 tsp salt

1 tsp vanilla

1/2 c. milk

1 (8oz) cool whip

For the Ganache Topping: 

1/2 c. bittersweet/semi-sweet chocolate chips

1/4 c. peanut butter, creamy

1/2 c. heavy whipping cream

1/2 tsp vanilla

1/2 Tbsp powdered sugar

Directions: 

1. Using a food processor or a Ziploc bag crush your Oreos.  You need approximately 3 cups of crushed Oreos. 
2. In a medium bowl stir the crushed Oreos and the melted butter together. 
3. Distribute about 1/4 c. cup of crust mixture to the bottom of the 8 half pint jars and press it down in the jar. You can stretch it to nine jars, but I just use the leftover crust for topping.   
4. To make the filling, beat the cream cheese and sugar together in a stand mixer or large bowl until smooth. 
5. Add the salt, vanilla, and milk together one at a time mixing after each addition. 
6. Using a spoon or the stand mixer on low fold in the Cool Whip. 
7. Place approximately 1/2 cup of cheesecake filling in each jar on top of the already pressed down crust. 
8. In a small bowl or a 2 cup pyrex measuring dish place the chocolate chips and peanut butter. 
9. In a small microwaveable dish, or I use a mug, scald the heavy cream by placing it in the microwave on high for 30 seconds.  
10. Pour scalded cream over the chocolate chips and peanut butter and stir it until the chocolate and peanut butter are melted and make a smooth ganache. 
11. Add the vanilla and powder sugar one at at time stirring after each addition.  
12. When ganache is smooth pour approximately 3 tablespoons of ganache on top of each cheesecake filling in each jar.  You can also evenly distribute the ganache among the 8 half pint jars.
13. Top your cheesecakes with any leftover crust crumbs, secure the lids, and place the cheesecakes in the refrigerator for at least an hour to set. 
14. Enjoy! 
15. Store leftovers in the fridge. 

Happy Easy No-Bake Cheesecake in a jar with an Oreo Crust and Chocolate Peanut Butter Ganache eating!