If you’ve been reading my blog for any amount of time, you know I don’t like to cook, but I do like to bake.
I also have a huge sweet tooth.
That’s why today’s post is all about easy and tasty dessert bars! I’ve linked five of my favorite dessert bar recipes below. Have one I should try? Let me know in the comments!
Maple butter blondie. These look so good! Since it’s winter, I think you can get away with this maple-flavored treat.
10-minute magical chocolate almond butter superfood seed bars from Half Baked Harvest. Not only are they made with great ingredients, but they taste wonderful too! Mine didn’t turn out as pretty as the picture (and I used regular chocolate chips instead of vegan) but they were a hit! Check out her page, she has lots of great recipes (and photos and videos!).
I’ve talked about this before — I am not a cook. I don’t enjoy cooking, but I do enjoy hosting friends and family and eating! I also like baking and simple recipes.
Also, similar to Leslie Knope, I believe breakfast is the best meal of the day.
So today, I’m sharing a decadent and delicious breakfast recipe. While I usually eat the same simple breakfast throughout the week, I love making a special breakfast on Sundays or around the holidays. This french toast recipe is great all year long and can be easily changed by substituting different fruits.
Ingredients 1 large egg
¼ cup milk of your choice (almond, skim, regular)
A dash or two of cinnamon
½ banana, sliced (or more if you want!)
A handful or two of blueberries
2 slices bread of your choice
Instructions Beat the egg, milk, and cinnamon together in a small bowl.
Heat your skillet and spray with coconut oil or another non-stick spray.
Add the sliced banana and blueberries and cook for approximately 2 minutes or enough to get them warm and soft.
Remove from pan and set aside in a bowl. Cover to keep warm.
Place one slice of bread in the egg, milk, and cinnamon mixture, flip to coat.
Put the bread in the pan and cook until it’s golden brown.
Repeat with the second slice of bread.
Plate the toast and top with the warm bananas and blueberries.
I love baking cookies. While I am not a cook, I do like to dabble in baking. I also love chocolate chip cookies — seriously one of my top five favorite foods. I have several cookie recipes that I keep in rotation, and this is one of them!
I plan on making some later today while I enjoy a snow day off from teaching.
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
Heat oven to 375F
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Pour a big glass of milk and eat up! & don’t forget to share 😉
Today I have a super easy + delicious breakfast idea for you! I’m planning on making this x2 today after my 8-mile run.
Preheat the frying pan. Get it medium-hot.
While your frying pan is heating up prep your toast, cut your avocado and mash it on your toast + add any other toppings you like.
Then, crack the egg into a small bowl, (it’ll be easier for transferring to your skillet) then slide the egg out of the bowl and into the frying pan. Put a lid on the frying pan — keep that heat in there!
Cook for about 4 minutes, until the egg white solidifies; the yolk will thicken slightly as it heats. Do not flip the egg.
When your egg is done, slide the cooked egg onto your prepared avocado toast. Sprinkle with salt and pepper and eat up!
I can’t wait to check in with you all on Monday about week one of marathon training!
Every single Thursday night is pizza night in the Richardson household. This is one my favorite traditions Ryan and I started soon after we got married and it’s one I hope stays around forever. We both love pizza and whether it’s carried out from a national chain store (we love Pizza Hut!), made from scratch, or a baked frozen pizza, it makes for a simple, but delicious meal that I don’t have to think about.
So today I’m sharing a basic recipe for homemade pizza. Enjoy!
With summer winding down, I thought now would be the perfect time to post some easy bbq recipes. For me, one of the best parts of summer is getting to grill out. Since KY is known for our barbecue, I thought I would share some of my favorites with you all.
Lately, I’ve been trying to make more of an effort to get more greens into my diet. So I’ve been trying to add more spinach to smoothies (rather than just a small handful, I’ve been adding like close to cups). I’ve also been adding Suja’s green drinking vinegar to my smoothie for an extra kick + lots of good vitamins and nutrients.
But the best part of this is they don’t make my smoothie taste gross. So while I’m sneaking in these nutrients, my tastebuds have no idea! Eating healthy can be fun and delicious.
SPINACH AND BLUEBERRY SMOOTHIE BOWL
2 cups of spinach A splash of Suja green drinking vinegar
1 large spoonful of plain Greek yogurt
Some frozen fruit and veggies (I just whatever is on hand, usually it’s frozen sweet potatoes, bananas, blueberries, oranges, literally whatever is in the freezer)
Small spoonful of Crazy Richard’s peanut butter
2 tablespoons of chia seeds
Then I top it with a variety of honey, nut butters, seeds or nuts, granola and blueberries ( a great source of antioxidants!) I’m seriously addicted. Some days I eat it for lunch and supper. The great thing about smoothie and smoothie bowls is that they are totally customizable to whatever you crave!
It gives me fuel for the entire afternoon and doesn’t cause a sugar crash since I’m using all fresh and natural ingredients. I hope you get the chance to try it out. I hope you will love it as much as I do!
3 cups all-purpose flour
3 tablespoons white sugarDomino Premium Pure Cane Sugar 2 LB
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon saltMorton Salt, 26 Oz
3 cups buttermilk
1/2 cup milk
1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together.
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
***I also add chocolate chips to my pancakes. I’m still a kid at heart.
But feel free to add in your own toppings!
In the words of Ron and Leslie from Parks and Rec:
Leslie: “Why would anybody ever eat anything besides breakfast food?”
Ron: “People are idiots, Leslie.”
The Beginner’s Luck Green Smoothie is a great beginner friendly green smoothie. It’s full of iron, potassium and vitamins galore— AND tastes like a tropical treat from all the island fruit.
1 cup spinach fresh
1 cup water
half cup pineapple
half cup mango
1 banana peeled
Place spinach and water in blender (I use a Nutribullet). Puree until smooth.
Add fruit and blend again.
*Use at least one frozen fruit to make the smoothie cold or serve over ice.
NOT A FAN OF BANANAS? Feel free to substitute with another fruit, like extra mangos. You can even freeze the bananas first to reduce the flavor and also add some extra chill to your smoothie.