Categories
DESSERT

No Bake Banana Split Dessert

Delicious, rich and creamy, with all the ingredients you love in a banana split, this no-bake Banana Split dessert will be one you make again and again.

Summer is quickly approaching and that means picnics, BBQ’s, potlucks, and family get-togethers are almost upon us.
You’ve probably wondered before any of these occasions:
What should I bring?
What is easy and quick to make but still super delicious ?
And, more importantly, when it’s hot outside, the last thing you want to do is crank up your oven and sweat it out in the kitchen!
Here at SugarApron we are prepping for some great summer recipes!
No bake ? Easy to make but still super delicious ?
I can’t think of a better one for summer with all of the grillin’ and chillin’ that goes on. Once you make this delicious, rich, creamy and no-bake banana split dessert, you will make it again and again……

No Bake Banana Split Dessert
No Bake Banana Split Dessert

Ingredients

  • 1 stick butter, melted
  • 1 box graham cracker crumbs
  • 1 (8 oz) cream cheese, softened
  • 1/4 cups butter, softened
  • 3 cups powdered sugar
  • 4 bananas, sliced
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
  • 1 (4 ounce) jar maraschino cherries, stemmed
  • 1 cup walnuts or pecans, chopped
  • hot fudge sauce, slightly warmed
  • 1 tablespoon rainbow sprinkles

Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter.
  2. Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
  3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
  4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
  5. Spread the cream cheese mixture over the cooled graham cracker crust.

You can find complete recipes of this No Bake Banana Split Dessert in sugarapron.com

Categories
HEALTHY

Amazing Cauliflower Tacos

I know right?  Cauliflower Tacos?  Seriously?  But dude – I’m not kidding , you have GOT to try this “taco meat” mixture of cauliflower and mushrooms.  With just the right amount of spices you will NOT believe you’re eating a vegetable .  It’s uncanny!  And it’s SO GOOD!

And for all you men folk out there – Guys, I hear you. I HATED cauliflower too before I went Vegan.
I was a strict corn, peas, and potatoes kind of guy. But when I first started messing around with baked cauliflower – like in my Orange Chicken Recipe…..I thought to myself…….hey – this stuff really ain’t half bad…..
And now? With this recipe for making Cauliflower Tacos?
I am a complete convert! Brothers and sisters can I get an amen? I mean this stuff is flipping AWESOME. It even LOOKS like hamburger meat!
I know, I know – people are going to be like “Why do WANT something that looks like meat?” Or…..”You vegans say you give up meat, and then try to copy it…yuk yuk…”
Whatever…..
For those of you “Not in the Know”…..That’s what Brand New Vegan is all about. I make recipes that allow you ease your way into a plant-based diet. And I do that by making the foods you’re already used to a whole lot healthier.
I call it “Vegan comfort food” and I guarantee it’s a whole lot healthier than any of that pre-packaged stuff in the store.
And to me – nothing says comfort food like homemade Tacos. Throw on some fresh tomatoes right out of the garden, and some of that Green Chile Sour Cream I made a while back? Maybe a splash or two of my homemade Taco Bell Fire Sauce?
Man….I’m there.

Ingredients

  • 1 small head Cauliflower
  • 4oz Fresh Mushrooms
  • 1 cup Walnuts
  • 2 Tbs Soy Sauce
  • 2 Tbs Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Ground Pepper
  • ¼ tsp Salt

Instructions

  1. Preheat oven to 350 degrees F
  2. Lightly pulse the mushrooms in a food processor until you have a rice like consistency
  3. Now pulse (or chop) the walnuts to the same consistency and mix in a large bowl
  4. Remove the core and leaves of your cauliflower and cut into small pieces

You can find complete recipes of this Amazing Cauliflower Tacos in brandnewvegan.com

Categories
HEALTHY

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Here’s one of my all time favorite spring salads! When creating this I was skeptical that it would be anything “wow!” worthy because there really isn’t a whole lot to it, it’s easy to make and it doesn’t require a lot of ingredients but sometimes the simpler things are some of the best, it was “wow!” worthy and then some. I mean when you start to lose track of how many plates of it you’ve dished up then it must be pretty amazing. It’s so good you’ll be like “what main dish?” Forget it all just give me a heaping bowl full of this! I loved every ingredient in this Asparagus, Tomato and Feta Salad and how surprisingly well it really all came together. When you add balsamic vinegar to anything you pretty much know from the get go that it’s going to be good, right? I love when I can make something healthy that I’m so excited about! Good for your body and good for your tastebuds. It’s kind of like the time my brother described sushi to me as “a party of flavors in his mouth” that’s what I’m going to go with on this one :). Another thing I really enjoyed about this salad were the textures and the contrast there, the crunchy roasted walnuts mixed in among the perfectly tender asparagus and the crisp, juicy bite from the tomatoes.

We get so used to the salads with some sort of lettuce that I think it can be easy to forget salads really don’t have to have lettuce. Yes of course I’ll always love a chopped salad or house salad with some sort of crisp lettuce to it but sometimes it’s just nice to have something different. Something out of the norm. With Easter just around the corner this would make the perfect side dish to your holiday gathering! And in the summer when you have fresh strawberries you can even try a sweet variation on this by replacing the tomatoes with strawberries – but be sure to try the tomato version at least once because it is oh so amazing! Yes, that’s right I’m raving about a salad. Try this, you won’t regret it!

Ingredients

Vinaigrette

  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper

Salad

  • 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 oz feta cheese, crumbled (scant 1 cup)

Directions

  1. Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

You can find complete recipes of this Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette in cookingclassy.com

Categories
DESSERT

CRANBERRY BLISS SEVEN LAYER BARS

I love Cranberry Bliss Bars. Actually anything with white chocolate and cranberries I’m bound to like.
And because I have a longstanding obsession with Seven Layer Bars or Magic Bars as they’re sometimes called, marrying two favorite bars into one had to happen.
A buttery graham cracker crust, topped with white chocolate chips, chocolate chips, walnuts, dried cranberries, coconut, and sweetened condensed milk. It’s a fast, easy, one-bowl, no-mixer recipe that’s as easy as sprinkling and layering ingredients in a pan and the bars have everything going.
There’s a slightly crunchy graham cracker crust, extra crunch from the walnuts, with chewiness from the cranberries and coconut. So much texture and diverse but complimentary flavors in every bite.
The cranberries perfectly cut through the sweetness of the white chocolate, coconut, and creamy sweetened condensed milk while semi-sweet chocolate chips round things out.
If you need a holiday dessert that’s virtually effortless but that tastes like a million bucks, this is the one.

INGREDIENTS:

  • 1/4 cup butter, melted (I use unsalted, but salted tames some of the sweetness)
  • scant 3/4 cup graham cracker crumbs
  • 3/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts
  • 1 cup dried cranberries (I use orange-flavored dried cranberries)
  • 1 cup sweetened shredded coconut flakes, measured loosely and not packed
  • about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)

INSTRUCTIONS :

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
  5. The amount of crust is skimpy and barely covers the pan, but it’s okay.
  6. Evenly sprinkle with the white chocolate chips, chocolate chips, walnuts, cranberries, and coconut (in that order).
  7. Evenly drizzle sweetened condensed milk over the top.
  8. Bake for about 20 minutes, or until lightly golden brown around edges and the center is mostly set.
  9. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute.
  10. I’ve baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
  11. Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving.
  12. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

You can find complete recipes of this CRANBERRY BLISS SEVEN LAYER BARS in averiecooks.com

Categories
HEALTHY

simple mushroom penne with walnut pesto

Some of you good people who are on this website right now are looking at this picture and just KNOWING.
You’re knowing that you and me and those buttery-soaked mushrooms on pasta with a heaping spoonful of flavor-packed earthy-vibed walnut pesto – all of us, we just belong to each other. Kumbaya forever.
Some of you good people, unfortunately, are not familiar with this kind of food bewitchery. You’ve chose not to be apart of Team Mushroom (😭) and right now you’re looking at those lil ‘shrooms and you’re tempted to bolt straight for the hills – like the broccoli hills or something or something more regular. Actually, probably more like the no-vegetable hills.
Your mouse is already moving up to that little red x because you think you don’t like mushr- WAIT STAHHPPP. I understand that mushrooms can seem a little bit weird, but plz. Be rational with yourself.
These are not your average mushrooms.
So we’ve officially made our way into September, which means it’s fall, right? Come onnn JUST LET ME. September means a lot of things to a lot of people. Back to school, busy season at work, mentally gearing up for the H word – what? don’t tell me you haven’t thought about the holidays yet. You know who you are – I’m talking to my twins out there who have paper chains going for the number of days until we can listen to Christmas music.
When are you allowed to start? I’m a two-weeks-before-Thanksgiving kind of girl. Bjork finds ways to cope. Most importantly, what this most lovely time of year means to me is earthy, rich, fall comfort food dishes like this are my 24/7/365. Wait, that doesn’t work. Just subtract the number of days from, like, go back and count the months before, er, but start in… ugh. You know what I mean.
I mean Simple Mushroom Penne with Walnut Pesto all day every day. Would someone please put a soft, runny poached egg on this and eat it for breakfast so that we can truly, honestly, legitimately say this is an all day every day thing? You would basically be the winner of life. You guys, I have some good news about the short ingredient list here. With an emphasis on the butter. WHAT ELSE IS NEW.

INGREDIENTS :
For the Pasta

  • 8 ounces penne pasta (I like to use whole wheat)
  • 4 tablespoons LAND O LAKES® European Style Super Premium Butter
  • 16 ounces fresh sliced mushrooms
  • ¼ cup grated or shaved Parmesan cheese
  • salt, pepper, and fresh parsley for topping

For the Walnut Pesto

  • 1 cup walnuts
  • 1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
  • ½ to ¾ cup shredded Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste

INSTRUCTIONS :

  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes).
  3. In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
  4. Heat the butter over medium heat in a wide skillet.
  5. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown.
  6. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
  7. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

You can find complete recipes of this simple mushroom penne with walnut pesto in pinchofyum.com

Categories
DESSERT

Gluten Free Pumpkin Banana Bread

Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.
You guys, I did it. Last year I started with the pumpkin in September, which was uncharacteristically early for me. This year, I cracked open my first can of pumpkin in August. Yep, August. And I’m not sorry.
I made three recipes with the one can of pumpkin – this gluten free pumpkin banana bread, chocolate chip pumpkin muffins (which I’ll share with you soon), and some pumpkin spice coffees just for the fun of it.
I started working on this recipe last fall when I had some extra opened cans of pumpkin to use up after Thanksgiving. Since I always have over-ripe bananas (they’re seriously the bane of my existence), I thought I’d combine the two and make an easy breakfast bread.
Got overripe bananas but aren’t feeling the pumpkin yet? Try my double chocolate banana bread or gluten free banana oat muffins, you won’t regret it. If you’re ready for full-on pumpkin, my pumpkin chocolate chip bread or gluten free pumpkin muffins should hit the spot 🎃
This gluten free pumpkin banana bread is so good. I love a good schmear of cream cheese on it 👌🏼 If cream cheese isn’t your thing, butter will do just fine. I’ve recently discovered lactose free cream cheese which we’re loving SO much more than the dairy free cream cheese.
Sometimes, it’s hard to really get a good non-dairy sub for something. While the dairy free cream cheese we usually use isn’t bad, it’s just not real cream cheese. Any way you eat it, it’s up to you. And it’s fantastic. Enjoy!

Ingredients

  • 2 C gluten free all-purpose flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1/2 C chopped walnuts
  • 1/3 C avocado oil (or canola oil)
  • 2 large eggs, room temperature
  • 2/3 C unsweetened coconut milk
  • 1/2 C pumpkin puree
  • 1/2 C mashed banana
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with non-tick spray.
  2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Break up any large brown sugar clumps, and stir in the walnuts.

You can find complete recipes of this Gluten Free Pumpkin Banana Bread in whattheforkfoodblog.com

Categories
DESSERT

Apple Blondies

Apple Blondies – A perfect Autumn dessert that mixes apple pie and blondies. Yummy apple blondies with a large scoop of vanilla ice cream is the perfect dessert {or snack!}
This post contains affiliate links. If you click on an affiliate link and make a purchase, I will make a small percentage on your purchase, which helps keep this website running! Thank you!
Apple Blondies = Apple Pie meets Blondie. Chewy like a Blondie (a golden brownie) but taste like an apple pie!
I once worked with someone who would justify in her mind that if there was fruit in a dessert, it automatically made it “healthy.”
I like this idea.
I bake a lot with fruit and so we’ll just pretend that I made these with those “health” benefits in mind!
These gooey Apple Blondies have the consistency of a brownie with the flavor of mild apple pie and are oh so good!
I find myself sneaking bars when no one is looking and I bet you will too!
I had one reader tell me her kids love these at Thanksgiving and call them Apple Pie Bars.
And who am I to correct children?
They should be called Apple Pie Bars. They certainly taste like an apple pie.

Ingredients

  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup sifted all-purpose flour
  • 1/2 cup apples, diced (a tart baking apple is best like granny smith)
  • 1/2 cup chopped walnuts (optional)
  • 2 Tablespoons white sugar
  • 2 Tablespoons cinnamon

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 9 square dish with cooking spray.
  3. In a bowl, mix together butter, brown sugar & 1/2 cup white sugar.
  4. Add egg, vanilla, cinnamon, salt & baking powder, mix well.
  5. Add flour and mix again. Batter will be thick, don’t worry!
  6. Add apples and walnuts if desired and mix well. Batter should begin to thin to more brownie like consistency.

You can find complete recipes of this Apple Blondies in numstheword.com

Categories
DESSERT

Easy Apple Pie Bites

The summer is coming to an end, at least for this year, and I’m kind of sad about that. As if I could not catch it until the end and take advantage of all the pleasant things that it offers.
Orchard near our house is full of plums, grapes and apples and it always reminds me that autumn is on the way. In early September we return to our virtual places and begin the new season of autumn recipes. And then I always think of my favorite apples and pumpkins.
What distinguishes these rolls from the others is that besides pecans/walnuts and apples, there is a great taste of sugar and cinnamon. Very tasty!
Do you love desserts with crescent rolls ? I generally like them, with any stuffing. They are modest in terms of ingredients but very seductive by taste. I always fall for such combinations, because I am from those who pay attention to every ingredient, and although I love medley of colors and the width of taste, which certain foods provide, yet I find myself to be more impressed by streamlined forms ie. combinations of those “little of everything”.
Soooo, back to today sweet treat.

Ingredients

  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted
  • ⅓ cup chopped walnuts or pecans
  • 1 Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls

Instructions

  1. Heat oven to 375°F. Line cookie sheet with parchment paper. Set aside.
  2. Unwrap the crescent roll and separate the triangles.
  3. Combine sugar and cinnamon in a small bowl.
  4. Evenly spread butter onto each triangle.
  5. Sprinkle each triangle with a lot of sugar and cinnamon mixture, and sprinkle with the pecans or walnuts,
  6. Wash the apple and cut into 8 equal slices.

You can find complete recipes of this Easy Apple Pie Bites in cakescottage.com

Categories
HEALTHY

Chunky Monkey Quinoa Breakfast Cookies

Posting a cookie recipe on the day that you’re starting a 3-day juice cleanse probably isn’t the best idea.
Here I am, sipping on green juice, practically drooling on my keyboard. I want to devour my screen! Seriously, all I want to be eating are these Chunky Monkey Quinoa Breakfast Cookies, and instead I’m drinking vegetables and won’t be having another bite of solid food for three days…wah!
BUT I couldn’t resist sharing these. I made them on Friday and they were gone by Saturday, so that was a sign that you needed them as soon as possible.
We’re big fans of breakfast cookies around here, aren’t we? There’s been a total of four different flavors so far – Toasted Coconut Quinoa Breakfast Cookies, Zucchini Bread Quinoa Breakfast Cookies (one of my faves!!), Carrot Cake Quinoa Breakfast Cookies and Pumpkin Pie Quinoa Breakfast Cookies – and honestly, I think these new ones might be my favorite.
The goodies inside this version are just too hard to resist.
First there’s chocolate. We haven’t had chocolate in our cookies yet, and let’s be honest…chocolate just makes everything better.
Second, there’s peanut butter + banana, which if you know me, is pretty much my absolute favorite combo.
Third, there’s chopped dates which again…obsessed.
And fourth, well….they’re cookies. for breakfast. I just can’t even.

Ingredients

  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • ½ cup peanut butter (or nut/seed butter of choice)
  • ¼ cup pure maple syrup
  • 1 medium banana, mashed (+ slices for topping, optional)
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ cup quinoa flakes
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup dark chocolate chips
  • ¼ cup chopped walnuts
  • 2 medjool dates, pitted and chopped
  • 1 tablespoon chia seeds

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.
  3. Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chocolate chips, walnuts, dates and chia seeds.

You can find complete recipes of this Chunky Monkey Quinoa Breakfast Cookies in simplyquinoa.com