In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.
Hack: Stir in some chopped fruit or berries for an exciting twist!
Keyword breakfast, fast and easy, granola, greek yogurt, healthy, low calorie, lunch, make ahead, oatmeal, oats, parfait, quick and easy, snack, vegetarian
Did you know? Oats are a great way to start your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the factshere!
8tbspunsalted butter, at room temperature (1 stick or ½ cup)
2large eggs, room temperature
½cupbuttermilk, room temperature
Powdered sugar or whipped cream for serving (optional)
Preheat the oven to 375ºF. Coat an 8-inch square baking pan with cooking spray.
Whisk flour, baking powder and salt together in a medium bowl.
Place butter, sugar and zest into the bowl of an electric mixer. Beat on medium-high speed until pale, about 4 minutes.
Add eggs one at a time to the mixing bowl. Continue beating and scraping down the sides of the bowl as needed.
In another bowl, mix buttermilk and vanilla.
Add a third of the flour mixture to the butter mixture. Continue beating until nearly combined, then add half of the buttermilk mixture. Repeat, ending with the last third of the flour mixture; beat until just combined. Stir in lemon juice.
Spread batter evenly in the prepared pan. Arrange strawberries on top, pressing down lightly.
Bake until a toothpick inserted into the center of the cake comes out clean (or an internal temp of 210ºF), 50 to 55 minutes.
Let the cake cool completely in the pan on a wire rack.
Top with powdered sugar or whipped cream before serving, if desired.
Hack: Don’t have buttermilk? Mix 1½ teaspoons white vinegar or lemon juice into ½ cup milk. Let it stand at room temperature for 10-15 minutes until it’s thickened and curdled. Another option is to thin sour cream with a bit of milk or water until it reaches the consistency of heavy cream.
Hack: Feel free to use your favorite berry in this recipe!
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: To easily zest a whole lemon, use a vegetable peeler to remove the skin and finely chop it. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 3 months.
Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. Freeze the puree for up to 3 months.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour the juice into an ice cube tray and place it in the freezer until solid. Transfer the cubes to freezer bags or freezer-safe containers for storage.
Remove the label from the can of sweetened condensed milk.
Place the can on its side in a saucepan and add enough water to cover the can plus 1”. Cover the pan with a lid and bring the water to a boil.
Turn the heat to low. Simmer can for 3 hours, rolling it around every 30-40 minutes. Add water, if necessary, to keep the can completely covered.
Use tongs to carefully remove the can from the water. Allow it to completely cool before opening.
Use dulce de leche on ice cream, for cake/pastry filling, spread on cookies, stirred it into your coffee or any other place where caramel would taste good!
Hack: Transfer dulce de leche into a tightly covered container and store in the refrigerator for up to 1 month.
Hack: I suggest using a solid can (not a pull tab) for this recipe to avoid a rupture.
Hack: Don’t have time to watch a pan? Put the can in a slow cooker and cover it with water plus 1”. Set it to low for 8 hours.
Hack: Dulce de leche can also be made in the oven. Simply open and empty the can into a pie pan or similar size pan. Cover tightly with tin foil. Place the pie into a larger pan (so that the pie pan sits comfortably). Fill the larger pan with ¾" of water. Bake in a 425℉ oven for 60-90 minutes,
Preheat the oven to 350℉. Coat two 9”x5” bread pans with cooking spray.
Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl. Set aside.
Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth.
Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
Divide batter equally into the bread pans. Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉.
Allow to rest in the pans for 5 minutes and then remove to a cooling rack. Allow to cool completely before slicing.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
Hack: Try experimenting by using different kinds of fruit and/or berries in this recipe. Let me know it turns out in the comments section!
Hack: Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store. If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Did you know? A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten. While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!
Whisk egg and water until well incorporated. In a separate bowl, blend the bread crumbs and cheese.
Dip each ravioli in the egg mixture, followed by the bread crumb mixture. Lay in a single layer on a plate and lightly coat both sides of each ravioli with cooking spray.
Lay ravioli in a single layer in the air fryer, making sure the edges don’t overlap.
Air fry at 350℉ for 6 minutes. Flip them over and continue to air fry for 3-4 minutes or until they are puffed up and light brown.
Serve with marinara sauce.
Hack: Store leftovers in the refrigerator for up to 5 days. If desired, freeze leftover ravioli (either before or after air frying) and marinara in serving-sized portions for up to 3 months. Gently rewarm in the air fryer.
Keyword air fryer, appetizer, buffet, fried ravioli, party food, ravioli, snack
Did you know? Ravioli has been around since the 1400s and is a vastly different dish depending on what country you’re in. Click here for some fun facts about this delicious food!
Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
Put 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.
(NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)
Heat the oven to 475℉ degrees.
Heat olive oil in a saute pan over medium-low heat. Add onions and saute for 5 -10 minutes until translucent but not browned. Add garlic and saute until fragrant, about one minute.
Stir in the tomato paste, paprika, red pepper flakes and cumin. Saute for 30 seconds.
Add the beans, boiling water and generous pinches of salt and pepper, and stir to combine.
Transfer to an oven-safe dish and sprinkle the cheese evenly over the top.
Bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the dip under the broiler for 1 or 2 minutes.
Serve immediately with corn chips, crusty bread, pita or rice.
Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.
Hack: One 15 oz can of black beans can be substituted for the dried beans.
Hack: Store leftover dip in the refrigerator for up to 5 days.
Hack: Freeze leftover portions sealed in serving-sized portions for up to 6 months. Allow to thaw completely in the refrigerator before reheating.
Keyword appetizer, black bean, cheesy dip, dip, easy, football snacks, healthy, hearty, legume, snack, vegetarian
Did you know? Black beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Peel the sweet potato, if desired. Cut into ½” strips.
Heat 1” oil in a heavy skillet on medium until a drop of water sizzles when dropped into it (5-10 minutes).
Carefully put sweet potato strips in hot oil and fry until golden brown (7-10 minutes), cooking in batches so as not to crowd potatoes. Remove from oil with a slotted spoon and drain on paper towels or a rack. Salt to taste while still hot.