Kids Archives » Kay's Clean Eats

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Hello guys! Happy Thursday, shall I say home stretch to the weekend!! And this weekend make yourself some time to make these EPIC No-Bake Vegan Peanut Butter & Jelly Cheesecakes! My kids and I officially moved this up to our favorite no-bake dessert.  

Peanut butter and jelly a childhood favorite. The combination is easily one everyone loves. Who doesn’t love a dessert that is good for you and taste great!

How To Make No-Bake Vegan Peanut Butter & Jelly Cheesecakes 

Let’s start with the cashews they must be soaked. I can not emphasize soaking the cashews enough, if you do not the flavor will be quite off tasting. I like to soak them overnight however you can flash soak them. 

How To Flash Soak Cashews

  1. Place cashews in a small pot and cover with water. 
  2. Bring water to boil. Cover and remove from heat.
  3. Soak cashews for 15-20 minutes. Drain, and your good to go!

Okay so now that we have established how important it is to soak your nuts lets move on, haha!

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn’t hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
  4. To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  5. Divide into 2 bowls.
  6. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  7. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  8. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  9. Place the cheesecakes in the freezer for 4hours, or until they set.
  10. Remove from the freezer, un-mold and
  11. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cols the chocolate will harden quickly.
  12. Store leftovers in the freezer. 

Picture Steps:

Crust

Base Cheesecake:

Peanut Butter Cheesecake:

Jelly  Cheesecake:

Love healthy desserts, also try Sweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

  • 1 cup raw pecans
  • 1/8 cup coconut oil
  • 10 pitted medjool dates 
  • 1/2 tsp vanilla extract 
  • pinch of pink salt

Cheesecake

  • 1 cup cashews, soaked overnight (for best results), drained and rinsed
  • 1/4 cup agave
  • 1 cup canned coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter 
  • 8 raspberries
  • 2 strawberries 
  • 1/2 tsp beet powder (optional)

Chocolate Coating

  • 1/3 cup dark chocolate chips

Instructions

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn't hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
    To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  4. Divide into 2 bowls.
  5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  6. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  8. Place the cheesecakes in the freezer for 4 hours, or until they set.
  9. Remove from the freezer and un-mold.
  10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
  11. Store leftovers in the freezer. 

Pumpkin Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Cookies for breakfast how can anyone turn that down! I think my kids may have been the most excites, ha! So you may be wondering why fall flavors in January… well obviously cause pumpkin can never really go out of season! Let me introduce you to the best Pumpkin Breakfast Cookies around!

pumpkin breakfast cookies

So mornings are NOT my thing, I’ve tried multiple times to be a morning person but I am a tired and true night owl 🦉. During the week I like a quick and nutritious breakfast. One the kids can eat in the car on the way to school drop off if needed! These Pumpkin  Breakfast Cookies are the perfect make-ahead breakfast to have on hand. 

I love the versatility of these breakfast cookies, you can leave in the chocolate chips take them out, or sub them for any nuts or seeds. Adjust them to your liking you can’t go wrong with Pumpkin Breakfast Cookies!!

How To Make Pumpkin Chocolate Chip Breakfast Cookies

  1. Preheat your oven to 350 degrees F
  2. In a medium mixing bowl mash 1 ripe banana.
  3. Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
  4. Stir in almond flour, oats, baking soda, and cinnamon till combined. 
  5. Fold in chocolate chips.
  6. Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won’t flatten when cooking. 
  7. Bake cookies for 15 minutes. Let cool completely before serving.
  8. Enjoy!

Love breakfast, also try Banana Cinnamon OatmealGluten-Free Yogurt Banana BreadSweet Potato Pie Parfaits, and Maple Pear Baked Oatmeal. 

Yield: 18 cookies

Pumpkin Chocolate Chip Breakfast Cookies

Pumpkin Chocolate Chip Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Chocolate Chip Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1/2 cup pumpkin puree
  • 1 flax egg, 1 tbsp ground flax + 2.5 tbsp water
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

Instructions

    Preheat your oven to 350 degrees F
    In a medium mixing bowl mash 1 ripe banana.
    Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
    Stir in almond flour, oats, baking soda, and cinnamon till combined. 
    Fold in chocolate chips.
    Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won't flatten when cooking. 
    Bake cookies for 15 minutes. Let cool completely before serving. Enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 98 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 9mg Sodium: 30mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 2g Sugar: 7g Sugar Alcohols: 0g Protein: 2g

Gluten-Free Yogurt Banana Bread

Super moist and perfectly sweet this Gluten-Free Yogurt Banana Bread has the perfect soft bite!

BANANA BREAD SLICE

This is one of my favorite gluten-free yogurt banana bread recipes. Whenever there are spotty bananas around this recipe always comes to mind. Working with almond flour can be tricky and I absolutely hate mushy bread! I promise you this one holds together, no mushiness or crumbling when you pick it up!

After the holidays it feels nice to lay off the heavier foods but it was nice to indulge a little more than usual. Family and friend gatherings bring so much joy to my life at the moment they can be overwhelming but looking back I am so grateful for the time I spend with all my family and friends! 

Almond flour is my favorite gluten-free flour substitute and I love adding protein-packed greek yogurt to my recipes. I made this with the intention of making Christmas break mornings a little easier. A grab and go for the kids and me, we love it with a spread of peanut butter on top 😋 and for a side of espresso for me!

Tools/Equipment

  • loaf pan
  • 2 medium bowls

How to make Gluten-Free Yogurt Banana Bread 

  • Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  • Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  • Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  • Combine the ingredients. 
  • Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Love banana bread, also try Vegan Banana Cinnamon Muffins and Blackberry Banana Bread Bars!

Yield: 12

Gluten-Free Yogurt Banana Bread

Gluten-Free Yogurt Banana Bread

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes

Ingredients

  • 2 cups mashed ripe bananas
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup plain greek yogurt
  • 1/2 cup brown sugar or sub coconut sugar
  • 1/2 tsp cinnamon
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder

Optional add-ins

  • 1/2 cup of mini chocolate chips
  • 1/2 cup nuts

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  2. Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  3. Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  4. Combine the ingredients. In the center of your dry ingredients make a well then pour in wet ingredients. Stir until combined.
  5. Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Chocolate Crinkle Cookies

Out of all the Christmas cookies, Chocolate Crinkle Cookies always goes the quickest around here! Its one of the cookies that can technically be a brownie but has that perfect crispy edge cookie bite. It’s deep chocolate flavor and tender center make so irresistible!

chocolate crinkle cookies

Chocolate Crinkle Cookies are a must-have recipe in your recipe box. It’s one you will always use.

Every time I am baking you better believe I have my side-kick Fiori with me! She is my right hand in the kitchen these days whether I like it or not, ha! At this rate, you might see her on Food Networks Kids Baking Championships by the time she’s a 6 yr old. For now, you can watch her kitchen takeovers on my Instagram stories! Together we make a great team, a royal mess, and some pretty damn good Chocolate Crinkle Cookies. 

chocolate crinkle cookies

The kids love seeing the cookies go in white and come out like an earthquake, you know just some of my kitchen magic! My son prefers to call these earthquake cookies and I kinda dig it! He on the other hand never wants to help in the kitchen but somehow magically appears when the food is ready, ha!chocolate crinkle cookies

 

Ingredients Needed For the Recipe

  • unsweetened cocoa powder
  • all-purpose flour
  • eggs
  • light brown sugar
  • vanilla extract
  • baking powder
  • baking soda
  • butter
  • chocolate chips

How do You Make Chocolate Crinkle Cookies

  • Preheat the oven to 350 degrees F and prepare two cookie sheets with parchment paper. 
  • Whisk together flour, baking soda, baking powder, cocoa, and salt in a bowl.
  • In a separate bowl whisk together sugar, eggs, and vanilla extract.
  • In a small saucepan melt butter, turn off the heat and pour in chocolate chips, whisk together till melted.  
  • Pour the melted chocolate into the sugar mixture and whisk till combined.
  • Fold in the flour mixture. 
  • Let batter sit for 10-12 minutes. (do not skip this step)
  • In a separate shallow dish combine granulated sugar and confectioners sugar.
  • Using a cookie dough scoop or a spoon drop cookie dough balls into sugar and roll and coat.
  • Transfer cookies to prepared sheets and place them2 inches apart.
  • Bake one sheet at a time for 10-12 minutes or until puffed and cracked. (you want the centers to remain soft)
  • Let cool completely before serving.inside chocolate crinkle cookie

Tips

Do not skip letting the dough sit for 10-12 minutes, otherwise, the dough will be way too sticky to work with. Alternatively, you can also place the cookie dough in the fridge to set. 

Love desserts also try, Easy Sugar Cookies + Glaze or Cranberry White Chocolate Blondies.

Yield: 22 cookies

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

 These Chocolate Crinkle Cookies have the best brownie-like center and crispy edges. One of our favorite Christmas cookies they are sure to satisfy!

Prep Time 15 minutes
Cook Time 24 minutes
Additional Time 10 minutes
Total Time 49 minutes

Ingredients

  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3 eggs
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 4 tbsp butter
  • 1/2 cup unsweetened chocolate chips
  • Sugar Coating:
  • 1/3 cup granulated sugar
  • 1/3 cup powdered sugar

Instructions

    Preheat the oven to 350 degrees F and prepare to cookie sheets with parchment paper. 
    Whisk together flour, baking soda, baking powder, cocoa, and salt in a bowl.
    In a separate bowl whisk together sugar, eggs, and vanilla extract.
    In a small saucepan melt butter, turn off the heat and pour in chocolate chips, whisk together till melted.  
    Pour the melted chocolate into the sugar mixture and whisk till combined.
    Fold in the flour mixture. 
    Let batter sit for 10-12 minutes. (do not skip this step)
    In a separate shallow dish combine granulated sugar and confectioners sugar.
    Using a cookie dough scoop or a spoon drop cookie dough balls into sugar and roll and coat.

Nutrition Information:

Yield:

26 cookies

Serving Size:

1

Amount Per Serving: Calories: 113 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 79mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g

cookie pin

 

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

The way sugar cookies can be shaped is endless. Because Christmas is around the corner Fiori my daughter and I had a little Christmas baking session. Baking with a four-year-old is messy we got sprinkles and flour everywhere but the joy in her face was all worth it! We picked our favorite Christmas cookies cut-outs and went to town! 

Do not skip the chilling process this will help the cookie keep the shape and not fall flat when baking. When baking sugar cookies I find it super helpful to use my best cookie sheets. Nobody likes a rock hard burnt edged sugar cookie. These sugar cookies do not disappoint you will use this recipe year-round!

Christmas season is my absolute favorite time of year. One of my favorite traditions is sitting around the table, listening to Christmas music while sipping hot cocoa and frosting sugar cookies. It just feels so cozy this time of year!

For the glaze, I took a spin on marble! MARBLE is my absolute favorite, something about it just makes me say WOW! I have a dream kitchen guys it includes marble and eco-friendly everything, think marble, matte black fixtures with a mix of light bamboo, ha! I may have just lost half of you, haha! Okay, back to the sugar cookies glaze it is easy to marble just a few drops of your favorite food coloring. 

Just look at that marble😍😍😍

How to make Sugar Cookies:

  • Using an electric mixer mix flour sugar and salt till combined, about 15 seconds.
  • With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
  • Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
  • Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
  •  Form both balls into flat disks and place them in plastic wrap.   Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month).

Baking:

  • Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.  With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the marble glaze:

  • Whisk confectioners sugar and milk together till combined, no clumps. 
  • Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
  • Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
  • Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Love delicious cookies recipes also try, The BEST Vegan Rocky Road Cookies!

Yield: 34 cookies

Easy Sugar Cookies + Glaze

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

Prep Time 12 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 52 minutes

Ingredients

  • 1/2 cup sugar
  • 1/8 cup light brown sugar
  • 2 sticks of unsalted butter softened, cut into 16 pieces (16 tbsp)
  • 2 oz cream cheese
  • 1/2 tbsp vanilla extract
  • 2 1/3 cups flour
  • dash of salt
  • For the glaze:
  • 1 1/2 cups confectioners sugar
  • 4 tbsp milk
  • natural food coloring

Instructions

    For the cookies:

    Using an electric mixer mix flour, sugar, and salt till combined, about 15 seconds.
    With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
    Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
    Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
     Form both balls into flat disks and place them in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet. 
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

    For the marble glaze:

    Whisk confectioners sugar and milk together till combined, no clumps. 
    Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl. (refer to post for pictures)
    Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
    Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 94 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 6mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 1g

Monster Rice Krispies Treats

Monster Rice Krispies Treats are much nicer than the ones hiding under your bed! Frightfully fun and perfect to bring as school treats or to a Halloween party.

These are so fun to make and your kids will have a blast helping you. The Rice Krispies Treats recipe is simple, I choose to make my own but you can also use store-bought ones. Once you have your Rice Krispies, dip it in your favorite candy coating and add candy eyes! 

I can’t really say that I have always been festive over the top celebrator of any holiday. That is until I had my own kids, and now I may just be out of control! Seeing the joy in their eyes is everything! The Holliday season kicks off in October, well if your Starbucks September, but for me, it’s October and it truly is the most wonderful time of the year! Making Halloween themed food with the kids is a blast! We love our FrakenFine Guacamole, Mummy Dogs, and Monster Rice Krispies Treats!

I used my family recipe for these Rice Krispies Treats. Every time I make them it takes me right back to fond childhood memories. I love being able to pass it along to my kids! The Rice Krispies Treats have 4 ingredients butter, marshmallows, vanilla extract, and salt. Makes for the thickest, chewy and delicious Rice Krispies Treats. Everyone will love these with or without a monster on it!

To make the monster come alive on your treats you will need colorful candy coatings such as Wiltons Candy Melts, and candy eyeballs. Both can be found at most craft stores, I found them at Michaels Craft Store. 

Yield: 12 Monster Rice Crispy Treats

Monster Rice Krispie Treats

Monster Rice Krispie Treats

Monster Rice Krispies Treats much nicer than the ones hiding under your bed! Frightfully fun and perfect to bring as school treats or to a Halloween party.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Rice Krispie Treats

  • 20 oz marshmallows, I used 2, 10-ounce bags of Trader Joes brand.
  • 1 stick of butter, 8 tbsp
  • 1 tsp vanilla extract
  • dash of salt
  • 7 cups Rice Krispie cereal

Monster

  • 125-140 candy melts; can sub dark chocolate or white chocolate
  • candy eyes
  • parchment paper

Instructions

Rice Krispie Treats

  1. Line an 8-inch square baking pan with parchment paper.
  2. In a large saucepan over medium heat melt the butter. Once melted add in the marshmallows and stir constantly until marshmallows are completely melted.
  3. Turn off heat and add in vanilla extract, salt, and cereal. Combine till mixed.
  4. Pour into your baking dish and gently press down. Let set in the fridge for 5-10 mins before you cut.

Monster:

  1. Melt candy melts as directed on package. Dip tops of treats in melted candy and place on parchment paper. Immediately place candy eyes on treats before candy coating sets.
  2. You can place them in the fridge to set quicker.
  3. Enjoy!

 

Easy Mini Pizza Bites

These Easy Mini Pizza Bites are delicious for kids and adults! Perfect size for kid’s meals or to serve up on football Sunday! 

Kyson, my oldest son (6yrs old) has been begging me to put a pizza slice in his lunch now for a few months. I kinda just brushed it off hoping he would forget. But I tell you, kids, they don’t forget.. anything. So as I was doing my weekly grocery shop at Traders I saw the premade pizza dough. And at the very moment, I told myself to make Kyson’s lunchbox dreams come true, haha!

So I bought the premade dough, the sauce, and the mozzarella cheese. YES, 3 simple and easy ingredients away from sinking your teeth into these irresistible easy mini pizza bites. Initially, I was going to bake a whole pizza but while I was looking for my pizza pan out fell the mini muffin tin, it was a sign! It was meant to be and at that moment it came to me, EASY MINI PIZZA BITES!

This recipe is simple, I topped the easy mini pizzas bites with cheese and pepperoni however you can top with whatever toppings you like. They are a fantastic appetizer for kids, game day, or just because you love pizza 🍕 like Kyson!

Yield: 6

Easy Mini Pizza Bites

Easy Mini Pizza Bites

Delicious and easy to make! Perfect size for kid's lunchboxes!

Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes

Ingredients

  • 1 16 oz Pizza dough ready to bake, I used trader joes brand
  • pizza sauce
  • mozzarella cheese, grated
  • pepperoni slices, cut in half

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Spray muffin tin with cooking spray.
  3. Separate pizza dough evenly into twelve pieces. Gently stretch each dough and press them into the muffin cups.
  4. Place about a 1/2 - 1 tbsp of pizza sauce into each muffin. Then add cheese and pepperoni. Or use toppings of choice.
  5. Bake for 22-25 mins, depending on your oven, or until cooked through. You want dough slightly golden, and the cheese melted and bubbly. Enjoy!

 

Mummy Hot Dogs

Mummy Dogs the spookier version of pigs in a blanket! Frightfully fun to make and taste oh so delicious.

With 2 ingredients making Mummy Dogs is super simple. Make sure to get regular crescent rolls as reduced fat does not work well. I love the trader joes brand crescent rolls.

So if you are looking for a fun dish to bring to a party or just liven up your hot dogs, this is the recipe for you!

Yield: 8

Mummy Hot Dogs

Mummy Hot Dogs

A fun dish to bring to your weekend celebration or to just liven up your hot dog!

Ingredients

  • 8 veggies, beef, chicken hot dogs
  • 1 8 oz package of crescent rolls

Instructions

  1. Preheat oven to 350 degrees F.
  2. Unroll crescent rolls and lay flat. Using a pizza cutter slice dough into thin strips, about 1/8 inch wide.
  3. Wrap the crescent roll strips around the hot dogs and leave room at the top for mummy's eyes.
  4. Bake for 17-20 minutes until the dough is golden brown.
  5. Just before serving add candy eyeballs or eyeballs using mustard. Serve immediately!

FrankenFine Guacamole

The mad scientist takes over this time of year.

Love Halloween? Yes, me too! One of my favorite holidays! Dressing up and eating all the goodies is the best for kids and adults. Halloween food is of the best and easiest holidays to create for!

Wach your food come to life when you shape into the famous Frankenstein monster. It is a great idea to get the little ones eating their veggies. Make this kid-friendly guacamole into a frightfully fun Halloween dish.

FrankenFine Guacamole

Delicious and Fun way to eat guacamole!
Prep Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: guacamole
Servings: 5
Author: Kay

Ingredients

  • 4-5 medium avocados
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper ( i used about a 1/2 tsp salt and a dash of pepper)

Instructions

  • Slice the avocados in half and remove the pit and skin. Place in mixing bowl.
  • Mash the avocado with a fork making it as smooth or chunky as you like.
  • Add the spices and stir together.
  • Shape on a plate in a square and add tortilla chips for hair. I used palm heart medallions and sliced olives for eyes, bell pepper for mouth, an olive for a nose and broccoli for ears.

 

Blackberry Banana Bread Bars

With a pint of blackberries ready to eat and a few sad bananas in the fruit basket, I went ahead and took matters into my own hands. Whipped up this unique ONE BOWL, refined sugar free, Vegan and gluten free banana bread with a blackberry twist. This is not your average banana bread its a light, healthy and utterly delicious take on it!

Using a minimal 8 ingredients and one bowl because lets be honest…dishes are the pits! These bars where a huge hit after school today with my kiddos! Kid and mama approved is always a bonus!! This berrylicious banana bread is my new favorite. It is extremely simple to make, slightly dense, packs a big flavor and perfectly moist! The kids enjoyed it with a ice cold glass of almond milk and I love mine with some tea or coffee. It can be made in a bread pan but I find it comes out best in a brownie pan.

To make start with a medium size bowl and combine your ripe bananas, coconut sugar, chia seeds, almond milk and coconut oil. Mash bananas while mixing all ingredients together.

Now that wet ingredients are mixed, add in your almond flour and baking soda. Mix in the dry ingredients.


Gently fold in your blackberries, and transfer to your prepared baking dish.

Place more halved blackberries on top and bake!

Blackberry Banana Bread Bars

The best Berrylicious snacking bread! Refined Sugar Free, Gluten Free, Vegan, and Dang Delicious!
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Breakfast
Keyword: banana bread
Servings: 6
Author: Kay

Ingredients

  • 2 bananas very ripe
  • 1/2 cup coconut sugar
  • 1 tbsp chia seeds
  • 1/3 cup almond milk
  • 1 tbsp coconut oil, melted
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1 cup blackberries halved

Instructions

  • Pre-heat oven to 350°F, and greese a 9' x 13' cake pan, I use avocado oil spray.
  • In a medium bowl combine the bananas, coconut sugar, chia seeds, almond milk and coconut oil. Comnine till all ingredients are well incorperated.
  • Add in the almond flour and baking powder, combine till all ingredients are mixed in.
  • Gently fold in 3/4 cups of the blackberries, reserve the rest for topping.
  • Pour batter into prapred cake pan. Using the back of a spoon even out the batter. Top with the rest of your blackberries.
  • Bake for 1 hr and 5 mins. Let cool and enjoy!! Stores great in fridge!