Caramel Apple Smoothie 🍎

🍎Delicious & Decadent ~ A special
smoothie for Autumn or any season!

Smoothie Ingredients:

1 cup unsweetened regular or vanilla almond milk 

1/4 cup vanilla Greek yogurt

1 Honeycrisp apple with peel, cored & diced

2 tablespoons caramel sauce

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 teaspoon honey

1 1/2 cups ice cubes

Optional Garnishes:

whipped cream

caramel syrup

small chunk of apple

nutmeg

cinnamon

Method:

Add all of the smoothie ingredients to a blender and process until blended and smooth.

If desired, drizzle caramel inside of a tall serving glass. Pour the blended smoothie into the prepared glass.

If desired, top with whipped cream, a sprinkle of nutmeg or cinnamon, a drizzle of caramel and a chunk of apple. Serve and enjoy. Makes 1 serving.

Notes: 

This is a delicious treat that can also be enjoyed for breakfast or lunch. 

For a sugar free option, use plain Greek yogurt and a sugar free caramel syrup. Instead of the honey, add 2 tablespoons maple or agave syrup or use stevia or monkfruit sweetener to taste.

Fun and tasty ~ This is  a treat dogs love.

Ingredients:

1/4 cup natural creamy peanut butter*

1/4 cup mashed banana (about 1/2 banana)

2 cups (16 ounces) low fat unflavored Greek yogurt**

28 Milkbone or Blue Buffalo dog biscuits***

Method:

Place the peanut butter, banana and yogurt in a bowl and stir to mix well. 

Divide the mixture evenly between 2 ice cube trays, filling each section 3/4 full.

Freeze until partially frozen. (about 35 to 45 minutes) Add a dog treat to each popsicle cube. Return to the freezer for 75 to 85 minutes longer. (For a total freezer time of 2 hours.)

Remove from the ice cube trays and transfer to a plastic freezer bag or airtight container. Store in the freezer for up to 3 months. Makes 28 treats.

*Make sure to use a natural peanut butter or almond butter that does not contain xylitol, because xylitol is toxic to dogs.

**For dairy free treats, substitute unsweetened coconut milk for the yogurt.

***Milkbone brand treats may be used, but the Blue Buffalo brand treats are healthier because they do not contain preservatives.

Nutritional info:

The peanut butter adds a creamy texture and popular flavor, plus it contains healthy fats and protein.

Bananas provide potassium, fiber, magnesium, vitamins C and B6, copper and biotin. These nutrients are benficial for heart and muscle function, digestion, bone health, healthy immune and nervous systems, skin and energy.

The yogurt contains protein and probiotics with digestive benefits.

Notes:

While your dog may want to gobble a bunch of these treats, check the dog biscuit package for the recommended daily serving amount.

Also, whenever adding something new to your dog's diet, try one and make certain it agrees with their system. 

Perfect Fresh Strawberry Scones 🍓

These simple scones are perfectly moist,
lightly sweet and delicious! 🍓

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1/2 teaspoon almond extract

1 cup finely chopped strawberries

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line two baking sheets with parchment paper and set aside.

In a large bowl, sift together the flour, sugar and salt.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and almond extract. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the strawberries. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 12 triangles. Transfer the dough triangles to the prepared baking sheets and space a 1/2 in apart. 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 12 scones.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍓

Perfect Peaches & Cream Scones 🍑

These fresh fruit scones are perfectly
moist and delicious!

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1 teaspoon pure vanilla extract

1 cup finely chopped peeled fresh peaches*

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line a large baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, sugar, salt, cinnamon and nutmeg.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and vanilla. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the peaches. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. 

Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 8 triangles.** Transfer the dough triangles to the prepared baking sheet and space a 1/2 in apart. (Depending on the size of your baking sheet, you may need 2 pans.) 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 8 large scones.

*Before peeling the peaches, soak them in hot tap water. Cut in half. Twist to separate the halves. Cut into quarters and use a knife to remove the skin. (It will peel off easily.)

**If you like, the dough can also be cut into 12 triangles. Reduce the baking time to 15 minutes.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍑

Copycat Chocolate Chip Pizookie (Skillet Cookie)

 BJ's Restaurant and Brewhouse is famous
for their Pizookie cookie desserts ~ Other
popular restaurants also offer skillet cookies
~ Now you can make them at home. 😍

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs

2 cups semisweet chocolate chips

mini 5 inch skillet(s)

vanilla ice cream

chocolate or caramel syrup (optional)

Method:

Preheat oven to 400*. Lightly grease 1 to 6 mini 5 inch cast iron skillets.*

Sift together the flour, baking soda and salt. Set aside.

In a large bowl, beat together the sugars, butter and vanilla until well blended and creamy. Add the eggs, one at a time, beating after each addition to mix in.

Gradually mix in the flour until blended. Stir in the chocolate chips. Divide the dough evenly into 6 large balls. (a little more than 7 ounces each)

Pat the dough into the prepared skillets.** Bake for 20 to 25 minutes. Lightly cover with foil after 12 minutes to prevent over browning.

Serve warm with a scoop of ice cream. If desired, garnish with a drizzle chocolate or caramel sauce. (I use Torani syrup.)

*If you do not have a mini cast iron skillet, a mini non-stick skillet may be used instead. Lightly grease with butter and/or place a circle of parchment paper in the bottom. After the pizookie is baked, tranfer to a serving dish. If you are using a plastic spoon, you can serve the pizookie in the non-stick skillet. 

**If you do not need 6 cookies, bake how many you need and wrap the remaining dough balls in plastic wrap or ziploc freezer bags. Store the unused dough in the refrigerator or freezer.

Notes: I haven't met anyone who doesn't like a pizookie ~ One person can eat their own, but they are rich, so two people may decide to share one. 😍

Low Carb Spicy Grilled Chicken Skewers

These low carb grilled chicken skewers are
so flavorful, moist and quick to make.

Ingredients:

2 pounds boneless chicken breasts or thighs

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons black pepper

1 teaspoon salt

1 teaspoon turmeric

1/2 - 1 teaspoon crushed red chili peppers**

4 tablespoons lemon juice

1/4 cup + 2 tablespoons avocado oil

8 wooden skewers

Method:

Remove any excess fat from the chicken. Cut the meat against the grain into inch  wide strips. Set aside.

In a small bowl, stir or whisk togetherall of the spices. Stir in the juice and oil.

Add the chicken and marinade to a shallow dish or large zipper seal bag. Mix well to coat all of the chicken pieces. Allow to marinate for 30 minutes or overnight.

Soak the skewers in water for 30 minutes.

Heat charcoal or a gas grill to 400*.

Divide the chicken into 8 portions and thread onto the skewers.

Grill the skewers over indirect heat ~ If using a charcoal grill, move all of the coals to one side and cook the chicken on the side without the coals. Close the lid and cook for 8 to 9 minutes. Turn the skewers and cook for an additional 8 to 9 minutes. 

If using a gas grill, turn off the burners on one side of the grill and place the skewers on the side that is turned off. Close the lid and cook for 8 to 9 minutes. Turn the chicken and cook for an additional 8 to 9 minutes. 

Allow the chicken to rest for 5 minutes before serving. Makes 8 servings.

If following a low carb meal plan, serve on top of cauliflower rice, vegetables or a salad.

**Adjust the red pepper according to taste ~ 1/2 teaspoon adds a nice kick and 1 teaspoon is spicier. 🌶

Nutritional info per serving (with chicken thighs), approximately: 285.4 calories ~ 19.75 grams fat ~ 2 grams carbs ~ .9 grams fiber ~ 1.1 grams net carbs ~ 27.8 grams protein

Nutritional info per serving (with chicken breasts), approximately: 286.4 calories ~ 14.5 grams fat ~ 2 grams carbs ~ .9 grams fiber ~ 1.1 grams net carbs ~ 35.5 grams protein

Note: This simple recipe makes a perfectly flavored chicken. If the chicken is placed in the marinade the night before grilling, the flavor is enhanced and the meal prep is very quick!

Copycat Crumbl Honey Cornbread Cookies 🌽

If you like cornbread and corn muffins, you will
enjoy this giant cornbread cookie with a honey
frosting and honey drizzle. 🌽🐝

Cookie Ingredients:

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

1/4 cup granulated sugar

2 eggs 

1 tablespoon honey

1 teaspoon pure vanilla extract

1 3/4 cups flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

Frosting Ingredients:

1/2 cup salted butter, at room temperature

2 cups powdered sugar

2 tablespoons honey

1 teaspoon pure vanilla extract

additional honey for drizzle

Method:

In a large bowl, beat together the butter and sugars until well blended and fluffy. Add eggs one at a time, mixing to combine after each addition. Mix in the honey and vanilla.

In a separate bowl, whisk together the flour, corn meal and baking powder.  Gradually add to the butter mixture. Mix just until combined, being careful not to overmix.

Refrigerate for 15 minutes or longer.

Preheat oven to 350*. Line two baking sheets with parchment paper.

Scoop 1/4 of a cup of dough and roll into balls. Place six balls on each of the prepared baking sheets.

Slightly flatten each ball with the palm of your hand. 

Bake for 14 minutes. Cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

For the frosting, beat the butter until fluffy. Slowly mix in the powdered sugar. Mix in the honey and vanilla.

Divide the frosting evenly between the 12 cookies. (Pipe or spread on top.) Drizzle the tops with a tiny amount of additional honey. Makes 1 dozen giant cookies.

Notes These cookies are delicious ~ not overly sweet and impressive.