A guilt-free snack that is easy on the waistline, and great to curb that sweet tooth! These little balls of joy are also no-bake so they are a quick & easy go-to favorite.
1 Cup Oatmeal, dry
2/3 cup coconut flakes
1/3 Cup Honey
1/2 Cup Peanut Butter
Chocolate chips added based on preference (we added 1/2 Cup)
Pour in the dry ingredients first, followed by the remaining items. Stir until fully mixed. Scoop into little balls, plate & enjoy!
Check back to find more of our easy favorites & much more! Happy eating!
Sophie & Trey
Looking for a sweet treat to beat the heat this summer? Try this new, not-so-guilty favorite that only takes 4 ingredients and a few, simple steps!
This recipe is simple and quick with only one minor drawback. It takes at least 2 hours in the freezer to be fully frozen yogurt bark.
Here is all you need:
- One 8oz tube of Noosa Coconut Yogurt (Or your favorite coconut yogurt**)
- 1/8 cup of semi sweet or dark chocolate mini chips
- Parchment Paper
- Aluminum Foil
**I choose a full fat yogurt because it tends to have a little less freezer burn than nonfat yogurt. However, either option works!
How to prepare:
- Line a baking sheet with parchment paper.
- Spread the yogurt in a thin layer on the paper.
- Top with the mini chocolate chips. You can also add fresh fruit and granola to spice things up!
- Cover the baking sheet with a piece of aluminum foil. Place in the freezer for 2 hours or overnight.
- When the bark is fully frozen chop the bark into pieces to serve.
I hope you were inspired by this quick recipe to get cooking!
Sophie & Trey
Looking to add the perfect festive dessert to your July 4th party! Make this red, white and blue cake for a fun surprise!
1/2 Cup Unsalted Butter
1 Cup Sugar
3 Large Eggs
2 Cups Unbleached Cake Flour
3 teaspoons Baking Powder
1 teaspoon Sea Salt
1 Cup Buttermilk
2 teaspoons Rodelle Reserve Vanilla
1½ Cups Unsalted Butter – softened
6 Cups Powdered Sugar
1 teaspoon Rodelle Reserve Vanilla
2 teaspoons Buttermilk
Preheat oven to 375°F
Soft the butter then cream butter with the mixer.
Add sugar & eggs.
Mix flour, baking powder and salt.
Gradually add dry ingredients to wet while alternately adding buttermilk.
Mix in vanilla.
Divide batter between 2 (8″) round cake pans that have been generously greased with butter or shortening.
Bake 25 minutes or until edges are light golden brown.
Allow cakes to cool in pans for 10 minutes.
Grease your cooling rack. Transfer cakes to cooling racks. Allow to cool completely before frosting.
In a stand mixer fitted with the whisk attachment, whip the butter for 1 minute.
Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition. Mix for 30 seconds between each sugar addition.
Add vanilla and buttermilk.
Mix on medium/high speed for 4-5 minutes. Frosting will be light and creamy.
Chill in the refrigerator for 30 minutes before frosting your cake. Whip once more before frosting cake.
Now you have the perfect centerpiece for your table. Serve with sparklers for extra fun!
Sophie & trey