Dessert

Easy Banana & Berry Smoothie Bowl

I have been meaning to post a smoothie bowl recipe for quite some time now and today I finally did it! It almost seems un-foodblogger-like not to have a smoothie bowl recipe since they are one of the hottest items in the food world right now. I am starting off very simple with a easy Banana & Berry smoothie bowl. It’s easy to make and uses simple ingredients.

easy Banana & Berry smoothie bowl

Smoothie bowls are basically thick smoothies served in a bowl. Whoever came up with this idea deserves props as the bowls are so much fun and are a great alternative to the drinkable smoothies. From my research online the bowl frenzy started with Acai bowls which originated in Brazil and later made their way to San Francisco. Since then, there have been so many variations of the bowls but one thing that can’t be denied is how delicious and good for you they are.

Thanks to Instagram, smoothie bowls have also become a trendy food. If you just type the words smoothie bowl on Instagram you will find the prettiest and artistically decorated smoothie bowls out there. Sometimes they look too pretty, you wonder if the person who made it actually ate it. My only problem with those perfect smoothie bowls is that they are unrealistic. Nobody has time to add pretty flowers and sprinkles to their food. This is why it was important to me that the recipe I share today includes day to day ingredients that can easily be found.

 smoothie bowl
easy Banana & Berry smoothie bowl

For this smoothie bowl I used frozen bananas, frozen berries and almond milk. Frozen fruit works better for smoothies in my opinion but you can certainly use fresh fruit. I love the texture that frozen fruit brings to smoothies. I also used almond milk instead of cow’s milk because I wanted a smoothie that wasn’t too creamy but had more of a sorbet taste. For those days when I want a really creamy smoothie, I use milk instead.

This easy banana & berry smoothie bowl is ready in less than 5 minutes. I topped it with pre-sliced fruit for convenience sake but if you want to save money I suggest cutting the fruit yourself. Sometimes I find pre-sliced fruit worth the extra bucks since my time is so limited. If you are looking for more inspiration check out my Easy Citrus Sour Cream Mousse Recipe too!

Print Recipe
Easy Banana & Berry Smoothie Bowl
Banana & Berry Smoothie Bowl
Servings
People
Ingredients
  • 1 1/2 cups Mixed Frozen Berries
  • 1 cup frozen banana slices
  • 3/4 cups Unsweetened Almond Milk
  • 1 cup fresh fruit of your choice sliced
  • 1/4 cup Hazelnut Granola
Servings
People
Ingredients
  • 1 1/2 cups Mixed Frozen Berries
  • 1 cup frozen banana slices
  • 3/4 cups Unsweetened Almond Milk
  • 1 cup fresh fruit of your choice sliced
  • 1/4 cup Hazelnut Granola
Banana & Berry Smoothie Bowl
Instructions
  1. Blend the first 3 ingredients in a blender until completely smooth but still thick. Add more liquid as needed to get it to the right consistency.
  2. Serve in a bowl and top with the sliced fruit and granola. So easy!

Easy No Frosting Jumbo Chocolate Cupcakes

No frosting cupcakes? You are probably wondering why anyone would ever want to make cupcakes with no frosting. I totally understand your concern. Frosting is awesome on cupcakes but sometimes you just need to enjoy the cake on its own. Perhaps you are cutting down on your calorie intake, have allergies or want to use the cupcakes as a base for a ice cream layered dessert. Either way the cakes will taste great with or without frosting. I made these because I had been eating plenty of rich desserts over the holiday and needed something a little less heavy. These no frosting jumbo chocolate cupcakes are perfect and absolutely delicious.

Easy No Frosting Jumbo Chocolate Cupcakes


We love these no frosting cupcakes with ice cream for dessert or with a cup of hot cocoa or coffee. You can also top them with whipped cream or cream cheese. It is really the best way to make cupcakes because you can cater to different tastes and preferences with the toppings. If you are really in the mood for a cake with frosting you can check out our Easy Carrot Cake Recipe with cream cheese frosting.

The No Frosting Jumbo Chocolate Cupcakes Recipe:

What makes this easy No Frosting Jumbo Chocolate Cupcakes recipe special is the rich chocolate flavor and its easiness to make. With hints of coffee and vanilla, the flavor is amazing. We like Tresomega virgin coconut oil for this recipe instead of vegetable oil. You do not taste the coconut in the cake which is good while you still get the health benefits and richness of coconut oil.

You can use this same recipe for a 2 layer cake, just split the batter into two 9 inch baking pans. You can most certainly add frosting if you wish. Martha Stewart has a easy chocolate frosting recipe here.

Flour, Sugar and Cocoa Powder
Tresomega Virgin Coconut Oil
Eggs, Milk and Melted Coconut Oil
Chocolate Cake Batter

The first time I made this recipe I was a little nervous to add the hot water. After I put the hot water in I thought for sure it was going to be a flop but it turned out great. The batter will be very watery but don’t worry, that is how it is supposed to look like.

Easy No Frosting Jumbo Chocolate Cupcakes
Easy No Frosting Jumbo Chocolate Cupcakes
How to Store Chocolate Cupcakes

Wrap each cupcake in cling plastic wrap first, then wrap with foil. Place in a large freezer bag and freeze. They will last for about 60 days. When storing in the fridge they can last for about a week. Just make sure they are sealed with cling wrap or in a air tight container.

Print Recipe
Easy No Frosting Jumbo Chocolate Cupcakes Recipe
Jumbo No Frosting Chocolate Cupcakes
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cupcakes
Ingredients
  • 2 Cups all Purpose flour
  • 1 1/2 Cups granulated sugar
  • 3/4 Cup cocoa Powder
  • 2 Teaspoons baking powder
  • 1 1/2 Teaspoon baking Soda
  • 1 Teaspoon espresso Powder
  • 1 Teaspoon Salt
  • 1 Cup milk
  • 2 Large eggs
  • 1 Cup melted Tresomega Coconut Oil
  • 1 Cup boiling water
  • 2 Teaspoons pure vanilla extract
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cupcakes
Ingredients
  • 2 Cups all Purpose flour
  • 1 1/2 Cups granulated sugar
  • 3/4 Cup cocoa Powder
  • 2 Teaspoons baking powder
  • 1 1/2 Teaspoon baking Soda
  • 1 Teaspoon espresso Powder
  • 1 Teaspoon Salt
  • 1 Cup milk
  • 2 Large eggs
  • 1 Cup melted Tresomega Coconut Oil
  • 1 Cup boiling water
  • 2 Teaspoons pure vanilla extract
Jumbo No Frosting Chocolate Cupcakes
Instructions
  1. Preheat oven to 350º F. If not using paper liners, prepare two 6 cup large muffin pans (makes 12 jumbo cupcakes) with butter and light dusting of flour.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl and combine well.
  3. Add milk, coconut oil, eggs, and vanilla to flour mixture and mix together using a electric mixer. carefully add boiling water to the batter and mix well.
  4. Distribute cake batter evenly between the two prepared muffin pans. Bake for 30-35 minutes.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Dust with powdered sugar and enjoy!

The easiest carrot cake recipe ever

The first time I heard of carrot cake, I thought it was going to taste very carroty and boring, but wow! It was not what I expected. The carrots are not overpowering at all, in fact you can barely taste them. Carrot cake has become one of my favorite cakes. Even the hubby who hates cake gobbles this one up when I make it. Very moist, slightly sweet with a hint of spice. It is just amazing and today I am sharing the easiest carrot cake recipe ever.

the easiest carrot cake recipe ever

Carrot cakes can be eaten plain but adding a layer of cream cheese frosting takes them to another level. Some people like to add nuts, raisins, pineapple and all sots of ingredients in theirs but I like mine simple. I strongly believe that keeping things simple always pays off, but if you like to be adventurous I say go for it.

The Carrot Cake Recipe:

This recipe is so easy even a beginner can pull it off. I am not a big baker so you know when I say a cake recipe is easy then it is really easy. The recipe involves mixing eggs, melted coconut oil, sugar, vanilla essence, spices in one bowl and mixing flour, baking powder, baking soda and a pinch of salt in another. Once done all you do is combine the dry and and wet ingredients followed by 3 cups of grated carrots and voila!

Seriously, the most laborious work you will do during this process is grate the carrots. If you have a food processor you can use the shredding feature which will save you so much time. Just be warned the batter will not look so pretty before baking but don’t worry it will turn golden brown and amazing.

Grated Carrot
Carrot Cake Batter

When the cake is cooked and cooled completely, layer with homemade cream cheese frosting. The result is a delightfully rich and delicious cake. We like to have it with a cup of coffee or tea for dessert.

Carrot Cake
Carrot Cake Slice
How to Store Carrot Cake with Cream Cheese frosting:

Chances are the leftovers will not last long but the best way to store carrot cake with cream cheese frosting is to store it in the fridge. It will last for about 5 to 7 days when refrigerated. Make sure the container is tightly sealed or covered with cling wrap or foil to prevent drying. You can also freeze individual slices wrapped in cling wrap for at least 2 months in freezer. 
Don’t want the fuss of baking a cake but want a crowd pleasing dessert? How but getting an Edible Arrangements Fruit Basket. Read more about them here!

Print Recipe
Easy Carrot Cake Recipe
Carrot Cake
Course Dessert
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
2 layer cake
Ingredients
  • 1 1/4 cup Melted Coconut oil
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 1/2 tsp ground cinnamon
  • 2 1/2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 cups fresh grated carrots
  • 1/4 cup roughly chopped pecans
Cream Cheese Frosting
  • 16oz (2 8oz bricks) softened full fat Philadelphia cream cheese
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
Course Dessert
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
2 layer cake
Ingredients
  • 1 1/4 cup Melted Coconut oil
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 1/2 tsp ground cinnamon
  • 2 1/2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 cups fresh grated carrots
  • 1/4 cup roughly chopped pecans
Cream Cheese Frosting
  • 16oz (2 8oz bricks) softened full fat Philadelphia cream cheese
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
Carrot Cake
Instructions
  1. Preheat oven to 350F degrees. Butter 2 9-inch cake pans or line them with parchment paper.
  2. Mix the first 8 ingredients in a food processor till well combined. You can easily mix them up using a whisk or wooden spoon.
  3. In another bowl sift flour, baking powder, salt and baking soda into a large bowl. Add the egg mixture into the flour mixture and mix till smooth and well combined. Add grated carrots and mix gently.
  4. Place batter into the 2 pans and bake for 35 minutes and allow to cool for at least an hour.
Frosting
  1. Beat butter and cream cheese with an electric mixture until it is creamy and lump free. Add 1 cup of sugar and mix for 2 minutes then add the second cup and mix for another 2 minutes till mixture is super smooth.
Cake Assembly
  1. Set the first layer on a cake stand with the flat side facing up then spread a third of the frosting over the cake. Top with the next cake layer with the rounded side up. I made the mistake of putting the round side down which didn't really look good. Spread the remaining frosting on the top and sides if you wish. There will be plenty of frosting for this. I just chose not to do the sides out of sheer laziness.

Pumpkin Cream Cheese Bundt Cake

You know its fall when you start seeing pumpkin spice lattes, Halloween decorations and warm colors all over. Although I am sad that summer is over, I am excited for the culinary pleasures that fall brings. It’s only fitting that my first recipe of the fall season is a pumpkin cream cheese Bundt cake. It’s the type of cake you want to enjoy with a cup of hot tea or creamy coffee on a cool day. The smell off cinnamon, nutmeg, allspice and cloves is so warm and inviting. Certainly one of those small things that make life worth living.

This Pumpkin Cream Cheese Bundt Cake is absolutely delicious and you will savor every bite. The cake batter is made with flour, pumpkin puree and pumpkin pie spice and the filling with Bruegger’s pumpkin cream cheese, egg and sugar. Bruegger’s Bagels always has fun cream cheese flavors and the fall favorite is definitely the pumpkin cream cheese! I highly recommend a visit to any of their locations to try it out.

The beauty of this recipe is that the filling is added before the cake is baked. That means no cutting and icing after baking which is a score in my book. Another thing to love about this Bundt cake is that it is not overly sweet and the pumpkin cream cheese filling is the perfect creamy layer. This is one recipe that will stay in my rotation and will be featured in many Thanksgiving dinners to come.

Sponsored post written by me in collaboration with Bruegger’s Bagels. The opinions and text are all mine.

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Print Recipe


Pumpkin Cream Cheese Bundt Cake

Course Dessert

Servings


Ingredients
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 4 tsp pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1 15 oz. pumpkin puree
  • 3/4 cup dark brown sugar
  • 3/4 cup canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract

Cream Cheese Filling
  • 2 tubs Bruegger's pumpkin cream cheese
  • 1 large egg
  • 1/4 cup granulated sugar

Course Dessert

Servings


Ingredients
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 4 tsp pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1 15 oz. pumpkin puree
  • 3/4 cup dark brown sugar
  • 3/4 cup canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract

Cream Cheese Filling
  • 2 tubs Bruegger's pumpkin cream cheese
  • 1 large egg
  • 1/4 cup granulated sugar


Instructions
  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan with butter.

  2. Mix the flour, baking soda, salt and pumpkin spice in a large bowl.

  3. In separate bowl, mix the pumpkin puree, brown sugar, mashed banana, oil, eggs, and vanilla extract until combined. Pour the mixture into the flour and whisk until a thick batter is formed.

  4. Mix the cream cheese with egg and granulated sugar until well combined. Its ok if a few small lumps remain.

  5. Spread half of the pumpkin batter into the bundt pan then spread all of the cream cheese filling on top. Spread the remaining pumpkin batter on top and bake for 1 hour or until a toothpick inserted into the cake comes out clean.

  6. When cake is completely cooked Once done, remove from the oven and allow to cool for 1 hour in the pan. Then, invert the bundt cake onto a wire rack to cool for another hour.

Easy Blueberry Cheesecake Bars

It’s summertime and that means there is a barbecue or some sort of gathering to attend every weekend. If you are running out of ideas for things to bring to a party, these easy blueberry cheesecake bars are just the thing. I am always  inspired by Bruegger’s Bagels products and used their delicious Blueberry Greek Cream Cheese for this recipe. I remembered having the blueberry cream cheese with my bagel and thinking it would be awesome in a cheesecake recipe! Saying this recipe is easy is an understatement, its super simple.

Easy Blueberry Cheesecake BarsEasy Blueberry Cheesecake Bars

What makes this blueberry cheesecake bar recipe a winner is that it looks like you have worked really hard to create it and it is a guaranteed crowd pleaser. All you need to follow are these 7 easy steps and you are on your way to being the star of your potluck or party.

             How to make easy Blueberry Cheesecake Bars:

1. Get all your ingredients ready. Very important to use good quality cream cheese. In this recipe I used Bruegger’s Bagels Blueberry Greek Cream Cheese which has the perfect amount of blueberry flavor and has nice tang from the yogurt.

2. Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb consistency.

3. Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Cook in the oven for 12 minutes.

4. Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, lemon zest in the rinsed food processor

5. Pour cream cheese mixture over the cooled base.

6. Garnish with fresh blueberries over the cream cheese and cook in the oven for 40 minutes.

Easy Blueberry Cheesecake Bars

7. Cool over the counter for about 3 hours and chill in the refrigerator for about 5 hours, preferably overnight. Dust with powdered sugar and serve.

When done, the blueberries will pop in your mouth and the cream cheese filling will be rich and heavenly. Looking for more summer food inspiration? Check out my post on How to Host the ultimate Bagel Brunch

FYI: This post is in partnership with Bruegger’s Bagels. The images, content and opinions are completely my own.

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Print Recipe
Easy Blueberry Cheesecake recipe
Easy Cheesecake Bars Recipe
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
people
Ingredients
Base
  • (1 package) 9 Cinnamon Graham Crackers
  • 2 tbsp Granulated white sugar
  • 1/2 stick stick (2 oz) Melted butter
  • 1 tsp Cinnamon
Filling
  • 1 6.5 ounce tub Bruegger's Bagels Blueberry Greek Cream Cheese
  • 1 6.5 ounce tub Bruegger's Bagels Plain Cream Cheese
  • 2 large Eggs
  • 2 tbsp. Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1 tsp Corn starch
  • 1/2 cup White sugar
  • 1 cup Fresh sweet blueberries
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
people
Ingredients
Base
  • (1 package) 9 Cinnamon Graham Crackers
  • 2 tbsp Granulated white sugar
  • 1/2 stick stick (2 oz) Melted butter
  • 1 tsp Cinnamon
Filling
  • 1 6.5 ounce tub Bruegger's Bagels Blueberry Greek Cream Cheese
  • 1 6.5 ounce tub Bruegger's Bagels Plain Cream Cheese
  • 2 large Eggs
  • 2 tbsp. Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1 tsp Corn starch
  • 1/2 cup White sugar
  • 1 cup Fresh sweet blueberries
Easy Cheesecake Bars Recipe
Instructions
  1. Preheat oven to 325 degrees
  2. Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb texture.
  3. Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Bake in the oven for 12 minutes.
  4. Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, and lemon zest in the rinsed food processor.
  5. Cool Base for at least 20 minutes or until you an touch it comfortably. Pour cream cheese mixture over the cooled base.
  6. Garnish with fresh blueberries on top of the cream cheese filling and bake in the oven for 40 minutes.
  7. Cool over the counter for at least 3 hours before placing in the refrigerator. Keep in the refrigerator for about 5 hours preferably overnight to allow cheesecake to set.
  8. Cut cheesecake into squares or rectangles and dust with powder sugar.

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