I was first introduced to cranberry ice cream on Cape Cod… ya know, the nation’s capitol for cranberry bogs.

Well, maybe not officially – but I’m pretty sure the vast majority of this country’s fresh cranberries hail from our humble little state.

Anyway. Cranberry ice cream. Have you ever had it?! I really enjoyed the tiny cup I had out in Truro, and have been waiting for fresh cranberries to grace stores’ shelves so I could make a healthier frozen yogurt version.

Though it may not be the best time for a frozen yogurt recipe, it most certainly is appropriate to post a cranberry recipe given the holiday season.

Cranberries. Greek yogurt. Sugar. Salt.

That’s all it takes to make this fuchsia-hued dessert.

Plus a little patience – always patience when it comes to homemade frozen yogurt! BUT I can tell you that the end result is well worth the wait. Every time I make a frozen dessert I prepare myself for the demise of my 5+ year old ice cream machine, and every time it mercifully proves me wrong. Keep on truckin’ little guy =).

Sweet, slightly tart, creamy, and luscious, this cranberry fro yo tastes much more decadent than it actually is.

Plus, you can’t beat that color. In a world overrun by artificial food coloring, it’s important to remember that food with gorgeous colors do actually exist in nature.

As is true with most homemade frozen yogurts, this one is best if served either straight from the ice cream machine or after a brief (1-2 hours) sojourn in the freezer. Any longer and the frozen yogurt will freeze almost rock-hard, (yes, I’ve tried the vodka trick… it makes just a tiny bit of difference), rendering it a bit tough to scoop. However, if you do end up with leftovers – as I did – simply remove the container from the freezer about half an hour before you intend to serve the frozen yogurt. I’m not a huge fan of the microwave thaw method, but it will do in a pinch if you absolutely must have cranberry frozen yogurt rightthissecond (I wouldn’t blame you if this is the case).

Ingredients

Instructions

1. Prepare the Cranberries

• Start by rinsing the cranberries thoroughly if using fresh ones. If you’re using frozen cranberries, allow them to thaw for a few minutes.

2. Blend the Ingredients

• In a food processor or blender, combine the cranberries, Greek yogurt, granulated sugar, vanilla extract, lemon juice, and a pinch of salt.
• Blend the mixture until it becomes smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor to ensure all the ingredients are well incorporated.

3. Taste and Adjust

• After blending, taste the mixture. Depending on your preference, you can adjust the sweetness by adding more sugar or tartness by adding more lemon juice.

4. Chill the Mixture

• Transfer the blended mixture into a bowl and cover it with plastic wrap. Place it in the refrigerator for about 2-3 hours to chill. Chilling allows the flavors to meld and gives you a creamier texture.

5. Churn in Ice Cream Maker

• Once the mixture is thoroughly chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning, which typically takes about 20-25 minutes. During this time, the mixture will thicken and become more like frozen yogurt.

6. Serve or Store

• You can serve the Cranberry Frozen Yogurt immediately for a soft-serve consistency or transfer it to an airtight container and freeze it for a firmer texture.
• If frozen for a longer period, allow it to sit at room temperature for a few minutes to soften before scooping.

7. Garnish and Enjoy

• Garnish your cranberry frozen yogurt with fresh cranberries, a sprig of mint, or a drizzle of honey for an extra touch of flavor and presentation.
• Enjoy your homemade Cranberry Frozen Yogurt as a refreshing dessert or snack!

Directions

Nutritional Information Per Serving (about 1/2 cup)

• Calories: 180 calories
• Protein: 6 grams
• Carbohydrates: 39 grams
• Dietary Fiber: 3 grams
• Sugars: 32 grams
• Fat: 0.5 grams
• Saturated Fat: 0 grams
• Cholesterol: 0 milligrams
• Sodium: 20 milligrams
• Potassium: 115 milligrams
• Vitamin C: 13% of the Daily Value (DV)
• Calcium: 10% of DV
• Iron: 1% of DV

If you’re thinking that this cranberry frozen yogurt would go beautifully well with a warm Spiced Sweet Potato Blondie, you would be 100% correct!

It probably comes as no surprise, but I’ve always had a wicked sweet tooth. When my brother and I were kids, my parents typically kept healthy desserts in the house, (i.e. all-fruit popsicles, “healthified” homemade baked goods, etc.), but every now and then they’d splurge and buy us a decadent treat.

Some of my favorites were the vast array of Pepperidge Farm cookies: buttery Chessmen, chocolate-filled Milanos, crispy Bordeaux, spicy Gingermen, classic Chocolate Chunk… and fruit-filled Veronas. I simply adored those cookies with the sweet strawberry jam centers.

Although I can’t pinpoint the last time I indulged in these cookies, I can remember exactly what they taste like.

My Flourless PB&J Thumbprint Cookies are NOT a re-creation of the Veronas, but they do satisfy my craving for (peanut)buttery cookies with a fruity filling.

I slightly modified my recipe for Flourless White Chocolate Peanut Butter Cookies by adding a bit more Sucanat, (because I didn’t use an already sweetened peanut butter for the this batch), and replacing the white chocolate chips with a thumbprint-sized dollop of raspberry preserves in each cookie. You can use any type of jam you like – I prefer all-fruit varieties (meaning no added sugar) that contain pieces of actual fruit & seeds.

Ingredients

Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix Peanut Butter and Sugar

In a mixing bowl, combine the creamy peanut butter and granulated sugar. Stir until well blended.

3. Add Egg and Vanilla

Add the egg and pure vanilla extract to the peanut butter mixture. Mix until the dough comes together. It will be slightly sticky, which is what you want.

4. Form Cookie Dough Balls

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.

5. Make Thumbprints

Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Be gentle to avoid cracking the dough.

6. Add Jelly or Jam

Fill each thumbprint with a dollop of your favorite fruit jam or jelly. You can choose strawberry, raspberry, grape, or any other flavor that tickles your taste buds.

7. Bake to Perfection

Bake the cookies in the preheated oven for approximately 10-12 minutes, or until they are set and slightly golden around the edges.

8. Cool and Enjoy

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Once they have firmed up, transfer them to a wire rack to cool completely.

9. Optional Dusting

If you’d like, you can dust the cooled cookies with a light sprinkle of powdered sugar for a touch of sweetness and elegance.

Flourless PB&J Thumbprint Cookies With Estimated Nutrition Per Serving

• Calories: Approximately 120 calories
• Total Fat: 9 grams
  • Saturated Fat: 2 grams
• Cholesterol: 15 milligrams
• Sodium: 60 milligrams
• Total Carbohydrates: 9 grams
  • Dietary Fiber: 1 gram
  • Sugars: 6 grams
• Protein: 4 grams

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together the peanut butter through vanilla extract.
3. Using a mini ice cream scoop, spoon cookie dough onto prepared baking sheet.
4. Make a small indentation in the center of each cookie dough ball using your thumb and fill each with a bit (about 1/2 tsp) of preserves.
5. Bake at 350 degrees F until the cookies are lightly golden brown, but still soft, about 10-12 minutes.
6. Let cool for about 5 minutes on baking sheet, then cool completely on a wire rack. Cookies will harden a bit upon cooling, but the end product is a fairly soft & chewy cookie.

Why it took me this long to make a banana bread version of my beloved pancakes-for-one recipe I have no idea.

I’m not even sure what brought on the inspiration for this stack, but I can tell you that these ‘cakes smell and taste very similar to your favorite loaf of banana bread.

I consider bananas to be season-less, as prices, availability, and quality remain pretty consistent year-round. Other than during a brief aversion to them during my first trimester, I keep a bunch of bananas on our counter at all times; for slicing into cold cereal & folding into Greek yogurt during the warm months and for whipping into stovetop oats & mashing into baked goods when the weather turns cool.

We’re currently enjoying a preview of the gorgeous New England fall weather to come in the months ahead, and my baking instinct has kicked in. Visions of soft pumpkin muffins, flaky sweet potato biscuits, and loaves of warmly spiced quick bread have officially trumped those of sweet bing cherries, juicy ripe peaches, and frosty fruity popsicles.

If you’re craving the comfort of baked goods but are still in the midst of sticky, hot summer weather – or just don’t want to turn the oven on – these banana bread pancakes may be just what you’re looking for!

Ingredients (1 serving)

Instructions

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, whisk together the egg white, buttermilk, vanilla extract, and mashed banana.

Stir dry ingredients into the wet just until moistened. Set aside to rest.

Heat oil or butter in a large nonstick skillet or griddle over medium heat.

When hot, spoon the batter into the skillet by the 1/4 cupful.

When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.

Flip pancakes and let cook for another minute or so, or until golden brown.

Serve pancakes with maple syrup.

Nutrition Per Serving

Calories: 280

Total Fat: 8g

Saturated Fat: 4g

Trans Fat: 0g

Cholesterol: 60mg

Sodium: 480mg

Total Carbohydrates: 45g

Dietary Fiber: 1g

Sugars: 11g

Protein: 7g

Vitamin D: 10%

Calcium: 20%

Iron: 15%

Potassium: 6%

Every time John makes The Pioneer Woman’s lasagna (his go-to lasagna recipe), Lily gobbles up what we serve her and often asks for more. He makes a huge pan of it so there’s plenty of leftovers for quick Lily meals during the week.

Although Ree’s lasagna certainly is delicious, it’s not exactly the healthiest recipe out there. I wanted to make a lasagna using whole wheat noodles, low-sodium marinara sauce, and spinach to ensure Lily is getting whole grains and veggies without too much salt.

I also wanted to make individual portions so I could freeze them and easily defrost and reheat them as needed.

A quick google search for “lasagna cups” yields a ton of recipes; most of which call for wonton wrappers instead of lasagna noodles. Although the former are quick to prepare and easier to stuff into muffin cups, I wanted to stick with the traditional lasagna noodles.

Each cup is stuffed with a meat & spinach sauce, an herby ricotta mixture, and – of course – plenty of mozzarella cheese. The cups are baked to a bubbly & crispy perfection, and they pop right out of the muffin tin if you grease it beforehand.

One or two cups is the perfect serving size for a toddler, and Lily loves them!

Ingredients

Instructions

1. Preheat Your Oven:

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray and set it aside.

2. Cook the Lasagna Noodles:

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set aside.

3. Prepare the Filling:

In a medium mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of grated Parmesan cheese, beaten egg, chopped basil, chopped parsley, salt, and black pepper. Mix well until all the ingredients are incorporated.

4. Make the Sauce:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant. Add the ground beef and cook until it’s browned and cooked through. Pour in the marinara sauce, season with salt and pepper, and let it simmer for 5-7 minutes.

5. Assemble the Lasagna Cups:

Take one cooked lasagna noodle and cut it in half widthwise. Place one half in the bottom of each muffin cup, allowing the ends to extend over the sides. Spoon a tablespoon of the ricotta mixture into each cup, followed by a spoonful of the meat sauce. Repeat this layering process one more time, finishing with a sprinkle of mozzarella cheese and Parmesan cheese on top.

6. Bake:

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

7. Serve:

Allow the lasagna cups to cool for a few minutes before carefully removing them from the muffin tin. Serve hot with a garnish of fresh basil or parsley.

These Individual Lasagna Cups are a fun twist on the classic dish and are sure to be a hit with family and friends. They’re not only delicious but also incredibly convenient for portion control. Enjoy your mini lasagna cups as a satisfying main course or as delightful appetizers at your next gathering. Buon appetito!

Nutrition per Serving

• Calories: 330 kcal
• Protein: 18g
• Carbohydrates: 22g
• Dietary Fiber: 2g
• Sugars: 4g
• Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 540mg

So, pancakes.

And chocolate chip cookie dough.

I seem to be fixated on both lately… and can you really blame me?

Both are typically decadent splurges, but with this recipe you can satisfy two cravings simultaneously without over-indulging.

Yes, really!

I used my basic whole wheat buttermilk pancakes-for-one recipe, and added in chopped grain-sweetened chocolate chips for a subtle sweetness. In place of maple syrup, I whipped up a glaze using the Chocolate Chip Cookie Dough Dip I posted earlier in the week.

If you haven’t made the dip, you can certainly serve the pancakes sans cookie dough glaze; the chocolate chip pancakes are light, fluffy, and delicious all on their own…

But let’s be honest, doesn’t this look so much better?!

Light & pillowy pancakes that taste like chocolate chip cookie dough… do you really need to ask yourself whether or not you’ll make these?!

Sunday (or Saturday… or heck, Monday) morning breakfast is served.

You’re welcome.

Chocolate Chip Cookie Dough Glazed Pancakes for One

Ingredients

Directions

Nutritional Information:

483.4 calories, 16.6 grams fat, 3.5 grams saturated fat, 10.6 grams fiber, 20.4 grams sugar, 17.5 grams protein

Nutritional Information WITHOUT chocolate chip cookie dough glaze:

338.3 calories, 4.1 grams fat, 1.9 grams saturated fat, 8.5 grams fiber, 14 grams sugar, 14.6 grams protein

Estimated Nutrition Per Serving

(Note: The nutrition values are approximate and may vary based on specific ingredients and portion sizes.)

• Calories: 505 kcal
• Total Fat: 27g
  • Saturated Fat: 15g
  • Trans Fat: 0g
• Cholesterol: 138mg
• Sodium: 668mg
• Total Carbohydrates: 58g
  • Dietary Fiber: 2g
  • Sugars: 24g
• Protein: 8g

Please keep in mind that these nutritional values are estimates and can vary based on the specific brands and quantities of ingredients used. Adjustments may be needed based on individual dietary preferences and requirements. Enjoy your delicious pancakes!

Medjool dates.

Otherwise known as the loves of my life (third to John and the pets, that is), nature’s candy, perfection in one bite…

Clearly I adore these plump and naturally sweet little pillows of deliciousness. Delectable as is, stuffed with cheese and nuts, wrapped with prosciutto, stirred into oatmeal, baked into quick breads and muffins, or dunked into peanut butter, dates have become a staple in my pantry.

I’ve recently become enamored with using Medjool dates as the sole sweetener in desserts, as a healthy and unrefined sugar substitute. Thus, when I came across Wing-It Vegan‘s recipe for Date-Sweetened Vanilla Ice Cream, I knew I had to make it immediately.

As expected, it was delicious! After polishing off the batch of rich vegan ice cream, I set to work altering the recipe to be a bit lighter. I used a combination of light coconut milk and coconut milk beverage, and turned to Wheeler Del Toro‘s technique of creating a “slurry” to thicken the ice cream base. I also tossed in a touch of vodka in an effort to keep the ice cream from freezing rock solid.

The verdict? Although not as rich as the original recipe, this lightened version is mighty good. The cooking technique ensures a thick and creamy base, and the dates lend the perfect amount of gentle sweetness. About 10 minutes on the counter at room temperature renders the ice cream soft enough to scoop.

Date Coconut Milk Ice Cream

Ingredients

Directions