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

It’s spring.

But there’s snow on the ground.

And I’m not happy about it.

[Yes, I’m aware I just started one sentence with the conjunction “but” and the very next sentence with the conjunction “and”… I’m not trying to win any English contests here.]

We’ve had a few spring-like days here in New England, but one peek outside, and you could easily be fooled into thinking it’s December.

At least I have a batch of this warm, comforting, hearty soup to combat the lingering wintertime blues.

Cauliflower is roasted with onions and garlic, then pureed with chicken or veggie stock into a thick soup. I drizzled my initial bowl with olive oil and topped it with some crispy cauliflower “crumbs”; you know, the little bits that you pick off of the baking sheet and snack on while you wait for the florets to cool. Just me?

Although delicious the first way, some might prefer this soup jazzed up with some additional flavors; a job well-suited for the classic buffalo-blue combo.

I may not have warm weather, but I have soup!

Roasted Cauliflower Soup {Two Ways}

Ingredients (4 servings)

Instructions

Preheat oven to 425°F. Combine cauliflower florets, unpeeled garlic cloves, and onion wedges on a large rimmed baking sheet. Drizzle olive oil over the veggies, and toss to coat. Season to taste with salt and pepper. Roast until the cauliflower is crisp and browned and the garlic & onion are soft, about 30 minutes, tossing once.

Meanwhile, bring the stock to a simmer in a large saucepan set over low heat.

When the veggies are done roasting, allow to cool for 5 minutes. Squeeze the roasted garlic cloves out of their skins and dice the roasted onions. Reserve a couple Tbsp of roasted cauliflower “crumbs” for garnish, if desired.

Add the roasted cauliflower, peeled garlic cloves, and diced onions to the simmering stock mixture. Remove from heat. Puree with an immersion blender OR puree in a blender (in batches) until desired consistency is reached. Season to taste with salt and pepper.

Garnish with olive oil & reserved roasted cauliflower crumbs – or buffalo sauce and blue cheese – if desired.

Estimated Nutrition Per Serving (approximately 1 cup):

• Calories: 230
• Protein: 4g
• Carbohydrates: 13g
• Dietary Fiber: 3g
• Sugars: 5g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 630mg

When I posted my Cinnamon Raisin Peanut Butter I mentioned that I would share a homemade version of another of my favorite peanut butter flavors: yep, white chocolate!

Now I know some people dislike white chocolate.

If that is your position, then I suppose I can accept it… but only if you promise me that you’ll try this peanut butter. If you don’t love it, then I guess you really do have a problem with white chocolate.

You should get that problem checked out.

If you are a fan of white chocolate… well first of all I like you, and second of all you will want to make this peanut butter as soon as possible.

Like, now.

Go ahead and get your food processor out.

I’ll wait…with this jar of creamy, dreamy white chocolate peanut butter at my side ;).

Ok let’s do this.

The peanuts will break down into a coarse paste after about 5 minutes of processing.

A teaspoon of canola oil breaks the paste down into a creamy butter. You don’t absolutely need to add the oil, but it results in the perfectly drippy consistency that I adore in a peanut butter.

I added just enough melted white chocolate to give the peanut butter a sweet richness, but not so much that it morphed into a cloying dessert.

Ah, there’s the creamy & smooth finished result!

A bit of Kosher salt balances out the sweetness, and a touch of vanilla extract adds an extra flavor element.

See that spoon in the jar? Yeah, that’s probably how most of this peanut butter will be consumed, but I will try to reserve some for drizzling over yogurt or smearing onto toast.

You might even want to double the recipe so you can have some leftover peanut butter to make these.

Or maybe these?

Next up? Dark chocolate peanut butter!

White Chocolate Peanut Butter

Ingredients

Directions

Nutrition Information per 2 Tbsp serving:

192.6 calories, 15.7 grams total fat, 2.7 grams saturated fat, 9 grams total carbohydrate, 2.2 grams fiber, 4.3 grams sugars, 6.8 grams protein

Estimated Nutrition Per Serving

• Calories: 150 calories
• Total Fat: 11 grams
• Saturated Fat: 3 grams
• Cholesterol: 2 mg
• Sodium: 50 mg
• Total Carbohydrates: 9 grams
• Dietary Fiber: 1 gram
• Sugars: 7 grams
• Protein: 4 grams