These marble cookies are made with my FAVORITE chocolate chip cookie recipe and a double chocolate chip cookie recipe. Since you have to make two batches of cookies, you’ll get around 50 cookies with this recipe, which is perfect if you bring them to a party, work, or give them away. You can also store the cookie dough in the freezer if you do not want to use it all. 

Double Chocolate Chip Marble Cookies

Mable cookies are a delicious treat that everyone can enjoy! You get the best of both worlds.  

I used the baking chips from Michaels, and they are so cute! I added extra white chocolate and semi-sweet chocolate chips to the mix. 

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Double Chocolate Chip Cookies

Double chocolate chip cookies are perfect when craving a brownie flavor with a cookie texture. I love making these with white chocolate chips, too.

Course Dessert

Keyword cookies, double chocolate chip, white chocolate chip, dessert, marble cookies, delicious recipe, holiday, themed cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

• 1/2 Cup Unsalted Butter
• 1/2 Cup Sugar
• 1/2 Cup Packed Brown Sugar light
• 1 Large Egg
• 1 1/2 Teaspoons Vanilla Extract
• 1 Cup All-Purpose Flour
• 2/3 Cup Unsweetened Cocoa Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Fine Sea Salt
• 1 1/2 Tablespoons Sunflower Oil Or vegetable oil, avocado oil, canola
• 1 Cup Semi-Sweet Chocolate Chips
• 1 Cup White Chocolate Chips

Instructions

• Preheat the oven to 350 degrees.
• In an electric mixer, beat the butter, sugar, and brown sugar together until fluffy. (Approximately 3-4 minutes.)
• Reduce speed, and mix in the egg and vanilla.
• Sift the flour, cocoa powder, baking soda, and salt together.
• Slowly mix the dry ingredients with the wet ingredients. Add in the sunflower oil gradually while mixing in the dry ingredients.
• Fold in the chocolate chips.
• Drop oversized tablespoon dough balls onto a non-stick baking sheet.

  Bake for 10 to 12 minutes. After taking them out of the oven, let them cook on the pan for twenty minutes before removing them.

After making the double chocolate chip cookie recipe above and the chocolate chip recipe, place them into individual bowls. Scoop out the batter from each bowl until the cookie scoop is filled. Place the cookies on a sheet of parchment paper two inches apart, and bake for 10 to 12 minutes. 

I shaped a few like hearts after they came out of the oven! I just did this by hand. I love that these cookies give you rich chocolate flavor, white chocolate chips, and semi-sweet chocolate chips. They are gooey in the middle and crispy around the edges. They have quickly become one of my favorite cookies! I plan to make a mint version for St Patrick’s day. If you do not have colorful baking chips, you can use white chocolate chips, semi-sweet chocolate chips, and holiday-themed sprinkles. 

I hope you enjoy this cookie recipe! I’ll be making them again this weekend, along with some delicious oatmeal cream pies! 

Questions for you!

1. Are you team white chocolate chip or semi-sweet chocolate chip?
2. Team brownie or team cookie?
3. What kind of recipes do you want to see on the blog this spring?

Valentine’s Day is one of my favorite holidays, and it has been since I was a kid. I loved making little Valentines for my classroom, and I always insisted on wearing a pink sweater or something filled with hearts. I still love dressing things up with pink, red, and purple decor for valentines day, including my coffee! I’m sharing a fun Pink Foam Valentine’s Day Coffee idea today! You can make this recipe cold, hot, sweet, flavored, or not!

Pink Cold Cream Foam Valentine’s Day Coffees | Hot or Cold!

There are several ways you can customize this pink cold cream foam! 

You can use a regular dairy whipping cream, add in flavored syrup, a dragon fruit or Pitaya for the coloring, or use barista-style milk to get the foamy texture! 

How to Make Dairy-Free Cold Cream Foam

This cold cream foam is so easy to make! You can use an electric mixer, whisk, or blender. 

Add one cup of dairy-free heavy whipping cream to the blender with a drop of pink food coloring. You can also add sweetener or flavor during this time. 

Blend on a high speed for about 30 seconds! 

Add your ice, some chocolate chips or syrup, and cold brew for the iced coffees! You can also add in some cream or oat milk if you want your coffee to be extra creamy. 

Top your cold brew with about 1/4 cup of the pink cold cream foam!

For the hot coffee, I added white and dark chocolate chips, a coffee pod (you can also do espresso), my coffee creamer, and then 1/4 cup of the pink cold cream foam! This was such a fun and festive valentines day drink. Now, I need to do a shamrock version! 

I hope you all have the best week Thanks for stopping by to read! 

Questions for you!

1. How do you feel about Valentine’s Day?
2. Are you team hot coffee or cold coffee?
3. What is your idea of the perfect date?

Try out one of these fun Valentine’s Day Themed desserts! 

You can watch the video below to see how easy and fast this charcuterie board is to make!

Keep the ingredients simple!
Everything I used to make these date night Valentine’s Day charcuterie boards:

Thin Crisp Triangle Triscuits
Mary’s Gone Crackers Super Seed Everything Flavor
Raspberry Jam
Candy Hearts
Mini Chocolate Bars
3 Pepper Colby Jack Cheese
Cranberry Cheddar Cheese
Peppered Salami
Purple M&Ms
Grapes
Salted Mixed Nuts
Kombucha

Some of my favorite movies to watch on Valentine’s Day

1. The Proposal
2. You’ve Got Mail
3. My Best Friend’s Wedding
4. Pretty Woman
5. 13 Going on 30
6. Notting Hill
7. How to Lose a Guy in Ten Days
8. Wedding Planner
9. 27 Dresses
10. The Best of Me
11. A Walk to Remember
12. The Last Song
13. Never Been Kissed
14. Dirty Dancing
15. Just go With it

More charcuterie boards you may love!

Question for you!

1. Are you a sweet and savory mixer?
2. Candy hearts or chocolate bars?
3. What is your favorite romcom?

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Almond Cherry Fluff Dessert Salad

Perfect pink treat for Valentine's day or Easter!

Course Dessert

Cuisine American

Keyword dessert salad, cherry fluff, cherry almond fluff salad, gluten-free, vegetarian, dessert salad, easter, valentine’s day, pink food, dessert recipe

Servings 20

Author Taralynn McNitt

Ingredients

• 8 Oz Whipped Topping
• 14 Oz Sweetened Condensed Milk
• 10 Oz Mini Marshmallows
• 20 Oz Crushed Pineapple
• 20 Oz Cherry Pie Filling
• 1 Tsp Almond Extract
• 1/2 Cup Slivered Almonds
• 1-2 Drops Pink Food Coloring optional

Instructions

• In a large mixing bowl, combine the whipped topping, sweetened condensed milk, mini marshmallows, crushed pineapple, and cherry pie filling.
• Mix in the almond extract, food coloring, and slivered almonds
• Allow fluff to chill in the refrigerator for 3-4 hours. (or overnight)

Questions for you!

1. Would you like to see the pistachio or orange fluff next?
2. What is your favorite fruit flavor for desserts?

Today, I’m sharing a delicious recipe for frosted almond sugar cookie bars. They have been getting gobbled up here faster than I can make them! I’m already on my third batch. I’m a huge almond lover, so these are like heaven in a dessert to me! I can’t wait to make a few other versions like lemon, key lime, hazelnut, carrot cake, and more! I am planting edible flowers in my vegetable garden this year, and I look forward to decorating a summer batch with those. 

The Best Almond Flavored Frosted Sugar Cookie Recipe that will melt in your mouth!

If you’re looking for an easy, absolutely delicious, melt-in-your-mouth frosted sugar cookie recipe, this one is it!
I always get the baking bug in January. I start daydreaming of all the Valentine’s Day, Easter, and summery desserts I can make. I turn up the heat, let the sunshine through the windows, and imagine that it’s warm outside. It just puts me in a good mood. Although, who am I kidding? I always have the urge to bake. This weekend, we have a 60% chance of snow, which is rare in South Carolina! My plans are to bundle up, see the dogs play together in the snow, and then come inside and bake something! I guess baking is my form of relaxation.

I have wanted to make sugar cookie bars for the past week. My gingerbread bars were such a hit, and now I’m going to try to make that a new theme around here. So hold on during this cookie bar wave I’m about to take you on. Did I mention I’m going to try to make carrot cake cookie bars? Did that keep you from leaving? I hope so! 
 
One of the reasons I love sugar cookie bars so much is that they are less time-consuming than baking individual cookies and separately decorating them. It’s like a crossover between a sheet cake and a cookie. Even the texture is 50% cake texture and 50% sugar cookie texture, which is ideal for the dessert lovers like me! Plus, you don’t have to wait on the cookie dough to chill before rolling. You combine all the ingredients, and they go straight into the oven! Have you ever made a cookie recipe when you’re in a time pinch, and then get down to the fine line that says, “let the cookie dough chill in the fridge overnight.” It’s so frustrating, so cookie bars are the way to go in any last-minute situation!

Colorful Frosted Sugar Cookie Bars

I know these pink cookies are not for everyone, but you can make them any color you want or leave them white! Pink reminds me of Valentine’s Day followed by spring. I love it and always correlate it with sugar cookies.

You’re either an almond flavor lover or not! It’s kind of like the coconut flavor scenario. People either love it or hate it. The good thing is that you can leave the almond flavor out of this recipe and use any flavoring you prefer, or just stick to vanilla! I usually want my cookie bars to scream the word “ALMOND” as soon as it hits the mouth. Lemon, orange, or even strawberry would be so delicious added into this recipe.

Flavoring Frosted Sugar Cookie Bars

I would love to hear what flavors of frosted sugar cookie bars you’d like for me to make! 
Let me tell you a little secret, I’m not the biggest cream cheese frosting fan. I know many people LOVE it, but I use a secret ingredient to replace cream cheese that makes buttercream frosting unique and unbelievably decadent. It’s marshmallow fluff! I use it in all of my buttercream frostings when making cakes, and it pairs with any flavor! Many people ask what’s in the frosting because they can’t pinpoint the ingredient, but all it’s just marshmallow fluff. I keep jars of it in my pantry at all times because it’s a MUST when making frosting.

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Frosted Almond Sugar Cookie Bars

The tastiest almond flavored frosted sugar cookie bar recipe! This recipe is so simple to make, and it tastes amazing.

Course Dessert

Keyword cookies, cookie bars, sugar cookie bars, dessert, pink frosting, almond extract, almond frosted sugar cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

35 minutes minutes

Servings 24 Cookie Bars

Author Taralynn McNitt

Ingredients

Sugar Cookie Bars

• 1 Cup Unsalted Butter Room temperature
• 1/2 Cup Cream Cheese Room temperature
• 1 Cup Granulated Sugar
• 1/2 Cup Powdered Sugar
• 1 Large Egg
• 1 Tsp Vanilla
• 1 Tsp Almond Extract (optional)
• 2 1/2 Cups All-Purpose Flour
• 1/2 Tsp Baking Powder
• 1/4 Tsp Salt

Almond Buttercream Frosting

• 1/2 Cup Unsalted Butter Room temperature
• 8 Ounces Marshmallow Fluff
• 5 Cups Powdered Sugar
• 1/2 Tbsp Almond Extract or more if you want a powerful almond flavor
• 1 Tsp Vanilla Extract
• 1 Tbsp Milk Any kind will work
• 2 Drops Food Coloring pink or red

Instructions

Sugar Cookie Bars

• Preheat oven to 350-degrees.

  Grease a non-stick 9 x 13 pan with cooking spray, or line the pan with parchment paper.
• In an electric mixer, combine the butter and the cream cheese until lump-free.
• Mix in the granulated sugar and the powdered sugar.
• On a medium speed, beat in the egg, vanilla, and almond flavoring.
• In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the mixer until well combined.
• Pour the dough into the baking pan. Wet your fingers or the spatula to spread because the dough will be a bit sticky.
• Bake for 20-23 minutes. The edges will be golden, and the top will be firm to touch.
• Let the bars completely cool before adding the frosting. To speed up this process, add the bars to the freezer.

Almond Buttercream Frosting

• Add the butter, marshmallow fluff, vanilla, and almond flavoring to the electric mixer. Combine until creamy.
• Slowly mix in the powdered sugar and milk.

  if the frosting is too thick, add more milk. If it’s too creamy, add more powdered sugar.
• Add the food coloring to the frosting and mix well. Give the frosting a taste-test to see if it needs more almond extract. I love adding extra.
• Once the bars are completely cooled, frost the top of the cookie bars, and cut them into 24 slices.

  You can store these outside on the countertop, or in the refrigerator.

This recipe can be easily adjusted to fit your dietary needs (unless we’re talking sugar-free)

Sugar Cookie Ingredient Swaps

All-Purpose Flour – Yes, you can use all-purpose gluten-free flour, but this recipe will not work with almond flour or other alternatives.

Milk – Use any milk of your choice in this recipe! I used almond milk for the frosting. 

Butter – You butter believe it! Vegan baking butter does work for this recipe. I find that Earth Balance is the best brand to use as a replacement. 

Cream Cheese – There are so many dairy-free cream cheese options, and they work great in this recipe. 

Sugar – If you’re going to replace the granulated sugar to reduce sugar intake, I recommend 1:1 monk fruit granulated baking sugar. You won’t want to replace the powdered sugar, or it’ll change the consistency of these bars completely.

Eggs – Unfortunately, egg substitutes do not work for this recipe. 

Food Coloring – If you want, use fruits and vegetables that are rich in color to change up the frosting color without adding artificial coloring. Passionfruit, raspberries, blueberries, beets, spinach, and purple sweet potato!

I love these bars because you can store them in the fridge or keep them out on the counter. I do have to warn you, though! If you keep them out on the counter, you’ll have a hard time stopping yourself from taking bites each time you walk by. These bars had the baby kicking like crazy last night. Was it a sugar high, or did they just love them? I’ll let you know what they think in a few years

There are two types of people: frosting lovers or frosting scrapers. I am a frosting LOVER!  I used to get so sick when I was a kid while decorating cookies with my mom at Christmas time because I couldn’t keep my fingers out of the frosting jar. Some things never change  

I added a thick layer of frosting over the bars! I sped up the cooling process by placing them into the freezer for 30-minutes.
These frosted sugar cookie bars are so easy to cut into. This recipe made 24 perfect squares!  I topped them with simple white crystal sprinkles, but they would look fabulous with any sprinkles you choose! How fun would unicorn sprinkles be on these pink cookies?
I cannot wait to hear what you think of these frosted sugar cookie bars! I hope you love them as much as we do!

Questions for you!

1. What flavor of sugar cookie bars should I make next?
2. Are you growing any fruits or vegetables this summer?
3. What holiday do sugar cookie bars remind you of?

Before I head out on my walk this morning, I wanted to share a delicious cookie recipe I made on New Year’s Eve! This caramel shortbread cookie recipe is for all the caramel lovers out there. They look fancy and festive without taking much time to make!
Ever since making my lemon linzer cookies, I can’t seem to get enough of this shortbread recipe, and it’s super easy to switch up flavors! I have made them with Nutella, raspberry lemon, blueberry, and now caramel. I plan to make a few Valentine’s Day flavors in the shape of hearts.

If you want to give them a Twix flavor, try drizzling chocolate over the top when they’re done!

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Caramel Shortbread Cookies

The prettiest short bread cookies.

Course Dessert

Keyword shortbread, cookies, caramel, dessert, baking, recipe

Servings 25 Cookies

Author Taralynn McNitt

Ingredients

• 1 Cup Unsalted Butter at Room Temperature
• 1 Cup Powdered Sugar
• 2 Tbsps Milk any kind of milk will work!
• 2 Tsps Vanilla
• 1/4 Tsp Sea Salt
• 2 1/2 Cups All-Purpose Flour
• 1/2 Cup Caramel Sauce (I used smuckers)

Instructions

• Preheat Oven to 370 degrees
• Add the room temperature butter, powdered sugar, vanilla, and milk to an electric mixer on medium speed. Mix together until smooth.
• Sift the flour and slowly add it to the mixer with the salt on a very low speed.
• Scoop the dough out of the mixer and place it onto a floured surface. Roll out the dough with a rolling pin until 3/4 a cm thick.
• Use the biscuit cutter to cut out an even amount, but add in the extra cutout for the other half.
• Transfer to a non-stick or parchment lined baking sheet
• Bake 6 to 7 minutes. Do not let them brown and allow them to sit on the pan for about five minutes before transferring them to the cooling rack.
• Once the cookies are completely cooled, add two tsps of caramel sauce to the center of the bottom cookie (but leave 3/4 cm around the edges uncovered or it'll pour over) and add the cutout cookie layer on top.

  Sprinkle with powdered sugar or sugar crystals

We enjoyed these cookies in the 70-degree weather with frozen sparkling juice (I’ll post that tutorial soon!)

I hope you all have a great Sunday

1. Are you a fan of caramel?
2. What is your favorite candy bar?
3. Are you fan of Valentine’s Day?

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Strawberries n' Cream Pretzel Salad

This is the perfect dish to make for a potluck, summer party, or any holiday occasion. It's always a big hit with guests, and so easy to make. My mom has been making this recipe for us for the past 30 years.

Course Dessert

Cuisine American

Keyword strawberry, dessert, fruit salad, jello, pretzel salad, strawberry pretzel salad, whipped cream, cream cheese, potluck, party food

Servings 20

Author Taralynn McNitt

Ingredients

• 6 Ounce Strawberry Jello Box
• 2 Cups Boiling Water
• 10 Ounces Frozen Strawberry Halves
• 3 Cups Salted Pretzel Sticks Crushed
• 3/4 Cup Unsalted Butter
• 4 Tbsps Granulated Sugar For the Crust
• 8 Ounces Cream Cheese
• 1 Cup Granulated Sugar For the creamy filling
• 12 Ounces Whipped Cream Topping Defrosted

Instructions

• Heat oven to 350-degrees
• Prepare the jello. Mix the jello packet with the two cups of boiling water. Add the frozen strawberries to the jello mixture (do not pre-defrost.)

  Place the strawberry jello in the refrigerator (about one hour)
• Crush the pretzels (see photos for size reference)
• In a microwave-safe bowl, melt the butter. Mix in the four tablespoons of sugar. Add the crushed pretzels to the butter bowl and coat.
• Pack the pretzels down in a 9x13 baking dish. Bake for ten minutes.

  Place in the refrigerator to speed up cooling process if the jello is starting to firm.
• Using an electric mixer, combine the cream cheese with one cup of sugar. Beat on a high speed until there are no lumps. Once you get a creamy texture, mix in the whipped topping.
• Once the pretzel crust has completely cooled, spread the cream filling evenly on top of the pretzel layer.
• Pour the semi-firm jello mixture on top of the creamy layer.
• Refrigerate for 2-3 hours.

You can easily make this recipe gluten-free and dairy-free by swapping the pretzels for gluten-free pretzels, and by using dairy-free cream cheese and whipped topping!
I added blueberries this year for the 4th of July! We had all of our friends over, and there wasn’t a bite left! I included a video into the post so you can see how easy this recipe is to make! I hope you enjoy it as much as we do.

I am so excited to get this cheesecake recipe up for you today! I think you’re going to love this one and I can’t wait for you to try it. I have mentioned this before, but cheesecake isn’t my first pick for desserts. Don’t get me wrong; I like it. I don’t crave it. When I’m at a restaurant, and they start listing their dessert menu, the cheesecake never stands out. I go with the cake, brownies, or ice cream desserts. I started to question my love for it after making these low-carb cheesecake bars because they were all I could think about. Knowing they were in my fridge was dangerous. I had to pawn most of them off to my neighbors, and I have some that are off-limits for my dad (he’s the biggest cheesecake lover.) This recipe was the perfect dessert to end our Valentine’s day dinner. These cheesecake bars were heavenly. They only have 3.5 grams of carbs per bar! what!!!

I can’t wait to make them again this weekend but with a new flavor. One of the most popular recipes on my blog is my low-carb lemon cheesecake bars. It’s a really old recipe that needs some photo updates (oh, maybe that’s what I’ll do this weekend!), but they’re so refreshing and perfect for Spring. I also consider cheesecake to be a spring dessert for some reason, especially with citrus added.You can make these recipes into bars or use two standard pie pans.

Your cheesecake’s shape isn’t going to change the taste, but I like everything better when they’re in bars. You all know I love when recipes are easy, quick, and simple to make. That’s why I love this recipe even more.

Making the cheesecake crust couldn’t be any easier. You add all the ingredients into the bowl and stir. You’ll have to use your fingers to press down the crust into the pan.

While the crust is baking, you add all the cheesecake topping ingredients into the electric mixer and combine on a medium-low speed until there are no more lumps. Top the crust with the cheesecake topping, and bake for another 45-minutes. The hardest part is waiting for the cheesecake to cool.
I topped these with fresh strawberries and added a chocolate drizzle to a few! You get the perfect chocolate-covered strawberry vibes. 

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Lighter Low Carb Cheesecake | Simply Taralynn

This is the tastiest low-carb cheesecake! You can customize the flavor of this cheesecake by adding your favorite toppings. This low-carb cheesecake is on the lighter side. It's gluten-free, has no added sugar, and grain-free.

Course Dessert

Keyword cheesecake, gluten-free, grain-free, low-carb, keto, diabetic-friendly, no-added-sugar, healthy dessert, light, no-carb diet, better for you, plain cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting 2 hours hours

Servings 15

Author Taralynn McNitt

Ingredients

Cheesecake Crust

• 1 1/2 Cups Almond Flour
• 1 Tsp Baking Powder
• 1/8 Tsp Salt
• 1/4 Cup Golden Monk Fruit or replace with regular monk fruit
• 1/4 Cup Monk Fruit
• 1/4 Cup Coconut Oil
• 2 Large Eggs

Cheesecake Topping

• 16 Ounces Cream Cheese
• 2 Tsp Vanilla i also added almond extract
• 1 Cup Monk Fruit
• 1/8 Tsp Salt
• 3 Large Eggs

Instructions

Cheesecake Crust

• Preheat oven to 325-degrees.
• In a large mixing bowl, sift the almond flour, baking powder, salt, and monk fruit together.
• Whisk the eggs. Mix the coconut oil and eggs into the mixing bowl with the almond flour ingredients.
• Add the mixture into a 9 x 15 baking dish and use your fingers to press down the crust evenly.

  You can also use two standard pie pans for this cheesecake.
• Bake the crust for 22-minutes.

Cheesecake Topping

• Use an electric mixer to mix the eggs, cream cheese, salt, monk fruit, and vanilla. Beat on a low speed until there are no more cream cheese clumps.
• Pour the mixture on top of the baked crust. Spread evening, and bake at 325 for 45-minutes.

  If the edges start to brown, remove the cheesecake.
• Let the cheesecake cool in the fridge for an hour or two. I placed it in the freezer for about 20-minutes to speed up the process.
• Slice into 15 bars (or 8 pieces if using a pie pan)
• Store in the refrigerator!

Notes

3.5 grams of carbs per bar! 

Recipe Ingredient Substitutes:

Vanilla Extract – it depends on what flavor you want your cheesecake bars! If you plan on adding fruit, using lemon extract, almond extract, or even orange extract can taste amazing. You can even use fresh oranges, lemons, or blueberries! I can’t wait to play around with this recipe more. I’m thinking about making a Nutella version. Let me know your thoughts on a chocolate crust and minty topping for St. Patrick’s day…

Almond Flour – I haven’t played around much with replacing the almond flour. The coconut flour could, but you’d have to add a bit more coconut oil since it’ll be on the dry side. But, cheesecake crust can get away with being on the dry side since the creamy cheese topping makes up for it. When it comes to almond flour, the Bob’s Red Mill is my favorite brand to use.

Toppings – You can add fresh fruit like strawberries, no-added-sugar chocolate chips, blueberries, peanut butter, and the list goes on!

Coconut Oil– Butter is an easy replacement.

Cream Cheese – You can use Kite-Hill cream cheese to make this recipe dairy-free.

Monk Fruit – Monk Fruit is my favorite sugar substitute, but you can use Swerve or use regular sugar. I usually get my golden and regular monk fruit at Walmart because it’s the cheapest there. These bars are definitely served best when cold and stored in the refrigerator. Nobody wants a warm piece of cheesecake. Make sure to watch the video if you need any help with the instructions! You can see how easy they are to make, too! I can’t wait for you to try these out! Customize them to fit whatever you’re celebrating. Make sure to tag me in your pictures so that I can share! I love seeing them. And don’t forget to come back and review the recipe. That always helps me!

Questions for you!

1. Are you a cheesecake lover or ehhh?
2. What flavor should I make next?
3. What low-carb dessert do you want to see on the blog?

It’s Friday! Although it’s dark and rainy this morning, I’m pretending it’s 85 degrees and sunny outside. These frosé photos bring me back to warmer days and sunny weekends at the pool. Only a few more months until we’re there. Last summer, I used my ice cream maker almost daily and sometimes twice daily. We came up with healthy homemade ice cream flavors each night, and then on the weekends, we’d make fruity frosé if we had people over. I have wanted to share this frosé recipe with you for a while, and I finally got around to doing so. It’s effortless, and the best part is that you can customize it. This refreshing at-home frosé recipe has minimal ingredients and always looks impressive!

When I was down in Miami, frosé was on the menu everywhere! I think it was the first time I tried it, and quickly fell in love. I’m a frozen drink lover! In Miami, the frosé drinks were almost $25 for the cup. Now, I can make 1 1/2 quarts for less than $15. Plus, making them at home means less sugar! When you order frozen drinks or frosé, places often add syrups and sugar to make them taste even better. Making them at home means you control what goes into them, and I like keeping things on the lighter side. I like when drinks taste more refreshing rather than overpowering and sweet. I wanted this recipe to have fruit and rosé ONLY. If you like your drinks to be on the sweeter or fruitier side, Walmart sells a rosé drink flavor (unfortunately, they only sell it in the summer, so stock up!)  that you can add to the mixer. I used it the first time, and it did make them taste like the ones in Miami! For this at-home frosé recipe, I used five peaches, half a lemon, one mango, and almost a whole bottle of Ava Grace Vineyards Rosé. The amount of rosé depends on how big your ice cream maker is. Now, you can’t just add rosé to the ice cream maker and expect it to turn into a perfect frozen treat; the fruit is necessary to form the ice. Ava Grace is my favorite brand of rosé. I love that you can find it at most grocery stores! It also comes in a can, which is perfect for bringing to the pool.

I have made this frosé so many different ways. Some of my favorite frosé combos:

Strawberry Lemon Frosé
-Strawberries
-Lemon
-Rosé

Raspberry Pineapple Frosé
-Raspberries
-Peaches
-Pineapples
-Rosé
-Garnish with Peach Rings

Honey Peach Frosé
-Peaches
-Honey
-Rosé
-Topped with Bee Pollen
-Garnished with Lavendar. The process couldn’t be any more simple! Chop fruit, add to a blender with the rosé, pour into the ice cream maker, top with more rose, and let it churn for 30 minutes! The hardest part is waiting. I usually clean the kitchen, water the flowers, or do something to keep me from checking on the frosé every five minutes!

If you don’t have an ice cream maker, blend frozen fruit with the rose at a low speed. You won’t get the ice-like texture, but it will make a refreshing and delicious frozen drink. But whatever you do, don’t add ice. You don’t want watery cubes mixed with rosé. I LOVE using this ice cream maker. I think I already said that. I often get questions about it, and it’s one of my favorite appliances. It’s easy to clean, and we always keep the ice cream bowl in the freezer just in case we decide to make ice cream or frosé the last minute. I always keep the top covered to trap in the coolness. I’m not sure if it does anything, but I like to pretend that it helps. I decided to give the rims of the glasses a little extra pizzazz, so I dipped the edges in syrup (you can use honey!) and coated them with sugar crystals. I love presentation points. Look how delicious the frosé turns out. Since the ice cream maker stays cold for an hour, you can add a ton of straws to the bowl and bring it to the pool. Once you make it, you’ll want to keep trying new flavors. And if you’re wondering,  yes, fruit and White Claw work in the ice cream maker, too. I made a mango White Claw drink in the ice cream maker last summer, which was delicious. I’ve even made fruit mixed with sparkling water, and it’s one of my favorite go-tos after gardening in the hot, humid sun. I’m telling you, invest in an ice cream maker!  You won’t regret it. Watch the video to see how easy it is!

  I can’t wait to hear what flavors you come up with! Is anyone down for a blueberry frosé? hmmmLook how fun these are! I shared some photos of the frosé drinks I made last summer. Peach rings are a must! I hope you all enjoyed this recipe! I don’t share too many drink recipes, but I’d like to start! These recipes can easily be made into mocktails as well. Exchange the rose for sparkling water, sparkling grape juice, or even regular water with crystal light. Maybe I can try a frozen kombucha drink next!

Questions for you!

1. Have you ever had a frosé?
2. What flavor combo should I make next?
3. ARE YOU READY FOR WARMER TEMPS

Happy Thursday, everyone! The next five days will consist of cloudy skies, scattered showers, and many indoor activities. I always get excited when rainy February hits down here. It just means Spring is near because, by mid-march, our trees start turning green, tulips make their way up out of the ground, and the temps are never under fifty. I’m not ready for summer just yet, but bring on Spring! I can officially prune my roses next week.

Since I’m stuck inside this afternoon, I decided to finally put together the recipe blog post for these delicious healthy low carb peanut butter cookies. They are gluten-free, grain-free, dairy-free, have no added sugar, but still taste just as good as the real deal. We went through these cookies so fast that I’ve made about three more batches this past week. We like to keep them frozen and have them in the morning with our coffee. For being made with almond flour, these peanut butter cookies have an incredible texture! The outsides are crispy, while the middles are soft and chewy. Peanut butter cookies are one of my favorites, and now that I can have a healthier version of them, it’s all I’ve wanted to eat lately. What’s for breakfast? Peanut butter cookies. What’s for lunch? Peanut butter cookies. Dinner? Same. Dessert? Ice cream…with peanut butter cookies. I can’t get enough! I purchased the Crazy Richard’s 100% Peanut Butter a few weeks ago, and it’s officially my favorite peanut butter! It doesn’t have any salt, sugar, oils, or anything added, yet it tastes as it does. I bought a big bulk pack on Amazon because we went through two jars in a week making these cookies. I used almond flour, peanut butter, vanilla extract, baking soda, monk fruit, golden monk fruit, salt, and egg for these cookies. I love recipes with minimal ingredients. It makes it easy to quickly whip up when you’re craving peanut butter cookies last minute. It also keeps the kitchen a bit cleaner when you’re only using two mixing bowls for the entire recipe. If you have a hard time mixing the ingredients (sometimes brands of almond four can be dryer than others), just add a few more tablespoons of peanut butter until you get the crumble consistency. The dough should be crumbly, but you should be able to form a ball with your hands. Almond flour doesn’t spread out the way regular baking flour does, so you’ll have to create the shape of your cookies with your hands before baking. It’s not a peanut butter cookie unless you press the fork into the dough.

This isn’t the case for these almond flour cookies, but peanut butter cookies have fork dents because standard peanut butter cookie dough is dense, and without the press, each cookie will not cook evenly.   Bake for about 12-minutes and let them cool down on the baking sheet for about 5-10 minutes before removing. 

 This recipe makes 18 cookies! Each cookie has 3 grams of carbs per cookie!

I cannot wait for you to try them  Questions for you!

1. Creamy peanut butter or Crunchy?
2. What’s your favorite brand of peanut butter?
3. Do you like cookies warm or frozen?

Make sure to tag me in your creations! I love seeing and sharing