Tag Archives: easy recipe

Apple Pie Parfaits

It is officially fall! The first day of fall was four days ago and the high today is…95. So while it may not quite feel like fall, we can still celebrate by busting out the decorations and using all the warm, spiced flavors! These Apple Pie Parfaits are full of all the fall flavors: cinnamon, nutmeg, cloves, and coziness. 🙂 Warm, spiced apples are “cozy” between layers of dairy free whipped cream and nutty, crunchy granola crumble. Delicious! I knew this recipe was a keeper when my picky nephew kept asking for more. *praise hands* I hope you and your family enjoy this vegan, refined sugar free fall treat as much as mine did!

appleparfait

Apple Pie Parfaits


Ingredients

    For the apple filling:
  • 4 medium sized apples, thinly sliced (I used two Gala and two Granny Smith. I also left the skin on for looks + extra fiber, but you can peel them if desired.)
  • 1 tbsp of coconut sugar
  • 1/2 tbsp of pure maple syrup
  • 2 tsp of ground cinnamon
  • 1/2 tsp of ground cloves
  • 1/4 tsp of ground nutmeg
  • 1/2 tsp of vanilla extract
  • Pinch of salt
  • For the granola crumble:
  • 1/2 cup of old fashioned oats
  • 1/2 cup of slivered almonds
  • 1 tbsp of whole flax seeds
  • 1/2 tbsp of coconut sugar
  • 1 tsp of cinnamon
  • 1/2 tsp of salt
  • For the whipped cream layer:
  • Generous spoonfuls of dairy free whipped cream (there is also a coconut cream whipped cream made by Reddi Whip)

Directions

  1. Bring a large pot of water to a boil.
  2. Drop apple slices in the boiling water and boil for about 5-7 minutes, until tender crisp.
  3. While the apples are boiling, make your granola crumble by combining all ingredients in a blender or food processor. Pulse until combined, but with texture – you don’t want granola dust!
  4. Once apples are cooked, drain and return to pot. Stir in remaining apple filling ingredients until all slices are coated in “coziness” 😉
  5. In a glass of your choice, layer whipped cream, granola crumble, and apple slices. Repeat layers until you reach the top, ending with whipped cream!
  6. Serve warm.
  7. Keep leftovers separate – apples in the fridge and crumble at room temperature. Simply reheat the apples when you want more and layer away!

For more recipes to celebrate fall (or “hotumn” as I saw on Facebook), check out my Cinnamon ApplesauceSlow Cooker Apple CiderPumpkin Bread with Crumb Topping, or Pumpkin Spice Cake. And to make your home smell like a fall-themed bakery, use my “recipe” for Apple Cinnamon Stovetop Scent! I certainly wish it were cooler, but it’s my favorite season, so I will still celebrate! Enjoy this marginally cooler weather, celebrate anyway…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

Spaghetti Bake with Balsamic Glaze

Spaghetti is the ultimate easy dinner; delicious, loved by all, and you can easily sneak in some extra vegetables for the littles. Sometimes you just need to jazz it up, though, and what better way to do that than to top it with mozzarella, bake until bubbly, then drizzle with sweet and tangy balsamic glaze? I made this recipe by default (as per usual), but it was so delicious I decided to document. I’m telling you, it is like the Italian comfort food love child of spaghetti and lasagna: cheesy, saucy, delicious! I hope you give it a try – I’m willing to bet it will be a family favorite!

spaghetti2

Spaghetti Bake with Balsamic Glaze


Ingredients

  • 2 tbsp of olive oil
  • 1 red onion, diced
  • 8 oz of mushrooms, quartered
  • 2 bay leaves
  • 1 lb of lean ground beef or ground turkey
  • 1 tsp of salt
  • 2 tsp of dried parsley
  • 1.5 tsp of dried basil
  • 1 tsp of dried oregano
  • 1/2 tsp of garlic powder
  • 1 jar sugar free marinara
  • 1/2 lb of whole wheat or gluten free spaghetti
  • 2 cups (packed down) of fresh spinach
  • 8 oz of fresh mozzarella, sliced
  • Balsamic Glaze:
  • 1/3 cup of raw honey
  • 1/2 cup of balsamic vinegar

Directions

  1. Heat olive oil in a large pan over medium heat.
  2. Add mushrooms, onion, and bay leaves – cooking until tender.
  3. While cooking, boil salted water in a large pot – preparing to cook your spaghetti.
  4. Add ground meat to vegetables, crumbling while it cooks.
  5. Season with salt and spices, and continue to cook.
  6. Drain excess fat if necessary, and remove bay leaves.
  7. Once water is boiling, add your spaghetti noodles and cook according to package directions, using the minimum amount of time for cooking – the noodles will continue to cook in the oven.
  8. While noodles cook, preheat your oven to 375 F.
  9. Once noodles are cooked, drain and return to pot.
  10. Add cooked meat and vegetables, pasta sauce, and fresh spinach to the noodles; stir to combine well.
  11. Evenly spread spaghetti in a 9×13 pan, and top with mozzarella slices.
  12. Bake for 15-20 minutes, until cheese is browning and sauce is bubbling.
  13. While spaghetti is baking, make your balsamic glaze by combining honey and balsamic vinegar in a small pot, bring to a boil, then reduce heat and let it simmer until thickened.
  14. Serve spaghetti bake hot with a generous drizzle of balsamic glaze.
  15. Store leftovers covered in the fridge for up to a week.

For more pasta recipes, try my Zoodles with Meat Sauce or my Baked Ziti with Sausage. I hope this quick yet fancier version of spaghetti can become a family favorite for you! Indulge in some cheesy, saucy pasta…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Berry Watermelon Jigglers

Okay so I admit, I don’t know if “jigglers” is a word, but that’s what my mom always called the Jell-o squares she made us, and it’s just fun to say! We are still hanging out in the triple digits here in Texas, and I basically wish I could live in the refrigerator next to these refreshingly cool jigglers. These tasty little gelatin squares are made from fresh fruit, water, honey, and unflavored gelatin. That’s it! They are cool, fresh, and healthy! You get plenty of hydration from the fruit juice, antioxidants from the berries, and collagen from the gelatin. Not to mention, your kids will love them, and you can offer dessert without dripping sweat into a bowl of brownie batter. I hope these yummy fruit treats hit the spot for your family and keep you nice and cool!

jello1.jpg

Berry Watermelon Jigglers

  • Servings: 16 squares
  • Print

Ingredients

  • 1 cup of fresh berries of your choice, or thawed from frozen.
  • 1 cup of chopped fresh watermelon
  • 4 cups of water
  • 2 tbsp of honey
  • 1 oz of unflavored gelatin

Directions


1. In a blender or food processor, combine fruit, water, and honey.
2. Blend until smooth.
3. Strain juice through a nut milk bag
4. Follow the directions for your gelatin on how much juice to boil, but for the Knox brand (linked above), I boiled 3 cups of juice and sprinkled the gelatin over 1 cup of cold juice.
5. Pour boiling water over soft gelatin, and stir until all gelatin is dissolved.
6. Pour gelatin into a 9×9 pan or these cute silicone molds
7. Refrigerate for 2+ hours, until firm.
8. Slice (or use cookie cutters for fun!) into individual jigglers!
9. Keep leftovers refrigerated.

If you, like me, are not a fan of unnecessary sweating, check out some of my other no bake treats like Dairy Free Chocolate MilkshakesNo Bake Chocolate Date Cake, and Dark Chocolate Peanut Butter Cups. And for more berry treats, try my Berry Lemonade or No Bake Cheesecake with Chocolate Crust – which is divine topped with fresh strawberries. Whatever you end up making, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; it is just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

Dairy Free Chocolate Milkshakes

We had our first triple digit days this week in good ol’ Dallas, Texas, and I have to tell you…it wasn’t that bad  I thought my face was going to melt off! Now you know I’ve had a long standing affair with chocolate (sorry, honey 😉 ), but when it feels like the oven might actually make my eyelashes meld into my eyelids, I am not about to bake – no matter how delicious a chocolate chip cookie might be. Thankfully I’ve discovered a lot of delicious, dairy free, no bake desserts where I can literally have my cake and eat it, too. One of those delicious desserts is, of course, “nice cream” – a creamy, sweet creation made with frozen bananas. This “milk”shake is a version of nice cream: a thick, creamy dark chocolate shake sweetened with honey and maple syrup, and thinned with coconut water for an extra burst of hydration + electrolytes. If you are melting in this heat wave, a big pitcher of Dairy Free Chocolate Milkshakes is just what you need to hydrate, cool you off, and satisfy your sweet tooth!

Dairy Free Chocolate Milkshakes


Ingredients

  • 3 frozen bananas
  • 3/4 cup of coconut water
  • 1/4 cup of coconut cream
  • 2 tbsp of 100% cocoa powder
  • 1 tbsp of unsweetened almond butter
  • 2 tsp raw honey
  • 1 tsp pure maple syrup

Directions

  1. Combine all ingredients in a blender or food processor
  2. Pulse/blend until smooth
  3. Serve immediately – chilled

For more no bake treats, check out my Chocolate Banana “Nice” CreamNo Bake Chocolate Date CakeNo Bake Cheesecake with Chocolate CrustMicrowave Molten Lava Cake, and Dark Chocolate Peanut Butter Cups. Do you think I have a thing for chocolate?! 😉 Whichever no bake treat you whip up, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small commission for me. Thank you for supporting A Pinch of Crazy!

Peanut Butter Swirl Brownies

Have you ever met a couple who had a perfect marriage? I have. They are both rich, and their sweetness and bitterness compliment each other in a decadent way. Peanut butter and chocolate. PB&chocolate4eva ❤

I'll stop with the corny mom jokes…even though it's true. Peanut butter and chocolate go together so deliciously perfect, and everyone knows it! And do you know what's better than a fudgy dark chocolate brownie? A fudgy dark chocolate brownie marbled with streaks of peanut butter and honey. *drool emoji* Add in that these brownies are also gluten free, dairy free, and refined sugar free and you've got a jaw-dropping healthier dessert! Even my picky nephew devoured one of these Peanut Butter Swirl Brownies and was an adorable chocolate-y mess. These brownies are delicious on their own, or topped with a scoop of nice cream for a spectacular sundae! Whip up a batch for all your summer celebrations!

Peanut Butter Swirl Brownies


Ingredients

  • 1.5 cups of almond flour
  • 1/2 cup of coconut sugar
  • 1/4 cup of 100% cocoa powder
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1/3 cup of coconut oil, melted
  • 1/4 cup of unsweetened almond milk
  • 1 egg
  • 1/4 cup sugar free peanut butter
  • 1/4 cup of raw honey

Directions

  1. Preheat oven to 350 F.
  2. Grease an 8x8 baking pan.
  3. Whisk together all dry ingredients (flour through salt) in a medium sized mixing bowl.
  4. Add melted coconut oil, almond milk, and the egg - stirring until well combined.
  5. Pour batter into the prepared pan.
  6. In a separate bowl, combine peanut butter and honey.
  7. Drop spoonfuls of the peanut butter/honey mixture on the brownie batter.
  8. Swirl with a knife to make a pretty marbled pattern.
  9. Bake for 20-25 minutes, until the brownies bounce back when touched.
  10. Let cool completely before slicing.
  11. Keep leftovers covered at room temperature.


For more PB&chocolate recipes, check out my Chocolate Chip Peanut Butter Cookie BarsDark Chocolate Peanut Butter CupsWholesome Chocolate Chunk Cookies, and Peanut Butter and Chocolate Overnight Oats (AKA dessert for breakfast) I hope you find a scrumptious, healthier treat for you and your family! Have a treat, not a cheat, eat dessert…and enjoy your pinch of crazy!

Baked Ziti with Sausage

Pasta has to be one of my favorite foods – carbs covered in sauce with some delicious meats and veggies in there plus a mound of cheese on top! *insert drool face here* Honestly, what’s better than a flavorful pasta dish? How about a pasta dish that is dairy free and gluten free – leaving you with zero tummy troubles?! I’d wholeheartedly consider pasta a comfort food, but the after effects of sugar, dairy, and gluten are anything but comforting. With this delicious, creamy, warm baked ziti recipe I can have my cake (noodles) and eat it, too, and so can you! Okay enough with the rhyming, let’s get to the recipe.

Baked Ziti with Sausage


Ingredients

  • 1 lb of gluten free penne pasta
  • 1 lb of chopped smoked sausage
  • 1/2 cup of chopped mushrooms
  • 1/2 cup of diced yellow onion
  • 3-4 cloves of garlic, minced
  • 1 tbsp of olive oil
  • 28 oz of crushed tomatoes, no salt added
  • 1 tbsp of balsamic vinegar
  • 1 tsp of salt, divided
  • 3 tsp of dried basil, divided
  • 3 tsp of dried oregano, divided
  • 2 tsp of dried parsley
  • 2/3 cup of avocado oil mayo
  • 1/2 cup of unsweetened coconut milk
  • 1/2 cup of nutritional yeast

Directions

  • Preheat oven to 425 F
  • In a large pot of salted, boiling water, cook your pasta for one minute less than the minimum time on the box.
  • While your pasta is cooking, sautee your mushrooms, onions, and garlic in olive oil
  • Once pasta has cooked, drain excess water and return to pot
  • In the same pot, add sausage, cooked mushroom/onion mixture, crushed tomatoes, balsamic vinegar, 1/2 tsp salt, 2 tsp each of basil, oregano, and parsley. Stir to combine.
  • Place pasta mixture in a 9×13 baking dish.
  • In a small mixing bowl, combine mayo, nutrtional yeast, coconut milk, and remaining seasonings. Stir until smooth and creamy.
  • Pour cheese sauce on top of pasta mixture.
  • Bake 12-15 minutes until warmed through and bubbling.
  • Let cool for about 5 minutes before cutting and serving.
  • Store leftovers covered in the fridge.

That’s all! A comforting pasta dish without all the discomfort later. You can order avocado mayo here, coconut milk here, and nutritional yeast here – I know those are sometimes tricky to find in your local supermarket.

For more comfort foods, be sure to check out my Zoodles with Meat SauceBBQ Chicken, Bacon, Ranch PotatoesOven Baked Fries, Microwave Molten Lava Cake, and of course, Wholesome Chocolate Chunk Cookies. I hope you can find some healthier comfort foods you and your family love! Feed your family healthy, tasty food…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you – just a small commission for me. Thank you for supporting A Pinch of Crazy!

Berry Lemonade

Since late summer of 2014, I’ve been frolicking on beaches, dipping my feet in the cool water, enjoying the ocean breeze coming through my open windows, and never had to worry about bug spray. That was in sunny Oceanside, California. Cut to now, late spring 2019 in Dallas, Texas. I have sweat dripping from my elbows after an hour outside – I didn’t even know your elbows could sweat! The sun is so hot it feels like I’m living on it, my body is covered in bright red mosquito and chigger bites, and the humidity makes my hair look like a small dog that just rolled in the mud.

But nothing beats summertime here with our family. Everyone is a sweaty mess so we just let it slide while we sit around, watching the kids play outside, eating watermelon and sipping lemonade. Lemonade is a must around here – cool, sweet, tart, and refreshing – it’s a welcome treat in the hot summer sun. I decided to make my own refined sugar free version and add some berries for an antioxidant boost! It turned out to be a hit – well received by my daughter, niece, nephew, sister, and, most importantly, my husband – who isn’t a lemonade fan! In his words it was “the perfect amount of tartness”. High words of praise from a lemonade hater!

Zemirah and I had a blast having a tea party (well, technically a lemonade party) outside one hot morning, but because of those dreadful chiggers I put down our gorgeous Karastan rug from Rug Studio, and we drank our lemonade in peace from bugs! You can get my rug here – in different sizes to fit your needs. It adds such a cozy feel to our bedroom, and is luxuriously soft! Plus it makes a great bug protector 😉

However and wherever you choose to have your lemonade party, I hope you make this Berry Lemonade for a refreshing and immune system boosting treat!

Berry Lemonade

Makes 2 quarts.

Ingredients:

  • 7-8 cups of water
  • 1/2 cup of  fresh or thawed (if frozen) berries (I used a blackberry/blueberry/raspberry combo)
  • Juice of 4 large lemons
  • 1/2-3/4 cup of raw honey

Directions:

  • In a blender, combine berries with 2 cups of water
  • Blend just a few seconds until combined
  • Strain berry juice through a nut milk bag and mesh strainer – squeezing all the juice out into a large pitcher (this is the most time intensive step, but it’s worth it so you don’t have berry seeds stuck in your teeth all day!)
  • On the stove in a small pot, combine honey (to taste) and 1 cup of water, whisking until combined
  • Add honey water to the pitcher with the berry juice
  • Squeeze all four lemons directly into the pitcher
  • Add remaining 4-5 cups of water (to taste)
  • Chill until cold or serve over ice
  • Keep leftovers in the fridge for up to a week

For more “berry” delicious summertime recipes, check out my Berries and Greens SmoothieChocolate Covered Strawberry Chia Pudding, and No Bake Cheesecake with Chocolate Crust! For some scrumptious treats to accompany your lemonade, whip up some Chocolate Banana “Nice” Cream, a No Bake Chocolate Date Cake, or a batch of  Wholesome Chocolate Chunk Cookies! I sincerely hope your summer is off to a great start – filled with family, healthy food, laughter, and happy movement. Soak up your family this summer…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost for you, just a small commission for me – funding my experimental cooking. Thank you for supporting A Pinch of Crazy!

1 2 5
%d bloggers like this: