Almond Butter and Blackberry Jelly Tarts

For centuries one sandwich has dominated the lunch game, Peanut Butter and Jelly. Really, is there anything better than a good PBJ with an ice cold milk? The answer, no there is not. As adults there aren’t many certainties, but there is one we will always be able to rely on, peanut butter and jelly are just made for each other. And as adults we have a duty to hold on to those traditions and…modernize a few. May I present, Almond butter and Blackberry Jelly tarts.


6 Graham Cracker Cookies
2 Heaping tbsp. Coconut Oil

12oz Blackberries
1/4 c. Water
1 tbsp. Sugar
2 tbsp. Flour
1/4 c. Almond Butter

* 6 Cupcake liners

Preheat the oven 350 degrees.

Begin by making the crust. Crush 6 graham crackers cookies in a large bowl. Once the crackers are completely pulverized, add 2 heaping tablespoons of coconut oil and thoroughly mix.

Spoon the graham cracker mixture into a lined cupcake tin. Form the crust by firmly pressing the crushed graham crackers against the liner, to form a cup.

Bake the crust for 5-10 minutes, or until they begin to brown.

Allow the crust to completely cool, and spoon almond butter evenly among the crusts.

In a small sauce pan place blackberries, water, and sugar. Let the mixture come to a simmer. Once the berries begin to break down, mix in 2 tablespoons of flour (mixture should begin to thicken).

Remove the mixture from the burner, and let cool before spooning it into the crust.

Spoon the berry mixture onto the almond butter and refrigerate the tarts for a half hour.

Pour yourself a tall glass of milk (Coconut for me please!) and get ready to feel like a kid again!

Makes 6 Tarts.

*Not a fan of the seeds in blackberries? No worries, just use a strainer before spooning them into the crust.

Icebox Oatmeal Cookie Sandwiches

Ah yes, the winds have changed. Spring is here and Summer is on the horizon! My friends, it is time to rise up and usher our food into the appropriate season! Ice Box Oatmeal Sandwiches anyone? They are the red headed (or should I say the strawberry blonde) step child of an ice cream sandwich. Strawberries have finally made an appearance and I am taking notice! Strawberry babies come on in, make your self comfortable. I won’t bite…. Ok I probably will….


1/3 c. Brown Sugar
1/2 c. White Sugar
1 Stick Butter
1 Egg
1 tsp. Vanilla
1 c. All Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 c. Rolled Oats

1 c. Chopped Strawberries
1 tbl. White Sugar
1/4 c. Water
1 c. Heavy Whipping Cream

Preheat the oven to 375. Begin by creaming together the butter, white sugar, and brown sugar. Add the egg, vanilla and mix with a hand mixer.

In a separate bowl whisk together the flour, baking powder, cinnamon, and salt. Once the flour mixture is thoroughly mixed, stir in the butter mixture. Next step is to add the rolled oats. When cookie batter is ready, make evenly sized balls and place them on a parchment lined cookie sheet (make sure to space the cookies about 2 inches apart). Using the bottom of a cup, flatten the balls (wet the bottom of the glass with water or oil so it doesn’t stick to the batter). Bake the cookies for 15 minutes or until golden brown.

Once the cookies are finished baking, remove them from the sheet and place on a wire rack to cool. This recipe should make about 14 medium sized cookies.

As the cookies cool it’s time to make the cream. Place the chopped strawberries in a small saucepan. Add water and sugar to the pan and let the mixture simmer. After about 5 minutes the strawberries will begin to break down. Once the strawberries have softened and the mixture is smooth, it’s ready to remove the saucepan from the heat and cool. Allow the strawberry sauce to cool completely before making the cream.

Now that the strawberries are cooled, it’s time to make strawberry cream! In a large bowl place the heavy whipping cream and strawberries. Using a hand mixer, whip the cream until it resembles whipped cream.

Fill a piping bag (a plastic bag with the tip cut off will work just as well) with the strawberry whipped cream. Pipe the cream on to the bottom of one cookie. Find a cookie that matches in size and top the cream with another cookie, making a sandwich. Once all the sandwiches are made, place them in the freezer for about an hour or until the cream has hardened.

Once the cream has hardened, melt some chocolate. I used semi sweet, but any chocolate will be delicious. Dip one side of the cookie into melted chocolate and place each one back in the freezer for another hour.

After the cream and chocolate have set, the sandwiches are ready to eat! Make sure to hide one or two of these yummies for yourself because everyone will want seconds.

Three Smoothies for Spring

It’s finally the first week of Spring! I think many of us thought we wouldn’t make it… and by us, I mean me :-). Flowers are finally blooming and new fresh fruits and veggies are at the ready! Time to make some sweet smoothies with our fruity friends. But where to begin?!?! Don’t worry, I’ve got your back! Three smoothie recipes to make your day brighter and full of flavor. Let start this Spring off the right way. Get a pep in our step and a smoothie in our bellies. To the blender!

Strawberry Chocolate Smoothie

8 Large strawberries
1 C. Chocolate Coconut water
1 Banana
1/2 Tbl. Honey
2Ttbl. Greek Yogurt
A handful of spinach
5 Ice cubes

Put all the ingredients in the blender and liquify until all the ingredients have mixed and completely blended. I’m no doctor, but this smoothie has enough potassium help with effects of any late night.

PBJ Smoothie


1C. Almond Milk
3 Tbl. Nut butter (I used almond butter but you can use whatever you like)
2 Tbl. Greek Yogurt
1/2 C. Blueberries
A few ice cubes

Blend all the ingredients until the drink is smooth and creamy. Yes, I do love peanut butter and jelly sandwiches, I mean who doesn’t?! Try this smoothie out. Trust me you won’t be disappointed.

Chai Tea Latte Smoothie

1 Tea bag Chai Tea
1/2 Tsp. Cinnamon
1/4 Tsp. Ginger
1/4 Tsp. All Spice
1/4 Tsp. Nutmeg
1/4 Tsp. Cloves
1 Tsp. Maple Syrup

1/4 C. Greek Yogurt
1/4 C. Rolled Oats
1 Banana
1 Ttbl. Maple Syrup
A handful of ice cubes

Begin by steeping the Chai tea. Add all the spices and 1 Tsp. of maple syrup to the hot tea water and let it cool. This tea can be made the night before and cooled. It makes enough for two smoothies.

Once the tea is cooled add a 1/2 cup of Chai tea to the blender along with the Greek yogurt, rolled oats, banana, and maple syrup. Liquify the ingredients until everything is thoroughly blended. This smoothie is a great way to start your day. It has caffeine to get you going, and banana and oats to keep you going.

Body Butter

We are almost there…. Spring is only a few days away! We’re gonna make it! Mmm… short sleeve shirts, sunny weather, and dare I say, ” Shorts???” Mama just bought a new pair of shorts and I can’t wait to wear them! 60 degree weather and shorts just don’t match… trust me I tried. Oh, but you’re saying, “No, no, no skin isn’t ready! It’s still recovering from winter!” Don’t worry, my babies. This body butter is going to show you the way to Spring, and softer skin ;-).


1/3 c. Shea Butter
1/3 c. Cocoa Butter
1/3 c. Coconut oil

Place Shea butter, Cocoa butter and Coconut oil in a small sauce pan. On a low heat begin to melt the butters and oil. Once the ingredients are completely liquified remove from heat and place in the freezer.

Leave the body butter mixture in the freezer until it is completely hardened (around 45 minutes).

Next, using a hand mixer whip the body butter so that the mixture becomes light and creamy.

Put the the body butter in a container and let it set in the refrigerator for about 10 minutes. Once the body butter is set, slather it all over your sweet bod and get ready for the warm days of spring!