Mini S’mores Skillets

I have no business calling this a recipe because it’s that easy to throw together. However, I was so excited when I conjured up this idea that I’m sharing it as one anyway. I love love love s’mores, but ain’t nobody got time to build backyard campfires on the reg. That’s where these mini (and adorable) cast iron skillets come into play. I purchased them as a set of four on Amazon.

Just a quick sprinkle of ingredients and a few minutes in the toaster oven results in some of the best s’mores that you’ll ever have – melty chocolate, gooey and perfectly toasted mallows, and graham crackers for dipping…YUM! To make my myself feel a little bit better about the indulgence, I used vegan mallows and gluten-free graham crackers, but this is totally optional!

Over time, I’ve used these mini skillets to make desserts that look and taste much more impressive than the time that went into them. This makes them ideal for dinner parties. Blueberry or apple crisp a la mode, anyone?! Yes, please! Individually portioned, they’re also great for when you want a sweet treat, but don’t want to overdo it.

What you’ll need (per skillet):

  • 1/4 cup chocolate chips
  • ~20 mini marshmallows
  • 1 graham cracker

What you’ll do:

  • Preheat your toaster oven to 350°F
  • Add the chocolate chips to the bottom of a mini cast iron skillet; layer with the marshmallows
  • Bake in the toaster oven for approximately 3 minutes, or until the chocolate is melted and the marshmallows are golden brown
  • Serve with a broken-up graham cracker for dipping and enjoy!

Lemon-Poppyseed Crepes with Blackberry Cream Cheese Filling

My mom recently got a huge promotion. She’s an incredibly talented interior designer and one of the hardest workers I know; nobody deserves it more than her! Of course, my brother and I wanted to celebrate with her. I decided to host brunch at my apartment this past Sunday and ending up making decadent and delicious Lemon-Poppyseed Crepes with Blackberry Cream Cheese Filling.

Note: Recipe yields 8 crepes.

PART 1: THE CREPES

What you’ll need:

  • 4 eggs
  • 1.25 cups almond milk
  • 1 cup all-purpose flour 
  • 2 tbsp. pure cane sugar
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest
  • 1/2 tsp. sea salt
  • 1 tbsp. poppyseeds
  • 4 tbsp. unsalted butter

What you’ll do:

  • Add the eggs, milk, flour, sugar, lemon juice and zest, and salt to a blender; blend until smooth; gently stir in the poppyseeds
  • Over low-medium heat, melt 1/2 tbsp. of unsalted butter on a cast iron skillet
  • Quickly pour 1/3 cup of batter onto the skillet; cook for approximately 1 minute on one side; using a spatula, flip onto the other side and cook for 1 additional minute; set aside
  • Repeat the previous two steps until all ingredients have been used

PART 2: THE FILLING

What you’ll need:

  • 1 8 oz. package of room temperature cream cheese
  • 1 pint of fresh blackberries, puréed 
  • 2 tbsp. pure maple syrup

What you’ll do:

  • Add all ingredients to a medium mixing bowl; using a hand mixer, beat until smooth and creamy
  • Add approximately 2 tbsp. of filling to the middle of each crepe; spread over the entire crepe, leaving a 1 in. border; roll, serve, and enjoy!

Apple Cinnamon Chia Pudding

At this point, it shouldn’t surprise anyone when I say that I love chia pudding. It makes for extremely easy meal prep that is both delicious and nutritious. So far, I’ve shared recipes for Matcha Chia Pudding and Blueberry and Lemon Chia Pudding. Now, I’m sharing my recipe for the variety of chia pudding that got me hooked in the first place: apple cinnamon! And, what better time of year to do so. My old roommate, Domenica, made me her own version this time last time year, and the rest is history. :)

Note: Recipe yields 1 serving; however, I typically make 4 servings at time so that I am stocked for the week.

What you’ll need:

  • 1 half-pint (8 oz.) mason jar
  • 1/4 a medium apple
  • 2 tbsp. rolled oats
  • 2 tbsp. chia seeds
  • 1 tbsp. pure maple syrup
  • 1/2 tsp. cinnamon
  • 1/3 cup almond milk

What you’ll do:

  • Add all ingredients to a half-pint mason jar, adding the almond milk last
  • Shake vigorously until all ingredients are combined
  • Allow to cure in the refrigerator overnight

Grapefruit and Lavender Lemonade

Truth be told, this lemonade is the result of me trying to use up a bunch of lemons and grapefruits prior to vacation. I decided to add lavender because lavender lemonade is amazing! I had it once at a local cafè and I’ll never forget it.

Because grapefruit is naturally sweeter than lemons, the amount of cane sugar that I added is negligible compared to classic lemonade recipes. The end result is a relatively healthy, super refreshing summer beverage. And, since it’s Friday it can most certainly be used as a mixer. Personally, I think it would taste fabulous with gin. Happy weekend, guys!

Note: Recipe yields 1 liter of lemonade.

What you’ll need:

  • 1/2 cup pure cane sugar
  • 1/2 cup hot water
  • 2 tbsp. dried lavender
  • 2/3 cup fresh grapefruit juice
  • 1/3 cup fresh lemon juice
  • 3 cups cold water

What you’ll do:

  • Combine the sugar and hot water and stir until the sugar is dissolved
  • Add the lavender to a tea infuser and allow to steep in the hot liquid for about 10 minutes
  • Remove the infuser and discard the lavender
  • Add the infusion to a liter bottle along with the grapefruit juice, lemon juice, and cold water
  • Stir until combined and store in the refrigerator until chilled
  • Serve over ice and enjoy!

Blueberry and Lemon Chia Pudding

I looooove me some chia pudding. Simply throw some ingredients in a jar and you’ve got yourself a delicious, nutritious breakfast come morning. What’s not to love? Chia pudding is perfect for breakfasts on the go. I also love it as pre-run fuel because it’s packed with countless nutrients. 

My latest and greatest flavor combination for chia pudding is blueberry and lemon. Although a classic flavor combination, CSA blueberries and fresh lemon zest truly kick it up a notch. While my recipe yields one serving, I generally make four servings at a time so that I’m stocked for the week. 

What you’ll need:

  • 1 half-pint (8 oz.) mason jar
  • 1/4 cup fresh blueberries
  • 2 tbsp. rolled oats
  • 2 tbsp. chia seeds
  • 2 tbsp. pure maple syrup
  • 1 tbsp. lemon zest
  • 1 tsp. lemon juice
  • 1/3 cup almond milk

What you’ll do:

  • Add all ingredients to a half-pint mason jar, adding the almond milk last
  • Shake vigorously until all ingredients are combined
  • Allow to cure in the refrigerator overnight