These bars offer the joys of two of my favorite simple things to bake – shortbread and brownies! The shortbread cuts the sweetness of a full brownie and adds a pleasant crisp texture to the bottom of the bars.
This smoothie is my go-to hunger-buster when I want a healthy and refreshing treat. It happens to be very versatile, so don’t be afraid to substitute what you have on hand. I use frozen bananas as my base which gives it a thick milkshake-like consistency while keeping it dairy-free.
I absolutely love the hummingbird truffle we make and decided to use that as inspiration for a chocolate milkshake with bright floral and fruity flavors! This shake is definitely a treat, perfect for a sunny fall afternoon. If you don't have access to the tea used in our truffle, use dried hibiscus mixed with dried cherries and blueberries. The milk and ice cream could be replaced with their non-dairy counterparts to make a vegan version.
Since Jody was a kid her favorite cookie has been a simple chocolate chip. So when we decided to add cookies to our offerings awhile back, we opted for only one recipe - the best chocolate chip cookie we could create. And, wow, have they become popular!
These flourless brownie cookies (gluten free) are intensely chocolatey yet strangely light at the same time. These cookies have a little something for everyone! When we saw this recipe from The Kitchn, we knew they were a must try for our team this month!
Granola bars felt like the perfect recipe to share in January, for the folks who are trying to eat a little better this year and those of us who just need quick and healthy snacks to keep us going through the winter months. This recipe, filled with whole grain oats, protein-packed nuts/seeds, and sweetened with dates and a little maple syrup, feels like both a treat and a healthy snack. The best of both worlds.