Wednesday, July 8, 2015

It's been a while!

Man, I have been one busy woman lately. I hadn't had the time or the energy to keep up here, and honestly for a while my heart just wasn't in it! But I've been posting my meals on Facebook again, and some of you have requested I send you my recipes! So why not BLOG about it! 

The last few months have been a roller coaster of go, do, see and be here and there. Busy so I've been surviving off my superfood shakes! I'm happy things have calmed down just a knotch so I can get back to my passion... COOKING AND BAKING! 

Baking releases a lot of stress for me. Mainly because my focus is on making something beautiful, delicious, and I try to make it as healthy as I possibly can. Cooking to me beings out a HUGE range of memories. My dad is who taught me how to cook. He probably doesn't know I soaked in every little thing he ever did with cooking, grilling and presenting food at parties. Reminds me of happy days, filled with sunshine, and mornings that had music playing and pancakes on the griddle. Makes me feel as cool as I thought my dad is/was. Love you mom but you taught me how to love eating out and finding the healthiest restaurants! 

So the recipe I wanted to share with you! This one is a heavenly delicious treat you can make for the 4th of July! 
These little guys were soo very yummy! Super easy to make and we're a great small treat to take to the parties! 

Here's what you need: 
1 cup of graham cracker crumbs
3 tbs of grass fed butter melted
1pkg of the reduced fat cream cheese(8oz)
1/3 sugar- I used coconut sugar! 
1.5tsp vanilla extract 
1 egg 
6 raspberries
12 blueberries 
 Parchment paper or cupcake liners 

  1. Preheat your oven to 350°. In a small bowl, combine graham cracker crumbs and melted butter. Press into the bottom of 12 paper-lined muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. Took about 1.5 spoon fills.
  2. Bake nearly 20 minutes (keep an eye because I've come to realize every oven is different!) Cool 10 minutes before removing from pan to a wire rack to cool completely.before putting In fridge, pace one raspberry on half and two blueberries on half! Refrigerate at least 1 hour.  Makes 12, enjoy!

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