Snacks

Coconut Pumpkin Breakfast Bars {Paleo, Vegan + GF}

November 18, 2015 by Bethany And Rachel 59 Comments

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

These Coconut Pumpkin Breakfast Bars were originally posted in 2015…..where the heck did the time go?! It seems like only yesterday when I was photographing them and getting all excited because they were so good!

But here we are three years later with the same (slightly changed) recipe! These bars are actually our 4th most popular website on our site, which I’m totally not surprised about!

Rachel and I are die-hard pumpkin fanatics and we make recipes with it all-year round. But for everyone else’s sake, we tend to only post pumpkin recipes during fall (even though some of you probably wouldn’t mind if they were all year round).

Since making this pumpkin version, we have gone on to make a Chunky Monkey version, an AB&J version and a German Chocolate Cake version! Needless to say, we are obsessed with breakfast bars!

These breakfast bars are a great make-ahead, grab-and-go breakfast for busy weekdays. But, heck, they also make a great snack and dessert! They are also pretty simple to make!

Here are the 7 ingredients you need:

almonds ( feel free to sub in cashews)

flaked or shredded unsweetened coconut

canned pumpkin puree

almond butter or nut butter of choice (cashew butter would be a great sub!)

coconut oil

maple syrup or liquid sweetener of choice

mini dark chocolate chips (optional, but highly recommend!)

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 9 bars

Ingredients

1.5 cup almonds or other nuts of choice (cashew, pecans or walnuts would work well)
1 cup unsweetened coconut flakes shredded coconut also works!
1/2 cup natural, smooth almond butter you can use peanut butter for a non-paleo version or other nut butter of choice (such as cashew butter)
1/2 cup canned pumpkin puree
1 tbsp coconut oil melted
2 tbsp pure maple syrup or liquid sweetener of choice
1/2 cup mini dark chocolate chips optional, but highly recommended!

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds and coconut on a cooking sheet and place in oven for about 8-10 minutes, or until slightly toasted (check every few minutes so that the coconut doesn't burn!)
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture. It takes about 15 seconds in a standard food processor. Make sure to keep an eye on it so it doesn't turn into a butter!
Add the coconut-almond meal to a large bowl.
In a small bowl combine almond butter, pumpkin, coconut oil and maple syrup. Add to almond - coconut mixture and combine well. Mix in the chocolate chips
Transfer the mixture to the prepared pan and press down evenly (it's easiest to use your hands). Bake for 20-25 minutes, or until done (the bars should look be golden around the edges).
Let cool and slice into about 9 bars. Drizzle melted dark chocolate on top, if desired.
Enjoy!

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Post and Pictures updated 8/22/18*

Flourless Apple Pecan Muffins {GF, Paleo + Vegan Option!)

October 27, 2015 by Bethany And Rachel 33 Comments

These Flourless Apple Pecan muffins are the perfect grab n’ go breakfast for a chilly fall morning!

The fall weather is starting to grow on me.

For years I was convinced that I needed to move to a warmer area of the states because I hate cold. I am now starting to appreciate the season changes and the pretty views and have come to realize that fall would not be the same without the changing weather. I still hate the cold, but what I love fall is

sweat pants/sweat shirts

big sweaters

fuzzy socks

boots

pumpkin

seasonal flavored coffees

apples

cozy dinners

Let’s face it, New England has the most perfect fall weather, but let’s not get into winter so fast. All of you fall-loving people will appreciate these flourless Apple Pecan Muffins to satisfy your needs for all-things-autumn! Eat these in your fuzzy socks, sweat pants, big sweaters on a cold fall day and you’ve got the perfect breakfast/snack/dessert!

These apple pecan muffins are fall-inspired, paleo,vegan, GF, DF, pecan-apple-cinnamony deliciousness!

EASY Flourless Apple Pecan Muffins

Print Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings 6 muffins

Ingredients

Flourless Apple-Pecan Pie Muffins
1 cup pecan meal grind 1 cup of pecans in food processor until fine
1 egg or flax egg for vegan
2 tbsp unsweetened apple sauce
1/4 tsp vanilla extract
1/2 tsp cinnamon
1-2 tbsp honey optional ( I like it w/o, but if you can add if you want)
1/4 tsp baking soda
pinch of salt
1 Finely chopped apple

Instructions

1. Pre-heat oven at 350 and put cupcake liners in a muffin tin
2. Throughly mix all ingredients together in a large bowl, divide batter among cupcake liners (makes about 6)
3. Bake for 20-30 minutes, or until done

[Tweet “#vegan #paleo and #glutenfree Easy to Make Apple Pecan Muffins are the perfect fall-inspired Muffins!”]

Want more Muffins?

Oatmeal Raisin Cookie French Toast Muffins

Toasted Coconut Pecan Streusel Muffins

Flourless Salted Caramel Chocolate Chip Muffins

What’s your favorite thing about fall?
Is it getting cold where you live?

Linking up with Laura for Strange but Good!

Gluten-free Sweet Potato Oatmeal Bread with Pecan Streusel {GF + Vegan!}

October 25, 2015 by Bethany And Rachel 52 Comments

Looking for a good quick bread recipe for fall? Make this Gluten-free healthy Sweet Potato Oatmeal Bread with Pecan Streusel!

You know those dishes/foods that you eat so much of, but you don’t get sick of? That’s my relationship with sweet potatoe (and that is why I’m coming to you today with this sweet potato oatmeal bread).

In fact, I eat them so much that my skin is slightly tinted orange from the beta carotene overload! Don’t worry though, people actually tell me I look tan! I’d say that’s an added plus for eating sweet potatoes.

At Thanksgiving, I’ve alway been the person who skips the turkey, stuffing and other classic dishes to dig right into the sweet potato casserole. And then I manage to eat half of it while everyone is stuffing their face with turkey.

I’m also that person who buys 10 pounds of sweet potatoes at one time because the little 2 pound bag ain’t got nothing on my sweet potato obsession.

Now I’m a huge fan of any quick bread, so naturally I had to make a sweet potato version. Pumpkin bread and banana bread are good, but when compared to sweet potato pecan streusel bread, well lets just say there is no comparison. Its moist, doughy, dense, naturally sweet, full of fiber, gluten-free, dairy-free, vegan-friendly and everything you want in a quick bread.

Sweet Potato Oatmeal Bread with Pecan Streusel

4 from 1 vote

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 10 servings

Ingredients

2 cups gluten-free oat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 cup mashed sweet potato about 2 sweet potatoes
1 egg beaten (can sub 1 Tbsp. ground flax mixed with 3 Tbsp. water for flax egg)
1/2 cup almond milk
1 Tbsp. coconut oil melted
2 Tbsp. pure maple syrup
1/4 tsp. pure vanilla extract
TOPPING
1/2 cup chopped pecans
1/4 cup gluten-free oats
2 Tbsp. coconut sugar
1/2 tsp. cinnamon
1 Tbsp. coconut oil

Instructions

Preheat oven to 350 degrees.
Combine first 4 ingredients in a large bowl and whisk together.
In a separate bowl combine sweet potato, egg, milk, oil, maple syrup and vanilla. Whisk together until mixture is smooth.
Add sweet potato mixture to dry ingredients. Mix well until all ingredients are equally and completely combined. Fold in chopped pecans
Spray cooking spray in a loaf pan and spoon in mixture, smoothing the top so its not lumpy.
For topping, combine all ingredients together in a small bowl. Sprinkle on top.
Bake for 35 minutes, or until golden.
Let cool and take out of loaf pan.
Enjoy!
*lightly adapted for Ambitious Kitchen

[Tweet “Your new favorite quick bread: #glutenfree Sweet Potato Pecan Struesel Oatmeal Bread!”]

Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday!

Healthier Loaded Baked Potato Dip

October 6, 2015 by Rachel 25 Comments

Healthy Loaded Baked Potato Dip is the perfect appetizer or side dish for your next game day or party! You won’t that it’s made with real, whole food ingredients! Gluten-free, grain-free, dairy-free options!

Don’t you get annoyed when your at a party and someone dips their chip in queso, takes a bite, then dips again? Like Dude, we don’t want your germs in this, it’s called being considerate.

Ok well, maybe I shouldn’t judge, I couldn’t help myself after making this loaded Baked Potato Dip, seriously so addicting. Good thing I put a generous portion of this dip into a bowl all for myself, that way no one would get mad at me from triple dipping and ~~eating~~ licking the bowl clean.

This Loaded Baked Potato Dip tastes like the filling of a double stuffed potato. Cheezy, bacon-y, potatoey, creamy goodness. Plus, You won’t get yelled at for not eating the skin. Dip away, and do me a favor, make sure you get a separate bowl for yourself so you won’t feel guilty for double dipping.

Loaded Baked Potato Dip

Print Recipe

Prep Time 5

Total Time 5

Servings 16 servings

Ingredients

6 potatoes boiled, skinned and mashed (about 3 cups mashed)
1 cup plain greek yogurt I used full fat or dairy-free yogurt
1/2 cup milk or dairy-free alternative
1 cup shredded cheddar cheese or dairy-free alternative
1/4 chopped chives
6 cooked pieces of bacon crumbled (or vegan meatless "bacon" bits)

Instructions

Mix all ingredients together well in a large bowl and serve with veggies, chips, crackers, etc.

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Be honest, have you ever double dipped?

5 Ingredient Pumpkin Gluten-free Naan Bread

September 8, 2015 by Bethany And Rachel 32 Comments

It’s officially the start of pumpkin Season! Start it off right by making this 5 Ingredient Pumpkin Gluten-free Naan Bread that takes pumpkin to a whole new level! Eat it plain or spread it with nut butter for a tasty Breakfast, snack or dessert! Also #vegan and #healthy!

To be honest, a lot of my recipes don’t turn out as I hope, but sometimes thats actually a good thing! A lot of the times my expectation vs. reality is completely off (but hey I’m only human right?).

It’s like when you see an advertisement for Big Macs then go to McDonalds and get a Big Mac, it doesn’t look anything like the picture (am I right or what?). Or like when your New Year’s Resolution is to run a marathon and you realize you can’t even run a mile (yea it burns your soul! ). But thank God this recipe didnt turn out like that!

Pumpkin Gluten-free Naan Bread

My goal was to make pumpkin tortillas, but they were a little too thick to be rolled out in a thin dough, so I went with naan bread instead. No matter the thickness though, they are still a tasty fall flatbread that can be topped with any sweet (or savory) topping!

5 Ingredient Gluten-free Pumpkin Naan Bread

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings 6 servings

Ingredients

1 3/4 cup Gluten-free Flour
1/2 tsp. cinnamon
3/4 cup canned pumpkin
2 Tbsp. pure maple syrup
1 1/2 Tbsp. coconut oil ,melted

Instructions

In a large bowl mix together flour and cinnamon. Add remaining ingredients and mix until a dough forms.
Separate dough into 6 equal balls. Flatten each ball with your hands until it's flat.
Spray cooking spray on a skillet and place on medium heat. Add one flatbread. Flip over to other side when first side is browned. Repea (about 3-4 minutes each side)ith remaining flatbreads.
Enjoy!

This recipe is adapted from She Know’s Recipe found here.

[Tweet “This #glutenfree Pumpkin Naan Bread goes perfect with any sweet topping for a fall-inpsired breakfast!”]

Healthier S’mores Mug Cake {Vegan + Gluten-free}

August 30, 2015 by Bethany And Rachel 30 Comments

2 minute Healthy S’mores Mug Cake will be your new go-to dessert! It tastes exactly like the campfire favorite but made a little healthier!

I can honestly say that I love eating healthy, I usually choose healthy foods over other foods because I want to, not because I have to. The keyword here is usually. Which means I eat healthy most of time and give myself a little lee-way for things that I enjoy like S’MORES.

When I eat S’mores, I always want S’more (lol). S’mores aren’t the healthiest kind of food, but they are darn sure delicious. Making everything homemade for s’mores requires too much work. Think, making your own graham crackers, marshmallows and chocolate. It may be healthier to make that stuff from scratch, but when you don’t have them that often, it’s much easier to buy the store-bought stuff.

So what do you do when your craving S’mores and you don’t have a fire? Make a S’mores Mug cake! It takes even less time that making an actual S’more. You may never want to make a normal S’more again!

S’mores Mug Cake

No need for a campfire to enjoy your favorite summer sweet! All you need are a few simple ingredients, a mug and a microwave to create this Healthy S’mores Mug Cake! You won’t believe it’s vegan and gluten-free!

Healthy Smores Mug Cake {2 Minutes to Make!}

Print Recipe

Prep Time 5

Cook Time 2

Total Time 7

Servings 1 mug cake

Ingredients

Cake
1/4 cup oat flour
1 Gluten-Free Graham Cracker Sheet finely crushed
1/4 tsp baking powder
1/8 tsp cinnamon
1 egg or flax egg
1/2 tbsp maple syrup
1 tbsp almond milk
Filling
1 tbsp marshmallow fluff
1/2 tbsp chocolate chips
Topping optional
graham cracker crumbs
chocolate chips

Instructions

Grease a ramekin/mug with oil/butter
Mix all ingredients for cake in a small bowl and spoon 1/2 batter into ramekin/mug
Spoon filling on top of batter and fill with remaining batter
Microwave for 1-1:30 minutes, be careful it doesn't overflow
Top with crumbs and chocolate chips

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6 Ingredient Chocolate Banana Peanut Butter Ice Cream with Pretzels

August 25, 2015 by Bethany And Rachel 86 Comments

This Chocolate Banana Peanut Butter Ice Cream with Pretzels is another name for heaven. It’s naturally sweet, chocolatley, crunchy, salty and nutty all at the same time!

I love ice cream………..

No joke, when I was younger, I would have a huge bowl every night after gymnastics practice, at least ~~342432~~ 2 cups!

You know what else I love? Banana Ice Cream. Bananas are naturally sweet and delicious, and when partially frozen, make the perfect texture for a soft-serve-like texture! My favorite ice cream ever is a tie between Chocolate-Covered Pretzel and Peanut Butter Cup.

So guess what I did? I combined banana ice cream with my two favorite ice cream flavors, and the result is absolutely magical. This Chocolate PB Pretzel banana Ice Cream is absolutely creamy, sweet, salty, crunchy, chocolatey and life changing all at the same time! Not to mention it has only a few ingredients and it’s a breeze to make!

Chocolate Banana Peanut Butter Ice Cream with Pretzels

Now you can have your fabulous ice cream and eat it too 😀

6 Ingredient Chocolate Banana Peanut Butter Ice Cream with Pretzels

Print Recipe

Prep Time 5

Freezer Time 1

Total Time 1 5

Servings 1 serving

Equipment

Food Processor

Ingredients

2 ripe bananas frozen and partially thawed
1 tbsp cocoa powder
1/2 tbsp natural smooth peanut butter
Toppings
1/3 cup crushed pretzels can be any kind such as GF or Vegan
1 Justin's Peanut Butter Cup chopped into small pieces
PB Sauce
1/2 tbsp natural creamy Peanut Butter
1/2 tsp coconut oil

Instructions

for ice cream, blend together all ingredients using a food processor or blender. Blend until mixture is smooth
Pour mixture into a long tupperware in the freezer until partially firm (about 1 hour), or until ice cream is desired texture scoop into a bowl. Add on toppings.
2. For sauce, combine ingredients and microwave for 30 seconds, drizzle over ice cream

This Banana Ice Cream is vegan, dairy-free and can be gluten-free

[Tweet “Check Out this awesome new way to enjoy banana Ice Cream! Chocolate PB Pretzel Nana Ice Cream!!!”]

Want More Ice Cream Recipes???

Paleo Honey Pistachio Ice Cream

Chocolate Mint Ice Cream

What’s your favorite flavor of ice cream?

Toasted Coconut Pecan Streusel Muffins

August 23, 2015 by Bethany And Rachel 13 Comments

e weIts hard to believe that these Toasted Coconut Pecan Streusel Muffins are gluten-free, dairy-free, refined sugar-free and healthy for you!

Let me tell you the story about how I decided to make these toasted coconut pecan streusel muffins. Here we go:

You know those restaurants that you only go to because of one item on the menu? Like when you go to Olive Garden just for the breadsticks because the rest of their food isn’t actually real food ( its frozen people!).

My parents and I always go to this one restaurant at the beach that a great atmosphere and awesome breads/muffins.

The only reason I go is for the muffins. They have a bread girl who walks around with a big basket of muffins and sweet breads who hands out whatever you ask. They have these toasted coconut muffins that are to-die-for! So moist and fluffy, I’d gladly eat 15 of them in one sitting.

My dad actually always makes sure “bread girl” comes around more than once so he can eat all the muffins he pleases. He even calls her “bread girl” instead of by the name on her name tag ( its actually embarrassing). I feel sorry for “bread girl” because my dad is a pain when it comes to bread/muffins.

Getting back to the muffins, I have always wanted to recreate these heaven-sent pastries and I finally got around to doing so!

I used Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened to give it coconutty flavor (on top of the coconut). I added toasted pecans for extra crunch and a streusel topping because why not? These muffins are gluten-free, dairy-free, and vegan-friendly! Woohoo!

Toasted Coconut Pecan Struesel Muffins

Toasted Coconut Pecan Streusel Muffins

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 12 Muffins

Ingredients

1 cup shredded or flaked unsweetened coconut
1 cup chopped pecans
1 1/2 cups gluten-free all-purpose flour ( I like This One
2 tsp. baking powder
1/8 tsp. cinnamon
1 1/2 cup Almond Breeze Almond Milk Coconut Milk Vanilla
1 egg beaten (can sub flax egg for vegan option)
1/4 cup pure maple syrup
2 Tbsp. coconut oil melted
1/4 tsp. pure vanilla extract
1 Tbsp. coconut oil
1 Tbsp. coconut sugar

Instructions

Preheat oven to 350 degrees.
Place coconut and pecans on a baking sheet and bake for 15 minutes, or until slightly toasted. Reserve 1/2 cup for topping.
While coconut and pecans are in the oven, combine flour, baking powder and cinnamon in a large bowl.
In a separate bowl, combine milk, egg, maple syrup, coconut oil and vanilla. Add to dry ingredients and stir together well.
Mix in toasted coconut and pecans (not including reserved 1/2 cup) and combine well.
Line muffin tins with muffin liners and spoon on batter about 2/3 full (will make about 12 muffins).
In a small bowl combine remaining coconut and pecans, coconut oil and coconut sugar. Spoon on top of each muffin.
Bake for 25 minutes, or until golden.
Enjoy!

“This post is sponsored by Almond Breeze Almondmilk.”

4 Ingredient Flourless Salted Caramel Chocolate Chip Muffins

August 16, 2015 by Bethany And Rachel 29 Comments

Make these 4 ingredient Flourless Salted Caramel Chocolate Chip Muffins for an Healthy, easy and delicious breakfast!

Don’t judge me, but I used to have a t-shirt that said “I want Muffin’ to do with you.” Yea it happened, back in 5th grade when Limited Too was still around and popular. I also had a “Stud Muffin” magnet that I put in my locker. and Oh, I was also obsessed with the popular and kinda creepy “Muffins” video on youtube (now I’m obsessed with these salted caramel chocolate chip muffins!).

My love for muffins has obviously always been extremely prominent

Anyway I think we can all agree that muffins are awesome. But you know what’s even more awesome? Muffins made with only 4 ingredients, no flour, one bowl, and no mess, now thats pretty awesome!

Our friends at Blue Diamond Almonds sent us Salted Caramel Almonds and Blueberry Almonds this month. So as usual, we were both pretty stoked about the awesome flavor of the both kinds of almonds, but salted caramel anything is our favorite flavor.

Flourless Salted Caramel Chocolate Chip Muffins

These could not be easier to make so make them. Now.

4 Ingredient Flourless Salted Caramel Chocolate Chip Muffins

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 9 muffins

Equipment

Food Processor

Ingredients

1 container Salted Caramel Blue Diamond Almonds or about 3/4 cup almonds
1 tsp baking powder
3 eggs beaten or 3 flax eggs
1/3 cup chocolate chips

Instructions

Preheat oven at 350 degrees and line a muffin pan with muffin liners
Place almonds in a food processor/blender and blend into a butter, about 5 minutes, scraping the sides halfway through
Add in baking powder and eggs to food processor/blender and blend for a minute, mix in chocolate chips and divide batter between 9 muffin liners
Bake for 15 minutes or until done.

*use 3 flax eggs for vegan

* Use 3/4 cup almonds if not using salted caramel almonds

This recipe can be paleo, vegan and GF

[Tweet “Its hard to believe that these Salted Caramel Chocolate Chip Muffins are Flourless and only 4 ingredients! @bluediamond “]

Want More Salted Caramel Recipes???

Pumpkin Salted Caramel Almond Butter

Salted Caramel Cappuccino Mousse

Sticky Salted Caramel Oatmeal

Processed with VSCOcam with c1 preset

Have you ever seen the Muffin video on youtube?

Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday!

Linking up with Sprint to the Table for Strange but Good!

DIY Healthy Homemade Blueberry Applesauce

August 9, 2015 by Bethany And Rachel 24 Comments

DIY Healthy Homemade Blueberry Applesauce made in a crockpot!

There are so many things I love about summer. I love going to the beach and enjoying the sand between my toes. I love having summer bbqs with my large family. I also love when my mom buys 30 pounds of blueberries to make blueberry pies (and that is why we are made this healthy homemade blueberry applesauce).

We usually make so many that we have frozen pies in our freezer for a whole year. This particular year we had 5 leftover pies in the freezer from last summer so my mom decided not to get blueberries this year.

After throwing a fit like a toddler, she finally gave in and ordered the bloobs. Now we have 30 pounds of fresh blueberries just sitting in your fridge. As much as I love eating the fat and juicy berries, there is only so many blueberries I can eat without getting ~~diarrhea~~ sick.

Healthy Homemade Blueberry Applesauce

Luckily I came up with adding blueberries to my already banging homemade applesauce and voila, an even better homemade applesauce recipe thats so easy even my dad can do it ( sorry Dad the truth hurts).

DIY Blueberry Applesauce

Print Recipe

Ingredients

5 apples cored and sliced
4 cups fresh blueberries
cinnamon optional

Instructions

Place all ingredients in a crockpot and place on low heat for at least 3 hours, or until sauce-like.
Place in a large container and store for up to two weeks.

[Tweet “DIY Homemade Blueberry Applesauce is super easy to make and is sugar-free! Try it NOW!”]

Linking up with Sprint to the Table for Strange but Good!

Snacks

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Ingredients

Instructions

Like This Recipe? Pin For Later!

You May Also Like:

Post and Pictures updated 8/22/18*

EASY Flourless Apple Pecan Muffins

Ingredients

Instructions

Want more Muffins?

Sweet Potato Oatmeal Bread with Pecan Streusel

Ingredients

Instructions

Loaded Baked Potato Dip

Ingredients

Instructions

Like This Recipe? Pin For Later!

Pumpkin Gluten-free Naan Bread

5 Ingredient Gluten-free Pumpkin Naan Bread

Ingredients

Instructions

S’mores Mug Cake

Healthy Smores Mug Cake {2 Minutes to Make!}

Ingredients

Instructions

Like This Recipe? Pin For Later!

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Chocolate Banana Peanut Butter Ice Cream with Pretzels

6 Ingredient Chocolate Banana Peanut Butter Ice Cream with Pretzels

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Ingredients

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Want More Ice Cream Recipes???

Toasted Coconut Pecan Struesel Muffins

Toasted Coconut Pecan Streusel Muffins

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Instructions

Flourless Salted Caramel Chocolate Chip Muffins

4 Ingredient Flourless Salted Caramel Chocolate Chip Muffins

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Want More Salted Caramel Recipes???

Healthy Homemade Blueberry Applesauce

DIY Blueberry Applesauce

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