Author: admin

• Place all the ingredients for the strawberry filling in the blender and blend to desired consistency. I pureed it, but if you want some chunks of strawberry left then blend less!
• Pour into a medium saucepan and turn to medium heat. Whisk until it simmers, but NOT BOILING!!
• Pour into an 8x8 lined with parchment paper. (Trust me, you'll thank you later for the parchment paper. It helps pull the bars right out SUPER DuPeR EASY!!)
• Place in the freezer for the 4 hours to set.
• When they are set. Cut them into 9 pieces. Melt the chocolate and coconut oil together and mix. Dip bars into the melted chocolate and place onto a cookie sheet with parchment paper on it. (I used the parchment paper from my 8x8.)
• Once they are all dipped, place in the freezer for another 5-10 minutes to set. Eat instantly after for the CREAMIEST texture!! But they're still good if you don't eat them right away.

• Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
• Add the flour, salt, vanilla extract, and sweetener. If using a stand mixer, mix on low for 2 minutes. (I used our ninja on dough option until well combined. About 20 seconds)
• Knead the dough for 4 minutes. Then Press the blueberries into the dough. (Fresh are better because when the frozen ones thaw, it makes the dough more wet and makes it harder to form the bagels.
• Lightly spray a large bowl with nonstick spray. Place the dough in the bowl and flip to coat all sides. Cover with a clean kitchen towel and allow to rise at room temperature for 60-90 minutes, or doubled in size. (I waited 90 minutes for this batch because I think to frozen blueberries made it rise slower.)
• Line 2 baking sheets with parchment paper.
• When the dough is ready, punch it down to get rid of any air bubbles. Divide the dough into 8 pieces. (Doesn't have to be perfect, although the perfectionist part of me would like them to be.) Shape each piece into a ball and then poke your finger through the middle and form a bagel shape. Let them sit while you prepare the water bath.
• Preheat the oven to 425F (218C)

Water Bath

• Fill a large pot with 2 quarts of water and add the honey. (Maple syrup for vegan option) Bring the mixture to a boil and then turn to med/high. Drop the bagels in a few at a time. However many you can fit with them still having room to float free of eachother.
• Cook the bagels for 1 minute on each side. (For that wonderful chewiness!!)

Egg Wash

• After cooking the bagels, brush the tops with the egg white. (Almond milk for vegan option)

Baking

• Place 4 bagels on each baking sheet. Bake for 20-25 minutes, turning them halfway through. Baked until desired brownness.
• Remove from the oven and allow to cool for 20 minutes on the sheets.
• Transfer to cooling racks to cool completely.
• Eat one right away or store in a ziploc bag in the fridge for up to a week!

• Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
• Add the flour, molasses, salt, and vanilla extract. If using a stand mixer, mix for 2 minutes on low. (I used our ninja on the dough option and mixed until combined. About 20 seconds.)
• Mix together the cinnamon and sugar on a clean surface and knead the dough into the mixture for 4 minutes. Make sure you pick up all that cinnamony sweetness!! The dough will seem stickier after this because of the sugar.
• Lightly spray with nonstick oil inside a large bowl. Place the dough in the bowl and turn it to coat all sides of the dough. Cover with a clean kitchen towel and let rise at room temperature for 60-90 minutes. (Until doubled in size)
• Line 2 baking sheets with parchment paper.
• When the dough is ready, punch it down to get rid of any air bubbles. Divide the dough into 8 pieces. (Don't worry about them being perfectly equal) Shape each piece into a ball and then poke your finger through the middle for your hole. Let them set while you prepare the water bath.
• Preheat the oven to 425F (218C)

Water Bath

• Fill a large pot with 2 quarts of water and add the honey (or maple syrup) and whisk in. Bring mixture to a boil then reduce heat to medium-high. Drop the bagels in a few at a time depending on the size of your pot. Leave them enough room to float around.
• Cook the bagels for 1 minute on each side. (This gives it the nice chewiness!!)

Egg Wash

• After cooking the bagels, use a pastry brush to wash the top and sides of the bagels with the egg white. (Or milk for the vegan option)

Baking

• Place 4 bagels on each baking sheet. Bake for 20-25 minutes, rotating the pans halfway through. Bake until browned.
• Remove from the oven and allow to cool on the pans for 20 minutes.
• Transfer to cooling racks to completely cool.
• Toast or just eat them as is with cream cheese, or whatever you wanna throw on top!!

• Put all the ingredients for the turtle ice cream, in a medium saucepan except the pecans.
• Put on medium heat and whisk periodically until mixture simmers. DO NOT LET IT BOIL!!
• Pour into an 8x8 lined with parchment paper. (Trust me, you'll thank me later)
• Sprinkle in the crushed pecans.
• Freeze for 4 hours and then take them out and cut into 9 pieces. (They made need to soften for a few minutes to cut)
• Melt the chocolate and coconut oil in the microwave until completely melted.
• Dip your bars until they're fully covered, and then pop them back into the freezer on a parchment paper covered cookie sheet. (The parchment paper helps you peel them right off)
• Let them chill for about 5 more minutes then take out and enjoy!
• They freeze well for a long time, but when you eat them right away they are the PERFECT creamy texture!!

• Cut the peaches horizontally into rings. Just cut around the pit in a circle and the rings will pop right off! (I didn't peel them first but you are welcome to if you don't care for the skin!)
• Mix the flour, sweetener, and cinnamon together in a small bowl.
• Put the egg whites in another bowl big enough for dipping. (If using water just go ahead and put a cup of water in a bowl for dipping!)
• Dip the peach rings into your egg whites or water in then into the flour mixture and coat.
• Repeat until all the peach rings are covered!
• Heat a skillet or pan on medium/high heat, and put on enough coconut oil for frying.
• Put some peach rings on and fry for about 5 minutes per side. Maybe more or less depending on your stove and pan you use. (Use your own judgement)
• Devour with a scoop of Vanilla Ice cream, or check out my post where I've tagged my healthy, 4-ingredient, homemade cool whip recipe!
• You can refrigerate and reheat!

• Put all the ingredients in a ninja blender or food processer and blend until chopped.
• Pour into an 8x8 dish and press it down firmly into bars.
• Place in the refrigerator to chill until firm.
• Cut into 9 bars and enjoy!!

• Pour all the nuts, seeds, and coconut into a large bowl.
• Melt the chocolate and mix in the peanut butter and butter.
• Pour the chocolate mixture over the nut mixture, and mix until all of it is fully incorporated.
• Pour the puppy chow onto a cookie sheet that has parchment paper on it.
• Sprinkle the peanut butter powder on top of the puppy chow and refrigerate.
• After it's done chilling, take it out and break into small pieces or larger chunks if you prefer. Then ENJOY!!!!

• Slowly Whisk all the ingredients for the ice cream filling in a medium sauce pan. (BE SURE to whisk constantly until it's all mixed together or the gelatin will clump!!! Yes experience talking here unfortunately)
• Put the pan on the stove and cook on med-low heat until it starts to simmer. (NOT BOIL)
• Put wax paper or parchment paper into a 8x8 dish and pour the mixture into the dish.
• Let cool for a few minutes and then put into the freezer until frozen. (About 4 hours)
• When the ice cream is frozen, take out of the freezer and pull it out of the dish in one big block. (If it doesn't come right out, you can turn the dish over and run it under lukewarm water for a minute or so. Not too long. You don't want to start thawing the ice cream.)
• Cut into 9 squares for dipping.
• Put the chocolate bars and coconut oil into a small saucepan and melt on med-low heat until completely melted.
• Turn off the heat and allow the chocolate to cool for a few minutes.
• Dip the bars individually in the chocolate making sure to get every side!! (Don't wanna skimp on the chocolate!)
• Let the chocolate set up a little bit on the bars, before returning them to the freezer in a container to completely set up. (A tip: put parchment paper in the container first so any unset chocolate doesn't freeze the bars to the container.)
• They should be ready within 10 minutes, so take one out and enjoy right away if you want! Happy eating!

• Mix the Coconut Milk, Cocoa, and desired sweetener together and set aside.
• Whip the heavy whipping cream until stiff peaks form.
• Mix the Coconut mixture and the whipped cream together and set aside.
• Mix the Almond Flour, melted butter, and PBFit flour and press into an 8x8 baking dish.
• Bake on 350 F for 10 minutes (optional)
• Pour the chocolate mixture over the crust and refrigerate until set.
• Slice and ENJOY!!!