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SIMPLY BEAUTIFUL EATING

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  • No Bake Dark Chocolate Dipped Vegan Protein Bars
    breakfast + brunch | dairy free | Gluten Free | refined sugar free | sweets + snacks

    No Bake Dark Chocolate Dipped Vegan Protein Bars

    I’m not sure how many of you buy protein bars, but I do know that I’m one person who likes…

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Easy and “simply beautiful” Sour Cream Cookies R Easy and “simply beautiful” Sour Cream Cookies Recipe: 1 stick unsalted butter, softened to room temperature 1/4 cup sour cream, room temperature (Greek yogurt can be subbed in here too) 1 tablespoon pure vanilla extract + a dash of lemon extract which is optional but so good 3/4 cup powdered sugar 1 cup all-purpose flour 1/2 teaspoon sea salt Instructions Preheat the oven to 350F. Use a large baking tray ( do not grease it or line it). Make the dough. Add the butter, sour cream, and vanilla to a large bowl and cream together with a hand mixer. Switch to a spatula and add the powdered sugar, flour, and salt, and stir to combine. The dough should be wet. Immediately transfer the dough to a piping bag fitted with a large star tip. Don’t let the dough sit too long or it will thicken. Pipe the dough out into about 2 1/4-inch circles onto the baking tray, leaving about 2 inches between each cookie. Bake until the cookies are light golden on the bottom, about 10 to 15 minutes. Cool on the baking tray and then remove with a thin metal spatula. Cool completely on a baking rack and dust with powdered sugar. #whatibakedtoday #simplybeautifuleating #easyrecipes #easycookies #sourcreamcookies inspired by the Edible Mosaics
My happy place ☀️ 🌴 #aruba #vacay #ritzcarlton My happy place ☀️ 🌴 #aruba #vacay #ritzcarlton #palmbeach #sbetravels #travel #carribbean
Not exactly blueberry season but I love making the Not exactly blueberry season but I love making these healthy muffins at any time of the year! 💙 🫐 💙 Banana Blueberry Oat Muffins Wet Ingredients 1 cup mashed ripe bananas (2 bananas) 2 x-large eggs ¼ cup maple syrup 2 tablespoons + 2 teaspoons olive oil 1 teaspoon vanilla extract Dry Ingredients 1 cup old fashioned rolled oats 1 cup all-purpose flour (or GF 1:1) 1 teaspoon baking powder 1 cup fresh blueberries * Optional but good (1/4 cup dark chocolate chips) * Optional : coconut sugar or sugar in the raw for topping 1. Preheat oven to 350F and grab a 12 cup muffin pan. Line or use non stick spray. Add all the wet ingredients to a mixing bowl and mix until well combined. 2. Add oats, flour, and baking powder to the same bowl. Mix until just combined 3. Fold in the blueberries 4. Divide mixture evenly among lined muffin tins, sprinkle with your choice of sugar (makes 8-10 muffins). 5. Bake for 20-25 minutes until golden and you test for doneness with a toothpick Enjoy ! Note: can be made gluten free with 1:1 flour and #glutenfree oats #refinedsugarfree #healthymuffins #homebaker #blueberries #blueberrymuffins #simplybeautifuleating
I made the #viraltiktok #dumplingbake and it was a I made the #viraltiktok #dumplingbake and it was absolutely delicious! Check out the full recipe below: 1 package Frozen Dumplings ( I used chicken & veggie) 3 baby bok choy, chopped 2 handfuls baby spinach leaves 3 Tablespoons Red Curry Paste 3 Tablespoons Tamari or Soy Sauce 2 Tablespoons toasted Sesame Oil 1 14-ounce can Coconut Milk (I used light) 2 teaspoons Fresh or jarred Ginger (minced) 2 Garlic Cloves (minced) 1 Tablespoon Rice Vinegar 2 Tablespoons Honey (or real maple syrup) 2-3 tablespoons bottled peanut sauce (optional but delish) Optional garnishes : Chopped spinach, cilantro, green onions 1 to 2 Tablespoons Chili Crunch Sesame seeds Preheat your oven to 375°F and grab a 9 x 13 ovenproof dish 1. In a bowl, whisk together the coconut milk, red curry paste, honey, soy sauce, sesame oil, rice vinegar, ginger, garlic and peanut sauce. 2. Top with bok choy and spinach. 3. Place frozen dumplings in a single layer over the greens in your baking dish.Spoon sauce over the dumplings to coat them. 4. Cover with foil and bake for 30 minutes.
Uncover and bake an additional 5-10 minutes, until the sauce is bubbling and dumplings are tender. 5. Garnish generously with your choice of topping. I used sesame seeds additional spinach and chili crisp. Enjoy!! #sinplybeautifuleating #viralrecipe #viraltiktoktrend #onepanmeal #dumplings #easyrecipeideas #easymeals
Please meet one of my favourite humans, Dylan. She Please meet one of my favourite humans, Dylan. She is my great-niece, a great learner and a great baker ! Sprinkle Cookies: 1 ½ cups all purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter softened ¾ cup granulated sugar 1 extra large egg 1 ½ teaspoons pure vanilla extract 3-4 tablespoons of sprinkles Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder and salt. Set aside.
Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla & extract. mixing until combined. Add in flour mixture and mix until just combined. Add in sprinkles and stir by hand until combined - this is optional if you want sprinkles in the cookie dough. 
Using a small cookie scoop (1.5 tablespoons) of dough and roll into a ball. Place ¼ cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet with parchment leaving about a couple inches for spreading. 
Chill for 20-30 minutes in the fridge. Bake for 8-10 minutes. Cool completely. #simplybeautifuleating #cookies #sprinkles #whatibakedtoday #instafood #easyrecipe #kids ##kidsrecipe
Crunchy Maple Pecan Granola * 1/3 cup maple syrup Crunchy Maple Pecan Granola * 1/3 cup maple syrup (or honey, but use maple if you are making it vegan) * 1/3 cup packed dark brown sugar * 2 teaspoons vanilla extract * 2 teaspoons ground cinnamon * 1/2 teaspoon ground ginger * ½ teaspoon sea salt * ½ cup neutral oil ( I used melted coconut oil but you can substitute grape-seed, avocado or vegetable oil * 5 cup old-fashioned rolled oats (do NOT use quick oats) I used gluten free oats * 2 cups raw pecan halves, chopped coarsely - leave them bigger so you get a nice crunchy texture * 2 cups mixed dried fruit, seeds and nuts, you can use a trail mix here. Preheat oven to 325°F. Line a rimmed baking pan with parchment paper. Whisk the maple syrup, brown sugar, vanilla, cinnamon, ginger and salt in a large bowl. Whisk in the oil. Fold the oats, nuts and dried fruit mixture together. Transfer the oat mixture to the baking sheet and spread into an even layer. Using your hands or the bottom of a measuring compress the mixture until its’s compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Try not to move the granola around in the pan, this is will ensure big chunks of deliciousness. Remove pan from oven and cool on a wire rack to room temperature, about an hour or two. Break apart the cooled granola into pieces of desired size. Granola can be stored in an airtight container up to 4 weeks. Yields 8-9 cups. Enjoy! #simplybeautifuleating #granola #healthyfood #easyrecipe #breakfast #oats #maple #pecan #simplerecipe
UPSIDE DOWN APPLE CAKE 2 large apples (I used Hon UPSIDE DOWN APPLE CAKE 2 large apples (I used Honey Crisp) sliced 1/4 inch thick For the Cake Batter: 4 x- large eggs (room temperature) 3/4 cup granulated sugar 1 tsp vanilla 1 cup neutral oil (such as vegetable, canola or grapeseed) 1 cup unsweetened apple sauce 2 cups (280 g) all-purpose flour 3/4 tablespoon (10 g) baking powder 1 tsp cinnamon Caramel Sauce 1/4 cup water 1/2 cup sugar 1/2 teaspoon cinnamon Preheat oven to 350F. Spray and line a 9 inch cake pan with parchment paper and arrange the apple slices in a concentric design. Set aside. Mix the Batter: Crack the eggs into a mixing bowl and whisk until smooth. Gradually add the sugar, whisking continuously, then mix in the oil, vanilla and applesauce. Sift the flour, cinnamon and baking powder into the wet mixture and stir until you have a smooth, lump-free batter. Set aside. Make the caramel sauce; In a small saucepan, combine the water, sugar, and cinnamon. Bring to a boil over medium heat, swirling the pan occasionally until the mixture turns a light caramel colour. *Note* Do not stir with a utensil just gently swirl it. Pour the caramel over the arranged apple slices and set aside to cool a bit. Pour the batter evenly over the apples and caramel in the pan. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 to 10 minutes, then invert onto cake plate. Serve warm or cool. Store in cool place for 3 days or freeze slices of the cake. 🍏 🍏 🍏 #apple #upsidedownapplecake #applecake #cake #instafood #whatibakedtoday #cooking #baking #dessert #simplybeautifuleating
I had the pleasure and great honour to make this r I had the pleasure and great honour to make this recipe with the one and only gracious and lovely @rosereisman today! Thank you for inviting me over! Stay tuned for the full experience on her page soon! Strawberry Shortcake #nochurnicecream 3 ingredient No churn ice cream * 1 (300ml) can sweetened condensed milk * 2 teaspoons vanilla extract * 2 cups cold heavy cream 1. In a bowl, whisk together the sweetened condensed milk, vanilla extract until combined. 2. Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the condensed milk/vanilla mixture constantly folding over and over until everything is well combined. Mix in a 1/2 box crushed shortcake cookies Place mixture into freezer safe container and drizzle with strawberry couli. Cover with plastic wrap and seal with lid. Freeze for at least 4 hours. Strawberry Couli 1 lb strawberries quartered ½ cup sugar 1 ½ tablespoon lemon juice Combine all the ingredients in a saucepan and simmer for 10 minutes,The strawberries should be broken down and the pan should have a lot of liquid. Place the cooked berries and all the liquid in the saucepan in a blender and puree until totally smooth. Pour the coulis through a strainer to make sure it is totally smooth. #foodphotography #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #icecream #realsimple #huffposttaste #easyrecipeideas #eatingfortheinsta #foodblogger #summer
A visit to the @cheese_boutique today! #simplybeau A visit to the @cheese_boutique today! #simplybeautifuleating #cheese #charcuterie @afrimpristine #toronto #torontolife #torontoeats
For those who celebrate. Wishing you and your love For those who celebrate. Wishing you and your loved ones a joyful and meaningful Passover, filled with peace, freedom, and cherished moments together. #ChagPesachSameach #happypassover #sinplybeautifuleating #passover #tablescape #jewishholidays #letmypeoplego
Can’t have a birthday without a little Funfetti. W Can’t have a birthday without a little Funfetti. Wishing my youngest son a very special day and year ahead. Love you !🩵🩵🩵 Easy #Funfetti #Sugar #Cookies 3/4 cup (170 g) unsalted butter, softened 3/4 cup (150 g) granulated white sugar 1/2 cup (100 g) brown sugar, packed 1 extra large egg, room temperature 1 tsp pure vanilla extract 2 1/4 cups (280 g) all-purpose flour, spooned and leveled 3/4 tsp baking soda 1/2 tsp cream of tartar 1/2 tsp sea salt 1/3 cup rainbow sprinkles Line two baking sheets with parchment paper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes. Stop the mixer to scrape down the sides of the bowl. Add the egg and vanilla. Mix on low speed until fully incorporated. Scrape down the sides of the bowl again to make sure everything is well mixed. In a separate bowl, whisk together the dry ingredients: flour, baking soda, cream of tartar, and salt. Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not over mix Remove the bowl from the stand mixer and stir in the rainbow sprinkles by hand with wooden spoon or fork mindful of not to over mixing the dough. Using a medium sized cookie scoop (1.5 or 2 tablespoons) scoop out the dough and place onto one of the prepared baking sheets. Refrigerate uncovered for one hour. You must chill this dough. Once dough is well chilled, preheat oven to 350F Place cookie dough onto lined cookie sheet, spacing 2 to 3 inches apart. I did 6 per sheet. Bake for 5 minutes then rotate the pan and bake for another 6 minutes. The cookies are done when the edges just begin to turn golden brown m. The centres will look slightly under baked. The my cookies will continue to bake as they cool. Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely. #simplybeautifuleating #whatibakedtoday #sprinkles #sprinklecookies #bakedwithlove #happybirthday
Vanilla & Chocolate Shortbread Flowers * 1 cup (2 Vanilla & Chocolate Shortbread Flowers * 1 cup (226g) unsalted butter , room temperature * 1 cup (120g) powdered sugar * 2 large egg yolks * 1 tsp  (5g) vanilla extract  * 1/2 tsp (2g) salt For the vanilla dough * 1 ¼ cup (160g) all-purpose flour For the chocolate dough * 1 cup  (125g) all-purpose flour * 1/4 cup (30g) unsweetened cocoa powder Instructions * In a large bowl, cream together the butter and powdered sugar for about 3-5 minutes until creamy. Add egg yolks, salt and vanilla extract.
 * Divide the butter mixture into two equal parts. 
 * For the vanilla dough, incorporate flour using a spatula or wooden spoon. Then use your hands to knead together. 
 * For the chocolate dough, incorporate flour and cocoa powder using a spatula or wooden spoon. Then use your hands to knead together. 
 * shape the cookies. * Take about ¼ teaspoons of white dough and roll them into small balls. 
 * Repeat with the chocolate dough.
 * Take five balls of one flavour, and one ball of the opposite flavour for the centre of the flower. Arrange in a circle as shown. 
 * Press them slightly to close the gap in the middle. 
 * Press slightly to flatten. 
 * Transfer the cookies onto a parchment paper-lined baking sheet. 
 * Refrigerate for 15-30 minutes before baking. 
 * Meanwhile, preheat the oven to 325F (160C).
 * Bake the cookies for 13-15 minutes until golden at the edges. 
 * Let them cool slightly and transfer them to a cooling rack to cool completely.
#simplybeautifuleating #whatibakedtoday #shortbread #cookies #cookieflower #chocolate #vanilla #instagood

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