Summer Sweets | No Churn Vanilla Ice Cream

Hi lovely reader! Happy Memorial Day weekend! Hope you are having a great weekend and celebrating the kickoff to summer in some way. Today's recipe is simple, delicious and totally customizable. I found this recipe on the Food Network Kitchen App and it turned out great so I wanted to share. As you can tell from the title, the great thing about this ice cream recipe is that you do not need an ice cream maker! Just a 9x5x3 metal pan or a similar size to freeze the ice cream in. I also posted a reels video over on my instagram if you want to see the process!

No-Churn Vanilla Ice Cream

Ingredients

-1 14oz can of sweetened condensed milk

-2 teaspoons pure vanilla extract

-a pinch of fine salt

-2 cups of cold heavy cream

-1 9x5x3 inch chilled metal loaf pan

To make the ice cream,

Whisk together the condensed milk, vanilla, and salt in a large bowl and then set aside.

Whip the cream with a mixer (I chilled my mixing bowl before starting) on medium-high speed until firm peaks form, around 2 minutes. Fold 1 cup of the whipped cream in the condensed milk mixture with a rubber spatula until combined and then fold the lightened mixture into the whipped cream until well blended. Then pour into a chilled 9x5x3 inch metal loaf pan and freeze, covered, until thick and creamy, like soft serve, around 2 hours. Swirl in any desired mix-ins with a spoon. Place back in the freezer, covered, until solid and scoopable, about 3 more hours.

Enjoy!

Birthday Cake Blondies - Simple & Delicious Recipe

Hi lovely reader! If you follow me on Instagram @notexactlyplainjane you may have seen that I posted a Reel the other day of a Birthday Cake Blondie Cake that I made (check it out here). It turned out super cute and was really easy to make so I wanted to share the recipe with you! Funfetti, white chocolate, and rainbow sprinkles, what's not to love? Check it out below!

Ingredients
-Cooking Spray
-Baking Pans (I used 2 6-inch rounds and 1 8-inch round to make multiple "cakes")
-Parchment Paper
-3 cups All Purpose Flour
-1 1/2 tsp. Kosher Salt
-1 tsp. Baking Powder
-2 1/4 sticks butter (18 Tbsp), softened
-1 1/2 cups Granulated Sugar
-3/4 cup Packed Brown Sugar
-2 tsp. Vanilla Extract
-3 eggs
-2 1/4 cups white chocolate chips (I used the Nestle Funfetti morsels)
-1 cup Rainbow Sprinkles (or any color) + optional extra for decorating (I used 2 small shakers total to cover the sides)
-Icing (option, these are actually really moist so they don't necessarily "need it")

1. Preheat the oven to 350 degrees. Grease your pans with cooking spray and line the bottom with parchment paper. In a bowl, combine the flour, salt, and baking powder.

2. In a larger bowl using a mixer, beat the butter and sugars until fluffy, then add the vanilla and eggs and beat until combined.

3. Add the flour mixture to the butter mixture gradually and beat until combined. Then fold in the chocolate chips and 3/4 cup of the sprinkles.

4. Pour the batter into the pan(s) and bake until the edge are golden, about 30 minutes. Let cool & then decorate!

And Voila!

What's your favorite birthday treat to make for others? Xx

"Best Ever" Baked Oatmeal - How Sweet Eats | Easy Breakfast Recipe

Hi lovely reader! I wanted to share an easy breakfast recipe that I found on Instagram by Jessica Merchant of @howsweeteats . It's delicious (tastes like a dessert), simple, and a great make ahead breakfast option for mornings on the go (or when you can't be bothered to actually make something...hello microwave). I have copied the recipe below but you can also find it on Jessica's blog "How Sweet Eats" .

Ingredients

• 4 1/2 cups quick oats
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups milk whatever you like! dairy or nondairy
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 1/4 cup chocolate chips
• 1/3 cup sliced almonds
• 1/3 cup flaked coconut toasted if you've like!
• 2 tablespoons hemp hearts
• 1 tablespoon chia seeds
• milk or cream for drizzling (I like to pair mine with vanilla or coconut greek yogurt)

Instructions 

• Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
• In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk, oil and vanilla extract. Add the wet ingredients to the dry and stir until combined. Pour the mixture in the dish.
• Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven and place the chocolate chips on top right away (so they kind of melt!). Top with the coconut, almonds, hemp hearts and chia seeds. Let cool slightly, then cut into squares and serve with a drizzle of milk or cream.
• *After the dish has cooled completely, I cut them into squares, wrap in cling wrap individually to help keep them fresh, and put them in a ziplock bag to freeze. Then in the morning you can just grab a square and microwave it for a minute or two!

Some More S'mores Please | S'mores Cupcake Recipe

Hi lovely reader! I hope you are having a great Labor Day weekend! In honor of celebrating summer, even if it's been one of the least "summery" summers of all time, I wanted to share this easy and fun s'mores cupcake recipe that I found on Food Network's The Kitchen App (this is not a sponsored post). The cupcakes are perfect for a treat yourself kind of night or to share with family or friends.

Cupcake Ingredients:

3/4 cup all-purpose flour

3/4 cup finely ground graham crackers

1 1/4 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 stick (6 oz) unsalted butter, at room temperature

1/2 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup milk

Chocolate Filling:

8 oz chopped bittersweet chocolate

1/3 cup heavy cream

1 tablespoon light corn syrup

Meringue Frosting:

4 egg whites, at room temperature

2/3 cup granulated sugar

1/8 teaspoon cream of tartar

Chocolate squares, for garnish

Graham cracker shards for garnish

This recipe does include a ingredients for the actual cupcake mix but if you want to simplify even more you could buy a boxed cake mix and then just whip up the filling and frosting! 

For the Cupcakes,

Step 1: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.

Step 2: In a small bowl, whisk the flour, ground graham crackers, baking powder and salt. Set aside.

Step 3: In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until combined. Increase the speed to medium-high and continue to beat, stopping once or twice to scrape down the sides of the bowl, until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture and milk, alternating, starting and ending with the flour mixture, until just combined.

Step 4: Divide the batter between the muffin cups, filling each about two-thirds full. Bake until golden brown, or a toothpick inserted in the center comes out clean and the top springs back to the touch, about 25 minutes. Cool in the tin 5 minutes, and then transfer to a wire rack to cool completely.

For the Chocolate Filling,

Step 5: While the cupcakes cool, prepare the filling: Combine the chocolate, cream and corn syrup in a medium bowl and microwave in 30-second intervals on high, stirring, until smooth. Set aside until cooled and thickened slightly, about 30 minutes.

For the Meringue Frosting,

Step 6: Bring 1 inch of water to a simmer in a saucepan that can hold a heatproof stand mixer's bowl above the water. Combine the egg whites, granulated sugar and cream of tartar in the stand mixer bowl. Set the bowl above the simmering water and whisk until the sugar is dissolved and the egg whites are warm to the touch, turn white and are beginning to get fluffy. Transfer the bowl to the stand mixer, fitted with a whisk attachment, and whip on high speed until the meringue is cooled, fluffy and very thick. Beat in the vanilla.

To Assemble,

Step 7: Place the chocolate filling in a pastry bag or re-sealable plastic bag fitted with a small round tip (about 1/8-inch diameter) and snip the end. Pierce the center of each cupcake with the pastry tip and gently squeeze in the chocolate filling until it begins to come out of the top of the cupcake. Repeat with the remaining cupcakes.

Step 8: Pipe or swirl the meringue frosting onto each cupcake. If desired, brown the meringue with a kitchen torch or place briefly under the broiler. Garnish with a chocolate square.

Enjoy! Xx

Classic Comfort Baking | DoubleTree Chocolate Chip Cookies

Hello lovely reader! I hope you are staying safe and healthy in these beyond crazy times. This pandemic is truly an unimaginable situation and I hope everyone is coping the best they can and that you are being kind to others and especially to yourself.

One thing that I have always found relaxing and therapeutic is baking and this time at home has allowed me to try new recipes and zone out for an hour or two. At the beginning of April, Hilton released their world famous DoubleTree Chocolate Chip Cookie recipe as a way for people to bring this iconic, warm, and comforting treat into their own home. I don't tend to stray much when it comes to chocolate chip cookies with my go to being our family recipe so I'm always a bit hesitant to give something else a chance...however, when in quarantine might as well! I decided to give it a go and I am glad that I did! The cookies are delicious, crisp on the outside, chewy on the inside and the walnuts add a great additional texture! 10/10 would recommend.

DoubleTree Signature Cookie Recipe (Makes 26 cookies)

Ingredients

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch of cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts

*Click here for recipe in metric units*

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Simple to make and really delicious!

What have you been baking during quarantine? Tried any new recipes? Xx

*This post is not an ad or in affiliation with Hilton or the DoubleTree*

The Ultimate Baking Feat | French Macaron Recipe

Hello lovely reader! The time has officially come where I can say that I have attempted and succeeded in baking what is said to be one of the most difficult treats to master...the French Macaron. I have to be honest that I was slightly intimidated about attempting to create such an iconic and beloved sweet but after watching a few videos and reading through various recipes it really didn't seem that bad! The main challenge was finding a recipe that was not in grams or used a fahrenheit oven temperature. The one that I ended up using and am going to share with you today is from Food Network Magazine, I've also added a few of my own notes in italics.

Ingredients
1 3/4 cups confectioners' sugar
1 cup almond flour
3 large egg whites, at room temperature (the room temp is important)
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops of gel food color (whatever color you want your macarons to be)
1/2 teaspoon vanilla or almond extract (I used almond)
Assorted fillings (I made a chocolate ganache and white chocolate ganache)


Recipe
Food Network calls for the some"special equipment" which you can see below. I do not have a convection oven so I set my regular oven to 300 degrees F. I also used parchment paper instead of silicone baking sheets and they turned out just fine.

Special Equipment: Oven with convection setting, 4 baking sheets, 3 silicone baking mats, Fine-mesh sieve, Pastry bag with 1/4-inch round tip

1. Preheat the oven to 300 degrees F using the convection setting (I used a regular setting on an oven). Line 3 baking sheets with silicone mats (Or parchment paper). Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

2. Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it. (not gonna lie, this is probably the worst part of the whole process so once you get through this, you're golden)

3. Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes. (I actually ended up having to redo this step because I didn't let the mixture get stiff enough, if the mixture is too runny it won't have enough standup when you go to pipe the cookies, so be sure to be patient in this step and make sure you have stiff peaks)

4. Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold. (This step and the one following are probably the most important because you don't want to smash all the air that you whipped into the egg whites out, so try to be delicate in your turns and mixing)

5. Add the food coloring and extract (see options on Food Networks post for flavors). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.

6. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.

7. Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).

8. Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes (mine only took about 15 minutes, so I would set a timer for maybe 10 min and keep an eye on them). Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling.

And voila!

Spooky Sweet Treats | Pumpkin Shaped Sugar Cookies

Hi lovely reader! Happy Hallo-weekend! Fall is in full swing here, the leaves have changed colors and the temperatures are starting to drop. I wore my first heavy coat today and am ready for sweater weather! Today I wanted to share a fun and festive treat with you that is a Halloween tradition for me. My mom and I have baked these cute pumpkin cookies for as long as I can remember. They are super simple, quick, and fun to decorate. Perfect for a last minute addition to an upcoming Halloween party or special treat for yourself or trick or treaters!

Note that this recipe makes vanilla sugar cookies, they are pumpkin shaped, not pumpkin flavored:)

You will need:
-1 cup of butter
-1 cup of sugar
-1 large egg
-2 teaspoons of baking powder
-1 teaspoon of vanilla extract
-3 cups of flower
-pumpkin mold tray or pumpkin shaped cookie cutters
-Orange food coloring (optional)
-Cooking spray
-Icing, sugar, or candy to decorate your pumpkins

First preheat your oven to 400 degrees. In a bowl, cream your butter and sugar with an electric mixer and then beat in the vanilla. 

After that add the baking powder and then the flour, one cup at a time, mixing after each cup. Once you have added the flour, the dough will become stiff and is ready to be shaped into the molds or rolled out if you are using a cookie cutter. Be sure to grease your molds with cooking spray before placing the dough in them. You can also knead food coloring into your dough at this point if you want to make your pumpkins orange. 

Bake the cookies for 10 to 12 minutes (mine tend to be done closer to 10 min), cool, and remove from the pan. Then repeat the process, being sure to grease your pans each time. 

After the cookies have completely cooled, you are ready to decorate. This year I used an orange icing pen for the eyes, nose, and mouth and then poured yellow sugar over them to give a glowing sparkly effect. I then used chocolate icing and green sugar for the stem.

Enjoy!

Do you have any favorite Halloween treats? Xx

Bringing My Favorite British Dessert Home | Baking Eton Mess

Hiya lovely reader! As some of you will know, last spring I spent some time in London. I absolutely loved it there and miss it so much! Before going I had various people "warn me" that the food is not the best, to which I was taken aback as it is one of the most culturally diverse places ever which would in turn translate to the food. Needless to say those people were wrong and I let them know. The options in London are endless and everything I had was great! From traditional pub fare to Mediterranean style food and Italian. One of the first nights I was there we went to dinner at a place called Hush in High Holborn and it was there that I was enlightened. For dessert I wanted to try something different, something I had never heard of or had, that ladies and gentleman was Eton Mess. This delight consists of berries, cream, and meringue and is so light and airy you float away. So fast forward five months and ever since being back, I have been trying to incorporate some of my favorite British dishes into my life, looking for recipes and cookbooks to learn from and searching for stores that carry some of the brands I came to love. One of the cookbooks I came across was "An American Girl in London" by Marissa Hermer. As a fan of Ladies of London I was familiar with Marissa and her story and eager to check out her book. So when I saw she had an Eton Mess recipe I had to give it a go!

The nice thing about this recipe is that it is quite simple. The trickiest part is making the meringues and after that you are just putting everything together! 
For the Meringues you will need:
-3 large egg whites at room temperature
-1 cup granulated sugar
-1/8 teaspoon cream of tartar
-1 tablespoon strawberry jam
-Stand Mixer

So to make the meringues, 
-Preheat the oven to 225 degrees F & place parchment paper on 2 baking trays
-Next place the egg whites in the bowl of your stand mixer and whisk until soft peaks start forming. Then slowly add the sugar, about 1 tablespoon at a time and then add the cream of tartar. Continue whisking until the mixture has stiff peaks and is glossy and smooth, around 5 or 6 minutes. (I must say I felt very Great British Bakeoff OG while making the meringue. I'd like to think Paul and Mary would approve of my gloss)
-Once you've got your stiff peaks, carefully fold in the strawberry jam. (Marissa suggests taking out 1/4 of the meringue and folding it through that and then through the rest of it. She also added 4 drops of red food coloring to make the meringues pink which I chose to leave out.)

-Next, take 2 tablespoons and place six to eight 1/2-cup scoops of meringue onto the parchment paper and swirl each scoop to give it a peak. They will grow as they bake so leave space between them.

-Bake for 2 hours and then turn off the oven. Do not open it! As tempting as it may be, let them completely cool in the oven, otherwise they will crack. 

Now for the Eton Mess you will need: 
-1 cup whipping cream
-1 cup plain Greek yogurt
-1 vanilla bean, split and seeds scraped (can also use vanilla extract)
-1 teaspoon rose water (optional)
-1/4 cup icing sugar, sifted
-2 cups strawberries

To make the Eton Mess,
-Whisk the cream until thickened in a large bowl. In a separate bowl, whisk the yogurt until it is smooth and then fold through the whipped cream, vanilla, and icing sugar.
-Roughly chop the strawberries, saving a few for garnish

Now to put it all together,
-Break up the pieces of meringue and start layering the cream, strawberries, and meringue in bowls or glasses. If you have clear glasses, it can look really nice to see the layers!
-Repeat the layering as much as you want and then enjoy!

Have you ever made Eton Mess? Xx

"Not the Gumdrop Buttons!" | Gingerbread Cookie Recipe

Hi lovely readers! Tomorrow is Christmas Eve! Are you ready? I know I am. I love all the personal traditions that these next few days will bring and look forward to them every year. One of those traditions is to bake gingerbread cookies! I started at about 10 and have been mixing, baking, and icing since then. 

The recipe is simple and the cookies delicious. They are great to set out for Santa, put at guest's places at the table at your holiday party or put them in a cute little tin and give them as a gift!

You will need:
2/3 cup shortening
1-1/4 cups sugar
2 eggs
2 tablespoons buttermilk
2 tablespoons molasses
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Icing (of your choice)
Candy to decorate (M&M's, chocolate chips)
(This recipe makes about 24 cookies)

In a mixing bowl, cream shortening and sugar. Then add the eggs, one at a time, and beat well after each addition. Beat in the buttermilk and molasses.

Now in a separate bowl, combine the dry ingredients and mix them.

Gradually add the dry mixture to the creamed mixture.

Mix well. Then set the dough aside in the fridge to chill for several hours. I would suggest using wax paper and putting some flour on it before transferring your dough to chill, to prevent the dough from sticking. 

After the dough has chilled you are ready to start cutting out shapes and baking! Pre-heat the oven to 375 degrees. For rolling out the dough, I usually make mine about 1/8 of an inch. This again is really up to you, just be sure not to make them to thin because it make them harder to transfer to the pan. Another tip is to dip the cookie cutters in flour before cutting out the shapes, again, prevents sticking. Bake the cookies on cookies sheets for 8-10 minutes or until the edges start to brown.

Place the cookies on wire racks and allow them to cool completely before decorating. Then decorate!

Perfect little gift or keep them all for yourself! Do you have other favorite holiday cookie recipes? Xx

Healthy Summer Sweet-Tooth Satisfier | Frozen Yogurt Bars

Hi lovely reader! One of my favorite things to do on a hot summer evening is drive about 5 minutes to my families favorite local ice cream spot. They have every flavor and topping imaginable from fresh strawberries and hot fudge to cinnamon apples and caramel. While this is not something I would ever stop doing completely, there are those days where I still have a craving for something cold and sweet but feel I should probably go for something a little bit more healthy. So this recipe that I am going to share with you is just that! I originally saw it on the back of a box of Honey Maid graham crackers and thought it looked quick, simple, and delicious so I gave it a go.

I was pleased with the end result, as was my family, and it has become my go to for when I get an after dinner hankering for a little dessert. I also like this recipe because it is extremely customizable, you can change the Greek yogurt flavors, the fruits, and add other mix ins such as mini chocolate chips, chocolate sauce, caramel, etc. I made strawberry chocolate chip ones and they were excellent! So follow this simple recipe and you will have some delicious fruity frozen yogurt bars!

You will need: 
-1 cup vanilla nonfat Greek yogurt (or whatever flavor you would like them to be)
-1 cup thawed frozen reduced-fact whipped topping
-1/2 cup sliced strawberries
-1/2 cup chopped bananas
-1/4 cup blueberries
-12 whole graham crackers

1. Chop up the fruits into fine pieces, depending on how big you would like the fruit chunks to be. Then spoon the fruit into a bowl and stir in the yogurt and whipped topping.

2. Line a pan of your choosing (for me I used two bread loaf pans) with aluminum foil with the foil ends extending over the sides. Break each graham cracker in half arrange them in the pan. Spoon the yogurt mixture on top of each half and then top it with the other half of the graham crackers. Repeat this until you have used all of your mixture, separating each laver of sandwiches with aluminum foil.

3. Freeze for 4 hours (it's okay to freeze them for longer, just be sure to let them sit out for a bit to thaw out some before serving). Then you are ready to enjoy!

Do you have a summer sweet tradition or a go to treat? Xx

Holy Guacamole! | Healthy Recipes

Hiya lovely reader! I hope you are doing fabulous! I've been experiencing about two weeks of constant rain and it is starting to kill my summertime vibes. (I know for some people across the world, rain is a constant, so props to you all, I'd like to think it's more tolerable in some places) Anyway, being stuck inside has allowed me to get a lot of things done, many of which I will be sharing in upcoming posts. For today I wanted to share a great recipe I stumbled upon once again on Popsugar Fitness. Now as you may know if you follow my blog, I have been trying to find healthy recipes that offer a delicious alternative to sometimes not so healthy dishes. So with that being said, I am going to share a recipe today that is a lot lower in calories as well as fat. (who wouldn't want that) If I'm being honest, up until this last year, I never really gave guacamole a shot, don't know why but I never wished to try it or eat anything that contained it. Man was I missing out! Now I am quite the fan of some good guac. My new found love is also a bit saddening because my best friend always claimed she could make quite the guacamole, but of course now that I am a connoisseur, she no longer lives near me. Life. (insert sad and longing face here) But the show must go on! So grab your pita or chips or whatever you like to eat with guacamole and let's begin!

(the original recipe on the Popsugar Fitness website, says that it yields about 3 cups, I did half a recipe and still ended up with more than 1 1/2 cups, so the amount of each ingredient is based on the amount I made)

Ingredients
1 1/2 Medium Avocados
1 Cup of Nonfat Greek Yogurt
1 Tablespoon of Lime Juice
1/8 teaspoon of Lime Zest
1 Minced Clove of Garlic
1/3 Cup of Diced Red Onion
1/3 Cup of Diced Roma Tomatoes (I added a little bit more at the end for color and flavor)
1/2 teaspoon of Chopped Jalapeños (I ended up adding a full teaspoon)
1/2 Tablespoon of Minced Cilantro
Dash of Salt

First you are going to want to slice your avocado and scoop out the inside. The video below is great if you are unsure of how to do so!

Next combine the flesh from the avocado with the greek yogurt and mash together.
Then add the lime juice, lime zest, and minced garlic to the bowl and mix well.

Next add the tomatoes, onion, cilantro, and jalapeño and mix well.

Give it a taste to see if you'd like to add more of any ingredient, I threw in some more tomato and a dash of salt.

Enjoy!

Recipe Source

What are your favorite summer time snacks? Feel free to share in the comments! Xx