Who’s in the mood for a slice of pure summer nostalgia? ♡

This peanut butter pie brings back all the charm of the old-school, no-bake dessert we grew up loving — just slightly modernized with natural peanut butter and fresh whipped cream (no Cool Whip here!). It’s every bit as rich, creamy, and satisfying as the original. And all you need are 7 basic ingredients and about 20 minutes of prep time to make it happen!

Here in our house, we’re big fans of any chocolate-peanut butter combo and love using an Oreo crust, but you’re more than welcome to sub in a graham cracker crust or a traditional pie crust if you prefer. And while I find this pie incredibly rich as-is, an extra layer of ganache on top is always welcome if that’s the version you grew up loving.

There’s a reason this pie has been a favorite for generations. So the next time you’re craving a cool and creamy no-bake dessert, grab the peanut butter and let’s make pie!

(more…)

One of my favorite no-bake recipes yet! ♡

This gorgeous blueberry tart is an absolute showstopper and the perfect dessert for the peak heat of August when all of our ovens are still on summer break. It features a full 1 1/2 pounds of fresh and juicy blueberries, which actually (finally!) get to take center stage in this tart, instead of getting buried under the usual summertime pie crusts or crisp toppings. My goal with this recipe was to preserve their naturally sweet flavor and plump juicy texture, so the blueberry filling is only briefly simmered here and then mixed with a hint of lemon and vanilla, then everything gets nestled into a simple and crunchy gingersnap crust. Each bite is downright delicious and absolute heaven when paired with a melty scoop of vanilla ice cream. Summertime at its best!

If you happen to have other fresh berries on hand, feel free to mix them in with the blueberries too. And while I adore the subtle kick of spice that the gingersnaps lend to this recipe, you could just as easily make this tart with a classic graham cracker crust if you prefer.

Let’s make a blueberry tart!

No-Bake Blueberry Tart Recipe | 1-Minute Video

Blueberry Tart Ingredients

Here are a few quick notes about the ingredients you will need to make this blueberry tart recipe:

• Blueberries: Fresh blueberries are the starring ingredient of this recipe, so be sure to look for berries that are as ripe, plump and juicy as possible to give this tart the best sweet flavor.
• Gingersnaps: Feel free to use whatever brand of crispy gingersnap cookies that you love best here. (I’m partial to Trader Joe’s triple ginger snaps!) You can either ground the gingersnaps by blitzing them in a food processor, or place them in a ziplock bag, squeeze out all of the air and seal, then gently crush them with a rolling pin. They should be the consistency of thick sand.
• Butter: We will use melted butter as a binder for the gingersnap crust. The recipe calls for unsalted butter, but if you only have salted on hand, just omit the extra salt listed in the recipe.
• Lemon juice and zest: The juice and zest of 1 large lemon is mixed into the blueberry filling, whose bright and tangy flavor helps to balance the sweetness of the berries.
• Cornstarch: Cornstarch will serve as the thickening agent for our filling.
• Vanilla extract: A hint of vanilla adds a delicious bit of warmth to the flavor of the blueberry filling.

Recipe Tips

Full recipe instructions are included in the recipe box below, but here are a few extra tips to keep in mind too:

• Use a tart pan with a removable base. This definitely makes the tart easier to remove! That said, if you do not have a tart pan with a removable base, you could use a springform pan.
• Adjust the amount of water if necessary. I found that 1/3 cup of water was the perfect amount for the filling, but if it seems like your filling liquid is too thick to coat all of the blueberries, feel free to add in an extra tablespoon of water. Just remember that the filling will continue to thicken as it cools.
• Don’t overcook. The longer you simmer the blueberries, the more they will break down and lose their plump texture. So as noted in the recipe, I recommend removing the pan from the heat as soon as the filling mixture thickens.
• Cool completely before slicing. One the tart has chilled and thickened in the refrigerator, it will be much easier to cut clean slices.

Recipe Variations

Here are a few more variations that you’re welcome to try with this blueberry tart recipe:

• Brown the butter: Use browned butter in the crust for even richer, nutty, toasted flavor.
• Use graham crackers: Swap crumbled graham crackers in for gingersnaps to make the crust.
• Use mixed berries: Use a mix of berries (~24 ounces total), such as strawberries, raspberries, blackberries or cherries.
• Add lavender: Simmer 1 tablespoon of culinary-grade dried lavender in the filling mixture (before adding the blueberries) for 5 minutes, then strain out the lavender, discard, and continue on with the recipe as written.
• Make it gluten-free: Use your favorite gluten-free gingersnaps (or graham crackers) to make this recipe gluten-free.
• Make it vegan: Use vegan gingersnaps and dairy-free butter to make this recipe vegan.

More Blueberry Dessert Recipes

Love blueberry desserts as much as we do? Here are a few more of our favorite recipes to try:

• Easy Blueberry Crisp
• Blueberry Cake
• Blueberry Crumble Bars
• Blueberry Cheesecake

Fresh Blueberry Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

---

Ingredients

Gingersnap Crust Ingredients:

• 1 1/2 cups (225 g) ground gingersnaps
• 2 tablespoons dark brown sugar
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, melted

Blueberry Filling Ingredients:

• 1/4 cup granulated sugar
• 3 tablespoons fresh lemon juice + 2 teaspoons lemon zest
• 2 tablespoons cornstarch
• 1/3 cup cold water
• 24 ounces (~5 cups) fresh blueberries
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the crust. Combine the ground gingersnaps, brown sugar and salt in a large mixing bowl and whisk to combine. Add the melted butter and whisk until evenly combined. Press the mixture evenly into a 9-inch tart pan with a removable bottom. Freeze for at least 10 minutes while you prepare the filling.
2. Make the filling. Whisk together the sugar, lemon juice, lemon zest, cornstarch and water in a medium saucepan. Add half of the blueberries and toss to combine. Cook over medium-high heat, stirring constantly, until the liquid simmers and thickens. Remove pan from the heat. Add the remaining blueberries and vanilla extract and gently toss for 1 minute until evenly combined. (If the liquid seems too thick to coat all of the blueberries, you can add an extra 2 tablespoons of water.)
3. Chill. Pour the filling immediately into the prepared crust and spread it our evenly. Refrigerate the tart for 1-2 hours or until the filling is set.
4. Serve. Slice, serve and enjoy!

---

Equipment

9-Inch Tart Pan

Buy Now →

Citrus Juicer

Buy Now →

Zester

Buy Now →

---

Quite possibly one of the easiest and best desserts out there — affogato! ♡

This Italian classic has long been one of my go-tos for easy entertaining, especially on warm summer nights when you’re craving a cold sweet treat! Simply add a scoop of your favorite ice cream or gelato to a small bowl or glass, top it with hot espresso, add a shot of liqueur or a sprinkle of toppings if you’d like (both optional), and this delightful and sophisticated dessert will be ready in no time.

If you’re like me and are sensitive to caffeine late in the day, no prob, just use your favorite decaf espresso or strongly-brewed coffee! And while vanilla ice cream is the traditional option here, the sky’s the limit when it comes to the fun flavors of ice creams and toppings that you can pair together here, so don’t hesitate to raid the freezer and use whatever pint sounds good. This fun dessert is always a winner!

Affogato Recipe | 1-Minute Video

(more…)

For over a decade, my friends have known me as the girl who brings nooch popcorn to just about every gathering. But this year, I have officially entered my homemade kettle corn era. ♡

I’m somewhat embarrassed to admit that I actually had no idea how incredibly easy it is to make kettle corn from scratch! Turns out all you need is a saucepan and 4 basic ingredients — popcorn kernels, sugar, salt and oil — and this irresistibly salty-sweet snack can be ready to go in just 10 minutes. Who knew?!

That said, after practicing for the past few months, I’ve found that there are a few subtle but important preferences that can emerge when it comes to the type of oil and sugar you use and the ratios of salt and sugar. I’m personally partial to the neutral flavor and high-heat versatility of refined coconut oil (although unrefined works just as well, with slightly more coconut flavor). And while you can arguably use just about any type of sugar here, I prefer turbinado sugar (a.k.a. “raw” sugar) whose natural molasses flavor is downright heavenly paired with the sea salt. I’ve included my favorite ingredient ratios in the recipe below, along with a handful of simple tips I’ve learned along the way.

So if you’re looking for a fun new party snack to impress your friends, or just a deliciously salty-sweet snack for a cozy night in, grab a saucepan and let’s make some homemade kettle corn together!

(more…)

Friends, have you tried this no bake energy bites recipe? ♡

It’s one of my all-time favorite recipes here on the blog, and one that I’ve personally made about a zillion times since I first published it here eight years ago.

I love these little energy bites because they are easy to make with simply pantry ingredients that I almost always have on hand. They are super easy to mix up and roll into cute little energy balls. (Or if you would like to save time, you can press the mixture into a parchment-covered baking dish, and then cut them into energy bars.)  They are the perfect make-ahead recipe to keep on hand for healthy snacking or breakfasts. And most importantly, they are just irresistibly good.

Over the years, thousands of our readers have made and loved this classic energy bites recipe too. So I wholeheartedly recommend giving it a try!

(more…)

Raise your hand if you grew up making these no bake cookies as a kid!

And…raise your hand if you still make them now?

Good, me too.

Because when you’re in the need for a quick cookie fix, this retro no bake cookie recipe will never letta girl down. First of all, it’s super-duper easy to make in just about 15 minutes. It calls for 7 basic ingredients that I bet you already have stocked in your kitchen. It requires zero use of your oven. And with chocolate, peanut butter and oatmeal involved, there’s no doubt that these are always going to be delicious.

Let’s make some no bake cookies!

No Bake Cookies Recipe | 1-Minute Video

No Bake Cookie Ingredients:

To make this chocolate no bake cookies recipe, you will need:

• Butter: One stick (1/2 cup) of salted butter. Or if you have unsalted, just add in a pinch of sea salt.
• Sugar: We’re going old school with lots of granulated sugar here.
• Unsweetened cocoa powder: To make these nice and chocolatey.
• Milk: I typically use cow’s milk, but any kind of milk will do.
• Peanut butter: Creamy or crunchy, you can choose.
• Vanilla extract: Homemade or store-bought.
• Old fashioned oats: Or quick oats can work in this recipe too.

How To Make No Bake Cookies:

To make these no bake oatmeal cookies, simply:

1. Combine your ingredients in a saucepan. Melt the butter, then stir in the sugar and cocoa, followed by the milk. Continue cooking until the mixture comes to a boil.
2. Boil. Boil for 2 full minutes. (This step will help the mixture to cook and thicken.)
3. Stir in remaining ingredients. Remove pan from heat. Then stir in the vanilla and peanut butter, followed by the oats.
4. Scoop the cookies. Drop the cookies spoonfuls onto parchment paper, either using a spoon or (my preference) a large cookie scoop. If the cookies spread too much or have a wonky shape, feel free to just use a knife to scooch the edges in so that the cookies are nice and round. (Although they will be delicious however they look.) ;)
5. Let cool. Then let the cookies cool until they have reached room temperature and hardened. And…enjoy!

To store the cookies, place them in an airtight container and either store at room temperature for up to 1 week, or freeze for up to 3 months.

Possible Variations:

If you’d like to mix things up with this recipe, feel free to:

• Use a different nut/seed butter. Any nut or seed butters can be substituted for peanut butter in this recipe.
• Add coconut. Use 1/3 cup less of oats, and in their place, add in 1/3 cup unsweetened shredded coconut.
• Add nuts. Feel free to add an extra 1/2 cup of your choice of nuts to the cookie batter.
• Add Oreos. For an ultra-decadent retro twist, feel free to add in 6 chopped up Oreos into the mix after stirring in the oats.

More Favorite Cookie Recipes:

Looking for more cookie baking inspiration? Here are few more of my classic faves:

• Chocolate Chip Cookies
• Chocolate Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Peanut Butter Cookies
• Gingerbread Cookies
• Brown Sugar Cookies
• Chewy Ginger Molasses Cookies

No Bake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 24 -30 cookies 1x

Print Recipe

Pin Recipe

---

Description

The classic No Bake Cookies recipe that my family used to make growing up.  They’re easy to make in about 15 minutes, and always taste so delicious.

---

Ingredients

• 1/2 cup (1 stick) salted butter
• 2 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk (any kind)
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups old fashioned oats

Cook Mode Prevent your screen from going dark

---

Instructions

1. Melt the butter in a saucepan over medium-high heat. Add sugar and cocoa, and stir until combined.  Add in the milk, and stir until combined.  Continue cooking until the mixture comes to a boil, then boil for 2 minutes.
2. Remove pan from heat. Stir in vanilla and peanut butter until completely combined. Stir in oats until combined.
3. Drop by spoonfuls onto parchment paper, and let the cookies cool until hardened.

---

Can’t stop won’t stop with the odes to Spring.

This gorgeous Strawberry Burrata Salad is absolutely everything I adore about this season. ♡ 

Tender, leafy, fresh spring greens…perfectly ripe, juicy strawberries…chilled, creamy burrata cheese…crisp red onions and crunchy nuts of your choice…all drizzled and tossed with the most irresistible basil vinaigrette?! We’re talking about an all-star lineup of seasonal spring favorites here. And after having made this salad a half dozen times this month — especially after discovering and getting a little too hooked on the fresh burrata stand at our neighborhood market — I can vouch that it perfectly hits the spot every time.

So if you’re interested in giving your strawberry salad a lift this year, bring home some fresh produce, blend up a quick batch of this 5-minute basil vinaigrette, and this gorgeous salad will be ready to serve in no time.

(more…)

Happppppy New Year, everybody!!!

Hope that your 2016 is off to a hopeful and happy start, wherever life may find you.

Though the title of this post may suggest otherwise on a day like today, I’ll be the first to admit that I’m not big on making grand new year’s resolutions, especially when it comes to fitness. (Choosing one little word for the year is more my style.)  Instead, I’m just looking forward to just trying to keep up my general fitness aim that I’ve had for the past few years — getting my heart rate up high enough to break a sweat each day. On the good days, that means a killer Barre3 workout, or a good yoga classi, or a Mad Men episode’s worth of time on my elliptical. On the busy days, that may just mean a quick few jogs up and down the stairs at the end of the day, or a quick walk around the block with my pup, or a few push-ups. My lifelong resolution is just to try and do at least something each day.

And when I do, I will absolutely admit that I mega look forward to some sort of delicious, energy-packed snack afterwards. More often than not, I just end up reaching for one of my no-bake energy bites, which I like to always keep on hand. But when I’m at home with a blender nearby, I absolutely love blending up a tasty, refreshing, protein-packed green smoothie.

Especially this one.

It’s chocked full of easy everyday ingredients that are good for refueling your energy and electrolytes and all of that good stuff after a workout. It’s ready to go in under 5 minutes. And if you need some motivation to get through a tough workout, I promise, this is a delicious one. So let’s kick off the year with a healthy start!

Post-Workout Green Smoothie Recipe | 1-Minute Video

Alright, the magical ingredients in this one include…

• Frozen pineapple: Turns out this sweet treat (one of my favorite smoothie bases) is chocked full of antioxidents that help you recover from workouts quicker, and it includes an enzyme that helps heal inflammation caused by injuiries.
• Almond milk (or Greek yogurt): Either of these are full of protein (Greek yogurt has lots more, but I was out the day I made this smoothie, and it’s also not vegan), which is good for replenishing your energy after a tough workout.
• Coconut water: A stellar natural source of electrolytes (without all of the added sugars in sports drinks like Gatorade).
• Fresh spinach (or any other dark leafy greens): Hello, Popeye! I love spinach in this smoothie because it’s virtually tasteless, yet packs tons of phytoecdysteroids which help boost energy naturally.
• Ginger: Helps relieve muscle soreness, and is also good for your stomach just in case you ever feel nauseous after a workout.
• Chia seeds: These little guys are full of Omega-3 fats, which help sustain energy. And they’re also full of protein and antioxidents.
• Banana: Full of good complex carbs, as well as good-for-you minerals like potassium and fiber. Great for you, and the banana is also my favorite ingredient to thicken and sweeten a smoothie.
  

To make the green smoothie, simply toss everything in a blender and pulse until smooth…

…and then voila!

An easy, power-packed, and delicious green smoothie is ready to enjoy…

…which I happily did after my workout this week. You know, just for “blog research”. ;)

So anyway, whether you’re making big fitness resolutions for the new year, or simply resolving to keep movin’ this year, I would highly recommend considering this recipe as a delicious end to your workouts.

Post-Workout Green Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 (large) serving 1x

Print Recipe

Pin Recipe

---

Description

This Post-Workout Green Smoothie recipe is full of simple, delicious, and nutritious ingredients that will help replenish your energy after a good workout.

---

Ingredients

• 1 banana, peeled and sliced
• 1-inch piece* of fresh ginger, peeled
• 2 handfuls fresh baby spinach
• 1 cup frozen pineapple chunks
• 1/2 cup coconut water
• 1/2 cup almond milk (or plain Greek yogurt**)
• 1 Tablespoon chia seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add all ingredients to a blender.  Pulse until smooth.
2. Serve immediately, sprinkled with extra chia seeds on top, if desired.
3. (If the smoothie is too thick, you can add in more coconut water to thin it out.  Or if it is too thin, you can add in a handful of ice.)

---

Notes

*1-inch piece fresh ginger = about 1.5 Tablespoons grated fresh ginger = about 1/2 teaspoon ground ginger

**Do not use Greek yogurt if making this smoothie vegan.

So, pretty sure I woke up with a lovely sniffly, sneezy, cough-y, achy, all-I-want-to-do-is-rest summertime cold this week, and I’m not too happy about it.

Because if you ask me, those words — summertime and cold — do not belong together.

But apparently this summer for me, they do.

So while the rest of the world has been out enjoying the sunshine and swimming pools and late-night deck parties, I’ve been nestled inside burrowed beneath a quilt with my cinnamon hot tea counting down the hours until a very early bedtime while the sun’s still out. Not quite my idea of summer lovin’, but a girl’s gotta do what a girls’ gotta do to get well soon.

That said, I do have a very summer-y recipe ready to share with you today that I made earlier this week — frozen sangria!! Trust me, these two words definitely belong together. This recipe is ridiculously quick and easy to make, it can be blended immediately before serving (vs. having to marinate for hours like traditional sangria), and it is a perfectly refreshing and delicious treat for the summertime.

Let’s make some…

Frozen Sangria Recipe | 1-Minute Video

(more…)

It’s no secret that chips and salsa are my ultimate foodie love language.

I regularly drag my friends to Mexican happy hours as often as possible, have my recipe for restaurant-style salsa memorized after making it so often, have themed my birthday parties all around chips and salsa for as long as I can remember, and never ever (everrrrr) get tired of it. But that said, as much as I love a good tomato-based salsa, summertime also equals fruit salsa time in my kitchen. Because when all of my favorite sweet, juicy, and oh-so-refreshing fruits are in season, they absolutely must be celebrated in salsa-style. :)

I’ve already shared recipes before on the site for my favorite mango salsa, strawberry salsa, blueberry salsa, pineapple avocado salsa, and pear pomegranate salsa. But last weekend big enormous green melons were on sale at my neighborhood farmers’ market, so the result was inevitable — watermelon salsa!

On a 95-degree July day, nothing sounded better. So I picked some mint and cilantro from our garden, came back inside to the blissful a/c, kicked on some summer tunes, and got to work chopping up a juicy storm. The result?

Basically the most refreshing, delicious, summer salsa ever.

(more…)