I planned on spending about $100 this week but I’m working on a HUGE Pasta Salad video (which will be posted on Friday 3/29 at 9am PST! Yay!!) so I ended up doubling some ingredients, just in case I made some mistakes and had to re-do recipes. I really hope y’all watch the video - I want to see if you’re surprised by the recipes! ☺️

🍋 Pyrex Dishes with Lids: https://amzn.to/3VA6R6B
🍋 Food Dye (No Artificial Dyes): https://amzn.to/4aaVias
🍋 Soufflé Cups: https://amzn.to/3IUtsn1
🍋 Small Mason Jars: https://amzn.to/49dIb7p

Recipes from this video:

Chocolate Peanut Butter Granola Bars

Ingredients

⅔ cup Peanut Butter or Any Nut Butter
½ cup Honey
1 tsp Vanilla Extract
⅛ tsp Sea Salt
2 cups Rolled Oats
⅓ cup Mini Chocolate Chips

Instructions

1. Line an 8x8 container with parchment paper and set aside.
2. In a medium bowl, mix together the peanut butter, honey, vanilla, and salt until completely combined and smooth.
3. Add rolled oats and mini chocolate chips and stir to completely combined.
4. Pour into prepared 8x8 dish and use another piece of parchment to press the mixture evenly. You can use a measuring cup to smooth and press the mixture to get an even layer all the way to the edges.
5. Cover and freeze for 1 hour. Remove to a cutting board and slice into 16-24 pieces. Store in an airtight container in the refrigerator for up to 1 week.

Rainbow Unicorn No-Bake Cheesecake

Makes 4 small jars (4oz each)

Ingredients

3 Tbsp Butter, melted
¾ cup Graham Crackers, crumbled
1 Tbsp Sugar (optional)
8 oz Cream Cheese, softened
2 cups Powdered Sugar
8 oz Whipped Topping
Food Dye or Food Dye Alternatives
Whipped Cream and Sprinkles for serving

Instructions

1. In a small bowl, combine butter, sugar, and graham cracker crumbles until combined. Set aside.
2. In a large bowl, beat together softened cream cheese and powdered sugar until smooth, about 2-3 minutes. Fold in whipped topping until completely combined.
3. Separate mixture into 6 bowls. Add food coloring to create desired colors and stir. If making a rainbow, create red, orange, yellow, green, blue, and purple. Pour each mixture into separate piping bags.
4. In small jars or cups, place 1 Tbsp of graham cracker crumbs on the bottom. Pipe the cream cheese mixture on the bottom of the jar in one even layer, starting with purple if making a rainbow.
5. Place 1 tsp of graham crackers in the middle of that layer and then continue with the next layer of cream cheese, using blue if you’re making a rainbow.
6. Continue layering until you’ve got all 6 layers. Cover and refrigerate for at least 1 hour.
7. When ready to serve, top with whipped cream and sprinkles and enjoy!

Chocolate Pecan Date Balls

Makes 24 Balls

Ingredients

1 ½ cups Pecans
½ cup Medjool Dates, pitted, packed tightly
⅔ cup Peanut Butter, or any nut butter
¼ cup Cocoa Powder
1 tsp Vanilla Extract
Salt, to taste
¼ cup Mini Chocolate Chips

Instructions

1. Preheat oven to 350° F and line a baking sheet with parchment paper. Place pecans in an even layer on the baking sheet and bake for 5 minutes. Remove, set aside, and allow to cool.
2. In a food processor, add dates and peanut butter and pulse until dates are in small pieces, about 10 seconds.
3. Add roasted pecans, cocoa powder, vanilla, and salt. Pulse until combined completely, about 10-30 seconds.
4. Add chocolate chips and pulse until distributed or stir them in.
5. Scoop about a tablespoon of the mixture and form into a ball. Place on a parchment lined container, baking sheet, or plate and refrigerate for at least 1 hour.
6. Place in an airtight container and refrigerate for up to one week. Enjoy!


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As always, I truly appreciate you being here! Thank you so much for watching!

With Love,
Laura

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With love,
Laura

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