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yogurt

Authentic Homemade Tzatziki Sauce (Greek Cucumber & Yogurt Sauce)

May 20, 2019

Authentic Homemade Tzatziki Sauce is the perfect sauce and dip to enjoy as a snack or to serve with a Greek gyro or roasted lamb or chicken.

Post Contains Affiliate Links. Read my full disclosure HERE

In honor of the new upcoming live-action Aladdin movie, by Disney. I’m dedicating the week for recipes that are inspired by the movie. Have a picnic on your magic carpet. 

Woohoo!! It’s just a few more days until the new live action Aladdin comes to the big screens! I am so excited to see it. Are you?

A wonderful group of Disney Bloggers/Vlogers/Instagrammers and I have teamed up to have a great giveaway on IG when it is released. Stay tuned for that!

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Filed Under: Recipes, Salsa, Sauces, Dips and more Tagged With: cucumber, Greek, mediterranean, tzatziki, yogurt

Blueberry Overnight Oats

May 1, 2018

These Blueberry Overnight Oats fun and delicious way to enjoy your breakfast oatmeal. Layer the oats with yogurt and fresh, plump blueberries for a healthy breakfast parfait. 

Good morning!!!! Rise and Shine!!!!

We finished our 5th Whole30 yesterday. Woohoo!!!

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Filed Under: Breakfast and Brunch, Recipes Tagged With: blueberries, blueberry, blueberry overnight oats, breakfast, gluten free, overnight oats, simple breakfast, yogurt

Overnight Apple Pie Breakfast Pudding

October 31, 2014

OVERNIGHT APPLE PIE BREAKFAST PUDDING

You guys have you seen Daniel Radcliffe rapping?

It has made my life complete.

OVERNIGHT APPLE PIE BREAKFAST PUDDING_01

Seriously, I’ve watched his little performance on  The Tonight Show Starring Jimmy Fallon at least a dozen times since Wednesday.

Obviously, I’ve loved the Harry Potter books and the movies. I don’t care to share how many times I’ve seen them. And we saw Daniel on Broadway in How To Succeed in Business Without Really Trying. Which was amazing. But this has taken things to a whole new level for me. It’s just so cool.

Anyway, it’s Halloween so I’m here with a Trick AND a Treat.

Normally, I post a pie recipe but I wanted to change things up, a Trick if you will, by posting this breakfast recipe. It’s flavors are based upon apple pie so that is where the Treat part comes in. Clever, no?

Well, it’s super simple and I swear that you will love it. I love that it came together in about 5 minutes and then I just had it do its thing in the fridge overnight. I’ve made overnight oats often because I love how I have breakfast ready for me in the morning. I ate plenty of oatmeal while I was on maternity leave since oats are really healthy, filling, and comforting. I was all about warm comforting goodness in the cold months while I was home… hello, Polar Vortex!!

OVERNIGHT APPLE PIE BREAKFAST PUDDING_04 OVERNIGHT APPLE PIE BREAKFAST PUDDING_05

OVERNIGHT APPLE PIE BREAKFAST PUDDING_06 OVERNIGHT APPLE PIE BREAKFAST PUDDING_07

Some days I have the chance to whip up eggs but more often than not I try to have something already prepped, like overnight oats or large batches of precooked steel cut oats, since spending $5 on a breakfast sandwich while I run into work is just annoying. And dumb. And unhealthy.

So while overnight oats are da bomb, I love how the added chia seeds really changes things up and adds a lot of fun flavor and texture to the recipe. I love how they pump up and get really creamy. Chia pudding- a fav! This breakfast pudding is just a great combo of those 2 things.

OVERNIGHT APPLE PIE BREAKFAST PUDDING_02

Enjoy an Overnight Apple Pie Breakfast Pudding. And go watch HP rap. I swear it will put a smile on your face.

 OVERNIGHT APPLE PIE BREAKFAST PUDDING_03

Overnight Apple Pie Breakfast Pudding

Makes 4 servings

Ingredients

  • 2 Cups rolled oats
  • 1/4 Cup chia seeds
  • 2 1/2 Cups almond milk
  • 2 apples, diced (I used Macon apples)
  • 1/3 Cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 Tablespoon brown sugar
  • 1 teaspoon vanilla extract

Process

  1. Combine all of the ingredients in a large bowl. Mix well.
  2. Divide the mixture between 2 vessels. Cover and store in the refrigerator overnight.
  3. Stir prior to enjoying. Warm in the microwave, if you prefer it warm. Can be stored for up to 3 days.

Filed Under: Breakfast and Brunch, Recipes Tagged With: a year of pie, a year of pies, apple pie breakfast pudding, apple pie oatmeal, apples, breakfast pudding, oatmeal, overnight apple pie breakfast pudding, overnight oats, yogurt

Apple Pie Squares

October 10, 2012

When I was recently doing a bit of random blog browsing on Rachel’s blog I saw this recipe for Apple Pie Squares and I knew I would have to make them this year. After I went apple picking I knew that making these was only a matter of time, finding time. Well after a crazy 2 weeks that included a surprise trip to Chicago (more on that later!) I finally had some time to stay home and bake. I’m not saying they take long, I just felt the impulse to basically unpack everything in the kitchen before hand and put it in a new cabinet/drawer/bin before doing anything cooking related.

 

 

Before making them I discussed with Rachel that I don’t have a food processor large enough to process all the base ingredients together so I would have to adapt the recipe a bit and I’d see how it works out. Well, folks if you have a food processor then follow Rachel’s instructions, you don’t have one then follow mine. These came out really well so I imagine that you can make it work out for you as well. If you can’t break down oats in something like a mini prep which I borrowed from my friend) then you just carry on. Maybe I’d add an extra egg white to help it come together easier. The important thing is that you make these apple pie squares!

 

 

Truthfully I was a bit nervous about enjoying these because I don’t like apple crisps, or any crisps for that matter, since they have an oat crumble on top. Well, it turns out I like the taste and just hate the texture.  Blending the oats kept the great oaty taste but completely changed the texture. Perfect!! In regards to adapting the recipe I basically stuck with it but I used much more apples, basically because I felt like it, so I had to increase the bake time. Also, I didn’t have plain yogurt at home so I used vanilla which gave this a nice a la mode taste to it.These were a hit at work and I bet they will be a hit when you make them too.

Apple Pie Squares

Makes 16 squares

Ingredients

For the base and topping:

  • 1 1/2 C flour
  • 1/2 C brown sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 C oats
  • 1/2 C butter, cubed
  • 1 egg white
  • 1 tsp cinnamon

For the filling:

  • 6 oz of vanilla yogurt
  • 1/2 tbsp sugar
  • 2 tbsp flour
  • 1 tsp cinnamon
  • 4 C diced, peeled apple

Process

  1. Preheat oven to 350 degrees and prepare a 8×8 pan by lining with foil or parchment.
  2. In a large bowl, mix the peeled, diced apples together with the sugar, flour, and cinnamon. Once evenly coated, add the yogurt and mix to coat all pieces. Set aside.
  3. In a food processor,  blend the oats until a fine meal is created.  Add the oats to a large bowl containing flour, brown sugar, salt, baking powder, and cinnamon. Mix thoroughly to combine. Add the butter incorporate with your hands/forks/pastry blender until the dough is crumbly. Remove 1 cup of the mix, set aside. Add 1 egg white, blend until mixture is just combined.
  4. Evenly press moist mixture into the baking pan. Bake crust for 10 minutes.
  5. Spoon filling over the pare-baked crust spreading out as evenly as possible. Sprinkle reserved topping mixture over apples. Press down to flatten just slightly. Bake at 350 degrees for 30 minutes or until top is golden brown.
  6. Cool in the pan then transfer to the fridge to chill for at least one hour. Remove from pan carefully and slice into 16 squares. Store in an airtight container in the fridge.

Filed Under: Fruit Desserts, Recipes Tagged With: Apple Pie, apple pie squares, apples, baked by rachel, cinnamon, dessert, oatmeal, oats, yogurt

Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts

August 14, 2012

Today is National Creamsicle Day. I love creamsicles just as much as I love these wacky holidays. I used to go to the Jersey Shore when I was growing up and I loved going on the boardwalk and having a creamsicle soft serve ice cream. Hot day, fun boardwalk, and a yummy ice cream… perfection at the shore.

 

So when I saw the limited edition Oreo Creamsicle Cookies recently I immediately tossed them in my basket. They are a vanilla cookie with an orange flavored cream filling. I knew that I would love dunking them in some milk and just eating them as well as making mini cheesecakes with them.

 

 

These mini cheesecakes are easy to whip up which is perfect since I have been so busy all summer that making something complicated is a big deterrent. Plus turning on the oven on a hot summer night for a long perod of time is just not going to happen. So these just take 15 minutes to prepare and 15 minutes to bake so I can totally deal with that. The end result is a cute marbled cheesecake that

Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts

Serves 12

Ingredients

  • 12 ounces (1 1/2 packages) cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon orange extract
  • 2 eggs, at room temperature
  • 1/2 cup plain yogurt
  • red and yellow food coloring
  • 12 Oreo Creamsicle Cookies

Process

  1.  Preheat the oven to 325. Line a 12-muffin pan with cupcake liners and then place 1 Oreo Creamsicle Cookie in each liner.
  2. Using a hand mixer or stand mixer, beat cream cheese until creamy. Gradually add the sugar, salt, and orange extract; beat well. Add eggs one  at a time, mixing just until blended. Stir in yogurt until the cheesecake filling is evenly mixed.
  3. Remove a 1/2 cup of the cheescake filling and set aside in a bowl. Add 1 drop red and 3 drops yellow to the filling and mix until the color is even.
  4. Evenly divide the batter into liners, then add the orange colored filling among the cheesecakes. Using a toothpick swirl the cheesecake batters together for a marbled effect.
  5. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight, until serving.

 

Check out my other Mini Cheesecakes!

Mini Cheesecakes with an Oreo Crust

Mini Pumpkin Cheesecakes with an Oreo Cookie Crust

Filed Under: Cakes and Cupcakes, Recipes Tagged With: cream cheese, Creamsicle Mini Creamsicle Oreo Cookie Crusts, Creamsicle Oreo, mini, mini cheesecake, National Creamsicle Day, Oreo, Oreo cookies, yogurt

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