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dragOn drink

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I love the Dragon Drink at Starbucks, which is basically the Mango Dragon Fruit Refresher with coconut milk added. But let’s face it, trips to grab a sip can get expensive and they are loaded with ice so it’s gone in two seconds…you then catch yourself trying to suck every last bit from the bottom of the cup through your straw! I have created the perfect copycat recipe that you can make at home-with free refills!

Put as much or as little ice in as you want…but use caution: you could end up liking this copycat better than the Starbucks one.

Additionally, Dragon Fruits, or Pitahaya, which come from a cactus-like tree in the desert and are loaded with antioxidants, fiber, vitamins B & C, and is anti-inflammatory. So it’s good for you and the color from the freeze-dried dragon fruit powder creates the most vibrant pink color that makes it fun to drink!

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rOasted red pepper and tOmatO bisque

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Cold weather is coming quickly, and that means breaking out the sweaters from your closet and climbing on the couch to watch your favorite show and having a bowl of hot soup to warm you up.

This recipe has a secret ingredient and is sure to please even a tomato hater! My husband doesn’t like tomatoes but he gave this his seal of approval. lol

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peanut butter rum cheesecake with tiger butter ganache

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This 6-inch cheesecake hits all peanut butter notes!

Not only does it have peanut butter in the batter but it also is infused with a decadent creamy peanut rum and topped with a tiger butter ganache, which is white chocolate and peanut butter, that is poured on top and drips down the sides. Ugh…are you drooling yet?

A chocolate graham cracker crust compliments the rich flavors and is sprinkled with chopped peanuts. Go ahead, slide your fork slowly through a slice…maybe you’ll wish that it wasn’t just a 6-inch cheesecake but a full size one. lol

Just remember to NOT use the natural peanut butter where the oil separates, I used Jif Natural peanut butter so there are fewer preservatives than the regular Jif smooth peanut butter, but it doesn’t separate when sitting on the shelf. However, for the ganache, you could use any peanut butter you desire.

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dark chOcOlate pistachiO shOrtbread cOOkies

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Mom always said to “eat your greens”, and now you can say you did with these satisfyingly crunchy pistachio shortbread cookies. Plus, dipping them in luscious dark chocolate means you’re also getting in your antioxidants right?! lol

They are surprisingly simple to make but look so cute and fancy they would wow any guest at a party.

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flOurless chOcOlate cake

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Dairy-free and gluten-free foods don’t have to be boring…and you don’t have to give up dessert!

This light and airy chocolate cake will satisfy anyone with… or without allergies.

This is my take on Martha Stewart’s recipe. By substituting butter for a dairy-free butter, and using Enjoy Life chocolate morsels, now even the lactose intolerant can enjoy it!

Whether you are lactose intolerant or gluten sensitive, this recipe has you covered.

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cOcOnut Oil chOcOlate chip cOOkies

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Everyone’s favorite cookie just got a little bit better with this drool-worthy recipe.

Using coconut oil instead of butter and adding a little bit of cornstarch makes for an ooey-gooey soft cookie with a hint of coconut flavor.

As well as being mouthwateringly good, these are dairy-free…so for all those out there who are dairy sensitive and lactose intolerant…this is the cookie for you!

Eliminating the butter from the traditional chocolate chip cookie and using a dairy-free chocolate chip such as the Enjoy Life brand allows everyone to enjoy these delightful cookies.

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