Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some…
Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.
Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.
Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!
My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.
You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.
When your friend tells you she had a life-changing Florentine cookie in Amsterdam, you’re basically obligated to recreate it. And it’s a good thing, too, because the results are undeniably delicious — caramelly, crispy, salty-sweet perfection!
Bonus? T…
When your friend tells you she had a life-changing Florentine cookie in Amsterdam, you’re basically obligated to recreate it. And it’s a good thing, too, because the results are undeniably delicious — caramelly, crispy, salty-sweet perfection!
Bonus? These Florentines are vegan, gluten-free, naturally sweetened, AND require just 8 ingredients, including nutrient-packed whole grains and seeds! What are you waiting for!?
This 3-ingredient strawberry mousse is light, fluffy, and bursting with berry flavor! Made with just strawberries, whipped cream, and a touch of sweetness, it’s the perfect easy dessert for any occasion.
Here at A Couple Cooks we’ve been on a kick of creating 3 ingredient recipes, because who doesn’t love simplicity? (We’re even authors of a cookbook of simple recipes.) Here’s our latest simple dessert idea: this strawberry mousse recipe! A combination of ripe berries, heavy cream, and a touch of sweetener takes just minutes to whip up and makes a pile of fluffy, berry-scented goodness. We saw this concept on social media and created our own spin using maple syrup, an immersion blender, and a whisk. If you’re like us, add a handful of crushed pretzels for that nostalgic sweet and salty hit!
All you need are 3 ingredients for this strawberry mousse
There’s a certain satisfaction to making something with only 3 ingredients, right? This sweet treat is perfect for whipping up in a few minutes for dinner guests or with a kid in your life. You’ll need a small blender (or blender, keep reading for why), a whisk, and this handful of ingredients to make this lusciously fluffy berry mousse. Here are the ingredients you’ll need:
Strawberries: Try to find the ripest, reddest berries you can. Bonus points for local berries! Keep in mind that out of season berries can be tart and tasteless, so making this in the winter months it’s not as tasty (though you can add more sugar to compensate).
Pure maple syrup, honey or sugar: We like this dessert best sweetened with maple syrup, particularly the type marked “Grade A: Dark Color and Robust Flavor” in the US. We find it has the best flavor and avoid any syrups marked amber. Honey works well as a sweetener as well, as does granulated sugar.
Heavy cream: This ingredient is what makes the magic! There are no substitutes for heavy cream here, since the dairy fat is what makes the fluffy texture.
A delicious shortcut for mousse
We will admit this strawberry mousse is not “technically” a traditional mousse like this chocolate mousse, which is cooked on the stovetop and thickened with eggs. Think of it as a delicious shortcut! Because of that, the texture is more light and fluffy than a standard mousse. You can refrigerate the mousse after whipping it up, which helps to make more of a “set” texture.
You can adjust the sweetness to taste
We like making this strawberry mousse recipe with 2 tablespoons sweetener, which makes for a lightly sweet mousse. But if you’re used to very sweet desserts or are cooking for a crowd that is, use 3 tablespoons sweetener for a sweet-tasting strawberry mousse. You also may want to use sugar as your sweetener, as it brings a more direct sweetness compared to the nuanced flavor of maple syrup or honey.
Don’t have a small blender? No problem
This recipe uses a small or immersion blender because the overall quantity of berries is so small, it doesn’t blend well in a standard size of blender. (If you’ve tried it, you know!)
A food processor should also work for this recipe. Or, double the recipe and make it in a standard blender so the quantity is large enough to blend. Then just use half the strawberry puree for the mousse and use the rest in other ways (see these ideas!).
Another way to serve it: as strawberry mousse pie!
This strawberry mousse is delicious served up in little jars with crushed pretzels or graham crackers. Or if you like, you can make double the recipe and pour it into a pretzel crust or graham cracker crust! Make sure to refrigerate it for a few hours before serving to set the mousse to a thicker texture.
Diet considerations, and a trick for vegan
This strawberry mousse recipe is vegetarian and gluten-free. We have not tested a vegan variation, but we’d suggest trying this vegan heavy whipping cream by Nora Cooks and gently folding in the strawberry puree. Let us know if you try it!
More strawberry recipes we love
Embrace the season with more of our favorite strawberry recipes! We hope you love this recipe and let us know what you think in the comments below.
This 3-ingredient strawberry mousse is light, fluffy, and bursting with berry flavor! Made with just strawberries, whipped cream, and a touch of sweetness, it’s the perfect easy dessert for any occasion.
Ingredients
1 cup diced strawberries (about 8 ounces)
2 tablespoons* maple syrup (or honey or sugar)
1 cup heavy cream
Instructions
Clean and chop the strawberries. Using a small blender or immersion blender,** blend the berries with the maple syrup. Add the cream and pulse 2 to 3 times until combined.
Pour the cream mixture into a bowl. Whip with a whisk for 2 minutes until thickened and fluffy.
Serve immediately or refrigerate until serving. Serve with crushed pretzels or graham crackers if desired.
Notes
*2 tablespoons maple syrup makes for a lightly sweet mousse. Use 3 tablespoons if you prefer a sweet mousse.
**A food processor should also work. Doubling the recipe works in a standard blender since the quantity is large enough to blend. If you don’t have a small blender, you can blend double the berries in a large blender and use half the puree for the mousse.
These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying…
These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying pancakes packed with wholesome oats and natural sweetness.
Want a deliciously healthy breakfast idea that sticks with you all morning? Enter banana oatmeal pancakes! These tasty flapjacks blend up in minutes for a quick and satisfying breakfast. And get this: they’re flourless, made with the magic of Old Fashioned oats and a blender! They are so satisfying, no one will know they’re not “normal” pancakes. Every time we make them, we literally cannot stop eating them (our kids make them disappear in seconds). They’re basically like eating oatmeal and a banana, in pancake form!
Why make these banana oatmeal pancakes?
This banana oatmeal pancakes recipe is a combination between our fan favorite healthy banana muffins recipe and our oatmeal pancakes. Many pancake recipes made with all purpose flour leave us with a sugar crash and hungry an hour later. But these banana oatmeal pancakes are hearty, wholesome and one of our favorite ways to start the morning! What’s great about them?
They’re made mainly of oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they’re filling and make your stomach feel full, not ready for a sugar crash! It’s basically like eating a bowl of oatmeal.
They’re so easy to make! All you need is a blender and these pancakes come together in a breeze.
They’ve got amazing flavor. Take one bite, and you’ll be a believer. We promise!
They’re easy to make: in a blender!
How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.
The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.
Variations on these banana oatmeal pancakes
Here are a few variations on these banana oatmeal pancakes:
Dairy free: Use almond milk instead of standard milk, and neutral oil instead of butter. Try vegan yogurt for the yogurt, or you can just add the same amount of non-dairy milk.
Vegan / plant based: Honestly, we’d recommend our Vegan Pancakes instead. But you can try using flax eggs in place of the egg! To learn more, go to How to make a flax egg.
How to step up these banana oatmeal pancakes
We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:
Add fresh or frozen blueberries. Place them right onto the pancakes after you’ve poured them onto the griddle (don’t put them into the batter). They add the perfect tang!
These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. NOTE: Recipe updated 5/26/2021 to address reader comments.
Ingredients
2 cups Old Fashioned rolled oats
¼ cup plain or vanilla yogurt (Greek or whole milk work)
2 large eggs
½ cup milk of choice
2 tablespoons salted butter, melted (or grapeseed or olive oil)
Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms.
Mash the bananas, then stir them into the blender with a spatula.
Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the batter until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
Add another tablespoon or two of milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
This easy balsamic vinaigrette recipe uses only 4 ingredients and whips up in minutes! With its balance of sweet, tangy, and savory, it will become your go-to salad dressing. Ditch store bought dressing for good!
Looking for a simple salad dressing to make at home? There’s really nothing better than this balsamic vinaigrette recipe. It’s creamy, tangy, a little bit sweet, and has that “something” that keeps you coming back for another bite. It’s extremely versatile, perfect on everything from a classic strawberry salad to a simple green salad. It has a short ingredient list and it comes together in less than 5 minutes. So why ever buy it again?
Ingredients in this balsamic vinaigrette
This balsamic vinaigrette recipe is very simple to whip up, especially because you might already have the ingredients on hand in your pantry. For this recipe you’ll need:
Aged balsamic vinegar: The quality of balsamic does make a difference! Look for a mid-priced commercial grade balsamic vinegar, also known as balsamic vinegar of Modena (IGP) or aceto balsamico di Modena. It has a developed, tangy sweet flavor and is perfect for salad dressings.
Dijon mustard: This ingredient adds tangy flavor and helps the dressing to become thick and creamy.
Maple syrup: The sweetness balances the tang of the vinegar. You can also substitute honey.
Extra virgin olive oil: This rich oil makes the dressing come together.
Salt: Add just the right seasoning with a hint of salt.
How to make balsamic vinaigrette dressing
This balsamic vinaigrette recipe is incredibly simple. The flavor is zesty and bright, tangy from the vinegar, balanced with a touch of maple syrup. Then it’s mixed together with extra virgin olive oil to form a creamy emulsion. We’ve also added a touch of Dijon mustard to give a little more zing and to help the creamy dressing stay emulsified. Here’s how to make this balsamic vinaigrette:
Whisk the ingredients in a medium sized bowl. In order to get the oil and vinegar to incorporate well, use a medium-sized bowl to allow for enough movement of the whisk. First, whisk the balsamic vinegar, Dijon mustard, maple syrup, and salt.
Add the olive oil gradually. We typically add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.
Don’t omit the mustard! The Dijon mustard helps to form and lock in the emulsion. This technique works in a few other vinaigrette salad dressing recipes, like our Classic Vinaigrette and Italian Dressing.
Types of balsamic vinegar
There are lots of types of balsamic vinegar at the store, and they vary widely in quality. There are three categories of balsamic vinegar:
Traditional balsamic vinegar, aka aceto balsamico tradizionale. This type of balsamic is aged 12 to 18 years, and has a very thick, syrupy texture. It’s the highest quality and most expensive. It’s not necessary for this recipe.
Commercial grade balsamic vinegar, aka balsamic vinegar of Modena (IGP) or aceto balsamico di Modena. This type is aged less than 12 years and has a developed, tangy sweet flavor. Try a commercial grade balsamic for this recipe if you can find one!
Condiment grade balsamic vinegar is the lowest grade. It has a thinner texture that’s more similar to other types of vinegar. The flavor varies widely on the brand. Very cheap brands can use sugar to mimic the sweetness of grapes, so look for bottles with ingredients that are only grapes or grape must.
A good rule of thumb for buying a good balsamic: look for a mid-priced bottle. Price is typically indicative of quality!
Ways to serve it!
This balsamic vinaigrette recipe is perfect on any type of salad that you throw together, especially salads with a sweet element like apples, berries, or sweet potatoes! Here are a few ideas of how to use it:
This easy balsamic vinaigrette recipe uses only 4 ingredients (plus salt) and whips up in minutes! With its balance of sweet, tangy, and savory, it will become your go-to salad dressing. Ditch store bought dressing for good!
In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined.
Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms.* Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
Notes
Taste, and if you prefer a sweeter balsamic vinaigrette, you can add up to 1 tablespoon additional maple syrup.
Category:Salad Dressing
Method:Whisked
Cuisine:American
Keywords: Balsamic vinaigrette recipe, Balsamic vinaigrette dressing, How to make balsamic vinaigrette
Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout …
Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout again!
Pair with rice and steamed veggies for a simple, 30-minute meal that’s vegan, gluten-free, and naturally sweetened. Let’s make it!
Recipe Inspiration
This recipe is inspired by Sesame Chicken, which is commonly found in Chinese restaurants in the US and Canada (source).
These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a…
These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a pop of sweetness in the center. Make these irresistible cookies for any special occasion, or just because.
This thumbprint cookie recipe is honestly so easy to make. You don’t need a mixer. You don’t need to wait for perfectly softened butter. You don’t need to chill the dough before baking. The dough comes together so quickly and rolls so easily that this recipe would be a fun baking project with kids. If you don’t typically bake with almond flour, this recipe is absolutely worth buying the bag.
Thumbprint cookies are particularly fun and versatile because you can change the flavor and the color of the centers by your choice of jam. These treats are perfect for the holidays, like Valentine’s Day (I suggest raspberry or strawberry filling), Easter (try several jams for a fun color mix), Independence Day (perhaps raspberry and blueberry), and Christmas (anything red).
For those with special diet considerations, I’ll point out that this recipe happens to be gluten free and egg free. You can make it dairy free and vegan by substituting coconut oil for the butter (see recipe notes). It’s also partially naturally sweetened with maple syrup. Of course, the recipe is not nut free due to the almond flour, but it might be just the cookie you’ve been searching for.
I’ve been perfecting this recipe over the past couple of months. I’m just so excited to share it with you! I hope it becomes a go-to recipe for you, too.
Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.
Inspired by the dangerously delicious Mayan Mocha from Picnik, t…
Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.
Inspired by the dangerously delicious Mayan Mocha from Picnik, this creamy, dreamy drink is a little sweet, spicy, and chocolaty. It’s also dairy-free and can be made with dandelion root for a low-caffeine, coffee-free option. Let us show you how it’s done!
Have you tasted a great whiskey sour? One made with fresh-squeezed lemon juice and quality whiskey? They’re bold yet balanced, with a lovely lemony flavor. Whiskey sours…
Have you tasted a great whiskey sour? One made with fresh-squeezed lemon juice and quality whiskey? They’re bold yet balanced, with a lovely lemony flavor.
Whiskey sours are one of my favorite drinks to order at swanky cocktail bars. If you have sworn off the whiskey sours of your college days, the ones made with cheap whiskey and fake sour mix, I assure you that legitimate whiskey sours are worth your while.
Whiskey sours are also fun to make at home. Serve them during the holidays, on game days, or for date nights in. If you have already enjoyed my Cinnamon Maple Whiskey Sour or New York Sour, I have no doubt you’ll love the original.
To make a whiskey sour, you’ll need just a few basic ingredients—good whiskey, fresh lemons, a little sweetener, and an optional egg white. Fancy cocktail cherries, such as Luxardo, are a worthwhile investment and keep for quite a while in a dark cabinet.
Whether you like your whiskey sour with no foam, extra foam, up or on the rocks, you’ll find all the details you need to craft your ideal whiskey sour in the recipe below. Gather your ingredients and your cocktail shaker!
You can’t go wrong with a classic chocolate chip cookie, but sometimes it’s fun to mix things up. The addition of maple and pecan make this chocolate chip cookie extra special. You have to try them. The cookies are soft, chewy, buttery, and…
You can’t go wrong with a classic chocolate chip cookie, but sometimes it’s fun to mix things up. The addition of maple and pecan make this chocolate chip cookie extra special. You have to try them. The cookies are soft, chewy, buttery, and are slightly crisp around the edges. They have a nice maple flavor…
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You can’t go wrong with a classic chocolate chip cookie, but sometimes it’s fun to mix things up. The addition of maple and pecan make this chocolate chip cookie extra special. You have to try them. The cookies are soft, chewy, buttery, and are slightly crisp around the edges. They have a nice maple flavor…