• around 1 1/2 cups of berries
• 2/3 cup of kombucha (I love elderberry)
• 1/3 cup of pomegranate juice
• 3 tbsp of vanilla honey greek yogurt
• 1 tbsp of almond butter
• a small handful of oats

I use frozen berries so I like to chop some of the bigger strawberries and blackberries up first. Then throw everything in your blender or food processor and let the thing go to town! If it seems a little thick, just add in a bit more juice. (A good rule of thumb for a proper liquid-to-solid ratio is you should be able to see the liquid nearing the top of your solid ingredients, but it shouldn’t cover them entirely.)

A Nutella and cookies together? The dough that resembles consistency brownies or blondies?

 The lamina of about 20x20 cm

1/2 cup Nutella

8 Oreo cookies, crushed

1 cup sugar

2 1/2 cup flour

200 g soft butter

1 level teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla extract

1 egg

Sift flour with soda and powder.

Grind butter with sugar, then add egg and vanilla.Dosypujemy mixture of flour and rub into a smooth dough. Then divide them in half.

One half mixes with nutella and the other with crushed cookies.

At the bottom lined with baking paper plates in a cake with nutella and knead to form an even layer.On top of doing the same thing with the cake with Oreo.

Bake 20-25 minutes at 180 degrees.

Ingredients:

• 30 jumbo pasta shells, cooked according to instructions on box
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup cottage cheese
• 1 cup chopped frozen spinach, thawed
• salt and pepper to taste
• 1 cup part skim mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• basil for garnish

Directions:

1. Preheat oven to 400 F degrees.
2. In a medium bowl, add the ricotta cheese, cottage cheese, spinach, salt and pepper and mix well.
3. In a 9 x 13 inch baking dish, spread out evenly a cup of the marinara sauce.
4. Stuff each shell with a heaping tablespoon of the cheese and spinach mixture and place in the baking dish over the sauce.
5. Top each shell with a tablespoon of the marinara sauce. Sprinkle the mozzarella cheese evenly over each shell.
6. Bake for 20 minutes, after which change the heat to broil and bake for an additional 2 to 5 minutes so that the cheese browns a bit.
7. Remove from oven and top with the Parmesan cheese and fresh basil.

Ingredients:

For the crust:

23 Oreo cookies

2 tbsp. unsalted butter, melted

For the cheesecake:

12 oz. cream cheese, room temperature

6 tbsp. sugar

6 tbsp. sour cream, room temperature

1/2 tsp. vanilla extract

1/4 tsp. salt

1 large egg plus 1 egg yolk

12 Oreo cookies, roughly chopped

Instructions:

1. Preheat the oven to 325 degrees and line a 8×8 inch baking dish with foil. Let two sides of the foil overhang on the baking dish (so it’s easier to pull out the cheesecake).
2. To make the crust, in a food processor, pulse the Oreos until they’re finely ground. Add in the melted butter and pulse until the cookies are moistened.
3. Transfer the ground Oreos to the prepared baking pan and press the crumbs in an even layer over the bottom of the pan. Bake crust for 10 minutes then set aside while keeping the oven on.
4. In the bowl of a stand mixer, beat the cream cheese on medium high until light and smooth, about 2 minutes. Then mix in the sugar until well-combined.
5. Blend in the sour cream, vanilla, and salt. Then beat in the egg and egg yolk until well-incorporated.
6. Gently stir in the chopped Oreos.
7. Pour cheesecake batter over the prepared crust and smooth out the top with a spatula. Bake for 40 minutes, or until cheesecake is set around the edges but slightly wobbly in the center.
8. Let cheesecake cool to room temperature, about 1 hour then cover the pan and refrigerate until well chilled, about 3 hours. I chilled mine overnight.
9. To cut the bars, lift the overhanging foil from the pan and place it on a cutting board. Peel away the foil and slice into bars. Clean the knife blade after each slice to keep the edges pretty.
10. Keep refrigerated until ready to serve. You may keep in an airtight container in the fridge for up to a week, if it lasts that long!

Summary: Mini Pastries for Valentines Day

Ingredients

• pie dough
• fresh cherries, chopped
• ricotta cheese
• sprinkle of sugar
• 1 TBSP butter, melted

Instructions

1. Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
2. Roll out your pie dough (I…