I apologize for my lack of posts…I’ve been really trying to enjoy my spring break and take time away from the computer. Of course, I’ve been doing daily “Photo A Day” posts which have been fun, but as I haven’t posted a recipe in a while, I thought today might be the day.
Well, actually, today is the day for two recipes!
Both of them are almost embarrassingly simple, but oh so delicious. You’ve seen variations of them both on LLL before, but I couldn’t pass up the opportunity of sharing new takes on some favorites.
Remember that Chocolate Berry Cobbler? Introducing…
3-Ingredient Mixed Berry Cobbler (egg, nut, and dairy free)
– coconut oil, for greasing the pan (<–doesn’t count as an ingredient)
– 24 oz. frozen mixed berries, do not thaw
– 1 box yellow cake mix
– 12 oz. diet 7Up or Sprite
- Preheat oven to 350*F. Grease a 9×13-inch pan with coconut oil.
- Place the frozen berries on the bottom of the pan.
- Sprinkle the cake mix over, making the layer as even as possible.
- Pour the soda over top. DO NOT MIX.
- Bake in the oven for 45-50 minutes, or until golden brown and bubbly.
– You may find that you need a bit more pop to cover the cake mix. You can see in the above picture that there were still some dry spots in mine. It still turns out wonderfully either way.
– For step-by-step pictures, visit this post!
We enjoyed this cobbler on Sunday night after a giant roast dinner. Needless to say, I was quite full afterward, but at least it’s a Weight Watcher’s recipe! 😉
The next treat I want to share with you is a variation of my Sea Salted Dark Chocolate Bars.
One of my favorite combinations on Earth is cherry and chocolate. I also really enjoy fluffy marshmallows and chocolate. So, I decided to create…
Chocolate Cherry Marshmallow Bars (egg, nut, dairy, and gluten free)
– Recipe for Sea Salted Dark Chocolate (click for the link), doubled
– 1/4 cup dried cherries
– 1/3 cup mini marshmallows
– sea salt, optional but highly recommended
- Prepare the dark chocolate as directed, stopping just before it’s ready to be spread onto the paper. (Remember to double the recipe.)
- While the chocolate is still in a bowl, mix in the cherries and marshmallows.
- Now spread the mixture onto a sheet of parchment or wax paper.
- Sprinkle the sea salt on top.
- Refrigerate for about 30 minutes, or until hardened. Cut into squares.
– If you are vegetarian or vegan, try finding marshmallows suitable for your diet. If you can’t, these bars would be just as good with just the cherries!
So there we have it! Two delicious, easier than pie recipes for you.
Have a great day!