If you're thinking, "Oh no, another recipe to satisfy Anji's insane sweet tooth." I will tell you that you are exactly right. For those of you who know me, you may be aware that I have a major sweet tooth. In fact, my love for sweets is a little scary.
I love this recipe and it curbs my crazy sweet tooth, at least for a little while. The best part is, this is adaptable to anyone's preferences. If you like things less sweet than me, then you can totally add less maple syrup/honey. If you like things more sweet (I highly doubt there are many people that are) you can totally add more sweetener and it will still work out fine. 
So, lately everyone's been talking about overnight oats. Finally, I decided I'd pick up the ingredients I didn't have on hand at the store, and try it out. 
And I do not regret it. I usually don't really like oatmeal, but I really love these oats. As soon as I made it, I knew I was going to love this food. Breakfast is usually a pain for me- lately I've been getting up a little too late and end up not have enough to have a good breakfast. As many of you may have noticed, I have been trying to eat healthier. Chia seed pudding (recipe here) is also a great and healthy breakfast slash snack, depending how you prepare it. This also makes a spectacular breakfast as well as a snack. It's super filling, so you don't have to eat a lot of it to be filled up for a snack. For breakfast, I ate about half of what this recipe makes and was full until lunch. There's a lot of protein and nutrients in this. This recipe has greek yogurt, oats, hemp seeds and chia seeds in it. That makes for a pretty filling meal slash snack. 
Anyway, there s a basic recipe, which just makes the oats, and then I'll give y'all the recipe for making maple and chocolate banana oats. Both are quite good, and you adding other things to the basic recipe to make your own flavor combinations. Yum. ​


Overnight Oats

INGREDIENTS

• 1/2 cup Old Fashioned Oatmeal (Instant will not work for this recipe)
  

• 1/4 cup plain Greek Yogurt
  

• 1/4 cup Almond Milk (Any kind will work, hemp, coconut etc.)
  

• 1 T Chia Seeds
  

• 1 T Hemp Seeds
  

Chocolate Banana:
Mix in

• 1 T Cocoa Powder
  
• 2 T Honey (Agave Nectar works also)
  

Toppings

• ½ Banana, sliced
  
• Chopped Pecans or Walnuts
  

Maple Oats:
Mix in

• 3 T Maple Syrup
  

Toppings (Optional)

• Fresh fruit
  
• Slivered Almonds
  
• Cinnamon
  
• Sunflower Seeds
  
• Maple Syrup
  

DIRECTIONS
1) Combine oatmeal, greek yogurt, almond milk and chia seeds in container with lid.
2) Add Mix Ins
3) Mix with spoon, then close and shake.
3) Refrigerate overnight.
4) Eat cold or warm (warm in microwave 30-60 seconds) and add toppings after heating up

If you're thinking, "Oh no, another recipe to satisfy Anji's insane sweet tooth." I will tell you that you are exactly right. For those of you who know me, you may be aware that I have a major sweet tooth. In fact, my love for sweets is a little scary.
I love this recipe and it curbs my crazy sweet tooth, at least for a little while. The best part is, this is adaptable to anyone's preferences. If you like things less sweet than me, then you can totally add less maple syrup/honey. If you like things more sweet (I highly doubt there are many people that are) you can totally add more sweetener and it will still work out fine. 
So, lately everyone's been talking about overnight oats. Finally, I decided I'd pick up the ingredients I didn't have on hand at the store, and try it out. 
And I do not regret it. I usually don't really like oatmeal, but I really love these oats. As soon as I made it, I knew I was going to love this food. Breakfast is usually a pain for me- lately I've been getting up a little too late and end up not have enough to have a good breakfast. As many of you may have noticed, I have been trying to eat healthier. Chia seed pudding (recipe here) is also a great and healthy breakfast slash snack, depending how you prepare it. This also makes a spectacular breakfast as well as a snack. It's super filling, so you don't have to eat a lot of it to be filled up for a snack. For breakfast, I ate about half of what this recipe makes and was full until lunch. There's a lot of protein and nutrients in this. This recipe has greek yogurt, oats, hemp seeds and chia seeds in it. That makes for a pretty filling meal slash snack. 
Anyway, there s a basic recipe, which just makes the oats, and then I'll give y'all the recipe for making maple and chocolate banana oats. Both are quite good, and you adding other things to the basic recipe to make your own flavor combinations. Yum. 

Another recipe to satisfy my sweet tooth. Yup. Cotton Candy (much to my father's disgust) is one of my all time favorite flavors in ice cream and frozen yogurt. Back in December I was at King of Prussia, enjoying a delightfully delectable cup of Cotton Candy Frozen Yogurt and I just decided, I need to find a recipe for this! And I did. And now, I'm going to share this recipe with you guys, because this stuff is delicious, yet very filling. I love it. 
To flavor this yogurt you can either use Lorann Oils (which is what I used), but for a more natural route, raspberry extract would work just as well. When I went to A.C. Moore, all I could find was raspberry oil- which is the closet thing I could get to cotton candy flavoring. If you didn't know, raspberry is actually the flavoring that is often used to make cotton candy flavor, anyway, so yeah, you could definitely just use raspberry oil or extract. Here's an amazon link to 
Cotton Candy Flavoring 
Raspberry Flavoring
​So after about 3 1/2 hours, this has a soft frozen yogurt texture, which is the perfect time to eat it- but of course you'll probably have leftovers so before eating them just let the mix sit out for about 10 minutes and it will be scoopable again! (I am aware that this is not the perfect frozen yogurt recipe, while the vanilla and the honey help to stop the yogurt from freezing completely, it still does. I'm working on other recipes)
Anyway, without further ado, here's the recipe (I highly recommend it) 

Sugar Free Cotton Candy Frozen Yogurt
Ingredients

• 2 cups Greek Yogurt (Plain or Vanilla)
• 2 tbsp Honey (can substitute with maple syrup or honey)
• 1/2 cup Almond Milk (or milk of choice)
• 2 tsp Cotton Candy Flavoring Oil (or 1 ounce) 
• 2 tsp Vanilla
• Pink and Blue Food Coloring (optional)

Instructions

1. In a medium size mixing bowl add the yogurt and milk. Whilsk until smooth and creamy. Add in the honey and vanilla and mix to combine.
2. Add in the flavoring and mix thoroughly. Add more to taste if needed. 
3. Divid the yogurt into two separate bowls. In one bowl, add two drops of neon pink food coloring (it's not very neon) and in the other, two drops of blue. Mix. 
4. Pour both mixtures into a deep dish and use a tooth pick or butter knife to create swirls in the mixture. 
5. Cover with plastic wrap or foil and put container in freezer and allow to freeze for at least 3 hours. Serve and enjoy!

Who ever said cheesecake was hard to make? Okay, full on cheesecakes are a little more tricky, but not overly so, and these cheesecake bars? One of the easiest recipes I've ever made. I actually made it last year and it was quite the hit with my classmates. These cheesecakes bars are easy and really pretty quick to put together- if you have a last minute thing you need to bring something to- this might be a useful recipe. Okay, maybe it's not the quickest thing, you have to chill it in the fridge for three hours, but it is really quick to put together- if you have an extra few hours, yeah, totally try these. They're delightful. 

Raspberry Lemon Cheesecake Bars Recipe

IngredientsCrust:10 whole graham crackers
4 tablespoons (2 ounces) melted unsalted butter
Cheesecake:2 (8-ounce) packages 1/3-less fat cream cheese (room-temperature is best) 
1/2 cup white sugar
2 fresh lemons, zested and juiced
2 large eggs
1 teaspoon vanilla extract
2 tablespoon flour
1/8 teaspoon salt
Raspberry swirl:1/2 cup fresh raspberries
2 tablespoons sugar
Directions
Crust:
1. Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang.

2. Smash graham crackers in a ziplock bag with a rolling pin until finely crushed. In a medium bowl, mix together the melted butter and the graham cracker crumbs until the butter is evenly distributed.  

3. Press the mixture into the bottom of the prepared pan.

4. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.


Cheesecake:

1. In the bowl of an electric mixer, (You can hand mix, it will just take a whole lot longer) beat the cream cheese and sugar on medium-high speed until well combined and smooth.

2. Next, beat in the lemon zest, lemon juice, eggs, and vanilla until combined.

3. Add in the flour and salt and beat until just combined. (Don't over mix) 

4. Spread the mixture over the crust.

Raspberry swirl:
1. In a food processor or blender, puree the raspberries until smooth.

2. Press through a fine mesh strainer, discarding any seeds and pulp that remain. (This will take a while, but it's worth it, trust me)

3. Stir in the sugar.

4. Dollop the unbaked cheesecake with spoonfuls of the raspberry puree. Use a skewer to make swirls.

For the baking part:

1. Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle.

2. Cool completely in the pan on a wire rack.

3. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.

4. Before serving, use the foil to remove the cheesecake from the pan. Cut into 15 squares. Serve chilled.

​Thanks for reading, hope y'all enjoy the recipe
​-Anj