Flavor Haven Recipes

Steak Kabobs
Ingredients
¼ cup olive oil
2 tablespoons soy sauce
2 tablespoons red wine vinegar

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Peanut Butter Greek Yogurt Bites

Ingredients

2 cups Greek yogurt, plain or honey vanilla
⅔ cup peanut butter, preferably JIF natural
1 ½ cups chocolate chips
1 ½ teaspoons coconut oil

Wheat Berry Spinach Blueberry Salad

Ingredients

2 cups cooked wheat berries
2 cups baby spinach leaves, loosely packed
1 cup fresh blueberries
¾ to 1 cup grated gouda (or aged white cheddar, crumbled feta, blue cheese, etc.)
½ cup dried cranberries
½ cup raisins (or dried cherries)
½ cup sliced almonds
¼ cup fresh basil, finely minced (or cilantro)
¼ cup olive oil (dressing)
¼ cup honey (or agave, dressing)
¼ cup apple cider vinegar (dressing)
2 teaspoons Dijon mustard (dressing)
¾ teaspoon salt (dressing)
¾ teaspoon black pepper (dressing)

Texas Sheet Cake Bites

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup water
5 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs beaten
1/2 cup butter (for frosting)
1/3 cup buttermilk (for frosting)
5 tablespoons unsweetened cocoa powder (for frosting)
1 teaspoon vanilla extract
1 pound powdered sugar
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Instructions
Preheat oven to 325F. Spray mini muffin pan generously with non-stick cooking spray or line with mini muffin liners.
In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
In a medium saucepan, combine the butter, water, and cocoa powder and heat over medium heat until boiling, stirring often. Pour into the dry mixture and mix just until combined. Gently stir in the buttermilk and beaten eggs. The batter will be quite thin.
Scoop the batter into the prepared mini muffin pan, filling each well about 2/3 full. Bake at 325F for 10-12 minutes until a toothpick inserted into the center comes out clean.
Cool the cake bites in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
In a medium saucepan, combine the buttermilk, butter, and cocoa for frosting. Heat over medium heat until the mixture comes to a boil, whisking often. Remove from the heat and whisk in the vanilla extract and powdered sugar until smooth.
Spoon the frosting over the cake bites and allow a few minutes for the frosting to set.

Pina Colada Cupcakes

Ingredients

1 2/3 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup salted butter
½ cup granulated sugar
¼ cup light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon maraschino cherry juice
¼ teaspoon coconut extract
1/3 cup canned coconut milk, full fat
1/3 cup pineapple juice, reserved from the can of crushed pineapple
1 cup crushed pineapple, well drained