Cookie Crumble Mug Cake

Ingredients:

1/4 cup(s) White Whole Wheat Flour

1/2 tsp. Weis Quality Baking Powder

1/2 tsp. Weis Quality Pure Vanilla Extract

1/4 cup(s) milk

1 tbsp. Weis Quality Granulated Sugar

1 Chocolate Sandwich Cookie, crushed, plus extra for topping

Directions:

  1. In microwave-safe mug, mix flour, baking powder, vanilla, milk, sugar, and 1 crushed chocolate sandwich cookie.

  2. Microwave for 2 minutes or until cake is set.

  3. Top cake with additional cookie crumbs if desired.

Watermelon Bites

Ingredients:

1/2 cup(s) Weis Signature Collection Crumbled Feta Cheese

1/4 pkg Cream Cheese, softened

2 1/2 tsp. Fresh Basil, chopped, divided

12 pc Watermelon, cut into long chunks

4 strawberries, hulled and thinly sliced lengthwise

1/4 cup(s) Blueberries

2 tbsp. Weis Signature Collection Balsamic Glaze

Directions:

  1. In food processor, pulse cheeses and 2 teaspoons basil until combined. Transfer cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors. Makes about 2/3 cup.

  2. Top watermelon pieces with cheese mixture, strawberries and blueberries; drizzle with balsamic glaze and sprinkle with remaining 1/2 teaspoon basil. Makes 12 bites.

Baked Apples with Crumb Topping

Ingredients:

4 apples, cored and cut in half

1/4 cup(s) All-Purpose Flour

1/4 cup(s) Light Brown Sugar

1/4 cup(s) Old Fashioned Oats

1 tsp. Cinnamon

salt, pinch

2 tbsp. Unsalted Butter, cubed

Directions:

Preheat oven to 425°F.

  1. In a medium bowl, combine flour, brown sugar, oats, cinnamon, and salt. Add cubes of butter and incorporate with a fork or your hands until the mixure comes together and small crumbs are formed.

  2. Spread apples on a baking sheet, and fill each with crumb topping.

  3. Bake for 45 minutes or until crumb topping is browned and apples are fork tender.

  4. Optional: top with yogurt, ice cream, or whipped cream and enjoy.

Cosmic Brownie Protein Bites

Ingredients:

1/2 cup Almond flour

1/4 cup Chocolate protein powder

3 Tbsp. Unsweetened regular (NOT Dutch-processed) cocoa powder

3/4 tsp. kosher salt

1/3 cup Almond butter

2 Tbsp. Almond milk

2 Tbsp. Maple syrup

1 tsp. pure vanilla extract

6 oz. Dark chocolate (60% cacao; good-quality chips or chopped bars)

1 Tbsp. refined coconut oil

2 Tbsp. mini rainbow-colored chocolate chips

Directions:

  1. In a large bowl, whisk almond flour, protein powder, cocoa powder, and salt. Add almond butter, almond milk, maple syrup, and vanilla and, using a rubber spatula, fold until well combined.

  2. Step 2Scoop heaping Tbsp. of dough (about 20 g. each) and roll into balls (you should have 12 total). Arrange on a parchment-lined baking sheet. (If balls seem sticky or inclined to slump at this point, freeze for 15 minutes before proceeding.)

  3. Step 3In a medium heatproof bowl, microwave dark chocolate and oil in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.

  4. Step 4Working one at a time, drop brownie bites into melted chocolate and spoon chocolate over. Using a fork, lift bite out of chocolate, letting excess drip off, and return to baking sheet. Allow chocolate to set for a few minutes, then sprinkle with rainbow chocolate chips.

  5. Step 5Refrigerate bites until chocolate is hardened, at least 30 minutes, then store in an airtight container in the refrigerator up to 1 week.


Cool Ranch Zucchini Chips

Ingredients:

2 small to medium zucchini, sliced into 1/8"-thick rounds 

1/2 tsp. kosher salt

Cooking spray

1/2 tsp. (or more) ranch seasoning

Oven Instructions:

  • Place zucchini in a colander set over a bowl. Add salt and toss to coat, rubbing salt into all sides. Strain until excess moisture is released, about 30 minutes.

  • Preheat oven to 225°. Discard excess liquid. Layer zucchini slices on a paper towel-lined surface, then pat dry with more paper towels on top. Grease a large baking sheet with cooking spray. Arrange zucchini slices on prepared sheet in an even layer.

  • Bake chips, checking at the 1-hour mark, until crispy and browned, about 1 hour 15 minutes.

  • Carefully transfer chips to a large bowl. Sprinkle with 1/2 teaspoon ranch seasoning, then toss to coat. Taste and add more ranch seasoning, if desired.

    Air Fryer Instructions

  • Place zucchini in a colander set over a bowl. Add salt and toss to coat, rubbing salt into all sides. Strain until excess moisture is released, about 30 minutes.

  • Grease an air fryer basket with cooking spray. Working in batches, layer zucchini in an even layer in basket (a little overlapping is fine!).

  • Cook at 350º for 4 minutes. Flip and continue to cook until crispy and browned, about 4 minutes more.

  • Carefully transfer chips to a large bowl. Sprinkle with 1/2 teaspoon ranch seasoning, then toss to coat. Taste and add more ranch seasoning, if desired.