Who could have guessed that just tossing in an orange slice and a lime peel could add such a delightful touch to your drink? They’re like miniature bursts of sunshine, irresistibly cute! While they might look like carrots, rest assured they don’t taste like them. Perfect for jazzing up Easter brunch mimosas or adding a little pizzazz to any springtime sip, these little carrot cubes are sure to bring a smile to your face.

We’re having a date night… making fudge with just two ingredients; chocolate and dates. It’s a soak, melt and blend situation. I prefer using semi-sweet chocolate chips for a sweeter fudgy experience, but if you’re a dark chocolate fan you can use chips with a higher percentage of cacao (I recommend 60 to 70%). Another tip: I like to buy “pitted” dates for convenience, as it saves the step of manually removing the pits by hand. Choose to be a purist and leave the treat plain, or add extra flair by incorporating all sorts of goodies to the batter; from roasted, chopped nuts (walnuts, peanuts, pecans), swirled nut butter, shredded coconut…

I’m excited to share a delicious and fuss-free recipe for 2-Ingredient Chocolate Fudge Cakes. These mini delights are the perfect treat when you’re in the mood for something rich and chocolatey but don’t want to spend hours in the kitchen. Best part? They only require 2 ingredients: chocolate chips and canned pumpkin puree. Yes, you read that correctly—pumpkin puree! Not only does the pumpkin add moisture to these beauties, but it also cuts down on the need to add sugar and oil. Plus, with built-in portion control, you can enjoy an indulgent fudgy dessert without going overboard. You’re welcome 😉 RECIPE NOTES: • Just to be clear, use only 1 cup pumpkin puree (I’m calling this out because it’s easy to confuse “cup” with “can” and I want to make sure you don’t include the entire can as it will negatively impact the final result). Using more than 1 cup of pumpkin will create a texture that’s too soft with an overly pumpkin-y flavor. • Store in the fridge for up to a week, or freeze for a few months. • For this recipe, you’ll need to use muffin liners because the fudgy cakes can be fussy to remove from the compartments without them. You can use silicon liners or double up on paper liners for sturdiness— do not mist them with oil spray! • When it comes to sweetness, you are the boss of your sauce! The darkness of your chocolate will determine how sweet or intense your cake is— I prefer using semi-sweet chips, which are about 50% cocoa (perfectly in-between milk and super-dark), but if you prefer a sweeter flavor, use milk chocolate chips. For a more intense dark chocolate flavor, use 60 or 70% chips. • Melt the chocolate chips in the microwave, stopping and stirring every 20 seconds until they are velvety smooth (~2 minutes total). *LIFE-CHANGING HACK* Mist your microwave-safe bowl with oil spray before adding your chocolate chips. It will make cleaning the bowl SO MUCH EASIER. Alternatively, you can use a double boiler, of course.

This fruity dessert is as easy to make as it is delicious. Crafted with just three simple ingredients (fresh or frozen berries, vanilla cake mix, berry-flavored sparkling water), this cobbler recipe is your secret weapon for a sweet and satisfying treat. What sets it apart is not only its simplicity but also the fact that it contains a fraction of the sugar compared to traditional cobblers, making it a healthier indulgence. The end result is warm and luscious fruit gently blended with scrumptious, moist cake. It’s gently sweet and incredibly satisfying. Spoon it into ramekins or small bowls, and for an extra touch of lavishness, garnish with a dollop of whipped cream or a scoop of ice cream. Leftovers will keep in the fridge for up to three days, and while you can warm it up in the microwave, it’s actually just as delicious cold! Recipe note: • This recipe only needs 1 cup of LaCroix Sparkling Water (~⅔ of a can).

This recipe is a game-changer. Hands down, the quickest chili you will ever make—and I promise, it also delivers big on taste. All you need is just three simple ingredients… and 10 minutes later, it’s in the end zone (aka your belly.) This big pot of satisfying comfort food is perfect for tailgates, last-minute get-togethers, hectic weekday dinners… or really anytime you want to treat yourself to a whole lot of yum. There’s no chopping, fussing, or hours of simmering required. If you want to ramp up the classic chili flavors with a boost of smokiness, mix in 2 tablespoons chili powder and 2 teaspoons ground cumin. I suggest starting with less, taking a taste, and then increasing until you hit your preferred amount. I’m really excited for you to try out this delicious hack—I’ve come to use it over and over again with my chili-loving gang!

Get ready to be swept off your feet with these easy, yet insanely delicious chocolate squares! They’re bite-size morsels of joy that truly capture the essence of indulgence.  Just imagine creating something that tastes as decadent as a classic chocolate truffle with just three simple ingredients: chocolate chips, canned pumpkin puree, and coarse sea salt. The melty chocolate chips create a smooth and creamy texture that melts-in-your-mouth. The pumpkin puree is the secret star here – not only does it add a velvety richness akin to heavy cream, but it also sneaks in a nutritious punch, making these treats a bit more virtuous. And the sea salt finish elevates the overall flavor to celestial levels. These chocolate squares are truly a testament to the magic of combining simplicity with creativity. They’re a celebration of flavor, texture, and a little nutritional savvy, all wrapped up in one wonderful package. It may just be love at first bite. 😉 RECIPE NOTES: • When it comes to sweetness, you are the boss of your sauce! The darkness of your chocolate will determine how sweet or intense your cake is— I prefer using semi-sweet chips, which are about 50% cocoa (perfectly in-between milk and super-dark), but if you prefer a sweeter flavor, use milk chocolate chips. For a more intense dark chocolate flavor, use 60 or 70% chips. • To melt the chocolate chips in the microwave, I’d start with one minute, and then do 30 second increments; stopping and stirring until velvety smooth. *LIFE-CHANGING HACK* Mist your microwave-safe bowl with oil spray before adding your chocolate chips. It will make cleaning the bowl SO MUCH EASIER. Alternatively, you can use a double boiler, of course.

3, 2, 1 and DONE! This decadent dessert is gold medal-worthy: it’s rich, indulgent, and full of fudgy, chocolatey goodness. Brownie points: it’s ready in 2 minutes. While they won’t win any health awards, they are single-serve, which helps with portion control—not an easy task when it comes to gooey brownies.

You’re going to flip for these flapjacks! They’re a breeze to make (only 3 core ingredients!), delicious to eat,  and packed with nutrition. You can enjoy a hearty stack of three (the entire recipe) for only 215 calories. Dig in and enjoy!

A kitchen hack you need in your life: the easiest 3-Ingredient Queso Dip that takes minutes to make…in the microwave. WHAT?!? While I’ve taken some liberties with a “queso-like” spin (it’s certainly a bit different than traditional versions), I’m telling you it’s super-rich, super-indulgent and super-easy. Plus, its versatility is endless: choose whatever cheese you want, select mild or spicy salsa, and add any preferred herbs and seasonings to bolden the flavor. A few notes on this recipe: -It makes a great, big, batch, which is good for the Bauers because we love it on everything—scrambled eggs, tacos, even as a dip with carrots and celery, lol. I also appreciate that it’s only 30 calories per tablespoon so you don’t have to skimp. -It’s simple to scale it down for a smaller, 1-cup yield. Use 2 ounces (~¼ cup) reduced-fat cream cheese, 4 ounces (½ cup) salsa, and 2 ounces full-fat block cheese, shredded (~1/2 cup). You can make a flavorful queso spin using green salsa, a la salsa verde! Full disclosure: it’s NOT exactly a looker (haha), so don’t judge a book by its cover. But boy, it’s yummy…and simple! Try it over my Oven Baked French Fries.

You’re only five minutes away from this delicious dinner—made in a pressure cooker with just a few simple ingredients. The salmon comes packed with heart-healthy fats and satiating protein, and you can easily swap in your favorite veggies and fresh herbs. I personally like to heighten the flavor by pairing it with a side of this Lemon-Dill Greek Yogurt dip.