#sweetsnack

Warm vanilla and maple flavors make these baked Maple Glazed Vanilla Bean Donuts a delightful treat. They go well with tea or coffee for breakfast or as a sweet snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 vanilla bean, seeds scraped or 1 tsp pure vanilla extract. 1/2 cup buttermilk. 1 large egg. 2 tbsp unsalted butter, melted. 2 tbsp pure maple syrup. For the Maple Glaze:. 1/2 cup powdered sugar. 2 tbsp pure maple syrup. 1/2 tsp vanilla extract. 1-2 tbsp milk as needed. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the scraped vanilla bean seeds or vanilla extract, buttermilk, egg, melted butter, and maple syrup to the dry ingredients. Mix until well combined. Spoon the batter into a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the donut molds, filling each about 2/3 full. Bake in the preheated oven for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the center comes out clean. While the donuts are baking, prepare the maple glaze. In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Add milk as needed to achieve your desired glaze consistency. Once the donuts are done baking, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Dip each cooled donut into the maple glaze, allowing any excess to drip off. Place the glazed donuts back on the wire rack to set. Optional: Drizzle extra maple glaze over the top of the donuts for an extra burst of flavor. Enjoy your homemade Maple Glazed Vanilla Bean Donuts!

Prep Time: 15 minutes

Cook Time: 12 minutes

These tasty and filling low-carb treats are Keto Fat Bombs with Toasted Coconut and Pecans. They are the ideal paleo-friendly snack or dessert to satisfy your sweet tooth, with only 1 net carb per serving.

Ingredients: 1/2 cup unsweetened shredded coconut. 1/2 cup pecans, finely chopped. 4 tablespoons coconut oil. 2 tablespoons almond butter. 1 tablespoon powdered erythritol. 1/2 teaspoon vanilla extract. A pinch of salt.

Instructions: Toast the shredded coconut in a dry skillet over medium heat until golden brown. This ought to take two to three minutes. To avoid burning, stir often. Take off the heat source and leave it to cool. Almond butter and coconut oil should be combined in a bowl that can be microwaved. Melt in the microwave for 30 seconds. Mix thoroughly to blend. To the melted mixture, add the toasted coconut, chopped pecans, vanilla extract, powdered erythritol, and a small pinch of salt. Mix everything together thoroughly by stirring. Fill each cavity of silicone molds or an ice cube tray approximately halfway with the mixture using a spoon. After the fat bombs have set for at least 30 minutes, or until firm, place the molds or tray in the freezer. Once solid, take the fat bombs out of the tray or molds. When you're ready to eat them, keep them in the freezer in an airtight container.

Prep Time: 10 minutes

Cook Time: 3 minutes

These Lemon Butter Tarts are a delightful combination of tangy lemon filling and buttery pastry crust. They make for a perfect treat any time of day, whether served as a dessert or a sweet snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, chilled and diced. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup cold water. 3 large eggs. 3/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 1/3 cup fresh lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together flour, 1/4 cup sugar, and salt. Add diced butter and pulse until mixture resembles coarse crumbs. Gradually add cold water, pulsing until dough comes together. Wrap dough in plastic wrap and chill for 30 minutes. Roll out dough on a floured surface and cut into rounds to fit tart molds. Press dough into molds. In a mixing bowl, whisk together eggs, 3/4 cup sugar, melted butter, lemon juice, lemon zest, and vanilla extract until well combined. Pour lemon mixture into tart shells, filling each about 3/4 full. Bake tarts in preheated oven for 20-25 minutes, or until filling is set and crust is golden brown. Allow tarts to cool before serving. Optionally, dust with powdered sugar before serving.

Prep Time: 30 minutes

Cook Time: 25 minutes

S'mores Strawberries are a delightful twist on the classic campfire treat. These bite-sized desserts feature fresh strawberries filled with chocolate chips, toasted marshmallows, and a sprinkle of graham crackers. They are perfect for summer gatherings or a sweet snack any time of the year.

Ingredients: 12 fresh strawberries. 12 marshmallows. 12 chocolate chips. 1/2 cup crushed graham crackers.

Instructions: Thoroughly wash and pat dry the strawberries. Slice off the tops of the strawberries, then make a small indentation in the middle. Put a chocolate chip inside each cavity of a strawberry. Gently thread a marshmallow onto a wooden skewer or toothpick. Gently toast the marshmallow with a kitchen torch until it turns golden brown. Place the toasted marshmallow over the strawberry with chocolate inside. Crushed graham crackers should be sprinkled over the marshmallow. Proceed with each strawberry in turn. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 5 minutes

You can enjoy the tropical taste of mango sorbet in the form of a popsicle. These cool treats are easy to makeall you need is a blender and four simple ingredients. Quick way to cool off on a hot day or a sweet snack at any time.

Ingredients: 4 cups frozen mango chunks. 1/4 cup honey or maple syrup. 2 tablespoons fresh lime juice. 1/4 cup water.

Instructions: In a blender, mix together frozen mango chunks, honey or maple syrup, fresh lime juice, and water. Scrape down the sides of the bowl as needed to make the mixture smooth. Place the mix into popsicle molds. Put in the popsicle sticks and freeze for four hours or overnight, until the ice is solid. Run warm water over the molds for a short time to get the popsicles out.

Prep Time: 5 minutes

Cook Time: 0 minutes