They’re topped with yogurt, nut butter, and granola and filled with delicious flavors of pumpkin pie spice and cinnamon. Spoil your taste buds and enjoy this delicious dessert.

Ingredients:

• 1/4 cup egg whites
• 1 scoop vanilla brown rice protein powder
• 1/4 cup butternut squash, roasted and mashed into a puree (canned works too)
• 1 teaspoon ground flax seeds or chia seeds
• 1/4 teaspoon pumpkin pie spice
• pinch of ground cinnamon
• 2–3 drops of liquid stevia
• 1 Tablespoon raisins (optional)
• 1 Tablespoon PB2 or other powdered peanut butter
• 1 1/2 Tablespoons vanilla unsweetened almond milk

Instructions:

1. In a small bowl mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon, and stevia until all the powder is dissolved. If your butternut squash is chunky you might want to blend it with an immersion blender to make it smooth.
2. Spray a medium-sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancakes don’t burn.
3. Pour in pancake batter and cook until little bubbles form (about 3-4 minutes). Carefully flip the pancake over to the other side. Flipping the pancake is tricky because it’s usually quite large. Lately I’ve been making two pancakes with the batter so they cook faster and are easier to flip.
4. Cook until pancake is done in the middle. It typically takes about 2-3 minutes.
5. If you’re using powdered peanut butter, go ahead and mix it with almond milk to make your topping.
6. Place pancakes on a plate, top with raisins and drizzle with peanut butter topping.

The post Spoil Your Taste Buds With These Butternut Squash Protein Pancakes appeared first on Beautiful Trends Today.

This apple crisp is a perfect dessert to make for surprise guests or a special Sunday family lunch. This recipe makes 6 servings, it’s pretty easy to make and you’ll have a delicious and crunchy treat that everyone will enjoy.  

Ingredients:

• 2 lbs fuji apples (about 4 large)
• 1 Tbsp lemon juice
• 2 Tbsp water
• 1.5 Tbsp corn starch
• 2 tsp cinnamon, divided
• ¼ tsp nutmeg
• ⅔ c rolled oats
• ¼ c all-purpose flour
• ¼ c brown sugar
• 4 tbsp butter, melted

Instructions:

1. Preheat oven to 350F and spray a pie dish or 9×9 baking pan with cooking spray. Set aside.
2. Peel and slice apples into very thin slices, ¼ inch or thinner.
3. Mix apple slices with lemon juice, water, cornstarch, 1 tsp of the cinnamon, and nutmeg. Pour into a baking dish.
4. In the same bowl mix together oats, flour, brown sugar, and the remaining 1 tsp of cinnamon. Pour in melted butter and stir until well blended and crumbly. Using your fingers, crumble the mixture over the top of the apples.
5. Bake for 60 minutes. Allow to sit at least 10 minutes before serving. Enjoy!

The post Make This Apple Crisp With Leftover Apples appeared first on Beautiful Trends Today.

Dina Polyashov from Simply Home Cooked shared this interesting recipe on her blog. She described this dessert as “crunchy buttered phyllo dough layered between Nutella and pecans, then drizzled in a honey syrup.” This sounds more than delicious, so make sure to try it soon.

Ingredients:

Ingredients for the syrup:

• 3/4 cup water
• 3/4 cup sugar
• 1/2 cup honey
• 1 1/2 tbsp lemon juice

Ingredients for the baklava:

• 40 sheets phyllo dough
• 1 cup unsalted butter
• 3/4 cup Nutella
• 2 1/2 cup pecans finely chopped

Instructions:

1. Begin by making the syrup first. This way it has time to cool down before you pour it over the baked baklava. Combine water, sugar, honey, and lemon juice in a saucepan. Bring it to a boil over medium-high heat. Then reduce be heat to low and simmer for 10 minutes. Remove from heat and let it cool.
2. Depending on the brand, you may need to trim your phyllo sheets to fit the baking dish. Butter the bottom of a deep 9 x 13 baking dish. Place 8 sheets of phyllo dough into the baking dish, brushing melted butter on top of each sheet before placing the next. Make sure the remaining phyllo sheets are covered with a damp cloth during the process. If it is not covered, it will dry out very quickly.
3. Spread 1/4 cup Nutella on top of the 8th phyllo sheet, then evenly sprinkle 1/2 cup chopped pecans.
4. Add 6 buttered phyllo sheets, and this time only add 1/2 cup pecans. Then add 6 more buttered phyllo sheets 1/4 cup Nutella and 1/2 cup pecans. Add 6 buttered sheets and 1/2 cup pecans. Add 6 more buttered phyllo sheets, 1/4 cup Nutella and 1/2 cup pecans. Then finish with 8 buttered phyllo sheets and butter the top generously.

The post Baklava with Nutella Is Our New Favorite Dessert appeared first on Beautiful Trends Today.

This refreshing treat is perfect for bringing the joy of summer into your kitchen on these cold winter days, so make sure you try it.

Ingredients:

• 4 gelatin sheets (approx. 6g)
• 100 g sugar (½ cup or 3.5 oz)
• 4 bio lemons (zest)
• 120 ml freshly squeezed lemon juice (½ cup or 4.2 oz)
• 1 tbsp Limoncello liqueur (optional)
• 1/2 tsp vanilla paste (optional)
• 120 g Amaretti cookies (4.2 oz) (or other)
• 280 g greek yogurt (1 cup or 10 oz) (Zelene Doline)
• 450 g whipping cream (1 pound) (Zelene Doline)

Instructions:

1. Soak gelatin sheets in a small bowl filled with cold water. Prepare lemon syrup. Add sugar, lemon zest, lemon juice, Limoncello, and vanilla paste to a saucepan. Place over medium-high heat and bring to a boil, then cook for 3 – 4 minutes. Remove from the heat and set aside.
2. Arrange Amaretti cookies at the bottom of each serving bowl, you will need four bowls. Drizzle 1 tablespoon of the lemon syrup over the cookies and set aside. Add soaked and drained gelatin sheets to the rest of the lemon syrup in a saucepan. Stir, so that the gelatin dissolves completely. Add greek yogurt and stir well to incorporate. Let the mixture cool to room temperature.
3. Add cold whipping cream and sugar to a large bowl. Whip the cream until stiff peaks form. Gradually (in three additions) gently fold the lemon – yogurt cream to the whipped cream. You will get a creamy, light citrusy mousse.
4. Pour the mousse over the Amaretti cookies in serving bowls. Place in the fridge for 2-6 hours, or even better, overnight. The mousse has to firm and become super creamy. Decorate with lemon zest and serve.

The post This Lemon Mousse With Amaretti Cookies is Made For Citrus Lovers appeared first on Beautiful Trends Today.

If you like coffee and pumpkins as much as us, you’ll enjoy this perfect pumpkin spice latte. Lisa Lillien shared this recipe on her blog Hungry Girl and it’s definitely worth trying.

Ingredients:

• 2 tbsp. vanilla protein powder with about 100 calories per serving (like the kind by Quest Nutrition or Tera’s Whey)
• 1 packet no-calorie sweetener (like Truvia)
• 2 tsp. instant coffee granules
• 1/4 tsp. pumpkin pie spice, or more for topping
• 2 tbsp. canned pure pumpkin
• 1/2 cup unsweetened vanilla almond milk
• Optional: natural light whipped topping

Instructions:

1. Place protein powder, sweetener, coffee granules, and pumpkin pie spice in a tall microwave-safe mug or glass. Add 3/4 cup water, and mix well. Microwave for 45 seconds, or until hot.
2. Stir until protein powder and coffee granules have dissolved. Add canned pumpkin, and stir until uniform.
3. Add almond milk, and mix well. Microwave for another 45 seconds, or until hot.

The post This Perfect Pumpkin Spice Latte Will Be Your Favorite Fall Beverage appeared first on Beautiful Trends Today.

Ingredients:

The ingredients you need are 1 cup warm water, 3 cups all-purpose flour, 1/3 cup vegetable oil, 1 teaspoon salt, 1 teaspoon baking soda.

Instructions:

Combine the flour, baking powder, and salt in a bowl. Mix them with a stand mixer for 30 seconds on the low speed. All ingredients should form an even consistency.

Turn the speed up to medium. Pour the warm water and the vegetable oil as well. You should keep on mixing until the ingredients form a dough. Once it’s done, transfer it to the spot in the kitchen where you’ll be making the tortillas.

This recipe is meant for 12 to 14 homemade tortillas, which means you should divide the dough into that many parts. Form each piece into a round flat tortilla. Place a towel over them and wait for 15 minutes.

Grab a pan and set the heat to medium-high. Use extra flour on both sides of the dough. Cook each one for 1 minute per side. Once you notice bubbles appearing on the surface, that’s a sign that you should flip them.

The post Once You Try These Homemade Tortillas You’ll Never Go Back appeared first on Beautiful Trends Today.

Sommer Collier from A Spicy Perspective shared a recipe for spicy-sweet paletas made with fresh cantaloupe and chiles. This sounds like a promising combination of flavors, so make sure to try it yourself.

Ingredients

• 1/2 large ripe cantaloupe
• 1 medium peeled cucumber
• 2 limes, juiced
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 jalapeño seeds removed and diced
• 2 drops red food coloring to enhance the color, optional

Instructions

1. Peel the cantaloupe and remove the seeds. Roughly chop the cantaloupe and cucumber. Place them in a blender with lime juice, salt, and sugar. Puree until smooth. Check the flavor; it should be equally sweet and salty. Add a little more sugar or salt if needed.
2. Add half of all of the jalapeño to the blender. Pulse a few times.
3. Pour the mixture into popsicle holds. Freeze for one hour, then push popsicle sticks into the center of each cup and return to the freezer until solid. Usually 2-3 hours total.

The post Make Summer Last Longer With This Refreshing Mexican Treat appeared first on Beautiful Trends Today.

Shelly Westerhausen from Vegetarian Ventures shared this amazing recipe on her blog and she described this drink as “a touch sweet, herbal, and flavorful”.

It’s easy to prepare so get ready to enjoy!

Ingredients

• 3 peaches pitted and cut into 1-inch pieces
• 6 cups water divided
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice (from about 6 lemons)
• 4 roobis tea bags
• Fresh mint, lemon slices, and peach slices for serving

Instructions

1. Place peach pieces, 2 cups water, and granulated sugar in a medium saucepan and bring to a simmer. Cover and let simmer for 15 minutes or until the peaches have become very soft.
2. Use the back of a fork or spoon to break up and smash the pieces of peaches to release some of their juices. Continue to simmer for an additional 10 minutes.
3. Remove from heat and let cool for 10 minutes. Add in the lemon juice and set aside.
4. While the peach syrup is simmering, bring 4 cups of water to a boil in a medium saucepan. Remove from heat, add tea bags, cover, and let steep for as long as the package directions suggest.
5. Combine the peach-lemon mixture with the tea, cover, and transfer to the fridge to chill for at least an hour.
6. When ready to serve, taste and add more water if you’d like it more diluted. Transfer to serving glasses, top with ice, and garnish with mint, lemon, and peach slices.

The post This Peach Tea Lemonade Is The Perfect Refreshment appeared first on Beautiful Trends Today.

Today, we wanted to deliver an interesting twist of everyone’s favorite appetizer – bruschetta. The toasted slices of bread can have any spread that you can imagine and still taste fantastic.

The artichoke bruschetta recipe takes half an hour and it will be the highlight of your week.

Ingredients:

• 1 cup mayonnaise
• 1 tablespoon minced garlic
• 14 oz artichoke hearts, chopped
• 1 loaf French bread, cut into slices that are 1/3” thick
• 1 cup shredded cheddar cheese
• 8 oz softened cream cheese
• paprika (optional)
• chopped parsley (optional)

Instructions:

Get a bowl and start beating the cream cheese. Add in the artichoke hearts and mayonnaise. Mix again so that everything is well blended together.

When you’re done, you can include the garlic and cheddar cheese. Beat again for an even mixture.

Cut the French bread into slices and cover each one with the mixture. Place the slices on a sheet and leave the baking sheet in the oven.

Set it to the broiling option. Broil the artichoke bruschetta for 2 to 3 minutes.

When the time is up, use the paprika and chopped parsley to top off the bruschetta. Bon appetit!

The post The Artichoke Bruschetta Recipe You Need In Your Life appeared first on Beautiful Trends Today.

Food blogger Nisha Vora shared this amazing recipe for tahini salted caramel oatmeal with caramelized bananas and while it sounds complicated to pronounce, it’s super easy to make. You only need 10 minutes to prepare this meal and according to Vlora, it serves three people. Enjoy.

Ingredients

• 1 cup rolled oats⁣⁣
• 1 1/2 cups plant milk, plus more if it’s thick ⁣⁣
• Pinch of sea salt ⁣⁣
• 1 1/2 teaspoons ground cinnamon ⁣⁣
• 5 Medjool dates, pitted and chopped ⁣⁣
• 2 tablespoons tahini ⁣⁣
• 1/2 teaspoon vanilla extract ⁣⁣
• 1 large banana, sliced into 1/2 inch thick rounds⁣⁣
• 1-2 teaspoons coconut sugar or sugar of choice ⁣⁣
• 1 teaspoon coconut oil ⁣⁣

Instructions⁣

1. Bring the milk to a boil in a small saucepan. Reduce the heat to a simmer and not the oats, salt, cinnamon, dates, tahini, and vanilla. ⁣
2. Cook for about 5 minutes, stirring occasionally, until thick and creamy.⁣⁣
3. Meanwhile, heat the coconut oil in a nonstick pan over medium-high heat. Sprinkle each slice of banana with a tiny bit of coconut sugar. Add the banana slices and fry for about 3 minutes, or until turning golden brown underneath and turning puffy. Flip and cook for 30-60 more seconds. ⁣⁣
4. Top oatmeal with caramelized bananas.

The post Prepare this Tahini Salted Caramel Oatmeal in 10 Minutes appeared first on Beautiful Trends Today.

They’re topped with yogurt, nut butter, and granola and filled with delicious flavors of pumpkin pie spice and cinnamon. Spoil your taste buds and enjoy this delicious dessert.

Ingredients:

• 1/4 cup egg whites
• 1 scoop vanilla brown rice protein powder
• 1/4 cup butternut squash, roasted and mashed into a puree (canned works too)
• 1 teaspoon ground flax seeds or chia seeds
• 1/4 teaspoon pumpkin pie spice
• pinch of ground cinnamon
• 2–3 drops of liquid stevia
• 1 Tablespoon raisins (optional)
• 1 Tablespoon PB2 or other powdered peanut butter
• 1 1/2 Tablespoons vanilla unsweetened almond milk

Instructions:

1. In a small bowl mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon, and stevia until all the powder is dissolved. If your butternut squash is chunky you might want to blend it with an immersion blender to make it smooth.
2. Spray a medium-sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancakes don’t burn.
3. Pour in pancake batter and cook until little bubbles form (about 3-4 minutes). Carefully flip the pancake over to the other side. Flipping the pancake is tricky because it’s usually quite large. Lately I’ve been making two pancakes with the batter so they cook faster and are easier to flip.
4. Cook until pancake is done in the middle. It typically takes about 2-3 minutes.
5. If you’re using powdered peanut butter, go ahead and mix it with almond milk to make your topping.
6. Place pancakes on a plate, top with raisins and drizzle with peanut butter topping.

The post Spoil Your Taste Buds With These Butternut Squash Protein Pancakes appeared first on Beautiful Trends Today.

This apple crisp is a perfect dessert to make for surprise guests or a special Sunday family lunch. This recipe makes 6 servings, it’s pretty easy to make and you’ll have a delicious and crunchy treat that everyone will enjoy.  

Ingredients:

• 2 lbs fuji apples (about 4 large)
• 1 Tbsp lemon juice
• 2 Tbsp water
• 1.5 Tbsp corn starch
• 2 tsp cinnamon, divided
• ¼ tsp nutmeg
• ⅔ c rolled oats
• ¼ c all-purpose flour
• ¼ c brown sugar
• 4 tbsp butter, melted

Instructions:

1. Preheat oven to 350F and spray a pie dish or 9×9 baking pan with cooking spray. Set aside.
2. Peel and slice apples into very thin slices, ¼ inch or thinner.
3. Mix apple slices with lemon juice, water, cornstarch, 1 tsp of the cinnamon, and nutmeg. Pour into a baking dish.
4. In the same bowl mix together oats, flour, brown sugar, and the remaining 1 tsp of cinnamon. Pour in melted butter and stir until well blended and crumbly. Using your fingers, crumble the mixture over the top of the apples.
5. Bake for 60 minutes. Allow to sit at least 10 minutes before serving. Enjoy!

The post Make This Apple Crisp With Leftover Apples appeared first on Beautiful Trends Today.

Dina Polyashov from Simply Home Cooked shared this interesting recipe on her blog. She described this dessert as “crunchy buttered phyllo dough layered between Nutella and pecans, then drizzled in a honey syrup.” This sounds more than delicious, so make sure to try it soon.

Ingredients:

Ingredients for the syrup:

• 3/4 cup water
• 3/4 cup sugar
• 1/2 cup honey
• 1 1/2 tbsp lemon juice

Ingredients for the baklava:

• 40 sheets phyllo dough
• 1 cup unsalted butter
• 3/4 cup Nutella
• 2 1/2 cup pecans finely chopped

Instructions:

1. Begin by making the syrup first. This way it has time to cool down before you pour it over the baked baklava. Combine water, sugar, honey, and lemon juice in a saucepan. Bring it to a boil over medium-high heat. Then reduce be heat to low and simmer for 10 minutes. Remove from heat and let it cool.
2. Depending on the brand, you may need to trim your phyllo sheets to fit the baking dish. Butter the bottom of a deep 9 x 13 baking dish. Place 8 sheets of phyllo dough into the baking dish, brushing melted butter on top of each sheet before placing the next. Make sure the remaining phyllo sheets are covered with a damp cloth during the process. If it is not covered, it will dry out very quickly.
3. Spread 1/4 cup Nutella on top of the 8th phyllo sheet, then evenly sprinkle 1/2 cup chopped pecans.
4. Add 6 buttered phyllo sheets, and this time only add 1/2 cup pecans. Then add 6 more buttered phyllo sheets 1/4 cup Nutella and 1/2 cup pecans. Add 6 buttered sheets and 1/2 cup pecans. Add 6 more buttered phyllo sheets, 1/4 cup Nutella and 1/2 cup pecans. Then finish with 8 buttered phyllo sheets and butter the top generously.

The post Baklava with Nutella Is Our New Favorite Dessert appeared first on Beautiful Trends Today.

This refreshing treat is perfect for bringing the joy of summer into your kitchen on these cold winter days, so make sure you try it.

Ingredients:

• 4 gelatin sheets (approx. 6g)
• 100 g sugar (½ cup or 3.5 oz)
• 4 bio lemons (zest)
• 120 ml freshly squeezed lemon juice (½ cup or 4.2 oz)
• 1 tbsp Limoncello liqueur (optional)
• 1/2 tsp vanilla paste (optional)
• 120 g Amaretti cookies (4.2 oz) (or other)
• 280 g greek yogurt (1 cup or 10 oz) (Zelene Doline)
• 450 g whipping cream (1 pound) (Zelene Doline)

Instructions:

1. Soak gelatin sheets in a small bowl filled with cold water. Prepare lemon syrup. Add sugar, lemon zest, lemon juice, Limoncello, and vanilla paste to a saucepan. Place over medium-high heat and bring to a boil, then cook for 3 – 4 minutes. Remove from the heat and set aside.
2. Arrange Amaretti cookies at the bottom of each serving bowl, you will need four bowls. Drizzle 1 tablespoon of the lemon syrup over the cookies and set aside. Add soaked and drained gelatin sheets to the rest of the lemon syrup in a saucepan. Stir, so that the gelatin dissolves completely. Add greek yogurt and stir well to incorporate. Let the mixture cool to room temperature.
3. Add cold whipping cream and sugar to a large bowl. Whip the cream until stiff peaks form. Gradually (in three additions) gently fold the lemon – yogurt cream to the whipped cream. You will get a creamy, light citrusy mousse.
4. Pour the mousse over the Amaretti cookies in serving bowls. Place in the fridge for 2-6 hours, or even better, overnight. The mousse has to firm and become super creamy. Decorate with lemon zest and serve.

The post This Lemon Mousse With Amaretti Cookies is Made For Citrus Lovers appeared first on Beautiful Trends Today.

If you like coffee and pumpkins as much as us, you’ll enjoy this perfect pumpkin spice latte. Lisa Lillien shared this recipe on her blog Hungry Girl and it’s definitely worth trying.

Ingredients:

• 2 tbsp. vanilla protein powder with about 100 calories per serving (like the kind by Quest Nutrition or Tera’s Whey)
• 1 packet no-calorie sweetener (like Truvia)
• 2 tsp. instant coffee granules
• 1/4 tsp. pumpkin pie spice, or more for topping
• 2 tbsp. canned pure pumpkin
• 1/2 cup unsweetened vanilla almond milk
• Optional: natural light whipped topping

Instructions:

1. Place protein powder, sweetener, coffee granules, and pumpkin pie spice in a tall microwave-safe mug or glass. Add 3/4 cup water, and mix well. Microwave for 45 seconds, or until hot.
2. Stir until protein powder and coffee granules have dissolved. Add canned pumpkin, and stir until uniform.
3. Add almond milk, and mix well. Microwave for another 45 seconds, or until hot.

The post This Perfect Pumpkin Spice Latte Will Be Your Favorite Fall Beverage appeared first on Beautiful Trends Today.

Ingredients:

The ingredients you need are 1 cup warm water, 3 cups all-purpose flour, 1/3 cup vegetable oil, 1 teaspoon salt, 1 teaspoon baking soda.

Instructions:

Combine the flour, baking powder, and salt in a bowl. Mix them with a stand mixer for 30 seconds on the low speed. All ingredients should form an even consistency.

Turn the speed up to medium. Pour the warm water and the vegetable oil as well. You should keep on mixing until the ingredients form a dough. Once it’s done, transfer it to the spot in the kitchen where you’ll be making the tortillas.

This recipe is meant for 12 to 14 homemade tortillas, which means you should divide the dough into that many parts. Form each piece into a round flat tortilla. Place a towel over them and wait for 15 minutes.

Grab a pan and set the heat to medium-high. Use extra flour on both sides of the dough. Cook each one for 1 minute per side. Once you notice bubbles appearing on the surface, that’s a sign that you should flip them.

The post Once You Try These Homemade Tortillas You’ll Never Go Back appeared first on Beautiful Trends Today.

Sommer Collier from A Spicy Perspective shared a recipe for spicy-sweet paletas made with fresh cantaloupe and chiles. This sounds like a promising combination of flavors, so make sure to try it yourself.

Ingredients

• 1/2 large ripe cantaloupe
• 1 medium peeled cucumber
• 2 limes, juiced
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 jalapeño seeds removed and diced
• 2 drops red food coloring to enhance the color, optional

Instructions

1. Peel the cantaloupe and remove the seeds. Roughly chop the cantaloupe and cucumber. Place them in a blender with lime juice, salt, and sugar. Puree until smooth. Check the flavor; it should be equally sweet and salty. Add a little more sugar or salt if needed.
2. Add half of all of the jalapeño to the blender. Pulse a few times.
3. Pour the mixture into popsicle holds. Freeze for one hour, then push popsicle sticks into the center of each cup and return to the freezer until solid. Usually 2-3 hours total.

The post Make Summer Last Longer With This Refreshing Mexican Treat appeared first on Beautiful Trends Today.

Shelly Westerhausen from Vegetarian Ventures shared this amazing recipe on her blog and she described this drink as “a touch sweet, herbal, and flavorful”.

It’s easy to prepare so get ready to enjoy!

Ingredients

• 3 peaches pitted and cut into 1-inch pieces
• 6 cups water divided
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice (from about 6 lemons)
• 4 roobis tea bags
• Fresh mint, lemon slices, and peach slices for serving

Instructions

1. Place peach pieces, 2 cups water, and granulated sugar in a medium saucepan and bring to a simmer. Cover and let simmer for 15 minutes or until the peaches have become very soft.
2. Use the back of a fork or spoon to break up and smash the pieces of peaches to release some of their juices. Continue to simmer for an additional 10 minutes.
3. Remove from heat and let cool for 10 minutes. Add in the lemon juice and set aside.
4. While the peach syrup is simmering, bring 4 cups of water to a boil in a medium saucepan. Remove from heat, add tea bags, cover, and let steep for as long as the package directions suggest.
5. Combine the peach-lemon mixture with the tea, cover, and transfer to the fridge to chill for at least an hour.
6. When ready to serve, taste and add more water if you’d like it more diluted. Transfer to serving glasses, top with ice, and garnish with mint, lemon, and peach slices.

The post This Peach Tea Lemonade Is The Perfect Refreshment appeared first on Beautiful Trends Today.

Today, we wanted to deliver an interesting twist of everyone’s favorite appetizer – bruschetta. The toasted slices of bread can have any spread that you can imagine and still taste fantastic.

The artichoke bruschetta recipe takes half an hour and it will be the highlight of your week.

Ingredients:

• 1 cup mayonnaise
• 1 tablespoon minced garlic
• 14 oz artichoke hearts, chopped
• 1 loaf French bread, cut into slices that are 1/3” thick
• 1 cup shredded cheddar cheese
• 8 oz softened cream cheese
• paprika (optional)
• chopped parsley (optional)

Instructions:

Get a bowl and start beating the cream cheese. Add in the artichoke hearts and mayonnaise. Mix again so that everything is well blended together.

When you’re done, you can include the garlic and cheddar cheese. Beat again for an even mixture.

Cut the French bread into slices and cover each one with the mixture. Place the slices on a sheet and leave the baking sheet in the oven.

Set it to the broiling option. Broil the artichoke bruschetta for 2 to 3 minutes.

When the time is up, use the paprika and chopped parsley to top off the bruschetta. Bon appetit!

The post The Artichoke Bruschetta Recipe You Need In Your Life appeared first on Beautiful Trends Today.

Food blogger Nisha Vora shared this amazing recipe for tahini salted caramel oatmeal with caramelized bananas and while it sounds complicated to pronounce, it’s super easy to make. You only need 10 minutes to prepare this meal and according to Vlora, it serves three people. Enjoy.

Ingredients

• 1 cup rolled oats⁣⁣
• 1 1/2 cups plant milk, plus more if it’s thick ⁣⁣
• Pinch of sea salt ⁣⁣
• 1 1/2 teaspoons ground cinnamon ⁣⁣
• 5 Medjool dates, pitted and chopped ⁣⁣
• 2 tablespoons tahini ⁣⁣
• 1/2 teaspoon vanilla extract ⁣⁣
• 1 large banana, sliced into 1/2 inch thick rounds⁣⁣
• 1-2 teaspoons coconut sugar or sugar of choice ⁣⁣
• 1 teaspoon coconut oil ⁣⁣

Instructions⁣

1. Bring the milk to a boil in a small saucepan. Reduce the heat to a simmer and not the oats, salt, cinnamon, dates, tahini, and vanilla. ⁣
2. Cook for about 5 minutes, stirring occasionally, until thick and creamy.⁣⁣
3. Meanwhile, heat the coconut oil in a nonstick pan over medium-high heat. Sprinkle each slice of banana with a tiny bit of coconut sugar. Add the banana slices and fry for about 3 minutes, or until turning golden brown underneath and turning puffy. Flip and cook for 30-60 more seconds. ⁣⁣
4. Top oatmeal with caramelized bananas.

The post Prepare this Tahini Salted Caramel Oatmeal in 10 Minutes appeared first on Beautiful Trends Today.