Peanut Butter Strawberries

Ingredients:

• 4 tbsp peanut butter (or another nut butter, or sunbutter)
• 1 tsp virgin coconut oil (see “nutrition link” below, for substitution notes)
• stevia drops to taste, or 1.5 tsp agave or maple syrup
• fresh strawberries (or bananas, or other foods to dip)

Directions:

Have a parchment or wax-lined baking sheet ready to go (and clear space in your freezer). Put all ingredients, except berries, in a cereal-sized bowl, and stir until well-combined. If your nut butter is from the fridge, you might need to heat it a little for easier stirring. Dip berries (or bananas, or pretzels, truffles, or whatever you desire), set onto the tray, and immediately freeze. Due to the nature of coconut oil, these are best kept cold.

Strawberry Lemonade Layer Cake

Moist strawberry cake layered with a rich lemonade cream filling.  Introducing summer——on a plate!

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.


DIRECTIONS:

Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.