One of my favorites , and one of my go to breakfast recipes.so I had to make some changes in this recipe, I had no blueberries, so iam using frozen mix berries, and the only cinnamon rolls I can get my hands on was the orange 🍊 ones , and there’s no way iam putting Lemon zest in anything right now, so I guess the orange cinnamon rolls will just cover that lol! Lots of changes but the original recipe is below, Iam so not trying to go shopping . You do you as I always say. This is a family favorite, and sometimes I have to double the recipe. I also included how to make this in the ninja foodie what is how I made this because I didn’t want to use my oven.

Another muffin recipe for y'all! :)

I love homemade ice cream, especially when it's made with cream cheese. I made this easily with ingredients I love.We use mildly sweetened jam. The sugar content will vary depending on the jam you use, so make sure you taste it. You don't have to drain the yoghurt, but it will give a richer finish if you do. Recipe by Wanko mama

This cake is jam-packed with blueberry flavor—the perfect cake for blueberry season and beyond - if you use frozen blueberry like I did! 😉

This is so quick and easy. You can use fresh or frozen berries or if you prefer you can use canned pie filling.

A delicious ice cream that has a beautiful creamy texture.

This recipe is low calorie, refreshing, and can be used as a snack on Pesach

I love blueberries!!!!!!!! Everything about them, from the smell, to the look, taste, health benifits, basically everything about them

As I was pregnant and really into ice cream, I came up with this ice cream recipe, using Caspian Sea yogurt which I kept developing. I continue to eat this even after already giving birth.To make the mixture smooth, take the container out of the freezer several times and stir while freezing This can prevent the mixture from getting rough and icy, but you don't have to if you find it too bothersome.If the mixture gets too hard, bring it to room temperature for a while. It's at its best when softened. Recipe by Orihime mama

Back in the late 70's, early 80's, there was this ice cream shop in the Provincetown section of Cape Cod, called The Big Bad Wolf. I barely remember it, but my family loved it. Supposedly, they had the best ice cream.To this day, one of my brothers still raves about their black raspberry ice cream. We have tried it at other places, but he claims that they do not taste the same. BBW had the best.15 years ago, when I first got an ice cream maker, I was determined to make my own version. First obstacle? Black raspberries are hard to come by in NYC. Solution? My pops suggested that I use black raspberry jelly. Second obstacle? That jelly is hard to find around here, unless you want to buy an overpriced brand. When I am lucky enough to find the jelly, I have made the ice cream.This past year, Amazon started selling the jelly for a great price. That was a game changer. I can now make this ice cream more often. My picky brother says that mine is the best that he has had, but BBW is slightly better. I'll take it.Enjoy!

I love white chocolate and blueberries, so I combined them!If you let the mixture boil at Step 6, the egg yolks will become scrambled, so be careful. If you allow the mousse to set for too long at Step 7, the gelatin becomes rather stiff, so chill it until it is just set but still creamy. The gelatin sets fast from Step 11 on, so work quickly! For 6 cups worth. Recipe by Pu-kosan