Thank you to Nielsen-Massey for sponsoring today’s post! I recieved a product from Nielsen-Massey’s Vanillas to help develop this recipe. Remember, I only support brands I truly believe in!
My ideal day: wake up at 6AM, make myself some of Lindsay’s peppermint mocha, eat a nice hot plate of eggs and toast with peanut butter, get ready for the day in about 20 minutes, and watch some vlogmas and Christmas movies with about 30 minutes to spare before I have to head out the door. Then, when I come home from school in the afternoon, I spend a good hour taking pictures for my blog, about another hour doing homework, go on a run, eat dinner, and get ready to go to bed at 9:30.
Reality: wake up at 7:30, spend 95% of my morning making and eating breakfast, and the other 5% doing everything else. No time for YouTube… laziness strikes again! I come home from school, rush to get those food photos taken before the sun sets at like 4:00PM, then spend the rest of the evening drowning in homework. Oh yeah, we can’t forget about editing pictures until 10:00 PM and then taking a nice, long shower (aka one of the only stress-free parts of my day). Bedtime’s at about 11:00.
I hope y’all had a WONDERFUL Thanksgiving! Filled with lots of stuffing, cranberry sauce, and pie, I hope. This year, instead of traveling anywhere (we went to Florida last Thanksgiving), I’ve been picking up the slack and really getting to work on my blog. And taking a long-anticipated break from schoolwork, of course.
To be honest, we aren’t much of a traditional-Thanksgiving-food type of family. My parents are both Chinese, so things like turkey and creamed corn aren’t exactly their favorite. However, for some reason my parents love stuffing and we made Tieghan’s butternut squash n’ mushroom stuffing which was SO GOOD. Let me just say, our fridge is stuffed. We’re going to be having stuffing for leftovers for two weeks straight, I swear!
Soooo my calendar is telling me it’s t-minus 4 days until Thanksgiving day… How crazy is that? All of October feels like a blur to me, which is so weird. My dad has already been splurging on some pre-holiday gifts for himself, which has been kind of funny to watch. Which means November is almost over, and the countdown to Christmas has already begun. Where has time gone?
(I haven’t posted in forever, so this is my lame attempt to start up a conversation, if you haven’t already noticed.)
Oh, hey there👋🏻Don’t mind me… just writing these last minute #Choctoberfest blog posts at about 1 AM, in addition to the sea of homework I’m currently drowning in. Productivity? Yes. Procrastinating? Absolutely. But a full 8 hours of sleep? Nahhhh.
But today, I’m sharing this crazy amazing, grain-free, refined sugar free GIANT chocolate skillet cookie, so isall good💆🏿♂️ (<— also that was supposed to be an “ok” emoji but I’m just gonna leave that there because, honestly, who cares? a guy getting a head massage is way more interesting)
(You can tell when I’m on coffee overdrive and wayyyy past my bedtime when I start doing things that I normally would never put on this blog. Like for real. You’re seeing a really different side of me today.)
However, I’m going to try and smile through the exhaustion, because I’m kind of addicted to this humongous skillet cookie and I’m really excited to share this recipe with y’all. Hope y’all will give it a try!
This post is sponsored by Rodelle. All opinions are my own! xo
Before I get carried away and forget to say what I need to say, I want to quickly introduce y’all to my new fav food blog event of the year… #Choctoberfest! Whoop whoop! It’s officially the third celebration of all things chocolate, and I couldn’t be more excited to join the Choctoberfest gang for the very first time this year.
It’s crazy that over 70 bloggers are participating and will be posting 200+ chocolate recipes over the next week. If you want more of them, make sure to check out the other blogs below (there’s a lot, but they’re all amazing and lurking their blogs is definitely worth it ;)). You can also explore the #Choctoberfest hashtag on Instagram, Twitter, and Facebook, and check out the #Choctoberfest Pinterest board, where we post chocolate recipes all year long.
None of this would have been made possible with our gold and silver sponsors: Imperial Sugar and Barlean’s. We appreciate them so much for making Choctoberfest possible!
Oh yeah, and did I mention there is a massive giveaway at the end? Yeah, there’s a massive giveaway at the end.
It’s no secret that breakfast is my favorite meal of the day. Normally, I wake up, open my fridge, and just stare at it, contemplating what I should make. Eggs? Hash browns? Avo toast? Toast w/peanut butter? A yogurt parfait? Pancakes? Waffles? There’s just way too much to choose from!
HOWEVER. There is an exception around this time of year, because I literally know exactly what I want to eat: single serving honey pear oats. Here’s how it goes: the night before, I make a quick batch of steel cut oats. I also prep my pears by slicing them in half, coring them (I! love! fall! fruits!) and storing them in an airtight container. The next morning, I season my pears and throw them into the toaster oven, I add milk to my oats, and microwave that for about 30 seconds. Finally, I’ll add my roasted pears to the oats, and top them with a whole bunch of fun treats.
Now, I’ve made apple baked oats before and they’re so so delicious, but there’s something about a nice, classic bowl of oats on a chilly fall morning that I love. These single serving honey pear oats = an easy weekday breakfast made a whole lot better.
Disclaimer: If you’re not the biggest fan of pumpkin, then you should probably stop reading right now and not come back to this blog until springtime rolls around, because I’m going to be bombarding y’all with tons and tons of pumpkin recipes this season. If you’re not the biggest fan of fall in general, then I’m sorry… we can’t be friends.
IT’S OFFICIALLY FALL HERE ON THE BLOG!
Y’all have no idea how excited the idea of sweater weather makes me. Ever since school started, I’ve been packing away my shorts and tank tops, and replacing them with blanket scarves and chunky sweaters. The 90 degree weather here in Texas makes it kinda hard to wear them, but they make me really really happy. Can you blame me? My local Whole Foods has a giant pile of mega sized pumpkins for sale, and I’m obviously already stocking up on apples, squash, and of course, canned pumpkin. And guess what? This apple upside down cake I’m sharing today is loaded with soft, cinnamon-y apples, and loads of pumpkin pie spice (which, btw, is homemade and smells SO good).
One reason I’m sharing this apple upside down cake with y’all is because of the new season, but the more important one is it’s my bestie’s birthday today! HAPPY BIRTHDAY @LIVETHEPREPLIFE!!! We’ve shared so many memories together (including our obsession with fall and christmastime), and it’s hard to believe you’re already 15. Just add some virtual candles and ice cream, and enjoy :) Go send her some love on her special day today!
This edible cookie dough is THE MOST addicting treat I’ve made on the blog yet, and it’s going to be pretty hard to surpass. Peanut butter, thickened up with almond flour, and sweetened with honey… perfection. So basically it’s peanut butter in the form of a healthier, eggless cookie dough. Do you see where I’m going with this?? Especially if you’re someone who can go through half a jar of peanut butter in one sitting (*cough* me *cough*), then this stuff is dangerous.
Look at how fun!
Y’all. The first day of school is already done and I’m EXHAUSTED! I can honestly remember the last day of school like it was yesterday, which makes it so hard to believe that summer’s already over. The long, lazy days of summer are behind us, and are quickly being replaced by long lectures, homework overload, and late-night cramming.
On the flip side, I’m super excited to have a fresh start to a brand new school year. Fall is coming up, which is so so exciting because… BEET SEASON! Woo-hoo! I bet you nothing could top my excitement for the arrival for these exciting autumn veggies.I’ve been waiting a whole year for them, along with pumpkin, brussel sprouts, and eggplant, to come in season. Plus, beets have so many health benefits, including improved blood pressure, brain function, and liver function. Delicious veggies and a happier, healthier you? Sounds too good to be true. But it is :) Today, I used the Gefen organic beets, which come peeled, cooked, and ready to be dip-ified.