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.
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!
al•mond brown•ies: (n) a square of nutty, chocolatey goodness, where one bite takes you to a world of crunchy, fudgey, gluten free heaven, leaving you wanting more. In other words, these are not your average brownies.
First of all, let’s get a couple things straight. I’ve raved over so so so many chocolate flavor pairings before (y’all know my unconditional love for chocolate), namely peanut butter and chocolate. Oh, and we can’t forget about the raspberry/chocolate and pistachio/chocolate combos. But almonds and chocolate? Ho-ly crud. You’d expect it to taste similar to the peanut butter and chocolate, but the natural flavor and crunch from the almonds with the smooth, chewy texture of the brownie is something entirely different. For real! I can’t explain it… they’re just sooooo good!
Say hello to thick, chocolatey, chia pudding heaven! Yeahhhh, baby. Ever since I first read Cookie and Kate’s chia pudding recipe, I knew it was time for me to jump on the chia pudding trend. As usual, I’m late. They’ve been popular in the food/health world for quite a while, and since it’s such an easy and delicious recipe to make, I’m kind of surprised that I’m only now sharing this chocolate chia pudding recipe on the blog!
Thing is, I know most people out there enjoy simple, easy recipes that can be made in a flash. This chocolate chia pudding is made directly in a mason jar, so you can prepare the pudding, chill it in the fridge and let it do it’s chia magic, then take it out the next morning and add toppings! Seriously, when they say “under 5 minutes” I literally mean under 5 minutes. And if it’s a lazy Sunday morning, treat yourself by pouring the pudding into a bowl and topping it (so #fancy and #instagrammable).
Treat yo’ self is a motto that I live by on a daily basis, no joke. Chances are, if my sweet tooth cravings kick in, I’m gonna tell myself, “hey, just treat yo’ self!” This girl has no self control. The thing is, since I’m always craving sweets, somehow I gotta make sure I’m not eating too much sugar, right?
That’s where these 5 ingredient (!!!) chocolate peanut butter cookies come into play.
I’ve realized that even though chocolate and peanut butter are my all-time favorite food combos, I’ve only really done one post featuring them! These choc pb cookies are healthy. Crunchy. Chocolate-and-peanut-butter-y. All they y’s. Best of all, they’re only 5 ingredients! Actually, they’re technically six ingredients, but salt doesn’t count. Peanut butter, cocoa, an egg, honey, baking powder, and salt, then bake and eat. Ready to be devoured in a couple minutes’ time. You know what that means? MORE SWEETS FOR ME.
I have a problem. And I’m willing to admit it, because heyyy girl, TREAT YO SELF!
You guys… this is by far one of the most genius recipes I’ve come up with. Just imagine: key lime pie, crunchy granola, and a sweet, fluffy muffin. That’s basically what these coconut lime granola muffins are: a key-lime pie, transformed into muffin form, topped with crunchy coconut granola and packed with summery, citrusy flavors.Best part? They’re health-ified and gluten free.
They can be a quick, grab-and-go breakfast, afternoon snack, or even dessert! Hey, I’d even eat them for dinner. Not kidding, these are that good.
Oh! And I’m bringing back the good ol’ recipe videos (woo-hoo!) I’m really really trying to be consistent with these, seriously. Even though I haven’t even attempted to make another one since my carrot cake bread post back in April, one of my goals this summer was to make more videos. Summer’s over half way over and this is the first one I’ve made😂 It’s all about the baby steps, I guess. Enjoy!
Fireworks, cool summer nights by the lake, makeup sweating off my face… Happy happy fourth of july, friends! Today I’m making these dense, fudgey s’mores brownies. And they’re a teeeeeny bit healthier than your average brownie (just a smidge). Because is there any better way to celebrate America’s 200+ birthday, than with these oh-so-decadent s’mores brownies? If so, tell me ASAP, because your girl seriously wants to know.