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!
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!
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!
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.
It’s hard to believe that the last day #cookoutweek is finally upon us. This entire week, I’ve had so much fun coming up with yummy, summer-themed recipes, and being able to collaborate with some pretty cool food bloggers. I’ve covered a delicious classic tomato bruschetta appetizer, green grilled pizza entreé, and finally, I’m sharing a strawberry peach crumble for dessert! Cobblers/crisps/crumbles have been super trendy this summer (well, basically every summer), and I’m completely loving it. Baked to bubbly, golden brown perfection, this crumble is the dessert for any outdoor summer get together.
Is there really anything better than a freshly baked, lemon blueberry donut? These are baked to soft, fluffy perfection, sweetened with golden-delicious honey, and bursting with bunches of citrusy goodness. Also, there’s the fact that it’s the first day of summer, and National Donut Day. Coincidence? I think not… just the little bit of magic life throws at us every now and then. Today, that magic is in the form of these dangerously enticing lemon blueberry donuts.
But really, though. I’m obsessed.
It’s memorial day weekend, and of course it’s another excuse for me to make something apple pie themed. As you can tell by the recipe title, of course, I ended up making these mouth watering apple turnovers! Because apple pie has been around in America for quite a while, it’s been a traditional recipe that most people associate with USA holidays. In fact, in the first blog post I ever wrote on My Southern Sweet Tooth (which, sadly, doesn’t exist anymore), I mentioned one of my all time favorite cookbooks ever: The Good Housekeeping Illustrated Cookbook.
While I was flipping through the cookbook, I happened to stumble upon a beautiful apple turnovers recipe. Naturally, I had to put my own, slightly healthier twist on it (but only slightly). In these apple turnovers, I implemented coconut oil, whole wheat flour, and honey instead of sugar. As always, feel free to replace with those ingredients with anything you’d like.
I’m going to have to admit, these past couple of weeks have been crazy for me, so I’d like to apologize for being gone for for so long. Finals week is coming up in just a few days, we’ve been having some end-of-the-year festivities, and I’ve been completely swamped with afterschool activities. After summer starts (!!!), I’ll be posting way more consistently.
When life gives you lemons, you trade them for coffee. Oh yeah, and afterwards, scroll down to the bottom of this post and make my chocolate coffee cupcakes. Why not incorporate everyone’s favorite morning drink with everyone’s favorite sweet treat? That’s exactly what I did with these cupcakes, which are basically a match made in heaven.
Mother’s day is coming up, which gave me the perfect opportunity to try and create the perfect dessert that all moms are sure to love! They’re infused with a freshly-brewed coffee flavor, filled with melted chocolate and topped with a generous amount of chocolate-coffee buttercream frosting. I even made it a little bit better by incorporating one of my all-time favorite ingredients ever… coconut oil. What’s not to love? Be sure to treat your moms this weekend with a nice brunch, lots of flowers, and these delicious chocolate coffee cupcakes!