Ever since I posted a picture on Instagram a while ago of my favorite oatmeal recipe, I’ve been eating it almost every day in the mornings. It’s super quick, healthy, and what’s not to love about apples and peanut butter? It’s one of my all-time favorite food combinations, and putting it into my morning oats is absolutely amazing. I was on Pinterest the other day, and I found this snickerdoodle baked oatmeal from The Seasoned Mom. The idea of baking oatmeal and having it for breakfast in little bars is genius. After reading her blog post, I honestly can’t remember how I lived without it. How did it never occur to me to make oatmeal in baked form until now? Thank goodness for Pinterest!
Easter is in four days, and I’ve been going through Pinterest like crazy, and experimenting recipes high and low for Easter themed recipes. Every Easter, we make a hearty and semi-fancy Easter Sunday brunch, and this year I’ve been slacking a little bit on the whole meal-planning aspect of things. Rightow, I’m sitting in history class, and instead of doing my classwork, I’m putting together a mini-menu for this weekend. I know, I set my priorities pretty straight ;)
Since the spring season is in full swing, I’ve noticed that so many people are using carrot in their recipes! As I’m scrolling through Instagram in the morning, I see carrot muffins, cake, even carrot cake themed oatmeal. It was impossible not to make something carrot-themed. So, my carrot cake bread was born!
I also have a video tutorial at the bottom of this post! It’s not the best quality (I shot it with one of my dad’s very old video cameras) and I’m not going to include on in every post, but I thought it would be fun to change it up a bit. I want to do more food videos, but they take so long!
Today, I’ve incorporated one of America’s favorite chocolate hazelnut spreads with everyone’s favorite childhood cookie, into what I’m calling nutella chocolate chip cookies. Guys… I don’t even know where to begin with these. Stuffed with luxurious Nutella and chocolate chips, these cookies are a fun and delicious twist on a classic chocolate chip cookie. Mmm! Growing up, I’d always have a quick shortbread or Girl-Scout cookie phase, but I’d always end up coming back to the good ol’ chocolate chip. I’ve always loved the warm, chocolatey, chewy-on-the-inside and crunchy-on-the-outside taste/texture of the cookie, and it’s been my favorite for pretty much my whole life. Can you blame me?
And now look how far they’ve come… even more chocolatey, with a hint of nuttiness. Nutella chocolate chip cookies are where it’s at, y’all!
I’ve been obsessing over blueberries lately. I’ve been having them as a snack almost every day this week! I love having something nice, fresh, and sweet in the fridge to look forward to when I get home from school. I usually pre-wash them a day in advance or in the morning if I have time, and I’ll even bring them to school and snack on them when I’m a little hungry. That’s why I decided to make some blueberry muffins! They are so cute, and I’m drooling as I’m writing this post right now! I only have a couple more in the pantry, and I’m pretty sure they won’t last long. These cuties are fluffy, super easy to throw together, and full of delicious blueberry goodness!
(P.S. I’m also playing around with photoshop, so hopefully my pictures look okay! I’m still learning a lot but I feel like my image quality is getting a lot better.)
I love peanut butter. It’s my favorite food in the whole world (next to chocolate, of course) and I try to put it in everything – cookies, brownies, and I even tried putting it in pasta sauce! The next obvious thing to do was add them into baked donuts, which are one of my favorite foods ever.
To be completely honest, I’m probably the only person in the entire world who hates fried donuts and traditional donut glaze. That’s why I love making these peanut butter baked donuts for my friends and family to prove that yes, baked donuts CAN be really tasty! Even without the tons of added sugar, oil, and butter, these treats are fluffy and decadent, and I think baked donuts taste way better than any generic fried donut.
Happy Saturday, y’all! In honor of Valentines day coming up, I made I made this gorgeous strawberry cake for a small get together I had about a week ago. I’m completely obsessed with how cute it turned out! And the best part was that I used a cake mix and a whipping-cream frosting instead of traditional buttercream, which made it so easy to put together.
It’s no secret that I’m a lover of all things pumpkin. And then adding it into my all-time favorite dessert? Winner. I was having some serious cravings for something sweet, and at about 8 o’clock on a Thursday night, I went into the kitchen and began experimenting. The result? Well, that’s what y’all are reading right now. These pumpkin brookies are sweet, completely vegan, and a perfect fall-themed dessert.
Y’all. This cookie/brownie dough is so good that you could probably just eat the whole thing without putting it in the oven! I’m drooling just looking at these pictures.
How good do these look?? They came out perfectly and I’m completely obsessed! I hope y’all give these a try :)
- 2 cups almond flour
- ¼ tsp salt
- ½ tsp baking soda
- 3 tsp pure cane sugar
- 2 tsp pumpkin pie spice
- ¾ cup chocolate chips
- 3 tbsp coconut oil
- 3 tbsp peanut butter
- 1 tsp vanilla extract
- 1 tbsp honey
- ⅓ cup pumpkin puree
- ¾ cup whole wheat flour
- ¼ cup unsweetened cocoa
- ¼ tsp salt
- ¼ cup honey
- 2 tbsp soy milk
- 1 tsp vanilla extract
- 2 tsp coconut oil
- Preheat oven to 350 degrees fahrenheit. Line a 9x9 baking pan with parchment paper, and set aside.
- In a large bowl, whisk flour, salt, baking soda, sugar, pumpkin pie spice, and chocolate chips. You can choose to add in the chocolate chips later, but I find that it's easier to add it in with all of the dry ingredients so you get an even mix.
In a small microwavable bowl, microwave coconut oil, peanut butter, vanilla, and honey, until melted. Give a gentle stir until combined. Stir in the pumpkin puree.
- Pour the wet ingredients into the dry and stir until well combined. Press dough into the bottom of the parchment-lined pan.
- In the same large bowl used to mix the cookie layer (just to save you extra cleanup time), mix the flour, cocoa, and salt together. Then, like before, microwave honey, milk, vanilla extract, and coconut oil, and give a gentle stir. Add the wet ingredients into the dry and whisk until all ingredients are incorporated.
- Spread the brownie batter on top of the cookie layer and bake in preheated oven for 13 - 16 minutes, until firm.
- Sprinkle a bit of confectioner's sugar over top, and enjoy!
Let me know if y’all try these!