Now, I’m not going to deny that I have a lil’ bit of an obsession with the chocolate pistachio power combo. Who wouldn’t?? The crunchy, salty pistachios pair perfectly with the dark n’ sweet chocolate, and I’m also totally digging the earthy green and brown colors of these sweet treats. What’s not to love about that? Oh yeah, do yourself a huge favor and scroll down to the bottom of this post, so you can treat yourself with these chocolate pistachio ice cream sandwiches (c’mon, do it. right. now.)
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!
Happy Sunday y’all! It’s been a pretty hectic couple of days, and now that all the craziness has somewhat subsided, I’m completely exhausted and in need of a nice, long nap. A good solid 9 hours of sleep is all I really want! Nonetheless, I’ve still got tons of chores and things to do around the house. Because I’ve been so busy, this banana nut smoothie bowl has really been a life saver for me in the mornings, and a great afternoon snack for when I get home from school. I love throwing all of my ingredients in my Ninja the night before, refrigerating it, and it’s all ready to blend and go. When I have the time, I’ll pour it into a bowl and make it fancy with nuts and bananas. It’s creamy, energizing, and super duper healthy!