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!
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 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!
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!
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!
Hey y’all, happy Friday! First of all I’d like to say how relieved I am for it to be the end of the week – I had so much going on and I am in desperate need of the weekend. Second of all, I’m so sorry I haven’t posted here in a week. Again, I was super busy but I expect another post on either Monday or Tuesday :)
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 :)
Vegan Pumpkin Brookies!
Author: Ashley | My Southern Sweet Tooth
- 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!