Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

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Now that I have my diploma in hand, I have a confession.

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Orange Dreamsicle Smoothie Bowl

Orange Dreamsicle Smoothie Bowl

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The first bowl of overnight oatmeal I ever made was The Oatmeal Artist’s orange dreamsicle overnight oats.  I fell in love instantly.  It was like my mouth had found an old friend.

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Carrot Cake Bites {Blind Spot Monthly Recipe}

Carrot Cake Bites {Blind Spot Monthly Recipe}

This is Katy Bunny, the loyal rabbit that I stuffed at Build-A-Bear Workshop when I was 5 years old.

23 - Childhood Read more

Strawberry Kiwi Smoothie

Strawberry Kiwi Smoothie

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I just found this post that has been sitting in my drafts bin for two years.  No joke, TWO YEARS!

…can a blog post grow old???

What was my life even like two years ago?  Spring of 2015 was my first semester as an RA.  I was working weird hours at a daycare (6:50-7:50 am, 2:30-6:00 pm).  I had never been to Texas.  I didn’t like tomatoes.

I think that it is about time that I share this recipe.

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Ingredients

  • 3/4 cup milk of choice
  • 1 kiwi, peeled and sliced
  • 2 large strawberries, stems removed
  • 1/2 teaspoon vanilla extract
  • 1 cup ice
  • 1 large handful spinach

Directions

  • Combine all ingredients in a blender until smooth.
  • Drink and enjoy!

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Squirrely Tail No-bake Cookies (Blind Spot Monthly Series)

Squirrely Tail No-bake Cookies (Blind Spot Monthly Series)

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When I played soccer, my coach developed a list of foods that were not allowed to pass through any player’s lips.

  • Soda
  • Chocolate
  • Fried Foods
  • Hamburgers
  • Pork
  • Condiments
  • Milkshakes
  • Cake
  • Etc.

The diet started around the second week of March (and it literally felt like a DIEt). By the third week of March, I was always craving something that tasted “off-limits.” It was around this time that I first made peanut butter no-bake cookies.

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I am not saying that these cookies are healthy, but they do not contain any of the “forbidden foods.”  In high school, they quickly became a favorite snack for my entire soccer team.

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In preparation for the Blind Spot feature for March, I slightly tweaked the cookie recipe from high school to compliment my favorite nut butter: Squirrely Tail!

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Ingredients

  • 2 cups brown sugar
  • 1/4 cup margarine
  • 1/2 cup milk
  • 1 cup Blindspot Squirrelly Tail blended nut butter
  • 1 teaspoon vanilla
  • 3 cups rolled oats

Directions

  • In a large saucepan, mix sugar, margarine, and milk.
  • Bring to a full, rolling boil (large bubbles that you can’t stir down) over medium heat.
  • Remove from heat and stir in nut butter and vanilla until nut butter is melted.
  • Stir in oats.
  • Working quickly, drop spoonfuls of cookie batter onto waxed paper. (Tip: if you don’t work quickly enough, you can crumble the batter to make granola.)
  • Let cool.
  • Eat and enjoy!

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The Peanut Butter Brownie Latte (Blind Spot Monthly Series)

The Peanut Butter Brownie Latte (Blind Spot Monthly Series)

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In August 2015, I started working at my school’s on-campus coffee shop, The Brewin’ Den. I loved that job. From behind the counter, I met so many students that I otherwise would have never talked to. I loved brightening each student’s morning by making coffee for them.

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As a barista, I could be creative with flavors. The statement, “make me anything with an extra shot” made my day.

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I got free food, and trust me — day-old scones are SO edible!

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And I got paid. Yes, even minimum wage (plus tips) looks good as a college student!

It was an all-around great job.

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Perhaps one of the biggest results of the job was that I slowly grew to like coffee. As I played around with flavors, I realized that black coffee is simply a canvas for flavorful artwork.

So step into my studio…

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Ingredients 

  • 2/3 cup milk
  • 1 tablespoon Blind Spot Peanut Butter Brownie
  • 1/2 tablespoon honey, or more (depending on desired sweetness)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 1/2 cup fresh hot espresso or strong coffee

Directions

  •  In a small saucepan set over medium heat, combine the milk, peanut butter, honey, and vanilla, stirring until smooth.
  • When mixture is steaming, whisk in cocoa powder.  Continue whisking until mixture is frothy.
  • Pour the hot coffee into a mug.
  • Add the frothy milk mixture and serve immediately.

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Recipe adapted from I Love Peanut Butter.

S’mores Oatmeal

S’mores Oatmeal

Looks like today will be full of apologies.

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1. I am sorry that I have posted so little this month.  Although I spend all of my spare time writing, I doubt that y’all want to read a month’s worth of 5th-grade lesson plans.

2. I am sorry that it is the end of National Oatmeal Month, and I am just now sharing an oatmeal recipe.  I actually planned this recipe before Christmas, but I didn’t make it until Saturday.

3. I am sorry that there are so few pictures (and that the pictures are so bad). I made this recipe at home, but my camera was at school.  In my rush to eat the oatmeal, I didn’t realize that the white balance on my phone-camera was really off.  These are the only two photos that were somewhat salvageable.

Now that all of those issues are out of the way, let’s eat some oatmeal!

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Ingredients

  • 1/3 cup oatmeal
  • 2/3 cup water
  • 1/3 cup marshmallows
  • 1 graham cracker sheet
  • 1 fun size Hershey bar

Directions

  • Combine oatmeal and water in a microwave-safe bowl.  Microwave on high 45 seconds.
  • Stir in 1/2 of the marshmallows.  Microwave an additional 30 seconds.
  • Top with remaining marshmallows, crushed graham cracker, and chocolate bar.

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