Orange Dreamsicle Smoothie Bowl

Orange Dreamsicle Smoothie Bowl

dreamsicle

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.

Read more

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

strawberrykiwi

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.

strawberrykiwi2

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!

strawberrykiwi3

 

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

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

blindspot

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.

nobakecookies1

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.

nobakecookies4

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!

nobakecookies8

nobakecookies3

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!

nobakecookies7

The Peanut Butter Brownie Latte (Blind Spot Monthly Series)

The Peanut Butter Brownie Latte (Blind Spot Monthly Series)

blindspot

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.

peanutbutterlatte1

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

peanutbutterlatte3

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

peanutbutterlatte5

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

It was an all-around great job.

peanutbutterlatte4

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…

peanutbutterlatte7

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.

peanutbutterlatte2

Recipe adapted from I Love Peanut Butter.

S’mores Oatmeal

S’mores Oatmeal

Looks like today will be full of apologies.

Image result for sad smore

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!

20170128_094542

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.

20170128_095252

Sea Salt Peanut Butter Fudge (Blind Spot Monthly Recipe Series)

Sea Salt Peanut Butter Fudge (Blind Spot Monthly Recipe Series)

blindspot

Congratulations.  You are about to see some photographic gems from one of my favorite family vacations.

dsc_0172

In the late spring of 2004, I visited Mackinac Island with my brother, parents, and grandparents.

We spent the entire morning riding our bikes through clouds of gnats.  Yes, clouds, so  thick that you couldn’t see, so dense that you felt the bugs smacking against your face.

dsc_0175

By lunchtime, we were so hot and sticky that we didn’t want food.  I believe that my lunch consisted of a soft drink and Payday candy bar.  (Side note: I must have really liked my bicycle helmet.  This is the only picture of me on the island where I am not wearing my purple helmet.)

dsc_0177

When afternoon came, we bought souvenirs. I selected a purple t-shirt and a key chain. But the real treat was the iconic Mackinac Island dessert.

fudge4

Fudge

Fudge’s rise in the U.S. can be traced to Mackinac Island in Lake Huron, between Michigan’s Upper and Lower peninsulas. This vacation spot has been linked to fudge for more than 85 years, so much so that northern Michiganders often refer to tourists—out-of-towners in search of fudge—as “fudgies.”

Lisa Wong Macabascoq

fudge5

Ingredients

  • 2 tbs Blind Spot Sea Salt Peanut Butter
  • 2 tsp coconut oil
  • 1/2 tsp honey

Directions

  • Heat all ingredients up in a small saucepan over medium heat until stir-able. Stir ingredients together.
  • Pour mixture into shallow dish or ice cube tray. Freeze for 2 hours.
  • Eat and enjoy!
  • Store leftovers in the fridge or freezer.

Original recipe from Chocolate Covered Katie.