This is Katy Bunny, the loyal rabbit that I stuffed at Build-A-Bear Workshop when I was 5 years old.
When I played soccer, my coach developed a list of foods that were not allowed to pass through any player’s lips.
- Fried Foods
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.
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.
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!
- 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
- 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!
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.
As a barista, I could be creative with flavors. The statement, “make me anything with an extra shot” made my day.
I got free food, and trust me — day-old scones are SO edible!
And I got paid. Yes, even minimum wage (plus tips) looks good as a college student!
It was an all-around great job.
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…
- 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
- 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.
Recipe adapted from I Love Peanut Butter.
Congratulations. You are about to see some photographic gems from one of my favorite family vacations.
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.
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.)
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.
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.”
- 2 tbs Blind Spot Sea Salt Peanut Butter
- 2 tsp coconut oil
- 1/2 tsp honey
- 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.
My family does not have many traditions, but when it comes to Christmas, we always conduct our morning the same way.
We sleep in. That’s right. We don’t rush to the tree at three o’clock in the morning to open presents.
When we finally pull ourselves from our warm beds, we cook a delicious breakfast of bacon, potatoes, fresh fruit, and homemade waffles.
We eat together, do the dishes, and (finally) open presents one at a time.
I associate Christmas with homemade waffles, but a lot of people consider December the month of cookies.
Friends exchange cookies as presents. Because of family traditions, children decorate sugar cookies to look like Christmas trees and snowmen. Families bake cookies for Santa on Christmas Eve.
In celebration of Christmas, I combined these two Christmas treats and created…
- 1/4 cup whole wheat flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1/4 banana, mashed
- 1/4 tbs honey
- 1/3 cup milk
- 1/4 tbs coconut oil (melted)
- 1 tbs Blind Spot Shortbread Cookie blended nut butter
- Whisk dry ingredients (flour, baking powder, and salt) together in a small bowl
- In a food processor, combine wet ingredients (banana, honey, milk, oil, and nut butter).
- Stir wet ingredients into dry ingredients
- Preheat waffle iron and coat with nonstick spay. Pour batter into prepared iron and cook 1.5 – 2 minutes.
- Top with the Oatmeal Artist’s Chocolate Sauce and sprinkles.
- Eat and enjoy (or leave out for Santa)
10 Alternate Uses for a Peanut Butter Jar
When I saw this illustration, I knew that it had the makings for a terrific Top Ten Tuesday post. Every time I try a new peanut butter, I save the jar and re-purpose it is some way (but I don’t save duplicate jars because that would be excessive). Here are my ten suggestions for reusing an old peanut butter jar.
1. Cereal bowl
4. Flower pot
9. Piggy bank
P.S. Every Wednesday night, I eat dinner while sitting next to this sign…I think there is enough peanut butter in my blood to make me a hazard whether I am ingesting peanut butter at that moment or not.
Let’s get sentimental…
On Monday, I surprised my grandparents by flying to Michigan and walking through their front door (when they weren’t there…ooops!).
Since I hadn’t seen them in over a year, this was just as much a gift to myself as it was a surprise for them.
When I start to list generalized memories about my mom’s parents, so much comes to mind:
- Camping at the “North 40”
- Long road trips
- “Grandma Camp”
- Board games
- Potter’s Wheel Bible Church
- French toast and bacon
Mmmmmm…French toast covered in cinnamon…
- 2 slices of bread
- 1 egg
- 1 tbs milk
- 1 tsp vanilla extract
- 1 tbs Blind Spot Cinnamon Roll nut butter
- 1/2 banana
- 1/2 tsp cinnamon
- Whisk egg, milk, and vanilla together. Sprinkle 1/2 teaspoon of cinnamon into the mixture and let sit.
- Spread 1/2 tbs of Blindspot Cinnamon Roll nut butter on each of the pieces of bread. Slice 1/2 of a banana and place the slices on one piece of bread. Sandwich the bread together with the nut butter and banana in the middle.
- Coat a frying pan with nonstick spray and heat over medium heat.
- Dip the sandwich into the egg mixture and flip so that both sides are covered. Transfer the bread to the heated pan.
- Cook until both sides are brown, turning as necessary.
- Eat and enjoy!
P.S. The Penzeys cinnamon was a gift from my grandma because she knows that cinnamon can go on anything!
P.P.S. Happy National French Toast Day!
What food do you always eat at your grandparents house?
What do you put on French toast?