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.
This is Katy Bunny, the loyal rabbit that I stuffed at Build-A-Bear Workshop when I was 5 years old.
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.
Baking in the dorm kitchen is always an adventure for several reasons:
Yet, I love to bake, and my hall loves cupcakes, so I find myself vigorously stirring batter every few weeks.
Several weeks ago, I bought bananas for ten cents a pound. Like all discounted bananas, they were mushy before I could eat them all. Nonetheless, I believe that it is an unpardonable sin to throw away bananas because you can always bake with overripe bananas. I also found powdered peanut butter at a discounted price. I decided to combine the two ingredients, and this simple banana bread was the result.
You may have noticed that I tagged this recipe as vegan. The truth is, I am only 99% sure that the recipe is vegan. Since I am not vegan myself and never will be (it is a proven fact that my body needs dairy to function), I do not know what vegans exclude from their diets other than meat, dairy, eggs, and honey. I do know that bananas and powdered peanut butter do not contain animal products. If someone wants, they can enlighten me on the unpronounceable ingredients of boxed cake mix:
Whether it is vegan or not, this cake tastes delicious, costs less than $3 total, and is simple to make. I hope you enjoy!
I was a little late to the pumpkin spice party last year. So late, in fact, that I decided to wait until this year to post the recipe that I made.
Maybe now I am a little early, but this post has been scheduled for 261 days. I think that it has incubated long enough.
And trust me, this recipe was worth the wait.
Next to Christmas and my birthday, today might be the best day of the year. Why? Because today is National Oatmeal Cookie Day.
In honor of this wonderful holiday, I am going to share with you my recipe for Coconut Oatmeal Cookies. In my opinion, these cookies are simply irresistible.
I must confess, though, that I have substituted one very important secret ingredient. This ingredient truly makes the difference in the coconut oatmeal cookie recipe. The recipe you see below is how I made the cookies one time when I was out of my secret ingredient. They were still delicious and quickly devoured, but they were not quite the same.
You can guess the secret ingredient all you want, but I will neither confirm nor deny any guesses 🙂
Coconut Oatmeal Cookies
**Note: Pictures were taken of a half-batch of cookies.
As promised last week, I am bringing you a very unique oatmeal recipe today.
Just when you though that I couldn’t put together a weirder oatmeal combination, I decided to pair oatmeal with my favorite childhood food: macaroni and cheese.