Tag Archives: coffee
Like my Chestnut Maple Oatmeal, this originally took inspiration from chestnut praline. In fact, I had heard of Chestnut Praline Lattes from Starbucks, and, despite the fact that I have no idea what that is or what it tastes like, I thought I should replicate it. I have been known to do that. ?
As promised, I made a banana version of the Spiced Pumpkin Oatmeal with Java PB2. I always follow through with my promises, right?
Considering I’ve already explained the influence behind this post, I’ll just do some quoting. It started in my Banana, Mango, & Cardamom Oatmeal:
I finished my PB2 and cocoa powder before the move to Brooklyn, and at my new apartment, I decided not to buy more. Why? Because it’s all I wanted to eat. Every day. My blog was begging for new recipes, but all I ever wanted to eat was Fudgy Banana & Peanut Butter Oatmeal or Berry Blackout Oatmeal or Mocha Brownie Batter Oatmeal with Almond Butter.
. . . So I’m challenging myself to not keep those two ingredients in the apartment for a couple weeks to see what I can create in the morning without them calling my name.
The idea for this recipe actually came from my banana soft serve. I usually flavor my banana soft serve with cocoa powder and top it with PB2 (shocking, right?). Since I couldn’t do that, I had to get creative.
Hello, friends. Meet the newest take on Pumpkin Spice Latte Oatmeal.
That’s right. As I am always eager to find a way to add nut butter to every recipe, I developed a different way to enjoy the most famous Starbucks drink in oatmeal form. The oatmeal is a simple pumpkin spice, made exactly like my Pumpkin Pie Oatmeal. Then, it is topped with a wonderful flavor twist on nut butter: PB2 laced with coffee!
I polled you all on Instagram several weeks ago, asking how early is too early for a PSL recipe. Nobody seemed to mind that it was early August, but I managed to hold out until mid-September. Go me.
As most of my readers know. . .
Thus, many of my pear recipes are desperate, elaborate concoctions to attempt to make them palatable to me. Today’s strategy: poaching. In chocolate. Mocha chocolate, to be exact.
And then dousing it all in tahini.
Good morning, oatmeal lovers! Today marks my first day back home in NYC (it’s great to be back!), and I have been so appreciative of everyone who has helped me keep the blog active with fantastic recipes while I’ve been traveling. This recipe comes to us from Taigen, the Oatmeal Enthusiast from July. The moment I saw it, I knew I wanted to see the recipe for myself and to share it with my readers. Luckily for all of us, she said yes!
Hi guys! I am so happy to be back! And thank you to Lauren for asking me to share one of my zoat recipes with you – I hope you all like it!
So, I have never been a massive coffee drinker. When I use to have it, it was for that earthy fresh smell, the sweet flavours (vanilla or hazelnut every time) and the sensation of holding warmth. I love the taste of coffee, but that hasn’t ever translated to loving it as a drink.
One morning I woke up craving coffee and a bit of a ‘kick’ to start the day. It then occurred to me that I could put coffee in my daily oats and just eat it instead. So that’s exactly what I did.
This has been one of my favourite coffee-oat creations to date. The use of vanilla protein powder gives it a sweetened edge that I love. (more…)
There is a recipe in this post. I promise. To read about my year of drinking an absurd amount of espresso, read on. To skip to the recipe, scroll away, my friends.
(Of course, we weren’t completely pleased with their choices, as some incredible shops were noticeably absent, and there were THREE shops in Midtown . . . but we attacked the list regardless.)
Allison likes to switch up her order–ranging from iced lattes to cortados to cold brews. I stick to the same order every time: espresso. Call me hardcore, but I love the hit of a well-done espresso. I like being able to truly taste the quality of the shop’s roasting. Some espresso is too bitter and harsh and needs a bit of simple syrup (or honey because I’m “one of those vegans”–go ahead and berate me in the comments; I can handle your lambasting), while others are strong but mellow, perfectly sippable on their own.
Typical: Allison’s cortado, my espresso
My favorites? Well, I’m so glad you asked. 🙂 (more…)
Happy birthday, blog.
Today, you turn three. You’re a toddler, but better because you don’t need to be potty trained. You don’t need to be watched. I never have to worry about you coloring the walls. That’s pretty cool.
To celebrate the birth of my baby, I went with a recipe that uses all my favorite ingredients: chocolate, coffee, banana (which is optional), almond butter, and happiness. Yes, happiness.*
*not available at Whole Foods
Tomorrow, November 23rd, is National Espresso Day in the United States. As I type this, I’m sitting in my favorite <3 coffee shop, sipping espresso made for me by “my boys.”
This shop has a small staff, but each of them knows my order by heart. These particular boys work every Saturday morning, so I see them frequently. When I walk in the door, they say, “Double shot espresso for here?” And then they remember to give me my 15% teacher discount without me having to say anything or show my teacher ID. And then they play a wonderful playlist consisting of ample doses of John Mayer, the Script, and all my favorites. I love my boys. (more…)
Is this a new recipe? Kind of. Okay, not really.
However, it’s been so long since I’ve experienced my Pumpkin Spice Latte Oatmeal, and I wanted to celebrate it. To make this version special, I added steamed milk, which is a nice wink to the actual “latte” side of this recipe.
Unfortunately, I used almond milk for this recipe, and almond milk is not great for making steamed milk. Look how unfrothy it is. 🙁 If you want to flood your oatmeal with steamed milk, I highly recommend soy milk. It froths up so beautifully! My almond milk just formed a couple bubbles, as you can see.