Teriyaki Cauliflower

Teriyaki Cauliflower

September is National Honey Month and National Rice Month

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So I’m sitting here looking through my pictures of teriyaki cauliflower, and it occurs to me that this meal would be basically impossible to eat with chopsticks.

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I could probably eat the cauliflower with chopsticks, but rice and peas?  What was I thinking?

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Oh well.  The pictures look decent.  I’ll just grab a spoon before I eat this.

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Ingredients

  • 1 head cauliflower
  • 3/4 cup soy sauce
  • 2 tbs. honey
  • 1 tbs. freshly grated ginger
  • green onion

Directions

  • Preheat oven to 425 degrees Fahrenheit.  Line a baking sheet with parchment paper and lightly coat with non-stick spray.
  • Chop cauliflower into bite-sized florets.  Roast cauliflower for 20 minutes.
  • Meanwhile, combine soy sauce, honey, and ginger in a small saucepan.  Bring to a boil.  Reduce heat and simmer for 10 minutes.
  • Remove cauliflower from oven and stir into sauce.  Return cauliflower from pan and bake an additional 10 minutes.
  • Serve over rice and top with green onion.

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P.S. I am linking up with Angie and her cohosts Catherine @ Kunstkitchen’s Blog and Becky @ Bubbly Bee for Fiesta Friday.

Snickerdoodle Hummus

Snickerdoodle Hummus

September is National Honey Month

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The day after I first made this hummus, I ate it at breakfast, lunch, and dinner.  It’s that good.  It’s also incredibly easy to prepare.  Snickerdoodle hummus is made of simple ingredients including cashew butter, honey, and (of course) cinnamon.  I love to eat it with carrots or cinnamon tortilla chips, but all you really need is a spoon!

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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

Peanut Butter Brownie Latte (Blind Spot Monthly Series)

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.

Shortbread Cookie Waffles (Blind Spot Monthly Series)

Shortbread Cookie Waffles (Blind Spot Monthly Series)

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My family does not have many traditions, but when it comes to Christmas, we always conduct our morning the same way.

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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.

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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…

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Ingredients

  • 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

Directions

  • 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)

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Honey Nut Cereal Bars

Honey Nut Cereal Bars

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We were all starving, but we were also all in agreement that laundry HAD to be done before we went to supper.  After a week of painting, running through the rain, and carrying dusty boxes to get everything ready for camp, we needed to clean our clothes before the laundromat closed.  That is why five college girls were sitting on the floor of an outdated laundromat in Columbus, TX.

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When I reached into my bag for my journal, I saw the holy grail: five homemade Honey Nut Cereal Bars, squashed and slightly melted.  I handed one to each of my companions.  Within minutes, our hands were covered in gooey peanut butter, but our stomachs were satiated enough to fold a few more t-shirts.

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Honey Nut Cereal Bars

Ingredients

  • 1/4 cup peanut butter
  • 1/4 cup honey
  • 1 cup cereal

Directions

  • microwave peanut butter and honey for 30 seconds
  • stir in cereal
  • pour into a small container lined with wax paper
  • freeze for at least 20 minutes
  • cut into several bars
  • eat and enjoy (or store in an airtight container)

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Personal Sweet Potato Casserole With Oatmeal Topping

Personal Sweet Potato Casserole With Oatmeal Topping

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What would Sweet Potato Week be without a recipe for sweet potato casserole?

What would Kat’s 9 Lives be without oatmeal?

You may never know the answer to those questions.

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Ingredients

For the sweet potato filling:

  • 2/3 cup cooked, mashed sweet potato
  • 1 tbs milk
  • 1/4 tsp cinnamon
  • 1/16 tsp nutmeg
  • 1/4 tsp vanilla

For the oatmeal topping:

  • 2 tbs oatmeal
  • 1/2 tbs water
  • 1/4 tsp honey
  • sprinkle of cinnamon

Directions:

  • Preheat oven to 350 degrees Fahrenheit and lightly coat a single-serve ramekin with nonstick spray
  • Mix together all ingredients for the filling and scoop into the ramekin
  • Bake for 5 minutes
  • Meanwhile, mix together all of the topping ingredients
  • Remove the sweet potato filling from the oven and top with oatmeal mixture
  • Return the ramekin to the oven and continue to bake for 15-20 minutes
  • Let cool, eat, and enjoy!

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