Ice Cream Breakfast Sandwich

Ice Cream Breakfast Sandwich

August is National Sandwich Month
and
August 2 is National Ice Cream Sandwich Day!

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Have I ever mentioned how much I love ice cream?

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Hide and Seek Waffles

Hide and Seek Waffles

June 29 is National Waffle Iron Day!

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Although it was not my intention, it has been the year of weird ingredients.  January started with oatmeal-coated chicken, and February progressed to chocolate hummus.  You were skeptical about my powdered-peanut-frosting, and now I bring you something even more unusual.

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Oatmeal Cream Pie Pancakes

Oatmeal Cream Pie Pancakes

January is National Oatmeal Month

My mom loves coffee, and I don’t mean frilly frappes with sugary syrups. I mean a dark mug of steaming joe. No cream. No sugar. Just hot black coffee.

Occasionally, when I was in elementary, we would visit a local coffee shop in the morning before school. Mom would order the mandatory java; I would savor a homemade oatmeal cream pie.

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Although a soft, sweet oatmeal cookie isn’t the most balanced breakfast, my grades never suffered from the sugar overload.  Now that I am older and (supposedly) smarter, I desire to eat (slightly) more nutritious morning meals.

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So, to start off the National Oatmeal Month celebrations, we are making Oatmeal Cream Pie Pancakes (using Blind Spot Nutbutter of course). Stay tuned all month for more amazing oatmeal recipes!

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Oatmeal Cream Pie Pancakes

Ingredients

  • 1/3 cup rolled oats
  • 1/4 cup milk of choice
  • 2 tbs. Oatmeal Raisin Cookie blended nut butter
  • 1/4 tsp vanilla extract
  • rounded 1/4 tsp baking powder
  • dash of cinnamon
  • pinch of salt
  • vanilla yogurt for topping

Directions

  • Grind all ingredients (besides the yogurt) in a food processor until it is the consistency of pancake batter (or paint).
  • Heat a griddle or frying pan over high heat.  Lightly spray with nonstick cooking spray.
  • Drop spoonfuls onto heated pan.  Once bubbles begin to form on the top, flip the pancakes.
  • Cook for an additional 1-3 minutes.
  • Stack pancakes on a plate, layering with vanilla yogurt (pancake, yogurt, pancake, yogurt, pancake, etc.)
  • Top with raisins, banana slices, syrup, chocolate chips, sprinkles, or whatever pancake toppings you like.
  • Eat and enjoy!

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Oats and Outfits: Thursday {Seeing Spots}

Oats and Outfits: Thursday {Seeing Spots}

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Pink has been my go-to color since childhood, and it always pairs nicely with contrasting blacks and whites. This Aeropostale shirt has been in my wardrobe since middle school, and I received the skirt as a hand-me-down over Christmas break.

To continue the polka-dot motif from my belt, I made Lemon Poppy Seed Oatcakes (this one isn’t completely original; I adapted it from theoatmealartist.com).  I topped the fluffy circles with yogurt and cranberries to continue the pink theme.  Here’s my take on the single-serve recipe:

 

Lemon Poppy Seed Oatcakes

Ingredients:

  • 1/2 cup oats
  • 1/2 cup milk
  • 1/2 banana
  • 1.5 tsp lemon juice
  • 1/2 tsp baking powder
  • 1 tsp poppy seeds
  • 1 tbsp. honey

Directions:

  • Combine and blend all ingredients in a blender.
  • Transfer mixture to a sealable bowl and let sit overnight.  It will thicken to the proper consistency.
  • In the morning, heat a griddle or frying pan. (I also added a little more lemon juice at this time.)
  • Pour batter in small portions onto greased, hot pan (Be sure to spray the pan well–these have a tendency to stick!).  Flip each pancake when the top is covered with bubbles.
  • Serve with fruit, honey, yogurt, syrup, or any other desired toppings!