Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

It’s September, and you know what that means.

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Blind Spot Nutbutters Monthly Recipe: It’s a Zoo in My Lunchbox

Blind Spot Nutbutters Monthly Recipe: It’s a Zoo in My Lunchbox

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From January to April, I was a student teacher at a local elementary school.

In my last month of student teaching, I made a list of the many reasons that I was eager to finish:

  • I will have time to blog again.
  • I will have time for photography again.
  • I will have time to run again.
  • I will have time to bake again.
  • I will have more time.  Period.

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Orange Dreamsicle Smoothie Bowl

Orange Dreamsicle Smoothie Bowl

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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.

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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

Strawberry Kiwi Smoothie

Strawberry Kiwi Smoothie

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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.

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Ingredients

  • 3/4 cup milk of choice
  • 1 kiwi, peeled and sliced
  • 2 large strawberries, stems removed
  • 1/2 teaspoon vanilla extract
  • 1 cup ice
  • 1 large handful spinach

Directions

  • Combine all ingredients in a blender until smooth.
  • Drink and enjoy!

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The Peanut Butter Brownie Latte (Blind Spot Monthly Series)

The 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.

Peanut Butter Banana Cake (3 Ingredients, Vegan)

Peanut Butter Banana Cake (3 Ingredients, Vegan)

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Baking in the dorm kitchen is always an adventure for several reasons:

  1. You never know what pans are actually clean.
  2. There is no working mixer.
  3. I have to carry the ingredients from my room to the kitchen (and always have to go back because I forget to take cooking spray).
  4. There are no pot holders.
  5. There is no cake tester, so sometimes I poke holes in the cake and try a piece before I remember to take pictures of the final product.

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Yet, I love to bake, and my hall loves cupcakes, so I find myself vigorously stirring batter every few weeks.

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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.

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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:

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Whether it is vegan or not, this cake tastes delicious, costs less than $3 total, and is simple to make.  I hope you enjoy!

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Ingredients

  • 1 box yellow cake mix
  • 4 overripe bananas
  • 1/2 cup powdered peanut butter
  • 1 tbs. cinnamon (optional)
  • water (as needed)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mash bananas.
  3. Combine cake mix and mashed bananas completely.  Stir in powdered peanut butter and cinnamon, adding water as needed.
  4. Coat a sheet pan with nonstick spray.  Pour batter into pan.
  5. Bake for 10-12 minutes.
  6. Let cool completely.  Eat and enjoy!

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