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.
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.
If you do not know what someone wants for Christmas, get them food.
This seems to be the general consensus of most Americans, and I believe that it usually works well. As a teacher, my mom received piles of cookies, cakes, and treats from her students, and my family never complained about this multitude of desserts.
One of our favorites, chocolate covered pretzels, is the inspiration for today’s 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!
Happy Pumpkin Spice Day!
I warned y’all awhile back that I came late to the pumpkin spice party last year. Here is a second recipe that I created far too late into the season.
Last December, I decided to take my pumpkin cheesecake dip to a Christmas party. As I was mixing ingredients, a thought came to me – pumpkin spice latte dip! I had to try it.
I grabbed another bowl from the cupboard and set to work creating this recipe. After just a few taste tests, it reached perfection.
With fall starting later this week, I wanted to throw in one last summery oatmeal recipe.
I have only been to a Thai restaurant one time, but I absolutely loved it! This oatmeal recipe was inspired by the dessert I ordered that night: sweet sticky rice with mango. The name is self-explanatory. It is sweet. It is sticky. It has mango. 🙂
This overnight oats recipe is perfect for rushed mornings before school or work.
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.
For the sweet potato filling:
For the oatmeal topping: