Category: Recipes

Breakfast, Oatmeal, Recipes

Salted Caramel Mocha Overnight Oats for #Choctoberfest

Sarah

Dress up your oatmeal to taste just like your favorite fall mocha… and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own.

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oatmeal and coffee… these two items have filled my plate, err bowl and mug, since #BabyVolde was born in May. Breakfast is important, yo. Oatmeal is a healthy breakfast choice for anyone, and there is some anecdotal evidence that it helps with milk supply for breastfeeding moms. So I’ve tried to eat a bowl most days because it can’t hurt, right? And I love oatmeal so there’s that too. 🙂

You know what else I love? Coffee. Mmm, coffee! I’m drinking some now, actually. I think coffee has become more important lately since baby life=not a lot of sleep for the parents. Our sleep journey has been up and down–the first two to three weeks, he wouldn’t sleep unless held. By about two months, he was pretty much sleeping through the night [don’t be mad!]. That lasted, with a few bumps in the road, until four months. Over the past month we’ve been on a downward spiral with lots of wakeups alllll night long. Womp womp. Oh well, things have got to get better soon, right? But until then… lots of coffee! A cup of coffee at home, a travel mug at work in the morning, maybe an iced coffee in the afternoon… just depends on the day. I’m not a crazy coffee drinker by any means but I do love my coffee more than I did before! So putting it in oatmeal was just the natural choice, along with chocolate for #Choctoberfest too! Don’t forget to enter the giveaway before Friday, btw!! 🙂

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

This isn’t my first rodeo with chocolate oatmeal, but it is the first time I’ve made overnight style. I know cold oats sound weird, but they are refreshing and it is great to not have to make breakfast in the morning! For this version, I paired the mocha base of the chocolate and coffee with a teensy bit of salted caramel. The result? Fabulous overnight oats like your favorite fall coffee beverage!

The sweet drink from coffee shops is certainly a treat, but dare I say that I like this version better? It’s not quite as sugary but still has that classic mocha + caramel pairing, with a hint of salt and a bit of indulgence to start your day. Salted Caramel Mochas have been my surprising go-to coffee shop order this fall [I used to be a PSL girl all the way], and now that I can enjoy those flavors in my oats, I am one happy girl! Hope you enjoy these as much as I have been! ❤

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oh, and I would be remiss if I didn’t brag on how good the Blacklisted coffee from Caveman Coffee Co. is. This small batch coffee is rich and flavorful. Sometimes dark roasted coffee is too intense for me, but I love this kind! They also sent some Cacao Butter for me to play with–I can’t wait to bust it out in the kitchen! So fun. Thanks to Caveman Coffee Co. for sponsoring this event! Please check them out on Facebook, Instagram, and Twitter.

one year ago: Coconut Oil Dark Chocolate Chip Cookies
two years ago: Pumpkin Bagels
three years ago: Peanut Butter Apple Oatmeal Cookies
four years ago: 30 Minute Chicken Tortilla Soup
five years ago: Sweet and Sour Chicken
six years ago: Crispy Crunchy Chocolate Chip Cookies

Salted Caramel Mocha Overnight Oats

  • Servings: 2
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adapted from my base recipe for Maple Berry Overnight Oats

Ingredients:

  • 1/2 cup coffee – I used Caveman Coffee Co. Blacklisted
  • 1/2 cup milk
  • 6 tablespoons plain or vanilla yogurt
  • 1 cup old-fashioned oats
  • 2 tablespoons cocoa powder
  • salted caramel sauce – I used Trader Joe’s Fleur de Sel Caramel Sauce
  • mini chocolate chips

Directions:

In a medium bowl, whisk together coffee, milk, and yogurt. Stir in oats and cocoa powder. Divide between two bowls or mason jars, cover, and refrigerate overnight.

In the morning, top each serving with salted caramel and mini chocolate chips. I like it with about 1/2 teaspoon of salted caramel sauce and mini chocolate chips, but feel free to adjust quantities to your taste.

If I wanted to healthify this, I would make this date caramel sauce to use in place of the traditional caramel sauce. 🙂


Click below for more chocolate recipes!

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Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good! #secretrecipeclub
Main Dishes, Pizza, Recipes

SRC: Pumpkin and Sausage Pizza

Sarah

Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good!

Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good! #secretrecipeclub

Welcome to another SRC post! Secret Recipe Club has been my big blog event for most of my blogging career, and it was just announced that the club will be disbanding this fall. But don’t you worry–there are still a few more posts before that happens! Tear! It’s sad, but great to see the club go out on a high note.

This month I was assigned to Natural Noshing. Nora began her blog as a way to share her passion for nutrition and healthy, real food. She has tons of great recipes to share and I love her passion for food! I was drawn to SO many of her healthy recipes–it was hard to pick what to make, but I finally narrowed it down. Breakfast Quesadillas sounded interesting, as did Cappuccino Sour Cream Muffins. But I must have been in a pizza mood when recipe choosing because I loved the sound of anything and everything pizza–Pizza Potatoes! Pizza Quinoa Casserole! And lastly… the winner… Sausage and Pumpkin Pizza!

Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good! #secretrecipeclub

You guys know I love pumpkin so really, it was a no brainer. I don’t know what took me so long to make this decision. 🙂 Oh wait I do. Ben. He loves pizza, but this qualifies as “weird pizza” in his book so I was a bit skeptical if he would enjoy it. And I do like him to enjoy the food I make. 🙂

Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good! #secretrecipeclub

Well, I am happy to report that he not only enjoyed it, but he loved it! We both did, actually. It was a wonderful, hearty, fall pizza–the flavorful pumpkin sauce was the perfect base for sausage and kale. Nora’s original recipe used spinach, but she made this recipe as a “clear out the fridge” meal so I decided to do the same here! Why buy something else if you don’t need to? This pizza may just become a surprising fall favorite in our house. Hope you enjoy as much as we did–and thanks, Nora, for the great recipe!

two years ago: Banana Chocolate Chip Mini Muffins
three years ago: Funfetti Cookies
four years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
five years ago: Roasted Vegetable Soup
six years ago: Pumpkin Chocolate Chip Mini Muffins

Pumpkin and Sausage Pizza

  • Servings: 8
  • Print

from Natural Noshing

Ingredients:

  • 1 pizza crust – I used my favorite recipe but any will do
  • 1/2 cup pumpkin puree
  • 2 tablespoons water
  • 1/2 teaspoon dried sage
  • 1 clove garlic, minced
  • freshly ground black pepper
  • 8 ounces sausage, thinly sliced – smoked sausage is what I used, but chicken sausage, brats, etc. would all be great
  • 1 1/4 cups tightly packed kale, washed and chopped into small pieces
  • 2 tablespoons fresh herbs, chopped – I used rosemary, basil, and marjoram
  • 8 ounces shredded mozzarella cheese

Directions:

Preheat oven to 400 degrees F [or follow directions for your specific pizza crust].

In a small saucepan, mix pumpkin puree, water, sage, garlic, and pepper. Heat over low heat until combined, then set aside.

In a medium skillet set over medium-high heat, cook sausage for about 2 minutes per side. I used precooked sausage, so this was just to add color. Top with kale and herbs and stir together for about 30 seconds or until kale just begins to wilt.

Spread pumpkin sauce over uncooked crust [unless you bought a precooked crust]. Top with half of the cheese, then the sausage and kale mixture, and finally the rest of the cheese. Bake for 15-18 minutes, until the crust is golden brown and the cheese is melted. Broil for a minute to make the cheese look extra delicious, then remove from oven. Let rest for 5 minutes before cutting, then serve and enjoy!

Check out the other SRC recipes today at the link below!

Desserts, Other, Recipes

Old-Fashioned Chocolate Cobbler for #Choctoberfest

Sarah

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey–chocolate lovers won’t be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own.

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

You guys. This dessert. It is ahhhh-mazing! It is phenomenal! It is seriously a MUST MAKE. It’s like brownies and chocolate lava cake got together and had a baby and THIS is the result. Old-Fashioned Chocolate Cobbler is to die for! I didn’t know chocolate cobbler was a thing–but it is–and it is so worth it! I’m thankful for Choctoberfest’s role in bringing this dessert into my life.

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

Have you heard about Choctoberfest? It is this fun blogging event I’m participating in this week and next. Through next Friday, October 21, you should go here to enter an awesome giveaway for an assortment of chocolate products from our wonderful sponsors, including Barlean’s–this great company with a mission to be a “Pathway to a Better Life.” As part of their sponsorship of this event, they sent me some tasty products to try–Barlean’s Greens Powder – Chocolate Silk Flavor, Essential Woman Omega Swirl Chocolate Mint Flavor, and Barlean’s Butter Flavored Organic Coconut Oil. So far I have only used the greens powder–you can mix it into milk to drink hot or cold, like chocolate milk or hot cocoa… or use it as a healthier cocoa powder substitute which is what I did below! I can’t wait to bake with the chocolate mint swirl [can you say, Christmas cookies anyone?] and with the butter flavored coconut oil. Perfecto! So fun to try new-to-me healthier versions of products I already use. 🙂 Though I received these products for free, I was not compensated in any other way and was not asked to provide positive feedback.

Barlean's - a sponsor of #Choctoberfest

What’s so great about this dessert–besides its obvious chocolately goodness is the fact that it is super easy to make. Basically you mix some dry ingredients, some wet ingredients, and then combine. Put in the pan, top with some sugar and cocoa powder, top with hot water [yes, plain ‘ole hot water — but I bet hot coffee would be good too], and bake. Forty minutes later… this lovely dessert is piping hot and ready to go!

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

The edges are crispy like a brownie, but when you cut into it, all this luscious, rich chocolate rushes out like the filling of a lava cake. #sogood I’ve never had anything like this before. Serve it up with vanilla ice cream, and boy oh boy… you will be sure to enjoy! 🙂

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

two years ago: Homemade Pumpkin Spice Coffee Creamer
three years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
four years ago: Apple Peanut Butter Muffins
five years ago: Pumpkin, Sausage, and Spinach Lasagna 
six years ago: Southwestern Pepperjack Baked Penne

Old-Fashioned Chocolate Cobbler

  • Servings: 8
  • Print

from The Kitchn

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons Barlean’s Greens Powder, Chocolate Silk Flavor
  • 2 teaspoons baking powder
  • 1 teaspoon instant coffee
  • 1/4 teaspoon fine sea salt
  • 1/2 cup milk
  • 6 tablespoons (3/4 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup packed brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup chocolate chips
  • 1 1/2 cups very hot water
  • Vanilla ice cream, for serving

Directions:

Grease an 8×8 inch baking dish or any medium sized casserole dish. I used a 10 inch round casserole dish. Preheat oven to 350 degrees.

Stir together flour, sugar, Barlean’s Greens Powder – Chocolate Silk Flavor, baking powder, instant coffee, and salt in a medium bowl. In a small bowl, whisk together milk, butter, and vanilla. Pour liquid ingredients over the dry ingredients and fold together to combine. It will be a thick batter like brownies!

Transfer to prepared baking dish and smooth out if necessary.

Evenly sprinkle with brown sugar and cocoa powder, then top with chocolate chips. Pour hot water over top and do not stir.

Bake for 40 minutes, until edges are crisp and center is just barely set. Cool for 10-15 minutes before serving warm with ice cream. Enjoy!

Want more chocolate? Click the link below for lots of great new recipes today!

Cakes, Desserts, Recipes

Banana Espresso Chocolate Crumb Cake for #Choctoberfest

Sarah

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special!

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest

I think we need a little dessert around here, don’t you? Most of what I been up to in the kitchen [and sharing on the blog, when I have had the chance] this summer has been savory… dinner, mostly, just to keep us fed amidst the newborn days. But lately I’ve had the urge to bake! I think pregnancy made me into more of a chocoholic than I have ever been before, but I still love me some fruity desserts too. 🙂 The best desserts are those that combine fruit and chocolate into one lovely package… like this banana cake that’s studded with chocolate chips and laced with a little bit of espresso flava! It is absolute PERFECT for Chocotoberfest!

Psssst…. don’t forget to enter the giveaway here. 🙂

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest

I think that we can all agree that sometimes we buy extra bananas just to have them on hand for baking. Or is that just me? Haha. Anyways, this banana cake is a fabulous way to use up extra bananas languishing on your counter or popped in the freezer. It is a banana cake for people who like bananas–the flavor is definitely present, but if you aren’t the biggest banana fan on earth, don’t worry, as it is also tempered by the rich chocolate and coffee flavors too. There’s something in this cake for everyone! I would be remiss if I didn’t emphasize how perfect the sugary/spicy/salty crumb topping on this cake is also. Don’t omit the salt! It definitely adds a hint of something special to this cake… enjoy!

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest
two years ago: Asian Turkey Meatballs with Carrot Rice
three years ago: Cream of Broccoli Soup with Cheese
four years ago: No Bake Tropical Energy Bites
five years ago: Garlicky Pasta with Fresh Tomatoes and Basil
six years ago: Pillow Cookies

Banana Espresso Crumb Cake

  • Servings: 12
  • Print

from The Sweets Life

Ingredients:

  • 3-4 mashed ripe bananas, approximately 1 1/2 cups
  • 1/4 cup light brown sugar, firmly packed
  • 1/2 cup [1 stick] unsalted butter, melted and slightly cooled
  • 1/4 cup half and half
  • 1 large egg
  • 1 1/2 cups all-purpose flour [can use 3/4 cup whole wheat pastry flour & 3/4 cup all-purpose flour if you wish]
  • 1 tablespoon instant coffee [or 1 1/2 packets of Starbucks Via or other packaged instant coffee]
  • 1 1/2 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips

for crumb topping

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4-1/2 teaspoon coarse salt [I used Kosher salt–use 1/4 to 1/2 teaspoon depending on how salty you like things]
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted and cooled

Directions:

Preheat oven to 350 degrees F. Grease a 8×8 or 9×9 square pan with cooking spray and set aside.

In a medium mixing bowl, stir together bananas, sugar, butter, half and half, and egg. In a larger bowl, whisk together flour, instant coffee, and baking soda. Fold wet ingredients into the dry, stirring until just moistened. Gently stir in chocolate chips. Transfer batter to prepared pan.

In another bowl, make the crumb topping by mixing together flour, brown sugar, salt, and cinnamon. Pour melted butter over dry ingredients, then toss with a fork gently until crumbs form. For larger crumbs, toss less. Sprinkle evenly over cake batter.

Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Do not overbake–sometimes it can be hard to tell with banana baked goods whether they are done or not, so if you are in doubt, take it out and let it cool a little bit and check it a few more times.

For clean slices, cool before cutting. Slices of this cake reheat well in the microwave!

Check out other chocolate recipes of the day for Choctoberfest at the link below!

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin... filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!
Main Dishes, Other, Recipes, Rice, Sides, Vegetables

Kale and Brown Rice Gratin

Sarah

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin… filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin... filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!

Every year, I have this huge internal debate with myself… fall vs. spring, which season is best? I love the chill that comes in the air with fall mornings (especially after a hot summer), but the warm afternoons of spring are delightful too (especially after a cold winter). Both seasons are great for running and long walks with Ben [and now our lil baby!!]… and both seasons bring a plethora of amazing recipes.

Spring means lots of new produce and the first farmer’s market and going to purchase herbs and tomatoes to plant in the backyard. But fall means cozy recipes, cheesy recipes, roasted root veggies, and evenings tucked under my favorite soft blankets.

So I simply cannot decide… each fall I think I love fall the best, and each spring I think I love spring the best. It is so tough, ya know? THE STRUGGLE IS REAL!

Am I alone in this? Please tell me I’m not alone…

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin... filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!

All that to say… I’m going to embrace the fall now that it is here and STOP THE DEBATE. Because this election has enough of that drama. Did I just say that? Whoops… 🙂

Moving on… And what better way to do that than with a cheesy side dish made with kale, caramelized onions, garlic, and brown rice? This dish is absolutely fabulous, and is a great way to introduce kale to the skeptics. Are there still any kale skeptics out there? Probably.

Anyways, this delicious dish has a few steps, but it can basically be summed up in this way: make rice. Caramelize onions, add garlic and kale. Make a cheese sauce [don’t forget to use room temp milk/cream… mucho easier that way, trust me, I know!]. Stir together and bake til ooey gooey. Enjoy!

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin... filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!

Like I said before, this dish is hearty enough for a meatless meal, but it is also perfecto for a holiday side dish. Anyway you serve it you’ll be sure to love it! Have a great day, friends!

one year ago: Crockpot Barbacoa
two years ago: Baked Caramel Apple Mini Doughnuts
three years ago: Baked Strawberry French Toast with Strawberry Maple Syrup
four years ago: Maple Cornmeal Drop Biscuits
five years ago: Pumpkin Spread
six years ago: Pumpkin Pie Baked Oatmeal

Kale and Brown Rice Gratin

  • Servings: 6
  • Print

from Iowa Girl Eats

Ingredients:

  • 2 cups chicken broth
  • 1 cup brown rice
  • 1 tablespoon extra virgin olive oil
  • 1 large Vidalia onion, cut in half then into thin slices [or other sweet onion]
  • 4 cloves garlic, minced
  • 4 cups chopped kale, packed [original recipe used lacinato but I just used curly kale – this is about 1/2 a bunch]
  • freshly ground black pepper
  • salt
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk, cream, or half and half – at room temperature [you can use skim milk, but this is used to make a cheese sauce so you may want to use something fattier  – when I use skim milk in this, I use half skim milk, half half and half]
  • white pepper
  • pinch of nutmeg
  • 3/4 cup shredded fontina cheese, divided
  • 3/4 cup shredded smoked gouda cheese, divided [you could also use ALL fontina, ALL gouda, or half fontina or gouda and half mozzarella/white cheddar/etc.]

Directions:

In a medium saucepan, combine chicken broth and rice. Bring to a boil and stir. Reduce heat to low and cover, cooking for about 30-40 minutes until rice is tender. Remove from heat and fluff with a fork.

While rice cooks, heat olive oil in a large skillet over medium-low heat. Add onions, then season with salt and pepper. Stir together to combine, then cook for 25-30 minutes, until onions are caramelized and very soft. Add garlic and cook for 30 seconds until fragrant, then top with kale. Cover skillet with a lid for a minute or so to let kale wilt a bit, then remove lid, season kale with salt and pepper, and stir together. Cook for another 2-3 minutes then transfer kale and onion mixture to a large bowl.

In the same skillet set over medium-low heat, melt butter and then whisk flour into melted butter. Cook for a minute, then slowly pour in room temperature milk/cream. Whisk constantly to avoid lumps, then season with white pepper and a pinch of nutmeg. Cook until thick — mixture should be able to coat the back of a wooden spoon, about 5 minutes. Stir frequently! Remove from heat and stir in half of each type of cheese until incorporated.

Meanwhile, grease a 9×13 baking dish with cooking spray and preheat oven to 375 degrees F.

Add cooked rice to kale mixture in large bowl, stirring to combine. Fold in cheese sauce and stir again. Transfer mixture to prepared pan, then top with remaining cheese.

Bake for 25-30 minutes until golden brown. Let rest for 10-15 minutes before cutting to serve. Enjoy!