Peach Crisp Overnight Oats

I think I've made it pretty clear how much I like a sweet breakfast, especially one I can grab as I'm running out the door in the morning.  This peach crisp overnight oats recipe is my new favorite.  Its perfect for this gorgeous early spring weather and makes me so happy when I eat it!  

I love the serious peachy flavor from the oats and at less than 300 calories per serving, plus 14 grams of protein this little jar will keep me going all morning.  It tastes like dessert, makes me happy, and doesn't make me hangry halfway through the morning like some other quick breakfast can.  

I like putting my overnight oats in cute jars so they're easy to grab the next morning, but it also helps with portion control.  Yeah, I'd probable eat more of it because its so good, but its really the kids I portion it for. They can be little rage monsters if I don't give them the right amount, but if its already in a little jar?  Crisis averted.  Yay!

I love making overnight oats because it takes ingredients I keep in stock anyway, one big bowl, and 5 minutes the night before to make.  You can't beat it.  Sometimes I'll double the batch or make single batches of different flavors.  My other favorite is chocolate.  

Peach Crisp Overnight Oats

serves 3

Ingredients:

• 1/2 Cup unsweetened apple sauce
• 6 oz. peach yogurt (1 yoplait container)
• 1/2 Cup vanilla whey protein powder
• 1 1/3 Cups old-fashioned oats, uncooked
• 1 teaspoon cinnamon
• 1/2 Cup unsweetened vanilla almond milk
• 1-3 teaspoons sugar (optional)

Directions:

1. Mix all ingredients in a large bowl until fully incorporated. 
2. Portion into 3 airtight containers (mason jars, tupperware, etc.)
3. Refrigerate overnight.  Enjoy cold.  

Note: These containers last at least a week in the fridge so don't worry if you want to make several batches at a time.

Caramel Apple Pie

Who doesn't love pie?  Crazy people I guess.  This pie is delicious (and totally gone.  It really didn't last long!) and smells amazing.  Plus, it was super easy to make, and didn't require very many ingredients.

I know what you're probably thinking.  Geez, that crazy girl is posting ANOTHER dessert?  Does she ever make real food?  Okay, maybe you weren't thinking that.  ...But you probably are now I guess.  I do really love baking.  The smell alone is wonderful, but also because sometimes I get busy or really want something familiar.  I have posted many real food recipes, and I have more favorites that I won't post because they aren't mine, and I tend to not try as many new dinners as I do desserts.  I will try to post more savory dishes soon though.

Plus, look at these pictures.  Who wouldn't want to have this in their house?  It's a good thing I have three boys with sweet tooths here to eat most of my desserts or I'd be in real trouble.

I totally cheated and used a store bought pie crust.  I'll make pie crust if I have to, but in general if I'm going to cheat in my desserts it's going to be using store bough pie crust or puff pastry.  I'm pretty sure I'm NEVER going to make puff pastry.  EVER.

This pie is flat because I have a 10" pie pan and an 8" or 9" is really preferable.  Pies are so much prettier with a bit of a domed center.

Pies are even better a la mode.  Seriously, a scoop of vanilla ice cream on this pie is heavenly.

Caramel Apple Pie

Ingredients:

• 8 apples, peeled and thinly sliced (I used braeburn and fuji)
• 1 tablespoon lemon juice
• 4 tablespoons unsalted butter
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 3/4 Cup Kraft caramel bits
• a pinch of salt (forgo if using salted butter)
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 tablespoon granulated sugar
• 1 package 2 rolled pie crusts

Directions:

1. In a large pot on medium heat stir together the apple slices, lemon juice, butter, cinnamon, nutmeg, caramel, and salt.  Stir occasionally to mix and prevent sticking.  Remove from heat when the apples have softened, and the caramels have melted.The mixture should not be overly runny.  Stir in the vanilla.
2.  Preheat the oven to 425 degrees F.  Spray your pie pan with cooking spray and lay out the bottom crust.  Pour in the pie filling.  Apply the top crust.  I like using a lattice, but a full top is fine too.  Just be sure to cut a few slits in the top.
3. Beat the egg and gently brush it over the crust.  Sprinkle the sugar over the wash.
4. Bake for 35-40 minutes, until the crust is golden.  Remove from the oven and allow to cool completely on the counter before storing in the refrigerator.  Do not be concerned if the pie looks runny when hot.  Once the caramel cools the pie will firm up nicely.  Enjoy by itself or a la mode!

one of my favorite Valentines

I am lucky enough to have three awesome guys as my Valentines.  Liam is my favorite guy to help out in the kitchen, he is always so inquisitive and willing to help ...and he's usually the one trying to make me agree to bake (no arguments here!).

For Christmas I got him a cute chef hat for him to decorate and wear while cooking.  He decided to put his name and a heart on the hat.  My favorite thing ever is why he put the heart on his hat.

Have a good holiday weekend everyone!  Go eat too much chocolate!  :)

nothing says Valentine's Day like bacon and chocolate!

Yeah, that's right.  A chocolate bacon bar.  What says's "I love you" like chocolate and bacon?  

If you need last minute ideas for Valentine's Day, or just really want to keep these all to yourself, this recipe is easy and yummy.  Being a vegetarian I haven't tried them myself, but Jeff ate half the batch in a day, so they must be good!

Be prepared for gratuitous chocolate photos.  They were just so pretty!  I couldn't narrow it down.  :)

 These chocolates are great.  All you really need is bacon and chocolate chips.

Start by laying 5 strips of bacon on a foil lined lipped baking sheet.  If you want to infuse some extra sweetness you can brush two teaspoons of maple syrup over the bacon.  Bake at 400 degrees F for 10-15 minutes until cooked but not crispy.  I baked mine for 12.  Take the bacon out and let it cool for a few minutes.  Dice the bacon as small as you can and place it on clean foil on the same baking sheet.  Bake for 2-5 minutes until its a bit crispy.  Remove from the baking sheet and place on a plate lined with paper towels.

While the bacon is cooling get out a small double boiler and slowly melt 2 cups of chocolate chips until smooth and shiny.  You can use whatever shape molds you want (these are silicone cupcake sized molds).  Make sure the mold interiors are clean and completely dry.  Spread a thin layer of chocolate on the mold bottoms to insure the candy tops are flat and clean when they're finished.

Mix the bacon into the melted chocolate and evenly pour into the molds.  I filled my molds 1/3 of the way up and they were pretty thick.  I made 9 chocolates, but you could make up to 12 without them being too thin.  Firmly tap the molds on the counter a few times to get rid of any possible air bubbles and to make sure the chocolates lay flat.  Let the chocolate sit out for a few hours to harden completely.  

When the chocolate is firm gently remove them from the molds.  They could be finished at this point, or you could decorate them like I did.  I used 1/4 cup of red candy melts to decorate.  These are pretty easy to use.  Put your candy melts into an uncut piping bag, or a sandwich bag and microwave upright in a plastic cup for 30 seconds at a time until evenly melted.  Snip a small hole in the bag tip.

Lay the chocolates out on parchment paper and very quickly create a pattern on the chocolates.  Let them dry.

Once the candy melt decorations have dried pick up the chocolate and snap off any small pieces hanging off.

Enjoy! Try not to eat them all in one day.

Chocolate Bacon Bars

Ingredients:

• 5 strips of bacon
• 2 teaspoons maple syrup (optional)
• 2 Cups semi-sweet chocolate chips
• 1/4 Cup red candy melts (optional)

Directions:

1. Preheat oven to 400 degrees F. Lay bacon out on foil lined lipped baking sheet.  Optionally brush bacon with maple syrup. Bake for 10-15 minutes until bacon is cooked but not crispy.
2. Dice bacon finely and return to oven on clean foil lined baking sheet for 2-5 minutes, until crispy but not burnt.
3. Let bacon cool on paper towel covered plate.
4. Prep a double boiler and slowly melt the chocolate chips until smooth and shiny.
5. Spread a thin layer of chocolate on the mold bottoms, then mix the bacon into the chocolate mix and evenly pour into the molds, about 1/3 of the way to the tops.
6. Tap the molds on the counter to remove possible air bubbles and flatten the chocolate.  Let dry completely. 
7. Optional decoration: lay solid chocolate on parchment paper.  Put the candy melts into an uncut piping bag or sandwich bag and microwave upright in a plastic cup for 30 second intervals until melted evenly.  Snip a small hole in the bag tip and very quickly drizzle a pattern onto the chocolates.  Let dry.  Pick off any small bits of candy hanging off the chocolate bars.  Enjoy!

Chocolate Pudding

I love chocolate pudding.  It's such a good comfort food.  Jeff loves chocolate too.  Some nights if I haven't made a dessert he will just grab a prep bowl full of chocolate chips.

This recipe is great.  It takes just a few minutes to make and only uses a handful of ingredients.  I can make it quickly during nap time and by dinner time its firm and ready to eat.  You can ever prepare it a day in advance if you want too (or have dessert for two people two nights in a row...)

I always put a huge dollop of whipped cream on top of my pudding.  Homemade is great if you've got the time, other days its cool whip all the way.  Sprinkles are good too!


Chocolate Pudding
serves 4

Ingredients:

• 2 1/3 cups milk (I used 2%)
• 2 1/4 teaspoons (1 packet) unflavored gelatin
• 1/4 cup granulated sugar
• 2/3 cup chocolate chips

Directions:

1. In a pot off the heat stir together the gelatin and 1/3 cup of milk and let sit for a minute until the gelatin has been dissolved.
2. Turn the heat to medium and stir in the sugar and remaining 2 cups of milk.  Once the sugar has dissolved and steam is starting to rise, turn the heat off and slowly stir in the chocolate chips until they have dissolved.  Pour the pudding into 4 containers and refrigerate for at least 4 hours.

Note: Make sure you pour the pudding into heat safe containers or let the pudding cool a bit in the pan before pouring.  Nothing sucks more than pouring hot pudding into a delicate glass and hearing loud cracks happen.  Ack!

PSA! Chocolate mint tea. Yeah, that's right.

I am in no way getting paid for this.  I just have to share.  I thought I'd try a new tea today and I found a box (so pretty!) of Harney & Sons Chocolate Mint Tea.  You can find the website here.

Sometimes I just desperately need chocolate.  This teas was such a better option than say the calorie bomb of a hot chocolate.  I got all the yummy chocolate scent and flavor I needed, a nice warm up in my freezing house, and no regret of too much dairy, or too many calories.  This is my new go-to treat tea I think.  If you are one of the few people (like Jeff) who doesn't like the combo of chocolate and mint then I'm sorry because you are missing out.  And you're also crazy.  Just sayin'...

Plus, the tea comes in a pretty metal tin, and I always need storage containers.

I found this tea at Target (and even saved a bit using Cartwheel.  Score.).  I've seen it on Amazon too, but it costs a lot more there.  Weird.

Anyway, take my word for it and try this yummy tea.  Seriously, I would wear this stuff as a perfume if I could.  Yum.