Have you ever had a hobby that you’re not very good at but just really love doing?
Yeah? Me too. Mine is baking, which is weird because obviously I write a recipe blog. But if you check out the recipe index, you’ll notice that there aren’t actually many recipes for baked goods. The ones that I do have are delicious, but it usually takes a while to perfect them.
So if I’m having a strong craving for particular treat, I’ll probably go out and buy it.
And I think that’s totally ok. Even when I make mistakes, I keep baking because it’s so much fun, but I also know that I can’t expect to get every recipe right on the first try. Everything takes practice. And that’s hard for me to accept, because I really like being good at stuff.
In the meantime, when a lemon poppy seed muffin craving hits (which trust me, it often does), I’ll:
a) go out and buy one
b) make lemon poppy seed toast (for the days when I don’t feel like interrupting my Netflix marathon)
The fresh, cool flavors of this lemon poppy seed toast make it the perfect summer snack. And because it’s so simple- only 5 ingredients and you don’t even need the oven- you can pull it together in less than 5 minutes.
Since it’s so simple, this recipe is also easily adaptable. Just use dairy-free yogurt to make it vegan, and gluten free bread to keep things gf. My current favorite gluten free bread is Bread SRSLY, and I was even able to talk to the founder on my podcast recently!
If you make this recipe, be sure to take a picture and tag me on Instagram (do it! it’s so pretty!) and/or leave a comment to let me know what you think.
Last night the first episode of my new podcast went live on iTunes, so naturally I had to celebrate with my favorite dessert. But when I went to the freezer for the mint chocolate chip ice cream, we were all out. I briefly considered trekking to the corner store for a pint, but it was cold out and I was already in my pjs, so I decided to gather my resources and improvise.
While I’ve been wanting to make legit ice cream in an ice cream maker for ages, my current go-to diy ice cream is made with frozen bananas, and it is absolutely amazing. After a few minutes in the food processor, these frozen bananas become incredibly sweet and creamy. This banana “ice cream” is also a perfect base for tons of fun topping combos, such as mint chocolate chip. This ice cream is so sweet and fresh, it’s the perfect no-fuss summer dessert.
I guess my version isn’t *technically* chocolate chip because I love little bits of grated/finely chopped chocolate in my ice cream. Eating Evolved chocolate (paleo AND vegan) would be perfect for this recipe, but if you’d prefer to use chocolate chips I’m sure that would be great too.
If you make this Mint Chocolate Chip Ice Cream, be sure to leave a comment and/or share it with me on Instagram!
This post contains affiliate links for Eating Evolved chocolate. If you place an order using one of my links or the code katherinetmt, you will receive a free mini chocolate bar with your order, and I will receive a percentage of the sale. Thank you for helping support my blog!
Sunday breakfast is one of my favorite parts of the week. Sitting around the table chatting with my family, catching up on my favorite blogs, enjoying a big cup of coffee, and of course, the food. Pancakes, muffins, and fancy oatmeal bowls (such as these and these) are some of my favorites, but this weekend I really stepped it up with these Banana Baked Donuts.
For the past week, the bananas in the fruit bowl had been getting browner and browner as I tried to decide what to do with them. Banana bread? Delicious, but I was out of chocolate chips. And banana bread NEEDS chocolate. Banana muffins? Not glamorous enough. Banana scones? Intriguing, but I doubt my family would be into that.
Finally, after spending way too much time on Pinterest, I settled on banana donuts. They checked all the boxes- original, family-friendly, and, most importantly, absolutely delicious. So I got to work adapting my recipe for Apple Baked Donuts, and Banana Baked Donuts were born! They are light and tender, with satisfyingly crackly tops. The banana flavor comes through without being overpowering, and the subtle sweetness from the maple syrup makes them perfectly suitable for breakfast.
Though the Apple Baked Donuts I adapted this recipe from are vegan, the basic recipe here is not. I felt like making an extra trip to the store kinda defeats the purpose of a relaxing Sunday morning breakfast, ya know? So I just used ingredients I had on hand. However, this recipe can easily be made vegan with a few simple substitutions, which I’ve included in the recipe notes.
What are your Sunday mornings like? Do you have special weekend breakfast recipes? And if you make these Banana Baked donuts, let me know in the comments or share with me on Instagram!
Heat milk in saucepan until it is barely simmering.
Remove from heat, add sugar and yeast. After 5 minutes, check for bubbles on the surface of the yeast. If there are bubbles, the yeast has been activated.
Whisk together flour, baking powder, and salt in a medium mixing bowl.
Combine banana, maple syrup, egg, and butter in large mixing bowl.
Stir milk mixture into wet ingredients.
Slowly incorporate dry ingredients into wet ingredients, stirring gently and often.
Place dough in lightly oiled bowl, cover with a clean cloth, and set in a warm place to rise for an hour.
Preheat oven to 350ºF. Grease donut pan and fill with dough. If dough is too sticky, add additional flour 1 tbsp at a time.
Bake for 40 minutes. When they are done, donuts will be pale but puffy and firm to the touch.
To make vegan: substitute egg with flax egg (2 tsp flaxseed meal, 1 tbsp water), milk with non-dairy milk, and butter with coconut oil. I didn't measure the glaze, but I just mixed some powdered sugar with a drizzle of water and a squeeze of lemon
A few months ago, I posted my recipe for Undetectable Spinach Oatmeal on Instagram, and people went crazy for it. That’s what I love most about the food blogger/instagrammer community. I can share something delicious that most people in my life would consider weird and receive nothing but positivity.
Of course, I love being able to share about feelings and struggles and real life on Instagram, but it’s also great to have people that get excited about cinnamon and peanut butter and (undetectable) spinach in oatmeal.
This stuff is so good, I absolutely HAD to rave about it. And now, nearly four months later, I have to rave about it again. These oats are sweet and creamy from the cinnamon and the peanut butter. Though I love the flavor of spinach, I’m happy to report that it is entirely absent from this dish. Plus, the texture of the spinach blends in perfectly with the oats. Hence the name: Undetectable Spinach Oatmeal. Classic cozy oats AND some extra veggies.
Originally, I’d thought this recipe was too simple to post on the blog, but recently I’ve realized that simple recipes are all really I want. Obviously, I can’t be sure that everyone else is in the same boat, but I think it’s safe to say that lots of other people want easy, delicious, nourishing food. And this oatmeal delivers just that.
Coming home to this Diner-Style Sweet Potato and Butternut Squash after school + volunteering + a long bus trip in high heels (!!) last week was such an amazing feeling.
I’d prepped everything the night before, so by the time I was ready to eat (aka 5 minutes after I got home) all I had to do was heat it up in a skillet- the edges get crispy and AMAZING- fry an egg to put on top, and dig in.
Beyond being incredibly easy, this dish is warming, perfectly spiced, soft + crunchy (love that whole texture sitch), and salty-sweet.
Essentially, it’s the whole package. Easy, quick, healthy, and delicious. This is the kind of meal you make when you come home to an empty fridge and need to get dinner on the table asap OR as a side dish for a nice, real, grown up dinner (because I’ve heard some people make those sometimes).
If you make this Diner-Style Sweet Potato and Butternut Squash, be sure to snap a photo and share it with me on Instagram. I LOVE seeing all your creations, it really makes my day.
A couple weeks ago, I visited Seattle on a school trip and fell completely in love. Everything I knew about Seattle came from my 8th grade obsession with Twilight and my current obsession with Grey’s Anatomy, but I was convinced that I would like Seattle. And it was one of those lovely moments in life where I liked the city just as much as I thought I would. My favorite part of the trip was spending an afternoon hanging out in Local Color cafe in Pike Place Market, chatting with friends and enjoying an Earl Grey Latte.
The entire experience was just so cozy- the chilly day, friendly baristas, and a delicious latte, that I can’t help smiling whenever I think about it. So to allow me to relive a portion of that moment, I have created my own Earl Grey Latte (also known as a London Fog if you want to get fancy, which I often do).
Local Color cafe wasn’t the first place I tried an Earl Grey Latte (it’s been one of my go-to Starbucks orders for years), but this one was by far the best I’ve ever had. It was super simple, sweet, and mild. Unlike most coffee shop beverages that get me a little hyped up on caffeine and/or sugar, this Earl Grey Latte made me feel relaxed and even a little sleepy.
I’ve tried to replicate all of these aspects in my own recipe, and I’d say I’ve succeeded. So settle in with a good book, turn on your favorite TV show, or invite a friend over for tea, and make this Earl Grey Latte for all the relaxed and cozy vibes.
What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.
This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.
There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.
I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.
Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.
Combine frozen bananas, cacao powder, and salt in food processor.
Allow to thaw for 5 minutes.
While bananas thaw, roughly chop almonds and set aside.
Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
Stir almonds into ice cream and serve!
If you do not have salted almonds on hand, just add a little extra salt to the ice cream. If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.
First day of spring break!! I got back from Seattle last night and it feels so good to be home. I had a great time on the trip, but there’s really nothing better than sleeping in my own bed. And enjoying Irish Breakfast Banana Bread Oatmeal for breakfast.
This oatmeal was inspired by my spring break last year, when I traveled to New York with my dad for a couple days. He was there on business, and one of my best friends happened to be in NYC at the same time so she and I explored the city together.
We visited the theater where Hamilton was playing (right by my hotel!), walked through Central Park, and stopped for a snack at Bibble and Sip cafe.
The cafe was adorable and the menu was SO creative. I ordered the lavender latte and the Earl Grey banana bread. Both were delicious, and I wish I could go back this year.
But since I can’t get to New York, I’m bringing Bibble and Sip to me (and you) with this Irish Breakfast Banana Bread Oatmeal. I’m sure it would be delicious with Earl Grey too, but I just happened to have Irish Breakfast on hand.
This oatmeal is the perfect way to add tons of flavor and fun to your morning routine in under five minutes and using only four ingredients.
So what are you waiting for? Get to the kitchen! And if you make this oatmeal, be sure to comment and/or share with me on Instagram.
Recently, I’ve been thinking a lot about health beyond food. I’ve found that each person’s nutritional needs are so specific that it can be hard to navigate all the advice out there. Personally, I love reading blogs, but all the different advice on nutrition and movement and health can get a little overwhelming. So today I’m just bringing you a chocolate chai latte and some of my favorite articles/ blog posts on wellness BEYOND food. Enjoy!
1 cup milk (I used dairy milk but you can use whatever you like)
½ tbsp cacao powder
¼ tsp cinnamon
¼ tsp turmeric
¼ tsp vanilla
½ tsp maple syrup (optional)
1 cup freshly brewed coffee
In a saucepan, bring milk to a gentle simmer.
Add spices, vanilla, and maple syrup (if using).
Leave saucepan over low heat for 5 minutes, stirring occasionally.
Remove saucepan from heat, and strain milk mixture into a mug.
Add coffee and enjoy!
Wellness from the Web:
Thoughts on learning to move intuitively from The Balanced Blonde. This totally resonated with me because there are times in my life when I absolutely LOVE exercise and there are also times when I’m really not feeling it, so listening to my body and trusting myself is really important to me.
I put a lot of emphasis on eating foods that satisfy my, and I love this piece on the difference between satisfaction and fullness from the Imma Eat That blog.
In my mind, pursuing health means ADDING new practices and habits to your life instead of trying to eliminate old ones. So this article from Mind Body Green about practicing Lent by committing to developing a yoga practice really inspired me.
Recently, I noticed a sesame latte on the menu of a cafe across the street from my school. Completely intrigued, I abandoned my classic order (a chai latte) to give the sesame latte a try.
I was a little suspicious, but I figured the nutty, toasty, creamy flavor of sesame seeds could be a good complement to the basic coffee + milk combo that I know and love.
Unfortunately, when I went to order I was told that the sesame latte wasn’t actually offered anymore. I was disappointed for a moment, but a chai latte was more than enough to console me. Still, the idea of a sesame latte lingered in my mind, and I eventually decided to try to create my own.
This cozy drink absolutely delivers on all the complex, warming flavors I had hoped a sesame latte would have, and I totally think all coffee shops should serve it.
If you try this recipe, be sure to comment or share with me on Instagram!