Browsing Tag

Oats

Oat Chocolate Chip Cookies

Cookies

Chocolate Chip Cookies // www.acozykitchen.com

Who was your favorite Sesame Street character? Go on…I’ll wait.

I feel like this says a lot about you. Bert & Ernie fan? You probably appreciate good friendship. You like a Bonnie to your Clyde.

Oscar the Grouch your favorite? You’re probably a half glass empty kind of person and you like it that way. That’s ok, you’re safe here. I actually love negative people.

Big bird? You’re probably an annoyingly positive person. I’m more like Big Bird, I guess. I annoy myself daily.

My favorite was Cookie Monster. I’m not kidding. I actually have my old Cookie Monster stuffed animal, that’s stained and gross, which I have had since birth sitting in my current closet. I could never throw it away, though it should probably go to the dry-cleaners.

Chocolate Chip Cookies // www.acozykitchen.com

It should be no surprise that I loooove cookies. Love. One of my favorite chocolate chip cookie recipes I’ve ever created has no butter in it. That is a very, very bold statement, but it’s absolutely true. I’m very enthusiastic about these cookies!

A few months ago I had the pleasure to create and write a bunch of recipes for LouAna Coconut Oil. While I would definitely say I was a coconut oil fan before taking on this job, I was an even bigger fan after.

But let’s get back to these cookies because they’re important. The recipe begins like most cookie recipe start: by creaming together the fat (in this case coconut oil) with brown sugar and white sugar. I added a bit of rolled oats because I love the texture they add to cookies. And dark chocolate chunks make these cookies feel lil’ more grown-up.

I can honestly say that these don’t taste like you’re making the right choice, but you are.

Just promise me you will eat them with a side of milk. Whether it’s cow’s milk, almond or some other hippie milk I haven’t heard of, then that’s fine too.

For this chocolate chip cookie recipe and more, hop on over to here.

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Persimmon Porridge

Breakfast

porridgeoh2

When I was in third grade I had in a role in my first play ever and it was my all-time favorite, Oliver Twist. I sadly was only given one line in the whole dang thing (I was gunning for the role of Dodger but didn’t get it) and that was, “Can I have some more porridge, please.”

I made sure to make my eyes look really sad and puppy dog-like and used the best fake English accent I could muster up. I’m pretty sure it was awful. I remember never really knowing what porridge was at the time, and honestly my opinion of it as I grew older was scarred from that experience. I figured it must’ve been awful if all “orphans” could get their hands on was a big bowl of mushy porridge.

Porridge has made a big 180 in my head. Porridge would be pressed to find a bigger fan. This porridge love story starts with persimmons, the other love of mine.

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Strawberry Vanilla Bean Baked Oatmeal

Breakfast

Some of the best stuff isn’t planned. And today I present you the most delicious accident that’s happened in a loooong time.

You’re actually supposed to be staring at cute little baked oatmeal cups. I pictured you whipping them up for a Mama’s Day brunch and setting them alongside blood orange mimosa, iced coffee and super pretty flowers. But I failed you. SAD! I failed to bring the cuteness, I think. But that’s okay, because as I sat there pondering why and how the baked oatmeal cups went wrong, I started spooning it straight out of the muffin tins…and found myself repeating this act over and over and over. My accident was delicious!

So, rather than trying to make something cute, I decided to remake the dish–tweaking a few things here and there–and just throwing it all in a casserole dish. Sometimes tasty trumps cute, you know. And that sometimes is riiiiight now…

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