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White Chocolate Oatmeal Recipe

About This Recipe

Happy Friday! or more accurately HAPPY FLOAT MY OATS FRIDAY! Im so excited to share with you this White Chocolate Oatmeal Recipe. I haven’t posted an oatmeal recipe for a couple of weeks because I have been complete obsessed with my Hot Cocoa Oatmeal. So obsessed, that I couldn’t bare to make any other kind of oatmeal for weeks. You can find my hot cocoa oatmeal recipe here.  You are welcome in advance.  In a couple of weeks, when you too are finally over your inevitable hot cocoa oatmeal love affair, come back here.  Because creamy, light, white chocolate oatmeal is the perfect rebound.

Oatmeal for Dessert

Yesterday I started telling my friend about this little gem of a recipe. She said “sounds like a dessert.”  For the record, a lot of my recipes do border on dessert.  I mean hot fudge Sunday oatmeal isn’t even border line, its a full on dessert.   Since I love dessert, oatmeal is a better way to satisfy my sweet tooth than with say a cookie or brownie.  Steal cut oats are a good source of protein, soluble and unsoluble fiber, and vitamins and minerals.   One cup of cooked oatmeal has about 170 calories.  The white chocolate cocoa mix adds about 90 calories.  Then add in the toppings and you still have a meal under 500 calories. A meal that stays with you longer and satisfies that sweet tooth.

White Chocolate Oatmeal Recipe

This Instant Pot white chocolate oatmeal recipe is super easy and has the perfect hint of sweet, creamy white chocolate.

Ingredients

  • 1 c steel cut oats
  • 3 c almond milk
  • 1/2 c Stephens Gourmet White Chocolate Hot Cocoa Mix
  • 1/4 c whipped cream
  • 1/4 c berries
  • 2 tbsp. white chocolate chips
  • 1 tbsp. buttermilk syrup to drizzle
  • 1 tbsp. granola

Instructions

  1. In an Instant Pot / pressure cooker add oatmeal and almond milk. Lock lid in place. Turn vent to "sealing." Press the STEAM button and set timer to 10 minutes. Once finished, allow to vent naturally for about 10 minutes. Then turn vent to "venting."
  2. Stir cooked oatmeal, then add in white chocolate hot cocoa mix and stir.
  3. top with whipped cream, fruit, drizzle with butter milk syrup, and sprinkle with white chocolate chips and granola.

Let me know what you think in the comments below.

Hot Cocoa Oatmeal

Is it just me or does hot cocoa sound amazing right now?! I pretty much want hot cocoa around the clock from now until March. I was planning out what I wanted to do for #FloatMyOatsFriday but I kept being distracted by my desire for Hot cocoa. Then BAM, the two ideas converged. How have I never thought of this before? Delicate, creamy, chocolate oats topped with fluffy marshmallows and whip. So dreamy! And since my Husband Juice is always talking about how he doesn’t want to “drink his calories” this little gem makes that hot cocoa bender a little less disastrous for the waist line. You are welcome!

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Hot Cocoa Oatmeal

  • Prep Time: 5h
  • Cook Time: 10h
  • Total Time: 15h

Ingredients

  • 1 c steel-cut oats
  • c almond milk
  • 1 c water
  • 1/4 c hot cocoa mix
  • 1/4 c brown sugar
  • 2 tsp. salted butter
  • whipped cream for garnish
  • mini chocolate chips for garnish
  • mini marshmallows for garnish

Instructions

  1. Place oats, almond milk, and water in Instantpot and seal. Set to steam for 10 minutes with the vent closed.
  2. After the 10 minutes, let the Instantpot sit for an additional 10 minutes to allowing to vent naturally. Then switch to venting.
  3. Add in hot cocoa mix, brown sugar and butter. Stir until combined. Garnish and enjoy.

Baby Henryk Birth Announcement

With baby Henryk fast approaching 3 months, I have to post his Newborn pics before another day goes by.

I have been a busy momma with two kids and I started back to work from home when Henry was 1 month old so forgive me for being behind and going with an adorable birth announcement from Shutterfly instead of designing my own.

Being Baby Henry’s Mom is an incredible blessing. Whenever my heart is just bursting with joy, which is all the time when I have this little guy in my arms, I think “How did I get so lucky?!”  Two beautiful and healthy little boys.

There are also quite a few moments where I think…”Oh Cuss!  I’m outnumbered.”  (Anyone notice the Fantastic Mr. Fox reference?)  In honor of Mr Fox, Juice and I have decided to change all of our swear words to “CUSS” to avoid problems down the road with Oliver’s preschool and all of the Grandmas in our life.

Now behold total cuteness:

 

 

Photography by Mary Clark DMC Studios

Florida Layered Salad

Pregnancy cravings are a roller coaster.  One minute I want mashed potatoes and pineapple, the next minute I have a burning desire for Sour Patch Kids.  Pinterest should be avoided if at all possible, 5 minutes in and I want so many different things all at once its dizzying.

At the grocery store I end up buying very strange meal combinations like strawberry ice cream and salad with peas and beats, to be eaten simultaneously or Chinese food and a crepe. Couple that with “pregnancy brain” and my poor husband hasn’t eaten a cohesive meal in months. I end up halfway through making dinner before I realize I forgot the other half.  But at least I have a few go-to meals that I almost always have the ingredients for on hand and not coincidentally are on my most craved list of 2017, such as….drum roll please …..

Florida Salad.

Like so many of the yummy recipes in my go-to arsenal, I originally got this recipe from my long time Boss Starla. Crisp, fresh salad greens, sweet peas, celery, savory bacon, diced ham and boiled eggs, topped with a creamy, thick dressing and shredded cheddar cheese.  It’s no wonder that I crave this salad all the time. I made just one minor adaptation to Star’s recipe, I add ranch mix to the dressing. Some fresh chives would be killer as well. But I just go with what I have on hand. I have no idea why its called Florida Salad. But regardless, this layered salad is a must. You can make it the night before and it always disappears at any gathering.  I also love this salad in the winter because the ingredients are easy to find year around.  

Florida Layered Salad Recipe

Refreshing, crisp, and savory layered salad recipe. Great salad year around.

  • Prep Time: 20m
  • Total Time: 20m

Ingredients

  • 6 oz lettuce, chopped
  • 4 oz baby spinach
  • 1 1/2 c celery, diced
  • 1/4 c bacon crumbles
  • 4 eggs, halved and sliced
  • 8 oz ham, cubed
  • 1 1/2 c frozen sweet peas, thawed
  • 8 oz cream cheese
  • 1 c mayonnaise
  • 1 1/2 tbsp. ranch dressing mix
  • 1 c cheddar cheese, shredded
  • 1/4 c green onions, finely diced

Instructions

  1. With stand or hand mixer, beat cream cheese, mayonnaise, and ranch dressing mix until smooth. Set aside.
  2. In a trifle dish, layer lettuce, spinach, celery, bacon crumbles, eggs, ham, green onions, and sweet peas.
  3. Spread prepared dressing evening over the salad.
  4. Top with shredded cheese.

My French Experiment: Baking with a 3 year old.


Baking with my 3 year old was not something I had any intention of doing anytime soon.  I know of other moms  who occasionally let their kids help them bake cookies, but it always seemed to me to be a bigger pain than it was worth.

But couple month ago I had a lunch play date with my lovely friend Ingrid. I was a little apprehensive about meeting at a Chic-fil-a play place because the only other time we had ever been to one, it ended with him at the very tippy top of the play tunnel, refusing to come down. The horror of having to climb up through the clausterphobic, gooey tunnels to drag him down is not something easily forgotten. But I decided that 6 months was a long enough banishment and to give him another chance.
While our children played, we got to catch up and I got to vent about how my once amazing eater has digressed into a ridiculously picky one. She recommended a book called Bringing up Bebe.

Im so glad she did. The basic premise of the book is that an American journalist in Paris notices some pretty big differences between American and French children. She sets out to figure out why French babies almost unanimously sleep through the night by 8 weeks, have good manners, and even eat pretty much anything their parents eat. In France, there are no special kids menus at every restaurant.

I really loved the book and a new perspective. I was shocked to learn that in France its pretty normal for a three year old to bake with very little supervision.

After reading about the confidence it helps foster, I decided to accept that it might be a huge mess and give it a try anyway. I even used the French Yogurt Cake recipe she mentioned in the book.
So on a cold Sunday morning I gathered the ingredients and let Oliver and my niece Sia bake. They were really into it and had so much fun. It really wasn’t anywhere near the disaster I thought it would be. There was very little mess and it was nice to have an engaging, positive activity with these littles. Im definitely be doing more baking with my little guy.  My favorite part was that while Oliver swears he doesn’t like raspberries, after baking with them, he actually gave them a try.