Combine the oats, pecans, almond butter, honey, vanilla, and salt until incorporated. If it feels too crumbly, add a tablespoon of honey or so. Fill mini cupcake papers with the mixture and press firmly down (alternatively, you can roll it into balls). Pop in the fridge for a few minutes to allow them to firm up.
Drizzle the melted chocolate over the cups and sprinkle a bit of coarse salt on top.
Enjoy immediately or keep in the fridge for up to a week.
Make gluten-free: Be sure to use GF-certified oats. Make vegan: Substitute honey for a vegan sweetener like agave and use vegan chocolate.
If you try these salted chocolate nut and oat bites, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
A totally indulgent breakfast (or dessert) made with the best berries!
Right now, you’re going to need to forget your diet. Don’t think about your skinny jeans. Tell yourself (just this once) that healthy eating is over-rated – and feast your eyes on this Blueberry Buckle! (PSA: There’s a million names for these types of fruit desserts: crumble, crisp, cobbler, etc. A buckle is a cake-like bottom layer with a streusel top layer and you probably need this in your life.)
There’s a time for eating healthy and there is a time for eating yummy food.
(JK, I think healthy food is totally yummy – check out my archives!! But sometimes you just gotta indulge and never look back! And you might need to lie to yourself for a short time while you eat your third helping – blueberries are healthy, blueberries are healthy, just keep telling yourself.)
This thing is basically a breakfast cake (or a fruity dessert, really). The main layer is super cake-like: it’s fluffy, soft, and light. You’ll fold in the super thick batter with three cups of blueberries and it’s just gonna be PACKED with them. So delicious and beautiful too!
The top layer is this amazing streusel magic that you’ll sprinkle over the batter and you’ll probably sneak a few crumbs off the top while you’re waiting for your oven to preheat. I really don’t know if it’s possible not to do that – I never have!
Rich, creamy, stuffed with cherries, and loaded with dark chocolate!
I kinda say this every time I make a new ice cream recipe, but I need to say it again: this might be my favorite ice cream recipe ever! And what more can you ask for during cherry season than the richest chocolate ice cream sprinkled throughout with cherries!? You need this ice cream in your tummy ASAP!
Take a look at these pictures and just drool – you’re seriously going to! Those scoops are just perfect. Can you see the consistency and texture of these beauties? Couldn’t be better! Thank you, egg yolks, for helping us make the most amazing custard! My recipe will walk you through step-by-step so no worries if you’ve never made ice cream before – you can do it!
A giant, amazing cookie stuffed with peanut butter, oats, chocolate, M&Ms, and Reese’s Pieces
Edit: I just developed a gluten-free version of these! Check the recipe notes for instructions on how to adapt!
Have you ever heard of Monster Cookies? Last week, I made a giant batch of these and had several friends give them a try. I was amazed how many people had never heard of Monster Cookies! GUYS. These are AMAZING. Monster Cookies are one of the best cookies you could ever make and eat and I hope it can become a staple cookie in your house! Let me tell you all about them:
Monster Cookies are essentially peanut butter cookies stuffed with heaps of oats, chocolate chips, M&Ms, and Reese’s Pieces. And boy, these cookies are SO GOOD. I might even go so far as to say that these are my favorite cookies EVER. Yes, really.
An apple crisp made with sweetly spiced gluten-free oat topping plus pecans
My parents visited my husband and I in Denver last weekend for my college graduations (Woooo!!!). My mom’s gluten-free so I spent some time dreaming up delicious recipes to make for her. We had my Whole Wheat Penne with Lemon Chicken made gluten-free with rice pasta. We also had chicken tikka masala with tons of vegetables on the side, plus homemade naan for us gluten-eating folks. For some time I’ve been craving an apple crisp so I knew this was the weekend to try a gluten-free version. Plus, I knew it would pair amazingly with my Cinnamon Brown Butter Ice Cream.
You’ll use Golden Delicious apples for this recipe. They are the perfect apples for the crisp, not too tart, not too sweet. To make the filling, we’re going to cook these in a cast iron skillet for around 8-10 minutes, until soft but not fully cooked. We’re doing this so that they can finish baking in the oven with the crumble on top. It ensures a fully cooked crisp without a burnt top.
Have you heard about brown butter? I’ve been seeing it all over the place: in cookies, cakes, pastas, egg dishes, tarts – it’s everywhere! Apparently it has been used in recipes for a long time, but I have been seeing it lately a ton! Brown butter is simply butter that has been melted down and cooked until browned. The obsession over this quick trick has to do with the increased, rich flavor and the nutty aroma brown butter produces. After trying it out myself, I gotta say, the obsession is justified. It’s just butter (which is, well, one of my favorite ingredients) made 10 times better!
A step-by-step tutorial to the best garnish: chocolate curls!
GUYS. This is my favorite post because this is the easiest recipe with the most impressive result! Those are always the best, right? I love, LOVE making chocolate curls because it makes your cake/parfait/cupcake/plate look amazing with so little effort! Before first trying these, I thought these little guys would be tough to make, but they’re actually so simple! You first saw these featured on my Flourless Quinoa Chocolate Cake and now you’ll see the whole process.
There are many different methods to making chocolate curls. I’ve tried several and this way is by far the easiest and the most reliable. Here’s what you’re going to do:
Isn’t springtime the best? The weather is warm; the sky is beautiful, and the sun, OH THE SUN, is around all the time!! I wake up at 6am everyday and there is just nothing like waking up to see sun peeking through the blinds. I usually just about hop out of bed, but with that gorgeous sunshine – I’m practically dancing out of bed! And the sun hangs out so much later at night too. In the winter I’m falling asleep around 7pm because it’s so darn dark and depressing. Now the sun sticks around so much later and I feel so productive and energized! So crazy how much light affects us.
Last weekend my husband and I attended a fun church potluck at a nearby park. And, well, it wasn’t exactly the warmest day. It was windy and chilly, but nothing a few attempts on the monkey bars and the climbing wall couldn’t fix. We were assigned to bring a dessert and I searched for an easy dessert I could throw together. It was such a busy week and I needed something I could prepare ahead. And I hoped for a dessert that would take less than 30 minutes to make and suited a picnic. Of course my kitchen at that point was still overflowing with my multiple batches of meringues, but that just didn’t seem like picnic food, or is that just me?