Hi all, what is up? I’m glad you appreciated my random ramblings in my last post–finals just really make you lazy and scrambling for any blog content no matter how lame. At this point, I have 2 finals left (one today and one on Thursday) and then I’m headed home on Thursday afternoon for a month of glorious freedom! I can almost taste it 😛
My weekend was super-fun in a low-key way and definitely a preview of winter break, because I went home for an extended weekend–from Friday afternoon til Monday afternoon. Despite having to work on a stats take-home exam, I had a good time with my family and it only made me even more excited to come back home for a much longer time. I haven’t been home for more than a week since this summer so it should be amazing! A few random highlights from my weekend include hearing my church’s choir sing Christmas songs at a special service, signing my lease for an apartment next year ( 😀 ) and actually getting to cook. But you’ll get to see that part in the rest of the post!
I decided to post my WIAW a little early this week because I’m super excited to show you all some things I made this weekend. Not recipes, per se, because they’re almost all so simple a 10 year old could make them, but I’m proud that I created and enjoyed them.
First up, my favorite part of the day…breakfast! You know me, can’t go a day without oats so I started my Sunday morning (and Saturday night…) off with a new oats combo–trail mix. Basically, I made my usual 1/4 cup of voluminous oats (so it really makes a fluffy 1/2 cup) and in the morning I heated it up and topped it with a pinch of chopped pecans (maybe my new fave nut?), a little bit of Whole Foods kettle corn, a couple of vegan chocolate chips and a bunch of raisins. The chocolate melted a little which made the combo even yummier. This is a definite keeper–simple, yet really tasty! And you can customize the trail mix topper any way you like, I personally love the chocolate/nut/dried fruit combo and the sweet-saltiness of the kettle corn added a little something extra.
This is obviously not food, but a picture I took of our big kitchen window that I wrote on. We just got a new dryer and it filled the house with steam, so the windows fogged up. I am definitely a 5 year old, so I couldn’t resist writing on the window. My mom came and wiped it off of course, but I had to snap a pic first!
My creativity really got away from me making s’mores this weekend. I can’t wait to find vegan marshmallows to really take this over the top, as the marshmallows I had were too hard and I ended up scraping them off the graham and eating the s’mores sans marshmallow. But basically, I took the pumpkin s’more recipe and added chopped pecans to it. It turned out amazing and really amped up the basic s’more to a whole new level. Try it, you won’t regret it. And I will be coming up with even more crazy s’mores ideas, so stay tuned!
I stayed home alone on Monday, since my sister had school and my parents had work so what did I do? Besides whip up a batch of homemade nut butter (hold on, it’s coming right up!), I also had an impromptu iPod touch photo shoot with my lovely self. I love my iPod because it has the dual camera, so I can see what I look like before I snap the picture. Basically, I am obsessed with weird random selfies that I sometimes edit with Instagram. I obviously have no life 😉
The new oats combos continued with this baby, which wasn’t quite as good as the trail mix kind, but it’s a work in progress. I need to find some way to keep the drizzled maple syrup from getting mixed in with the oats before I mix it in. But it’s a delicious combo anyways.
Now for what you’ve all been waiting for…the homemade nut butter recipe! I’ve always wanted to make a nut butter at home, but I never got the opportunity until now! I used up the chopped pecans to create this deliciousness, which is nice and sweet with a touch of bitterness from the coffee. But trust me, it’s good…I almost can’t wait until Thursday night to enjoy it again!
Coffee Maple Pecan Butter (vegan, makes 1/3 cup)
3/4 cup chopped pecans, raw or toasted
2 tbsp maple syrup
1 tsp instant coffee powder (I used Starbucks VIA mocha)
Pulse pecans in a food processor for 5-1o minutes, until smooth and buttery. Add in maple and pulse til combined. Add in coffee powder until all ingredients are mixed. Serve on fruit (apples or bananas would go well) or right off the spoon 😀
Each tablespoon of the pecan butter has about 115 calories, which is pretty comparable to most flavored nut butters. Best of all, it’s really yummy, unique and super simple to make!
What kind of nut butter combo would you make? What kind of flavor combo would make a perfect s’more?