This Spiked Mexican Hot Chocolate is the best cozy drink for these winter days - it’s the richest hot chocolate I’ve ever made, it’s literally like you’re drinking dessert! With a little tequila added to the mix 😍 I used @chocolove’s new Chilies and Cherries Dark Chocolate Bars in this cup of deliciousness, and they’re SO good. Just the perfect amount of sweetness and spice! 🍫🌶 #sponsored
Here’s how you make it:
3/4 cup water
3 tbsp. unsweetened natural cocoa powder
3 cups whole milk
2 @chocolove Chilies & Cherries bars, chopped
2 tbsp. pure maple syrup
1/2 tsp. vanilla extract
1 tsp. cinnamon
pinch of cayenne
pinch of chili powder
pinch of sea salt
2 ounces tequila
cinnamon sticks for garnish
Add the water to a medium saucepan and bring to a boil. Add the cocoa powder and whisk until smooth and no lumps remain. Add the milk, dark chocolate, maple syrup, vanilla, cinnamon, cayenne, chili powder, and salt and bring to a simmer. Whisk frequently, until mixture is smooth and chocolate is melted, 3-4 minutes. Stir in the tequila. Pour into mugs, sprinkle with a little extra cinnamon and cayenne if desired, and garnish with a cinnamon stick! ❤️
Healthy snacking doesn't have to be boring and can definitely generate energy. Nuts are always easy to grab and a smoothy completely fills you up between meals. Both are so very good! What's your favorite go to snack?
Team Waffles or Team Pancakes?
Personally, I’m Team 🥞 all day, every day! But if you add lemon zest and blueberries to a waffle, there’s a fighting chance.
Recipe on the blog later today ✨ In the meantime, enjoy a sneak peak of how I added my own fresh twist 🍋 to these GRAIN/GLUTEN/DAIRY/SUGAR free #aip@simplemills waffles!
Worked out at @equinox this AM (took an amazing barre class) and then heading to classes all day but gotta say, I’m excited to eat my leftovers for lunch... This veggie curry hit the spot!!! It’s plant based, gluten free & packed with nutrients 🥕💛🥦 Recipe: sautéed 1 small sweet potato and 8 or so chopped baby carrots in coconut oil. After about 4-5 min I added frozen broccoli (1/3 of a bag) and let that cook some more. then I added in white mushrooms, and half a chopped white onion. Added in a can of coconut milk and threw in some zoodles. added spices: curry powder (lots of it), turmeric, salt, pepper, ginger & red pepper flakes. didn’t measure the spices tbh add to your liking!! Taste as you go. Lastly I threw in a handful of spinach and turned the heat down and let everything cook for a little longer. served it on top of white rice and omg it was amazing!!!! hope you all like 😋✨ happy almost Friday!✌️
31104 hours ago
T I R A M I S U
My first time trying tiramisu was at a popular chain Italian restaurant when I was in undergrad. It was a square cut piece of silky smooth, espresso-ey, creamy perfection with a dusting of cocoa powder. It was my go-to dessert for years. I always thought it was one of those desserts that are better eaten at restaurants as they’re simply too difficult to make at home. Boy, was I wrong! I first made tiramisu in residency for Thanksgiving dessert. I was quite surprised at how easy it is to make. It was pretty good but over the years I tweaked the recipe and taste testers have approved!
Without further adieu...
Full recipe on the blog, link in bio!
On another note....check out my stories later today for a fun makeup collaboration!
I woke up thinking about bagels. Long distance relationships are hard. 😩
To all my tri-state frands: don’t think I’m out here in the ‘Burgh forgetting about alla you!! It’s been a minute since we chatted, so let’s talk for a sec:
What are your favorite bagel combos? Let a grl know.👇🏼👇🏼👇🏼 #everythingbagels#hungrygrleats
First full week of track is almost in and I’m really just wishing the forecast for this weekend and well foreseeable future is sunshiney and warm and not just pretty much the opposite 🥶🥶 Summer.....where are you at?! Please come to me!
Gooooood morning friends!❤️ happy Thursday! This semester, ive started to really love Tuesdays and Thursdays because I’ve just got one class in the morning and then practice in the afternoon! ✨ of course I started the day with a bowl of oats 👉🏻 cinnamon banana oats topped with banana, strawberries, blueberries, and @mannaorganics dark choco pecan butter! ✨Have the happiest Thursday friends!😘
156105 hours ago
In my search for chocolate and peanut butter cakes for my hubby’s birthday, I came across this recipe for Peanut Butter Banana Oatmeal Muffins. The recipe spoke to me, so I had to give it a try. I added a couple of tablespoons of Nutella into the mix because chocolate.... peanut butter ... banana is a most loved combination around here. For the topping, I had some streusel in the freezer, so I cooked it up in a pan to get it golden and crispy. I topped these moist but not overly sweet muffins with chopped peanuts and crispy streusel. There will still be a birthday cake on the weekend.
Here’s the recipe.
What you need:
1 cup whole wheat flour (130 g)
1 cup @rogersgrains rolled oats (80 g)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 pinch salt, to taste
2 bananas, medium
½ cup peanut butter, natural (120 g)
¼ cup honey (85 g)
½ cup greek yogurt (140 g)
2 tbsp nutella
¼ cup milk of your choice (60 mL)
1 tsp vanilla extract
PEANUT BUTTER HONEY DRIZZLE
3 tbsp peanut butter
1 tbsp honey
¼ cup milk of your choice (60 mL)
peanuts, crushed, optional
What to do:
Preheat oven to 375°F (190°C).
In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, milk, egg, and vanilla extract.
Add wet ingredients to dry ingredients and mix until well combined.
Line the muffin tin with liners and evenly pour mixture into the cups.
Bake for 15 minutes.
For the peanut butter drizzle, combine peanut butter, honey, and milk.
Top muffins with peanut butter drizzle and crushed peanuts (optional).