Texture and consistency are huge components of how enjoyable a certain food is to an individual. Every time I’ve tried a chia pudding recipe, I couldn’t get past the gelatinous chia “pearls”… no matter how delicious the flavor of the combined ingredients. I really wanted to love everything about chia pudding given its health benefits, but I just couldn’t enjoy it the way I was preparing it.

So when I started seeing blended chia pudding recipes, my hopes soared. All of the perks of chia seeds in a creamy, smooth pudding? Sign me up.

The key is to soak the chia seeds in liquid for an extended period of time before blending. For the quickest clean-up, soak the chia seeds right in your blender container; then all you need to do is pop it on the base, add the remaining ingredients, and blend away.

The resulting consistency is perfectly smooth & creamy: exactly what I want for pudding.

This particular chia pudding features the classic flavor combination of coffee & chocolate, and is sweetened only with Medjool dates (with the option of enhanced sweetness from maple syrup or honey). You can enjoy it for breakfast, a snack, or dessert. You can top the pudding with whatever you’d like; photographed here are chocolate shavings and cacao nibs.

I already have another flavor in the works!

Smooth & Creamy Mocha Chia Pudding

by Lauren Zembron (inspired by The Edible Perspective)

Prep Time: 2 minutes

Cook Time: 0 minutes

Keywords: blender breakfast dessert snack vegan chocolate pudding

Ingredients (4 servings)

• 1/2 cup chia seeds
• 1 1/2 cups unsweetened vanilla almond milk + more, if necessary
• 1/2 cup brewed coffee, cooled to room temperature
• 1/2 cup tightly packed pitted soft Medjool dates (for me, it was 6 dates)
• 1/3 cup unsweetened cocoa powder
• 1 tsp pure vanilla extract
• 1 tsp instant espresso powder
• pure maple syrup or honey to taste, if desired
• shaved dark chocolate with espresso beans and/or cacao nibs, for serving, optional

Instructions

Combine chia seeds, 1 1/2 cups almond milk, coffee, and pitted dates in a large bowl or blender container; stir. Refrigerate at least 8 hours, or overnight.

Blend the chilled ingredients until smooth.

Add in the cocoa powder, vanilla, and espresso powder. Blend until very smooth.

Stream in extra almond milk, 1 tablespoon at a time, to reach desired consistency. If the pudding isn’t quite sweet enough for your taste, add liquid sweetener, 1 teaspoon at a time, until desired sweetness is reached.

For optimal results, chill finished pudding in the fridge for 2 hours before serving.

I am tired.

Being a stay-at-home-mom is no joke. It’s exhausting especially when your kiddo still doesn’t – gasp! – sleep through the night. That’s right. Lily, at 13 months, still wakes up throughout the night and needs to be nursed, rocked, or bounced back to sleep.  This is neither the “right” nor the “wrong” approach to infant & toddler sleep. It’s just OUR approach.

John and I decided early on in our parenting adventure that sleep training wasn’t for us, and I’ve found an amazing group of like-minded moms who have been an indispensable support system for me.

But I’m still tired.

I cut caffeine out of my system back when John and I starting thinking about trying for a baby. It was no hardship to avoid coffee throughout pregnancy, as I was nauseated by the aroma alone. I further denounced caffeine during Lily’s early months because I didn’t want any to enter her system via my breastmilk. After talking with many breastfeeding moms and doing my own research, I finally hopped back on the caffeine wagon when Lily was about 4 months, the point at which all hell broke loose sleep-wise.

I still limit my daily caffeine intake to about 1-2 cups, but those 1-2 cups have become a vital component of my mornings. Pre-baby, I drank coffee for the flavor and sheer enjoyment of sipping a hot mug in the colder months – and a chilled glass in the warmer months – but I never seemed to notice an energy surge from the caffeine. The way my body metabolizes caffeine must have changed because I now rely on coffee to help wake me up in the morning.

On mornings when a cup of coffee alone won’t cut through the haze of exhaustion, these cookies offer an extra hit of caffeine in a ready-to-eat, portable, delicious package. They are thick, chewy, slightly sweet, and amped up with both brewed coffee and instant espresso powder.

I managed to bake a batch of these cookies (bleary eyed and half asleep) last week while Lily was recovering from an ear infection-induced fever and battling a virus. I was averaging 3 hours of sleep a night, and I NEEDED extra caffeine just to make it through the morning. I was so glad I did make the cookies, though, because for the next several days I had breakfast ready and waiting for me when I stumbled downstairs.

As you can see from the photos throughout this post, I’m partial to Dunkin’ Donuts original blend coffee. It’s a Massachusetts thing.

Caffeinated Breakfast Cookies

by Lauren Zembron

Ingredients (14 large cookies)

Instructions

Preheat oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.

In a medium mixing bowl whisk together flour oats baking soda baking powder salt and instant espresso powder.

In a large mixing bowl combine oil maple syrup coffee brown sugar and vanilla extract. Whisk until smooth.

Add dry ingredients to wet and stir until combined.

Scoop out 1/4 cup portions of dough and roll into balls place on prepared baking sheets and slightly flatten. Cookies will spread slightly.

Bake for 12 minutes.

Nutrition Per Serving

Calories: 180 calories per serving

Total Fat:10 grams

Saturated Fat:2 grams

Trans Fat: Minimal

Cholesterol: Negligible

Sodium:80 milligrams

Total Carbohydrates:20 grams

Dietary Fiber:3 grams

Sugars:7 grams

Protein:5 grams

Caffeine Content:10-15 milligrams per cookie (may vary depending on the coffee used)

Please note that these values are approximate and can vary based on specific brands of ingredients used and portion sizes. Additionally, the caffeine content can vary based on the type and strength of the coffee used in the recipe. It’s always a good idea to check labels on ingredient packaging for precise nutritional information.

For those of you who celebrated how was your Thanksgiving?

We hosted for the first time and luckily everything turned out well!

John smoked the turkey and I made a streuseled sweet potato casserole sausage stuffing fresh whole berry cranberry sauce sauteed green beans roasted Brussels sprouts vegan pumpkin ice cream apple pie & pecan pie. We ate all of the veggies during the big feast and we’ve nearly polished off all of the sweet potatoes & stuffing. I’ve enjoyed a few gobbler sandwiches and have plans for incorporating the remaining turkey into various meals. I sent my parents home with the pecan pie and I steal little bites from the apple pie & pumpkin ice cream every now and then.

The dish that remains is the cranberry sauce. I made The Pioneer Woman’s recipe, and although it was delicious, it yielded much more cranberry sauce than we needed. It’s delicious spread onto toast or stirred into oatmeal, but I wanted to incorporate some of the leftovers into a new recipe for the blog.

These ricotta muffins are soft, light, and perfectly sweet with a hint of bright orange freshness.

I swirled cranberry sauce into the tops of half of the muffins, and hid the sauce in the centers of the other half. The former method results in prettier muffins, but the latter yields a fun surprise when you take a bite. It’s your call on which method to use… maybe use both in one batch like I did!

If you don’t have any leftover cranberry sauce, you can easily sub in any flavor of jam that you like.

Orange Cranberry Ricotta Muffins

by Lauren Zembron

Keywords: bake bread breakfast snack fall winter

Ingredients (12 muffins)

Instructions

Preheat oven to 375°F. Lightly oil a 12-cup muffin tin or line with muffins liners set aside.

In a large mixing bowl sift together the flour sugar baking powder and salt.

In a medium mixing bowl stir together the ricotta water oil orange zest orange juice and egg.

Make a well in the center of the dry ingredients and add in the wet stir just until moistened.

Here’s where your options come into play. You can either a fill the prepared muffin cups halfway with batter spoon 1 tsp of cranberry sauce into the center and fill muffin cups the rest of the way with remaining batter or b fill muffin cups with batter spoon 1 tsp of cranberry sauce on top and swirl into batter.

Evenly sprinkle the turbinado sugar over the batter-filled cups.

Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Nutrition per Serving

Calories:230 kcal

Total Fat:11g

Saturated Fat:6g

Trans Fat: Negligible

Cholesterol:60mg

Sodium:240mg

Total Carbohydrates:29g

Dietary Fiber:1g

Sugars:11g

Protein: Around 5g

Please note that these nutrition values are approximate and can vary based on the specific brands and ingredients used. The values provided are for one serving, assuming you get 12 servings from the batch. Additionally, if you have specific dietary concerns or need precise nutritional information it’s advisable to calculate the nutrition using the exact ingredients you use and consult a registered dietitian or nutritionist for tailored guidance. Enjoy your muffins in moderation!

If you’re looking for a delightful and tangy dessert that’s perfect for any occasion, you’ve come to the right place. This Blood Orange Olive Oil Loaf Cake with Yogurt Sauce is a delightful treat that combines the bold flavors of blood oranges with the richness of olive oil and the creaminess of yogurt.

It’s a moist and tender loaf cake that’s not overly sweet, making it an ideal choice for both dessert and tea time. Let’s get started on this wonderful culinary adventure!

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup extra-virgin olive oil
• ½ cup fresh blood orange juice (about 2-3 blood oranges)
• Zest of 2 blood oranges
• ½ cup plain yogurt
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan, ensuring it’s well-coated to prevent sticking.

2. Sift Dry Ingredients

In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.

3. Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together until they become pale and creamy. This should take about 2-3 minutes.

4. Add Wet Ingredients

Gradually add the olive oil while continuing to mix.

Add the blood orange juice, blood orange zest, plain yogurt, and vanilla extract. Mix until everything is well combined.

Estimated Nutrition Per Serving

• Calories: 270
• Total Fat: 15g
  • Saturated Fat: 3g
  • Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 220mg
• Total Carbohydrates: 31g
  • Dietary Fiber: 1g
  • Sugars: 18g
• Protein: 4g
• Vitamin D: 0%
• Calcium: 6%
• Iron: 8%
• Potassium: 100mg

Wait.

Olive oil?

In a CAKE?

I know – that was my first reaction as well when I saw this recipe, originally from the New York Times, on Smitten Kitchen.

Then I thought, if the recipe came from Melissa Clark and worked well for Deb, chances are it had to be delicious.

And you know what? It totally exceeded my expectations.

I made a couple of my typical alterations: subbing in whole wheat pastry flour and using unrefined sugar (and less of it).

I also whipped together a quick yogurt sauce to drizzle over the cake. You can’t really tell from these photos, but the sauce is a gorgeous hue of soft pink thanks to the vibrant blood orange juice. The yogurt sauce isn’t absolutely necessary – as the unadorned cake is incredibly moist – but condiments are fun ;).

I typically sub in unsweetened applesauce for about half of the fat in baked good recipes, but decided to only swap in a touch of it for this cake in reverence for the king of oils.

That would be olive oil. Which I fell in love with all over again thanks to this cake.

The pound cake-like texture yields a loaf that slices like butter and stays well in the refrigerator for days.

If it lasts that long.

This cake is perfect for those of you who dislike overly sweet desserts. The subtle – barely noticeable, really – bitterness from the olive oil is balanced out by the mellow sweetness of Turbinado sugar. The blood oranges lend not only a natural sweetness, but also an intoxicating aroma to the cake.

After falling hard for this loaf cake, I’m excited about the prospect of incorporating olive oil into my baking repertoire.

Do you have any recipes for baked goods that call for olive oil? Links are welcomed!

Blood Orange Olive Oil Loaf Cake with Yogurt Sauce

adapted from Smitten Kitchen, originally from the NY Times

Printer-Friendly Recipe

That title is quite a mouthful for what is a rather simple loaf-style snack cake but I didn’t want to leave anything out!

Citrus shines during the cold months, and cold it is indeed. At least it is here in Massachusetts. We have snow on top of ice on top of snow, and Lily & I are hibernating inside today; venturing outside only to let Shelby out for necessary doggie duty.

I’ve already had a thick slice of this not-too-sweet eat-morning-noon-or-night snack cake today, and there’s a good chance I will indulge in another one this afternoon alongside a steaming mug of tea as we watch the snowflakes fall.

I’m sure you’re wondering if the olive oil flavor is prominent, and I can assure you that it is not. It’s barely detectable, in fact.  It does give the cake a lovely texture, and is healthier than butter or vegetable oil (the typical kinds of fat found in baked goods).

I love the colorful specks of grapefruit zest scattered throughout the cake, and a sprinkling of Turbinado sugar yields a crunchy topping.

I’m always interested when bloggers post pics of “behind the scenes” at photo shoots, so here’s mine for this one. Both baby & dog are always interested in the food subject during photo shoots for the blog, so I have to make sure neither one gets too close ;).

Time to go snuggle with my sweet baby girl & our cuddly pup!

Stay warm.

Grapefruit Olive Oil Loaf Snack Cake

by Lauren Zembron (adapted from Blood Orange Olive Oil Cake)

Ingredients (1 loaf)

Instructions

Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan with olive oil.

Combine grapefruit zest and cane sugar in a large bowl. Using your fingers, rub ingredients together until zest is evenly distributed in sugar.

Add grapefruit juice and yogurt to sugar mixture and whisk well. Whisk in eggs and olive oil.

In a medium mixing bowl whisk together the flour baking powder baking soda and salt. Add dry ingredients to wet and stir just until moistened. Pour batter into prepared pan. Evenly sprinkle with turbinado sugar

Bake cake for 45-50 minutes or until it is golden and a toothpick or wooden tester inserted into center comes out clean.

Cool on a rack for 5 minutes then turn out of pan and cool to room temperature before slicing and serving topped with grapefruit segments if desi

Nutrition Per Serving

• Calories:250 calories per serving
• Total Fat:12g
• Saturated Fat:2g
• Trans Fat: 0g
• Cholesterol:35mg
• Sodium:150mg
• Total Carbohydrates:32g
• Dietary Fiber:1g
• Sugars:18g
• Protein:4g
• Vitamin C:10% of the Daily Value (DV)
• Calcium:4% of the DV
• Iron:6% of the DV

Please note that these nutrition estimates are approximate and can vary based on the specific brands and quantities of ingredients used. It’s always a good practice to calculate precise nutrition information if it’s a critical factor for dietary or health reasons.