Cacao Magic SuperOats

Leave a little sparkle wherever you go! 

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This oatmeal recipe can be very versatile- you can mix in anything you'd like (although I highly recommend using this Cacao Magic Vegan Superfood Protein Powder) and top with anything and everything yummy!!  

Cheers to happy, healthy breakfasts for your happy, healthy New Year.  

HINT** this recipe serves 3-4 people! 

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INGREDIENTS

2 Cups Vanilla Unsweetened Almond Milk (or any other dairy-free liquid of your choice) 

2 Cups water

1 Cup Steel Cut Oats

3 Tablespoons Coconut Sugar (Or Any Other Sweetener of Your Choice) 

A Pinch of Sea Salt

A Pinch Of Ground Cinnamon  

2-3 Tablespoons of Cacao Magic

TOPPINGS

Banana

Peanut Butter

Hulled Hemp Seeds

Chia Seeds

Edible Glitter!!! (Optional.. But not really optional)

(Use any toppings you love!) 

 

DIRECTIONS

1. In a medium sauce pan, let almond milk and water come to a boil. Once it's boiling, reduce the heat to a simmer and pour in the steel cut oats, coconut sugar,  salt and cinnamon- stir occasionally for 25-30 minutes or until desired consistency is achieved.  

2. Once it's done, remove from heat and mix in Cacao Magic until combined. Feel free to add any other mix-ins now.  

3. Pour in bowls and top with whatever toppings you'd like. ENJOY!! 

Apple Pie Cupcakes - With A Tutorial On How To Frost Them

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WOW HOW EXCITING! A CUPCAKE THAT LOOKS LIKE A PIE! ...and they taste like both! These cupcakes have a cinnamon cake base, filled with yummy apple pie filling and topped with a Salted Caramel Buttercream Frosting. Perfect for a Friendsgiving or Thanksgiving get together. Gotta love the holidays, right? Okay let's get going.

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***In addition to the cinnamon cupcake ingredients and the salted caramel buttercream ingredients, you will also need 2 frosting tips: #7 & #12 AND apple pie filling. You can make the filling yourself or buy it from the store- I chose store bought because it's so darn good and saves plenty of time!

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INGREDIENTS:

For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room temperature

1 Cup Granulated Sugar

2 Large Eggs, at room temperature

1 Cup Vanilla Yogurt (I used non-fat)

1/4 Cup Vegetable Oil

1 Tablespoon Vanilla Extract

1+3/4 Cups All-Purpose Flour

1+1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

3/4 Tablespoon Ground Cinnamon

1/4 Teaspoon Salt

 

For the Salted Caramel Frosting frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 Teaspoon Butter Extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

1/4 Cup Salted Caramel Sauce (I used Trader Joe's Brand)

1/2 Teaspoon Sea Salt

 

DIRECTIONS:

For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.

 

NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  

 

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For the Salted Caramel Buttercream frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the butter extract and salt. Then, slowly add one cup of powdered sugar at a time- whisk on low so it doesn't blow up in your face. Then once it's all incorporated, add the salted caramel sauce. Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Set aside.

 

NOW FOR THE EXTRA FUN PART!!

Here is how to frost these bad boys:

Step 1: Grab a beautifully baked cinnamon cupcake- make sure its completely cooled!

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Step 2: Core part of the top off- I tilted my knife slightly down while cutting and left about 1/4 inch of cake towards the liner for room to frost. 

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Step 3: Fill the cute little cake with about 1 Tablespoon of apple pie filling. I had to chop up the apples a bit because they came in large chunks.

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Step 4: Put your frosting in a piping bag with the smaller tip (#7) and draw three lines across the top of the cake. Then slightly turn your cupcake and frost three more lines so they make an X shape. NOTE** If you do not have piping bags or frosting tips- HAVE NO FEAR! You can use a plastic sandwich bag. Been there, done that!

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Step 5: Now use the #12 frosting tip and squeeze & wiggle the frosting around the rim of the cupcake until it reaches where you started. Easy as pie, right? 

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I hope you all have a happy Thanksgiving! Don't forget to share this recipe with friends and family!!  

Egg White Quest Bar Proatmeal

Hey peeps!! Are you ready for a yummy, healthy breakfast with 36 grams of protein? Do your body a favor and feed it this deliciousness. You will love it! 

I call this "Proatmeal" because it's packed with protein. Woohoo! Egg white oats is one of my go-to breakfasts when I want to eat healthy and start my day off right. Its best made on the stove but you can also make it in the microwave (just make sure you stir every 30 seconds!) And you just have to top this off with a quest bar. Everything is better with a quest bar on it. Trust me. 

I tried to simplify this as best as I could but if you have any questions, feel free to ask!  

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INGREDIENTS:

1/3 Cup Gluten-Free Rolled Oats

1/2 Cup Almond Milk (I prefer Vanilla Unsweetened)

3 egg whites

1/2 teaspoon vanilla extract

a dash of cinnamon

Toppings:

Chocolate Chip Cookie Dough Quest Bar

 

DIRECTIONS:

1. In a medium sauce pan on low heat, pour in the oats, almond milk, egg whites, vanilla extract  and cinnamon STIRRING CONSTANTLY! You do not want to let the egg whites sit in the pan unstirred otherwise they will not mix thoroughly and it won't be pretty. Remember, they cook quickly! Once the oats are at a thick consistency and no longer watery, remove pan from the stove and pour oats into a bowl. The entire cooking process took me about 5 minutes.

2. Top oats with a cut up quest bar and enjoy!

 

MACROS: (including quest bar)

Calories: 371

Fat: 11g

Carbs: 44g

Sugar: 6g

Protein 36g

 

 

Nutella Oatmeal Cookie Sandwiches

I could not be more excited that Christmas is coming up. I see people ice skating at ice rinks, christmas trees are being sold, and the weather is... in the 70's. Oh, LA.

Well every year I make boxes and boxes of cookies to give away for family and friends just before Christmas. Throughout the year I experiment with TONS of cookie recipes that can potentially be put in these boxes and sent off to the bellies of loved ones. Therefore, I must have deeeelicious cookies to send out because I love my friends and I do not want them eating burnt or dry cookies. It's like, the rules of feminism.

  Here is one of my all-time favorite oatmeal cookie recipes. Stuffed with Nutella, of course. I have tried so many oatmeal cookie recipes and I was never truly happy with the outcome- until now! I had learned that you can get a very different texture when you use different types of oats. Did you know that? I tried everything from oat flour, instant oats, thick/thin old fashioned rolled oats until I was left with a cookie that made me swoon! These chewy and buttery-tasting cookies have the perfect flour-oat-sugar-butter ratio and the Nutella inside makes them to-die-for!

If you're making cookies for friends and family this year, I strongly suggest you try out these bad boys. 

Recipe makes 24 cookies or 12 cookie sandwiches. 

INGREDIENTS:

1 Cup (2 sticks) salted butter, room temperature

1+1/4 Cup dark brown sugar, packed

3/4 Cup granulated sugar  

2 large eggs, room temperature

1 teaspoon vanilla extract  

2 Cups all purpose flour

1/2 Cup old fashion rolled oats

1+1/2 Cup instant oatmeal  

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 jar Nutella (you will use about 1/2-3/4 cup total)  

 

DIRECTIONS: 

1. Preheat your oven to 350F. Line a cookie sheet with parchment paper or Silpat. Set aside.  

2. In a stand mixer with a paddle attachment or in a large mixing bowl, cream together the butter and sugars until smooth. Add the egg and vanilla extract and mix until combined, scraping down the sides as needed. 

3. In a separate bowl, mix together all of the dry ingredients- flour, old fashion and instant oats, cinnamon, baking soda, baking powder and salt. Then, add the wet mixture into the dry mixture and mix until a dough is formed. 

4. Using an ice cream scoop, a spoon or your hands, shape the dough into small balls (about the size of a walnut: 1-2 heaping Tablespoons) depending on your preference. Place the balls 3 inches apart and bake for 8-10 minutes, depending your oven. They should be a very light golden brown around the edges and have puffed up completely. Then remove from the oven and let cool on the cookie sheet for at LEAST 5 minutes. These cookies are very soft and fragile when right out of the oven. They need time to firm up! Let cookies cool completely.

 

5. Using a spoon or a knife, spread about 1 Tablespoon of Nutella in between two oatmeal cookies to form a sandwich. Continue with the rest of the cookies- you should have about 12 cookie sandwiches in total.