Monthly Archives: October 2017

Pumpkin Spice Chia Overnight Oats

Now that it is October I feel like I can pumpkin it up. I started the day with this delicious treat. 


1/2 cup of pumpkin purée

3 tablespoons oats old fashioned

1 teaspoon ground cinnamon 

1/4 teaspoon ground pumpkin pie spice

1/2 cup unsweetened vanilla almond milk 

1 1/2 cups water

2 teaspoons Chia seeds

1 teaspoon sliced almonds 

2 packets truvia or your favorite non-calorie sweetener

1/2 -1 tablespoons vanilla protein powder 


Place everything in a 32 ounce mason jar. Secure with lid. Shake it up. Let the oats rest overnight in the refrigerator. Shake well before serving. 

The oats will thicken up slightly however if you want a Thicker consistency reduce the amount of water. 
Hot oatmeal alternative

Place all the ingredients listed above in a microwavable glass bowl. Give a good stir & microwave on high for six minutes. Be careful all the contents will be very hot.  Stir the oats place back in the microwave and microwave again for another six minutes. Enjoy!

A Few of My Favorite Things Fudge

We had a very special birthday in the office this week and her favorite treat is fudge. I was going to purchase some at the local market but I ran out of time before it closed. Turns out it worked in my favor. Afterall homemade is alway better :)

Yields:   63 pieces 


1 can (14 ounce) sweetened condensed milk 

1 cup of milk chocolate, coarsely chopped ( I used daffins family favorite)

1 package (11 ounces) of peanut chips and chocolate chips combined (Tollhouse)

2/3 cup chopped finely werthers cooking caramels

1 cup roasted salted peanuts,  finely chopped

2 teaspoons pure vanilla extract (penzeys)


Prework: Prep a 9 by 9 ban with foil. Spray with nonstick spray. Set aside.

1. Place the first 4 ingredients in a microwavable safe bowl (preferably glass). Microwave for one minute and stir with silicon spatula. Repeat in 30 second intervals until chocolate is melted throughout. 

2. Once all the chocolate is melted add peanuts and vanilla to the mixture. Stir to combind and pull the batter into the prepared pan. Cover the fudge with plastic wrap and refrigerate for 2 hours or until firm. Remove the fudge from the pan and set on cutting board. Cut into desired size pieces and enjoy. I wanted to present them in a fashionable way so I placed them in mini cupcake paper cups. 

For optimal results store in a sealable container and chilled in the refrigerator.