Around this time of year I switch from stove top oats to overnight oats; i.e., rolled oats soaked in milk and, often, chia seeds. It’s cooling, filling, and is ready to go first thing in the morning. If you’re a food blog frequenter, you’re probably familiar with this breakfast, but have you ever tried using juice instead of milk? I was hesitant but now I’m on board – It’s rejuvenated this old standby for me and has my mind reeling with the possible fresh juice and garnish combinations, especially now that we have a juicer. Would green juice overnight oats be taking it too far?
Get my recipe for overnight oats with orange and pomegranate juices on Hellobee, and let me know if you give it a try!
We are headed out of town in just minutes, so I’ll keep this brief. I made a bunny-themed cake for a friend’s birthday. It was a total pain in the butt - confirming Zane and his little sister will not likely be getting elaborate birthday cakes. Tasty, for sure…but not themed. I used Sweetapolita’s fluffy vanilla cake with whipped vanilla bean frosting recipe and this bunny cake tutorial to pull it together.
I hope you have a wonderful holiday weekend! Here are a few highlights from the web this week to kick it off:
Love imagining the combination of flavors in these blistered beans with chili oil, mint, and orange on A Cozy Kitchen. As soon as we get beans in the Northeast I’m giving it a go.
I dig this idea for easier deviled eggs on Honestly Yum.
I’ve never been particularly draw to hot cross buns, but hot cross DONUTS? Now we’re talkin.
The most GORGEOUS photo of the week: The beet crust pizza on Bakers Royale.
I’m having a hard time focusing this week because I’m soooo pumped about the upcoming weekend. We’re getting out of the city with friends and have plans for spring-y menus and Easter festivities. We’re even staying at a place with a YARD (!!!) so we can have an egg hunt. On our to-eat list is lamb, as everyone agreed it was the perfect protein for celebrating this time of year.
The meal will incorporate flavors similar to this minty pasta salad and lamb recipe I wrote about for Recipe.com. Lamb’s subtle gaminess gets a lift from a refreshing pasta salad that’s more herbs, arugula, and lemon than pasta. Head on over to get the recipe, along with my adaptations and photos, and I’ll see you in this space later this week.