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Food & Drink

Autumn, Breakfast, Dessert, Food & Drink, Seasonal

Oatmeal Chocolate Chip Breakfast Cookie Cups

Oatmeal Chocolate Breakfast Cookie Cups - Oh Honey by Kayleigh KosmasI’m not a natural breakfast eater. I think it’s because I’m not a morning person, and I’d rather sleep an extra 15 minutes than spend that time eating. So in order for me to actually eat breakfast, my breakfast food has to 1. Be made in advance; and 2. Be tasty enough that it’s worth making time for. I’m happy to say these healthy (vegan and refined sugar-free!) and versatile (fill them with whatever you like!) oatmeal chocolate chip cookie cups tick both those requirements. Before I get to the recipe, though, some life updates!

In case you missed my Insta-announcement, I’m having a baby!!! I’m officially going to be a mama next February, and I’m pretty darn excited. I’m not someone who always knew they wanted to raise kids. I’ve been back and forth and on the fence, and at times I’ve really felt content with a husband and super cool cat. But now that my little one is on the way, having a kiddo feels like it’s absolutely the right choice and four months into my pregnancy, I can’t imagine not doing this right now!

When I found out I was pregnant, I naively thought, “This is great! Ponny and I will have one last summer, just the two of us, before we’re parents.” I imagined happy hours, impromptu trips to the coast and lots of hiking. About five minutes after having that thought, morning sickness hit and is just letting up now. I thought morning sickness was a trivial pregnancy rite of passage that wouldn’t interfere much with daily life and I think that’s because of its cutesy name. After nearly four months of mostly round the clock “morning” sickness all I can say is this: it really needs to be called what it is. All. Day. Nausea. And vomiting! It kept me from leaving the house, from socializing, from eating, let alone blogging about yummy summer foods. That’s why it’s been so quiet here this summer.

Oatmeal Chocolate Breakfast Cookie Cups - Oh Honey by Kayleigh KosmasBut I’m starting to feel a little more like my old self again, and I think it’s time to dust off the blog. Now that I can eat more than saltines, my biggest priority is eating lots of filling, nutrient packed foods, but without compromising on flavor. If the healthy food I’m eating also tastes good, the chances of me breaking down and eating a tub of ice cream are lower, know what I mean?

So in the coming months, expect some tasty, healthy(ish) recipes along with some make-ahead meals. I’ll want to have some of those under my belt in preparation for baby’s arrival! I have some mama- and baby-friendly DIYs I hope to get to soon, too.

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Beverages, Food & Drink, Summer

Matcha Mate Iced Tea Latte

If you’ve spent much time around the blog, you probably know how much tea I consume. Coffee for me is an occasional treat; tea is the stuff of everyday sustenance. For most of the year I sip hot tea throughout the day to keep warm, and nibble tea-infused desserts to satisfy my sweet tooth. In the heat of summer, though, turning the oven on to bake sounds like torture and the last thing I want to drink is a steaming mug of anything. So instead of tea I drink…oh, wait, I still drink tea! And lots of it. In fact, I store away some of my favorite teas just for summer, because drinking them cold brings out all their tasty flavors.

Stash’s Organic Matcha Mate is one of those teas. When they came out with this tea – a smooth blend of Japanese matcha, green tea and yerba mate – earlier this year I liked it hot, but knew I’d love it cold come summer. It’s a nice, strong tea for early mornings and lazy afternoons when I need a little caffeine boost, but without the bitter flavor that sometimes accompanies robust teas. I’ve enjoyed it on its own several times, but I think the matcha and mate flavors are at their best in slightly sweetened latte form. I brew the tea hot and strong, then pour it over ice with a generous drizzle of honey and a splash of cold almond milk, resulting in a silky and immensely sippable tea latte that’s made for hot days. The distinct tea flavors come through and, if you ask me, they’re actually made stronger by the dash of sweetness in the latte.

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Dessert, Food & Drink, Seasonal, Summer

Quick and Easy Dark Chocolate and Sea Salt Ganache Tart

I’ll happily eat a chocolate ganache tart anytime time of year. It’s one of the few desserts I’m happy to bake all year, too, even in the heat of summer. See, you just give the buttery pastry a quick bake ’til it’s golden – then you can turn the oven off! The ganache itself warms up on the stove then cools in the pastry shell, so you don’t have to worry about keeping anything heat-generating on for too long. If you’re like me and live in an old house without air conditioning, that’s enough to make this recipe a winner.

And I haven’t even gotten to the chocolate part yet. Ganache is one of those things that’s so decadent and utterly delicious it’s hard to believe it only has two ingredients. A silky, rich blend of cream and chocolate – and that’s it! I like to chill ganache tarts in the refrigerator before serving, so the ganache is cool and thoroughly set. Something about chilled chocolate makes it even tastier as it melts in your mouth! Make sure to use the best tasting dark chocolate you can find, and don’t forget the sprinkle of sea salt. It brings out the flavor of the chocolate and is a tasty foil for the creaminess of the ganache. Mmmm.

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Dessert, Food & Drink, Seasonal, Spring

Rhubarb Buttermilk Upside Down Cake

Rhubarb Upside Down Cake - Oh Honey Blog by Kayleigh KosmasI’m going to keep this one short and sweet. I made this easy peasy rhubarb buttermilk upside down cake a few weeks back, and have been meaning to share the recipe ever since. Between working on our new house, taking care of our basement kitty, Pinecone (more on her here), and other life stuff, it’s been near impossible to sit down and write. I want to share this cake with you before rhubarb season passes us by though, so here goes! If you like rhubarb, sweet and tart flavors, cake or any combination of those things, you’re going to inhale this upside down cake the same day you bake it, just like Ponny and I did!

It might not be the prettiest cake I’ve ever made (next time I’ll cut the rhubarb into skinnier pieces), but it is one of the most delicious. The rhubarb is melt-in-your-mouth tender and the buttermilk brings out the natural tang of the rhubarb, while also making the cake extra moist. It’s a sweet cake, but not so sweet, like some of the rhubarb desserts out there – I think some people tend to drown rhubarb in sugar. I say let rhubarb be what it is – a tender, tart and magical food we get to enjoy for just a few weeks every spring – and that’s just what this cake does. I hope you enjoy it as much as we did!

Rhubarb Upside Down Cake - Oh Honey Blog by Kayleigh Kosmas

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Food & Drink, Seasonal, Spring, Supper

A Spring Greens Pizza + We Bought a House!

Spring Greens Pizza by Kayleigh Kosmas - Oh Honey blogFirst things first: Ponny and I bought a house!!! I’ve mentioned it a couple times already, but it feels a lot more real now that we’re actually starting work on our little fixer. It’s a 1918 bungalow with a brick fireplace, airy kitchen and stunning original features–okay, so that’s just my positive spin on the fact that it still has all original wiring, plumbing and zero hardwired light fixtures. Yikes. Still, I am so, so happy to own a place of our own after living in apartments–at long last I can paint the walls whatever color I want. I can drill holes wherever I feel like it!

Spring Greens Pizza by Kayleigh Kosmas - Oh Honey blogSpring Greens Pizza by Kayleigh Kosmas - Oh Honey blogWe’re planning to spend every spare moment over the next several months bringing the house into the 21st century, which won’t leave much time for cooking. I don’t want to resort to eating fast food every night, so I’ve been brainstorming healthy and satisfying meals that can be thrown together with minimal effort after a long day of home projects. One of my favorites so far is this spring greens pizza–it takes about five minutes to prep, 15 minutes to bake and even less time to devour because it is so tasty.

Spring Greens Pizza by Kayleigh Kosmas - Oh Honey blogThe pizza has all my favorite farmer’s market greens of the moment: asparagus shaved into thin ribbons, adorable fiddleheads, peppery nasturtium leaves and tender micro greens. They’re piled high on a olive oil base, dotted with chèvre and sprinkled with sea salt and freshly ground pepper. The vegetables bring a wealth of flavors and textures to the pizza and the creaminess of the goat cheese balances the bolder green flavors–it’s one of those meals that’s so simple yet so full of flavor you’re left wondering how so many yummy taste molecules were able to fit into every little bite. Continue Reading