healthy spiced snickerdoodle iced latte

October 3, 2020December 15, 2020

Coffee fall Recipes

this healthy spiced snickerdoodle iced latte is literally fall in a drink. it is sweet, but not to sweet, flavorful, healthy, made with super simple ingredients, and best of all, it will not take you more than 5 minutes to make. iced latte recipes are among my favorite to create because 1. I LOVE my iced lattes, and 2. you don’t have to wait for it to cook to enjoy it! it’s a win win!! you can also make this recipe using cold brew, or you can make it hot by steaming the milk!

I woke up this morning and it was chilly and cloudy, so naturally I had to make a delicious fall drink to celebrate the weekend. it has been so cool out lately and all I have been craving is fall recipes and coffee, no why not combine the two? here’s what you need to do: make this latte, grab yourself a nice cozy breakfast, turn on the halloween baking championship, and cozy up and enjoy it. you won’t regret it!

healthy spiced snickerdoodle iced latte

ingredients in a healthy spiced snickerdoodle iced latte

these ingredients are super simple and are very customizable! substitutions are below!

1 cup milk of choice
1-2 tbsp coconut sugar (depending on how sweet you like it)
1/4 tsp vanilla extract
1/2 tsp cinnamon
2 shots of espresso

healthy spiced snickerdoodle iced latte

how to make a healthy spiced snickerdoodle iced latte

add the milk, coconut sugar, vanilla, and cinnamon to a blender and blend. pour over ice and pour in the espresso.

told ya it was easy 🙂

enjoy!

substitutions

milk- you can literally use any milk
coconut sugar- replace with brown sugar
espresso- replace with cold brew or brewed coffee

healthy spiced snickerdoodle iced latte

try these healthy coffee recipes next!

pumpkin spice latte

salted maple iced latte

lavender honey iced latte

mocha iced latte

salted caramel iced latte

chloe.foods

baked brie… heaven. this will be making a major

baked brie... heaven. this will be making a major appearance in the Taylor house for thanksgiving tomorrow. i can’t think of a better thing to snack on while i do some thanksgiving cooking. here’s how to make it.
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in a bowl, mix pecans and maple syrup. (you can add any of your fav nuts/toppings). score your brie and top with the nut syrup mixture. bake in the oven at 400° until melty. enjoy with your favorite bread.

me🤝easy meals there is literally nothing better

me🤝easy meals
there is literally nothing better than eating a massive bowl of pesto pasta on the couch in your pjs. literally all you have to do is blend a few ingredients and pour it over some pasta. here’s the recipe.
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in a blender, blend 2 cups fresh basil, 1/4 cup olive oil, 1/4 cup parmesan, 3 tbsp toasted almond pieces, 2 tbsp minced garlic, and 1 tsp salt. mix into yo fav cooked pasta and enjoy ;)

so i made one of the best recipes i’ve ever made

so i made one of the best recipes i’ve ever made the other day🤜🏼🤛🏼. pumpkin spice cinnamon rolls. THEY ARE INSANE. guys you have to make these, they are the perfect thanksgiving morning breakfast. i will definitely be making these again on thanksgiving morning. here’s the recipe.
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pumpkin spice cinnamon rolls.
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mix 2/3 cup warm (110-120°) milk, 1 tbsp honey, 1 pack active dry yeast. let sit about 5 mins, it should foam.
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in stand mixer, mix 2 cups all purpose flour, 2 cups bread flour, 1/2 c coconut sugar, 1 tsp salt, 1 egg, 1/4 cup softened butter, 2/3 cup pumpkin purée, and yeast mixture with a dough hook until a dough ball forms.
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place the dough ball into a greased bowl, cover with plastic wrap, and let sit 1 hour or until dough doubles in size.
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mix 1 cup coconut sugar with 1 tbsp pumpkin pie spice and 1 tbsp cinnamon. roll the dough out onto a floured surface in a 12x24 rectangle. pour 1/2 cup melted butter over the dough and sprinkle the cinnamon sugar mixture all over the dough.
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roll into a log (so that it stays long), pinch the ends, and cut into 12 rolls. place into a greased 9x13 pan, cover, and let sit 30 minutes. bake at 350° for 22-28 mins or until golden brown and center is cooked through.
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frosting: beat 1 cup softened cream cheese, 1 cup powdered sugar, 1 tsp vanilla, and 1/4 cup maple syrup. let rolls cool before spreading on the frosting.

pbj overnight oats: for when you need a premade (a

pbj overnight oats: for when you need a premade (and delicious) breakfast to grab on your way out the door. all you gotta do is mix 1/2 cup oats, 1 scoop vanilla protein powder, a pinch of salt, a spoonful of pb, and 2/3 cup oat milk. cover and let sit overnight. top with jam, more pb, and your fav fruit

happy monday squad😎. t-5 days till i’m laying

happy monday squad😎. t-5 days till i’m laying on a beach in the keys but until then it’s grind time. my favorite thanksgiving dessert is chocolate pecan pie (recipe on my blog). this year i gave it a twist and turned it into bars and i give you: chocolate pecan pie bars. brought them to school today and everyone agreed they are unmatched. GO MAKE THEM!!
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chocolate pecan pie bars:
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crust:
mix 3/4 cup all purpose flour, 1/3 cup coconut sugar, 1/4 tsp salt, and 1/3 cup melted butter. press into greased 9x9 pan and bake at 350 for 10 mins.
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filling: beat 2 eggs, 1/3 cup coconut sugar, 1/3 cup maple syrup, 1/4 cup melted butter, 1 tsp vanilla, 2/3 cup melted choc chips, and 1 cup pecan pieces. pour over the baked crust and bake 33-38 more mins. cut into 9 bars and enjoy ;)

half marathon numba 3 is done whoop whoop. had to

half marathon numba 3 is done whoop whoop. had to document my running buddy’s first half marathon (a historical occasion). proud of u bud. i finished with a time of 1:39:32 (7:34 pace) and we placed first and second in our age group (got some nice $ocks). so proud so proud. also got a hottttt bagel right after🤧😍🤤. i sure as hell didn’t get here by obsessively controlling my food intake and depriving my body of the food it craves. FOOD IS FUEL. i’m probably eating more right now than i’ve ever eaten in my life (though i don’t track because it doesn’t matter). i also feel the best i’ve ever felt and i’m running the fastest times i’ve ever run. in 10 years i will not care how many calories i ate on whatever day. but in 10 years i will remember this day, the fun i had, and what i was able to accomplish by eating whatever i crave. food is not the enemy. it doesn’t have to be complicated. i know it is easier said than done but trust me, it is 100% possible. life is a whole lot more than food.

i could live off of thanksgiving desserts. and tha

i could live off of thanksgiving desserts. and that includes pumpkin pie (duh). pumpkin szn is my favorite szn. here’s my fav pumpkin pie recipe. guys, it’s sooooooo easy to make. you’re gonna want this one on your thanksgiving table.
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1 pie crust (homemade or store bought)
1 can pumpkin purée
1/3 cup maple syrup
1/2 cup coconut sugar
2/3 cup heavy cream
1/4 tsp salt
2 tsp vanilla
2 eggs
1 1/2 tbsp pumpkin pie spice
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preheat the oven to 400°. beat all of the ingredients in a large bowl. place the pie crust in your pie pan. pour the batter into the pan and bake for 15 mins, then reduce the heat to 350° (leaving the pie in the oven) and bake for about 55 more minutes. slice, serve, and enjoy ;)

classic brioche rolls. my favorite contribution to

classic brioche rolls. my favorite contribution to thanksgiving dinner. yes. the time for sharing thanksgiving recipes starts now, holidays focused around good food are my heaven so here’s one of my favorite thanksgiving recipes.
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in a stand mixer, mix 2 1/2 cups unbleached all purpose flour, 1/2 tsp salt, and 2 1/4 tsp instant yeast. mix in 2/3 cup warm milk, 1 tbsp honey, 2 tbsp melted butter, and 2 eggs until fully incorporated (it will take a few minutes). cover the bowl with plastic wrap and let sit for 1 hour.
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preheat the oven to 375°. turn the dough out onto a floured surface and punch down the dough. roll the dough into a 12x18ish rectangle. spread 1/3 cup melted butter over the dough (you will not use all of the honey butter). roll the dough into a log and pinch the ends. cut into 8 rolls. arrange rolls in a standard loaf pan, cover, and let sit for 20 minutes. brush the top of the rolls with egg wash and bake for 35-40 minutes. *after they bake for 20-25 mins, cover them with tin foil and let them continue baking. this is so that they don’t brown too much on the top.* spread more butter on top of the rolls and enjoy 😉
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notes
*if you don’t have a stand mixer, just knead in the ingredients, you don’t have to have one
*if dough is a little too sticky when you first make it, knead in a little more flour

BAGEL SANDWICHES>>> ⠀ as we know, i go through m

BAGEL SANDWICHES>>>
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as we know, i go through major food phases. i’m currently in a massive bagel phase. like i wish i could be eating a bagel at every second of every day. made a classic bacon egg and cheese on sunday and it was fantastic. if it’s been more than 24 hours since you’ve had a bagel sammy, do yourself a favor and go make one.

took pretty much all of last week off of posting b

took pretty much all of last week off of posting because i just needed a little mental break. make sure you are taking breaks, it’s so important to unplug and get away from your phone. i’ve been soooo busy and on busy days overnight oats are one of my go to’s. i’ve also been craving chocolate all day every day so here we are with some chunky money overnight oats. here’s the recipe.
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chunky monkey overnight oats.
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1/2 cup oats
1 scoop vanilla protein powder
1 tbsp cacao powder
pinch of salt
spoonful of pb
2/3 cup oat milk
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topped with bananas and walnuts

happy halloween🎃. you should probably celebrate

happy halloween🎃. you should probably celebrate by making this maple pecan bundt cake... it’s amazing. remember that your body is 100% deserving of whatever food you want to eat today regardless of what you ate yesterday and how much you moved your body this week. here’s the bundt cake recipe.
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maple pecan bundt cake.
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1 cup butter (softened)
1 cup coconut sugar
2/3 cup maple syrup
6 eggs
2 tsp vanilla
1/3 cup oat milk (or any milk)
3 cups flour
1/2 tsp salt
2 tsp baking powder
1 cup pecan pieces
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preheat the oven to 350°. beat the butter, coconut sugar, syrup, eggs, vanilla, and oat milk. beat in the flower, salt, and baking powder. mix in the pecan pieces. pour into a greased and floured bundt cake pan and bake for 48-53 minutes or until a toothpick comes out clean. for the frosting beat 1 cup softened cream cheese with 3 tbsp maple syrup.

on the weekends, i often get distracted doing stuf

on the weekends, i often get distracted doing stuff and by the time lunch roles around, i am RAVENOUS. this lunch has saved me several times. and it’s SO EASY TO MAKE. here’s how i made it.
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leftover white rice on the bottom. chopped some carrots, onion, and cucumber and marinated them (in soy sauce, sesame oil, sweet chili sauce, and sriracha) in a container in the fridge. topped it all off with smoked salmon.

every time i make a bagel sandwich, i make it a li

every time i make a bagel sandwich, i make it a little bit better. i think i’ve got it perfect now. here’s how to make the best bagel sandwich:
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toasted everything bagel obv. fry an egg, before flipping it, douse it in hot sauce and everything but the bagel seasoning. as soon as the egg is done, add a slice of cheese on top so it gets melty. top your bagel with smoked salmon, the egg and cheese, and greens and you are good to go my dude.

pumpkin cream cheese swirl bread. the perfect way

pumpkin cream cheese swirl bread. the perfect way to spice up your pumpkin bread. this is a fall staple in my house.
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1 1/2 cups all purpose flour
1/4 tsp salt
1 tbsp pumpkin pie spice
1 tsp baking soda
2/3 cup coconut sugar
1 tsp vanilla
1 can pumpkin purée
1/3 cup coconut oil (melted)
2 eggs
1/2 cup cream cheese (softened)
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preheat the oven to 350°. mix the flour, salt, pumpkin pie spice, baking soda, and coconut sugar. in a separate bowl, mix the vanilla, pumpkin purée, coconut oil, and eggs. combine the wet and dry ingredients and and pour half of the batter into a greased loaf pan and spoon the cream cheese throughout the batter. top with the additional batter and bake for about 70 minutes or until a toothpick comes out clean.

repeat after me: BREAD IS NOT BAD ⠀ i take pride

repeat after me: BREAD IS NOT BAD
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i take pride in the fact that i’ve had bread in every meal today (toast, pancakes, a sandwich, and then a bagel)😎. idk who gave society the idea that bread is “bad” but i will not take this bread slander✋🏻. carbs are your body’s main source of energy. therefore, bread is fuel, bread is GIVING YOU ENERGY.
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now that that’s been established, let me share my new fav toast combo with you. i’ve had it every day for 5 days straight. toasted rye bread, avocado, tomatoes, hot sauce, and lottsss of etbtb seasoning.

my new favorite fall dessert: apple pie bars (they

my new favorite fall dessert: apple pie bars (they are heavenly). nuff said, here’s the recipe.
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apple pie bars.
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crust:
3/4 cup all purpose flour
1/3 cup coconut sugar
1/4 tsp salt
1/3 cup melted butter
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filling:
3 large apples (peeled and cut)
3/4 cup coconut sugar
1 tbsp lemon juice
1 1/2 tbsp cinnamon
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crumble topping:
3/4 cup all purpose flour
1/3 cup coconut sugar
1/3 cup melted butter
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preheat the oven to 350°. to make the crust, mix the flour, coconut sugar, salt, and butter. press into a greased 9x9 pan and bake for about 15 minutes. while it bakes, combine the apples, coconut sugar, lemon juice, and cinnamon. in a separate bowl mix the flour, coconut sugar, and butter to make the crumble topping. spread the apples over the baked crust and crumble the topping on top. bake for 45-50 more minutes, cut into 9 bars, and enjoy ;)

when your latte glistens in the morning light🤩.

when your latte glistens in the morning light🤩. waking up at the crack of dawn is worth the bright red sunlight that lasts for like 5 minutes every morning. i’ve had an iced pumpkin spice latte everyday for the past 5 days and tomorrow will make it 6. let me introduce you to the easiest pumpkin spice latte you will ever make. literally all you have to do is pour your espresso over ice with @califiafarms pumpkin spice creamer and oat milk.

if reese’s aren’t your favorite candy you are

if reese’s aren’t your favorite candy you are lying to yourself. halloween is coming up so obviously i had to make my favorite candy. (they are 10x better when you make them at home, trust me). i’m just gonna leave the recipe here, enjoy 🙂
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1 cup peanut butter
1/3 cup coconut sugar
1-4 tbsp all purpose flour (depending on how thick your pb is)
1 1/2 cups chocolate chips
1 tbsp coconut oil
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mix the peanut butter, coconut sugar, and flour.
in a microwave safe bowl, mix the chocolate chips and coconut oil and heat in 30 second intervals (mixing between) until fully melted.
line mini muffin tins and add a little melted chocolate into the bottom. spoon onto the sides and freeze for 5 mins.
add a spoonful of the peanut butter mixture and cover with a little more melted chocolate. freeze or refrigerate until hardened.

on sundays we brunch. and no, i don’t mean i wai

on sundays we brunch. and no, i don’t mean i wait until lunch to eat breakfast. i mean i eat breakfast and then i eat another breakfast for lunch. fancy brunch plates are one of my favorite meals. this one was one of the best ones i’ve ever made. it was unreal, here’s how i made it.
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preheat oven to 400°. chop 1 russet potato and dice about 1/4 of a sweet onion. toss the onion and potato together with a little olive oil, salt, pepper, garlic powder, and onion powder. bake about 30 minutes. cook 2 eggs to your liking and serve over a bed of greens with smoked salmon (use foppen smoked salmon, thank me later) and the potatoes. top everything with chopped parsley and hot sauce (added after the pic), serve, and enjoy :)

scones + coffee + netflix in bed on a fall weekend

scones + coffee + netflix in bed on a fall weekend morning😌
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happy saturday. we’ve officially made it though another week. not gonna lie... i’m feeling a little burnt out so i will definitely be spending this weekend doing lots of relaxing. i will also be eating breakfast in bed and watching netflix both days this weekend (my favorite weekend routine). here’s an amazing apple scone recipe. i recommend eating one warm with your morning coffee.
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cinnamon apple scones.
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mix 2 cups all purpose flour, 1/3 cup sugar, 1 tbsp cinnamon, 1/2 tsp salt, and 2 tsp baking powder. mix in 1/2 cup cold butter (cut into cubes), mushing with your fingers until they are evenly distributed in about pea sized pieces. knead in 1 tsp vanilla, 1 egg, 1/4 cup oat milk, and 2 cups finely chopped apples. knead onto a floured surface and form into a circle. cut into 6-8 scones and place on a greased baking sheet. brush with melted butter and sprinkle cinnamon sugar on top (optional). bake at 400° for 20-23 minutes or until golden brown on the bottom. enjoy :)

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