Overnight Oats

overnight oats 3

Happy Groundhog day! Are you hoping Punxsutawney Phil doesn’t see his shadow so that you can bask in balmy 70 degree weather? Or are you hoping for a shadow and more snow days? Either way, we’ve got you babe with delicious, creamy, and quick over-night-oats!

Side note: please tell us you’ve seen Groundhog Day with Bill Murray. If you haven’t google “name of song that plays every morning in movie groundhog day” right now. The Sonny and Cher reference will make more sense and you’ll realize we’re not calling you babe.

Overnight oats are the perfect on-the-go breakfast for hectic mornings. It’s our go-to for days when we need to get into the office early. The concept has exploded in the blog world over the last year, so we thought we’d join in and share our favorite version.

We combine 1/2 cup plain greek yogurt with 1/3 cup oats, and stir the mixture together so that the oats become soft and creamy after being refrigerated over night. We top it all off with cinnamon, fresh berries, and a pool of almond butter. It’s a sweet, satisfying breakfast to ease the stress of chaotic mornings!

Happy double dipping!

overnight oats 1

Overnight Oats – make ahead the night before and enjoy in the morning


  • 1/3 cup oats (steel cut or rolled)
  • 1/2 cup plain greek yogurt
  • 1/4 cup berries (frozen or fresh) – you could also substitute sliced bananas
  • 2 tbsp almond butter (or peanut butter)
  • 2 tsp cinnamon


  • In a container (or bowl, or mason jar) mix oats, greek yogurt, and cinnamon. The oats should be coated in the yogurt.
  • Mix in berries
  • Top with a dollop (or puddle) of almond butter
  • Sprinkle with a pinch of oats and a dash of cinnamon
  • Place in refrigerator overnight and enjoy a delicious breakfast in the morning


Pumpkin French Toast with Toasted Coffee Pecans

Pumpkin French Toast

 We realize you may be on pumpkin overload…pumpkin spice lattes, pumpkin bread, pumpkin butter, pumpkin glazed chicken, pumpkin pancakes, pumpkin beer, pumpkin spice M&Ms (oh yeah, it’s a thing). Do you think the world is slightly obsessed with pumpkin? Yes, and so are we so we made this pumpkin french toast topped with toasted coffee pecans. Embrace the pumpkin spirit.

Pumpkin French Toast

This recipe is inspired by one of our favorite blogs, A Cozy Kitchen.

Pumpkin French Toast

The sweet pumpkin puree is mixed into the batter, giving the french toast a delightful fall color. Cinnamon and nutmeg boost the fall flavor. The coffee toasted pecans are the real treat, though. They’re toasted in melted butter and brown sugar, and dusted with coffee grounds. You’ll be tempted to eat them all right off the pan (we were). But save some to top the french toast because the buttery crunch with the warm pumpkin flavor is out of this world!

Pumpkin French Toast

We’re smitten with pumpkin. We’re smitten with this pumpkin french toast.

Pumpkin French Toast

Drizzle maple syrup over the french toast or be indulgent and spread pumpkin butter on it. Happy double dipping!

Pumpkin French Toast

Recipe – adapted from A Cozy Kitchen

Serves 4


French Toast:

  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin spice
  • 1/2 tsp. nutmeg
  • 1 loaf thick sliced multi-grain bread

Coffee Toasted Pecans:

  • 1/2 cup pecans, chopped
  • 1 tsp. ground coffee
  • 1 tsp. cinnamon
  • 1/2 Tbsp. butter
  • 1 Tbsp. dark or light brown sugar


1. Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, and cinnamon. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you’re able to handle them. Chop up the pecans until finely chopped and set aside.

2. In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.

3. Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.

4. Preheat your skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans.

5. Serve warm with maple syrup or pumpkin butter. Enjoy!

Norwegian Waffles

Norweigan Waffles

Every family has a traditional and essential brunch staple. You know, the food that everyone knows for certain will be served, but asks if it will be prepared just in case for some reason it is forgotten, which would be unimaginable and entirely unacceptable. The recipe that has been handed down for generations. The food that causes mouths to water upon the mere utterance of its name.  For our family this brunch staple is Norwegian Waffles.

Norweigan Waffles

The recipe started with Grandma Kari (our great grandma), who immigrated to the United States from Norway. Grandma Kari was known for her hard work ethic and her cooking, especially her waffles.

Norweigan Waffles

These waffles bring a stream of memories each time we eat them…brunch with our entire family (aunts, uncles, cousins, grandparents) the morning after Thanksgiving, enjoying the waffles at the cabin on Sunday morning with friends who’ve visited for the weekend, and devouring 15+ waffles prepared by our 3rd cousin Rungnild during our trip to Norway (we were 9 by the way, with huge appetites and no shame).

Norweigan Waffles

These waffles are melt in your mouth delicious. Seriously, they melt in your mouth. The buttermilk and sour cream add a satisfying tang. The flour is sifted which gives the waffles the light and fluffy texture. Once the batter is ready, it’s poured onto the piping hot waffle iron and then the magic happens…a perfectly browned, slightly crisp Norwegian Waffle.

Top your waffle with maple syrup, butter, powdered sugar, jam, fresh fruit or enjoy it plain. There’s no wrong way to go with these waffles! 

Happy double dipping!

Norweigan Waffles

Recipe – Great Grandma Kari’s Recipe

Makes about 12 waffles.

*If you’re serving a smaller crowd the waffles can be frozen in a plastic freezer storage bag and re-heated to enjoy later.



  • 2 ½ cup flour, 2 Tbs. sugar, 1 ½ tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt


  • 2 eggs
  • ¼ cup butter, melted
  • 2 Tbsp. sour cream (can substitute plain Greek yogurt)
  • 1 ½ cup buttermilk (add more as needed if batter is too thick)
  • ½ cup water


  1. Heat waffle iron.
  2. In a large bowl, sift dry ingredients together.
  3. Beat eggs in a medium bowl. Add ¼ cup melted butter. Add remaining wet ingredients and mix together.
  4. Add wet ingredients to dry ingredients, mix together well. If batter is too thick add additional buttermilk.
  5. Add batter to waffle iron and cook until brown and slightly crisp.
  6. Serve with maple syrup, powdered sugar, fresh fruit or butter. Enjoy!

Peanut Butter Banana Granola Bites


We could have called this post peanutbutter-banana-granola-bites-to-make-you-the-office-rock-star because that’s what happens when you make these and bring them to work as a sweet Monday treat.


We shared these delicious and healthy bites with our co-workers today. They were a hit. The perfect 3pm pick-me-up.


So if you’re looking to butter up your boss or just share a treat, these peanut butter banana granola bites are the ticket.

Happy double dipping!


Recipe – adapted from Angela’s Banana Bread Protein Bar Recipe

Yields 15

Dry ingredients:

  • 2/3 cup gluten-free rolled oats
  • 1/2 cup flax-seed flour
  • 1/2 cup chopped hazelnuts
  • 3 tbsp dark chocolate chips
  • 1/4 tsp cinnamon
  • 1/4 tsp fine grain sea salt

Wet ingredients:

  • 3/4 cup mashed ripe banana (about 2 small-medium)
  • 1/2 cup natural smooth peanut butter
  • 1/3 cup coconut milk
  • 1/4 cup honey
  • 1 tsp pure vanilla extract


1. Preheat oven to 350F and line an 8-inch square pan with 1 piece of parchment paper. Tip – to get the parchment to stick to the pan, give the base a spray with olive oil and do this for the next paper too.

2. Whisk all dry ingredients together.

3. Mash bananas until smooth and measure out 3/4 cup. Stir together the banana and all the wet ingredients in a bowl.

4. Add the wet mixture to the dry mixture and stir well until combined. The dough should be very sticky!

5. Roll the batter into bites size rounds, and place on prepared pan.

6. Bake at 350F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch. Cool in the pan completely (We  left it for 1 hour).

7. Bring to work and share with your co-workers. Enjoy!

Paleo Roasted Banana-Nut Bread (and gluten free)

Paleo Roasted Banana-Nut Bread 

 Mr. Caveman (or Miss Cavewoman) would have been very happy to eat this bread. We certainly were.

Paleo Roasted Banana-Nut Bread

The Paleo (or Caveman) diet seems to be the hot trend in the healthful foodie sphere. And although we don’t adhere to it, we wanted to see what all the buzz was about so we made this roasted banana-nut bread. It’s Paleo because it contains no wheat, dairy products or processed ingredients. Basically Mr. Caveman could have made this over the open fire (the oven of his day).

 Paleo Roasted Banana-Nut Bread

The roasted bananas make this bread so moist and sweet and creamy. The almond meal provides a rich nutty flavor and crunch. We ate this fresh and hot out of the oven with spoon. It was like eating cake.

Happy double dipping!

 Recipe – adapted from http://www.runningtothekitchen.com/

Makes 1 Loaf (8 x 5 pan)


  • 1 cup flax meal
  • 1 cup almond flour*
  • 1 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 1/2 very ripe bananas, roasted
  • 2 eggs
  • 1/3 cup coconut milk
  • 1 Tbsp. honey
  • 1 tsp. vanilla

*To make homemade almond flour we ground 1 cup of raw whole almonds in a food processor for 20 seconds. We did not sift the flour so it was not as fine as store-bought almond flour. We kept the larger almond pieces to add texture to the bread. However, if you want finer flour place it through a sifter after pulsing.


1. Pre-heat oven to 350 degrees F.

2. Place bananas on a baking sheet and roast for 10 minutes. Keep the peel on. After 10 minutes, remove from oven and mash.

3. In a large mixing bowl combine flax meal, almond flour, baking soda and cinnamon.

4. In a small mixing bowl whisk together eggs, coconut milk, vanilla and honey.

5. Add wet ingredients and roasted mashed bannans to dry ingredients, and mix gently until fully incorporated.

6. Pour batter into greased 8 x 5 bread pan. Bake for 35 minutes.

7. Serve fresh out of the oven and enjoy!

Loaded Holiday Apple Oatmeal Raisin Cookies



Oh the weather outside is frightful! (15 inches of snow!) But the cookies are so delightful. And since we’ve no place to go, bake the cookies, eat the cookies, let it snow! (and eat the cookies some more) 


15 inches of snow means it’s time to turn on the oven and bake up some holiday cheer! We sang along with Bing Crosby and made these delightful loaded holiday apple oatmeal raisin cookies with toasted walnuts and sweetened with maple syrup. That is holiday cheer in the form of a cookie.  




Norwegian Babushka agrees. She devoured a few…or was that us?


So as you are warm and cozy inside your home and avoiding shoveling your driveway, (because really, what is the point of shoveling if you have an amazing neighbor who will do it for you if you wait just long enough?) make some cookies for yourself…and to share with your kind neighbor.

Happy snow. Happy double dipping!



Makes 13 cookies


  • 1 cup whole wheat flour
  • ½ rolled oats
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • ¾ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ginger
  • ½ cup chopped walnuts
  • 1/3 cup raisins
  • 3 tbsp. vegetable oil
  • ¼ cup apple sauce (or 1 medium apple)*
  • 1 tsp. vanilla
  • ½ cup maple syrup

*We made our own apple sauce. See below for method.


  1. Pre-heat oven to 325 degrees F.
  2. Peel and chop apple, and sprinkle with cinnamon. In a medium sauce pan over low heat, simmer apple slices until soft. Place in food processor (or blender) and process until smooth, leaving some chunks.
  3. In a large bowl combine dry ingredients.
  4. In a medium bowl combine wet ingredients.
  5. Add wet ingredients to dry ingredients and mix together.
  6. Using a spoon (or your hands), form dough into 13 round balls and place on baking sheet.
  7. Bake in oven for 14-15 minutes.
  8. Serve with holiday spirit and enjoy!

Dark Chocolate Coffee Mini Scones


Delightful clouds of sweet chocolate coffee joy in your mouth. That’s what these light and fluffy dark chocolate coffee mini scones are!


It has been a lazy and chilly Saturday afternoon and these gooey, comforting scones were the perfect treat to provide some warmth. And after our grueling work-out this morning (we’re training for the Twin Cities Monster Dash on October 27th), we thought we deserved (and needed) some extra fuel in the form a baked good.

We adapted this recipe from a blog that we really enjoy reading, ohsheglows.com. It called for spelt flour and although we’ve never baked with this type of flour before we thought we’d give it a whirl. Spelt flour is a whole grain and has more protein than wheat flour. Extra fuel! Another crazy twist to this recipe is curdled milk. Quick science lesson (we are the daughters of a chemistry teacher after all). pH measures how acidic a substance is. In normal conditions milk has a pH of about 6.5, meaning it’s just slightly acidic. But when you add apple cider vinegar which has a pH of 4.25 (much more acidic), the pH falls and the protein structure of the milk changes, causing the milk to curdle.

Why use curdled milk in baking? Sour curdled milk in your refrigerator is disgusting. But the curdled milk that we made as part of the batter gives the scones a moist and fluffy texture. Chemistry is awesome!

So put your lab coat on (or apron if you prefer), and curl up with these dark chocolate coffee mini scones! Happy double dipping!

Recipe – adapted from ohsheglows.com

Makes 15 mini scones


  • 1 ¾ cups spelt flour (or whole wheat pastry flour or all-purpose flour)
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1 tsp. pure vanilla extract
  • ¼ cup canola oil
  • ¼ cup pure maple syrup
  • 1/3 cup very strong coffee
  • 1 tsp. apple cider vinegar
  • 1 tbsp. 1% milk
  • ½ cup + 2 tbsp. dark chocolate chips


  1. Pre-heat oven to 375 degrees F. Line baking sheet with parchment paper or a non-stick mat.
  2. In a small bowl mix the apple cider vinegar and milk, and set aside for a couple minutes until it curdles.
  3. In a large bowl mix together the wet ingredients (oil, vanilla extract, coffee, maple syrup, apple cider vinegar + milk mixture)
  4. In another bowl mix together the dry ingredients (flour, baking powder, baking soda, salt and sugar).
  5. Add the dry ingredients to the wet and mix well. Fold in the dark chocolate chips.
  6. Scoop about 1 tbsp. of batter per mini scone onto baking sheet.
  7. Bake for about 12 minutes until golden brown.
  8. Enjoy with a hot cup of coffee or apple cider. Enjoy!

Pumpkin Walnut Spice Bread



While we were out shopping today, updating our fall wardrobes for BBS Season (blazer, boots and scarfs) we joined a parade. The Parade of Homes that is! We were cruising down a neighborhood street, windows rolled down, belting out the words to Haley Reinhart’s song “Free” (such a sassy song!) and noticed crowds of people walking up and down the street. We got out of the car and followed the crowd into a 2 million dollar home! That’s right TWO MILLION $$$! Can you guess which room we toured first? Yeah, the kitchen…stainless steel appliances, granite counter tops, a center island to serve our guests cheese plates and fancy wine, incredible cabinet storage space for all our gadgets (once we get them), and large windows to allow natural light to flood into the kitchen (so great for blog pictures).


So in ten years when we’re big executives (yeah, we’ll be executives at age 32. Can’t limit our ambition), we’ll each have a TWO MILLION $$$ house. We’ll cook and take blog pictures, and of course share them with you. Life will be great. And in the fall, the sweet aroma of pumpkin spice bread baking in the oven will waft throughout our homes. Mmmmm…

When we got back home we pretended this was real life and made pumpkin spice walnut bread. We already love our (future) lives as big execs. Happy double dipping!  



  • 2 ripe and soft bananas
  • 2 ½ cups pumpkin puree
  • 2 eggs
  • 2 cups whole wheat flour
  • 1 tsp. cinnamon
  • 1 ½ tsp. baking soda
  • ½ tsp. ground cloves
  • 1 tsp. pumpkin spice
  • 2 Tbsp. plain Greek yogurt
  • ¼ cup walnuts chopped


  1. Preheat oven to 350 degrees F.
  2. Using a hand mixer on medium speed, blend bananas and yogurt in a small bowl.
  3. Reduce mixer speed to low and add eggs until well combined.
  4. Add pumpkin and blend on low to combine.
  5. In a large bowl mix the dry ingredients.
  6. Add wet ingredients to dry ingredients and stir with a spatula or wooden spoon until the batter is well mixed.
  7. Spray a bread pan with non-stick spray and evenly pour batter into the pan.
  8. Bake for 45-50 minutes.
  9. Serve warm, slathered with sweet butter or peanut butter or jam. Enjoy!

Honey Cinnamon Biscuits

Here’s dessert as we promised in our last post! Yummmm…

Since it was raining we wanted a comforting dessert. We made these whole wheat cinnamon honey shortcakes/biscuits and topped them with fresh berries and homemade whipped cream, for a sweet ending to the night.

This shortcake/biscuit is very versatile and can wear many toppings well, depending on the occasion. The way we served it definitely made it shortcake. But, slice it in half and smother it with butter and jam and you have a delicious breakfast or mid-morning treat!

So if you’ve already had dessert, go turn on your oven and make breakfast for tomorrow. Your taste buds will thank you. Happy double dipping!


Makes 6 biscuits/shortcakes


  • 1 ½ cups whole wheat flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 4 tbsp. unsalted butter, cold
  • 2 tbsp. honey
  • ½ cup plus 2 tbsp. buttermilk
  • ¼ tsp. cinnamon


  1. Pre-heat oven to 400 degrees F.
  2. In a large mixing bowl, combine whole wheat flour, baking soda, salt and cinnamon.
  3. Cut the butter into small pieces, and add to dry ingredients. Mix quickly with a fork or your fingers until the butter is evenly distributed.
  4. In a measuring cup, whisk honey and buttermilk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing gently to combine.
  6. Dust a clean surface with flour and empty the dough from the bowl onto the counter. With floured hands pat the dough into 6  ¼”  round biscuits.
  7. Place on baking sheet for 10 to 12 minutes, or until lightly browned.
  8. Top with homemade whipped cream and berries. Enjoy!

*For homemade whipped cream recipe, see our Berry Shortcake Fourth of July post.

Nutrition for 1 biscuit

Calories: 220   Carbs: 31g   Fat: 8g   Protein: 5g   Sugar: 10g   Sodium: 232mg

Pumpkin-O Pancakes

Good morning fall!


It was a cool 60 degrees when we woke up this Sunday morning. And although the trees are still hanging onto their full, green leaves, there was a feeling of fall in the air…


Which means pumpkin!


We whipped up these thick, fluffy pumpkin pancakes for a breakfast treat to fit the mood. We used oat flour (hence Pumpkin- “O” pancakes), instead of whole wheat flour. It’s a fun change and great gluten-free option too!


We’re not wishing away summer yet. There’s still a good month left to get a sun glass tan, drink a few blackberry gin fizzes while cruising on the lake, and roast some mallows over the campfire!

Happy double dipping!

Recipe – Adapted from www.runningtothekitchen.com

Makes 6 Pancakes


  • 3 tbsp. pumpkin
  • 1/2 cup oat flour
  • 1/2 cup milk
  • 2 tbsp. Greek yogurt (regular plain yogurt would work also)
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla
  • 1 egg white


1. In a food processor, grind oats until they reach the consistency of flour.

2. In a medium bowl combine oat flour, cinnamon and nutmeg.

3. In a large bowl combine pumpkin, milk, Greek yogurt, egg white and vanilla.

4. Add oat flour mixture to pumpkin mixture, and stir.

5. In a pan over medium heat or on a griddle set at 350 degrees, pour batter into about 2″ circles. (six pancakes). Cook for 3 to 4 minutes and flip. Cook another 3 minutes.

6. Serve with honey, peanut butter, or maple syrup. Enjoy!

Nutrition for 3 pancake

Calories: 153   Carbs: 19.8g   Protein: 9.0g   Fat:  2.7g   Sugar:  5.5g   Sodium: 72mg