Sugared & Stirred

dairy-free. still delicious.

Dairy-free

Black Sugar Oolong Milk Tea

by Leave a Comment

This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Steep your tea and prepare those pearls – it’s time to make your own boba drink! This easy Black Sugar Oolong Milk Tea is sweet, creamy, and perfect for when your boba craving hits 😉

Black Sugar Oolong Milk Tea

When Torani reached out to share their new Puremade Black Sugar Syrup, I was very excited. My family and I love getting boba together. Black sugar is a unique (to me) flavor that I’ve ordered to sweeten my boba-filled iced tea, so I couldn’t wait to try the syrup. Of course, for this drink, I pair the Black Sugar Syrup with my favorite oolong tea – a traditional Chinese tea – and creamy oat milk. YUM.

This drink comes together so easily. After steeping and cooling your favorite oolong tea, you’ll boil the tapioca pearls according to the directions on your packaging – Nathan ordered some black sugar flavored pearls (boba) for me, and they were perfect in this drink. You’ll add the boba to the tea, mix in that delicious Black Sugar Syrup, and top it all off with your favorite creamy milk. If you aren’t dairy-free, you can use whatever you like – whole milk, creamer, etc. You can also buy milk tea powder (there are both with and without dairy) to create a more traditional Taiwanese milk tea.

What You’ll Need To Make Black Sugar Oolong Milk Tea

What is Black Sugar Syrup?

Black sugar is a very unrefined form of cane sugar. It’s dark in color and has a wonderful caramel, molasses flavor. Torani took that flavor and made it into a seriously convenient Puremade Black Sugar Syrup! Add 1-2 Tbsp to your favorite coffee or tea – hot or cold! I have a feeling my morning cold brews are going to take on a new flavor profile!

More Torani Drink Recipes

Black Sesame Caramel Frappé

White Peach Blackberry Punch

Chocolate Cherry Martini

Yield: 1 Drink

Black Sugar Oolong Milk Tea

Black Sugar Oolong Milk Tea

A sweet & creamy drink made with oolong tea, Black Sugar Syrup, and your favorite milk! Add boba pearls and enjoy!

Prep Time 30 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 1/3 cup strong-brewed oolong tea, chilled (see Note 1)
  • 2-3 Tbsp cooked boba pearls
  • 2 Tbsp Torani Black Sugar Puremade Syrup
  • ~2/3 cup oat milk of milk of choice (see Note 2)

Instructions

  1. Prepare the tea by steeping 2 oolong tea bags per 1 cup of boiling hot water for 10 minutes. Chill the tea in the refrigerator. To make exactly 1/3 cup of tea, steep 1 tea bag in 1/3 cup of boiling water for 10 minutes.
  2. Add the chilled tea to a glass. Add the boba and Torani SYRUP and gently mix with a straw. Top off your glass with your favorite milk - I used oat milk.

Notes

  1. For a quicker glass of milk tea, skip the chilling and simply add ice to your drink.
  2. Traditional milk tea powder can also be used. As can your favorite milk or creamer.

    © Rachael | Sugared & Stirred
    Category: Drinks

    Did you make this recipe? I would love to see!

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    S’mores Cookie Skillet Pie

    by Leave a Comment

    My favorite chocolate chip cookie dough paired with traditional s’mores ingredients – marshmallow & graham cracker – and baked into a skillet pie! Use your favorite pie dish or skillet to bake up this ooey gooey S’mores Cookie Skillet Pie.

    S’mores Cookie Skillet Pie

    With the summer season right around the corner, it’s officially time for all things s’mores! Finding marshmallows at the store has never been easier 😉 Grab a bag of mallows, a box of graham crackers, and your fave chocolate chips! This S’mores Cookie Skillet Pie has a simple graham cracker crust topped with layers of chocolate chips, marshmallows, and the best one bowl cookie dough. If you love your chocolate chip cookies warm and slightly gooey then you will LOVE this dessert.

    What You’ll Need

    • 2- Ingredient Graham Cracker Crust (recipe below)
    • Chocolate Chips
    • Marshmallows
    • Cookie Dough (recipe below)

    How to Make This S’mores Cookie Skillet Pie

    For this dessert, you’ll need to make two of the layers: the graham cracker crust and the cookie dough. Both can be made in one bowl! The chocolate chip layer and marshmallow layer are just that: your favorite chocolate chips + marshmallows in any size. I used giant marshmallows I found in the “s’mores” section at my grocery store. You can use mini marshmallows or the regular, big ones as well. I like to slice the big mallows to create flat discs that will layer more easily.

    Once you’ve pressed the graham cracker crust into the pie dish or skillet, you’ll begin to layer the chocolate, cookie dough, and marshmallows. I like to reserve about 1/3 of the cookie dough to spread on the top of all the layers. It’s important to leave some of the marshmallow exposed (don’t totally cover them in cookie dough) so that your dessert will look pleasing – we like to see those melty mallows! Once it’s all baked up, you’ll sprinkle some extra chocolate chips on top to make it all even more beautiful! Enjoy this dessert warm (dig right in or scoop it onto serving dishes) or allow it to cool completely to slice it up like a pie. Either way, you will love this!

    You may also like my S’mores Chocolate Chip Cookies or S’more Rice Krispie Treats

    Yield: 8 Servings

    S'mores Cookie Skillet Pie

    S'mores Cookie Skillet Pie

    An indulgent s'mores dessert made up of layers of crushed graham cracker, chocolate chips, marshmallow, and cookie dough! Grab a spoon while it's warm and dig in!

    Prep Time 30 minutes
    Cook Time 15 minutes
    Additional Time 10 minutes
    Total Time 55 minutes

    Ingredients

    Graham Cracker Crust

    • 1 cup (90g) graham cracker crumbs (about 6 graham crackers)
    • 1/4 cup (56g) plant-based butter, melted (or regular butter)

    Filling

    • 1 cup + 1/4 cup (175g + 44g) chocolate chips (dairy-free if need be), divided
    • 1/2 cup (112g) plant-based butter, softened (or regular butter)
    • 1/2 cup (112g) brown sugar, packed
    • 1/4 cup (54g) unrefined cane sugar (or regular cane sugar, raw sugar, coconut sugar - see Note 2)
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 tsp corn starch
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1 1/2 (195g) cups all-purpose flour
    • 140g marshmallows (or 5 GIANT marshmallows)

    Instructions

    1. Preheat your oven to 350°F.
    2. Make the Crust: Crush up the graham crackers into fine crumbs by placing them in a zip top bag and smashing/crushing them - I like to use a rolling pin (make sure the bag is closed and free of air).
    3. In a medium bowl, combine the graham cracker crumbs and melted butter. Pour mixture into an 8" pie dish or skillet. Firmly press the crust into the bottom of the dish; set aside.
    4. Make the Dough: In a large bowl, beat together the softened butter and sugars until fluffy. Beat in the egg and vanilla extract. Beat in the corn starch, baking soda, baking powder, and salt. Finally, add the flour and gently mix with a large spoon until totally combined.
    5. Assemble: Grab the pie dish and top the graham cracker crust with 1 cup of chocolate chips. Then add ~2/3 of the cookie dough and gently spread over the chocolate. Add the marshmallows (see Note 3), covering the surface of the dough. Finally, spread the remaining cookie dough over the marshmallow layer, allowing some of the marshmallow to peek through (see photo).
    6. Bake the dessert at 350°F for around 15 minutes or until the top is golden brown. It's important not to bake this for too long as you don't want the marshmallows to melt into the dough and disappear.
    7. Immediately sprinkle the extra 1/4 cup of chocolate chips on top. Allow to cool for 10 minutes before digging in! If you'd like to slice and serve this dessert, you can scoop it out while it's warm or wait until it's totally cool to slice it like a pie.
    8. Store leftovers covered at room temperature.

    Notes

    1. Plant-based butter from a tub can be used straight from the refrigerator as it's already soft. Stick "butter" needs to be softened. All regular/real butter needs to be softened.
    2. I used an unrefined cane sugar for my "pie". If you wish to use another kind of sugar, the grams measurement will vary.
    3. I used giant marshmallows that I sliced into thirds and layered in the dish. Feel free to use mini marshmallows or large marshmallows (sliced).

    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Cookies

    Did you make this recipe? I would love to see!

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Blueberry Thyme Collagen Muffins

    by Leave a Comment

    This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

    Tender and flavorful Blueberry Thyme Collagen Muffins made better-for-you! These muffins are seriously delicious and make for the perfect morning or midday snack.

    Blueberry Thyme Collagen Muffins

    I’m all about healthier, delicious baked goods. Give me muffins packed with fruit and collagen powder any day. These Blueberry Thyme Muffins are tender, moist, and flavor-packed. The juicy blueberries pair wonderfully with the fresh thyme. The added benefits of the collagen protein powder are a bonus! And I promise these better-for-you muffins don’t taste off. Enjoy them with your breakfast or as a tasty midday snack. However you eat these, you will love them! And if you have kids to feed, they will love these, too (my toddlers ate them up!).

    What is Collagen?

    Collagen is a fine powder supplement that helps promote healthy skin, hair, joints, and digestion. It’s made from animal protein and makes for a wonderful addition to many baked goods, especially quick breads like these muffins. It mixes seamlessly into this muffin batter and the taste is undetectable in the final muffin!

    Ingredients You’ll Need + Substitutes

    • Coconut sugar is one of my favorite sweeteners. It’s low GI (and doesn’t taste like coconut). You can use your favorite granulated sugar in this recipe: white, raw/unrefined, or even brown sugar.
    • Unsweetened applesauce brings tons of moisture and natural sweetness to these muffins. You can use mashed banana in its place for a blueberry banana muffin (though you may want to leave out the thyme).
    • Plant-based milk is used for moisture, too. You can use whatever milk you like, including cow’s milk (if you’re not dairy-free).
    • Olive oil also adds moisture. Yep, these muffins are moist. Feel free to use your favorite baking oil. If you wish to use coconut oil, make sure it’s melted first and the rest of your ingredients are room-temp.
    • Agave is used as another low GI sweetener. You can use honey in its place, but honey has a GI similar to regular cane sugar.
    • Eggs bind the ingredients together and add more protein.
    • Fresh blueberries are used instead of frozen as the frozen ones will yield unsightly blue muffins. Trust me and go with the fresh ones 😉
    • Whole wheat pastry flour is a nutrient-dense flour that yields a tender texture in these muffins. You can use regular all-purpose flour (bleached or unbleached) in its place.
    • White whole wheat flour has a milder flavor than regular whole wheat flour. You get the nutrition and fiber of whole grains but with a milder taste. You can use whole wheat flour or more all-purpose flour in place.

    You’ll Also Need:

    • Vanilla extract
    • Salt
    • Ground cinnamon + nutmeg
    • Baking powder
    • Baking soda
    • Fresh thyme
    • Collagen powder

    More Protein Recipes

    Collagen Coconut Oil Chocolate Chip Cookies
    Chocolate Carrot Turmeric Protein Muffins
    Keto Strawberry Protein Mini Muffins

    Yield: 12-13 Muffins

    Blueberry Thyme Collagen Muffins

    Blueberry Thyme Collagen Muffins

    Tender and flavorful Blueberry Thyme Muffins made better-for-you! These collagen muffins are seriously delicious and make for the perfect morning or midday snack.

    Prep Time 20 minutes
    Cook Time 20 minutes
    Additional Time 10 minutes
    Total Time 50 minutes

    Ingredients

    • 1/2 cup coconut sugar (or cane sugar)
    • 1 cup unsweetened applesauce
    • 1/2 cup plant-based milk (or regular milk)
    • 1/4 cup olive oil
    • 1 tsp vanilla
    • 1/4 cup agave or honey
    • 2 large eggs
    • 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
    • 1 cup white whole wheat flour (or all-purpose flour)
    • 1/2 cup Ancient Nutrition Multi Collagen Protein powder, unflavored
    • 1/2 tsp salt
    • 1 Tbsp cinnamon
    • 1 1/2 tsp nutmeg
    • 3/4 tsp baking powder
    • 1/4 tsp baking soda
    • 2 cups fresh blueberries, washed & patted dry
    • 1 1/2 tbsp fresh thyme leaves, chopped

    Instructions

    1. Preheat your oven to 350° and prepare a 12-well muffin pan with nonstick spray or muffin liners.
    2. In a medium bowl, whisk together the sugar, applesauce, milk, oil, vanilla, agave (or honey), and eggs.
    3. In a large bowl, whisk together the flours, collagen, salt, spices, and baking soda + powder. Stir in 1 1/2 cups of the blueberries.
    4. Add liquid ingredients to dry and mix until nearly combined. Stir in the chopped thyme.
    5. Fill muffin wells nearly to the top. Press the remaining 1/2 cup of blueberries into the tops of the muffin batter.
    6. Bake at 350°F for 15-20 minutes or until a toothpick inserted into a muffin comes out with a couple of crumbs. Allow muffins to cool in the pan for 5-10 minutes before gently removing to a cooling rack.
    7. Store leftovers in an airtight container at room temperature.
    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Breads

    Did you make this recipe? I would love to see!

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Chocolate Sprinkle Cookies

    by Leave a Comment

    The ultimate chocolate cookie enrobed in your favorite chocolate sprinkles! These Chocolate Sprinkle Cookies are made with melted chocolate for an extra fudgy, brownie-like cookie.

    Chocolate Sprinkle Cookies

    I’m not usually one to claim that any of my recipes are “the best” because, let’s be real, taste is subjective. But these chocolate cookies are honestly so good. They’re everything you want in a chocolate cookie. They’re fudgy (and gooey straight from the oven), sweet, and full of chocolate flavor. The sprinkles are really just a fun, added bonus 😉

    I took the chocolate dough from my Marshmallow Hot Cocoa Cookies and swapped a few of the ingredients to get these dark chocolate cookies. There’s butter (plant-based if you’re dairy-free), Dutched cocoa powder, and melted chocolate. Is there any way these cookies couldn’t be good?! If you’re hesitant about the sprinkles, I get it. And adding them is totally optional. You could even roll half of the cookie dough balls in granulated sugar or keep them plain for some variety. However you choose to adorn these fudgy gems, I know you will love them.

    What You’ll Need to Make Chocolate Sprinkle Cookies

    • Chocolate chips are melted to create a sort of brownie-like cookie. This results in a cookie that is fudgy and so moist! You can use semi-sweet or dark chocolate chips, just make sure they’re milk-free if need be.
    • Plant-based butter (or regular butter) adds moisture.
    • Granulated sugar sweetens these cookies. Feel free to use your favorite granulated sugar (white, unrefined, raw, coconut sugar, etc). I sometimes like to use a mix of 1/2 unrefined sugar + 1/2 coconut sugar. Plain ol’ white sugar works just as well!
    • Vanilla extract adds flavor.
    • Eggs bind the ingredients together. I haven’t tested this exact recipe with any egg alternatives. But I do like to use the Bob’s Red Mill GF/V Egg Replacer in other cookie recipes.
    • All-purpose flour – bleached or unbleached.
    • Dutched cocoa powder is darker in color and richer in flavor than traditional, natural cocoa powder. Hershey’s Special Dark cocoa powder is an affordable, easy-to-find option.
    • Baking soda helps the cookies rise and spread properly.
    • Salt balances sweetness and develops flavor.
    • Sprinkles! I like to use chocolate jimmies sprinkles (like the ones pictured), but you can use whatever sprinkles you’d like. These cookies are also delicious without the sprinkles!
    Yield: 13 Cookies

    Chocolate Sprinkle Cookies

    Chocolate Sprinkle Cookies

    The ultimate chocolate cookie enrobed in your favorite chocolate sprinkles! Made with melted chocolate and Dutched cocoa for an extra fudgy, brownie-like cookie.

    Prep Time 30 minutes
    Cook Time 30 minutes
    Additional Time 1 hour
    Total Time 2 hours

    Ingredients

    • 1 cup (170g) semi-sweet chocolate chips
    • 1/3 cup (78g) plant-based butter (or regular butter)
    • 3/4 cup (175g) unrefined/raw cane sugar (see Note 1)
    • 1 tsp vanilla extract
    • 2 large eggs (106g)
    • 1 cup (130g) unbleached all-purpose flour
    • 1/2 cup (50g) Dutch-process cocoa powder (like Hershey's Special Dark)
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 3/4 cup (150g) chocolate jimmies sprinkles

    Instructions

    1. In small, microwavable bowl, add the chocolate chips and butter. Microwave in 15-30 second intervals, stirring between each interval, until chocolate is melted and smooth; set aside.
    2. In a large bowl, whisk together the sugar, vanilla, and eggs. Stir in the melted chocolate. Add the flour, cocoa powder, baking soda, and salt and use a large spoon to gently mix it all together. Your dough will resemble brownie batter.
    3. Cover and chill the dough for at least 1 hour.
    4. Preheat your oven to 350°F for 10 minutes and prepare a baking sheet (or two) with parchment paper. Add the chocolate sprinkles to a small bowl.
    5. Scoop dough balls, six at a time, 3 Tbsp in size. Roll all of the dough balls smooth (I wash my hands after this step). Roll each ball in the chocolate sprinkles and place on the baking sheet. I usually avoid adding sprinkles to the bottoms of the dough balls (see photo above).
    6. Bake cookies at 350°F for 8-10 minutes. The cookies should begin to spread and crack. Allow them to cool on the baking sheet for a few minutes before gently transferring to a cooling rack.
    7. Repeat steps 5 and 6 until all cookies are baked. Enjoy warm for a gooey cookie. Store leftovers in an airtight container at room temperature.

    Notes

    1. If using regular white sugar, you'll need 150 grams. For coconut sugar, 135 grams. In cup measurements, they are all the same - 3/4 cup.

    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Cookies

    Did you make this recipe? I would love to see!

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Classic Oatmeal Cookies

    by Leave a Comment

    These Classic Oatmeal Cookies are just like you remember! Thin, slightly crispy from the extra sugar, and flavored with warm spices. Add chocolate chips or raisins for extra oomph, but these cookies are amazing without any add-ins!

    Classic Oatmeal Cookies

    I’ve been blogging for a couple of years, and even I’m honestly wondering how it’s taken me this long to get a Classic Oatmeal Cookies recipe up on the blog! I love oatmeal cookies. I adore them (and the dough, too). These cookies are exactly what you want when looking for a classic oatmeal cookie. The recipe is simple, made with pantry staples, and is made with only one bowl and ZERO chill time. And the cookies are thin, slightly crispy, and have that familiar spiced oat flavor. Yum.

    I swayed slightly from tradition and added a bit of ground cardamom alongside the cinnamon. It’s a wonderful flavor that pairs perfectly with these cookies. And it’s subtle enough that you’ll notice it without thinking these cookies taste “different”. I highly recommend picking some ground cardamom up to keep in your spice rack, if you don’t have it already. It tastes amazing in any recipe you’d use cinnamon. Or even on its own in a glaze for your favorite quick bread or hand pies. In other words, you won’t regret using it in these cookies!

    What You’ll Need + Possible Substitutions

    • Plant-based butter adds that classic buttery flavor. You can use either stick or tub “butter” for these cookies. Be sure to allow the stick butter to soften. The tub butter can be used straight from the fridge. Regular butter can also be used.
    • Granulated sugar adds sweetness. You can use white granulated sugar, raw/unrefined sugar, or coconut sugar (which is low GI!).
    • Brown sugar adds moisture and flavor due to the added molasses. You can use light or dark brown sugar. Dark brown sugar has more molasses in it.
    • Egg binds the ingredients together. I haven’t tested this recipe with any alternatives.
    • Vanilla extract adds flavor.
    • Salt enhances flavor and cuts sweetness.
    • Ground cardamom is optional but I highly recommend it! It can be hard to find, but if you have some on hand (or you’re able to find it) then the flavor of these cookies greatly benefits from the added spice. You can also add more cinnamon in its place.
    • Ground cinnamon adds that cozy flavor we all love with our oats. Without it, these cookies just aren’t as flavorful.
    • All-purpose flour is the only flour I’ve tried for this recipe. You can use bleached or unbleached. If you’d like to use any specialty flours (rye, white whole wheat, etc) I recommend only replacing up to half of the AP flour.
    • Old-fashioned oats are my favorite for baking. You should be able to use quick oats as well, but I haven’t tested them in this recipe.
    • Chocolate chips, if that’s your thing! I recommend adding 1 cup for this batch of dough. Or you can divide the dough in half and add 1/2 cup of chocolate chips to one half. Top the baked cookies with extra chips as soon as they come out of the oven.

    More Oat Dessert Recipes

    No-Bake Chocolate Peanut Butter Oat Bars

    Oatmeal Cherry Chocolate Chip Cookie Bars

    Zucchini Tahini Oatmeal Chocolate Chip Cookies

    Oatmeal Pecan Energy Cookies

    Yield: 24 Cookies

    Classic Oatmeal Cookies

    Classic Oatmeal Cookies

    These Classic Oatmeal Cookies are just like you remember - thin, slightly crispy, and flavored with warm spices! Plus, they're made in one bowl and require no chill time!

    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour

    Ingredients

    • 1/2 cup plant-based butter (or regular butter), softened (see Note 1)
    • 1/2 cup unrefined cane sugar (or white sugar or coconut sugar) (see Note 2)
    • 1/2 cup brown sugar, packed
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup unbleached all-purpose flour
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1 tsp ground cardamom (see Note 3)
    • 2 tsp ground cinnamon
    • 2 cups old-fashioned oats

    Instructions

    1. Preheat your oven to 350°F and prepare a baking sheet (or two) with parchment paper.
    2. In a large bowl, beat together the butter and sugars until fluffy. Beat in the egg and vanilla.
    3. Beat in the salt, baking soda, cardamom, and cinnamon.
    4. Add the flour and oats and gently mix with a large spoon until just combined.
    5. Scoop 1.5 Tbsp cookie dough balls, 8 per baking sheet. Use your fingers to gently smooth out any lumps, if desired. Bake at 350°F for 8-10 minutes.
    6. Allow cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack.
    7. Store leftovers (if there are any!) in an airtight container at room temperature.

    Notes

    1. Stick or tub "butter" will work in this recipe. Stick butter will need to be softened while tub butter is okay to use straight from the fridge (it's already soft). Regular butter will work, too.
    2. Feel free to use your favorite granulated sugar: white, unrefined, raw, or coconut sugar.
    3. Cardamom is optional but so delicious in this recipe. You can add extra cinnamon in its place, or leave the cardamom out.
    4. Chocolate chips can also be added to the dough. I recommend 1 cup of chocolate chips for this recipe - to be mixed in after the flour/oats.

    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Cookies

    Did you make this recipe? I would love to see!

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred