coconut butter hot chocolate (vegan) - The First Messpin it!
Hiiii it’s been nothing buy grey and rain here, and I’ve been shivering for 3 days straight, so I think it might be time for a banger of a hot chocolate recipe. My method is a little strange on the surface, but I swear it yields an incredible end result. I like hot cocoa and cocoa/cacao powder-based drinks, but sometimes you need the richness that only full-on chocolate can bring. I can’t be bothered to batch cook a syrup/homemade dry mix for my hot chocolate needs because I’m a do-it-in-the-moment-while-it-still-feels-special kinda person (slash I never plan ahead for anything in life lol). So after casually throwing together some evening sips for my man and I, I figured it would be time to take notes and share my “research” here. View full post »

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  • Carol01/10/2016 - 7:36 am

    I LOVE the idea of using dates to sweeten hot chocolate. It probably gives it some good body too. I just bought some cocoa butter – so I am going to use that instead of the coconut manna – with my homemade almond milk. Thanks for the recipe! Also made your cheese chickpea crumble for pasta – to die for!! Great replacement for dairy. I added a lot of nutritional yeast and ume plum vinegar to it – came out fab.ReplyCancel

  • Sonia01/10/2016 - 7:54 am

    Hi Laura- I’ve seen a lot of recipes of your blog using coconut butter and I bought a jar a few months ago. But I always wonder about the consistency. It hardens in the jar. Am I supposed to microwave it a little bit each time before using so it softens up and can be stirred? Thank you! And can’t wait from your book to come out. Already pre ordered on Amazon awhile back! ReplyCancel

  • Maya | Spice + Sprout01/10/2016 - 10:55 am

    Thank you for the great links! I didn’t know that Bon Iver’s new album was out and now I am sitting here listening to it, SO good <3 This hot chocolate looks so silky and indulgent, definitely making on a crisp fall day :)ReplyCancel

  • Lauren01/10/2016 - 11:03 am

    Making this RIGHT NOW. The third straight day of major gloom and rain, and hot chocolate is the only thing to make it better. Been making one with reishi powder, MCT oil and stevia, but this looks like the perfect one to try next. xx sending sunny vibes your way!ReplyCancel

  • Julia @ HappyFoods Tube01/10/2016 - 11:04 am

    I like this hot chocolate recipe a lot! The idea of using dates in it is very interesting!Definitely on my TO DO list!ReplyCancel

  • Kate01/10/2016 - 12:53 pm

    Oh my gosh, I cannot wait to try this! Thanks for sharing!!ReplyCancel

  • Abigail01/10/2016 - 4:19 pm

    This hot chocolate sounds absolutely lovely! I hope they have the ingredients at my local market!

    Abigail Alice xReplyCancel

  • […] Coconut Butter Hot Chocolate. I’m sooo into hot chocolate. […]ReplyCancel

  • Natalia02/10/2016 - 3:37 am

    This sounds divine!ReplyCancel

  • Allyson05/10/2016 - 2:13 pm

    I am willing to do many, many things for a good cup of hot chocolate, including whip out a blender. I can’t wait to try this.ReplyCancel

  • Mimazine07/10/2016 - 9:06 am

    Oh my. This sounds like the most delicious hot chocolate ever, perfect for the cooler weather xx

  • […] Le chocolat chaud de Laura de The first Mess. Parfait pour rester relax à la […]ReplyCancel

  • […] with Cheesy Polenta from How Sweet Eats • Slow Cooker Zuppa Toscana from Girl Versus Dough • Coconut Butter Hot Chocolate from The First Mess • Adult SpaghettiOs from Bon Appetit • Molly’s Chocolate Halva Babka […]ReplyCancel

  • […] Hot Chocolate – because, DUH  […]ReplyCancel

crispy squash bowl with dill cream (vegan) - The First Messpin it!crispy squash bowl with dill cream (vegan) - The First Messpin it!View full post »

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  • Marsha28/09/2016 - 6:48 am

    Is the squash peeled?

    • Laura28/09/2016 - 7:34 am

      If you use delicata squash, it can remain un-peeled. I’ll make a note on the recipe ;)

  • McKel Hill28/09/2016 - 11:08 am

    This is so beautiful, Laura! Thank you so much for sharing and putting your incredible touch on the book! xxReplyCancel

  • Allyson28/09/2016 - 12:00 pm

    Having already cooked vegetables/beans/grains increases my likeliness of eating a healthy meal by about a thousand. I’m glad I’m not alone in this realization. This squash bowl looks like a big hug, which is everything I want from fall food.ReplyCancel

  • Sarah | Well and Full28/09/2016 - 12:32 pm

    My meal prep skills have definitely been on the backburner lately… I need to get back on the train! I love making meals with different components, so you can mix and match them with other things you have prepared. And this dill cream sounds delicious and super versatile, too! I can see myself putting it on everything! :DReplyCancel

  • Alexandra28/09/2016 - 6:26 pm

    Wow, this is so pretty!

    Does the sauce come out very onion-y? 1/4 cup raw onion seems like a lot.ReplyCancel

  • Jessie Snyder28/09/2016 - 7:20 pm

    I’m right there with you on the having everything ready to assemble kind of backwards meal prep! But it sure feels good every once and a while to grab and go. McKel’s book sounds amazing, she is such a pro. Thanks for sharing this beauty with us Laura – xo.ReplyCancel

  • I tried the whole meal prep thing for a little while, but it just wasn’t for me – even though I spend all day teaching cooking at work, I still like to come home at the end of the day and cook some more haha.

    This dish looks lovely! I’m so glad to have discovered lately that soaked sunflower seeds make a great nut free sub for cashews that’s safe for my allergies.ReplyCancel

  • Sarah @ Balancedbabe29/09/2016 - 4:36 pm

    Love this! Looks so good!ReplyCancel

  • […] Crispy squash bowl with dill cream (gf […]ReplyCancel

fresh ginger pear cider with vanilla bean - The First Messpin it!Making fresh ginger pear cider with vanilla bean - The First Messpin it!
I think I’m being generous labelling this one as a “cider” because the juice itself is made with a blender and fine strainer; not an actual press. Let’s just go with it and enjoy this cozy drink anyway, okay? I’ve had a scratchy throat the past couple of days, and this pear concoction is part of my attack arsenal. Other than that, I’m just putting ginger and ACV in everything, getting 1000% daily vitamin C, and making sure that I get proper sleep. I’m about to fix up a giant batch of butternut squash and apple soup–with hella ginger of course–for dinner/weekend lunches. We have some outdoor projects planned for the weekend, stuff we put off when it was way too hot (oooops!). Also, early fall is the crucial time for lawn maintenance, so we’ll be on that in a big way, too… I’m a dweeb with a a contentedly quiet life, what can I say ;) View full post »

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  • Pia24/09/2016 - 6:11 am

    Hm, having a sore throat, flu, cold, or just being sick-ly in general, really isn’t the most fun. But at least it usually all subsides within a week or two, so I hope your Vitamin C excess works its magic soon; fingers crossed :)
    Other than that, thanks once again for some interesting weekend reading material -gonna get reading right away!
    Happy weekend to you, Laura xReplyCancel

  • Shilpa24/09/2016 - 6:48 am

    Ooohhh. I know that drink with chyawanprash. Cannot wait to try your version!

    Great links as usual. Just read the one on vanilla. My parents live in a city in India that grows vanilla just for export. They cannot keep up with the demand. Vanilla is not apart of Indian cuisine so locals have not wanted it, but recently demand is picking up in the local market but locals can’t access it.ReplyCancel

  • Anya24/09/2016 - 7:38 am

    Wow, this drink looks awesome! Great links too – loved Mimi Kirk on GD. And can’t wait to make that tea from Jessica’s Kundalini podcast as well :)ReplyCancel

  • Maya | Spice + Sprout24/09/2016 - 10:29 am

    Mmm! This looks so cozy and enticing. I actually made something super similar last night, but without the pairs and vanilla. The blended lemon/ginger result is so soothing and frothy, almost creamy like you said. Definitely putting pairs on my shopping list so I can try this out <3ReplyCancel

  • Elinor Hill26/09/2016 - 6:50 am

    I’m all over this with perhaps the addition of a tot of whiskey! Beatiful autumnal recipe, love it. Elinor xReplyCancel

  • Anna26/09/2016 - 7:24 am

    looks so cozy!! I’m in love <3

  • Kate26/09/2016 - 9:20 am

    How I would love to cozy up with a mug of that cider! I think the kids would love it too. Maybe I’ll make some for to go with breakfast this morning, Thanks!ReplyCancel

  • Allyson26/09/2016 - 3:23 pm

    I’m still not a coffee drinker, so I’m going to have to try this out. It looks perfect for fall.ReplyCancel

  • Gina @ Balanced Babe28/09/2016 - 12:15 pm

    Ooo! YUM! My friend just gave me a huge bag of pears from his pear tree and I was wondering what I could do with them all… perfect! Sounds autumly delicious :)ReplyCancel

  • Megan04/10/2016 - 3:23 pm

    Hey hey!! Love love your blog, especially these happy hours =) I know this may be a little silly, but as your local dolphin scientist reader-in-residence, please be advised that the “dolphin conversations” post you linked to is based on totally bogus research that got seized and blown out by irresponsible science media. Dolphins are crazy smart, but we still do not have evidence that they have language. (We do, on the bright side, have evidence that they have something like names, which they create for themselves and loosely base off their mothers’ names–pretty cool!) I know this is so not an animal cognition blog, but please join me in practicing excellent Truth Hygiene! Haha =) Have a good one!ReplyCancel

    • Laura05/10/2016 - 12:13 pm

      Hey Megan,
      I appreciate this comment big time! Wiping that link now, and appreciate this reminder on practicing a higher level of discernment ;)

      • Megan06/10/2016 - 1:15 pm

        Love it, impressive, you’re awesome! Keep doing this cool stuff! I look forward to every happy hour post especially :) Lots of love from Baltimore!ReplyCancel

  • Early Fall Walk + Link Love05/10/2016 - 8:32 pm

    […] I’ve never been much of a cider fan, but this ginger pear cider with vanilla bean is calling my name! Laura has been killing it lately with all of her “happy hour” posts […]ReplyCancel

  • Crystine07/10/2016 - 2:14 pm

    Your blog is beautiful! And I’d like you to know that everything I’ve made from it thus far has been so tasty. Thank you.
    Random question: Can you tell me what kind of sink that is in your kitchen please?
    One of these years we’ll get a new one and I love the look of yours.
    Thanks again!ReplyCancel

rustic pasta with cheesy chickpea crumble and heirloom tomatoes - The First Messpin it!

This post is sponsored by USA Pulses & Pulse Canada.

rustic pasta with cheesy chickpea crumble and heirloom tomatoes - The First Messpin it!View full post »

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  • Julia @ HappyFoods Tube21/09/2016 - 4:07 am

    Oh my! I LOVE IT! Lately I’ve been trying to add chickpea to everything and anything so this is definitely a Must-Try recipe!ReplyCancel

  • Tuulia Talvio21/09/2016 - 6:44 am

    That cheesy chickpea crumble sounds genius!! And I’m always up for a good pasta :)ReplyCancel

  • alessia@handmadetoast.com21/09/2016 - 7:30 am

    Really cool idea…definitely trying this with the last batch of tomatoes from the garden. ThanksReplyCancel

  • Tori//Gringalicious21/09/2016 - 8:23 am

    This pasta looks incredible! I’m simply dying over all the flavors!ReplyCancel

  • Maya | Spice + Sprout21/09/2016 - 8:38 am

    I love the way you describe your food changing with the seasons, I totally feel ya :) I am also drinking hot latteish drinks while sweating in a beam of golden sunlight, but it’s all worth it, riiight? Love this dish, it looks amazing AND that cheesy chickpea crumble is definitely getting made <3ReplyCancel

  • Shilpa21/09/2016 - 9:07 am

    That crumble is genius! Trying it this weekend. It’s going to be 10 degrees cooler then. Definitely a shift in season. First day of fall tomorrow. Happy fall to you, Laura!ReplyCancel

  • Lindsey21/09/2016 - 10:53 am

    I couldn’t feel you more on feeling perhaps a bit overwhelmed by abundance this time of year, while also drinking/eating in all the effortlessness vibes too. That crumble is pure genius, and I’m sure is so awesome in this comforting pasta dish. xo’s!ReplyCancel

  • Abby @ Heart of a Baker21/09/2016 - 10:59 am

    Another way to do a cheesy crumble? I’m IN! I have a feeling I’ll miss tomatoes once fall rolls around, but for now I’m embracing them!ReplyCancel

  • valentina | sweet kabocha21/09/2016 - 11:39 am

    This looks so gorgeous Laura!! I love broad pappardelle and that crunchy topping…amazing! xoReplyCancel

  • Shannon21/09/2016 - 12:04 pm

    Yay! This looks so yummy. Your posts always remind me to chill out about life – basically required reading at this point.ReplyCancel

  • Jessie Snyder21/09/2016 - 2:14 pm

    Woah. Are we on the same wavelength or whaaaat! I just wrote about the exact same in my post today. Cheers to this end of summer rut, and this brilliant idea of a chickpea crumble. I am so digging this Laura. Enjoy your noodle-y salads and chill smoothies this week girl. xxReplyCancel

  • Julia21/09/2016 - 3:05 pm

    Love the idea of that chickpea parmesan!ReplyCancel

  • Anya21/09/2016 - 6:57 pm

    The chickpea parm sounds amazing, Laura! I’m going to try it out the next time I make pasta. Thanks so much for the idea :)ReplyCancel

  • Alex22/09/2016 - 8:00 am

    I looove the rustic look of this thick-cut pasta. It really does scream “harvest abundance”!

    I went the galette route with my end-of-summer tomatoes ;)

  • Anna23/09/2016 - 5:05 am

    looks absolutely delicious!! Can’t wait to try it at home :D

  • Lisa23/09/2016 - 1:10 pm

    Looks INCREDIBLE! I love chickpeas and tomatoes so I’m excited to try this recipe soon!


  • Allyson23/09/2016 - 4:55 pm

    Wow this is beautiful. This vegan parm sounds fantastic- I can’t wait to give it a try.ReplyCancel

  • LB25/09/2016 - 9:04 pm

    Made this tonight – the crumble is soooo good! Definitely snuck a few spoonfuls out of the jar before storing the rest :)ReplyCancel

  • […] words: cheesy chickpea crumble. And three more: TAHINI CHAI […]ReplyCancel

sweet potato spice latte shake - The First Messpin it!

This post is sponsored by WhiteWave Foods.

for a sweet potato spice latte shake - The First Messpin it!
I’m so excited for this weekend because we’re returning to those slightly brisk temps (open windows for sleep time = the best thing ever) AND we’re going to be taking in some Red Sox and Blue Jays action tomorrow. It’s all going to be very, very chill—a proper sendoff to summer days I think.

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  • Stacy10/09/2016 - 9:09 am

    In the mornings I am a monster until I have both eaten breakfast and had my coffee. I am always frustrated at how long it takes to get to this point. But I had never considered combining the two together. Also, roasting your sweets in one large batch at the beginning of the week during the hot summer is genius. Kind of makes me want to do all my hot cooking at the same time. Like everything.ReplyCancel

  • Anya10/09/2016 - 10:34 am

    This looks so good Laura! I’m roasting up a batch of sweet potatoes as we speak. Making me wonder why I’ve never blended them into a smoothie before, since it seems like the best move.
    I loved the Lucky Peach article, and now I’m very excited for the cookbook. Thanks so much for sharing that.ReplyCancel

  • Krysten10/09/2016 - 2:46 pm

    This drink looks amazing!
    I am so excited about the temperature change.
    Fall might be my favorite season, everything smells so clean and wonderful during the fall!
    I’m going to have to make this asap! :DReplyCancel

  • Sherry10/09/2016 - 2:48 pm

    Laura, thanks for this! I so agree on the greatness of sweet potatoes for this kind of thing –– they’re both sweeter and less watery than squash/pumpkin and they work great. Confession/tip: I often stock a few of those little jars of organic baby food (in sweet potato, but also apple, pear, prune, butternut squash …) to add to smoothies, baking, soup … they amount to a perfect 1/2 cup of puree that is quick and easy to add to whatever. So I was able to whip this one up in a flash without even any oven time! Loving it.ReplyCancel

  • Jennifer Berkey12/09/2016 - 11:39 am

    This one’s unique though, but I’m sure it’s worth a try!ReplyCancel

  • Meg13/09/2016 - 6:29 am

    Not a coffee person? Do those people exist? Haha Just kidding! This one looks divine. I love the play on pumpkin spiced coffee with the sweet potato. A must try after yoga! xxReplyCancel

  • Trevor E13/09/2016 - 12:36 pm

    GORG! And so so so delicious. I think I already miss the summer, but this makes the cooler weather oh so much better :)ReplyCancel

  • Jessie Snyder13/09/2016 - 1:41 pm

    This, Laura, THIS is positively brilliant. I am so making this recipe this week, we are diving into the pre-fall vibes over here too and I think this blend of fall spice and a cold shake is the perfect in-betweener to tie me over ;). Hope you had a blast at the ball game! xxReplyCancel

  • Veronika14/09/2016 - 10:35 am

    This shake looks so delicious and cozy. I’m so excited for autumn this year, I can’t wait to start making comforting cozy recipes again and this one is perfect for the summer/autumn transition! :)ReplyCancel

  • Cassie16/09/2016 - 10:30 am

    Wow, I LOVE Vega protein! This looks amazing! Who knew you could drink a sweet potato??ReplyCancel

  • The Wooden Spoon19/09/2016 - 11:02 am

    This sounds so good- I love the combo!ReplyCancel

  • Keara McGraw20/09/2016 - 10:43 am

    Yes to everything Lucky Peach/Peter Meehan! Looking forward to that one, too. I just had my first fake AF pumpkin beverage of the season and I must say, while short-term delicious, I’m looking to a fall-roster of drinks like yours above. Looks so divine, Laura!ReplyCancel

  • Sabrina B25/09/2016 - 9:14 am

    Really like ingredient swaps and nutrition boosts, I’ve been looking for some creative sweet potato ideas and just found another one here!ReplyCancel

  • […] Sweet Potato Spice Shake from The First Mess […]ReplyCancel