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Desserts and Baking

Peach Crisp Bars

August 24, 2018 by chelseaxoandso Leave a Comment

‘Tis the season to be peachy…and these peach crisp bars are a delicious twist on the classic version of peach crisp. I love a big bowl of crisp, fresh out of the oven with ice cream. But these bars are easy to grab and eat on the go, and you still get to enjoy the same flavors! Bonus: you can still heat them and eat them with ice cream if you want!

peach crisp bars

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Filed Under: Breakfast, Desserts and Baking, Food, recipes Tagged With: baking, food, peach, peach crisp bars, peaches, recipe, recipes

White Chocolate Raspberry Scones

February 11, 2018 by chelseaxoandso Leave a Comment

Do you want to eat a scone, mannn? (to the tune of “Do you want to build a snowmaaaan?”) Then these white chocolate raspberry scones are the ones for you!

White Chocolate Raspberry Scones

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Filed Under: Breakfast, Desserts and Baking, Food, recipes Tagged With: baking, cooking, food, scones

Kramberry White Chocolate Chip Muffins

December 13, 2017 by chelseaxoandso Leave a Comment

Theeee most festive muffin I ever did seeee!!!!

white chocolate chip cranberry muffin…

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Filed Under: Breakfast, Desserts and Baking, Food Tagged With: food, recipe

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Chelsea | XO&So

Chelsea | XO&So

Hi! I'm Chelsea. I created XO&So to share my vegetarian comfort food recipes in hopes they'll bring you comfort, too! My full-time gig is writing, but my heart belongs in the kitchen (or with my two pups!).

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  • Daydreaming of my banana bread with streusel topping 😍 What kinda food is on your mind?
  • It’s a balmy -25 C in Calgary today and I can’t think of a better occasion for my creamy tomato and cheddar soup. 🍅 🧀 🥣 (link in bio)
  • The love of my life... Banana Chocolate Chip Baked Oatmeal with Toasted Walnuts

2 cups oats
1 cup mashed ripe bananas
3 tbsp. melted butter
1/3 cup brown sugar
2 cups milk
1/2 cup chopped toasted walnuts
1/3 cup chocolate chips
1/4 cup shredded coconut
1 large egg
2 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. nutmeg or allspice
1 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 F.
Melt 3 tbsp. of butter in microwave or on stove and set aside to cool slightly. 
Grease an 8 x 8 pan and set aside. 
Add all dry ingredients (except chopped walnuts) to one mixing bowl and all wet ingredients (except butter) to another mixing bowl. 
Combine wet and dry ingredients then whisk melted butter in.
Add to greased pan, and put into the oven for 30 minutes. 
When there are five minutes left on the timer, put the chopped walnuts on a pan and add to the oven beside the oatmeal mix for five minutes to toast them (don’t skip the walnuts - they’re one of the best parts!). Remove the walnuts from the oven. 
My oatmeal is always ready after 30 minutes, but yours may take longer. Cook until the centre looks set. Slide to see pic 2 for how it looks when it’s done. 
Add the walnuts to the top of the oatmeal and let cool on the counter. 
Serve immediately or cover with tin foil and keep on the counter for up to five days!
  • I’ve got your winter #comfortfood fix right here, my friends! These are my vegetarian mushroom pot pies with carrot and onion and a puff pastry crust to top it all off. Not a mushroom fan? No problem! Sub out mushrooms for potatoes or celery or whatever your favorite veggies are! Link in bio or search “pot pie” on xoandso.com ❤️
  • It took me a handful of tries to get this recipe PERFECT and I’m so excited to share it with you now! These are my raspberry pistachio butter bars and they’re my new obsession! The buttery crust is topped with raspberry jam then more buttery crust with pistachios mixed in (I call this “pistachi-dough”). These aren’t overly sugary but they’ll still satisfy a sugar craving anytime! Hope you try em and love em! ❤️ Link in bio.
  • Checked out @thedandelioncafe_ yesterday for some vegan brunch goodness and it did NOT disappoint! We had the @beyondmeat sausage benny (amazing - tasted just like chorizo) and the “chick+tan and waffles” (fried seitan and waffles with maple syrup and gravy 🤤). I’m convinced meat-eaters to vegans and everyone in between will find something they love there. Super impressed and can’t wait to go back!
  • If you’re looking for the perfect weekend brunch recipe, your search is over! 🥞 Hit up xoandso.com and search “puffed pancake” for one of my favorite breakfast recipes of all time!

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Recent Posts

  • The Most Satisfying Carrot Coconut Tomato Soup
  • Banana Chocolate Chip Baked Oatmeal with Toasted Walnuts
  • Vegetarian Mushroom Pot Pie with Puff Pastry Crust
  • Raspberry Pistachio Butter Bars
  • Mac of the Month: Baked Mac and Cheese For One

Search XO&So…

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Instagram

  • Daydreaming of my banana bread with streusel topping 😍 What kinda food is on your mind?
  • It’s a balmy -25 C in Calgary today and I can’t think of a better occasion for my creamy tomato and cheddar soup. 🍅 🧀 🥣 (link in bio)
  • The love of my life... Banana Chocolate Chip Baked Oatmeal with Toasted Walnuts

2 cups oats
1 cup mashed ripe bananas
3 tbsp. melted butter
1/3 cup brown sugar
2 cups milk
1/2 cup chopped toasted walnuts
1/3 cup chocolate chips
1/4 cup shredded coconut
1 large egg
2 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. nutmeg or allspice
1 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 F.
Melt 3 tbsp. of butter in microwave or on stove and set aside to cool slightly. 
Grease an 8 x 8 pan and set aside. 
Add all dry ingredients (except chopped walnuts) to one mixing bowl and all wet ingredients (except butter) to another mixing bowl. 
Combine wet and dry ingredients then whisk melted butter in.
Add to greased pan, and put into the oven for 30 minutes. 
When there are five minutes left on the timer, put the chopped walnuts on a pan and add to the oven beside the oatmeal mix for five minutes to toast them (don’t skip the walnuts - they’re one of the best parts!). Remove the walnuts from the oven. 
My oatmeal is always ready after 30 minutes, but yours may take longer. Cook until the centre looks set. Slide to see pic 2 for how it looks when it’s done. 
Add the walnuts to the top of the oatmeal and let cool on the counter. 
Serve immediately or cover with tin foil and keep on the counter for up to five days!
  • I’ve got your winter #comfortfood fix right here, my friends! These are my vegetarian mushroom pot pies with carrot and onion and a puff pastry crust to top it all off. Not a mushroom fan? No problem! Sub out mushrooms for potatoes or celery or whatever your favorite veggies are! Link in bio or search “pot pie” on xoandso.com ❤️
  • It took me a handful of tries to get this recipe PERFECT and I’m so excited to share it with you now! These are my raspberry pistachio butter bars and they’re my new obsession! The buttery crust is topped with raspberry jam then more buttery crust with pistachios mixed in (I call this “pistachi-dough”). These aren’t overly sugary but they’ll still satisfy a sugar craving anytime! Hope you try em and love em! ❤️ Link in bio.
  • Checked out @thedandelioncafe_ yesterday for some vegan brunch goodness and it did NOT disappoint! We had the @beyondmeat sausage benny (amazing - tasted just like chorizo) and the “chick+tan and waffles” (fried seitan and waffles with maple syrup and gravy 🤤). I’m convinced meat-eaters to vegans and everyone in between will find something they love there. Super impressed and can’t wait to go back!
  • If you’re looking for the perfect weekend brunch recipe, your search is over! 🥞 Hit up xoandso.com and search “puffed pancake” for one of my favorite breakfast recipes of all time!

Follow Along!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

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