Oatmeal Mondays

Baked oatmeal has become quite the craze.  I had it for the first time at my sister's house the morning after a family party.  She served it with Greek yogurt dip and fresh strawberries.  I immediately requested the recipe.  There are so many recipes out there.  I've seen it featured in Southern Living, Reader's Digest, just to name a few.  Some call for butter, multiple eggs, vanilla extract, brown sugar, pumpkin, various spices, and fresh or dried fruit.  I have tried many and have even done my own creations but nothing compares to this recipe.  It's for baked banana peanut butter oatmeal.  It is by far the most satisfying out of the bunch.

Some baked oatmeal dishes will crumble on you but this one holds together beautifully.  You could eat it with your hands if you were without utensils!  For me, banana, peanut butter and cinnamon all rolled into one dish is like heaven on a plate.  And the sliced bananas on top are genius!

They not only look pretty but become these super concentrated, roasted, sweet jewels when baked in the oven.  Serve a piece (sounds funny to refer to oatmeal as a piece but it really is in this case) with some Greek yogurt dip that I featured in Saturday's post, honey or more maple syrup.  You will be off to a great start :)

 

Baked Banana Peanut Butter Oatmeal

Source: Happy Healthy Mama

Makes 6-8 servings

2 cups old fashioned rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup milk (dairy or non-dairy)*

1 large egg

2 medium bananas, one mashed well with a fork and one sliced

2 tablespoons natural peanut butter

2 tablespoons maple syrup

1 teaspoon pure vanilla extract

Preheat your oven to 375 degrees.  Grease a medium sized casserole dish and set aside.**

In a large bowl, combine the oats, baking powder, salt, and cinnamon.  Add the milk, egg, 1 mashed banana, peanut butter, maple syrup, and vanilla.  Mix well.

Pour the mixture into the greased dish.  Top with sliced bananas.  Bake for 20-30 minutes, until your desired consistency is reached.***

*I use water.

**I use an 8x8 Pyrex and get four servings out of it.

***I bake mine for 22 minutes.

                      

Sunday Cookie Sticks

This weekend is all about the kids!  Well, most are in general but with my Saturday dip and Sunday cookie sticks, you have two kid inspired treats that will keep them happy.

Around here, cookies are the way to go.  My kids (and husband) LOVE cookies.  Besides cupcakes, they are the most requested item.  I think the hand held ease and durability of them appeals to Moms.  No fork or spoon required.  They are a self contained, easy to pack snack that holds up under most conditions.  These cookie sticks in particular are the perfect size for little ones on the go.  Rolling them out takes some elbow grease but it's well worth it.  Decorate with your favorite candies or chips and you've got a cute, whimsical treat for the kids (and adults alike).  Click on the bottom picture and get the recipe at Cookies and Cups.  Everyone will marvel at this unique take on the round cookie.

After baking, before cutting them into sticks...cuteness awaits :)

     

Saturday Dip

Weekends are fun but they can also be chaotic, upsetting the weekday routine.  Sometimes they feel like a free for all with no naps and random eating times due to birthday parties, play dates and the excitement of Dad being home.  So I wanted to share a quick, convenient snack that you can grab on the fly and that every kid will like.  It's healthy, easy and can be served at any time of the day.

So if the kids have breakfast at 9 and dinner at 3:30, I don't feel bad about serving this snack in between.  It fills their bellies and tastes great with fresh fruit, graham crackers, etc.  I usually omit the powdered sugar and mint if I'm serving it to the kids but for a party, I go all out :) 

Greek Yogurt Dip

2 C plain Greek yogurt

1 t vanilla extract

1 t ground cinnamon

1 t honey

1/3 C powdered sugar

12 fresh mint leaves, chopped

 

Stir yogurt, honey, vanilla extract, and cinnamon together in a bowl.  Add powdered sugar and mix.  Fold in mint.  Refrigerate until service.  

Speaking of Apples...

for today's Cake Fridays post, I'll be featuring butterscotch apple cake.  It is similar to our family's apple cake recipe but with a twist: butterscotch chips.  I made this cake for a get together with some friends and it was a huge hit.  I even substituted applesauce for half of the oil and it was still super moist and rich.  Everyone wanted the recipe!

I find myself adding butterscotch chips to many Fall inspired desserts because it pairs well with assorted fruits, veggies and spices like pumpkin, apples, cinnamon, and cloves.  Its warm caramel color makes for a pretty presentation too.  Serve this cake with vanilla ice cream on the side, some hot apple cider in a mug, and you've got yourself an autumnal treat :)


Butterscotch Apple Cake
Source: Sugar Plum
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup oil
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups diced peeled apple
2 cups butterscotch chips

Heat oven to 325 degrees F. Coat a 13x9-inch glass baking dish with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, cinnamon and salt. In a large mixing bowl, using a mixer on medium speed, beat together oil, sugar, eggs and vanilla for 2-3 minutes or until well combined and doubled in volume. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in apple until combined.

Spread cake batter into prepared baking dish. Evenly sprinkle with butterscotch chips. Bake 45-50 minutes or until well risen, golden brown, and cake pulls away from edges of dish. Cool on a wire rack.

Makes 15 servings

Apples, Apples Everywhere

I went to the Farmer's Market last Saturday and there were apples everywhere!  Samples galore of the crunchy, crispy fruit along with freshly pressed apple cider, which is one of my favorites.  My goal this Fall is to bake more with apple cider.  I have some breakfast and dessert recipes that include the spicy drink in their ingredient lists.  Can't wait to make one in particular... 

Growing up in New Jersey, we always went apple picking.  At the end of the hunt, there would be freshly fried apple cider donuts waiting for us at the farm.  I don't even know how many my parents purchased because we inhaled them in two seconds flat.  They were the best!  I still crave them every year when Fall rolls around.  Something about that sugary coating...

Have any readers out there tried making apple cider donuts?  Or want to share a favorite apple or apple cider inspired item?  Feel free to do so in the comments section.  Would love to gain some new recipes/ideas! 

I think I will explore the baked version of the beloved apple cider donut although it won't be the same, unless of course I purchase a fryer in the next few months. 

Hmm...there's a thought.  

Sweet Potato Waffles

Look at all those squares begging for a topping

Once in awhile, I'll have a hankering for these waffles.  My husband made them for the first time last winter and we have been hooked every since.  With an overabundance of leftover sweet potatoes in the fridge, I knew we had to make them.  It's not an exact recipe; more of a semi homemade, "eye ball it" kind of batter.  If the batter's too thin, add more waffle mix.  Not enough moisture, add more pureed sweet potatoes.  Use your best judgement :) 

Sweet Potato Waffles

2 C Belgian waffle mix, plus the ingredients called for on the back of the box to make 4-5 waffles

2 C pureed, cooked sweet potatoes

Mix until you have a smooth batter (some lumps are fine)

Spray your waffle iron with non stick spray and drop the batter by heaping 1/3 cup measures

Makes 7-8 waffles

Serve warm with whipped cream cheese, butter, syrup, etc.  Or you could make this yummy compote:

Core and dice 1 apple.  Add to medium saucepan with a handful of dried cranberries.  Fill with water to cover.  Reduce fruit mixture and serve warm or room temperature atop waffles.  Add some sausage or bacon to the side and you have yourself a Fall breakfast, lunch, or dinner.  

Enjoy :)        

The triangular edges are super moist

Don't eat too many at once...these are rich!

Almond Roca Bars

Simple.  Satisfying.  Stunning.  That is how I would describe these bars.  With only a few ingredients, this dessert is simple.  With only a few rich ingredients, this dessert is satisfying.  With only a few rich ingredients to adorn the top, this dessert is stunning.

Check out the ingredient list:

Source: The Food Charlatan (see full recipe here)

1 cup (2 sticks) butter
1/2 cup white sugar
1/2 cup brown sugar, packed
1 egg
1/4 teaspoon salt
1 teaspoon almond extract
2 cups flour

You can whip these bars up in no time with ingredients you probably have in your pantry right now.  I love that!  If 2 sticks of butter is too rich for you, you can substitute 1/2 C applesauce for 1 stick and they will be more cake like.

Check out the ingredient list for adornment:

coconut flakes, optional
chopped almonds, optional
1 1/2 C chocolate chips

Chocolate chips are mandatory!  You sprinkle them on the bars right out of the oven and let them sit for 10 minutes.  Then spread with an offset spatula for a ganache topping.  While the chocolate is still warm and gooey, sprinkle some of the bars with coconut flakes and some with chopped almonds (or both!).  Pop them in the refrigerator for a few hours so the chocolate hardens or eat them once they've cooled out of the pan while the chocolate is still soft.

When my husband first bit into one, he said it tasted like a chocolate covered cherry.  It always amazes me how almond extract can do that to a dessert.  Kind of reminds me of the chocolate covered cherry cake I make that is one of his favorites.  Friday cake post maybe? :)

Oatmeal Mondays

Welcome to the second installment in Oatmeal Mondays :)

Today's feature is oatmeal balls and they are super fun to make with your kids.  I'm a member of a moms foodie group on Facebook.  We share recipes, workout tips, etc.  This recipe was passed around A LOT because it's healthy, quick, and kid friendly.  It's basically a no bake oatmeal ball that you customize to your liking.  Here is the recipe I follow:

Oatmeal Balls

1 C dry oats (old fashioned or quick)

2/3-1 C toasted unsweetened coconut flakes

1/2 C chocolate chips (optional)*

1/2 C creamy or crunchy peanut butter

1/2 C wheat germ or flaxseed

1/3 C honey or maple syrup

1 t vanilla extract

Mix ingredients in large bowl.  Let sit in refrigerator for an hour.  Shape into balls and store in airtight container for up to a week in the fridge. Makes anywhere from a dozen to two dozen depending on the size.  

*I typically don't add the chocolate chips but if you do, feel free to experiment with any chips you like: peanut butter, butterscotch, white chocolate, etc.               

Baked Pancakes?

If you're like me, you'd rather whip up breakfast and pop it in the oven instead of stand over a hot stove flipping pancakes.  That's what appealed to me most about this recipe.  You're getting pancakes for breakfast without the hassle of flipping flapjacks in a skillet.  For some, making pancakes is an experience and a fun weekend treat for the family and I get that, but for others with sub par flipping skills, we'd prefer this method. 

They are called pancake squares and they are delicious!  I wasn't sure what to expect because they seem so simple and they're baked in an 8x8 Pyrex.  But they actually taste like griddle cakes!  Dress them up with some blueberries, butter and syrup and you've got a complete pancake breakfast.  You could even serve sausage or bacon on the side.  Sounds like a weekend plan to me!

Double Chocolate Banana Muffins

This is going to be a short post: Make these muffins!  In all seriousness, I've had my share of chocolate muffins and these are by far the moistest, fudgiest, most satisfying ones out there.  I can't take credit for the recipe though.  It comes from a friend of the family. She would bake these delicious jewels and bring them over early in the morning, still warm.  Talk about a weekend treat:)  They are so soft but at the same time super rich.  The banana is barely detectable but adds so much to these muffins.  If you're looking for a knock your socks off kind of muffin, you've found it.  Enjoy!

 

Double Chocolate Banana Muffins 

1 ½ C flour 

1 C sugar (I use ¾ C) 

¼ C baking cocoa 

1 t baking soda 

½ t salt 

¼ t baking powder 

1 1/3 C ripe bananas (2-3 medium), mashed 

1/3 C oil 

1 egg 

1 C chocolate chips 

In large bowl, combine first 6 ingredients. In small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased muffin cups ¾ full. Bake at 350 degrees for 20-25 minutes. Makes about 15 muffins.

Cake Fridays

I've been looking forward to this post all week!  My light at the end of the tunnel :)  This week has been uneventful but busy.  A lot of cleaning and errand running but now it's Friday.  So it's all good.  For my first installment, I am going to feature a recipe I mentioned in one of my first posts (no, it's not the cornmeal cake but I will make that one of these Fridays).  It's a variation of the orange creamsicle cake I found on Pinterest (see recipe here).

I made the cake in cupcake form to celebrate a family gathering.  When my nieces are in town, I make cupcakes because that is one of their favorite things.  We had my grandmother, aunts, sister and her kids all at my parent's house so what screams celebration, CUPCAKES!  I didn't make a traditional frosting but instead topped them with a scoop of Cool Whip and these cute mini popsicles (see idea here).  When you click on the link, scroll down and you'll eventually find them.  On a side note, I love the mini pumpkin pie toppers.  I think I'll be using this website a lot during the holidays!

Here is the finished product (kind of an aerial view but you get the idea):

They were so refreshing and fun for the kids and adults alike!  A great summer treat that won't weigh you down.  So light in fact that we all had too many to count.

Happy Friday!

Bagel Bread Puddings

My extended family owns and operates a bagel shop on the Outer Banks called Lighthouse Bagels.  They make the best bagels, being trained up north on the ins and outs of a real NY bagel.  With roots in NJ, we are spoiled with great bagels (and tomatoes too).  You know the kind that are crispy on the outside and oh so chewy on the inside.  And BIG.  One will fill you up for hours!  They make anywhere from salt to french toast bagels.  Whenever we visit the Outer Banks, we take home a dozen, slice them, and freeze them for later use.  Recently I've been making bagel bread puddings with them.  I am a huge bread pudding fan, savory and sweet so I used these bagels as a vehicle for my latest creations.  Here are the recipes:

Sweet Bagel Bread Pudding   

2.5 sweet bagels, cubed

1 C sliced strawberries

1/2 C chocolate chips

1/2 C chopped walnuts

3 eggs

3/4 C milk

dash cinnamon

Coat 8x8 glass Pyrex pan with nonstick spray.  Layer 1/2 cubed bagels, strawberries, and chocolate chips.  Then layer rest of cubed bagels and sprinkle chopped walnuts on top.  Make your milk mixture by whisking the eggs, milk and cinnamon.  Pour over bagels and cover with plastic wrap.  Press the plastic wrap with your hands or put something heavy on top so all the bagels are submerged in the milk mixture.  Refrigerate overnight.  Take out 30 minutes before you plan to bake it.  Remove plastic wrap and bake at 375 degrees for 30 minutes covered with foil, 15 minutes uncovered.  Serve with Greek yogurt, chocolate or vanilla sauce.  4 servings.   

Variation: 1 banana mashed, 2.5 chocolate chip bagels, cubed.  Add mashed banana to milk mixture and pour over cubed bagels in pan.  Sprinkle 1/2 C shredded coconut and/or 1/2 C peanut butter chips on top.  Bake as directed.  

Savory/California BLT Bagel Bread Pudding

2.5 savory bagels, cubed

2 plum tomatoes, diced

1 ripe avocado, diced

4 slices cooked bacon, crumbled

3 eggs

3/4 C milk

Coat 8x8 glass Pyrex pan with cooking spray.  Layer 1/2 cubed bagels, tomatoes, and 1/2 bacon crumbles.  Then layer rest of cubed bagels, bacon crumbles and avocado on top.  Make your milk mixture by whisking the eggs and milk.  Pour over bagels and cover with plastic wrap.  Press the plastic wrap with your hands or put something heavy on top so all the bagels are submerged in the milk mixture.  Refrigerate overnight.  Take out 30 minutes before you plan to bake it.  Remove plastic wrap and bake at 375 degrees for 30 minutes covered with foil, 15 minutes uncovered.  Serve with green salad.  4 servings.  

   

Peanut Butter Chocolate Chip Muffins

When I spotted this recipe, I knew I had to try it.  I've made peanut butter muffins before and don't get me wrong, I LOVE peanut butter but sometimes it can overpower a dessert.  So pairing it with something as rich and creamy as semisweet chocolate chips is the perfect marriage.  These muffins are salty, sweet and incredibly moist.  They are great plain but even better with butter.  So go ahead and bake a batch.  But save some for yourself because they'll go fast!     

See recipe here. 
 

5 More Days...

until Fall!  Can you tell I'm excited?!  If not, see my older posts :)  I just can't wait to take a jog with the double stroller and not end up a sweaty mess.  I also can't wait to dress the kids in new clothes.  Been looking at the same t-shirts and shorts for months now.  Overall, I'm just eager for a much needed reprieve from a hot Carolina summer.

Autumn makes me think of pumpkins, soups and crispy leaves.  So today I am featuring one of my favorite bread recipes.  It comes from my husband's side of the family and it is one of those recipes that never gets old. I've even turned my family onto it!  I make this bread year round but it is especially good during the Fall season.

The first time I made this bread I remember marveling at the batter, of all things!  You have to treat it with a delicate hand and the end product is so smooth and silky.  I was used to thicker batters where you just throw everything in but this recipe requires a few steps and careful mixing.  It is so worth it!  Not that it's hard to make by any means but I tend to take my time and baby it a little bit during preparation.  I've never ever changed this recipe and will never ever change it because it is perfect just the way it is!

Pumpkin Bread

10 tbsp softened butter

3 C flour

2 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

1 tsp ground cloves

1 tsp salt

2 ½ C sugar

4 eggs

2 C pumpkin (1 can of “one pie”)

½ C water

Preheat oven to 350 degrees.  Use 2 tbsp butter to grease two loaf pans and sprinkle pans with flour.  Sift together flour, soda, powder, cinnamon, cloves and salt in a small bowl.  Set aside.  In the bowl of a stand mixer, beat 8 tbsp butter and sugar until light and fluffy.  Beat in eggs one at a time.  Stir in pumpkin.  Add, alternating, 1 C flour mixture then 2 tbsp water, beating well after each addition.  Bake 50-60 minutes. 

    

Oatmeal Mondays

I was doing some blog brainstorming over the weekend and thought of Oatmeal Mondays and Cake Fridays; my version of starting the week off right and rewarding yourself at the end of it with a sweet treat.  Something that makes you feel giddy and excited because hey, getting through the week can be a journey in and of itself!  Whether you go to work or stay at home with two active kids, the weeks sometimes fly by or they can seem endless.  So I like to see a light at the end of the tunnel.  And what's better than a big piece of cake?!  Getting back to healthy oatmeal...

For my first installment in Oatmeal Mondays, I will be featuring my tropical overnight oats.  I've gotten into overnight oats because one, you make it the night before so in the morning, you can grab it and go.  And two, when the oats sit overnight, their texture changes into this super chewy goodness.  Not only is this breakfast convenient, but its texture is outstanding.  This dish may just transform you to Hawaii, sitting on the beach amid coconut trees.  Well maybe not, but at least we can try to make the blah Mondays come to life :)  

Tropical Overnight Oats

heaping 1/2 C old fashioned oats

2 T unsweetened coconut

4-5 dried apricots

sprinkle cinnamon

handful chopped nuts, optional

enough water to cover oats

airtight container

Stir to combine and place in the refrigerator the night before you plan to eat it.  Take out of the fridge in the morning and serve cold or heat in the microwave 2-3 minutes.  You can even make a bunch for the week. 

Be sure to enjoy those plump apricots after they've been soaking in the water...yum!

 

You say kabob, I say kebab

Every mother knows the trials and tribulations of getting your child to eat healthy foods or eat anything at all.  I've found such good ideas on Pinterest for making kid foods look attractive and fun enough that they'll gobble it up.  Say for instance, a grilled cheese sandwich.  My children apparently find this dinner staple boring lately so I cut it into squares and make it into a grilled cheese skewer complete with a fruit or vegetable between the pieces. 

Would they eat it before?  Of course not!  But now it’s a silly, quirky dinner skewer that they just can’t get enough of.  Who knew?!  Put it on a stick!  No matter what you call these: kabobs, kebabs, pops, skewers, etc. they are super cute and super effective.  I am going to try all of these on my kids by the way...well, maybe save the dessert ones for special occasions!

Pancake Pops

Caramel Apple Grapes

   

Strawberry Shortcake

S'mores

PB and Jelly Sandwich

Weekend Biscuits

This is a super simple recipe that I'm almost embarrassed to post.  It only has two ingredients!  Plus any spices or mix-ins you might want to add.  I tend to shy away from roll biscuits because they make a mess on the counter, on your hands, and require a lot of butter or shortening in most cases. When my husband makes them they are delicious though.  I'll have to work on getting my hands dirty I guess!

So these biscuits require two cups Bisquick Baking Mix (I use Heart Smart) and one cup fat free sour cream.  Mix to combine and use a medium ice creamer scooper to drop them on a cookie sheet with nonstick spray.  Bake at 425 degrees for 8 minutes.  Remove promptly and let cool completely before storing in an airtight container.   

That's it!  But that's what I love about these biscuits.  Yet again another blank canvas to decorate.  I sometimes sprinkle curry powder on the tops right before I bake them, or add garlic powder and shredded cheddar cheese to the mix if we'll be having them alongside dinner.  As far as breakfast goes, you could make them sweet by adding cinnamon, shredded coconut or pumpkin pie spice to the mix.  Or slather the warm biscuits with butter and pumpkin butter.  That's a favorite of mine when pumpkin butter makes it debut at Trader Joes.  Fix them to your liking.  These are cheap, easy, and perfect for the lazy baker on a lazy weekend :)

Perfect

Imperfect

Chew Your Chocolate Milk

Chocolate milk: it's not just for drinking anymore!

My kids have been requesting chocolate milk a lot lately so I'll pick up a half gallon every now and then at the food store.  Fun snack for them, experimenting for me :)  I've been substituting chocolate milk in recipes that call for buttermilk or regular milk to add that extra chocolate kick.  The first experiment was with this buttermilk bread (see recipe here).  I also featured this bread in my Playing with Food post.  This is a quick, easy recipe that requires minimal ingredients and big rewards.  It is a mild bread that can be jazzed up with any mix-ins you can think of.  I want to try adding chocolate chips, blueberries, dried cranberries, or chopped almonds.  Or throw them all in together!  The possibilities are endless.  You could even make a chocolate milk glaze for this bread.  Think of it as a blank canvas to decorate.  Being a purist myself, I enjoy two slices with a big dollop of Greek yogurt on top.  It tastes like dessert but is much healthier than say a snickerdoodle or a blondie.  I encourage everyone to try this recipe.  It may become a staple in your home too!

It's All Greek to Me

We eat A LOT of Greek yogurt.  When I stock up at Costco, the check out people sometimes comment, "Wow!  You really like Greek yogurt!"  So we have a good laugh and I go home with my six boxes of yogurt :)  But seriously, it is the best snack.  Super healthy and surprisingly mild as far as yogurts go.  Yogurt has come a long way.  I remember hating it growing up because it was so tangy and watery.  And then yogurts started to be labeled "thick and creamy" and "whipped."  The texture of those was fabulous but they were loaded with sugar.  So I was happy to find a product with less sugar that actually fills you up because it is so rich.  I make dips out of it, stir it into baked goods, use it in place of mayonnaise for savory salads and spreads, the list goes on and on. 

So today's post is more of a yogurt forum and asks the question: How do you like to eat your [Greek] yogurt?  Do you add peanut butter or Nutella to it or just mix in your favorite granola?  Post your comments below!              

Update on Anniversary Dessert (yesterday's post)

I know the suspense kept you up all night...

the cupcakes were amazing!  I highly recommend this recipe if you're a pumpkin fan.  They are bursting with Fall flavors.  You can actually taste each and every spice; the cinnamon, ginger, allspice and nutmeg work so well together.  They create a spicy yet sweet dessert.  I especially love the frosting with these cupcakes.  The cream cheese makes it a bit tangy, the honey a bit sweet and the cinnamon draws out the cinnamon in the cupcakes.  That's the best part.  My kids devoured them and my husband and I had two each.  They are light, airy and dangerously fluffy.  The texture alone will have you going back for seconds with that crunch from the pecans.  If you have pumpkin fanatics in your household, surprise them with these cupcakes one day.  They will be jumping for joy:)      

Four were not enough for our hungry family!

It's Our Anniversary...

so I made cupcakes.  Nothing says celebration like a plate of cupcakes.  These are pumpkin pecan cupcakes with a honeyed cream cheese cinnamon frosting.  I think Matt is going to love them!  It's a new recipe so I'll have to let you know how they taste (we're having them for dessert...have to be good role models when there are kids in the house).  I can't tell you how hard it was for me to not have one after lunch but I was able to restrain myself! 

I discovered the recipe on Pinterest (view site here).  I had to search through a variety of pumpkin cupcakes to find the right one.  I like sites that offer numerous recipes showcasing a star ingredient because it allows you to customize your dessert.  I also had one cup of pumpkin puree in the fridge.  Normally when that's the case, I would make pumpkin bread but I dared to be spontaneous.  Hopefully it will pay off!  More to come...

 

Here is the frosting recipe:

1/2 C whipped cream cheese

2 T honey

1/2 t cinnamon

Mix thoroughly and refrigerate in a closed container.

      

Fresh out of the oven...

Apple Cinnamon Oatmeal Bread

Nothing says Fall like this bread.  Warm, spicy cinnamon notes combined with the wholesome goodness of oatmeal and applesauce.  I used to make this all the time because it's such an easy recipe.  But we don't always have instant apple cinnamon oatmeal in the house (we try to stick to old fashioned oats for breakfast).  So I was very pleased to find two packets in the pantry this morning.  That's been happening a lot lately.  I just love when you have all the ingredients for a dish and you don't have to run to the food store special for it.  A mother's dream :)  That and a slice (or 2) of this bread with a slather of butter.  It's comfort on a plate.

Apple Cinnamon Oatmeal Bread 

¼ C butter, softened

1 C sugar

1 C chunky applesauce

1 ½ t cinnamon

2 packets instant apple cinnamon oatmeal

2 eggs

1 t baking soda

1 ½ C flour

Grease loaf pan and preheat oven to 350 degrees.  Using a mixer, cream butter and sugar until light and fluffy.  Mix in applesauce, cinnamon and 1 packet oatmeal.  Stir in eggs, one at a time, beating well after each addition.  Mix in baking soda and flour.  Pour into loaf pan and sprinkle 2^nd packet oatmeal over batter.  Bake 43 minutes or until toothpick inserted in center comes out clean.  Cool 5-10 minutes in pan and then invert onto wire rack to cool completely.    

  

     

Marshmallows + Rice Krispies = good, Marshmallows + Cheerios + Nutella = outstanding!

I got this idea on Pinterest (http://justjennrecipes.com/peanut-butter-cheerios-treats/2012/06/10/) and when you go to her site, the pictures alone make you want this treat immediately.  Such a unique idea using Cheerios instead of Rice Krispies (which luckily we always have in the house) to make what is essentially a Rice Krispie treat.  Being a peanut butter fan, I knew I had to try this recipe.  I love the contrast in colors; the caramel colored Cheerios and the rich, black color of the chocolate chips.  Not to mention the web of marshmallow holding the whole thing together.  And I'm not even a Rice Krispie treat fan!  I'll eat them but I never crave them...until now.  The crunchy cereal surrounded by the smooth marshmallow with just a hint of peanut butter and bittersweet chocolate made my day.  If you like peanut butter and chocolate together, you'll love these tasty treats.

But of course I had to put my spin on them.  So after I made her version, I decided to make a batch using Nutella instead of peanut butter.  Wow!  Love at first bite!  If I had peanut butter chips I would have adorned these chocolate treats with them but sadly, we finished them so next time that's what I'll do.  I would make either version again anytime and eat the whole batch anytime.  They are that good!  I hope you'll go to her site and try these delicious treats either with Nutella or peanut butter :)

Granola with a Touch of Fall

We are obsessed with this granola.  I can't take all the credit for it though.  I discovered it on one of my favorite blogs, visions of sugarplum and have been making it ever since.  I think the star ingredient is the Oatmeal Squares.  I pick these out every time I dig my hand into the batch!  I love this granola because it's not bad for you; only 2 T of butter instead of tons of oil like most recipes because of the addition of pumpkin.  It makes your house smell beyond delicious when it's baking too.  I try to make it when I know company is coming over.  Just writing about it is causing my mouth to water.  Going to grab some right now :)

 

Maple Pumpkin Granola

2 T butter, melted

1/3 C brown sugar

1/3 C canned pumpkin

1/4 C maple syrup

1 t vanilla extract

1 t cinnamon

Mix in large bowl.  Add 2.5 C old fashioned oats, 1 C Oatmeal Squares cereal, and 1/3 C chopped nuts.  Stir so all ingredients are coated with pumpkin mixture. Dump out onto a greased cookie sheet and spread out to an even layer.  Bake for 43 minutes in a 300 degree oven.  Sprinkle 1/3 C dried fruit on the granola when the pan comes out of the oven.  Let cool completely and then break into pieces.  Store in an airtight container.

Source: visions of sugarplum

Oh-oh-oatmeal

I LOVE oatmeal.  I eat it every morning and actually like it plain.  This is an original recipe developed by my husband.  He typically uses the batter to make waffles but we never use our cast iron skillet and were feeling lazy this past weekend so we turned it into a cake.     

I bake a lot of oatmeal treats but I wanted to feature this one first because it is THAT good!  It is fresh in my mind too because I had the leftovers for breakfast this morning.  It reheats beautifully and is so moist you'd never know it's low in fat and good for you too!  It reminds me of a cornmeal cake because the nuts and apples give it a granular texture but at the same time, it's rich and creamy.  That's hard to come by but my husband did it once again.  He rules in the breakfast making arena.

Oatmeal Skillet Pancake (or Belgian waffles)

Dry
2 heaping cups old-fashioned oats
1/2 C raw almonds
1 tsp baking soda
1 tsp baking powder
cinnamon to taste
pinch of salt
Wet
2 apples
1 tbsp olive oil
~1 C soy milk
3 eggs, separated
1 tbsp white vinegar
1 tbsp honey
1/2  C Greek yogurt

Pulse oats and almonds together in food processor or blender, then blend until powdery (as close to flour-like consistency as possible).  Add to bowl with baking soda, baking powder, salt, and cinnamon.  Mix to combine.

Quarter and core apples.  Add to blender with oil and enough soymilk to allow apples to puree.  Add mixture to yogurt, vinegar, and egg yolks.  Pulse egg whites in blender until foamy; add into wet mixture.  Add additional soy milk as needed to create thin mixture.

Pour wet into dry, blend via muffin method (i.e. fold together just until batter comes together—some lumps are ok.  Don’t overmix.)

Pour gently into hot, buttered cast iron skillet preheated in a 375 degree oven.  Bake until golden brown (~20 minutes, edges will pull away).

*****

Alternatively, pour mixture by scant cupfuls into Belgian-style waffle maker.  Bake according to waffle-maker settings.  Should make roughly 5 large waffles.