Oatmeal Mondays

What a cool idea for a fun breakfast with the family!

Oatmeal baked in an apple recipe...click here.  

Cheese Balls

I've always wanted to make a cheese ball.  I think for our next party, I will just dive right in.  They are perfect to feed a crowd and the flavors can be mixed and matched to satisfy a sweet or savory tooth.  I like these two sweet cheese ball recipes:

http://completerecipes.com/Red-Velvet-Cheese-Ball.html?back_url=./

http://www.the-girl-who-ate-everything.com/2011/08/peanut-butter-cheese-ball.html

Cake Fridays

I don't know about you but the combination of apple, chocolate and coconut is one of my favorites.  Think a chocolate covered apple on a stick rolled in flaked coconut.  Yum!  I think next time I make this cake, I will add coconut but for my first attempt I followed the recipe to see if it's a keeper.  It is!  Just the name "fresh cocoa apple cake" makes my mouth water.  This recipe makes about 26 cupcakes for a more portable treat.  Either way you bake it, it's fabulous and feel free to substitute applesauce for some or all of the oil.  Can't go wrong with more apple flavor!

          

Corn Casserole

I made this corn casserole for the kids (and for myself, if I'm being completely honest).  I thought it would be something different and fun for them to sink their teeth into.  I don't know about you, but I often crave a good corn pudding so I couldn't wait to try this dish.  The kids liked it OK but I absolutely loved it!  It is great as a side to a lunch salad or a steak dinner or just on its own.  I did not add cheese to it but feel free to if you like a cheesy corn pudding.  Sometimes cheese can overpower a dish so I steered clear of it.  I encourage you to make this today (only 6 ingredients) and all store bought.  Easy, simple and delightful in flavor and texture :)

 

Variation of Monday's Granola

Here's an idea: substitute cookie butter for the peanut butter, molasses for the honey, and add ginger, cloves, nutmeg and cardamom to the spice mix.  You could even sprinkle mini chocolate chips after baking if you want to be really adventurous.  That will give you a sweeter, spicier granola perfect for Fall.  How good does that sound?! 

Here is how the recipe would read:

Cookie Butter Granola

2 T cookie butter
2 T molasses
1/4 t cinnamon
1/4 t ginger
1/4 t nutmeg
1/4 t cardamom
1/8 t cloves
1/4 t vanilla extract
1 C oats
1/2 C mini chocolate chips (optional)

Combine cookie butter and molasses in bowl and microwave until cookie butter melts (about 20 seconds).  Stir.  Stir spices and vanilla extract into cookie butter mixture.  Add oats and stir until completely covered.  Spread out onto greased cookie sheet and bake at 325 degrees for 7-8 minutes until granola is slightly browned.  Let cool until granola is crunchy.  Sprinkle on mini chocolate chips if desired.  Make 4, 1/4 C servings.      

Soft Peanut Butter Bars

Here's another oat based recipe for you!  Not quite a breakfast food but a delicious snack and somewhat healthy treat for adults and children alike :)

Oatmeal Mondays

Peanut butter granola

2 T peanut butter

2 T honey

1/4 t cinnamon

1/4 t vanilla extract

1 C oats

Combine peanut butter and honey in bowl and microwave until peanut butter melts (about 20 seconds).  Stir.  Stir cinnamon and vanilla into peanut butter mixture.  Add oats and stir until completely covered.  Spread out onto greased cookie sheet.  Bake at 325 degrees for 7-8 minutes until granola is slightly browned.  Let cool until granola is crunchy.  Makes 4, 1/4 C servings.

Source: Pinterest 

Roasted Strawberry Buttermilk Cake Update

At the close of the day, it is time to reflect on the dessert.  I made the highly anticipated roasted strawberry buttermilk cake (see Friday's post for recipe).  With only 1/2 C sugar, it was not overly sweet.  It was moist and slightly dense, reminiscent of a pound cake.

Next time I make this cake, I am going to double the roasted strawberry recipe.  That was my favorite part, and there were just not enough balsamic maple fruity gems atop this cake!  I liked having the remaining strawberries to drizzle over top but I might add all of them to the cake before baking next time because there were not enough to go around at tasting time.

The roasted strawberry recipe did give me an idea though.  I want to start making jellies and jams.  I am not a huge fan of jellied fruits but when they are fresh and loose like these strawberries, I can't get enough of them!  I am planning to make more with the rest of our strawberries and can't wait to spread some on a piece of toast with cream cheese or butter or peanut butter.  My mouth is watering just thinking about it!  All in all, this cake is great for non chocolate lovers and those who can't consume a lot of sugar.  Be sure to make this cake with the reddest, juiciest, most succulent strawberries and serve it with whipped cream and/or ice cream.          

Neat Idea

This is a clever way to create that molten center in the middle of a cupcake:

Update and Cake Fridays

The peanut butter mud bars were a hit!  They flew off the platter at lightning speed.  Everyone at my husband's work loved them.  I'm glad I kept a few for us, otherwise I would've missed out on tasting one.  I sampled one after dinner last night and yeah, they are delicious.  I thought they would be greasy due to the butter and peanut butter but they proved to be otherwise.  Chocolatey, peanut buttery thin bars with a hint of white chocolate.  I will definitely make these again...possibly for another work function or family get together :)

Now on to Cake Fridays.  This week I'm featuring a roasted strawberry buttermilk cake.  I've been wanting to make this cake for quite sometime and with my mom's birthday coming up on Sunday, what better time than now?!

See link here. 

       

Peanut Butter Mud Bars

My husband needed a dessert for a work function today so I made these: peanut butter mud bars.  Need I say more?!

Soft M&M Chocolate Chip Cookies

I featured these for Valentine's Day, along with other recipes.  I chose to make the blondies for that particular post since we already had cookies in the house.  With a box of vanilla pudding staring me in the face, sitting neatly in the pantry, I knew I had to give these treats a go.

I had so much fun making larger cookies (using a 1/4 C measure to scoop the dough worked great), and equally as much fun eating them!  These cookies are definitely soft, chewy, and crunchy from the M&M's and chocolate chips.  I love what the vanilla pudding does to the batter.  It makes for a sturdier, handheld cookie with a delicate flakiness.  These remind me of cake mix cookies but with a more homemade flavor.  They will certainly stand up to the elements which makes them perfect for gifts, birthday parties or ice cream sandwiches.  Mix in any chips or candies you'd like.  Grab one on your way out the door and go conquer the world!

http://www.averiecooks.com/2014/01/soft-mm-chocolate-chip-cookies.html

 

Peanut Butter Mousse

I made this yesterday and it is really delicious!  The kids loved it too!  It reminds me of a homemade version of marshmallow fluff but without all the sugar.  Enjoy!

Oatmeal Mondays

My husband and I watched a show last night about food trucks across the country.  We are big fans of the food truck revolution.  If you haven't been to a food truck rodeo, you should make it a priority.  I would describe it as a wide variety of food, served up by passionate people in an open air, relaxed atmosphere.  Great place to bring the kids! 

Last night's show featured a healthier version of a food truck and one of the dishes caught my eye.  Super simple, filly, pleasing to the eye and could easily have oats added to it.  Chop up some strawberries, a banana, throw in some pineapple chunks, mix in 1/2 C Greek yogurt and 1 T chia seeds.  That's it!  If you wanted to make this into a breakfast, I would add 1/2 C dry oats and enough water to cover.  Place it in the fridge overnight and enjoy the next morning.  Yum :) 

24 Nutritious Snacks

I don't know about you, but I'm always racking my brain for snack ideas when 3 pm rolls around.  The kids are hungry and cranky, in desperate need of something to sustain them until dinner.  The snack has to be nutritious, filling and delicious or else they won't eat it. 

I think this article by Real Simple Magazine is a good jumping off point.  It's helpful, insightful and includes pictures.  Some of these snacks you may already be feeding your kids while others might be good to introduce into their daily routine.  Click on the photo below and explore what's out there :)

Butterscotch Bars with Chocolate and Disappearing Marshmallows

I made these on a whim because I was craving butterscotch and we had a bag of mini marshmallows that were leaning toward the hard stage.  Boy, was I glad!  These bars are a combination of a blondie and a rice krispie treat (minus the cereal).  That buttery, brown sugar, butterscotch flavor is there with the added bonus of a gooey, sticky marshmallow layer.  The semi sweet chocolate chips break up the sugariness and add a bitter note to round out the confection.  All in all, these bars have a fantastic texture and flavor that everyone will enjoy.

Butterscotch Bars with Chocolate and Disappearing Marshmallows

Source: a farm girls dabbles

• 1 C butterscotch chips
• 1/2 C unsalted butter
• 1-1/2 C all-purpose flour
• 2/3 C packed brown sugar
• 2 t baking powder
• 1/2 t salt
• 1 t pure vanilla extract
• 2 eggs
• 2-1/2 C mini marshmallows
• 2 C chocolate chips

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.

Melt the butterscotch chips and butter in a large sauce pan over medium low heat.  Make sure you stir constantly. When it's fully melted, take it off the heat to cool.

Whisk together flour, brown sugar, baking powder, and salt in a medium bowl.

Add vanilla and eggs to the cooled butterscotch mixture.  Stir well. Add the flour mixture and stir to combine. Fold in the marshmallows and chocolate chips.  Stir just until combined. Spread into prepared pan.  Bake for 20 to 25 minutes until the edges are browned and the center is still gooey. 

 

Brownie Cakes

Who can resist that chocolate cherry combination?  In our house, these are gobbled up in minutes :)  

Chocolate Covered Cherry Cups (Gooseberry Patch)

20 oz pkg brownie mix + additional ingredients

16 oz jar maraschino cherries, drained, ½ C juice reserved and divided

6 oz pkg semisweet chocolate chips

½ C sweetened condensed milk

Prepare brownie mix according to package directions, using ¼ C cherry juice plus water needed to equal amount of water called for in directions.  Place 36 paper liners in mini muffin cups; fill about ½ full of brownie batter.  Push a cherry into each cup.  Bake at 350 degrees for 15-20 minutes.  Remove baked cups in liners from muffin cups; let cool.  Combine chocolate chips and condensed milk in small saucepan; stir over low heat until melted.  Remove from heat.  Stir in remaining ¼ C cherry juice as needed for frosting consistency.  Place dollup of warm frosting on each cherry cup; let cool. 

These Cookies are Begging to be Baked

Click here and you'll see why :)

Similar but Different

I was poking around my boards on Pinterest and found an even healthier loaf than my carrot zucchini apple bread.  Minus the nuts, butter, frosting and eggs, this fruit and veggie bread is definitely one to try, especially with beach weather right around the corner.

See recipe here. 

Who Needs Frosting?

Sometimes I'm lazy and don't want to dirty any more dishes so I skip the frosting.  I know, it's a crime!  The frosting is the best part!  But lately I've been opting for easy fixes.  For example, I'll  sprinkle milk or semisweet chocolate chips on immediately after baking, wait 5-10 minutes, and then spread chips around once melted.  It's like a quick ganache that when frozen creates that crispy shell everyone adores. 

Well, here is another easy fix: add a couple drops of food coloring and swirl into a white cake.  You have an eye catching dessert that not only looks beautiful but takes only a few minutes to create.  Now that's my kind of "frosting."   
      

Oatmeal Mondays

This website has 11 ideas for jazzing up your morning oatmeal.  You might want to start with the carrot cake oatmeal.  It sounds delicious!  

Check it out:

http://www.fitnessmagazine.com/recipes/quick-recipes/breakfast/easy-oatmeal-recipes/?sssdmh=dm17.575793&esrc=nwfitdailytip012212a&email=4130593234

Peanut Butter Brownie Cookies

Crispy outer shell, fudgy center, peanut butter kick.  That is how I would describe these cookies.  They are the best of both worlds; you get your brownie and cookie all in one bite.  I baked mine for 9 minutes and they came out beautifully.  I also used 3.5 ounces semisweet chocolate chips and 3.5 ounces peanut butter chips.  I will definitely be sharing these with family and friends because it made 3 dozen.  Lucky us! 

See recipe here.
   

Cake Fridays

If you are a fan of creme brulee, these are the cupcakes for you!  We made these for my mom's birthday last March and she loved them, actually we all did :)  I would definitely make these again for her birthday this year.  They are that good! 

Crème Brulee Cupcakes

2 ½ C flour

3 t baking powder

½ t salt, plus a pinch for the egg whites

1 stick butter, softened

1 ½ C sugar

2 eggs, separated

1 C milk

3 T jarred caramel sauce

1 t vanilla extract

Preheat oven to 350 degrees.  Mix flour, baking powder, and salt together and set aside.  Cream butter and sugar together until light and fluffy.  Add egg yolks, one at a time, mixing well after each addition.  Alternately beat in dry ingredients and milk.  Add caramel syrup and vanilla.  Beat until smooth.  Beat egg whites with a pinch of salt until stuff but not dry.  Gently fold whites into batter.  Spoon batter into cupcake papers, filling cups about 2/3 full.  Bake for about 15-20 minutes or until toothpick inserted into the center comes out clean.  Remove from oven and cool.  Top with any frosting you'd like!

I'm on a roll this week...

with healthful snacks!  I know muffins and quick breads are still baked goods but the last three recipes I've posted are brimming with fiber, protein, vitamins and minerals.  I sound like an infomercial!

Today's installment is carrot zucchini apple bread.  I made some adjustments to the recipe to cut out fat and calories.  I'm sure the original recipe is delicious so feel free to make it as is or follow my adventurous substitutions.  I've labeled my version with (*).

Carrot Zucchini Apple Bread
Source: The Costco Connection

• 1 cup unsalted butter, melted * 1/2 C melted butter + 1/4 C Greek yogurt
• 2 cups granulated sugar * 1 C granulated sugar
• 3 eggs, room temperature * 1 egg, room temperature + 1/2 C applesauce
• 1/4 cup fresh orange juice
• 1 T vanilla extract
• 3 1/4 all-purpose flour * 2 C white whole wheat flour + 1 1/4 C all-purpose flour
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 T cinnmamon
• pinch of ground cloves * I omitted
• pinch of ground nutmeg * I omitted
• 2 cups shredded carrots
• 1 cup shredded zucchini (unpeeled)
• 1 cup diced, peeled apple
• 1/2 cup pecans, chopped (optional) * I added pecans
Frosting * I omitted
• 1/2 cup cream cheese, softened (I use light)
• 1/4 unsalted butter, softened
• 2 - 3 cups powdered sugar
• 1-3 T orange juice as needed

Instructions

1. Preheat oven to 350 degrees.
2. Grease and flour two 8x4 inch loaf pans.
3. Blend butter, sugar, egg, orange juice, and vanilla together.
4. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
5. Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
6. Pour into prepared pans.
7. Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.  *My loaves baked for 45 minutes.
8. Let cool before icing.
Frosting
9. Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
10. Frost bread and enjoy!

Another Batch of Healthy Muffins

I guess I could have saved this recipe for next Monday but I am so excited about it!  I was very excited about yesterday's post too.  I love finding healthy muffin recipes.  The kids have so much fun eating them for breakfast or a snack.  My husband and I enjoy them too!

These muffins contain applesauce, buttermilk, cinnamon, whole wheat flour and oats like yesterday's muffins but the difference with these is the blueberries.  My kids love blueberries but when they are out of season and you can only find them frozen, they are super messy.  So these muffins are just perfect for us :)  Enjoy! 

Oatmeal Blueberry Applesauce Muffins Source: Joy the Baker 1 1/4 cups whole wheat flour 1 1/4 cups oats 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1 cup unsweetened applesauce 1/2 cup low-fat buttermilk 1/2 cup firmly packed brown sugar 2 tbsp canola oil 1 large egg, lightly beaten 3/4 cup blueberries, frozen or fresh Preheat oven to 375 degrees.  Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.  Bake for 16-18 minutes.

Oatmeal Mondays

I typically skip recipes that I assume contain lots of butter and fat but this recipe by the Pioneer Woman really caught my eye.  They are healthy muffins!  Go Ree Drummond!  I was delighted to find a breakfast treat that contained whole wheat flour, ground flaxseed, oats, walnuts, molasses, buttermilk, a mashed banana, applesauce, cinnamon, and raisins.  What a line-up!

I will definitely be making these today :)