Oatmeal Mondays

Just another way to incorporate pumpkin butter into your bowl of oatmeal...add one tablespoon along with one tablespoon of molasses!  The sweet pumpkin butter offsets the sometimes bitter molasses to create a fall inspired breakfast treat.  Cook 1/2 C old fashioned oats with enough water to cover in the microwave and then dress it up by stirring in pumpkin butter and molasses.  Better yet, add a sliced banana to the top and some chopped walnuts.  Yum :)

THE Cake

 

So I ended up making the graham streusel coffee cake also known as THE cake.  Boy am I glad I did.  We sampled some of the crispy, flaky edges the day of but I have to say, it is even better the next day. Something magical happens overnight and all that nutty, buttery cinnamon streusel soaks into that fluffy, light cake.  I don't think you can achieve that texture using anything but a boxed yellow cake mix.  Undeniably one of the top 5 cakes I'll crave and bake regularly, especially if company is coming over.  It makes a ton so I gave some away to the neighbors for a weekend breakfast treat and will be bringing the rest to a get together with friends.  Serve with ice cream or grab an oversize piece with her hands.  Anyway you slice it, it is a ridiculously delicious cake.   

FYI: I used 6 T of butter instead of 2/3 C for the streusel topping.  I also omitted the icing.  My cake baked up perfectly in 30 minutes flat. 

 Here is the recipe again: graham streusel coffee cake. 

Cake Fridays

I'm thinking of making this cake today.  

I'm a sucker for a coffee cake and with the name Graham in the title, it might be the best named cake out there :)

Tropical Spread

 I made this toasted coconut breakfast spread over the weekend.

First of all, there is nothing like the smell of toasted coconut.  It instantly sends you to the tropics where everything smells like sweet pineapple and rum. There is no pineapple or rum in this spread but the toasted coconut still does the trick.  The cottage cheese makes the spread thick and rich while the honey and vanilla extract add color and sweetness.  I liked this spread but I think I would prefer it with Greek yogurt or even sour cream.  Sometimes the flavor and texture of whipped cottage cheese has an odd aftertaste and texture.  But everyone is different so give this spread a try if you are longing for something new to dress up your toast in the morning, weekend waffles and pancakes (ooh pineapple or banana walnut flavored ones would be perfect), or anything that could use some island flair.

Bisquick Cookies

And my love affair with Bisquick continues...

I know it has added preservatives and stabilizers and we try to eat healthy for the most part but it just makes life so much easier sometimes.  

I was craving chocolate chip cookies and didn't want to measure out the flour, salt, baking powder, baking soda, etc. so I looked to this recipe for a short cut method to obtain the most coveted of all cookies.  And this recipe delivered.  

It didn't just deliver by providing a quick and easy way to whip up some chocolate chip cookies.  It delivered by providing a hearty, satisfying cookie that is not too sweet and tastes almost like a muffin top.  If you prefer dense, chewy cookies, these are not for you.  But if you are longing for a slightly crumbly mini cake dotted with melted chocolate chips, you have come to the right place.  

See the recipe here.   

Oatmeal Mondays

Autumn begins today!  That means pumpkins galore!  I went to Trader Joe's the other day and they had so many fun, festive pumpkin themed treats.  And of course I had to buy my favorite thing of the season: pumpkin butter.  I love it slathered on homemade biscuits with butter, stirred into soups, dolloped on muffins, pretty much any way I can eat I will!

Here is another way to eat it:

1/2 C oats
1 T pumpkin butter
1 small apple, chopped
sprinkle of cinnamon
enough water to cover

Place all ingredients into your favorite bowl.  Microwave on high for 2.5 minutes.  Stir and enjoy :)  

Cake Fridays

I came across this recipe awhile back.  It is a no-bake dessert filled with fruit, jam and custard.  It has a slight crunch from the toasted almonds and a creaminess you only get from homemade vanilla custard.  Not to mention it all rests on a bed of store bought pound cake.  If you're a fan of rich, buttery pound cake like I am, you'll love this treat.

Easy Strawberry Custard Cake

1/2 C sugar
1/4 C cornstarch
3 C skim milk
1 egg yolk
1 t vanilla extract
1 (10 3/4 oz) reduced-fat frozen pound cake, thawed
1/3 C seedless raspberry jam
1 quart strawberries
3 T orange juice
1/3 C sliced almonds, toasted

In a saucepan, mix together sugar, cornstarch and milk over medium heat, stirring until mixture comes to a boil and thickens.  Add 1/2 C custard mixture to yolk and return to saucepan, heating well.  Add vanilla; set aside to cool.  Slice pound cake and place slices along bottom of 2 quart oblong dish.  Spread slices with raspberry jam.  Slice strawberries and place over pound cake layer.  Drizzle orange juice over berries. Carefully spread custard over strawberries.  Sprinkle with toasted almonds.  Makes 10-12 servings.  

Peanut Butter Banana Dip

I love, love, love, love, love this dip!  It is creamy, sweet, wholesome, and delicious.

Here is the recipe:

Source: The Messy Baker 

1 ripe banana, mashed
2 T natural peanut butter
1/4 t vanilla extract
2 t honey
1/2 C Greek yogurt

Stir all ingredients together until completely combined.  Store in the refrigerator.  Makes one big serving or 2 smaller servings.  Enjoy plain or with a sliced apple thrown into the mix.  Or better yet, chopped peanuts sprinkled on top...yum!  

Coffee Brownies

I wanted to post the brownie recipe I used for my brownie fruit kabobs (Saturday's entry).  They are called beer brownies but I substituted coffee.

Here it is:

Beer Brownies

Source: Joy the Baker

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 1/2 ounces semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1/2 cup stout or other dark beer, or cold coffee
4 large eggs, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips

1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour a 9 x 13-
inch baking pan. Set aside.
2. In a medium bowl, sift together flour, cocoa powder, and salt.
3. Melt the chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat,
melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the
chocolate and stir until combined. Remove the bowl from the heat and stir in the stout (or coffee).
4. In a separate medium bowl, whisk together eggs and sugars until thick, about 2 minutes. Add the
chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until
all of the ingredients are well combined. Fold in the chocolate chips.
5. Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center
is set. Remove from the oven and allow to cool completely in the pan before slicing.
6. Slice into 12 large or 24 small brownies.
7. To store, cover the pan in plastic wrap and keep on the counter for up to one week.

Apple Zucchini Muffins

I decided to make these muffins because one, I had all the ingredients on hand and two, they are the perfect healthy treat for those busy weekday mornings.  The kids loved them and enjoyed having a different kind of breakfast filled with a fruit and a vegetable!

My only complaint is that I wish the texture was a bit more cakey and not as wet.  But I guess that's what you get when you add moist zucchini and apple into the batter.  Overall, they were yummy and I got to use my sugar in the raw for the topping which made me a happy camper :)

Click here for the recipe.      

Oatmeal Mondays

This week's installment isn't meant for breakfast but I don't judge!  I made these carmelitas with a good friend of mine and they are crammed with flavor.

The combination of sweet caramel and bitter chocolate resting between 2 layers of salty, buttery crust is marvelous.  Chewy, dense, and compact, these bars are a perfect handheld treat.

Click here for the recipe.

Brownie Fruit Kabobs

I brought these to our block party today and they were a huge hit!  Easy to assemble, pretty to look at, and absolutely delightful to eat.  You have got to make these for your next get together!

24 strawberries
24 grapes
24 brownie pieces, similar in size to strawberries
4 bananas, cut into pieces similar in size to strawberries
12 wooden skewers

Skewer 1 strawberry, 1 banana slice, 1 brownie piece, 1 grape and repeat.  Each skewer should have 2 strawberries, 2 banana slices, 2 brownie pieces, and 2 grapes total.  Enjoy :)  

Slightly adapted from lemon tree dwelling

Cake Fridays

I am posting a savory cake today, just to shake things up a bit :)  The base for these cakes is one of my favorites.  It makes a fluffy, light, airy cake that is not sweet at all, which lends itself perfectly to a garlic and basil filled, aromatic dollop of store bought pesto.  Trust me, these cakes are amazingly fragrant and full-flavored.  They compliment any meal.

Pesto Cakes

2 C flour
1/4 C sugar
4 t baking powder
1/4 t salt
1 C water
1/4 C oil
1 egg
12 T store bought pesto

Combine flour, sugar, baking powder and salt in a large bowl.  In a small bowl, whisk together water, oil and egg.  Add wet ingredients to dry ingredients and stir to combine.  Fill 12 muffin cups 1/2 full and dollop 1 T pesto on top of each muffin.  Bake at 400 degrees for 14 minutes.

Cottage Berry Whip

This is a simple, uncomplicated snack perfect for the little ones when they get home from school or first thing in the morning when they want something light and naturally sweet.  The mixture is pulverized in the food processor.  What an amazing sight for curious eyes!  My kids love frozen blueberries so this is a cleaner way to serve them at the table. 

Cottage Berry Whip

1/2 C 4% cottage cheese
1/2 C frozen blueberries
dash of vanilla extract

Mix well in food processor.  Serve cold or as a frozen treat in your child's favorite bowl.  For a frozen treat, put it in the freezer for a few hours to your desired consistency.  Enjoy :)

Italian Muffins

I guess you could call these muffins Italian since they have ricotta cheese in them.  Soft and fluffy, these are brimming with rich, dark chocolate flavor.

Enjoy with a cup of coffee in the morning, slathered with butter, or just warmed up in the microwave. And hey the recipe hails from health.com so they must be good for you!

Chocolate Ricotta Muffins

Zucchini Chocolate Chip Cookies

These taste like mini zucchini bread cakes!  They are absolutely addicting and with the added bonus of zucchini, you don't feel bad having 3 or 4 in one sitting!  Great for breakfast with a banana, after lunch with some Greek yogurt, or after dinner with some ice cream.  Kids and adults alike will love these cookies :)

Oatmeal Mondays

Pear Ginger Coconut Oatmeal

1 ripe pear, sliced
1/2 C old fashioned oats
2 T shredded unsweetened coconut
sprinkle ground ginger
enough water to cover

Combine ingredients in your favorite breakfast bowl and cook for 2.5 minutes in the microwave.  Stir and enjoy :)

Cake Fridays

Stove top Apple Pie Filling Cake

1 recipe stove top apple pie filling
1/4 C soft butter
1/3 C sugar
1 egg
1 t vanilla extract
1 1/2 C flour
1/4 t salt
1/2 t baking soda
1 1/2 t baking powder
2/3 C orange juice

Cream butter and sugar in stand mixer for 3 minutes.  Add egg and vanilla and cream for another minute. Mix flour, salt, baking soda and baking powder in separate bowl.  Add dry ingredients to wet ingredients in stand mixer.  Add stove top apple pie filling and blend together.  While mixing, stream in 2/3 C orange juice. Mix the rest by hand.  Pour into greased 9 inch pie pan.  Bake at 350 degrees for 30 minutes uncovered, then 15 minutes covered with a piece of aluminum foil.  Let cool 30 minutes-1 hour before slicing.  Serve room temperature or warm with whipped cream, caramel sauce, and/or vanilla ice cream.

FYI: I am so happy to have found this homemade version of apple pie filling.  It is a straightforward, effortless recipe.  Versatile, delicious, and a lot healthier than the canned version, I want to always have this on hand now.  I couldn't think of a better way to use it than in an apple cake for Cake Fridays!  

Apple Dippers

This snack is genius!  Thank-you Something Swanky for the idea.

1 T Greek yogurt
1 T peanut butter
1/2 T honey

Mix in your favorite bowl and serve alongside apple slices.  Dip, eat and enjoy!

Baklava Muffins

These muffins are amazing!  If you like crumb cake, coffee cake and anything involving streusel, these are the muffins for you.  They don't even need honey drizzled on top, but if you'd like the full baklava experience, go for it.  The filling makes it.  The cinnamon sugar mixed with butter and walnuts forms a slight crunch when baked, while the buttery, nutty walnuts balance out the granular texture of the sugar.  The muffins have a subtle sweetness, which allows the filling to really shine.  You will fall in love with the chewy, crunchy, cakey texture of these muffins.  I know I have!  Seriously, make these now!     

FYI: I substituted room temperature orange juice for the buttermilk and oil for the 3T melted butter in the muffin batter.  My muffins baked for 11 minutes and made a dozen. 

 

Boozy Cookies

 Ginger + Rum + Molasses = Boozy, spicy cookies

 Check out the recipe here.

FYI: I baked mine for 8 minutes and they were a little underdone so I would suggest baking them for 9 minutes.  Enjoy :)