Gingerbread Baked Oatmeal

I mentioned before that I am totally loving oatmeal this winter.  So I was very pleased when I saw this gingerbread oatmeal recipe posted over at Budget Bytes.  I did make a few changes to try to avoid the custard-y texture, but I may have taken it too far because my results were a little too dry.  It was nothing that a little milk added to each serving didn’t take care of though.  I’ll note what I changed below.

Gingerbread Baked Oatmeal

Source:  Budget Bytes

Ingredients:

1/3 cup dark molasses

1/4 cup brown sugar

2 large eggs

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 cups milk {I used almond milk}

2.5 cups old-fashioned oats {I used 3 cups for a dryer result}

Directions:

Preheat oven to 350 degrees.  In a bowl whisk together the molasses, brown sugar, eggs, salt, baking soda, cinnamon, ginger, and cloves.  Once everything is combined, add the milk.  Then stir in the oats.

Coat an 8×8″ or similar sized baking dish with non-stick spray.  Pour in the oat mixture.  Cover with foil and bake for 45 minutes or until center of dish is firm to the touch.  {I did not cover mine.  I was thinking it would be less custard-like that way, given the chance to dry out more?  But like I said above, mine was a little too dry.  So I’ll experiment again, using the correct amount of oats & baking uncovered OR using 3 cups of oats and baking covered.  We’ll see what happens.}

Serve hot with milk and/or maple syrup on top.

Breakfast Pull Apart Bread


Oh Pinterest, you make me more addicted every single day. The downside of Pinterest is too much inspiration and not enough time to make everything. But I still must pin all.the.time. If you are a member, then you know what I mean. 🙂 But, this recipe is one of the few things that I’ve actually made from that site and it did not disappoint. It is very much like monkey bread, but the biscuits are left whole. Hope you enjoy!

Breakfast Pull Apart Bread

2 tubes of buttermilk biscuits
3 Tbsp butter, melted
1/2 cup maple syrup
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup chopped nuts – optional

Preheat oven to 375 degrees. Spray a fluted ring pan with cooking spray.

Mix the melted butter and maple syrup, pour 1/2 in bottom of ring pan. Combine the brown sugar, cinnamon and nuts and put 1/2 of that mixture over the butter mixture. Arrange all of the biscuits upright in a circle all the way around the pan. Top with remaining 1/2 of butter mixture and then remaining nut mixture.

Bake about 20-25 minutes or until center of biscuits are done. Let set for about 5 minutes then loosen edges with a knife, invert onto a plate and serve. Servings just pull right apart.

Pumpkin Oatmeal

So, I’ve been on a baked oatmeal kick lately.  I’ve made the fruit and oatmeal recipe twice, and now I have this wonderful baked pumpkin oatmeal to share with you.  I found it on a blog that I recently discovered called Budget Bytes and as you would expect, she offers recipes that are very budget conscious.  But, more importantly, they are always delicious and usually healthy too.  I’ve made one other recipe from her site so far and I’ll post about it later.

I really only have a few things to say about this recipe.  First is that the pumpkin flavor is very prominent {in the best possible way}.  Next, the texture is almost spongy.  Its hard to describe, but also good, just different from the other baked oatmeal that I tried.  And lastly I think I’ll add raisins next time and maybe chopped nuts too. 🙂

Pumpkin Oatmeal

Source: Budget Bytes

serves at least 6

Ingredients:

1 (15 oz) can pumpkin puree (not pie filling)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

1 tsp cinnamon {this was my addition because I love cinnamon!}

1/2 tsp salt

3/4 tsp baking powder

1/2 tsp vanilla extract

1.5 cups milk {I used almond milk}

1/2 cup plain greek yogurt

2.5 cups dry old-fashioned oats

Directions:

Preheat oven to 350.  In large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, spices, salt, and baking powder until smooth.  Then stir in the milk and yogurt.

Mix the dry oats into the pumpkin mixture, coat an 8×8 (or similar) baking dish with non-stick spray.  Pour pumpkin oats into the dish and cover with foil.  Bake for 45 minutes, removing the foil after the first 30 minutes.

Serve and enjoy!

Topping options:  milk, maple syrup, nuts, raisins, a dash of cinnamon, and whipped cream.

Baked Oatmeal with Fruit

It’s not very often that I see a recipe one day and then make it the very next, but that was the case with this recipe.  I knew I had raspberries on hand that needed to be used up, and I had plenty of time to make it. {This was over a month ago by the way. I just never got around to posting.}  I was pretty happy with the results and was excited that I was able to eat the leftovers every morning for the rest of this week since Tim isn’t a fan of oats unless they’re found in cookies.

While I did like this flavor, I don’t think I’ll use raspberries again in the future.  They were just slightly too tart for me.  So, I”ll probably go with blueberries next time, and then after that I might try peaches, or an apple and cranberry combo or cinnamon, apple and raisins. 🙂

*Actually since it took so long from when I wrote this entry to actually adding the picture and posting, I have made it again.  I used 2 bananas, blueberries, pecans, and also added 1/2 cup of ground flax.  Delicious!  I debated pretty hard about adding some coconut, but chickened out.  I’ll definitely try that some other time. 🙂  I probably should have added a little more milk since I added the flax, it was noticeably dryer and I should have know better.

Baked Oatmeal with Fruit

Source:  Annie’s Eats

Ingredients:
1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided {I used sliced almonds}
½ tsp. baking powder
1 tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk {I used vanilla almond milk}
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick {I used two bananas}
1 cup blueberries (fresh or frozen), divided {I used fresh raspberries}

Directions:
Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla.  Spread the sliced bananas in a single layer over the bottom of the baking dish.  Top with half of the berries.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and berries over the top.  Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Serve with additional maple syrup if you wish.

Yield – about 5 servings.

Baked Cake Doughnuts

I’ve been seeing baked doughnut recipes all over the blog world for a while now and I finally caved in and bought a doughnut pan so I could try them myself.  I kept things really simple and made the recipe right off the pan’s packaging.  They were OK for a first attempt, but were a little too dense for our liking.  I think Tim’s exact words were “too much cake, not enough air.”  Hahaha.  He cracks me up.

Baked Doughnuts

Source:  Wilton

Yield:  about 10-12 doughnuts

2 cups cake flour, sifted {I substituted 1-3/4 cup all-purpose flour + 1/4 cup cornstarch}

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp ground nutmeg

1 tsp salt {pretty sure I reduced this to 1/2 tsp}

3/4 cup buttermilk {I substituted 1 Tbsp vinegar + enough milk to = 3/4 cup and let it sit for about 10 minutes}

2 eggs, lightly beaten

2 Tbsp butter, melted

Directions:

Preheat oven to 425.  Spray pan with nonstick spray.

In a large mixing bowl, sift together the flour, sugar, baking powder, nutmeg, and salt.  Add buttermilk, eggs, and butter.  Beat until just combined.  Transfer batter to a pastry bag and cut off the tip.  Fill each doughnut cup approx. 2/3 full.

Bake 7-9 minutes or until tops of doughnuts spring back when touched.  Let cool in pan for 4-5 minutes.  Repeat with remaining batter.

Finish donuts with glaze or topping of your choice —I made a simple glaze of powdered sugar + milk + splash of vanilla extract.  I also dusted a few doughnuts with powdered sugar alone.

Doughnuts are best eaten fresh, when they are still warm.

Like I said above, these were ok but I’ll definitely be modifying the recipe next time I make doughnuts.  I’d like to experiment with various flavors and toppings – especially chocolate.  Can I get an amen?!

Breakfast Smoothies

Instead of my usual piping hot cup(s) of coffee every morning I have been making these smoothies since the weather turned very warm a few days ago. Yum! I love the coffee-banana-peanut butter flavor! And they keep me full all morning.

To make the coffee ice cubes – brew a strong pot of coffee, let it cool, then pour into ice cube trays and freeze. Transfer to a large storage bag and keep in the freezer.

Breakfast Smoothies
1 banana, sliced into chunks
1 (or two) heaping tablespoon of natural peanut butter {or I have been loving almond butter}
handful of coffee ice cubes (about 6)
1 cup vanilla soy or almond milk

Place everything in the blender, pulse until smooth.  Pour into glass.  Serves 2.

Up next I’m going to try a green monster smoothie:
1 banana (or any fruit/combo)
large handful of baby spinach leaves
1 cup vanilla almond milk
handful of regular ice cubes (or green tea ice cubes)
1/2 cup yogurt
1 tsp honey or agave nectar

It sounds like I need to get some flax seed and protein powder if I’m really going to get into these shakes? Thoughts?

Update 6/21/11:  I made the green monster smoothie yesterday morning and it was ok, but a little on the tangy side and tasted like it was missing something but I couldn’t figure out what.

I used:  1 medium banana that was sliced and frozen, handful of green tea ice cubes, handful of spinach leaves, 1/2 cup vanilla Greek yogurt, 2 tsp agave nectar, and about 1/2 cup or so unsweetened vanilla almond milk.  I’m not sure what else it needs??

I guess I’m going to try adding blueberries and strawberries.

Grape Nuts Cookies

I had a box of grape nuts cereal that I wasn’t eating very fast in the traditional way with milk, so I found another way to use them.  The resulting cookies are very much like your typical oatmeal cookie, but extremely chewy and they have just the slightest bit of crunch from the grape nuts.

Since they have cereal in them they are one cookie that’s totally  OK to eat for breakfast, right?

Grape Nuts Cookies

source: Post Cereal

Ingredients

½ cup softened butter
½ cup firmly packed dark brown sugar
½ cup granulated sugar
3 Tbsp. honey
2 eggs
2 tsp. vanilla
1 tsp. baking soda
¼ tsp. salt
2 cups rolled oats
1 cup flour
1 cup Post Grape-Nuts cereal

Directions

Preheat oven to 350 degrees 

Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well.

Add baking soda, salt, rolled oats, flour, and Post Grape-Nuts. Combine until just mixed.

Drop rounded tablespoonfuls of dough, 2 inches apart onto parchment lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.

Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks. Enjoy.

Once cooled, store these cookies in an airtight container at room temperature.

Yield:  about 2.5 to 3 dozen

Almond Biscotti

Having realized that I forgot to make any biscotti over the holidays, I had to remedy the situation right away by making a batch.  I kept it simple and went with a fairly plain almond biscotti.  But sometimes plain can be so, so good.

Because I’m me, I made a few changes – I omitted the egg wash and orange zest and I mixed the dough in my stand mixer instead of in the same sauce pan that the butter gets melted.  Click the link below to Bridget’s blog if you want to see the original instructions.  But I was very happy with the results.  I found the dough to be a little bit more sticky than any other biscotti I have made.  It made shaping the logs slightly difficult, but the final product was just fine.  I should also point out that I don’t like my biscotti overly brown, so I shortened each baking time by a minute or two.

Almond Biscotti

Source:  adapted from The Way The Cookie Crumbles

3¼ cups (15.6 ounces) all-purpose flour
1 tablespoon baking powder
3 large eggs
10 tablespoons (1¼ sticks) unsalted butter, melted
1/3 teaspoon salt
1½ cups (10.5 ounces) sugar
1 tablespoon vanilla extract
1 tablespoon Grand Marnier or orange liqueur
1 tablespoon orange zest – sadly I omitted this
1 cup slivered or sliced almonds

1. Heat the oven to 350 degrees.  Line a large baking sheet with parchment paper or a silicone mat.  In a medium bowl or large measuring cup, mix the flour and baking powder.

2. In a small sauce pan, heat the butter just until melted. Remove the pot from the heat and pour the butter into the bowl of a stand mixer.  Stir in the sugar and salt.  Stir in the eggs, one at time; add the extract, liqueur, and zest.  Slowly mix in the flour mixture, then the almonds.

3. Divide the dough in half.  On the prepared baking sheet, shape each half into a log 2-inches across and ¾-inch high. Brush with egg white. Bake for 30 minutes, until puffed and golden.

4. Carefully transfer the logs to a cooling rack; cool for about 30 minutes.  Leave the oven on.

5. Slice each log on the diagonal into ½-inch thick cookies.  Lay half of the cookies cut side down on the baking sheet.  Bake 11 minutes; remove the pan from the oven and, using tongs, turn each cookie over onto its other cut side.  Bake 7 minutes, until the edges are browned. Transfer to a cooling rack.  Repeat with the remaining cookies.

Blueberry Muffins

I stumbled upon this recipe while reading an issue of Real Simple one night and I decided to make them the next morning since I had all of the ingredients.  I don’t remember what possessed me to buy Splenda in the first place, but I’ve had it for several months and am trying to get rid of it.  I made a few changes including adding orange zest and using regular Splenda instead of the “plus fiber” kind.  We thought they were great!  Perfect for our breakfasts this week.

Blueberry Muffins

Source:  Splenda

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter

zest of one orange

1 cup Splenda with Fiber {I used regular}

1 tsp vanilla extract

1/2 cup milk

1 cup fresh or frozen blueberries

1/4 cup honey

2 eggs

Directions:

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

In a large bowl, whisk together flour, baking powder, salt, and orange zest.

In the bowl of a stand mixer, beat the butter until creamy.  Add splenda and honey, beating until light and fluffy.  Add eggs one at a time.  Stir in vanilla.  Alternately add flour mixture and milk, beginning and ending with the flour.  Fold in blueberries.

Fill muffin cups evenly.  Bake for 20-22 minutes or until golden.  Cool n wire rack.

Pumpkin Scones

Unfortunately for Tim, it had been awhile since I baked anything at all.  So to get back on his good side in the kitchen, I knew that whatever I baked would really need to knock his socks off.  Pumpkin flavored anything is his weakness, so I knew that couldn’t go wrong there.  This recipe nailed it.  The warm, subtly spicy, and not too sweet flavor was perfect for breakfast or a snack.  We both really enjoyed them!

Pumpkin Scones

Source:  Cook Like A Champion

Ingredients:
For the scones:
1 cup all-purpose flour
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons very cold unsalted butter, cut into 1/2 inch pieces
1/3 cup pumpkin purée
1/3 cup heavy cream
6 tablespoons (1/4 cup plus 2 tablespoons) brown sugar
1 teaspoon vanilla
For the glaze:
2 tablespoons maple syrup
2 teaspoons pumpkin
1/2 cup powdered sugar

Directions:
-Preheat oven to 425º.  Line a baking sheet with parchment paper or a Silpat.
-In a medium bowl, whisk together flours, baking powder, salt and spices.
-In another medium bowl, whisk together pumpkin, cream, sugar and vanilla.
-Using the tips of your fingers or a pastry blender, cut butter the into the flour until the mixture resembles coarse crumbs.
-Add the pumpkin mixture to the flour mixture and stir until just moistened.  The dough will be crumbly.
-Turn the dough out onto the counter and push the pile together with your hands.  Continue pressing and kneading the dough until everything comes together, taking care not to overwork it.
-Form the dough into a rough circle 3/4 to 1 inch thick.  Cut the dough into 8 wedges and placed on prepared baking sheet about 2 inches apart.
-Bake for 12-15 minutes until lightly browned on the bottom.  Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-While scones are cooling, make the glaze by whisking the syrup, pumpkin and powdered sugar together in a small bowl.  Add more syrup or powdered sugar until desired consistency is reached.  Pipe or drizzle over the cooled scones.

Yield 8 scones.

Previous Older Entries