Archives for the month of: January, 2015

These cookies are surprisingly soft and quite healthy! These are great to have for when you have cravings and are trying to watch your weight.

Ingredients

  • 1 c instant (quick-cook) oats (measured correctly)
  • ¾ c whole wheat flour (measured correctly)
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/8 tsp salt
  • 2 tbsp coconut oil, melted
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ c honey
  • 6 tbsp fresh raspberries, diced
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Directions
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
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Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated.
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Fold in the raspberries.
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Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

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Notes

It’s incredibly important to measure both the oats and whole wheat flour correctly, using the spoon-and-level method described in the links above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

This recipe is for caramel lovers only! A whole bag of caramel goes into these bars and that’s what makes them so amazing! The chocolate and oat crunch just add to the caramel goodness so grab some friends and enjoy making and eating these together!

Ingredients

  • 3/4 cup butter, melted (1 1/2 stick; I use salted butter but unsalted may be used)
  • 3/ 4 cup light brown sugar, packed
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-rolled old fashioned oats
  • 1 tsp baking soda
  • pinch salt, optional and to taste
  • 35 caramel squares, unwrapped (I used Kraft Caramel Bits which are wrap-free (!) and you can use the entire bag)
  • 1/2 cup heavy cream
  • 1/2 tsp salt, optional and to taste, if you prefer salted caramel sauce
  • 1 cup (6 ounces) semi-sweet chocolate chips or chunks

Directions

Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds. Add the brown sugar, vanilla, and whisk until smooth. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.

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Bake for 10 minutes. While it bakes, make the caramel sauce.

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In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.

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After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.

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Slowly and evenly pour caramel sauce over the chocolate.

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Evenly crumble reserved oatmeal-brown sugar mixture over the top.

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Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.

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Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

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This cake really does taste like muffin, no joke! I was having a rough day and I really just wanted to make a cake. My sister helped me out and we worked on this cake for quite some time while watching the CFB Championship game. It was a lot of fun but the cake didn’t look quite as nice as the original recipe did. But that just drives home the purpose of Baking with Friends: that the process itself is what is so enjoyable about baking, the cake may come out pretty or ugly, tasty or nasty, but either way, the important part you will remember later on was how much fun you had in the process. So grab some friends, make this cake and let me know if yours didn’t fall apart in the end! 🙂

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries (I didn’t have enough blueberries so I mixed in some raspberries as well)

Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds (I didn’t use these but you can!)

Ingredients

Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle with flour to fully cover the pan.

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In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.

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Finally beat in the lemon zest before turning the mixer off.

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Use a spoon the stir in half the blueberries.

Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.

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Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.

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DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

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Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

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For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

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Not too shabby and absolutely delicious!

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This year I’ve started to include pancakes on my blog because I absolutely love breakfast so I wanted to start sharing some of my favorite recipes in that category. The second breakfast recipe this year are these delicious pancakes that I made for Saturday brunch.  They were really delicious and I hope you enjoy!

Ingredients

  • 1 2/3 cups all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup blueberries
  • Maple syrup, for serving

Directions

Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs.

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Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

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Add blueberries and gently toss to combine.

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Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

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Serve immediately with maple syrup.

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In getting ready for the season premiere of Downton Abbey, I got inspired by my sister’s Christmas present to me. Her initial present to me was the Amy Poehler book, but she didn’t know I had just recently ordered it online! She let me exchanger her copy of the book for another one at Urban Outfitters. I found a recipe book called Tea & Treats: Perfect Pairings for Brews and Bakes by Liz Franklin. I am SO excited to try more recipes from this book and this was just the first one I tried. I will say that I didn’t do the real clotted recipe but a quick and easy one I found online that did the job (but I’m sure that doing the real thing would be more tasty). Enjoy!

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Ingredients

  • 2 sticks soft butter
  • 1 2/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • scant 1/2 cup confectioner’s sugar
  • 1 tsp pure vanilla extract

Filling Ingredients

  • 1 1/4 cups clotted cream:
    • 1 cup heavy cream
    • 1/3 cup sour cream
    • 1 tbsp confectioners’ sugar
  • 2 cups raspberries
  • granulated sugar for dusting

Directions

Preheat oven to 350 F. Mix butter, flours, confectioners’ sugar and vanilla extract together until it forms a smooth dough. Spoon them mixture into a piping/pastry bag and pipe oval shapes about the size of a large egg onto the prepared baking sheets or flatten dough balls out with a flat round surface.

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Bake for about 15 minutes, until golden.

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Remove from the oven and leave to cool for a few minutes, then transfer to a wire rack until completely cold. To serve, sandwich together with clotted cream and raspberries and dust lightly with sugar. IMG_7141 IMG_7142 IMG_7143     IMG_7148  IMG_7150  IMG_7152   IMG_7155 IMG_7156

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