Archive for the ‘Bake.’ Category

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Oatmeal Bake

March 24, 2014

Hey everyone,

I’ve been cooking!  Unfortunately I haven’t taken great photos, so bear with me.  You’ll have to understand I have to try to cook quickly between feeding a baby, rocking to sleep, or trying to do laundry, etc.  In order to allow me to eat breakfast quickly and easily, but still healthy… I found this delicious recipe online.

What’s great about it, is that it’s great freshly baked or reheated.  It’s flexible in the ingredients so you can make it as sweet or healthy or not as you’d like! (Check out her website for all the possibilities.  I’ll outline which changes I made, but she has tons of options.)

Here’s how it goes…

Strawberry Baked Oatmeal with Chocolate

Ingredients:
-2 cups old fashioned rolled oats (I used extra thick)
-1 tsp baking powder
-1 tbsp grated orange zest
-1 tsp cinnamon
-1/2 tsp salt
-1/2 cup chopped walnuts
-1 cup sliced strawberries
-1/3 cup dark chocolate chips
-2 cups skim milk
-1 large egg
-3 tbsps butter, melted
-2 tsps vanilla extract
-1+ ripe banana, 1/2 inch slices
-optional, Honey/Agave/Brown Sugar

Directions
1. Heat oven to 375 degrees F.  Spray a 9 by 9 baking dish and set aside.

2. In a large bowl, mix together oats, baking powder, orange zest, cinnamon, salt, half the walnuts, half the strawberries, half the chocolate.  If you are using sugar, add it here.  I’ve added my agave here once, but it might work better in the milk mixture.  Pour this into the prepared dish.  Arrange the remaining strawberries, walnuts and chocolate on top as well as banana slices.

3. In a separate bowl, whisk eggs, milk, and vanilla extract.  Don’t mix your butter unless your milk has come closer to room temperature.  The cold milk will cause the butter to become solid again.  Pour the melted butter over the oat mixture, then add the egg-milk-vanilla mixture.  Make sure it’s evenly distributed over the oats.  Gently shake dish to ensure it’s reached the bottom of your dish.

4. Bake for about 35 minutes or until the milk has set and the top is golden brown.  (If I weren’t trying to eliminate processed sugar, a brown sugar crumbly top would be amazing.  Just an idea.)

5. Serve warm.

IMG_5605

Not the best photo, but seriously delicious.

It is so delicious.  Try it once following the recipe and then make it your own.  I’ve made it twice now, doubling it the second time.  Tip for doubling: don’t quite double the milk.  It’s not necessary and just requires a longer bake time to help it set.  I think I’d like to try different fruit, maybe blueberries.  What kind of fruit would you put in it?  If you know me, I doubled the chocolate for this recipe, but you can do whatever you see fit.  Also, the strawberries make the dish really sweet, so the second time I made it, I cut those down. I mixed banana into my dish because I really like the flavor with the strawberries.

I thought it was equally delicious reheated the next day.  When I made it the second time, I put individual servings in the fridge to just pop in for breakfast over the week ahead.  So easy and healthy!

Happy Breakfasting,
Amanda

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2 Ingredient “Cookie”

February 3, 2014

Hello!

I hope you’ve been loving Sarah’s posts as much as I have!  She is great at what she does.  I’ve been a little preoccupied with my new bundle of joy, but have had the opportunity to cook a little more due to this Polar Vortex affecting the country!  Unfortunately I haven’t taken nearly as many photos of cooking and baking as I should.  I did take pictures of this little treat, probably because it was so easy to make.  I do have to comment that it wasn’t terribly enjoyable… as a cookie for sure.  It might be good in yogurt or something else.

I was searching pinterest and found this little recipe: 2 Ingredient Cookies

I was really excited for a healthy recipe that used my old bananas!  Everyone on the website talked about how great these were; no complaints!  So I made a double batch… here’s how to make them.

Ingredients:
-2 ripe bananas
-1 cup oats (I used rolled oats, maybe that was the problem)

Optional ingredients:
-1 tsp vanilla extract
-Chocolate chips
-Walnuts
-Raisins
-Cinnamon

Procedure:
Mash the banana up with the oats.  Add a few mix-ins, don’t over do it or it won’t stick together.

Bananas and Oats

Bananas and Oats

Cook on 350 degrees for 15 minutes.  The other blog says to cook longer if you want them crispier… mine turned out chewier.

Finished cookies

Finished cookies

I’d repurpose these to be a crumble in yogurt or oatmeal.  On their own they were just kind of chewy… not the texture I like for cookies.

Let me know if you try these… I know I didn’t really sell them, but maybe with steel oats or another type of oats.

Good luck!
-Amanda

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Cherry Blueberry Pie

August 1, 2013

Hey Everyone. First off – sorry for being so MIA on the blog for the past while. Too much going on, but I’m back!  And I’m baking!

For whatever reason, I’ve had the urge to make a pie lately so here it is.  I opted for a Cherry Blueberry pie for a few reasons – 1. It sounded yummy. 2. Blueberries were on sale. 3. It let me be a little more creative than a can of cherry filling!

Below is the recipe I followed when making the pie.  I did opt for store bought pie crust as well as a can of Dark Sweet Cherry Pie filling with my fresh blueberries – rather than frozen as the recipe I used called for.  Finally I am not often baking, so I used my 9″round cake pan rather than a pie pan.  I used just a few more blueberries than called for to ensure the pan was filled enough.

Ingredients:

1 (15 ounce) package refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 1/2 cups frozen blueberries

1 egg white
1 teaspoon water
2 teaspoons sugar

Pie Up Close

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
  3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

And here’s how it turned out.  So yummy.

Cherry Blueberry Pie

Cherry Blueberry Pie

Thanks!

Sarah

 

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Bee Baby Shower

July 29, 2013

Hello!

This month we were lucky enough to throw a baby shower for our older sister, Melissa!  She’s due with her first child, and we couldn’t wait to shower her with love and gifts.  When deciding on a theme, we knew we wanted it to be gender neutral and “baby” without being pastels and too “baby.”  Melissa means “Honeybee” so we thought the perfect shower theme was “Mommy-to-Bee” and have it revolve around Melissa and her glowing mama self!

I started with invitations from TinyPrints (one of my favorite online printers for invitations).  There are tons of cute Etsy Bee shower invites as well.  It depends on what kind of bee theme you’re looking for.  We decided wanted a slightly more vintage, less in-your-face yellow and black.

As for the day of decor, we wanted to have the theme carry throughout the house beginning with the front door.  I made this wreath for Melissa to take once the shower ended.  Her nursery isn’t bee themed, so I tried to use the colors without going bee crazy!

Baby Shower Wreath

Baby Shower Wreath

I made a welcome canvas for inside the house as well as a sweet bee image for my mantle to help carry the theme throughout the house.

Mantle Decor

Mantle Decor

As for festivities during the shower, we wanted to keep it a bit low key, no crazy shower games.  Instead we decided to have a onesie decorating station so Melissa could go home with some sweet homemade clothes for her new baby.  We provided stencils, paint, paint pens, fabric sharpies, coloring book pages, and sample ideas to help jog creativity.  Sarah worked the table and got people motivated.  We hung a clothes line near the decorating table to make for decor and allow the onesies to dry while the party continued.

Onesie Decorating

Onesie Decorating

The shower was on a Saturday afternoon so we had a simple dessert bar and drinks.  Homemade cupcakes, lemon bars, and other desserts along with iced tea, lemonade, and water for the guests.

Lemon Bars

Lemon Bars

Cookie Dough Balls

Cookie Dough Balls

Beehive Cupcakes

Beehive Cupcakes

The only other baby shower game we played involved Melissa’s husband.  I recorded his answers to some predetermined questions and had Melissa guess what his answers would be.  It was fun to have the video recording to see his responses and reactions.

It turned out to be a beautiful shower, pouring love and gifts over Melissa and her baby-to-bee.

Happy Showers,
Amanda & Sarah

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Chocolate Chip Cookies: Gluten free, Egg free, Refined Sugar free!

April 4, 2013

Hello readers!

Don’t let the title deter you.  These cookies are delicious and sweet!  I couldn’t wait to blog and tell y’all about them!  I had an intense sweet tooth yesterday and my orange did not hold me over.  I searched Pinterest for a delicious and manageable dessert to feed my needs.  I stumbled across this recipe that has just a few ingredients, and all ingredients were already in my kitchen!  Jackpot!

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Chocolate Chip Cookies
Recipe yields one dozen cookies (if you don’t eat all the dough)

Ingredients:
-1 2/3 cups almond meal, slightly packed
-1/4 cup coconut oil, room temperature
-2 tablespoons maple syrup (or honey)
-1 1/2 teaspoons vanilla extract (apparently there is gluten free extract, I didn’t use that)
-1/2 teaspoon sea salt (I used coarse Kosher salt)
-1/4 teaspoon baking soda
-Mini chocolate chips (however much you like proportionate to your cookies)

Procedure:
1. Preheat the oven to 350 degrees and grease or line a cookie sheet.

2. In a large bowl, combine first three ingredients (almond meal, coconut oil, maple syrup).  I used a hand mixer to combine ingredients.  The coconut oil gets a little tricky since it’s more of a solid at room temperature.  It eventually works its way around.  You could use a stand mixer.

3. Add in vanilla, salt, and baking soda.  Stir in chocolate chips.

4. Roll the dough into balls and shape as you please on cookie sheet.  They do not change shape while baking.

5. Bake for 9 to 11 minutes or until bottoms are golden brown.  The cookies do not brown on top much.

6. Allow cookies to completely cool before transferring to a paper towel to absorb excess oil.  (I skipped this step out of purely not reading directions.)

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

These are delicious.  Be careful when biting into them, they tend to crumble a bit, and we don’t like to waste cookie in our house!

cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Happy eating!
Amanda

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Banana “Ice Cream”

March 21, 2013

Hey y’all!

I am so excited about this post because it may be the easiest thing I have ever made with the best return!  I’m quite busy on Pinterest most days searching for dairy substitutes, gluten-free treats, and healthy eating options.  I came across this simple guilt free “ice cream” and knew it must be made!  Let’s dive in!

Banana Ice Cream Ingredients

Banana Ice Cream Ingredients

Ingredients:
-Sliced, frozen bananas (I used 4 bananas)
-A tablespoon of peanut butter
-A teaspoon of unsweetened cocoa

Directions:
1. Slice and freeze ripe bananas until you’re ready to make this easy treat.

Frozen Bananas

Frozen Bananas

2. Break up your frozen bananas and put them in your food processor.  (If you read the link above, she doesn’t suggest using a blender unless it’s one of those fancy ones.)  This process took a little while because the bananas need to be stirred and moved to make sure their being hit by the blade.  At first it seems discouraging because the bananas aren’t looking like anything special, but keep going.  There will be a magical moment when the bananas all whip together and look just like soft serve ice cream or frozen yogurt.

Banana "Ice Cream"

Banana “Ice Cream”

3. At this point you can do whatever you want to the bananas.  I added peanut butter and cocoa because I wanted this to be a little bit less guilt free.  (I haven’t had peanut better in almost 3 months! So sad!)  I think it would be delicious with cherries or chocolate chips!

Banana Peanut Butter Cocoa "Ice Cream"

Banana Peanut Butter Cocoa “Ice Cream”

4. It’s that easy!  Serve in your favorite ice cream bowl or cup!  I’m going to go eat a cup right now!  Good any time of the day!

Happy guilt-free desserting!
-Amanda

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Aquaman Cake

March 18, 2013

Hello,

I know you read the title and thought, “Oh, Amanda must have an eight year old son who just had a birthday!” but you’re wrong.  I have a brother-in-law who just turned 30 and needed an awesome cake!  That’s right!  When my sister turned 29 she got a Hello Kitty cake and when her husband turned 30 he got Aquaman.  I love those two!

Aquaman Cake Topper

Happy Birthday!

When Melissa first approached me about the cake I did a quick search.  The cakes that exist with an Aquaman theme are quite ornate and over the top.  It was entirely too much to take on so I decided to go with a different approach.  I knew I needed to use his colors and symbol and incorporate water.  Instead of using fondant, I decided to go with a buttercream frosting using a star-tip for decor.

Ingredients/Supplies:
-White Cake (I used a box mix)
-Your favorite buttercream recipe (Find my favorite here)
-Gel Dye in desired color
-Star Tip (any number works)
-Any other cake decor

Directions:
1. Bake 2 nine inch cakes.  This time around I used silicon pans to help with level cakes.  (I was too lazy to take out my leveling strips.)

2. Once the cakes are baked and cooled, I glaze each cake with an apricot glaze.  (I use apricot preserves melted down in a saucepan.)

3. This is where you make your favorite buttercream icing.  I make a full recipe of my favorite from the link above.  This is ample to crumb coat the cake and do a decorative design (see below).

Aquaman Cake

Aquaman Cake

4. I used yellow, green, and orange to dye my icing.  I estimated how much of each color icing I would need for my specific Aquaman design and it worked out perfectly!

Aquaman Cake

Aquaman Cake

5. In regards to my design specifically.  I was commissioned to make an Aquaman cake with no other specific direction.  I had to do some research to learn more about this animated figure I knew nothing about.  After much research I decided on the logo of Aquaman.

Aquaman Cake

Aquaman Cake

6. Of course, you’ll notice the super awesome guy in a speedo adorning the cake.  I wanted to find an Aquaman action figure, but those aren’t easy to come by or get quickly so when I saw speedo man, I knew I had a winner!  (I also applied some gold edible dust over the logo to help it seem  super!)

Aquaman Cake Topper

Aquaman Cake Topper

Aquaman Cake Topper

Aquaman Cake Topper

Happy Birthday, Happy Cakes, and Happy Cake Topper!
-Amanda