Posts Tagged ‘bake’


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

-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

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.


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,


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.


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





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)

-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)

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!


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

Happy eating!


Smell the Roses

February 7, 2013


I am so excited about this blog post.  If you know me well, I love cakes and decorating them!  I have been building a Pinterest board with ideas for cake decorating and jumped at the opportunity to bake a cake for my Aunt and new Uncle’s marriage celebration.  I am not actually going to blog about the cake making process because I use a cake mix (shh..)!

Buttercream Rose Cake

Buttercream Rose Cake

For this cake, I decided to attempt a few details I’ve been wanting to try forever.  I’ve drooled over them on Pinterest and now was my chance!  I decided to do a rough side and beautiful roses on top of the cake.  I also went for a small bunting to swag on top of the cake as a makeshift topper.  It was all so much to make.  I’ll blog about the bunting in an upcoming post, so here you’ll get my cake decorating!

I found this awesome instruction (and this awesome inspiration) and followed it roughly.  For example, I don’t have the 1M tip so I used a smaller star tip, but it worked just as well.  Also, I make a buttercream icing using high ratio shortening found at my local bake shop.  This recipe allows for more powdered sugar per shortening  so it’s less oily and more creamy!  It’s seriously delicious.  The other thing I did differently was to use vanilla bean paste.  I knew I wasn’t going to dye the icing so I wanted the speckles of vanilla bean to show up.  It looked rustic and I was so pleased.

Buttercream Rose Cake

Buttercream Rose Cake, Speckled

After giving the cake a good crumb coat, I piped the roses around the outer edge of the top first followed by the center roses.  Start the tip in the middle of the rose and circle around twice.  I found the rose looks different with different twists and turns of the bag, but beautiful no matter what.  Play with the icing and see what design you like best.  As for the rest, I did as the instructions say and added some sweeps between the roses where any holes were left.  As for the sides of the cake, I piped a thick layer of icing around the edge and then using my spatula spread it out and gave it a rough look, which isn’t too hard, but looks fun!

Buttercream Rose Cake

Buttercream Rose Cake, sides

Other tips: I didn’t use my leveling strips around the cake pans and boy do I regret that.  One cake turned out domed and the other slanted.  I have no idea how that happened, but never again will I be too lazy to use the strips.

rose icing wedding cake

Buttercream Rose Cake with Bunting!

I strategically placed the bunting on top and voila, a finished cake!  I hope you like it!  I know there wasn’t much left after the couple cut the cake, must’ve been delicious!

Buttercream Rose Cake

Buttercream Rose Cake

Happy decorating!


Adventures in Wet Bread, AKA Bread Pudding

February 23, 2012

If you’re one of my good friends, you are probably reading the title and are a bit perplexed.  You may be asking yourself, “Why on earth is Amanda taking an adventure into the world of wet bread?”  Well, the answer is graduate school.  haha.  I am responsible for bringing food for class one day of the semester and I chose the day before Mardi Gras.  I wanted to make sure to fix up a delicious Louisiana feast and the week prior we had King Cake so I was left with the thought of bread pudding.  I looked through a couple of my good ole trusty Louisiana cook books and ended up with a non-Louisiana version by non-other than Paula Deen.  How can you really go wrong with Paula Deen?  Let’s see how this goes and how they liked it.


2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl  (I used fresh tough bread from the Mexican bakery around the corner)
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened  (I am liberal with butter, like Paula)
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy (I substituted Whiskey)


Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

It is seriously that easy.

I baked it for 35 minutes and then turned off the oven, covered it and let it cool with the oven.    I had to taste test it of course, yummy!  (I never thought those words could come out of my mouth about wet bread!)

Seriously.  Delicious.

Happy Eating,


Mini Cakes

February 20, 2012

Many of you don’t probably didn’t know that I don’t actually have a full size oven.  I have more of a “toaster” size oven, so I get slightly more creative with my baking!  I don’t often get the urge to bake and it certainly doesn’t help that my little oven can cook only 6 cookies at a time, 6 muffins at a time, etc!  Tonight, I beat the little oven and made delicious, adorable, and fairly quick – mini cakes (cause everything is cuter when it’s mini)!

So tonight I decided I wanted to bake something more bite sized, but I wanted to be quicker than 6 cookies at a time!  I decided to bake a chocolate cake which I would then cut into smaller circles and decorate!  Since I am not the baker my sister is, I used a box cake mix.  I then used a biscuit cutter in the smallest size I had to cut the cake into smaller circles.  As you can see below, I have a bit of cake left over.  Mmmm

Anyway – I cut the circles while the cake was still a bit warm, and then let them cool.  Once cool, I melted a bit of chocolate icing to pour over the top. While the icing was still warm, I dropped some pieces of walnut on the top.

And finally – I drizzled just a bit more icing on top to keep them from falling off and because you just can’t have too much chocolate.  Mmm.


Pie Pops

January 30, 2012

I know the idea of pie pops seems simple and amazing, and well, they pretty much are!  It’s a quick and easy process and the result is delicious!  I don’t think you even need the stick!

So if you can’t tell by the pictures in this post, I baked these in the fall around Halloween.  Better late than never, right?

This might be the easiest dessert ever (and most adorable)!  To be perfectly honest, I stole the idea from Bakerella!

Pie crust (I used store bought)
Cookie cutters
Pop sticks
Pie filling (I used jam/preserves)

Roll out pie crust and cut out shapes with cookie cutters.  If you’re using different shapes, make sure to have two of each to match up on the stick.

Lay out pie circles on parchment paper and dollop a small amount of filling onto each.  Lay down the stick and press into the dough so it doesn’t slip out.

Lay another pie circle on top and use a fork or stick to crease the edges to hold it together.

Bake for 12-15 minutes on 375 degrees.

Easy as pie!
Happy Pie Pops!