Posts Tagged ‘Breakfast’

h1

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

h1

Pull Aparts

July 11, 2011

Growing up, my mom would make pull aparts with us girls.  I think other people call it monkey bread, but that’s not what we called it growing up!  It’s super easy and so delicious!

Ingredients:
One pack of biscuits
Cinnamon Sugar
Butter

Directions:
Preheat oven to 350.  Spray a pan (growing up we used a square cake pan, but I used a round cake pan this time).  Put pan on burner and melt enough butter to cover the bottom.  Once all the butter has melted, pour cinnamon sugar over butter until all absorbed (or however much you prefer).  Now you want to cut up the biscuits into small pieces and fill the pan so each piece of biscuit touches some butter and cinnamon sugar.  Bake it for however long the biscuit container tells you.  (Usually 12 or 15 minutes?)  Once it is baked, dump the pan over and reveal the beauty of pull aparts!

This is a childhood favorite of mine and I look forward to baking this with my future children.  🙂

Happy Eating!
-Amanda

h1

Blueberry Crumb Muffins

December 27, 2010

While shopping at HEB the other day, I saw some pretty blueberries and thought of David.  He likes almost any dessert or food that highlights blueberries.  I was going to make this blueberry crumble I’ve made in the past, but couldn’t locate rolled oats in my newly renovated HEB.  Saturday I decided homemade blueberry muffins would do, but I’ve never made them from scratch before.  I dug through my cookbooks and baking books and found a recipe that I had all the ingredients for.  I made the dough Saturday night and then added the blueberries and crumble topping Sunday morning.


Ingredients
CRUMB TOPPING
1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
1/3 cup light brown sugar

MUFFIN BATTER
2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons unsalted butter, softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup milk
1 pint blueberries, rinsed, drained, and picked over

One 12-cavity muffin pan with paper liners

Preparation
1. Set a rack in the middle level of the oven and preheat to 375 degrees
2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix.  Melt the butter in a small pan.  Remove from heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together.  Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moistened.  Set aside while preparing the muffin batter.
3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and sir well to mix.
4. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Beat on a medium speed for about 1 minute, or until well mixed and a little lightened in color.  Beat in the eggs one at a time, beating smooth after each.
5. Decrease the mixer speed to low and beat in 1/2 the flour mixture.  Stop the mixer and use a large rubber spatula to scrap down the bowl and beater.
6. On a low speed, beat in the milk.  After the batter has absorbed the milk, beat in the remaining flower mixture.  Stop and scrape down the bowl and beater again.  (This is where I stopped and refrigerated overnight.)
7. (If refrigerated, let come to room temperature before continuing.) Add the blueberries to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.
8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
9. Divide the batter equally among the cavities in the muffin pan.  Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes.  Cool the muffins in the pan on a rack.


“Note: The best way to handle the blueberries is to rinse them well in a colander and pour them onto a jelly-roll pan lined with paper towels.  The toweling will absorb the water clinging to the berries and it will be easy to spot any green or shriveled berries or stems, which should be removed.”  Roll the berries in a very light coating of flour to prevent them from sinking to the bottom of the muffin.

Happy Eats,

Amanda