Baked Oatmeal

There is one word that describes this dish DELICIOUS and that is no exaggeration!  Not only is it delicious it is also healthy and super quick to put together!  Oh and did I mention the fruit combinations are endless, you can pair any 2 fruits together and it is sure to be amazing.  Next time I may try peaches and blueberries, or maybe apples and raspberries.  It makes a pretty big batch so I take the leftovers with me for breakfast during the week.  Leave me a comment on this post and let me know which combination you will try!

Ingredients

1 cup Rolled Oats

1/4 cup pecans or walnuts, lightly toasted and chopped

1/2 tsp. baking powder

1 tsp. ground cinnamon

Pinch of salt

1 tbsp. brown sugar

1 egg, lightly beaten

1 cup milk

1/4 cup maple syrup

1 tsp. vanilla extract

2 tbsp. butter, melted and slightly cooled

2 bananas, sliced into 1 inch thick slices

3/4 cup fresh or frozen blueberries

Directions

Preheat oven to 375 degrees.  Lightly grease a 2 quart baking dish.  In a medium sized bowl mix together the oats, nuts, baking powder, cinnamon, brown sugar and salt.  Set aside.  In a large measuring cup mix together the egg, milk, maple syrup, vanilla extract and butter.  Set aside.  To assemble evenly spread the banana slices over the bottom of the baking dish.  Sprinkle about 2/3 of the blueberries over the bananas.  Evenly sprinkle the oat mixture over the fruit.  Pour the liquid mixture evenly over the oats.  Top with remaining blueberries.  Bake for 35-40 minutes.  Let cool for 5 minutes before serving.  Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Slightly Adapted from:

The Curvy Carrot

BBQ Chicken Pizza

I hope everyone had a wonderful holiday!  Now that all the hustle and bustle has come to an end it's back to reality!  As we reflect on the year that is about to pass, I can't help but think how quickly it goes by.  I start thinking about the year ahead and how I can change and improve different elements in my life.  One of the main things that I will be working on is organization!  I am naturally a free-spirit and have never really lived by the confines of a regimen, having a daily schedule or to-do list is something a bit foreign to me.  Don't get me wrong, I have made lists before as well as to-do list, but I have never made a to-do list for my to-do list or really stuck to it!  This is something I am about to change!  I am actually excited in many ways.  One of the main reasons for this new found organization is to not let things sneak up on me at the last minute then scuffle to get it all together, I have done this all year – not cool.  What are some things that you will try to improve upon in the coming year? 

Now to the pizza!  I make pizza at least once every two-week if not every week.  I always have my favorite pizza dough on hand in the freezer.  I love BBQ chicken pizza it’s one of my very favorites!  Aside from my Chicken Ranch Pizza this one comes in at a close second!  I like to use homemade bbq sauce for this pizza but any will do.  I hope you enjoy this pizza as much as we do!

Ingredients

1 homemade pizza dough

2/3 cup chicken, cooked and chopped

1/2 to 2/3 cup of shredded cheddar and Monterey jack cheese

1/3 cup red onion, thinly sliced

1/4 cup bbq sauce

1 tbsp. fresh cilantro, chopped

Directions

Place a baking stone on the lower rack of the oven.  Preheat the oven to 500 degrees for at least 30  minutes.

Shape the pizza dough into a 12-inch round shape.  Transfer the dough to a piece of parchment paper.  Spread the bbq sauce evenly over the bottom of the pizza crust.  Evenly layer the chicken, red onions and cheese.  Using the back of a cutting board or a pizza peel carefully transfer the parchment paper onto the baking stone.  Bake for 18-20 minutes.  Let the pizza cool for a minute or two before slicing.

Recipe Source:

Me

Original Chex Mix - with a kick!

 

Let's face it - Chex Mix is a staple in many homes all around the world, especially around the holidays. I make about 3 batches between Thanksgiving and New Year’s.  On a rare occasion, I will surprise Gabe and make a batch or two throughout the year!  It happens to be his all-time favorite snack!  There are some new versions out there as well as the classic, and each are just as delicious.  I am very old school, and it is hard to steer me away from the classic version, although my version does have a little spicy kick that makes it just something a little more special!  I hope you will try this kicked up version and love it just as much as we do!

Ingredients

First, let me explain that I do not care for the Wheat Chex so I omit them all together.  I divided the 3 cups of Wheat Chex the original recipe calls for throughout the other components of the mix.  

3 cups Corn Chex Cereal

3 cups Rice Chex Cereal

1 1/2 cups mixed nuts

1 1/2 cups pretzels

1 1/2 cups Goldfish or cheese flavored cracker

1 1/2 cups oyster crackers

7 tbsp. butter, unsallted, melted

2 tbsp. Worcestershire sauce

1 tbsp. hot sauce

1 1/2 tsp. seasoned salt

3/4 tsp. garlic powder

1/2 tsp. onion powder 

Directions

Preheat oven to 250 degrees.  In a very large bowl add the cereal, nuts, pretzels and crackers. Mix until well combined.  Set aside.  In a medium bowl.  Add the melted butter, Worcestershire sauce, hot sauce, season salt, garlic and onion powder.  Stir until combined.  In a large roasting pan add the dry mixture.  Pour the butter mixture over the dry mixture and mix until well combined.  Bake the mixture for 1 hour, stirring every 15 minutes.  Spread on paper towels to cool for 15 minutes.  Store in an airtight container.

Recipe Source:

Slightly Adapted from: Chex Cereal

White Chocolate Cherry Shortbread

Cookie Swaps are in full swing right now!  I absolutely LOVE this time of year!  I signed-up for The Great Food Blogger Cookie Swap for next year!  When I saw this recipe in the December 2013 issue of Better Homes and Gardens, I knew I had to make them!  I have made shortbread only one other time and they did not turn out so good.  I was a little intimidated at first, luckily their website had a video tutorial I watched and that made me 100% more confident that I could make these and that they would be great! These cute little cookies are full of flavor and so festive!  I hope you try them soon!

Ingredients

1/2 cup maraschino cherries, finely chopped and drained

2 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 cup cold unsalted butter, cut into small cubes

12 oz. white chocolate baking squares, finely chopped

1/2 tsp. almond extract

2 tsp. shortening

Red Sanding sugar to decorate (optional)

Directions

Preheat oven to 325 degrees.  Spread the chopped cherries onto a paper towel to drain.

In a large bowl, combine flour and sugar.  Using a pastry blender, cut in the butter until mixture resembles fine crumbs.  Stir in the drained cherries and 4 ounces (2/3 cup) of the chopped chocolate.  Stir in the almond extract.  Turn the mixture out onto a working surface and knead until it forms a smooth ball.

Roll a tablespoon of the dough into a ball and place on a cookie sheet, lined with parchment paper.  Please each ball 2 inches apart.  Using the bottom of a drinking glass dipped in granulated sugar, flatten the balls into 1 1/2 inch rounds.

Bake for 10-12 minutes rotating the cookie sheet halfway through.  Cool for 1 minute on the cookie sheet.  Transfer cookies to a wire rack to cool completely.

In a double-boiler add remaining white chocolate and shortening. Stirring occasionally.  Heat over medium-low heat until melted and smooth.

Dip 1/2 of each cookie into the chocolate, allowing the excess to drip off.  If desired, roll the edge of the cookie in the red sanding sugar.  Place cookies on waxed paper until chocolate is set. 

To store the cookies:

Layer cookies between waxed paper in an airtight container.  Store at room temperature for up to 3 days or freeze for up to 3 months.

Recipe Source:

Better Homes and Gardens December 2013

• 
  

Homemade Basics: Perfect Pie Crust

I have been making pies for about 15 years now, and it has taken me about that long to find a no-fail pie crust recipe.  Pie crust can be very intimidating for most people.  I find it kinda like making biscuits - if you don't make them on a regular basis, they never turn out the same.  I have no real answer for the biscuit question because for some reason, mine suck no matter what!  My grandmother can make some biscuits - hers are amazing! However, I did not get that gene. Don’t worry - I am determined to be able to make delicious fluffy biscuits and I will not stop until I do!  If you have a biscuit recipe, I would love to try it!  You can e-mail it to me on my Contacts Page. 

OK - back to the pie crust!  This recipe always turns out great.  I may not make a pie for (gasp) 6 months or so, but when I do, I use this recipe and it always turns out the same.  I have a pie date with a friend this weekend, and I am so excited to teach her about this recipe.  I am still trying to figure out what type of pie I will make. There are so many choices!  I am really leaning toward chocolate for some reason.  Whatever pie I decide on, I will make sure to share it with you guys!  

Ingredients

2 cups all-purpose flour, plus more for rolling
3 tablespoons granulated sugar - if you are making this crust for a savory pie omit the sugar
1/4 teaspoon salt
2 teaspoons lemon zest
3/4 cup (1 1/2 sticks) unsalted butter, well chilled and cut into cubes
1 egg yolk
2-5 tablespoons ice water, plus more if needed

Directions
In the bowl of a food processor combine the flour, sugar, salt and lemon zest.  Pulse the dry mixture twice to combine. Add the butter and pulse until the mixture resembles sand.  Add the egg yolk and 2 tablespoons of water .  Pulse until just combined.  Continue to add water 1 tablespoon at a time while pulsing until a dough ball forms.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour. 

Recipe Source:
Tyler Florence - I printed this recipe out in 2002.  It is not longer available on Food Network.

Sprinkle Cookies

Sprinkles!!  Need I say more!  These cookies are amazing!  The dough is a little different than my normal sugar cookie dough, but it is still just as good!  I usually use all powder sugar in my normal roll-out sugar cookie recipe (which I will post soon!) but this recipe calls for granulated sugar, the end result is just as delicious!  The sprinkles make this cookie amazing!  It adds just enough without being too much!  These cookies are perfect for the Holidays!

Ingredients

• For the cookies:
• 3/4 cup (1 1/2 sticks) salted butter, slightly softened
• 1 cup sugar
• 2 eggs, at room temperature
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 
  

For the glaze:

• 2 1/2 cups confectioners' sugar
• 1/4 cup water
• 1/2 tsp almond extract (you could use vanilla instead but make sure it's clear)
• 3 oz jar nonpareils (your choice of rainbow or holiday!)
• 
  

Directions:

In a medium bowl.  Combine flour, baking powder, and salt.  Set aside.

In a bowl of a stand mixer with the paddle attachment.  Combine the butter and sugar on medium speed until light and fluffy, about 4 minutes.  Add the eggs, one at a time mixing well between each addition.  Add the vanilla and milk.  Mix until combined.  Turn the mixer to low speed and slowly mix in the flour mixture.  Mix until smooth dough forms.

Cover and refrigerate the dough for at least one hour.

Roll out the dough on a lightly floured surface to 1/4 inch thick.  Using a 2 1/2 inch round cutter.  Cut the cookies and place them on a parchment paper lined baking sheet.  Bake for 6-8 minutes.  Cool cookies completely on a wire rack.  While the cookies are cooling mix together the glaze.  In a medium sized bowl add the confectioners' sugar water and almond extract.  Whisk until smooth. Place wax paper under the wire cooling rack.  Dip the cookies face down, letting the excess drip off.  Quickly dip the cookie in the bowl of sprinkles.  Place the cookies back on the wire rack.  Let the cookies set for at least one hour.  Store cookies in an airtight container for up to one week.

• 
  

Recipe Source:  Confessions of a Cookbook Queen

Homemade Basics: Hot Cocoa Mix

When the first frosty morning appears I know it's time to make a batch of hot cocoa mix.  I like to have it ready to go  for whenever the moment strikes, and in our house it strikes often!  Jacob's face totally lights up as soon as he sees the mugs and marshmallows out on the counter.  Lucy will be able to have a little mug of her own this year ( a very cooled version of course;)  What is a mug of hot chocolate without watching the Polar Express?

There is nothing super fancy about this mix, I got it straight off the Hershey's Cocoa container!  I do add some cinnamon to give it some warmth but other than that I follow the recipe.  Also, this makes the perfect gift for teachers, postmen, neighbors, etc. I like to package it in a cute little mason jar with some ribbon and a little tag with a cute message.

Ingredients

For the Cocoa Mix:

Yields: 4 servings

1/2 cup granulated sugar

1/4 cup hershey's cocoa powder

Dash of Salt

1/2 tsp. ground cinnamon

1/4 cup chocolate chips (optional)

1/4 cup miniature marshmallows (optional)

For the Hot Chocolate:

Yields: 1 mug of hot chocolate

1 heaping tbsp. cocoa mix

1/4 tsp. vanilla extract

1 cup milk

miniature marshmallows (optional)

chocolate chips (optional)

Directions

To make the cocoa mix:

In a small bowl.  Add the sugar, cocoa powder, cinnamon and salt.  Whisk until combined.  Store in an airtight container for up to 3 months.

To make the hot cocoa:

In a small sauce pan on medium heat.  Add 1 heaping tablespoon of the cocoa mix and 1 cup of milk.  Whisk the mix together until well combined.  Heat the mix until little bubbles start to form around the side but not to a boil.  Add the chocolate chips to the bottom of the mug and pour the warm hot chocolate over the chips.  Top with miniature marshmallows and additional chocolate chips..

Recipe Source:

Slightly Adapted form: Hershey's

Red Velvet Whoopie Pies

December has begun and what better way to start off this Holiday Month than with these Red Velvet Whoopie Pies.  Red velvet is one of my favorite cake flavors!  These days you can make just about anything red velvet and these whoopie pies are no exception.  I have made whoopie pies in the past but I must say these are by far my favorite.  They are perfect for your next cookie swap!  I promise they will amaze every time!

Ingredients

For the whoopie pies:

3 cups All-purpose flour

1/3 cup cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup vegetable shortening

1/2 cup light brown sugar

1 cup granulated sugar

2 eggs, at room temperature

2 tsp. vanilla extract

1 (2 oz.) bottle of red food coloring

1 cup buttermilk

For the cream cheese filling:

4 oz. cream cheese, at room temperature

4 tbsp. unsalted butter, at room temperature

3 1/2 cups confectioners sugar

1 tsp. vanilla extract, preferably clear so your filling will remain white.

Directions
Position a rack in the center of the oven and preheat the oven to 350 Degrees.  Line 2 baking sheets with parchment paper; set aside.

In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside

In the bowl of  a stand mixer fitted with the paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined.  Increase the speed to medium and beat until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating until combined after each addition.  Add the vanilla and the red food coloring and beat until just combined.

Add half of the flour mixture and half of the buttermilk mixture to the batter and beat on low until just incorporated.  Scrap down the sides of the bowl.  Add the remaining flour mixture and buttermilk and beat just until combined.

Using a tablespoon measure 1 tablespoon of batter and drop in onto one of the lined baking sheets and repeat, spacing them at least 2 inches apart.  Bake one sheet at a time for about minutes.  Let the cakes cool  for about 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling prepare the filling.  In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed until fluffy.  Add the confectioners' sugar and beat on low until combined.  Add the vanilla and beat on medium-high speed until fluffy and smooth, about 5 minutes

To assemble:  Spread the filling onto the flat side of one cake using a knife or a spoon.  Alternatively, you can use a pastry bag with a round tip (I used a Ateco 807 tip) to pipe the filling onto the cake.  Top it with another cake, flat side down.

Storing:  Assembled whoopie pies can be stored in an airtight container for up to 3 days.  You can make the cakes ahead of time and freeze them in an airtight container for up to one month.  Before assembling thaw completely at room temperature.

Recipe Source:
Brown eyed Baker