I’m not a stranger to baked oatmeal, but I love how Beth of Eat. Drink. Smile upped the ante with the addition of all her yummy fruit! I adapted her recipe a bit to use up what we had (super ripe bananas) and to add something both my kids are guaranteed to eat: peanut butter!
Baked Elvis oatmeal
- 2 cups uncooked old fashioned rolled oats
- 1/3 cup packed brown sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 large egg
- 2 very ripe bananas, fork-mashed
- 3 Tbsp butter (see instructions)
- 1/4 cup peanut butter (see instructions)
- Combine oats, sugar, baking powder, cinnamon and salt in a bowl
- Heat the butter and peanut butter together in the microwave till just melted, then let it cool slightly
- Make a well in the middle of your dry ingredients; add in the egg and beat well, then add in banana and butter/peanut butter mixture and stir well
- Pour into a buttered 8-inch square baking dish, and bake at 375° for 25-30 minutes.
This is such a great breakfast, and easy to keep around for snacks as well! Be sure to check out Beth’s original post for all her awesome fruit combinations, too. What fruits will you try with it?
P.S. Lost without Google reader? ME TOO. But try this: Follow my blog with Bloglovin
My little Peanut, as you may have heard, is NUTS for broccoli. Like, a crazy woman. I actually thought I didn’t like broccoli for years and years — it was roasted broccoli that won me over, and now I just love it in general. Since Peanut loves broccoli all the time any time, I was looking for some new ways to prepare it to give her a little variety. These turned out to be so good that we both ate them! I dipped mine in a little ranch dressing; quite tasty!
- 8 ounces chopped broccoli, drained well
- 3/4 cup grated cheddar cheese
- 2 eggs
- salt and pepper
- 1/2 cup panko breadcrumbs
- Preheat oven to 375F
- Mix all ingredients in a bowl, then scoop out with a cookie scoop, gently shaping into patties on a parchment-lined cookie sheet
- Bake at 375 for 15 minutes; flip them over and bake for another 10
Since Peanut is ALL ABOUT THE BROCCOLI I would love to hear more broccoli ideas! How do y’all use it?
This recipe has kind of made the rounds on the internet but I hadn’t gotten a chance to try it until this week. I followed Steamy Kitchen’s version because she’s never steered me wrong.
- One can of chickpeas/garbanzo beans
- Olive oil — about 2 Tbsp, but you’re drizzling it on so that’s approximate
- Salt and cinnamon (or whatever spices sound good to you; see below)
- Drain the beans and let them sit on a paper towel lined cookie sheet to dry while your oven preheats to 400F
- Discard the paper towels, then drizzle on olive oil, shaking the beans around so they’re well coated
- Sprinkle with salt (I find they needed a pretty good amount), then roast in the oven until they’re crunchy — around 40-45 minutes
- Remove the tray from the oven and shake on whatever spices you chose; I used cinnamon, but I hear cajun spices are good too
Once they’re cool enough to handle, go crazy! I like them warm or cooled; store at room temp.
GIVEAWAY IS NOW CLOSED! 🙂
I get a lot of my recipes off the internet, AND my kids help me in the kitchen; this makes my iPad and my Pong case a perfect kitchen setup for me. I actually approached Pong myself about this giveaway because I’m such a fan of their products; I’ve been using one of their iPhone cases forever. They explain the features of this case better than I could (can you say decreased radiation, increased singnal?) so be sure to check out the info about it.
Because of their awesomeness, Pong sent an iPad case for me, and they’re giving one to one of you! All you have to do is comment here before Sunday July 15 at midnight central time and tell me: what’s your favorite source for recipes? I’ll select a winner via random.org, and Pong will send the iPad case directly to you; you’ll just need to let me know if you want the Wi-Fi only or the Wi-Fi + 4G Case.
We have a winner!
Comment #2 is from Nashville’s own Erin of Erin’s Food Files. Congrats! Just email me your address and what kind of iPad you have and Pong will have your new case on the way!
I should tell you how carefully I planned this recipe.
I should tell you how I planned for substituting Wheaties for half the oats in an effort to enhance the texture, flavor, and nutrition of the recipe.
I should also tell you that the truth is I ran out of oats.
Regardless of how I arrived at this version, I do make it this way on purpose now and I eat it with my lazy yogurt every single morning. And even the Kiddo loves it. That’s kind of a miracle, folks. It’s based on the recipe from Creative Kitchen because she didn’t use seeds in her recipe; she’s speaking my language.
- 1/2 cup honey or maple syrup (the real stuff, not “pancake syrup”)
- 1 stick butter
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup wheat germ
- 2 cups old fashioned rolled oats
- 2 cups Wheaties cereal
- 1 cup Craisins or raisins (optional, obviously)
- Preheat your oven to 350F
- Melt butter and honey or maple syrup in a saucepan, then stir in remaining ingredients, making sure everything is well coated with the butter mixture
- Spread on a parchment-lined cookie sheet and bake for 10-15 minutes until the oats are golden brown
- Cool in the pan on a cooling rack for 20 minutes, then scrape in long strokes with a spatula to aid clumping. Store in a jar or zip top bag in the fridge
This is based on a muffin recipe by Mark Bittman; I tweaked it to use some orange juice and — shocker — some Crasins. These are so good for breakfast, brunch, or even a snack! The Mickey Mouse muffin pan is not required, but certainly adds some cuteness. It does not, however, convince the Kiddo to eat any; your mileage may vary. Recipe made one dozen Mickey muffins.
Cranberry orange muffins
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1/2 cup sugar, or to taste
- 1 tsp cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 3 tablespoons melted butter
- 1/2 cup orange juice
- 1/2 cup milk, plus a little more if needed
- 1 cup Crasins, fresh cranberries or frozen cranberries (no need to defrost first)
- Preheat oven to 375F
- Mix dry ingredients together, then either mix egg through milk separately or in a well in the middle of the dry ingredients (my preferred method). Add in berries and gently fold everything together till it’s just barely incorporated; lumps are your friends
- Bake in a well greased or paper lined muffin pan for 18-20 minutes or until a toothpick in the middle comes out clean. Cool in a metal or glass pan pan for 5 minutes before moving to a wire rack, longer for a silicone pan (wait for silicone to be cool to the touch for best results)
These. Are. Amazing. I can say that without bragging because it’s not my recipe; I just made ’em.
This is a Mark Bittman recipe that I scribbled down on a piece of paper without much documentation; I’ll assume it’s either from one of his NYT articles or from How to Cook Everything. These top every single homemade tortilla I’ve ever made or eaten, and they’re quick and easy to boot. NO BRAINER.
- 1 1/2 cups (7 oz) AP flour
- 1/4 tsp salt
- 2 Tbsp. lard (yes, lard, people — don’t be afraid)
- 1/2 cup warm water
- Dust off your food processor and dump in the flour, salt and lard; pulse about ten times to cut in the fat
- With the machine running, add the water till the dough kind of all the sudden comes together in a ball
- Dump it on the counter and knead by hand for about one minute, then wrap in plastic wrap to rest for at least 15 minutes, but up to all day at room temperature
- Cut the dough into six pieces and heat a large (cast iron if you have it) skillet for 4-5 minutes on medium; roll out or press the tortillas till they’re quite thin, then cook for about 1-2 minutes on each side, till little browned spots appear. Eat immediately (duh), or keep warm by wrapping in a towel, or cool then keep in the fridge in a large zip top bag.
I used these to make quesadillas with some leftover steak and cheese, but they’re also heavenly for veggie wraps, or slathered in butter and cinnamon sugar and rolled up for breakfast. Enjoy!
It’s been at least a week since I posted a recipe with Nutella! What am I thinking? I can stop anytime I want. Ahem.
This will shock you, but this is a ridiculously easy recipe; a riff on the also ridiculously easy shortbread two ways.
Nutella shortbread bites
- 1/2 cup butter, room temperature
- 2 Tbsp. Nutella
- 1/2 cup powdered sugar (unsifted)
- 1/2 tsp vanilla
- 1 cup flour (unsifted)
- Preheat oven to 325F
- Cream the butter until the color lightens, then cream in powdered sugar, then Nutella, then vanilla, then flour
- Knead briefly without adding any flour until dough is smooth (look for it to be a uniform color)
- Scoop dough by the teaspoon onto a parchment-paper lined cookie sheet — they’re fine just left as little rounds, no need to flatten them out
- Bake for 20-30 minutes until very lightly browned, then transfer to a wire rack to cool
- Eat as is, or dust with powdered sugar as below:
These are AWESOME with coffee. Or for breakfast. Or after supper. Or as a snack. Or, um, well you get the idea.