Healthy, GF and Delish: Baked Oatmeal Muffins

Batter is delicious before it’s even baked!

The oats combine with fruit for a delightful texture. No flour needed!

Bake to a golden brown and serve warm. NOM!

I’m *trying* to eat a little healthier this summer and I searched for something not-too-sweet to make with oats and apples. I love oatmeal, but it’s just too heavy for a summer breakfast. Inspired by baked oatmeal, I put my spin on the recipe I found at momables.com. These turned out perfect, just sweet enough. Technically the recipe is gluten-free since it doesn’t contain wheat products, but check your brand of oats to be sure.

I will definitely add nuts next time!

Ingredients

  • 2 1/2 cups old-fashioned oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon each butter and coconut oil, melted and cooled
  • 2 cups whole milk (I had to sub heavy cream thinned with water)
  • 1/3 cup real maple syrup
  • 2 cups fresh or frozen fruit (I used chopped apples)
  • 1/4 cup dried fruit/nuts (I used dried cranberries)
  • Drizzle of honey to taste
  • 1 egg, beaten

Preheat oven to 375. Line muffin pan with 12 foil or parchment liners.

In a large bowl, whisk milk, maple syrup, salt, cinnamon and oil/butter together. Add oats and any dried fruit you are using. Let soften for five minutes. Add remaining ingredients except for the egg. Taste the batter and add honey if desired for additional sweetness. Add egg and mix well. Batter will be very loose and wet.

Scoop batter evenly, filling each liner to the top (muffins will not rise much).

Bake on middle rack for 25-35 minutes until golden brown and set in the middle. Serve warm. Store cooled muffins in the refrigerator. Momables suggests freezing leftovers and re-warming as needed.

Bon appetite!

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Sour Cream Chocolate Cupcakes

Chocolate soothes my soul. I was craving something chocolately and decadent but didn’t feel like leaving the house, so, naturally, I baked. These were simple to make and the perfect balance of rich, dark, chocolate and cream cheese frosting. Enjoy!

Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes (Makes 24)

  • Super Moist Triple Chocolate Fudge Cake Mix
  • 2 tablespoons Ghirardelli Chocolate and Cocoa Powder
  • 1 teaspoon instant coffee
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon coconut extract
  • 1 cup sour cream
  • 3 large eggs
  • 1/2 cup water
  • 1/2 cup oil

Mix and bake according to package directions. I used a #20 disher scoop 3/4 full.

Sour Cream Chocolate Cupcakes

Marshmallow Cream Cheese Frosting

  • 16 ounces light cream cheese (softened)
  • 1 container marshmallow cream
  • 1 container frozen whipped topping (slightly thawed)
  • 1 teaspoon vanilla bean paste

Whip all ingredients until smooth. Pipe on top of cooled cupcakes. Top with chocolate sprinkles. This frosting tastes like cheesecake. Seriously.

Sour Cream Chocolate Cupcakes

These turned out to be rich, moist and perfect with the cream cheese-spiked frosting. Just add a cup of coffee. Bon Appetit.

Posted in chocolate, cream cheese, cream cheese frosting, nice domes babe, sour cream, vanilla bean | Leave a comment

Citrus Pound Cake

Citrus Pound Cake

As usual, I woke up this morning craving something sweet. Sunday mornings are MADE for baking. And, as usual, I didn’t exactly have all the ingredients for a lemon cake. So this is my lemon cake hack! It turned out perfectly, light and not too sweet!

Cake

  • Duncan Hines Lemon Pound Cake Mix
  • Small package of instant vanilla pudding
  • 4 large eggs
  • 1/3 cup vegetable oil
  • One lime, two lemons and one orange
  • Lime and lemon juice plus enough water to make 1 cup
  • Dash of pure lemon extract

Preheat oven to 325. Zest the citrus, juice the lime and lemons. Reserve approx. 1/4 of the zest and the orange for the glaze. Mix cake according to package directions. Bake at 325 until toothpick comes out clean and the cake is golden. Meanwhile, mix the glaze.

Glaze

  • Juice of one orange (I had a large one)
  • 1 cup powdered sugar
  • Reserved zest

Whisk together. It should be a glaze consistency. If too wet, add more sugar, if too dry, add more juice. Brush on hot cake.

Citrus Pound Cake
Citrus Pound Cake

Do you like citrus cakes? Let me know in the comments. Bon Appetit!

Citrus Pound Cake

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Le Madeleines (Finally)

Last year, my post-holiday bargain shopping score included two Il Mulino Madeleine pans, one light and one dark. I had a hunch that at $7 each, they were a steal. Heavy, non-stick commercial grade pans. I intended to try my hand at making the famous French treat over the break, but the weather was nice and I played golf instead. This holiday has been very cold with snow and ice, so out came the pans still in their original packaging. I went with Ina’s recipe. When it comes to French food with BUTTER, you can’t go wrong.

These were perfect.

LeCake Notes: I added coconut extract along with the vanilla. I used cooking spray instead of doing it the old-fashioned way. The genoise was VERY thick perhaps due to the cold temps, and I overfilled the molds the first time. I recommend a #40 scoop to keep the cakes even. I used the light pan only, it worked beautifully at 325! Makes 24 cakes.

Below is the recipe straight from Ina Garten and foodnetwork.com.

Le Madeleines

Ingredients
1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners’ sugar, optional

Directions
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners’ sugar, if desired.

Copyright 2005, Barefoot in Paris, All Rights Reserved

Le Madeleines

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Bittersweet Chocolate Lava Cakes

A dear friend of mine is recovering from thyroid surgery and I wanted to make her something that would be easy to eat. This recipe was super easy and portable. Although I intended to bake it in the mini canning jars, I couldn’t find them, so I improvised with the next size up. As usual, this actually worked out for the best. Room for the cake AND ice cream on top!

I followed the recipe exactly as it is posted here (and love following this blog now. Seriously serious eats.) but here are the ingredients just in case…because the interwebs.

2 four-ounce Ghirardelli Bittersweet Chocolate Baking Bars
1 1/2 sticks of butter cut into bits
1/2 cup sugar
4 eggs

Melt the chocolate and butter in the microwave (I rarely use unsalted butter, so I skipped the salt called for in the recipe). Meanwhile whip the eggs and sugar until light and creamy (about 7 minutes). Beat in chocolate mixture. Divide evenly between 8 1/2 pint canning jars and bake at 375 for exactly 10 minutes.
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Monkeying with Monkey Bread

Cooking for two is hard. More leftovers than anyone can possibly stand and I hate to see food go to waste! This morning I tried cutting a traditional monkey break recipe in half and baking it in a muffin tin. Success! My teenage son loved it. The little monkeys were puffy, crispy and gooey in all the right places.

This was quick enough for weekday morning. Total time was only 30 minutes. Assemble everything the night before for even quicker prep time!Use liners for the tins because they were pretty sticky the first time even though I used plenty of non-stick spray.

Enjoy!

Ingredients

4 large refrigerator biscuit dough, cut into 8 pieces (I used one half of a Grand’s tube, I used the other half to make another batch.). Just store unused biscuit dough in a sealed baggy, it will keep for about a week).

  • 1/2 stick butter, melted
  • 2 teaspoons cinnamon
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar

Preheat oven to 350. Melt butter in a large glass bowl or measuring cup. Mix cinnamon and sugars in a large baggy. Grease muffin tin, sprinkle cinnamon sugar to cover the bottoms, then drizzle a small amount of butter on top. Cut biscuit dough and drop pieces in the remaining butter to coat. Add dough to the baggy of cinnamon sugar and shake to coat thoroughly. Arrange pieces evenly in muffin tin. Bake until puffy and golden (about 20 minutes).IMG_2246.JPG

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The (World’s) Greatest Banana Bread

No, I’m not bragging. That was the name of the recipe I pulled off the internet on March 24, 2002. Wow. Was there even an internet back then? I probably searched on Alta Vista.

It came from a site called allrecipes.com and thank you to Julie Padilla, author of this little gem. I have made this bread over and over, substituted whole wheat and flax for white flour, brown sugar for white, you name it. And it’s still perfect. Every. Single. Time. I suspect it has something to do with the buttermilk and vanilla. The only way to ruin it is to cut back on the sugar too much.

Original Recipe

  • 1 3/4 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/2 cup vegetable oil
  • 5 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts or pecans

World's Best Banana Bread Recipe

Notes:
You can ease back on the oil just a tad without harming the texture.

I usually don’t have buttermilk on hand, so I add a teaspoon of white vinegar to half and half or heavy cream to equal the amount of buttermilk.

I RARELY feel like making banana bread when the bananas are ready, so I freeze them, peeled and whole. Just defrost them and they are perfect! They don’t look fabulous, but trust me, they’ll be just fine. (Frozen bananas are also perfect for smoothies.) I mean … ewww:

Frozen Bananas

Directions
Preheat oven to 325, grease and flour an 8×4 loaf pan (or three minis).

Note: If you haven’t tried mini loaf pans, they are about 5.5 x 3 and they are super fun to use especially if you don’t have a big family. I don’t remember where mine came from, but these are close at Amazon.com.

Mix bananas and sugar until smooth (I prefer to use my stand mixer). Add remaining wet ingredients. Combine flour and baking soda. Add to wet ingredients, mix on low just until combined. If the mixture seems wet, add a bit more flour. Stir in nuts if desired.

Banana Bread Batter

Bake until a toothpick inserted into the bread comes out clean (about 45 minutes), but don’t over bake.

Banana Bread

Variations and Substitutions
I’ve successfully used half whole wheat and half white flour, but the following works the best:

  • 3/4 cup whole wheat flour (so you’d use 1 cup white, 3/4 cup ww)
  • 1/2 cup whole wheat flour + 1/4 cup ground flax
  • 3/4 cup packed brown sugar for the 1 cup white sugar
  • 1/2 cup white sugar + 1/2 cup loosely packed brown sugar

Bon Appetit!

Posted in banana, bread, buttermilk, favorites | 1 Comment