baked oatmeal

I'm always looking for warm, hearty breakfasts to serve on long school days - something that will keep tummies full through morning lessons until lunchtime. Some of our favorites are thick slices of homemade toast with mint hot chocolate (recipe below), german pancakes, weekend waffles, whole wheat waffles, and egg burritos. My sister-in-law makes a really healthy version of baked oatmeal for her kids all the time, so I thought I would give it a try. The recipe I found is admittedly less healthy than my sister-in-law's no sugar version, but it was a hit with 1/2 of my children and I call that good enough.

Baked Oatmeal
3 cups quick oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla

Combine the oats, sugar, baking powder, salt, and cinnamon. In another bowl, whisk the eggs, milk, butter, and vanilla. Stir the wet ingredients into the oats and mix until combined. Pour into a greased 9x9 inch pan and bake for 40-45 minutes in a preheated 350 degree oven. Serve warm with milk and fruit.

I'm sure you could lessen the sugar content (which I will probably do next time), or even swap it out for honey instead. Since this was my first time making it, I followed the recipe exactly and was pleased with the results. I served it with blueberries and bananas. This is probably the reason why my blueberry-disliking boys weren't big fans. But I am willing to try it again (and again) until they like it. I think it'd be really good with stewed apples. Or a drizzle of maple syrup.

It has a rather long baking time, so it might not work well on busy early school mornings, but it can be baked the day before and kept in the fridge. My sister-in-law bakes hers in oversized muffin tins and freezes them for individual servings when needed.

Does your family eat something like this? I'd love to try out your recipe if you don't mind sharing.


Mint Hot Chocolate
1/2 cup sugar
1/4 cup unsweetened cocoa powder
a dash of salt
1/3 cup hot water
4 cups milk
1/2 teaspoon peppermint extract

Mix sugar, cocoa, and salt in a saucepan. Stir in the hot water and cook over medium-high heat until boiling. Boil and stir for two minutes. Stir in the milk and heat, but don't boil this time. Once it's warm to your liking, stir in the peppermint extract. Serves 4-6.

You can swap the peppermint for vanilla extract and add a dash of cinnamon for a non-mint version. We love them both!

Chocolate Quinoa Cake

Isn't that the craziest thing you've ever heard? I was really skeptical when I saw the recipe, but I am here to tell you that chocolate quinoa cake is real and it is delicious. And you can't even tell that it's made with quinoa instead of all-purpose flour. I promise. Granted, it's been a while since I've had regular chocolate cake, so I'm not sure how it would hold up in a side by side taste test, but I thought it was really good.

You can find the recipe here.

My notes: I baked the cake in a 9x13 pan. It sounded like it was going to be sort of fragile, and I didn't want to have to worry about layers crumbling. It ended up being sturdier than I thought, but I am still glad I went with a sheet cake. (I baked it for the recommended round-pan-30 minutes and it was just right.) I used regular whole milk, and regular butter in place of the Earth Balance. I knew the frosting was going to be plenty sweet, so I cut the sugar in half, and only used half a cup of regular granulated sugar (in the whole cake!). Make sure you have cooked the quinoa ahead of time, as it is supposed to be cool when you add it to the batter, and you're not going to want to wait for it.

And now some notes on the frosting: the frosting! Oh man, I wanted to eat the entire bowl with a spoon. It was so, so good. I used one full can of coconut cream (Sprouts brand, with no added sweeteners) and 10 ounces of semi-sweet chocolate chips. I refrigerated the coconut cream for a few hours, but not overnight since I didn't think there would be anything to separate out like there would have been if I had used the coconut milk called for in the recipe. Once I melted them together on the stove, I refrigerated the mixture until it was firm, making sure to take a swipe with my finger (or a spoon) every time I opened the fridge. When I was ready to frost the cake, I whipped the cream for a minute with a hand mixer. Here's the thing, it is more like a heavy whipped cream than a thick frosting, and that is just fine. But that's one reason why I am glad I made a sheet cake and not a layer cake. I think the frosting would have oozed right out of the layers. The consistency of the frosting didn't bother me because it tasted SO good. It has a very slight coconutty flavor. It is so slight that even if coconut isn't your thing, you would probably like it. I still can't believe it only has two ingredients. It couldn't be simpler. Just make sure to keep your cake in the fridge.

Have you ever made this cake before? Do you think you'd like to try it?


Thanks to my friend, Jill, for passing this recipe along to me.

Chocolate Chip Caramel Crumb bars

I happened to have some leftover caramel nibs in my fridge. When I saw this recipe for Chocolate Chip Caramel Crumble Bars on Pinterest, I knew I'd saved them for a reason.

These bars are hearty and rich. The layer of cream cheese in the middle cuts the sweetness a bit. I like that. They are crumbly and chewy and creamy all at the same time. A new favorite recipe, for sure.

Oatmeal Chocolate Cookie Bars

I always wanted to be the sort of mother who had freshly baked cookies waiting for her children when they got home from school. It just seemed so cozy and sweet and old-fashioned. I don't do it as often as I used to (trying not to eat sugar and all that), but when the kids had an extra early release day last week, Elliot and I thought it'd be fun to have these oatmeal chocolate cookie bars waiting for them.

They were thick and rich and oat-y. Unless you have lots of people to share them with, I'd suggest cutting the recipe in half. That's what I did, and I still managed to spoil my dinner and have some left over to deliver to a friend.

Granola Bars

Stella keeps asking to bring a granola bar to kindergarten for snack time, but I just can't bring myself to buy granola bars at the store. Most of them seem so full of junk. I don't know why I hadn't thought to make my own sooner. I did a quick google search for "homemade granola bars" and there were so many recipes to choose from.

I decided to try this one. I like that it has just a few ingredients, it doesn't call for tree nuts (Mabel is allergic), and it uses coconut oil. I bought a big tub of coconut oil at Costco a while ago and I have been trying to better incorporate it into my life. Plus, they don't have sugar. Actually, they remind me a lot of these "cookies".

So I gave them a go, with a few minor adjustments. They were chewy and delicious and I recognized every ingredient that was in them. It was a win-win.

Homemade Granola Bars, adapted from this recipe from Heavenly Homemakers

1/2 cup peanut butter (try the natural kind)
1/3 cup honey
1/4 cup coconut oil
1 1/2 cups rolled oats (not quick)
1/4 cup flax seed
1/4 cup or more Rice Crispies (or crisp brown rice - I found some in the bulk bins at Sprouts)
1/4 cup flake coconut (go for unsweetened, but sweetened works, too)
1/2 cup chocolate chips (mini work well)

Melt the peanut butter, honey, and coconut oil in a medium pan over medium heat. It only takes a few minutes to get it nice and smooth. While still on the heat, add the oats. Cook for a few minutes, stirring frequently. Remove from the heat and add the flax, coconut, and Rice Crispies. Mix well. The first time I made these, they ended up a little wet. Just keep adding more seeds or cereal or nuts until they are the consistency you want. You want them to stick together and hold their shape, but not be too squishy or soft. Let cool for about 10 minutes or so, still stirring occasionally. Add 2/3 of the chocolate chips. Mix well. Some of the chocolate chips might melt, and that's ok. Pour onto a baking sheet lined with parchment paper, and press into as rectangular a shape as possible, about 1/2 inch thick. Then sprinkle the remaining chocolate chips on top. Press them in gently. Chill for two hours, then cut into bars. If you keep them wrapped tightly and they should last for a quite a few days.

I wish I'd added sesame seeds. I think 1/4 cup of those would have been a nice addition. You can really add whatever you want: chia seeds, dried fruit, sunflower seeds, etc.

Caramel Layer Cocoa Squares

When I was little, and my parents wanted to go on vacation without dragging their six children along, they would leave us in the care of the Masters. Greg and Melinda Masters were the most fun.

My sister and I would beg Melinda to make her famous Caramel Layer Cocoa Squares, and she would always give in. They are still one of my most favorite treats. I make them once a year, always at Christmas. They are super rich, chewy and chocolatey, and just so delicious. You should make a batch, and then give them out to your neighbors immediately. Otherwise you will eat the whole pan. And trust me, one small square is all you need.

Caramel Layer Cocoa Squares

1 14 oz. package of caramels, unwrapped (or one bag of the caramel nibs)

1 german chocolate cake mix

1/3 cup + a couple tablespoons evaporated milk, divided

1 cup chocolate chips

3/4 cup butter, melted

Combine the caramels and 1/3 cup of the evaporated milk in a heavy saucepan. Cook over low heat, stirring constantly until the caramels are melted. Set aside.

Grease and flour a 9x13 inch pan. Or line the pan with greased foil to lift out later for easier cutting.

In a large bowl, combine the dry cake mix, melted butter, and a couple tablespoons of evaporated milk until the dough holds together. It should be like a thick cookie dough consistency. Press half (or a tiny bit more than half) of the dough into the pan. You might feel like there is not enough to cover the bottom of the pan, but keep pressing. It will get there, I promise. Reserve the rest for the topping.

Bake the crust at 350 degrees for 8 minutes. Once out of the oven, sprinkle with the chocolate chips, drizzle with the melted caramel, and crumble the reserved cake mix over the top. Bake for 15-18 more minutes. Cool slightly, then refrigerate for 30 minutes to set. 

Enjoy!

Brookies

I'm sure you've seen these around - brownies with a layer of cookie baked on top. They are just as intense and delicious as you'd think they'd be. Lately I've been using this brownie recipe. I love that it calls for melted chocolate instead of cocoa. And of course, my new favorite chocolate chip cookie recipe. Just drop pieces of cookie dough on top of your brownie batter before putting them in the oven. You might need to adjust your baking time a bit, but that's about it. Enjoy!

some unsolicited advice

Mix up a batch of this. Put two cookies worth into individual ramekins. Bake at 350 degrees for 14-16 minutes, or until the sides are just starting to barely brown and the center is still squishy. The cookies will continue to bake a bit even after you take them out of the oven, so make sure not to over cook them. You want them a tad underdone. Then try your best to be patient while you wait for the piping hot ramekins cool enough to handle. When you can't stand it for one minute longer, or you are willing to burn your fingers for the sake of a treat, top with a scoop of vanilla ice cream. What you will have is a gooey-chocolatey-ice-cream-y mess. And that's the best kind of mess, I think.

Everyday Chocolate Cake

On Saturday night, Mike and I went out for sushi with some friends. I love going out for sushi. It is delicious, and I love how I leave the restaurant feeling full, but not stuffed.

But then I went home and made this cake and ate a huge slice straight from the oven with vanilla ice cream. My good feeling was quickly ruined and I went to bed swearing off cake forever (again). When will I learn? Sheesh. But you know what? It was worth it. It seems like I am always on the hunt for a good chocolate cake recipe and this one is definitely a keeper.

It was moist and fudgey (I had no idea cake could even be fudgey), and soft and chocolatey. It is perfect served just by itself, no frosting or ice cream required. I love a good loaf cake, and this one is even better the next day! It would be the perfect gift for a friend or neighbor (if you don't eat it all first).

p.s. I used regular unsweetened cocoa (not dutch-processed) and 1/2 tsp baking soda, per the instructions. I baked mini loaves and they totally sunk in the middle (which I think indicates too much leavener?), but I didn't even care! They were so, so good.

Chewy Chocolate Sugar Cookies

I get to bake cookies each week for the women in our ward who are celebrating their birthday. This time, I made Chewy Chocolate Sugar Cookies. When I saw "dark chocolate cream cheese" on the ingredient list, I was sold. I didn't know such a thing existed, but there it was at my local grocery store, plain as day, next to the regular cream cheese. It is delicious by the spoonful, or smeared on a strawberry. But, oh! It's even better baked into these cookies. They are rich and chewy, with a crunchy, sugary exterior. And so chocolatey, my goodness.

They get a big thumbs up from our house (even from Mike, and that is really saying something).

my new favorite chocolate chip cookies

Until recently, these were my very favorite chocolate chip cookies. I still think they are really good. But you know what? I make these now instead:

The New York Times Chocolate Chip Cookies

8.5 ounces of flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon course salt
1 1/4 sticks butter, softened
3/4 cups brown sugar
1/2 cup + 1 tablespoon sugar
1 egg
1 teaspoon vanilla
chocolate chips

Sift the dry ingredients; set aside. Cream the butter and sugars for five minutes, then add the egg and vanilla and mix some more. On low, add dry ingredients and mix just until combined. Fold in the chocolate chips. Chill the dough for a bit. Or not. Bake at 350 for 10-12 minutes. Mine are perfect after 11 minutes, but I let them sit on the warm pan for a few minutes more before I place them on a rack to cool.

They are salty and chewy and just about perfect.

(This is the recipe for a half batch, which still makes plenty of cookies.)

Brown Butter Chocolate Chip Cookies

How do you feel about browned butter? I don't have much experience with it, but when I saw this recipe for brown butter chocolate chip cookies yesterday, I decided to try it out.

I wasn't sure if browning the butter would be worth the trouble. I mean there's the melting of the butter, the swirling of the pan, the waiting forever (ok, like 8 minutes) for it to brown, and then the waiting even longer for it to cool in the fridge! Ah! I was feeling pretty impatient.

At last, the butter was ready and the rest of the recipe came together in a snap. The verdict: the cookies were delicious. Rich, chewy, and salty. I'm still not totally convinced that the browned butter makes them better than regular chocolate chip cookies, but would I make them again? Yes, in a heartbeat.

Also, why is it that I can spend all afternoon baking cookies, but the thought of cooking dinner for more than one minute makes me crazy. Alas, soup and bread for dinner it was. With lots of cookies for dessert.

Chocolate Cake with Whipped Frosting

Yesterday seemed like a good day for cake. I tried Martha's Chocolate Cake with Whipped Frosting. They were a natural fit, since the cake calls for 3 egg yolks, and the frosting 3 egg whites. But the frosting was a little too meringue-y for me. Too light and airy. I decided that I like my frostings to be thick, heavy, and butter-based. I guess that makes me a buttercream person? The cake itself was delightful. I added just a touch more buttermilk than called for in the recipe to counteract our dry desert air, and it turned out moist and delicious. I'd definitely make it again, but next time I think I'll pair it with buttercream.

Elliot kept sneaking bites when I wasn't looking. I gave in and completely ruined his dinner by giving him a slice. Oh well. I have a hard time saying no to that little face.

Chocolate Spice Cake

I'm still thinking about this cake that I made for my friend Beth's Christmas dinner party last month. It was delicious, but mine ended up being a little on the dry side (I think I baked it a touch too long). I am itching to try it again. It had just the right amount of spiciness, and the chocolate cinnamon frosting was fantastic.

Alright, it's settled. I am off to bake another. Wish me luck!

*Update*

I increased the buttermilk to 1 1/4 cups this time and baked it for 45 minutes. It was soft and moist and the 8 kids in my house today inhaled it immediately. Hooray!

Chewy Chocolate-Gingerbread Cookies

I like to put chocolate chips on my gingerbread men, so I had a feeling that I would like these cookies. I was right. They are chewy, a bit crispy, and filled with gooey chocolate inside.

Some notes about the recipe: Sometimes Martha makes things more complicated than they need to be. I used a mixture of good quality chopped chocolate and plain old chocolate chips, and I think they'd be just as good if I had skipped the expensive stuff. I chilled the dough in the mixing bowl (instead of plastic wrap) for an hour or so before scooping with a cookie scoop, rolling in sugar and baking. I used a medium cookie scoop and they needed about 13 or 14 minutes in the oven.

Buttermilk Chocolate Cookies

Sometimes I just need to bake something and that's all there is to it.

I found this recipe on pinterest and whipped up a half batch before church on Sunday. I liked that I could mix it by hand, which kept things quiet for my Elliot, who was taking his pre-church nap.

They were rich, with just the right amount of sweetness, and so chocolatey. Mix up a batch! You won't be sorry.

If you don't have buttermilk, you can always use the one tablespoon vinegar to one cup of milk trick.

chocolate zucchini cake

Fall is my season. If I close my eyes while I'm eating a bite of this cake, I can pretend that it's November and my windows are open and a cool breeze is blowing through my house. Oh, November, you can't get here soon enough! Until then, I guess this cake will have to do.

Chocolate Zucchini Cake

2 cups white whole wheat flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 or 3 small zucchinis, grated
3/4 cup chocolate chips
powdered sugar for dusting

Whisk dry ingredients together in a large bowl. Then mix in eggs, oil, and buttermilk until combined. Stir in grated zucchini and chocolate chips. Bake for 50-55 minutes in a well-greased pan in a 350 degree oven.

Cool completely and dust with powdered sugar.
 
It's so moist and chocolatey, but I think it's the bit of cinnamon that makes it a real winner.

recipe adapted slightly from allrecipes

My sister-in-law, Ginger, made another version of this cake here. If I'd had apple butter, I would have given her's a try. It sounds delicious!

Chocolate Cake with Mint Chocolate Ganache

Mabel knew just what kind of cake she wanted for her birthday. She requested this chocolate cake with mint chocolate frosting.

The cake made two 9 inch rounds, plus about 8 cupcakes. It is very moist and sort of crumbly, so it can be kind of tricky to get out of the pan. Make sure you grease the pans really well and dust them with cocoa powder. I didn't have cupcake liners, so I lost about half of the cupcakes to sticking, but we didn't mind that one bit. We grabbed a fork and ate them right up. I made the cake the day before, then covered it in plastic and stored it in the fridge.

I used this ganache recipe and added 1 1/2 teaspoons of peppermint extract after the chocolate was mixed in. I liked this recipe better than the last Martha ganache recipe I tried. It made just the right amount to frost the cake, and it was sweeter. Also, no whipping was involved. Just chilling in the fridge until it was a spreadable consistency.

I loved this cake. It was super rich and fudgey, with a hint of mint in a nice, solid frosting.

the cake

Mabel and I chose the cake for Elliot's birthday. We were flipping through my Baking Handbook, and this one stopped us in our tracks. We didn't think Elliot would mind. I was coming off of a sugar-free week, and I had a load of fancy chocolate that I inherited when my brother moved burning a hole in my pantry. So we went all out.

Our cake had a subtle mint-chocolate ganache, instead of the plain chocolate called for in the link above. (Just add 1 1/2 teaspoons of peppermint extract along with the corn syrup and salt.) I mostly used a very dark chocolate, which made the ganache a tad bitter, so when I was whipping it for the filling, I added about a cup and a half of powdered sugar. Then I decided that I didn't want to coat the cake in the final, glossy layer, so I left it just like this. I could have quartered the ganache recipe and still had plenty, I think. I baked it for the minimum time listed in the recipe, but that was just a tiny bit too long. If you decide to try it, make sure to check the cake before the timer beeps!

Like most of Martha's recipes, this one takes a while and dirties lots of bowls, but it was worth it. And it tasted even better the next day.

in the mood for cake

The whole time I was in Cancun, I was desperate for a good chocolate cake. I don't know why. I never did end up finding one. This morning I couldn't take it for one more minute. So I baked this cake and ate it for lunch.

The recipe makes quite a lot of batter. I had enough for two nine inch rounds, plus more in a loaf pan. The cake is fudgey and moist and delicious, but I'm still not sure if I like the frosting. The browned butter flavor is very strong. I think next time I might try it with a plain buttercream.