Cinnamon Raisin Baked Oatmeal

A few weeks ago while I was spending hours and hours on Pinterest, I came across a recipe for homemade granola bars.

The recipe sounded good, but, I figured treating it more like oatmeal would be absolutely delicious.  

I also realized I had cinnamon chips and raisins left over from another baking adventure and I really wanted to put the two together.  

You can of course substitute anything you'd like for the mix-ins: chocolate chips and dried fruit or just chocolate chips, go ahead.

Cinnamon Raisin Baked Oatmeal

(inspired by Sugar Free Mom)

(makes 18-24 muffins)

2 eggs

1 tsp vanilla

2 cups unsweetened applesauce

1 mashed banana

1/4 cup honey

5 cups rolled oats

1/4 cup chia seeds (or flax meal or skip this all together!)

1/2 TBS ground cinnamon

3 tsp baking powder

1 tsp salt

1 3/4 cups milk

1/2 cup cinnamon chips

1/2 cup raisins

Directions

Preheat oven to 350. Use two cupcake tins and line with liners.

In a large mixing bowl, combine eggs, vanilla, applesauce, banana and honey. Add oats, chia seeds, ground cinnamon, baking powder, and salt. Mix well to combine. Gradually add milk then add cinnamon chips and raisins, mix to combine.

Evenly pour mixture into muffin liners (about 2/3 full). And bake for 30 minutes.

Enjoy now or refrigerate or freeze for later use.

*you can also pour into a pie tin and cut into wedges to serve*

**I sprinkled Trader Joe's Coffee, Cinnamon, Sugar and Chocolate grinder over the tops**

***to make this gluten free, make sure your oats are gluten free!***

ENJOY!!!!

Raspberry and Coconut Scones

Raspberry and Coconut.  I know it sounds strange but trust me. 

I originally got the idea from a blog I read that called for strawberries and strawberry glaze.  But being that I'm allergic to strawberries and I like to eat what I make, I opted for the raspberries I found at the grocery store (on sale!).

The coconut flavor isn't very strong in these which is why I went for a coconut glaze/frosting.  The coconut and flakes definitely helped the flavor pop!

Raspberry Coconut Scones

(makes 16 scones; adapted from Jessica)

1 pint raspberries, rinsed

3 1/4 cups flour

1/3 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cups cold butter, cut into pieces

1 cup canned coconut milk

2 teaspoons vanilla extract

3 tablespoons melted butter

icing:

1/4 cup (solid) coconut oil

1 tablespoon shredded coconut flakes

1/4 cup powdered sugar

Directions 

Preheat oven to 425 degrees. Place raspberries in  food processor and blend until smoooth and pureed. Pour into a large bowl and combine vanilla and coconut milk

In large bowl combine flour, sugar, salt, baking soda and powder. Using a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in coconut milk, raspberry puree and vanilla extract. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into two 7-inch round circles. Brush each dough with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make rounds. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). 

While scones are baking, melt the coconut oil over medium heat. Add coconut flakes stirring until well combined.  Add in powdered sugar and whisk until combined. 

Remove scones, let cool slightly, then dollop glaze on top of scones. 

ENJOY!!!

Peppermint Hot Cocoa Cookies

I don't know how anyone could turn down cookie dough that looks like this:

That's right, there's chocolate dough, chocolate chips and two kinds of marshmallow.

And a slight hint of peppermint.

Hurry and make these, before the weather turns warm! 

Peppermint Hot Cocoa Cookies 

(slightly adapted from How Sweet Eats)

(makes 2 dozen cookies)

1 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla 

½ teaspoon peppermint extract

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup marshmallow fluff

1 cup chocolate chips

1 cup mini marshmallows

Directions

Preheat oven to 350.

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.

Fold in chocolate chips and marshmallows. Cover dough refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.

Bake at 350 for 10-12 minutes. Make sure cookies are fully cooked, because they will be very sticky from the marshmallows. Allow cookies to cool completely, even sticking them in the fridge for 15 minutes before removing from the baking sheet with a spatula. Gently remove cookies. Let cool another 30 minutes.

ENJOY!!!

Toffee Blondies

Whoa!  Two posts in one week.  I know. I know.

I mentioned earlier that blondies are being heralded as a 2013 Food Trend (thanks Bon Appetite!) and I don't want you to feel left out of the trend!

These Toffee Blondies are delicious and reminded me of the Starbuck's Toffee Bars 

Toffee Blondies

(slightly adapted from my Funfetti Blondies)

(makes 9 bars)

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed
1/4 cup granulated sugar

1 tablespoon vanilla extract 

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup  Toffee Bits

Directions
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds.  Allow butter to cool slightly. To the melted butter add the egg, sugars, vanilla, and whisk to combine. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and toffee bits. Pour batter into prepared pan. 

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

ENJOY!!!

Funfetti Blondies

Bon Appetite magazine heralds Blondies as a new food trend of 2013.  I'm never one to miss out on a trend and decided to jump on this opportunity!

I decided, one quiet and random Sunday, that was I was going to jump on the bandwagon

and seriously, a bandwagon has never tasted so GOOD!

Funfetti Blondies

(lightly adapted from Avery)

(makes 9 bars)

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon vanilla extract 

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup +1 tablespoon rainbow-colored sprinkles (divided)

Directions

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds.  Allow butter to cool slightly. To the melted butter add the egg, sugars, vanilla, and whisk to combine. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and 1/4 cup (or more) sprinkles. Pour batter into prepared pan. Top with remaining sprinkles 

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

ENJOY!!!