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!!!

PeanutButter Jelly Cookies

Remember that obnoxious (and wonderful) PeanutButter Jelly Time video on YouTube?

That song, partially, inspired these cookies.  The other inspiration was Patrick.

Patrick really loves Peanut Butter and Jelly sandwiches and, for his birthday cookies, I thought he'd enjoy his favorite sandwich as a cookie.

These cookies were really fun to make and Patrick loved them!

PeanutButter Jelly Cookies

(adapted from Martha)

(makes 2 dozen)

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup smooth peanut butter

4 ounces (1 stick) unsalted butter, softened

1/3 cup packed light-brown sugar

1/3 cup granulated sugar, plus more for rolling

1 large egg

1 teaspoon pure vanilla extract

1/2 cup grape jelly (or any jelly)

Directions

Preheat oven to 350 degrees. 

Whisk together flour, baking powder, baking soda, and salt; set aside.

Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy.  Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar and place on baking sheet.

Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. 

Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

Heat jelly in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. 

ENJOY!!!!

Dad's Cookies

Now that 2012 is in the books, I wanted to go over all the cookies that comprised my Dad's Cookie of the Month Club membership.

In many ways, be it good or bad, I am a lot like my Dad.
I share his sense of humor.
I can thank him for the blonde hair!
And my Dad and I are super close
(Despite living 250miles away!)
Thank goodness for cell phones and the fact that he now texts!

The idea played out over the course of 10ish months:

Dec 26, 2010: I have no ide what to get Dad for Christmas next year. It's okay. I have a year to figure it out.

May 27, 2011: Dad likes to eat.

September 23, 2011 : Dad ALWAYS compliments my cookies and made 

not-so-subtle insinuations that he'd like to have MORE

(Dad's favorite food group is "Hot and Massive")

October 5, 2011: I got it.  I should create a "cookie club" where I send him homemade treats every month!

And that's where the idea came from. Dad's Cookie of the Month Club

Christmas 2011: Initiation into "the Club"

Stuffed Chocolate Chip Cookies

(These the cookies my dad BRAGS about. 

It was an obvious choice for the inaugurational month)

January 2012: Brown Butter Toffee

February 2012: Heart Shaped Thin Mints*

March 2012: Oreo Crunch*

April 2012: Carrot Cake Cookies

May: Birthday Cupcakes

June: Rocky Road Cookies

July: Banana Chocolate Chip Bread

August: Peanutbutter Chocolate Chip Cookies

September: Trail Mix Cookies

October: Black and White Cookies

November: Pumpkin Snickerdoodles 
and Pumpkin Chocolate Chip

December: Hot Cocoa Cookies!

(cookies with the asterisk mean the recipe is coming soon!)

This adventure was well appreciated by Dad and, also, required a lot of time.  I wouldn't have done anything else but I did get him a gift for Christmas 2012.