Baked Oatmeal

I'll start by stating the top five reasons I prefer baked oatmeal over the 'regular' oatmeal:

1. The smell of freshly baked 'something' that invades the house

2. It looks and feels like a 'real food' (can even be cut into pieces!) as opposed to the mushy look and feel of the 'regular' oatmeal

3. The kid not only that he'd eat it, but loves it! Can't say the same about the mushy stuff.

4. It's easily transportable - can be cut into squares or bars and taken to work/school as a mid-morning/afternoon snack

5. The flavors are nicely blended and have the luxury to take their time and develop nicely during baking as opposed to just adding fruits and vanilla to the stove top cooked oatmeal.

Top (and only) reason I don't make baked oatmeal that often:

- The baking itself take ~45 min., as opposed to ~10-15 min. of cooking the oatmeal over the stove to - not ideal on a work day morning. 

I used a 10x10 square baking pan, and my recipe yields about 4 to 6 breakfast servings or ~ 12 snack-sized bars.

Preheat the oven at 350F.

In a large bowl, combine together:

- 1 cup plain yogurt (Balkan style)

- 1/4 cup honey**

- 1 whole egg

- pure vanilla extract

After all ingredients combined, add:

- 2 cups rolled oats (not the instant oats)

- 1 cup frozen raspberries (or your fruit(s) of choice)

Pour the mixture into a parchment paper lined 10x10 square baking pan and bake for ~ 45 minutes (until top and sides are golden and all the liquid has absorbed).

Enjoy it warm or cold!

**I used honey for this everyday type of recipe (especially since I've made it two days in a row), as opposed to agave syrup which is not considered suitable (a lot of debating going on) for daily use - but great for occasional use (although it's so tempting to use it often  because of its really low IG).

Chocolate Cheesecake

Chocolate cheesecake for breakfast? Need you ask? Just bring it to me! [just kidding, 95% of the times, my breakfasts consists of plain yogurt (Balkan style) with flaxseed (seeds, not oil) and berries - strawberries today to be precise].

But this cheesecake turned out fantastic! Irresistible!

The recipe is not complicated either, and makes enough for extra helpings (although...). It all started because the tub of ricotta gave me the look each and every time I'd open the fridge door. I've been brainstorming on how to get rid of it for the past few days, until the creativity stroke me last night. Turned out well!

Recipe goes like this:

Preheat oven at 350F.

For the crust:

Melt 1/4 cup butter and pour it over a mixture of:

- 1 cup rolled oats

- 1/4 cup shredded unsweetened coconut

- 1/4 cup agave syrup

Using the back of a tablespoon, press the crust mixture evenly into the bottom of a 9-in round cake pan (lined with parchment paper and buttered - don't forget to butter the sides as well!)

For the filling:

- 1 tub ricotta cheese (475g)

- 1/2 cup agave syrup

- 1 large egg

- pure vanilla extract

Mix the above in a large bowl until just combined. 

Add and stir in the mixture:

- 1 & 1/4 cup (unsweetened, organic) chocolate chips - melted

Pour the cheese mixture over the crust and bake for ~ 1 hour, until the sides start to pull away from the pan. Let cool completely before cutting ( ideally, refrigerate before cutting - but it's completely understandable if you can't find the patience to wait that long). 

Double-chocolate Walnut Brownie

This blog post was supposed to be about whoopie pies, but due to the unexpected disappearance of the butter milk, brownies came to the rescue today, 39 days (1 month and 8 days) after the National Brownie Day.

Yes, National Brownie Day exists, it is celebrated on December 8th of every year, and was "introduced in the United States at the end of the nineteenth century and popularized in both the U.S. and Canada during the first half of the twentieth century" (source). 

(On a side note, today - January the 15th - is National Strawberry Ice Cream Day in the States.)

 Back to the brownies. My double-chocolate walnut brownies. Recipe makes ~16 squares (10 in square baking pan).

Preheat oven at 350F. 

In a large bowl, over the stove top melt together:

- 1/3 cup (unsweetened, organic) chocolate chips

- 1/2 cup butter

When melted completely, add and mix well:

- 2 whole eggs

- 1/2 cup agave syrup

- pure vanilla extract

- 2 tbsp cocoa powder

- 1 cup whole wheat flour

- 1 tsp baking powder

Fold into the mixture:

- 1/2 cup chocolate chips

-  1/2 chopped walnuts

Pour the batter and spread evenly into a 10-in parchment paper lined baking pan and bake for 25-30 minutes (or until brownie begins to pull away from the edges of the pan). 

Cool completely before cutting. Oh well... I personally never follow this rule when I bake with chocolate chips - purely decadent, the melted chocolate chips trapped inside the hot brownie...mmmm.... Anyway, back to reality, cut in 16 pieces and enjoy as is, or topped with melted chocolate (which would make it triple-chocolate walnut brownie), shredded coconut, chocolate ganache, and so on.

Orange Ginger Loaf

 

 I go through a phase right now, when all my teas are anything-ginger, so it was about time the ginger went out of the cup and into the baking pan.

And since oranges are among the top 3 fruits I absolutely love, it was about time for them to hop in as well.

This is another super easy recipe, just mix the ingredients together, pour into parchment paper lined pan and bake. Nothing more!

Preheat the oven at 325 F.

In a medium bowl, add together and mix well after each addition:

- 1/2 cup vegetable oil

- 3/4 cup agave syrup

- 2 whole eggs

- 1 tbsp grated orange rind

- 1 cup freshly squeezed orange juice (~juice from 1 orange)

- 1/2 tbsp ground ginger

- 2 cups whole wheat flour

- 1 tsp baking powder.

Pour the batter into a parchment paper lined loaf pan and bake ~ 1 hour. 

Yes, it's that easy!

Chocolate Chip Cookies (whole wheat)

One of the easiest recipes of all times and the classic perfect little treat for the Sunday night before going back to school after the Christmas break.

Recipe takes less then 10 minutes to make. Another ~10 to bake. And you end up with 20 yummy cookies.

Preheat oven at 375 F.

In a large bowl, mix together:

- 1/2 cup vegetable oil
-1/2 cup agave syrup

- 1 whole egg

- pure vanilla extract

Add:

- 1 cup whole wheat flour

- 1 tsp baking powder

and mix well. Do not overmix.

Fold in 1 cup (organic, unsweetened) chocolate chips.

Drop by rounded tablespoon (I used the ice cream scoop) onto ungreased baking sheets. Bake for ~9-10 minutes until golden brown. Cool on the baking sheet for a couple of minutes then transfer on wire racks to cool completely.

Just a peek:

Banana Bread (whole wheat)

It's never been a secret - everybody knows I love rain. No, I don't love rain, I adore rain. But I've been craving snow lately - and this hasn't been a secret either.

It's been raining all day on Sunday - good ol' November rain - quietly raining, gloomy dark day, and all it was needed for this to become snow: a little bit of cold!

No such luck, so it was about time to put my new baking pan to work: the new baking pan in the shape of a happily smiling snow man, with a round jolly belly.

Quick to make - unfortunately not as quick to blog.

Preheat oven at 350F.

In a large bowl, add the following, mixing well after each addition:

- 2 whole eggs

- 1/2 cup raw pure honey

- 1/2 cup vegetable oil

- 2 ripe large bananas, mashed

- 1/2 cup raisins (optional)

- 2 cups whole wheat flour

- 1 tsp baking powder

Pour batter into a parchment lined loaf pan (9x5 pan) - I used my snowman pan which I've buttered.

Bake for ~ 45-55 min., until a toothpick inserted into center of the loaf comes out clean. Let cool in pan, then transfer onto a wire rack.

Upside Down Cranberry Cake & I'm Back

Yes, I know I've been MIA and behind with posting, but this is gonna change. Starting now!

So I'm back, with the upside down cranberry cake recipe that has been eagerly waiting to come out since the Canadian Thanksgiving. 

Fairly easy to make.

 

Preheat oven at 350 F.
Butter and line a 9 in (23 cm) round cake pan.

For the topping:

In a pot, over the stove top, mix together:
- 2 cups fresh cranberries

- 1/3 cup butter

- 1/4 cup agave syrup

- cinnamon

- pure vanilla extract

Stir over medium heat until all the butter has dissolved and continue cooking for ~ 5-7 minutes. Remove from heat and set aside.

For the batter:

In a large bowl, mix together:
- 1/2 cup unsalted butter

- 2 eggs

- 1/2 cup plain yogurt

- 1/4 cup agave syrup

- pure vanilla extract

In a small bowl whisk together:
- 1 & 1/2 cup whole wheat flour

- 2 tsp baking powder

Add the dry ingredients to the wet ingredients and mix well. Do not over mix.

 

Pour the cranberry topping mixture into the prepared cake pan. Make sure cranberries are evenly arranged on the bottom of the pan.

Pour the batter into the cake pan, over the cranberry mixture, smoothing the top.

Bake for 45-55 minutes, until the cake starts to pull away from the sides of the pan.

Remove from oven and let stand for ~ 10 min. Run a knife around the edge of the pan and then invert the cake onto a serving plate.

Pumpkin Cinnamon Pancakes

Thanksgiving Sunday off to a deliciously good start - cinnamon pumpkin pancakes. Served with a choice of raw honey or Agave syrup. 

Super easy recipe, yields ~14-15 pancakes and goes like this:

In a large bowl, mix together:

- 1/4 cup plain yogurt (Balkan style)

- 1 & 3/4 cup pureed pumpkin

- 5 tbsp agave syrup

-  2 whole eggs
- cinnamon

- 1 & 1/3 cup whole wheat flour

- 1 tsp baking powder (magic powder)

Do not overmix!

Heat a lightly oiled pan over medium heat. Pour ~ 1/4cup of the batter into the pan and cook for about 3 minutes, until bubbles start to form and the bottom is golden brown. Flip over to the other side and cook for another 1-2 minutes, until lightly browned.

Repeat with the remaining batter.

Will be closely followed by pumpkin cranberry upside down cake!

Happy Thanksgiving everyone!

Cheese Biscuits

This is one of my favorite recipes of all times - and it's one of those super-quick-extremely easy recipes. Haven't made the cheese biscuits in a while, it was about time for a comeback.

Preheat oven at 425F. 

In a large bowl, add:

- 3/4 cup grated cheese (I used 1/2 cup feta cheese and 1/4 cup cheddar cheese)

- 1 & 1/2 cup plain yogurt (Balkan style)

- ~1/4 cup finely chopped parsley leaves (or any other herbs)

- 2 cups whole wheat flour

- 1 tbsp baking powder

Mix all the ingredients together until they form a sticky dough. 

Drop by tablespoons full onto an ungreased parchment paper lined baking sheet.

Brush each biscuit with beaten egg (1 egg, lightly beaten). Bake for ~ 20 min, until top goldens.

Serve warm or cold - they're awesome either way!

To Heaven and Back - Clovermead Apiaries

Peaceful and fascinating place!

It's just a short drive away from our home - have no idea why it took us so long to visit! I was expecting a cute nice place, flowers and bees: found all these and even more! It felt like taking my eyes and brain to the spa, and giving my memories a nice long massage (oh, the apple trees!) . And on top of that, we came back home with a box full of yumminess. 

Here's what we got:

- organic cider vinegar (unpasteurized, un-filtered, aged in wood)

- pure raw honey

- pure bee pollen

- chocolate honey spread (it's got "chocolate, honey" listed for the ingredients, I suppose it's made with dark chocolate or even cocoa powder since the honey itself is so sweet)

- ginger honey spread (just bought the trial version, and it' so good, spicy good, I'm going back for some more as soon as I get the chance)

And then some more:

- bee propolis

- raw propolis

- pure beeswax

Now this is how heaven looks like:

By the apple trees:

Well deserved break!

 

Here's Clovermead's website.

Pumpkin Cinnamon Muffins

In celebration of the lovely sings that awesome September's almost here. Almost... Dreaming of leaves rolling in the wind, amber light, air starting to be crisp and healthy, almost pretty colors welcoming October, cognac mums, pumpkins, September skies - all the beautiful things. Almost there...

12 happy pumpkin muffins waiting for September in my kitchen!

Preheat oven at 350 F. Line a 12 muffin pan with paper liners.

In a large bowl add the following, mixing well after each addition:

- 1 whole egg

- 1/4 cup agave syrup

- cinnamon

- 1/3 cup vegetable oil

- 1/2 cup buttermilk

- 1 1/2 cup whole wheat flour (pre mixed with 1/2 tbsp baking powder)

- 1 cup pureed pumpkin

Do not overmix! Scoop the batter into the prepared muffin pan and bake for ~ 25 minutes. 

Choux Puffs

Or choux pastry, or cream puffs...

Anyways, they're cute. And tasty beyond cute. And can be filled with whatever the moment brings. Or craves. Strawberry and whipped cream, in this case.

Recipe makes about 15 puffs, and goes like this:

Preheat oven at 400 F.

In a heavy saucepan, place:

- 1/4 cup butter

- 1/2 cup water

and bring to a boil. Remove fro the heat and add:

- 1/2 cup whole wheat flour

- 1 tsp salt

Stir with a wooden spoon until mixture is smooth and return to heat. Continue stirring until the mixture forms a thick lump. 

Remove from heat and beat with an electric mixer for one minute or two to release the heat. Once cooled, add:

- 2 whole eggs lightly beaten

and continue to mix until the mixture forms a think paste.

Place on parchment paper lined cookie sheet in spoonfulls, spacing them a couple of inches apart.  Bake at 400F for 10 minutes, then reduce the heat to 350F and bake for ~ 15 more minutes.

Remove from oven, make a small slit on the side of each shell to release the steam, and let cool completely on wire racks.

For assembling the cream puffs: slit each shell in half and fill the bottom part with the filling of choice. Place the top part of the shell on top of the filling.

Cornbread

Cravings on a rainy Sunday - ok, it's not sweet, but it's still baking. Best companion for a glass of cold buttermilk while watching the beautiful rain.

And easy to make.

And bakes so quick!

Recipe goes like this:

Preheat oven at 400F.

In a medium bowl, mix well:

- 1 whole egg

- 1/4 cup vegetable oil

- 1 cup buttermilk

- salt (to taste)

Then add:

- 1 cup cornmeal

- 1 cup whole wheat flour

- 1 tbsp baking powder.

Mix until well combined and transfer the mixture into a 8in square pan lined with parchment paper.

Bake for ~ 20 until golden. Wait until cools completely before cutting. 

Coconut Peach Pudding (Coconut Heaven - Part I)

 Tuesday inspiration (yes, it was on a Tuesday) brought me to coconut heaven - part I.

My lil' A. is vacationing under the Texan sun and this means green light for coconut for us at home! He hates coconut, I love coconut! In my efforts of being a good Mom I usually avoid coconut - except for the song where  you 'put the lime in the coconut, you drink 'em both together'.

The beginning of a beautiful journey - the coconut and I (have I mentioned 'coconut' enough times already?)

Preheat oven at 350F.

In a large bowl, mix together:

- 1 cup coconut milk

- 4 tbsp agave syrup

- 2 whole eggs

- 1 cup shredded coconut *

Pour the mixture into a buttered porcelain quiche pan (or parchment paper lined loaf pan).

Bake for 15 min until set. Remove from oven and add the thin cut slices from ~2 peaches. Bake for another 15-20 minutes until golden.

(*would've preferred it better with just 3/4 cup shredded coconut) 

 Yup, it's that simple!

Summer in May - Smoothie Time

It was Sunday morning, Mr. Sun already up by the time I was. Just the month of May but felt like mid summer - breakfast served accordingly! 

For my lovely morning smoothie I only needed:

- the juice from 2 freshly squeezed grapefruits

- 1 small banana

- 2 nectarines

- 2 tbsp hemp seeds

And voila! Joy in a glass!