Tag Archives: oatmeal

Hot Chocolate Cookies

This may sound like a weird thing to post in the middle of summer, but it was freezin’ cold yesterday!  It required sweaters, multiple pairs of pants, socks, and blankets in order to sit outside and read my Kindle by morning light.

So you can imagine how happy I was, since I’ve been fiending for fall since April hit.

I know, I’m a crazy person.  But Fritz made the whole family some hot chocolate, and I was inspired.  I needed hot chocolate in cookie form.  Immediately.

I searched the web for a few recipes, but didn’t find any that I really liked so experiment, I did.  I also had limited ingredients on hand (we are on vacation, after all), so I was pleasantly surprised when this recipe turned out just loverly.

Hot Chocolate Cookies (makes a dozen cookies) Printable Recipe Card

  • 1/2 C sugar
  • 1/3 C butter
  • 1 egg, room temperature
  • 1/8 C milk
  • 1/2 C whole-wheat flour
  • 1/2 C old-fashioned oats
  • 1 t baking soda
  • sprinkle of salt (probably around 1/8 t)
  • 1/2 C hot cocoa mix (not unsweetened cocoa powder)
  • 1/2 C choc0late chips (optional–use as a glaze or in the cookies if you want!)
  • 6 large marshmellows, cut in half vertically

This recipe is fairly simple.  Preheat the oven to 350 degrees.

Cream the butter and sugar together until light and fluffy, then add the milk and egg.  Beat until blended, and sprinkle in the remaining ingredients, except the marshmallows (and chocolate chips if using for a glaze).  Mix until just blended.

Drop large spoonfuls onto a lightly greased baking sheet (I used two, since the cookies spread out and puffed up quite nicely!).  Bake for 6-8 minutes on the middle rack until they just begin to set. 

Remove the baking sheets from the oven and press a marshmallow half, cut side down, into each cookie.  Place the cookie sheets on a higher rack and turn on the broiler.  Watch carefully and remove the cookies after the marshmallows puff and turn a beautiful golden brown (about a minute).

If you used the chocolate chips in the cookies, then you are done.  Otherwise, carefully melt the chips in the microwave at low power for a few seconds at a time, then drizzle the melted chocolate over the top.

Enjoy with a cold glass of milk or a steaming mug of hot chocolate.

Fritz and his dad later heated some cookies up in the microwave to be topped with ice cream, and declared that a true success.

What I like about these cookies is that they are not too sweet–even with the marshmallow and chocolate chips.  You’ll still probably want to eat only one, maybe two, but you won’t be overwhelmed with a sickly sweetness of bad hot chocolate mix–I promise. 

I also like the slight chewiness from the oats.  But you guys know how I feel about oats in any form (very, very good, in case you actually don’t know).

And here’s part of the gorgeous sunset from last night!  Isn’t it beautiful? 

Today the weather is back up in the 80’s and I am subsequently enjoying a nice left-sided pink sunburn from when I fell asleep at the lake after our run this morning (2.5 miles–but not all continuously).  Have a peaceful day!

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Lemon Poppy Seed Oatmeal Cookies

Hello, friends!

I finally made time to bake, even though for a while it looked like it may not happen.  I dragged my achy and sore body to the gym this morning, got energized, then donated blood and painted faces at our church’s yard sale.

Turns out I’m not the best face painter.  Just not that artistic in the world of painting–I pity the children who are wearing crowns and Elmos that I painted on them.  I did, however, manage to break out my favorite thing to draw/paint.  Those of you who know me well know that I’ve been tattooing this heart around the world for years.  It’s the one work of art I’ve truly mastered.

Impressive, huh?  Unfortunately, it wasn’t highly demanded among the 3-8 year olds who visited today.  I’d actually say it ranked somewhere below the six-legged spider and the pink football.

By the time we got home from face painting, I collapsed diagonally on the bed, feet hanging off and face smashed into the blankets in a dramatic display of exhaustion.  And then I fell asleep.  For two hours.  And awoke with a deeply imprinted blanket design on my entire face.

Luckily, there was still time to make cookies!

The taste of these cookies is fantastic, but I sleepily adapted them from a vegan website and realized halfway through scooping them onto the cookie sheet that there was no way they would hold together, which turned out to be true.  If I made them again, I’d definitely do some recipe tweaking to add a bit of flour and definitely an egg.  Any recipe magicians out there want to give it a try, let me know how it turns out!

Lemon Poppy Seed Oatmeal Cookies (original recipe here and printable card here: Lemon Poppy Seed Oatmeal Cookies)

  • 1 banana, mashed
  • 1/4 C lemon juice and the zest of 1 lemon
  • 2 C old-fashioned oats
  • 1/2 C sugar
  • 1/4 C poppy seeds
  • 1/4 C butter, softened
  • 1 t vanilla extract
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda

Preheat the oven to 350 degrees.  I creamed the butter and sugar together quickly with the vanilla, lemon juice and zest.

Next, I added the banana, poppy seeds, salt, baking powder, and baking soda.  Mix until just combined, then add in the oats.  I also tossed in a T or so of ground flax seed at the last minute.

Don’t over mix!  Scoop spoonfuls onto greased baking sheets (I did 1 T-sized scoops) and bake until browned, about 15 minutes. 

Let them cool on the sheets before removing, because they will definitely fall apart otherwise, and then you’ll be forced to eat all the crumbled up bits.

Like I said, the flavor of these cookies is unbelievable, and the texture with the oats and the poppy seeds is also great–just the actual cookie stability needs a bit of work.  But the taste!  Definitely worth posting, and trying.

Fritz was also a huge fan (but when isn’t he, really?).  He just at three more for a post-dinner snack.

 Here’s a few more pictures from the yard sale for you to enjoy:

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Cookie Dough Green Monster

Top o’ the mornin’ to ya!

I don’t have class until one today, so I woke up early, made a giant mug of chamomile tea, straightened up a bit, then had a giant green monster.  I’ve been craving fruits and veggies for a few days, so I knew it was time for a hearty dose of spinach for breakfast.  In cookie dough form.

This green monster has a special ingredient–you may have guessed it based on the above picture.  Drumroll, please!

Yes, oatmeal.  You all know by now that I love oatmeal in any form, and old-fashioned oats were on sale at Waldbaum’s yesterday–buy one get one free, basically.  It cost $4 for two of those big oats containers–yay!  We haven’t had anything other than steel-cut oats for a while, so I was excited to get back to these guys.

Cookie Dough Green Monster

  • 1 C skim milk
  • 1 ripe banana
  • 1/3 C uncooked old-fashioned oats (though you could use quick oats, too)
  • 2 handfuls spinach
  • 2 T vanilla Carnation Instant Breakfast (ugh–still trying to get rid of these)

Using the standard layering order of green monsters, I added milk, instant breakfast, oats, spinach, and banana on top.

I had a few very ripe bananas lying around last week, but I knew I wouldn’t have time to make anything with them.  Rather than throw them away, I peeled ’em and froze them in large chunks.  This is perfect for green monsters, ’cause I don’t need to add ice to have a cold smoothie, and no wasting old bananas!

Blend for a few minutes until smooth, and enjoy.  I made one for Fritz this morning, too, in an attempt to help him get over a summer cold.

The Carnation Instant Breakfast isn’t my favorite thing in the whole world, but it did give a nice vanilla cookie dough flavor with the oats.  It was a little sweet for my taste, so once I’m finally rid of these things, I’d probably just add a teaspoon of vanilla extract and skip the added sugar.  If you need it at little sweeter, you can use sugar, honey, vanilla protein powder…

I love the flavor of the blended oats.  They give the green monster a really nice texture and doughy taste.

I also tried blending some granola in a green monster the other day, but it also turned out to be too sweet.  Similar texture as the oats, though, which I did like.  My bananas lately have been extra ripe, so the sweetness factor is already pretty high.  Other things to try in this particular mix: adding cinnamon for an oatmeal-raisin cookie dough, and cocoa for a chocolate chip cookie dough.  Yum!

In other news, guess who’s been feeling better lately?

Have a good day today!

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British Flapjacks

You’ve heard this before.

Whenever test time comes around, I get baking fever.  It’s therapy from studying, and it’s also a really delicious way to procrastinate.

This recipe is a little surprise I made for Fritz.  I found this recipe in Bon Appetit and I knew he would fall head over heels in love with it (and me–again!).  British flapjacks are not at all like American flapjacks, but have sweet and intense granola-bar consistency that tastes like heaven; otherwise known as butter and Lyle’s golden syrup.

Oh yeah–and they aren’t the healthiest (but there is some whole grain in there, so that’s good, right?)–so try to limit yourself to one or two at a time. 

Or don’t.  Whatever.

British Flapjacks

  • 1/2 C butter (I used salted, and didn’t add any extra salt to the recipe)
  • 1/2 C packed brown sugar
  • 1/4 C Lyle’s golden syrup (you can find it in most grocery stores–we found ours at Waldbaum’s)
  • 2 1/3 C quick cooking oats (not old-fashioned or instant)

Preheat the oven to 350 degrees and butter a small, square baking pan (mine is 9×9).  This recipe is made using a method similar to Rice Krispy treats–combine the butter, sugar, in syrup in a saucepan over medium heat and stir until the sugar is dissolved and the mixture is smooth.  Remove from the heat and add the oatmeal.  Mix it up and press into the buttered pan.

Bake in the oven for about 25 minutes, until the top is a beautiful golden brown color.  Slice while they are still warm–first into four large squares, then divide each square into four triangles.

Allow them to cool completely before you pry them out of the pan.  If you can.

They taste as golden as they look. 

It might not be an everyday treat for healthy eaters, but it is definitely something you want to try right now.

Seriously.

At first it tastes simple, and then each flavor hits you.  Oats.  Syrup.  Butter.

Oats.  Syrup.  Butter.

Think about it.

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Chocolate Overnight Oats

I’ve never really considered myself a chocoholic.  I like chocolate, yes, even really like it; but chocoholic–no.  I mean, I grew up with a mother who is definitely a real-deal, certifiable chocoholic.  I’ve seen her take shots out of a Hershey bottle when the going gets tough, so I know chocoholism when I see it.  Me?  Not so much.

But last night when I was blogging, I put the movie Chocolat on in the background, and I discovered a stubborn remnant of that distant chocoholic gene.  Fritz gave the movie to me as a Valentine’s day present, and as I watched those images of cocoa powder, swirling and dripping milk chocolate, molded chocolate, truffles, drinking chocolate, cakes, tarts–I mean, I couldn’t believe what was happening.  I had the biggest chocolate craving ever.  And we had absolutely no chocolate in the house, except for Hersey’s cocoa powder.

Since it was much too late to start baking, I decided I could try to put my craving on hold until the morning, and I set up myself some chocolate overnight oats.  Desperate cravings call for desperate measures.

Lovely dish towel was a wedding shower present from Tharrie!

Chocolate Overnight Oats

  • 1/2 C old-fashioned oats (I may have added a few sprinkles more, I wasn’t measuring very precisely)
  • 1/2 C water
  • 3/4 C skim milk
  • 1 T chia seed
  • dash of vanilla
  • 2 t cocoa powder
  • 1 t honey
  • 1 ripe banana, sliced

I like my overnight oats to be a little runny (like cold oatmeal soup? is that gross?) so you may want to omit the water and just increase the milk to a full cup.  Combine all the ingredients together, except for the banana, in a Tupperware container.  Shake it (shake it! shake it!), then stick it in the fridge and hit the sack.

The next morning, slice a banana into it, mix everything up…and swoon (but try not to drop your bowl).  This was so satisfying and hit my chocolate craving right on the mark.  It was sweet, but had a touch of that dark-chocolate seduction from the cocoa powder.  And you know how I feel about banana. 

I thought about adding peanut butter, but I didn’t want to go too nuts (ha! nuts!).  Maybe next time.

Trust me, they’ll go quick.

Also, for those of you who are interested, I recently got a Facebook message from an old friend of mine, Jeremy, from college.  He started movie review website, and if you are interested, it looks pretty cool.  Also, he’s a nice guy, and his major at college was film (cinema?) studies, so he knows what he’s talking about.  And he talks a lot about movies (or at least he did when I knew him).

Here’s his website: www.iamcinephile.com.

Go there and check it out.

Since I knew I would be posting this little blurb, I decided to look and see if I had any old pictures of us hanging out together and voila!

Makes me long for the beach, and sunny weather.  Also for a time when I could eat whatever I wanted and be that skinny.  But alas.

I also stumbled on a photo of two of my absolute favorite people in the whole entire world:

My two besties.  You just can’t beat the pure happiness on their faces, can you?

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Ginger and Molasses Oatmeal Cookies

Sometimes I just crave a cookie that is sweet but not too sweet, chewy, and just a touch spicy.

I actually crave this a lot, but only every once in a while do I give into my cravings and actually make them.  After this recipe, though, I may give in a little more often.

I just love a healthy cookie.

Ginger and Molasses Oatmeal Cookies (inspired by this recipe)

  • 1 ripe banana
  • 1 C old-fashioned oats
  • 1 C whole-wheat flour
  • 2 T wheat germ
  • flax egg (2 T ground flax in 1/3 C warm water)
  • 1/2 C pumpkin seeds (unsalted)
  • 1/2 C blackstrap molasses
  • 2 t cinnamon
  • 1 t baking soda
  • 1/4 t salt
  • 1/4 C-1/3 C crystallized ginger, chopped

 Preheat the oven to 350 degrees.  In my mixer, I combined the flax egg, banana (not mashed, just broken into pieces) and molasses, and mixed to combine.  Next in were the spices (salt, baking soda, cinnamon, and ginger), pumpkin seeds, and wheat germ.  Mix for a few seconds, then finally add the flour and the oats and beat until combined.

It should look like this:

Isn’t it gorgeous?  I couldn’t get over that beautiful molasses color.

Drop spoonfuls onto a cookie sheet lined with parchment paper.  These won’t spread out as they bake, so press down on them lightly to flatten.

Bake for about fifteen minutes on the middle rack.  You won’t be able to tell by the color that they are done, so I guess you’re gonna have to keep tastin’ ’em.  They’ll be just a touch crispy on the outside and super chewy on the inside.

Yum.

I admired this glass jar at Cait’s house a while ago, and being the amazing woman that she is, she remembered and bought me one for my birthday!

Now I have to make cookies more often!

Not now though.  Sadly I’m off to school.  The worst days of the week are over though, and soon it’ll be the weekend–and I hear the weather is supposed to be practically balmy!  Finally!  The sun outside has been tantalizing me for days, and I’ll take a few early warm days as a sign that spring really is just around the corner.

I need it.  I’m dying to be outside.  I don’t want to be cooped up anymore!

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Sweetheart Steel-Cut Oats for Two

There is nothing in the world like a great breakfast.  It starts off your morning right and lets you finish the day strong.  Since I’ve recently made the transition from rarely eating any breakfast to polishing off a giant bowl early every morning, I’ve seriously seen a difference not only in my energy level but also in my eating habits for the rest of the day.  I had heard it all my life, but breakfast truly is the most important meal of the day.

Especially when it involves healthy grains and fruit.  Yum.

Fritz and I discovered steel-cut oats around Thanksgiving, and they now reign as our king of all breakfasts.  At first we only had them on the weekends, because they take too long to make when you have to leave the house at 7:30.  It was a sad time in our lives–until I realized I could make them in vast quantities, refrigerate the leftovers, and we could microwave them at our convienence.

So here’s a beautiful and fruit-filled sweetheart’s breakfast.  Either cut the recipe in half to serve just two, or keep it the same and refrigerate the leftovers.

Sweetheart Steel-Cut Oats (with fruit)

  • 1 C steel-cut oats
  • 3 1/2 C water
  • 1 C milk (we use skim)
  • sprinkle of salt (optional)
  • fruit to top–strawberries, banana, apple, sliced

Put the steel-cut oats and the water in a pot and bring to a boil.  Reduce the heat to medium and simmer until the water is absorbed, stirring occasionally.  Add the milk, and continue to cook until the oats are the consistency you want-about 30-40 minutes.  You can leave out the milk, but they won’t be as creamy (and my dad and the dairy industry won’t like you as much).

This makes four servings–add a sprinkle of salt to taste, and top with the sliced fruit.  If you are saving the leftovers, don’t add the fruit until you eat it.  I really piled on the fruit, and it was sweet enough for me to eat without adding any extra sugar, but be creative!  You can also add some peanut butter, or maple syrup, or anything else your heart craves.  Make it for your significant other, and bring it to ’em in bed topped with everything they love.

This just might be the perfect start to your Valentine’s day–and you won’t be snacking all day because it will definitely fill you up until lunch.

But be careful.  Steel-cut oats may change your life.

 

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