Got a few ripe bananas laying around? You can make this quick easy cake! Are the oats you have on hand gluten free? Great! Then your cake will be, too.This cake is the result of a joking request from one of my oldest friends in the universe. Her sweet little baby girl will be a year old soon and she is on the hunt for a gluten free cake that is low sugar. Read the rest of this entry
Tag Archives: oatmeal
I’m not sure why but, this time of year I really, really need breakfast food. Need it. Hearty stuff, too. Not just the fruit and yogurt I eat the rest of the year but waffles and omelets and potatoes and oatmeal. Stuff that weighs you down and fills you up all day.So this weekend we had our second annual waffle breakfast. Very fun and an easy way to entertain. Just borrow a couple of extra waffle makers from party guests and set out some waffle batter and imaginative topping. The rest takes care of itself. Let everyone loose in the kitchen and they cook their own breakfast while you sit back and enjoy your coffee! Ahhhh. . .I love to entertain like this! Read the rest of this entry
What are you doing for St. Patty’s day? Green beer? Green eggs & ham? Corned beef & cabbage?
I don’t like the flavor of beer, but I do occasionally use it when I cook. And now I use it to bake! Not to worry if you feel similar about beer. . the bulk of the flavor cooks out. It just helps to deepen the flavor of the chocolate and adds a slight malty flavor.
The sun was out while I was baking these. Shocking! Has anyone else notice that there is a hint of spring going on right now? It makes me want fresh spring veggies. Asparagus, spring onions, tender baby greens, etc. These brownies are great but they are rich. I would trade you a brownie for a nice plate of roasted asparagus right now. Once in a while my sweet tooth loses to vegetables. How weird.
I’ve been waiting for spring seasonal veggies to start showing up at reasonable prices in the stores. I splurged on a couple of bunches of asparagus the other day and I can’t wait to eat it! I know it’s still early but I am soooo ready for fresh spring flavors, warmth, sun, bike riding, gardening, open windows, etc. . You know, things that don’t happen while snow clings to the ground.
I’ve gotten ahead of myself wishing for spring. It will most likely snow again before we get any lasting spring weather. The rains of March and April will make it too wet and muddy to bike ride or garden. I have been really missing the bike riding, too. Last summer Tim and I had these great Saturdays & Sundays when we would ride our bikes downtown, have breakfast and then ride back. They were such fun days! I can’t wait for the perfect warm sunny weather to do that again.
Enjoy your St. Patty’s day. I’ll be hosting a waffle and green syrup brunch this year on the 17th. Not the most Irish thing in the world but fun and very customizable. I’ll have some green syrup available plus Irish Whiskey if anyone wants some (me) and that seems Irish enough.
Oatmeal Stout Brownies
1 cup oatmeal
1/2 cup flour
4 Tbsps butter, melted
1/2 cup brown sugar
1/2 tsp baking soda
pinch of salt
Preheat oven to 350 degrees. Line a 9×9 pan with parchment paper. Mix together the oatmeal, flour, melted butter, brown sugar, baking soda & salt. Press mixture into the prepared pan. Bake for 5 minutes. Remove from oven and set aside.
1 cup of Stout, reduced down to 1/2 cup, cooled
1 10.25oz brownie mix (The small mix, not the family style.)
Pour the Stout into a small saucepan and simmer over medium heat until the beer has reduced down by half. It will thicken and get a bit syrupy. Remove from heat and allow to cool.
In a mixing bowl combine the brownie mix, egg and reduced stout. Mix well and pour batter on top of the oatmeal base layer. Put back in oven and bake 20-25 minutes. Remove from oven and allow to cool completely.
4 Tbsps butter, room temperature
2 cups powdered sugar
2 Tbsps cocoa powder
3-4 Tbsps milk (or half & half)
pinch of salt
In a mixing bowl beat the butter until light and creamy. Add the powdered sugar and cocoa powder. Beat slowly to incorporate into the butter. Add the salt and add the milk 1 Tbsp at a time until the frosting in creamy and spreadable.
Once the brownies have cooled completely, spread the frosting on top. Add sprinkles or sanding sugar if you like. Cut into 16 bars. Keep in an airtight container.
It’s October! We can be fall-ish now. ( Yes, you have my permission.)
The last few days I have had a serious pumpkin addiction. Halloween is prevalent on my mind. As are fall leaves and a couple October weekend getaways I have coming up! Read the rest of this entry