This baked pumpkin oatmeal from few months ago has become almost a weekly bake in my house. Everyone likes it and it’s as good warm as it is cold; my husband eats a bowl when he gets home from work so he can make it to dinner in a good mood (he gets hangry). I’m sort of over the pumpkin, though. I had exactly three Macintosh (great for baking but not for eating) apples so I thought I’d riff on the original, and it worked great!
You might not know, but these are back. It makes total sense, because with all the exclusion diets out there, eggs seem to be the only thing nobody’s mad at. Since mayo is dairy and gluten free (and it’s usually in the filling), this is the sort of snack you can feel confident sharing with your most high maintenance friends (unless they eat “raw”, in which case just bring them a bag of carrots and wish them luck).
When Beth sent me this recipe, I was thrilled. I was lucky enough to eat some of this at a playdate over five years ago, and being that it’s deliciously memorable, I remembered it. I made it for a friend’s sprinkle and it was a hit! I’ve already forwarded the recipe to several friends (within several hours of them eating it) and now I’m happy to share it with the world wide web. Basically there’s a buttery, caramel-y base on every bite, so it’s perfectly sweet without the addition of syrup. It’s ahhhmazing.
My friend Susie sent me this such an embarrassingly long time ago that I won’t say it, and now the regret is killing me. Not about Susie, she doesn’t care; the regret is that I haven’t made this bread every day since she sent it. I had my doubts going into it but now agree completely with the original author; as someone who can eat grains, I’ll never make another banana bread.
A re-post for these beauties and they very much deserve it. I think they’re sort of amazing – a cinnamon roll that is filled with strawberries instead of cinnamon and topped with a creamy glaze? I’d say that’s unique. Happy to repost them because the opportunity arose for my sweet cousin Lindsay’s sprinkle! The ladies were big fans and asked for the recipe – here it is!
A second tupperwared snack from my friend Heather – this time it was a pumpkin baked oatmeal using steel cut oats. As I savored every bite I answered a friend who inquired as to what I was so visibly enjoying; pumpkin baked oatmeal, I replied. She said, “don’t you already have a recipe for that on your site?” “Yes, but this is actually much better.
Sometimes we do breakfast for dinner and it’s frozen pancakes and microwaved turkey bacon. These are days that were crazy or we literally have no food. Sometimes this is weekend nights. This frittata is not that version of breakfast for dinner. Have you ever seen the movie Morning Glory? Rachel McAdams? I say “Frittata” like Harrison Ford does in that movie. I can’t help myself.
In level 1 cooking one of the first thing we talked about was how to understand a recipe. See, the thing is, if you understand how to read a recipe and how to do what the recipe tells you, you can cook. This muffin recipe supports and exemplifies that statement – let me explain.
On mornings we can afford to slow our roll, I’ve taken to making the kids french toast. Leo crushes it and Tessa is quite a fan as well, taking 20 minutes to eat her breakfast instead of her standard 45 (she’s the chattiest of Cathy).
OK, so scones are the best. In college I used to end almost every day with a cinnamon chip scone and a chai latte (and then I gained ten pounds). For other people it was beer, for me it was scones. They still have a place in my life, but more like 1 every few weeks. Nothing beats a warm, fresh scone. I will tell you how to make them ahead and freeze them so they’re ready to go when the occasion calls.
I love scones. When I needed a big batch of “can’t miss” scones that would be crowd pleasing, I’d go to epicurious.com for this recipe – I’ve made these at least five times over the years. I figured I might as well share it on here, then in the future I can find it a lot easier! These would be perfect if you’re having guests in town for the upcoming holiday – make ahead and freeze them, just reheat the morning of.
So, I made this recipe expecting to have cake-like oatmeal squares, good for snacks or breakfast. I was disappointed with the result until I wasn’t. Let me explain.
Gingerbread has become a favorite flavor of mine, signifying fall and the holidays in a big way. My soft and chewy gingerbread cookies are still my fave, but it’s less acceptable to eat them with your coffee. These, on the other hand, are perfectly acceptable bordering on mandatory.
This is Ina’s cake! I just perked up the salt and cinnamon and baked it for less time. I first had this at Kristen Wilson’s and it was just, well, perfection. It was the sort of cake that makes you sad that you ever attempted another version when this existed all along. Oh the wasted time!
There are times to sub whole-wheat for white and cut the sugar in half. When you bff has a new baby and is struck with a vicious spinal headache so badly that she can’t sit up from her bed, it is not one of those times. It’s the time to make a muffin that could totally be frosted and served at birthday parties.
I have a very clear memory of begging my mom to leave the “brown stuff” out of our pancake batter. I was referring to (completely inoffensive flavored) wheat germ; I didn’t want her ruining my fluffy white pancakes with anything remotely healthy. I’d love to tell you I was five but I was probably like, 17.
These strawberry and cream rolls were a culinary highlight several summers ago and I planned to make them last night as my Bible study group was in charge of snacks. Alas – we’d just eaten our last frozen strawberry! We did, however, have a bag of frozen blueberries so with a few swaps to the original recipe, I was a girl with a plan.