Tag Archives: Oatmeal

S&B Holiday Recipe Ideas

21 Dec

Hey crew! If you’re anything like me around the holidays, you’re trying to come up with some new cookie recipes or find a new food to have out at the holiday spread. Or maybe you’re hosting a big group and you need some ideas for breakfast in the morning?

I wanted to have a short, but helpful post for you guys to help you find some great options within the Spatulas and Buttons archive. I would also LOVE to hear some of your favorites! Leave a comment below with one of the holiday classics that you enjoy making, I’d love to try out new ideas from you all!

Classic cookies that everyone will love…

You guys know my love for trying out and posting cookie recipes here on the blog, so we’ll start there. These are a few of my favorites…

Mint Chocolate Chip Cookies:

These ARE my favorite and was my choice for cookie exchange contribution this year. They’re chewy and wonderful, not overly minty (unless you’re heavy-handed with the mint extract…I recommend to not be) and truly PERFECT for the holidays. Whenever I make these, they disappear FAST.

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Sugar Cookies:

This is a classic at the holidays, am I right?! This sugar cookie recipe is one that I personally prefer as it produces chewy wonderfulness. I got have ’em chewy! They’re wonderful when frosted but still tasty if eaten plain.

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Brownie Roll-out Cookies:

These look festive, they can be made into all sorts of shapes and when dusted with powdered sugar, well, let’s be real – it looks like snow. Perfect. No more explanation needed.

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Snacks to bring to that party you’re invited to…

It’s always great to have a few go-to’s for when you’re asked to bring something to the holiday get-together with family. Or, if you’re wanting to be creative and give a hostess gift that will double as snacks. Here are a few options that I’ve found to be delicious…

Chipotle & Rosemary Nuts:

Mixed nuts seem to be a staple at the holidays and this recipe just gives a little pizzazz to the mixed nuts bowl you put out on the table every year. It’s a little spicy, a little sweet with a great layer of rosemary throughout. Yum!

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Cake Batter Dip:

When trying to find a sweet dip to balance out all of their savory cousins (are dips cousins?!), this will win over anyone with a sweet tooth. It’s great with fruit or with plain cookies (e.g. Nilla Wafers).

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Fruity Dark Chocolate Bark:

A different approach to the ‘bark’ that always seems to be out on the dessert table at this time of year. This one uses dried fruit to give a sweet and tangy flavor and a little crunch. It’s also very pretty and would work perfectly as a hostess gift!

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Breakfast for a crowd…

Are you planning on hosting family and friends throughout the next few weeks? If so, when it comes to breakfast, it’s essential to have a few plans in your back pocket. These options would be perfect to feed pajama clad folks and will be a tasty way to start your day…

New York Breakfast Casserole:

This casserole is a twist on the New York bagel, with everything bagels, cream cheese and endless possibilities to add your meat of choice (lox, sausage or bacon anyone?!) and/or veggies. I love this with the classic tomatoes and red onion combo, but you could add in some bell peppers, green onions, etc. It can even be prepped the night before, leaving you more time to snooze in the AM.

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Baked Oatmeal:

A fancier oatmeal that will warm everyone’s stomachs as they wake up for the day. You can add in whichever fruit strikes your fancy (raspberries and blueberries have worked well in my previous experiments). This goes well when paired with bacon and/or sausage (and makes your kitchen smell like the best breakfast restaurant in town).

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Raspberry Scones:

Looking for a bread/pastry (that doesn’t require you to wake up at the crack of dawn) to feed warm to your guests?! These scones are a cinch to throw together and you could easily make a few batches at once. They’d be great paired with some eggs in the morning, providing a perfect item to soak up those runny yolks. Sigh. Now I want one. AND a runny yolk for dipping.

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I’m finally going to get to try out some new recipes over the holiday season, with a break from work and plenty of time to experiment in the kitchen. Can’t wait to share these adventures with you!

And guess what?! This girl finally got herself a DSLR camera! SO excited to capture better and clearer pictures for you all in future posts. I know my iPhone photos won’t win any awards. But hey, I did the best I could with the technology I had. Looking forward to learning the in’s and out’s of the new camera so I can bring more mouth-watering pictures to the blog.

Wishing you all a wonderful holiday season, with time spent relaxing with those you love most, enjoying delicious treats and sipping libations that warm your belly.

Cheers!

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Baked Oatmeal

2 Nov

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This baked oatmeal is the perfect, cozy breakfast on a chilly day and the sweetness of the raspberries is a wonderful compliment to the warm, cinnamon-y oatmeal (apparently I’m on an unintentional raspberry kick). However, lots of other fruits can easily be used instead – I would love to try fresh peaches the next time they’re in season! And I’ve used blueberries for this as well and it was just as tasty. We may try apple next, as we have a plethora of apples from a recent apple orchard visit. 

Now, before we dive into the ins and outs of making yourself baked oatmeal, I first have to say that before this attempt, I had never had baked oatmeal and didn’t really know what about oatmeal would even require baking. I grew up with the delicious Quaker Oat instant packets that required a few minutes in the microwave and “ta da”, oatmeal! I associated oatmeal with – “instant”. Effective marketing, Quaker Oats.

So, when I opened my Seriously Delish cookbook (from one of my absolute favorite bloggers, Jessica, over at How Sweet Eats) and I saw this recipe, I knew it was moving up to the front of the recipe queue. For starters, Jessica talks about HER love of Quaker Oak instant oatmeal! Ha! A kindred spirit! And the recipe looked like one that would be the perfect recipe for a fall day and well, tis the season. I was sold.

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This does take a little planning, but I promise you that it’s not a difficult breakfast to whip up for you, you and a roommate/spouse or even for a big group! I made this the first time for my husband and I and then proceeded to make it again a week later for Luke’s family. For the second attempt I used steel-cut oats and blueberries and the twist resulted in just as delicious oatmeal but with a bit more texture.

Enough about the ‘why’ of baked oatmeal, let’s get to the ‘how’!

I made a few tweaks to the original recipe that Jessica provides in her cookbook and I can’t wait to continue to experiment with this in the future. Possibilities are endless!

Ingredients:

For the oatmeal:

  • 1 1/2 cups old-fashioned oats (I’ve also done this with steel-cut oats and it’s super tasty, but has more texture than the normal oats route, so just know that in advance. But I definitely encourage you guys to try this too! If you’re like us, you’ll just go with what you have in the cupboard.)
  • 1/2 cup loose packed light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup canned unsweetened coconut milk
  • 1/4 cup chunky applesauce
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1 Tbsp butter, melted
  • 2/3 cup fresh raspberries

For the topping:

  • 2 Tbsp browned butter
  • 1-2 Tbsp coconut milk
  • 2-3 Tbsp slivered almonds

How to Make:

If you’re anything like Luke and I, before you start making this breakfast you’re going to pour yourself a big, steaming cup of coffee. It’s the best way to make this recipe, I promise. While you’re sipping that java, preheat your oven to 350.

Grab a small baking dish or small casserole dish and spray it with Pam or whatever cooking spray you have in the cupboard. Set that aside for now.

Locate a large bowl and now begins the mixing and assembling of ingredients. First in are the oats, brown sugar, baking powder, cinnamon and salt. Whisk it all together.

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Now, in a separate medium-sized bowl, whisk the coconut milk, applesauce, melted butter, egg and vanilla together.

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Pour the melted butter into the wet ingredients and then pour the fully mixed wet ingredients into the dry ingredients.

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Get all that?

Not too hard, right?

Last thing to do is grab your fruit of choice (we did raspberries, but as noted above, have also done blueberries and had this turn out just as delicious). Give the fruit a good rinse, chop them up if needed (like if using peaches, for instance) and then through ’em in with everything else.

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Pour the oatmeal into a baking dish…

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…and bake this for 25 minutes or so, or until the top is turning golden. However, while this is baking, you have a second task!

Browned butter. What the heck is that?! It’s glorious. That’s all you need to know. And you’re about to have some on your oatmeal.

In truth, it’s just normal butter that’s been cooked up to just enough of a temperature that these wonderful brown bits form in the bottom of the pan start to meld with the melted butter and this new toffee scent from the butter is wafting into your nostrils.

I learned how to make browned butter from Jessica’s instructions in Simply Delish and it is pretty damn simple. You heat the butter over medium-low heat (I go lower so I don’t accidentally burn it) and you whisk and whisk and whisk until the previously mentioned little brown bits start to appear in the bottom of the pan. Once you see those, you’re golden! (Haha, pun fully intended). Remove this from the heat and keep giving it a few more stirs and then, it’s ready to use!

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I made only the 2 tbsp that were needed for the oatmeal, but you can always make a bit batch and store it for use down the road!

Once the baked oatmeal is done, pull it out and drizzle the browned butter over the top, drizzle the bit of the coconut milk too and then throw on the slivered almonds.

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This is sooooo yummy and it will be a wonderful breakfast. It’s got all these great flavors with the coconut milk mixed with the caramel-y browned butter, crunchy and nutty almonds, tartness from the fruit and that classic oat flavor that is at the base of why we all love oatmeal. Such a simple dish when you think about it, oats and liquid, but this recipe kicks it up a notch and in the best way.

We ate ours with a fantastic Spicy Maple Sausage that my husband whipped up. I can’t wait to share his recipe with you all in a future post!

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Hope you guys enjoy this as much as we did!

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Oatmeal Chocolate No-Bake Bars

5 Apr

Okay my friends, are you looking for a sweet treat (for a Final Four party perhaps?) that doesn’t take you long to pull together and doesn’t completely throw you off of your “eating-healthy” plan? Something sweet enough to truly make you want to have two but won’t make you feel guilty about eating “bad”?

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You have found the perfect treat!! Plus, these are truly DELICIOUS! There’s a subtle coconut flavor (which can be replaced if you so choose…so sad for you if so) , peanut-buttery goodness and the typical amazing concoction of oatmeal and chocolate to contend with. You cannot NOT like these. I challenge you!

Found these bad boys on Pinterest and featured on the Money Saving Mom blog and wanted to give them a try. I’ve had something similar (which will be shared in a future blog post) from my future mother-in-law – she makes the BEST no-bake oatmeal chocolate cookies. These are similar but slightly different with a coconut spin and are in bar form. You can also customize these guys to be however you’d like with dried fruit and nuts. And if you’re not into coconut, you can leave that out!

And I don’t know why I keep referring to them as ‘guys’, apparently these bars are male?!? Ha anyways, I digress…

Ingredients:

  • 1 c. peanut butter
  • 1/2 c. honey
  • 1/2 c. coconut oil
  • 2 c. old fashioned oats
  • 1 c. shredded coconut (if you’re anti-coconut, I swear this consistency isn’t too weird…my anti-coconut fiance loved it!)
  • 1/2 c. chopped walnuts (insert in here any nut you choose OR dried fruit)
  • 1 1/4 c. dark chocolate chips
  • 1 tsp vanilla extract

How to Make:

Prepare yourself for the easiest bar making on the planet! No need for an oven, you just need a stove top. That’s it!

First, you’re going to melt together the first three ingredients. The cup of peanut butter…

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…the 1/2 cup of honey…

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…the 1/2 cup of coconut oil (butter works too if you don’t have coconut oil on hand).

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Melt all of the ingredients together but stirring over medium to low heat. Once thoroughly warmed and mixed, turn down to low and grab another bowl for mixing the remaining ingredients.

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Measure out 2 cups of oats…

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…a cup of shredded coconut (or another dried fruit if you’re REALLY anti-coconut)…

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…the 1/2 cup of chopped walnuts (or another chopped nut of choice)…

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…the 1 and 1/4 cup of dark chocolate chips…a few may escape and end up consumed, it happens…

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…and the teaspoon of vanilla extract.

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Mix all of these dry ingredients up and then slowly pour in your melted warm ingredients on top. Stir, stir, stir! You need to thoroughly coat everything!

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Then, pour into a greased 9×13 baking pan (higher sides would be better) and spread as evenly as you can on the bottom.

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Then pop this into the fridge until it hardens! Ours was ready to go in about an hour or so, but just keep checking in on it to see if it’s ready to go! Then, slice these up with a sharp knife and serve ’em up to your favorite people…or if you desire after having one, hoard them for yourself 😉

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Regardless, these are delicious, addicting and you really can’t feel too terribly bad about having a treat or two of these.

Enjoy!!

Giveaway Box Revealed

1 Nov

For anyone out there that thought winning the Inaugural Blog Giveaway wouldn’t be exciting, this post is dedicated to you. Walid was the lucky winner and after I was informed of his particular food choices, the creation of the Giveaway box began.

This box was, if I do say so myself, pretty epic.

Let me explain through pictures…

First up is homemade granola (original blog post and recipe can be found here)

Then was Walid’s choice of cookie – I was informed to create something ‘healthy’ and something chocolate. I came up with double chocolate chip oatmeal cookies. I may have taste tested a few. Ok, maybe six. I’d like to share that these are fantastic. Recipe will be shared in an upcoming blog post!

Next, as promised, were all the ingredients to make Knock You Naked Brownies (minus the butter). I haven’t heard yet if he’s tackled them, but he’ll be stocked whenever he decides to do so. (I did include the chocolate chips however forgot to include them in the photo. Whoops.)

Very important addition of spatulas came next. What’s a Giveaway from the Spatulas & Buttons blog without spatulas?!? And I don’t know about you all, but I always seem to need more spatulas than I have.

Next are the recipe cards for the granola, the double chocolate chip oatmeal cookies and the KYN Brownies. Very important addition.

I threw in a few extra chocolate items as well. Why? Because as I’ve said before, surprises are fun.

Finally, recipes and card went into a little envelope sealed with….

…didn’t see that one coming, did ya? Ha. Who needs wax seals when you have buttons?!

I packed it all up and off went the box with all its goodies.

It was like counting down to Christmas as I waited to hear when it arrived! I was informed it arrived safely all the way over in DC, hopefully with much of its contents consumed at this point.

So the question now is…don’t YOU want to win the next Giveaway?!? I’m planning the next one, to be announced here in the next few weeks including all the details about how to enter, when the winner will be announced and what will be in THIS particular box. I hope you’re all as excited as I am!

Congrats again Walid for winning this first Giveaway – and best of luck to all of you for the next one!

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