Oatmeal Chocolate Chip Cookie Muffins

Yep, the name pretty much sums them up. They would be perfectly acceptable to eat for breakfast right? Since they're muffins and everything...

They take very little time to throw together, and are delicious fresh out of the oven with a glass of ice cold milk. Yum!

I hope you don't mind, but I added some extra chocolate chips...I didn't think so. Enjoy!

Oatmeal Chocolate Chip Cookie Muffins

Adapted from this recipe

Makes 12 muffins

1 cup all-purpose flour (or 5 oz Soft White wheat flour)

1 cup rolled oats (old-fashioned)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup brown sugar (or honey sucanat)

1 egg

1/4 cup (1/2 stick) butter, room temperature

1 1/2 teaspoons vanilla extract

1 cup milk

1 cup chocolate chips

Preheat oven to 350°.

Soak oats in 1/2 cup milk for 5-10 minutes while preparing the muffins.

Combine egg with brown sugar in a large bowl. Whisk until smooth. Add vanilla and butter. Whisk the batter well, and try to incorporate most of the butter (its fine if there are still some butter lumps). Stir in flour, oat mixture, baking soda, salt, and cinnamon. Add remaining milk and stir until smooth. Fold in the chocolate chips.

Line muffin tin with papers, and place about 1/4 cup of batter into each, until evenly distributed. Sprinkle tops with turbinado sugar or sucanat (optional). Bake until light golden, about 15-18 minutes. Serve warm with butter. Enjoy!

Snickerdoodles

Snickerdoodle - what a fun word! You know what else is fun about snickerdoodles? Eating them! Oh yeah...

They are a childhood classic, and for good reasons too. They are quick and easy to throw together, the kids can help roll the dough in cinna-sugar, and they taste down right scrumptious. I'd say that last one is reason enough to make some ASAP, ha ha!

Snickerdoodles

Adapted from BettyCrocker.com

Makes about 3 dozen

1 1/2 cups sugar (or honey sucanat)

1 cup (2 sticks) butter, softened

2 eggs

2 3/4 cups all-purpose flour (or 13 oz. Soft White wheat flour)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar (or honey sucanat)

2 teaspoons cinnamon

Preheat oven to 400°.

In a large bowl, mix together 1 1/2 cups sugar, butter, and eggs. In a separate bowl stir together the flour, cream of tartar, baking soda, and salt. Add to butter mixture and stir until just combined.

In a small bowl stir together 1/4 cup sugar and cinnamon. Roll dough into 1 1/4-inch balls, and toss in sugar mixture. Place on an ungreased cookie sheet, 2 inches apart.

Bake until set, about 8 to 10 minutes. Transfer cookies to a wire rack to cool. Enjoy!

Coconut Cross Cake

This cake is an Easter tradition in our home. We enjoy it very much. During this special season, its nice to be able to incorporate some of the symbolism into everyday things, even into your baking.

This cake is moist and delicious, and guess what? There are no fats in it whatsoever. No butter, no oil, no shortening, no nothing. Believe me though, you won't miss it...

Coconut Cross Cake

Adapted from Paula Deen

Serves 16

6 eggs, separated and at room temperature

1/2 cup cold water

2 cups sugar (or honey sucanat)

1 teaspoon vanilla extract

2 teaspoons coconut extract

1 1/2 cups cake flour (or 7 oz. Soft White wheat flour + 3 tbls. cornstarch)

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon cream of tartar

1 batch frosting (recipe below)

1 (14 oz.) bag shredded coconut

Blue and green food coloring

Preheat oven to 325°. Grease 9 x 13 baking pan and line bottom with parchment paper. Dust with flour and set aside.

In a large mixing bowl, beat egg yolks until foamy and light. Add water. Slowly beat in the sugar and extracts. Beat until mixture is pale and thick (can take up to 7 minutes). Sift together flour, salt, and baking powder. Gradually fold into yolk mixture.

In a separate mixing bowl beat egg whites until foamy. Add cream of tartar and a pinch of salt. Increase mixer speed and beat until whites form glossy peaks. Slowly add yolk mixture. Pour batter into prepared pan. Bake for about 1 hour or until toothpick inserted in center comes out clean. (The cake usually falls slightly around 50 minutes - so don't worry). Once cake is cool, color the coconut and set aside. Frost cake and sprinkle coconut on top creating the hill, sky, and cross design. Enjoy!

Coconut Frosting

Adapted from Wilton

Makes about 3 cups

1 cup (2 sticks) butter, softened

1 teaspoon coconut extract

4 cups (or 1 lb.) sifted confectioners' sugar

Pinch of salt

In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth. Stir in extract. Add confectioners' sugar gradually. After all the sugar is added, beat for 1 minute. Scrape bowl as needed. Once mixed, if frosting appears dry, add 1-2 tablespoons of milk.

Apple Pie

Ahhh, there is something comforting about apple pie. Perhaps its just me, but it directs my thoughts homeward. It makes me feel warm and fuzzy inside just thinking about it...

I always used to think that apple pie was something difficult to make. After all, it has a top-crust! Well, I was wrong. Its totally easy. A little bit time-intensive maybe, but simple just the same.

I encourage you to make one soon. You know you want to!

Apple Pie

Adapted from Food.com

Makes one 9" pie

8 cups apples, peeled, cored, and thinly sliced

1 tablespoon lemon juice

3/4 cup sugar (or honey sucanat)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons flour

2 tablespoons cornstarch

1/8 teaspoon salt

2 tablespoons butter

2 pie crusts, unbaked

Cinnamon sugar, for sprinkling

Place one of the pie crusts in a (deep) pie dish. Set aside.

Toss apples with lemon juice to coat.

Mix together sugar, spices, flour, cornstarch, and salt in a zip-top bag.

Add apples, and shake to thoroughly coat apples.

Pour into prepared crust. Dot with butter and cover with other crust. Crimp crust edges together to seal. Cut vent holes into the top crust. Brush with milk and sprinkle with some cinnamon sugar.

Bake for 15 minutes at 425°. Reduce temperature to 350° and bake for an additional 45 minutes, or until golden brown and bubbly. Serve with whipped cream or vanilla ice cream. Enjoy!

Pancakes

Pancakes. Take an ordinary day and make it extraordinary just be whipping up a batch of these fluffy, scrumptious delights. They take mere minutes to throw together, and yet add something special to your day - awesomeness!

These are great with the buttermilk, but they are also delicious using kefir. (You can even use flavored kefir to change things up a bit!) Either way - make some soon!

Buttermilk Pancakes

Adapted from The Bread Becker's Recipe Collection p. 37

Serves 8

3 cups (or 15 oz.) Soft White wheat flour*

1 teaspoon salt

1 teaspoon baking soda

2 1/2 teaspoons baking powder

1/3 cup oil

4 eggs

3-4 cups buttermilk or kefir

*Feel free to change up the type of flour. You can use Soft White, Kamut, Buckwheat, or a combination. (For example you could do 5 oz. of each, or 10 oz of Buckwheat plus 5 oz. of either the Soft White or Kamut - just adjust it to your preference!)

In a bowl stir together dry ingredients. In a separate bowl mix together the oil, eggs and 3 cups of the buttermilk. Add to dry ingredients and stir until just combined. If the batter seems too thick, add more buttermilk.

Heat an oiled pan or griddle to medium. Pour or scoop about 1/4 cup of batter onto the pan/griddle for each pancake. (If you would like to make chocolate chip, blueberry, coconut, or other type of pancakes, sprinkle on desired item while the first side browns). Flip pancake and brown other side. Serve hot with pure maple syrup, honey, or fresh fruit. Enjoy!

Shortbread Cookies

Oh so buttery, oh so rich. Crunchy and delicious, that's what they are!

These lend themselves very well to be cut into different shapes and sizes. I've tried countless varieties of cookie cutters, and as long as you remember to chill the dough before baking, they hold their shape great! Play around and have fun : )

Shortbread Cookies

Adapted from Ina Garten

Makes about 2 dozen cookies

3/4 pound (3 sticks) butter, room temperature

1 cup sugar (or honey sucanat)

1 teaspoon vanilla extract

3 1/2 cups flour (or 17 oz. Soft White wheat flour)

1/4 teaspoon salt

Preheat oven to 350°.

Cream butter with sugar in the bowl of an electric mixer fitted with the paddle attachment, until just combined. Add vanilla.

In a separate bowl sift together flour and salt. Add to butter mixture. Mix on low until dough just comes together. Dump onto lightly floured surface and form into a disk shape. Wrap in plastic wrap and chill for 30 minutes.

Roll out dough to 1/2-inch thickness and cut using 3-inch circle cutter, or cutter of choice. Place on ungreased cookie sheet and sprinkle with sugar (optional). Place cookie sheet in the fridge (or freezer) until chilled. Bake until the edges start to brown, about 20-25 minutes. Allow to cool completely before transferring to an airtight container. Enjoy!

Blueberry Muffins

Yummers! I love blueberry muffins. There is just something nostalgic about them. They remind me of my childhood. My mom used to let me help her make them. My favorite part was sprinkling the topping over the unbaked gems...

That's probably because it was also my favorite part of the muffin to eat...yum...

These are a snap to throw together - a great activity to involve the whole family! There are memories to be made...

Blueberry Muffins

Adapted from Food.com

Makes 18 muffins

1/2 cup (1 stick) butter, room temperature

1 cup sugar (or honey sucanat)

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups fresh or frozen blueberries

2 cups all-purpose flour (or 10 oz Soft White wheat flour)

1/2 cup milk

For the topping:

1/2 cup all-purpose flour (or 2.5 oz Soft White wheat flour)

1/2 cup sugar (or honey sucanat)

1/4 cup (1/2 stick) butter, chilled

Make topping: Combine flour and sugar. Cut in butter until crumbly. Set aside.

Preheat oven to 375°. Line muffin tin with muffin cups, or grease thoroughly.

In a large bowl, mix butter until creamy. Add sugar and beat until mixture is fluffy and pale in color. Add eggs, beating well after each addition.

In a small bowl stir together flour, baking powder and salt. Add alternately with the milk. Fold in the blueberries. Spoon batter into prepared pan, and sprinkle with topping. Bake until golden brown and springy to the touch, about 20 to 30 minutes. Enjoy!

Granola

So quick and easy, and yet SO delish! This is awesome sprinkled over yogurt, with ice cold milk poured on top, or, quite frankly, just eaten plain. I love this stuff!

What's great about this recipe is that it is so customizable. (Is that even a word? Hmm...) You can change the recipe to suit what you like best, and try out something new every time you make it. Score!

Quick and Easy But Delicious Granola
Adapted from The Bread Beckers Recipe Collection p. 51
Makes about 7-8 cups

1/4 cup (1/2 stick) butter
1/4 cup coconut oil (or more butter)
1/2 cup honey
1/4 cup pure maple syrup
1 teaspoon almond extract
4 cups rolled oats (or old-fashioned)
1 cup chopped pecans, walnuts, or almonds
1 cup unsweetened coconut
1 cup craisins or raisins

In a large bowl combine the oats, nuts, coconut, and craisins (or you can add in the craisins after baking). Set aside.

In a saucepan, melt together the butter, coconut oil, honey, and maple syrup. Boil for about a minute. Stir in almond extract. Pour over oat mixture and stir until everything is well coated.

Bake at 400° for about 30 minutes, then give the mixture a stir, and bake for an additional 15-30 minutes (stirring every 5 minutes) until granola is a deep golden brown. Remove from oven and allow to cool completely before transferring to an airtight container. (You will probably need to stir it occasionally while it cools to keep it from sticking together too much). Enjoy!

Feel free to play around with this recipe, and adjust it to your preference. You can change up the nuts, and other mix-ins; add vanilla, cinnamon (or other spices) to the syrup mixture; or alter anything else to make it your own. If using craisins or raisins, you can add them before baking or after baking, depending on how chewy you like them. Have fun!