Wednesday, January 30, 2013

Baked Cinnamon Apple Walnut Oatmeal

Been stuck in a breakfast rut the past few weeks as I try to stick to my clean eating (less processed foods) lifestyle.  Then I remembered this baked apple cinnamon oatmeal that I bookmarked at the start of the New Year.  It was quick to whip up and I was able to pack a week of breakfast and then some.  Definitely would change the fruit and nut around for variety.

Baked Cinnamon Apple Walnut Oatmeal
slightly adapted from Brown Eyed Baker
Makes 9 servings

2 cups old fashioned rolled outs
1/2 cup walnuts, toasted and coarsely chopped
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
1/3 cup honey
1 egg
3 tablespoons unsalted butter melted, divided
2 teaspoons vanilla extract
2 Gala apples, peeled, cored and cut lengthwise into 1/2-inch pieces

Preheat oven to 375 F.  Grease an 8-inch or 9-inch baking pan; set aside.

In a medium bowl, stir together the oats, walnuts, cinnamon, baking powder, and salt; set aside.

In another medium bowl, whisk together the milk, honey, egg, and half of the melted butter, and vanilla extract.

Arrange the sliced apples in a single layer on the bottom of the baking pan.  Cover the apples with the oat mixture.  Slowly drizzle the milk mixture all over.  Slightly shake the pan to disperse the milk among the oats.

Baked for 35 to 45 minutes or until the top if golden brown and the oatmeal mixture is set.

Remove from the oven and let sit for at least 5 minutes.  Drizzle the remaining melted butter over the top.  Oatmeal keeps in the fridge for up to a week.  Best served warm.

Wednesday, January 16, 2013

Chocolate Peanut Butter Cake

My company hosted a Bake Off this past Monday and despite the fact that I was out of town the weekend prior and sick as a dog all week long, I made an effort to enter just because I couldn't pass up the opportunity to bake.  I racked my brain but couldn't come up with anything creative so, I stuck to a tried and true combo, chocolate cake and peanut butter frosting.  I absolutely love this flavor combo and I must've made it numerous times as seen here, here, and here.

If you follow me on Instagram, you'll know that the competition was fierce.  The actual winners were lemon cupcakes, chocolate ice box cake, and coconut cake; which I have to confirm were all delicious.

Wednesday, January 9, 2013

Banana Peanut Butter Cake

The bananas in this cake makes it much healthier than other cakes right?  I jest, but everything in moderation, I say.  For my husband's brother in law's birthday dinner last weekend, I made this banana cake with peanut butter filling and cream cheese frosting.

I tested out a new banana cake recipe, which I included below, but I'm not 100% happy with it.  The banana taste was too subtle and I wish the cake wasn't as dense.  Given all the positive reviews, I might go back to this recipe but substituting cake flour and adding sour cream.

Also, I used melted chocolate to pipe "Happy Birthday" and I realized how much I liked the flow of the chocolate versus frosting.  Will definitely use this method again.

Banana Cake
adapted from
Makes 1 8 inch cake

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 1/2 cups mashed bananas

Preheat oven to 350F.  Grease and flour 3 8 inch baking pans.

In a medium bowl, mix flour, baking soda, and salt together.  Set aside.

In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs one at a time.  Add the vanilla.  Stir in the flour mixture alternating with the buttermilk.  Stir in the bananas.  Pour the batter evenly among the pans.

Bake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs stuck to it.

Remove from oven and let cool in the pan on a wire rack.  Remove from pan and continue to let cool completely on the rack.
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