Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


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Baked Oatmeal

photoLast summer our family traveled to the East Coast to celebrate the 50 year anniversary of my parents.  It was also a joyous family reunion with my two brothers, whom I do not see very often.  We spent a few days in Lancaster PA together.  We stayed at a lovely bed and breakfast that was run by a Mennonite family.  One of their breakfast dishes was baked oatmeal.  I had never had it in this form before and really liked it a lot.  I recently found a recipe for baked oatmeal at a Bed and Breakfast site that also has recipes submitted by various bed and breakfast establishments around the country. This one is adapted from Blue Rock Bed and Breakfast.  I halved the recipe and then added a chopped honey crisp apple.  Next time I will also add raisins or dried cranberries and chopped pecans.

 

Baked Oatmeal

Serves 4-6

Ingredients:

  • 6 Tbsp canola oil
  • 6 Tbsp honey
  • 2 eggs, beaten
  • 3 cups rolled oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1 cup milk (or coconut milk)
  • 1 sweet apple, peeled, cored and chopped (optional)
  • 1/2 cup raisins or dried cranberries (optional)
  • 1/2 cup chopped pecans (optional)

Instructions:

Preheat the oven to 350 F.

In a medium bowl, combine the oil, honey, and egg and beat together.  Add the remaining ingredients and stir to incorporate.

Spray a 8 x 8 inch Pyrex baking dish with cooking spray.  Pour the oatmeal mixture into the prepared baking dish. Bake at 350 F for 25-30 minutes.

Serve with milk.

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Chocolate-Chocolate Chip Muffins

My daughter asked for Chocolate Chocolate Chip Muffins one morning.  I of course knew where to turn: Pinterest and my many pins!  The pin led to this link. I followed the directions exactly – but was disappointed in the baking time they recommended – they  muffins were seriously over-baked and dry. The next time I made them, I reduced the cooking time to 15-18 minutes and was much happier with the results.  It is not as chocolatey as the ones you can get at Costco – or the like, but they are still quite good.  Here is my adaptation:

Chocolate-Chocolate Chip Muffins

adapted from Ingredients, Inc (see link above) Makes 1 dozen regular sized muffins

Ingredients:

1 3/4 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp cocoa powder
3/4 cup granulated sugar
1 cup mini semisweet chocolate chips
3/4 cup 2% milk
1/4 cup sour cream
1/3 cup plus 2 tsp canola oil
1 egg
2 tsp pure vanilla extract
additional mini chocolate chips to sprinkle the tops of the muffins before baking.
Directions:
Preheat oven to 400F.
Combine the flour, baking powder, baking soda, cocoa powder, sugar and chocolate chips in a medium sized bowl.
In a separate bowl, combine the milk, sour cream, canola oil, egg, and vanilla.  Whisk to combine.
Add about 1/2 of the flour mixture into the liquids and stir to combine, using a spatula.  Add the remaining flour and incorporate it into the batter.
Using an ice cream scoop, fill the muffin cups (lined ones- or spray the muffin tin with a non stick spray like Pam)
Sprinkle the tops of the muffins with additional mini chips if you have them on hand (about a teaspoon per muffin).
Bake for 15-18 minutes. (originally 20 minutes, but I found that to be too long for this preparation)


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Peanut Butter Banana Bread with Chocolate Chips

Okay, Pinterest has  become an obsession, but I have not made very many recipes that I have found at that site.  This one is though- Peanut Butter Banana Bread with Chocolate Chips called to me- it is a winner.  I used a banana more than it called for because I had that many! It worked out really well. I think these would be great as muffins too, just reduce the cooking time – for those breakfast on the go mornings. I would even increase the peanut butter amount to bring out the flavor even more – it was subtle, and increased the vanilla as well, because I love the flavor of vanilla. My recipe is adapted from the recipe found here.

Peanut Butter Banana Bread with Chocolate Chips

adapted from For Goodness Sake Catering

Serves 12

Ingredients:

  • 3/4 cup unbleached all purpose flour (King Arthur)
  • 1/2 cup whole wheat flour (King Arthur)
  • 6 Tbsp white sugar
  • 6 Tbps brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3-4 ripe bananas, mashed
  • 1/3-1/2 cup chunky peanut butter (I used natural)
  • 2 Tbsp yogurt (Greek works too)
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 2 Tbsp canola oil
  • 3/4 cup semi sweet mini chocolate chips (tossed in 1 Tbsp flour)

Instructions:

Preheat the oven to 350 F. Coat a loaf pan with cooking spray and line the bottom with parchment paper (this will help remove the loaf from the pan).

Combine the dry ingredients in one bowl: flour, sugar, baking powder, baking soda, and salt. In a separate bowl, or the bowl of your mixer add: bananas, peanut butter, egg, vanilla, and oil.  Mix to combine.  Add about half of the flour mixture and mix to incorporate.  Add remaining flour mixture and mix until you do not see any more dry flour.  Fold in the chocolate chips (the flour helps them not sink to the bottom for the loaf pan as it bakes.  Pour the batter into the loaf pan and spread with the spatula to even the batter.  Bake 40-50 minutes (mine took almost an hour, but every oven is different, so test if it is done with a toothpick or skewer.

Cool the pan on a wire rack for about 15 minutes before removing the pan.  Cool completely before slicing (this is totally optional– we tore into the loaf as soon as we removed it from the pan.  Delicious!

I imagine the baking time in regular size muffins would be around 20 minutes.  I will have to try that next,because I have bananas to use up!

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Tomato – Parmesan Appetizer

A few years back, when we were on our cruise in Hawaii, the cafeteria of the ship offered a roasted tomato and Parmesan dish for breakfast that I loved.  I recently have been addicted to Pinterest and found a version of these nuggets there.  Here is my twist. It would be great for finger food at a brunch, breakfast, or other gathering.

Tomato-Parmesan Appetizers

  • 3 tomatoes, sliced (on thick side- about 3 slices per average tomato- 5 in the larger ones)
  • salt
  • pepper
  • oregano
  • garlic powder
  • Parmesan cheese
  • drizzle of olive oil

Preheat oven to 450F.  Line a cookie sheet with aluminum foil.  Line the sheet with the tomato slices.

Season the slices of tomatoes with salt, pepper, garlic powder and a dash of oregano.  Top the tomato slices each with 1-2 teaspoons of shredded Parmesan cheese (or more if you like).  Drizzle with olive oil.

Bake for about 15 minutes at 450 F.  Cool slightly and enjoy.

 

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February 5 World Nutella Day

I grew up in Europe and am a sucker for this stuff!  Because a very good friend of mine told me that it was World Nutella Day, I had to start the day off on the right foot.  It was not about the Super Bowl at our house yesterday – but World Nutella Day got breakfast attention!  I made French Toast and spread it with the Nutella Hazelnut Spread. Nutella (link)

Nutella French Toast

Serves 5

  • 3 eggs
  • 1/2 cup milk
  • butter
  • 10 slices bread
  • Nutella Hazelnut Chocolate Spread

Instructions:

Beat the eggs and milk with a whisk to combine.

Heat a non stick skillet over medium to medium- high heat and melt butter in the bottom to cover.

Dip the bread in the egg and milk mixture and place the bread in the pan with the melted butter and brown on both sides.  Reducing heat as needed, to prevent burning.  I could only fit 3 slices in the pan at a time.  Remove the French Toast and keep warm in the oven until you have cooked all the French Toast in batches.

Spread with Nutella.  Enjoy!

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Sausage Gravy

Wake up sleepy head!  Biscuits and Gravy will get them up and out of bed!

I found this recipe on my all time favorite site (allrecipes).  The recipe was posted by Bob Evans.  It is a restaurant chain on the East Coast that serves incredible breakfasts. I tweaked the recipe here and there.

Biscuits and Gravy
adapted from Bob Evans recipe on allrecipes.com
Serves 8
Ingredients:
  • 1 lb sausage
  • 2 Tbsp butter (optional)
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • salt and black pepper to taste
additional ingredients:
  • 8 prepared biscuits
  • 8 fried eggs
Instructions:
Bake biscuits (I used the Bisquick Mix and used the recipe on the box).
Heat a large skillet over medium high heat and cook the sausage, crumbling the sausage as you cook it until it is no longer pink.  Move the sausage to the side of the pan and tilt the pan to let the drippings flow to the other side.  Add the flour and about 1/2 tsp of salt to the drippings (oh this is BAD!  But I feel a tingle! I should really not be eating this, but oh it is sooo good for you –oops tasty!)  Stir the flour into the drippings and combine until there is no raw flour left.  I actually added 2 Tbsp of butter to the drippings so the flour was not clumpy.  Heat the milk up in the microwave.  I find it combines better adding a warm liquid.  Slowly add the milk to the flour mixture and whisk it into the pan.  Add the sausage back in.  Taste and season with salt and pepper if needed.  Bring the gravy to a boil and allow to thicken.  If it becomes too thick you can thin it out with additional milk.
To serve, split a biscuit in half  Top with a fried egg and ladle sausage over the egg, replace the top of the biscuit and ladle more gravy over the dish.  Soon you will have all sorts of creatures (children) crawling out of the woodwork to eat breakfast (big ones too).


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Eggs in a Hole

I remember having this several years ago – I don’t want to go into how many years that was, because then I will just get depressed.. let’s just call it several years ago.  Pioneer Woman featured this breakfast in a recent episode on the Food Network and it reminded me of it.  Enough to want to make it again.  So this was breakfast, especially since I have three dozen eggs to use up!  It is really easy enough for a beginner to make!

Eggs In A Hole

Serves 2 (2 eggs size)

  • 4 pieces of toast
  • 4 eggs
  • butter
  • salt and pepper to taste

Instructions:

Melt butter in a large non stick skillet over medium high heat.  Cut rounds out from the center of each piece of toast with a biscuit cutter.  Place the rounds and toast into the butter and allow to brown on both sides a little.  Crack an egg into the center of each toast. Season with salt and pepper.  Cook for about 2 minutes.  Use a spatula and turn the toast and egg over.  Cook 2 more minutes.  Remove to plate.  Serve with toasted bread rounds on the side.