I had this dream of sitting down to a hot coffee every morning while my little guy napped peacefully in his crib. I'd enjoy my breakfast and prep for the day ahead.
That's not a dream it's currently a illusion and as anyone with a ten week old will tell you if you can't eat it with one hand you're not going to eat.
So, I wanted something that I could make ahead, control my sugar & fibre intake, and actually enjoy and feel full for an extended period of time. That's when I thought of baked oatmeal. I have always enjoyed oatmeal and tried to find healthy alternatives to the things that come in packages. I looked at several recipes online and crafted up these bad boys. I really enjoy the oatmeal and hope to post variations soon.
Baked Apple Cinnamon Oatmeal
(6 Smart Points for Weight Watchers)
* 2 cups oats
* 1 cup all bran buds (softened with about 1/4 or 1/3 cup boiling water)
* 2 cups skim milk
* 1 egg
* 1/3 cup brown sugar divided (or Splenda)
* Vanilla extract (a dash to a splash)
* 2 tsp cinnamon
* 1tsp pumpkin pie spice
* 1/2 cup unsweetened apple sauce
* One Apple diced (leave the skin on for fibre)
* Preheat oven to 375.
* In a small bowl mix half the brown sugar with half the cinnamon and set aside.
* In another bowl mix everything else together (yeah - it really is that easy).
* Spoon mixture evenly in a pan. Note: I use this Pampered Chef stoneware bar pan for mine. Because of this I don't need to use oil to grease my pan - if you're using something other than stoneware I'd give it a little spray down.
* Sprinkle brown sugar mixture over the top.
* Bake for 25 minutes (or a little more or less depending on your oven and what kind of dish you use). Oatmeal should appear solid and dry.
What are some of your go to recipes for breakfast? How do you like to start your days?
This weekend Jordan and I hosted Thanksgiving - kinda. Our house hosted Thanksgiving, but due to my current limitations my Mom mostly hosted from our house. Which I really appreciated.
My contribution to Thanksgiving were apple roses. I had seen this on the Domestic Geek's you tube channel and did a few updates to make the recipe a little more gestational diabetes friendly.
These apple roses are all over Pinterest and are super popular and so easy to make. Before diving into the instructions here are a few tips:
As you are aware of by know if you follow my blog, I love the Fall. I had recently got a can of pumpkin and made delicious Pumpkin Spice Molasses cookies (read about it here) and not wanting it to go to waist I wanted to make something with my leftover pumpkin – hence this Fall Harvest Pumpkin Bread (sounds classier with 'Harvest' in the title).
This bread comes together really quickly, and I would love to think that it is, for the most part, almost healthy! I was also really happy as this was my first time making this bread and messing with the ingredients of countless recipes to reduce sugars and make a new bread that we’ve never had before. It has been a huge hit with my husband and my mom (and not just because they love me, they swear they like it).
1. 2 cups flour
2. ½ cup white sugar
3. 1 tsp baking soda
4. 1 tsp salt
5. 2 tsp pumpkin pie spice blend
6. ½ tsp extra cinnamon
7. ½ cup walnuts
8. 1/3 cup rasins
9. 1/3 cup dried cranberries
10. 1 cup pure pumpkin puree
11. ½ cup sour cream
12. ¼ cup maple syrup
13. ¼ cup apple sauce
14. 2 eggs, beaten
15. ¼ cup light oil
16. 2 tsp vanilla
· Preheat oven to 350
· In a large bowl combine ingredients 1 -6 and stir well
· To the dry ingredients add ingredients 7-9
· In a medium bowl add ingredient’s 1- -16 and stir well
· Add the wet ingredients to the dry and stir to combine (don’t over stir!)
· Grease a bread pan with cooking spray and add bread mixture
· Bake for 45- 60 minutes or until a toothpick comes clean
Optional Topping: Before baking the bread, toss extra walnuts (about ¼ cup) with a tablespoon each of flour and sugar, a dash of cinnamon and just under a tablespoon of butter. Using your fingers brake up the butter and for lack of a better word smoosh the ingredients together until the nuts are coted evenly. Sprinkle over the top of the bread and lightly press them down so they stay in place. Bake as normal.
That’s it for pumpkin for a while, I promise! What are some foods you’d like to see featured on my blog? Don’t forget to check out the crafting and home/entertaining pages!
This past weekend my husband and I joined our friends on a cottage weekend. While the weather was not so great we had an amazing time meeting new friends and playing Heads Up (this one is for the guys....).
To make sure everyone got a chance to relax we all took on a meal and Jordan and I got Sunday breakfast. My mom suggested a recipe from: A Collection of Delicious Recipes from Harbour House Hotel.
The cook book has a ton of great (and easy) recipes that can feed groups - perfect for the cottage! This said it would feed 10-14 and served 9 comfortably.
Another added bonus - you make it the night ahead! In the morning it is ready then less than an hour. It also brings people together. Robbie and I had only know each other for a day but in the kitchen it was like we worked together for years!
I adapted this recipe,largely because I left the recipe at home, but when you add more sugar and Skor to French toast,there is no wrong way!
First of all – welcome to my blog and my first post! I am glad that you are taking a few minutes to join me. I thought the best way to kick off the blog was by focusing on something I really love – cooking! And what better way to start the New Year than what I made for my guests yesterday for New Year’s breakfast. This easy to make monkey bread is delicious and takes about 10 minutes to get ready. Yes there are a few cheats involved, but when you have company that stayed over after a late night I think you deserve a few cheats!
I took this recipe from the Pillsbury site (click here for the original) and made a few adjustments (partly because I left the recipe at home when I went shopping – woops).
This easy to make breakfast is best made while alone in the kitchen so no one knows how much sugar and butter goes into it. I added apples to the mix to round out the flavours and to pretend that I was making it better for you.
· ½ - ¾ cup granulated sugar
· 1 teaspoon cinnamon
· 1-2 apples, pealed and diced
· 2 cans (16.3 oz each) Pillsbury biscuits, separated and cut into quarters
· 1 cup firmly packed brown sugar
· ¾ cup butter or margarine, melted
· Pre-heat oven to 350 (I had to up my oven to about 365, but I always feel like my oven isn’t hot enough, so I would start at 350 and see how the cooking goes)
· In a large Ziploc bag mix granulated sugar and cinnamon (I used more than a teaspoon of cinnamon because I absolutely love cinnamon – so add what ever spice feels good to you). Add apple pieces and biscuit pieces and then shake the bag to coat everything in the sugar mixture.
· Place biscuit mix in a greased bunt pan (I couldn’t find mine so I used a spring form pan with a little Pyrex dish in the middle).
· In a small bowl mix brown sugar and melted butter/margarine together and the pour over biscuit mix. Give your baking dish a few taps to help the brown sugar mix get in all the nooks.
· Bake for 30 minutes + or until the biscuits are cooked through – I cooked mine for about 35-40 minutes.
· Let stand for 10 minutes and turn out onto a plate.
· I put a cookie sheet under the baking pan as some of that yummy brown sugar mix bubbled over and I didn’t want it on the bottom of my stove.
· When you remove it from the oven the sauce will look really watery – be patient – 10 minutes of resting helps to thicken up the sauce.