Category Archives: things we like to eat

Oatmeal Cake

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My Daughter and I- Oatmeal Cake

 

This may be one of the more surprising successful recipe attempts. After I baked it, I was pretty much resigned to the fact that it was going to be a failure. The ingredients are a little unusual, and, frankly, the cake isn’t very pretty.

But! It’s absolutely delicious! The cake itself is super moist and the brown sugar flavor is prominent and yummy. And the unusual, caramelized topping is delicious. This is a definitely a keeper recipe- everyone loved it. We ate it with a little squirt of whipped cream and that only added to the yumminess.

My Daughter and I- Oatmeal Cake 2

Oatmeal Cake

    • 1 1/2 cups hot water
    • 1 cup old fashioned oatmeal
    • 1 cup brown sugar
    • 1 cup white sugar
    • 1/2 cup butter, at room temperature
    • 2 eggs
    • 1 1/3 cups all-purpose flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
Topping
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 tablespoon milk
  • 1 cup flake coconut

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 38-42 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

Original recipe from Taste and Tell

Jordan 

Mojito Pie

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My Daughter and I Mojito Pie

Hey! Happy Monday! I made this tangy and refreshing pie awhile back for my friend Monica. She loves mojitos – so I was sure she would love this pie – and she did! What a special treat! It was Monica’s birthday so a group of us wanted to do something special for her. We went to Coronado for lunch at a great Thai restaurant and we did some thrift store shopping and went to the Hotel Del. It was such a fun day!

The pie turned out creamy and delicious and a bit unusual. It seems like a fun summertime recipe to keep handy. I didn’t add the rum to my pie but next time I’d like to try it. I found this recipe at Gimme Some Oven.

My Daughter and I Mojito Pie 2

Mojito Pie

Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted

Filling Ingredients:
1/2 cup lime juice (preferably fresh)
1/4 cup fresh mint leaves, loosely packed
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
2 tablespoons rum (optional)

Optional topping:
2 cups whipped cream
lime zest
mint leaves
Method

To Make The Graham Cracker Crust:

Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.

To Make The Filling:

While the crust is baking, make your filling. Combine mint leaves and lime juice in a shaker or glass. Use a muddler (or the end of a large wooden spoon) to muddle the mint into the lime juice. Then strain out the juice and discard the mint leaves.

In a separate mixing bowl, whisk together the condensed milk and egg yolks in a bowl until combined. Add the minty lime juice and rum (if using) and whisk by hand for 1 minute until combined and slightly thickened.

Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.

Add optional toppings just before serving, if desired.

 

Cindy

Chicken Fried Rice

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My Daughter and I- Chicken Fried Rice

Hey, Happy Monday! How was your weekend? Our’s was HOT! When it’s hot like this, I really don’t want to cook, but I still have to feed my family. This delicious and easy chicken fried rice recipe is great for days like that. I found it on Gimme Some Oven, one of my favorite blogs.  The recipes are always great and the pictures are amazing.

I whipped up the fried rice and served it with a green salad and some frozen egg rolls that I heated up in the toaster oven (always trying to keep the house cool!). Also, I cooked the rice in the rice steamer and cooked the chicken ahead of time in the same pan as the fried rice, so it was a very simple clean-up.

My Daughter and I- Chicken Fried Rice 2

Chicken Fried Rice

3 T sesame oil
2 eggs
2 medium carrots, peeled and diced
1 red pepper, diced
1 bunch green onions, thinly sliced
1 cup frozen peas, allow to defrost for a bit while prepping other ingredients
3 cloves garlic, minced
salt and pepper
4 cups cooked rice
3-4 Tablespoons soy sauce, or more to taste
2-3 cups shredded cooked chicken
2 Tablespoons sriracha, or more/less to taste
Toasted sesame seeds for garnish

Pour sesame oil into large skillet or wok and turn stove to medium heat. Add carrots, peppers and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 -7 minutes until the veggies are soft. Add the green onions and peas and stir to combine and heat. Increase the heat a bit and add the rice, soy sauce and stir until combined. Continue stirring for an additional 3 -5 minutes to fry the rice. Then add in the chicken and stir to combine. Once all the ingredients are combined and heated through, push the rice back on the pan, opening up a small section on the pan in order to scramble the egg. When you have a small section open, just crack the eggs and mix well, once it’s mostly scrambled, you can start mixing it in with the rest of the rice and mix until combined and cooked. Add the sriracha if you like a bit of heat and stir to combine. Remove from heat. Garnish with toasted sesame seeds if you like and serve warm.

Cindy

Banana Cake with Cream Cheese Frosting

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My Daughter and I- Banana Cake with Cream Cheese Frosting

Two summers ago, we went to an outdoor showing of The Endless Summer. There were booths, a history of surfing exhibit, a band and food. We met some friends there, and we all brought picnic dinners to share. One of our friends brought frosted banana bars- something that I’d never tried before- and we all absolutely loved them. Ever since then, Mrs. Smith’s banana bars have been floating around in the back of my mind as a recipe that needed to be tried. Last week, I finally got around to making a similar recipe, and they did not disappoint!

We love our banana bread recipe, so normally, if we have over-ripe bananas on the counter, that’s our go-to dessert. This banana cake with cream cheese frosting was another hit- the cake itself is moist, and isn’t overly sweet and the frosting is simple and delicious. The recipe came together very quickly too.

My Daughter and I- Banana Cake with Cream Cheese Frosting 2

Banana Cake with Cream Cheese Frosting

Ingredients for cake:

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana

Ingredients for cream cheese frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 lb. powdered sugar

 

Preheat oven to 350F. Grease a 9×13 inch pan.
In a large bowl, cream together the butter and the sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. In a separate bowl, combine the flour, baking soda and salt; stir into the wet batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the bars to cool completely before frosting.
Make the frosting:
In a bowl, combine the butter and cream cheese. Beat until smooth. Slowly add the powdered sugar and mix until completely smooth.

 

Original recipe from Taste and Tell. 

Cindy & Jordan

French Breakfast Puffs

Posted in breakfast, sweets, things we like to eat by

My Daughter and I- French Breakfast Puffs

I attend a High School girls’ Biblestudy on Tuesday morning’s that runs during the school year. The study starts at 6 A.M., so we eat breakfast together while we talk about our Biblestudy book. Every week, a different girl brings breakfast for everyone, and last week was my day to bring food. I made these delicious breakfast muffins and everyone loved them! They remind me a bit of coffee cake- yummy muffins rolled in butter and coated in cinnamon sugar. The muffins that were leftover from study went to work with my dad, and the guys there loved them too- definitely a hit all around 🙂

My Daughter and I- French Breakfast Puffs 2

French Breakfast Puffs

Ingredients:
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1 cup Sugar
2/3 cups Shortening (Crisco)
2 whole Eggs
1 cup Milk

1 cup Sugar
2 heaping teaspoons Cinnamon
1 stick butter

Preparation Instructions:
Preheat oven to 350 degrees. Lightly grease 18 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 1 stick of butter. In a separate bowl, combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

 

Jordan