Oatmeal Cake

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 

Our Growing Edge- May Roundup

I have something a little different in store for you today! Genie, the awesome blogger who runs Bunny Eats Design, contacted us a few months ago to see if we’d be interested in hosting May’s edition of Our Growing Edge! I was so honored to be asked- Genie has done a wonderful job of gathering food bloggers from all over the world into an inspiring, encouraging community.

Every month, food bloggers submit a link of one of their recent blog posts- you can make anything you’d like, the only requirement is that the recipe needs to be something new to you- a new ingredient or preparation or experience. It’s awesome to see bloggers getting out of their comfort zones- the results are spectacular!

Interested in joining in on next month’s roundup? It’s a great experience! For more information, visit Our Growing Edge.

Now that you know a little bit about what a roundup is, let’s jump right into this month’s edition!

watermelon-for-pinterestFirst up! Fa’s Kitchen tackled making watermelon juice– something I’ve never heard of, but it sounds delicious!

Grain-Free-Eggplant-Lasagna

 This recipe made my mouth water! What a creative and delicious way to substitute eggplant for pasta.

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This blog post and recipe blew my mind! Not only does Simona write in both English and Italian, she made homemade matcha noodles. So impressive!

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This looks amazing! Spinach Stuffed Flank Steak– yum!

carbonara

My favorite again- pasta! Julie made a delicious looking Carbonara dish, that we’ll have to try.

almondbutterbars

Everyday Life Mom made some delicious Almond Butter Bars that look like the perfect post-workout snack!

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Our host, Genie, ended up with 42 figs in her fridge, and shared some beautiful photos of how she creatively used them up.

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Yum!! The Dream Baker whipped up the most delicious looking Chocolate Banana Cake that I’m dying to try.

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Kerene from The Dream Baker also submitted her recipe for Oven-roasted Char Siu (BBQ Pork)– another delicious, mouth-watering recipe.

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Saffron & Honey submitted these gorgeous photos of her recipe for Ramps Raclette. This wasn’t something I was familiar with, but her post made me want to try it out!

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Feijoa- a completely foreign type of fruit. Nom Nom Panda creatively used up her bountiful harvest in feijoa paste.

img_1918-1024x683Becky made the yummiest looking Beet Salad– looks like a perfect summer recipe!

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Chelsea recently highlighted Smorgasburg, in New York City. They stopped by and got donuts from Dough, and oh my goodness- they look amazing.

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Another alternative to pasta in lasagna! Definitely worth trying!

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Last but not least, these absolutely adorable Banana Banana Banana Cake‘s might be one of my favorite links for this month! Isabel from Sweet Loves killed it!

So that’s it! May’s round-up is complete!

our growing edge

 

Strawberry Cream Cheese Crumb Cake

My Daughter and I- Strawberry Cream Cheese Crumb Cake

I love strawberries – don’t you? I love them in yogurt, in smoothies, in salads and my favorite – just all by themselves. I found this flower stand by our house and the guy there sells THE BEST strawberries. Seriously, best ever! When I told him how much I enjoy his strawberries, he got a big smile on his face and said, “yes, we have the best strawberries”. So cute! I’m so spoiled now that I only want to buy from him!

I remembered this recipe from Sally’s Baking Addiction that uses strawberries in a coffee cake and I knew I had to try it. It was delicious and is great for breakfast, but would be a great dessert too. It was a bit labor intensive, and I used quite a few dishes, but it was worth it.

My Daughter and I- Strawberry Cream Cheese Crumb Cake 1

Strawberry Cream Cheese Crumb Cake

Ingredients:

Crumb Topping:
3/4 cup (95g) all-purpose flour
1/4 cup (50g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
6 Tablespoons (90g) unsalted butter, cold and cubed

Cake:
1 large egg, room temperature
1/4 cup (60g) butter, melted and cooled
1/2 cup (120ml) milk*
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour
2/3 cup (134g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

8-10 fresh strawberries, sliced*
1 (8 ounce) package cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract

Vanilla Glaze:
3/4 cup (90g) confectioners’ sugar, sifted
2 Tablespoons (30ml) milk or cream
1/2 teaspoon vanilla extract

Directions:
Adjust the oven rack to the lower third position. Preheat the oven to 350F degrees. Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.

Make the crumb topping: Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled. I used my food processor. It was really fast – worth the extra dishes!

Make the cake: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Add the milk and 2 teaspoons vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.

In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth. Add remaining 1 teaspoon of vanilla extract and 1/4 cup granulated sugar and beat on medium speed until combined. Spread over the crumb cake batter. Layer with sliced strawberries. Top with the crumb topping and gently press the topping into the batter.

Bake for 55 – 60 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. I covered the cake with aluminum foil after 40 minutes to help avoid the top from browning too much. Allow to cool in the pan on a wire rack for at least 15 minutes before glazing. I forgot the glaze completely. But I’m sure it would be delicious.

Make the glaze: Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh covered at room temperature for 4 days.

Make ahead: Bake the cake as directed and freeze without the glaze for up to 1 month. Thaw overnight in the refrigerator and bake for 20 minutes at 200 degrees to warm it up. Glaze before serving.

Cindy

Oatmeal Butterscotch Cookies

My Daughter and I- Oatmeal Butterscotch Cookies

I mentioned awhile back that I had been baking a lot of cookies – here is another recipe that I tried during that crazy cookie baking time! I was heading down the baking aisle the other day and noticed that all different kinds of chocolate chips were on sale. I was actually looking for peanut butter chips to make these delicious cookies when I found butterscotch chips. There was a recipe on the back of the bag, so I decided to try them. I have never been a huge fan of butterscotch and I’ve never used butterscotch chips, but these cookies were really delicious. I made a few minor changes to the recipe. The butterscotch chips gave the cookies a distinctive flavor and the Heath pieces gave them a great texture. These are definitely sweet and rich cookies.

My Daughter and I- Oatmeal Butterscotch Cookies 1

Oatmeal Butterscotch Cookies
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
3 cups old fashioned oats
1 2/3 cups butterscotch morsels (11 ounce bag)
1/2 cup Heath Bits O Brickle toffee pieces

Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter sugars, eggs and vanilla in large mixing bowl with paddle attachment until creamy. Gradually add in flour mixture. Stir in oats, morsels and toffee pieces until combined.

Drop by rounded tablespoon onto ungreased baking sheets. The cookies will spread, so be sure to leave enough space between cookies.

Bake for 7 – 8 minutes for chewy cookies. Bake for 9 – 10 minutes for crispy cookies. Cool on baking sheets for several minutes and then place on wire rack to cool completely. Makes about 48 cookies.

 

Cindy

Peanut Butter Chip Cookies

My Daughter and I- Peanut Butter Chip Cookies

I’ve been baking a lot of cookies lately, and most of the time I just go to my old favorites, such as our delicious chocolate chip cookies or amazing snickerdoodles. But this time I decided to try something a bit different because I had a craving for peanut butter cookies. I found this recipe on Gimme Some Oven and then I just added a bag of peanut butter chips. The cookies were delicious!

My Daughter and I- Peanut Butter Chip Cookies 1

INGREDIENTS:

2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup peanut butter (smooth or crunchy), I used both
2 teaspoons vanilla extract
2 large eggs
1 bag peanut butter chips

DIRECTIONS:

Preheat oven to 350˚F.

Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.

In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix. Add the peanut butter chips and stir until combined.

Using a cookie scoop or spoon place on a parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool. Makes about 30 cookies.

Cindy