Tractors humming in the distance, the scent of coffee in the air, the word “mom” can be heard chiming down the hallway and then I see Tank’s little furry face and big brown eyes peaking over the side of my bed.
I admit, it feels good to be home. Although the last two weeks have been more magical than I ever imagined.
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I have many beautiful stories to share, mouthwatering recipes to unveil, and delightful new friends to introduce.
In the beginning, I felt so lucky to be chosen the 2013 DaVinci Wine Culinary Arts Storyteller. Now, I feel blessed.
More to come. Until then, here’s a new recipe to start your Autumn morning, or maybe, end your Autumn day.
Loads of Love and Delicious Wishes,
Apple Pie Baked Oatmeal
4-6 small ramekins or one 8-inch baking dish, buttered
About 2 cups chopped apple (1-2 apples depending on size) I used our local honeycrisp apple but you can use whatever you have on hand.
2 cups organic rolled oats (if you choose to use steel cut oats be sure to soak them overnight before preparing)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (and a little more for dusting apples)
½ teaspoon ground ginger
¼ teaspoon fresh grated nutmeg
½ cup dark brown sugar (or ¾ cup coconut palm sugar)
2 eggs, slightly whisked
1 cup milk
¼ cup California Olive Ranch extra virgin olive oil (I used Everyday Fresh)
Pre-heat the oven to 375F.
Whisk together the oats, baking powder, salt, cinnamon, ginger, nutmeg and brown sugar. In a separate bowl, whisk together the eggs, milk and olive oil.
Dust the apples with a little cinnamon. Cinnamon is a excellent spice for lowering blood sugar.
Combine the oat mixture with the egg mixture and then fold in the apples.
Ladle into buttered ramekins or baking dish. Add a small pat of butter on top of each filled ramekin or a few pats of butter on top of the oatmeal in the baking dish. Bake for about 25-30 minutes or until the baked oatmeal is mostly firm to the touch.
Serve warm… and if you like, drizzle a little maple syrup over the top.