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oatmeal

Breakfast Karista's Kitchen Kid Friendly Sweets

Hooligan Squash Oatmeal Muffins

Hooligan Squash Oatmeal Muffins

Do you ever walk through your market and wonder what all those beautiful different types of winter squash are called?  Every time I see a new squash I go home and look it up.  So I have to tell you, I was feeling pretty darn smug about my squash knowledge… until last week.

As I was power walking through my local co-op market, I spotted two cute little pumpkin like squash I thought would be delish for these muffins.  I was sure they were Sweet Lightening Squash but when I got home I kept thinking they were a little small for Sweet Lightening.  I was right.  These little darlings are called Hooligans.  What a name, right?

winter squash muffins with oatmeal brown sugar topping

The name alone would make me buy these again.  But the taste is the real reason for purchasing these lovelies.  Sweet like a Delicata but the texture less starchy.  So lip-smacking good,  I was eating pieces of the roasted squash right off the baking sheet.

These little Hooligans made for a sweet, moist muffin.  I also think they’d make the most divine squash soup or a roasted squash side dish, sprinkled with my favorite Five Spice Powder or a little curry powder.  Hooligans are a nice little surprise during this very stormy and cold winter – and just enough to keep me going until spring.

Delicious Wishes and Loads of Love!

Karista

Hooligan Squash Oatmeal Muffins

Makes about 12

Ingredients

1 cup all-purpose flour

1 cup rolled oats

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 ½ cups squash puree (recipe below) (from about 2-3 Hooligan squash, depending on size)  on occasion I sub with sweet potato puree

¼ cup coconut oil or healthy vegetable oil

2 eggs

½ cup coconut palm sugar or  brown sugar, packed

1 teaspoon vanilla extract

Optional: 1 teaspoon fresh grated ginger added to the squash puree

Topping: (optional)

3 tablespoons rolled oats

1 tablespoon all-purpose flour

3 tablespoons brown sugar

3 tablespoons vegetable oil or melted butter

Directions

Preheat oven to 350°F.

In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, and vanilla. Stir dry ingredients into wet ingredients. Divide muffins among 12 prepared muffin cups.

Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean.

Let them cool before removing from tin. Because they are so moist, it’s best to store them in the fridge.

Roasting Squash for Puree

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half, from top to bottom.  Scoop out the seeds.

Brush the cut sides of the squash with a little olive oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.  Remove from the oven and  when the squash has cooled, remove the meat of the squash and place it in a medium mixing bowl, mashing it as much as possible.  Set aside.

 

 

Breakfast Karista's Kitchen Sweets

Apple Pie Baked Oatmeal

baked oatmeal with apples and spices

Apple Pie Baked Oatmeal

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’m home.

I admit, it feels good to be home.  Although the last two weeks have been more magical than I ever imagined.

By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed.  Thank you.

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Cantine Leonardo DaVinci Chef Ana

Me and Chef Ana

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.

DaVinci Wine

An enchanting week of food, wine and friends.

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,

~Karista

Apple Pie Baked Oatmeal

Serves 4-6

4-6 small ramekins or one 8-inch baking dish, buttered

Ingredients

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)

Directions

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.

Happy Harvest!

Breakfast Karista's Kitchen Kid Friendly Sweets vegetarian

Run To The Bus Breakfast

banana maple oatcakes

My kitchen was tea and jelly stained Saturday morning.  Trying desperately to get the “perfect” picture of these delicious little lovelies, I must have been leaning over to far and my darling little red step stool went flying out from under me.

You can only guess what happened then.  Yep. Tea, jelly, oatcakes, linens and dishes went flying as I slammed into them on my way down to the hardwood floor.  It was quite the scene.

A few minutes later, Suzie Q walked into the kitchen and announced I was making way too much noise.  I had woken Sleeping Beauty.

Sleeping Beauty couldn’t be irritated for long because I had a delicious stack of Banana Maple Oatcakes on the counter for breakfast.  These were the oatcakes that managed to avoid the crash.

Banana Maple Oatcakes

Banana Maple Oatcakes

I’m constantly encouraging (most likely nagging) my family to sit at the counter and slowly enjoy breakfast.  However, a few of my family members (make that one in particular) would rather sleep until the last-minute and then eat breakfast walking out the door.  She calls these moist and tasty oatcakes “run to the bus breakfast”.  This is because many mornings she can be seen racing to the bus with a few oatcakes in hand.

Banana Maple Oatcakes look like a cookie but feel more like a pancake met a muffin.  They are perfect for breakfast, as a snack, with coffee or tea and with a little homemade jam smeared on top.

And as Tank, our feisty Cairn Terrier and general kitchen floor sweeper, would tell you if he could talk… they’re tasty eaten right off the hardwood floor.

Banana Maple Oatcakes

Ingredients

1 ½ cups flour (I used Jovial Einkorn Whole Grain Flour)

1 cup quick oats

1 teaspoon baking soda

½ teaspoon salt

1/3 – ½ cup real maple syrup

2 eggs

¼ cup oil

¼ cup milk

1 large very ripe banana, smashed

Directions

Mix together the flour, oats, baking soda and salt.

Then whisk together the maple syrup, eggs, oil, milk and mashed banana.

Heat a griddle or large non-stick pan you use for pancakes on medium to medium low and lightly butter or oil the pan.

Ladle rounds of about ¼ cup each onto the hot pan and brown each side just like making pancakes.

Transfer to a platter and serve warm with jelly, almond butter, fresh fruit and Devonshire cream or anything else that tickles your fancy.

I love to make extra and keep them in a bag in the frig for a quick “on the go” breakfast.  Re-heat for just a few seconds in the microwave.

Add Ins:  Sometimes I add raisins, chopped nuts, chopped dried fruit and spices like cinnamon and fresh grated nutmeg.

Related Posts:

http://abeautifulbite.com/good-morning-muffins/

http://karistaskitchen.com/2013/02/08/raspberry-jam-muffins/

http://www.pastrycraftseattle.com/blog/2012/09/11/juniors-oatmeal/

Kid Friendly Sweets

Breakfast Cookies with Oatmeal, Cinnamon and Raisins

I wish my house could smell like fresh-baked oatmeal raisin cookies all the time.   The sweet smells of  cinnamon and brown sugar remind me of  my childhood, when I’d come home from school and my Mom had made her famous oatmeal cherry chocolate chip and everything but the kitchen sink cookies.  That was always a happy day.

I still bake those cookies for my family, but I’ve come up with a version that’s perfect for breakfast, and my morning coffee. 

Morning coffee in my favorite mug from Spruce Goose Cafe in Port Townsend, WA

Whole grain flour, rolled oats, raisins and cinnamon baked just a little crispy outside and soft and chewy inside.  Mmmm… these are pure heaven in a cookie.  Especially at 5am in the morning when I’m summoned out of bed by my wooly mammoth pretending to be an old sweet Airedale.

My wooly mammoth giving me a grin

Makes about 24 Cookies

 Ingredients

1 Cup organic coconut oil, or ½ cup butter and ½ cup organic coconut oil

3/4 Cup dark brown sugar (sometimes I use only ½ cup and they still taste great)

2 eggs

1 teaspoon vanilla

1 ½ cups organic whole wheat pastry flour (King Arthur)

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

3 cups uncooked oats (quick cook or rolled oats)

1 cup organic raisins

Directions

Preheat the oven to 350F.  In a large bowl, beat together coconut oil and brown sugar until light and creamy.  Next, add the eggs and vanilla and mix well. 

In a medium bowl combine the flour, baking soda, salt and cinnamon.  Add the flour mixture to the oil brown sugar mixture and mix well.  Mix in the oats and raisins until thoroughly combined. 

Line a baking sheet with parchment.  Using a small ice cream scoop, drop cookies onto the baking sheet two inches apart.  Bake 12 – 14 minutes or until the cookies are a golden brown.  Cool for one minute on the cookie sheet before transferring to a wire rack.  Store tightly covered.

Kid Friendly Sweets

Oatmeal Cherry Chocolate Chip Cookies

My Mom has been baking oatmeal cookies for as long as I can remember.  Sometimes they were a gift to sick friends, or a little cheer to her co-workers, or a “just because” dessert for her family.  I loved coming home from school, opening the front door and smelling my Mom’s oatmeal cookies baking in the oven.  That was a happy day.

Sometimes these cookies would take on a life of their own; mixed with a little Raisin Bran cereal because my Mom had run out of oatmeal.  And, sometimes I’d find them mixed with an assortment of dried fruit because she ran low on raisins.  But never did we run out of chocolate!  I think my Mom even threw in some peanut butter once.   We often called them Mom’s surprise oatmeal cookies.  Whatever Mom might have decided to include in her oatmeal cookies, they were always deliciously crisp on the edges and moist and chewy in the center.

So, in a very consistent Sharon (my Mom) fashion, I found myself one day without a box of raisins.   What’s a Chef to do? Improvise just like my Mom.  I dug around my pantry for a few minutes and came out with a bag of sour cherries.  A new version of my Mom’s Oatmeal cookies was born!  Tart cherries blended with rich chocolate chips in an oatmeal cookie.  Yum!

Enjoy the recipe and feel free to create your own special oatmeal cookie!

Makes 24-28 large Cookies

Ingredients

1 Cup unsalted butter (2 sticks)

1 Cup firmly packed dark brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1 ½ cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

3 cups uncooked oats (I prefer quick cook oats)

1 cup dried cherries

2 cups chocolate chips

1 cup toasted chopped pecans or walnuts (optional) (if using nuts, reduce chocolate chips to 1 cup)

 Directions

Preheat the oven to 350F.  In a large bowl, beat together butter and sugars until light and creamy.  Next, add the eggs and vanilla and mix well.

In a medium bowl combine the flour, baking soda, salt and cinnamon.  Add the flour mixture to the butter and mix well.  Mix in the oats, cherries and chocolate chips until thoroughly combined.

Line a baking sheet with parchment.  Using a medium ice cream scoop, drop cookies onto the baking sheet two inches apart.  Bake 12-15 minutes or until the cookies are a golden brown.  Cool for one minute on the cookie sheet before transferring to a wire rack.  Store tightly covered.