Enter Baked Oatmeal.
I hadn’t really ever heard of it until Melanie posted a recipe a while ago, which I’ve made several times. I decided to try another recipe this time though because it was heavy on brown sugar and used butter and more vanilla for an extra punch of flavor. It was delicious. Topped off with some sliced bananas and brown sugar melted and caramelized with a kitchen torch (or under the broiler) and it really hits the spot. Oh! And the kids go crazy for it too since it’s like eating a big, soft oatmeal cookie in a bowl. Yum! (Recipe waaaaaay down at the bottom.)
HODGE PODGE TIME!
I realized late last night when I was trying to fall asleep that part of the reason I was still so awake was the fact that I have so many ideas, bookmarks, and things running around in my brain that I wanted to share with you. Who knows when I’ll get to these ideas, but that doesn’t mean you shouldn’t in the mean time. I’m hoping to be able to share something like this with you every week – that way it will serve as a running journal for me as well instead of just being lost in all my bookmarks. Maybe if I get the information out of my brain and onto the page, I’ll sleep (probably not, but it’s worth a try!). I have so many things like this that I want to tell you about and don’t seem to get around too because of time, so we’ll see how this goes!
Also this week I’ve had several giveaways come together and I have created a separate post where you can enter to win. I’ve listed the giveaways at the bottom.
Here’s what caught my eye this week:
First off, Katie of Good Life Eats
shared a recipe for Oatmeal Almond Chocolate Chunk Cookies
that have so many good things in them, you can feel pretty good about making them and eating them. Of course, knowing me, I’ll eat them for breakfast, but that’s just me. Incidentally, Katie’s blog is where I got the idea that it would be a good idea to post all these links and ideas in one place that we could all enjoy together – you should see her Bookmarks from This Week
posts for more great ideas. Thanks for the inspiration Katie – my over active brain thanks you too!
Earlier this week I was lucky enough to get to go to the aquarium and lunch with Rachael (La Fuji Mama
) and her wonderfully sweet girls. It was so much fun and we had the most wonderful and relaxing time, even while chasing Cole around with his usual craziness. We also visited a local cider mill and picked up some raw apple cider which I will be using to make Rachael’s Spiced Apple Cider
tomorrow – can’t wait!
I also picked up some peaches while I was at the mill which will be turned in to a peach jam with vanilla made with some vanilla beans I received from Megan
‘s giveaway – that was by far the BEST smelling mail I’ve ever received! Thanks Megan!
On the way home from our outing with Rachael
I headed over to Danny and Shawnee McDowell’s
urban home farm to pick up a gorgeous pasture raised, fresh chicken they just processed this week – if you want to go get your own and you are here in the Salt Lake City area, I think they still have some chickens (now frozen – but when it is a locally raised, who is going to quibble about a couple of days in a freezer?). I have such plans for this chicken!
We spent most of the rest of the week just staying home, so there was time to browse some of the lovely photos over on foodgawker
– my favorites from this week were some unique ideas I hadn’t thought of or seen before. Like this Balsamic Jelly
– oh the possibilities – and kiwi slices dipped in chocolate like lollipops
– it just never occurred to me to try putting them on a stick like this – so cute!
There was also Joy’s fantastic post about 5 Ways to Bake Like a Grown Up
which made me really laugh and drool with great ideas when I needed it and Aimee’s Ultimate Holiday Baking Pantry Checklist
– such a fantastic tool and with a printable list option as well. The holidays will be here before we know it, so you should get your copy ready to go and start organizing – I know I will be using the list this year.
Aside from that Spiced Apple Cider
from Rachael that I can’t wait to make, she also posted a recipe for making Chai with a Japanese twist called Mugi-Chai
(which is just so fun to say!) that I can’t wait to make. The photos are lovely and just make you want to curl up with a warm cup of tea on a crisp Fall day. While you are checking out that recipe, you really should head over to Pillsbury’s site and vote for Rachael as your favorite Crescent Cook
with her Greek Salad Pizza
– you can register and vote every day too, so make sure to check it out.
Brooke over at Cheeky Kitchen
posted a recipe on The Family Kitchen for Babble for Jacket Potatoes
that looks good enough to eat, which is just the way it should be! I can’t wait to try this version and eat them all winter long. Incidentally, if you are looking for SUPER cute ideas for Fall-ish treats – Brooke is your girl – just look at these ridiculously cute Owl Sugar Cookies
and try to tell me I’m wrong! Seriously people, I’m just not that creative – that’s why I love you guys and Brooke is just rockin’ it!
Last, but certainly not least (and this isn’t a new post so, yes, I’m behind the times!) I found a recipe from Jamie over at Sophistimom
for Conference Cinnamon Rolls
– and since general conference is next weekend here in Utah (and all over the world), there you go! I know I’ll be making these – can’t wait!
Here are the giveaways I mentioned:
All winners will be chosen by Random.org
Baked Oatmeal with Burnt Sugar Bananas
3 cups quick oats*
1 cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon pure vanilla extract
*You can use old fashioned rolled oats if you want. The texture will be a little less soft and fluffy and you’ll need to bake the mixture 10 minutes extra.
Makes 8 servings oatmeal – you need about 1/2 banana + 1 teaspoon brown sugar, mixed with 1/4 teaspoon water, per serving bowl
Preheat the oven to 350 degrees F. In a large bowl, whisk together all the ingredients. Pour the oatmeal mixture into a lightly greased 9×13 pan. Bake for 30 minutes. Scoop into heat proof bowls. Top with thinly sliced bananas.
If you are using bananas on all the servings, then just mix the brown sugar and water all together at once, then spread a little on top of each bowl before broiling to melt and caramelize the sugar or use a small kitchen torch. You’ll use about an 1/8 cup of sugar and about 1 tablespoon or a little less of water.
Serve the oatmeal with a little milk, or if you really want to be decadent, pour a little cream on top and enjoy!