Morning Heaven…Baked Oatmeal!

I have had this saved in Pinterest for ages & finally tried over the weekend. Yummo, worth the effort!

Blueberry & Raspberry Baked Oatmeal

adapted by The Curvy Carrot
from Super Natural Every Day by Heidi Swanson
via Annie’s Eats
makes 6 servings


1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided


1. Preheat the oven to 375F.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.


Pumpkin Cinnamon Rolls….You Need To Have Some Self Control When These Come Out Of The Oven!

cinniI follow a great blog called Confessions of a Pioneer Women, this woman is hilarous & cooks & bakes Yummo food with what you have in the larder. I made a recipe of hers that I had to reblog, I did change up some of the ingredients. Below is her recipe & if I replaced ingredients I will write in bold beside. She has amazing pictures and very detailed instructions on how to make her recipes if you are new to the kitchen.
Warning: There is not a lot of healthiness in this, but dang they are good!
Word of caution: Make sure you are belly full prior to making, that way you won’t do what I did & overloaded on licking the icing….yes I was like a kitten rolling on the floor with a wool ball!
Be prepared to be in your kitchen a couple of hours preparing & baking…totally worth it!

Pumpkin Cinnamon Rolls….Heavanly

■ Dough
■1-1/2 cup Whole Milk (I used skim)
■1/2 cup Vegetable Oil (I used Sunflower Oil)
■1/2 cup Sugar (I used xylitol)
■1 package (2 1/4 Teaspoons) Active Dry Yeast
■1 cup Pumpkin Puree
■4 cups All-purpose Flour (I used 1 c whole wheat & 1 cup spelt)■1/2 teaspoon Ground Cinnamon
■1/4 teaspoon Ground Nutmeg
■1/4 teaspoon Ground Ginger
■1/2 cup (additional) All-purpose Flour (I used whole wheat)
■1/2 teaspoon Baking Soda
■1/2 teaspoon (heaping) Baking Powder
■1/2 teaspoon Salt
■ Filling
■1 stick 1/2 Cup Butter, Melted
■1/2 cup Sugar
■1/2 cup Brown Sugar (I used Coconut sugar)
■1/2 teaspoon Cinnamon
■1/4 teaspoon Ground Nutmeg
■1/2 teaspoon Ground Ginger
■1 cup Finely Chopped Pecans
■8 ounces, weight Cream Cheese, Softened
■1/2 pound Powdered Sugar
■1/4 cup Whole Milk (I used skin milk)
■2 Tablespoons Butter, Melted (I omitted…sheesh there is enough butter in this)
■ Dash Of Salt
■ Extra Flour, For Rolling
■ Extra Milk, For Thinning
■ Extra Butter, For The Baking Pans

Preparation Instructions


In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.

Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.


Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it’s easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.

Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, use a “typewriter” motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.

Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.


While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you’d like a thinner icing. Add maple flavoring if using and beat until combined. (Step away from this bowl until you are spreading on rolls! If there is icing left THROW AWAY!)


Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.


Spinach-Feta Quinoa Cakes

It must be “Feed Me Thursday”…feeling the love in “The Bread Basket” this morn.
In my quest find a recipe with quinoa that I could actually choke down, I found the perfect recipe! Googling of course…by Kathy Strahs, this is what she had to say about her creation (I don’t have a panini press, I used my fry pan):
Spinach-Feta Quinoa Cakes with Lemon-Dill Yogurt Sauce is one of many healthy dinners I’m able to pull together in about 35 minutes with the help of my panini press. These savory grilled quinoa cakes take on the zesty flavors of a classic Greek spanakopita. Quinoa, as you may know, is a high protein “superfood,” so these cakes are just as good for you as they are delicious. They crisp up well on the grill, so there’s no need to sauté them in oil. Add a few dollops of cool lemon-dill yogurt sauce and you’ve got a tasty light meal.


Lemon-Dill Yogurt Sauce:
■1/2 cup plain Greek yogurt, reduced-fat or whole
■2 tablespoons finely chopped scallions (I didn’t have, I used chives)
■2 teaspoons freshly squeezed lemon juice
■2 teaspoons chopped fresh dill
■Coarse salt and freshly ground black pepper

Quinoa Cakes:
■1 tablespoon extra-virgin olive oil
■1/2 cup finely chopped onion
■2 garlic cloves, finely chopped
■5 ounces chopped baby spinach
■2 large eggs, beaten
■1 1/4 cups cooked quinoa
■2 ounces crumbled feta cheese
■1 tablespoon chopped fresh dill
■1/4 teaspoon grated lemon zest (I didn’t put this in)
■1/4 teaspoon freshly ground black pepper
■1/2 cup bread crumbs


Lemon-Dill Yogurt Sauce:
1.Whisk together the yogurt, scallions, lemon juice, and dill in a small bowl. Season to taste with salt and pepper. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.

Quinoa Cakes:
1.Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a medium-size bowl.
2.Add the eggs, quinoa, feta, dill, lemon zest, and black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.
3.Heat the panini press to medium-high heat.
4.Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties on the grill, in batches if necessary, and close the lid. Grill the patties until they’re cooked through and browned on the outside, 4 to 5 minutes. Serve warm with lemon-dill yogurt sauce.

Caramelized Onion Jam….What????

onionDo you like sweet & savory, well this Darlin’s for you. A compadre nonchalantly mentioned she made Onion Jam to put on their Beef Dip Dinner….WHAT!!!! I have never heard of this, where have I been! What an awesome condiment. Here are examples of how you could use:
•put it on a steak sandwich or burger with a grainy mustard
•add it to pasta with roasted tomatoes and peppers
•stir it into your mashed potatoes
•shove some in your grilled cheese
•put some on a hot dog
•slather on your home-made pizza
•add it to a baked potato with sour cream
•add it to an omelet with mushrooms
•stand in front of your fridge and eat it directly from the jar
Here’s the easy directions: (I combined what I could remember my friend saying, a recipe from Shutterbean & adding my own touches)

•3 Tbsp Butter
•Drizzle of Extra virgin olive oil
•4 onions (I used 2 purple & 2 Walla Walla…I think you can use what ever kind you like)
•1/2 cup low sodium chicken stock
•2 Tablespoons balsamic vinegar
•1 Tablespoon organic coconut sugar
•coarse sea salt

In a sauce pan, heat butter over medium heat, throw in onions & drizzle olive oil. Cover, stirring occasionally until translucent, about 15 minutes. Add stock, vinegar, and sugar and cook uncovered, stirring occasionally until onions are caramelized, about 30 minutes. Season with salt and let jam cool completely.

Shutterbean recipe said that the jam will last in the fridge covered for up to two weeks. I believe it will last longer if you put in a sealed jar but I doubt it will be in your fridge for longer than a week…wink, wink.

French Press Coffee…Yes Please!

french press2

My name is Cindy & I love coffee…k, it’s out! I love coffee & I love it dark & flavorful. My fav way of making “Bean Juice” or C8H10N4O2: (The molecular formula for caffeine), for my favorite tv character Sheldon, is to do it French Press Style. Here’s how:

french press1

If This Is “For Real”, It’s Scary…Top 10 GMO Foods

A great web page I read is This morning they had a great article on Genetically Modified Organisms, have a read and decide yourself what is good to put in “The Cake Hole”. Before you read the article take a gander at picture below. Ever wonder what those numbers mean on the stickers of your fruits and veggies, take a look see.


Top 10 Most Common GMO FoodsNewHot

Genetically Modified Organisms (referred to as GM or GMO) are found in up to 80% of the food sold in American supermarkets. GM plants are much more common than many people realize too. Here is a list of the 10 most common GMO foods so you can be more aware while grocery shopping.

1. Soy

Up to 90% of soybeans in the market have been genetically modified to be resistant to an herbicide called, RoundUp. This increased resistance to the herbicide allows farmers to use more RoundUp to kill weeds. However, this results not only in a genetically modified food product, but also a food product loaded with more chemicals.

2. Corn

Half of the US farms growing corn to sell to the conglomerate, Monsanto, are growing GMO corn. Most of this corn is going to be used for human consumption. Genetically modified corn has been linked to health problems, including weight gain and organ disruption.

3. Canola oil

Canola oil is derived from rapeseed oil. It is considered one of the most chemically altered oils sold in the US.

4. Cotton

Even cotton has been genetically modified to increase yield and resistance to disease. Most concern relates to the cotton oil which is a is a high-value cooking or frying oil and is sometimes used to make margarine. Cotton originating from India, and China, in particular, is considered higher risk for personal health.

5. Milk

One fifth of the dairy cows in the United States have been given growth hormones to help them grow faster and increase their yield. These hormones can be found in some of the milk produced by these cows. These growth hormones have been shown to act inside the human body.

6. Sugar

Genetically modified sugar beets were introduced to the US market in 2009. These sugar beets are modified to resist Roundup, like corn.

7. Aspartame K we know that this stuff is lethal!

Aspartame is an artificial sweetener used instead of sugar by many people. There is some question concerning the the safety of aspartame in the body, including its possible link to certain cancers. Aspartame is manufactured from genetically modified bacteria.

8. Zucchini

Genetically modified zucchini contains a toxic protein that helps make it more resistant to insects. This introduced insecticide, has recently been found in human blood, including that of pregnant women and fetuses. This indicates that some of the insecticide is making its way into our bodies rather than being broken down and excreted.

9. Yellow squash

Yellow squash has also been modified with the toxic proteins to make it insect resistant. This plant is very similar to zucchini, and both have also been modified to resist viruses.

10. Papaya

Genetically modified papaya trees have been grown in Hawaii since 1999. These Papayas are sold in the United States and Canada for human consumption. These papayas have been modified to be naturally resistant to Papaya Ringspot virus, and also to delay the maturity of the fruit. Delaying maturity gives suppliers more time to ship the fruit to supermarkets.

These are just 10 of the most prevalent GMO foods found in the supermarket. There are many others currently for sale and being grown for the market. If you want to stay away from GMOs, always keep an eye out for a label that indicates food is organic or non-GMO.

Do You Have A Cup Of Pumpkin Puree, A Cup Of Yogurt & 30 Minutes???…Then I Have A Hot Fall Muffin Recipe For You!

My name is Cindy & I am a Recipe Scavenger…I rarely look at my old stand by’s in my recipe box, I google the ingredients I need to use up in my fridge & voila a cyber recipe….this one is a gooder! It’s yummy, moist, not to sweet & of course I am a pumpkin, spice Lover!

Whole Wheat Pumpkin-Yogurt Muffins


1 3/4 cup whole wheat pastry flour
1/4 cup ground flaxseeds
1 3/4 teaspoon pumpkin pie spice (I didn’t have so I used 1 tsp Cinnamon, 1/4 tsp each of Nutmeg, Clove & Ginger)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1 cup pumpkin purée
1 cup minus 2 tablespoons plain fat-free Greek yogurt
1/2 cup brown sugar (I used coconut sugar)
3 tablespoons molasses (I used Blk Strap)
3 tablespoons expeller-pressed canola oil (I used Sunflower Oil)
2 tablespoons green pumpkin seeds (also known as pepitas)
1 tablespoon sesame seeds

Preheat oven to 375°F
In a medium bowl, whisk together flour, flaxseeds, pie spice, baking powder, baking soda and salt. In a large bowl whisk together eggs, pumpkin, yogurt, brown sugar, molasses and oil. Stir flour mixture into pumpkin mixture just until combined.

Spoon batter into muffin cups, filling each almost full. Sprinkle tops with pumpkin seeds and sesame seeds and bake until tops are browned and a toothpick inserted into the center of each muffin comes out with just a few moist crumbs clinging to it, about 25 minutes.
Nutritional Info:

Per Serving:190 calories (60 from fat), 7g total fat, 1g saturated fat, 30mg cholesterol, 230mg sodium, 28g carbohydrate (3g dietary fiber, 12g sugar), 6g protein

Previous Older Entries