Oatmeal Apple Cookies

Oatmeal Apple Cookies

posted in: Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

As you guys know, we LOVE cookies and we also LOVE warm spices. We had some leftover apples after we made Our Favorite Cinnamon Apple Cake so we decided to make these cookies. While Mac enjoys a good oatmeal raisin cookie, Al finds raisins to be most unpalatable. Consequently, we replaced the raisins with apples. They turned out to be a perfect substitution.

The moisture from the apples permeates the oatmeal which keeps the cookies soft for a couple of days. The cinnamon and nutmeg are perfect to warm you from the inside out in the cold winter weather. These cookies are delicious for any occasion.


In a medium bowl, mix together the flour, cinnamon, nutmeg, baking soda and salt.
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Peel, core and finely dice the apple. Place in a separate bowl.
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Cream together the butter, brown sugar and granulated sugar.
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Add in the egg and vanilla. Mix well until combined.
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Add the dry mix until combined, then mix in oats.
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Finally add the diced apple.
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Cover and refrigerate for 10-15 minutes. Scoop heaping tablespoons of dough onto parchment lined baking sheets. Bake 12-14 minutes at 350°F.
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They taste great warm, but if you can resist eating them for a couple of hours or even overnight, they taste even better. Store in refrigerator.
oatmeal-apple-cookies-12

Oatmeal Apple Cookies

Oatmeal Apple Cookies

Ingredients

  • 1 c flour
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 medium Granny Smith apple
  • 1/2 c butter, softened
  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 3/4 c quick oats

Instructions

  1. In a medium bowl mix together the flour, cinnamon, nutmeg, baking soda and salt.
  2. Peel, core and finely dice the apple and place a separate bowl.
  3. Cream together the butter, brown sugar and granulated sugar.
  4. Add in the egg and vanilla. Mix well until combined.
  5. Add the dry mix until combined, then mix in oats and finally the diced apple.
  6. Preheat oven to 350°F.
  7. Cover and refrigerate for 10-15 minutes.
  8. Scoop heaping tablespoons of dough onto parchment lined baking sheets.
  9. Bake 12-14 minutes.
  10. Store in refrigerator.
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Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

posted in: Food, Side Dishes | 1 | This post may contain referral links. See privacy policy for more.

Thanksgiving is just a couple weeks away and if you are like us, you are probably in the beginning stages of assembling your menu. One major part of our Thanksgiving menu is rolls. We are devout carb lovers therefore a holiday dinner is not complete without fluffy dinner rolls.

Fluffy Dinner Rolls

When we were younger, we always bought Pillsbury Flaky Layers Biscuits to consume with our turkey and gravy. While these biscuits are delicious, they just aren’t the same as homemade bread. In a pinch or a nostalgic moment, we still eat these biscuits.

But since Thanksgiving is a great time to try new things on your menu, give these dinner rolls a try. They are simple to make and the end result is delicious.


To start, mix warm water and yeast in stand mixer bowl. Let sit for 10-15 minutes covered with a tea towel, until frothy.
Fluffy Dinner Rolls
In a medium mixing bowl whisk together milk, egg, vegetable oil, sugar and salt.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Add the liquid mix to the yeast mixture. Stir to combine using the dough hook attachment.
Fluffy Dinner Rolls
Add all of the flour and mix until a shaggy dough has formed on level 2.
Fluffy Dinner Rolls
Continue kneading the dough for 8-10 minutes on level 2. Dough will be smooth, slightly tacky and will spring back when poked.
Fluffy Dinner Rolls
Spray large mixing bowl and a piece of plastic wrap with oil. Place dough in prepared bowl, then cover with the plastic wrap. Gently press the wrap onto the dough surface so it stays moist.
Fluffy Dinner Rolls
Cover bowl with tea towel and let rise 45-60 minutes, until doubled in size.
Fluffy Dinner Rolls
Carefully remove plastic wrap and place aside to reuse. Flour a cutting board and dump dough out.
Fluffy Dinner Rolls
Cut into 12 pieces. Fold each piece onto itself to form a smooth to then roll into balls. Place into 11×7 pan.
Fluffy Dinner Rolls
Cover pan with saved plastic wrap and tea towel. Let rise again about 30 minutes until pillowy and doubled in size.
Fluffy Dinner Rolls
Preheat oven to 375°F. Melt tablespoon of butter and gently brush onto tops of the risen rolls.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Bake 15-18 minutes until golden brown.
Fluffy Dinner Rolls
Devour one or three!
Fluffy Dinner Rolls

Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

Ingredients

  • 1/2 c warm water (105-110°F)
  • 1 T active dry yeast
  • 1/2 c milk, room temperature
  • 1 egg, room temperature
  • 2 T vegetable oil
  • 2 T sugar
  • 1 t salt
  • 16 oz all purpose flour
  • 1 T butter
  • Special equipment: Stand mixer with dough hook

Instructions

  1. In a stand mixing bowl, combine warm water and yeast, stir to mix then cover with tea towel. Let sit 10-15 minutes until frothy.
  2. In a medium mixing bowl, whisk together milk, egg, vegetable oil, sugar and salt. Add this to the yeast mixture.
  3. Stir a couple of times with the dough hook attachment to incorporate.
  4. Carefully add all of the flour to the mixing bowl. Mix until a shaggy dough forms.
  5. Then knead on level 2 for 8-10 minutes. Dough will be smooth, slightly tacky and will spring back when poked.
  6. Spray a large mixing bowl and a piece of plastic wrap with oil. Transfer dough to prepared bowl and cover the dough with the plastic wrap, pressing it around the dough. Cover bowl with tea towel and let rise for 45-60 minutes, until doubled in size.
  7. Lightly flour a cutting board. Carefully remove the plastic wrap and set aside to use again.
  8. Dump dough onto cutting board. Cut into 12 pieces, fold the pieces onto themselves and roll into balls. Place in an 11x7 pan.
  9. Cover with the oiled plastic wrap again and cover with tea towel. Let rise for about 30 minutes or until doubled in size and pillowy looking.
  10. Preheat oven to 375°F.
  11. Melt tablespoon of butter and lightly brush onto the risen rolls.
  12. Bake 15-18 minutes until lightly golden.
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Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Have you guys seen recipes for broccoli tots across the internet? We have seen a couple that were dubbed as low carb alternatives to tater tots and of course, we were skeptical. How could a tot made from broccoli taste as good as a tot made from potatoes? Once again we the skeptics were proved wrong, just like we were when we tried cauliflower pizza.

pizza, cauliflower pizza, gluten free, gluten free pizza

Click here to check out our Cauliflower Pizza Recipe!

 

Broccoli tots are amazing! Broccoli plus cheese, you can’t go wrong! This recipe is very simple, quick and delicious.

Blanch the broccoli for two minutes until it is bright green. Let cool.
broccoli-tots-1
Finely chop the broccoli florets. You don’t want the pieces to be too big or else you can’t form the tot.
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Once the broccoli is chopped, cook the onions and garlic. We tried some of the recipes out there with raw onion and garlic – bad news, dude.
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Mix all the ingredients together, then refrigerate for 20 minutes.
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Scoop a heaping tablespoon of the mixture into your hands and form into tot shapes.
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Bake at 400°F for 9 minutes, then flip and bake for 9 more minutes. Let cool slightly, then snack away!
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Brilliant Broccoli Tots!

Brilliant Broccoli Tots!

Ingredients

  • 12 oz broccoli, cut into small florets
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 c shredded cheddar
  • 1 egg beaten
  • 2/3 c panko breadcrumbs
  • 1/2 t salt
  • 1/2 t pepper

Instructions

  1. Fill medium saucepan with water, add salt, bring to boil.
  2. Blanch broccoli for two minutes, make sure to press florets into the water while cooking.
  3. Drain and let cool.
  4. Heat a frypan to medium, add a splash of olive oil and onions. Cook until onions have caramelized. Turn off heat, add garlic mix to incorporate, then remove pan from burner. Let cool.
  5. Finely chop cooked broccoli florets
  6. Mix panko, salt and pepper in small bowl.
  7. Combine all ingredients in a medium mixing bowl.
  8. Refrigerate for 20 minutes.
  9. Preheat oven to 400°F.
  10. Line a baking sheet with parchment paper.
  11. Form the tots. Scoop out about a heaping tablespoon into your hand, compact the mixture while also forming a tot shape.
  12. Place onto baking sheet and space evenly.
  13. Bake for 9 minutes, flip and bake for 9 more minutes.
  14. Let cool slightly.
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All Time Favorite Mini M&M Cookies

All Time Favorite Mini M&M Cookies

posted in: Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

There is something magical about baking. Not only the magic of chemistry but also the magic of soothing the soul. Baking has a way of decreasing the stress of everyday life.

All Time Favorite Mini M&M Cookies

As you can tell from previous recipes, we love baked goods. We have shared our recipes for Banana Oatmeal Muffins and Peach Muffins. Last week, we also shared a recipe for Blueberry Crumble. Today, we wanted to share our favorite cookie recipe.

To us, a cookie should be sweet, soft, and include some form of chocolate. Our favorite form of chocolate for these cookies is mini M&Ms but you can use any kind, semi-sweet, milk, or dark. Whatever suits your fancy.

Another important characteristic for the perfect cookie is to not be over-baked. The cookie should be slightly brown on the bottom and just barely cooked in the middle. This yields a soft, moist cookie instead of a hard crumbly kind.

This recipe is quite fast. From beginning to end, it only takes 45 minutes to make 3 dozen cookies!

ALL TIME FAVORITE MINI M&M COOKIES

Combine dry ingredients (flour, salt, baking powder) in a bowl and set aside.

Favorite Mini M&M Cookies - 1

Place softened butter, granulated sugar, and packed brown sugar into electric mixer.

Favorite Mini M&M Cookies - 2

Cream together until fluffy.
Favorite Mini M&M Cookies - 3

Prepare vanilla and 1 large egg.

Favorite Mini M&M Cookies - 4

Here is the batter after all wet ingredients have been combined.

Favorite Mini M&M Cookies - 5

Add the previously mixed dry ingredients into the batter.

Favorite Mini M&M Cookies - 6

Mmm cookie dough!

Favorite Mini M&M Cookies - 7


Get those Mini M&M’s ready!

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Use a spatula or wooden spoon to mix in the M&M’s.

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Scoop ’em out with a small ice cream scoop. Pop them into a preheated 350°F oven. Farewell, dear cookies. We shall meet again.

Favorite Mini M&M Cookies - 10

So much waiting!

 
10 minutes later…

Favorite Mini M&M Cookies - 11

Sweet Perfection!

Favorite Mini M&M Cookies - 12

All Time Favorite Mini M&M cookies

Yield: 36 cookies

All Time Favorite Mini M&M cookies

Ingredients

  • 2 cups flour
  • 1/2 t baking soda
  • 1/8 t salt
  • 1 cup butter, softened
  • 1/2 c granulated sugar
  • 1/2 c brown sugar, packed
  • 1 large egg
  • 1 t vanilla
  • 6 ounces mini M&Ms

Instructions

  1. Preheat oven to 350°F.
  2. Line pan with parchment paper.
  3. In a medium bowl combine flour, baking soda and salt. Set aside.
  4. Cream butter and both sugars together.
  5. Mix in egg and vanilla.
  6. Carefully mix in dry ingredients.
  7. Using spatula, fold in mini M&Ms.
  8. Scoop dough onto prepared pan, about 2 inches apart.
  9. Bake 9-10 minutes, until bottom is lightly brown.
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Perfect Rich and Sweet Blueberry Crumble (Grandma Inspired Fantastic Treat #5)

Perfect Rich and Sweet Blueberry Crumble (Grandma Inspired Fantastic Treat #5)

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 2 | This post may contain referral links. See privacy policy for more.

Our grandma was born in Oregon, the third highest cultivator of blueberries in the US, behind Michigan and Georgia. But that is not the only reason this recipe reminds us of our grandma.

Grandma Inspired Blueberry Crumble

The second reason was her dentures. She had “soft teeth” from an early age and consequently, she was sporting dentures before her twentieth birthday. She wasn’t bashful about it either. She considered it a talking point and even a point of pride, for no one else she knew had been wearing dentures for so long.

Anyway, whenever we would go grocery shopping with her, we would pass the blueberries. Then we would joke and ask her if she wanted some, and she would exclaim, “NOOOO, they turn my teeth BLUUUUE!” and then she would laugh, which in turn made us laugh.


We actually have a love-hate relationship with blueberries ourselves. Like Forrest Gump said, “You never know what you’re going to get,” and that is a disconcerting fact about these little indigo orbs. Sometimes they can be so squishy. That being said, blueberries have been proven to have several health benefits, including being high in antioxidants and a low Glycemic Index.

This Grandma-Inspired Fantastic Treat is a deliciously sweet blueberry crumble. It manages to make blueberries delicious and brings a smile to our faces with memories of our grandma.

For the Crust and Crumble

Combine sugar, flour, baking powder, diced butter, egg, and salt in a food processor. Mix until roughly the size of peas.

blueberry crumble - 1

Here is the texture we’re looking for.

blueberry crumble - 2

Press half of the crumb mixture into the bottom of a 9 x 13 pan.

blueberry crumble - 3

For the Filling

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Whisk together lemon juice, granulated sugar, vanilla and cornstarch. Then pour over the blueberries, giving them a gentle stir to coat. The cornstarch will help keep the filling together.

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The blueberries are ready for action. Pour them over the bottom layer of crumble and tilt the pan around for even liquid distribution.

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Top with the other half of the crumb topping. It’s ready to go into the oven!

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Bake for 35 minutes in a 350°F preheated oven.

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And there you have it, perfect blueberry crumble. Serve warm with vanilla ice cream for yummy deliciousness.

Mind the dentures though, this stuff stains. ?

blueberry crumble - 9

Blueberry Crumble

Blueberry Crumble

Ingredients

  • 1 c granulated sugar
  • 3 c flour
  • 1 t baking powder
  • 1 c butter, cut into pieces
  • 1 large egg
  • 1/2 t salt
  • 4 cups blueberries
  • 1/4 c lemon juice
  • 1/2 c granulated sugar
  • 1 t vanilla
  • 4 t cornstarch

Instructions

  1. Preheat oven to 350°F
  2. Grease 13x9 pan with butter
  3. Using a food processor, mix first 6 ingredients
  4. Pour about 1/2 of the crumb mix into the prepared pan
  5. Press crumb mix with fingers to compact the bottom layer
  6. Whisk together lemon juice, granulated sugar, vanilla and cornstarch
  7. Pour liquid mixture over blueberries and gently fold to coat all the berries
  8. Pour blueberry mix into pan over the crumb layer
  9. Tilt pan slightly to move the liquid all over the crumb layer
  10. Maneuver blueberries into a uniform layer
  11. Pour remaining crumb mix over the top
  12. Bake about 35 minutes, until top is golden brown
  13. Let cool and store in refrigerator
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Very Eggy, Very Veggy Egg Foo Yung: GIFT #4

Very Eggy, Very Veggy Egg Foo Yung: GIFT #4

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Egg foo yung is derived from the Chinese fùh yùhng meaning “hibiscus.” The resulting egg and vegetable patty does actually resemble a hibiscus flower. It is a traditional Chinese dish originating from Shanghai.

Our Japanese American grandma loved to cook up this quick and easy omelette style dish, especially since it was a speciality at her brother-in-law’s restaurant. (She was nothing if not competitive.) This is the fourth entry in our blog series: Grandma-Inspired Fantastic Treats (GIFTs).

Grandma was also a big time vegetable lover, but that isn’t to say she didn’t like meat. She loved meat, but she always wanted to serve well rounded meals. We think her love of vegetables came from being a farmer. She really appreciated the fruits of her labor.

This dish is traditionally served with a thick gravy like sauce however our grandma never served one. We always enjoy our favorite condiment on ours: soy sauce. If you like a kick of spice, you can also dab on a little sriracha sauce.

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Grandma Inspired Fantastic Treat 4: Very Veggy Egg Foo Yung

This recipe can be modified if you would like to include some type of meat. When our grandma made this recipe she loved to add peeled, chopped shrimp. You could also add chicken, beef or pork to make it a more robust meal.

egg foo yung, onion, celery, cabbage, carrot,

For our version, we started off with thinly sliced vegetables (carrot, celery, cabbage, green bell pepper, and onion).

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

The vegetables tossed together.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

Then we whisked up some eggs, granulated onion, granulated garlic and black pepper.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

The eggs and veggies, all ready to be cooked up.


egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

A neat little pile of veggies and egg, nearly ready to be flipped.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

A nicely browned egg foo yung.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

Make it a delicious vegetarian meal by adding some white rice and steamed veggies. A delicious lacto-ovo vegetarian meal.

Very Veggy, Very Merry Egg Foo Yung: GIFT #4

Very Veggy, Very Merry Egg Foo Yung: GIFT #4

Ingredients

  • 1/2 c carrot
  • 1 c bellpepper
  • 1 c onion
  • 1 c cabbage
  • 1 c celery
  • 8 eggs
  • 1/2 t granulated garlic
  • 1/2 t granulated onion
  • 1/2 t ground pepper

Instructions

  1. Thinly slice all of the vegetables
  2. Whisk eggs, granulated garlic, granulated onion and ground pepper together
  3. Pour a little bit of oil into a pan and heat to medium
  4. Use a ladle to scoop about a half cup of veggies and a egg
  5. Let the bottom set and brown slightly, about 2 minutes
  6. Flip and cook the other side
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Perfect Steak and Egg Breakfast Sandwich

Perfect Steak and Egg Breakfast Sandwich

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We came up with the recipe for this sandwich after a burning desire for a breakfast sandwich, like the kind from McDonald’s with a round puck egg. The only problem being, how do I make a round puck egg at home without any sort of ring mold? This was quite the conundrum until the lightning bolt hit. You could use a ring made of onion and a quick search of the interwebs revealed that lots of people do this.

This method works great if you have large onions on hand. If you do not, a bell pepper could also be used as your egg mold.

steak and egg breakfast sandwich 1

Slice your onion so that you end up with a ring about 3/4 of an inch wide. It needs to be fairly wide to hold all of the egg, however the thickness of the ring will be determined by how big your onion is. I would guess-timate my onion was about 3.5 inches in diameter at it’s widest point. steak and egg breakfast sandwich 2

Eggs, cracked and ready for action!steak and egg breakfast sandwich 3

Once you pour your egg into the onion ring, patience is a virtue. At this point, you may want to load your English muffins into the toaster and begin toasting.steak and egg breakfast sandwich 4

You have to play a waiting game so as not to overcook the bottom but not have the top be too runny prior to flipping. You don’t want to end up with a rubbery egg puck. Once the top looks to be mostly set, give the eggs a quick flip. steak and egg breakfast sandwich 5

As you can see it wasn’t a perfectly, clean flip but the end product still had a slightly runny center and was not rubbery at all. steak and egg breakfast sandwich 6

Slice up your steak.steak and egg breakfast sandwich 7

Place steak on the bottom section of toasted English muffin.
steak and egg breakfast sandwich 8

Top with egg. (You could remove the onion ring if you don’t like onion that much. We are onion fans, so we ate them!)steak and egg breakfast sandwich 9

We melted some cheese to the top English muffin half, which was a great touch. We used pepper jack, but cheddar would also be a solid choice and swiss could also be quite tasty.

 

Steak and Egg Breakfast Sandwich

Steak and Egg Breakfast Sandwich

Ingredients

  • Large Onion
  • Steak
  • Eggs
  • English muffins
  • Sliced cheese
  • Salt and pepper
  • Oil for your pan

Instructions

  1. Slice onion to form 3/4 inch rings
  2. Grill steak to your liking and let rest
  3. Toast english muffins
  4. Warm frying pan to medium heat and add some oil so the eggs don’t stick
  5. Place onion rings into pan to cook slightly
  6. Crack an egg into a small bowl and then pour the egg into the onion ring
  7. While waiting for the egg white to cook, add salt and pepper
  8. Flip and wait for the egg to completely cook
  9. Assemble the sandwich by placing slices of steak on the toasted english muffin
  10. Add cooked egg with onion ring and slice of cheese
  11. Finish off with other half of the english muffin
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Banana Oatmeal Muffins

Banana Oatmeal Muffins

posted in: Breakfast, Desserts, Food, Snacks | 4 | This post may contain referral links. See privacy policy for more.

Mmmm, muffins.

Whenever we go on vacation, I eat muffins every single day from the free breakfast at the hotel. They are one of my favorite foods. I am to Muffins as Bubba Gump is to Shrimp (⇠click to see Bubba GIFs on imgur) or as Buddy the Elf is to Candy, Candy Canes, Candy Corn, and Syrup (⇠click to see Buddy the Elf GIFs on imgur).

I like bran muffins, corn muffins, poppy seed, chocolate, blueberry, cranberry orange, cinnamon crumble, pumpkin chocolate chip and… today’s special:  BANANA OATMEAL!

I made 14 muffins with this recipe, but you could make 12 with larger tops.

banana, oats, muffins, breakfast, snack

Ingredients

2 ripe bananas
¾ cup milk
1 t vanilla
1 large egg
1 cup flour
1 cup quick oats
½ t salt
¾ cup packed brown sugar
1 t baking soda
2 t baking powder
1 t cinnamon

Instructions

Preheat oven to 350°F.

Line muffin tins with paper cups.

Mash bananas in medium bowl.

banana oatmeal muffins, banana, oatmeal, muffins

Add milk, egg and vanilla to bananas.

banana oatmeal muffins, banana, oatmeal, muffins

In a large mixing bowl combine flour, oats, salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.

banana oatmeal muffins, banana, oatmeal, muffins

May need to use whisk to break up chunks of brown sugar.

Add liquid ingredients and mix.

banana oatmeal muffins, banana, oatmeal, muffins

 

banana oatmeal muffins, banana, oatmeal, muffins

Use ice cream scooper to put batter into prepared tin.

banana oatmeal muffins, banana, oatmeal, muffins

Bake 15-20 minutes.

banana oatmeal muffins, banana, oatmeal, muffins

Tops will be golden brown and a toothpick should come out dry.

Store leftovers. Here is a link about How to Store Muffins by Food Pyramid. They recommend covering with a towel for overnight storage, in an airtight container at room temp for a few days, and in the freezer for longer periods.

I store them in the fridge in a container (which they tell you not to do, meh) and then zap them in the microwave for a couple of seconds to reheat. I like ’em that way me-self, but just do you.

banana oatmeal muffins, banana, oatmeal, muffins

Thank you for stopping by! I hope you will try out the recipe. Happy Wednesday!

Banana Oatmeal Muffins

Yield: 12-14 Muffins

Banana Oatmeal Muffins

Ingredients

  • 2 ripe bananas
  • ¾ cup milk
  • 1 t vanilla
  • 1 large egg
  • 1 cup flour
  • 1 cup quick oats
  • ½ t salt
  • ¾ cup packed brown sugar
  • 1 t baking soda
  • 2 t baking powder
  • 1 t cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. Line muffin tins with paper cups.
  3. Mash bananas in medium bowl.
  4. Add milk, egg and vanilla to bananas.
  5. In a large mixing bowl combine flour, oats salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.
  6. Add liquid ingredients and mix.
  7. Use ice cream scooper to put batter into prepared tin.
  8. Bake 15-20 minutes.
  9. Tops will be golden brown and a toothpick should come out dry.
  10. Store leftovers.
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A Skeptic Tried Gluten-Free Cauliflower Pizza: Here’s What Happened

A Skeptic Tried Gluten-Free Cauliflower Pizza: Here’s What Happened

posted in: Food, Main Dishes | 5 | This post may contain referral links. See privacy policy for more.

I have heard many extol the virtues of gluten-free pizza crust made from cauliflower. As a die-hard pizza fan, I found all this hype to be overblown. How can a “crust” made from cauliflower be that good? Could it be as good as a flour, gluten-filled pizza crust?

Well, curiosity finally got the better of me. I do enjoy cauliflower every now and then so, cauliflower plus cheese plus tomato sauce can’t be that bad, right?

Absolutely, right! It is one of the most delicious “healthy” meals I have ever eaten.

pizza, cauliflower pizza, gluten free, gluten free pizza

Before I go through the cooking steps, let’s first discuss cauliflower.

When looking at cauliflower pizza recipes, the quantity of cauliflower seems to be quite variable – as variable as the size of cauliflower you may encounter at your local grocery store. What is a small one? What is a regular sized one? I have no idea.

My cauliflower head measured up as follows:

  • I would describe the head of cauliflower I used for this recipe as large or perhaps extra-large.
  • The weight of the cauliflower florets without stem: 844 grams or 1 pound 12.7 ounces.
  • After ricing, I was left with 4 and 3/4 cups of packed, riced cauliflower.

Now the question is: Is that too much or too little for the label of one cauliflower?

Answer: Maybe so. The amount worked for this recipe. However, I have not tried the recipe with a smaller cauliflower. I’ll have to get back to you on that.

If you’re already feeling exhausted, perhaps one of these gluten-free pizza crust options might be an alternative.

If you’re still ready to soldier on, here’s the recipe:

Cauliflower Pizza

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 25 minutes

Yield: 6 pieces

Serving Size: 3

Cauliflower Pizza

Ingredients

  • 1 large head of cauliflower
  • 3 medium cloves of garlic
  • 2 large eggs, beaten
  • 1 1/2 cups of mozzarella
  • 3 T parmesan
  • 2 t Italian seasoning
  • 1/2 t salt
  • Pizza toppings of your choice (jarred spaghetti sauce, mozzarella cheese, parmesan, and turkey pepperoni)

Instructions

  1. Preheat oven to 450°F.
  2. Prepare the cauliflower as follows: Wash cauliflower and cut florets off of the stem. Cut the florets down if needed to fit into the food processor. Pulse cauliflower in small batches until it looks like small grains (aka ricing). Don’t over pulse or you will end up with a paste. Add 3 cloves of garlic into one batch. Mix the batches together to spread out the garlic flavor.
  3. Cover sheet pan with aluminum foil and apply cooking spray. Spread cauliflower out in an even layer. Toast cauliflower as follows: Bake for 10 minutes (could hear the sizzling of the moisture being cooked off). Remove pan and stir (some spots brown, but not a lot). Bake another 10 minutes (some sizzling but not as much). Remove pan and stir again (still a little moist so cook until slightly more brown). Bake another 5 minutes (no more sizzling). When done the baked cauliflower looked like toasted panko.
  4. Cool 15-20 minutes (don’t want the egg to scramble in the hot cauliflower)
  5. Mix in the beaten eggs until well combined then stir in the Italian seasoning, salt and both cheeses. Cover sheet pan with parchment paper and apply cooking spray. Dump out crust mixture and press/compact into a rectangle form (about 12 x 12 x 1/4 inches).
  6. Bake at 425°F for 5 minutes, rotate and bake another 5 minutes. Should be brown around the edges and the top looks set.
  7. Apply sauce and toppings carefully. Bake another 8-10 minutes or until your cheese is bubbling and your toppings have cooked.
  8. Cool 5 minutes so it isn’t molten hot. Cut and enjoy!

Notes

Equipment needed: large mixing bowl, spatula, food processor, sheet pan, aluminum foil, parchment paper

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Instructions

  1. Preheat oven to 450°F.
  2. Prepare the cauliflower as follows. Wash cauliflower and cut florets off of the stem. Cut the florets down if needed to fit into the food processor. Pulse cauliflower in small batches until it looks like small grains (aka ricing). Don’t over pulse or you will end up with a paste. Add 3 cloves of garlic into one batch. Mix the batches together to spread out the garlic flavor.

2. Cover sheet pan with aluminum foil and apply cooking spray. Spread cauliflower out in an even layer. Toast cauliflower as follows.

  • Bake for 10 minutes (could hear the sizzling of the moisture being cooked off).
  • Remove pan and stir (some spots brown, but not a lot).
  • Bake another 10 minutes (still hear sizzling but not as much).
  • Remove pan and stir again (mixture was still to moist so cook until slightly more brown).
  • Bake another 5 minutes (no more sizzling).
  • When done, the baked cauliflower looked like toasted panko.

3. Cool 15-20 minutes (don’t want the egg to scramble in the hot cauliflower)

4. Mix in the beaten eggs until well combined then stir in the Italian seasoning, salt and both cheeses. Cover sheet pan with parchment paper and apply cooking spray. Dump out crust mixture and press/compact into a rectangle form (about 12 x 10 x 1/4 inches).

5. Bake at 425°F for 5 minutes, rotate and bake another 5 minutes. Should be brown around the edges and the top looks set.

6. Apply sauce and toppings carefully. Bake another 8-10 minutes or until your cheese is bubbling and your toppings have cooked.
7. Cool 5 minutes so it isn’t molten hot. Cut and enjoy!

And the result is a beautiful, gluten-free pizza! It was actually extremely T-A-S-T-Y!

pizza, cauliflower pizza, gluten free, gluten free pizza

While I will admit that the final product was delicious, it was not really pizza.

I could not pick it up and eat it like a slice of pizza. The crust was not exactly crispy.

This issue may be remedied by pressing out the rectangle, so it is larger and thinner. Another possible solution is baking the pizza on aluminum foil instead of parchment paper.

Overall, the cauliflower pizza turned out fantastic. This recipe is a keeper for sure!

What are your thoughts on cauliflower pizza?


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