GINGER SPICE MUFFINS

https://luluthebaker.com/2017/10/ginger-spice-pumpkin-muffins/

GINGER SPICE MUFFINS
We really, really liked these.  A nice subtle flavor.  Made 12 muffins and a small loaf of bread.  Yum!  I added the flour and spices and sour cream all once..worked fine.  Took about 10 extra minutes to cook (used silicon muffin pans)

• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1 cup canned pumpkin puree
• 1½ teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ cup sour cream
• ¼ cup quick cooking oats for sprinkling on top

1. Preheat the oven to 350°F and spray 18 muffin cups with nonstick baking spray, or line them with paper liners.
2. In a large bowl or in the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the pumpkin puree and vanilla.
3. In a medium bowl, combine flour, baking soda, salt, and spices.
4. Add half of the dry ingredients to the mixer and beat on low just until combined. Beat in sour cream, again on low and just until combined. Finish by mixing in the remaining dry ingredients. Use a rubber spatula to scrape down the sides of the bowl and make sure everything is mixed in, but be careful not to over-beat.
5. Divide the mixture evenly among the 18 muffin cups. Sprinkle a pinch of quick-cooking oats on each muffin.
6. Bake at 350°F for 19-21 minutes, until the muffins are puffed and set, and a toothpick inserted in the center of a muffin comes out clean.
7. Allow to cool slightly before serving.

DATE BARS

Date Bars
This is the recipe from Candace. She use to bring them to Pacific Yurts.  They are super yummy!
 
Filling:
 
3/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1 1/2 cups chopped dates
1 1/2 cups sour cream (I use plain yogurt)
1 tsp maple extract (I use vanilla)
3 egg yolks
 
Base & Topping:
 
1 1/4 cups all purpose flour
2 cups quick oats
3/4 cup firmly packed brown sugar
1/2 tsp baking soda
3/4 cup margarine or butter, softened
 
Heat oven to 350.  Grease a 9 x 13 pan.  In med. saucepan  combine all filling ingredients.  Cook over med. heat until thickened slightly, stirring constantly.  Remove from heat and beat with a hand mixer for a few minutes to break up the dates a bit more.  It doesn't have to be completely smooth.  Set aside.
 
Mix all base & topping ingredients.  Reserve 1 1/2 cups for topping.  Press remaining oat mixture evenly in bottom of greased pan.  Add filling and spread evenly over base.  Then sprinkle remaining 1 1/2 cups over the top.  
 
Bake at 350 for about 30 minutes until top is a light golden brown.

PEANUT BUTTER JUMBOS

PEANUT BUTTER JUMBOS
This recipe was found in taste of home 2009 quick cooking pg. 77.  Everyone really liked them. The butter was a little too soft so they were kinda flat.  Should of stuck them in the fridge before cooking.  Forgot it called for mini chocolate chips and only had some miniature m&m's so used regular size.  I liked that they didn't have flour in them.  Makes lots we 1/2 the recipe (used two eggs).

1 1/2 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
4 1/2 cups quick-cooking oats
2 tsp baking soda
1 cup mini semisweet chocolate chips
1 cup M&M's miniature 

In a large bowl, cream peanut butter, butter and sugars.  Add eggs one a time mixing well between each one.  Beat in vanilla.  Combine oats and baking soda.  Gradually add to creamed mixture.  Stir in chocolate chips and M&M's.

Drop by heaping tablespoonfuls onto ungreased cookie sheets (we put on baking mat - maybe that is why they spread too).  Bake at 350 for 12-14 min.

SINLESS COOKIES

SINLESS COOKIES
We really liked these (even Scott!)  Perfect for an afternoon snack.  They are super easy to make.  I make one big cookie on the round stone, but next time I think they would cook better as individual cookies.

2 ripe bananas
1 cup quick oats
1/2 cup dark chocolate chips
1 T heaping peanut butter

Mix ingredients.  Bake at 350 for 15 minutes.

OATMEAL WAFFLES

OATMEAL WAFFLES
Got this recipe from Jessica Egbert.

2 eggs, beaten
2 c buttermilk (1 c milk, 1 cup yogurt (greek works best) works too) 
1 c quick cooking oats
1 T molasses
1 T oil
1 c whole wheat flour
1/2 tsp salt
1 tsp soda
1 tsp baking powder

In a large bowl, mix eggs and buttermilk.  Add oats and mix well.  Stir in molasses and oil.  Combine flour, salt, soda and baking powder.  Stir into egg mixture.  If batter is too thick, thin with a little milk.  This recipe works well for pancakes as well.

Apple Crisp Pancakes

Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.

We all really liked these pancakes.

http://www.bettycrocker.com/recipes/apple-crisp-pancakes/b067f08b-a9d7-4a75-9187-c181741dc561

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 7 Reviews

• Prep Time 15 min
 
• Total Time 25 min
 
• Servings 13

Ingredients

Streusel Topping

1/4

cup plus 2 tablespoons packed brown sugar

1/4

cup Gold Medal® all-purpose flour

1/4

cup old-fashioned or quick-cooking oats

2

tablespoons plus 2 teaspoons cold butter

Pancakes

2

cups Original Bisquick® mix

1/2

teaspoon ground cinnamon

1/4

teaaspoon ground nutmeg

1

cup peeled diced Granny Smith apple (1/4-inch)

1

cup milk

2

eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Save $$$ on your favorite brands

Directions

• 1In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
• 2In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
• 3For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablesppons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
• 4To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

CHOCOLATE CHIP COCONUT COOKIES

CHEWY OATMEAL CHOCOLATE CHIP COCONUT COOKIE 

 {My Favorite Cookie}

I agree with this statement.  So, so yummy!

http://www.melskitchencafe.com/2009/04/my-favorite-cookie.html

My Favorite Cookie

INGREDIENTS

• 1 cup oatmeal (not quick)
• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ---
• 1 cup butter, room temperature
• 1 1/4 cup light brown sugar
• 1/2 cup dark brown sugar (per food network 1/4# white sugar & .75 ounce of molasses -mix in food processor for 30 seconds)
• 2 large eggs
• 1 tablespoons vanilla
• 1 cup coconut
• 12 oz. semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.
2. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

WHOLE WHEAT COCONUT OIL CHOCOLATE CHIP OATMEAL COOKIES

We really liked these.  Made them Mother's Day 2014.
UPDATE: I made these one day and totally messed up.  I added whole wheat flour and white flour (so it was double the flour).  Couldn't figure out why they were so crumbly.  Figured out my mistake so then I doubled the batch.  It didn't really work.  Basically it turned into granola.  The cookies would never stick together.  But Scott loved it like that.  He ate it like granola.  I had also added peanut M&M's which made it really good.

http://www.melskitchencafe.com/whole-wheat-coconut-oil-chocolate-chip-oatmeal-cookies/

Yield: Makes about 3 dozen cookies

I haven't made these cookies with refined coconut oil but it should work also. The best way to describe the texture of the coconut oil should be sludgy. You don't want it completely melted but it shouldn't be completely solid. I usually scoop the coconut oil into a microwaveable liquid measuring cup or bowl and microwave for a couple of seconds (but usually my kitchen is warm enough that the coconut oil is the right consistency right out of the container).

Also, if using freshly ground whole wheat flour that is slightly warm from being ground, either let the flour come to room temperature or else chill the cookie dough for an hour or so, otherwise the cookies will spread while baking. I haven't made these with hard red wheat (only hard white wheat) but I'm sure that would work fine also; the cookies will be slightly darker in color and a bit more heartier tasting.

Finally, for those that are wondering about the oats, the reason I use both quick and old-fashioned is because I like the texture of the old-fashioned oats but using 100% causes the cookies to spread really flat - subbing out part of the old-fashioned with the quick allows the cookies to keep their soft, chewy shape while still giving lots of oat flavor.

UPDATE: After a few commenters indicated their cookies weren't spreading well, I ran into the kitchen to remake the recipe and weighed the flour this time in order to get the perfect amount. I've adjusted the flour amount from 2 3/4 cups in the original recipe to 2 1/2 cups (or 11.5 ounces). It really depends on how you measure the flour and if you are using freshly ground wheat flour or storebought (which tends to be slightly more compressed). Make sure to fluff the flour and measure lightly (as opposed to measuring out super compressed flour or shaking the cup to level). Thanks to those of you who made the recipe so quickly and reported back! If your cookies are still spreading using 2 1/2 cups flour, you may be overflouring and measuring too much flour in your cup.

1 cup lightly packed brown sugar

1 cup granulated sugar

1 cup extra-virgin coconut oil, soft but not melted (see note)

3 large eggs

1 teaspoon vanilla

2 1/2 cups (11.5 ounces) white whole wheat flour (see note)

1 1/4 teaspoon baking soda

1 teaspoon salt

1 1/4 cups quick oatmeal

1 1/4 cups old-fashioned oatmeal

12 ounces chocolate chips

Directions

Preheat the oven to 350 degrees F.

In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes. Add the eggs and vanilla and whip the mixture for 2-3 minutes. Stir in the flour, baking soda, salt, and oatmeal until barely combined - there should be a lot of streaks of dry ingredients remaining. Add the chocolate chips and mix until combined.

Scoop and roll the cookie dough into 1-inch (or so) balls and place 1-2 inches apart on a lined (with parchment or a silpat liner) or greased baking sheet.

Bake for 11-13 minutes until the edges are lightly golden and set but the middles are still soft.

Let the cookies sit for 2-3 minutes on the baking sheets after removing them from the oven before using a spatula to place them on a cooling rack to cool completely.

EM’S FAMOUS OVERNIGHT OATMEAL CINNAMON PANCAKES

EM’S FAMOUS OVERNIGHT OATMEAL CINNAMON PANCAKES

We all really liked these.  Loved being able to do batter the night before.  See note to cook slower than normal and I like to cook with either shortening, coconut oil or butter for pancakes.

http://www.melskitchencafe.com/2013/08/ems-famous-overnight-oatmeal-cinnamon-pancakes.html

Overnight Oatmeal Cinnamon Pancakes

YIELD: MAKES ABOUT 15-20 PANCAKES

Check out easy buttermilk substitutions here if you don't have the real stuff on hand. Plan ahead for this recipe - the batter needs to rest overnight in the refrigerator. Feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.

INGREDIENTS

• 2 cups quick oatmeal
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups buttermilk

DIRECTIONS

1. Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
2. The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!

CARAMEL APPLE CHEESECAKE BARS

CARAMEL APPLE CHEESECAKE BARS
Scott's b-day 2013.  Scott made them while I was outside with the kids, so there were some modifications made by him.  I am anxious to make these again and try them the "right" way :-)  He put the caramel on top before baking - which still tasted good but most of it went to the bottom and made a really hard crust on the bottom.  Also didn't do the streusel topping, but put old fashioned oats (instead of quick) sprinkled on top.  And used Figi apples instead of Granny Smith.

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened



Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract



Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Caramel Sauce: (can also make dulce de leche - see Best Bites cookbook pg 135)
heat over low heat until melted then cook for 5 min, stirring often.
1/2 c brown sugar
1/2 c white sugar
3/4 c heavy whip
1/4 + 1/8 butter
1 tsp vanilla

NO-BAKE CHOCOLATE CHIP GRANOLA BARS OR BITES (BALLS)

NO-BAKE CHOCOLATE CHIP GRANOLA BARS
http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/
These are seriously so easy to make.  Everyone really liked them.  I read the measurement wrong the first time and put way too many chocolate chips.  Put right amount next time - liked with more - 1/4 c just about right.

No-Bake Chocolate Chip Granola Bars

Healthier and cheaper than the store bought kind!

yield: 10 BARS

prep time: 2 HOURS INCLUDING COOLING TIME

cook time: 5 MINUTES

total time: 2 HOURS 5 MINUTES

INGREDIENTS:

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

DIRECTIONS:

In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don't seem to be staying together when you cut them, you may have not boiled the mixture long enough...you want it to make it just past the softball stage. OR you made them too thin or you didn't pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they'll become super hard!} The next time you make them, try boiling for an extra 15 seconds or so.

No-Bake Granola Bites

http://www.melskitchencafe.com/2013/08/no-bake-healthy-granola-bites.html

YIELD: MAKES ABOUT 30 BITES

Kira who sent me the recipe also includes 2 tablespoons ground chia seeds with the dry ingredients (I haven't used them when I've made them...yet!). Also, feel free to play around with the amounts, increasing or decreasing ingredients, adding dried fruit, coconut, etc. Just keep an eye on the consistency so that it still forms a mixture that sticks together when formed into balls. The coconut oil isn't absolutely necessary but I loved the smooth silkiness it gave to the granola bites plus if you use extra-virgin instead of expeller-pressed, you'll get a sweet hint of coconut.

INGREDIENTS

• 2 cups quick oats
• 1 cup crispy rice cereal (like Rice Krispies)
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

DIRECTIONS

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.