Molasses Oat Cake with Glazed Pineapple

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If you have checked me out recently on Instagram, you may have noticed that LongJohn and I just spent the last three weeks hanging out with my parents in Florida, where we both got a nice tan and the kid grew about four inches.

I didn’t do too much cooking while I was there, but I did make one or two things, and here’s one of them. My dad was trying to clear out the pantry in preparation for their trip back to the True North, so in my efforts to help him get rid of a few things, I came up with this puppy. It’s a good cake for the winter or the summer (I think).

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Preheat your oven to 350°F and spray or butter an 8″ x 8″ glass baking dish. Might as well polish off some of the brownies-from-a-box you made the day before. Gotta keep cleaning out that cupboard, right?

Molasses Cake Pineapple 1

Grab some butter (oh, the land where butter is always at a spreadable temperature!) and melt 3 tablespoons of it.

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Grab a small bowl and tip in 3/4 cup flour, 1/2 cup oats, and 1 teaspoon baking powder. Then assemble the rest of your stuff: 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch ground cloves, 1/3 cup molasses, 1 egg, and of course your 3 tablespoons melted butter. You’ll see here as well about 1-ish cup fresh (not frozen) blueberries. If you use frozen blueberries the juice from the broken blueberries will get all through the batter and alter the molasses taste. It might also take longer to cook.

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Take all the stuff that isn’t in a bowl with oats or is blueberries and beat that together.

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Take the blueberries and tip them in the bowl with the oats and flour and stir that a bit. Coating the blueberries in flour prevents them all from sinking to the bottom of the baking dish.

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Plop the oats, flour, and blueberries into the molasses mix and stir until smooth(ish).

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Spoon that into your prepared dish and bake for 25-35 minutes until a toothpick inserted in the centre comes out clean. This timing will really depend on how thick the glass on your dish is. I cooked this in a convection toaster oven which I think is slightly hotter than it says it is, and so it was done in 25 minutes. Put the cake, still in the dish, on a wire rack to cool completely.

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Now if you want to make it fancy, grab yourself a nice ripe whole pineapple. The pineapple trivet is optional.

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Cut the top and bottom of the pineapple up and then slice off the skin.

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Cut the pineapple into quarters along its core, and slice off the core from the quarters.

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Cut each quarter lengthwise into three pieces. Too complicated? Just cut it up any way you would like. I’m not your mother.

Molasses Cake Pineapple 11Coat each one of the pineapple pieces in granulated sugar.

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Set those aside for a minute.

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In a large skillet or frying pan (or saucepan, whichever is your biggest), melt another 3 tablespoons butter.

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Cook all the slices of pineapple in the skillet on medium heat until they’re cooked through and kind of shrunken, about 8-10 minutes. If you don’t have room to cook them all in the pan at once, wait until some of them shrink before adding a few more slices.

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Remove from pan and set on serving plate. They will start to ooze thick sugary juice.

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Add 3 tablespoons water to the butter and sugar in pan and let it thicken, stirring, JUST until it starts to brown then remove immediately from the heat. It will continue to brown as you stir, off the heat.

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Drizzle that over the pineapple.

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You can serve them hot but if you leave the caramel on the pineapple as it cools it will slowly dissolve back into the juice, leaving a nice sauce you can spoon over the pineapple and the square when you serve it.

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Enjoy!

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PB & J Gooballs

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These are a great little snack when you’re on the go and need some protein. Or when you are pacing around your house with a small baby and have only one hand to get sustenance. Also good for children as a wee treat when they come home from school (although if you’re going to feed these to children under 1 year of age, replace the honey with maple syrup or something else, because botulism ain’t a joke). They were called “snack bites” on the website where I got the original idea but I think GOO BALLS is a way better term. So gooballs they will be. These ones taste like a peanut butter and jam sandwich, but you can pretty much customize these however you would like.

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Your basic ingredients are as follows: 1 cup oats, 1/2 cup peanut butter (or sun butter, or whatever), and 1/4 cup honey. The rest is up to you.

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I added in a few tablespoons ground flax, for health reasons.

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And a handful of Reese peanut butter chips, for non-health reasons.

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And some freeze-dried raspberries, because I had them on hand and they’re tasty as heck. Any dried fruit will do, provided you cut it up pretty small.

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Assemble all your dry ingredients. I crumbled the raspberries in my hand so they were smaller.

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Tip in the wet ingredients.

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Stir!

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Chill that for about 30 minutes, then take it out and roll a couple tablespoons’ worth of it into a ball. Repeat until you run out.

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Store these suckers in the fridge to keep them firm and less sticky. ENJOY!

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Banana Chocolate Breakfast Cookies

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These popped up on my Facebook feed a few weeks ago and they looked so easy I figured there was no harm in trying them. And they’re fantastic! Switch out the oats for gluten-free oats and you can please those with dicky digestive systems. Replace the chocolate chips with dried fruit or nothing and it’s a great treat for wee folks who are learning how to eat solid foods with their hands. Shove some peanut butter in there and you have a handy dog treat. It’s really a versatile little cookie full of natural sweetness and texture.

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Plus it’s basically only got three ingredients, so it was an instant hit with Cait of chicken-salsa-cheese fame. I used slightly more than three ingredients because I was out of chocolate chips so I made do …

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I doubled this recipe because in a house with a large male and a very pregnant female these bite-sized morsels were simply not big enough. Start by preheating your oven to 350°F and lining a large baking sheet with parchment or spraying it with cooking spray.

Grab yourself at least 2 large ripe bananas (this is also a good recipe for when the bananas are just starting to go, and you don’t want to chuck them in the freezer for YET ANOTHER banana bread batch).

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Mash the crap out of those suckers. Not just a little bit of mashing, like you’d have for banana bread, where you want the chunks.

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I’m talking full-on banana soup. Yes. There is no picture. It was too gross.

Add in 1/4 cup chocolate chips (or whatever else you have that you want to use: this is a few spoonfuls each of dark chocolate bar, broken up, Skor bits, and peanut butter chips).

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Now tip in 1 cup oats (a little bit of shredded coconut and some ground flax would be nice here too, I think).

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Stir-stir-stir! Plop flattened gobs of those things on your baking sheet and shove it in the oven for about 15 minutes.

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These bigger ones took about 18), then let sit on the cookie sheet for about five minutes before eating.

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Definitely eat them warm – and all at once!

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Apricot Oatmeal Loaf

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I’m always looking for new ways to put more fibre into my baking that don’t necessarily involve bran (I feel like that sentence alone puts me in the “grown-up” category.  And you know what’s good for you if you’re not getting enough fibre? APRICOTS. So I made an apricot loaf. And if you like apricots you can make one too.

Apricot Oatmeal Loaf 1

Preheat your oven to 350°F and spray or butter a loaf pan in preparation. In a medium-sized bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 cup granulated sugar. I don’t even have a picture of it because it’s just a bowl of white (and because maybe I forgot). Sprinkle in 1 teaspoon cinnamon and 1 teaspoon nutmeg for colour (and flavour).

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Because I forgot, you get a slightly more interesting picture of chopped apricots instead.

In a small bowl, scramble together 2 large eggs.

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Then tip in 1/2 cup melted butter, 1/2 cup plain yogurt (or fruity yogurt, maybe apricot yogurt, it’s up to you), 1/3-1/2 cup apricot jam, and 1/2 cup milk.

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Pour that wet stuff into the dry stuff and stir until combined. Then pour in 1 cup oats and 3/4 cup chopped dried apricots. Stir stir stir!

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Smooth that into your pan and then bake for about 1 hour, until a deep caramel brown and a toothpick inserted in the centre comes out clean. Let it mostly cool in the pan and tip it out onto a rack to cool completely.

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I’m really enjoying it toasted, with butter, for breakfast.

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Oatmeal Chocolate Chunkies

Oatmeal Chocolate Chunkies 17 I made these to serve a double purpose: to provide cookies for the shindig last week (which was my parents’ 40th wedding anniversary), and also for the birthday of one of my coworkers – so I froze the dough for the birthday (which is tomorrow, yay!) and made the rest up for the party. I made these traditional oatmeal chocolate cookies with a little bit of a twist – the addition of some chipotle spice. It’s not excessive, but feel free to omit the spice if you wish. Oatmeal Chocolate Chunkies 16

Start by creaming together 1 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until it’s all lovely and fluffy.

Oatmeal Chocolate Chunkies 1 Beat in 2 eggs and 2 teaspoons vanilla. Oatmeal Chocolate Chunkies 2

Now whisk together 2 cups flour, 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and then — DRAMATIC PAUSE — 1/2 teaspoon chipotle powder.

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Then mix in about 1 cup oats. If you want them more oaty and nubbly, then add in 2 cups total – that’s up to you. The more oats you add the more structure the cookie will have. I was looking for flat and crispy so I only put in the one.

Oatmeal Chocolate Chunkies 10 Chop up as well a large amount of chocolate. This worked out to about 2 cups chopped Belgian chocolate. Mmmm … Oatmeal Chocolate Chunkies 8

Now chuck the dough in the fridge for a little bit to chill so it’s easier to manipulate. Preheat your oven to 350°F and line some baking sheets with parchment. Plop rolled teaspoons of the dough onto your baking sheet and spread them out as they will flatten and expand while baking. I put them too close in these pictures so act accordingly.

Oatmeal Chocolate Chunkies 12 Bake the cookies for about 10 minutes, rotating the baking sheets halfway through, until the centres are set. Let the cookies cool on the rack for about five minutes before putting them on a wire rack to cool completely. Enjoy! Oatmeal Chocolate Chunkies 14

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies 15You’ll have to forgive the photo quality here: I mixed the dough in the dead of night and then made the cookies at the crack of dawn so they’d be a nice birthday surprise for the Pie.  This dough is very soft so I would recommend baking your cookies from frozen(or at least chilled). Peanut Butter Oatmeal Cookies 1

Start with 1/2 cup butter and cream that together with 1/2 cup brown sugar and 1/2 cup granulated sugar.

Peanut Butter Oatmeal Cookies 2Now crack in 2 eggs, tip in 2 teaspoons vanilla, and scoop in 2/3 cup peanut butter (crunchy or smooth, up to you). Beat the crap out of that. Peanut Butter Oatmeal Cookies 3

In another bowl, whisk together 2 cups flour, 1 teaspoon pumpkin pie spice (or just cinnamon and a touch of nutmeg), and 1/2 teaspoon baking powder. Tip that into the other stuff and mix it until a soft dough forms.

Peanut Butter Oatmeal Cookies 4Add in 1 cup oats and 1 1/3 cups peanut butter chips (that’s basically a whole package). Mix, mix, mix! Peanut Butter Oatmeal Cookies 6

Roll the dough into golf-ball-sized chunks, set them on a baking sheet, and freeze them (or don’t – but this is what I did in order to keep the secret).

Peanut Butter Oatmeal Cookies 8Once they’re frozen, transfer them to an airtight freezer bag if you’re not making all of them right away. Peanut Butter Oatmeal Cookies 10

When you’re ready to bake, preheat your oven to 350°F and set your cookie balls on a baking sheet – leave a decent amount of space between them. If the dough is soft, squish the cookies a bit to flatten them. If not, then shove them in the oven for a while and squish them after about 5 minutes. I baked these for about 12 minutes, until the bottoms were a dark brown and the tops were golden. Leave them to solidify on the pan while they cool and then leave them on a table for your husband to discover when he wakes up in the morning.

Peanut Butter Oatmeal Cookies 11Cookies for breakfast? Yes please! Peanut Butter Oatmeal Cookies 12

Banana Oatmeal Bran Muffins

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I’m not a huge fan of bran muffins, to tell the truth. I mean, the older I get the more I appreciate their functionality in my diet, but they’re still not a favourite. The Pie absolutely LOVES them, though. I swear he’s actually seventy. So I thought I’d play around with the mixture a bit and see if I could come up with something that still had all the benefits of bran with a bit more of a flavour, and these not-too-sweet muffins did the trick.

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These can also be frozen in their unbaked form for cooking up later, which is handy for me as I am yet again filling up friends’ freezers in anticipation of future little ones. All you do is scoop the mixed batter into cupcake liners, freeze them, and then add five minutes to the baking time when you bake them from frozen. Easy peasy.

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But of course you want to try some of these puppies right away. So preheat your oven to 350°F and line some muffin tins with liners (or give them a good spraying or buttering, whatever suits). I doubled this recipe (so I could freeze some) so don’t be alarmed at the massive amounts in the pictures. Deep breaths.

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In a bowl, whisk together 2 cups all-purpose or whole wheat flour, 1 cup oats (rolled, not steel cut), 1 cup bran, 2 tablespoons sugar, and 1 1/4 teaspoon baking soda. That’s your dry bowl.

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For your liquids you’ll likely need a bit more preparation. First, I had some bananas in the freezer that needed thawing out, but when they were good and squishy I went ahead and mushed up 3 ripe bananas.

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You’ll also need some buttermilk. If you don’t have buttermilk you can simply sour regular milk by adding 1 tablespoon lemon/lime juice or vinegar to every cup of milk you use and letting that sit for about 5 minutes. For this recipe you’ll need 2 cups buttermilk/soured milk. I also opted to switch out the traditional molasses used in bran muffins for 1/2 cup honey. In addition to that in your liquid bowl you’ll need 1 large egg and 4 tablespoons melted butter.

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Mix both the liquids and the dry stuff well, but SEPARATELY. The whole trick with muffins is not mixing them too much. I think in this case with me trying to incorporate the bananas I ended up overmixing but you should try not to do that.

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Your batter should still be pretty lumpy when you tip in 1 cup raisins or nuts (optional).

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Scoop your batter into your prepared tins and either freeze them or bake them for about 25 minutes, until a toothpick inserted in the centre muffin comes out clean.

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Let those cool in the pan about 5 minutes before scooping out to a wire rack to cool completely.

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I like eating them still-hot with a wee bit of butter. So good!

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Peanut Butter Porridge

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The inspiration for this delightful twist on the classic parritch recipe comes from the ever-brilliant Foodess and it’s a new favourite in this house. You can use any kind of oats you want for this dish. I prefer the steel-cut oats because they have a nice texture for oatmeal, though they take longer to cook than old-fashioned oats. The measurements below serve two for a nice warm breakfast on a very cold day. You can easily expand the recipe: just remember that the ratio of oats to liquid is 1:2. If you like to add extra ingredients like coconut or dried fruit to the porridge before cooking, just add a few extra splashes of water to compensate.

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Plop 2/3 cup oats into a smallish pot with 1 1/3 cup water (or milk, if you want to be extra luxurious, or coconut milk or soy milk or rice milk or unicorn milk or whatever). Add in about 1/3 cup shredded dried coconut as well, if you like.

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Tip in as well 2 tablespoons peanut butter (or almond butter or sunbutter or whatever kind of that sort of thing you like) and let that melt into the mess.

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Bring to a low simmer, stirring often, until it gets all thick and glutinous. If you get it so thick that your spurtle (that’s the wooden stir stick thingy) stands up in the centre then it’s thick enough for your average Highlander but you might want to take it off the heat before that point for your own personal taste.

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Scoop the porridge into two bowls (soak the bottom of your pot with water while you eat so you can clean it more easily later). Sprinkle with brown sugar and decorate with slices from a banana.

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Serve with a little bit of milk to cool it down and add a bit of liquidity.

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Momofuku’s Crack Pie

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When I first saved this recipe in my Evernote folder, “crack pie” was super trendy. But that was like FOUR YEARS AGO. I am so not trendy. But I had 8 egg yolks left over from making meringues and this is a great way to use them up. The measurements are a bit finicky, probably, I suspect, because they were converted from metric for American audiences, but still workable. I made the cookie crust the day before, just because there are a lot of steps to follow.

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To make the oat cookie for the crust: Preheat your oven to 375°F and line a baking sheet with parchment paper. Technically you’re supposed to do this in a 9″ x 13″ pan but mine was dirty so what’re you gonna do …

In a bowl, whisk together 2/3 cup plus 1 tablespoon all-purpose flour, 1/8 teaspoon baking soda, and 1/8 teaspoon baking powder.

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In the bowl of your electric mixer, cream together 1/2 cup butter, 1/3 cup brown sugar, and 3 tablespoons granulated sugar.

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Beat in 1 egg until well combined.

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Then tip in your flour and mix that in well.

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Finally, add 1 cup oats and stir until fully blended.

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Press your cookie dough (because that’s what it is, surprise!) onto your pan.

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Bake for 20 minutes, then cool it completely on a wire rack.

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Those black spots are my buttery fingerprints, burned to a crisp.

Bust it into pieces.

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To construct the cookie crust: Take the crumbled bits of cookie and chuck them in your food processor together with 1/4 cup butter and 1 1/2 tablespoons brown sugar and pulse until you have fine, clumpy crumbs.

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I actually found it easier (because my processor is super small) to pulse the cookie on its own and then add in the butter and sugar.

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The crumbs should stick to themselves when you press on them.

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Divide the crumbs between 2 10″ pie pans. These are 9″, which will make the filling a bit thicker which means I will have to bake them for a little longer but that’s fine. I rarely use my 9″ pans as it is, so don’t freak out and buy a 10″ one unless you plan on making a lot of skinny pies.

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Press the crumbs onto the bottom and up the sides of the pan. I may have gone a bit too high up the sides. Crack pies are pretty low-profile.

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Now, in a bowl (don’t use a mixer for this as you’ll beat in too much air), whisk together 1 1/2 cups granulated sugar, 3/4 cup plus 3 tablespoons brown sugar, and 1/3 cup plus 1 teaspoon powdered milk (if you are unfamiliar with powdered milk, you can usually find it in the coffee/tea aisle of the grocery store).

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Melt 1 cup butter (it’s a lot, I know) and stir into it 3/4 cup plus 2 tablespoons heavy (whipping) cream and 1 teaspoon vanilla.

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Gently whisk the butter/cream into the sugar/powdered milk.

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Then grab your 8 egg yolks. I am so pleased with how these fit into my storage container. It’s highly satisfying.

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Ever-so-gently whisk the yolks into the rest of the mixture, careful again not to mix in too much air (fluffy crack pie filling will puff up and be way not as good).

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Divide the filling between the two crusts.

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The recipe told me to bake the pies one at a time, but as it involves temperature changes I decided it would be a waste of energy to do so, so I did them both at once. Bake the pies for 15 minutes, then lower the heat to 325°F and bake for a further 10 minutes, until the surface of the filling is a nice even brown and bubbling. I had to bake the one in the white pan for an extra 5 minutes, simply because it was thicker.

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Set the pies on a wire rack to cool and then cover them and shove them into the fridge. Crack pie is meant to be served cold, and even cold it’s gooey, like a giant butter tart. It’s a bit obscene, actually.

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Before serving, dust the surface of the pie with icing sugar.

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Slice and serve!

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Apple and Spice Porridge: In the Woods

 

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This wolf spider and I had a disagreement about where I should tie my laundry line.

There’s nothing like a hot breakfast after crawling out of your warm sleeping bag on a crisp morning at the crack of dawn. While we abandoned our rainy campsite with dampened spirits and dampened everything else, I wanted to continue on with the camp menu, seeing as I had everything ready in any case.

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This creamy version of our traditional porridge is adapted from The Camping Cookbook and adds a nice bit of luxury to a morning spent in the woods. Even a super rainy one.

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Dump 1 1/4 cup milk into a saucepan and bring it to a low boil.

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Add in 1/2 teaspoon salt and 2/3 cup oats and cook, stirring, until the mixture starts to thicken.

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Sprinkle in 1/2 teaspoon allspice and 1/2 teaspoon cinnamon and reduce the heat a little bit.

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Grate up 1 large apple. I’ve never grated an apple before. It’s oddly satisfying.

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Tip that into the mix and stir until it’s heated through.

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Serve with honey drizzled over top. Perfect.

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Apple Spice Porridge in the woods 10