Oatmeal Raisin Muffins

Yep, here I am again with oats.  You are likely thinking that my alias is The Crazy Oatmeal Lady.  Seriously, I love oats.  It's my preferred grain.  I just love the flavor! Anyhow, here is a low-sugar oatmeal raisin muffin - made with honey and no oil.  Not crazy about raisins?  Substitute chocolate chips or craisins etc.  These are perfect for brunch, a snack or a breakfast on the go!  Light and fluffy, you will be sure to enjoy.

Oatmeal Raisin Muffins

Serves 12

Ingredients:

1 Cup Old-Fashioned Oats

1 Cup All Purpose Flour

1 Tablespoon Baking Powder

3/4 Teaspoon Salt

1 Teaspoon Cinnamon

1/2 Cup Raisins

1/3 Cup Applesauce

1/4 Cup Honey

1 Teaspoon Vanilla

1 Egg

1 Cup Milk

Step 1:  Preheat oven to 425 degrees Fahrenheit.  Prepare your muffin tin by spraying really well with oil or by lining it with paper muffin cups.

Step 2:  In a large bowl, combine the dry ingredients:  oats, flour, baking powder, salt, cinnamon and raisins.  Mix well.  Set aside.

Step 3:  In a separate bowl, combine the wet ingredients: applesauce, honey, vanilla, egg and milk.  Stir until well combined.  

Step 4:  Add the wet ingredients to the dry ingredients and mix until just combined.  

Step 5:  Disperse the batter evenly among the muffin tin.  Place in the oven and bake for 15 minutes, or until a toothpick inserted comes out clean.

Peanut Butter, Chocolate Chip Mug Cake

I have this new addiction.  Same old flavors . . .new creation:  Peanut Butter, Chocolate Chip Mug Cake.  Cooks in 1 minute via the microwave and is only 4 ingredients.  Yes, it's true.  1 minute, 4 ingredients.  You can thank me later.

Peanut Butter, Chocolate Chip Mug Cake

Serves 1

Ingredients:

1 Egg

1/2 Teaspoon Vanilla 

1/4 Cup Peanut Butter (or 4 Tablespoons)

1-2 Tablespoons of Semi Sweet Chocolate Chips

In a microwave safe mug, add the egg, vanilla and peanut butter.  Stir until well combined.  I use a fork, it tends to break up and mix the ingredients very well.  Once well combined, stir in the chocolate chips.  Microwave for 1 minute.  Cool a few minutes before eating - just so you don't burn your tongue.  Enjoy!

Please Note:  In the above photo, I used a very large, over-sized coffee mug.  If this were made in a regular-sized coffee mug, it would puff up while cooking up to the rim!

Cloud Bread

Have you ever come across a recipe that just sounded so interesting that you had to try it?  This recipe is one of those for me.  I've seen it around the web in varying forms, but finally just had to give it a try.  It is a carb-free recipe . . .but that doesn't really interest me.  I was more intrigued by the fact that so few ingredients when prepared the right way . . .could taste unlike their original form.  In this recipe, you take eggs and cream cheese . . .and in the end, the final product doesn't even taste like cream cheese OR eggs.  ** Mind.Blown**  What you do end up with though - is a very soft, pillow-y and delicious bread substitute.  One thing about this recipe though - it was super simps because I had the right tools.  If I didn't have a mixer or my mini food processor, I'm not sure it would have turned out so well.  Regardless, everyone in my family loved the 'bread' and is already begging for it again.

Cloud Bread

Yield:  9 Pieces

Ingredients:

3 Eggs

3 Tablespoons Cream Cheese (or 1.5 ounces total - if you prefer to go by weight)

1/4 Teaspoon Cream of Tartar

Rosemary

Step 1:  Preheat the oven to 300 degrees Fahrenheit.  Next, line a very large baking sheet with parchment paper - or use two smaller baking sheets.  Set aside.

Step 2:  Separate the eggs.  Place the egg whites in one bowl, egg yolks in a different bowl.

Step 3:  Add the cream cheese to the egg yolks.  With a fork, mash and blend until it becomes fully combined.  If you have a small food processor - you can use it here instead doing this the old-fashioned-by-hand method.  Set aside.

Step 4:  Add the cream of tartar to the egg whites.  Whip the egg whites until stiff peaks form. 

Step 5:  Fold the yolk mixture into whipped egg whites.  Do this very gently and until just combined.

Step 6:  Scoop the mixture by spoonfuls out onto the parchment paper.  I used an ice-cream scoop and got 9 rounds.  Depending on how stiff you beat your egg whites, you may want to flatten them a bit.  They don't really spread while baking.  Season with crushed rosemary.

Step 7:  Place in the oven and bake for 17-20 minutes, they will be a light tan color.  Then, turn on the broiler (or crank the heat) and bake a minute or two longer until the tops brown.  Remove from the oven and cool slightly before serving.

To store, place in an air tight container.  However, I doubt they'll last long enough to actually store!

Roasted Garbanzo Beans

Healthy Snack Alert!  High in fiber, fills you up and it's yummy.  Back in my food retail management days . .sometimes we had garbanzo beans on the menu (aka chickpeas).  If there was a lot leftover, I'd roast them up for the staff with a drizzle of oil . . .so easy!  I'd pop them in the oven and boom!  A few minutes later - a tasty, crunchy snack for the people who made my job easier.  

I found myself craving these the other week . . .I think it was all the upcoming food ads for the Superbowl and recipes and such.  I'm not a huge snack or munchy person.  However - all those ads in magazines and online for Superbowl this cracker and Superbowl that cracker . . .left me wanting something munchy.  So, I revived this oldy but goody recipe.  

It is so easy to make . . and they are great right out of the oven.  If you don't devour them right away, you can store them in an airtight container for up to a week.  However once stored - they tend to lose their crunch.  They are still amazingly delish . . .just not crunchy.  

Still not sold?  Well, let me tell you this:  I don't even really like garbanzo beans.  For real.  If they are in a soup or salad etc etc . . .I pick them out and avoid them like the plague.  I find the taste and texture completely vial.  However, something about roasting these  . . .completely turns them into something magical and yummy.  True story.

Roasted Garbanzo Beans

Serves Several as a Snack

2 (15.5 oz) Cans Garbanzo Beans

2 Tablespoons Olive Oil

1 Tablespoon Seasoning Blend of Your Choice (I like Nature's Seasoning)

Step 1:  Preheat oven to 400 degrees Fahrenheit.

Step 2:  Open up the cans of beans and drain them in a colander.  Rinse them well.  Then, you will want to dry them.  An easy way to do this is to line a baking sheet with a clean kitchen towel or some paper towels and pour the beans onto the towel(s).  By using a rimmed baking sheet - it will help prevent the beans from rolling around and escaping to the floor.  Once on the towel(s), rub them with the towels to remove the excess water.  

Step 3:  Remove the towel(s) from the baking sheet and leave the beans on the baking sheet.  Drizzle with the olive oil and give the beans a good stir with a spatula to get them coated.

Step 4:  Place in the preheated oven and bake for 45 minutes . . . until dark brown.  Remove from oven and sprinkle with the seasoning of your choice.  Be sure to let them cool long enough so you don't burn yourself eating them.  Enjoy!

Beer Bread

Why would anyone buy beer bread mix from a retailer when it is so easy to make?  Seriously, it is crazy easy to make yourself.  No lie.  Just a few simple ingredients . . .and voila!  Beer Bread.  Great with soups, stews, dips etc etc etc.  Or by itself . . .with a thick layer of butter.  Just sayin'.

Beer Bread

Yield:  1 Loaf

Ingredients:

3 Cups Self Rising Flour

1/4 Cup Sugar

1 and 1/2 Cups Beer (12 oz)

4 Tablespoons Butter, melted and divided (3 TB + 1 TB)

Step 1:  Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.

Step 2:  In a bowl, mix together the dry ingredients:  the flour and sugar.  Once blended, add in 3 tablespoons of the melted butter and the beer.  Stir until mostly smooth (don't worry about having it a little lumpy).

Step 3:  Pour the the batter into the prepared bread pan and spread out evenly.  Drizzle with the remaining 1 tablespoon melted butter on top of the batter.

Step 4:  Place the filled bread pan into the preheated oven and bake the bread for 45 to 50 minutes, until a toothpick inserted into the top of the loaf comes out clean.  

Step 5:  Remove the bread from the oven and let cool for 5 minutes.  Then, turn it out of the pan and let it finish cooling on a rack.  Once cooled, slice and serve!

I prefer a good dark beer and used Guinness for this recipe.  But, use what you like for beer.

Healthier Oatmeal Raisin Cookies

Yep, me and my oatmeal . . back at it again!  I'm beginning to think that my face should be on the oatmeal canister . . .but nobody wants to see that ;)  Any how, I ran across this recipe on Pinterest  and it intrigued me.  So, I modified it a bit to what I had in the house (regular oats, not quick cooking ones) - and it resulted in soft, puffy-yet-chewy, super yummy cookies.  I also used honey as the sweetener (which is different than the original recipe as well).  Furthermore, I portioned my cookies out with a tablespoon-sized scooper - and the recipe then yielded 21 cookies for me.  If you are an oatmeal raisin fan and love a more healthy alternative to the traditional recipe - this one is for you!  And truth be told  . ..I've been eating them for breakfast.  Hey, they are oatmeal and fruit!

Healthier Oatmeal Raisin Cookies

Approximately 20 Cookies

Ingredients:

1 Cups Oats

3/4 Cup + 1 Tablespoon All Purpose Flour 

1 1/2 Teaspoons Baking Powder

1 1/2 Teaspoons Ground Cinnamon

1/8 Teaspoon Salt

2 Tablespoons Unsalted Butter, Melted

1 Large Egg

1 Teaspoon Vanilla Extract

1/2 Cup Honey

1/4 Cup Raisins

Step 1:  In a large bowl, combine the the oats, flour, baking powder, cinnamon and salt. Stir until well combined. 

Step 2:  In a separate bowl, add the melted butter, egg and vanilla stir until well combined.  Next, add in the honey and stir until combined.

Step 3:  Pour the liquid mixture into the bowl of dry ingredients.  Mix until just incorporated.  Fold in the raisins. Place in the fridge and let it chill for 30 minutes.  This will give the oats time to soften and have the batter turn thick and more dough-like.

Step 4:  Preheat the oven to 325°Fahrenheit.  Prepare a baking sheet as needed.  Scoop out the cookie dough - 1 Tablespoon at a time.  They will spread a little, so don't put them too close together (no need to flatten them).  Bake at 325°F for 9-10 minutes, just until the edges are beginning to slightly brown. Remove from the oven and cool on the pan for 10 minutes before removing them.  Once removed, let them finish cooling before putting away.

Pasta Carbonara with Bacon and Mushrooms

Carbonara . . you know the one.. ..it's on every Italian menu but no one ever really knows what the sauce is made of . . .is it creamy?  Is it cheesy?  Well, I'm here to help you with that today.  This dish is incredibly amazing.  Carbonara pasta sauce is actually egg . . .yes, you read it right:  EGG.  Don't let it scare you . . .it will turn out very velvety and when you add the bacon and mushrooms - oooo la la!  Faaaaaaaaancy!  You mouth and stomach will thank you!

Pasta Carbonara with Bacon & Mushrooms

Serves 4

Ingredients:

1 Pound Bacon

1 Pound Mushrooms, Sliced

6 Garlic Cloves

4 Egg Yolks

1/2 Cup White Wine

8 oz Pasta (I used whole wheat spaghetti)

Black Pepper (optional)

Parmesan (optional)

Step 1:  Cube the bacon into small bits.  In a large fry pan, cook the bacon over medium-low heat.  Do not rush this - you want it to render the fat. 

Step 2:  While the bacon is frying, fill a large pot with water (for the pasta) and bring to a boil.  Cook the pasta as directed on the instructions, but do not toss the water!  You will need some of the pasta water for the sauce.  I recommend reserving about 2 cups worth of water.

Step 3:  Once the bacon is nice and crispy, drain it on a cookie sheet lined with several paper towels.  Before dumping it on the cookie sheet though, reserve about 1 tablespoon of the bacon grease.  

Step 4:  In the same fry pan you used for the bacon, add the mushrooms and garlic along with the reserved bacon grease.  Add the wine and cook the mushrooms until soft.  Be sure to scrape the bottom of the pan to collect any of those tasty bits of bacon that may have stuck to the bottom!  Once the mushrooms are softened - add the bacon back to the pan and turn off the heat (burner).  

Step 5:  

Once your pasta is cooked and some water is reserved and the pasta is drained . . . it's time to temper your egg yolks!  In a bowl or large measuring cup, beat the egg yolks with a fork until broken up and a bit frothy.   Add a tablespoon of the still-hot pasta water to the yolks and beat with a whisk or fork until fully incorporated.  Repeat this a few times, until the egg yolks are warm and not too thick.

Step 6:  Add the drained pasta to the bacon/mushroom mixture and then pour the tempered egg yolks on top.  Mix or toss thoroughly.  The heat from the pasta will cook the eggs leaving you with a very velvety sauce.  If it seems too thick, add a little more water and toss until your desired consistency.  Remember, carbonara is not a sloppy sauce - it is something that should stick to the pasta, but not leave a puddle at the bottom of the dish or pan!

Step 7:  To serve, sprinkle with black pepper and Parmesan.  Enjoy!

Note:  If you are unfamiliar with how to temper eggs (or egg yolks as in this recipe) - here is a good explanation.