tag:blogger.com,1999:blog-22535116497819134792024-03-12T20:06:50.173-07:00Tough CookieTough Cookiehttp://www.blogger.com/profile/11898182139757712433noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2253511649781913479.post-86382307566471400312013-07-13T23:35:00.002-07:002013-07-13T23:35:27.346-07:00"Overnight Oats" from a Crock-potFirst time trying "Overnight Oats" using a Crock-pot. My experiment recipe is as follows.<br />
<br />
<ul>
<li>1.5 cups Rolled Oats </li>
<li>1 cup Almond Milk </li>
<li>1tsp Cinnamon </li>
<li>1tsp Vanilla Extract </li>
<li>3-4 cups Water </li>
<li>1/2 cup Brown Sugar </li>
<li>1/2 cup Cinnamon Applesauce </li>
<li>1/4 cup Slivered Almonds </li>
<li>Pinch of salt</li>
<li>Heaping handful of Raisins </li>
</ul>
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<br /></div>
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At about 1am I woke up to a good "early" morning with a wonderful smell</div>
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of the oats cooking. With a wondering mind I got up to check on it. An it's </div>
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a good thing I did because <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">what was supposed to take 7-9 hours on low heat </span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">only took 3 hours!!! </span>If I would have used steel cut oats it most likely would </div>
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have taken that long but I only had rolled oats. So I guess it takes 3! After</div>
<div>
transferring the oats over to a container I gave it a little taste an it was DELICIOUS !! </div>
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I can't wait to add a little cold almond milk to it tomorrow morning and have it for </div>
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breakfast!! My only thing is, you might need to add a bit more brown sugar which </div>
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you can happily add at any time without stressing over measurements. As well as </div>
<div>
reduce the amount of applesauce to 1/4 a cup instead of 1/2 or use a regular plain </div>
<div>
applesauce instead of a flavored like I did. Also you can add any kind of nuts or dried</div>
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fruit an you can add flax seeds, chia seeds, protein powder, etc. I can't wait to experiment </div>
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with this recipe further and see what really works best!!!! Stay tuned!! </div>
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Tough Cookiehttp://www.blogger.com/profile/11898182139757712433noreply@blogger.com0tag:blogger.com,1999:blog-2253511649781913479.post-30611655788394972242012-04-16T20:47:00.000-07:002012-04-16T20:47:36.326-07:00Baby Bluebird Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxC3wSe8l8Ui1a0Ex1zU67kRoZYDHzEaHBVdfCCEqXKtz5Q2GteN0R8igvkfpAbztrH7QnY-nhDr5R-TIfTuXzcpGCQalkhINKgJ6XfY4q4WPJ_9sal1d5_Mx6Ywg2-7gpeHHcENgTqp0/s1600/cakes_01467_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxC3wSe8l8Ui1a0Ex1zU67kRoZYDHzEaHBVdfCCEqXKtz5Q2GteN0R8igvkfpAbztrH7QnY-nhDr5R-TIfTuXzcpGCQalkhINKgJ6XfY4q4WPJ_9sal1d5_Mx6Ywg2-7gpeHHcENgTqp0/s1600/cakes_01467_l.jpg" /></a></div><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Vanilla Cupcake:</span></strong><br />
<div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first"> 1 1/2 cups all-purpose flour</li>
<li class="ingredient"> 1 teaspoon baking powder</li>
<li class="ingredient"> 1/2 teaspoon salt</li>
<li class="ingredient"> 8 tablespoons (1 stick) unsalted butter, room temperature</li>
<li class="ingredient"> 1 cup sugar</li>
<li class="ingredient"> 3 large eggs</li>
<li class="ingredient"> 1 1/2 teaspoons pure vanilla extract</li>
<li class="ingredient last"> 3/4 cup milk</li>
</ul></div><div class="ingredient last"><br />
</div><div class="ingredient last"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Directions:</span></strong></div><div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first">Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.</li>
<li class="step">In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.</li>
<li class="step">Add flour mixture and milk alternatively, beginning and ending with flour mixture.</li>
<li class="step last">Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.</li>
</ol></div><div class="step last"><br />
</div><div class="step last"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Chocolate Buttercream:</span></strong></div><div class="step last"><span style="font-family: Georgia;"><span style="font-family: Times New Roman;"> </span></span></div><div class="step last"><span style="font-family: Georgia;"><span style="font-family: Times New Roman;"> 3/4 cup sugar</span></span></div><span style="font-family: Georgia;"><br />
<li class="ingredient"> 3 large egg whites</li><br />
<li class="ingredient"> 1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature</li><br />
<li class="ingredient last"> 3 ounces semisweet chocolate, melted and cooled</li><br />
<div class="ingredient last"><br />
</div><div class="ingredient last"><strong>Directions:</strong></div><ol><div class="ingredient last">
<li class="step first"> Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.</li>
<li class="step first">Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.</li>
</div></ol><div class="step first"><br />
</div><div class="step first"><strong>Decoration: </strong></div><div class="step first"><br />
</div><div class="ingredient last">1 1/2 cups shredded coconut (about 5 ounces)</div><div class="ingredient last">Yellow and light-blue food coloring</div><div class="ingredient last"><br />
</div><div class="ingredient last"><strong>Directions:</strong></div><ol><div class="ingredient last">
<li class="step first"> Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.</li>
<li class="step first"> Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.</li>
</div></ol><div class="ingredient last"><br />
</div><div class="ingredient last"><br />
</div></span><div class="step last"><br />
</div>Tough Cookiehttp://www.blogger.com/profile/11898182139757712433noreply@blogger.com0