Apple Cinnamon Steel Cut Oats

Tags

apple, cinnamon, maple syrup, oats

So I finally got to cross another apple recipe off my list! My husband is a huge oatmeal fan, and I knew I had to make this for him. This was his first time trying steel cut oats, and I think he’s still on the fence about them. Personally, I have trouble eating old-fashioned oatmeal now. It’s just too mushy and I prefer the heartiness of the steel cut oats. But even with the different texture, he still enjoyed the recipe! The flavor is fresh and lightly spiced with delicious chunks of apples, and perfect to warm you on a cold fall or winter morning. Just make sure to use sweeter apples as a garnish, because I made the mistake of using granny smith and they were a little too tart of a contrast.

Next on the apple list… apple pie or apple dumplings!!! 🙂

Apple Cinnamon Steel Cut Oats

1 tablespoon butter
1 cup steel cut oatmeal
4 cups hot water
1¼ teaspoon cinnamon
1 pinch nutmeg
¼ teaspoon cardamom, or 2 cardamom pods
¼ teaspoon kosher salt
1 cup chopped apple
¼ cup pure maple syrup
¼ cup chopped walnuts, for garnish if desired
¼ cup chopped apples (sweet apples are best), for garnish if desired

In a medium sauce pan over medium heat, melt the butter. Add in the steel cut oats and toast until fragrant, about 2 minutes. Add hot water and stir in cinnamon, nutmeg, cardamom and salt. Bring to a boil then cover and turn heat down to low; allow the oats to cook for 20 minutes.

Remove lid and stir in chopped apples and maple syrup. Continue cooking, uncovered for 10 minutes, or until oats reach your desired texture. Serve in a bowl and garnish with walnuts, chopped apples and a drizzle of maple syrup.

Source: My Baking Addiction

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Pumpkin Oatmeal Cookies with Cranberries and White Chocolate

Tags

cherry, chocolate, cranberry, oats, Pumpkin

The holidays are just around the corner and it’s time to start thinking about holiday baking! These cookies are perfect for this time of year. They’re wonderfully spiced, while pumpkin and cranberry just scream fall! And the colors are perfect for Christmas time, too. Who doesn’t love receiving cookies and other baked goods as a gift! 🙂Around this time last year, I first discovered these wonderful cookies. I fell in love with them immediately, along with everyone who got to try any. I even made an entire batch as a Christmas gift for a coworker, and she wouldn’t even share any! I was already getting requests for these cookies, so I figured I better get baking. You must try these cookies, and of course you can change them up as you like. Semi-sweet chocolate or white chocolate, cherries or cranberries… whatever you want, as long as you try them!Pumpkin Oatmeal Cookies with Cranberries and White Chocolate
Note: Chopped dried cherries are a great alternative for dried cranberries.
Yield: about 4 dozen cookies

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon grated nutmeg
Dash of allspice
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1½ cups old-fashioned oats
1 cup white chocolate chips
1 cup dried cranberries

Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.

In a medium bowl, combine the flour, baking soda, spices and salt; whisk to blend. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla, then blend in the pumpkin puree until well incorporated. With the mixer on low speed, mix in the dry ingredients just until incorporated, then stir in the oats. Using a rubber spatula, fold in the white chocolate chips and dried cranberries until evenly combined.

Drop by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Bake 12-14 minutes, or until the cookies are lightly browned, rotating the sheets halfway through baking. Allow to cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Source: Annie’s Eats

Apple Pie Muffins

Tags

apple, cinnamon, oats

Let the apple recipes begin! The first thing I was able to knock off my apple list were these muffins. Two apples used up, and a whole frig crisper to go still! I bookmarked these muffins as soon as I saw them. I was doubtful that they’d taste like apple pie, and I still don’t think they do though the spices are very similar. But I’ve had other apple muffins before, which are pretty good, but these were super good! I think it might have been the topping… or the spices… either way, it all combines to make a delicious muffin!If you keep the apple chunks large, you really get bites of apple goodness. Just don’t do like me and overfill the cups. The recipe said 12 muffins, so I was determined to have 12 muffins. I’m thinking I could have had 14 or 15, and then I wouldn’t have had overly large muffin tops. Still tasted good though, so it’s all good!Apple Pie Muffins
Note: 2 teaspoons of pumpkin pie spice can be used to replace the spices
Yield: 12-14 muffins

Muffins:
2¼ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice
1 teaspoon baking soda
½ teaspoon kosher salt
1 egg
1 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla extract
1½ cups packed brown sugar
2 cups peeled, coarsely chopped Granny Smith Apples

Topping:
½ cup packed brown sugar
⅓ cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners.

In a large bowl, whisk together the flour, baking soda, salt, and spices; make a well in the center. In a small bowl, whisk together the egg, buttermilk, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. Pour the butter mixture into the well in the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top; do not overfill.

To make the topping, stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Drizzle in the melted butter, mixing until well blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffins spring back when lightly pressed. Cool in the pan for 5 minutes, then remove the muffins to finish cooling on a wire rack. Store at room temperature.

Source: Slightly adapted from My Baking Addiction

Zucchini Nut Bread Cookie Sandwiches

Tags

cream cheese, oats, walnuts, zucchini

So along with the strawberry lemonade icebox pie, these cookie sandwiches were the other request of my coworker. He found them in another issue of Martha Stewart Living. I think he figured if he gave me two options, I could pick whichever one seemed easier or pick one I was craving. Something along those lines… it’s hard to think like a guy. 🙂 These cookies were a huge hit at work, and even deemed “healthy” by one coworker due to the zucchini and oats. Sounds like a good thought to me!

I’m not a fan of nuts, so I didn’t include them when I made these and I didn’t feel they lacked without them, but I’m sure fans of nuts would love them to be included. The cookies are perfectly spiced, delicate, and delicious! If you have any leftover cream cheese butter cream or frosting, from carrot cupcakes for example, feel free to use that instead of making the filling! And if you’re like me and lack differently sized cookie/muffin scoops, just make due scooping as you would with normal cookies and match similar sized cookies when making sandwiches. They still come out pretty, don’t worry!Zucchini Nut Bread Cookie Sandwiches

Zucchini Nut Bread Cookies:
1 cup all-purpose flour
1¼ teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
½ cup granulated sugar
½ cup packed light-brown sugar
1 large egg
½ teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
½ cup chopped toasted walnuts (optional)

Cream Cheese Filling:
¼ cup (½ stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted

To make the cookies: Preheat oven to 350 degrees F.

In a small bowl, sift together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

In a large bowl, beat butter and both sugars until pale and fluffy. Add egg and vanilla, beating until combined. Slowly beat flour mixture into butter mixture. Stir in zucchini, oats, and walnuts, if using. Refrigerate until firm, about 1 hour.

Using a 1½-inch ice cream scoop, or 2 spoons to drop about 2 tablespoons, work quickly to drop dough onto parchment-lined baking sheets, spacing 1½ to 2 inches apart. If dough starts to soften too much, put it back in the refrigerator until firm again. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

To make the filling: In a large bowl, beat together butter, cream cheese, and confectioners’ sugar until smooth. Match up similar sized and shaped cookies and spread 1 heaping tablespoon of filling onto the flat side of 1 cookie, and sandwich with its matching cookie. Repeat with remaining filling and cookies. Cookie sandwiches can be stored in the refrigerator for a few days.

Source: Adapted from Martha Stewart Living