What a busy week! Sorry for just posting one little recipe this week, but I was BIZ-eeeeee!
Monday I showed you guys some yummy banana baked oatmeal, or as Katie from Chocolate Covered Katie likes to call it-boatmeal. This stuff is so yummy and a delicious way to start any day. I have yet to tried real oatmeal, you know the goopy looking kind, but I for sure love this baked version!
Tuesday I had a soccer game against our school’s rival. They are the one other high school in our town, so it’s a pretty big deal. We had our largest crowd ever, and it was also our team’s last home game of the season. It’s always fun to play our rivals because there’s a couple girls from my travel team on there so it’s pretty major to be able to have bragging rights for the next year. We ended up just beating them 1-0, an awesome way to end our home games for the season! Next week the road for play-offs begins
Wednesday I showed you guys Part One of my prom weekend. It was a weekend that surely did not disappoint, that did not have many moments that weren’t exciting.
Thursday I volunteered at an elementary school nearby and babysat a bunch of kids. I have to say, I had an awesome time. Being the youngest child in my family, I have very little experience with babysitting, but being a swim instructor helps quite a bit. By the end of the night, I had suffered a few battle wounds. Including a large bump and bruise on my hip from a crash in “Duck, Duck, Goose”. Those kids are quick! And FULL OF ENERGY! Seriously, where does it all come from?!
Friday I showed you all Part Two from my prom weekend. It was fun to have a weekend of just straight-up fun, but I’m looking forward to catching up on a bit of sleep this weekend. VERY much needed!
Random Fact of the Day: About 75 acres of pizza are eaten in in the U.S. Everyday.
Yes, it IS a word. It’s been approved by Katie. Boatmeal=Baked Oatmeal, for those of you who not familiar with the lingo. Anyways, when I was in Lake Geneva last summer, I tried baked oatmeal for the first time ever and was immediately in love.
It is such a simple food, but it is so, so good. It’s similar to an oatmeal muffin…but different. It’s kind of like a granola bar-muffin-bread mixed into boatmeal.
I decided to make the banana version with a few alterations. It was deeee-lish and tasted just like banana bread and oatmeal, go figure! Boatmeal has a slight chewy texture, and if you opt for the extra 5 minutes of broiling (which I HIGHLY recommend), you’ll end up with a nice, toasty little crust on top that really pulls the whole thing altogether. What are you waiting for? Hop on the boatmeal train! (or boat?)
2 packets of Splenda or 2 Tablespoons of white sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 380 degrees F. I did not grease my baking dish before putting the ingredients in, but I was able to get my boatmeal out just fine, if you are unsure if your baking dish will let the boatmeal out easily, I recommend spraying with cooking oil.
Combine oats and salt. Mix in the rest of the ingredients. Pour into a small loaf pan, or 1-cup ramekin, or I used a mini pie tin. Bake for 15-20 minutes, or until it’s set. Set your oven to HI broil for 5 minutes, or until crust is golden-brownish or to desired doneness. Enjoy!
Random Fact of the Day: The average hug lasts 3 seconds.
YAY! I’m glad to see that you all made it past “dooms day”. Phew! *wipes brow* I guess our next thing to freak out about is the whole 2012 thing but lets just not get too carried away here.
I remember years ago when I was in 6th, my science teacher was talking about asteroids and stuff like that. He was just talking to us about them and then all of a sudden he subtly adds in “oh yeah and in about 40 years, when I’ll be gone it is predicted that there will be a giant asteroid that will hit the Earth and destroy most of it.” That was reassuring. Telling a bunch of 11 and 12 year olds theyre gonna die in a few decades is always a good idea. *sarcasm* To this day I can not tell if he was serious about that or if he was just trying to catch all of our attention. He clearly accomplished the latter.
On a lighter note, you all can feel like super stars when I tell you how sucky challenging this recipe was for me. I discovered that caramel is H-E-double toothpicks to work with. Good Lord, I give people who work with that stuff a TON of credit because that stuff is just pure agony.
The ever-so evil caramel
cooled base with the chopped chocolate
If you want a work-out. Just try cutting the bars. My goodness. I broke out the big ‘ol chef knife for this one and I still had to use every ounce of muscle in my body.cooled base with the chopped chocolate
Whatta mess, however a yummy messFinally, toppin it with some more yummy stuff
HOWEVER these are delicious!!! I know. I’ve made them sound like a pain in the keisler(sp?) but they are pretty darn tasty. Hard work=hard yummy results. I don’t want to scare anyone away from this recipe, because keep in mind-I’m still getting used to baking. Give it a try when you’re feeling pretty muscular;)
Preheat oven to 350 degrees F. Line a 8 inch square metal pan with non-stick foil
Mix the flour oats, baking soda, and brown sugar together in a mixing bowl. Add butter and cut in or mix with hands until dough just starts to come together. Reserve a little less than half of the mixture and put it in the refrigerator. Press remaining oat mixture into bottom of pan and bake for about 15 minutes or until set. Mine kind of jiggled around a little which was fine for me. Let cool for at least 15 minutes (I put mine in the fridge to speed it up a bit)
When base is cool, sprinkle chocolate
Make caramel filling. In a microwave-safe bowl, melt the butter. Add the caramel and stir to coat with butter. Microwave on high for 30 seconds. Stir and repeat until caramel is melted. Stir malnuts into caramel. Pour it over the base ( I had to spread mine, it wasn’t exactly”pouring” consistency)
Sprinkle reserved crumb mixture over the top and bake for 10-12 minutes or until top layer is cooked. Remove from oven and immediately sprinkle extra chocolate chips over the top. Let cool completely, then lift from pan and cut with a Chef’s knife.
Apparently the world is going to end today (or tomorrow?). Now that would be interesting. I thought it was supposed to end in 2012? I guess there was a change of plans or something and today works out better.
I think this calls for one of my favorites. A good ‘ol healthy oatmeal cookie. I feel like I haven’t made one of the classics like this in a while. Plus, I know my Dad will demolish enjoy these. Which always makes me feel accomplished.
the yummy base
Not only are these super-tasty, but they are fairly healthy for you, considering there is chocolate involved. What makes it healthier, is the applesauce. I know usign applesauce in chocolate chip cookies may freak some people out but I assure you, they don’t taste appley (new word?) at all. The applesauce simply makes them a little more tender without adding a million pounds of butter. (my math may be off a tad bit) These cookies have a texture that taste of hearty?I feel like hearty doesn’t work here to describe cookies, but I couldnt think of a better way to describe them.
dough all ready to go!
These are just the best for a little treat or snack (or breakfast, nobody is watching!) to fit that little sweet tooth we all know we secretly have.
Healthy Oatmeal Chocolate Chip Cookies
1/2 c. butter, softened
1/4 c. applesauce
1 c. brown sugar
1/3 c. white sugar
1 t. vanilla
1 1/2 c. flour
1 t. salt
1 t. baking soda
3 c. rolled oats
1/2 c. chopped walnuts (optional)
3/4 to 1 c. chocolate chips (not optional)…if you feel the dying need and are crazy I suppose raisins could work, I’m warning you though, that will make me cry.
Preheat over to 350 degrees F
In a large bow, cream together the butter, applesauce, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then add vanilla. Combine the flour, salt, and baking soda into the creamed mixture. Stir in the oats, nuts and chocolate. Drop by rounded spoonfuls onto the cookie sheets.
Bake for 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.