It’s September, and you know what that means.
Now that I have my diploma in hand, I have a confession.
My family does not have many traditions, but when it comes to Christmas, we always conduct our morning the same way.
We sleep in. That’s right. We don’t rush to the tree at three o’clock in the morning to open presents.
When we finally pull ourselves from our warm beds, we cook a delicious breakfast of bacon, potatoes, fresh fruit, and homemade waffles.
We eat together, do the dishes, and (finally) open presents one at a time.
I associate Christmas with homemade waffles, but a lot of people consider December the month of cookies.
Friends exchange cookies as presents. Because of family traditions, children decorate sugar cookies to look like Christmas trees and snowmen. Families bake cookies for Santa on Christmas Eve.
In celebration of Christmas, I combined these two Christmas treats and created…
- 1/4 cup whole wheat flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1/4 banana, mashed
- 1/4 tbs honey
- 1/3 cup milk
- 1/4 tbs coconut oil (melted)
- 1 tbs Blind Spot Shortbread Cookie blended nut butter
- Whisk dry ingredients (flour, baking powder, and salt) together in a small bowl
- In a food processor, combine wet ingredients (banana, honey, milk, oil, and nut butter).
- Stir wet ingredients into dry ingredients
- Preheat waffle iron and coat with nonstick spay. Pour batter into prepared iron and cook 1.5 – 2 minutes.
- Top with the Oatmeal Artist’s Chocolate Sauce and sprinkles.
- Eat and enjoy (or leave out for Santa)
What would Sweet Potato Week be without a recipe for sweet potato casserole?
What would Kat’s 9 Lives be without oatmeal?
You may never know the answer to those questions.
For the sweet potato filling:
- 2/3 cup cooked, mashed sweet potato
- 1 tbs milk
- 1/4 tsp cinnamon
- 1/16 tsp nutmeg
- 1/4 tsp vanilla
For the oatmeal topping:
- 2 tbs oatmeal
- 1/2 tbs water
- 1/4 tsp honey
- sprinkle of cinnamon
- Preheat oven to 350 degrees Fahrenheit and lightly coat a single-serve ramekin with nonstick spray
- Mix together all ingredients for the filling and scoop into the ramekin
- Bake for 5 minutes
- Meanwhile, mix together all of the topping ingredients
- Remove the sweet potato filling from the oven and top with oatmeal mixture
- Return the ramekin to the oven and continue to bake for 15-20 minutes
- Let cool, eat, and enjoy!
Next to Christmas and my birthday, today might be the best day of the year. Why? Because today is National Oatmeal Cookie Day.
In honor of this wonderful holiday, I am going to share with you my recipe for Coconut Oatmeal Cookies. In my opinion, these cookies are simply irresistible.
I must confess, though, that I have substituted one very important secret ingredient. This ingredient truly makes the difference in the coconut oatmeal cookie recipe. The recipe you see below is how I made the cookies one time when I was out of my secret ingredient. They were still delicious and quickly devoured, but they were not quite the same.
You can guess the secret ingredient all you want, but I will neither confirm nor deny any guesses 🙂
Coconut Oatmeal Cookies
- 2 sticks of butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup shredded coconut
- Preheat oven to 350 degrees fahrenheit
- Beat butter and sugars to form a cream
- Add eggs and vanilla. Mix well.
- Combine flour, baking soda, cinnamon, and salt in a flour sifter. Sift into the egg, butter, and sugar.
- Beat with a hand mixer until all ingredients are completely combined.
- Stir in oatmeal. To make mixing easier, I like to add one cup at a time.
- Add coconut.
- Form teaspoon-sized balls and place on an un-greased cookie sheet. Bake for 8-10 minutes. Let cool 1 minute on the pan before transferring to parchment paper.
- Let cool, eat, and enjoy!
**Note: Pictures were taken of a half-batch of cookies.
I truly love being an RA at my small college. God has blessed me with an amazing group of girls that desire to serve God above all else. They all get along so well and encourage me regularly–I am so spoiled!
Since the residents on my hall spoil me by being so cooperative and amiable, I spoil them with homemade goodies. They were a little skeptical at first of these unconventional cookie bars, but the whole pan disappeared within a matter of seconds.
**Note – Pictures were taken of a half-batch
- 2/3 cup butter flavored Crisco (or butter)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups white flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp watermelon flavored powdered drink mix (such as Kool-aid)
- 1 1/2 cup Sour Patch Watermelon (Not quite two 8 oz. bags)
- Preheat oven to 375 degrees Fahrenheit.
- Cream together Crisco and sugars
- Beat in egg and vanilla
- Sift flour, baking soda, salt, and drink mix into butter-sugar-egg mixture
- Cut candies in half. Stir into cookie batter
- Line a 9×13 inch baking pan with parchment paper
- Press dough into pan
- Bake until golden brown, about 20 minutes
- Cool completely in pan
- Cut into 24 bars (about 3 x 1 1/2 inches each)
- Eat and enjoy!
On January 10, I received an email saying that January is National Oatmeal Month. I don’t know how I had missed this! I should have dedicated the entire month to this wonderful, warm morning treat.
I have had an abundance of oatmeal this month, but I haven’t made any new recipes since I have been at school. I couldn’t let the entire month go by without posting an oatmeal-related recipe, so I pulled this granola recipe out of the dark recesses of my drafts folder.
- 2 cups rolled oats
- 1 teaspoon cinnamon
- 1/2 cup coconut flakes
- 1/2 cup chopped pecans
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup honey
- 1/3 cup plain yogurt
- preheat oven to 350 degrees Fahrenheit
- toss oats, cinnamon, coconut, pecans, almonds, and cashews in a large bowl
- in a separate bowl, whisk honey and yogurt
- stir honey + yogurt mixture into oat + nut mixture until everything is well coated
- pour granola onto a lightly greased 13×18 rimmed baking sheet
- bake approximately 20 minutes, stirring occasional until granola has turned a light golden brown
- eat and enjoy