Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

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It’s January, which means three things:

  1. The air is cold.
  2. The gym is packed.
  3. We are all celebrating National Oatmeal Month.  Am I right?

Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.

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Lemon poppy seed is one of my favorite muffin flavors.  Lemon is light, and happy, and the taste of summer.  Maybe these muffins will provide enough sunshine to last me to June.

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Ingredients

  • 2 cups oatmeal
  • 1 1/2 teaspoon poppy seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1 tsp honey
  • juice from 1/2 medium lemon
  • zest from 1/2 medium lemon

Directions

  1. Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
  2. Grind oatmeal in a food processor to make a coarse flour
  3. Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
  4. In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
  5. Mix wet ingredients into dry ingredients
  6. Evenly distribute batter between 12 muffin wells
  7. Bake for 10-12 minutes
  8. Let cool in pan
  9. Remove from pan, eat, and enjoy!

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Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

It’s September, and you know what that means.

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Honey Nut Cereal Bars

Honey Nut Cereal Bars

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We were all starving, but we were also all in agreement that laundry HAD to be done before we went to supper.  After a week of painting, running through the rain, and carrying dusty boxes to get everything ready for camp, we needed to clean our clothes before the laundromat closed.  That is why five college girls were sitting on the floor of an outdated laundromat in Columbus, TX.

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When I reached into my bag for my journal, I saw the holy grail: five homemade Honey Nut Cereal Bars, squashed and slightly melted.  I handed one to each of my companions.  Within minutes, our hands were covered in gooey peanut butter, but our stomachs were satiated enough to fold a few more t-shirts.

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Honey Nut Cereal Bars

Ingredients

  • 1/4 cup peanut butter
  • 1/4 cup honey
  • 1 cup cereal

Directions

  • microwave peanut butter and honey for 30 seconds
  • stir in cereal
  • pour into a small container lined with wax paper
  • freeze for at least 20 minutes
  • cut into several bars
  • eat and enjoy (or store in an airtight container)

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Pumpkin Spice Latte Dip

Pumpkin Spice Latte Dip

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Happy Pumpkin Spice Day!

I warned y’all awhile back that I came late to the pumpkin spice party last year.  Here is a second recipe that I created far too late into the season.

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Last December, I decided to take my pumpkin cheesecake dip to a Christmas party.  As I was mixing ingredients, a thought came to me – pumpkin spice latte dip!  I had to try it.

I grabbed another bowl from the cupboard and set to work creating this recipe.  After just a few taste tests, it reached perfection.

Ingredients

  • 1 package instant vanilla pudding
  • 1/2 cup cold coffee
  • 1 cup milk of choice (do not use soy)
  • 1/4 cup pumpkin puree
  • 1/8 teaspoon allspice
  • 1/2 tablespoon powdered sugar

Directions

  • Empty package of vanilla pudding into a bowl.  Stir in milk and coffee.  Whisk for two minutes.
  • Carefully fold in pumpkin, allspice, and powdered sugar.
  • Refrigerate at least fifteen minutes or until set.
  • Serve with graham crackers, or just eat with a spoon 🙂

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Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal

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I was a little late to the pumpkin spice party last year.  So late, in fact, that I decided to wait until this year to post the recipe that I made.

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Maybe now I am a little early, but this post has been scheduled for 261 days.  I think that it has incubated long enough.

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And trust me, this recipe was worth the wait.

Ingredients

  • 1/2 cup oatmeal
  • 1 cup water
  • 1/2 cup pumpkin
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/8 tsp. all spice
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger

Directions

  • In a small saucepan, bring water to a boil.
  • Add oats and reduce heat to medium.  Cook for three minutes.
  • Stir in all remaining ingredients.
  • Transfer to a bowl and top with nuts or more cinnamon, if desired.
  • Eat and enjoy!

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Irresistible Coconut Oatmeal Cookies

Irresistible Coconut Oatmeal Cookies

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Next to Christmas and my birthday, today might be the best day of the year.  Why?  Because today is National Oatmeal Cookie Day.

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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.

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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 🙂

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Coconut Oatmeal Cookies

Ingredients

  • 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

    Directions

    • 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!

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    **Note: Pictures were taken of a half-batch of cookies.

    Chocolate Covered Strawberry Proats

    Chocolate Covered Strawberry Proats

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    Fridays are my free days, and the best things in life are free.  On Fridays, I am always free from class, and I am usually free from work.  Pure relaxation.

    A couple of weeks ago, I woke up and enjoyed a short, free run through the quaint village of Old Salem.  When I got back to school, I emptied out the storage closet on my hall and set any unclaimed furniture in the hallway with a sign that said “free.”  After lunch (which I consider free because I ate in the cafeteria), I took advantage of my free gym membership (special “thank you” to my college for providing that!) and swam at the nearby YWCA. 

    Once I was back in my room, I needed some post-swim fuel.  In my mini-fridge, I had frozen strawberries which were technically free because they were left over from an RA event.  I also had a single-serve pack of chocolate protein powder (a free gift with a purchase of Quest bars) in my closet/pantry.  Some simple mixing and microwaving made a perfect (almost free) snack.

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    Chocolate Covered Strawberry Proats

    Ingredients

    • 1/3 cup oatmeal
    • 1 scoop (or one packet) chocolate protein powder
    • 1/4 cup frozen strawberries + more for topping
    • 1/4 cup water
    • 1/2 cup milk or an additional 1/2 cup water (I used cashew milk because it’s what was on sale at Aldi that week)

    Directions

    • Combine oatmeal and protein powder in a large microwaveable bowl.
    • While stirring, add water and milk.
    • Mix in 1/4 cup strawberries.
    • Microwave on high 1 minute.  The oats should have a thick, fudgy texture.
    • top with more strawberries, if desired.
    • Eat and enjoy!

     

    Special thanks to Angie, Mollie, and Scarlett for hosting Fiesta Friday this week!

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