Steel cut oats

I wonder when my kids are going to get sick of me making steel cut oats for them?!?! We have them for breakfast sometimes lunch and sometimes even supper....I love them!!!

There are so many good reasons to eat them besides the fact that they are delicious. Steel cut oats are very nutritious and a healthy addition to any diet.

Steel cut oats are unrefined whole grain groats that have been dried and cut into two to three pieces by steel, rather than being rolled. They are rich in B-vitamins, calcium, protein and fiber. They look like tiny grains of rice or chopped up nuts. You can find them in most grocery stores. I buy mine at Target in the oats section. Steel cut oats take longer to cook than rolled oats, about 30-40 minutes, but they are so worth the wait. You can also cut down on the cooking process by soaking the oats overnight. I will often just get them in the pot before I go to bed and just start them up right when my monkeys wake me up in the morning.

Another thing that I love about steel cut oats is the texture and the fact that flavor combinations are limitless.  My favorite is banana nut with brown sugar. My kids love blueberry and cinnamon. You can sweeten the oats with, sugar, brown sugar, splenda or honey and add your favorite fruit or peanut butter, vanilla, or chocolate powder.

Basic Cooking Directions

• 1 cup steel cut oats
• 3 1/2 cups water
• Pinch of salt
• 1/2 cup skim milk

1. Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir.

2. Reduce the heat to medium low and cook for 30 minutes. Make sure you stir the oats occasionally so they don't stick to the pan.
3. When the oats start to thicken, at about 30 minutes, add in the milk. I think the milk makes the oats creamier. Stir the oats and milk together and cook for ten more minutes.
4. Add in the topping of choice.

Serve the oats hot. If you want you can let the oats cool and then portion them out into smaller containers. To reheat, I add a splash of milk and reheat in the microwave for 1-2 minutes.

NOTE:  you can omit the milk and just use 4 cups of water but I like my oats a little creamier so I add the milk. Also to cut the cooking time in half pre-soak the oats overnight.

Coffee Toffee Cheesecake

cI have been good.....I have been really really good. I have 8 pounds left to loose and I fit into my clothes again and I feel like I can give myself a little bit of a break. To celebrate my accomplishment I made myself my favorite treat...cheesecake. I got this recipe out of a magazine but I can't even remember which one. I've made it before and it has become our favorite cheesecake recipes. It's chocolaty, creamy, smooth with a hint of coffee and just simply divine. I made it yesterday hubby and I both had a slice and then we dropped the rest of it this afternoon for his co-workers to enjoy so that it was out of the house and we would not be tempted to eat more. His co workers have been enjoying my baking goods lately :) I love to bake but since I cant eat those delicious treats I just send them to work with hubby :) it's a win win!!

Coffee Toffee Cheesecake


Ingredients:

• 2 1/2 cups crushed Oreo cookies (you can either use a food processor or place the cookies in a zip lock bag and use a rolling pin to crush them)

• 1 cup semi sweet chocolate chips (6oz)
• 1/4 cup heavy whipping cream
• 4 tsp instant coffee
• 3 pkg (8oz) cream cheese 
• 1 1/3 cups sugar
• 1 1/2 cups sour cream (12oz) 
• 1 Tbsp vanilla
• 1/8 tsp salt
• 3 eggs lightly beaten

Optional:

• 4 Heath candy bars (1.4 oz each) chopped
• 1 dark chocolate candy bar

Or:

• 1/2 cup melted milk chocolate

Directions:

Place a greased 9-in springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Press the cookie crumbs onto bottom and 1 inch up the prepared pan. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack.

In a microwave safe bowl, melt the chocolate chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 1/2 inches of hot water to the larger pan bake at 350 degrees for 55-65 minutes or until center is just set and the top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

OK now for the top there are a few different options.

1. You can melt the chocolate and pour over the top of cheesecake and let it cool. It will create a chocolaty crust over the top. That is what I did this time but I found it difficult to slice through the chocolate when completely cool so my slices were not quite as nice.

2. You can melt the chocolate and pour it onto a wax sheet and spread it out thin then let it set. When completely cool using a spatula scrape it slowly off creating curls to create a pretty topping for the cheesecake.

3. The other option that I can think of is just melting the chocolate and pouring it over individual pieces just before serving for a yummy warm topping.

4. You can also chop the heath bar and sprinkle it on top then melt the dark chocolate and drizzle it over the heath bar.

Avocado Bean salad = 0ne ymmy bowl of goodness....recipe coming soon!!!

Peanut Butter Sandwich Cookies....

 

Hi my name is Bernadetta and I am a sugar addict!!! I have been without for 18 hours 23 minutes and 1..2...3...4... seconds!!! Every second I have to be without is PURE torture but I will be strong. 

These are so so so delicious but you most definitely need a glass of milk to go with them. 

Peanut Butter Sandwich Cookies

Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats

Filling
3 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3 tablespoons heavy cream

Chocolate for dipping (I used dark but you can use semi sweet or mild)

Preheat oven to 350 F.  Line two baking sheets with parchment.

In a small bowl, whisk together the flour, baking soda, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3-4 minutes.  Scrape down the sides of the bowl, then add the egg and vanilla.  Beat to incorporate.  With the mixer on low speed, add the dry ingredients, mixing just until combined.  Finally, add the oats and beat briefly to distribute evenly.

Use a small cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between them.  Bake for 10-12 minutes, or until the cookies are golden and puffed, and the edges are set.  (I did 12 cookies per sheet and baked only one sheet at a time.)  Transfer baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer then to the wire rack to cool completely.  Repeat to bake all dough.

To make the filling: Combine the butter, peanut butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium speed until smooth.  Add the heavy cream and beat until fluffy.  Match the cookies in pairs by size.  Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair.  Sandwich the cookies together, and press the filling to the edges.  

Melt the chocolate in the microwave then dip the cookie half way in the chocolate set on some parchment paper and cool. TIP: if the chocolate is too thick you can mix in a tablsp of shortening to make coating easier!!

Makes about 18 sandwich cookies