Baked Oatmeal

Baked oatmeal is what you would trade mushy oatmeal for if you had the time.  Baked oatmeal is that Sunday morning warm hug brunch dish.  It’s a little sinful, but not as bad in fat and calories as your stack of pancakes or french toast.  Baked oatmeal has more textures and flavors than your regular bowl of oatmeal.  It’s toasty, sweet, chewy and crunchy.  It’s like granola and oatmeal had a love child in the 70’s and named it baked oatmeal. Get it? Haha…

Baked Oatmeal Something SweetThis baked oatmeal is best served with warm milk.  Someone who doesn’t like oatmeal might change their mind with this recipe.

Baked Oatmeal Recipe: (Serves 4)
1 1/2 C. Old Fashioned Rolled Oats
1/4 C. Brown Sugar
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/4 C. Melted Butter
1 Egg Beaten
1 tsp. Vanilla Extract
1/8 tsp. Orange Oil or 1/2 tsp. Orange Zest
1/2 C. Milk
1/2 Green Apple Chopped
1/3 C. Dried Cherries or Cranberries
1/4 C. Chopped Walnuts

Preheat oven to 350.

1. In a medium size bowl, mix together the oats, brown sugar, cinnamon and salt.

2. To the oat mixture, add and mix in the melted butter, beaten egg, milk, vanilla, and orange oil or zest.

3. Add the fruit and nuts of your choice and mix well.

4. In a greased 9×9 baking dish, spread the oatmeal mixture evenly in the pan and bake for 40 minutes.  Let cool slightly before serving.

For leftovers – place the oatmeal in an oven safe dish or on a foil covered sheet pan.  Toast the oatmeal in the oven or toaster oven until it just starts to turn golden brown.

 Thanks for reading!


Fresh Cranberry Orange Scones


Happy November! In honor of November and the soon approaching American holiday, Thanksgiving, I had to utilize the fruit of November – Cranberries! With fall, comes fresh cranberries.  Fresh cranberries seem to only enter your local grocery store between mid-October through the holidays, which stinks.  Luckily fresh cranberries freeze well and can be stored all year long, so stock up now! I’ve been wanting to make fresh cranberry scones since May, well now I finally can and they were worth the wait.

They are without a doubt my new favorite scone recipe! The tart cranberries pair beautifully with fresh orange zest and the soft pillowy dough. I like to top these scones with turbinado (raw) sugar for an added crunch to contrast the soft inside.  These scones are even better with a small smear of soft butter and a cup of camomile tea or coffee.  Perfect for breakfast or afternoon tea.


Scones are easy to make and don’t take long to whip up! If you have guests from out of town or friends and family coming for brunch, these are a must have.  This recipe is great, if you have left over cranberries from Thanksgiving and don’t want to through them out.


Fresh Cranberry Orange Scone Recipe:
1 C. Roughly Chopped Fresh Cranberries
1 Orange Zested
1/2 tsp. Vanilla Extract
2 tbsp. Sugar
2 C. All Purpose Flour
2 1/2 tsp. Baking Powder
3 tbsp. Sugar
1/4 tsp. Cinnamon
1/2 tsp. Salt
1/3 C. Cold Butter
1 Egg (Beaten)
4-6 tbsp. Milk
Turbinado (Raw) Sugar

Preheat oven to 400.

1. In a small bowl, add roughly chopped cranberries, orange zest, vanilla extract and 2 tablespoons of sugar. Mix together and set aside.

2. In a medium size bowl, measure out and mix your flour, baking powder, cinnamon, salt and 3 tablespoons of sugar.

3. Add your cubed butter into your dry ingredients. You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

4. Add your beaten egg, cranberry mixture and milk and mix until you have a dry/sticky dough. If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together. (You don’t want a super crummy dough, but you don’t want a really moist dough either).

5. On a baking sheet lined with parchment paper, place 6-9 blobs of dough down. Top with turbinado sugar and bake the scones for 12-15 minutes. Scones are done when the edges are a light golden brown and firm to the touch.

Hope you fall in love with these scones!


Pumpkin Scones with a Pumpkin Spice Glaze


Third pumpkin recipe in a row! I swear after this I’ll take a pumpkin break, I promise! Even though I love pumpkin, I’m starting to get a little pumpkined out.  But…in case you aren’t, than here is another delicious pumpkin recipe!  I’m always looking to new flavors in scones.  Seasons are always influencing what I decide to add to my basic scone recipe.  In the spring and summer I like to make scones with blueberries, lemon zest, strawberries and peaches.  In the fall, I like to use pecans, pumpkin, fresh cranberries and apples.  The list of scone possibilities is endless.

The key to making pumpkin baked goods taste good, is unfortunately more sugar and a lot of cinnamon and spices.  Otherwise you will end up with a bland baked good.


Pumpkin Scones with a Pumpkin Spice Glaze Recipe:
2 1/4 C. All Purpose Flour
1 tsp. Pumpkin Spice
1/2 tsp. Salt
2 1/2 tsp. Baking Powder
1/3 C. Cold Butter
6 tbsp. Maple Syrup
1/2 C. Canned 100% Pumpkin Puree
1 Egg (Beaten)
4-8 tbsp. Milk

1 C. Sifted Powdered Sugar
1/2 tsp. Pumpkin Spice
1-2 tbsp. Milk
1/4 tsp. Vanilla Extract

Preheat oven to 400.

1. In a mixing bowl, combine dry ingredients. Cube butter and add to the dry ingredients. You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

2. After the butter and dry ingredients are incorporated, add 1 beaten egg, pumpkin puree, maple syrup and milk. If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together. (You don’t want a super crummy dough, but you don’t want a really moist dough either).

*Make sure the butter, milk and eggs are cold in order to achieve a flaky scone.

3. On a floured surface, form the dough into a 9 inch circle and cut into 8 separate pieces.

4. On a baking sheet lined with parchment paper, bake the scones for 12-15 minutes. Scones are done when the edges are light brown and firm to the touch. Let cool completely before glazing.

For the Glaze:

Combine and whisk the powder sugar, pumpkin spice, vanilla extract and milk. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.

Top the cooled scones with glaze and enjoy!


Super Moist Pumpkin Muffins


As we all know, it’s PUMPKIN SEASON! Going along with pumpkin season, I decided to whip up another delicious, super easy recipe – PUMPKIN MUFFINS! These pumpkin muffins are one of my all time favorite muffins, besides the higher calorie Panera Bread pumpkin muffins.

Fall is without a doubt my favorite season! I love that you can wear comfy sweaters, eat comfort food and hide those extra pounds under those big comfy sweaters! 🙂  I love to curl up on the couch with a cup of tea and watch the return of my favorite shows! Wearing my Ugg slippers that feel like a cloud on my feet! And I can’t get enough cinnamon and pumpkin goodies! I’ll probably be in a cinnamon/pumpkin comma after this season is over.


Did I mention I love this recipe!? I’ve been making it since high school and it’s super easy to put together and even easier to eat! They’re so good, I usually eat two for breakfast, because it’s really hard to just eat one, unless you use a jumbo muffin pan.  If you use a jumbo muffin pan and eat two, I think you might suffer from a self-control problem.



Muffins are comfort food, that’s why this pumpkin muffin is perfect for a cold morning.  It seriously will make your day better.  If you’re having an awful day, I actually challenge you to see if your day still sucks after eating one of these!

If you try this recipe, I guarantee you will like it, unless you’re a person that hates pumpkins, muffins and puppies.
Super Moist Pumpkin Muffin Recipe: Makes 12 – 15 muffins
1 1/2 C. All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Apple Pie Spice
1 15oz Canned 100% Pure Pumpkin Puree
2 Eggs (Beaten)
1/3 C. Canola OiL
1 1/4 C. Granulated Sugar

Preheat oven to 350.


1.  In a medium size bowl, combine flour, baking powder and baking soda.  Set aside.

2.  In a large bowl, combine with a whisk, canned pumpkin, cinnamon, apple pie spice, eggs, oil and sugar.  Once combined, add the dry ingredients.  Mix until incorporated or until most of the lumps are gone.

3.  Line a muffin tin with muffin cups/liners and scoop batter 3/4 of the way up with an ice cream scoop.

4.  Bake for 20 – 30 minutes or until the toothpick comes out clean.  I took me 25 minutes.  Once cooled, place muffins in an air tight container – this will keep them moist up to 5 days.

Enjoy and thanks for reading!


Fall Harvest Pumpkin Spice Oatmeal

With everything pumpkin spice this season, I had to jump on the pumpkin spice wagon! There’s pumpkin spice bread, pumpkin spice oreos and pop tarts and pretty much anything else you can imagine has pumpkin spice.  This bowl of pumpkin spice oatmeal is fall in a bowl – warm and comforting! Perfect for your health crazed family member or even yourself!

You either like oatmeal or you don’t.  I use to hate oatmeal.  The globby, mushy, flavorless texture made me want to gag after two bites.  It wasn’t until college that I gave it another chance. I was on a health kick. And what’s healthy with a good amount of fiber, well…oatmeal! So I had to make oatmeal interesting!


I would add different fresh and dried fruits, nuts, chocolate chips, coconut flakes, maple syrup, spices, etc.

The trick to liking oatmeal, is texture and multiple flavors.  Adding crunchy, naturally sweet fruit like apples makes a world of difference.  I always like to add nuts for fiber and healthy fats like 0mega-3 fatty acids.  I usually go with chopped, roasted, non-salted almonds, or chopped walnuts.



Fall Pumpkin Spice Oatmeal Recipe:
1/4 C. Old Fashioned Oats
1/4 C. Quick Cooking Oats
1 tbsp. Canned 100% Pumpkin Puree
1/8 tsp. Pumpkin Pie Spice
1/2 C. Almond Milk or Reg. Milk
Honey Crisp Apples
Pecans or Walnuts
Maple Syrup

1. Mix oats, pumpkin pie spice, almond milk and pumpkin puree. Heat in the microwave for 2 minutes. I like to add a little more almond milk, to loosen it. Who likes thick, globby oatmeal! Sorry if I offended you, but yuck!

2. Top with your favorite apples, nuts and drizzle with maple syrup and maybe a sprinkling of pumpkin pie spice!

Hope you enjoy this healthy fall breakfast!


Orange Blueberry Scones

Orange Blueberry Scones

So I really like scones, so I made these scrumptious little morsels! Orange blueberry scones with a glaze made of blueberry juice and orange zest.

Orange Blueberry Scones

Sometimes I’m not always a lover of blueberries in baked goods, since they become squishy and loose that tart bite that I love about blueberries.  With that being said, I decided to use dried blueberries instead of fresh!  I’ve never eaten or used dried blueberries before.  I was surprised by how sweet they were, which is kind of silly really, since dried fruits have a concentrated sweetness.

Orange Blueberry Scones

For this recipe I let the blueberries soak in a small amount of water,  just barely covering them.  This isn’t something that has to be done, but I wanted the residual blueberry water for the glaze.  By the way, scones are always better with glaze!

Orange Zest and Blueberry Juice

Orange Blueberry Scones

Orange Blueberry Scone Recipe:
2 C. All Purpose Flour
3 tbsp. Sugar
2.5 tsp. Baking Powder
1/2 tsp. Salt
1/2 the zest from 1 Orange
1/3 C. Cold Butter
1 Egg Beaten
1/2 C. Dried Blueberries (Soaked in water – optional)
4-6 tbsp. Milk

1 C. Powdered Sugar
1-1 1/2 tbsp Blueberry Water or Milk
1/2 the zest from 1 Orange

Preheat oven to 400.

1. In a small dish, soak the dried blueberries in water. The water should just barely cover the dried blueberries. Set aside.

2. In a larger bowl, combine the dry ingredients and orange zest.

3. With a pastry cutter, combine the butter and dry ingredients. The consistency should look like wet sand.

4. Add the wet blueberries (without the liquid) into the dry/butter mixture. Be sure to save the blueberry water (you will want to use it for the glaze). Add the beaten egg and milk and mix together.

5. On a floured surface, form the dough and flatten to a 1/2 to 1 inch thickness and cut into any desired shape. Place onto a sheet pan lined with parchment paper and bake for 10-12 minutes or until the edges are a light golden brown.

6. Once cooled, combine the ingredients for the glaze and top each scone.

Orange Blueberry Scones

I hope you try these at home! They’re really good – I promise!


Honey Banana Blueberry Muffins

IMG_1546It’s the ugly cupcake, known as the muffin! So have you seen that SNL skit with Molly Shannon, Ana Gasteyer and Betty White where they’re on a radio show talking about muffins? Well, thanks to SNL, I can’t shake the image of that skit when baking muffins.  Thanks SNL for making the honest muffin seem so dirty…

Back then, millions of years ago, there was such a thing as a muffin fad.  People couldn’t get enough of the bran muffin. Yummmm… (Que the sarcasm).  But really, why were people so obsessed with muffins?  I mean muffins are awesome, but really, a muffin fad? Bizarre.

Bananas and Blueberries

Honey Banana Blueberry Muffins

Honey Banana Blueberry Muffins

If you’re on a health kick like I am, but don’t want a “healthy” bran muffin, these muffins are slightly guilt free.  Their sweetness comes from raw honey, bananas and apple sauce!  This muffin recipe is all my own, no recipe that I found online or a family recipe! I guess working in a bakery has really inspired me to experiment!

Honey Banana Blueberry Muffins

Honey Banana Blueberry Muffin Recipe: Makes 12 muffins

2 Very Ripe Bananas (Mashed)
1 tbsp. Plain Greek Yogurt
1 1/2 C. All-Pourpose Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
Dash of Nutmeg
1/4 tsp. salt
1/2 Stick Butter
1/4 C. Raw Honey (or what’s on hand)
1/2 tsp. Vanilla
1 Egg
1/4 C. Apple Sauce
1/2 C. Fresh Blueberries + 1/4 tsp. Flour
Dried Unsweetened Coconut (Optional)
Sliced Almonds (Optional)

Preheat oven to 350.

1.  Mash 2 ripe bananas and mix 1 tablespoon of greek yogurt together. Set aside.

2.  In a separate bowl mix the dry ingredients.

3.  In a standmixer, cream softened butter.  Then add honey and vanilla. After incorporated, add 1 egg and 1/4 cup of apple sauce.  (I used mixed berry apple sauce, because that was what was on hand).

4.  In three parts, alternate the dry ingredients with the mashed bananas.  Once all incorporated, fold the blueberries that were tossed in 1/4 teaspoon of flour.

5.  Scoop the batter 3/4 of the way full between 12 muffin cups.  Top each muffin with coconut flakes and sliced almonds. Bake for 15-18 minutes.

Honey Banana Blueberry Muffins

Thank you for reading! Happy baking!