Apples

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.

Instructions:
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!

xo,
Marlee

Advertisements

Fall Harvest Pumpkin Spice Oatmeal

Pumpkinspice_Oatmeal_Somethingsweet
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!

Pumpkinspice_Oatmeal_Somethingsweet2

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.

Pumkinspice_Oatmeal_Somethingsweet1

 

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

Instructions:
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!

xo,
Marlee

Individual Bumble Berry Pies

Bumble_Berry_Pie3

Bumble berry pie is my absolute favorite pie of all time.  For me, this pie screams comfort food!   Whatever season, I could eat this pie, if only the ingredients were always in season.  How I discovered bumble berry pie was at a farmer’s market.  This Amish man would sell these delicious pies every Wednesday and Saturday.  I had always loved strawberry rhubarb pies, but when I saw bumble berry, I was intrigued, I had to try it.  I was instantly hooked, strawberry rhubarb shed a tear that day, because I moved on to better pie.

Bumble_Berry_Pie1

My version/the Amish copycat of bumble berry pie has 4 fruity ingredients – rhubarb, green apple, strawberries and raspberries.  This pie pairs tart and sweet perfectly.  See?! Now you know why I ditched the strawberry rhubarb pie!

Bumble_Berry_Pie2

So you might be thinking, why the individual pies, verse the homey big pie? Well, for one, I didn’t have enough rhubarb on hand, opps.  So what did I do, I made individual pies! Portion control, no sharing required and a nice amount of flaky crust in every bit! So, why don’t we make individual pies all the time!?

So I’ll let you in on a secret, I made my life easy and bought frozen raw pie dough. I know, shame on me.  I used Trader Joe’s frozen pie dough, and can I tell you, that it came out so flaky and delicious! I would use it again in a heart beat.

I’ll let you in on another secret, don’t cover your leftovers with a plastic cover, or plastic wrap. The crust will lose it’s flaky crust.  Instead, loosely cover you pie or storage container with foil.

Bumble_Berry_Pie4

This pie is a great end of the summer, beginning of fall pie.  It’s fruity flavors are bright, but the warmth of the cinnamon and vanilla create a cozy feeling.

Bumble_Berry_Pie5

Bumble Berry Pie Recipe:
1 3/4 C. Rhubarb (Roughly Chopped)
1/2 of One Lg. Green Apple (Peeled & Chopped)
1/2 C. Strawberrys (Roughly Chopped)
1/4 C. Raspberries
1 C. Granulated Sugar
1/4 C. Brown Sugar
1/4 tsp. Cinnamon
1/2 tsp. Vanilla Extract
4 tsp. Cornstarch (Sifted)

Store bought raw pie dough or homemade.

Preheat oven to 400.

Instructions:
1. Chop fruit as specified above. In a large bowl, mix fruit, sugars, cinnamon and vanilla. Once mixed well. Add 1 tsp. of sifted cornstarch at a time and mix well. You will repeat this until each of the 4 tsp. are well incorporated. If you do not sift the cornstarch, you will end up with chunks of cornstarch throughout the fruit.

2. Roll out your pie dough and cut out 9 (4 inch) circles. Grease a muffin pan and line the pie dough in each round. Fill with the fruit filling just to the top.

3. Make sure to put a pan lined with foil under your muffin tin to catch liquid sugar. Cook for 40 – 45 minutes. Let cool and take a knife and round the edges, which will release them from the pan. Serve with vanilla ice cream and enjoy!

**For enough filling for a  9inch pie, multiply this recipe by 1.5.

I hope you try this recipe and love it! I promise you won’t regret it!

xo,
Marlee

Apple Pie Scones

Hi World! This is my first official blog post on Something Sweet! I will be baking, creating and providing recipes, tips and tricks to inspire the everyday baker and dessert lover! And what better way of starting than baking up my favorite and comforting scone recipe – Apple Pie Scones!

So, I don’t mean to be a brag, but these scones are pretty freaking good! If you ask my grandparents, they are the BEST scones they’ve ever had.  Being their granddaughter, some might say, “Well, they’re being nice.”  This is what I have to say about that, “They’ve eaten a variety of scones!” So don’t just look at my recipe and think it’s just another scone recipe, because it’s not!

If I was to describe my scones in the simplest terms possible it would be a threesome (for all you french pastry enthusiasts a menage a trois) between a scone, a biscuit and an apple pie.  What a naughty scone, right? More like a delicious mashup!  It has the taste and look of a scone, but the flaky and moist dough of a biscuit and the apple, cinnamon goodness of an all-American classic.

Apple Pie Scones

Is your mouth watering now!? These scones are a perfect way to start your day or an afternoon pick me up with a great cup of coffee. Trust me, these are really easy to make and worth the calories!

Apple Pie Scones

Look at all of those nooks and crannies soaking up cinnamon glaze goodness…yummm! Alright, alright, I’ll finally get to the recipe!

Apple Pie Scones
Apple Pie Scone Recipe:
Apple Pie Mixture:
1 Lg. Honey Crisp Apple
1 tbsp. Butter
2 tbsp. Light Brown Sugar
1/3 C. Chopped Walnuts
Dash of Cinnamon

Basic Scone:
2 C. All Purpose Flour
3 tbsp. White Sugar
2.5 tsp. Baking Powder
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/3 C. Butter
4 – 6 tbsp. Milk
1 Egg

Glaze:
1 C. Powdered Sugar
1/2 tsp. Cinnamon
1/4 tsp. Vanilla Extract
1 – 2 tbsp. Milk

Preheat the oven to 400.

Instructions:
1. Peel and chop (diced) one large honey crisp apple (or any similar apple) .

2. In a medium saute pan, melt the butter and brown sugar on medium heat.  Once combined, add the diced apple and a dash of cinnamon.  Cook for about 3 minutes then add the chopped walnuts and cook for an additional 2 minutes.  Once the apple mixture is cooked, let cool to room temperature.

3. In a mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Cube 1/3 cup of 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.

4. After the butter and dry ingredients are incorporated, add 1 beaten egg, the apple pie mixture and 4 tablespoons of 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.

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

6. On a baking sheet lined with parchment paper, bake the scones for 10-15 minutes. Scones are done when the edges are light brown.  Let cool completely before glazing.

For the Glaze:

Combine and whisk the powder sugar, cinnamon, 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!

I hope you love these scones as much as my grandparents and I do!

xo,
Marlee