This recipe for Strawberry Almond Baked Steel Cut Oatmeal was created in partnership with Bob’s Red Mill.

I’ve been wanting to make baked oatmeal for as long as I can remember. I could tell by the recipes I’ve found online that I would love it, mostly because of it’s texture. I’ve mentioned before, I’m more of a savory breakfast girl (eggs!) but I do enjoy a bowl of oatmeal or overnight oats every now and then. It’s so good for you and lucky for me, my kids love it too.

Baked oatmeal is exactly what it is – prepared oatmeal, baked instead of cooked on the stove top. I love using steel cut oats when I can, but I had a feeling that they could be tricky in a recipe for baked oatmeal because of their heartier texture and cook time. After doing a little research, I decided to follow Lisa’s method of baking steel cut oatmeal, and it turned out wonderfully.

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This recipe was created in partnership with Bob’s Red Mill.

My children have pretty big appetites. I feel like they are always eating – as I’m clearing up one meal they are already asking for a snack. I’m not going to say this bothers me in the least, seeing their love of eating definitely makes my Italian mama heart happy. But, it can be a challenge to keep up with having smart, healthy snacks always available for them so they don’t turn to junk. I typically offer them yogurt, cheese sticks, fruit, pretzels or granola bars…but they do get bored.

I wanted to try out a new kind of snack on my kids a couple of weeks ago while we were off school for a long holiday weekend. My kids LOVE parfaits, and ask for them all the time. They keep me on my toes in the granola making department that’s for sure, I really don’t make it often enough for them (we go through it so fast when I do make it!). Instead of parfaits this time, I offered them a plate of Blueberry Almond Oatmeal Bites served along with a bowl of Greek yogurt drizzled with honey. Fancy, huh? It actually took less effort than making 2 parfaits!

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Summer food truly does make me happy. Living in Florida, I do feel lucky that our summer food season is already among us with beautiful and colorful fruits and veggies already popping up in the grocery stores and produce markets. I am always more inspired by warm weather produce, mostly because when it comes to cooking, I admittedly tend to have a lazier approach and enjoy fresh, simplistic recipes that are fruit and veggie heavy – think salads, smoothies & anything that can be cooked on the grill.

I’m excited to be partnering up with Produce For Kids today to help promote their new summer e-cookbook, Simply Summer: 20 Fresh Cookout Recipes – this e-cookbook is now available so be sure to get your free copy! Today’s Peach Pie Smoothie recipe is from Simply Summer and it showcases one of my favorite summer fruits – peaches!

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I’ve been on a granola making kick for the last couple of months. Apparently my kids are into it because they pretty much ask me for granola as a snack almost every afternoon as well as at breakfast. They love having it in a bowl with a bit of Greek yogurt and honestly it couldn’t make me happier to hear them ask for it, even when I’m not necessarily in the mood to make it.

I took the last couple of weeks off from making it but since this week is my daughter’s birthday week I decided to surprise the kids with a fresh batch when they get home from school today. When I make our granola I keep it on the counter in a pretty glass jar, it’s nice to look at as well as easy to serve – just spoon into a bowl for a quick healthy snack!

Making granola at home is super simple (if you haven’t tried it yet please do!) and each time I make it I try to add something a little different to it to keep things interesting. One thing that always stays the same is the nuts – my granola has to have plenty of nuts in it for texture, protein and nutrients. This time I used honey instead of my normal maple syrup and I added a little dark chocolate for fun.

It turned out seriously delicious!

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Over the summer break, I had a little more time in the mornings to play around with breakfast. I introduced my kids to parfaits and they loved them. I know it’s not a novel idea, but I’m more of a spooning granola over a bowl of yogurt and fruit kind of girl versus layering it up all pretty in a parfait. But there’s nothing wrong with changing it up sometimes!

I’ve always loved the flavors of cherry and almond together (hence, why I love this holiday candle so much!!) – it’s the perfect combination in my opinion. I picked up a bag of dried cherries recently thinking I was going to make a Michigan inspired chicken salad like this one, but they ended up in granola instead. I guess I need to get more, because I can’t stop thinking about Sheila’s salad on that croissant – kinda wishing I had it for lunch today.

I’ve shared recipes for homemade granola on the blog before, and this one is not much different. The great part about granola is you can stick to a standard recipe, then just change up the flavors a bit each time. For this granola recipe, I used honey for the sweetener (as opposed to maple like I tend to use) and coconut oil instead of vegetable oil.

As for the parfait, it’s simple once you have your granola cooked up. The granola is layered up between sliced fresh cherries and plain or vanilla yogurt (we like to switch up between regular and Greek yogurt). That’s basically all it takes to make a pretty little parfait – and a healthy snack. My kids were over the moon excited when I presented them with one – made me feel like Mom of the Year for a second. 🙂

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Pancakes are such a treat in my house. My kids get so excited when I tell them I’m making pancakes for breakfast, so excited that I wish I made them more often (their pancake excitement definitely puts a smile on my face!). I usually stick to a whole grain variety, knowing the extra nutrients and fiber are a great way to fill their bellies for the day ahead. They don’t mind.

I haven’t always made my own pancake mix from scratch, and I still don’t always, though after putting these together on a whim this past Saturday morning I really don’t know why I wouldn’t. I followed Skinnytaste’s recipe for whole wheat pancakes, and added a few of my own extras – Greek yogurt and fresh squeezed orange juice – to make them even more bright and delicious.

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**Giveaway Now Closed** Congrats to Erika of Itzy’s Kitchen!

You are going to want to make this granola. I insist that you make it, actually. Not only will it make your house smell incredible, but it is the perfect snack to take with you while you are running errands in the car, watching tv, or just playing around on the computer. It’s great sprinkled over yogurt or even some vanilla ice cream. I warn you though, portion it out because you might be surprised at how much you can eat of it in one short sitting. It is definitely addictive.

This Cranberry Spice Granola recipe is the first of many recipes I have flagged from a new cookbook written by my colleague and blogger friend, Kelsey…also knows as The Naptime Chef. I’ve been following Kelsey’s blog for years, and recently got to know her even better through writing for Babble’s Family Kitchen blog together.

What you will love the most about her cookbook (which is now available on Amazon) is that there is something for everyone in the book. The premise behind her blog, and now her cookbook, is that you don’t have to compromise on good eating after having kids because your time is limited. Kelsey finds a way to create and recreate recipes that fit into a busy parent’s schedule. And I love the “naptime stopwatch” she includes with every recipe, making it easy to plan ahead.

A few dishes I’m anxious to try are Orzo with Artichokes, Tomatoes and Pine Nuts, Soba Noodle Salad, Baked Sesame Tomatoes, Sticky Orange Drumsticks (my daughter will LOVE these!) and the Artichoke Lasagna. Did this list just make you as hungry as it did me?

In the meantime though, I’ll just continue to snack on this granola.

If you have never had homemade granola, then you’re in for a treat. Homemade granola is incredibly versatile, change it up based on what you have on hand. I happened to be out of the pecans that were called for in this recipe, so I easily subbed in sliced almonds.

The Naptime Chef's Cranberry Spice Granola

Ingredients:

• 1/3 cup vegetable oil (I cut this down to about a 1/4 cup)
• 3 cups old fashioned oats, not quick cooking)
• 1 cup sweetened shredded coconut (I used the unsweetened variety)
• 1 cup chopped pecans (I used sliced almonds)
• 1 teaspoon sea or kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1/2 cup pure maple syrup
• 1/4 cup apple cider or apple juice
• 1 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees. Grease a large rimmed baking sheet with a little vegetable oil or non-stick cooking spray. Set aside.
2. In a large bowl, combine oats, coconut, nuts, salt, cinnamon, nutmeg, and ginger. Gently stir together with a spoon until the oats and spices are completely mixed. In a separate bowl, combine oil, vanilla extract, maple syrup and apple juice or cider and pour over oat mixture. Stir the oats carefully and gently until completely combined and coated with the liquids.
3. Spread the oat mixture on your baking sheet in an even layer and bake for 10 minutes. After 10 minutes, take your baking sheet out of oven and carefully stir the granola so that it will toast up evenly. Place back in oven and cook for an additional 10-12 minutes or until golden brown. Remove pan from oven and add cranberries to granola, stirring to combine. Let cool.
4. Once cooled, store in a cool dry place in a container with a tight fitting lid.

Recipe from The Naptime Chef, with permission

Giveaway:

One lucky winner will receive their own copy of The Naptime Chef cookbook

Starts today, Saturday, March 10 and ends Thursday, March 15 at 12 noon (EST)

(Sorry, giveaway open to US readers only. Winner will be chosen randomly using Pick Giveaway Winner plugin application – winner will be notified by email and have 48 hours to claim prize or another winner will be selected.)

To enter into the giveaway:

Leave a comment on this post telling me what your favorite snack is.

Additional Entries can be earned by:

(leave a separate comment after you complete each item, each comment will count as an entry)

1. “Like” Aggie’s Kitchen on Facebook. (if you already a fan, let me know, that counts as an entry!)

2. Follow @AggiesKitchen on Twitter (if you already follow, let me know, that counts as an entry!)

3. “Like” The Naptime Chef on Facebook.

4. Follow @TheNaptimeChef on Twitter

5. Share about giveaway on Twitter: “I want to win The Naptime Chef cookbook from @aggieskitchen http://su.pr/19C84T #giveaway ”

6. Share about giveaway on Facebook with link to this post.

7. Subscribe to Aggie’s Kitchen RSS feed.

(and of course…I’m required to tell you…)

Disclaimer: I received my own copy for review for this giveaway but as always my opinions on this blog are always my own.

The post The Naptime Chef’s Cranberry Spice Granola {Recipe and Giveaway} appeared first on Aggie's Kitchen.

I’m exhausted people.

I have been a baking machine the past few days and have loved every minute of it.  I have never baked so many cookies in such a short time in my life.  I’m taking my time, measuring all the ingredients like I know I should be and things are tasting good.  I get it now…I get why you all love baking so much.  Not sure if I’m up for it all year long, but for the time being I’m having fun.  I’m thinking eventually I’ll be able to get all my pictures taken and uploaded and recipes shared with you all…

In the meantime, enjoy these little guys.  I made these last year and again this past week.  I wouldn’t consider these little bourbon balls cookies…but more so spiked “no-bake” yummies.  They are a fun treat to add to any cookie plate or to bring to a holiday party.  They pack quite a little punch in a such a little bite.  Everyone I’ve given these to have loved them…so if you are looking for a little something different and fun to make, these are them.  And you don’t have to turn on the oven for them either.  Which could be a good thing if you are totally baked out.  Oh, and be sure to keep them away from the kiddos.

Pack them up in a holiday tin as shown with individual bourbon balls in mini muffin cups. They really make a fun gift for neighbors, coworkers and friends!

Bourbon Balls

Ingredients:

• 1  (12-oz.) package vanilla wafers, finely crushed
• 1  cup  chopped pecans or walnuts
• 3/4  cup  powdered sugar
• 2  tablespoons  cocoa
• 2 1/2  tablespoons  light corn syrup
• 1/2  cup  bourbon
• 1/2 teaspoon vanilla
• Powdered  sugar

Directions:

1. Combine vanilla wafers, pecans, powdered sugar, and cocoa in a large bowl; stir well.

2. Combine corn syrup and bourbon, stirring well. Pour bourbon mixture over wafer mixture; stir until blended. Shape into 1-inch balls; roll in additional powdered sugar. Store in an airtight container up to 2 weeks.

Recipe slightly adapted from Southern Living Best Loved Cookies

The post Southern Living’s Bourbon Balls appeared first on Aggie's Kitchen.

(this giveaway is now closed)

I’ve been seeing posts about Tate’s Bake Shop all over the web lately.  Lots of great baking going on out there!  Tate’s might be a new name to you, but they are not new by any means…they opened their doors in the Hamptons, NY in 1980 and sold some of their baked goods at Ina Garten’s own shop Barefoot Contessa. After I was recently contacted by them to try their cookies and check out their cookbook I quickly realized I was introduced to them a couple of years ago by my sister in law Jamie.  Jamie raved about this cookbook and has actually posted these yummy blueberry muffins and blueberry buckle from it too.

I absolutely loved their cookies…they are made just how I like them, crisp on the edges, slightly chewy in the middle.  And they are buttery…in a very good way. I was mailed a nice sample of their chocolate chip, macadamia nut and oatmeal raisin cookies.  I’m hoarding a package of the oatmeal raisin ones in the pantry…

You want to try some of these cookies? (I know you do…)

Tate’s Bake Shop is offering one of my readers this same cookie package along with their awesome cookbook.  Ina Garten actually wrote the foreward in the book, and I will assure you, you will find some wonderful recipes in there.  I have my eye on a few already, and have already baked these Carrot Muffins up twice this past weekend.

Giveaway: Tate’s Bake Shop Gift Pack and Tate’s Bake Shop Cookbook

Ends Thursday, midnight (EST)

To enter into the giveaway:

Leave a comment on this post telling me your most favorite kind of cookie.  Mine is definitely oatmeal raisin.

Sorry, giveaway open to US readers only.

Additional Entries can be earned by:

1.  Become a fan of Tate’s Bake Shop on Facebook.  “Like” them and then come back and leave a separate comment telling me you did so.

2. Become a fan of Aggie’s Kitchen on Facebook.  “Like” Aggie’s Kitchen then come back to this page and leave a separate comment telling me you did so.

3. Follow @AggiesKitchen on Twitter, then come back to this page and leave a separate comment telling me you did so.

4.  Share about giveaway and link back to this post on Facebook, Twitter or your own blog and leave a separate comment telling me you did so.

Bonus: Tate’s Bake Shop is offering a discount code “cookie” to Aggie’s Kitchen readers for 15% off on any tatesbakeshop.com purchase from now through December 31st.

Now as far as these muffins go…they were delicious.  If you are a carrot cake fan, then you will love these.  They were dense and full of goodness, I even added a little coconut to the second batch.  I bet these would actually make a great cupcake with some cream cheese frosting…um, yea….now we’re talking.

Tate’s Bake Shop Carrot Muffins

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 3/4 cup vegetable oil
• 3/4 cup sugar
• 3 large eggs
• 2 cups carrots, grated
• 1/2 cup, pecans
• 1/2 cup raisins
• 2 teaspoons vanilla
• 1 apple, peeled and cored, chopped

Directions:

1. Preheat oven to 400 degrees. Grease muffin pan cups.
2. In a medium bowl, mix flour, baking soda, cinnamon, and salt.
3. In a large bowl, combine the sugar, oil and eggs. Mix until they are well combined. Stir in the carrots, pecans, vanilla, and apple. Fold in the flour mixture.
4. Spoon the mixture evenly into the prepared muffin cups. The muffin cups should be filled to the top. Bake for 20 minutes or until cake tester or toothpick inserted in the center of a muffin comes out clean.

Recipe from Tate's Bake Shop cookbook

(Note: Original recipe says it makes 10 muffins, I was able to get 12 muffins in each batch)

The post Tate’s Bake Shop Carrot Muffins and a cookie & cookbook giveaway appeared first on Aggie's Kitchen.

Since I’m not one to bake unless I really have a reason to, I’ve been waiting patiently for the perfect occasion to make these. Well, my mom’s birthday is this weekend and we are going to surprise her with a visit tomorrow with the kids (hope she’s not reading this tonight!)…my mom loves peanut butter so I’m thinking these are a perfect birthday treat for her.

I just recently discovered a brand of peanut butter that I have totally fallen in love with…Peanut Butter & Co. They have the most amazing flavors…ones I’ve tried are Dark Chocolate Dreams, Cinnamon Raisin Swirl and White Chocolate Wonderful. I like adding a heaping teaspoon of these delicious flavors into a bowl of plain lowfat yogurt for dessert…mmmm. So good.

When I decided to make these bars today I had all the ingredients in the pantry…as far as peanut butter though, all I had was the White Chocolate Wonderful. This peanut butter isn’t the most inexpensive peanut butter so I cringed a little using up the whole jar for the recipe (actually 2 oz. less than the recipe called for), but I figured it would make the bars that much better.

I thought the bars turned out good…crumbly and buttery, but they held their shape well. My only complaint was that I thought there should have been more jam than what the recipe asked for. Next time I will just eye ball it and make sure to spread a nice thick layer of jam on them. Also, I think my pan might have been too small…my bars came out kind of thick, but that’s not really a bad thing.

If you are a PB&J lover, bake up a batch of these bars and grab a glass of milk…

(I’m loving my new Martha Stewart Collection plates from Macy’s…)

White Chocolate Peanut Butter and Jelly Bars

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups (18 ounces) creamy peanut butter (I used Peanut Butter & Co. White Chocolate Wonderful)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (18 ounces) raspberry jam or other jam (I used strawberry)
• 2/3 cups salted peanuts, coarsely chopped (I totally forgot to add these!)

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Recipe by Ina Garten, Barefoot Contessa at Home

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

Happy Birthday Mom!!
xoxo

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