Writer In The Kitchen: Pumpkin Chocolate Chip Mug Cake
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Writer In The Kitchen : Gingerbread Cake
‘Tis the season for gingerbread cake. It’s so easy to whip up this festive dessert because it’s all done in one bowl! Easy prep, easy clean-up. That in itself is a wonderful present. While the cake is baking, your home will smell amazing. Just for fun, go outside and then come back inside to inhale the fragrance and warmth of Christmas. I do it all the time, which earns me strange looks from Connie. You think she’d be use to me by now. Back to the recipe. When the cake is cooled, you can either sprinkle it with powdered sugar or dollop it with some freshly made whipped cream. Or, both! After all, it’s the holidays.
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Writer In The Kitchen: Blueberry Muffins
We’re a few weeks into summer and let’s just say I’m looking forward to fall. It’s my favorite season because it’s filled with all the things I love – pumpkins, sweaters, mums and cozy nights. While summer is filled with things I really could do without – humidity, humidity hair, poison ivy and sunburn. I know complaining won’t get me anywhere because it is what it is and that’s summer. So rather than complain, I’m creating special moments to get me through the hot, humid months. This past weekend, I baked. There’s something so special about starting a Sunday with a basket of freshly baked blueberry muffins out on the patio. These muffins burst have a buttery flavor that mingles with the tartness of the blueberries and were the perfect way to start my day. I hope they do the same for you!
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Pumpkin Spice Cupcakes with Cream Cheese Frosting
It’s finally starting to feel like autumn. There’s a cool breeze, no humidity (thank you! thank you! thank you!) and the leaves are starting to become more intense in their color. Thanks to a storm on Monday night the walkway is covered with fallen leaves so when I walk to the street, there’s the comforting sound of rustling leaves.
Awe. Fall.
I had the urge to bake the other day and I wanted to make cupcakes. But I didn’t want to make the usual. I wanted something different. When I was in the grocery store I saw boxes of Pumpkin Spice cake mix and I thought “that’s it! I’ll make Pumpkin Spice cupcakes and the perfect frosting would be cream cheese”. I bypassed the boxes of mix because I’d make my own when I got home after putting the groceries away. And I did!
Biting into these cupcakes was like taking a bite out of autumn. Everything I love about the season was packed into this tiny little package of yumminess. The spices swirled with the pumpkin and the flavor burst in my mouth as the cream cheese frosting added a creamy richness. In a nutshell, these cupcakes were sweet, simple and very seasonal.
Oatmeal Raisin Bars
It’s the middle of the week and I think it’s a perfect time to share one of my favorite go-to snacks. I love these Oatmeal Raisin bars because they’re healthy and they’re easy to make. I used to reach for those protein bars and then those other “nice” bars (you know the ones I talking about) and various other bars for my mid-morning snack with a cup of tea. Then I got to a point where I realized some of those bars are just as bad as a candy bar. Go ahead, read some of those labels. And the other bars while they have real foods in them (don’t get me started on the ingredients that I can’t pronounce in packaged foods) I found them to be held together by something gooey and sugary and I didn’t like the taste or texture. Ugh. So I now make my own bars. And today’s recipe is an Oatmeal Raisin bar that is easy, fast and flexible. Best of all, you know exactly what you’re putting into the bar.
When I’m in the mood a little chocolate, I had a handful of chips to the batter. When I want to take the bars up a notch I substitute the raisins with dried cherries and add in dark chocolate chips. Like the bars as is but like and added kick of cinnamon, then sprinkle a little extra. You really can’t do anything wrong to this recipe.
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Oatmeal Raisin Bars
Author:
Ingredients
- 2 cups old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup canola oil
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup raisins
Instructions
- – Preheat oven to 350 degrees.
- – Spray 8″x8″ baking pan with non-stick cooking spray.
- – In a large mixing bowl, combine all ingredients thoroughly.
- – Spread the batter into the prepared baking pan. Bake approximately 24-30 minutes until bars are cooked all the way through.
- – Cool completely in the pan then cut into squares.
- The amount of squares depends on how large you cut them.