Baked Oatmeal Coffee Cake

 

Whether you enjoy this rustic baked oatmeal treat for breakfast or brunch, I'll let you decide. It's straightforward and practically effortless, apart from a bit of mixing. Still this scrumptious dense cake does not disappoint and can be devoured on the go or sitting quietly amongst the mornings hustle and bustle. 

Baked Oatmeal Coffee Cake 

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2 cups (200 g) rolled oats

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon cardamom

2 tablespoons ground flax or wheat bran

1/4 teaspoon salt

2 cups 2% milk or almond milk or whole milk

2/3 cup unsweetened applesauce or pumpkin purée

2 tablespoons maple syrup

1 teaspoon vanilla extract

Crumble topping:

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1/2 cup rolled oats

2 tablespoons brown sugar

4 tablespoons cold butter

1 teaspoon ground cinnamon

Icing:

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1/2 cup icing sugar

2 teaspoons milk

Preheat oven to 375ºF (190ºC). 

Grease an 8 x 8 inch square tin or a 9 x 9 inch square tin. Set aside.

In a medium bowl combine the oats, baking powder, cinnamon, cardamom, ground flax and salt and stir together.

Pour in the milk, applesauce, maple syrup and vanilla extract and stir together. The mixture will be very loose and damp, not to worry. Carefully pour the oaty flotsam mixture into the prepared square tin. 

Make the crumble topping, see the recipe above. Place the rolled oats, sugar and cinnamon into a food processor or blender, and pulsing until finely ground. Add the cold butter and pulse a few times until the butter is incorporated and blended into small chunks.

Sprinkle the crumble topping over the oat mixture and bake for 25 - 30 minutes or until the centre is set. 

Once the coffee cake has cooled a bit, prepare the icing and drizzle over the top. Slice and serve with or without fresh fruit. 

Notes: I did line the bottom of the tin with baking parchment however it's probably unnecessary to do so because the mixture is loose and damp. 

Blueberry Lemon Scones

 

When I make scones they are usually plain or I add a bit of cheese, that way you can slather them in just about anything you like. As timeless as blueberry scones are; they do already come included with a tart sweetness from the blueberries, so lashings of butter or cream should be enough. This is a no fuss recipe that creates tender scones for breakfast, brunch or afternoon tea.   

Blueberry Lemon Scones

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4 cups self raising flour

grated zest of 1 lemon

1 cup frozen blueberries

300 ml whipping cream

300 ml fizzy lemonade - like Sprite or 7 up

caster sugar or lavender caster sugar, for sprinkling 

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. Set aside.

Sift the self raising flour into a large bowl. Add the grated lemon zest and whisk together with the flour. Add the frozen blueberries and stir together. Make a bit of a well into the centre of the flour blueberry mixture and add the whipping cream and fizzy lemonade. Stir until just combined. The dough will be sticky.

Turn the dough out onto a flat floured surface and lightly dust the top, you may want to dust your hands with flour as the dough is sticky. Gently shape and pat the dough into an 8 - inch circle with a 1 inch thickness with your hands. Using a sharp knife or a pastry dough bench scraper cut into 8 wedges. Place wedges on the prepared baking tray, about 1 to 2 inches apart and brush the tops with extra whipping cream and sprinkle with sugar. 

Bake in the preheated oven for 15 to 20 or until golden. If the scones are done but pale pop them under the broil for a few minutes to brown however do keep an eye on them as you do not want them to get overly browned or burnt. 

When the scones are done remove from the oven and sprinkle with more sugar before removing from the baking tray and placing them on a wire rack to rest and cool slightly before serving warm.

Notes: If you do not have self-raising flour, you can make some by using regular flour and add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to every 1 cup of flour. Whisking well to combine.

Cinnamon Swirls

 

I say cinnamon swirls because these are less sticky and gooey then their counterpart the cinnamon bun and less doughy too although every bit comforting. They are an absolute breeze to make, due to their minimal ingredients and the fluffy biscuity texture with such a delicate sweet cinnamon taste under a modest thin glaze is ingenious and quite simply honest to goodness-ness rolled up in a sweet treat. 

Cinnamon Swirls

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2 cups Self Raising Flour

1 teaspoon Cream of Tartar

1 3/4 cups sour cream or Greek yoghurt

1/4 cup unsalted butter, melted

2 tablespoons cinnamon

2 tablespoons brown sugar

Drizzle Icing:

1 cup icing sugar

2 tablespoons melted butter

1 1/2 tablespoons lemon juice

1/2 teaspoon vanilla extract

Mix all ingredients together and drizzle frosting over warm cinnamon swirls. 

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Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper. Set aside.

In a large bowl add the self raising flour and cream of tartar and whisk together. Add the sour cream and mix together until blended and a soft dough is formed.

Turn out the dough onto a floured surface and gently knead a few times and gently pat the dough out. Lightly sprinkle the surface with flour and roll the dough out to form a rectangle, the best you can, about 1/4 inch thick.

Spread with the melted butter. Sprinkle with the brown sugar and cinnamon. Roll (long end, lengthwise) and cut into slices about 1 inch thick. Place cut rolls onto the prepared baking tray and lightly brush the tops with more melted butter. 

Bake for 20 to 25 minutes in the preheated oven or until set.

While the cinnamon swirls are baking make a drizzle icing, see above for recipe, and glaze them with the icing while still warm. Serve and enjoy.   

Marbled Coffee Muffins

 

What I like about these muffins are not only their firm coffee richness but the lack of sugar, only half a cup for the whole recipe. You can add a bit of cocoa powder to the espresso powder for a more mocha flavour or add grated orange zest to the plain batter. I sprinkled them with a salted caramel sugar however if you are more inclined to add or need a more luscious touch of sweetness and upgrade these to a dessert status then a dollop of cream cheese icing or ricotta cheese icing would be bliss. Either way these are excellent to have with coffee and worthy enough to dunk in a frothy latte or a glass of milk.  

Marbled Coffee Muffins

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makes 12 muffins

2 1/4 cups self raising flour

1/2 cup granulated sugar

2 eggs

1 cup milk

1/3 cup olive oil

2 teaspoons vanilla extract

2 tablespoons espresso coffee powder

sliced almonds, for decorating

salted caramel sugar, for sprinkling 

Preheat oven to 400ºF (200ºC). Grease or alternatively line with muffin papers or silicone muffin cups, a 12 cup muffin tin. Set aside.

Sift the self raising flour into a large bowl. Add the sugar and whisk together. 

In another bowl add the eggs and beat lightly, then beat in the milk, olive oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir until just combined. Do not overmix.

Divide the batter between two bowls. Sift the espresso powder into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin cups, alternating the coffee batter and the plain batter. Using a kitchen knife gently swirl the batter together. Then sprinkle the tops of the muffins with sliced almond.   

Bake in the preheated oven for 15 - 20 minutes, or until well risen, golden brown, and firm to the touch. Let cool in the pan for 5 minutes. While warm sprinkle with salted caramel sugar, if using, then serve warm or transfer to a wire rack to cool completely. 

Cinnamon Rolls

 

These are more roll than bun if that makes sense; not doughy or excessively sticky or smeared with thick icing but more delicate. Airy, melt in your mouth, almost biscuity cake like texture. Still they have all the flavour of a cinnamon bun without the stodgy heaviness that sometimes follows after devouring such a treat.      

Cinnamon Rolls

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makes approximately 12

3 cups of unbleached all purpose flour

2 teaspoons cream of tartar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1/2 cup white sugar

3/4 cup (1 and 1/2 sticks) unsalted butter

1 1/2 cups milk

Cinnamon Sugar Filling:

In a bowl mix together 2 tablespoons cinnamon and 2 tablespoons brown sugar.

Glaze Icing:

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1 cup icing sugar

2 tablespoons melted butter

1 1/2 tablespoons lemon juice

Mix all the ingredients together in a bowl and drizzle over cinnamon rolls while still warm.

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. 

Mix the flour, cream of tartar, baking powder, salt, baking soda and white sugar together in a large bowl. 

Cut in the butter and using clean hands mix the butter and flour mixture together until it resembles a crumbly texture. Add the milk and using a wooden spoon or spatula lightly stir together until a dough has formed.

Flour a baking board or flat surface generously, place the dough on the floured surface and roll dough into a rectangle, as best you can, to 1/4 inch thickness.

Melt 1/4 cup butter and brush or spread it over the rolled dough. Sprinkle with the cinnamon sugar filling. Gently roll the dough into a log shape and cut into slices about 1 inch thick. Place on the prepared baking tray. Bake for 12 to 15 minutes. 

As the cinnamon rolls bake prepare the icing, then glaze while they are still warm.  

Creamy Date Coffee Breakfast Smoothie

 

If in a hurry and in need of something substantial look no further then this powerful smoothie. Although it has all the elements of breakfast in a glass; at times I have easily assembled this smoothie midday when pressed for time and all efforts have gone out the window.  

Creamy Date Coffee Breakfast Smoothie

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Serves 2 to 3 

1 cup black coffee, cooled

1 cup unsweetened almond milk

1/2 cup rolled oats

4 dates

1 tablespoon chia seeds, optional

1/2 teaspoon pure maple extract

handful of ice cubes (approximately 5 - 6)

Place all the ingredients into a blender, secure the lid on, set to high speed and blend until smooth.

Once blended, taste and adjust according to your taste, by either adding more milk to thin out the smoothie or more dates for added sweetness. 

Best served immediately.   

Food Photo of the Day ~ Fruit and Yoghurt Toast

 

This is quick way to put everything on one plate while keeping it nutritious. Toast, lightly buttered or not, smothered in plain Greek yoghurt, a medley of mixed fruit, whether it be fresh or thawed frozen, a dash of cinnamon and a fine sprinkling of shredded coconut. This breakfast certain keeps one going and is absolutely delicious! 

Hope everyone is warm and well. - JD  

Cranberry Oat Bran Muffins

If bran isn't your thing there is oat bran. Complex carbohydrates, high in fibre, vitamins, and semi sweet dried fruit makes these muffins dense in texture and taste. Therefore being quite substantial for breakfast or a snack. 

Cranberry Oat Bran Muffins 

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1 1/2 cups (375ml) buttermilk or milk

1 1/2 cups (375ml) Oat Bran

1 1/4 cups (300ml) all purpose flour

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) baking soda

1 tablespoon ground flax seed

1/2 (2ml) teaspoon salt

1/2 cup chopped dried cranberries

1/2 cup chopped dried apricots, optional 

1/3 cup (80ml) vegetable oil

1 egg, beaten

1/2 cup (125ml) coconut sugar

1 teaspoon (5ml) vanilla extract

Preheat oven to 375ºF (190ºC). Line a 12 cup muffin tin with baking paper liners or reusable baking liners. 

In a large bowl combine the buttermilk and oat bran and let stand.

In another bowl combine the flour, baking powder, baking soda, ground flax seed, salt, chopped cranberries and chopped apricots, if using. Set aside.  

Add the oil, beaten egg, coconut sugar and vanilla to the oat bran mixture and stir to combine. Add the dry ingredients (flour mixture) to the wet ingredients (oat bran mixture) and stir until just combine. Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes.

Hope everyone had a nice weekend! - JD 

Food Photo of the Day ~ Pancakes!

Seems like we just can't get enough of pancakes and even more so on Canada Day! What is that saying... Pile them high and watch them fly. Very true with a fluffy stack like this. Maple syrup with a light pat of butter is spot on. A great way to start the day. 


Happy Canada Day and stay safe everyone! - JD 
  

Food Photo of the Day ~ Homemade Pop Tarts

My son wanted to recreate this retro breakfast pastry full stop. He did so by doing it in steps, although he could have used ready made jam and puff pastry he decided to make everything from scratch, including the icing. His diligent efforts were yummy and I could tell he was missing his culinary class, taking over the kitchen for a few days was great! The pastry light and flaky, the strawberry jam, sweet with a hint of orange and royal icing and sprinkles complete this indulgent breakfast pastry. Although I have never had an original pop tart, one can imagine the flavour of any processed ready made breakfast pastry and his homemade one, although I am biased, was... hands down so much better!  

Hope everyone had a good weekend! - JD

Leftovers #49 ~ Brown Rice Breakfast

Leftover rice can be transformed into many delicious creations however this one is my ultimate comfort food leftover. It is very simple... as in oatmeal simple and can provide a delicious breakfast, snack and sometimes lunch, for myself. You can dress up the leftover rice with a variety of fresh fruit, dried fruit, syrups/sugar and milk as you wish. 

I warmed up the leftover brown rice, in the microwave, to take the chill off. Brown rice is  great because it is more substantial and offers a light nutty flavour. Then I added a handful of dried chopped dates, flaked coconut, a light sprinkling of dark brown sugar, a drizzle of milk and topped with a raspberry. As you can see this is very reminiscent of rice pudding and a bowl of oatmeal. Working both as a cereal and a dessert. 

Hope everyone had a relaxing weekend. We did! - JD 

Food Photo of the Day ~ Pancakes!

To me, pancakes are the ultimate comfort food; and can be dressed up in many ways. They may be sweet or savoury, depends on how you like them. Which ever way you enjoy them you can not deny their comfort food status.  

When I have plenty of things that need to be done; I find it refreshing to take the time and whip up a few pancakes to recharge and bring a sense of serenity. Plus, if there are leftovers and there always are, then they are devoured by my kids and my husband. Which is a welcoming bonus for them and me! 

There is plenty of sunshine out and about. Colder today as I muddle along... - JD       

Savoury Galette

I make plenty of sweet dessert galettes so why not add a savoury one to that list. A breeze to whip up and delicious this is suitable anytime... for breakfast, lunch or dinner. You may want to adjust the vegetables according preference or season. 

Savoury Galette
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1 medium eggplant, sliced
1 medium zucchini, sliced
200g sliced mushrooms
1 medium red onion, sliced into rings
fresh or frozen spinach, chopped
5 to 6 small tomatoes, halved 
1 - 2 tablespoons olive oil
2 to 3 cloves garlic, crushed
Summer Savoury or Herbs de Provence 
dash of balsamic vinegar

ready made puff pastry, thawed, according to package
passata sauce

Preheat oven to 375ºF.  

In a large skillet, over medium heat, add the oil, onions and crushed garlic. Sauté for a few moments then add the remaining vegetables, except the halved tomatoes, and seasoning. Continue to sauté until just tender. Add a dash of balsamic vinegar and stir to combine. Remove from heat and allow to cool, slightly.

Roll out the ready made puff pastry according to package directions. If no parchment paper is provided, place a piece of baking parchment paper, on a clean flat surface, before rolling the puff pastry out, and roll the puff pastry on top. Once rolled to a relaxed and desired size, place with the parchment paper on a baking sheet; spoon passata sauce in the middle spreading out towards the edges, making sure to leave about an 1 inch gap between the sauce and edge. Place the vegetable mixture over top of the sauce and fold the edges inwards; towards the centre of the free formed pie. Randomly place the halved tomatoes on top. 
If you forget to place the rolled out dough on the baking sheet before assembling, not to worry, carefully and quite possibly with help, gently glide the now formed pie with the parchment paper onto the baking sheet.  

In a small bowl, beat an egg with with a teaspoon of water and a pinch of salt. Brush the egg wash over the folded pastry edges, to seal any cracks and to create a lovely golden colour once baked. Sprinkle seasoning over the egg wash, if you wish. Place in the preheated oven for about 30 minutes or until the pastry has puffed up and is nicely golden brown. Remove from oven allowing to rest for 1 minute. Sprinkle with freshly grated cheese or crumble cheese over top.  

Hope everyone had a lovely weekend. Out with the extreme cold and in with some warmer winter temperatures, so to speak. - JD 

Christmas 2019

Christmas Eve, after we had our usual nibbles an drinkies at our local pub and a walk to enjoy the festive lights; we settle for some homemade tomato soup, a dinner roll and a glass of Fortnum and Mason's Sparkling Tea beverage, to close the night.  

Christmas Morning, for brunch we had a round of homemade cranberry almond scones with Devonshire cream and fresh fruit to keep us going until an early Christmas dinner. 

Christmas Dinner, was Cornish hens, Brussels sprouts with blood orange vinegar and mashed potatoes, homemade stuffing with lashings of gravy.

... and we rounded out our dinner with a slice of Fortnum and Mason's Figgy pudding. Although lashing of custard may have been in order, a slice unadulterated was perfect! 

Boxing Day, was a quiet one spent with friends. We offered some of the usual... cheese and biscuits, olives, dried fruit and of course, my baking. However, I did make a savoury galette, cranberry cocktail sausages and coronation chicken cups. 

What Christmas of ours, would not be complete, without our Fortnum and Mason's order. A nice sampling to enjoy now and throughout the year. Loads of decadent things... honey, sauces, hot mustard, tea, jams, marmalades, puddings, glacé fruit, coffee, biscuits, chocolate, anniversary Heinz ketchup, and sparkling tea beverages.

Hope everyone had a wonderful Holiday time. Whether sharing, enjoying or relaxing, we had a lovely one! - JD     

Eggnog Muffins

I made these muffins on Christmas Eve for brunch the next morning. Although Christmas has past, there are still a few cartons of eggnog hanging in there at the grocery store.  Whether you use traditional or a non dairy substitute, like I did, these spiced muffins may be enjoyed before, during and a bit after the Holiday season. 

Eggnog Muffins

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2 1/4 cups unbleached all purpose flour

3/4 cup caster sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon chia seeds

1 1/2 cups eggnog

1/3 cup oil

1/2 cup plus 2 tablespoons yoghurt 

1 teaspoon rum or rum extract extract

spiced sugar, to sprinkle on top 

Preheat oven to 400ºF (200ºC). 

Line a regular 12 cup muffin tin with paper liners or silicone baking liners or lightly grease the muffin cups with oil or margarine. 

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg and chai seeds. 

In another bowl whisk together the eggnog, oil yoghurt and rum extract. Add the wet ingredients to the dry ingredients and combined until just moistened. 

Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkled the spiced sugar on top of each muffin. Bake for 15 to 20 minutes or until muffins are lightly golden and a toothpick comes out clean. Let cool completely in the muffin tin on a wire rack. 

Notes: You may add some chopped dried fruit such as figs, dates, cranberries or apricots to the batter. 

Hope everyone had a great weekend! - JD 

Leftovers #42 ~ Tea Infused Apple Compote

Seems like we always have apples laying about and there are plenty of options of what to do and make with those apples. This time, I made a tea infused apple compote that was easy and delicious. Perfect over French toast, pictured here; however it may be used with a variety of dishes. 

Peel and core the apples. Slice the apples into thick chunks. Place them into a large saucepan. Add a bit of water. Place two Earl Grey teabags, or any flavoured teabags you may want to use, inside the saucepan with the apples and water. Add a tablespoon of brown sugar and a teaspoon of cinnamon to the saucepan as well. Place the saucepan on the stove and boil over medium heat until the apples become some what soft, not mushy, and the water has thickened from the reduced apples. Remove from heat, remove and discard the teabags, place into a serving dish and allow to cool. Cover and refrigerate overnight. You could serve the apple compote when it has slightly cooled however allowing the compote to settle and stew overnight enhances the flavour. Just gently reheat it when ready to use.  

Coconut Pineapple Scones

These scones have a prominent coconut flavour marked with hints of sweet pineapple. Lovely for a weekend brunch or tea time. Excellent with whip cream and crushed pistachios or just a pat of butter. 

Coconut Pineapple Scones

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2 cups flour 

3 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

2/3 cup unsweetened shredded coconut

grated lime zest of 1 lime, reserve the juice for later

1/4 cup cold butter, cut up

1/2 cup milk 

2 eggs
1 teaspoon coconut essence 

1 398ml can of crushed pineapple, drained well

freshly squeezed lime juice   

vanilla sugar

shredded coconut

Preheat oven to 400ºF. Line a large baking tray with baking parchment paper.

In a large bowl blend all the flour, baking powder, salt, sugar, coconut, and lime zest together. Set aside.

In another large bowl add the milk, eggs, coconut essence, and crushed pineapple. Set aside. 

Cut the cold butter into smaller pieces and add it to the flour mixture. Using a pastry cutter or fork cut the butter into the flour mixture. Once an oatmeal like texture is achieved make a well in the centre. Whisk together the wet ingredients and add to the well. Using a rubber spatula incorporate the wet ingredients into the dry ingredients until a dough has formed. Place the dough on a well floured surface; knead a few times; shape into a large circle and pat to 3/4 inch thickness. Using a round 2 or 3 inch cutter, cut into circles and place on the prepared lined baking tray. Repeat, until all the dough has been formed. 

Squeeze the juice from the lime, if you haven't already done so, and brush the tops of each scone with the freshly squeezed lime juice. Then sprinkle each with a bit of vanilla sugar and shredded coconut. Place the tray in the preheated oven and bake for 15 to 22 minutes or until well risen and lightly brown.

Notes: I doubled the recipe and used a 3 inch round cookie cutter. I baked the scones for a total of 24 minutes. Ovens vary therefore baking time may vary.   

Hope everyone had a great weekend. - JD 

Double Chocolate Walnut Waffles

Sometimes long weekends are made for brunches where chocolate waffles grace the table. These are quite filling and will satisfy any chocolate lover for breakfast, brunch or dessert. They are reminiscent of brownies and are especially good topped with whip cream and a drizzle of pure maple syrup. 

Double Chocolate Walnut Waffles

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makes 5 full waffles (approximately 20 wedges)

2 cups (500ml) unbleached all purpose flour

1/2 cup (125ml) granulated sugar

2/3 cup (150ml) unsweetened cocoa powder

2 tablespoons ground flax seed

1 tablespoon (15ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground cinnamon

1/2 cup (125ml) finely chopped walnuts

2 cups (500ml) milk

2 large eggs, gently beaten

1/4 cup (5ml) (1/2 stick) unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

approximately 1/2 cup dark chocolate chips

Combine all the dry ingredients, including the walnuts in a large mixing bowl. Stir with a whisk to blend. Make a well in the centre of the now blended dry ingredients; then add the milk, beaten eggs, melted butter, and vanilla into the well. Whisk until nicely blended and smooth. Let the batter rest for about 5 minutes before using.

Meanwhile preheat a waffle maker to a desired setting.

Pour 1 heaping cup of batter onto the centre of the lower grid of the preheated waffle maker; spread evenly with a heat proof utensil. Sprinkle a few chocolate chips over the batter and close the lid of the waffle maker. When the waffle maker makes a sound, like a beep (letting you know the waffle is cooked), the waffle is ready. Open the cover and carefully remove the baked waffle. Repeat with remaining batter. Serve while warm.  

Hope everyone had a nice long weekend, we did! - JD 

Food Photo of the Day ~ Blueberry Scones

Plain scones are traditional and one can slather or dollop just about anything on top or inside; however blueberry scones are delicious and lend for more of a restrained approach with a generous helping of clotted cream or whip cream. When I make blueberry scones I pack them full of fresh blueberries. Each scone bursting with pockets of sweet blueberry tartness. 

Hope everyone had a lovely weekend, we did! - JD  

Food Photo of the Day ~ Apple Turnovers

I always have apples on hand so over the course of the weekend I made these sweet and spicy apple turnovers for brunch. These are a great way to use ripen fruit and an easy weekend brunch treat served with tea or coffee. 

Can not believe it is Thursday already... hope everyone had a great weekend and the week has been a good one so far. - JD