Posts Tagged ‘almonds’
Creamy oatmeal lovers will rejoice with this Scottish oatmeal. This stone-ground oatmeal is filled with fresh strawberries, crunchy almonds. And it’s gluten-free!
When it comes to oats, I didn’t know there was anything besides old-fashioned rolled and quick-cooking oats until a few years ago. Since then I have been introduced to steel cut oats, gluten-free oats and now Scottish oats thanks to Bob’s Red Mill. But what the heck is Scottish oatmeal? It is in fact the original oatmeal or, as we call it in the US, porridge. The fairly fine texture (although more coarse than flour) of Scottish oatmeal is the result of grinding the kernels with stone mills and when cooked results in a creamy, thick and almost instant hot cereal. I bet these Scottish oats would also be great in baked goods, substituted for old-fashioned rolled oats.
Naturally the first thing I made with Scottish oatmeal was in fact oatmeal (or porridge). I used the recipe for my favorite hot cereal, my dad’s apple harvest oatmeal, and substituted the rolled oats for Scottish oats and then strawberries and almonds instead of apples and walnuts. The end result was better than I had predicted. It was perfectly creamy, not too sweet and filling. I actually made this for breakfast on Father’s Day and it was most appreciated.
Want to get your hands on some Scottish Oatmeal? How about a I give you a bag AND a $25 gift card to Bob’s Red Mill? After checking out the recipe enter the giveaway using the Rafflecopter widget!
One year ago: Homemade Mozzarella & Caprese Salad Skewers
The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.
Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…
One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!
I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.
One year ago: Garlic Lover’s Pizza
No you are not going crazy, nor do you need your eyes checked. I did in fact say “ice cream oatmeal”. While trying to determine what to make with all the ice cream Graeter’s sent me I somehow got the bright idea to use some ice cream in place of the liquid needed to make oatmeal. I felt like a genius, although I did worry it would be too sweet for the first meal of the day. But guess what? It wasn’t too sweet at all, in fact it wasn’t any sweeter than other oatmeals I’ve made in the past.
The best thing about this recipe is that you can use any flavor ice cream you want, assuming it is a flavor you would care to enjoy for breakfast. I chose Graeter’s Black Cherry Chocolate Chip and with the addition of chopped almonds it was everything I had dreamed of – a creamy oatmeal with a hint of cherry and chocolate flavors and the crunch of almonds. I threw more almonds and dark chocolate chips on top because I couldn’t get enough.
One year ago: Cashew Chicken Lettuce Wraps
If you’ve been reading my blog for any length of time, you’ve heard me say many times how difficult it is for my to devote more than 1 minute to the preparation of breakfast on weekday mornings. I just don’t want to wake up any earlier than I already do, and as a result most warm breakfast recipes I post were made on the weekend, in a crock pot overnight, or for dinner. Thankfully, there are more options than a bowl of cereal every morning, such as this single serving oatmeal in a jar.
The great thing about this oatmeal is that it can be made a couple days in advance and can be mixed with any fruit or nuts on hand. I know plenty of people rolling in berries from picking throughout the summer and this would be a great way to use some. The rest of the ingredients are staples I have stocked all the time. In the morning the jar can be snatched for an on-the-go option or warmed up in the microwave to enjoy warm at home. Or while we’re at it, nuke it and then take it to go!
This month had been full of fun food holidays and today happens to be another – National Ice Cream Sandwich Day! But not only am I sharing an ice cream sandwich recipe today, it come from a cookbook dedicated to ice cream sandwiches, I Scream Sandwich! by Jennie Schacht.
The book begins with a brief history on ice cream sandwiches and progresses into the secrets of making them (such as assembly and storage) and the essential tools/ingredients/basic recipes needed. The sandwich recipes then begin with chapter 3 on Classics such as ‘Pure Nostalgia” (vanilla ice cream on soft chocolate cookie bars) and “Cookie Monster” (chocolate chip ice cream on cookie dough). The next chapter called Farm Fresh uses ingredients such as rhubarb, apricots, and goat’s milk. Chapter 5 takes on the World View with recipes inspired by the many continents of the world. Chapter 6 ventures out from the traditional cookie sandwiches with ice creams served on butter toast and croissants. There’s also an entire chapter full of seasonal ice cream sandwich ideas to prove that they can be enjoyed throughout the year. And the final chapter covers all the mix-ins and coatings.
In case the list of recipes included in this cookbook isn’t enough, she offers a “sandwich it your way” chart for creating your own combinations. And each recipe also comes with suggestions in order to “take it easy” and make a similar version with store-bought ingredients, or “dress it up” and take it a step further by adding mix-ins or toppings. Take the recipe I made for example, I could havepicked up almond cookies and toasted almond ice cream at the store to assemble at home or I could have rolled the edges in almond brittle, chocolate covered almonds, or even painted the cookies with some chocolate shell before sandwiching. I chose to try them out the regular way first.
The recipe noted that for a creamier ice cream the ground up almonds could be strained off right before churning, but I thought it would be a shame to waste all those tasty nuts so I left them in. Besides, I am a girl who likes her nuts (take a moment to snicker at that). The ice cream ended up being really creamy even with the bits of ground up almond. And paired with the crispy almond wafers these ice cream sandwiches were a nut-lover’s dream. They were a little messy since the wafers cracked while eating but it was worth licking off my hands. Oh and don’t judge me, but I totally ate one for breakfast. It was glorious and every day should begin with ice cream.
One year ago: Cinnamon Candied Walnut Chocolate Chunk Cookies
Every year come May in Memphis, the 90 degree and up temperatures begin. Except for this year and I’ve been loving every minute of the 70 and 80 degree weather. That was until Monday hit with high 90s and doesn’t seem to want to give up. I saw 103 on my car’s thermometer yesterday, boo! Apparently it’s time to summer through the heat and humidity once again, which means I really dislike turning on my oven. When it’s still over 80 degrees outside at night, turning on the oven just seems wrong with all the hard work my central air is doing.
Time for no-bake granola bars to strike again, this time using almond butter. I love how adaptable this granola bar recipe is, allowing me to try all kinds of flavors and mix-ins. This most recent creation involves almond butter, chopped almonds, dried cherries, and a little bit of dark chocolate. I brought them to my cousin’s bachelorette party weekend and they turned out to be as big of a hit as the coconut pecan cookies. I should have made a double batch!
What’s you favorite mix-ins for granola bars? I’m always looking for new ideas!
One year ago today, I posted about meeting my nephew Luke for the first time and just yesterday I saw a video of him walking (more like running)! I wish I could witness it in person but unfortunately am not sure when I will be able to visit next, especially with all the weddings I am in this summer/fall, trying to graduate and then they are moving to southern California in August! Which means my job searches just got expanded to include the west coast as well, haha. In the meantime I thrive through Facebook and Dropbox photos and videos.
…and baked goods. When it comes to sweet breads, I love making mini loafs. They are cute, fun and you just want to eat them right up! Just like Luke but I digress. These mini applesauce loaves also have toffee bits and almond slices mixed in for a little bit of crunch and extra sweetness.