Biscoff Carmelitas

Carmelitas aka caramel cookie bars are my newest obsession! We had them at my sister in law's and I knew I had to make them again and make them my own. If you know me you know that in my world biscoff makes everything better. If you are looking for a unique twist on a classic treat or crowd pleasing dessert this combination promises to be a hit! 

I make the caramel layer from scratch. It is so good and easy, but if you don't want to make a homemade caramel you are welcome to just use a bottle of caramel sauce. I personally think the homemade caramel is 100% worth it!

Biscoff Carmelitas

Base/Topping Layer

1 cup butter softened

1 cup plus 2 tbs brown sugar

1 1/2 cups all purpose flour

1 1/2 cups oats

1/2 tsp salt

1 tsp baking soda

1 bag milk chocolate chips

1 cup biscoff spread

Butterscotch Caramel Layer

1 cup packed brown sugar

3/4 cup heavy cream

1/2 cup butter (I use salted)

1/4 tsp salt

1/2 tsp vanilla extract

Instructions:

Preheat oven to 350º. Lightly grease a 9X13 pan

For the base layer: Combine the first 6 ingredients (butter, brown sugar, flour, oats, salt, and baking soda) in a stand mixer and mix just until combined. Take out 1/4 of the mister and save for later. This will be your topping. Press the remaining 3/4 of the mixture into the prepared 9X13 pan. (I usually press it first with my hands and then roll it smooth with a small rolling pin) Bake at 350º for 10-12 minutes. While that bakes make your caramel.

Caramel Sauce: In a medium sauce pan add the brown sugar, heavy cream, butter and salt. Cook over medium low heat until the butter is melted, stirring occasionally. Once the butter is melted increase the heat to medium. Bring mixture to a simmer and cook for 3-4 minutes stirring constantly. Take off heat and stir in vanilla.

Once the base layer is cooked remove from the over. Spred  biscoff over the base layer. I find it is easier if I warm up my biscoff and just pour it over the base. I then spread it out to evenly cover the base. Once my biscoff is in place I pour my prepared caramel over the biscoff. I don't alway use the whole recipe of caramel. Just pour it until it seems to cover the pan. The caramel is delicious so any extra should be eaten over ice cream or just by the spoonful. Now take your chocolate chips and sprinkle them on top of the caramel layer. Now take the saved base/topping and sprinkle it over the chocolate chips. Bake for another 10-12 minutes at 350º. Let cool before cutting and enjoy!

I give credit to Mel's Kitchen Cafe for the amazing Caramel Recipe!

Naturally Sweetened Whole Wheat Oatmeal Jam Bars

These have been my most recent obsession! They are so good. I am not a coconut fan, but the coconut oil is just the perfect amount of coconut flavor. I have tried them with butter but I prefer the taste and texture with the coconut oil. I often use and all fruit or honey sweetened jam.

Ingredients:

• 1 1/2 cups freshly milled soft white wheat berries (whole wheat pastry flour)
• 1 1/4 cups rolled oats
• 1/2 cup coconut oil (feel free to substitute butter)
• 1/4 cup raw honey
• 1/4 cup pure maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup jam or preserve of choice

Method:

1. Preheat the oven to 350F
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt, and baking soda.
4. Add the coconut oil (preferably melted), honey, and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.

These bars can be kept in an airtight container at room temperature for up to 1 week.

Recipe Source: My Humble Kitchen

Banana Nut Waffles

Possibly my new favorites waffle recipe!

Banana Nut Waffle

Recipe type: Breakfast

Serves: 4

 

INGREDIENTS

• 1 cup flour
• 1/2 cup rolled oats
• 2 tablespoons sugar (cane sugar or brown sugar)
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ¼ teaspoon nutmeg
• 1 cup whole almonds
• 2.5 oz  coconut oil
• ¾ cup milk 
• 2 bananas, mashed
• 1 large egg
• ½ teaspoon vanilla extract

INSTRUCTIONS

1. Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.
2. In a medium bowl, whisk together the flour, sugar, baking powder, sea salt and nutmeg. 
3. In a blender combine oats and whole almonds. Grind until they resemble a coarse flour. Add to flour mixture
4. In a microwave-safe bowl, combine the coconut oil and milk. Microwave for 60 seconds, or until the mixture is warm and the coconut oil has mostly melted. Whisk in mashed banana, egg, and vanilla extract.
5. Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. Place in oven to keep warm. Repeat.
6. Top with sliced bananas and 100% pure maple syrup, and serve. Save leftovers in the fridge and reheat by placing the waffle back in the griddle or in the toaster on a light setting.

Adapted from: Cookie and Kate

Nutella Oatmeal Cookie Bars

With Thanksgiving being yesterday I just can't help but feel overwhelmingly lucky for the wonderful life I get to live. I have a wonderful husband, we are surrounded by wonderful family, we have a roof over our head and food on our table. Life really is good. Do you know what else is really good? Yep you guessed it, these bars! I absolutely love them with Nutella on top! My husband would prefer them with dark chocolate. Just know your options for topping these babies can be changed to suit your personal liking.

Nutella Oatmeal Cookie Bars
Prep time: 15 minutes
Bake time:25-30 minutes
Servings: 9

2 cubes (1 cup) butter, softened
1 cup brown sugar
1 egg
1 cup sifted flour
1 cup rolled oats
1/4 cup Nutella

Cream butter, sugar and egg. Add flour then oats. Mix well. Spread in greased 9" x 9" pan. Bake at 350 degrees for 25-30 minutes. Remove pan from oven and let stand for a couple of minutes. Spread Nutella on top. It spreads easier as it warms up a little on the warm bars. When cooled, cut into bars. I usually refrigerate them to get them to cool faster to cut into bars, but then I like to eat them at room temperature.

Multi-Grain Waffles

I have 3 favorite types of food: Dessert (yes this one comes first), Bread (a close second), and Breakfast (depending on the day this one competes with both first and second). I have always been a breakfast eater/lover. When my mom gave me this recipe I couldn't wait long before I just had to make it! I love everything that tastes good and is somewhat healthy. These bad boys are not only full of flavor, but a good way to get in those whole grains! Thanks mom for another great recipe!

Multi-Grain Waffles

8 servings, 2 waffles each
Active Time: 30 minutes -Total Time: 45 minutes

Ingredients:

2 cups buttermilk
1/2 cup old fashioned rolled oats
1/4 cup Chia Seed (optional)
2/3 cup whole wheat flour
2/3 cup all purpose flour
1/4 cup toasted wheat germ or cornmeal (I used cornmeal because that is what I had)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs lightly beaten
1/4 cup packed brown sugar
1 tbs canola oil
2 tsp vanilla extract

Directions:
Mix buttermilk, oats, and chia seed (if using) in a medium bowl; let stand for 15 minutes. Whisk whole wheat flour, all purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt, and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover 3/4 of the surface (about 2/3 cup for an 8X8 inch waffle iron) Cook until waffles are crisp and golden brown, 4-5 minutes. Repeat with remaining batter.

Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

Peanut Butter Bars

I know I know, I always post desserts on here, but I just can't help it! There are so many delicious things out there that I want to make (and eat) and my most favorite are usually desserts. We live in a very fluid area, really close to a university. We have lots of new people moving into our area all the time. What better way to get to know new neighbors than to bring them a delightful plate of goodies? It really works out to everyone's benefit. I get to make lots of treats and try new recipes, they get to eat my treats, and I don't eat all of my treats and gain a million pounds! I look at this as a win win win situation. I also have many willing victims at work that so graciously eat my yummy treats. These delicious bars have been put to the same good use. I was able to take some around to neighbors, make a few new friends, then I also shared a few at work. To be completely honest though, my favorite part about these bars is the part where I get to eat them! They are fantastic! They have such a rich peanut buttery flavor combined with a delicious chocolate frosting, all with some oats in the dough to almost make you feel like you are being healthy. They really are some of the best peanut butter bars I have ever had. Every time I eat one of these bad boys I always want another. Luckily for me (but not for my waistline) this makes a large pan so I can share some and enjoy some myself.

Peanut Butter Bars

3/4 c butter

3/4 c sugar

3/4 c brown sugar

3/4 c peanut butter

2 eggs

1/2 tsp vanilla

3/4 tsp baking soda

1/2 tsp salt

1 1/2 c flour

1 1/2 c oats

1/2 c peanut butter

Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth. Add dry ingredients and mix the oats until a firm dough is made. Grease a cookie sheet and spread mixture in the pan. Bake at 325 degrees for 15 minutes or until golden. Remove from the oven and let set for a few minutes. While bars are still warm spread on the extra 1/2 cup peanut butter. The warmth of the bars helps the peanut butter spread easier. The 1/2 cup peanut butter is an approximation use less or more according to you own personal peanut butter desires. Allow bars to cool completely. Once cooled top with chocolate frosting (recipe below).

Chocolate Butter Frosting

1/2 c butter

3 1/2 tsp cocoa

6 Tb milk

1 tsp vanilla

Boil together, remove from heat and add powdered sugar until desired consistency. For these bars I preferred the frosting to be slightly runny while still warm. This way I could pour the frosting over the bars and spread easily without disrupting the peanut butter I had spread on top too much. The frosting sets up more as it cools.

Recipe Source: Adapted slightly from The Sister's Cafe

Honey Sweetened Whole Grain Carrot Cake

It was my sister-in-law's birthday at the end of last month and we decided to surprise her with a little family surprise party. I was put in charge of making the cake. This is never a problem because I love any excuse to make a dessert! My sister-in-law is much healthier than I am, and really enjoys using whole grains in everything and not using refined sugar. Since this was her party I decided to make a cake that would be to her liking. When I found this recipe I knew it was perfect for her cake. The only thing I didn't know is whether or not it would taste good. I also like eating healthy things, but they have to taste good! I made a little mini cake to test it out. To my surprise it actually was really good. We even took it over to some friends house and they all liked it too! The only picture I have of it is before we cut it. I decided we shouldn't cut it until the birthday girl got to see it, so sorry for no inside pictures.

Note: This recipe makes 1 8X8 pan. I actually doubled it and divided it between 3 round cake pans. I'm sure the doubled recipe would also work great in a 9X13 pan. I also doubled the frosting. For my 3 layer cake it was enough, but there was no extra and I wish I could have put a little more in between the layers. Also if you are not a huge fan of coconut flavor you can use butter instead of the oil in the frosting. I am not a huge fan of coconut and didn't mind the frosting, but it was getting pretty close to the line of too much for me.

Honey Sweetened Whole Grain Carrot Cake

Ingredients
1/4 cup plus 2 tablespoons of coconut oil
1/4 cup of honey (I added a few extra tbs for good luck)
2 tablespoons of lemon or orange juice
2 eggs
1 tablespoon of vanilla
3 ounces of whole wheat flour, by weight
3 ounces of whole grain oat flour, by weight
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/2 tsp pumpkin pie spice
1 1/2 cups of shredded carrots (use your food processor shredding disc)
1/4 cup of chopped walnuts (optional- I opted out)
Directions
Heat your oven to 350 degrees F. Grease an 8 x 8 baking dish and set aside.
You want your coconut oil to be in a liquid form for this recipe. That happens at 76 degrees F. If your oil is not warm enough to be liquid, heat it until it is. Be careful not to let it get hot, as it will prematurely cook the eggs in the next step.
Put the coconut oil, honey, orange juice, eggs and vanilla extract into the work bowl of your favorite food processor fitted with a multipurpose blade. Process for two minutes.
Meanwhile, combine the whole wheat flour, whole grain oat flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice in a large bowl. Whisk to combine well. Add the shredded carrots and walnuts. Stir well.
Add the wet mixture to the dry mixture and stir until just barely combined. Too much stirring will result in a tough carrot cake. Transfer to the greased baking dish. Bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes.

Honey Sweetened Cream Cheese Frosting

Ingredients
8 ounces of cream cheese, at room temperature
1/4 cup of coconut oil, at room temperature
2 tablespoons of honey

Directions
Beat all three ingredients together until well creamed. You can do this with a stand mixer, hand mixer or with a wooden spoon. I wouldn't recommend the last one unless you are using it as part of your exercise program!

Recipe Source: Heather Krasovec

Butterscotch Oatmeal

I love having a warm breakfast in the morning, and I always enjoy some oatmeal. It is healthy and filling. This oatmeal isn't as healthy as my other oatmeal recipe I have on this site but if you are looking for a less healthy and oh so delicious oatmeal recipe this one takes the cake. I have been making this recipe for a few years. I seem to forget about it on occasion but whenever I find it again and make it I am reminded how much I love it.

Butterscotch Oatmeal

1 egg
1 3/4 cups milk
1/2 cup brown sugar
1 cup oats
2 tbs butter

In a saucepan or a rice cooker whisk together the egg, milk, and brown sugar. Mix in the oats. If cooking in a saucepan cook over medium heat. When the oatmeal begins to boil cook and stir until thick. Remove from heat. Stir in butter until melted. Serve immediately.

Note: I have just recently started making my oatmeal in a rice cooker. I like it cause I don't have to worry nearly as much about it burning and I can forget about it for a little while. The only problem is if you have a smaller rice cooker sometimes it can boil over so don't forget about it completely.

Yummy Whole Wheat Bread

I am a sucker for fresh baked bread. There is nothing better than warm soft fresh out of the oven bread. I love white and wheat bread. I love that when I make bread the smell of fresh baked bread fill my whole house. I just love it! This bread is soft and tender, but still has a good hearty wheat taste to it. Add a little cinnamon honey butter and I'm in heaven!

Whole Wheat Bread

1 package (2 1/4 tsp) yeast
3 cups lukewarm water
1 cup oatmeal
1/4 cup honey
6 tbs nonfat dry milk
6 tbs butter
5 1/2 cups white whole wheat flour
1 1/2 tbs salt
2 cups white all purpose flour

Soften yeast in 3 cups lukewarm water in a large mixing bowl of stand mixer with dough hook attachment. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl.  Continue with dough hook kneading for about 5-10 minutes. Remove beater, cover bowl, and let dough rise for 1 hour in a warm place away from drafts. Punch down and shape into 2 loaves. Place in 2 well greased 5 x 9 - inch loaf pans. Cover and let rise until almost doubled in size about 45 minutes. Bake at 350 degrees for 30 minutes or until a deep golden brown. Turn loaves out onto a wire rack and cool. Brush tops with melted butter.

Recipe Source: Adapted slightly from the Lion House Bakery cookbook.

Cinnamon Honey Butter

1/2 cup butter
1/3 cup honey
1/2 tsp cinnamon

Beat butter, honey, and cinnamon together with hand mixer until creamy. Serve at room temperature.

Amazing Cadbury Mini Egg Cookies

I have been making "Amazing Cookies" for years. They are a delicious oatmeal chocolate chip cookie that truly lives up to its name. Well today I decided to combine 2 amazing things. Why wouldn't amazing cookies go well with Cadbury Mini Eggs? I love them both so much I just couldn't resist trying it out. First let me tell you that it is amazing that I even got around to baking any of these cookies. I am pretty sure I could have eaten all of the cookie dough without thinking twice about it. Ok ok I might think twice about it when I gain 50 lbs, but its almost worth it. Luckily I refrained and actually baked some of them. They turned out great! Such a yummy Easter treat!

Amazing Cadbury Mini Egg Cookies

2 cubes butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
2-3 cups flour
2 cups Cadbury Mini Eggs

Cream butter and sugars. Add eggs. Beat well. Mix in Vanilla. Add baking soda, baking powder, and salt. Place oats in a food processor or blender and blend until it appears like a coarse flour mixture. Add oats and 2 cups four to butter mixture. Mix until incorporated. If dough is still very sticky add extra flour. Do not over mix. Place Cadbury Mini Eggs in food processor (I did 1 cup at a time) process until eggs are broken up so that you have some really fine pieces and some larger chunks. Add to the cookie dough and mix just until incorporated. Scoop or roll dough into 1 inch round balls. Place on a baking sheet. You can also place an egg on top for fun if you wish. I made some with and some without. Bake at 375 degrees for 10 minutes. Let rest on cookie sheet for a few minutes then transfer to a cooling rack.

Fruit Bars

I think I could stay home all day and just make yummy treats. This would be fine if I didn't want to eat all the yummy treats that I made (my taste buds love it, my thighs do not). The reason I love baking so much is because I LOVE eating the things that I make. I have very little desire to make something that I don't like (my husband can attest to the fact that I have a long list of foods that I do not like). Well today I unexpectedly got the day off. Of course the thing I wanted to do most was make some yummy treats. I found this recipe in my recipe box and knew that this one was the winner for the day!

1 1/2 cups flour (I used 1 cup white whole wheat and 1/2 cup white flour)
1 tsp baking powder
1 cup brown sugar
1 1/2 cups quick oats
3/4 cup butter
1 cup fruit jam (I used a mixture of homemade raspberry and strawberry jam)

Mix flour, baking powder, brown sugar and oats. Place flour mixture into a food processor. Cut the butter into slices approximately 1-2 tbs thick and add to the food processor. Pulse until all the butter is incorporated and is a crumb texture.  Pat 2/3 mixture into a 13X9 inch pan. Spread jam over top. Sprinkle the remaining 1/3 of the mixture over the top. Bake at 350 degrees for 35 minutes.

I got this recipe from my good friend Matney. She calls them apricot bars because she uses apricot jam. I call them fruit bars because I like to use a variety of different jams. Regardless of the jam you use these are amazing. Thanks Matney for the great recipe!

Start the morning off right!

I am always looking for healthy ways to start the morning. I have always been a HUGE breakfast lover but as I grow up (kinda) I have tried to make my breakfasts more with whole grains and other healthy stuff. I have recently gotten into green smoothies which I love but I don't always have the fresh fruit and veggies on hand needed. This is also something I can put in a container and bring with me to work. I hope you enjoy.

Steel Cut Oat and Quinoa Oatmeal

1 cup steel cut oats
1/4 a cup quinoa
2 1/2 cups water
1/2 tsp cinnamon (I use fresh ground cinnamon)
1/4 - 1/2 cup cream, half and half or milk
2-4 tbs honey
Fresh fruit (optional)

Rinse and drain quinoa. Combine oats, quinoa, water, and cinnamon in a rice cooker. Turn it on and let it do its thing. When oats are soft, quinoa has opened, and all the water has absorbed add the cream and honey mix well. Add fresh fruit if desired. Enjoy!

Note - The cream just gives it more of a creamy texture. You could also use milk in place of the water while cooking which also gives it a creamy texture but you have to watch it very closely because it will boil over and make a mess.