High Protein Apple Cinnamon Baked Oats

2 cups Quick Oats

2 scoops (62 g) Vanilla Protein Powder 

1 tbsp Cinnamon

¼ tsp Salt

Dash Cardamon and Allspice(optional)

1 tsp Baking Powder

2 medium Apples, Grated

1 cup milk

1 egg 

¼ cup Maple syrup or alternative 

Glug of coffee creamer (I used pumpkin spice coffee creamer because my husband is a basic bitch, if you don't have it feel free to leave it out)

Topping for afterwards: honey and Greek yogurt make a delicious "icing."  Either mix your own to your taste or get the pre mixed honey gree yogurt.

• Preheat oven to 190°c or 365°f

• Line 8"x8" pan or 6 large muffin cups.

• Mix dry together

• In another bowl mix wet, thins can include the grated apple but it can go in the dry or even mixed in afterwards. So many choices to make, have fun.

• Mix dry and wet together.

• Either fill the pan or portion the cups, the cups will be somewhere between a ½c or ⅔c, just fill evenly-ish.

• Bake 35 minute-ish for pan and 30 minutes-ish for the muffins.  Stick a toothpick in, it should be moist but not clinging to the toothpick.  Once done, remove and cool.

Carrot Cake Protein Baked Oatmeal

Carrot Cake Protein Baked Oatmeal 

By Emma P(Tiktok)

Makes 4-5 servings.

200g rolled oats

2 bananas

60g soy protein

420ml milk

1.5 tsp baking powder

1 tsp mixed spice

1 tsp cinnamon

70g grated carrot

40g raisins

pinch of salt

For the top:

150g thick yoghurt + honey + lemon juice 

30g walnuts (optional, I'm not a walnut fan)

1. Preheat your oven to 180°C fan. 

2. In a 9x6 baking dish (line if yours tends to stick), mash the bananas until smooth. Add the oats, soy protein, mixed spice, cinnamon, baking powder, milk, grated carrot and raisins. Stir until everything is fully combined, then smooth the top and clean down the sides,

3. Bake for about 35 minutes, until golden and set in the middle.

4. Meanwhile, mix the yoghurt with a little honey and lemon juice to taste.

5. Once the baked oats are out of the oven, let them cool for 5-10 minutes so the squares hold their shape. Spread over the yoghurt mixture and finish with the chopped walnuts.

6. Slice into portions. Microwave for 1 minute to warm through or enjoy cold for more of an oat-bar vibe. Store leftovers in an airtight container in the fridge.

Enjoy!

Brown Butter Oatmeal Chocolate Chip Cookies

½ cup Browned Butter

½ cup brown sugar 

¼ cup white sugar 

1 egg

1 tbsp vanilla

1 cup flour

1 tsp baking soda 

½ tsp salt

¾ cup quick oats

¾ cup chocolate chips

Pre heat oven to 180°c (350° f) 

Mix all wet ingredients together.  Add in dry ingredients and mix again.

Scoop on baking sheet and bake for 9 minute or until prefered doneness.

Makes approximately 12 cookies

Soft delicious Cinnamon rolls

I had a disappointing attempt at Pülla but I had added more flour than I should have so I have been making other bread products to make up for that.  Everyone love it but I was not impressed by my work.  So here comes some Cinnamon rolls.b I had intended toaie some lemon rolls with the pülla dough, so instead I will make a different bit of deliciousness.

Soft Cinnamon rolls

1 cup warm milk, 110°f

2 ¼ tsp active dry yeast 

⅓ cup salted butter, melted and cooled down

½ cup sugar

2 eggs, room temp.

1 tsp salt

4 cups bread flour, although I used all purpose.

Filling:

½ cups softened butter

2 tbsp cinnamon 

1 cup packed brown sugar.

Frosting:

½ block cream cheese, softened

2 tbsp butter, softened

½ tsp maple extract or maple syrup 

½ tsp vanilla extract

1 cups icing sugar

-Bloom yeast in the warm milk for about 5 minutes or until frothy. I do this in the bowl of my mixer that I heated up a bit by running under warm water.

-Once bloomed add butter, sugar, eggs, salt and flour. Mix with paddle or dough hook until mix combined.  Let sit 5 minutes to absorb the moisture.  Then mix again on low with dough hook for 5 minutes.

-Remove dough from bowl, spray the bowl with a bit of oil and put the dough back.  Cover with towel or lid and let rise in cool oven (not on) with the light on.  The light will produce enough warmth to get things rising. Let rise until it doubles, near 1 to 1.5 hours.

-Make filling by mixing all 3 ingredients together.

-One had risen, dump out of bowl onto a flour dusted counter and roll out into a large rectangle.  Then spread the filling evenly except for a 1 cm edge at the top.

From the bottom roll up dough in a fairly tight roll and pinch closed along that edge.  

-Cut into 12 equal pieces and place in a 9 x 13 buttered glass pan. Cover and let rise while oven oreheats

-Preheat oven to 375°f or 190°c

-Bake 20 to 30 minutes.  Keep an eye on it.  You want them golden but not too brown. 

-Beat together butter and cream cheese in a small bowl.  Add flavourings and icing sugar. Mix until combined.

-Once removed from the oven, let cool and then top with frosting.

Enjoy!

Dandelion Jelly

Spring has sprung! It's dandelion time.  

My family loves this honey like jelly.  There is a bit of prep to pick, wash and de-petal the flowers but then it time to make some jelly.

Dandelion Jelly

4 cups water

4 cups slightly compacted dandelion petals

2 tbsp lemon juice

1 packet pectin 

4 ½ cups sugar

In a large pot add all the water and half the petals, simmer for 10 minutes. Remove petals and squeeze as much liquid as possible from them.  Add remaining petals, simmer another 10 minutes.

Add into cleaned sterized jars top with cleaned sterized lids, finder tip tighten and water bath process for 10 minutes.  Remove and cool allowing the lids to seal.  Once cooled if not sealed, check rims for damage and re boil or replace jar and lid and reprocess.

Sticky toffee pudding

Sticky Toffee Pudding: recipe by Food with George

175g dates

175ml boiling water

75g unsalted butter

175g brown sugar

250g self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

75g golden syrup

3 medium eggs

125 ml whole milk

Sticky Toffee Sauce:

75g unsalted butter

75g brown soft sugar

2 tbsp golden syrup

1 tsp vanilla extract

150 ml double cream

Method:

Begin by removing the pits from the dates, pour boiling water over the chopped dates, and allow the mixture to steep for approximately 20 minutes. For a smoother consistency, blend the mixture until it's smooth.

Preheat your oven to 180°C/160°C Fan and prepare a baking dish, preferably around 1.5L (approximately 30x25cm). In a mixing bowl, combine unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup. Mix until just combined, being careful not to overbeat.

Gradually add the date and water mixture along with the milk, stirring until smooth.

Pour the batter into the prepared baking dish and bake in the oven for 35-40 minutes or until a skewer inserted into the pudding comes out clean. While it bakes, prepare the sauce.

In a large saucepan, combine all sauce ingredients and heat while stirring until the sugar is dissolved and the butter is melted and fully incorporated.

Bring the sauce to a boil and continue stirring for 1-2 minutes until it slightly thickens.

Pour half or most of the sauce over the baked pudding.

Serve the pudding with ice cream, and drizzle the remaining sauce over the top.

Ramen Eggs

Soft custardy yolks.  Wonderful atop noodles, soup, or a salad.  

In a pot deep enough to cover eggs with at least 1 - 2 cm of water, bring water to a rolling boil.

Gently lower eggs into the boiling water and set timer for 7 minutes as soon as the first egg is in the water.  

When the timer goes off, remove pot from the stove and under the kitchen tap quickly cool down the eggs. Exchanging the water as needed.  

You can either peel, cut in half and enjoy on your ramen, salad or even a sandwich.  Or you can do a quick flavouring of the eggs.

Tea eggs are cracked and left to steep for a few days in a mixture of black tea, cinnamon sticks, star anise and Sichuan peppercorns.

I enjoy a quicker method to flavour the eggs. With still got eggs cooked how you like, let cool down in a mixture of water soy sauce, green onion, ginger, sesame seeds, a hint of sesame oil.  Either leave over night or just until cooked down and also sprinkle the marinade over the ramen.

Generally, I don't think far enough ahead to do anything other then make the soft boiled eggs and eat them right away.

Enjoy!

CBC Kelowna's Shortbread cookie recipe

This recipe is from Sandy French.  She won the best shortbread cookies in 2012.

These need to bake early in the season and left to mature for a month in air tight container stored in a cool dry place.

Ingredients:

1 cup rice flour 

1 ½ cups regular or gluten-free flour

1/2 lb. butter

½ cup berry sugar (not icing sugar)

Directions:

- Mix flours, then mix with sugar.  

- Cut in butter, then knead about 15 minutes, until mixture is soft and buttery (warm, strong hands really help).  

It should feel like warm, greasy pizza dough.  

Roll out onto floured surface (1/8" - ¼" thickness) and cut into shapes.  

Bake at 350 F for 20-25 minutes, until just golden brown. 

Careful — they burn easily!!

Pop them into an airtight container and refrigerate for 4-8 weeks.

"For best results, the cookies need to be kept in a sealed container in a cool place for a minimum of a month before being eaten. This allows them to mature and become soft so that they melt in your mouth and have a truly buttery flavour," French says. "I always make mine in October."

Yield: 1 - 2 dozen

Pulla

My SIL is Finnish and I got introduce to many new and interesting food.  

Pulla

Makes 3 loaves

2 cups milk, heated just to scalding and then cooled to Luke warm

1 packet traditional yeast

1/2 cup warm water, 46°c

1 cup sugar

1 tsp salt

1 rounded tsp ground cardamom

4 oz (1/2 cup) melted butter

9 cups all purpose flour

1 egg, beaten for egg wash

2 tbsp sugar

1/4 tsp cardamom

- In a pan heat until just starting to bubble and let cool to luke warm.

- In bowl bloom yeast in warm water, then add warm milk, sugar, salt, cardamom, and 2 cups of flour. Using a whisk blend until there are no lumps.

- Add melted butter and mix, add 2 more cups flour and mix until it is a silky sticky mass. 

- Then slowly add rest of flour until it makes a thick dough.

- Knead until dough is smooth.  Place in greased bowl or container and let rise 1 hour, punch down and rise until almost doubled.  

- Turn out onto a floured surface, divide into 9  12 - 16" long pieces.  Braid together 3 pieces for each loaf.  Let rise 20 minutes, covered with a tea towel.  Preheat over to 205°c/400°f

-In a small bowl mix together sugar and cardamom.

 - Egg wash and sprinkle with sugar and cardamom.

-Bake for 25 to 30 minutes.

Sourdough Blueberry Muffins.

My sourdough started is now going strong so it is time to try new things. 

Note: I find this recipe a bit sweet so next time I will be modifying it more.

Sourdough Blueberry Muffins

Originally from Little Spoon Farm

Crumble topping

45g butter, melted

100g sugar

60g flour

Dry ingredients 

240g flour

200g sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp corn starch

Zest of 1 lemon

1 cup blueberries

Wet ingredients 

113g butter, melted

2 eggs

125g unfed or discard sourdough starter 

45 g plain Greek yogurt or sour cream

1 tsp vanilla extract

- preheat oven to 180° and grease a 12 muffin tin.  I like to chill it then brush in melted butter for a nice thick coating.

- In a small bowl melt butter and add in sugar and flour, mix to combine and set aside

- In a large bowl mix together all the dry ingredients.

- In another bowl, melt butter in the microwave and whisk in all the other wet ingredients.

- Mix the wet into the dry until just combined.

- Fill muffin tin evenly and then top muffins using the crumble mix.

- Bake for 20 - 25 minutes or until a toothpick comes out clean.  Let sit 5 minutes then remove from pan to cool.

Crumble variations:

45 g butter, melted

75g sugar

60g flour

25g quick oats

1/2 tsp cinnamon