Posted in Chocolate, Cookies/Shortbread

No-bake Chocolate Oatmeal Cookies

Recipe from amandeleine
55g unsalted butter
1 cup sugar
1/4 cup milk
1/8 cup cocoa
1/4 cup peanut butter
1 1/2 cups dry quick-cooking oats
1 teaspoons vanilla extract
Combine butter, sugar, milk and cocoa in a pot and bring to a rolling boil.
Boil for 1 minute, stirring occasionally.
Remove from heat and stir in peanut butter, oats and vanilla.
Drop by rounded tablespoons onto baking paper.
Allow to cool for at least 1 hour.
Store in air-tight container.
Makes about 20
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Posted in Fruits

Fruity Baked Oatmeal

Recipe adapted from amandeleine
1/2 cup vegetable oil
3/4 cup brown sugar
1 egg
3 tbsp water
1 cup milk
1/2 tsp salt
1 tbsp baking powder
3 cups traditional rolled oats
1/4 cup dried cranberries
1/4 cup raisins
1 large apple, cored and cubed (I prefer to leave the peel on for texture and visual interest but feel free to peel the apple if you want to)
2 tbsp brown sugar
Preheat oven to 180 degrees C.
Beat together oil and 3/4 cup of brown sugar in a large bowl.
Mix in egg, water, milk.
In a separate bowl, whisk together salt, baking powder, and oats.
Add dry ingredients to wet, stirring until combined.
Stir in dried fruits.
Gently stir in apple pieces. 
Pour into a lightly greased ramekins.
Sprinkle remaining brown sugar over top.
Tip: Can be made a day ahead of time, keep refrigerated and remove from fridge a half hour prior to baking.
Bake in preheated oven until firm, about 35 minutes.
Serve hot.
Tip: the leftover keep quite well, straight from the pan or reheated in the microwave. Play with the recipe using some of your favourite baked fruits.
Makes 6
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Posted in Cupcakes/Muffins, Fruits

Cranberry Crunch Muffins

Recipe adapted from Healthy Baker
1 1/4 cup self raising flour
1/2 cup brown sugar
1 egg
50g butter, melted
1/2 cup buttermilk
1 tsp vanilla essence
75g dried cranberries
1/2 tbps butter
1 tbps plain flour
1 tbps brown sugar
1/2 tbps rolled oats
Preheat oven to 190 degrees C. 
Line a 6 hole muffin pan with muffin cases.
Sift flour into a large bowl and stir in sugar.
In a medium sized bowl, place eggs, butter, buttermilk and vanilla. 
Whisk to combine.
Gently stir in cranberries
Divide mixture among holes of prepared pan.
Make topping: rub butter into flour and stir in sugar and oats.
Sprinkle over muffins.
Bake muffins for about 20-25 minutes.
Let stand in pan for 10 minutes before turning into a wire rack.
Makes 6
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