Breakfast Cookies

Grab ‘n’ Go!

Breakfast Cookies

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup creamy peanut butter
1/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup wheat flour
1 cup old fashioned oats
1 cup crushed Total Whole Grain Cereal
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
3/4 cup mini chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter, applesauce, peanut butter, sugar, and brown sugar. Add egg and vanilla. In medium bowl, stir together flour, wheat flour, oats, Total cereal, baking soda, and salt. Mix dry ingredients into creamed mixture just until combined. Mix in walnut, coconut, and mini chocolate chips. Drop 2″ scoops of batter onto silpat or parchment lined baking sheets. Press down with bottom of glass dipped in sugar to flatten to 3″ in diameter. Bake 7-8 minutes. Makes 32 cookies. 140 calories and 20 carbohydrates per cookie.

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Raspberry Red Velvet Crinkles

Happy 4th of July!

Recipe coming soon! These are somewhat of a fluke, I am trying to remember how I made them. I will light off some fireworks and try to spark my memory! ;o)

Raspberry Red Velvet Crinkles

Raspberry Red Velvet Crinkles 2

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Apple Berry Crisp

Hot from the oven with a scoop of vanilla ice cream, heavenly!

Apple Berry Crisp

Apple Berry Crisp 2

Oatmeal Topping:
1 cup old fashioned oats
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, cold

Apple Berry Mixture:
2 Granny Smith apples
lemon juice
1 lb container strawberries, cut into small pieces
1/2 pint container blueberries
3/4 cup sugar
2 Tbl cornstarch

Preheat oven to 375°. For Oatmeal Topping: Stir together flour, brown sugar, cinnamon, and salt. Cut in butter until it’s a coarse crumbly mixture. Set aside.

For the Apple Berry Mixture: Peel, core, and cut apples into thin bite sized pieces; place in large bowl. Squeeze a little lemon juice over apple pieces and stir. Add cut up strawberries and blueberries, stir all fruit together. Sprinkle sugar and cornstarch over fruit and gently stir. Pour fruit into a sprayed 9″x9″ square pan. Sprinkle oatmeal topping evenly over fruit mixture. Bake 50-60 minutes or until golden brown, hot and bubbly. Cool slightly. Serve warm with vanilla ice cream.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Oatmeal Butterscotch Cookies

I believe this is the first time I have ever used a cookies recipe that uses oil. I was curious. The end result is delicious, slightly crisp as you bite into it, then a tender chewy cookie on the inside. Simply yummy!

Oatmeal Butterscotch Cookies

2½ cups flour
2 cups old fashioned oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup butterscotch chips
1 cup white chips
1 cup coconut

Preheat oven to 350°. Line baking sheets with silpats or parchment. Stir together flour, oats, baking soda, baking powder, and salt. In another bowl, cream butter, oil, sugar, and brown sugar with electric mixer. Mix in eggs and vanilla. Add dry ingredients to creamed mixture, mix well. Stir in butterscotch chips, white chips, and coconut. Drop by scoopfuls onto prepared baking sheets, press down slightly. Bake 9-10 minutes. Cool on baking sheet for a few minutes, then transfer to cooling rack.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chunky Chocolate Jam Bars

A great recipe that uses ingredients usually on hand. A little crunch from the pecans, chewy from the oats and coconut, a bit of a shortbread taste in the buttery crust, and the sweet chocolatey jam center! Yum! The original recipe comes from recipebridge.com.

Chunky Chocolate Jam Bars

1½ cups flour
1 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 cup cold butter
1½ cups oats
1 cup coconut
1 cup chopped pecans
3/4 cup semi sweet chocolate chips
3/4 cup raspberry jam

Heat oven to 350°. Line 13″x9″ pan with foil, ends of foil extending over sides. Spray with nonstick spray. Stir together flour, brown sugar, baking powder, and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add oats, coconut, and nuts; mix well. Press half crumb mixture into bottom of prepared pan. Sprinkle chocolate chips evenly over crumb mixture. Spoon jam evenly over top, dropping in small blobs. Spoon remaining crumb mixture over the top. Bake 25 to 30 minutes or until lightly browned. Cool in pan until set enough to use foil overhang to lift bars from pan; place on wire rack. Cool completely before cutting into bars.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Homemade Power Bars

Have you seen the section at your local grocery store for Power Bars? It has grown, unbelievable the types, variety, and flavor combinations. Do you think some people are living on these things? I guess if you are on the go and need to refuel in a hurry it’s the perfect product. So, here is a natural and healthy version to make at home for probably half (if not more than half) the cost. Inspired by eatingwell.com.

I know, this totally strays from my normal posts. Never fear, something terribly indulgent will follow soon. ;o)

Homemade Power Bars

1 cup old fashioned oats
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 Tbl flax seeds
1 Tbl sesame seeds
1 cup crisp rice cereal
1/4 cup raisins
1/4 cup golden raisin
1/4 cup dried cranberries
1/4 cup chopped dates
1/4 cup natural creamy peanut butter
1/4 cup raw sugar
1/4 cup honey
1/2 tsp vanilla
1/8 tsp salt

Preheat oven to 350°. Line a 9″x9″ pan with foil and spray with non stick spray.

Spread oats, almonds, sunflower seeds, flax seeds, and sesame seeds on baking sheet. Bake until oats are lightly toasted and nuts are fragrant, shaking pan halfway through, about 10 minutes total. Transfer to large bowl. Add rice cereal, raisins, golden raisins, dried cranberries, and dates; toss to combine.

Combine peanut butter, sugar, honey, vanilla and salt in small saucepan. Heat over medium-low, stirring frequently, until mixture bubbles lightly, 2 to 5 minutes.

Pour peanut butter mixture over dry ingredients and mix thoroughly. Transfer to prepared pan. Lightly coat your hand with cooking spray and press mixture down firmly to make even layer. Refrigerate until firm, about 30 minutes. Using foil, pull out of pan; cut into bars.

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Pumpkin Cinnamon Swirl Bread

Snuggle up with a blanket, hot chocolate, a piece of this bread and a good movie. That’s what I did! Perfect fall afternoon.

Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread 2

3/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
2 Tbl sugar
1/3 cup brown sugar
2 Tbl oil
1/2 cup pumpkin puree
1 egg, beaten
3¼-3½ cups flour
1 cup oats
1½ tsp pumpkin pie spice
1 tsp salt
2 Tbl butter, softened
1/4 cup brown sugar
1 tsp cinnamon

In bowl of stand mixer, pour warm water, sprinkle yeast, and then sprinkle the 2 Tbl sugar over yeast. Let sit for 5 minutes or until bubbly. Add brown sugar, oil, pumpkin, and egg; mix. Add 3 cups flour, oats, pumpkin pie spice, and salt; mix. Add 1/4 to 1/2 cup more flour to make dough just barely firm and not sticky. Mix and knead. Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Punch dough down. Turn out onto floured surface. Roll into 18″x9″ rectangle. Spread butter over dough, stir together brown sugar and cinnamon and sprinkle evenly over butter. Roll up jelly-roll style, pinch seam to seal. Place seam side down in sprayed loaf pan. Let rise in warm place about 30 minutes. Bake in preheated 375° oven for 40-45 minutes or until interior temperature of 185°. Cool 10 minutes in pan then remove to wire rack.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Fudge Pumpkin Oat Bars

Just mixing some of my favorites together!

Chocolate Fudge Pumpkin Oat Bars

Pumpkin Oat Batter:
1/2 cup butter, softened
1 cup pumpkin puree
2 cups brown sugar
2 eggs
3 cups oats
2½ cups flour
1 tsp baking soda
1/2  tsp salt

Chocolate Fudge Filling:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350°. In large mixing bowl, cream butter, pumpkin, and brown sugar.  Beat in eggs.  Combine oats, flour, baking soda, and salt; stir into creamed mixture. Press two-thirds of pumpkin oat mixture into greased 15″x10″ sheet pan (easiest with hand sprayed with nonstick cooking spray).

In saucepan make chocolate filling, combine butter, sweetened condensed milk, and chocolate chips.  Cook and stir over low heat until chocolate is melted.  Remove from heat; stir in walnuts if using.

Spread chocolate filling over pumpkin oat mixture in baking pan. Pinch pieces of remaining pumpkin oat mixture and evenly drop over chocolate filling (very sticky, use cooking spray on fingers). Pat down gently.  Bake 25 minutes or until golden brown. Cool. Cut into squares.

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Chunky Oatmeal Cookies

I can remember listening to a conversation between my husband and son about how disappointing it is to bite into an oatmeal cookie expecting the dark pieces apparent to be chocolate chips and finding they are raisins! Life is SO cruel! Well, I love raisins in my oatmeal cookies. This recipe is my version of a recipe I remember my grandmother making when we would visit each summer, great memories of visiting Mt. Pleasant Utah. Yes, there are raisins in these oatmeal cookies, but disguised with chocolate chips and pecans. Hopefully, they are not too painful to choke down!

Chunky Oatmeal Cookies

1 cup raisins
3 Tbl water
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1½ cup flour
1¼ cup old fashioned oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup semi sweet chocolate chip
1/2 cup chopped pecans

Put raisins and water in micro safe bowl, cover with plastic wrap and microwave 2 minutes. Remove, uncover, stir, and let cool. Preheat oven to 350°. In large bowl with electric mixer, cream butter, sugar, and brown sugar. Add egg, vanilla, and dump in raisins; mix well. Add flour, oats, baking soda, baking powder, and salt. Mix just until combined. Stir in chocolate chips and pecans. Drop by scoopfuls onto sprayed or Silpat lined baking sheet, press down just a little. Bake for 11-12 minutes or until golden.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Pecan Oatmeal Bread

Add a little crunch and chewy to your bread. This is great to eat a plain slice or toast it. I love coconut!

Coconut Pecan Oatmeal Bread

1 cup warm water (110°)
1 (2¼ tsp) pkt dry yeast
1/3 cup maple syrup
1 Tbl oil
1 tsp coconut extract
2½-3 cups flour
1 cup old fashioned oats
1 tsp salt
1 cup coconut
1 cup chopped pecans

In bowl of stand mixer, pour warm water, sprinkle yeast, and then maple syrup over yeast. Let sit for 5 minutes or until bubbly. Add oil, coconut extract, 2½ cups flour, oats, salt, coconut, and pecans. Add more flour, up to 1/2 cup, if necessary, to make dough that just comes together. Mix and knead. Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Shape into loaf and put in sprayed loaf pan. Let rise in warm place about 30-45 minutes. Bake in preheated 375° oven for 30-35 minutes.

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