Apple-Cinnamon Baked Oatmeal with Walnuts

Finally made this and it’s fantastic! Perfect to bake up when you have a few minutes, and then reheat for breakfast on busy mornings. Thank you, Ellie Krieger for another terrific recipe!

Kristin's Favorite Recipes

From You Have It Made by Ellie Krieger

6 servings

3/4 cup walnut pieces, chopped, divided
1 Tablespoon light brown sugar
1 teaspoon ground cinnamon, divided
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk
1/3 cup pure maple syrup
1 large egg
2 Tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
2 medium apples, unpeeled, cored, and cut into 1/2″ dice (2 cups)
1/2 cup raisins

  1. Preheat the oven to 375 degrees F.  Coat an 8″ square baking dish or 9″ deep dish pie plate with cooking spray.
  2. In a small bowl, mix together 1/4 cup of the walnuts, the brown sugar, and 1/4 teaspoon of the cinnamon.
  3. In a medium bowl, stir together the oats, the remaining 1/2 cup walnuts, baking powder, the remaining 3/4 teaspoon cinnamon, and the salt.  In another bowl, whisk the milk maple syrup, egg, oil and…

View original post 110 more words

Published in: on January 18, 2021 at 7:08 am  Leave a Comment  

Easy Caesar Dressing

Slightly modified from Smitten Kitchen

2 Tablespoons mayonnaise
1 small garlic clove, minced (I used powder the first time and will try fresh next time)
1 teaspoon worcestershire sauce or 1 to 2 anchovies, minced
1 teaspoon smooth dijon mustard
1 to 2 Tablespoons lemon juice
2 Tablespoons olive oil
2 Tablespoons canola oil
salt and freshly ground black pepper

Shake it all up in a small jar.

Published in: on January 16, 2021 at 6:56 am  Leave a Comment  

Cinnamon Streusel Coffee Cake

slightly modified from Sugar Spun Run

This coffee cake (which we love as a dessert too) is super-cinnamony, which is perfect for our family. You can cut back on the cinnamon a bit if you prefer.

Streusel Topping

1/3 cup whole wheat pastry flour
1 cup all-purpose flour
1 cup brown sugar, packed
2 Tablespoons cinnamon
1/4 teaspoon table salt
10 Tablespoons butter, cut up into about 10 pieces, so it will melt more quickly


1/2 cup butter, softened
8 oz low-fat cream cheese softened
1 cup light brown sugar tightly packed
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup whole wheat pastry flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon table salt
1/2 cup buttermilk

Cinnamon Ripple

Whisk together in a small bowl
1/4 cup granulated sugar
2 Tablespoons cinnamon

Glaze (optional)

Whisk together in a small bowl
1/2 cup powdered sugar
2-3 teaspoons milk


Preheat oven to 350 degrees F and lightly grease a 13×9 baking pan.

Prepare the streusel topping: Microwave butter in a small bowl or glass measuring cup for 10 seconds, stir, then another 10 seconds, repeating until just melted. Set aside to cool a bit. In a medium bowl, using a fork, stir together flours, sugar, cinnamon, and salt.  Add the melted butter and stir until combined. Set aside.

Make the cake: In a stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese until smooth. Beat in sugars until light and fluffy. Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula. Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flours, baking powder, cornstarch and salt.

Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.

Spread about half of the batter into prepared pan (batter will be thick). Sprinkle the cinnamon ripple mixture evenly over the batter. Using two teaspoons or a small cookie dough scoop, drop small spoonfuls of the remaining batter evenly over the cinnamon ripple layer, covering it as much as you can. With your fingers, sprinkle streusel evenly over everything. Bake at 350 degrees F for 35-40 minutes (check doneness with a toothpick inserted in center). Allow to cool, then glaze if desired.

Glaze (optional)
If desired, make glaze by whisking together powdered sugar and milk.  Drizzle over cooled coffee cake with a spoon.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. Individual servings are delicious when warmed slightly in the microwave, 10-30 seconds depending on the size of the piece.

Published in: on December 31, 2020 at 9:15 am  Leave a Comment  

Mushroom, Onion & Greens Melt

For one marvelous sandwich:

1 Tablespoon olive oil or butter or a combination
3 mushrooms, cut in thirds, then 1/4″ slices
about 2 Tablespoons of chopped onion or shallot
1 large handful baby arugula
about 10 large basil leaves, chiffonade
salt, to taste
1/2 Tillamook sharp cheddar Farmstyle (thick) slice
3 thin slices provolone
1 teaspoon Dijon mustard
soft butter
2 slices Trader Joe’s Sandwich Sourdough Bread or Sumano’s Watsonville Sourdough Loaf

In a small skillet over medium heat, warm the butter and/or olive oil. When hot, add the onions, and a bit of salt, and saute until they begin to soften.

Meanwhile, heat a large cast-iron skillet over medium heat. Butter one side of one slice of the bread. Spread mustard on the other side, and place it butter-side-down in the large skillet. Break up the cheddar cheese into a few pieces and distribute it evenly on the mustard-side of the bread. Cover with 1.5 slices of the thin provolone.

Push the onions to one side of the small skillet. In the now-empty side, add a touch more oil or butter if needed, and then the mushrooms. Salt them, and let them cook until they are as done as you like. Stir together with the onions, then place the arugula and basil on top and cover. Let the greens steam for about a minute, then remove the lid and stir all together, adding a bit more salt if needed, and let cook for about 30 seconds more.

Pick up the small skillet and carefully transfer the mushrooms, onions, and greens onto the melted-cheese-covered bread in the large skillet. Top with the other 1.5 slices of provolone. Butter one side of the remaining piece of bread and put it on top of the sandwich, butter-side up.

Check the bottom of the sandwich – it is probably perfectly browned now. Using a wide spatula, and holding the sandwich together a bit with your other hand, flip the sandwich over to brown the other side and melt the cheese on that side.

When the second side is nicely browned, remove the sandwich to a cutting board. Cut your sandwich as you like – I like to do 4 vertical strips.

Serve with fruit.

Published in: on December 19, 2020 at 1:34 pm  Leave a Comment  

Candied Orange Peel

Slightly modified from

4 large oranges, 1/4″ of top and bottom cut off
3 3/4 cups sugar, divided
3 cups water

Set a large pot of water on to boil.

For each orange, make a vertical cut, just through the peel and pith, at each compass point. Remove each quarter of orange skin, including the pith, in one piece. (Eat the peeled orange sections!) Cut each piece into 1/4″-wide strips. Put all the strips into the large pot of boiling water and cook for 15 minutes. Drain, rinse, and drain again.

In a medium-sized pot over medium heat, bring 3 cups sugar and 3 cups water to boil, stirring to dissolve sugar. Add peel and return to boil. Reduce heat and simmer until peel is very soft, about 45 minutes. (I will try 35 or 40 minutes next time for a little more chew.) Drain, saving the delicious orange simple syrup for other use: soaking a cake, sweetening tea, cocktails, etc..

On a large rimmed baking sheet, pour the remaining 3/4 cup sugar, spreading it out into an even layer in the center of the sheet. Put the cooked peels onto the sugar, and toss them to coat thoroughly. Lift them out of the sugar and place them on a parchment- or foil-lined tray. Let stand until coating is dry, 1-3 days.

Make ahead: wrap and freeze for up to 2 months.

Published in: on December 13, 2020 at 8:53 am  Leave a Comment  

Brittany’s Peppermint Sugar Scrub

Good for hands, feet, elbows – any rough skin.

1 1/2 cups granulated sugar
1/2 to 3/4 cup sweet almond oil
15 drops peppermint essential oil
1/2 cup finely crushed candy canes (I prefer to crush my own candy canes instead of buying pre-crushed peppermint candy)

Mix all ingredients in a bowl until well-combined. If too wet, add more sugar; if too dry, ad more oil. Spoon mixture into small mason jars.

Published in: on December 6, 2020 at 6:54 am  Leave a Comment  

To Try: Christmas Fettuccini

From Thank you, John!

Prep Time 10 minutes
Cook Time 20 minutes

  • 3/4 pound dry fettuccini noodles
  • 2 teaspoons olive oil
  • 1 medium shallot, finely minced
  • 1 to 2 cloves garlic, peeled & finely minced
  • 1 large roma tomato (2 if small), seeded and diced
  • 1/4 cup dry white wine (like chardonnay or sauvignon blanc)
    I will substitute 2 T white balsamic vinegar
  • 6 Tablespoons butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • minced fresh parsley, for serving
  • torn basil leaves, for serving
  • chili flakes, for serving

Bring a large pot of generously salted water to a boil.

Meanwhile, sauté shallot and garlic in olive oil for 5 minutes or until soft and translucent. Add the diced tomato and cook until the tomato starts to caramelize on the bottom of the pan, 2 to 3 minutes. Deglaze with wine and simmer until the wine is reduced by at least half, about 2 to 3 minutes. (Or add white balsamic vinegar and cook and stir for a minute or so.)

Once the water boils add the pasta and cook following the package directions.

To the sauce, add the butter and cream, stir until melted and creamy. Add the parmesan cheese and stir until melted. If the sauce gets too thick, add a little pasta water. Taste and season with kosher salt and freshly ground black pepper to taste.

Immediately add the cooked fettuccine to the sauce and gently toss to combine.

Serve with more Parmesan, parsley, basil, red pepper flakes, black pepper and salt.

Published in: on October 29, 2020 at 7:26 am  Comments (2)  

Pan-Seared Pork Tenderloin Medallions

From Cooking Light

Serves 3-4

1 pork tenderloin
olive oil
garlic powder

Remove the silverskin from the pork.  Film a 12″ skillet (I prefer cast iron) with olive oil and place it over medium-high heat.  Slice the pork crosswise into 12 equal pieces.  Press the slices down with your palms to flatten.  Sprinkle the tops with salt, pepper and garlic powder according to your preference.  Place 6 slices in the skillet, seasoning side down.  Set a timer for 3 minutes.  Season the tops with salt, pepper and garlic powder.  When the timer goes off, turn and cook another 3 minutes.  Let rest a minute or two, then serve.

Published in: on July 25, 2020 at 7:45 am  Leave a Comment  

Blueberry Oat Scones

slightly adapted from a recipe in Bon Appetit magazine, July 2009 issue

Makes 11-12

2 cups all-purpose flour
1 cup whole-wheat pastry flour
1/3 cup packed golden brown sugar
4 teaspoons baking powder
1.5 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 Tablespoons (1 stick plus 3 Tablespoons) chilled butter, cut into 1/2″ cubes
1 cup old fashioned oats
3 Tablespoons quick oats (this is for the topping.  you can use old fashioned for this if you don’t have quick)
1 cup fresh or frozen (unthawed) blueberries (about 5.5 oz)
1 3/4 cups half & half
1 teaspoon vanilla extract
5 teaspoons raw sugar (aka turbindo or demerara)

Position 1 rack in the top third of the oven and preheat to 350 degrees F.  Line 2 rimmed baking sheets with parchment paper.

Combine flours, brown sugar, baking powder, baking soda, and coarse salt in food processor; blend 5 seconds.  Add butter cubes.  Pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.  Gently stir in 1 cup of old fashioned oats and the blueberries.

Add the vanilla to the measuring cup the half & half is in, and stir it in.  Gradually add this to the flour mixture, tossing until the dough just comes together (dough will be very moist).

Using a 1/2-cup measure for each scone, drop dough in mounds onto the prepared baking sheets, spacing 3″ apart.  Sprinkle tops with the quick oats, then the raw sugar.

Bake 15 minutes.  Reverse sheets and continue baking until scones are golden and a tester inserted into the center from the side comes out clean, about 12 more minutes.  Transfer scones to a rack and col slightly.  Serve warm or at room temperature.

Freeze if storing for longer than 1 day.



Published in: on July 25, 2020 at 7:33 am  Leave a Comment  

Cindy’s Maple Snickerdoodles

3/4 cup butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup pure maple syrup
2 tsp vanilla extract
1 egg
2 1/4 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp cream of targar
1/2 tsp salt

Preheat oven to 375 degrees F.

Cream butter and sugars.

Add vanilla, syrup and egg and beat until well combined.

Mix dry ingredients in a separate bowl.  Then slowly incorporate into wet ingredients.

Chill at least 1 hour.

Mix 1/4 cup sugar and 1 Tablespoon cinnamon in a small bowl

Roll dough in 1.5″ balls, and roll them in the cinnamon sugar.

Bake 8-10 minutes until set and the tops crack.

Published in: on July 4, 2020 at 6:01 am  Leave a Comment