German Chocolate Baked Oatmeal

This is a baked custard like oatmeal with a surprising twist, German chocolate cake. You may bake in an 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins.  The recipe is egg free and dairy free. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup sugar
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 4 ounces baking chocolate
• 2 teaspoons vanilla
• 3 tablespoons canola oil

Topping:

• 1/2 teaspoon molasses
• 2 tablespoons butter substitute
• 1/2 cup sugar
• 1/2 cup chopped pecans
• 1/2 sweetened coconut flakes
• 1 teaspoon vanilla
• 1/2 teaspoon corn starch
• 2 tablespoons almond milk

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside. 
4. In a small bowl melt baking chocolate in microwave, 30 seconds at a time. Temper chocolate with 1/3 cup almond milk. Once chocolate is melted slowly add almond milk a tablespoon at a time, whisking after each additional tablespoon.
5. In a large bowl add oatmeal, sugar, salt, 3 cups almond milk, flax seed mixture, oil, and vanilla. Mix together using whisk. Then whisk in melted chocolate.
6. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
7. Bake 350°F 40 to 45 minutes.
8. While oatmeal is baking, in a small bowl combine molasses, sugar, corn starch, almond milk, and  butter, whisk to combine. Add pecans and coconut flake.
9. Remove oatmeal from oven, the tops oatmeal should be bubbly and raised uniformly. 
10.  Allow to cool before adding topping, it will melt.  Enjoy!

Easily use eggs in this recipe by substituting flax seed meal and 4-5 tablespoons of water for two eggs.

If you can have dairy feel free to use milk and butter.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

In lieu of baking chocolate, look at cocoa powder tub for oil and powder conversion chart.

Vegan Baklava Baked Oatmeal

This recipe is vegan (eggs and honey have been substituted for flax seed meal and maple syrup, feel free to change recipe to what your needs are.) This is very much a custard like dessert fit for a breakfast. Oatmeal with flavor, depth and easily made for a crowd.  You may bake in a 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup maple syrup
• 3 tablespoons butter substitute, melted
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 1/4 to 1/2 cup chopped walnuts
• 2 teaspoons vanilla
• 1 tablespoon cinnamon

Topping:

• 1/3 cup maple syrup
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon butter substitute, melted
• 1/4 cup chopped walnuts

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside.
4. In a large bowl add oatmeal, maple syrup, butter substitute, salt, almond milk, flax seed mixture, walnuts, and vanilla. Mix together using whisk.
5. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
6. Bake 350°F 40 to 45 minutes.
7. While oatmeal is baking, in a small bowl combine maple syrup, sugar, butter substitute, and cinnamon.
8. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly. Spoon maple sugar topping on oatmeal, using a back of a spoon gently and slowly move topping over all of oatmeal. Return to oven and bake for 5-7 minutes, the sugar will be bubbly and fully melted.
9.  Allow to cool slightly before digging in, the sugar topping will be very hot. Enjoy!

To make this non vegan, replace the flax seed and water with 2 eggs and replace maple syrup with honey.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

The finished oatmeal

Baked and ready for topping

Ready to go back in oven to heat sugar nut topping

Ready to eat

Asparagus with Coconut Cream and Eggs

I love eggs over easy with toast and recently added coconut cream and green onions to the mix - my new addition - asparagus.  Yum.  Recipe serves two but can be adjusted to one or more servings. Printable recipe here.

• 2 eggs
• 2 slices sourdough bread (or bread of your choice)
• 1/2 cup coconut cream
• 1/2 pound asparagus
• 1 teaspoon fresh chives or 1 tablespoon dried chives
• Salt and pepper

1. Toast bread anyway you wish, I prefer the cast iron skillet on medium heat, feel free to use toaster or oven.
2. In a small pan warm cream or in microwave safe bowl.  Heat until warm and bubbling, add chives and set aside.  You can use all cream, the thick parts of canned coconut milk or a half and half type situation.  I add a little coconut milk with the cream.
3. Steam asparagus, either in pan on stove top with water or in microwave.
4. Place toast and asparagus on plates.
5. Spoon all except for 1 - 2 tablespoons of heated coconut cream on to asparagus.
6. In cast iron skillet crack eggs, cook over easy.
7. Set one egg on each stack asparagus, cover with remaining coconut cream.
8. Sprinkle salt and pepper (and maybe some chili flakes or Sriracha.

I believe some fried Canadian bacon would be wonderful with this.

Maple Pecan Baked Oatmeal Brulee

This is very much a creamy custard like dessert fit for a breakfast. Oatmeal with flavor, depth and easily made for a crowd.  You may bake in an 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup maple syrup
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 eggs 
• 1/4 cup chopped pecans (or up to 1/2 cup)
• 2 teaspoons maple extract, or try vanilla

Topping:

• 1/3 cup maple syrup
• 1/2 cup sugar

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a large bowl add oatmeal, maple syrup, salt, almond milk, eggs, pecans, and maple extract. Mix together using whisk.
4. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
5. Bake 350°F 40 to 45 minutes.
6. While oatmeal is baking, in a small bowl combine maple syrup and sugar.
7. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly. Spoon maple sugar topping on oatmeal, using a back of a spoon gently and slowly move topping over all of oatmeal. Return to oven and bake for 9 - 11 minutes, the sugar will be bubbly and fully melted.
8.  Allow to cool slightly before digging in, the sugar topping will be very hot. Enjoy!

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

Fill ramekins leaving space for expansion and topping.



Fresh out of the oven, so glad that I used a baking pan and parchment to bake the ramekins with

The maple topping looks so yummy

Mussels, Potatoes, and Green Beans

This is my quick no fuss, I need to make something for dinner meal. I use some short cuts to speed up cooking time, all of the ingredients pop in the microwave before they hit the skillet, totally fine. Printable recipe here.

• 1 package of mussels in natural juice
• 3/4 cup white wine
• 2 cups steamed green beans
• 2 small red potatoes
• 1 large sweet potato
• 1 teaspoon rosemary
• 1/4 teaspoon cornstarch
• 1 tablespoon olive oil
• 1 clove garlic grated (optional)
• Hunks of sourdough bread (optional)
• Salt 
• Pepper
• Parsley
• Green onion

1. Scrub potatoes, dice, toss with a dash of olive oil, and place in microwavable bowl, cook in microwave for 5 minutes.  Toss into cast iron skillet on medium heat. Season with salt, pepper, parsley, green onion, and rosemary. Cook flipping potatoes as needed. 
2. While potatoes are in pan cooking, cook mussels in microwave according to package, usually by placing plastic bag of mussels on plate and slicing vents in container, cooking for 5 or so minutes. Once cooked cool on counter until able to remove mussels from shell. Pour natural juices in with potatoes, cut one corner to use as spout. This will deglaze the pan and to make savory sauce.
3. When mussels come out of microwave place green bean streamer in, usual cooking time is 6 minutes. Toss green beans in corn starch, sprinkle on top.  This helps keep corn starch from being lumpy.
4. Add wine to potatoes.  Cook for a minute or two scraping up potatoes stuck to pan, add green beans and mussels. Stir to combine. I remove mussels from shells as a personal preference, leave in shell if you want.
5. Cook stirring as needed, until bubbly, add hunks of bread to pan if using. Turn off burner. Alternatively if using sliced bread, layer bead on plate or bowl and scoop potatoes, green beans, and mussels on top
6. Cook sauce longer if you want it thicker, the starch of the potatoes will soak up juices.
7. Enjoy!

Baklava Roasted Walnuts

I love baklava; it was my favorite dessert to share after a trip to Greece in 2007.  I haven't made it in a few years because of dietary restrictions (wheat, butter, and honey - basically the most important ingredients to baklava).  This quick easy recipe has all the flavor of baklava without all the butter or time to make. You'll notice I also substituted maple syrup in place of honey - feel free to use honey if your diet allows it, however, I thought these tasted just like the baklava I remember. Printable recipe here.

Serves 8

• 2 cups walnut halves
• 1/4 cup sugar (or I have also used 1/8 cup sugar and 1/8 cup Splenda) 
• 1 teaspoon ground cinnamon 
• 1 small pinch of salt
• 1/4 cup maple syrup
• 1/4 cup water
• 1 tablespoon butter or butter substitute (I used smart balance)
• 1 splash lemon juice, less than a teaspoon (optional)

1. In a medium sized bowl combine sugar, salt and cinnamon, set aside.
2. In a medium pot over medium heat bring water and maple syrup to a boil (if using lemon juice add here), stir in butter, add walnuts.  Stir gently until syrup mixture has become thickened and is coating the nuts.
3. Scrape coated walnuts into bowl of sugar mixture, stir to coat.
4. Lay coated nuts on to wax paper or silicone mat to cool.
5. Enjoy!  

Strawberry Banana Ice Cream

This is dairy free ice cream that is quickly and easily made in a food processor.  This is a fun way to have ice cream for breakfast, really all those fruits - go ahead, ice cream for breakfast is delicious.
Recipe serves about 3.  Printable recipe here.

• 3 bananas, frozen cut into 4-5 hunks each
• 6 large strawberries, fresh or mostly defrosted
• 1 teaspoon vanilla
• 1 tablespoon coconut cream*
• 1 tablespoon coconut milk*
• 1/4 cup sugar (optional)**

1. Place banana hunks into food processor, process until smooth, scraping down sides.
2. Add strawberries, vanilla, coconut cream, coconut milk, and sugar if using, pulse until combined.
3. Enjoy! Leftovers can be stored in freezer, it just won't be soft serve like, let it sit at room temperature for 5 or so minutes to soften up.

*My coconut milk always separates, if the coconut milk you have does not separate then just add 2 tablespoons coconut milk, no need to separate for this recipe.
* You can omit the coconut milk, but I like that it adds a little flavor depth and some creaminess to this.
**I think the recipe is sweet enough without sugar but feel free to add it if you want something sweeter.

Sourdough Bread

Here is a basic sourdough, I bought the starter while on an Alaskan cruise, best souvenir ever!! This will make one loaf of bread. You'll need a sourdough starter, Amazon has it as well.  You can also try your hand at making your, just google sourdough starter from scratch. Printable recipe here.

Sourdough Bread

• 1 cup starter 
• 1 cup warm water
• 1 teaspoon salt
• 1/2 cup oil
• 4 cups flour

1. In a larger bowl or stand mixer, mix sugar, oil salt water and sourdough starter. Add flour to the mixture a little at a time until combined and forms a ball.  Oil dough ball and place in clean oiled bowl, cover and let rise over night or four at least 7 hours.
2. The next day, knead dough for 10 minutes. ***if using crock pot to bake switch to next section *** Shape into round bread, pulling top of bread smooth and tucking bread to underside. Allow to double in size.

3. Bake at 350°F for 40 to 45 minutes, or until bread is golden brown and taps hollow.

4. Turn out on wire rack to cool.

***Bread baking in crock pot***

Most breads can be baked in crock pot, sourdough or any artisan loaf works well because they are shaped. 

Picking up at step 2 from above, shape the dough into one large loaf set on a sheet of parchment paper, score the top, and place paper and loaf into large crock pot. Place lid and set to warm this will be a time to rise the dough, usually 30 minutes is fine (this step can be skipped, I just try to make the dough rise as much as possible.)

Turn crock pot to high, check at one hour, wipe condensation off of lid.  Usually bread is done with a cook time of 1 1/2 to 2 hours. 

Bottom will be crusty and wonderful.  The top of bread will be soft and steamed... place in center of oven on a baking sheet, set broiler to high, bake for five minutes or until top is browned.

Cool completely and enjoy.

Sourdough Sub Rolls

Baked rolls

I have trouble digesting regular old wheat but have found sourdough, real fermented sourdough to be easier to digest.  I bought a post card souvenir while in Alaska containing a dried sour dough starter. Best souvenir ever, you can find these on Amazon as well.  I have heard sprouted wheat and grains are easier to digest as well and plan in trying them out.

• 1 cup sourdough starter 
• 1/2 cup olive oil
• 1 tablespoon salt
• 1 cup water (more if needed)
• 4 cups flour

1. In a bowl or gallon sized zip bag add starter, olive oil, salt, and water. Stir together.
2. Slowly add flour one cup at a time, mixing into liquid mixture. I like the zip bag for this because I can usually keep my hands out of the mixture for this. Dough should be a smooth soft consistency, if you touch it it should be slightly sticky and similar to slime.  If it is tough, add more water a tablespoon or two at a time.
3. Lightly oil if needed, cover bowl or zip bag closed.  Leave in a cool place over night or in fridge. 
4. Fast forward.  Knead dough.  It will be sticky to touch.  Oil hands.  Cut into 4 - 6 pieces.
5. Shape dough and place on stoneware or parchment lined baking sheet.
6. Shape dough, smoosh dough into a flat square and roll dough like a cinnamon bun, length wise.  Pinch seam closed and place seam side down on baking sheet. 
7. If you want to score your rolls, do so now. Dough should have enough oil on it, if not lightly oil.
8. Turn on oven light, place rolls in oven to proof with help of the low heat from the light.  Allow rolls to increase in size.  About 30 minutes to an hour.
9. Pull rolls from oven. Heat oven to 350°F. Bake rolls 30-40 minutes, tap roll, should sound hollow. Cool.  Enjoy

Sub roll

Four rolls are large and perfect for subs 6 rolls are smaller and great for hot dogs and such.

All the olive oil helps keep the crust of these rolls soft. 

It is important to let them rise, if not they will be dense and not fit for sandwiches.  Unused rolls make wonderful bread crumbs. 

Rolls ready to bake

Dough left to rise in a gallon sized zipper bag

Knead then cut dough

Flatten to make roll

Start rolling up

Completed roll, sitting on pinched seam

Hot dog bun

Peach Svedka Sparkling Limonade

I have purchased many of the Svedka flavored vodkas, they are really fun to make mixed drinks with, usually only needing a simple mixer.  I whipped together this one and was blown away by how great it was.

• 1 part Peach Svedka
• 1 part sparkling lemonade*
• 1 Lime wedge

1. Over ice combine peach Svedka, limonade, and squeeze of the lime wedge; stir and enjoy.  

* I am positive lemon flavored sparkling water and a dash of splenda would substitute well.

Cilantro Lime Chipotle Shrimp

Shrimp cocktail, eat your heart out.  This is my favorite shrimp recipe, is has such wonderful flavors. You can easily eat this as is, on a roll for a grilled shrimp sub or add pasta to make this shrimp scampi with a twist. Printable recipe here.

• 2 pounds raw shrimp
• Salt and pepper
• 1 tablespoon dry cilantro
• 1 tablespoon chipotle pepper puree*
• Zest of 1 lime, save wedges for serving
• 1/4 cup olive oil
• Crushed garlic clove (optional)

1. In a bowl combine cilantro, chipotle, lime juice, and olive oil. Set aside.
2. Defrost shrimp. I use a quick defrost method in which the bag of frozen shrimp is emerged in a large bowl of cold water, usually frosted in 10 -15 minutes.
3. Pour defrosted shrimp into a colander in a sink. Remove tails from shrimp by pinching and pulling the tail off.
4. Lightly oil a cast iron skillet, add shrimp, salt and pepper. Cook until no longer translucent.
5. Move shrimp to bowl  or plate, coat with cilantro lime sauce and a squeeze of lime wedge.
6. Enjoy!

*Purchase canned chipotle peppers in adobo sauce, puree in blender or food processor. Keep in refrigerator.

 Add a little of chipotle lime sauce to a small sourdough bun.

Easy Beef and Garbanzo Bean Meatballs with Tomato Sauce

These are perfect alone or in a sub roll. They are tender and can easily turn into a meat sauce or hold shape.  Sauce is barbecue like in flavor, tangy and could use a drop or two of liquid smoke if you like.

• 1 - 1.5 pounds ground beef
• 2 slices bread more if needed*
• 1/8 cup milk, I use almond milk
• 1 tablespoon Italian seasoning
• Salt and pepper
• 1 roasted red pepper
• 1 egg
• 1 can drained garbanzo beans
• 2 14.5 ounce cans diced tomatoes (seasoned or not is up to you, discard water if in juices, is in sauce, keep it)
• 1/2 cup ketchup
• 2 teaspoons molasses

1. In a small bowl soak torn bread with milk for about three minutes .
2. In a food processor pulse garbanzo beans, bread, roasted red pepper, Italian seasoning, salt, and pepper.
3. In large bowl pour mixture from food processor, egg, sausage, and ground beef, using hands combine all together. If the mixture is too soft add another slice of bread crumbled and dry.
4. Preheat cast iron skillet to medium heat, shape round one inch meatballs, I use a cookie scoop, labeled 50.  Add to pan, roll to evenly brown, this helps keep these little things stuck together.  If the mixture is processed too much they will have a hard time holding their shape.  Once brown outside place in crock pot.
5. In a bowl mix together diced tomatoes, ketchup, and molasses pour over meatballs in crockpot.
6. Cook for 4 hours on high, 6 hours on low.

These can also be baked in the over 350°F for 30-40 minutes.

Sour dough sub roll recipe available here.

A note about my sub, it is my home version of my favorite Subway sub.  At Subway everything goes on it, everything.  For home purposes I make is more simply, sweet peppers, pickles,jalapenos, banana peppers, mayo, mustard, oil, vinegar, salt, pepper, and oregano.

Why? All those things on a meatball sub? I worked at Subway throughout high school and it was a sub that a few people ordered, they claimed it was good, I had to try it.  Turns out it is pretty amazing.  The shredded lettuce is a great addition.  

Sweet Potato topped with egg and ham

This is my favorite non oatmeal breakfast, it is a real treat. Recipe serves two.

• 1 sweet potato or yam
• 2 eggs
• 2 serving sliced deli black forest ham

Added some Siracha.

Waiting for the egg

1. Wash sweet potato, cook in microwave for 5 minutes.  Pierce with fork to test if fully cooked, should easily pierce. Cut sweet potato in half lenght wise.
2. In lightly oiled cast iron skillet at medium heat brown deli ham slices.  Once slightly brown flip, about a minute or two. Once fully warmed set a side to cool. Cut ham into smaller pieces, placing on top the sweet potato half.
3. Cook eggs over easy
4. Top sweet potato and ham with one egg sprinkle with salt and pepper.  Sriracha is a nice addition as well.

You can make half the recipe, saving the other half of the sweet potato for another day.

Scrambled eggs would be a nice topper as well.

Feel free to add other toppings; cheese, spinach, mushrooms, bacon, whatever you might like.

French Baked Toast with Coconut Cream and Eggs

Simple decadent baked toast and coconut cream, topped with eggs over easy.

There have been many fears with my dairy allergy, what will I eat?  I love dairy.  I came across a recipe for baked eggs, toast and cream, I was determined to make this edible.  Coconut cream has been a wonderful stand in for dairy.

Recipe serves two but can be adjust to one or more

• 4 eggs
• 2 slices sourdough bread (or bread of your choice)
• 1/2 cup coconut cream
• 1 teaspoon fresh chives
• Salt and pepper

1. Preheat oven to 350°F.  Toast bread anyway you wish, I prefer the cast iron skillet on medium heat, feel free to use toaster or oven.
2. In a small pan warm cream or in microwave safe bowl.  Heat until warm, add chives and set a side.  You can use all cream, the thick parts of canned coconut milk or a half and half type situation.  I add a little coconut milk with the cream.
3. I use a pampered chef mini bar pan if I am making one or two servings, but the cast iron skillet, cookie sheet, or other lipped bake ware will do.  
4. Oil on pan of choice, for the stoneware a quick spritz of olive oil if the pan is not seasoned will do.  
5. Set two pieces of toast on pan.
6. Spoon all except for 1 - 2 tablespoons of heated coconut cream on to toast, bake in oven for 5-8 minutes, until cream has soaked into bread and cream will have a baked film on top.   
7. While toast and cream are baking, in cast iron skillet crack 4 eggs, cook over easy
8. When toast is complete, move to plates and set two eggs on each toast,  cover with remaining coconut cream.
9. Sprinkle salt, pepper, and parsley (and maybe some chili flakes or Sriracha for fun.)

Another option is to bake the toast with cream with eggs in oven - I had no luck in  baking the perfect runny egg, the white would not set and the yoke would cook fully.

adapted from Saveur

Warming cream and toasting sourdough slice

Toast, covered in warm coconut cream and dried green onions. Ready to bake.

Toast, coconut cream, and green onions baked and ready  for eggs.

Toast, coconut cream, green onions, and eggs over easy- the perfect breakfast.