Carrot Cake Oatmeal Cookies #SundaySupper

Carrot Cake Oatmeal Cookies

I’m redesigning my room.  Or maybe just designing it for the first time.

It’s something I’ve thought about and been meaning to do and now I’ve finally taken the plunge.  Well, we have; it’s pretty much a team effort.

Dad is painting the room.  It’s purple-y pink and glorious.  It’s really impossible to love two paint colors more than I love these.

Carrot Cake Oatmeal Cookies

Now it’s time to order the furniture and wait for it to be delivered.  After searching in stores and online, I’ve finally settled on some goodies from Restoration Hardware.  And I only visited the store three times and the website oh about fifty.

It feels sooooo good to be doing something, making progress, creating change.  But it is a lot of work.  Like a lot.

Carrot Cake Oatmeal Cookies

Moving things around, measuring, mapping out, cleaning, generally hustling and organizing and trying to find things when they are all over the place and none of those places are their normal positions.

Really, I shouldn’t complain though, because I think painting is a lot harder than Dad remembered.  It’s slow and tiring.  And yet, he’s determined to paint more rooms, which is kind of super jump up and down exciting, even though I still want to move far, far away from here.  Oh yeah, #CaliforniaDreaming.

But I mean, what’s not to love about pink and purple paint and new furniture and soft bed linens and happiness and sunshine and butterflies?

Carrot Cake Oatmeal Cookies

Okay, maybe I got carried away there.  We’re talking about paint and furniture not agents and book deals.  But still, with some sunshine and warmer temperatures, happy dance may be my new permanent position.

Oh, and lots of Carrot Cake Oatmeal Cookies.  You don’t even have to feel that bad about eating these cookies.  They’re loaded with carrots, raisins, dried cherries, coconut, oatmeal, and coconut oil.  They are soft and moist with a subtle spice and taste even better than they smell.

Really, though, that needs to be the finishing touch for my room.  Carrot Cake Oatmeal Cookie Candles.  Someone needs to get on that ASAP!

Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 15 cookies

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon ground cinnamon
1/3 cup coconut oil, melted and cooled slightly
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 heaping cup shredded carrots
1 cup old fashioned oats
½ cup raisins
½ cup dried tart cherries
½ cup sweetened coconut flakes or chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream coconut oil with sugars until combined. I did this by hand, and it’s super easy – no need to pull out the mixer! Beat in the egg and vanilla.
  3. Add the flour, baking powder, salt, and cinnamon and stir to combine. Add the carrots, oats, raisins, cherries, and coconut and stir until well distributed.
  4. Take about golf ball sized portions of dough and place them on the baking sheet, spreading them out as much as possible. Bake for about 19 minutes, until mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days or in the freezer, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Two Peas and Their Pod

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Don’t forget to check out the other Sunday Supper recipes! Thanks to Anne from Simple and Savory for hosting!

BREAKFAST

CAKES, PIES, AND SWEETS

COOKIES AND BARS

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Storytime!

I sometimes shout that when I or Mom or Dad have something to share.  It’s a fun exclamation to express my interest in sharing or hearing, which is almost always high.

I love talking and listening, connecting with people I love by sharing about our days and ourselves.  Plus, life is sometimes isolating and boring sitting at a computer and typing away all day, so storytime is something special.  Something to be savored.

Oatmeal Peppermint Smores Bars

But I can’t take credit for the exclamation.

In my freshman year of high school, we were all required to take health.  The teacher was a down to earth woman who tried to relate to us as equals more than treat us as inferiors.  She was a pretty decent teacher, but the school didn’t appreciate her and let her go after that year, as opposed to some of the other teachers, like the old lady who never moved from her desk and formed coherent sentences only some of the time.  But I digress.

Oatmeal Peppermint Smores Bars

Health wasn’t a super difficult, heavy class like many of the others.  It was a fun, interactive way for us to learn about ourselves and how to make life the best it could be.  So she wanted to make it fun as much of the time as possible.

She would tell the class stories, to which the girls, most of whom were very popular and didn’t much care for me, would exclaim “storytime!”

In the moment, I probably found it annoying and rolled my eyes, just waiting for the day to be over.  But all these years later, more than I care to think about, I like it.  It brings me joy, as it did them then.

Oatmeal Peppermint Smores Bars

Storytime is always a good thing.  So are any desserts with melty marshmallows.  Like these Oatmeal Peppermint Smores Bars.  These take smores to a whole new level with an oatmeal cookie base that is soft and chewy.  In the middle are tons of peppermint marshmallows that add a fun, subtle flavor, though vanilla will work just fine, and carob in my case, or dark chocolate, in your case, chips.

Serve these warm out of the oven or heat them in the microwave for a few seconds to enhance the smores experience.  Gather the family, have smores bars, and storytime.

Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 9 large bars

Ingredients

1 2/3 cups all-purpose flour
3 cups quick cooking oats
1 teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 heaping cups mini peppermint marshmallows
1 ½ cups carob or dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
  2. In a large bowl, cream the butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the eggs one at a time followed by the vanilla.
  3. Add the flour, oats, baking soda, and salt. Stir until a soft dough is formed. Press about half the dough into the bottom of the prepared pan. Top with the marshmallows and chips. Spread clumps of the remaining dough on top, covering as much of the filling as possible.
  4. Bake for about 30 minutes, until golden brown on top and bubbling. Cool in pan at least 30 minutes before serving. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Reheat or thaw in the microwave 30 – 60 seconds.

Notes

Recipe adapted from Spoon Fork Bacon

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http://piesandplots.net/oatmeal-peppermint-smores-bars/

Coconut Oatmeal Chip Cookies

Coconut Oatmeal Chip Cookies

You can tell what day of the week it is by looking in our refrigerator.

We stock up on food one day of the week, typically Saturday or Sunday, unless we’re feeling wild and crazy and head to the grocery store on Tuesday or Wednesday.  I know, we’re major risk takers.

After that grocery store trip, okay, sometimes multiple grocery stores, the refrigerator is basically overflowing.  I try to organize it, but that’s hard when there is so much stuff.

Coconut Oatmeal Chip Cookies

There are the basics: water, milk, almond milk, cheese, cottage cheese, cream cheese, sliced cheese, eggs, egg beaters, butter, coffee drinks.  From there we move to coconut, chia seeds, and almond meal and onto washed fruit and vegetables.

Then there is the mess of produce bags with too much air because my dad and I haven’t learned the skills of tying the bags without adding enough air to fill five balloons.  The bags are stuffed into the crispers, the shelves, and even the doors when necessary.  Add to this maze of puffy bags the meat and fish and giant containers of lettuce and spinach, and immediately following the grocery store trips, the refrigerator is a take your life in your own hands adventure of finding that one thing you are looking for that inevitably is lurking in the very back, buried under and behind bag after bag after bag.

Coconut Oatmeal Chip Cookies

As the week wears on, the contents dwindle.  Since we eat the vast majority of our meals at home, food goes rather quickly.  By the end of the week, a slam of the refrigerator door reverberates a hollow noise as I know it is time to stock up once again.

Though I try to run a tight ship in the refrigerator, sometimes things get away from me.  I realized my bag of coconut was about to expire and I couldn’t live with that, so I made cookies.  Obviously.

Coconut Oatmeal Chip Cookies

These Coconut Oatmeal Chip Cookies are sooooo easy to make and have such a great texture.  All the oatmeal and big coconut flakes make these cookies super interesting.  But then there are the melty chips and gooey undercooked center that add that decadence we all love about cookies.

The coconut oil may be my favorite thing about these cookies.  It’s not something I bake with a lot, but I should totally start.  The cookies aren’t super coconutty but have a rich flavor and texture that I don’t think butter brings to cookies.

My freezer is stocked up with of goodies like these cookies, and yours should be too!

Coconut Oatmeal Chip Cookies

Coconut Oatmeal Chip Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 cookies

Ingredients

1 ¼ cup quick oats
1 ¼ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
¾ cup melted coconut oil (be sure to measure it once it is melted – it’s about 1 cup solid)
¾ cup firmly packed dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup unsweetened flaked coconut
1 cup carob or dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together oil, sugar, egg, and vanilla until well combined. Add oats, flour, baking soda, and salt, mixing until just combined.
  3. Mix in the coconut and chips until well distributed. You may need to us your hands as the dough is very thick.
  4. Divide the dough into golf ball sized portions. Roll into balls and place on the baking sheet. Bake for about 15 minutes, until golden brown and beginning to set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour or in the microwave about 1 minute.

Notes

Recipe adapted from Ambitious Kitchen

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http://piesandplots.net/coconut-oatmeal-chip-cookies/

Oatmeal Raisin Snack Cake

Oatmeal Raisin Snack Cake

While this may not be a traditional Thanksgiving dessert, I may make it a tradition in my house.  I mean there’s only so much pumpkin pie one person can eat, right?

Plus, this cake is a breeze to make because it’s made with Miss Jones Baking Company cake mix and frosting.  You know me, I’m not typically a fan of cake mixes and would prefer to make things from scratch because of all the crazy weird ingredients in them that I know are not good for me.

Oatmeal Raisin Snack Cake

The convenience of a boxed mix and especially the frosting can’t be denied.  And now that I know about Miss Jones Baking Company has these high quality, organic mixes with ingredients that I would use if baking a cake from scratch.

It is such a win win to be able to save time by using a mix and know that it is as high quality if not more so than the ingredients I have in my pantry.

Oatmeal Raisin Snack Cake

Plus, Miss Jones is running a contest right now.  All you have to do is use one or more of their products to make a wonderful sweet treat and fill out the form on their website, or enter via Instagram or Facebook.  You can find all the details on their website.

Oatmeal Raisin Snack Cake

Because Miss Jones’ mixes are meant to be doctored up with a variety of ingredients, the sky is the limit to your creation.  I made this delightful Oatmeal Raisin Snack Cake.  It is super moist but has a bit of chew from all the oatmeal.  And those plump, juicy raisins are bursts of flavor.  For the frosting, I simply used Miss Jones Cinnamon Sugar frosting – it is so flavorful I didn’t have to add anything.

I loved expressing my creativity with Miss Jones and you will too!

Oatmeal Raisin Snack Cake

Oatmeal Raisin Snack Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 18 servings

Ingredients

1 box Miss Jones Organic Vanilla Cake Mix
¾ cup old fashioned rolled oats
1 cup jumbo raisins
1 tablespoon ground cinnamon
1 cup applesauce
3 large eggs
½ cup milk (I used almond, use what you love)
1 container Miss Jones Cinnamon Sugar Frosting

Instructions

  1. Preheat oven to 350 degrees F. Oil and flour a 9 by 13-inch pan.
  2. In a large bowl, stir together applesauce, eggs, and milk. Add the cake mix, oats, raisins, and cinnamon and stir until well combined. Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely.
  3. Once cake is cool, evenly spread the jar of frosting over the cake. Serve immediately or store in an airtight container at room temperature for up to 4 days.
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Cappuccino Overnight Oats #SundaySupper

Cappuccino Overnight Oats

I’ve been on the overnight oats bandwagon for quite some time now.  Despite all the recipes that I see on blogs, it was actually Mom’s hairdresser that finally got me to make a batch.

And now, they are my favorite quick and easy breakfast.  They are healthy, vegan, gluten free, and ready to go in the morning when I know I’ll busy and don’t want to spend tons of time thinking about what I’m having for breakfast or making it.

I always start with gluten free oats and almond or coconut milk, but from there, the sky is the limit.  Sometimes I add cinnamon or ginger.  Vanilla is a great go-to.  So is carob or cocoa powder.  Oh and dried fruit is fun too because it adds some sweetness and the fruit becomes so plump and juicy.

Cappuccino Overnight Oats

The sky is basically the limit with overnight oats and the different flavor possibilities.  So when this Sunday Supper’s theme was coffee and I didn’t want to bake something, I thought coffee would be a welcome addition to overnight oats.

And it is, but milk and sugar are musts because the bitterness is intensified by soaking overnight with the oats.  So if you love coffee, you will love these, and if not, maybe mix your oats with something different.

I am on a huge coffee kick, so I really enjoyed kick starting my morning with some caffeine and this healthy, hearty dish!

Cappuccino Overnight Oats

Cappuccino Overnight Oats #SundaySupper

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Ingredients

1 cup old fashioned rolled oats (gluten free if necessary)

½ cup brewed coffee, cold

½ cup almond or coconut milk

2 tablespoons maple syrup

1 tablespoon vanilla extract

Instructions

In a medium bowl stir together oats, coffee, milk, syrup, and vanilla until well combined. Cover tightly with plastic wrap and refrigerate overnight.

In the morning, divide into two bowls and add an additional ¼ - ½ cup coconut or almond milk to each bowl. Top with fruit and/or nuts and serve immediately.

Notes

Additional chilling time is necessary

http://piesandplots.net/cappuccino-overnight-oats-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages

Breakfast

Dessert

Main

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Berry Banana Bread Baked Oatmeal

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Bananamazing #CollectiveBias

Berry Banana Bread Baked Oatmeal

If you have been reading my blog at all since I began it, you know I’m bananas for …. Well … bananas.  I eat two a day, bake with them, blend them into smoothies, sauté them … basically I eat them anyway I can.

And now I have a new way to get bananas in my life: Sir Bananas™ Bananamilk.  Okay, first of all it’s just fun to say Sir Bananas™, and in my world, food should always be fun, especially when it also packs a bunch of nutrition with eight essential nutrients.  It is also a good source of protein, calcium, and potassium; plus it has no artificial colors or flavors.

Berry Banana Bread Baked Oatmeal

Sir Bananas™ is just starting to make its way into stores.  I picked mine up at Walmart.  Be sure to check out their store locator to see where it’s available near you.

Shopping at Walmart

The first thing I did was try Sir Bananas™ all by itself.  Since it’s made with real bananas, it has that wonderful creamy goodness of bananas.  Think about what they to do smoothies, adding body and creaminess.  That’s what they do to this milk.

Berry Banana Bread Baked Oatmeal

I can’t believe no one has combined milk and bananas before but I am definitely glad they did now.  This milk is Deliciously Smooth.  Snackably Good.

So once I stopped drinking Sir Bananas™, as it is, I made one of my all-time favorite breakfasts: baked oatmeal.  But this is no ordinary baked oatmeal.  It’s Berry Banana Bread Baked Oatmeal.

Berry Banana Bread Baked Oatmeal

Tons of blueberries and strawberries are on the bottom, creating a juicy, fruit crisp like thing.  Then it’s topped with the oatmeal, cinnamon, mashed bananas, and of course Sir Bananas™.  Some toasted walnuts finish it off.

Berry Banana Bread Baked Oatmeal

This is such a comforting breakfast.  It is also the perfect make ahead dish that you can enjoy all week long, cold or warm.  Plus, it is easily made gluten free and full of good for you ingredients.

So make this Baked Oatmeal and head over to Sir Bananas™ website for some fun goodness because This Milk is Bananas and so is the website!

Berry Banana Bread Baked Oatmeal

Berry Banana Bread Baked Oatmeal

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4-6 servings

Ingredients

3 cups strawberries, hulled and quartered

1 ½ cups blueberries

2 cups old fashioned rolled oats, gluten free if necessary

1 teaspoon baking powder

1 tablespoon ground cinnamon

2 ripe bananas, mashed

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon vanilla bean paste

2 cups Sir Bananas™ Bananamilk

½ cup walnuts, toasted

Instructions

Preheat oven to 350 degrees F. Combine strawberries and blueberries in an 8 inch square pan.

In a large bowl, combine oats, baking powder, cinnamon, bananas, oil, maple syrup, and vanilla in a large bowl. Be sure everything is well combined. Add bananamilk, and stir to combine.

Pour over the fruit mixture in the pan. Place pan on baking sheet just in case it bubbles over. Bake for about 30 minutes until bubbling. Top with toasted walnuts.

Serve immediately or store in an airtight container in the refrigerator for up to 4 days. Serve chilled or reheat in the microwave for 30-60 seconds.

http://piesandplots.net/berry-banana-bread-baked-oatmeal/

Homemade Oatmeal Creme Pies #SundaySupper

Homemade Oatmeal Creme Pies

Who’s excited for the Oscars tonight?  I certainly am.  Not only do I love movies, but I also have a great appreciation for those who work on them.  All it takes to make a movie great.  It really is something.  Plus, I know I will be at the Oscars one year soon.  Maybe 2018?  2017 seems like a lot of pressure.

I’ve actually seen all of the Best Picture nominees other than The Revenant.  And I was pleasantly surprised at the high caliber of these films.  They are truly the best films of the year, though I did really love Burnt.

It’s hard for me to pick a favorite.  The stories of The Big Short and Spotlight grabbed my attention since they are shockingly, heartbreakingly true.  Room is perhaps the most emotionally engrossing movie I have ever seen.  So much so in fact that I don’t know if I could watch it again.

Homemade Oatmeal Creme Pies

But really, I just love The Martian.  Love it.  One of my friends said she didn’t think it would be interesting and I told her it may be one of my favorite movies ever.  I can’t wait to watch it again.  It’s part exciting action movie, part captivating human story, part science fiction that makes me wonder how a writer could come up with such a complex, detailed story.

Most of the reason why I love it so much is Matt Damon.  You can’t help but cheer for him throughout every engrossing moment.  And his performance shows that while action and science fiction are great, it’s the humanity in a story that really grips us.

Really, though, no matter which movie wins, it’s cool with me.  Watching these movies has shown me what a truly excellent cinematic experience is.  What movie do you want to win?

Homemade Oatmeal Creme Pies

Of course, you’ll need something to eat while you watch the Oscars.  So I present Homemade Oatmeal Creme Pies.  They may quite fit with today’s Sunday Supper pie theme, but they are technically pies … it says so on the label.

I’ve actually never had a real Oatmeal Creme Pie, so I can’t compare these to the original, but I can tell you they are crazy good.  When I was making them, taking pictures of them, wrapping them to freeze, packing them for Dad’s lunch, I kept taking taste after taste.

The soft, chewy, slightly crispy cookies are perhaps the best oatmeal cookies I’ve ever had.  And sandwiched with vanilla bean buttercream, while these are simply irresistible.  Enjoy one while you watch the Oscars and some movies!

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies #SundaySupper

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 sandwiches

Ingredients

Oatmeal Cookies

2 ½ sticks unsalted butter, room temperature

1 cups packed dark brown sugar

½ cup granulated sugar

1 large egg

1 tablespoon pure vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

3 cups quick cooking oats

Filling

1 stick unsalted butter, room temperature

2 ½ - 3 cups confectioners’ sugar

2 teaspoons vanilla bean paste

2 tablespoons milk (I used almond, use what you love)

Instructions

Make the cookies. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream butter and sugars, until light and fluffy. I did this by hand but a hand or stand mixer will work as well.

Beat in the egg and vanilla until mixture is once again light and fluffy. Add the flour, baking soda, salt, cinnamon, and oats and mix until combined. The dough will be thick. You could refrigerate the dough up to overnight until you are ready to bake.

Scoop the dough using a small ice cream scoop, about 1 ½ - 2 tablespoons onto the baking sheets. Bake about 15 minutes, rotating halfway through, until cookies are golden brown and set around the edges. They will still be soft in the center. Cool completely on tray.

Once the cookies are cool, make the frosting. Using a hand or stand mixer, beat the butter with the confectioners’ sugar. It is best to add the sugar slowly so it doesn’t make a mess. Beat in the vanilla bean paste and milk as necessary until a spreadable consistency is reached.

Spread one cookie with a generous amount of filling and top it with another. Repeat until all the cookies have been sandwiched. Cookies may be stored in an airtight container in the refrigerator for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the refrigerator about 2 hours.

Notes

Recipe adapted from Kevin and Amanda

http://piesandplots.net/homemade-oatmeal-creme-pies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

#SundaySupper Pies: Sweet & Savory

Sweet As Pie

Mealtime Pie

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Gluten Free Monster Cookie Bars

Gluten Free Monster Cookie Bars

Soooo … Guys … I have some news.

I am officially in the quarter finals of the Bluecat screenplay contest!!!!!!!!!

I found out last night during the Super Bowl and cried happy tears for the first time in my life, and then Coldplay started singing, so the tears kept coming.  By the way, I love Coldplay and wished there was more of them during the show … but I digress.

Gluten Free Monster Cookie Bars

I might only be 26 but I have worked on my writing and hoped for a moment like this for years.  It was such a relief and shock and all the things.  I am so grateful because it means maybe I am a good writer and I can make it.  I’m still on a high today.

It’s just the first step in a lot of steps … seriously like a million, but a step in the right direction is more than I have taken in a long time.

Gluten Free Monster Cookie Bars

For now, I’m going to keep writing and hope that I make the semi-finals.  Please keep your fingers crossed for me!!!  I declared this my year, and maybe the power of positive thinking and believing in myself (some of the time anyway) really is working.

You know what else is making this a great year, these Gluten Free Monster Cookie Bars.  These are almost as good as placing in the quarter finals.

Gluten Free Monster Cookie Bars

I swapped out flour for old fashioned and quick oats, added tons of peanut butter and mini Reese’s Pieces and then some carob chips.  Feel free to use chocolate chips, of course.

I was a little afraid the oats wouldn’t hold together, but they totally did, and I was left with the oatmeal cookie of my dreams.  It is soft and chewy and insanely gooey with an underdone center and tons of Reese’s Pieces and chips.

I highly recommend that you eat these warm or pop them in the microwave before devouring because that intensifies the gooey.  Mom declared these one of the best things I’ve ever made and I have to agree.  As I was cutting them up, I kept taking little samples for myself.  You’ll be doing the same thing.

Gluten Free Monster Cookie Bars

Gluten Free Monster Cookie Bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18-24 bars

Ingredients

3 cups old fashioned oats, gluten free if necessary

1 ½ cups quick cooking oats, gluten free if necessary

2 teaspoons baking soda

1 stick unsalted butter, room temperature

1 ½ cups packed light brown sugar

½ cup granulated sugar

1 ½ cups creamy peanut butter

3 large eggs

1 tablespoon pure vanilla extract

1 cup mini Reese’s Pieces

1 cup carob or chocolate chips

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan and line it with parchment. Butter the parchment.

In a large bowl, cream together butter and sugars. Beat in peanut butter, eggs, and vanilla. Mix until light and fluffy. I did this by hand, but a hand or stand mixer will work as well.

Add both kinds of oats and baking soda and stir until well incorporated. Fold in the Reese’s Pieces and chips.

Pour into the prepared pan and spread into an even layer. Bake 30-40 minutes until puffed, golden brown and mostly set in the center. Do not cook until it is all the way set or the bars will be dry. Cool completely in the pan (or don’t 😉 ), cut into bars and serve. Bars may be stored in an airtight container at room temperature for up to 4 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

http://piesandplots.net/gluten-free-monster-cookie-bars/

 

Peanut Butter Oatmeal Raisin Cookies

Peanut Butter Oatmeal Raisin Cookies

This giveaway has ended.  Congratulations to Laura on winning!

I have learned peanut butter is one of those foods I can’t really get enough of. I never tire of it no matter how much I eat. In fact, I sometimes dream about grabbing a jar and a spoon and simply stuffing my face. It’s just that good.

One of the other reasons I like peanut butter so much is that it pairs so well with so many other flavors and foods that I never tire of it. Not many ingredients are as versatile as peanut butter.

Peanut Butter Oatmeal Raisin Cookies

It makes an awesome breakfast stirred into oatmeal or as the star of a granola bar. For lunch you can’t go wrong with classic PBJ. Even when it comes to dinner, it shines in Thai peanut sauce. Don’t even get me started on dessert. How many ingredients can you think of that can be used in so many different ways?

Okay, now I’m hungry, and I bet you are too. Luckily, I have a recipe that is sure to conquer that hunger: Peanut Butter Oatmeal Raisin Cookies.

Oatober

My friends at Peanut Butter & Company are celebrating #Oatober by partnering with Bob’s Red Mill (another of my favorite companies) to celebrate the wonderful match that is peanut butter and oatmeal.

When I think of peanut butter, the very first thing that comes to mind (other than that whole spoon and jar thing) is cookies. Luckily enough, when I think of oatmeal, I dream of oatmeal raisin cookies and finding the perfect recipe for them. Combining the two into these cookies turned out to be the cookie of my dreams.

Whether you eat this on the go for breakfast, as a hearty snack, or a comforting dessert, you need these cookies in your life.

Peanut Butter Oatmeal Raisin Cookies

Dense, chewy, and just a little gooey, the Cinnamon Raisin Swirl peanut butter is the star here, complemented by tender oats and lots of juicy raisins. They are pretty healthy and full of flavor, so perfect for this time of year. If you’re looking for an indulgent treat, melt a couple marshmallows on top in the microwave. Not that I’ve tried that or anything 😉  Plus, if you use gluten free oats, the cookies can easily be made gluten free!

Peanut Butter & Company has so generously offered to give one lucky reader two jars of their killer peanut butter: Smooth Operator and Cinnamon Raisin Swirl, as well as a bag of Bob’s Red Mill organic rolled oats.

To enter the giveaway, answer the question: how would you pair peanut butter and oats?

To earn additional entries:
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IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Monday, November 2, 2015, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!

Disclaimer: I am a part of Peanut Butter & Company’s Yum Squad, but all opinions are mine, as always!

Peanut Butter Oatmeal Raisin Cookies

Peanut Butter Oatmeal Raisin Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 7 cookies

Ingredients

1 cup Cinnamon Raisin Swirl peanut butter

1 cup Bob’s Red Mill rolled oats

1 large egg

1 teaspoon baking soda

1/3 cup packed brown sugar

1/3 cup maple syrup

1 teaspoon ground cinnamon

1/3 cup raisins

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together peanut butter, oats, egg, baking soda, brown sugar, maple syrup, cinnamon, and raisins until well combined.

Using a regular sized ice cream scoop, scoop batter onto prepared cookie sheet.

Bake for about 15 minutes, until golden brown and set on top. Cool completely on the sheet or serve warm. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 30 seconds.

Notes

Easily made gluten free by using gluten free oats

http://piesandplots.net/peanut-butter-oatmeal-raisin-cookies/

Peach Breakfast Bars

Peach Breakfast Bars - a hearty, vegan, adn gluten free breakfast treat!

Last week I went to see my friends at the dentist. Hi, ladies! I never thought going to the dentist could be fun, but here I am looking forward to my visits. And they look forward to them as well. We all enjoy chatting and catching up, but mostly, I think they like the treats 😉

So I made a seriously amazing treat. It wasn’t too hard to make, it featured peaches, and it tasted ah-mazing. Oh, and it’s vegan and gluten free.

I tasted it hot out of the oven. Packed some up for the dentist. Ate one for breakfast. Saved some for the freezer. I couldn’t stop craving another one. I was planning my post … and then I realized something.

I forgot to take pictures.

Peach Breakfast Bars - a heart, vegan, gluten free breakfast treat!

It was one of those moments where you wonder where your head went. So I made them again. And now I can present you with Peach Breakfast Bars.

Let me tell you, worse things have happened than having to make these again. They are seriously so good. Though I wouldn’t quite call them healthy due to the sugar in them (maybe you could swap in honey or maple syrup), they are full of oatmeal, nuts, peaches, and cinnamon, so I definitely think they’re breakfast appropriate.

With the glaze (yeah a little more sugar – but I wouldn’t skip it), they almost have this apple … er, peach fritter thing going on. They’re dense and chewy and super satisfying. Make these once or twice or more, just make sure you give them a try.

Peach Breakfast Bars - a hearty, vegan, gluten free breakfast treat!

Peach Breakfast Bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 bars

Ingredients

Bars

3 cups old fashioned oats (gluten free if necessary)

1 ½ cups gluten free flour (I used Cup4Cup – I wonder if oat flour would work)

1 ½ cups packed light brown sugar

¼ teaspoon kosher salt

3 teaspoons ground cinnamon

2 teaspoons pure vanilla extract

¾ cup olive oil

4 cups chopped peaches, peeled and pitted

1 cup pecans

Glaze

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

2-5 tablespoons water

Instructions

Make the bars. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a large bowl, stir together oats, flour, sugar, salt, and cinnamon.

Add the oil and vanilla and stir to combine. Add the peaches and pecans and stir until they are well distributed and the mixture is completely moistened.

Pour into the prepared pan and bake 35-40 minutes, until golden brown and set on top.

Make the glaze. In a medium bowl, stir together sugar, vanilla, and water. Add more sugar or water until a pourable glaze is formed. Pour evenly over the hot bars.

Serve warm or at room temperature. Bars may be stored in an airtight container at room temperature for up 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.

Notes

Recipe adapted from Nutmeg Nanny and How Sweet It Is

http://piesandplots.net/peach-breakfast-bars/

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