Baked Apple-Cinnamon Oatmeal

I'm always looking for new breakfast ideas to change-up my usual english muffin and peanut butter routine.  While I really like my standard breakfast, it's good to switch things up every once in a while, right?  While browsing through an old Taste of Home magazine, I came across a baked oatmeal recipe.  I was looking to use up some extra milk and eggs and since I had all of the other ingredients on hand, I thought I'd give it a whirl.   The original recipe used a lot more sugar and walnuts and included raisins, which made each serving more caloric than I usually want for breakfast.  I reduced the sugar and walnuts and eliminated the raisins to make it more calorie-friendly. 

Recipe adapted from Taste of Home: Healthy Cooking

Baked Apple Cinnamon Oatmeal
Makes 6 servings

3 cups old fashioned oats
1/3 cup brown sugar
1 1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 cups milk
2 eggs
1 apple, cored and diced
6 tsp walnuts, chopped
maple syrup and additional milk for serving, optional

Pre-heat oven to 350 degrees.  Lightly spray an 8x8 inch pan with cooking spray.  Combine the first six dry ingredients together in a large bowl.  Whisk together the milk and eggs in a separate bowl.  Add milk mixture to dry ingredients, stir to combine.  Let mixture sit for 10 minutes.  Add diced apples and stir to incorporate throughout.  Pour into prepared pan and sprinkle 1 tsp chopped walnuts over each serving square.   Bake for 30-35 minutes. 

 

Remove from oven, cut into six servings and serve right away, drizzling with a little maple syrup and additional milk, if desired.   This also works great re-heated as a week-day breakfast.  I refrigerate individual servings of this oatmeal and take them with me to work and reheat in the microwave.  Enjoy!

xoxo Melissa 

BBQ Chicken Pizza

As many of you probably know, I love pizza. I could probably eat it several nights a week.  While there are a lot of great pizza places in the area, I love to make my own because I can put on whatever toppings I want and I can make it healthier, if I so choose.  Here's my take on CPK's BBQ chicken pizza.

BBQ Chicken Pizza
Makes: 1 large pizza

Pizza Dough
BBQ Sauce
1/2 cup Gouda cheese, shredded
3/4 cup Sharp Cheddar Cheese, Shredded
3/4 cup chicken (I used left-over chicken)
1/4 cup red onion, sliced thinly


Pre heat your oven to 425 degrees.  Roll out your pizza dough and place in on a pizza pan lightly sprayed with cooking spray.  Bake for about 10 minutes.  I keep an eye on my pizza dough while it bakes in case I see any air bubbles form.  If this happens, just take a fork and prick them so they deflate.

While the crust is baking, get all of your pizza toppings ready - shred cheeses and dice the chicken and onion.

 

Once the crust comes out of the onion spread a thin layer of BBQ sauce over the crust.  Be sure not to add too much or the crust will get soggy.  You can always drizzle extra BBQ sauce on top once it's finished baking. Then add the Gouda cheese, chicken, onion and top with the cheddar cheese.  Put the pizza back in the oven for another 10 minutes or so, until cheese us bubbly and starting to brown. 

Voila! Pizza is finished!  I like to let the pizza rest for about 5 minutes before slicing. If you try to slice it right away when it's too hot, it's been my experience that it doesn't slice very well and the toppings tend to get caught up in the pizza cutter.  Enjoy!

xoxo Melissa

Chocolate Malt Cake

I've always been of the opinion that if I'm going to make a cake, it's needs to be from scratch. This means no cake mixes or pre-made ingredients.  I've never been one to break out a box mix for brownies, muffins or heaven forbid, break-and-bake cookies!  However, my mom recently gave me Taste of the South's special Southern Cakes edition, which included several cakes which use cake mixes.  Initially I thought "A cake mix?!? What? Not me!" However, since I'm trying to slowly overcome my need for perfectionism, I thought this would be a great opportunity to put this practice into play!  Could I actually make a cake using a cake mix?  Here's my attempt and my adaptation on their Easy Chocolate Malt Cake.

Chocolate Malt Cake
Makes One 8" double layer cake

Cake:
1 box chocolate fudge cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs

Icing:
1 cup malted milk powder
1/2 cup heavy cream
2 cups (4 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1 tsp. vanilla extract
Chopped malt balls, optional

Pre-heat the oven to 350 degrees.  Lightly spray two 8" round cake pans with cooking spray.

To make the cake, dump the cake mix in a large bowl. Add water and oil and stir until partially combined. Add the 3 eggs and continue to stir for about 2 minutes until the mixture is smooth.  Divide the batter between the two pans and bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Transfer both cakes to a wire cooling rack. Let them cool in their pans for 10 minutes, then invert them onto the wire racks and remove the pans.  Once cooled, I wrapped both cake layers in plastic wrap and let them sit over night in the refrigerator.  You want to make sure the cakes are completely cool before trying to ice them.

Once ready to ice, I put one cake layer on my cake tray.  With a serrated bread knife, I cut off part of the top of the cake so it was level. I then flipped it over on the cake tray so the flatter, un-cut cake bottom would be facing up.  This helps to not accumulate too many crumbs when you ice it.  Then take a generous scoop of frosting and spread it on top. You don't want this layer to be too thin or thick, it will be the center icing layer.  I then scattered on some chopped up malt balls. Then take your second cake layer and like the first layer, cut off some of the top to make the cake even.   Flip the cut side of this layer on top of the frosted, first cake layer.  Spread a thin layer of icing on the top and sides of the cake. This is what we call a crumb coat.  It's okay if you get some crumbs in it, we're going to do another layer of frosting later.  Once finished with your crumb coat, stick your cake in the refrigerator until the frosting has firmed up - about 1-2 hours.  This will ensure the second and final layer of frosting will be smooth and crumb free.  Once the crumb coat has hardened, remove the cake from the refrigerator and frost the tops and side with an even layer of remaining frosting. Scatter more chopped malt balls on top, if desired.  Slice, serve and enjoy the fruits (or should I say sweets) of your labor!  P.S. Can I add that everyone had rave reviews of this cake and never even questioned if it was from a box mix - woo hoo!

xoxo Melissa

My Year of Pie Update: April

Happy Spring Everyone!  As we move into April, I am officially three months into my year of pie baking.  For those of you new to my little space here, back in February I bought the cookbook A Year of Pies by Ashley English.   I've always wanted to cook my way through a cook book and I'm finally making that happen! So far I've made 11 pies and have been having a great time with this project.  Prior to starting this year long quest, I'd probably only made a handful of pies and those were mostly of the basic apple or cherry variety.  It's been interesting and fun to make such an assortment of different pies. Here are a few of the fan favorites from February - April. 

Buttermilk Brown Sugar Pie

Chocolate Cream Pie with Mint Whipped Cream
 

Rhubarb Pie

xoxo Melissa

Christie's Lemon Roasted Chicken

After relaying my awful engagement chicken story to my friend, Christie, she kindly passed along a chicken recipe, which she had success making.  I nailed this one on my first try - woo hoo!  Thank you Christie, you saved my reputation with my husband for being able to cook a whole chicken!

Christie's Lemon Roasted Chicken
Serves: 4

1 (4-5 lb.) Roasting Chicken
1 small Orange, quartered
1 small Lemon, quartered
1 small Onion, peeled, quartered
2 Bay Leaves
Salt and freshly ground black pepper
2 Tbs. extra virgin olive oil

Preheat oven to 425 degrees. Remove any giblets from the inside the chicken.  This is definitely my least favorite part of the recipe, but you can do it!  Just count to three, stick your hand in, pull out all the unwanted parts and throw them in the trash! Make sure you have the trash can near-by.  Once that's over with (phew!) stuff the cavity of the bird with the orange, lemon, onion, and bay leaves.  If not everything fits, stuff as much in as you can, it will wilt while cooking.

If you have cooking twine, tie the legs together.  I didn't happen to have any on hand, so I left this step out.  The twine definitely makes it look a little prettier and supposed to help it cook more evenly. Salt and pepper the outside of the chicken, then transfer it to a roasting pan and drizzle with the olive oil.  Roast until a thermometer inserted into the chicken thigh registers 180 degrees and the juices run clear, about 70-90 minutes.

Check on the chicken about every 15 minutes while cooking and baste it with any juices.  If it starts to get too brown while in the oven, tent it with foil.

Once your chicken reaches 180 degrees, take it out of the oven, cover with foil and let rest for about 5-10 minutes.  This will help the juices redistribute throughout the chicken.  The 4-lb chicken I used, took 70 minutes in the oven.  I have also made this recipe with a 4.25 lb chicken and it took about 85 minutes in the oven.  The chicken is now ready to eat! Enjoy! 

xoxo Melissa

Columbus Food Adventures: North Market

 

The Columbus North Market has gone through many changes since its inception in 1876 as a market at the city's public cemetery.  Now it's home to dozens of local, independent merchants.  Over a million visitors come to the market each year.  Their website says they "are the place to shop, eat, mingle and people watch."  I believe they are correct.  I was there on a recent Sunday at noon (when they open) and it was packed full with locals and tourists alike wandering the place and wondering "what do I want for lunch?"  Not only do they have all kinds of different food vendors, they also host a cooking school with monthly courses and often have "food events" located at the market.  If you are in Columbus and have never been, I highly suggest a trip.  There's something there for everyone!



Here's a picture from inside, showing a few of the vendors.  Lots to see, eat and do!  I could probably spend a while in here just walking around. 

Here are some photos of my ham, Gruyere and egg crepe from Taste of Belgium. It was delicious, as have been all of the crepes I've had there!  They have a selection of both sweet and savory crepes as well as Belgian style "sweet waffles" to choose from. Taste of Belgium is definitely one of my favorite stops at the market. P.S. they often have free waffle samples sitting out for those who want to try one.

Here's my sister, Allison, with her Pho Ga soup from Lan Viet. Unfortunately she didn't like it, although my brother in law really enjoyed his!  My husband and I really like it too.  I would recommend it to anyone looking for a twist on the traditional chicken noodle soup.  My sister thought it had too strong of an onion taste from the green onions.  If you don't like onions, maybe try something else, but I always enjoy it!

 

xoxo Melissa

Cream Puffs

Here's another recipe from Grandma Giapponi. She makes these cream puffs every year for Easter. Unfortunately, since I don't live nearby, I have only gotten to have her cream puffs once, when I was living in Boston.  She gave me a lesson on cream puffs when I went that time, so now I can  make them for my family and friends in Ohio. Don't let the idea of cream puffs intimidate you, they are actually quite easy if you just follow the steps below!

 

Cream Puffs

Makes: 15

 

Cream Puffs:

1 cup hot water

½ cup butter

1 Tbs sugar

½ tsp salt

1 cup flour

4 eggs

 Filling:

1 package pudding mix, any flavor you want

1 ¼ milk

1 (8 ounce) container cup cool whip, thawed

In a medium sized saucepan, bring the hot water, butter, sugar and salt to a rolling boil over medium to medium-high heat.  Once at a rolling boil, add the flour.  Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a small ball. Remove the dought from heat and quickly beat in 1 egg at a time, beating until smooth after each addition.   Dough may be shaped and baked at once or wrapped in wax paper and stored in refrigerator overnight. 

For baking, scoop mixture into about 2 tablespoon sized scoops and drop onto lightly greased baking sheet, about 2 inches apart.

 

Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 20 minutes or until they're golden brown.  Remove puffs to a wire baking rack and let them cool.

To make the filling:  Whisk together the pudding mix and milk (if using skim milk, only use 1 cup) in a medium bowl.  Fold cool whip into pudding mixture together.  Chill for about an hour for mixture to thicken a bit.  I tinted mine pink (not shown below) for Easter. Feel free to add a little food coloring to yours as well to jazz things up a bit :)

 

 

To finish, take the baked puffs and with a small, sharp knife, cut out a piece on the top of the puff.  Then take a good sized dollop of the pudding filling and top the bottom half of the puff.  Replace the top, sprinkle with powdered sugar and voila!  Perfect cream puffs!  Enjoy!  P.S. Cream puffs are best eaten on the same day they are made.

 

 

 

xoxo Melissa