Tag

snack

Relaxed and Ready: Cranberry Muffins with Oatmeal Streusel Topping

Posted by — No Comments

I know this sounds insane, but even with the craziness ensuing around me, I find myself pretty calm. Perhaps it is because of the little bit of pre-holiday-planning I took the time to do in November, but I am amazingly laid back for this time of year.

The decorations are all up (except for a few little details). The Christmas cards are started, the baking supplies are bought, I have some Christmas gifts bought, oh and I have enough tape and tissue paper to last me the next 25 Christmases.

With that said, I am able to try some new recipes in the kitchen.

This time of year, I like to make some hot vanilla for the kids when they get off the bus before they start homework. I was wondering what would be a good snack to accompany a hot beverage, and muffins came to mind. Cranberries seemed festive, and adding oatmeal seemed healthy, so I did a little experimenting and came up with these tasty little treats. They are also pretty good to grab on the way out the door for breakfast (Russell had two!)

 

Cranberry Muffins with Oatmeal Streusel Topping (makes 24 regular sized muffins)

3 1/2 cups all purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 cup sugar
2 eggs
1 1/2 cups milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
2 cups coarsely chopped cranberries

 

For Streusel Topping
1 cup oats
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 stick unsalted butter melted

Preheat oven to 350 degrees.

Line muffin tin with paper liners or grease with nonstick spray and set aside.

In a large bowl, sift together flour, baking powder, salt, and cinnamon and set aside.

In a mixer bowl with paddle attachment, on medium speed mix together sugar, eggs, and oil. Turn mixer to low, add milk and vanilla. Then, with the mixer on low speed add flour mixture very slowly and only mix for a few seconds. It is ok if mixture is lumpy and you can still see flour. Turn off mixer.

Using a spatula, fold in cranberries.

 

Next, in a medium bowl, mix together streusel topping ingredients and set aside.

Using an ice cream scoop spoon muffin batter into muffin cups about 3/4 of the way full. Then, using a teaspoon, add streusel mixture.

 

Bake muffins for 15-20 minutes or until a toothpick comes out clean.

Cool and enjoy.

 

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

 

Homemade Caramel Sauce

Posted by — 2 Comments

Autumn is my absolute favorite time to cook, bake, and just be in the kitchen. However, this time of year is also one of our busiest times. I often find myself putting meals in the slow cooker before we head out the door for the day, or I am whipping up a 30 minute chili after soccer practice.

Because of this, I was looking for a dessert that was quick to whip up, but could be versatile. That is when I thought of Caramel Sauce. It really is a cinch to make, takes no time at all, and like dessert sauces, can be used to top all kinds of things (cakes, brownies, ice cream, a spoon).

 

Plus, what is more Fall like that a caramel dipped apple?

 

Home Made Caramel Sauce
1 stick of unsalted butter (you don’t even have to bring it to room temperature)
3/4 cup packed brown sugar
1/2 cup heavy whipping cream or half and half
1/2 tsp sea salt
1 tsp pure vanilla extract (optional)

 

In a medium sauce pan over medium heat, melt butter.

 

Next, whisk in brown sugar until completely dissolved.

 

Add cream, salt, and vanilla.

 

Then, stirring continuously for 5-7 minutes stir mixture. It will simmer and bubble gently. You may want to lower heat slightly as to not hurt yourself while you stir.

 

Remove from heat, and continue to stir for about 3 or 4 minutes to let the mixture cool gently.

Pour into a heat safe container.

 

You can use sauce now, or let cool to room temperature, cover, and store in the fridge.

 

To reheat place in microwave without lid or put in a water bath of gentle simmering water.

Stay tuned for a fun Thirsty Thursday recipe with this awesome Caramel Sauce later in the week.

 

If you liked this dessert sauce, check out my recipe for Red Berry Sauce.

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

Quaker Oats Keep Us Going All Summer Long

Posted by — 6 Comments

 

I am thrilled to be writing a sponsored post on behalf of Quaker and their amazing line of breakfast foods.While I was
compensated for this post by Quaker, the opinions are my own.
This summer has been pretty active. Between soccer, ballet,
swimming, baseball, and all of the other fun activities that summer entails, I
am always trying to think of new and creative breakfasts that will keep us full
until lunch. 

 

I have
been eating Quaker oatmeal for a long time, so I was thrilled to be a part of
their ongoing commitment to fueling active and healthy families. Also, because
I have three little soccer fans in my house, I was excited to learn about
Quaker’s ongoing partnership with Major League Soccer (MLS) club, The Chicago
Fire.  As part of the partnership, Quaker serves as the title sponsor of
the Chicago Fire Juniors, the club’s youth player development program that
supports more than 10,000 soccer kids and families in Chicago and nationally.

On
August 9 through August 11, Quaker and The Chicago Fire will team up to host
The Quaker Invitational, which brings together hundreds of Chicago Fire Juniors
teams from around the country for a weekend of soccer, community and fun.
The two winning youth teams will earn a chance to play on The
Chicago Fire’s home field, Toyota Park in Bridgeview, IL on Sunday, August 11,
and each player in the tournament will receive a free game ticket to attend the
Chicago Fire vs. Montreal Impact MLS game at Toyota Park on Saturday, August
10.
Luckily, I only have to feed my family of five, and I cannot
even imagine fueling all of those active little bodies that will be at Toyota
Park. However, I think I have come up with the perfect summer breakfast using Quaker
Oatmeal that does not involve hot cereal. Let’s face it, in the summer, cold is
where it’s at.
Brian and I will often eat a Quaker Chewy Granola bar for
breakfast as we chase the kids out the door to an activity. The kids on the
other hand, enjoy smoothies and love anything with yogurt. I like making them
parfaits, but, often times I have to leave out the granola because of their
food allergies. This is when I came up with the awesome idea to make my own nut
free granola with my favorite Quaker Old Fashioned Oatmeal. 

 

Erin’s Nut Free Granola with Quaker Oats

3 Cups Quaker Old Fashioned Oats
1 ½ Cups Rice Cereal (I used Rice Chex)
1 Cup dried berries
2 Tbs milled flax seeds
¼ cup brown sugar
¼ cup pure maple syrup
¼ cup honey
2 Tbs vegetable oil
1 tsp pure vanilla extract
½ tsp salt
Preheat oven to 350 degrees
In a large bowl, mix together oats, cereal, and berries and
until well combined. Add brown sugar, syrup, honey, oil, vanilla, and salt and
fold together gently. 

 

Put on a greased baking sheet, and bake for 20-24 minutes
stirring occasionally (about every 6 minutes). Remove from oven, and let cool
before serving. 

 

This recipe is great, and it would be great with a little milk poured over it as a cereal or as an afternoon snack in the car. So far though, we have already made yogurt and
berry parfaits. 

There almost as many things to do with Quaker Oats as there
are activities to do in the summer. Almost!


Check out my other recipes using oatmeal HERE and
HERE.
For more information about Quaker and their partnership with
Chicago Fire, click HERE.
If you would like to read more recipes or enjoy gardening, DIY, Cooking, Baking or all other things domestic you can check me out on Facebook or become a follower of Home Everyday here. 
 
 

Follow my blog with Bloglovin

Super Bowl Nosh: Cranberry, Turkey Roll Ups

Posted by — 2 Comments

The Super Bowl is coming. Soon. Because of this, I figured people might be planning parties already and would want some menu ideas. Now, to be honest, I will of course be watching with the rest of America (the world), but neither team is one that I follow. Regardless of who is playing, however, it is the perfect day to showcase some yummy appetizers.

 

I made these delicious Cranberry, Turkey Roll-ups for New Year’s Eve and then again for a dinner party. They have been such a hit, I think they are going to be a regular appetizer. They are perfect because they combine two classic flavors, they are easy, and they are more satisfying than cheese and crackers or chips and dip. I hope you enjoy them as much as we did.

Cranberry Turkey Roll-Ups

1 can of Pillsbury refrigerated seamless crescent sheet
3 to 4 slices of deli roasted turkey breast
1/3 cup jellied or whole cranberry sauce
1/2 cup shredded Gruyere or Swiss cheese.

Preheat oven to 350 degrees.

Grease a large baking sheet.

Open the can of seamless crescent sheet and spread cranberry sauce evenly to the edges.

 

Then add turkey slices in an even layer.

 

Finally, add cheese in an even layer.

 

Very carefully, starting with the long end, roll the crescent sheet. Pinch the seam together.

 

Cut the roll with a serrated knife into about half inch slices. Place slices on cookie sheet. Bake for 12-14 minutes.

 

Anyone out there have plans for Super Bowl Sunday? What are you serving?