Archive | November, 2011

Baked Pumpkin Oatmeal

23 Nov

Well, same old excuse: zero time lately!  It’s not even that I haven’t been blogging, I haven’t really been doing a lot in the kitchen either.  Shame, shame, I know my name.  On the cusp of Turkey Day, I figured I’d share one last pumpkin recipe with you.  After this weekend and my annual slice of pie, I think I will be done-zo with pumpkin for a while.  At least until Christmas.

It’s like eating a healthy pie-ish dessert for breakfast.  What’s not to love?  This is a great, satisfying way to use up your leftover pumpkin puree (uh, if there is such a thing).

Oh, and I hope you liked my last post.  That’s what happens when you let boys use your computer in the wee hours of the morning.  I’d be mad if he weren’t so awesome and really, really ridiculously good-looking.

Make this oatmeal.

Baked Pumpkin Oatmeal

Source: adapted from Lynn’s Kitchen Adventures (queen of baked oatmeal…the peanut butter version is AMAZING!)

Ingredients:

  • 3 cups old fashioned oats
  • ½ cup brown sugar
  • 1 cup milk
  • 2 T. butter
  • 2 eggs
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • 2 tsp. vanilla
  • ½ tsp. cinnamon
  • pinch nutmeg
  • ¾ cup canned pumpkin
  • ¼ cup almonds
  • 2 T. flax seeds
Directions:

In a large bowl mix together all ingredients.

Spread into a greased 9×13 pan.

Bake at 350 for 20 minutes.

Serve with milk and maple syrup, if desired.

So easy.  So awesome.

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How Great is Jason?

13 Nov

This is a tough question to answer as his greatness can’t really be described in words. I really believe his greatness is limitless. The end. If anyone besides Stephanie is reading this, I would like to recommend Jason as a friend. I know this is a dessert blog, and this is really the sweetest recipe I know, Jason Leonard Koneczny.

Butterfinger Oreo Ice Cream Cake AKA My Birthday Cake!

6 Nov

Yipes, this was another one of those whirlwind weeks: getting back in the groove after the Halloween weekend, endless errands, first-of-the-month stuff, some shopping, and lots of celebrating for my birthday.  Whew!  Weeks like this leave me little time for posting on here, but I know you’ll forgive me when you see the beaut of a cake I’ve got for you.

Once this came together, I was just speechless.  I nicknamed it crazy cake.  It’s an Oreo cookie crust, one layer of Butterfinger ice cream, a chocolate-peanut butter ganache filling, one layer of peanut butter Oreo ice cream, and topped with more crushed Oreos, Butterfingers, and piped with whipped cream.  Butterfinger is probably my all-time favorite candy bar, so growing up, my mom would always make Butterfinger dessert for my birthdays.  It was inspired by a recipe from Java Cupcake, but I kept having amazing ideas while shopping for ingredients.  This was the result, and I couldn’t be happier with it!What a lovely way to end one year and start another!  And if you’re worried that this will increase the effects of gravity on your body, no need to fear!  It’s so rich and so much that you can only eat a little at a time without getting ill!  Haha, so worth it.  Now, to pawn it off on my friends!

Butterfinger Oreo Ice Cream Cake

Source: adapted from Java Cupcake

Ingredients:

2 half gallons of vanilla ice cream (I used light…trying to watch my figure, you know)
1 package peanut butter Oreos, crushed into small pieces/crumbs
2 bags Butterfinger mini candy bars, crushed into small pieces/crumbs

1 package Oreos, crushed into fine crumbs
4 tablespoons butter, melted

1/2 cup milk chocolate chips
1/2 cup peanut butter or peanut butter chips
2 T. butter

1 cup whipping cream
2 T. sugar
1 tsp. vanilla

Instructions/Assembly:

  1. At least 45 minutes before you begin, set out one half gallon of ice cream on the counter to soften. It should be partially melted, but not completely liquid.
  2. For the crust, combine regular Oreos and 4 T. melted butter, then press into the bottom of a 10×10 spring form pan.  Set aside.
  3. In a large mixing bowl, mix one half gallon of softened ice cream with the crushed Butterfingers, reserving some to sprinkle on top.
  4. Take out the 2nd half gallon of ice cream to soften.
  5. Spread all of the Butterfinger ice cream on top of the Oreo crust. Place spring form pan in freezer for 20-30 minutes, or until ice cream firms up.
  6. Meanwhile, for the ganache filling, melt the 2 T. butter over low heat.  Add milk chocolate chips and peanut butter/peanut butter chips, stirring until smooth.  Remove from heat and let cool a bit, stirring occasionally.
  7. After the ice cream has firmed, spread the chocolate-peanut butter ganache over the Butterfinger ice cream layer.  Return to freezer for 10-15 minutes to harden.
  8. Meanwhile, make the peanut butter Oreo ice cream by mixing the peanut butter Oreos (reserve some to sprinkle on top!) with the second half gallon of softened vanilla ice cream.  Spread the peanut butter Oreo ice cream on top of the ganache layer until it fills the pan, then sprinkle with reserved Butterfingers and Oreos. Cover with plastic wrap and freeze overnight.
  9. Prepare the whipped cream frosting by beating the whipping cream with the whisk attachment on a stand mixer on high for several minutes. Add the vanilla and sugar gradually and slowly as it begins to whisk. You’ll know it’s done when its thick and fluffy in texture.
  10. Apply a thin layer of whipped cream to the top and sides of your cake. I used a large star tip around the top edge, but go as crazy as you’d like!
  11. Freeze for 1 hour or until ready to use. You’ll want the whipped cream to be solid.
  12. Remove the cake from the 15 minutes before you want to serve.