Chicory Soup
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I included a chicory soup recipe in my cookbook, Near & Far and to this day
it’s one I love to revisit. A brothy, restorative barley soup is made with
se...
I got this recipe from someone I used to work with when I was in London. After making it for Thanksgiving dinner this year, and getting numerous requests for the recipe, it is officially time to put it on the blog. Only my friends look at this, since it is not searchable, so keep this to yourselves, buddies. Shhhh!!! Love you!
Sweet Potato Souffle Recipe
Ingredients
2-3 large sweet potatoes, peeled, boiled, and mashed
1/2 cup sugar
1/4 cup milk
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
2 large eggs, lightly beaten (I used one egg plus one egg white to lighten it up)
1/3 cup all-purpose flour
1/4 cup butter or margarine, melted
Topping
1/3 cup all-purpose flour
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
Instructions
Preheat oven to 350 degrees.
Stir together first 7 ingredients, 1/3 cup flour, and 1/4 cup butter; pour into a lightly greased 13- x 9-inch baking dish.
Combine chopped pecans, brown sugar, remaining 1/3 cup flour, and remaining 1/4 cup butter; sprinkle over potato mixture.
Bake at 350 degrees for 40 minutes or until bubbly.
I was looking for a recipe in which to use bananas, because I somehow always have them around the house. This was a fantastic option, because I am always looking for brunch recipes that I can put together the night before (nobody wants to wake up at 7am if they don't have to). It is moderately healthy, inexpensive and easy to prep the night before. Enjoy!
Baked Oatmeal with Strawberries, Banana and Chocolate
Baked Oatmeal With Strawberries, Banana and Chocolate
We didn’t realize it until after we made this recipe, but banana split baked oatmeal is such a fitting name for this baked oatmeal with fresh strawberries, sliced bananas and chocolate chips. Maybe we were dreaming of the ice cream shop that day? Who knows. Either way, we liked it so much we made a recipe video for it (see above).
This easy recipe can be made the night before or an hour before serving. It freezes well and is a hit with picky palates. Serve for breakfast or dessert. Versatile is the keyword, here. Versatile.
We adapted the idea for baked oatmeal from Heidi’s lovely cookbook, Super Natural Everyday Cooking. Her version didn’t include the strawberries or chocolate and used cinnamon instead of our choice of Chinese five spice and orange zest, but the general concept comes straight from her. It’s delicious, hearty and is so pleasing to look at (and eat).
There’s something special about entertaining in the morning — it’s casual, laid back and really can start the off right. Just picture this baked oatmeal recipe next to a a plate of crispy oven baked bacon or possibly (if serving a crowd) these Breakfast Enchiladas with Ham and Peppers.
If you take a read through the comments below, you’ll see so many who have shared this oatmeal with family or friends (some have even taken it to work). Since it was so popular, we created another variation of baked oatmeal – Try our Blackberry Oatmeal with Caramel Sauce. It’s flavored with lemon zest, nutmeg and packed with juicy blackberries! We know you’ll love it.
How to Make Banana Split Baked Oatmeal with Strawberries, Banana and Chocolate
As we’ve already mentioned, this is an easy recipe (with recipe video) — the dry ingredients are mixed and added to a baking dish then wet ingredients are whisked and then poured over the dry. There are many options for substitutions in this baked oatmeal recipe (as we said, it’s versatile). We’ve noted a few at the end of this post, including dairy-free, egg-free and sugar-free options.
Start by mixing together the dry ingredients — you could switch up the extras here. For example, we used walnuts andchocolate chips, but you could certainly use almonds or another nut (or none) and replace the chocolate with something else — dried cranberries would be lovely. We throw in a teaspoon of Chinese five spice, too — you can buy the blend at any grocery store, but if you don’t want to invest in another spice, go ahead and replace with ground cinnamon instead. One more thing, here — we actually only throw in half of the walnuts and chocolate during this step, because we chose to top the oatmeal before baking with the other half.
Now, add some sliced strawberries, again we only added half now and top the oatmeal before baking with the remaining half.
Grab another bowl and whisk together milk, one egg and vanilla extract.
Generously spray a baking dish with cooking spray then pour in the oat mixture. Arrange the remaining walnuts, chocolate and strawberries on top, then do the same with some sliced banana.
Next, pour the milk mixture all over the oats and shake or shimmy the baking dish so the wet ingredients make their way throughout the dry. You can see the shimmy action in the recipe video.
Place the baking dish onto a baking sheet (that is just in case anything bubbles over) and bake in a 375 degree F oven for 35-40 minutes until the wet ingredients have been absorbed, the oatmeal puffs up a bit and is golden brown on top.
If you feel like it, once the oatmeal has baked, sprinkle with a little bit more brown sugar on top and slide it under a hot broiler for 20-30 seconds to caramelize.
A Make Ahead Meal and Freezer Friendly Oatmeal
You can mix all of the oatmeal’s ingredients the night before cooking and then bake in the morning. If you do this, place bananas on the bottom of the dish and not on top of the oats since they may brown slightly over night.
Some readers have tried freezing the oatmeal: After mixing everything together, tightly cover the oatmeal or pour into resealable plastic bags and freeze for up to one month. Then, when you want to bake the oatmeal, just remove from freezer, thaw and bake as directed. If you decide to do this, we suggest that you mix the fruit into the oatmeal instead of placing on top to prevent browning – especially the bananas.
Easy Recipe Substitutions
This baked oatmeal recipe is easily adapted for dairy-free and egg-free diets. While we call for one egg in the recipe, we have had success removing the egg completely. Another easy substitution is replacing soy, almond or even coconut milk for the milk called for in the original recipe.
You can, of course, change the fruit and chocolate in the recipe, too. To reduce calories or level of sweetness, eliminate chocolate from the recipe all together. You could also substitute blueberries, blackberries or other fruit for the strawberries and banana.
Finally, if you wish to reduce the amount of sugar, readers have had success eliminating the sugar all together. You could do this or replace the sugar with honey or agave nectar.
Baked Oatmeal Recipe Video
Take our recipe videowith you into the kitchen using your smartphone or iPad. Just scan the code below to see the recipe video. Then, print the recipe below! (pssst….redlaser is a great free app for this!)
Baked Oatmeal with Strawberries, Banana and Chocolate Recipe
AdapteThis easy recipe can be made the night before or an hour before serving. It freezes well and is a hit with picky palates. Serve for breakfast or dessert. You can bake this the night before and reheat in the morning for an easy and impressive breakfast. Replace strawberries with blueberries or other berry. If you do not have Chinese five spice, you can simply substitute with 1 teaspoon of ground cinnamon, the flavor will be slightly different, but still delicious.
Ingredients
2 cups old fashioned rolled oats
1/3 cup light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon Chinese five spice
1/2 teaspoon salt
1/2 cup walnut pieces, chopped
1 cup sliced strawberries
1/3 cup semi-sweet chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Instructions
Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.
Notes
Make Ahead Meal Idea: You can make this oatmeal the night before cooking, if you do this, place bananas on the bottom of the dish and not on top of the oats since they will brown slightly over night.
Some readers have tried freezing: After mixing everything together the oatmeal is covered tightly or poured into resealable plastic bags and frozen. Then, when you want to bake the oatmeal, just take it out of the freezer, thaw and bake as directed. If you do this, we just suggest that the fruit is mixed into the oatmeal, not placed on top if you decide to freeze.
We love this recipe so much, we made a quick recipe video –Watch our Video for Oatmeal with Strawberries, Banana and Chocolate.
The famed Baked brownie. Oprah says it’s one of her favorite things. America’s Test Kitchens says its their favorite brownie. I don’t put much stock in Oprah, but America’s Test Kitchens are pretty much like the bible when it comes to all things kitchen. I check their reviews before any other recipes, and before I buy any kitchen equipment or new ingredients. So, if it’s their favorite brownie, I need to take a serious look. The Baked cookbook has been on my Amazon wish list for what seems like an eternity. After a couple of readers pointed out that the recipe for the pumpkin whoopie pies I posted last week looked like an adaptation from the cookbook, I hit up Barnes & Noble to do some research and add it to my cookbook collection. I could go on about all of the amazing recipes in this book, but for now, let’s focus on these brownies. Because they deserve it. They are now one of my favorite things. And I think I’ll need to hide them from myself.
There is a great explanation in the book about how the Baked brownie recipe came to be, which is a great read. The key is that they don’t want it to be cakey, so they use no leavening agents (no baking powder or baking soda). With 11 ounces of chocolate, additional dark cocoa powder, lots of butter and sugar, and 5 eggs, you don’t need me to tell you that these babies are R-I-C-H. And I say that with every ounce of goodness. This is quite possibly the most perfect brownie. Now, if you like cakey brownies you won’t think so. But if you like honest-to-goodness, rich and dense brownies, you will have found your Eden when you bite into these.
They have a good bit of height given that they don’t have any leavening agents, so they aren’t thin, gooey and smooshed like some brownies (this is a good thing). So they have substance and heft when you bite into them. And they have the ever-elusive and much sought after thin, crackly brownie crust that seems to be the calling card of amazing brownies. Now, not all brownies with a thin crackly crust are amazing brownies. But all amazing brownies have that thin crackly crust. Still with me? Good. Now get thee into the kitchen and make these. Then pour yourself a tall glass of cold milk and enjoy bite after decadent bite.
1¼ cups all-purpose flour 1 teaspoon salt 2 tablespoons dark unsweetened cocoa powder 11 ounces dark chocolate, coarsely chopped 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces 1 teaspoon instant espresso powder 1½ cups granulated sugar ½ cup packed light brown sugar 5 eggs, at room temperature 2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
I love a recipe with a good story behind it. My family was recently visiting my brother and sister-in-law in beautiful Colorado. As usual with my snoopy nature, I scoured my SIL Sarah’s personal recipes with hopes of finding some new treasures to try. These Basement Brownies caught my eye!
These Chocolate- Caramel brownies are called Basement Brownies because when Sarah was a little girl… she used to make them for her Dad, who used to sneak these brownies into the basement to hide them so he could have them all for himself. The name, “Basement Brownies” has stuck.
You’ve gotta love a recipe with only 5 ingredients. Super simple.
The caramels are melted with a little bit of evaporated milk to create a caramel sauce. Sarah says that in-a-pinch she has also used jarred caramel sauce in place of melting your own. The cake mix is simply combined with evaporated milk and butter. A portion of the batter is slightly baked, then topped with chocolate chips and caramel, then topped with more batter and baked again.
The result is not so impressive-looking, right? Just you wait…!!
The inside brownie part is slightly gooey, and there are two layers in there that can put anyone into a delightful sugar coma: one layer of melted chocolate chips and one layer of ooey caramel too. Oh YEAH. Basement brownies. After a few bites of these, I can completely understand how they got their name.
so good, you'll want to hide them in the basement so you can have them all for yourself!
Ingredients:
50 to 60 caramels, unwrapped One box German Chocolate Cake Mix (I used 15.25 ounce box) 1 cup evaporated milk, divided 3/4 cup (1 1/2 sticks) salted butter, melted One 12 ounce package semi-sweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Grease and flour a 9x9-inch pan.
2. Melt caramels and 1/3 cup evaporated milk in a medium saucepan over medium-low heat. Stir until caramels have completely melted and the mixture is smooth.
3. In a large bowl, combine the dry cake mix, remaining 2/3 cup evaporated milk and butter. Mix by hand until batter is smooth and combined.
4. Pour a little over 1/2 of the batter into the prepared pan. Bake for 8 minutes only and then remove from the oven. Sprinkle chocolate chips evenly on top of the partially cooked brownie. Drizzle caramel on top of the chocolate chips. Drop spoonfuls of the remaining batter on top. You probably won't have enough to cover the caramel completely.
5. Return the pan to the oven and bake for an additional 18 to 20 minutes until the brownies feel fairly set on top and the edges are lightly browned and crisp. Let the brownies cool completely before cutting. The longer they have time to cool, the more they will firm up.
While procrastinating coding data, I decided to explore my new Roku machine (yes, I have somehow come into the "new age" and adapted my tv to be internet compatible). There is this great app called "chow." It shows me free cooking videos! One of their most popular videos details the go to recipe of the woman that brought The Silver Spoon cookbook to the US. This recipe is so easy and simple, that it reminds me of what good food should be: good ingredients, wine and good company. That is my dream meal experience.
I have yet to find a really good pesto pre-made in Waco. Nothing will compare to Zabar's pesto! This recipe is something that may be as close as I can get in my current circumstances. I ordered really good olive oil in bulk over amazon. This is something I can make quite quickly and feel at home.
A classic pesto recipe is invaluable for a quick weeknight pasta dinner or for adding flavor to eggs, sandwiches, or soups.
Game plan: For variety, use parsley or arugula in your pesto, instead of basil. The pesto can be tightly covered with plastic wrap and refrigerated for several days, or frozen for up to 3 months.
Place the basil leaves, pine nuts, garlic (if using), and a pinch of salt in the bowl of a food processor fitted with a blade attachment. Process for about 5 or 6 (1-second) pulses. Add the grated cheeses and process for another 5 or 6 (1-second) pulses. With the motor running, add the oil in a slow, steady stream and process until the mixture’s smooth. Taste the pesto and season with salt and pepper.
Amelia, one of my new lovely classmates, fed me the most amazing dessert I think I have ever had. She made it in 10 minutes, just with the ingredients she has around the house. This is molten lava chocolate cake. you just need some regular ingredients, some ramekins and baking spray. Poof! Amazingness that will make you go "oh....my...goodness. Do you want to get married?"
Just make it. Don't hesitate. Just make it and you will be converted.
You know those desserts at restaurants that are individual chocolate cakes filled with molten chocolate? This is them! And they’re so easy your kids can do them while you’re finishing dinner.
Preparation Instructions
Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.
Ingredients
4 pieces(squares) Semi-sweet Baking Chocolate
½ cupsButter
1 cupPowdered Sugar
2 wholeEggs
2 wholeEgg Yolks
6 TablespoonsFlour
2 cupsReal Whipping Cream (seriously It's So Much Better!)
Friends asked me to send them recipies. To make it easier, I made a blog!
While living in London, my housemate and I stumbled upon a cottage with the name Sugar Loaves (residential houses in the English countryside have individual names as well as numbers). We simultaneously yelped that our cottage should be renamed Burnt Loaves because I burn everything baked in a loaf pan. Thus, you will rarely see any recipe on this blog that is baked in a loaf pan.
I hope you enjoy it! If you have any great recipies that our friends would enjoy, please post them so we can all most effectively fake that we know how to cook.
has been on my Amazon wish list for what seems like an eternity. After a couple of readers pointed out that the recipe for the 
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