Monday, March 21, 2011

Steel Cut Oatmeal – Crock Pot!


It’s the steel cut breakfast of champions. Oatmeal. If you’ve never had steel cut oatmeal, stop what you’re doing, run to HEB (pronounced aaaych-uheee-buheee), or Safeway or Albertson’s, whatever grocer you got. I promise to make you regular as a goose. My dad always said that. Actually he said “poop like a goose,” but I thought I’d save you the descriptors.

I guess I didn’t save you anything though. he hee. Ok, are you ready for the greatness??? It’s made IN THE CROOOCCCKKPPOTTTT (that’s crockpot). If you make steel cut oats on the stovetop, it takes roughly two hours to cook thoroughly, without breaking your teeth. I’ll give you a second to google “steel cut oat” images, it’s just like regular rolled oats, but it’s not ROLLED! That’s it! Cut off the grain, and more roughage for your digestive system. Practice your poltergeist lady ~ This intestine is cuuuh-leeaann! Now that I’ve probably scared you away from ever touching the stuff, let me remind you how yummy this is. Tastes like regular oatmeal, maybe a little “nuttier.”

Imagine waking up at 6:00 to a house smelling of warm cinnamon, vanilla, and brown sugar….mmmmm. I was a happy girl. Breakfast immediately, then put the rest in the fridge for later in the week! Here’s the recipe, inspired by a good friend, and tell me YOUR favorite add-ins!

Oh yeah, warning, DO NOT ATTEMPT THIS WITH ROLLED OATS. You’ll end up with soupy glop and your family will never love you, nor eat your food again. Done.


~Peace, Love, and Crock Pots Ya’ll!

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Steel Cut Oatmeal - Crock Pot!

Yield: Serves 4-5

Prep Time: 10 minutes

Cook Time: 8 hours


1 cup steel cut oats (NOT REGULAR ROLLED OATS)
4 cups water
1/2 cup milk
1/4 cup brown sugar
1/2 tsp vanilla
1 tsp cinnamon
1 Tbl butter


Add all your ingredients to the crockpot and cook on low for 8 hours! In the morning, add a little more butter, or milk if you wish. I found it perfectly sweet the way it was, and had a very delightful breakfast!!


Saturday, March 5, 2011

Sticky Finger Rolls

Cinnamon rolls. You will never eat a bowl of cereal for breakfast again. Given that you have 3 hours weekly to bake this, and then assuming you can make them last all week. Ahhhh. But they’re so good. So moist. So tender. So…. sticky. And with the tang of cream cheese frosting. Makes that case of the Mondays feel like you’re ten and woke up on a Saturday morning at Grandma’s house with cartoons and cinnamon rolls.

Ok, ok, so my grandma made rolls out of a can, but she’d be proud of me for perfecting this recipe. I based this off P-Dub (Pioneer Woman) but I like mine with brown sugar vs. white sugar, and cream cheese frosting. The dough really is quite easy, just takes time in between to rise. Which is the perfect excuse for a game of Forkel. Or laundry. Tell me what you think. You’re going to love it. People will want to be your friend. They’ll offer to clean your house. Do ANYthing, but don’t give away the recipe 😉 It’s power.

I digress.

This recipe makes about 7 small square foil pans. Perfect for friends, family, neighbors, bosses to impress. Let’s bring community together again 🙂

Pass along the love.

~Peace, Love, and Sticky Fingers Ya’ll!

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Sticky Finger Rolls

Yield: 7 pans


1 quart Whole Milk
1 cup Vegetable Oil
1 cup white sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
2 cups softened butter
2 cups brown sugarGenerous Sprinkling Of Cinnamon

For frosting:
1 brick cream cheese
1 stick softened butter, I like unsalted
2-3 cups of powdered sugar
1 cup approx. milk


Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). I put mine in the fridge overnight. In the morning, take the dough out, punch it down, and let it rest and warm up a little before working with it.... 30 minutes.

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Spread 1/2 to 1 cup softened butter over the dough. Now sprinkle 1 cup of brown sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 minutes.

For frosting:
Blend all ingredients with hand mixer, adding more sugar to thicken or milk to thin, until desired consistency. This time I made it thinner to pour and spread, but usually I make it thicker and spread while hot out of oven.

Thursday, March 3, 2011

Banana Cake with Chocolate Frosting

“What are those little black dots?” Really? Must I start every recipe with the funniest thing my husband says? Yes. “They’re seeds. From a banana. Because you wanted banana cake for your birthday. So I used real banana.”

See my pretty flowered plate in the background??! Pier One! I love my new dishes! This is the first time I used them! This cake is good, and the banana makes you feel a little less guilty about eating cake with chocolate frosting. I was tired and made this in a 9×13, but it would be beautiful in two layers. Which I like better only because then you get more frosting 🙂

One more tip, if you have a ricer, this is a great time to use it. Squish all those overripe bananas through the ricer so you’re husbands won’t taste the little ‘nanner lumps and think they’re actually eating something made from real food.

And the frosting – this recipe is a fluffy one. But, I like those ganache-y frostings on this cake too. Next time.

~Peace, Love, and Bananas Ya’ll!

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Banana Cake with Chocolate Frosting

Yield: 9x13 cake


1/2 cups butter
1 1/2 cups white sugar
4 eggs
3 bananas, squished, mashed and riced
1 cup sour cream (makes it moist!)
1 teaspoon baking soda
2 cups all-purpose flour

3 cups Powdered Sugar
¾ cups Unsweetened Cocoa Powder
1 stick Butter, Softened
¼ teaspoons Pure Vanilla Extract
¼ cups Milk


Preheat oven to 350 degrees. Grease your 9x13, or round, or bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the mashed, squished, and riced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan. Do not overmix.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then cool completely before frosting.

Sift together the powdered sugar and cocoa powder, set aside. Cream butter and vanilla, then add 1 cup of the cocoa/sugar mixture to the creamed butter and then add a tablespoon of milk. Mix and repeat this step until all of the cocoa and sugar mixture is combined (adding a tablespoon of milk after every cup of the mixture) until you reach your desired frosting consistency. Beat with hand mixer until fluffy. You can also add more milk to make more a glaze if you wish, or if you used a bundt pan. I hate using bundt pans; they're hard to wash.