Easy and Delicious Oat Delights

I eat these babies more than I should probably admit, but give this recipe a try and you’ll understand why.

My cousin gave out a similar recipe at her wedding as part of the wedding favor.

They are THAT good.

And it really doesn’t get any easier than one pot, ingredients you probably already have in your cupboards and no baking. That’s right, no baking. 
Plus, they are wheat-free (only if you use wheat-free oats!)
Oh and Quinn approves...

Why are we still talking about this?

Let’s get started...
 

Easy & Delicious Oat Delights

 

 

 

What you’ll need: 

½ cup butter
½ milk
2 cup sugar
6 tablespoons cocoa powder
1 cup shredded coconut (sweetened, unsweetened, whatever you have) 

3 cups instant oats

1/4 teaspoon vanilla

What to do: 

Line a baking sheet with waxed paper. It doesn’t even have to be a baking sheet, just anything you can plop these little tasties on while they cool in the fridge. 

In a medium pot, melt the butter. Add the sugar and cocoa and let the delicious mixture bubble for a few minutes while the sugar dissolves.

Remove from the heat, stir in the vanilla and then add the coconut and oats.

Mix together until the oats and coconut are nicely coated in chocolate then plunk down spoonfuls onto the baking sheet.

Throw em’ in the fridge until they are nice and cool, then FEAST!

xo, Vicky

 

 

Disclaimer:

I am not responsible for any weight gain associated with the consumption of aforementioned delights.  

Cupcakes for Two

Two posts in one day?! I know, I know but since my first post was baby related I thought I should also share something non-baby.

 

This was my breakfast this morning.

I wish I was joking.

Scratch that.

It was awesome.

 

Anyone who knows me, like REALLY knows me is aware of my LOVE of cake.

And not just any old cake either.

Birthday Cake.

Vanilla birthday cake with vanilla buttercream.

I die.

At least once a month I get an overwhelming craving for birthday cake and will bake up a big batch of cupcakes only to eat about five and then want to projective vomit.

What a predicament!

 

Well, I found the answer to my problems while perusing Pinterest.

Cupcakes for two.

Genius!

 

This recipe makes two regular sized cupcakes OR my favorite, six mini cupcakes.

 

One Bowl Vanilla Cupcakes for Two
serves 2
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners.

In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

Recipe courtesy of the geniuses over at How Sweet It Is

I know, life changing right?

 

Enjoy!

xo, Vicky 



Delicious - Quinoa Tabbouleh

 

Quinoa is the new big thing these days but I will confess that for the most part I don't really like it. This recipe is the exception. I could eat it everyday.

 

Quinoa Tabbouleh

 

3/4 cup of water (or chicken stock for more flavour)

1/2 cup quinoa

1 cup chopped parsley

1/4 cup chopped mint

3 green onions sliced

handful of grape/cherry tomatoes quartered

1/4 cup of crumbled feta cheese

3 tbsp lemon juice (fresh is WAY better)

2 tbsp olive oil

salt and pepper to taste

 

1) Bring water (or stock) to boil and add in quinoa. Turn down heat to low and leave it until all the water is gone (around 15-18 minutes).

 

2) While the quinoa is cooking, chop the parsley, mint, green onions and tomatoes and add those to a medium sized bowl.

 

3) In small bowl, mix lemon juice, oil and salt and pepper. Set aside.

 

4) Once quinoa is cooked allow it to cool completely. I usually spread it on a plate and throw it in the fridge for 10 minutes or so.

 

5) When the quinoa is cooled mix everything together and enjoy!

 

 

Seriously, this recipe couldn't be easier and it is SO tasty.

 

xo, Vicky

Veggies, Veggies, Veggies

Our vegetables arrived yesterday!

 

You are looking at the most expensive counter of vegetables.

 

For $50 we got:

 

1 head of broccoli

1 yellow squash

1 parsnip

1 sweet potato

1 red pepper

1 onion

1 head of romaine lettuce

1 bag of carrots

1 bag of mushrooms

1 bunch of swiss chard

1 bag of mixed lettuce

1 container of crushed tomatoes

2 potatoes

2 bags of micro greens

 

I was initally very excited to hear the doorbell ring and see my doorstep full of fresh veggies, but that quickly changed to doubt and worry.

What the heck was I going to make for dinner?

I had no plan.

Let's be honest, I have no idea how to cook with chard or parsnip.

 

After some google searching I found a recipe for

 Potato and Chard Hash with Sunny Side Up Eggs.

 

I was very skeptical about the chard but it was delicious!

This recipe will be added to our family recipe collection fo sho.

 

 

For lunch today I'm having leftover hash plus a salad of mixed lettuce, micro greens and mushrooms.

Yes, mushrooms.

 I've decided that 2013 is the year I will start to like mushrooms.

Go fungus!

 

xo, Vicky

 

Delicious - Almond Slices

Since Christmas is just around the corner, I thought I'd share a SUPER easy yet DELICIOUS holiday treat! Perfect for potlucks, work parties, etc. these little babies are always gobbled up.

It is my pleasure to present to you..........

Almond Slices!

It really doesn't get any easier than this recipe. 

In fact, most of you probably already have the necessary ingredients in your pantry, so there really is no excuse NOT to make these.

Here's what you need:

1 cup butter

1 cup brown sugar

1 tsp vanilla extract

almond slices

graham wafer squares

Step One:

Line a 9x12' pan with graham wafer squares. You may have to break some wafers to fit into corners and edges. 

Step Two: 

Sprinkle as many almond slices on top of wafers as you like. As you can see, I like a LOT of almonds. ummmm. 

Step Three: 

Set oven to 350. Melt butter in a pot over medium heat. Add brown sugar and whisk together. Allow mixture to bubble for a few minutes then remove from heat and stir in vanilla. Alternatively, you could use almond extract instead for extra almondy slices.

Step Four:

Pour the buttery, sugary mixture over the almond covered wafers and pop into the oven until it is all bubbly (about 7 minutes)

I was distracted by a toddler with boots on her hands and left mine in longer. 

This is what happens when you do that:

Don't let this happen because take it from me, getting sugar off your oven SUCKS!

Step Five:

Cool completely and ENJOY! 

xo, Vicky