While the kids were away at the movies with my in-laws on Saturday, I had a few hours to bake…all by myself. 😉 I love having my kids help with cooking and baking, but some days I really love to just make some things without having to stop 100 times.
I whipped up a Blueberry Oat Cake for this morning’s breakfast….and for me to have a yummy snack, while I waited for the kids to return. It was a simple recipe, but it also has 2 cups of blueberries, which makes it extra delicious.
Blueberry Oat Cake
2 cups buttermilk
1 cup packed brown sugar
1/2 cup oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups quick oats
2 cups blueberries
1 cup walnuts (optional)
Beat eggs, buttermilk, brown sugar and oil until mixed well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Add to egg mixture and beat on low (or by hand) for 2 minutes. Fold in oats, blueberries and nuts.
Pour into greased and floured tube/bundt pan. Bake at 375 degrees for 40-45 minutes or until knife/toothpick inserted comes out clean. Cool 10 minutes in the pan, then turn onto a plate.
After it cools, you can dust on some powdered sugar to make it look pretty. 🙂 You could also make a little lemon glaze or a plain powdered sugar glaze to drizzle over it.
I love Lynn’s Kitchen Adventures! I don’t remember how I first heard of or came across her site, but I have used so many of her recipes. They are all amazing! She has such a huge selection, and she has a TON of gluten-free versions too…for those in need of gluten-free foods!
So, I received her daily email last week, which included an Apple Cake recipe. I tried it and LOVED it!
You need to go make this cake…NOW. It is delicious as a dessert or breakfast food or snack after you put the kids to bed (I don’t know who would do that…).
Here it is: Apple Cake. Click on it. Make it. Eat it.
I recently received a free ebook from Meet Penny for subscribing by email to her blog. She has a lot of great information on her blog, and I LOVED the ebook. It was all about dry mixes to make ahead of time and store in either the pantry or freezer for future use.
I enjoy baked goods probably much more than the average person, so having easy to whip up foods on hand is a great idea for me. An added bonus would be that they are healthy and completely from scratch! I get all of that with the mixes in the ebook!!
This week, I am using the ebook for making the all-purpose baking mix, brownie mix, white chocolate cranberry cookie mix, oatmeal raisin cookie mix, chocolate cake mix and the multi-muffin mix.
Making dry mixes ahead of time saves time for when you’re in need of something last minute or just know that you won’t have time later to make it. It really only took me about 15 minutes from start to finish to make these mixes up. I am storing them in the freezer, just in case I don’t use them all up (and some have butter in them, so the freezer is where they should be) right away.
The ebook was available for a limited time (not sure if it’s still available for free, but for non-subscribers she had it listed at $1.99….still not bad for a bunch of recipes). Go HERE and get the ebook, if you’re interested in saving some time in the kitchen but still getting tasty homemade foods!
Now, get baking!
I follow a blog called Hearth and Home. I like reading her recipes, as she has a weekly baking day, when she bakes all the family’s breads and baked goods for the week. She has talked about Hide It Cake several times, and this past week she finally posted the recipe! I have been dying to get it and make it….which I did Friday night. I made a few changes to her recipe because we do not like shredded coconut and did not have pecans. Here is my variation on her awesome recipe!
Hide It Cake
Cut 1/2 cup coconut oil in small pieces in large bowl. Add 1 cup quick oats and pour 1 1/2 cup boiling water. Let stand for 20 minutes.
Add 1 cup brown sugar, 1 cup white sugar and 2 unbeaten eggs. Mix well. Stir together 1 1/2 cup flour, 1 tsp soda, 1 tsp nutmeg, 1 tsp cinnamon 1/4 tsp salt. Add and mix well.
Add 1 tsp vanilla, mix well and pour in 9×13 greased pan and bake @350 for 30 minutes.
1 beaten egg
1/4 cup melted butter
1 cup chopped peanuts
3 tbsp milk
1 cup brown sugar
mix all-together and smooth over the top of cake as soon as 30 to 40 min is up (I found you have to bake the cake long enough for the top to support the topping so 30 to 40 is what it takes). Put back in oven for 20 min or until golden brown on top.
I loved this cake! It’s so not healthy and very sugary, but it was a nice unhealthy homemade dessert. 🙂 I would say it’s still way better than the sugary desserts you buy at the store – no preservatives or weird chemical ingredients here!
The girls loved it, I loved it, Arthur liked it, my in-laws liked it and we have about 1/3 of it left now. I wouldn’t make this every week, but I can see why its name is what it is. 🙂