I absolutely love things that are easy and I think “easy” should be the norm for all things in life. Unfortunately, this is not the case and many things are complex, complicated, and entirely lacking ease.
When I find something complex that is easy, it is a win! This recipe for Baked Pumpkin Steel Cut Oatmeal is just that: an easy dish that has complex flavors. In addition, it would work well with any number of fruits, making it a year round breakfast treat!
The bonus is that it makes a nice big pot of oats, so I won’t have to think about breakfast this week – which is a very good thing because my work schedule is currently insane right now.
Have a good week, Gentle Readers – nourish yourselves both inside and out!
Last week there was a birthday in our house, so I got out the cake pans and scoured cookbooks and the internet for a recipe that looked interesting. The request was for a “yellow” cake – so I found this butter cake recipe and I followed it exactly. The results were good, but next time I would tweak the ingredients a bit – I like a moister cake. However, for frost-ability this cake scored very high marks!
For a great portion of North America the weather outside is indeed frightful. Yet, nestled away in my freezer were some frozen bits of summer. I pulled them out and baked them into some amazingly delicious muffins.
These are sure to brighten up a cold winter’s day.
I am bringing the “year of making” to as many aspects of my life as I possibly can, and one very easy way for me to do this is through the meals I make. With some very simple ingredients – farm fresh eggs, milk, cheese, and some diced ham, you can have a very elegant but entirely satisfying dinner. I have based my recipe on Hubert Keller’s recipe for the same. Ham and Cheese Soufflé