Wednesday, February 27, 2013

Single Serving Baked Oatmeal

I always have a hard time finding home made snacks to make for my kids. They're tough ones. If it comes from a package they're all over it. I've made these with several different toppings including raisins, walnuts and chocolate chips. Our favorite so far is to toss some chocolate chips in. These are great because they're portable and also freeze really well! Landon devoured his. Rylee ate the chocolate out of hers and left the rest which Landon ended up finding and eating. She's not a fan of oatmeal but Matt and myself also loved them! AND there's no added sugar! How great is that?? Try out different mix ins and find your favorite :)

Single Serving Baked Oatmeal

Sugar-Free Mom
2 eggs
1 t. vanilla extract
2 c. applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
5 c. old fashioned rolled oats
1/4 c. flaxseed meal, optional
1 tablespoon ground cinnamon
3 t. baking powder
1 t. salt
2 3/4 c. milk
Optional toppings: raisins, walnuts, chocolate chips, fruit

Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients. Then pour in milk and combine.
Spray a 12 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. Bake 30 minutes until a toothpick in center comes out clean. Cool and eat or freeze.
Yield: 24
              Landon Approved
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Saturday, February 23, 2013

Chocolate Chip Cookie Dough Cheesecake

Hi. I'm still alive. Life with 3 is a whole different world- 3, 3 and under I might add. Going from 1-2 kids wasn't so bad (that is until my crazy boy became mobile), but with 3 there's always someone that needs something. Someone's diaper to change or sippy to refill. I have been cooking up new things but unfortunately i've been using my 'free' time doing other things. So this cheesecake I actually made a while back ago but have been on edge about posting. While it was really good, I just loved this brownie mosaic cheesecake so much and have held it to the stanard. While it's not quite as good as that one, it's still pretty good and worthwhile to try.

Chocolate Chip Cookie Dough Cheesecake
Mel's Kitchen Cafe

4 tablespoons butter, melted
2 1/2 cups chocolate cookie crumbs

4 8 oz. blocks cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream

Cookie Dough:
½ cup butter, softened
½ cup sugar
½ cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

1 cup heavy whipping cream, whipped to stiff peaks
Mini chocolate chips, for sprinkling

For the cookie dough:
In a medium bowl, combine the butter and sugars for the cookie dough. Add the water or milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.

For the crust:
Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake:
Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled ideally, overnight. To serve, cut into slices and top with whipped cream and mini chocolate chips. Follow TawnyAlexander on Twitter