Strawberry Banana Oatmeal Brûlée

My husband works late a lot.  Having him not home at dinner time is often the result of his working late.  Although we all miss him terribly and wish that he was home to eat with us, I do have one small condolence...  I get to make breakfast for dinner.  I love breakfast for dinner!  My husband doesn't love breakfast for dinner.  When he called last week to let me know that we would be working late and not be home for dinner, it was just the excuse I needed to make this breakfast for dinner treat for me and the kids.  Of course we would have enjoyed it more if he was home with us :)

Strawberry Banana Oatmeal Brûlée

~printer friendly version~

3 cups milk
1/2 teaspoon salt
2 cups old fashioned oats
1 teaspoon vanilla extract
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 banana, sliced thin
6-8 strawberries, sliced thin
Granulated sugar

Combine the milk and salt in a medium saucepan.  Bring to a boil.

Add the oats, reduce the heat to medium

Cook for 5 -8 minutes, stirring occasionally, until most of the liquid has been absorbed.

Remove from heat and stir in the vanilla, brown sugar and cinnamon.

Oh and teaspoon of butter never hurt anyone, right?

Divide the oatmeal between serving bowls.

Top with sliced bananas and strawberries in an even layer.

Sprinkle the sliced fruit with a thin layer of granulated sugar.

Heat with a kitchen torch (or put under the broiler) until the surfaces are golden brown.  

Serve immediately.



Source:  adapted from Annie's Eats

Spicy Sweet and Sour Chicken

I started going to MOPS (mothers of preschoolers) when my oldest son was about 4 weeks old.  It was that desperate need to get out of the house and have some adult interaction that drove me there and it was just the refuge I needed.  MOPS has been an amazing part of my mothering journey.  It has been a place to connect with other moms, be understood, encouraged and inspired and well as an added bonus, a place where I get to eat really good food in the absence of my three little mooches.

Recently, my MOPS group compiled a cookbook full of our very own tried and true recipes.  The best recipes often come from friends and to have a cookbook full of my MOPS friends recipes has been such a treat.  I recently tried this recipe for Spicy Sweet and Sour Chicken that was submitted by my friend Christine.  I followed her recipe almost exactly and it turned out delicious.

Spicy Sweet and Sour Chicken

~printer friendly version~

4 teaspoons cornstarch, divided

2 tablespoons low-sodium soy sauce, divided

1 teaspoon peeled minced ginger

1 teaspoon dry sherry

1/8 teaspoon black pepper

3 cloves garlic, minced

3-4 chicken breasts, cut into bite-sized pieces

1/2 cup chicken broth

1 tablespoon brown sugar

3 tablespoons ketchup

2 1/2 tablespoons rice vinegar

2 teaspoons chili garlic sauce (or more if you want to up the spiciness)

1 teaspoon dark sesame oil

1 tablespoon canola oil, divided

1 large yellow onion, diced

1 large red bell pepper, diced

2 cups fresh or 20oz canned pineapple

salt to taste

Combine 2 teaspoons cornstarch, 1 tablespoon soy sauce, ginger, sherry, black pepper, and minced garlic in a medium bowl.

Add chicken and stir to coat.  Set aside.

Combine remaining 2 teaspoons cornstarch and 1 tablespoon soy sauce with chicken broth, brown sugar, ketchup, rice vinegar, chili garlic sauce and sesame oil.  Set aside.

Heat 1/2 teaspoon canola oil over medium-high heat.  Sauté onions and red bell pepper until tender crisp.

Remove from heat and set aside.

Heat the remaining 2 1/2 teaspoons canola oil. 

Add chicken mixture and spread in an even layer in pan. 

Cook without stirring 1 minute then continue to sauté until the chicken is cooked through

Return the onions and bell pepper to the pan with the chicken.

Sprinkle with salt to taste.

Add the soy sauce mixture and pineapple, stirring well to combine.

Bring to a boil, cook 1 minute or until thickened, stirring constantly.

Serve over rice.

source:  adapted from Christine

Chocolate Pancakes with Caramel Banana Topping

Did you know that yesterday was National Pancake Day?  Well neither did I!  Well, not until about 5pm last night when it was too late to write a post for the day.  So here I am.  Late again.  This is not unusual for me.  This is not surprising.  This is very normal.  If you know me, you know that I am almost always late and occasionally on time.  So it is only fitting that I write this slightly late after the fact post today in honor of National Pancake Day which was yesterday.  Don't worry these were worth the wait...



Chocolate Pancakes with Caramel Banana Topping
~printer friendly version~

Caramel Banana Topping:

1 stick butter
1 cup packed brown sugar
2 tbsp corn syrup
1/2 cup heavy cream
3-4 bananas

Melt the butter, brown sugar and corn syrup

until it starts to simmer and bubble up.

Pour in the heavy cream.

Stir and lower to a simmer while you make the pancakes...

Chocolate Pancakes:

1/3 cup cocoa
1 cup all purpose flour
2/3 cup sugar
1 large egg
1 cup milk
1 tsp vanilla
1 1/2 tsp baking powder
1/4 tsp salt
4 tsp melted butter

Combine all the dry ingredients together.

Add the wet ingredients including melted butter and whisk together.

Cook the pancakes on a griddle or frying pan with 1 tbsp of oil.

Top with sliced bananas and drizzle caramel over.


Source:  adapted from The Nesting Project

Chocolate Caramel Shortbread Squares

With Valentine's Day coming up, I thought that I should post one of my favorite dessert recipes.   One of the ways I show people that I love them or even just like them is by baking for them.  If I have ever made you these Chocolate Caramel Shortbread Squares, it means that I really really like you A LOT!  These are a treat that I don't make very often, a treat that I reserve for special people and special occasions.   It's not that they are difficult to make, it's just that they are a little more labor intensive and time consuming than I like my desserts to be.  However, they are well worth the effort and a perfect treat to share with those you love ♥

Chocolate Caramel Shortbread Squares

Shortbread

1 1/3 cup butter, softened

1/2 cup white sugar

2 1/2 cups all-purpose flour

Caramel
1 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 cup sweetened condensed milk

Chocolate
2 1/2 cups milk chocolate chips
2 tablespoons peanut butter

Preheat oven to 350 degrees.

In a large bowl, use a pastry blender to mix together the 1 1/3 cup butter, white sugar, and flour until evenly crumbly.

Gather the dough into a ball and place into a 9 by 13 baking dish.

 

Press the dough out evenly into the dish and then piece with a fork.

Bake for 20 minutes.  Set aside to cool.

Now for the caramel...

In a large saucepan, combine 1 cup butter, brown sugar, corn syrup, and sweetened condensed milk.  Bring to a boil, stirring constantly.

Continue to boil and stir for 5 minutes (never stop stirring or it will burn!). Remove from heat and beat vigorously with a spoon for about 3 minutes.

Pour the caramel over the cooled shortbread crust. Place in the fridge until the caramel begins firm.

And now for the chocolate...

Place the chocolate and peanut butter in a small sauce pan over low heat.

 

Stir often until the chocolate is melted and smooth. 

Pour chocolate over the caramel layer

and spread evenly.

Chill before cutting into squares.

♥♥♥Serve and enjoy with those you love ♥♥♥

Source:  adapted from allrecipes