Monthly Archives: March 2014

  • Mocha-Nutella Oatmeal

Mocha-Nutella Oatmeal

Posted on March 25, 2014
Category:

Want to know a secret? I hate eggs. Hate may not even be a strong enough word. Maybe “despise” would be more fitting. I just can’t stomach an egg no matter which you cook it. Poached, fried, hard boiled or scrambled. All bad in my opinion.

OK. Wait. Correction. I can think of one example where I find eggs to be tolerable. When they are hidden in a quiche with copious amounts of cheese, cream, bacon and flakey pastry crust. But that’s it.

People are usually pretty shocked when they discover my extreme distaste for eggs. Because it’s one of those foods that most people really like. So go ahead and judge me. I’m used to it by now. But at least know that I try to like them. I wish I liked eggs. I taste them periodically to see if my taste buds have changed. But sadly, they haven’t.

Where am I going with all this? I swear I have a point!!

OK, here it is. When you don’t eat eggs, breakfast time can get boring real quick. I rely on oatmeal a lot during the colder months. But plain oatmeal is – to state the obvious – PLAIN. So I’m always looking for ways to jazz up my oatmeal. And what better way to do that than with coffee, chocolate and Nutella! Good morning to me! This Mocha-Nutella Oatmeal is so good, it’s even worthy of weekend breakfast status.

I start by cooking the oatmeal in my usual way. While I’m doing this I add in some instant expresso powder, cocoa powder and brown sugar. When the oatmeal is finished, I swirl in a big dollop of Nutella. Then I top everything off with some chopped nuts, because in my opinion oatmeal requires a bit of a crunch. While I haven’t written this in the recipe below, some sliced banana is also very welcomed here.

The recipe below starts with 1 cup of uncooked oats. You can use whatever kind of oatmeal you want for this: old-fashion, steel cut or even quick cooking oats. The amount of liquid (milk or water) and the time it takes to cook the oatmeal will vary depending on which type you use and the final consistency and texture you prefer for your oatmeal. Just make it how you normally would (or follow the package instructions), adding in the other ingredients as listed below.

I’m a person that usually needs to be forced to eat breakfast. Why anyone would want to put food in their mouth before 10am is a total mystery to me. But this Mocha-Nutella Oatmeal actually makes me want to get up and eat breakfast!

Cheers,

Liz

Recipe inspired from The Kitchn

Mocha-Nutella Oatmeal

Serves 1-2

Mocha-Nutella Oatmeal

Ingredients

  • 1 cup dry, uncooked oatmeal (any kind will work)
  • Milk or water
  • 1/4 tsp. instant espresso powder
  • 1 tsp. unsweetened cocoa powder
  • 2 tsp. brown sugar
  • 1/8 tsp. salt
  • 1 tablespoon Nutella
  • 1/4 cup mixed nuts, chopped (I like almonds, cashews and hazelnuts)

Instructions

  1. Cook the oatmeal in milk or water as you normally would (or follow the package instructions for cooking). While the oatmeal is cooking, stir in the instant espresso powder, cocoa powder, brown sugar and salt. Once cooked, remove from the heat and stir in the Nutella. Transfer to a serving bowl(s) and top with the mixed nuts. Enjoy immediately!
https://www.floatingkitchen.net/mocha-nutella-oatmeal/
  • Blackberry and Almond Coffee Cake
  • Blackberry and Almond Coffee Cake
  • Blackberry and Almond Coffee Cake

Blackberry and Almond Coffee Cake

Posted on March 21, 2014
Category: ,

I don’t need the calendar to tell me it’s Spring. Because I have flowers! Lots and LOTS of flowers. Seattle is in full bloom right now with cherry blossoms, daffodils, rhododendrons and many of other things that I can’t properly identify. I guess all that rain was good for something! I can’t get over how beautiful and lush the landscape is right now. I can feel myself smiling when I’m out strolling through the flowers and green grasses in the parks by my house. Even my dog is happier!

I don’t know about you guys, but there is something about being in a good mood that just makes me want to bake. Consequently, I also love to bake when I’m sad, stressed, bored, hungry…you get the idea. I know. I have problems. Moving on.

When this particular baking urge took hold of me, I remembered a lovely looking coffee cake with a blackberry filling from Naomi at Bakers Royale. And since nothing says PNW like blackberries, I figured this cake was the perfect way to celebrate the return of good weather to Seattle.

This Blackberry and Almond Coffee Cake is everything a good snacking cake should be. It has a tender, moist crumb. A crunchy, nutty streusel topping. And a sweet little ribbon of blackberry filling running throughout the entire cake. It’s very elegant and uncomplicated. It would be the perfect addition to your Easter or Mother’s Day brunch. And if you want my opinion, I also think it’s virtuous enough to be enjoyed at breakfast time with a cup of coffee. But that’s just me and my sweet tooth talking.

You can use fresh or frozen blackberries here. I used the remains of my blackberry stash from last season that I had tucked away in my freezer. If you are using frozen berries, just make sure to thaw them out first.

Cheers,

Liz

Recipe barely adapted from Bakers Royale

Blackberry and Almond Coffee Cake

Yield: Makes one 10-inch cake

Blackberry and Almond Coffee Cake

Ingredients

  • For the Blackberry Filling
  • 1 1/2 cups blackberries (thawed if frozen)
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 tsp. lemon zest

  • For the Streusel Topping
  • 1 cup slivered almonds
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

  • For the Coffee Cake
  • 1 cup sugar
  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 2 eggs
  • 1 cup Greek yogurt
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond meal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Instructions

  1. Pre-heat your oven to 350 degrees. Coat a 10-inch springform pan with non-stick cooking spray. Dust with a thin layer of flour. Set aside.
  2. Make the blackberry filling. In a small saucepan, combine all the ingredients over medium heat. Cook, stirring frequently, until the mixture is bubbling and has thickened, about 3-5 minutes. Remove from the heat and set aside.
  3. Make the streusel topping. Combine the almonds, flour and sugars in a small bowl. Add the melted butter, tossing the mixture with a fork until crumbs form. Set aside.
  4. Make the coffee cake batter. In the bowl of your mixer with the paddle attachment, beat the sugar and butter on medium speed until light and creamy. Add the eggs one at a time, mixing well after each addition. Add the Greek yogurt and vanilla extract, mixing until well combined. Then add the dry ingredients, mixing on low speed until no more white steaks remain.
  5. Assemble the cake. Spread about half of the cake batter into your prepared springform pan. Pour the blackberry filling on top, leaving a 1/2 to 1-inch border around the edge (when you add the remaining cake batter, it will push the filling out to the edges). Top with the remaining cake batter. Don’t worry if some of the blackberry filling gets mixed into the top cake layer. Sprinkle the streusel topping evenly over the top.
  6. Transfer the cake to your pre-heated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and set it on a wire rack to cool. Once cooled to room temperature, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve.
  7. Cake can be stored in an airtight container at room temperature for 2-3 days.
https://www.floatingkitchen.net/blackberry-and-almond-coffee-cake/

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