Chocolate Chip Oatmeal Blondies

Chocolate Chip Oatmeal Blondies

Chocolate Chip Oatmeal Blondies

Sometimes I just want a simple oatmeal cookie. This time, I wanted something more. So, I baked a batch of oatmeal blondies (or oat “slice”, for those of us in Australia). Of course, I couldn’t stop there. I had to add chocolate chips.

Chocolate Chip Oatmeal Blondies

This is such a simple, delicious treat. Each slice is like a thick, soft, chewy oatmeal cookie. These blondies are so good and so easy to make. You may already have the ingredients in your kitchen. Made with little more than butter, brown sugar, and oats, these blondies can be whipped up in about an hour. I will definitely be making these many more times! My family loved them.

Chocolate Chip Oatmeal Blondies

They would be really good with dried apple pieces, or any dried fruit you like. Nuts would be a welcome addition, too. Feel free to put whatever you like in these oatmeal blondies. I’m sure they would be equally good.

Chocolate Chip Oatmeal Blondies

Enjoy the recipe…

Chocolate Chip Oatmeal Blondies

These easy blondies are like thick, soft, chewy oatmeal cookies, full of sweet chocolate chips. Feel free to swap some or all of the chocolate chips for dried fruit and/ or nuts, if you like. They're so good!

This recipe was adapted from My Lovely Little Lunch Box.

Ingredients

  • 125 grams/ 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/3 cup plain flour
  • 2/3 cup rolled oats
  • 1/3 cup quick oats
  • 3/4 cup chocolate chips (or dried fruit, like apple, and/or nuts)

Directions

  1. Preheat oven to 180°C/ 350°F.
  2. Spray oil a square 8 x 8” or equivalent pan. Then line the pan with baking paper, allowing extra paper to overhang on two sides, for easy removal.
  3. In a large mixing bowl, mix melted butter with brown sugar by whisking until smooth. Whisk in egg and vanilla. Gently stir in flour until combined. Then fold in oats and chocolate chips.
  4. Pour oat mixture into prepared pan. Spread evenly and flatten the mixture with a spatula, pushing the batter into the corners.
  5. Bake blondies for 20-25 minutes or until golden around the edges and just set in the middle. Do not overbake, or the top will get too crunchy.
  6. Leave blondies in pan on wire rack for 5 minutes, then carefully lift them out in the baking paper. Cool blondies on wire rack before cutting into squares. Enjoy!
  7. Store blondies in a tightly-lidded container. They should stay fresh for about 5 days.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

Red Velvet Cheesecake Cupcakes

Red Velvet Cheesecake Cupcakes

With the 4th of July coming up, I just had to make these red velvet cheesecake cupcakes, and top them with some red and blue sprinkles. I still celebrate Independence Day, even though I’m a resident here in Australia. I really enjoy teaching my son about American holidays and celebrating them with our own family traditions.

Red Velvet Cheesecake Cupcakes

One of my favourite things to do for most holidays is baking (of course). I love to make a special treat for the 4th of July. These red velvet cheesecake cupcakes are perfect for a red, white, and blue treat. They would also be wonderful on Christmas, Valentine’s Day, Australia Day, or any other occasion when you want something red (or you simply want cupcakes).

Red Velvet Cheesecake Cupcakes

The creamy cheesecake filling adds another level of goodness to the already delicious cakes. The cream cheese frosting adds even more sweet, creamy goodness. I lightened up the original recipe by using half the amount of oil. I also used Greek yogurt instead of buttermilk. These cupcakes are so moist and delicious. They are definitely a crowd-pleaser. I hope you will enjoy this recipe as much as I do!

Red Velvet Cheesecake Cupcakes

Enjoy the recipe…

Red Velvet Cheesecake Cupcakes

  • Servings: 24 cupcakes
  • Print

These rich red velvet cupcakes are made even more delicous with a sweet, creamy cheesecake filling inside. They make a wonderful treat for your holiday gatherings, or any time you want cupcakes!

This recipe was adapted from Crazy for Crust.

Ingredients

CUPCAKES:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 ½ cup Greek yogurt
  • 1 teaspoon white vinegar
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring

CHEESECAKE:

  • 8 oz/ 225g cream cheese, room temperature
  • 1/3 cup sour cream (not low fat)
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract

FROSTING:

  • 8 oz/ 225g cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar/ soft icing mixture
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon vanilla extract

OPTIONAL:

  • Sprinkles of your choice, such as red and blue ones for the 4th of July

Directions

1. Preheat oven to 350°F/ 180°C. Line cupcake pans with liners. (I like the look of plain white paper liners, because they allow the red cake color to show through.)

2. Whisk flour, sugar, salt, and baking soda in a large bowl (or the bowl of your stand mixer). Sift cocoa powder into flour mixture (to prevent lumps). Whisk until thoroughly combined.

3. Add eggs, oil, Greek yogurt, white vinegar, and vanilla to a large measuring cup or bowl and whisk until combined. Add to dry ingredients, a little at a time, beating with your stand or hand mixer until smooth.

4. Turn mixer down to a LOW speed. Add red food coloring and mix slowly until thoroughly combined. (The mixer speed needs to be low so you won’t splatter red batter everywhere.)

5. Place about 2-3 tablespoons of batter into the bottom of each cupcake liner about 1/2 full. Do NOT overfill! It is important to leave enough room for the cheesecake mixture to be dolloped on top.

6. To make the cheesecake mixture: Using the whisk attachment for your mixer, mix cream cheese, sugar, vanilla, and sour cream until smooth. Drop about 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it down with the back of a small spoon. Keep it from touching the edges, if you can, because the cupcakes look nicer that way.

7. Bake cupcakes for about 15-20 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will still be a little soft, but it should be set up, not raw and creamy. Cool cupcakes to room temperature on a cooling rack, then chill for at least 2 hours before frosting. (Note: the cupcakes can be frozen once cooled, and then frosted later.)

8. To make the frosting: Using the whisk attachment on your mixer, cream butter and cream cheese until blended well and fluffy. Sift the powdered sugar/ icing mixture into a large bowl. Switch to the paddle attachment on your mixer. Turning the mixer to a low speed, slowly add in powdered sugar/ icing mixture. Add salt and vanilla. Mix gently until smooth.

9. Frost the top of each cupcake generously. For a decorative effect, use a star-shaped tip with a pastry bag. Top with sprinkles, if you like.

10. Store cupcakes in refrigerator for up to 3 days.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

 

Banana Coconut Chocolate Chip Muffins

Banana Coconut Chocolate Chip Muffins

I hope you’re having a lovely weekend. I just wanted to share this wonderful recipe for banana coconut chocolate chip muffins, because it is one of my favourite muffin recipes. I made a batch of them this past week, simply because I happened to have all of the ingredients on hand. If you have a few overripe bananas you want to use, this is a great way to use them up. These muffins make a delicious treat to have with your morning coffee. They would be a great Father’s Day treat, for those of you in the States who are celebrating this special day. Of course, they are good any time!

Banana Coconut Chocolate Chip Muffins

I love to have these muffins fresh and warm from the oven. They are so soft, moist, and delicious. There is nothing like taking a bite in a warm muffin, when the chocolate chips are rich and melty. Right? If you have little ones who like to help out in the kitchen, you can have them mash the bananas with their hands in a big bowl. It’s great fun for them. This is an easy recipe. You don’t need any special equipment, not even a mixer. So whip up a batch this weekend. You won’t regret it!

Banana Coconut Chocolate Chip Muffins

Here’s the recipe…

Banana Coconut Chocolate Chip Muffins

  • Servings: 12-15 muffins
  • Print

These muffins are a wonderful treat, best eaten warm and fresh from the oven, while the chocolate chips are meltingly delicious.

This recipe was adapted slightly from A Week of Menus.

Ingredients

  • 3 large very ripe bananas, chopped or sliced
  • 1 1/2 cups all-purpose flour
  • 3/ 4 tsp baking soda/ bicarb soda
  • 1/ 2 tsp ground cinnamon
  • 1/ 4 tsp salt
  • 5 Tbsp or 70g unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract or vanilla bean paste
  • 1/2 cup white sugar
  • 1 Tbsp light brown sugar, lightly packed
  • 1 large egg
  • 1/2 – 3/4 cup dark chocolate chips (to taste)
  • 1/2 cup desiccated coconut, plus a little more to sprinkle on top of the muffins, if you like

Directions

  1. Preheat oven to 350F/ 180C degrees. Line muffin pan with cupcake liners.
  2. In a medium bowl, whisk flour, baking soda, cinnamon, and salt together. Set aside.
  3. In a large bowl, whisk egg, sugars, and vanilla together until well combined. Whisk in melted butter. Mix well.
  4. In another large bowl, mash the banana slices with a potato masher or ricer.
  5. Add mashed banana to sugar mixture. Stir to combine well. Add coconut and chocolate chips. Mix well.
  6. Add flour mixture to banana mixture. Very gently stir the dry mixture into the wet mixture. Stir until just combined. Do not stir too much, or the batter, and therefore the muffin texture, will become too stiff. You want the muffin crumb to be tender.
  7. Divide batter equally in liners. Sprinkle tops with a little coconut, if you like.
  8. Bake muffins for 20-30 minutes, depending on your oven, until golden brown on top and baked through the middle, until a tester comes out clean except for a few crumbs.
  9. Cool for 5 minutes in the pan. Enjoy!
  10. Store muffins in an airtight container. They will stay fresh for about 2 days, but they are best eaten on the day they are baked.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

Korma Soup and Garlic Naan Bread

Hey there! Are you ready for a super quick, easy, healthy, and delicious soup recipe, plus a totally awesome bread recipe? I hope so. I think you’re going to love this recipe combo as much as I do. A hearty, tasty soup paired with amazing bread makes a perfect light dinner or weekend lunch.

Korma Soup and Garlic Naan Bread

This naan bread is so good! I start craving it whenever I think about it. It’s chewy on the outside and soft and pillowy on the inside.  The garlic butter is addictively good. There is nothing like fresh, warm bread. Whenever I get a craving for this naan bread, I come up with something to go with it, like this spicy korma soup. That sounds like reverse logic, I know, planning a meal around the bread. Once you make this bread, I think you’ll understand my logic, though. My partner gets excited when he hears that I’m making naan bread. It truly is the star of the show. Even if you’re not a bread maker (I’m not), this bread is fairly easy to make. I suggest that you make the naan bread with a helper, to speed up the cooking. I prep the dough while my partner cooks the bread. You could do it all yourself, of course, but it might take a little longer.

Garlic Naan Bread

This korma soup is super quick and easy, making it perfect for a weeknight meal. I love its spicy flavor and hearty texture. Red lentils make this soup high in fiber, and it’s low in saturated fat. The soup is also mostly vegetarian, except for the chicken broth. You can make it completely vegetarian by using vegetable broth, though, if you like. I just use chicken broth because I always keep it stocked in the cupboard. You can vary the heat level of the spice very easily, for the soup. It just depends on how much korma paste you put in it. While I like a slightly higher level of spiciness than my partner does, our little boy is not quite ready for that kind of thing, so I tend to make things a bit less spicy than I’d prefer. You can fire up the spice level on this soup as much as you like. Also, you can use barley instead of rice, but it takes a bit longer to cook, about 45 minutes to simmer. It’s a hearty, flavorful soup that I’m sure you will love. I’ve made it many times. It has become a family favorite.

Korma Soup

Now on to the recipes… Enjoy!

Korma Soup

A deliciously spicy, hearty soup that's perfect for a healthy, quick, and easy weeknight meal.

My recipe was adapted from this Indian spiced lentil soup recipe found on taste.

Ingredients

  • 1 Tbsp. vegetable oil
  • 1/ 2 brown onion, finely chopped
  • 1/ 8 cup good-quality korma paste
  • 5 cups chicken stock/ broth
  • 400g/ 14 oz can diced tomatoes
  • 2/ 3 cup red lentils, rinsed under cold water
  • 1/ 4 cup long-grain white rice
  • 1/ 2 cup chopped or torn coriander/ cilantro, for garnish (optional)

Directions

1. Heat oil in a large pot over medium-high heat. Add onion. Cook, covered, for several minutes, until soft and translucent. 2. Stir in korma paste. Fry for a minute, until fragrant. 3. Stir in stock, tomatoes, lentils, and rice. Cover and bring to the boil. Reduce heat to low and cover again. Simmer for 20-30 minutes, or until rice and lentils are tender. 4. Divide into bowls. Garnish each bowl of soup with a few coriander leaves, if you like.

 

Garlic Naan Bread

This soft, warm, fresh flat bread smothered in garlic butter is incredibly delicious and easy to make.

My recipe is adapted from this recipe for homemade naan bread on Gimme Some Oven.

Ingredients

  • 1 cup warm water
  • 2 Tbsp. honey
  • 1 (.25 oz/ 7g) packet of yeast (about 2 1/ 4 tsp.)
  • 3 1/ 2 cups all-purpose flour (or 2 cups white whole wheat flour plus 1 1/ 2 cups all-purpose flour)
  • 1/ 4 cup Greek yogurt
  • 2 tsp salt
  • 1/ 2 tsp baking powder
  • 1 large egg
  • 1/ 4 cup (4 Tbsp) butter
  • 4 cloves garlic, minced

Directions

1. Stir hot water into honey until honey has dissolved. 2. Add honey water to the bowl of a stand mixer. Sprinkle yeast on top of the water. Quickly whisk the yeast into the water. Then let it sit for 5-10 minutes, until the yeast is foamy. 3. Using the dough hook attachment on the stand mixer, turn the mixer onto low speed, and gradually add in flour, yogurt, salt, baking powder, and egg. Increase the speed to medium-low and continue mixing the dough for 2-3 minutes, or until dough is smooth and pulls away from the sides of the mixing bowl. The dough will still be sticky, but should form a ball. 4. Remove dough from bowl, using your hands to gently shape it into a ball. Grease the mixing bowl (or use a separate one, like a large Pyrex bowl) with olive oil or spray oil. Then place the ball of dough in the oiled bowl and cover it with a clean, damp tea towel. Place bowl in a warm location and let the dough rise for 1 hour, or until it has nearly doubled in size. 5. Meanwhile, heat the butter in a small pan over medium heat, until melted. Add garlic and cook for 1-2 minutes, until fragrant. Remove butter from heat. Strain garlic and discard it, leaving only the infused melted butter behind. Set butter aside. 6. Once the dough is ready, transfer it to a lightly floured work surface, like a large cutting board. Cut the dough into 8 equal-sized pieces. Roll each section into a ball with your hands, then place on a floured surface. Use a rolling pin to flatten out each ball until the dough is about 1/ 4 inch thick. Brush both sides of the dough with the garlic-infused butter. 7. Heat a large non-stick or cast-iron skillet over medium-high heat. Add a piece of rolled-out dough to the pan and cook for about 1 minute, or until the dough begins to bubble and the bottom is lightly golden. Flip the dough over and cook the opposite side until the bottom is golden. Transfer bread to a plate and cover with a clean tea towel, to keep warm. Repeat with remaining pieces of dough, until all 8 pieces are cooked. 8. Keep the naan bread covered with the tea towel until ready to serve, so it doesn’t dry out. Serve warm.

Garlic Naan Bread

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

Orange Vanilla Cake

Orange Vanilla Cake

This week, I found myself craving orange and vanilla cake. Once I get such a craving, I’m on a mission. I had to try creating my own recipe. I think this particular craving goes back to my childhood love of an ice cream combination, orange sherbet with vanilla ice cream, which came side-by-side in a carton. I don’t know if they still make it, in America, since I live in Australia now. I always loved the zesty, sweet orange sherbet with the creamy vanilla ice cream. The two were so good together. Sometimes, I get such a vivid food memory, and I try to evoke the sensory memory in my own kitchen. This search led me back to a recipe for an orange vanilla cake, which I had tried a couple of years ago, and had wanted to change a bit, to suit my own tastes.

I’m very happy with the way this cake turned out. The orange flavour is deliciously balanced by the vanilla flavour. My big change to the previous recipe was to add a thick orange vanilla glaze topped with a smattering of orange zest. I always love a nice glaze on a cake. It is the easiest frosting in the world, and I never tire of it. The crumb of this cake is so soft and sumptuous, thanks to the brown sugar used. It is just a delightful cake.

Orange Vanilla Cake

I served it with vanilla bean ice cream after dinner last night. This morning, I paired it with orange slices. I think it would be lovely with a dollop of cream, as well. Of course, you can just serve it all by itself.

Orange Vanilla Cake

I hope you will like this recipe as much as I do. My 3 year-old son liked this cake so much, he said “Mommy, you make the best cakes!” That meant the world to me.

Enjoy…

Orange Vanilla Cake

A lovely orange and vanilla cake, topped with a thick glaze and orange zest. Perfect for after dinner or with your morning cuppa.

My recipe was inspired by a recipe for Vanilla and Orange Cake by Delicieux.

Ingredients

Cake

  • 100 g/ 3.5 oz unsalted butter
  • 90 g/ 1/2 cup brown sugar
  • 1/2 Tbsp. vanilla extract or vanilla bean paste
  • Zest from 2 medium to large navel oranges
  • 2 large eggs
  • 210 g/ 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. bi-carb soda/ baking soda
  • 2/3 cup Greek yogurt
  • 1/2 cup fresh orange juice (use the 2 oranges you zested)
  • A dash or 2 of ground cardamom or cinnamon (optional)

Glaze

  • 1 cup icing mixture/ confectioner’s sugar
  • 2-3 Tbsp. fresh orange juice
  • 1 tsp. vanilla extract
  • 1-2 Tbsp. orange zest

Directions

  1. Preheat the oven to 180C/ 350F. Prepare a 22cm non-stick springform pan by spraying with oil and lining the bottom with baking paper.
  2. Using a stand mixer, cream the butter, brown sugar, vanilla, and orange zest until golden and fluffy.
  3. Add the eggs to the batter, one at a time, beating well after each addition, to combine.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, and spice (if using). Gradually fold the flour mixture into the batter, on a very low speed.
  5. Lightly mix in the Greek yogurt, then the orange juice, until just combined.
  6. Pour the batter evenly into the prepared pan and smooth the top.
  7. Bake for 30 to 35 minutes or until a cake tester comes out clean except for a couple crumbs. Cool cake in pan on a wire rack, draped with a clean tea towel.
  8. Once the cake is cool, carefully remove from pan. Then do the glaze.
  9. To make the glaze, whisk together the icing mixture, orange juice, and vanilla until a thick yet pourable glaze forms. Pour the glaze all over the top of the cake, working from the centre outwards. Smooth the glaze evenly with an angled spatula. Sprinkle the orange zest on top, while the glaze is still moist. Allow the glaze to set before serving the cake.

Orange Vanilla Cake

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.