Maple Pecan Oatmeal Chocolate Chippers

What a mouthful! Oh, and the name is pretty intense, too. I’ve been getting back to eating my fair share of fruits and veggies, but baking has always been a sort of therapy of mine. So, I decided to take a fresh set of eyes to my old favorite cookie recipe -- Pecan Chocolate Chippers -- and make a few modifications to take it over the edge into nirvana.

If I ever open a cafe, these cookies will surely make the menu:

MAPLE PECAN OATMEAL CHOCOLATE CHIPPERS

Makes 24 large cookies. Consider making a half batch.

What you’ll need . . .

• 1 cup Earth Balance
• 3/4 cup maple syrup
• 1/2 cup Sugar In The Raw
• 2 tablespoons flax meal + 2 tablespoons water
• 1-1/2 teaspoon vanilla extract
• 2-1/2 cups white + whole wheat flour*
• 1/2 - 1 cup rolled oats, uncooked
• 1-1/4 teaspoon baking soda
• pinch (or two) sea salt
• 2 cups chopped pecans
• 2 cup semi-sweet chocolate chips

Method . . .

1. Preheat your oven to 400 degrees F. Lightly grease a cookie sheet with coconut oil or Earth Balance and set aside. NOTE: I have been using my Wilton Muffin Top Pan for most cookie baking lately. I highly recommend trying your cookies in one!
2. In the bowl of a stand mixer, beat together the Earth Balance, maple syrup, and sugar until light and fluffy. You’ll want to do this on high for several minutes to achieve the right consistency. (See my old post for a photo of “fluffy.”)
3. Then add in the flax, water, and vanilla extract and beat until well combined.
4. Add the flour, oats (however much you like -- I usually do 3/4 cup), baking soda, and salt. Mix on low until dough comes together. * You’ll want to first add 2 cups of flour, add the rest of the ingredients, and then slowly add the 1/2 cup. It depends on how tightly your flour is packed, etc. -- dough shouldn’t be too wet or too dry. 
5. Then add in the pecans and chocolate chips and continue mixing until everything is combined.
6. Scoop dough by scant 1/4 cupfuls onto your pan. Then flatten slightly before baking. Alternatively, you can scoop heaping tablespoons onto your baking sheets to prevent crowding, yielding more like 40 cookies per batch. I’ll admit that I haven’t made this recipe on a normal baking pan, so proceed with caution if you’re making the BIG cookies. 
7. Bake for 8-10 minutes. Shorter bake time for smaller cookies, longer bake time for the big guys. Cookies are done when they are lightly browned at edges. Then remove from oven and let sit in pan for 5 minutes before gently transferring to a cooling rack.

The hardest part? 

Not eating the dough.

Oops.


Enjoy!

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Oatmeal Cookie "Ice Cream" Sandwiches

It's been eons since I made Frozen Banana Bites or whipped up Peanut Butter + Banana Ice Cream. Still, those are two of the most popular recipes on this entire blog -- so, a couple weeks ago I figured I'd get back to basics.

I broke apart some bananas and placed them in a freezer bag to chill.

Somewhere along the way, I forgot about them. Of course I did! I ate lots of other desserts, too. But it didn't click until I made Ada a batch of our Half Dozen Gluten-Free Chocolate Chippers.


As they cooled on the countertop, I got this crazy-good idea about the bananas. And I wanted to share it with you immediately. Too bad I can't find my big camera charger.

iPhone photos for the win!


OATMEAL COOKIES
Two ways -- using the same ingredients. Vegan, gluten-free, and no refined sugar!

Chocolate Chip Cookies

• 1-1/4 cups rolled oats (processed into flour)
• 2 tablespoons coconut flour
• 1 tablespoon flaxmeal
• 1/4 cup Earth Balance
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Handful or two chocolate chips

Double Chocolate Cookies

• 1-1/4 cups rolled oats (processed into flour)
• 1 tablespoon coconut flour
• 1 tablespoon cocoa powder
• 1 tablespoon flaxmeal
• 1/4 cup Earth Balance
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Handful or two chocolate chips

Method . . . 

1. Preheat your oven to 350 degrees F.
2. In the bowl of an electric mixer, combine the Earth Balance, maple syrup, and vanilla extract until well incorporated together.
3. Then pour the other ingredients into the bowl and mix well. Fold in the chocolate chips.
4. Using a tablespoon measure, scoop out 8 (heaping) to 12 (flat) spoonfuls and then flatten with your palm onto a cookie sheet. You don't need to grease the sheet either.
5. Bake for 10-12 minutes, until golden brown. Let cool completely. Set aside.

VEGAN BANANA "ICE CREAM"
Feel free to sub in any nut butter you like best!

Chocolate Peanut Butter

• 1 cup frozen banana coins/slices
• 1 tablespoon natural peanut butter
• 2 tablespoons cocoa powder
• couple tablespoons water, for consistency

Peanut Butter

• 1 cup frozen banana coins/slices
• 1 tablespoon natural peanut butter
• couple tablespoons water, for consistency

Method . . . 

1. Pour frozen bananas into food processor and then pulse/blend with other ingredients.
2. Add water a tablespoon at a time until you reach your desired consistency. You don't need much to do the trick.
3. Then scoop in heaping tablespoonfuls onto your cookies and top with another to make a sandwich.
4. You'll want to either eat or freeze immediately.
5. If you decide to freeze, just store in an air-tight container and let sit out for a few minutes before eating to allow "ice cream" to soften.

Whatever combination you choose, you'll get a great small batch (4 to 6 sandwiches total) of this delicious summer treat. And it's relatively healthy, too! No refined sugar. Vegan. Gluten-Free (if you use GF oats). I have already made a couple batches that are in our big freezer . . . right now.

We'll see how long they last!

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A Very Good Place to Start

When you read you begin with A-B-C. When you sing you begin with do-re-mi. And when you're making some changes -- physical and mental -- you begin with . . . breakfast. I think we all know that whether we're in crisis or not, starting the day with a healthy meal is a step in the right direction.

Let's get to it:

EASY BAKED OATMEAL

What you'll need . . .

• 1-1/2 cup rolled oats (Bob's Red Mill = gluten-free)
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1-1/2 tablespoons chia seeds
• 3/4 cup plain coconut yogurt*
• 1 tablespoon vanilla extract
• 2 tablespoons almond butter
• 3 tablespoons maple syrup
• 1/2+ cup water (or almond milk, etc.)

* You can use whatever yogurt you have on hand. If you use Greek, you may want to experiment with adding more water so the resulting "dough" is scoopable/pourable.


Additions + Toppings:

• Blueberries
• Bananas
• Blackberries
• Sunflower seeds, brown sugar, walnuts, salt, extra almond butter

Method . . . 

1. Preheat your oven to 375 degrees F. Grease a baking dish with coconut oil (or canola, etc.) and set aside. I used a dish with two segmented parts to make two different kinds of baked oatmeal, but this isn't necessary.
2. Mix the oats, cinnamon, baking powder, and chia seeds together in a large bowl.
3. Then add in the yogurt, vanilla, almond butter, maple syrup, and water. As I mentioned above, the "dough" should be somewhat scoopable/pourable so it will cover all the fruit.
4. In your baking dish, lay a layer of fruit, a handful or so, like sliced bananas and blueberries. Then top with the oat mixture. 
5. Then add another handful of fruit and top with whatever you have on hand. I just tossed on what I mention in the ingredients. Just a pinch of salt and brown sugar did it for me, too.
6. Bake for 30 to 40 minutes, until lightly browned. Let cool for 10 minutes before serving.

What I enjoy most about this recipe is how adaptable it will be with whatever we have in the fridge. We picked up some local blueberries at the store the other day, which is why they're the highlight. However, I'm excited to try a fall variation teeming with fresh apples and nutmeg. Though we ate the majority of the dish (Ada included) fresh the first morning, it kept for breakfast today as well.

Yeah. It feels good to be back from vacation and cooking our meals from scratch. It's almost like I needed a hard break from my own kitchen to appreciate whole food again. It feels good in general to be back in our own space with lots of motivation and positive thoughts on my side. I'm ready for change and growth.

More soon. I hope you're all having a great morning! I very much appreciate your words of encouragement, comments, and emails.

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Morning After Oatmeal

Before I went into labor with Ada, I had visited the grocery store to buy some fun ingredients to play around with during my time off from work. Specifically, I was excited to use persimmons for the first time.

I didn't know what I'd make with them, but since they were getting rather ripe by the time we got home from my hospital stay -- a friend suggested I put them in Thanksgiving cranberry sauce.

Sure!

CRANBERRY-PERSIMMON SAUCE
(Adapted from this recipe on Epicurious)

What you'll need . . .

• 3 cups frozen or fresh cranberries
• 2 persimmons, diced
• 1/4 maple syrup
• 1/4 cup orange juice
• pinch salt

Method . . .

1. Combine cranberries, maple syrup, and orange juice in a 2 to 2.5 quart pot. Bring to a boil, then let simmer for 5 minutes. Lower heat.
2. Skin and dice persimmons while that's cooking. When the heat is lowered, add the chunks and cook for another 3 to 5 minutes. Add the salt.
3. Then mash gently to your desired consistency.

It's not exactly traditional. But we like it -- a lot. Tart and chunky. A fresh take on the holiday favorite. We put it on everything.


But my tastiest combination? Oatmeal. I can't get enough of this mix, which is part rolled oats, part package of apple-cinnamon instant oats, and 1/4 cup cranberry-persimmon sauce.


Hope your holiday was great! I bet most of your are enjoying some shopping. Not us. We're snuggled on the couch with Ada. If you'd like to read about her first week, check out today's post on (never home)maker, baby!

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Snow Day

Snow again. And another snow day for Stephen. Thankfully, this time the roads aren't actually bad at all. So, it's a nice, quiet day at work. Still, whenever Stephen finds out about a day off, I'm up early with him. The benefit?

It gives me time to make a hearty breakfast.

What's inside?

• Rolled oats
• Bananas
• Pine nuts
• Cinnamon
• Maple syrup
• Dark chocolate almond butter

No offers on the house just yet. It's only been on the market a week, though. Everyone we talk to (professional real estate people or not) seems to think we'll be able to sell within the 60-day period we set. I'm just nervous that someone else will swoop in and put an offer on the house we want -- breaking our contract.

In the meantime, we're both trying to stay positive and optimistic. (Trying being the operative word.) I've been making lists of everything we'd need to do to the "new" place. Frankly, it sounds like a lot.

But it's all do-able.

• Paint all rooms
• Paint all trim white
• Rip up carpet/clean floors throughout
• Order/install new carpet for family room/tile for kitchen
• New refrigerator, washer/dryer, cook top, wall oven, dishwasher, and microwave/range hood
• Paint kitchen cabinets/install new hardware
• Get estimates for solid-surface countertop
• New sink/faucet
• Paint bathroom vanity/remove shower door/consider new tub
• New light fixtures/fans for all rooms

That's the main stuff that "needs" to get done right away. There's definitely more. If all works out, we'll be moving in around July 4th -- which is perfect. Stephen will be off from work; I'll have some vacation time. Ahh. If only someone would buy our house!

Sigh . . .

Don't forget to enter the Shabby Apple Giveaway. One lucky reader will win a dress. And the rest of you can enjoy 10% off all items!

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Our Recipes: Granola & Oats

GRANOLA AND OATS:

• Lazy Pan-Cooked Oats
• Tiramisu Oatmeal Bake for Two*
• Tea-Riffic Vanilla-Spiced Oats*
• Nutella Oats
• Greek Yogurt and Homemade Granola
• Chai-Spiced Autumn Oats
• Cranberry-Hazelnut Crunch Oats*
• Apple Pie Oatmeal
• 5-Minute Baked Apples*
• Green Coconut Oats*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Pesto Quiche with Oatmeal Crust

More pesto deliciousness this week -- as if Basil Pesto French Toast wasn't enough. This time, in a dinner recipe (though I also ate it cold for breakfast this morning).

This recipe was inspired by our Christmas spa trip. Breakfast came with our room each morning -- and the first day, I ate an egg white quiche in an oatmeal crust. Divine! The meal definitely left an impression with me.

PESTO QUICHE WITH AN OATMEAL CRUST
(Adapted from the FoodNetwork.com)

What you'll need . . .

For the crust:

• 3/4 cup rolled oats
• 1/2 cup whole wheat flour
• Pinch of salt
• 3 tablespoons Earth Balance or butter
• 3 tablespoons almond milk or cow's milk

For the filling:

• 3 eggs
• 3 egg whites
• 2 tablespoons milk or almond milk
• 2 tablespoons pesto
• Ground pepper, to taste
• 1 heaping tablespoon grainy mustard
• Half a large onion, sliced
• 1 green bell pepper, seeded and sliced
• 2/3 cup Swiss cheese, shredded

Method . . . 

1. Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
2. In a food processor, pulse together the oats, flour, and salt. Three pulses should do it.
3. Then cut in the butter (just cut it into smaller pieces) and pulse until it gets crumbly (maybe 10 times).
4. Add in the milk. Pulse until it is well combined and forms a ball. About 10 pulses.
5. Then take this dough ball and place between two sheets of wax paper. Roll with a rolling pin until it is about 10 inches in diameter. Then place it in your prepared pie dish. Bake for 8-10 minutes.
6. In the meantime, heat a pan over medium-high heat and put a little olive oil in it. Cook your onions and peppers until they are soft and lightly browned. About 8-10 minutes.
7. By now your pie shell should be done. Set it aside and lower the oven temp to 350 degrees F.
8. Whisk together your eggs, egg whites, milk, pesto, pepper, and mustard.
9. Then sprinkle your cheese over the pie crust. Distribute the onions/green peppers over that layer. And pour your egg mixture over that.
10. Bake for 35 minutes -- until set and lightly browned.

THE OUTFIT:

• I fought the urge to belt this outfit because I've been over-doing it with that trend.
• Dress (it's a dress, not a skirt) is from the 60% off clearance rack at Kohl's.
• Sweater was a gift from my grandmother for Christmas (Gap).
• Leggings are also Gap.
• Shoes are Target.
• Guitar is Takamine and freshly tuned.

If you'd like to catch up on my style transformation (if you can call it that), just click these links:

• Post 1: Fleece and Luon -- No More!
• Post 2: Weekend Happenings -- Style Edition.
• Post 3: Yet Another Belted Shirt

What style trend do you find yourself drawn to time and time again? Of course, for me, it's belting. And not always "correctly" -- guilty, I guess! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Newton's First Law and Tiramisu Oatmeal Bake

I gave myself the morning off. We had both accidentally slept in until 6:30 AM anyway, so it was the perfect excuse to take things somewhat slower than usual. You see, this past month has been exhausting. Normally, it's quite insane. But with PT added to the mix . . . I can't catch up.

Newton's First Law: A body in motion tends to stay in motion unless acted upon by an outside force.

I guess this morning, that outside force was my alarm clock. It didn't go off. Now, some of you were wondering what a typical day-in-the-life looks like for me right now. Here it is . . . in excruciating detail:

• Wake up between 5:30 AM and 6:00 AM.
• Bike at home for 30 min to an hour. Or aqua jogging at the Y.
• Shower and get ready from 6:45 AM to 7:15 AM.
• Eat breakfast, prepare lunch, and scramble to leave the house by 7:45 AM.
• PT from 8:00 AM to 9:15M.
• Rush to work. Stay until lunch around 1:00 PM.
• Errands (bank/post office/x-mas shopping/blogging) during lunch break.
• Stuff down a sandwich at my desk while answering voice mail and email.
• At work till 5:00 PM.
• Gym by 5:15 PM. Home by 6:45 PM.
• Shower. Make dinner. On the couch eating by 7:30 PM.
• Baking and blogging and TV time until 9:30 PM.
• Random before-bed stuff (cleaning, cat duty, etc.) until 10:00 PM.
• Bed by 10:30 PM.

Something's gotta give. Eventually. Or I may pass out someday. Someday soon. (I'm being completely serious!) I think I may need to modify my workout routine. When I was marathon training, a single run could suffice for my daily workout. I could get fit it in one big chunk of time. Now, I don't exercise at the same intensity, and I'm left feeling restless. But working out is taking up SO much time!

And two showers a day? Ugh. My skin is begging with me to change. Or buy a new moisturizer.

(Also: No, mom. I'm not addicted to exercise. Mostly, my schedule is a little gym-heavy because I'm trying to keep some of my endurance . . . and check to see if my knee is cooperating with running. So, sometimes I get two solid workouts a day. Most times, only one. I stretch and do my PT exercises when my knee hurts. And I take off two days per week.)


A.n.y.w.a.y. I gave myself the morning off. And it was glorious. I took a long shower. I took time blow-drying my hair. Using hairspray to keep a style! Putting on makeup -- eyeliner and all!

Then, I cooked breakfast in our sunny, bright kitchen.


TIRAMISU OATMEAL BAKE FOR TWO
(Printer-friendly version!!!)

What you'll need . . .

• 1/2 cup rolled oats
• 1/4 cup water
• 1/2 cup almond milk
• 1 large banana
• 1 tablespoon cocoa powder
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup almond milk
• 1 tablespoon coconut flour
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Method . . .

1. Preheat your oven to 375 degrees F. In the meantime, take the rolled oats, 1/4 cup water, and 1/2 cup almond milk. Mix together and cook in the microwave for around 5 minutes.
2. Slice a large banana into coins and set on a cookie sheet lined with tin foil. Spritzed with a bit of canola oil.
3. Mix together the cocoa powder, brown sugar, and cinnamon. Then shake the mixture over the bananas and use a fork to poke into each and press into the powder to coat well. Set in the oven for three minutes.
4. When the oats are done cooking, pour in the extra 1/4 cup almond milk and the coconut flour. Stir in the vanilla and baking powder.
5. Remove banana slices from the oven. Save four to six of the coins for after the bake. But take the rest and mix into the oats.
6. Lightly grease two ramekins. Divide mixture evenly between them. Then bake for 10 minutes.
7. Turn on the broiler and broil for 3 minutes, until lightly browned. Top with the remaining banana coins. Sprinkle a bit more cocoa powder on top for extra deliciousness.

No. The oats don't taste exactly like tiramisu. So, don't be disappointed. The cocoa-covered bananas, though, do remind me of that amazing Italian dessert. Plus, the whole thing is so warm -- incredible on a day when the temps are in the 20-degree range.

YUM! Check out that steam!


How do you cope with a fuller than full schedule? Do you map out your time? Do you sacrifice any certain activities? For us -- we often leave cleaning for the weekends (boo -- because that's supposed to be our time!). So, our house is seriously messy mid-week. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Cookies for Breakfast

As is usual, I read Ashley's blog first thing this morning and was greeted by pure deliciousness. She declares herself more of a vanilla girl, next to an image of some awesome chocolate grahams in chocolate oats. Are you salivating yet? I am. Well, we also have a chocolate and oat recipe for you today.

Guess great minds think alike!


I made these double chocolate chippers on Thanksgiving morning. And, unlike Ashley's healthier way to enjoy her AM chocolate, I ate these cookies for breakfast. To be fair, we had a drive ahead of us, so I figured I deserved a treat. It happens! My decision to include Scottish oats versus rolled or steel-cut wasn't necessarily some masterful, well-thought out process. We ran out of rolled oats . . . and I'd been meaning to give the Scotties a try.

Glad I did, because they put a twist on the usual oatmeal cookie. Create a denser texture. A richer experience, really. Yes, we took them with us to Thanksgiving dinner, but it was so incredibly difficult to not eat them all before getting to my grandparents' house!


This recipe makes 2 dozen small cookies. So, if you have an event and need more than that, just double all ingredient amounts.

DOUBLE CHOCOLATE SCOTTISH CHIPPERS
(NEW: printer-friendly version!!!)

What you'll need . . .

• 1/2 cup whole wheat flour
• 2 tablespoons all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup Earth Balance (or 1 stick of unsalted butter)
• 1/2 cup dark brown sugar
• 1/4 cup Sugar in the Raw (or other granulated type)
• 1/2 teaspoon vanilla extract
• 1 tablespoon Bob's Red Mill egg replacer plus 3 tablespoons water (or 1 egg)
• 1 cup chocolate chips
• 1 cup Scottish Oatmeal (I used Bob's Red Mill -- uncooked)
• 1/2 cup unsweetened coconut flakes

Method . . .

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flours, cocoa powder, baking soda, and salt.
3. The the bowl on an electric mixer, cream together the butter/Earth Balance, sugars, vanilla extract. Cream for five minutes on high speed with a paddle attachment.
4. Then add in the egg replacer (just whisk it with the water before adding in). Do this for like 3 minutes on high speed.
5. Then pour in your dry ingredients and mix until just combined.
6. Toss in the chocolate chips, oatmeal (though, you can use rolled oats, too. The Scottish oatmeal just gives the cooking a new, interesting texture), and coconut flakes.
7. Drop heaping tablespoons of dough onto your prepared cookie sheet. Flatten slightly with the palm of your hand before baking.
8. Cooking are done after 9 to 10 minutes. The edges will be firm and the cookie will look slightly browned (it's hard to tell because they are chocolate-chocolate).
9. Let cook for 5 minutes before removing from baking sheet. Then turn onto a wire rack.

You can get Scottish oatmeal at most stores that carry Bob's Red Mill products. For us, this includes Wegmans and some local health food joints. For you, this may include Whole Foods and even ordering online. Well worth the extra effort!

Thanks so much for all your lovely comments on my post about running again. I was also happy to see that Emily (The Front Burner) is feeling a tad bit better after her accident a couple months ago, too. Many others of you revealed that you're currently suffering with injury. 'Tis the season, I guess. We've got a new post in the works about making the most of winter training as a way of active healing. Even if you aren't injured, it'll be a great read!

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Nutella-Pear Oatmeal

When I went to pack my usual oatmeal mix for breakfast today (chocolate and peanut butter), I quickly discovered we're out of chocolate chips. I also caught a glimpse of a lonely pear, just waiting to be consumed.

And with a fancy glass jar of Nutella -- imported all the way from Italy -- just sitting in the cupboard, I threw out the good versus bad breakfast concept, and decided to dig in. After all, with my half marathon PR still fresh in my mind, I think I'm due a celebration of epic proportions.

This sweet beginning is just the start . . .


Now, oatmeal doesn't photograph well, so -- no -- what you see below isn't the "finished" product. But it's easy enough to imagine the gooey, chocolate-hazelnut-y goodness all punctuated by sweet, soft squares of delectable pear. At least I can conjure up that tasty image.

However, I spend more of my time day-drooling about food, which likely isn't normal.


What you'll need . . .

• 2/3 cup rolled oats (not the instant kind)
• 2 tablespoons (or more, if you dare) Nutella
• 1 ripe pear, skinned and cut into small pieces

Method . . .

1. Put all ingredients in a bowl.
2. Pour hot water over 'em.
3. Stir and enjoy!

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