What a beautiful sunny Wednesday. This morning I’m heading to IDEXX to teach TRX/Kettlebells. I have an awesome workout planned and will share it later! But first… Berry Oat Squares. I saw this recipe on the “Morning Menu” segment of the news on Sunday and immediately decided that I HAD to make them. This is the recipe from the bars they sell at the coffee shop Crema down on Commercial street. Even though there is seemingly a ton of brown rice syrup in them they’re not too sweet so I think they’re good for a mid morning snack. They’re also gluten free and vegan. Here is the recipe and the video that I saw on the news! Enjoy 🙂
CREMA BLUEBERRY RASPBERRY OAT SQUARES– From WMTW’s Morning Menu
4 cups berries (2 cups blueberries, 2 cups raspberries)
½ cup brown rice syrup
½ apple juice
1 teaspoon vanilla
4 tablespoons cornstarch mixed with the juice to form a smooth paste
Combine above ingredients in saucepan. Bring to boil over medium-high heat. Continue to stir as mixture boils and thickens
7 cups rolled oats
1 teaspoon cinnamon
1 tablespoon baking powder
12 ounces unsweetened applesauce
¾ cups of brown rice syrup
½ teaspoon of salt
2 teaspoons of vanilla
Combine all ingredients in large bowl. Coat a 9” x 13” pan with cooking spray
Spread ½ of oat mixture in bottom of pan
Cover berry mixture
Top with the rest of oats
Bake 325 degree for 20 minutes
Let cool completely before cutting into squares
Yields 12 servings
It’s no secret that I love to bake. With all the excess apples in my house I had about a million ideas of things I could make. Pie, apple crisp, apple cinnamon muffins… the list could go on forever. Instead I decided to make a treat on the healthier side: maple walnut applesauce. The idea came to me when I was deciding what I could sweeten my applesauce with that wasn’t processed sugar. Maple syrup took the win and this delicious concoction was born. Enjoy!
Maple Walnut Applesauce
- about 10 medium-sized apples
- 3/4 cup apple cider
- 3/4 cup walnuts
- ~1/4 cup maple syrup (I used slightly less)
1. Peel and chop your apples into slices and toss them into a sauce pan.
2. Sprinkle some spices over the apples and stir so the apples are all spiced. The spices I used are listed and I used the most of cloves and cinnamon because those are my favorites. 🙂
3. Turn the stove on to medium and add 3/4 cup apple cider. Cover the pan with a lid and let sit for 10 minutes or so.
4. Let the apples cook and check back to stir occasionally. Meanwhile, toast your walnuts in a frying pan over medium heat. Don’t skip this step!
5. Once the apples have cooked long enough to turn into applesauce, mash up the bigger pieces with your spoon and add the walnuts and maple syrup. Start with a little bit of syrup, taste, and add more until you feel that it is sweet enough. You won’t need much, I promise!
6. Make sure you eat some while it’s still warm. 🙂
I’m back online! Maybe it wasn’t the best idea to start a blog right before my wedding and a 10 day honeymoon to Hawaii… I have some blogging to do now! 🙂 This week I will write posts covering some of my favorite parts of our wedding and honeymoon. Today I will start with the cupcakes! Enjoy!
Most people thought I was absolutely crazy when I told them that I was making my own wedding cake and over 100 cupcakes. It’s actually not as hard as you might think and it will save you ~800 dollars and taste so much better than a bakery cake. I was also super lucky to have the help from my good friend and bridesmaid, Bella who also happens to be a seasoned cake decorator. She also kept me sane when we were putting the final touches on the cake at 1 a.m., and when we decided to make zucchini fritters for dinner in a very messy kitchen. (Getting take out would have been a great idea!) We made the cakes on Wednesday and Thursday (due to lack of time closer to the wedding) and the wedding was on Sunday and they still tasted fresh and delicious!
Here is the recipe that I used for the wedding cake. I searched for years for a good white cake recipe and had such a hard time finding one. This one is truly “the perfect white cake”. If you have an almond allergy just double the vanilla extract and omit the almond and it will still taste great 🙂 Also make sure your eggs and milk are at room temperature. If they aren’t then your cake will be too dense.
This is a picture of my destroyed kitchen about midway through the whole process. Take note of where my computer is…
A much needed bike ride after an afternoon of tasting various cakes and frostings.
Back to work! Bella putting the cake together.
The finished product at the reception
So there’s my recap for anyone who wanted to know more about the process. It took some work but it was so satisfying to see them displayed so nicely at the reception (many thanks to Bella’s boyfriend, Chris, for arranging them) and to know that they were homemade! Stay tuned for more wedding posts this week 🙂