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      Perfect Baked Oatmeal

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      Breakfast is ready when you are with this make-ahead pan of lightly sweet baked oatmeal. Toppings can be endlessly varied to suit your morning cravings. 

      I skip breakfast all too often, and most of the time my morning begins with a cup of coffee and whatever is closest to hand – a cookie or whatever sweet baked thing I’ve made the day before. This year I’m making an effort, or at least leaning into, a more nutritious way to start the day.
      This baked oatmeal has been a real game-changer. I can make a pan on Monday and enjoy breakfast all week long, varying toppings along the way to change the flavor so it doesn’t get boring. And oats are so filling and packed with good vitamins, minerals, and fiber – I’m not starving by lunchtime.

      This recipe makes a big 13×9-inch pan, which might be considered ‘family size’. If you’re just feeding yourself, then this recipe halves easily into an 8×8 pan. It’s incredibly easy to stir together and is very lightly sweetened with brown sugar. That is to say, you won’t have a sugar crash after eating a slice.

      I call this the perfect baked oatmeal because it really is the perfect blank canvas for any topping you’d like to add. Some baked oatmeal recipes add berries in the mixture before baking, but I’ve found this reduces its longevity. Berries get mushy, and neighboring oats take on a weird texture. This version is just oats and a few walnuts for some healthy omegas in the mix.

      Toppings can be anything you have on hand. I love this with a drizzle of maple syrup and fresh berries, but you could simply have it with a pat of salted butter. A smear of peanut or almond butter on top is nice on top of a warm slice, and becomes melty and delectable. Jams and jellies are also welcome additions. Or, put a slice in a bowl and add a splash of milk on top. 

      It seems crazy to claim that a dish as humble as this is life-changing, so instead I’ll say it’s ‘week changing’. It’s been nice having something more healthful ready to hand, and it’s provided a way to add much needed energy and heart-healthy fiber to my mornings.

      [click to print]
      Perfect Baked Oatmeal
      12 servings4 cups (360g) old fashioned oats
      1 cup (207g) light brown sugar, packed
      1 cup (113g) chopped walnuts
      1 tablespoon ground cinnamon
      2 teaspoons baking powder
      1 teaspoon fine grain sea salt
      4 cups (960ml) milk (tested with whole milk)
      4 eggs
      1 tablespoon vanilla extract
      6 tablespoons (85g) unsalted butter meltedPreheat the oven to 350° F.Coat a 13×9-inch baking dish with cooking spray.In a large mixing bowl, combine the oats, sugar, nuts, cinnamon, baking powder, and salt. Mix well.In a separate bowl, whisk together the milk, eggs, and vanilla. Add the milk mixture to the oat mixture; pour over the melted butter. Stir until all the ingredients are well incorporated.Pour the mixture into the prepared pan. Bake for 40 minutes or until the top is golden brown and the middle is well set. Cool slightly before cutting into squares.Baked oatmeal keeps well in the refrigerator for up to 5 days. Reheat slices in the microwave before serving.Notes:
      Recipe can be easily halved and baked in an 8×8 inch baking dish. Decrease bake time to 30-35 minutes.Serve with a drizzle of maple syrup, or fresh fruit. Nut butters pair well with this and make the dish even heartier. Place a warmed slice in a bowl and top with a splash of milk. Dollop with yogurt, add a handful of nuts. Jams and jellies add sweetness and taste delicious with the oats.
      link Perfect Baked Oatmeal By Heather Baird Published: Friday, January 15, 2021Friday, January 15, 2021Perfect Baked Oatmeal Recipe LEGGI TUTTO

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      White Chocolate Panna Cotta with Champagne Spiked Coulis

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      This toast-worthy dessert is a wonderful ending to Christmas or New Year's Eve dinner. Tart champagne-spiked red berry coulis is the perfect foil for ultra-rich and creamy white chocolate panna cotta. I've often talked about my love of holiday traditions here, and obviously most are food related. I've noticed a new one has developed quite accidentally: I love to ring in the New Year with panna cotta. It's so easy to make and even easier to dress up with a delicious spirit. It's a little bit fancy and looks beautiful in stemware or little dessert cups.Continued, click to read more… LEGGI TUTTO

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      Black Bottom Eggnog Pie

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      Make spirits bright with a slice of eggnog pie! A layer of rich chocolate covers the pecan cookie crust for a delicious twist on this quintessential holiday flavor.  

      Eggnog is a mainstay of the season and I miss it when the holidays are over. Come January, it slowly disappears from the dairy case, not to return until Santa does next year. We’ve been relishing this treat nightly with gingersnaps around a cozy fire. It’s like our own tiny celebration of the season. 

      This pie offers a different way to celebrate with eggnog  – a sliceable version wrapped in a pecan cookie crust. It’s rich with a bottom stripe of chocolate and lots of whipped cream on top.

      Nearly a whole package of Keebler Pecan Sandies and a little melted butter make the crust for this pie. It’s a simple foundation that gets a quick bake. Chocolate chips are scattered across the bottom of the hot crust and melt quickly for the ‘black bottom’.

      This recipe doesn’t use commercial eggnog as an ingredient, it’s a scratch-made affair that deserves plenty of whipped cream and freshly grated nutmeg on top, just like any good glass of eggnog should be enjoyed.

      A hefty dose of bourbon in this pie keeps with tradition, but if you’re serving this to kiddos or have other considerations, replace the bourbon with an equal amount of whole milk.

      [click to print]
      Black Bottom Eggnog Pie
      Yields one 9-inch pie2 cups (200 grams) ground pecan shortbread cookie crumbs
      1/4 cup (57 grams) unsalted butter, melted
      1/2 cup (85 grams) semi-sweet chocolate morsels
      2 1/4 cups (532 ml) heavy whipping cream
      1/3 cup (65 grams) granulated sugar
      1/2 cup (120 ml) bourbon
      1/2 teaspoon freshly grated nutmeg
      1 envelope unflavored gelatin
      1/4 cup (60 ml) cold water
      6 egg yolks, lightly beaten
      1 tablespoon unsalted butter
      3/4 cup heavy whipping cream, whipped to stiff peaks
      3 whole pecan shortbread cookies
      More freshly ground nutmeg for garnishPreheat oven to 350°F.
      Stir together cookie crumbs and melted butter in a mixing bowl; press firmly into the bottom of a 9″ deep-dish pie plate. Bake for 8 minutes. Remove crust from the oven and immediately sprinkle chocolate morsels onto warm crust. Let stand 5 minutes or until morsels melt; carefully spread melted chocolate over the bottom of the crust with a spatula. Set aside to cool completely.In a saucepan over medium heat, stir together whipping cream, sugar, bourbon and 1/2 teaspoon nutmeg. Stirring constantly, heat the mixture until it steams but do not boil.Sprinkle gelatin over cold water in a small bowl and let stand 1 minute.Whisk egg yolks lightly to break them up in a separate medium bowl. Gradually whisk 1/4 of the warm cream mixture into the bowl of egg yolks. Add the yolk mixture to remaining warm cream mixture in the pan, whisking constantly. Stir in the bloomed gelatin. Cook at a simmer 3 to 5 minutes, whisking constantly, until the gelatin is melted and the custard reaches 160°F on an instant read thermometer.Remove from heat, and stir in 1 tablespoon of butter until it melts. Cool custard filling to room temperature, about 25 minutes. Pour the filling into the crust. Chill pie in the refrigerator at least 4 hours or until firm.Transfer whipped cream to a piping bag fitted with an open star tip and pipe a thick rope of whipped cream around the outside edge of the pie. Crumble the 3 whole pecan shortbread cookies and sprinkle on top of the pie; sprinkle on ground nutmeg for garnish.Use a sharp knife and gentle pressure to slice pie, as the chocolate layer in the crust will harden as the pie chills in the refrigerator. This pie can be stored in the refrigerator up to one week.Note: 1/2 cup whole milk can be swapped in for the bourbon in this recipe.
      link Black Bottom Eggnog Pie By Heather Baird Published: Tuesday, December 22, 2020Tuesday, December 22, 2020Black Bottom Eggnog Pie Recipe LEGGI TUTTO

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      Chocolate Rosemary Pots de Crème

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      Chocolate pots de crème are deeply chocolaty with luxurious texture. This recipe adds a note of woodsy pine with the addition of rosemary.I recently mentioned how much I value make-ahead desserts during the holiday season. This is yet another that I love. Like most French desserts, it is rich and decadent. This version has a note of pine that seems so fitting for winter. Traditionally, pots de crème are baked in a water bath. This recipe is made on the stove top and skips baking entirely, which speeds up the process but doesn't compromise any of the texture or flavor this dessert is know for.Continued, click to read more… LEGGI TUTTO

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      Spiced Rum Cake Mini Trifles

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      These elegant mini trifles have big holiday flavor! Layers of rum-soaked cake and spiked vanilla bean custard are layered in small glasses and topped with fluffy whipped cream. 

      No matter what size your guest list is this year, it always helps to have recipes that can be made ahead. There’s so much to do even with a small dinner gathering – mains and sides to arrange on the buffet, glasses to fill, naughty little pugs to shoo out of the kitchen – it always helps to have a trick or two up your sleeve (and in the refrigerator).
      The components of this dessert can be made up to 3 days ahead and then assembled before serving. They are appropriately bold and rich for their small size. It’s like having the flavors of the holidays condensed into your own single serving. 

      The cake portion is studded with plumped dried fruit. Figs and apricots give it some heft, and even though it is rum-soaked I hesitate to call it ‘fruitcake’. It is not dense or tough, and it fluffs up when crumbled for the trifles. 

      Vanilla bean-rum custard is smooth and boozy, and just perfect with the cake. I think this dessert looks best serve in stemmed or footed glasses. It’s an elegant touch without being the least bit fussy.

      Whipped cream can be dolloped or piped on – whatever fits your time constraints and tools. Here I’ve used a large open star pastry tube.

      The cake portion of this recipe makes slightly more than you’ll need for the trifles. I used this as an opportunity to add an extra crumble on top of each dessert. A small sprig of rosemary will add a note of evergreen, but it’s completely optional and mostly just makes them look pretty. Serve these on a fancy tray and your guests are sure to feel special!

      Spiced Rum Cake Mini Trifles[Click for Printable Version]
      Yields about eight 4 oz. trifles
      Adapted from Christmas with Southern Living 2011Spiced rum cake
      1/2 cup (75 grams) chopped pitted dates
      1/2 cup (75 grams) golden raisins
      1/2 cup (75 grams) chopped figs
      1/2 cup (75 grams) chopped dried apricots
      1/2 cup (120 ml) orange juice
      1/2 cup (113 grams) butter, softened
      1/2 cup (90 grams) firmly packed light brown sugar
      3 large eggs
      1 1/4 cups (156 grams) all-purpose flour
      1/2 teaspoon baking soda
      1/4 teaspoon salt
      1/2 cup (75 grams) chopped pecans
      2 teaspoons orange zest
      1/2 cup (120 ml) spiced rumVanilla bean-rum custard
      1/2 cup (100 grams) granulated sugar
      3 tablespoons cornstarch
      2 1/4 cups whole milk
      1/2 teaspoon salt
      3 egg yolks
      3 tablespoons spiced rum
      1 tablespoon butter
      1 teaspoon vanilla bean pasteToppings
      1 1/4 cups heavy cream, whipped to stiff peaks
      8 rosemary sprigs, optionalCombine the dates, raisins, figs, and apricots in a medium bowl; pour orange juice over the fruit and stir to evenly coat. Cover and let stand at least 30 minutes.Coat the inside of an 8-inch square pan with flour-based cooking spray and set aside. Preheat oven to 325°F.In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy; gradually add sugar. Add eggs one at time, beating until well blended after each addition.In a separate bowl, combine flour, baking soda and salt. Mixing on low speed, gradually add flour to the butter mixture, scraping down sides and bottom of the bowl to make sure ingredients are well blended. Stir in pecans and orange zest.Drain the fruit mixture and discard orange juice. Fold fruit into the batter and spread evenly into the prepared pan. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.Let cake cool slightly in the pan; do not turn out. Poke holes in the cake with a wooden skewer while it is still warm. Pour rum evenly over cake, allowing it to seep into holes. Cool completely in the pan on wire rack, about 1 hour.Vanilla bean-rum custard
      Combine sugar, cornstarch, and salt in a large saucepan; whisk in milk. Cook over medium heat, whisking constantly, for about 7 minutes or until mixture comes to a boil. Boil for 1 minute while whisking.In a separate mixing bowl, break egg yolks with a whisk and beat until consistently smooth. Gradually stir about 1/4 of hot milk mixture into eggs; then add yolk mixture to remaining hot milk mixture, stirring constantly. Bring to a boil and cook for 3 minutes, or until well-thickened, whisking constantly.Remove from heat and stir in rum, butter and vanilla. Cover and chill 2 to 24 hours. Whisk custard smooth before assembling desserts.To assemble the trifles, coarsely crumble about 3/4 of the fruitcake in the pan (you will have leftover fruitcake). Layer a spoonful of custard in the bottom of 4 oz. glasses. crumbled fruitcake in the bottom of 4 oz. trifle glasses. Top with a layer of crumbled fruitcake. Repeat custard and fruitcake layering so that you have two layers of custard and two layers of cake in each glass. Place whipped cream in a piping bag fitted with a large star tip and pipe whipped on top of trifles; add a few cake crumbles on top just before serving, and rosemary sprigs if using.Make ahead: The cake, custard, and whipped cream can be made ahead and stored airtight in the refrigerator for up to three days. Stir custard well before layering in the glasses.link Spiced Rum Cake Mini Trifles By Heather Baird Published: Tuesday, December 15, 2020Tuesday, December 15, 2020Spiced Rum Cake Mini Trifles Recipe LEGGI TUTTO

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      Six Spooky Cocktails for a Spirited Halloween!

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      Bring the boo(ze) this Halloween with a sweet, spirited cocktail! These six sips are easy to concoct for an evening of magic and mischief.I can’t believe Halloween is this weekend! It’s one of my favorite holidays, and my excitement always escalates the closer we get to Trick-or-Treat time. We’re celebrating in low-key fashion this year, but I’m still planning to make our night extra-special with a triple feature of Beetlejuice, Frankenweenie, and Corpse Bride. And! I’m mixing up some scary good cocktails to go with our feast of sweets!All of these cocktails were developed especially for HGTV.com, and all of the recipes are linked in this blog post. Let’s dig in!Continued, click to read more… LEGGI TUTTO

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      No Churn Malted Milk Ball Ice Cream

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      No ice cream maker? No problem! This ice cream is brimming with nostalgic chocolate malt flavor and whips up in about 10 minutes.I made this ice cream for my husband because he loves an ice cream parlor-style chocolate malt better than just about any other dessert. He also loves malted milk balls, and when Sconza sent me a big bag of them, I knew they were destined for an extra-special treat for him.

      No-churn ice cream is a boon to those who don’t have an ice cream maker (or the storage space to house one). And! It’s the shortest distance between you and homemade ice cream!You’ll need four ingredients to create the ice cream base, and it all starts with a can of sweetened condensed milk. Whisk in unsweet cocoa powder and malted milk powder.
      The chocolate mixture is folded into a big bowl of whipped heavy cream.

      Chopped milk chocolate malted milk balls are folded in for some candy crunch!

      Waiting is the hardest part of this recipe. Chill the mixture in a loaf pan for 4-6 hours, or until it’s firm enough to scoop.
      If you’re ever in the summer doldrums, this ice cream could be the remedy!Sconza Chocolates puts a lot of care into each product they make. This year I’m proud to be partnering with them as a brand ambassador. If you’d like to try some of their products, you can use the discount code SPRINKLEBAKES10 for 10% off your order (coupon is repeatable).
      Happy Summer! xo

      No-Churn Malted Milk Ball Ice Cream10 servings, one 9-inch loaf pan1 can (14 oz.) sweetened condensed milk1/3 cup (40g) malted milk powder1/3 cup (35g) unsweet cocoa power2 cups (1 pint) heavy whipping cream, cold1 cup chopped malted milk balls, plus more for garnishIn a large bowl, place the sweetened condensed milk, milk powder, and unsweet cocoa. Whisk together until smooth.In the bowl of an electric mixer, whip the heavy whipping cream until stiff peaks form. Partially fold about 1/3 of the chocolate mixture into the whipped cream with a rubber spatula. Fold in the remaining chocolate mixture until the color is consistent and no white streaks of cream or dark streaks of chocolate remain. Fold in the chopped malted milk balls.Pour the mixture into a 9×5-inch loaf pan and top with more chopped malted milk balls, if desired. Freeze until firm, about 4-6 hours or overnight.Scoop ice cream into bowls, sugar cones or classic cake cones and serve.

      link No Churn Malted Milk Ball Ice Cream By Heather Baird Published: Wednesday, July 08, 2020Wednesday, July 08, 2020No Churn Malted Milk Ball Ice Cream Recipe LEGGI TUTTO

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      Banoffee Ice Cream Pie

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      Banoffee Ice Cream Pie is a sweet way to beat summer’s heat! Layers of milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.Tomorrow we say hello to July, and with it comes hot and humid weather here in the southern states. We won’t be hosting any July Fourth picnics this year, but we’ll still be looking for ways to celebrate – and cool off! This Banoffee Ice Cream Pie has been our preferred way to chill out as temperatures outside soar. It’s simple to make and so refreshing!
      Ripe bananas are an absolute must for the cream filling, because it’s the only sweetener added to this part of the recipe – there’s no added sugar. I strongly suggest bananas that are on the verge of being over-ripe. Only use bananas that have significant brown spotting on their peels.
      Who doesn’t love a buttery graham cracker crust?! The use of melted butter in the crust helps to stiffen and firm it when chilled, and most importantly it gives the pie rich flavor. There is no substitute for real butter here – margarine or other substitutes will not yield an end result that is sturdy enough to hold the filling. Using real butter makes the crust pack firmly and evenly into a 9-inch pie pan.
      The cream filling uses just three(ish) ingredients, freshly whipped cream, lemon juice, and mashed bananas. Use a fork to mash the bananas, or even a potato masher (this one is my favorite).
      Once the pie crust is chilled, a layer of prepared dulce de leche is spread in the bottom of the crust and the banana cream layered on top.
      For a quick chocolate garnish, grate about 2 oz. of bar chocolate onto a plate using a vegetable peeler. These shavings will melt with body temperature, so don’t handle them – scoop them with a spoon and sprinkle over the pie.
      In addition to the chocolate shavings, the pie is covered with more dulce de leche and delicious toasted hazelnuts.

      Plan ahead because this pie needs to freeze for 4-6 hours. When you’re ready to serve the pie, slice it with a warm knife. I found that leaving the pie to stand for 5-7 minutes at room temperature made it soft enough to slice without much resistance.There’s something so wonderful about the combination of caramel, bananas and rich graham cracker crust. I would say it’s a nice alternative to ice cream on a hot day, but that would be an understatement!This recipe is sponsored by Go Bold With Butter!  Learn how butter can make your baking better on their website!

      Banoffee Ice Cream PieYields one 9-inch pie2 cups (200g) graham cracker crumbs8 tablespoons (113g) unsalted butter, melted3 large very ripe bananas1 tablespoon fresh lemon juice2 cups (480ml) heavy cream, whipped to firm peaks1 teaspoon vanilla extract1 can (13.4 oz.) dulce de leche1/2 cup (75g) hazelnuts, roughly chopped2 oz. grated dark chocolateCombine the graham cracker crumbs and butter in a large mixing bowl. Stir together until the crumbs are well coated with the butter and the mixture resembles wet sand. Pour the crumbs into a 9-inch pie dish and press the mixture into the bottom and up the sides. Freeze until firm, about 25 minutes.Meanwhile, mash the bananas with the lemon juice in a large mixing bowl using a fork or potato masher. When the mixture is finely mashed, fold in the whipped heavy cream and vanilla extract. Mix until the mashed bananas are well dispersed throughout the cream. (Note: I recommend taste-testing here. The mixture should be lightly sweet with very ripe bananas. If you find the mixture not sweet enough – or if you used under-ripe bananas – fold in 2-3 tablespoons powdered sugar to taste. And remember – this is layered with very sweet dulce de leche so be judicious with the extra sugar.)Remove the pie crust from the freezer and spread 1/2 of the dulce de leche on the bottom of the crust evenly. Top with the whipped banana mixture. Transfer the remaining dulce de leche to a microwave-safe bowl and heat for 30 seconds at 100% power to loosen. Stir well and transfer the caramel to a zip-top bag with a corner snipped. Pipe the caramel on top of the cream in sweeping stripes. Garnish with hazelnuts and grated chocolate.Freeze the pie uncovered for 2 hours. Cover with plastic wrap and freeze for an additional 4 hours or overnight before serving.For easy serving, slice the pie using a large chef’s knife dipped in hot water and wiped dry.
      link Banoffee Ice Cream Pie By Heather Baird Published: Tuesday, June 30, 2020Tuesday, June 30, 2020Banoffee Ice Cream Pie Recipe LEGGI TUTTO