Tag Archives: coffee cake

Oatmeal Chocolate Chip Quick Bread

Oatmeal Chocolate Chip Quick BreadLately, I’ve been on this kick where I am trying my best to avoid buying so many prepackaged snacks for my kids. When they were toddlers it was no problem to get them to snack on fruits and veggies, but with the hectic lifestyle that seems inevitable for kids (and moms). All that running between activities after school, of course. I’ve fallen into that trap that I told myself I would never do…rely on endless carbs that result in my kids having no appetite for dinner.

In the spirit of making changes to our eating habits, this just seemed like a good fit. Over the past couple of years I have tried making Peanut Butter Chip granola bars, Peach-apple fruit leatherTropical Pineapple Smoothies and  of course Chocolate Chip Zucchini muffins, my neighbor’s favorite. But none of these truly felt all that healthy or satisfying for the kids.

And then, for a while there I went down the route of a mini-meal after school with Pizza Pop ’ems and chicken taquitos, but there is only so much reinventing I can do. That’s when I thought of making oatmeal chocolate chip cookies, but this time turning them into a quick bread. What a fab idea, right? There must be a recipe out there for something like this, surely Quaker Oats might have one, but alas no. It was Sunset magazine that saved the day. With a few easy tweaks to suit our palate this became a winner. And it made a large enough loaf to last a long 3-day weekend.

Shopping List:

2 cups all-purpose flour

1 cup rolled oats

1/2 cup granulated sugar

1/2 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup chopped pecans

1/2 cup miniature chocolate chips.

1 1/2 cups buttermilk

2 large eggs

1/4 cup melted butter.

For the streusel:

1/4 cup softened butter

1/4 cup brown sugar

1/4 cup flour

Instructions:

1. In a large bowl mix together 2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup chopped pecans, and 1/2 cup miniature chocolate chips.

2. Stir in 1 1/2 cups buttermilk, 2 large eggs, and 1/4 cup melted butter.

3. In a separate small bowl mash together the ingredients for the streusel.

3. Pour into a greased and floured 9-cup loaf pan. And top with streusel mixture.  Then bake at 350 degrees for 50-60 minutes until a knife inserted in the center comes out clean.

Adapted from Sunset Magazine

Oatmeal Streusel Muffins

The overwhelming smell of brown sugar and cinnamon baking in the oven takes over the kitchen. And I begin to swoon. Of course it becomes unavoidable that I will devour this streusel topping. Oh yeah, there’s a muffin attached to it. Did I mention that? I mean look at that photo. It’s begging me to gobble it up. Quickly I am snapped back to reality when the question is posed: “Mommy,when will the muffins be ready?”

My Big Boy was hoping I would make these for the first day of school and that’s when I realized why not try to substitute some of the flour with oatmeal.  This is yet another validation of my love of muffins. They turned out fab!

Shopping List:

2 cups all-purpose flour

1/2 cup quick cook  dry oatmeal

1 1/2 cups packed brown sugar

2/3 cup butter or shortening

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs, beaten

1 1/3 cups buttermilk ( or 1 1/3 cups milk plus 1 tablespoon and 1 teaspoon lemon juice mixed together)

1/2 cup chopped nuts (optional, I didn’t use them in this batch).

Instructions:

1. Heat the oven to 350 degrees. Prepare a 12-cup muffin pan with cooking spray or cupcake liners.

2.  In a large mixing bowl combine flour, oatmeal, brown sugar and salt. Cut in the butter or shortening until the mixture resembles coarse crumbs. Set aside 1/2 cup of the crumb mixture.

3. To the remaining crumb mixture add baking powder, baking soda, cinnamon and nutmeg.

4. In a separate small bowl combine buttermilk and eggs. Add the egg mixture to the dry ingredients and mix well.

5. Divide batter amongst the 12 muffin cups. Stir together reserved crumb mixture and nuts if using them. Divide this mixture over each muffin cup. Bake for 17-22 minutes. Poke it with a toothpick or knife and check that it comes out clean.

Makes 12 muffins.

Adapted from: Better Homes and Gardens New Baking Book, page 308.

Strawberry Coffee Cake Muffins

Strawberry Coffee Cake Muffins

I’ve been making this coffee cake for a few years now. It’s made appearances at baby showers, Christmas morning, and as a holiday gift to friends. I make it when guests are in from out-of-town or just a special breakfast is in order.

It’s pretty versatile too. When I started making this I used fresh strawberries (as the recipe suggested) but since then I have mixed it up a few times. I’ve had success with frozen mixed berries (no sugar added) and fresh apples. I think any stone fruit would work well too. Since I am constantly in a rush every morning that school is in session, I thought why just why not turn it into bite size bits of heaven.

Shopping List:
1 1/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups sliced strawberries
For Crumb Topping:
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
1/4 cup (1/2 stick) cold butter, cut in pieces
1/3 cup walnuts, chopped
1 tablespoon confectioners sugar
 
Instructions:
1. Heat oven to 350 degrees and coat a 12-cup muffin pan with cooking spray.

2. In large bowl, whisk together flour, sugar, baking powder and salt. In small bowl mix egg, milk, oil and vanilla.

3. Make well in center of flour mixture. Add egg mixture to well. Beat with wooden spoon 1 minute until evenly moistened. Divide evenly into prepared muffin pan. Divide strawberries among muffin cups..

4. In small bowl, mix flour and sugar. Cut in butter with pastry blender until crumbly. Stir in nuts. Sprinkle topping over strawberries.

5. Bake at 350 degrees F for 12-15  minutes. Let cool in pan on wire rack.  Dust with confectioners sugar. Makes 12 servings.

For standard coffee cake form: Bake in an 8 x 8 inch greased pan for 40 minutes.

Source: Family Circle Magazine