Sorry about the absence of recipes recently. I’m in the middle of transferring my blog from wordpress.com to Bluehost. This should have been a simple process, however trying to move my domain name has made everything so much slower!
I’ve received confirmation that my domain name has been swapped to Bluehost, however I have to wait 1-3 days for the “name servers” to “propagate”. I hope this sounds like gibberish to other people too.
Anyway, I’m hoping to have everything up and running by early next week. I’ve got some exciting new recipes to share :)
I’m not embarrassed to admit that I love cake batter (and cookie dough!). One of the best parts of baking pretty much anything is eating the spoonfuls of batter that stick to the bowl. Ok, maybe the batter doesn’t “stick” to the bowl so much as I purposely do a sub-par job of transferring the batter from the bowl into the baking dish. Laziness pays off, people.
Sometimes I feel like cake batter, but simply can’t be bothered to bake a whole cake (laziness strikes again). So I decided to make a cake batter smoothie instead. It only takes a few minutes, and you don’t end up with a whole cake hanging around. Plus, you get a whole glass of cake batter!
First off, I’m going to have to say something about these photos. Clearly the bananas didn’t get the memo that they’re fruit, and not reflector shields.
Moving on from the weirdness of my banana slices, this is honestly one of my favorite oatmeals in the whole world. And I’m someone who eats a ton of oatmeal. A ton.
When I call this oatmeal ‘Totally Exciting’, I’m not kidding. Sure, peanut butter is plenty exciting by itself. But once you’ve added the banana, cinnamon, raisins, walnuts and granola, you’ve got total excitement!
I was tempted to throw on some chocolate chips and sprinkles too, but that may have been excitement overload. So much excitement that I would’ve exploded into a million pieces like a cartoon robot.
I own a ridiculous number of baking pans. Often I’ll find myself standing in the middle of my kitchen, surrounded by cabinets that refuse to close and thinking, “Why do I have so many freaking pans!?”
But then I look at these adorable cornbread mini loaves and forget about the exploding kitchen cabinets. Look at those little munchkins, aren’t they the cutest? Worth every moment I’ve had to use my Tetris skills to get everything stored in the kitchen.
These (totally adorable) mini loaves are 100% cornmeal. Ok, that’s not really accurate – otherwise you’d just end up with a handful of cornmeal. So I guess what I’m trying to say is there’s no flour, and the only thing close to flour is cornmeal. Better?
Also, I’m someone who likes their cornbread on the savory side (otherwise known as ‘Southern style’). So don’t expect a sweet cornbread, because that’s not the way I roll.
I have many obsessions – baking, crosswords, hot chocolates, purchasing cookbooks… and the list goes on. While I move on from some of my obsessions (there was a time long ago when I ate chicken nuggets with reckless abandon), some of them are still with me today (I still enjoy old episodes of The Simpsons).
One of my newer obsessions is carrot cake. Not just the cake itself (which is pretty amazing), but making tons of things ‘carrot cake flavoured’. Regardless of whether it’s baked oatmeal, muffins, pancakes or anything else – if it exists, it can be carrot caked.
See that cookie next to the smoothie? Yep, it’s a carrot cake cookie.
Side Note: If you wanted the recipe for the cookies, it will be in my eBook ‘Cookies for Breakfast’ (which is still a work in progress). The cookies are completely vegan and flour-less (but contain plenty of oats).
Looking at these photos, I can’t help but notice the ridiculousness of that straw. It’s like a skyscraper’s coming out of my smoothie.
Note to self: Buy smaller straws.
If (like me) you don’t have a juicer, then you’re in luck! Rather than using carrot juice, I decided to simply grate the carrots and blend them in.
Speaking of myself, if you’re like me and (understandably) hate cleaning blenders, then I highly recommend buying an immersion blender. They’re so much easier to clean!
If you like Piña Coladas and getting caught in the rain
If you’re not into yoga, if you have half a brain
Ok, I’ll admit it: I really like the song “Escape (The Piña Colada Song)”. Even though I almost never drink alcohol and hate getting caught in the rain. Still, I like the song.
And this oatmeal.
Now I can’t get the Piña Colada song out of my head! I suppose some of the lyrics describe me. I’m not into yoga at all. I tried going to yoga classes last year and while I liked doing the actual movements, the whole meditation and mindfulness thing just wasn’t for me. Whenever we had ‘meditation time’, I’d end up thinking about what I was going to make for breakfast the next day. And that whole ‘connecting’ with your body parts – um, what? As I said, it just wasn’t for me.
Hmm, I’m not sure about the lyrics: if you have half a brain. Does that describe me?
Sometimes bad things happen to good breakfasts, and it’s a sad day for us all.
If you have a problem with any of my recipes, please leave a comment on the blog and I’ll do my best to help you out. Since I put a surprising amount of effort into this blog, I really do want to make sure that these recipes work for you. But in an attempt to be psychic, I’ve decided to outline a few potential problems here (and this post will be added to my How-To section).
My (stove-top) oatmeal is ready, but there’s too much liquid!
Suspect 1: The stove
All stoves are different, so while I cook my oats on medium-low heat, that may be too high or low for you. If you have too much liquid, the most likely cause is the stove heat was too low.
Suspect 2: (Lack of) Measuring
Sure, it feels silly getting out measuring cups for oatmeal. But it’s worth it to prevent undesirable oats-to-liquid ratios.
All hope is not lost! Turn up the stove to full-blast, stop stirring, and let the liquid absorb. Alternatively, throw in some more oats (or chia seeds or flaxseed meal).
I’m trying to cook (stove-top) oatmeal, and the milk is burnt and/or sticking to the saucepan
Suspect 1: The milk
Dairy milk has a horrible tendency to stick to the saucepan and burn. Almond milk is much better behaved.
Suspect 2: The saucepan’s too large
The smaller the saucepan, the less likely the milk is to burn (it’s a surface area thing).
1. Use almond milk instead of dairy.
2. If you really want to use dairy, heat it up in the microwave first. This will mean that it takes less time to come to the boil on the stove. Also, consider using half-milk, half-water.
3. Use a small saucepan.
I Can’t Flip These Pancakes!
Suspect 1: The stove (again)
As I said, all stoves are different and these pancakes may need a longer cooking time.
Suspect 2: Measuring ingredients and batter
Did you measure all of the ingredients correctly? Yes. Ok then did how much batter did you pour into the skillet? The more batter you use, the longer the pancakes will need to cook before flipping them.
Just let the pancakes cook for a few more minutes. If you’re worried about them burning, turn down the heat. Also, use a wide, flat spatula to flip them.
However, we all have pancake-flipping problems. For me, the first pancake will never turn out right (regardless of whether I’m using one of my recipes or someone else’s).