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Maple Brown Sugar Oatmeal Cookies

Written on June 8, 2014 by Wannabe Chef in Dessert

Everyone has a go-to chocolate chip cookie recipe but not many have a go-to oatmeal cookie recipe.

As soon as I pulled these out of the oven and tasted them these became mine.

Chex is launching this month a line of oatmeal including flavored oatmeal packets and sent me some to try. I’m glad gluten-free oats aren’t a “specialty” food anymore and it’s easier to get classics like packaged oatmeal. The maple brown sugar flavor was by far the best breakfast I’ve had in a while.

Instead of loose oatmeal this recipe uses quick-cooking packaged oatmeal. It’s an easy way to add a lot of flavor. When you’re baking it’s better to use quick-cooking oats than rolled oats because they’ll bake faster and softer.

I made mine with chocolate chips, but if you wanted to make these healthier you could add chopped walnuts, pecans, or even dried blueberries! Basically, if you’d have it with a bowl of oatmeal, it’s going to go great with these cookies.

Maple Brown Sugar Oatmeal Cookies

Prep time: 10 minutes

Cook time: 14 minutes

Ingredients(Makes 24 cookies):

3 packets Chex gluten-free maple brown sugar oatmeal
1 cup all-purpose gluten-free or regular flour
1/2 cup brown sugar
1/2 cup chocolate chips
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 stick butter, softened
2 eggs

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the oatmeal packets, flour, sugar, chocolate chips, and baking powder.
Add in the vanilla extract, butter, and eggs and mix thoroughly until it makes a soft dough.
Roll the dough into 1-inch balls and flatten them out just a bit before putting them on a nonstick baking tray.
Bake for 12-14 minutes until the bottoms begin to brown.
Remove from the oven and let cool. Store in an airtight container for up to a week.

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4 Memorial Day Dessert Recipes

Written on May 22, 2014 by Wannabe Chef in Dessert, Holiday, Recipe Round-Up

When the Summer comes around, it makes me realize how boring the Winter was. Every weekend someone’s having a picnic or a party or a birthday. It’s a really good problem to have.

Assuming you have one(or all) of those lined up for Memorial Day weekend, I wanted to share 4 of my favorite recipes to celebrate the warmer weather(of course if it’s too warm and chocolate starts melting, then it’s a travesty).

Any of these are a great way to finish off a picnic or a backyard barbecue depending on what your mood is. Each recipe is also gluten-free or easily tailored to be.

Gluten-Free Chocolate Flag Cake–Because every memorial day needs some patriotism. The great thing about cake is that it can’t melt, so if it’s hot out you can still have a tasty time. This cake defies normal gluten-free cakes with a super moist base and a rich vanilla frosting. You can’t really go wrong.

Chubby Hubby Cheesecake

Chubby Hubby Cheesecake is on my short list of recipes to make soon. It’s pretty much a home run with any crowd with good taste. It’s easy to make gluten-free, too, by using gluten-free pretzels or even vegan with dairy-free substitutes.

Chocolate-Covered Strawberries

Chocolate Covered Strawberries are of course a classic dessert for any Summer party. As long as it’s not too hot out, these are a refreshing way to cool down. Create a variety by using milk, white, and dark chocolate.

Red, White, & Blue Strawberries take the chocolate covered strawberry idea and flip it inside out(literally). These take a little more time and skill but they’re worth the effort. If you’re up for a challenge and ready to impress, give these a go.

Happy Memorial Day!

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Banana White Chocolate Chip Cookies

Written on May 19, 2014 by Wannabe Chef in Dessert

Bananas get a worse rap than any other fruit. You never hear of people who refuse to eat blueberries or mangoes; what makes the banana so loathable?

If you do love bananas then this is the right cookie recipe. They aren’t overly cakey or fruity–they’re just right.

The flour I used was Betty Crocker’s gluten free baking flour. It’s mostly rice based which keeps the cookies light and airy. If you use wheat flour I’d suggest all-purpose or cake flour.

I made mine with coconut oil and the flavor was even better. If you don’t have coconut oil, try adding shredded coconut.

Banana White Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes 18 cookies):

1 banana, mashed
2 eggs
1/4 cup oil(coconut oil works well here)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup sugar
1 3/4 cup all purpose flour
1/4 teaspoon salt
1/3 cup white chocolate chips

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the banana, eggs, oil, and vanilla.
Add in the baking powder, sugar, flour, and salt and mix well until it makes a soft dough.
Fold in the white chocolate chips evenly.
Roll the dough into 1-inch balls and flatten them to about 1/2 inch thickness before putting them on a nonstick baking tray.
Bake for 12-15 minutes until the bottoms begin to brown and the top is crispy.
Remove from the oven and let cool. Store in an airtight container for up to a week.

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Peanut Butter Banana Refuel Smoothie

Written on April 14, 2014 by Wannabe Chef in Breakfast, Drink

Marathon Monday is just a week away. Growing up in Massachusetts, it was always a big deal. I was shocked to find out it wasn’t actually a national holiday and most people work on Marathon Monday.

This year Stonyfield Greek is the official yogurt of the 2014 Boston Marathon. They asked their Clean Plate Club members to write how Stonyfield Greek helps us through the marathon of life.

When I was marathon training, there were 4 foods I constantly ate: Peanut butter, bananas, oatmeal, and greek yogurt. After so many weeks you learn the little ways to not make every snack or meal taste like the last.

Even though I haven’t registered for a marathon since 2011, I still make working out and running a routine. Making a smoothie instead of a meal is an easy, tasty way to refuel and move on to the next part of my day.

I never get tired of this recipe. It’s not too sweet or overly peanuty; it’s just the right balance of ingredients to be healthy and perfectly flavorful.

Peanut Butter Banana Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 big or 2 small servings):

1 banana, sliced
1 Tablespoon peanut butter
1 5.oz Stonyfield vanilla yogurt
1/2 cup milk
6-8 ice cubes

Method:

Combine the banana, peanut butter, yogurt, and milk in a blender and mix until smooth.
Add in the ice cubes and continue blending until they’re completely crushed and mixed in.
Pour and serve cold.

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Packed Lunch: Rice & Bean Bowl

Written on April 9, 2014 by Wannabe Chef in Entree

I’m one of those people at the office who brings in lunch every day. The same lunch every single day. The Huffington Post wrote an article about us.

Sure packing a lunch every day can get tiresome, but it’s cheaper and healthier to do it yourself. It’s hard to argue with that.

If you’re on board the lunch-packing train, even just a few days a week, this lunch will definitely keep you satisfied. It’s just as good as a Chipotle bowl but costs about $2 or less. It’s also perfect for packing on a Sunday night to have later in the week since you don’t have to worry about sogging bread or spoiling meat.

For a simple step-by-step photo guide, scroll below the recipe.

Rice & Bean Bowl

Prep time: 5 minutes

Cook time: 4 minutes

Ingredients(Makes 1 lunch):

1 cup cooked brown rice
3/4 cup(1/2 can) black beans
3/4 cup fresh or frozen vegetables
1/4 cup salsa
1/4 cup shredded cheese

Method:

In a microwavable bowl, layer the rice, beans, vegetables, salsa, and cheese in that order.
Cover tight with a lid. Don’t keep at room temperature for more than 6 hours.
When ready, microwave on full power for 3-4 minutes.

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Low-Fat Chocolate Coconut Loaves

Written on March 25, 2014 by Wannabe Chef in Dessert

I hate the word low-fat, because instantly it conjures up thoughts of dried pastries and a total lack of flavor. That’s nothing anything like these loaves are, soft and bursting with a sweet flavor right out of the oven.

Instead of butter or oil, these are made with two favorite tricks: Greek yogurt and evaporated milk. They’re much better options in baking than low-fat or non-fat margarine because of the simple ingredients and don’t change the flavor.

I used a mini-loaf pan because that was what I had, and the portioning worked out perfectly. Just reheat one at a time and it’s like having a freshly baked breakfast. Since low-fat pastries dry out faster, I’d recommend freezing half of the batch and thawing it later in the week(if you think the first batch will last that long).

Low-Fat Chocolate Coconut Loaves

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients(Makes 8 mini-loaves or 1 large loaf):

1 3/4 cups +2 Tablespoons gluten-free all purpose flour(or wheat flour)
3/4 cup sugar
1/2 teaspoon baking soda
1/2 cup chocolate chips
1/2 cup sweetened coconut flakes
1 5oz can fat-free evaporated milk
1 5.3oz vanilla Stonyfield Greek
3 eggs

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the flour, sugar, baking soda, chocolate chips, and coconut flakes until well mixed.
Add in the rest of the ingredients and beat until it forms a thick batter.
Grease 8 mini-loaf pans or one large one and pour the batter in.
Bake for 25 minutes or until the loaves rise and the center has set. If you’re making one large loaf, wait 40-50 minutes before checking if it’s done.
Remove from the oven and let cool before removing from the pan and slicing.

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Savory Garlic Green Beans

Written on March 21, 2014 by Wannabe Chef in Side Dish

A lot of the time I’m asked if this is purely a dessert blog. It’s not, but I can see where the confusion comes from between brownies and bark and cookies.

Desserts are just easier to photograph. You don’t have to worry about them cooling too much. You can even wait a whole day before cutting a slice. But spend 10 minutes photographing green beans and all you’re left with are mediocre pictures and cold vegetables.

You’ll only get one mediocre picture from this blog post, but a darn good recipe. If you like vegetables—or even if you don’t—using garlic and shallots and just the right amount of salt makes these greens addictive.

Savory Garlic Green Beans

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients(Makes 2-3 servings):

3 Tablespoons olive oil
1/2 shallot, diced
2 cloves garlic, chopped finely
1lb fresh green beans, end chopped
1/2 teaspoon salt

Method:

Heat 2 tablespoons of oil in a pan over medium heat.
Add in the shallots and garlic and cook until they begin to brown.
Add in the rest of the oil and the green beans. Sauté moving constantly so that the green beans cook on all sides.
Season with salt and toss before removing from the pan. Serve while hot.

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Black & White Chex Mix

Written on March 7, 2014 by Wannabe Chef in Dessert, Snack

Did you know today’s national cereal day? I probably wouldn’t have if the people at Chex cereal didn’t tell me and invite me to celebrate.

I really need a calendar with these fun food holidays like national cereal day, national peanut butter day, and—of course—national margarita day(which was thoroughly celebrated). I even forgot the Oscars were last weekend until that day, but thankfully I already had this classy snack to watch it with.

Black tie events are not my style but white and dark chocolate most certainly are. This Chex mix has a good balance of flavors; it’s a perfect class act for an award show party or just a football party. And it’s fairly easy to put together, too.

When you’re making this recipe, just like any other recipe that involves melting chocolate, make sure to pick a brand you trust and know melts well. Some chocolate chips have too many preservatives added to them and seize up instead of melting. Anything that markets itself as baking chocolate is a good bet for melting.

Black & White Chex Mix

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes about 8 servings):

2 cups chocolate Chex cereal, divided
2 cups vanilla Chex cereal, divided
2/3 chocolate chips, divided
2/3 white chocolate chips, divided

Method:

In a large bowl mix together 1 cup chocolate Chex cereal, 1 cup vanilla Chex cereal, 1/3 cup white chocolate chips, and 1/3 cup chocolate chips.
Melt the remaining chocolate chips over the stove or in a microwave.
While the chocolate is melted, mix in the remainder of the chocolate Chex cereal until it’s well-coated.
Pour the chocolate covered Chex onto a non-stick surface and gently flatten into a single layer.
Repeat the same process with the white chocolate chips and vanilla Chex.
Let the Chex sit until the chocolate has rehardened.
Break up the chocolate covered Chex into bite-sized chunks.
Mix the chocolate covered Chex in with the rest of the ingredients well.
Serve at room temperature or store in a cool, dry place.

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Buffalo Cream Cheese Chex Dip + Giveaway

Written on March 3, 2014 by Wannabe Chef in Side Dish

I love being challenged to make recipes with a few ingredients(a la Chopped). I think it’s easier than starting with a blank canvas. Chex & General Mills challenged me to make something with Chex cereal and Frank’s hot sauce—an odd combination for sure. But immediately I had an idea and I’m happy it turned out so well.

This recipe’s a twist on a savory cheese ball and my vegetarian buffalo chicken dip. The last time I had that dip was for the Super Bowl; I think this one’s going to be the winner for college basketball and any other party I go to this month. It’s just as tasty but a little simpler because there’s no baking involved—perfect for bringing to a party where you won’t be able to heat anything up.

I debated which Chex cereal to suggest making this with. Using rice or corn makes it gluten-free, but some people might prefer wheat. I would recommend matching it to whatever cracker you’re serving with this. If they’re corn-based, go with corn, wheat-based go with wheat, etc.

Buffalo Cream Cheese Chex Dip

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Serves about 8-10 people):

1 8oz block of cream cheese, room temperature
1/2 cup cannellini beans
1 cup shredded Mexican cheese blend
1/4 cup Frank’s RedHot buffalo wing hot sauce
2/3 cup crushed rice, corn, or wheat Chex cereal
Chips and vegetables for dipping

Method:

Combine the cream cheese, cannellini beans, shredded cheese, hot sauce, and 1/4 cup + 1 Tablespoon crushed Chex cereal in a large bowl.
Using a potato masher, forcefully mix all of the ingredients until it forms a smooth, even-colored dip.
Using your hands and a clean, non-stick surface, form the dip into a ball.
Lightly bread the outside of the cheese ball with with the remaining Chex cereal.
Serve at room temperature with tortilla chips and vegetables to dip.

Giveaway:

Want to make your own? You can get the same inspiration I did to make this pictured above. Just do one or multiple entries as listed below and I’ll pick a winner at 11:59pm on Sunday, March 9th.

Who would you make this for and/or for what occasion?
Follow me on Twitter or mention that you already do
Follow me on Facebook or mention that you already do

Good luck!

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Spinach Mushroom Frittata

Written on February 26, 2014 by Wannabe Chef in Breakfast, Entree

If you read this blog often, you might not think I eat anything other than dessert. Hopefully this shows otherwise.

Of course I eat savory food every day, several meals a day. But I hardly ever blog about it because I’m someone who’s content with having the same meal for lunch every day of the week, every week of the month. The same with dinner, too. It’s an anomaly when I make something new.

I don’t always make frittatas but I enjoy them every time I do. How can you go wrong with eggs, cheese, and vegetables? It’s good for a group or to have and heat up the leftovers the next day and an easy way to switch up the meal rut.

Spinach Mushroom Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4 servings):

12 eggs
1 cup mushrooms, washed
2 Tablespoons oil
1/3 cup milk
2 cups spinach
2/3 cup shredded cheese(I recommend gouda if you can find it)
3/4 teaspoon salt
1/2 teaspoon onion powder

Method:

Preheat your oven to 350 degrees.
Crack all of the eggs into a large bowl and make sure there’s no shells in it.
Heat the oil in a large frying pan and sauté the mushrooms until they’re golden.
Beat the milk, salt, and onion powder into the eggs.
Grease a 9-inch baking pan well on the bottom and sides.
Pour the egg batter into the pan.
Dump the mushrooms into the egg and spread evenly. Add half of the cheese on top.
Add the spinach on top of the batter and press down with a fork or utensil. Sprinkle the remaining cheese on top.
Bake for 50 minutes or until the center has set.
Remove from the oven and let cool before cutting.

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