Garry's Oatmeal Muffin Mix

 This is a dry mix you can make ahead of time and it makes 3 batches. I keep it on hand in dry storage in my pantry so i can whip up muffins in the morning for my kids. 

* you could also turn it into a bran mix although I haven't kitchen tested it myself, just replace the 3 cups oats with 4 cups bran and add some raisins when you mix it up to put in the oven.

Oatmeal Muffins

1 egg

2/3 cup milk

Optional: 1 cup nuts; 1 tsp vanilla

3 cups OATMEAL MIX below

Sprinkle cinnamon sugar on top of each muffin before baking

Bake 15-20 min at 400^o makes 12

 

Oatmeal Mix

3 cups all-purpose or sub half whole wheat flour

3 ½ teaspoons baking powder

1 ½ teaspoons salt

1/3 cup granulated sugar

1 cup brown sugar

1 ½ cups softened butter/coconut oil or vegetable shortening

3 cups rolled oats or 4 C bran

Optional:

3 tsp cinnamon

1 tsp nutmeg

In a large bowl, shift together flour, baking powder, salt, and granulated sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed.  Stir in oats and mix well.  Put in an airtight container. Store in a cool, dry place.  Use within 12 weeks.  Makes about 9 cups of mix or 3 batches. Can also use 4 C bran in place of oats & add raisins to final mix

Boyle Favorite Pancakes- Garry Boyle

 1 1/2 cup all purpose flour (may sub 1/4 with whole wheat or buckwheat flour)

1/4 cup quick rolled oats

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2-1 tsp salt

4 Tbsp brown, white or Monk fruit sugar

1 1/2-1 3/4 cup buttermilk, milk, or almond milk (may sub 1/2 c with plain yogurt)

1-2 tsp vanilla

1-2 eggs separated

1/4 cup or 4 Tbsp melted butter or coconut oil

Sift dry ingredients. Wisk egg yolk, brown sugar, butter, and buttermilk; fold in to dry ingredients then egg whites. Variations: sprinkle chocolate chips, blueberries, or nuts after pouring batter in skillet or blend in ripe banana or 1 Tbsp of peanut butter. 

* For waffles double oil and half the sugar. 

 

Protein Balls

Chocolate Crackle Cookie

INGREDIENTS

1 box Ghiradelli Double Chocolate Brownie Mix

1/3 cup Vegetable oil 

1 cup All purpose flour 

3 Eggs 

3/4 cup Powdered Sugar 

30

Servings

INSTRUCTIONS

Next

Preheat oven to 350*F

Place brownie mix, flour eggs and oil in medium bowl.

Stir until blended.

Place powdered sugar in separate bowl.

For each cookie scoop 1 rounded tablespoon of dough and place in powdered sugar.

Roll dough gently into balls, coating thoroughly with powdered sugar.

Bake - 11-13 min

Passion Fruit Mousse

 

Easy Passion Fruit Mousse {Brazilian Mousse de Maracuja}

One of Brazil's most popular desserts! This creamy mousse is flavored with real passion fruit concentrate for authentic flavor.

Serving

Ingredients

• 2 14- oz cans sweetened condensed milk
• 2 7.5 oz cans media crema/table cream {creme de leite} found in the Latin foods aisle*
• 1 1/2 cans use either of the previous cans to measure passion fruit concentrate**

Instructions

• Place all ingredients in a blender and blend until smooth (make sure to scrape down sides and bottom of blender to make sure sweetened condensed milk doesn’t get stuck on the bottom).  Pour into a bowl, or small individual serving dishes and chill for at least 4-6 hours, but preferably overnight.

Notes

• Brazilian “Creme de Leite” is sold as “Media Crema” or “Table Cream” in the US, and can generally easily be found in the Latin foods aisle of the grocery store, often near the Latin sweetened condensed milk.  If for some reason you are unable to find it at your grocery store, a Latin foods store should have it. I just used heavy cream and it worked great.
• You may be able to find 100% passion fruit concentrate in the frozen juice section of the grocery store, or in the Latin foods aisle.  If you have a Latin market nearby, that’s where I usually find it.  Otherwise, you may also 
•  Don’t be confused by the size listed for the cans, one is measured by weight, and the other by volume.  the 2 cans are about the same size.
• Feel free to halve the recipe for a small batch.

I heard this was a hit at Sunday Soups (made by Amy), so I made it tonight and indeed it was a hit. 

 

Easy Thai Chicken Curry Soup

from Salt & Lavender

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion chopped finely
• 1 teaspoon grated fresh ginger
• 3 cloves garlic minced
• 4 heaping tablespoons Thai red curry paste see note
• 4 cups chicken or vegetable broth
• 2 cups water
• Juice of 1 lime
• 3.5 ounces uncooked rice noodles see note
• 1 (13.5 ounce) can full fat coconut milk
• 2 cups shredded cooked chicken (I used rotisserie)
• Generous handful fresh basil torn
• Handful fresh cilantro chopped
• Chopped scallions to taste
• Salt & pepper to taste 
• Lime wedges for serving (optional)

Instructions

• Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
• Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
• Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
• Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes. 
• Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. 
• Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day). 

Notes

• To save on initial prep time, I prep while cooking e.g. start sautéing the onion while prepping the next steps, and then chop the herbs while the soup is simmering.
• Rice noodles come in a variety of brands and package sizes, so you don't have to be super precise with the weight as you may need to use only part of a package. I buy the thicker ones (3 mm) vs. the super fine ones that are almost like angel hair pasta. I like to buy Thai Kitchen's stir fry noodles when I can find them. 
• I used Thai Kitchen red curry paste. I find it to be more flavorful than spicy, but some brands of Thai curry paste are quite hot, so be sure to add less than suggested if that's the case and you don't want a spicy soup.

Soft Batch Double Chocolate Fudge Cookies

 From Baker By Nature

Soft Batch Double Chocolate Fudge Cookies

Ingredients

 

• 1 cup + 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• 2 and 1/2 tablespoons unsalted butter, cut into tiny cubes
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tablespoons whole milk, at room temperature
• 2 and 1/2 teaspoons vanilla extract
• Flaky sea salt, for sprinkling
• Extra chocolate chips, for decorating

Instructions

 

• Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
• In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. 
• In a large bowl whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined. 
• Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here! 
• Fold in the remaining chocolate chips, stirring until everything is just combined. 
• Scoop 1/4 cupfuls of the batter directly onto the prepared baking sheets, leaving room for spreading. 
• Bake, one tray at a time, for 15 minutes, or until the edges are set and the tops are dark and shiny.
• Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt. 
• Allow cookies to completely cool on the baking sheet for one hour before serving!