Baked Berry and Coconut Oatmeal

A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
Baked Berry and Coconut Oatmeal
Print Recipe
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
    Baked Berry and Coconut Oatmeal
    Print Recipe
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350°F.
      2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
      3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
      4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
      5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
      6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
      Recipe Notes

      -Use almond milk or other milk substitutes in place of the 2% milk if desired.

      -Add a scoop of vanilla protein powder if you want more protein.

      -The individual brownie pan is perfect for meal prep baked oatmeal squares.

      -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

      -Allow frozen squares to thaw before warming gently in the microwave.

       

      Lemon Cream Mini Pavlovas

      Lemon Cream Mini Pavlovas
      Print Recipe
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Lemon Cream Mini Pavlovas
        Print Recipe
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Ingredients
          Mini Pavlovas
          Lemon Cream
          Servings: people
          Instructions
          Mini Pavlovas
          1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
          2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
          3. Add vanilla and whip to combine.
          4. Sift cornstarch over the meringue and fold to combine.
          5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
          6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
          7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
          Lemon Cream
          1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
          2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
          3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
          Recipe Notes

          -Using egg whites at room temperature will result in more volume.

          -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

          Graveyard Brownie Bites

          Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
          Graveyard Brownie Bites
          Print Recipe
            Servings Prep Time
            36 mini brownies 60-80 minutes
            Cook Time Passive Time
            12 minutes 60 minutes
            Servings Prep Time
            36 mini brownies 60-80 minutes
            Cook Time Passive Time
            12 minutes 60 minutes
            Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
            Graveyard Brownie Bites
            Print Recipe
              Servings Prep Time
              36 mini brownies 60-80 minutes
              Cook Time Passive Time
              12 minutes 60 minutes
              Servings Prep Time
              36 mini brownies 60-80 minutes
              Cook Time Passive Time
              12 minutes 60 minutes
              Ingredients
              Servings: mini brownies
              Instructions
              1. Preheat oven to 350°F.
              2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
              3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
              4. Whisk in the sugar, eggs, and vanilla until fully combined.
              5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
              6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
              7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
              8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
              9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
              10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
              11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
              12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
              13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
              14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
              Recipe Notes

              - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

              Parsnip Spice Cake

              Parsnip Spice Cake
              Print Recipe
                Servings
                16-18
                Servings
                16-18
                Parsnip Spice Cake
                Print Recipe
                  Servings
                  16-18
                  Servings
                  16-18
                  Ingredients
                  Cake
                  Simple Syrup
                  Cream Cheese Icing
                  Servings:
                  Instructions
                  Cake
                  1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
                  2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
                  3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
                  4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
                  5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
                  6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
                  Simple Syrup
                  1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
                  Cream Cheese Icing
                  1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

                  Whole Wheat Peach Streusel Muffins

                  Peach Streusel Muffins
                  Whole Wheat Peach Streusel Muffins
                  Print Recipe
                    Servings Prep Time
                    12 muffins 30 minutes
                    Cook Time
                    18-22 minutes
                    Servings Prep Time
                    12 muffins 30 minutes
                    Cook Time
                    18-22 minutes
                    Peach Streusel Muffins
                    Whole Wheat Peach Streusel Muffins
                    Print Recipe
                      Servings Prep Time
                      12 muffins 30 minutes
                      Cook Time
                      18-22 minutes
                      Servings Prep Time
                      12 muffins 30 minutes
                      Cook Time
                      18-22 minutes
                      Ingredients
                      Streusel Topping
                      Muffins
                      Servings: muffins
                      Instructions
                      Streusel Topping
                      1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
                      Muffins
                      1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
                      2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
                      3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
                      4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
                      5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
                      6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
                      7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
                      8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.