Sugar Coated Cranberries

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Cranberries covered in sugar are not only pleasant to look at, they taste good too!  Soaking them in simple syrup removes a bit of the tartness, and paired with sugar, it is the perfect combination of sweet and sour….win, win!

These beauties can be used as an elegant garnish on cakes, pies, or tarts.  They look enticing on a dessert table or placed on a charcuterie board.  The possibilities are only as limited as your imagination:).

They are so easy to make too!  Just a few simple ingredients!

Ingredients:

  • 1 cup granulated sugar (200 grams)
  • 1 cup water (236 grams)
  • 2 cups fresh cranberries (224 grams)
  • 1/2 cup decorating sugar Wilton Decorators Sugar (100 grams)*

Instructions:

In a small saucepan, add the granulated sugar and water.  Stir until combined.  Cook over medium heat just until sugar dissolves.  Do not boil the sugar water.  If the water is too hot, it will cause the cranberries to pop and split.

Remove the pan from the heat and add the cranberries.  At this point, I like to refrigerate the berries overnight or for at least eight hours.  This removes some of the tangy taste.  The cranberries are naturally going to float, so I place a small plate on top to help them sink into the syrup.  Cover with plastic wrap and place in the refrigerator until ready to dip in sugar.

**Strain the cranberries and place on a piece of parchment or wire rack to set for an hour.

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Add the cranberries to the decorating sugar in small batches.  Gently remove the covered berries from the sugar and place on a rack for another hour before using.

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*You can use granulated sugar too.  I just like the look of the sugar crystals.

**Save reserved simple syrup for drinks or to brush on cakes.

At this point, these dazzling sugar coated cranberries are ready to eat, garnish or give as a gift.

Coated cranberries can be stored for up to two days in an airtight container in the refrigerator.  Any longer than that and the berries will start to sweat and won’t be very pretty.

I hope you make these tasty treats, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Cranberry Meringue Tart

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This tangy tart is delicious and is going to be a wonderful new addition to your Thanksgiving dessert table.  It not only tastes good, it is visually appealing too…win, win!!

Although there are several components to this scrumptious dessert, trust me, it is worth every step!

Traditionally, curd is made by cooking citrus juice with sugar, eggs and butter until it becomes glossy and thick (lemon is the classic curd flavor).

When curd is being used as a filling, cornstarch is added as a thickening agent to ensure a firm texture.  However, because of it’s pectin rich skin and flesh, cranberry curd is made using the whole fruit.  They are so loaded with pectin (which forms a gel in the presence of sugar and acid) that the curd practically thickens itself!  This cranberry curd only needs 3 large egg yolks and 2 teaspoons of cornstarch to set up into a sliceable tart!!

Cranberry Curd Filling Ingredients:

  • 4 cups fresh cranberries
  • 1 1/4 cups granulated sugar (250 grams)
  • 1/2 cup orange juice (120 grams)
  • zest of one orange
  • 1/8 teaspoon fine kosher salt
  • 3 large egg yolks, room temperature (save egg whites for meringue)
  • 2 teaspoons cornstarch
  • 4 tablespoons softened unsalted butter, cubed (57 grams)

Instructions for Curd Filling:

Bring cranberries, sugar, water, zest and salt to boil in a medium saucepan over medium/high heat, stirring occasionally.  Adjust heat and maintain a gentle simmer.  Cover and cook until the cranberries burst and start to shrivel.  This takes about 10 minutes.

While the cranberries are cooking, whisk the egg yolks and cornstarch together in a small bowl until smooth.  Place the ramekin (or small bowl) in a slightly larger bowl filled with warm water.  This helps to slightly warm (not cook) the yolks so they don’t curdle when you put them in the hot cranberry mixture.

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Transfer the hot cranberry mixture and egg yolk mixture to a food processor until smooth (about 1 minute).  Scrape down sides as needed.

Add softened butter and process for another 30 seconds. Strain curd through a fine sieve (this will make the curd so silky smooth!).  Set aside while you make the crust.

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Let’s get started with the nutty, buttery almond crust.

Ingredients for crust:

  • 1 cup almond flour (112 grams)
  • 1/2 cup cornstarch (64 grams)
  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon fine kosher salt
  • 6 tablespoons unsalted butter, melted and cooled (85 grams)
  • 3/4 teaspoon almond extract

Instructions for crust:

Heat oven to 350 degrees Fahrenheit.

Whisk the flour, cornstarch, sugar and salt in a bowl until combined.  Add the cooled melted butter and almond extract and stir until uniform dough forms.

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Press dough evenly over the bottom and up the sides of an 8″ or 9″ tart pan.  Refrigerate for 20 minutes.

Place pan with chilled dough on a baking sheet and bake for 20 minutes until crust is golden brown, rotating half way through baking process.

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Remove crust from the oven.

While crust is cooling, make meringue topping:).

Meringue ingredients:

3 large egg whites

1/4 teaspoon cream of tartar

1/4 cup fine granulated sugar (50 grams)

Instructions for Meringue:

Make sure mixing bowl and whisk beater are clean and free from any grease.

Whip the egg whites until they are foamy.  Add the cream of tartar and continue to mix on medium speed.  Add sugar, 1 tablespoon at a time until smooth and glossy.  Increase speed and mix until stiff peaks form.  Don’t overmix or your meringue will be dry.

Place strained cranberry curd in slightly cooled crust and top with meringue.

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Place in 350 degree oven for 15 minutes.

Remove from oven and cool completely before serving.  Enjoy!!

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I hope you make this delicious “Queen of Tarts”, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your beautiful creations!!

Cinnamon Swirl Bread

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I have been making this quick bread for as long as I can remember. This recipe can be made into large bakery style muffins too! Either way, you will satisfied with the outcome of this scrumptious treat.

You can serve this delectable bread as an after dinner treat, or enjoy it for breakfast with a cup of coffee or tea.

Ingredients:

  • 2 cups all-purpose flour (240 grams)
  • 1 1/2 cup granulated sugar, divided (300 grams)
  • 1 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk (240 grams), room temperature
  • 1 large egg, room temperature
  • 1/4 cup coconut oil
  • 1/2 tablespoon pure vanilla
  • 1 tablespoon cinnamon (8 grams)

Instructions:

  • Preheat oven to 350 degrees. Line a 9×5″ loaf pan with parchment paper. Set aside.
  • In a mixing bowl, whisk together the flour, 1 cup of the sugar (200 grams), baking soda and salt.
  • In a separate bowl, combine the buttermilk, egg and oil.
  • Mix the wet ingredients into the dry ingredients just until combined. Batter will be slightly lumpy.
  • In a small bowl, combine the remaining 1/2 cup of sugar (100 grams) with the cinnamon.
  • Spread 1/2 of the batter into the bottom of the loaf pan. Sprinkle 1/2 of the cinnamon sugar mixture over the top of the batter.
  • Layer on the remaining batter over the cinnamon mixture. Sprinkle the remaining cinnamon mixture over the top of the batter.
  • Using a knife, cut through the batter to swirl.
  • Bake at 350 degrees for 45-50 minutes. Test with a toothpick. The toothpick should come out clean and crumb free. Let the bread cool for 10 minutes in the pan. Using the overhanging parchment paper, lift the bread out of the pan.  Place on cooling rack and cool completely. 
  • Enjoy!
  • I hope you make this scrumptious quick bread, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Pumpkin Whoopie Pies

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Who was the originator of the Whoopie Pie?

No one is quite sure where whoopie pies originated.  At least four states, (Maine, New Hampshire, Massachusetts, and Pennsylvania) lay claim to the yummy tidbit.

Some say it was invented by Amish wives, using scraps of cake batter and leftover frosting.  According to legend, the name started when Amish men and children would shout, “Whoopie!”, when these treats were found in their lunch box. 

The first known commercially produced whoopie pies were sold by Labadie’s Bakery in Lewiston, Maine, home of the Farmer’s Almanac, in 1925 (some say 1918).

Maine is also notable for officially acknowledging the third Saturday in June official “Whoopie Pie Day”.  That’s my kind of day:)!!  This day is set aside to celebrate these sweet treats, which happens to be the official state treat…yumm!!

Although it is still a mystery where whoopie pies came from, one thing is clear; you can easily make your own, no matter where you live.

I’ve made chocolate and red velvet whoopie pies in the past.  Both are equally amazing, and I promise these pumpkin whoopie pies are exquisite too!!!

Ingredients for Pumpkin Whoopie Pies (makes 1 dozen)

  • 1 cup brown sugar (170 grams)
  • 1/2 cup vegetable oil (110 grams)
  • 3/4 cup canned pumpkin (180 grams)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (210 grams)
  • 1/2 teaspoon fine kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves

Instructions for Whoopie Pies:

Heat oven to 350° Farenheit.  Line baking sheet with a silicone pad or nonstick parchment paper.

Whisk brown sugar, vegetable oil, canned pumpkin, egg, and extract in a large mixing bowl.

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In a separate bowl, stir the dry ingredients together until combined.

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Add the dry ingredients to the wet batter and mix until completely combined.

Place batter onto prepared baking sheet using a medium sized scoop (or spoon).  

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This recipe makes 24 cakes (12 whoopie pies).  I baked 12 on a baking sheet, and did this twice.

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Bake for 10-12 minutes.  Remove from oven and cool completely before filling with cream cheese icing (see recipe below).

Cream Cheese Filling Ingredients:

1/2 cup cream cheese (120 grams)
6 tablespoons unsalted butter, softened (85 grams)
1/2 teaspoon pure vanilla extract
1 1/2 cups sifted powdered sugar (180 grams)

Directions:
Using a mixer, beat together cream cheese, butter, and vanilla extract at medium speed. Switch to low speed and gradually mix in powdered sugar until combined, then switch to high speed and beat until light and fluffy.

Pipe filling on one of the cakes and top with another cake.  Gently press together.  These whoopie pies are soooo delicious!  They can be eaten immediately or you can store them in an airtight container in the refrigerator.

I hope you make these delectable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see photos of your confections!

 

 

 

 

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Pumpkin Buttermilk Pancakes

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I love all the seasons.  Winter, Spring, Summer, and Fall, but I have to say that I absolutely adore Fall!  The beautiful changing colors of the leaves on the trees, and watching them swirl and twirl to the ground.  Pumpkin lattes, trips to the pumkin patch with our grandchildren, carving pumpkins, the scent of cinnamon, nutmeg and other aromatic spices!  Yes!!  I. Love. Fall.

Tweaking my buttermilk pancake recipe, I made these pumpkin buttermilk pancakes for breakfast this morning.  I think pancakes are one of my favorite breakfast choices (I have a few favorites).

I hope you try these fluffy and light pancakes.  They have maple syrup in the batter, and I recommend pouring some on top too!  Maple syrup and pumpkin go together like peanut butter and jelly.  Yummm!!

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Pancake Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 2 tablespoons brown sugar (28 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1 cup buttermilk (240 grams)
  • 1 cup pumpkin puree (120 grams)
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 tsp. pure vanilla extract
  • 3 tablespoons unsalted butter, melted (43 grams)

Instructions:

Whisk, first, six (dry) ingredients together in a large bowl.

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Whisk together buttermilk, egg, maple syrup, vanilla and melted butter in measuring cup or bowl.

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Add wet ingredients along with the pumpkin puree to the dry ingredients.  Mix until incorporated.  Don’t overmix!

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Heat skillet or nonstick pan over medium/high heat.  Add butter or oil and allow to heat.  Lower heat to medium.  Add 1/4 cup of the batter to the pan and allow the pancakes to cook until golden in color (the pancakes will bubble as they cook).  Flip pancakes and allow to cook for another minute.  Remove from pan and place on a platter.  Place in a warm oven (170° F) to keep warm until all the pancakes are cooked.

Serve while warm with butter, maple syrup, and toasted pepitas (or your topping of choice).  Enjoy!!

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I hope you make these delicious pancakes, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

 

Cinnamon Crunch Croissant Cereal

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Earlier this summer I made pancake cereal with little teeny tiny pancakes.  Then there was the miniature oatmeal chocolate chip cereal.  Now, let me introduce you to these adorable miniscule croissants.

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Look how cute!

When I saw this recipe by @chefsteps, I knew immediately that I had to make this!  

These were made with store bought dough.  I purchased croissant dough that comes in a sheet form.

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As I read through the recipe, it called for a dehydrator to make the tasty little cereal extra crispy.  Because I don’t own dehydrator (and didn’t plan on purchasing one anytime soon), I decided to go ahead and make the adorable little croissants, and then dry them in the oven on a low heat.  It worked like a charm:).

After making mini pancake cereal, and mini cookie cereal, I was excited to add these little cuties to my répertoire!

Ingredients:

1 tube of croissant dough

Ingredients for  cinnamon sugar water:

  • 1/2 cup water (100 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 cinnamon sticks (crushed)

Instructions for cinnamon water:

Crush the cinnamon sticks with a meat mallot, rolling pin, or the back of a small saucepan.  Place them in a saucepan with the water and sugar.  Heat just until the water boils, stirring to dissolve the sugar.  Once it comes to a boil, remove from heat and set aside to cool.  After the mixture cools, place it in a spray bottle.  This will be used to spray on the croissants after the first bake.  I recommend using a very fine sieve to remove all the cinnamon bits.  Any pieces of cinnamon will clog the spray bottle.  

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Ingredients for egg wash:

  • 1 egg + 1 egg yolk
  • pinch of kosher salt
  • 1 1/2 tablespoons water (22 grams)

Whisk together the egg, egg yolk, salt and water.  Strain this to make it smoothe.  This will make the egg wash. This will be gently brushed on the croissants before the first bake.  Set aside until ready to use.

Preheat oven to 375° F.  Line baking pan(s) with parchment paper.  I used two because I couldn’t get them all on one:).

Open dough and lay flat on lightly floured work surface.  Using a sharp knife or pizza cutter, cut strips that are 2 1/4″ long x 1″ wide.  Cut each rectangle into two triangles.  Cut a small slit at the bottom of the triangle.  This will help it to keep the classic croissant shape. 

IMG_8327IMG_8328IMG_8341 Roll the wide end to meet the pointed end.  Place the croissants on the prepared baking sheet.  Repeat until all the croissants are rolled.  Refrigerate the croissants for 20 minutes.  This helps them keep their shape while brushing on the egg wash.

After refrigerating the dough, gently brush the egg wash over the entire croissant.  Once the croissants are completely coated with egg wash bake them in the preheated 375° oven and bake for 15 minutes.  They should be a dark golden brown.

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Remove the croissants from the oven and liberally spray them with the cinnamon sugar.  Be sure to spray all the sides.

Place croissants back in the oven for 5 minutes.  This will set the glaze.  If you want a crispier cereal, turn your oven to 170° F.  Once the oven reaches this temperature, turn the oven off and place the croissants in the oven for an hour.

Place cooled cereal in an airtight container or enjoy right away.  I drizzled my cereal with honey and fresh strawberries, but any fruit (or none at all) would be fine.

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I hope you make this fun and delicious cereal, and if you do please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures.

Enjoy!!

 

 

 

 

 

 

Iced Caramel Coffee & Coffee Donut Treat

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I have to honest with you.  I love to drink my coffee black, absolutely no creamers, milks or sugar.  But I have to tell you this iced coffee is so enjoyable and fit for a Queen (or King)!!

There are a lot of components to this exquisite treat, but trust me, it is sooo worth it!  You can use regular ice cubes if you would like, but trust me, making them with coffee is the way to go!!  It enhances the flavor and takes it to another level of delightfulness!

You can use store bought chocolate sauce and caramel sauce, but if you would like to make homemade, I have attached a link to my both of my homemade sauces in the recipe ingredients:).

Coffee Ice Cubes:

  1. Pour cold coffee into ice cube trays and freeze overnight.  Store in the freezer until ready to use.

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Ingredients For One Iced Coffee:

  • 5 ounces cold brewed coffee
  • Coffee Ice Cubes
  • 2 tablespoons chocolate sauce (to drizzle down the inside of the glass) Chocolate Sauce
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons salted caramel sauce (divided) Espresso Salted Caramel Macarons
  • 3 tablespoons almond milk (or regular cream/milk)
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon espresso sugar for the rim  (optional)
  • whipped cream* (you can use store bought if you would like)
  • Mini chocolate glazed doughnuts 

Instructions For One Iced Coffee:

In a large measuring cup (or pourable container) mix together the coffee, sweetened condensed milk, 1 tablespoon of the salted caramel sauce, almond milk and vanilla. Stir until combined and smooth.

Dip top of glass into the other tablespoon of caramel sauce and then roll in the espresso sugar.

Drizzle the chocolate sauce down the insides of the glass.  Place a few coffee iced cubes in the glass.  Fill the glass with coffee and milk mixture.  Top with *whipped cream, and drizzle with more caramel sauce (optional).  Place a straw in the glass and a doughnut on the straw.  This is such a fun (and delicious) treat!!

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Look at how enjoyable this is!!

*Whipped Cream Ingredients:

  • 1 cup heavy whipping cream (240 grams)
  • 1/4 cup confectioners” sugar (30 grams)
  • 1 teaspoon pure vanilla

Instructions for Whipped Cream:

Chill mixing bowl and whisk in freezer for 10 minutes.

Add whipping cream, confectioners’ sugar, and vanilla in chilled mixing bowl.  Mix on low speed for 30 seconds until incorporated.  Increase speed to medium/high and continue whipping until light peaks form.  I like to put my whipped cream in a piping bag with a large star tip to pipe on top of the coffee, but you can certainly spoon it on if you would like:).

This iced coffee would taste delicious on it’s own, and the coffee doughnuts would be amazing on their own.  But honestly, the two of them together is downright delectable!!

I hope you make this tasty treat!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!

 

This was inspired by Teighan’s Coconut Iced Coffee @halfbakedharvest

 

 

Mini Coffee Doughnuts

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I know a lot of people like to eat their doughnuts with a nice tall glass of cold milk.  I’m one of those people, but sometimes I like to eat my doughnut with a cup of hot black coffee.

These doughnuts give you a the best of both worlds by adding instant coffee to the  dough.  This gives a subtle taste of brew that’s quite pleasant, even if you’re not a coffee lover.

Ingredients:

  • 2 tablespoons (24 grams) plus 1 teaspoon (4 grams) active dry yeast 
  • 1 cup whole milk (240 grams), heated to 105-110°
  • 2 1/2 cups bread flour (340 grams)
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks, room temperature
  • 2 tablespoons granulated sugar (25 grams)
  • 1/2 teaspoon fine kosher salt
  • 4 tablespoons unsalted butter, room temperature (57 grams)
  • 1 tablespoon instant coffee (3 grams)*
  •  Peanut oil (for frying)

*These doughnuts can be made without the instant coffee and can be cut with a regular size doughnut cutter.

Instructions:

In a medium saucepan, heat the milk until warm (do not boil).  Heat to 105-110° F.

In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast.  Add 3/4 cup of the flour and stir.  Cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk.  Add the rested flour/yeast mixture along with the vanilla and egg yolks.  Mix on low until the ingredients are incorporated and the dough is smooth (about 30 seconds).   Add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about 30 seconds.
Remove the paddle attachment from the mixer, and switch to the dough hook.  Add the remaining flour, 1/4 cup at a time, and the instant coffee.
Knead the dough on a medium speed until it completely pulls away from the bowl and is smooth and not too sticky (about 1 minute).  The dough will be very soft, but not so sticky that you can’t roll it out.  Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour.  After an hour has passed, gently press down on the dough to remove any air bubbles.  At this point you can roll out the dough (or chill the dough, covered, for up 24 hours).
When you are ready to roll out the dough, line 2 baking sheets with parchment and lightly dust with flour.  Lightly flour your work surface and roll out the dough to a 1/2-3/4 inch thickness.  Using doughnut or cookie cutters, cut out 2 to 2 1/2-inch-diameter rounds. Cut out a small hole in the middle using the end of a pastry tip (or any other item you have that is about 3/4-1 inch).
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Arrange the doughnuts on the prepared baking sheet, leaving a couple of inches between them.  Cover loosely with plastic wrap or linen towel, and let them rise in a warm place until almost doubled in size, about 15 to 20 minutes.
In a heavy-bottomed pot or deep fryer, heat at least 2 inches of oil until a thermometer registers 350° F.  Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil.  Cook until light golden brown, 1 to 2 minutes per side.  When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches.

Chocolate Glaze for Doughnuts:

  • 1 cup confectioners’ sugar (120 grams)
  • 3-5 tablespoons milk
  • 1 tablespoon brewed coffee (optional)
  • 4 ounces semi-sweet chocolate, melted (113 grams)

Glaze Instructions:

Melt the chocolate in the microwave (per chocolate instructions), or in a double boiler.  If you don’t have a double boiler, simply place the chocolate in a heatproof bowl over simmering, not boiling water.  Stir until the chocolate has melted and is smooth.

In a bowl mix together the powdered sugar, milk, coffee (optional) and vanilla until smooth.  Whisk in the melted chocolate until smooth.

 

Let the doughnuts cool slightly before glazing.  Dip the top of the doughnut into the glaze.  Sprinkle with jimmies (optional).  Enjoy, with a cold glass of milk, a hot cup of coffee, or with a glass of iced coffee (check out my Iced Coffee and doughnut post).

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Look at how enjoyable this is!!

Enjoy!!
I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!!

 

 

Chocolate Sauce

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This homemade chocolate sauce is so easy to make (not to mention delicious)!  It’s delish as a topping for ice cream, cakes, cookies, just about anything your heart desires!!

This tastes so much better than the store bought stuff, AND you made it yourself.  Win, win!!

Ingredients

  • 1/2 cup unsweetened cocoa powder (56 grams)
  • 1 cup granulated sugar (200 grams)
  • 1/8 teaspoon fine kosher salt
  • 3/4 cups milk (180 grams)
  • 1 tablespoon unsalted butter (14 grams)
  • 1 1/2 teaspoons pure vanilla (7 grams)

Instructions

In a medium saucepan, whisk together the cocoa and sugar until all lumps are removed.  Add the salt and milk and bring to a boil over medium heat (stirring constantly).
Reduce to a simmer and simmer over a low heat for about 10 minutes (stirring constantly), and then remove from heat.  Stir in the butter and vanilla the and let sauce come to room temperature.  Pour into a glass jar and refrigerate until needed.  Reheat for about 10-15 seconds in the microwave or in a hot water bath.  Enjoy!
I hope you make this, and if you do, please tag me on Instagram @goodeatsbymimi.   I would love to hear from you and see your pictures:)!

Oatmeal Chocolate Chip Cookie Cereal

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We are having cookies for breakfast!  Yup, that’s right, cookies.  Not just any old cookie either.  We are having oatmeal chocolate chip cookies…yummmm!!   Cookies and milk:).

Okay, okay, it’s actually cereal, but it is de-li-cious!!!  It’s not super sweet.  Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!

When my kid’s were little I didn’t like going down the cereal aisle in the grocery store.  My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!).  I used to call it “junky” cereal.  Sometimes I would let them pick out a box and they could have it occasionally as a treat:).

Making mini versions of my favorite food and turning them into cereal is fun!  Remember the mini pancakes I posted a couple of weeks ago?  You’ve heard of thinking outside the box?  Well, I’ve been “baking” outside the box:).

I used healthier ingredients in this cereal.  If you don’t like the taste of coconut, use refined coconut oil.  The oil helps to keep the cookies from spreading.  They will hold their “cookie” shape.   I used 1 large egg,  but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan.  You can use mini semi-sweet chocolate chips,  or they can be omitted altogether.  I’m a total chocolate lover, so that’s not even an option!!  I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.

Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays).  I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference.  Wrap in plastic wrap or parchment.  Chill for about 5 minutes in the freezer.  The chilling helps with the cutting and shaping process.

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Cut into 1/2 sections

You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet.  You could get your children to help.  It would make the process go much faster:)!

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Bake them for 7-9 minutes (350° farenheit).

Allow the cereal to completely cool on the trays and store in an airtight container.  I make mine the night before, and they are ready to enjoy first thing in the morning.

Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).

This cereal can be enjoyed on their own or as a snack too!

Ingredients:

  • 1/2 cup refined coconut oil (110 grams)
  • 1/8 cup coconut or granulated sugar (25 grams)
  • 1/4 cup dark brown sugar (57 grams)
  • 1 teaspoon pure vanilla
  • 1 large egg (or 1 tablespoon flaxseed)
  • 1 1/4 cups whole wheat or all-purpose flour (160 grams)
  • 3/4 cup gluten free old fashioned rolled oats (61 grams)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup mini semi-sweet or sugar free chocolate chips (130 grams)

Instructions:

Whisk the flour, oatmeal, baking soda and salt together in a small bowl.  Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes).  Scraping the bowl and beaters as needed.  Add the egg and mix well.   Add the flour/oatmeal mixture and mix until combined.  Stir in the mini chocolate chips.

Divide the dough into 4 portions.  Place on a piece of plastic wrap or parchment.   Roll into 12″ long logs (1″ in circumference).  Wrap and place it in the freezer to chill for about 5 minutes. You just need the dough to firm up a bit so it is easier to form into mini cookies:).
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove the logs from the freezer, and using a sharp knife, slice the dough into 1/2″ slices.  You can  place the rounds of dough on the prepared baking sheets, or you can roll the sliced cookie dough to make a small balls and place them on the baking sheet.
Bake for 7-9  minutes.  Allow the cookies to cool completely before storing them in an airtight container.   Eat them with milk or by the handful.  Yummy!
I hope you make this delicious cereal (snack).  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures!
This recipe was inspired by Tieghan @halfbakedharvest