Wednesday, October 25, 2017

Chocolate Peanut Butter Overnight Oats


Ingredients

- Single serving -
  • 1/2 cup oats
  • 1/2 Tbsp Cocoa
  • 1/2 Tbsp chia seeds
  • 1 Tbsp Peanut butter
  • 1 tsp honey
  • pinch salt
  • 1/2 cup milk


Method

These can be made right in a 250 mL wide-mouse mason jar.  

Add the dry ingredients into the jar and give it a good stir.

Add the milk and honey to the jar and mix well.

Seal the jar and store in the fridge overnight (or at lease 4 hours).

Serve straight out of the mason jar for a quick, easy, and delicious breakfast!



Banana Peanut butter Overnight Oats


Ingredients

- Single serving -
  • 1/2 cup oats
  • 1/2 Tbsp chia seeds
  • 1 Tbsp Peanut butter
  • 1 tsp honey
  • pinch salt
  • 1/3 Banana
  • 1/2 cup milk

Method

These can be made right in a 250 mL wide-mouse mason jar.  

Add the dry ingredients into the jar and give it a good stir.
Add the banana by cutting thin slices.  Just dropping the pieces on top will be good enough.

Add the milk and honey to the jar and mix well.

Seal the jar and store in the fridge overnight (or at lease 4 hours).

Serve straight out of the mason jar for a quick, easy, and delicious breakfast!



Chocolate Protein Overnight Oats


Ingredients

- Single serving -
  • 1/2 cup oats
  • 2 Tbsp protein powder (chocolate works well)
  • 1/2 Tbsp chia seeds
  • 1/2 Tbsp cocoa powder
  • 1 tsp honey
  • pinch salt
  • 1/2 cup milk
- Husband serving -
  • 3/4 cup oats
  • 1/4 cup protein powder
  • 1 Tbsp chia seeds
  • 1 Tbsp cocoa powder
  • 1 tsp honey
  • pinch salt
  • 3/4 cup milk

Method

These can be made right in the mason jar. For the single serving, use a 250 mL wide-mouse mason jar.  The "husband" serving will need slightly larger jar - a small peanut butter jar works well.

Add the dry ingredients into the jar and give it a good stir.
* Stirring it a bit before adding the liquids may make it easier to mix.

Add the milk and honey to the jar and mix well.

Seal the jar and store in the fridge overnight (or at lease 4 hours).

Serve straight out of the mason jar for a quick, easy, and delicious breakfast - taste like chocolate oatmeal cookie!

Variations

Chocolate-Peanut Butter

  • add a spoon of natural peanut butter


Mocha

  • add a teaspoon of instant coffee, or a Tbsp of very strong coffee





Sunday, October 22, 2017

Brown Pudding



Ingredients

Pudding


  • 2 cups white sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 Tbsp apricot jam
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 3 Tbsp vinegar
  • pinch of salt
  • 2 cups milk

Sauce


  • 1 cup white sugar
  • 1 cup water
  • 2 cups milk
  • 1/2 cup (1 stick) butter or margarine
  • 2 tsp vanilla

Method

Preheat oven to 350F.

Pudding

Cream the eggs and the sugar together in a large mixing bowl.
Add the rest of the dry ingredients, the jam, and the vinegar to the bowl and spoon together.
Add the milk and mix.

Pour the mix into a 9"x13" buttered baking dish.
Bake for 60 minutes.

Sauce

Start the sauce after about 50 minutes.
Mix all ingredients together into a saucepan.
Bring to a boil and turn stove down to a simmer - stir frequently to prevent the milk from burning.

Putting it all together

Take the pudding out of the oven when done and poke a couple of holes into it with a fork.
Spoon the warm sauce over the pudding, letting it soak in.


Serve warm with ice cream (or plain).







Easy Crumble Fridge Fudge






Ingredients
  • 2 Packets of Tea Biscuits (600 grams) - Graham crackers can also be used
  • 1 1/2 cup Butter
  • 2 Eggs
  • 3 cups Icing Sugar
  • 2 Tbsp Cocoa
  • 1 tsp Vanilla



Method
Crush the tea biscuits until you have a mix of small bits and crumbs, pour into a large mixing bowl.

Mix the two eggs together in a small bowl and set aside

Cut the butter into smaller blocks and add to the crumbs, this will help it melt faster.

Heat the butter mix in the microwave until its fully melted.
Mix the melted butter into the crumbs with a spoon.  This will be similar to making a cookie crumb crust.
Add the eggs to the warm buttery-crumbs and mix it in with the spoon.

Add the flour and cocoa into the bowl, and mix with the spoon until the icing sugar is completely mixed in. Add the vanilla when the icing sugar is almost disolved.

Spoon the fudge into a buttered 9" x 13" baking pan.
Using the back of the spoon,  press the fudge down until smooth.


Chill in the fridge for at least two hours.

Cut into 1.5" x 1.5" blocks and enjoy