Think I really like Halloween on a Saturday. I love the colorful, energetic foot-traffic that finds its way to our door every year. A few blocks away, Older Son and his friends did a haunted house. How fun to have a group of younger teenage girls I directed there ring my doorbell a second time. One plopped herself on my stoop as if she’d known me forever–I’d never met them before–to tell me “all about the haunted house” in that bubbly, giggly way girls do! They made my night.
One day I’ll get back into a groove–lately all I do is school-related reports. Amazing the domino-effect created by one person’s good intentions. All the reports she sought to get done ahead of her maternity leave are already due for this school year–they just keep on coming. Very frustrating when one wants time to work on non-school-related endeavors.
So…in the interest of brevity, I’ll link you up with some of my latest go-to recipes. (Among the reasons I love oats and the internet!)
Over at bakerita.com, Rachel’s gluten-free banana bread (with chocolate chips and two minor tweaks by me) is absolutely delicious–moist and hearty every time! My tweaks: I replaced honey with brown sugar. (I rarely stock honey. We don’t use it, so it’s usually dried up whenever I go looking for it.) I also tried pumpkin in lieu of applesauce. That worked pretty well too, but I had to increase the baking time by 10-15 minutes. And this treat topped with a little Trader Joe’s almond butter? Breakfast is served!
Found this pumpkin chocolate chip cookie overnight oats this past Sunday morning. Simple and quick. Made it in a few minutes and gave it an hour in the fridge. This was more like a VERY yummy dessert, though I believe it’s meant for breakfast. Can I tell you how awesome it tasted over the pumpkin-banana bread (above) with a little shot of whipped cream? I’m sure vanilla Greek yogurt pairs nicely here as well. (BTW, I substituted brown sugar for the honey in this one too. Worked just fine.)
One more: cinnamon roll baked oatmeal. Easy. Quick. Elegant enough to serve at a brunch (or take to school for a holiday breakfast). My only change-up here was in the glaze. I LOVE cream-cheese glaze, so I searched for a simple one. (Yes, I found one, for cinnamon roll pancakes with cream-cheese frosting–my next venture. Sorry. I didn’t bookmark the site. That might not be a good thing, lol.)
Two more things I really liked about these recipes:
(1) each calls for staples that tend to be on-hand or easily obtained;
(2) each is gluten-free (but not necessarily CGF).
Do any of you have any go-to recipes to share?
Off to my next evaluation!
Have a wonderful day,