Cinnamon Oatmeal Coffee Cake

By: The Food Hunter

I recently made this delicious Cinnamon Oatmeal Coffee Cake. It's loaded with cinnamon and oats and pairs perfectly with a freshly brewed cup of coffee or tea. Enjoy it for breakfast or anytime you are craving a sweet nutritious snack.

Cinnamon Oatmeal Coffee Cake

For the cake
1 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
2 large eggs
3/4 cup Bob's Red Mill old-fashioned rolled oats

Preheat oven to 350 F. Line an 8 inch square pan with parchment paper and spray with cooking spray.

In a large bowl, whisk together the flour, sugar, baking powder, oats and salt.

Beat the butter and brown sugar until light and fluffy. Add the eggs, and vanilla, beat until combined. Add the flour mixture and mix until just combined.

Spread half of the mixture into the pan. Sprinkle with the cinnamon sugar and top with the rest of the batter. Distribute the pecan mixture evenly over the cake. Place the pan in the oven and cook for 40 minutes. 

For the cinnamon sugar
1 1/2 teaspoon light brown sugar
2 teaspoon sugar
1/2 teaspoon ground cinnamon

Mix all the ingredients in a small bowl and set aside.

For the pecan topping
1/2 cup sugar
1/3 cup of chopped pecans
1 teaspoon ground cinnamon

Mix all the ingredients in a small bowl and set aside. 

Sweet Potato Banana Bread

 By: The Food Hunter

I am sharing this delicious protein-packed banana bread created by DOLE®.  If you are looking for a low-fat healthy snacking option this is it.  Made with both sweet potatoes and bananas this is a fantastic and filing option for breakfast.  

 

Sweet Potato Banana Bread

recipe created by DOLE®

Ingredients
    •    Nonstick cooking spray
    •    1 medium DOLE® Sweet Potato
    •    1½ cups white whole wheat flour
    •    2 teaspoons ground cinnamon
    •    1 teaspoon baking powder
    •    1 teaspoon baking soda
    •    ½ teaspoon kosher salt
    •    2 very ripe DOLE® Bananas, peeled
    •    2 large eggs
    •    ½ cup unsweetened oat milk
    •    ⅓ cup maple syrup
    •    ¼ cup natural buttery spread with olive oil, melted and cooled slightly
    •    1 cup chopped walnuts
Directions

1. Preheat oven to 350°F; spray a 9 x 5-inch loaf pan with nonstick cooking spray.
   
2. Poke potato on all sides with a fork; heat in a large microwave-safe bowl in microwave oven on high 7 to 10 minutes or until very tender. 
3. Cool potato 20 minutes and peel.
4.  Whisk flour, cinnamon, baking powder, baking soda and salt in a medium bowl. 
5. Mash bananas and potato with the back of a fork in same large bowl; whisk in eggs, milk, syrup and buttery spread. 
6. Fold in flour mixture and ¾ cup walnut just until combined; pour into prepared pan and sprinkle with remaining ¼ cup walnuts. 
7. Bake 1 hour or until toothpick inserted in center comes out with a few crumbs and top is golden brown.
8. Cool bread in pan on wire rack 10 minutes; run a small knife around edge of pan to loosen and remove bread from pan. Cool bread completely on wire rack.
9.  Cut bread lengthwise in half, then crosswise into 10 (1-inch-thick) slices. Makes 20 slices.

Heart Healthy Blueberry Oat Pie

 By: The Food Hunter

February is American Heart Month, and thanks to their soluble fiber content oats are consistently recommended by doctors and dietitians as a heart-healthy meal or snack. Eaten regularly oats can help manage cholesterol, an important element to reducing your risk of cardiovascular disease.

However, oats aren't just for breakfast. The recipe below combines oats and whole wheat flour to produce a pie crust that is not only simple to make but also somewhat healthy. When it comes to oats my top choice is Bob's Red Mill Organic Rolled Oats.

Heart Healthy Blueberry Oat Pie
2 1/2 cups Bob's Red Mill rolled oats
1 Tbs orange zest
1 1/2 cups Bob's Red Mill whole wheat flour
3/4 cup brown sugar, packed
1/4 tsp salt
2 sticks butter, cubed & cold
3 cups blueberries, fresh or frozen
1/2 cup sugar
1/4 cup water
4 tsp cornstarch

In a medium pot, bring the berries, sugar, and water to a boil, simmer until berries are tender. Whisk the cornstarch with a few tablespoons of water in a cup, until the lumps are gone. Then whisk the mixture into the berries. Stir frequently until it thickens. Remove from heat and refrigerate until cold.

In a large bowl, combine the oats, flour, sugar, zest and salt. Cut in the butter, using a pastry blender or fork, until it resembles small crumbs.

Press half of the oat mixture into a pie dish. Pour the cold berry mixture over top and sprinkle with the rest of the oat mixture. Bake for 45 minutes at 350F, until the top is golden brown. Let cool before cutting.

Valentine's Day Essentials

By: The Food Hunter

Whether you’re enjoying a quiet evening in front of the television or sharing a romantic meal with that special someone, a bottle of wine or bubbly should be an essential ingredient to your Valentine's Day celebration. I would love to recommend the follow:

 Valdo Numero 10 Valdobbiadene Prosecco Superiore DOCG (SRP $ 30.00)

This wine celebrates the endless love story between the Bolla family and the Valdobbiadene region, a romantic homage to Glera grapes and the potential of Valdobbiadene terroir.
The delicate and refined bubbles are a perfect match with various culinary delights, from hard cheeses to sushi and baked seafood. Its great finesse and creamy mouthfeel make it perfect even for a luscious dessert.

Villa Maria Private Bin Pinot Noir 2020 (SRP: $19)

This wine is fruit forward and elegant, with floral notes of crushed violets on the nose, and rich flavors of cherry, cranberry and red fruits on the palate. Try it with a tart chocolate mousse or dark chocolate cake.

Ferrari Rosé (SRP: $36.45)

This Valentine's Day, indulge in this elegant and refined rose. Ferrari embodies hints of wild strawberries and redcurrants. On the palate, it's fresh and fruity, with a touch of mellowness. This bottle is certain to make the holiday extra special. To end the evening on a high note, serve with raspberry hazelnut dark chocolate truffles.

Tiff’s Treats: Red Velvet Cookies

 By: The Food Hunter

It’s nearly Valentine’s Day, and you can’t go wrong with home-baked treats. This year I’d like to suggest making Red Velvet Cookies for that special someone in your life.  This recipe from Tiff’s Treat's new book: It’s Not Just Cookies: Stories + Recipes from the Tiff’s Treats Kitchen is an easy-to-make and delicious way to celebrate your significant other.

These decadent, chocolatey cookies have a festive red hue and they are perfect for gifting or enjoying together during a romantic evening at home.

Tiff’s Treats: Red Velvet Cookies

Prep Time: 10 Minutes

Bake Time: 10 To 12 Minutes

Makes 2 1/ 2 Dozen Cookies

 

Ingredients:

·        1 1/ 8 cups (2 1/4 sticks) salted butter, softened

·        3 ounces cream cheese

·        2 tablespoons sour cream

·        1 cup granulated white sugar

·        5/ 8 cup firmly packed light brown sugar

·        2 large eggs

·        2 teaspoons pure vanilla extract

·        1 1/ 2 teaspoons salt

·        1/ 2 teaspoon baking soda

·        1/ 2 tablespoon red food coloring

·        1 1/ 2 tablespoons distilled white vinegar

·        2 1/ 3 cups all-purpose flour

·        1/4 cup HERSHEY’S Special Dark Dutch Cocoa

·        1 cup powdered sugar

·         

 

Preparation:

·        Preheat the oven to 375 degrees.

·        In a large mixing bowl, cream the butter, cream cheese, sour cream, white sugar, and brown sugar together using a hand/electric mixer on medium speed until the mixture is smooth.

·        Add the eggs, vanilla, salt, baking soda, red food coloring, and distilled white vinegar to the butter mixture. Mix on medium speed until the ingredients are incorporated and smooth.

·        Add the flour and cocoa. Mix on low speed until the flour is no longer loose, then on medium speed until the flour is fully incorporated.

·        Line a cookie sheet with parchment paper. Using a medium-sized cookie scooper, scoop the cookie dough (approximately 2 tablespoons each) onto the cookie sheet, placing the scoops at least 2 inches apart.

·        Bake for 10 to 12 minutes, until the tops and edges are set.

·        Slide the parchment paper with cookies off the cookie sheet and directly onto the counter for cooling. (If not using parchment paper, let the cookies sit for 1 minute and then remove them to cool on the counter or a wire rack.)

·        Before serving, sprinkle powdered sugar onto the cookies after they have cooled.

Leek & Butterbean Soup with Rosemary Croutons

By: The Food Hunter

When I saw this soup posted on Joe Woodhouse's Instagram I knew I would be making it soon. Woodhouse is the author of Your Daily Veg, a delicious compilation of vegetable dishes. I was able to track down the full recipe on British Leeks, and after a quick trip to the grocery, I set out to give it a try. 

The soup was incredible and came together in mere minutes. I will be adding this to my winter warmer dinner rotation going forward.

Leek & ButterBean Soup with Rosemary Croutons  

(adapted from Joe Woodhouse)

Serves 2

300g sourdough bread, cut into 3cm cubes
60g or 4 tbsp olive oil
5 stalks of rosemary
1/2 red onion, roughly diced
1-2 large leeks, whites sliced into 1-2cm rounds
2 cups stock
1 can butterbeans, drained
1-2 tbsps cider vinegar
Sea salt flakes and black pepper

Set the oven to 220C/200C Fan /Gas 7. Place a large oven tray in the oven to heat. Toss the bread in 4tbsp of oil and a good pinch of salt in a large mixing bowl. Coat well. Remove the tray from the oven and spread out the oiled bread evenly. Add the rosemary to the mixing bowl and cover in any remaining oil. Return the tray to the oven for 15 minutes. Then give the tray a shake and rotate 180 degrees in the oven, cook for a further 10 minutes. Add the rosemary and cook for a final 5 minutes.

Meanwhile in a pan that will fit everything heat 2tbsp oil over a medium heat. Add the onion and cook for 5 minutes. Add in the leeks and stir to combine. Cook for a further 2 minutes. Then add the stock and beans, bring to a simmer. Once the leeks are tender check the seasoning and add salt and the vinegar to your taste.

Remove the croutons from the oven. The croutons should be crisp and browned. Once cool enough to handle pull the rosemary leaves from the branches and crumble between your fingers over the croutons. Mix to combine and place on a serving dish.

Once ready to serve stir through the parsley and either portion into individual bowls or serve the pan at the table for everyone to get stuck into.