Mix & Match Oatmeal Breakfast Cookie Recipe – 4 flavors!

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These are my toddler’s new favorite breakfast! She thinks the idea of a cookie for breakfast is just about the most amazing thing Mommy has ever let her do!

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They whip up so quickly and are healthy and yummy. The base recipe, with no add ins, is only about 180 calories and has 11g of protein! The flavor options are limitless and I’ve included 4 to get you started.

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Experiment! Try any combination of ingredients that sounds good to you. These are a blank canvas! I can’t wait to try a dried cherry with dark chocolate cookie but I’m out of dried cherries! They are on the list for next week’s shopping and I expect that cookie will be my favorite. Peanut butter chocolate chip is the toddler’s favorite, followed by the classic raisin and walnut. Enjoy!

Mix & Match Oatmeal Breakfast Cookie Recipe – 4 flavors

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Ingredients

  • 1/4 cup old fashioned oatmeal (gluten free if you need)
  • 1 Tbsp flour (of your choice, anything works here. I use a gluten free 1 to 1 mix.)
  • 1 – 2 tsp brown sugar, packed
  • 1 large egg
  • 1 – 2 tsp milk
  • 3-6 Tbsp add-ins of your choice, see suggestions at end of recipe

Directions

  1. Mix all ingredients except add-ins in small bowl until well combined.
  2. Add your add-ins and mix until combined. If your batter is too thick to pour, add a little extra milk. If it’s too thin, you can add a little extra flour. You want it to be a little looser than traditional oatmeal cookie batter.
  3. Grease a microwave proof plate (butter, coconut oil, or nonstick spray all work just fine).
  4. Pour the cookie batter onto your greased plate and spread it out into a large cookie shape. Thin will get crispy in the microwave, thick will stay chewy.
  5. Microwave 2 minutes on high. Allow to cool slightly before eating. You can eat it with a spoon or cut into wedges.

Flavor Suggestions

  • Chocolate Peanut butter – Replace the flour with PB2. If you do not have PB2, you can replace both the flour and the milk with 1 Tbsp of peanut butter. Add 1-2 Tbsp chocolate chips.
  • Apple Cinnamon – Add 2-3 Tbsp finely diced apple, 2-3 Tbsp chopped walnuts or almonds, and 1/4 tsp cinnamon.
  • Cranberry Almond – Add 2-3 Tbsp dried cranberries and 2-3 Tbsp chopped or slivered almonds. 1/4 tsp vanilla optional but adds a great flavor.
  • Raisin Walnut – Add 2-3 Tbsp raisins and 2-3 Tbsp chopped walnuts. 1/4 tsp cinnamon or vanilla or both, optional.
  • Dark Chocolate Cherry – Add 2-3 Tbsp dried cherries and 1-2 Tbsp chopped dark chocolate or dark chocolate chips.
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Baked Cinnamon Donuts – Gluten Free!

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Who doesn’t love hot, fresh donuts? These Gluten Free Cinnamon Donuts are baked so they’re ready in a flash! With ingredients you likely already have in your pantry, you can have fresh donuts ready for breakfast or a mid-morning snack in less than 30 minutes!

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The donuts have a light, airy texture similar to cake donuts. The cinnamon sugar adds a wonderful crunch to the outside. They are fantastic with in coffee! Or a DIY latte.

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Baked Gluten Free Cinnamon Donuts

Ingredients

2 Cups Gluten Free flour blend (I use Bob’s Red Mill 1 to 1 Baking Flour but you can easily substitute all purpose flour or your own baking blend)
2/3 cup white sugar
1 Tbs cinnamon
2 tsp baking powder
1/4 tsp salt
3/4 cup buttermilk (I regularly use 1/2 cup milk and 1/4 cup yogurt in place of buttermilk and it works great!)
2 large eggs
2 Tbs coconut oil or butter, melted and cooled
Cinnamon Sugar for dusting (make your own! 1/2 sugar, 1/2 cinnamon. You’ll need about 2 Tbs of each for this recipe, maybe more if you’re generous with the topping)
Melted butter or coconut oil

Directions

Preheat oven to 425F.
In medium bowl, combine dry ingredients and mix well.
In small bowl, combine wet ingredients and mix well.
Add wet ingredients to dry and mix until just combined. Do not overmix.
Spray donut pans with non stick spray or coat with melted butter or coconut oil.
Sprinkle donut spaces generously with cinnamon sugar mix.
Fill donut spaces 2/3 full. You can either pipe in the mixture or spoon it in and spread it around.
Bake donuts 8-10 minutes. Donuts should spring back when pressed and be barely golden brown on top.
Let donuts cool just slightly, 5-10 minutes, and then brush them with the melted butter or coconut oil. Sprinkle more cinnamon sugar over the top. Allow to cool on a wire rack or eat while still warm. They are wonderful warm or cold.

These keep for 2-3 days at room temperature but the sugar coating will not remain crunchy after the first day. They freeze well and will keep for a couple of months in the freezer. Allow to defrost at room temperature as they get gummy and rubbery in the microwave.

Monday’s Meal Plan

 

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We had another Bountiful Baskets pick up this weekend! It’s always fun to get an abundance of produce. This week, we have:

  • Romaine Lettuce
  • Cherry Tomatoes
  • Cauliflower
  • Yellow Onions
  • Purple Sweet Potatoes
  • Apples
  • Lemons
  • Coconut
  • Plums
  • Asian Pears
  • Figs
  • Bananas (standard and baby)
  • Pineapple
  • Green Grapes
  • Papaya
  • Mango

We were also given several huge zucchinis from another participant. Her garden is going crazy so she was passing them out to anyone who would take some. We love zucchini and were happy to take a couple! A little light on veggies this week, but with a few frozen veggies, there’s lots of options for dinners! Fruit gets eaten as-is usually, occasionally dried or frozen to use later. This week it looks like we’ll easily make it through all the fruit before it needs to be stored. Now, onto the food! Most don’t include recipes. They’re meals we work up often, with bits & pieces of whatever is in the fridge and freezer. I’ll start working up the recipes for you as I make them this week!

Garden Pasta – Tomatoes, onions, cauliflower, zucchini, maybe some frozen peas. All mixed together with some garlic and olive oil, salt and pepper.

Taco Salad – Romaine lettuce, black beans, frozen corn, olives, tortilla chips. Topped with a salsa/greek yogurt dressing.

Cauliflower Rice & Beans – Cauliflower rice with some caramelized onions, spicy red beans. Served with fresh fruit or a quick smoothie.

Black Bean & Sweet Potato Tacos – Chopped purple sweet potatoes, seasoned with taco seasoning, mixed with black beans, onion, and garlic. Served in warm corn tortillas and a green salad on the side.

Lemon Pepper Chicken by Budget Bytes- Made with rice instead of Orzo. Served with some sauteed zucchini or green salad.

Check out my Dinner board on Pinterest for more dinner ideas and to see what I’m planning!

Weekend Recipes

We love to get Bountiful Baskets and this was a pick up week for us! The kitchen was too messy at pickup time to get a box picture, but our basket included:

  • Romaine Lettuce
  • Celery
  • Baby bell peppers
  • Summer Squash
  • Cucumbers
  • Carrots
  • TONS of russet potatoes
  • Roma tomatoes
  • Papaya
  • Cherries
  • Plums

Such a great selection this week!

The papaya will likely be dried for snacks since none of us are very fond of it raw. Dried, however, is another story! Everyone loves that!

The cherries are some of the most beautiful, tasty, juicy cherries that we’ve had this season. We pitted all of them and keep them in a produce container in the fridge. They last 3 or 4 days before getting mushy, but are usually eaten long before then!

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The plums and baby bells go into bowls on the bottom fridge shelf, where the toddler can reach them and serve herself a snack. She adores being independent and getting her own snacks and I love that she’s picking fruits & veggies!

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Everything else goes into plans for dinners for the week. I have a big head of broccoli and a big head of cauliflower left from last week. Add in some proteins and a box of pasta, and the planning is done!

Here’s what we’re eating:

Summer Pasta – No recipe yet for this one. I’ll have to get some photos and make notes as I make it so you can get a glimpse of this! I’ll use the roma tomatoes, summer squash, broccoli, and carrots. I’ll likely toss in some peas from the freezer at the last moment as well. All the veggies get sauteed in lots of garlic and onions and olive oil. After the pasta is cooked, it’s tossed in the veggies and oil, with just enough pasta water to get it all to come together into beautiful dish. A little parmesan on top and dinner is done!

Turkey Taco Lettuce Wraps from Cooking Classy – I’ll use the outer leaves of the romaine for the lettuce cups and I have some onion in the cupboard. Can’t wait to try this one! I love all the Cooking Classy recipes we’ve tried so I expect this will be a hit as well. I might do some cauliflower rice to round this out.

Chicken & Broccoli Meatloaf from Martha Stewart – I’ll be using ground turkey (can you tell it was on sale?) and the broccoli from the fridge. It’s going to be served with baked or mashed potatoes and either steamed broccoli (if there’s any left) or cucumber salad. It’s too hot to actually use the oven so everything gets slightly altered to be made on the grill. The meatloaf will get made in a muffin tin for individual servings and so it bakes evenly on the grill. The potatoes bake nicely on the grill but mashed is nearly as easy.

Skinny Salmon Burgers from Skinny Mom – We’ll skip the buns and serve them with either a fresh green salad or grilled romaine hearts. If we’ve used enough of the outer leaves of the romain, I’ll grill the heart. If not, we’ll eat it as a green salad with a basic vinaigrette. Probably with some grilled french fries on the side. Really yummy with homemade honey mustard dipping sauce.

Grilled chicken thighs – No recipe, but super basic. I got a family pack of chicken thighs for 99 cents a pound! They’re currently marinating in a lemon herb dressing and will go on the grill tonight. I’ll do some grilled potato slices with them and either cucumber salad or carrots.

We’ll have at least one night of leftovers and we usually do a night of breakfast for dinner or a quick hash.

I’m so excited for food this week! It’s a lot of fun to get a basket of assorted fruits and veggies and get creative finding ways to put them together. When I buy all the produce myself, I tend to stick to the same recipes and basic few dishes that I’m used to. This pushes me out of my comfort zone and introduces me to

Welcome!

Welcome to the Fluffy Tails Handspun blog! This blog is intended to be a companion to the Fluffy Tails Etsy shop. There will also be some general lifestyle posts, food and recipes, and product reviews. Let’s start with a little about me and then I’ll give you an overview of what I hope to share with you going forward.

I’m Jessica and I’m the owner of the Fluffy Tails Etsy shop. I have been knitting for about 12 years, crocheting nearly as long, and spinning for around 8 years. I am a stay at home mom to a very active 3 year old. Most of my crafting is done during nap time. I also get a little knitting or crochet time after she goes to bed. I love working with fiber. It is my “me” time in a day filled with catering to a husband, 2 dogs, and 1 toddler. I opened the etsy shop to provide a little extra income for our family and to give myself permission to knit/crochet more things than our family could use. Scarves, hats, and baby items had been stacking up around the house and I needed to find some way to turn those into something useful.

My goal is for you to see at least one crafty post a week around here. Watch for WIP Wednesdays! For non-crafty folks, WIP means “work in progress”. WIP Wednesdays will feature something I’m working on for the shop. This could be a spinning project, knitting, or crochet. It could be a series of macro shots of fiber or yarn, it could be a glimpse of a hat or sweater or scarf or shawl or, or, or. It could be a pile of dryer balls in the process of be photographed for the shop.

What else will you see around here?

You’re going to see technique articles. I don’t know how often I’ll be able to do tutorials and technique articles but I’m aiming for one a month.

You’ll see FOOD. I love cooking and I love sharing food so you’ll see some of that around here. Recipes, tricks, and sometimes just foodporn posts. It’s summer here right now which means lots and lots of produce so there’s plenty of beautiful food to share.

You’ll see glimpses into my life. Occasionally I’ll feature the dogs or the toddler. I’ll let you know why I’m not crafting or why the shop isn’t getting updated as much as I’d like.

You’ll see product reviews. I’m a member of several online sampling groups and review sites. I often get free products in exchange for honest reviews and I love to share these products with people. I’m aiming for a couple posts a month that give you an overview of what I’m sampling that month. I promise this blog won’t turn into exclusively reviews but I do intend to share some of these products with you.

Ultimately, each of these types of posts will have their own section on the blog and you’ll be able to see only the content you’re interested in. I’m still finding my way around organizing a WordPress blog so you’ll see updates and changes and things moving around over the next couple weeks as I get it figured out. Please subscribe to the blog and follow me on Facebook to keep up to date!