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Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Tuesday, January 18, 2022

Chocolate Oatmeal Cups/#National Oatmeal Month

Welcome to The Freshman Cook!

Did you know that this month is National Oatmeal Month? It is, which makes this a fun time to share recipes made with oatmeal! 

                    

I thought it would be fun to bake a treat that I haven't made, which is how I came up with these Chocolate Oatmeal Cups! I have made oatmeal cookies many times over many years, and I am hoping these Chocolate Oatmeal Cups will become a fun and tasty addition to your baking treats collection!

These Oatmeal Cups can be made in stages, which really helps when you have a busy day ahead, but you want to make these yummy oatmeal treats! When I made these, I baked the oatmeal cups one day, and finished them the next day, when I melted chocolate and added it to the cups! No stress~lots of fun flavor that you and your friends and family will love! 


Chocolate Oatmeal Cups

  • 1 1/4 cup Butter, softened
3/4 cup firmly packed Brown Sugar
1/2 cup Granulated Sugar
1 large Egg
1 teaspoon Vanilla
1 1/2 cup All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Ground Nutmeg
3 cups Quaker Oats, quick or old fashioned, uncooked
Milk Chocolate Bar (approx. 6-8 ounces)
Topping for cups



Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.


These oatmeal cups were made in an air fryer, but of course they can be baked in your oven. Using a tablespoon, scoop the dough into a mini muffin pan. Bake in the air fryer at 350 degrees, for 6-7 minutes. Your air fryer might take a few minutes longer or shortener. If you are baking in the oven, bake at 350 degrees, for 8-10 minutes. Remove from the oven or air fryer. Cool for 1 minute, then remove from pan.


Chop the chocolate bar into small pieces.


Melt the chocolate over medium low heat, add the heavy whipping cream and mix into the chocolate, stirring as you add the whipping cream.


                                                                                                            


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    Add chocolate to each oatmeal cup.

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Decorate the top of the Chocolate Oatmeal Cups anyway you like. I decorated for Valentine's Day, which is festive and fun, and the strawberries add a fresh look and taste great mixed with the chocolate! You can top the Oatmeal Cups with anything you wish!


Thank you for stopping by today and letting me share my Chocolate Oatmeal Cups with you!  Keep scrolling for a printable recipe, and a list of amazing recipes from my blogging friends! They all sound yummy!


National Oatmeal Month

  • Apples and Cinnamon Oatmeal by Palatable Pastime
  • Banana Blueberry Baked Oatmeal by Shockingly Delicious
  • Blueberry Baked Oatmeal by Kathryn's Kitchen Blog
  • Brown Sugar Oatmeal Pancakes by Jolene's Recipe Journal
  • Carrot Cake Oatmeal by The Spiffy Cookie
  • Chocolate Oatmeal Cups by The Freshman Cook
  • Hot Chocolate Oatmeal by Our Good Life
  • Instant Pot Oatmeal Recipe by The Fresh Cooky
  • Magical Ingredients Gingerbread Oats in an Instant Pot by A Day in the Life on the Farm
  • Oatmeal Apricot Cherry Bars by Hezzi-D's Books and Cooks
  • Old-fashioned Oatmeal Pie by Savory Moments
  • Slow Cooker Apple Cinnamon Oatmeal by Cheese Curd in Paradise
  • Spicy Chickpea, Oats, and Carom Crackers by Magical Ingredients
  • Sweet Potato Bread by Art of Natural Living
  • Yellowstone Cowboy Cookies by Simply Inspired Meals




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    Monday, November 15, 2021

    Cranberry Pecan Cake Balls / #Cranberry Week

     Welcome to #Cranberry Week!

    I am so glad you are here!! This week I will be sharing three recipes with you, all of them containing cranberries in some way or another. I am joining a group of bloggers that are also sharing cranberry recipes. The week is for sharing inspiration and tasty ideas for a great Thanksgiving! Enjoy!

    I created these Cranberry Pecan Cake Balls in the tradition of the dessert cake balls, but I really think they make amazing appetizers also. Instead of using icing to cover the cake balls, they are not covered at all, except for a few sprinkles. 

    The batter can be made ahead of time, by 2-3 days, and refrigerated until you are ready to bake. I baked these muffins in an air fryer. It was quick and easy. Of course you can bake them in your oven, and I have included directions for both methods. 

    Cranberry Pecan Cake Balls

    (makes 20-25 cake balls)

    (printable recipe at end of page)


    3 cups all purpose Flour

    1 cup Sugar

    1 tbl. Baking Powder

    1/2 teaspoon Salt

    1/4 teaspoon baking Soda

    2 teaspoons finely shredded orange peel

    1 beaten Egg

    1 2/3 cup Milk

    1/4 cup cooking Oil

    1 cup chopped fresh cranberries

    3/4 cup chopped Pecans

    bag of white chocolate chips

    small sticks to hold cake balls

    Sprinkles



    In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel and baking soda. Make a well in the center of the bowl, and set aside. 

    In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the dry ingredients.


    Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.


    Make all of the muffins. I like this recipe because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container to keep the muffins fresh. Come back to them when you can!


    Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.


    While you are crushing the muffins, heat a cup of the white chocolate chips, on low, until they are melted.



    As the white chocolate melts and then cools, start to add a little at a
    time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. As you form the balls, the white chocolate should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.


    I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.


    Thank you for stopping by today for day 1 of #CranberryWeek! I hope you are having fun checking out all the recipes. On Wednesday, stop by for a Cranberry Chutney recipe and on Friday, I will have a Cranberry and Brie Wonton recipe to share! YUM!


    Scroll down for a printable recipe that makes this recipe easier to follow, and scroll down to find a list of all of my blogging friends that posted amazing cranberry recipes today! Have fun! 

    Welcome to Cranberry Week! 

    This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

    #CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

  •    Cranberry Pecan Cake Balls from The Freshman Cook
  •    Cranberry Moscow Mule from Art of Natural Living
  •    Orange Cranberry Muffins from Life Love and Good Food
  •    Cranberry Almond Granola from Family Around the Table
  •    Easy Classic Cranberry Sauce from Kate's Recipe Box
  • Here's a printable copy of the recipe! Enjoy it, and let me know what you think!

    cranberries, pecans, cake balls, white frosting, air fryer recipe, oven recipe, fall treats, appetizers, desserts, make ahead
    dessert or appetizer
    American
    Yield: 20-25 cake balls
    Author: The Freshman Cook
    Cranberry Pecan Cake Balls

    Cranberry Pecan Cake Balls

    These fun cake balls are perfect as an appetizer or a dessert. They can be made ahead of time, making the day of your event a little less stressful.

    Ingredients

    Cranberry Pecan Cake Balls
    • 3 cups all purpose Flour
    • 1 cup Sugar
    • 1 tbl. Baking Powder
    • 1/2 teaspoon Salt
    • 1/4 teaspoon baking Soda
    • 2 teaspoons finely shredded orange peel
    • 1 beaten Egg
    • 1 2/3 cup Milk
    • 1/4 cup cooking Oil
    • 1 cup chopped fresh cranberries
    • 3/4 cup chopped Pecans
    • bag of white chocolate chips
    • small sticks to hold cake balls
    • Sprinkles

    Instructions

    1. In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel, baking soda. Make a well in the center of the bowl, and set aside. Make a well in the center of the dry ingredients.
    2. In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the bowl with the dry ingredients.
    3. Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.
    4. Make all of the muffins. This recipe is great, because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container that will keep the muffins fresh. Come back to them when you can!
    5. Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.
    6. While you are crushing the muffins, heat some of the white chocolate chips, on low, until they start to melt and then mix them together.
    7. As the white chocolate melts and then cools, start to add a little at a time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. It should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.
    8. I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Cranberry Pecan Cake Balls

















     












      




    Thursday, August 5, 2021

    Grilled Fruit Tortilla Rollups/#Farmer's Market Week

    Because desserts are one of my favorite things, I thought I would end #FarmersMarketWeek on a sweet note with these Grilled Fruit Tortilla Rollups! They are easy to make and full of flavor. Plus, they can be put together easily and quickly. They are perfect for snacks, picnics or a light summer dessert.

    Grilled Fruit Tortilla Rollups:
    (makes 2 rollups)
    (printable recipe at end of page)

    1 dozen Fresh Blueberries
    1 Banana
    Fresh Pineapple Chunks
    1 Peach
    2 Flour Tortillas
    3 ounces Milk Chocolate Squares
    2-3 tbl Heavy Duty Whipping Cream(for melting chocolate in pan)
    1 cup Heavy Duty Whipping Cream  (for making Cinnamon Cream)
    1/2 teaspoon ground Cinnamon
    3 teaspoon Sugar
    melted Chocolate (for plate and top of tortilla)






    These tasty treats start with a flour tortilla and are filled with blueberries, a couple slices of banana, some pineapple, and a few peach slices. Of course I had to add some small chunks of chocolate too!

    Heat the grill to medium high heat. Roll up the tortillas and secure with a toothpick.





    Turn the tortillas to mark them with grill marks.                                     





    Once the marks have been made, remove the tortillas from the grill. 





    Use a frying pan to melt the chocolate squares and heat the cream.

    Once the chocolate is melted, combine the cream and chocolate together and stir until completely combined. Set aside to use for drizzle over the finished tortillas.


    Pour the heavy whipping cream into a medium mixing bowl. Add the cinnamon to the bowl, along with the sugar. Mix until thick and creamy.


    Put your plates together! Swirl some chocolate onto the middle of a plate. The plate I used is a 6 1/2" x 6 1/2" square. I used it sideways, just to create a different look. Place the 2 finished tortillas on the plate and garnish with the same fruits you put inside the tortilla. Drizzle some chocolate on top of the tortillas, and then top with a small scoop of the cinnamon whipped cream. Garnish with a few more blueberries! Enjoy this fun to make and fun to eat dessert.

    Thank you for spending time here at The Freshman Cook! I hope you enjoyed #Farmers Market Week and the Grilled Fruit Tortilla Rollups!


    Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more


    Here’s more Farmer’s Market Week Recipes:


    Starters and Sauce Recipes

    Side Dishes Recipes

    Main Dish Recipes

    Dessert Recipes



    dessert, chocolate, fresh fruit, flour tortillas, tortillas, chocolate whipped cream,
    treats, dessert, grilled dessert, easy to make
    dessert
    Yield: 1-2
    Author: The Freshman Cook
    Grilled Fruit Tortilla Rollups

    Grilled Fruit Tortilla Rollups

    These Grilled Fruit Tortilla Rollups are a great little dessert to share with friends and family. Make almost everything ahead of time for ease of presentation. This tasty dessert is light and full of flavor.

    Ingredients

    • 1 dozen Fresh Blueberries
    • 1 Banana
    • Fresh Pineapple Chunks
    • 1 Peach
    • 2 Flour Tortillas
    • 3 ounces Milk Chocolate Squares
    • 3 tbl Heavy Duty Whipping Cream(for melting chocolate in pan)
    • 1 cup Heavy Duty Whipping Cream (for making Cinnamon Cream)
    • 1/2 teaspoon ground Cinnamon
    • 3 teaspoon Sugar
    • melted Chocolate (for plate and top of tortilla)

    Instructions

    1. These tasty treats start with a flour tortilla. Fill the tortilla with blueberries, a couple slices of banana, some pineapple, and a few peach slices.
    2. Add some small pieces of chocolate to the top of the fruit.
    3. Roll up the tortillas and secure with a toothpick.
    4. Turn the grill on to medium-high heat.
    5. Turn the tortillas to mark them with grill marks.
    6. Once the marks have been made, remove the tortillas from the grill.
    7. Use a frying pan to melt the chocolate squares and heat the cream.
    8. Once the chocolate is melted, combine the cream and chocolate together and stir until completely combined. Set aside to use for drizzle over the finished tortillas.
    9. Pour the heavy whipping cream into a medium mixing bowl. Add the cinnamon to the bowl, along with the sugar. Mix until thick and creamy.
    10. Put your plates together! Swirl some chocolate onto the middle of a plate. The plate I used is a 6 1/2" x 6 1/2" square. I used it sideways, just to create a different look. Place the 2 finished tortillas on the plate and garnish with the same fruits you put inside the tortilla. Drizzle some chocolate on top of the tortillas, and then top with a small scoop of the cinnamon whipped cream. Garnish with a few more blueberries! Enjoy this fun to make and fun to eat dessert.
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Grilled Fruit Tortilla Rollups


    Monday, December 28, 2020

    Sweet Pumpkin Persimmon Ginger Creme Brulee/#FamilyBakingChallenge

    Sweet Pumpkin Persimmon Ginger Crème Brulee is a mouthful of a title, but this amazing dessert is something special! It is soft and creamy, yet a bit tangy, filling your mouth with the sweet flavors of persimmon, fresh ginger and cream. One great bonus to this tasty recipe~it can be made up to 2 days ahead of when you will be serving. Finish with the crunchy top right before serving!


    Sweet Pumpkin Persimmon 
    Ginger Crème Brulee
    (makes 8 )
    (printable recipe at end of page)


    4 small Sweet Pumpkin Persimmons
    2 cups Heavy Whipping Cream
    1/2 inch piece Fresh Ginger
    8 large Egg Yolks
    6 tablespoons Sugar
    coarse sugar for top of Brulee 
    or a mix of white and brown sugar




    Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.

    Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.

    Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.

    Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth brulee.  


    Preheat your oven to 300 degrees F.  Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.


    Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.

    To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet  and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 

    Thanks so much for stopping by today! I hope you enjoyed this recipe. It is very tasty and bursting with flavor! This recipe and the Sweet Pumpkin Persimmons are courtesy of Melissa's Produce. Thank you Melissa's!


    creme brulee, dessert, persimmon, pumpkin persimmon, single serve dessert, make 2 days ahead
    desserts, treats, dinner party, buffet, party food
    Yield: 8
    Author: The Freshman Cook
    Sweet Pumpkin Persimmon Ginger Creme Brulee

    Sweet Pumpkin Persimmon Ginger Creme Brulee

    Soft and creamy these Sweet Pumpkin Persimmon Ginger Crème Brulee make the perfect addition to any dinner party or a get together.

    Ingredients

    Sweet Pumpkin Persimmon Ginger Creme Brulee
    • 4 small Sweet Pumpkin Persimmons
    • 2 cups Heavy Whipping Cream
    • 1/2 inch piece Fresh Ginger
    • 8 large Egg Yolks
    • 6 tablespoons Sugar
    • coarse sugar for top of Brulee
    • or a mix of white and brown sugar

    Instructions

    1. Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.
    2. Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.
    3. Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.
    4. Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth Brulee.
    5. Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.
    6. Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.
    7. To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Sweet Pumpkin Persimmon Ginger Creme Brulee