Chocolate Oatmeal Cups/#National Oatmeal Month

Tweet

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.

                                                                                                            

• 
  
•                                                                            

                                                                     

  
  Add chocolate to each oatmeal cup.
  
  
•                                                                                                    
              
• 
  

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

                

  

Very Berry Salsa/#BerryWeek

Tweet

Welcome to #BerryWeek! Thanks for stopping by today as some blogging friends and I kick off a week long celebration of all things berry! I have three fun and tasty berry themed recipes to share with you throughout the week, and today I am starting with an easy to prepare Very Berry Salsa! This salsa is perfect for topping slices of pound cake or use it as I did and scoop up the salsa with cinnamon sugar tortilla wedges for a tasty dessert or snack!

Summer Berry Salsa
serves approx. 6-8

(printable recipe at end of page)

1 cup Fresh Raspberries

1 cup Fresh Blueberries

1 cup Fresh Blackberries

1 cup Fresh Strawberries

Juice from 1/2 of a lemon

2 tablespoons nonfat Vanilla Yogurt

Mini Flour Tortillas

1/2 tablespoon melted Butter

Sugar

Cinnamon

Chop each piece of fruit, except for the blueberries, into small bite sized pieces.

    Stir all together in a bowl.

Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill.

Mix yogurt in with the berries and refrigerate.

Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.

Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.

Enjoy your Summer Berry Salsa!

I hope you have enjoyed this Summer Berry Salsa and that you are inspired to make it sometime soon. Let me know what you think!

Don't forget about all my fellow bloggers who are sharing their favorite berry recipes this week also. Find what everyone is sharing today in the list below!

Monday Berry Week Recipes

• Berries and Cream Angel Food Cupcakes by Daily Dish Recipes
• Blackberry Dumplings by Eat Move Make
• Blackberry Lemon Sweet Rolls by Sweet Beginnings
• Blueberry, Basil and Goat Cheese Galette by Cheese Curd In Paradise
• Easy Strawberry Mousse Dessert by Blogghetti
• Four Berry Jam by A Kitchen Hoor's Adventures
• Frozen Strawberry Daiquiris by The Redhead Baker
• Mixed Berry Bread by Cindy's Recipes and Writings
• Raspberry Ribbon Cookies by Family Around the Table
• Strawberries and Cream Scones by Hezzi-D's Books and Cooks
• Vegan Strawberry Pistachio Crisp by The Baking Fairy
• Very Berry Salsa by The Freshman Cook

  

Print

Yield: 6-8

Author: The Freshman Cook
Ingredients:
• 1 cup Fresh Raspberries
• 1 cup Fresh Blueberries
• 1 cup Fresh Blackberries
• 1 cup Fresh Strawberries
• Juice from 1/2 of a lemon
• 2 tablespoons nonfat Vanilla Yogurt
• Mini Flour Tortillas
• 1/2 tablespoon melted Butter
• Sugar
• Cinnamon
Instructions:
1. Chop each piece of fruit, except for the blueberries, into small bite sized pieces.
2. Stir all together in a bowl.
3. Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill.
4. Mix yogurt in with the berries and refrigerate.
5. Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.
6. Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.
7. Enjoy your Summer Berry Salsa!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BerryWeek
Created using The Recipes Generator

Cranberry Pecan Biscotti / #CranberryWeek

Tweet

I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!

Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.

Add dried cranberries and chopped pecans to the batter.

Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.

Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.

Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.

Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.

Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.

Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 

Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

• Cranberry Apple Muffins from Hezzi-D's Books and Cooks
• Cranberetto Sour from A Day in the Life on the Farm
• Cranberry Cornmeal Cookies from Savory Moments
• Cranberry Creme Brulee from The Redhead Baker
• Cranberry Buckle from Karen's Kitchen Stories
• Cranberry Margaritas from Sweet Beginnings
• Cranberry Cheese Bites from Our Good Life
• Cranberry Moscow Mule from Caroline's Cooking
• Cranberry Pecan Biscotti from The Freshman Cook
• Cranberry Syrup from Daily Dish Recipes
• Sparkling Cranberry Cocktail from Cookaholic Wife
• Vanilla Rum Cranberry Sauce from Cheese Curd In Paradise

Looking for more Cranberry recipes?

Cranberry Cheese Ball Wreath

Cranberry Clusters

Cranberry Panna Cotta

 

Cranberry Pecan Biscotti

Yield: 12-15 slices

Author: The Freshman Cook

ingredients:

• 2 cups all purpose Flour
• 1 1/2 teaspoons Baking Powder
• 3/4 cup Sugar
• 1/2 cup unsalted Butter
• 1 teaspoon grated Lemon Zest
• 1/4 teaspoon Salt
• 2 large Eggs
• 3/4 cup chopped Pecans (small pieces)
• 2/3 cup dried Cranberries
• 1 bag of mini semi sweet Chocolate Chips
• 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
3. Add flour mix and beat until blended.
4. Add dried cranberries and chopped pecans to the batter.
5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
11. Dip the end of each piece of biscotti into the chocolate.
12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

https://www.thefreshmancook.com/2019/11/cranberry-pecan-biscotti-cranberryweek.html

cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered

dessert, snack, giftable

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti

Created using The Recipes Generator

 









 

Chocolate Vegan Peanut Butter Balls / #Choctoberfest2019

Tweet

  

#Choctoberfest is an annual recipe-sharing event. I'm joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below. We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here's what you get if you win! (Scroll down to enter.)

• Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.

Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.

$100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar's high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!

Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.

Cracker Gift Pack from Mary's Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary's products are vegan, cruelty-free, and organic.

Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you'll find that several of Dalmatia's fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.

Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.

Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details. Enter the giveaway now: a Rafflecopter giveaway Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest. Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week: Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy's Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy's Recipes and Writings • Cook with Renu • Cook's Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D's Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen's Kitchen Stories • Kate's Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah's Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha's Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter's Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour's Cottage Kitchen • Zesty South Indian Kitchen

 Don't forget to enter to win! Ok, let's get started with Choctoberfest2019!!!

 These Vegan Chocolate Peanut Butter Balls are the perfect treat to add to your gift giving boxes and tins this holiday season! They are easy to make, and they can be frozen, so if you are interested in making things ahead of time, you will want these in your gift baskets! I used a vegan peanut butter, a vegan powdered sugar, and a bittersweet baking chocolate from the sponsor of todays post, Divine Chocolate! #MakeSomethingDivine  This bar is seriously good! It is made with all natural ingredients, no artificial flavors, and 100% pure cocoa butter.  Find out more about them at @DivineChocolateUSA on Facebook and Instagram and @DivineChocUSA on Twitter! Also check out the Divine Chocolate web site for recipe, stories, and business info!

Chocolate Vegan Peanut Butter Balls  
(makes 1 dozen )
(printable recipe at end of page)

1 cup Vegan Peanut Butter
1 cup Sugar
1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

 Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.

Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter. 

It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter. 

Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.

Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.

Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.

 Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.

 Sprinkle with additional powdered sugar before serving. Enjoy!
This is the first vegan recipe I have every made, so if I have made an error in the vegan area, please kindly let me know.

Here are some interesting facts about Divine Chocolate that you will want to know:
I used the bittersweet chocolate to cover my Peanut Butter Balls, but Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Check them out by clicking the link above.
Also, as a baker, I love that because Divine Chocolate is made with with 100% pure cocoa butter it has an amazing melting point! It melts beautifully and evenly and it is a pleasure to work with! I encourage you to use their products. You will love them!


Scroll down for a printable recipe, and don't forget to join the giveaway fun! Good luck!

Chocolate Vegan Peanut Butter Balls

Yield: 1 dozen

Author: The Freshman Cook

ingredients:

• 1 cup Vegan Peanut Butter
• 1 cup Sugar
• 1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

instructions:

How to cook Chocolate Vegan Peanut Butter Balls

1. Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.
2. Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter.
3. It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter.
4. Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.
5. Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.
6. Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.
7. Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.
8. Sprinkle with additional powdered sugar before serving.

https://www.thefreshmancook.com/2019/10/chocolate-vegan-peanut-butter-balls.html

vegan, peanut butter, chocolate, Divine Chocolate, powdered sugar, treats, holisay gifts

candy, vegan, gifts, holidays, party food, treats

candy

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #peanutbutterballs

Created using The Recipes Generator

You are invited to the Inlinkz link party!

Click here to enter