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Showing posts with label treats. Show all posts
Showing posts with label treats. 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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    Friday, February 19, 2021

    Stuffed Cinnamon Caramel Muffins/#NationalMuffinDay

    Somedays, all you are looking for is a simple and easy way to start your day, and these Stuffed Cinnamon Caramel Muffins are your answer. Other times you are looking for a small snack to get you through to dinner, and these muffins are still the answer. You will find that these Stuffed Cinnamon Caramel Muffins are perfect anytime, so be sure to make enough for everyone! 

    These muffins are loaded with little balls of caramel, that burst with flavor in your mouth. They are also loaded with cinnamon for a warm and familiar flavor. I topped the muffins with a caramel drizzle falling over the muffins and then added a few caramel balls on top. So yummy!

    This was my first time using the air fryer for baking. The muffins baked quickly and perfectly, with each muffin in a reusable silicone baking cup. In the recipe for these muffins, I have included times for using an oven and an air fryer. 


    Stuffed Cinnamon Caramel Muffins
    (makes 1 dozen muffins)
    (printable recipe at end of page)


    2 cups all purpose Flour
    2 teaspoons Baking Powder
    2/3 cup light brown Sugar
    2 large Eggs
    1 cup Buttermilk
    1/2 cup Butter~melted
    1 teaspoon Vanilla Extract
    1 teaspoon ground Cinnamon
    1 cup Caramel Bits
    small mix of Cinnamon Sugar
    1/2 cup Caramel Bits
    1/4 cup Heavy Whipping Cream
    1 teaspoon Sugar
    1/8 teaspoon Cinnamon
    1/2 cup Caramel Bits


    Stir the flour and baking powder together. Stir in light brown sugar. Set aside.

    In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.

    Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.

    Fold the 1 cup of caramel balls into the batter.

    Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals. 

    Pour a half cup of caramel balls into a heat resistant bowl. Add a
    1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.

    Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.

    Drizzle the caramel over the top of the muffin.

    Add caramel balls to top of muffins and you are ready to serve and enjoy!


    Thank you for joining me today! I hope you enjoyed this recipe, and as always, if you have any questions, please contact me at the freshmancook@hotmail.com.

    Scroll down to the end of the page for a printable recipe of these tasty Stuffed Cinnamon Caramel Muffins!

    Looking for more muffin recipes? Check out this list of tasty muffin recipes from some friends! They all sound amazing! 

                               Celebrating National Muffin Day!

  • Meyer Lemon Poppy Seed Muffins from Cheese Curd In Paradise
  • Blue Cheese Mushroom Muffins from That Recipe
  • savory cornbread muffin something from A Kitchen Hoor's Adventures
  • Almond Poppy Seed Muffins from Kathryn's Kitchen Blog
  • Healthier Chocolate Raspberry Muffins from Books n' Cooks
  • Banana Cream Muffins from Making Miracles
  • Sourdough Pumpkin Walnut Muffins from Savory Moments
  • Strawberry Banana Mini Muffins from Sweet Beginnings
  • Blueberry Zucchini Muffins from Hezzi-D's Books and Cooks
  • Carmel Cinnamon Muffins from The Freshman Cook
  • Vegan Pear Ginger Muffins from Magical Ingredients
  • Corn Dog Mini Muffins from House of Nash Eats
  • Cheddar-BBQ Turkey Meatloaf Muffins from The Spiffy Cookie

  • cinnamon, muffins, caramel, drizzled, snacks, treats,
    treats, snacks, homemade goodies
    desserts, snacks, breakfast
    Yield: 1 dozen
    Author: The Freshman Cook
    Stuffed Cinnamon Caramel Muffins

    Stuffed Cinnamon Caramel Muffins

    Ingredients

    Stuffed Cinnamon Caramel Muffins
    • 2 cups all purpose Flour
    • 2 teaspoons Baking Powder
    • 2/3 cup light brown Sugar
    • 2 large Eggs
    • 1 cup Buttermilk
    • 1/2 cup Butter~melted
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon ground Cinnamon
    • 1 cup Caramel Bits
    • small mix of Cinnamon Sugar
    • 1/2 cup Caramel Bits
    • 1/4 cup Heavy Whipping Cream
    • 1 teaspoon Sugar
    • 1/8 teaspoon Cinnamon
    • 1/2 cup Caramel Bits

    Instructions

    1. Stir the flour and baking powder together. Stir in light brown sugar. Set aside.
    2. In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.
    3. Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.
    4. Fold the 1 cup of caramel balls into the batter.
    5. Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals.
    6. Pour a half cup of caramel balls into a heat resistant bowl. Add a
    7. 1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.
    8. Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.
    9. Drizzle the caramel over the top of the muffin.
    10. Add caramel balls to top of muffins and you are ready to serve and enjoy!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Stuffed Cinnamon Caramel Muffins

    Sunday, June 14, 2020

    Very Berry Salsa/#BerryWeek

    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

      

      Print
      Yield: 6-8
      Author:

      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

    Thursday, November 7, 2019

    Cranberry Pecan Biscotti / #CranberryWeek


    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):



    Looking for more Cranberry recipes?



     
    Cranberry Pecan Biscotti

    Cranberry Pecan Biscotti

    Yield: 12-15 slices
    Author:

    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!
    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