INGREDIENT: sugar (brown)
I made this recipe last week using the Homemade Baking Mix and it was a total winner. Everyone in our family liked these and we had guests over and they raved about them, too.
So many of you requested more specific directions on how I froze the Baked Oatmeal recipe that I made for my Freezer-Cooking-In-An-Hour session last week that I figured it might be good to share the adapted recipe. But I wanted to make sure it turned out okay after being frozen, thawed and then baked.
Doreen emailed me her baking mix recipe almost a year ago and I’ve had it in my file ever since to try. I finally got around to making it during my Freezer Cooking In an Hour session this week. It was so simple to whip up and I’m excited to see how it works. I’ll… Read More
I’m sure you’ve probably figured out by now that we’re chocoholics around here. It seems almost every other recipe I post has chocolate as one of the main ingredients in it. So it only was natural for me to modify our family’s favorite banana bread recipe to add chocolate. Because everything’s better with chocolate. 🙂
I made this recipe for the first time yesterday. Considering that there are only a few pancakes left and I doubled the recipe intending to freeze most of them, I’d say these were a hit!
This is a recipe my older sister created many years ago and it’s been a family staple ever since. It’s not a low-fat recipe (I think I gained a pound just making these yesterday!), but it’s delicious. It’s a hearty cookie and it blends two of my favorite foods together — chocolate and peanut butter. And the whole-wheat flour and oats might help balance out the sugar and fat… or at least I like to tell myself that! 🙂