Our Adventures In Baking ~ Baked Sour Cream Oat Flour Donuts

In my current goal of cutting wheat out of my diet, I’m experimenting with recipes where I can successfully substitute oat flour for wheat flour – and I’ve managed to do this with our favorite donut recipe – ‘Baked Sour Cream Donuts’ found on ‘The Semisweet Sisters dot com.’  I substitute oat flour for the wheat flour, and almond extract for the vanilla extract to make my version of this recipe.

I make my own oat flour by pulsing rolled oats in the food processor, but when it comes to substituting it for wheat flour, it doesn’t always work.  My coarse processed oat flour seems heavier, often doesn’t hold together well in a baked product and crumbles apart, and doesn’t rise much compared to wheat flour in baked goods like cakes.  So I focus mostly on cookie type recipes that don’t need to rise very much during baking.

I’ve made a couple of attempts now with substituting flours on our favorite donut recipe, and each time the donuts taste great, but easily crumble and fall apart.  This time, I didn’t fill the donut baking forms as full, which made for skinnier donuts, but ones that hold together nicely.

I freeze these as plain donuts after cooling, and then defrost two overnight in the refrigerator for breakfast the next morning, with 15 seconds in the microwave to warm up.  They’re then dusted with powdered sugar, and ready to enjoy! ☼ 🙂

Our Adventures In Baking ~ Applesauce Oatmeal Muffins

Here’s another muffin treat that my wife made from a recipe called ‘Applesauce Oatmeal Muffins’ on ‘Genius Kitchen dot com’ ~ excellent! The recipe has everything you need, so I’ll just leave you with a few of our photos ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ Pineapple Coconut Baked Oatmeal

My go-to breakfast treat these mornings is a recipe called ‘Pineapple Coconut Baked Oatmeal’ that my wife found on ‘Kate Moving Forward dot com’ ~ it’s an excellent variation on having regular oatmeal for breakfast!

She used drained crushed pineapple and sweetened flaked coconut, but otherwise followed the recipe, which made 9 individual squares.  I’ve frozen mine to thaw out a portion in the refrigerator overnight, to warm up in a bowl with some milk in the microwave for breakfast, but you could also eat it with a fork on a plate as the recipe shows.

I only have a single photo of this treat, taken before it went into the oven, but the original recipe has lots of baked photos ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

My wife found a gluten-free recipe for me to try called ‘Flourless Peanut Butter Oatmeal Chocolate Chip Cookies’ at ‘Build Your Bite dot com’ – so I gave it a try.  The recipe calls for maple syrup, which we didn’t have enough of to use, so I substituted honey instead as an option the recipe mentioned.  If I make this recipe again I’ll stick with the maple syrup, as I’m a great fan of chocolate chip cookies and maple syrup, but I’m not such a fan of the flavor of honey in chocolate chip cookies.

The peanut butter and honey combination made the cookie dough extremely sticky to handle, so I added more rolled oats and some oat flour to make it workable – with little effect.  I rolled out 1.5″ sticky dough balls in my hand and baked them off, but they didn’t spread out much while baking, so I tapped them down a little with a spatula to spread them out a little once they were out of the oven.

Although these cookies were delicious right after baking, and when eaten right out of the freezer, I found they absorbed too much moisture at room temperature.  So now I only eat these cookies from the freezer, which is my favorite way to enjoy chocolate chip cookies anyway.  This batch with the extra oats made 27, 2.5″ cookies – here’s a couple of photos, enjoy!


Our Adventures In Baking ~ Old Fashioned 3 Ingredient Peanut Butter Cookies

I made a recipe today called ‘Old Fashioned 3 Ingredient Peanut Butter Cookies’ that my wife found for me at ‘Bare Feet in the Kitchen dot com’ – and they’re delicious!  As always, I can’t resist experimenting with recipes – so the other day when I first made this recipe I used only ‘crunchy’ peanut butter – but the chunks of peanuts made the fork pattern difficult to create nicely.  One permanent change to the recipe I’ve made though, is to only use 3/4 cup of sugar, as I don’t need my cookies to be so sweet.

So today, I made the recipe using only smooth peanut butter as the recipe called for, but played with the pattern instead.  After initially rolling the cookie dough in my hands into about 1.5″ balls, I then rolled them in sugar before creating the pattern.  Initially, I used a potato masher to create a heavier pattern in the cookie dough, before switching to the traditional fork pattern.  For the fork pattern, I put the fork into the sugar first, and the moisture on the fork from the cookie dough allowed the sugar to first stick to the fork, before making the patterns.

Today my smooth peanut butter cookie efforts yielded 25, 2.5″ cookies, whereas the other day the chunky peanut butter batch yielded 22, 3″ cookies, as I needed to make larger dough balls to hold the crunchy peanut butter cookie dough together.  Either way, they’re delicious peanut butter cookies ~ the darker images below are representative of the true peanut butter color of the cookies ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ Oatmeal, Chocolate Chip and Peanut Butter Cookies

I’ve rolled up my sleeves and taken on a more active role in the baking department lately, and this morning I made a batch of delicious ‘Oatmeal, Chocolate Chip and Peanut Butter Cookies’ that my wife found on ‘Bare Feet in the Kitchen dot com.’  I have the advantage of having my wife assisting me in finding the recipes, and making sure I don’t go ‘rogue’ with the ingredients, as I often feel like winging it and not following the recipes closely.  🙂

As it turned out, I insisted on adapting this recipe to using all ‘chunky’ peanut butter, which turned out very well, but required careful pressing of the cookie dough into small 1″ balls, because they crumbled and fell apart if I tried to roll them in my hands.  The peanut chunks and chocolate chips are too slippery to adhere together well, and the only way to use all chunky peanut butter is to press the dough together tightly.  The result is an oatmeal, chocolate chip cookie with tons of peanut butter crunch!

I baked them for 13 minutes for the first batch, but after that, it took only 11 minutes or so for the following batches.  The round cookie dough balls didn’t spread or collapse during baking, so they needed a slight tap with the spatula to spread them out a little prior to cooling. This recipe made 59, 2″ cookies for me, and they’re fabulous – crisp on the outside, and soft and gooey on the inside – enjoy! ☼ 🙂

Our Adventures In Baking ~ Oatmeal Walnut Chocolate Chip Bars

My wife recently modified a recipe called ‘Oatmeal Cinnamon Chocolate Chip Bars’ found at ‘Bunnys Warm Oven dot net’ ~ and turned them into scrumptious Oatmeal Walnut Chocolate Chip Bars! 🙂

My wife omitted the cinnamon and nutmeg, because it’s not autumn yet, added walnuts instead, and substituted semi-sweet chocolate chips for the recipe’s milk chocolate chips.  Once the batter was in the baking form, she also topped the batter with more chocolate chips, walnuts and hearty oats ~ gently pressing them slightly into the batter.  The result was a chocolate chip cookie lover’s dream ~ individual bars packed with all the flavor and goodness of the best oatmeal chocolate chip cookies ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ English Muffin Toasting Bread

We love the flavor and texture of English Muffins, so my wife tried a ‘King Arthur Flour dot com’ recipe for ‘English Muffin Toasting Bread’ ~ and while I can’t say it replaced what I love about English Muffins exactly ~ it did provide a very good and substantial close alternative!

The slices held up well as a toasting bread, and while spreading butter and jam.  The flavor and texture were both excellent as well ~ enjoy! ☼ 🙂

Our Adventures In Cooking and Baking ~ Slow Cooker Potato Soup with Mama’s Yeast Rolls

I’ve got a few food posts for you today, as I’ve fallen behind on our culinary adventures lately.  My wife tried out a new recipe for ‘Slow Cooker Potato Soup’ found on ‘Gimme Some Oven dot com,’ along with ‘Mama’s Yeast Rolls’ found at ‘South Your Mouth dot com’ – and they made the perfect combination!

For the potato soup, she added 8 large thickly sliced carrots, a bay leaf and some black peppercorns in a metal egg as well.  You could also add chopped celery.  She adjusted some of the ingredient portion amounts as well, and used an immersion blender separately on some of the potato chunks to thicken the soup.  She topped the potato soup servings individually with extra cheese, bacon bits, and chopped green onions.

The yeasted rolls turned out as advertised, and made 10 large rolls, but could have made a dozen medium sized rolls.  The large rolls would make wonderful sandwiches similar to a Kaiser roll.  As usual, I batted cleanup in the kitchen ~ all in a day’s work ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ Oatmeal Chocolate Chip Cookies

I’m a great fan of chocolate chip cookies, and recently my wife made a recipe called ‘The Best Oatmeal Chocolate Chip Cookies’ found at ‘Averie Cooks dot com’ ~ and they were excellent!  In fact, they were right up there in my top three chocolate chip cookie recipes, and this recipe is a keeper.  You can find all the details at Averie’s website, and I’ll leave you with a couple of our photos ~ enjoy! ☼ 🙂