On A Roll…

Well, all afternoon, I have been on a roll w/ baking… I feel so FREE knowing I don’t have any pending homework assignments (I have the online class, but in my eyes it isn’t the same as in person)… So, what better to do than bake?!!!!

I started out making good old baked oatmeal… I altered the recipe slightly from when I made it before… Here’s what I did:

I combined the following:

• 2 cups quick oats
• 1 tsp baking powder

And then mixed:

• 1 cup almond breeze + 1/2 cup skim
• 1/2 cup unsweetened applesauce (saw this in Kath’s!)
• 1 egg
• 1 tbsp vanilla

I mixed the wet ingredients with the dry until it was all combined well. I sprayed a rectangular dish well and poured the mixture in. I, then, cut up a medium banana and layered the slices on top and put it in a 375 degrees for 20 minutes… When it’s done, I sprinkled with a tsp of granular light brown sugar and broil it for a few minutes until nice and delicious-looking! I didn’t try any of these yet, but I will report back w/ a review when I do…

After the oatmeal was done, I went onto my next project: scones! After reading about Kath’s adventures in scone baking and how her scones were all cake-like, I set out to attempt it myself… I love dry, crumbly scones, as well… The last few days I have been researching various recipes from Cooking Light, epicurious, bon appetit, and a few other blogs… I came up with a DELICIOUS recipe and definitely had a sample (my parents did as well and they loved them)… PERFECT… They are really dry, crumbly, slightly sweet… and healthy! Here’s the recipe:

Lindsay’s Raisin-Nut Scones

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup finely ground sunflower seeds
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons chopped butter
• 1/2 cup almond milk
• 1 large beaten egg
• 1/4 cup raisins

Combine wheat and all purpose flour, baking powder, salt and raisins together… Add in butter and mix well (I used my hands)…

Mix the beaten egg and milk in a separate bowl… Add the wet mixture to the dry mixture until it resembles a sticky dough… Place dough out onto a baking sheet lined with foil (I was out of parchment)… Arrange dough to resemble a 9-inch circle and about a 1/2 inch thick… Use a knife (duh) to cut (not through all the way, just enough to perforate slightly)… Bake at 425° for 15-17 minutes or until golden… Break into wedges after letting cool for a few minutes, until tolerable (:)), then cool a wire rack & enjoy!

Now I am off to watch the Flyers kick our fellow PA Pittsburgh Penguin’s butts!