Needing a little warmth and comfort? This Baked Oatmeal with Apples, Raisins, Walnuts, and Pecans is the perfect answer.
Taking a moment for yourself, your loved ones, your family can be easy and tasty with this recipe! Spending a little bit of time to create a comforting meal can bring a smile for sure.
My friends at The Kitchen Table in Sacramento gave me the inspiration for this recipe. What a great idea! When I’m in town I like to stop by her shop and check out her amazing household, baking, and kitchen items. You’ve probably seen some of the items I’ve found in her shop on my Instagram or Facebook posts! If you’re near East Sacramento, be sure to stop by her shop and be inspired! and follow them on Instagram, too: @kitchentablesac
Baked Oatmeal with Apples, Raisins, Walnuts and Pecans
2 cups (305 grams) peeled and cut tart and crisp apples (Honey Crisp and Granny Smith)
1/2 cup (55 grams) broken pecans
Preheat oven to 325°F (160°C)
Grease an 8″ baking dish with butter or spray
In a large bowl, combine oats, brown sugar, walnuts, raisins, baking powder, cinnamon and salt
In a medium bowl, add all eggs and whisk until scrambled
Add the milk, heavy cream and vanilla to the eggs, and whisk until combined
Pour the milk mixture into the oat mixture
Add the melted (not hot!) butter
Stir until mixed and sugar is melted
Scatter the apples in the prepared dish
Carefully scoop and pour the oatmeal mixture over the apples and spread evenly
Crumble the pecans over the top evenly
Bake in the pre-heated oven for 45 -50 minutes until the top is golden and the oats are set
Serve warm or at room temperature
The video is a double batch! This recipe can be frozen after baking, in a tightly covered container, for up to 3 months. When you’re ready to eat, defrost it in the refrigerator for 24 hours and then reheat it, covered in foil, in a 325°F (160°C) oven until hot.
This traditional Eastern European swirled walnut and chocolate bread is one of my favorite treats!
Not exactly the easiest bread to make, but the results are worth the effort.
I’m still on my quest to bake every recipe from the Great British Bake Off Big Book of Recipes, and this was a little intimidating…until I made it!
You’ll need a large worktop or kitchen table to carefully s-t-r-e-t-c-h the soft and delicate dough to the right size.
I tried this recipe twice: once by following the instructions as listed, and once by trying a cool trick for the filling. The trick is to use large strips of plastic wrap to press out the walnut mixture and spread it even and thin on the plastic wrap before flipping that onto the stretched out dough. Voila! Something that seemed impossible and was a little frustrating, became quite easy. I’ll be making it a third time, in a smaller loaf pan to get the roll to stack better and rise higher.
Give it a try! and say it with me again: Poh-vih-teetz-ah
Croatian, Eastern European
Servings: 9×5 loaf pan, approximately 8 – 12 servings
For the Dough:
1 1/4 cups All-Purpose Flour
1/3 cup granulated sugar
1 teaspoon salt
1 3/4 teaspoon fast-acting yeast
1/8 cup butter, melted
1 large egg, beaten to mix
2/3 cup lukewarm whole milk (80 degrees F to 90 degrees F)
1/2 vanilla pod, split open lengthwise
For the Filling:
1/2 cup unsalted butter
4 tablespoons whole milk
2 cups walnut halves or pieces
1/2 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 vanilla pod, split open lengthwise
1 egg yolk
1 tablespoon butter, melted
1 egg white, beaten to mix
Powdered sugar and water for a thin drizzle, if desired
For the Dough: Add the flour and the sugar int to the bowl of a free-standing mixer fitted with the dough hook.
Add the salt to one side of the bowl, and the yeast to the other.
Make a well in the flour
Add the butter, egg, and milk.
Scrape the vanilla seeds out of the pod and add them to the bowl.
Begin mixing at slow speed.
When the dough starts to come together, turn up to medium speed and mix for a further 5 – 8 minutes to make a soft, smooth and stretchy dough.
Place the dough into a large, lightly oiled mixing bowl and cover with plastic wrap.
Leave to rise for about 1 hour until at least double in size. (Rising time will vary)
Meanwhile, make the filling.
Put the butter and milk in a small pan and heat until the butter has melted; remove from heat.
Put the walnuts, sugar and cocoa powder into the bowl of a food processor and add the seeds scraped from the vanilla pod.
Process until it reaches a sandy powder.
Add the egg yolk, and the milk and butter mixture, and pulse to combine.
Set aside at room temperature.
Spread a clean bedsheet over your worktop and dust with flour.
Butter a 9×5 loaf pan.
Turn the risen dough out on to the sheet and, without knocking it back, roll out into a large rectangle about 20 in. x 8 in.
Brush the surface with the 1 tablespoon of melted butter.
Dust your hands with flour, then ease them, palms down, underneath the dough.
Using the tops of your hands, stretch the dough out from the center until it is very thin and see-through. (you should be able to see the sheet faintly)
The rectangle should be just over 3 feet x 2 feet (39 x 24)
If the filling has been standing for a long time and seems too thick to spread easily, add a little warm milk to loosen it up a bit.
Spread the filling gently over the dough – take care as the thin dough could tear – until evenly covered.
Starting at one long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss Roll.
Carefully lift the rolled dough and place one end in the bottom corner of the prepared loaf tin. Ease the roll around the base of the tin to form a U shape, then continue laying the roll over the first U shape to form a second U shape on top.
Put the loaf tin inside a clean plastic bag, close and leave to prove for 1 hour. Towards the end of the proving time, heat your over to 350 degrees F.
Remove the tin from the bag and brush the dough with the beaten egg white. (try and avoid it collecting where the bread meets the pan, to avoid sticking)
Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 300 degrees F and bake for another 45 minutes – if the top starts to burn, cover with foil.
Remove from the oven and leave to cool in the tin for 30 minutes before turning out on to a wire rack to cool completely.
When the loaf is cold, (if desired) mix some powdered sugar with a few drops of cold water to make a runny icing and drizzle it over the top.
When you add just the right amount of booze to your baking, it sure tastes AMAZING, and these Glazed Fruitcake Cookies have become one of my absolute new favorite holiday treats because of the rum factor.
From my previous post, you’ll know that I was not a fan of fruitcake growing up, or even into my adult life. Then, I created a fruitcake from scratch using dried fruits I liked, and now I’ve tried a revamped Fruitcake Cookie recipe that I liked, and I think the secret is the fruit you choose, and the booze you choose of course.
I used to not like alcohol in my food, either. I guess the secret is being the one creating the food and being the one choosing the amount and the type of booze!
The balance of the flavors of the booze and the spices you choose are key, and the only way to figure that out is by trial and error. If you don’t like the flavor of the booze before you bake with it, you won’t like the final product. Don’t cheap out on the quality of alcohol you use because you think it’s going to be baked off and it just won’t matter. In my opinion, cheap booze tastes cheap, plain and simply. It doesn’t need to be the most expensive, but it definitely shouldn’t be the least expensive either. If you aren’t sure, I generally go for the bottle that is in between the high/low priced bottles and I’ve never been disappointed.
I started with the Glazed Fruitcake Cookies recipe from Bake From Scratch Magazine, but I didn’t stick to it exactly and I switched it up to my taste and tweaked the recipe to my liking. So, I definitely didn’t use the fruits as listed! They didn’t sound like a good combo to me (remember, I hate traditional fruitcake), so I used dried sour cherries, dried blueberries, dried cranberries, dried apricots, and dried candied orange peel, and bumped up some of the spices and a few other minor changes. (please contact me if you want my version of this recipe!)
I used Sailor Jerry Rum…because I liked the price and I liked the tattoo artwork on the label. I don’t drink much alcohol, so it was a gamble, but it paid off. It’s really good, and the warm spices are well balanced and it’s not too harsh or weirdly artificial flavored like some other spiced rums I’ve tried, which shall remain nameless. If you prefer another brand, by all means, use it!
The dried fruit is soaked in booze, and then is also added straight into the glaze, so if you’re avoiding alcohol, these cookies should be avoided. They definitely have the aroma of warm spices and taste of the warmth of the spiced rum, without that ‘alcohol’ taste. I’m pretty sure kids won’t like them…I wouldn’t have liked these as a kid, so I can only assume your kids won’t either!
Perfect for your holiday table, or sharing with friends, I hope these Glazed Fruitcake Cookies become a holiday favorite for you, too!
Fruit cake. When I hear those words, I immediately flash back to a horrible, store bought, holiday fruit cake that looked like it would be delicious…but instead made me barf. (literally)
I was sooooo excited to try that holiday sweet bread when I was young. From a kid’s perspective it looked like it would be sweet and filled with candy! But what looked like candy soon turned out to be gross hyper green and red fake cherries strewn about in a dense, dry bread-thing, full of other mysterious, dark fruit bits, and it was terribly disappointing and I’ve avoided all fruit cakes ever since. I assumed that all fruit cake, no matter who made it including my dear Grandmother, was disgusting.
That was over 48 years ago.
Irish Brack (traditional Irish Barmbrack)
As most of you know, I’m baking my way through The Great British Bake Off Big Book of Baking, and I’m baking things I would never even consider because it’s in the book. Some are new favorites, some are just an item to check off the list of ‘to do’. I figured the Irish Brack would be CHECK, done. But…instead…I love it.
I have no idea what that THING was that I ate when I was a kid…but, that thing they called a fruit cake ruined my perception of something that is really quite glorious.
The GBBO cookbook has some gems. This little Brack feels like it’s thrown in there amidst some pretty fancy raised/plaited loaves, so I didn’t think much of it, and I made it only because it was in the book.
My oh my, this little ‘quick’ (not so quick) bread is DELICIOUS! I didn’t think much about or shop specifically for the dried fruit I added, it was what I had in the cupboard. But, the combination of golden raisins (sultanas), dried sour cherries, blueberries and apricots is a winner.
Try it, you might like it
If you’ve had really bad fruit cake experience, or if you hate fruit cake, I dare you to try this recipe. You could be sweetly surprised like I was!
I hope you try it, and if you do, let me know what you think!
Irish Brack (Barmbrack, Fruit Bread)
1 hour, 15 minutes
10 hours, 15 minutes
Servings: 8 – 12
Irish Brack (Barmbrack) is a traditional Irish fruit loaf where your favorite dried fruit is soaked in a strong black sweet tea overnight before making a quick bread. It’s a perfect treat with your tea or coffee, and is delicious sliced and toasted and topped with butter or cream cheese.
2 tea bags, English Breakfast (or other strong breakfast blend or Assam)
1 ¼ cups (300 ml) boiling water
1 ½ cups (350 grams) dried mixed fruit (Raisins/Sultanas, Cherries, Blueberries, Apricots or your favorites)
¾ cup (150 grams) packed dark brown sugar
2 cups (250 grams) all-purpose flour
¼ teaspoon salt
1 teaspoon ground mixed spice
2 teaspoons baking powder
½ cup +1 tablespoon (75 grams) unsalted butter, chilled and diced
1 medium egg, beaten to mix
Put the tea bags into a medium-sized heatproof bowl.
Pour the boiling water over the tea bags.
Add the brown sugar to the water, stir.
Add the mixed fruit, stir well.
Cover the bowl loosely with a clean, dry tea towel and leave on the counter at room temperature to soak (overnight, or for 8 hours)
After the fruit has soaked long enough, heat your oven to 325°F (170°C).
Prepare a 9×5 loaf pan, grease with butter, and line with a long strip of parchment paper (lengthwise, long enough to use as ‘handles’ to help pull the bread out when finished)
Remove the tea bags (squeeze the bags to remove the liquid before discarding)
Sift the flour, salt, mixed spice and baking powder into a large mixing bowl.
Add the pieces of butter to the bowl and rub in until the mixture looks like fine crumbs.
Add the beaten egg and the fruit/sugar/tea mixture and mix thoroughly with a wooden spoon.
Transfer the heavy, sticky mass to the prepared tin and spread evenly.
Bake in the heated oven for 1 – 1 ¼ hours until well risen and dark golden brown, and a wooden skewer or cocktail stick inserted into the center of the loaf comes out clean.
Leave to cool in the pan for 15 minutes, then run a round bladed knife around the inside of the pan to loosen the loaf and carefully lift it out (using the ends of the paper strip) on to a wire rack.
Wait until completely cold before slicing.
The loaf will be even better if you wrap it in foil or store in a airtight container and leave it to mature for 1-2 days before slicing.
I’m sure I’ve mentioned how much I love fall, and how much I love all the flavors of fall. Apples, ginger, and molasses are some of my all-time favorites. Put them all together in a delicious and lovely way, and it’s the most perfect flavor combination!
Moist. Fluffy. Sweet. Gingery.
I found this recipe in the Bake From Scratch Magazine (which I highly highly recommend getting a subscription!) but this recipe is not listed on their site. Find the Fall 2019 Magazine, trust me. It’s worth it!
It’s a ginger bread cake, with a molasses and brown sugar toffee, and thin (but not too thin) granny smith apple slices, baked ‘upside down’ and then turned out right side up with the apples and toffee on top. Be careful with the topping, the edges can burn and the middle won’t melt if the topping isn’t spread evenly, just fyi!
Here’s a little video of making this cake, my new favorite and definitely a new staple for holiday gatherings, friend-get-togethers, and any other event I can find an excuse to make it and share it!
Delicious! Keep following…this recipe could very well show up on my blog after a few tries of creating my own version!
I love everything about Fall. Since I was a little kid, the arrival of fall weather meant the holidays were almost here and that meant my favorite Pumpkin Pie was on the way!
Fast forward to present day Pumpkin Spice EVERYTHING, it’s no longer just for holiday gatherings or family get-togethers. If you love it like I do, we can find something with the flavor of pumpkin spice all day, every day!
Make your own Pumpkin Spice mix
I’ve usually relied on store bought pumpkin spice mixes and flavorings, but it’s really easy to make your own. For this post I bought new McCormick spices, but you can use whatever you prefer. The key is making sure your spices are as fresh as they can be.
Pumpkin Spice Mix
3 Tablespoons Ground Cinnamon
2 teaspoons Ground Ginger
2 teaspoons Nutmeg
1.5 teaspoons Ground Allspice
1.5 teaspoons Ground Cloves
In a small bowl, whisk together cinnamon, ginger, nutmeg, allspice, and cloves until well combined. Store in a small jar or container.
Excited to share this recipe! It combines my love of baking with my full-time job as a travel specialist with Adventures Croatia! I love Croatia and all of its culinary delights, but their traditional food is so amazing, happy to include this in my blog.
I hope you love Walnuts!
My favorite aspect of this cake is the almost 5 cups of walnuts it uses! I could eat the walnut praline just by itself. The 2 separate elements that make up this cake are worth the effort, and you can make the cake ahead of any special dinners and freeze.
Coming from Croatia’s island of Brač, this dense hrapoćuša cake is loaded with sticky walnuts and hints of lemon. Hrapoćuša is included on the Croatian Republic’s Ministry of Culture’s list of protected cultural heritage, and it is DELICIOUS!
Hrapoćuša; Traditional Walnut Cake from Brač Island
1 hour, 30 minutes
Dessert, Baking, Baking from Scratch,
Croatian, Tradtional Croatian Dessert, Brac Island
Servings: 16 slices
For the Cake:
5 whole eggs
9 egg yolks
1 tsp vanilla extract
Zest of 1 lemon
1 and 3/4 cups white sugar (350 g)
2 and 1/4 cup all-purpose flour (250 g)
½ tsp baking powder
3/4 cup walnuts, finely chopped (100 g)
For the Walnut Praline topping:
9 egg whites
3 and 1/4 cup white sugar (650 g)
4 and 2/3 cups walnut halves (700 g)
Juice of 1 lemon
Line the base of a 10 inch (25 cm) springform pan with baking paper, then lightly spray or grease the sides with oil
Preheat the oven to 350°F (180°C)
In a stand mixer with a wire whisk attachment (or by hand) whisk the 5 whole eggs and 9 egg yolks, vanilla, lemon zest and sugar until foamy but not stiff. Remove from stand mixer, and gently whisk by hand the flour, baking powder and ground walnuts into the wet ingredients. Mix only until dry ingredients are just barely incorporated, (do not overmix) then pour the batter into the prepared springform pan. Depending on your pan size, do not fill the pan more than 1/2 to 2/3 full. The cake will rise slightly, and you’ll need room for the walnut praline topping.
Bake in the oven for 20-30 minutes until just baked, test with a knife or skewer. It should come out fairly clean, and you should be able to touch the cake lightly (carefully!) without leaving an indention. Do not overbake!
While the cake is in the oven, work quickly to create the praline topping.
Put 9 egg whites and sugar into a large saucepan, and mix until sugar is incorporated. Add all of the walnut halves into the saucepan, stir to coat.
Cook over medium heat, stirring constantly for about 15 minutes until it’s slightly thicker and a light golden brown.
Add the lemon juice and keep stirring for another further 5 or 6 minutes.
Turn off the heat and set aside.
When the bottom layer of the cake is cooked, remove it from the oven and reduce the oven temperature to 320°F (150°C).
Pour the still-hot walnut praline mixture over the cake that just came out of the oven, spreading it evenly and gently over the top.
Put the pan back into the oven and bake for an additional 30 minutes until the top is light brown.
Allow the cake to cool completely in the pan before removing from the pan.
Run a sharp paring knife around the edges of the springform so nothing sticks, pop the spring, and voila! Ready for cutting and serving!
The cake is delicious at room temperature and will keep for about 5 – 7 days, but it is best to refrigerate. I recommend microwaving each slice for 10 – 15 seconds prior to serving, goes great with a cup of tea or coffee! ENJOY!
You can make ahead and freeze, and defrost for when you need it, too.
I’ve been avoiding making bread from scratch, and at this point, I’ve officially made bread twice in my life. It was always a bit of a mystery, seemed really daunting, time-consuming and a wee bit scary….and I thought for sure it would be really easy to mess up.
Thankfully, with a little bit of learning and a lot of watching my favorite show, The Great British Bake Off, as well as watching their “Masterclasses” and reading as many tips from Paul Hollywood himself from his book “How to Bake”…I’m not nearly as afraid of bread as I was.
I’m still a total novice, but at least I can say I’ve successfully made two loaves and some rolls, and not only were they edible, but they were also really tasty!
I’m sure I’ll have some bad results when I try some more difficult types of bread, but for now, I’m going to pat myself on the back for being able to follow instructions! I’m still on a quest to bake every recipe from the “Great British Bake Off Big Book of Baking” cookbook, so the Poppyseed White Bloomer is a good one to try at first, and start to get my kneading muscles stronger!
Here are a few things to remember:
Read the recipe! There are hints, tips, and tricks in the GBBO cookbook, so reading those are really helpful, but the recipe itself has pretty specific instructions. Follow them.
Get a thermometer, and keep the liquid at exactly the right temperature.
Do not be afraid to get your hands in there. Machines are for speed, your hands are for getting the feel of the dough. Get them in there!
Love the dough. Love the process.
Use a good timer. I have two, and you will need them for the different bake times, and proving times.
for a nice crust, I used a big roasting pan on the bottom rack and tossed a cup of cold water into it when I put the loaves into the oven, which steamed up my kitchen but also created a really nice crunch!
And lastly, ENJOY the time and effort. It is so satisfying to eat the fruits of your labor!
I have to admit that I have been intimidated to try baking bread from scratch, but I finally decided to try it. And now, having accomplished it, I have no idea why I was so intimidated!
It might not be perfect, but it was a really simple recipe to follow, it has very simple ingredients, and it tastes really good! (for a simple white bread)
“Do. Or do not. There is no ‘try’.”
Bread seems to be one of those things that has a mind of its own, but if you put the right things together, in the right quantity, at the right time, at the right temperature, magic happens. The recipe is from the Great British Bake Off cookbook I’ve been cooking from start to finish, and Paul Hollywood seems to be the “King of Bread”, so I thought I’d learn from the best! And, it turned out ok! AND, I’m really looking forward to the next recipe. You can find the book here.
My favorite part of the process? Punching down the dough after the first rise! You’ll see the very satisfying moment in my video.
I hope this inspires you to test a new bake, a new bread, or something you’ve always been a little intimidated by. You just might discover it’s not as hard as you think!
I am super excited to try all of the GBBO cookbook’s bread recipes. After my year on the keto diet (that’s a whole other blog topic, don’t get me started) now bread in small doses is a glorious thing. But biscuits…not so much.