Raspberry White Chocolate Oatmeal Quick ‘Cake’

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This chewy little treat can be eaten as much as a quick breakfast, on those gray and cold days, where the snooze button is your BFF and your feet are deadly afraid of the cold floor outside the cozy covers. You could even try to tell yourself it is all healthy by serving it topped with some greek yogurt. Or you can just face the facts that everyone needs a treat sometime, morning or night, and enjoy it as a quick desert or snack bake anytime you need a ‘cheer me up’.  Very similar to the Snack Bakes shown here, it uses a ripe banana for sweetness, but I am splurging and adding white chocolate chips and some frozen raspberries that miraculously turned up in my freezer today 🙂 Isn’t is great when you find things you didn’t know you had? Like the $20 bill in the pocket of your winter coat when you take it out of ‘summernation’ (yes, I just made that up) in October

imageBecause heart-shaped things make me happy 🙂

Makes 2

Ingredients

  • 1/2 really ripe banana
  • 1/2 cup rolled oats*
  • 2 tbsp white chocolate chips,
  • 2 tbsp frozen raspberries * you can also use rolled quinoa or other rolled grains
  1. Grease 2 ramekins or other heat proof little bowls/forms
  2. In a larger bowl, mash the ripe banana with a fork, until it doesn’t look dry anymore.
  3.  Mix in the rolled oats, then add the chocolate chips and the frozen raspberries.
  4.  Divide among prepared ramekins, and microwave for 3-4 minutes, depending on the power of your device, until the top looks no longer moist and the sides pull away from the ramekin.  Like in the picture below. (Mine usually take 3 minutes)
  5. Let cool down before quickly eating all enjoying, whoever you are trying to hide these from will smell them anyway 😉

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You can flip it over on a plate to serve or just eat with a spoon right out of the bowl after you have given it enough time to cool down a bit.

My ‘sweet seduction’ speed cooking contribution is ready in under 10 minutes! That should be an incentive to enjoy life and have desert, even after a long day or week!

Blog-Event LXXV - Speed-Cooking (Einsendeschluss 15. MĂ€rz 2012)

This is my contribution to a blog event over in the German speaking world of food blogs. Every submission has to be prepared in under 30 minutes, or the time it takes the average pizza delivery to get to you. Here is the whole list of all the goodies that can be made super quick! This sweet treat is ultra quick, and I am hoping it will sweeten up many a tired after work meal!

Nachwort auf Deutsch: Leider hatte ich keine Zeit den ganzen Beitrag auf Deutsch zu = Übersetzen, hier nur kurz: Oatmeal/Rolled Oats= Haferflocken, eine ‘1/2 cup/ ist etwa ein Deciliter, white chocolate chips= weisse Schokolade, in kleine StĂŒcke oder WĂŒrfelchen geschnitten. Ich hoffe das diese kleine sĂŒsse VerfĂŒhrung hier manchen langen Tag ertrĂ€glicher macht, wenigstens im RĂŒckblick oder aber da man schlauerweise geplant hat, von wegen transportfĂ€hig und so 🙂 Einfach einpacken und mitnehmen!

Copyright © 2012 Simple Healthy Homemade. All rights reserved

Pumpkin Apricot White Chocolate Muffins

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What to do if you were blinded by the fact that all pumpkins were the same price, but one person can only eat so much pumpkin and still you picked the BIGGEST one at the farmers marked? My solution was this: You make another pumpkin muffin! This one with dried apricots and some white chocolate chips. They are not super sweet, therefore the white chocolate chips make for a nice addition. Enjoy!

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Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar ( sucanat, coconut sugar or regular)
  • 1 1/2  tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  •  1/2 cup chopped dried apricots
  • 1/2 cup white chocolate chips
  • 2 tbsp oil
  • 2 tbsp to 1/4 cup water
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 400
  2. Combine dry ingredients up to cinnamon, add the chopped apricots by sprinkling them over the flour mixture so they don’t clump together
  3. Add the chocolate chips
  4. Stir in pumpkin puree, vanilla, oil and water. Stir until just combined and you can see  no more floury pieces of apricot
  5. Drop by the tablespoon full into prepared muffin tin
  6. Bake 15-20 minutes or until toothpick inserted into a muffin comes out clean

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Copyright © 2011 Simple Healthy Homemade. All rights reserved