S’mores Oatmeal

Creamy oats topped with your favorite campfire dessert… S’mores! What could be a better way to wake up?

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

looove oatmeal for breakfast. No matter the weather, I could eat oatmeal almost everyday (and sometimes I do!). Sometimes I like them cold (yay overnight oats!), and sometimes I like them hot (made with milk and topped with berries and almonds)… and sometimes I like them baked (but not in the pot nine days old #thankyouverymuch).

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

Flahavan’s recently sent me a fun little oat-licious care package that included a box of their famed Irish Oatmeal and some packets of quick-cooking steel cut oats. Both were DELICIOUS! There’s something to be said about enjoying oats from Ireland made by a family who has been in the oat business for over 200 years. I think these people know oats! And what Flahavan’s is known for is their flaked oats that cook up fast (only three minutes on the stovetop!) and creamy as can be. Thank you, Flahavan’s, for letting me try your amazing oatmeal! Now I know what all the hype with Irish oats is… and I’ll be seeking them out. If you’re curious, you can find out where to buy them yourself here.

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

Naturally, I had to fancy up my first bowl of Flahavan’s oats. Since Ben was out when I made my morning oatmeal, I decided to top my oats with a combo that only I would enjoy… S’MORES! Ben does like s’mores, but s’morifying other recipes isn’t really his jam… oh well, more for me! So I wasn’t basically eating dessert for breakfast, I chose to be intentional about the amounts of marshmallows and chocolate chips I added to my oatmeal. That way I didn’t go overboard! Is this is a bowl of oatmeal I’d eat everyday? No, probably not. But it’s a fun treat! The best part is that these oats cook up in just a few minutes and are the absolute creamiest oats I’ve ever tasted! I think some of that is the marshmallows stirred into the hot oats, but it is also the Irish oats doing their thing. 🙂 Hope you enjoy!!

one year ago: Bacon, Potato, and Egg Casserole
two years ago: Cheesy Taco Muffins
three years ago: Coconut Curry Popcorn
four years ago: Guacamole Salsa
five years ago: Bread Machine Cinnamon Rolls with Maple Icing
six years ago: Sausage Egg Apple Strata

S'mores Oatmeal

  • Servings: 1 but can be easily scaled up
  • Time: 7 minutes
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Ingredients:

  • 1/2 cup milk
  • 3/4 cup water
  • 1/2 cup Flahavan’s Irish Oatmeal (or other old-fashioned oatmeal)
  • dash of cinnamon
  • dash of vanilla
  • 15 mini marshmallows, divided
  • 1 tablespoon graham cracker crumbs, divided
  • 1 tablespoon sliced, toasted almonds
  • 1 tablespoon mini chocolate chips

Directions:

Combine milk, water, Flahavan’s Oats, and cinnamon in a small saucepan set over medium-high heat. Stir and bring to a boil. Reduce heat to low and cook until liquid has absorbed, about 2-3 minutes. Remove from heat and stir in vanilla and half of the marshmallows and half of the graham cracker crumbs. Stir until melted, then transfer to a serving bowl. Top with remaining marshmallows, graham cracker crumbs, almonds, and chocolate chips. Enjoy immediately!

Disclosure: I received samples of Flahavan’s Irish Oatmeal to try. However, I was not required to blog about them or provide positive feedback. I was not compensated in any other way. The thoughts expressed above are entirely my own. Thanks to Flahavan’s for some great oats! 

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Avalanche Cookies #bookclubcookbookCC

These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype–these are fabulous!

These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype--these are fabulous!

Have you ever had Avalanche Cookies before? Or the original Avalanche Bark from Rocky Mountain Chocolate Factory? If you haven’t, you are missing out! But good thing–these cookies are super simple to make and they are no bake, so perfect for the current heat wave of summer! It’s been about a zillion degrees in Nashville lately, so I haven’t wanted to turn my oven on to bake. And with a newborn, it’s not like I have much time anyways. 🙂 But what I DO have time for is super easy no bake treats like these… or these chocolate peanut butter granola bars. Mmmm!

These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype--these are fabulous!

I really shouldn’t make these treats very often though, because they are so addictive. Whether you’re eating the “batter” or the cookies themselves, you will want to keep going back for more and more. They have such a rich, distinctive flavor–the perfect blend of caramel-y, butterscotch-y, chocolate-y goodness that arises when you mix together peanut butter and white chocolate. Originally I wasn’t going to share this recipe as my contribution to #BookClubCookbookCC for our June selection, Chocolat, because these treats don’t seem as sophisticated enough to be French… but then I decided, what the heck. They have chocolate in them and they are tasty treats. Who can say no to that? Certainly not the French, haha. I haven’t actually read the book Chocolat or seen the film [yikes] but I would like to, so I will request them from my local library soon. 🙂 Thanks for hosting this month and for pushing me to make something AND write a blog post this week, Sarah! If you would like to win a copy of The Book Club Cook Book, the cookbook that this event is based off of, scroll to the end of this post. This month we are giving away TWO copies so you have a great chance to win! 🙂

These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype--these are fabulous!

There are many versions of these cookies online–even a few bar cookies variations–but what I did differently was to add additional cereal to the peanut butter/white chocolate mixture. This adds a little bit of extra crunch [and stretches the number of cookies you can make, which is always a plus in my book]. But if you want a richer treat, you can reduce the cereal down to 1 1/2 or 2 cups. We thought they were plenty rich though… and plenty delicious. I added mini chocolate chips to a few and boy was that great! I think sprinkles on top would be wonderful too, but certainly not necessary. No matter how you make these, everyone will love them. Enjoy!

one year ago: Strawberry Ginger Smoothie
two years ago: Tabbouleh 
three years ago: Italian Chicken & Veggie Couscous Bowls
four years ago: Banana Crumb Muffins
five years ago: Creamy Taco Mac

Avalanche Cookies

  • Servings: 4 dozen
  • Time: 10 minutes + time to chill
  • Print

slightly adapted from Cookies & Cups

Ingredients:

  • 3 cups crispy rice cereal [like Rice Krispies]
  • 2 cups mini marshmallows
  • 16 ounces white chocolate [chips or candy coating]
  • 1 cup creamy peanut butter

Directions:

In a large bowl, stir together cereal and mini marshmallows. Line two baking sheets with silicone liners or wax/parchment paper.

Melt white chocolate and peanut butter together using your desired method. I used the white chocolate candy coating and melted that for 1 minute in the microwave, then added the peanut butter and melted everything together for about 20 seconds, but your results may vary. You can use a double boiler if you prefer.

Immediately pour white chocolate mixture over cereal mixture, then stir together. Scoop out onto prepared baking sheets in about 1 tablespoon rounded scoops. Refrigerate to for about 20 minutes or so to set, then enjoy!

These are pretty stable at room temperature but if it’s really hot or humid you may want to refrigerate until serving if possible.

Mix ins like mini chocolate chips or sprinkles are always good, but not necessary. 🙂

 

Giveaway
This month Sarah at Thing I Make (for Dinner), this month’s host, is giving away two copies of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
TWO of our lucky readers – US and Canada only! – can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from June 1st till June 30th at 6 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

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*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

 

SRC: S’mores Bundt Cake

This incredible S’mores Bundt Cake is made with graham cracker crumbs–no flour–and is so delicious you won’t be able to stop at just one slice! You’ll always want “s’more!” Hahaha. But seriously, even though it’s super rich, you will. 🙂

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

Heyyyy it’s another Secret Recipe Club Monday! Yay! And it’s Presidents’ Day so Ben has a three day weekend. I decided to take the day off too… what fun 🙂 This month I was assigned to Margaret’s blog, Tea and Scones. She has lots of great recipes, which is no surprise because with a food blog, who doesn’t? Hahaha lame, sorry. Anyway, Margaret loves to bake and cook and share her culinary adventures with the world. 🙂 Her favorite thing to bake is scones, preferably if they can be enjoyed with tea, so I should have baked scones from her blog. Instead I made an AMAZING s’mores bundt cake. Seriously, this cake can’t be missed! But in case you do want to miss it, or eat something else besides sugary sweet cake that you can’t get enough of, maybe one of her other recipes suits your fancy. Swedish Meatballs, Baked Carbonara, Sweet Potato Muffins, Cantaloupe Pie, Cinnamon Graham Cracker Ice Cream… the list can go on… seriously, this blog is FULL of deliciousness, and sweetness too because Margaret just sounds wonderful! 🙂

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

Speaking of sweet, if you don’t like sweet, this cake isn’t for you. Good thing I don’t know too many people like this, because this cake is insanely good! It may just be my new go-to party dessert. I don’t think anyone would mind. 🙂 This cake has SO much deliciousness in it. And on it. 🙂 I normally don’t do all the fancy toppings but I’m so glad I did this time!

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

First, you have yourself a graham cracker bundt cake. Sounds pretty good right? What if I told you that there’s NO flour in the cake, except what’s in the graham cracker crumbs? Sounds pretty weird, but it works! There are five eggs, butter, and sour cream all coming together to make truly delicious and moist [sorry! It is though.] cake. Next, inside the cake is a layer [Margaret calls it a hidden surprise!] of chocolate chips and marshmallow fluff. Yum! My fluff puffed up through the batter and actually became a little caramelized in the oven, so it was more s’mores like. #nocomplaintshere On top, you have not just one but TWO toppings–a rich chocolate ganache AND a silky smooth marshmallow glaze AND some extra graham cracker crumbs. Ohhh man. This cake just got real, folks. Double of each ingredient. Graham crackers, marshmallows, and chocolate. What a great combination!

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

This s’mores bundt cake is intense, and almost better than the real deal because you don’t have to stand over a fire to make it. 🙂 I recommend making it for a special occasion because it is rich and a wee bit time consuming and kinda sorta messy. You should have seen my kitchen explode after I made it. I just made it because it sounded yummy… is that special enough? Hope so! And I hope you give this cake a try soon! My recommendations for this recipe are sky high! Thanks, Margaret, for a great recipe! 🙂

This incredible S'mores Bundt Cake is made with graham cracker crumbs--no flour--and is so delicious you won't be able to stop at just one slice! You'll always want "s'more!" Hahaha. But seriously, even though it's super rich, you will. :) #secretrecipeclub

one year ago: Crumb Topped Apple Pie
two years ago: Fresh Cranberry Coffee Cake
three years ago: Go-To Pancakes
four years ago: Mexican Chicken Alfredo
five years ago: Chocolate Chip Cookie Bars

S'mores Bundt Cake

  • Servings: 12
  • Time: 3 hours
  • Print

from Tea and Scones

Ingredients:

  • 2 2/3 cups finely crushed graham cracker crumbs [about 8 ounces]
  • 2/3 cup coconut flakes [I omitted]
  • 2/3 cup chopped nuts, either pecans or walnuts [I omitted]
  • 1 1/2 teaspoons baking soda
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 5 tablespoons butter, softened and divided
  • 1/2 teaspoon vanilla
  • 5 eggs, separated
  • 1 1/3 cup sour cream
  • 8 ounces chocolate chips, divided
  • 13 ounces marshmallow fluff, divided
  • 1/4 cup half and half or heavy cream
  • additional graham cracker crumbs, for topping

Directions:

Preheat oven to 325 degrees F. Grease and flour a 10 or 12 cup bundt pan and set aside.

In a small bowl, stir together graham cracker crumbs, coconut, nuts, and baking soda.

With an electric mixer, beat together sugar, brown sugar, and 3 tablespoons butter until light and fluffy. Add vanilla and egg yolks, then beat until combined. Next, alternate between adding graham cracker crumb mixture and sour cream, scraping the sides of the bowl as needed. Do not overmix.

Place egg whites in a separate bowl, and beat with a whisk until stiff peaks form. Fold into cake batter.

Spoon about 1/3 to 1/2 of the batter into prepared bundt pan. Sprinkle with half of the chocolate chips and top with half of the marshmallow fluff. You’ll want to press down gently to better incorporate the marshmallow fluff in the batter. Top with the remaining batter.

Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.

Cool cake in the pan for about 20 minutes, then turn out onto a wire rack to cool completely.

When cake is cooled, place on a serving platter, then make chocolate ganache and marshmallow glaze.

To make ganache, add remaining chocolate chips and half and half/heavy cream to a small saucepan set over low heat. Constantly whisk until chocolate has melted and cream has been incorporated into the chocolate. Mixture will thicken slightly. Let cool off heat for a few minutes before drizzling on cake.

While cool, place 2 tablespoons butter with remaining marshmallow fluff in another saucepan over medium-low heat. Whisk continually until melted and smooth. Pour over top of ganache, then top with additional graham cracker crumbs, if desired.

Enjoy!

Be sure to check out all the other recipes for SRC today at the link below!

No-Bake Peanut Butter Marshmallow Bars

Addictive, sweet, chewy, easy no-bake bars. Can you go wrong with marshmallows, peanut butter, butterscotch, and graham crackers? I don’t think so! You need to try these… and SOON.

No-Bake Peanut Butter Marshmallow Bars... can't go wrong with these easy, delicious treats!

I am always more ambitious with holiday baking, decorating, and cards than is ultimately reasonable. Case in point: this year I made our Christmas cards. Half got sent out earlier this week, the other half will [hopefully] go out this weekend. Sorry family, your cards were last. Ha. To compensate for the card making extravaganza of 2015, this year we decided not to get a tree… mainly because Isa the kitten would probably climb it and knock it down. Seriously, that cat has mad climbing skills. She scampers up the support poles in our living room like they’re nothing [and they already have a rustic look to them, so I’m not concerned with kitty claw marks. If she was destructive towards our furniture, that would be another story. I have no tolerance for that!]. The world is this kitten’s toy, and a tree would be no exception. Hopefully next year she will have matured a wee bit! 🙂 One area that I haven’t skimped in so far is Christmas baking! I made a mess of the kitchen many times over last weekend, and this weekend will be no exception. The best treat I made–by FAR–were these fairly unassuming looking No-Bake Peanut Butter Marshmallow Bars.

No-Bake Peanut Butter Marshmallow Bars... can't go wrong with these easy, delicious treats!

Brown food never looks that appealing to me, so don’t let the photos turn you away from these babies. If you make one new last-minute sweet treat this Christmas season, let THIS be it. They’re every bit as ooey gooey, sweet, and fantastic as they sound. The ingredient list is short and sweet: butter, peanut butter, butterscotch chips, marshmallows, and graham crackers, and the preparation is incredibly easy. Melt, stir, spread, refrigerate, cut, eat, and enjoy.

No-Bake Peanut Butter Marshmallow Bars... can't go wrong with these easy, delicious treats!

This treat is well worth the sugar rush, I promise… and with one batch making an entire 12×18 inch jelly roll pan full of these yummy bars… you’ll have enough to feed the neighborhood and yourself for days. 🙂 I’m seriously pondering making another batch this weekend just to have “extras” around! Word of warning though, especially for those of you experiencing higher than average temperatures: these can get pretty soft at room temperature so plan ahead to store in the fridge… they are delicious cold!

one year ago: Orange Spritz Cookies
three years ago: White Chocolate Peppermint M&M Cookies
four years ago: Chocolate Covered Cherry Cookies
five years ago: Eggless Cookie Dough for Snacking

No-Bake Peanut Butter Marshmallow Bars

  • Servings: 12x18 inch jelly roll pan
  • Time: 30 minutes prep, divided + 1 hour to chill
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adapted from my friend Susan and How Sweet Eats

Ingredients:

  • 1/2 cup butter
  • 3 cups peanut butter [I used 2 cups regular, 1 cup no-stir, non-refrigerated natural peanut butter — Peter Pan brand that’s pretty good for baking]
  • 1 – 11 ounce bag butterscotch chips
  • 2 – 10.5 ounce bags mini marshmallows
  • 4 cups graham crackers, roughly broken
  • sprinkles, optional

Directions:

In a large pot set over medium-low heat, melt together butter, peanut butter, and butterscotch chips. Stir constantly until everything melts–about 8-10 minutes. If a few chips are stubborn, that’s okay.

Remove from heat and let cool for about 10 minutes. While mixture is cooling, line a 12×18 inch jelly roll pan with parchment paper. Alternatively, you could use a 9×13 inch pan for thicker bars, or even some mini muffin cups greased well or lined with paper liners [but I haven’t tried these options].

Stir in 1 bag of marshmallows and half of the graham crackers until all are incorporated, then stir in remaining marshmallows and graham crackers. Turn out onto jelly roll pan, then use a spatula to press flat and smooth out. Top with sprinkles if desired, then refrigerate for 1 hour to set. Cut into small pieces and store in the refrigerator before serving. Enjoy!

Red Velvet Marshmallow Bites

Happy Valentine’s Day!

Valentine’s Day came a little early to our kitties! Ben and I had a little coffee/shopping/errands date last Friday night and went to the pet store for some kitty toys. Now, don’t get me wrong, our cats are spoiled little girls. They don’t get along so we have to keep them separated unless we are around, so we do have to have multiples of most cat items just to keep ’em happy. But we’re suckers for making sure they have exactly what they want [right down to the milk out of our cereal bowls], so when Misty’s favorite toy broke recently, we had to get her a replacement.

Misty

Of course, we had to get Sheba a toy too… how could we not? Yes, we are crazy cat people in case you were wondering. 🙂

Sheba

Not sure if you can see the detail, but it’s pink with white hearts! How appropriate for Valentine’s Day, huh? And speaking of appropriate for Valentine’s Day… check out these Red Velvet Marshmallow Bars!

Red Velvet Marshmallow Bites | The Pajama Chef

I didn’t get these made far enough in advance for you to make them before today, but if you’re looking for a super fast and tasty holiday treat, these are just the ticket! With a thick, brownie-like red velvet base, these bites don’t really need anything else to be delicious, but topping them with gooey marshmallows and a few chocolatey M&Ms makes them even better!

Red Velvet Marshmallow Bites | The Pajama Chef

The original recipe made these miniature sized treats in bar form, but since I made these to take them today to my class and for Ben to take to work, I decided I didn’t want to mess with cutting a whole pan of Red Velvet Marshmallow Bars into nice pieces. Mini muffin cups are my BFF sometimes! If you would prefer to make them in a pan, you can totally do that–just click over to the original recipe for altered times and quantities. But I personally love anything miniature, I think these are just perfect… and I think you will too!

Red Velvet Marshmallow Bites | The Pajama Chef

Hope you have a lovely Valentine’s Day! What are your plans? My sweet husband is cooking me dinner and making me a pie! I can’t wait! 🙂

Red Velvet Marshmallow Bites [slightly adapted from Confessions of a Cookbook Queen]
click to print

Ingredients:

  • 1 [18.25 ounces] box red velvet cake mix
  • 1/4 cup canola oil [or melted butter]
  • 1/4 cup water
  • 1 egg
  • 2 cups mini marshmallows
  • 1 cups Valentines M&Ms

Directions:

Preheat oven to 375 degrees. Prepare two mini muffin pans by spraying with nonstick cooking spray or lining with paper liners.

In the bowl of a stand mixer, combine cake mix, oil, water, and egg. Mix on low until fully combined, scraping the sides as needed.

Scoop thick batter into mini muffin cups in generous tablespoon increments [a cookie scoop would be helpful if you have one]. If batter is not smooth, use a spatula coated with a little cooking spray to spread it in place.

Bake for 14-15 minutes or until toothpick inserted into center comes out clean.

Press in 3 mini marshmallows and top with 3 M&Ms, then return to oven for 2 minutes to allow marshmallows to melt.

Time: 35 minutes total time, 15 minutes active time.

Yield: 38 bites.