Carrot Cake Oatmeal
1 cup liquid (preferably 1/2 cup water + 1/2 cup milk)
60g old-fashioned oats
1 tbsp ground flax seeds
1 tbsp cinnamon
1 tbsp light brown sugar
1/2 carrot, grated
A handful of raisins
Honey or agave nectar, to serve
1) In a medium pot, bring liquid to boil. Once it starts boiling, reduce the heat to medium-low.
2) Add oats, flax seeds, cinnamon, brown sugar, and carrot. Cook for about 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add raisins and cook for another 2 minutes. Drizzle with honey or agave nectar and serve immediately.
Recipe by collecting memories
Cookie Dough Cheesecake
Crust:
190g / 1 1/2 cups graham crackers crumbs
95g / 7 tbsp butter, melted
Cookie Dough:
113g / 8 tbsp unsalted butter, softened
100g / 1/2 cup soft light brown sugar
50g / 1/4 cup white sugar
1/4 tsp salt
1 tsp vanilla
125g / 1 cup flour
2 tbsp milk
90g / 1/2 cup chocolate chips
Cheesecake:
750g / 26 oz cream cheese, room temperature
150g / 3/4 cup white sugar
2 large eggs, lightly beaten
1 tsp vanilla
1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven.
2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. (You could also make this ahead of time and leave in the fridge for a few hours or overnight.) When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.
3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth.
4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.
Recipe by collecting memories
Mud Pie Coffee Cake
225g / 1 cup butter, room temperature
200g / 1 cup white sugar
200g / 1 cup soft light brown sugar
250g / 2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
230g / 1 cup sour cream
2 large eggs
1 tsp vanilla extract
1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or generously butter a metal baking dish.
2) In a large bowl with a mixer, beat butter and sugars until light and fluffy.
3) In another bowl, sift together flour, baking powder, cinnamon and salt. Add this to the butter/sugar mixture and beat until combined. Set aside 1 cup of this mixture for the topping.
4) In a separate bowl, lightly beat together sour cream and eggs. Add to the sugar/butter mixture and stir to combine.
5) Pour the mixture into the prepared baking dish. Top with the 1 cup of crumb topping mixture, slightly pressing it down.
6) Bake 50-60 minutes. Let cool completely before cutting.
Recipe adapted from here.
Dulce de Leche Blondies
115g / 1/2 cup butter, softened
100g / 1/2 cup soft light brown sugar
1 egg
1 tsp salt
1 can dulce de leche
185g / 1 1/2 cup flour
1 tsp baking powder
1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish.
2) In a large bowl, beat together butter and sugar until light and fluffy. Beat in the egg and salt. Beat in dulce de leche.
3) In another bowl, stir together flour and baking powder. Add the flour mixture into the dulce de leche mixture and beat just until incorporated.
4) Spread evenly into the pan and bake for 20-25 minutes. Let cool completely before cutting into squares.
Recipe by collecting memories
Soft Dark Brown Sugar Chocolate Chip Cookies
170g / 3/4 cup unsalted butter, room temperature
150g / 3/4 cup soft dark brown sugar
50g / 1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
250g / 2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1) In a large bowl, beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, cornstarch, baking soda and salt. Stir just until combined. Add chocolate chips. Chill the dough overnight
2) Preheat oven to 180C / 350F and line 2 baking trays with parchment paper. Scoop about 2 tablespoons of cookie dough and roll into balls. Place on a baking tray, leaving about 5 cm / 2 inch space between each cookie so they can spread. Bake for 9 minutes or until slightly underbaked in the middle. Allow to cool completely before transferring to a plate.
Recipe adapted from here.
